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Easiest Homemade Crepe cake 10 Steps or Less How to make Easiest French Crepe Innovation of None oven baking

Ingredients weak flour 320g 8 Egg yolk 80g of sugar salt 3g milk 800ml melted butter 100g vanila extract or maple syrup Fresh cream or whipping cream with 50g of sugar inside Easiest Crepe cake recipe 10steps or less Get Recipe here
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You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Salted Caramel Chocolate Chip Cheesecake Bites ♥ – Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. ♥ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction – all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)