Thank you! Is this mix one at a time procedure?

RECIPE how to make honey pot! INGREDIENTS FOR HONEYCOMB eggs - 3 pcs. sugar - 2 cups flour - 4 cups kefir - 1 spoon honey - 3 tbsp soda - 1 tablespoon oil - 100 ml. water - 0.5 cups walnuts - 1 cup cloves - 8 pcs.

Super 👍👍👍👍

In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn't touch the water. Continue whisking constantly until the mixture reaches about 160°F (71°C) and thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat. Add the softened mascarpone cheese to the egg mixture and whisk until smooth and well combined. Set aside. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Be careful not to deflate the whipped cream. In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not overly soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9x13 inch dish or a similarly sized serving dish. Spread half of the mascarpone mixture over the soaked ladyfingers, smoothing it out into an even layer. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set. Before serving, sift a generous amount of unsweetened cocoa powder over the top of the tiramisu. Optionally, garnish with chocolate shavings or grated chocolate for added visual appeal. Slice and serve chilled. Enjoy your homemade tiramisu! Note: Tiramisu can be stored covered in the refrigerator for up to 3 days. Allow it to sit at room temperature for about 15-20 minutes before serving to allow the flavors to fully develop.

6 large egg yolks 3/4 cup granulated sugar 1 cup mascarpone cheese, softened 1 1/2 cups heavy cream 2 cups strong brewed coffee, cooled to room temperature 1/4 cup coffee liqueur (optional) 2 packages ladyfinger cookies (savoiardi) Unsweetened cocoa powder, for dusting Chocolate shavings or grated chocolate, for garnish (optional)

Wow❤❤❤

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Amazing

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❤❤❤

😘😘😘👍🫠

❤❤❤

МАРІЧКА ТИ МОЛОДЕЦЬ. ❤

Після ваших відео , велике натхнення йти готувати ❤

🎉🎉🎉Super 🫠🥰

6 large apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 cup raisins (optional) 1/2 cup chopped walnuts or almonds (optional) 1/4 cup breadcrumbs 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed 1/2 cup unsalted butter, melted Powdered sugar for dusting

prato legal ❤❤❤🎉

Super ❤

Y como se hace la crema ????😢

Para a massa base: 250g de farinha de trigo 5g de sal 125ml de água gelada 250g de manteiga sem sal, gelada Instruções: Misture a farinha e o sal em uma tigela grande. Adicione a água gelada aos poucos à mistura de farinha, mexendo com uma colher até formar uma massa. Em uma superfície limpa, polvilhe um pouco de farinha e coloque a massa sobre ela. Amasse rapidamente até que a massa fique lisa. Faça uma cruz na massa e estenda as pontas até obter uma forma quadrada ou retangular. Enrole a massa até formar um quadrado com aproximadamente 1 cm de espessura. Coloque a manteiga no centro do quadrado de massa e dobre as abas da massa sobre a manteiga, cobrindo-a completamente. Com um rolo de massa, comece a estender a massa de maneira uniforme até obter um retângulo comprido. Dobre a massa em três partes, como se fosse uma carta, criando três camadas. Isso é chamado de "dobra tripla". Gire a massa 90 graus, estenda novamente em um retângulo e faça outra dobra tripla. Enrole a massa em filme plástico e leve à geladeira por 30 minutos. Repita o processo de dobrar a massa em três partes mais duas vezes, deixando-a descansar na geladeira por 30 minutos entre cada dobradura. Depois da última dobradura, a massa folhada está pronta para ser usada em suas receitas preferidas.

E a receita da massa?

Як смачно виглядає , обов'язково приготую ❤

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👍👍👍🥰🥰😍😍

It looks very delicious ❤

Super, as always🎉😍😍👍

Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.😍 😍😍😍 +++++++++++

🎉super como sempre😘😘🫵🏻💪💪💪

👍👍👍😘🎂🎂🎂

*Promo sm* ❤️

Super ❤

Дуже гарні розочки.❤

🥳👏👏👏😘

For the Cake: 2 cups all-purpose flour 2 cups granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened 4 large eggs 1 cup crushed pineapple, undrained 1 tsp vanilla extract For the Pineapple Jelly Topping: 1 cup pineapple juice 1/2 cup granulated sugar 1/4 cup water 2 tbsp cornstarch A few drops of yellow food coloring (optional) 1/2 cup crushed pineapple, drained

watch your video, I really like it

Super 👍👍

Instructions: Activate the Yeast: In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5-10 minutes until it becomes frothy. Prepare the Dough: In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the softened butter, egg, and vanilla extract to the dry ingredients. Pour in the yeast mixture and mix everything until a dough forms. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Filling: In a separate bowl, mix together the finely chopped nuts and granulated sugar. Assemble the Nut Roll: Roll out the dough into a rectangle on a floured surface, approximately 12x16 inches. Spread the jam evenly over the dough, leaving about a half-inch border around the edges. Sprinkle the nut-sugar mixture evenly over the jam. Roll the Dough: Starting from one of the longer sides, carefully roll the dough into a log, similar to a jelly roll. Pinch the seam to seal it. Bake: Place the nut roll seam-side down on a parchment-lined baking sheet. Preheat your oven to 350°F (175°C). Bake for 25-30 minutes or until the nut roll is golden brown and sounds hollow when tapped on the bottom. Cool and Slice: Allow the nut roll to cool on a wire rack for about 15-20 minutes. Once cooled, slice it into rounds, and it's ready to serve. This delicious nut roll with jam is a delightful treat that can be enjoyed for breakfast, brunch, or as a dessert with a hot cup of coffee or tea. Enjoy!

1 1/2 cups finely chopped nuts (such as walnuts or pecans) 1/2 cup granulated sugar 1/2 cup your favorite jam or fruit preserves (apricot, raspberry, or strawberry work well)

Ingredients: For the Dough: 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1 packet (2 1/4 tsp) active dry yeast 1/2 cup warm milk (about 110°F or 43°C) 1/4 cup unsalted butter, softened 1/4 teaspoon salt 1 large egg 1 teaspoon vanilla extract

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Ingredients: For the walnut cake: 2 cups walnuts (or walnuts) 2 cups flour 1 ½ teaspoons baking powder (baking powder) ½ teaspoon salt 1 cup butter (2 sticks), room temperature 2 cups sugar 4 eggs 1 teaspoon vanilla extract

Please leave your comments and tell me what's wrong

Ingredients: 3 tablespoons unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/2 cup hot water 1 teaspoon vanilla extract Powdered sugar (for dusting)

Vanilla Cake Ingredients: 2 cups all-purpose flour 1 3/4 cups granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 cup whole milk at room temperature 3 large eggs, room temperature 2 teaspoons pure vanilla extract Ingredients for Buttercream Frosting: 1 cup unsalted butter, softened 4 cups powdered sugar (powdered sugar) 2-3 tablespoons whole milk or heavy cream 1 teaspoon pure vanilla extract

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. In a food processor, pulse the shelled pistachios until they are finely ground. Add powdered sugar to the ground pistachios and pulse a few more times until they are well combined. Set this mixture aside. In a clean, dry mixing bowl, start whisking the egg whites on medium speed until they become foamy. Add cream of tartar and continue whisking until soft peaks form. Gradually add granulated sugar to the egg whites while continuing to whisk. Increase the speed to high and whisk until you get stiff, glossy peaks. Gently fold in the vanilla extract into the egg whites using a rubber spatula. Now, add the pistachio and powdered sugar mixture to the egg whites. Carefully fold the mixture until everything is well combined, and you have a smooth, thick batter. Spoon the batter into a piping bag fitted with a round tip (about 1/2 inch or 1 cm in diameter). Pipe small rounds of batter onto the prepared baking sheets, leaving some space between each macaroon to allow for spreading. Once all the batter is piped, firmly tap the baking sheets on the counter a few times to release any air bubbles. Let the piped macaroons sit at room temperature for about 20-30 minutes. This will help form a skin on the surface, which is essential for the macaroon's characteristic feet. Bake the macaroons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through to ensure even baking. The macaroons are ready when they are set and can be easily lifted from the parchment paper. Remove the macaroons from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pistachio and Vanilla Macaroons! They can be stored in an airtight container for several days, so you can make them ahead of time for any special occasion. These macaroons also make for a lovely gift or party favor!

Absolutely! Pistachio and Vanilla Macaroons are delightful and make a perfect treat for any occasion. These sweet, chewy, and nutty cookies are sure to impress your guests. Here's a delicious recipe for you to try: Ingredients: 1 cup shelled pistachios 1 1/2 cups powdered sugar 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract

Ingredients: 1 ¾ cups powdered sugar 1 cup almond flour 3 large egg whites, at room temperature ¼ cup granulated sugar Food coloring (optional) Buttercream, ganache, or jam for filling 😘😘😘😘