Cards you may also be interested in
λ°°μŠ€ν‚¨λΌλΉˆμŠ€ 12μ›” μ΄λ‹¬μ˜ 맛, μ•„μ΄μŠ€ μ΄ˆμ½”νŒŒμ΄ζƒ… μ‹œλ¦¬μ¦ˆ
κ΅­λ―Ό 과자의 μž¬νƒ„μƒ λ°°μŠ€ν‚¨λΌλΉˆμŠ€(Baskinrobbins)κ°€ 12μ›” μ΄λ‹¬μ˜ 맛 β€˜μ•„μ΄μŠ€ μ΄ˆμ½”νŒŒμ΄ζƒ…β€™ μ‹œλ¦¬μ¦ˆλ₯Ό 선보인닀. 였리온(ORION)κ³Ό ν˜‘μ—…ν•΄ νƒ„μƒν•œ μ‹ μ œν’ˆμ€ 초콜릿과 바닐라, λ§ˆμ‹œλ©œλ‘œ ν–₯ λ² μ΄μŠ€μ— μ΄ˆμ½”νŒŒμ΄μ™€ 초콜릿 칩이 μ²¨κ°€λœ μ•„μ΄μŠ€ν¬λ¦Ό. μ΄ˆμ½”νŒŒμ΄λ₯Ό ν†΅μ§Έλ‘œ κ°ˆμ•„ λ„£μ–΄ μ§„ν•˜κ³  ν’λΆ€ν•œ μ΄ˆμ½”νŒŒμ΄ 맛이 νŠΉμ§•μœΌλ‘œ λ‹¬μ½€ν•˜κ³  λΆ€λ“œλŸ¬μš΄ 식감을 κ·ΈλŒ€λ‘œ κ΅¬ν˜„ν–ˆλ‹€. λ”λΆˆμ–΄ 5가지 μ•„μ΄μŠ€ν¬λ¦Ό μœ„μ— μ΄ˆμ½”νŒŒμ΄λ₯Ό μŒ“κ³  λ§ˆμΉ΄λ‘±μ„ 올린 케이크와 λΈ”λΌμŠ€νŠΈ, μ΄ˆμ½” λ§ˆμ‹œλ©œλ‘œκΉŒμ§€ λ¨ΉλŠ” 즐거움에 λ³΄λŠ” 재미λ₯Ό λ”ν•˜κΈ°λ„. 1974λ…„ μΆœμ‹œλœ μ΄ˆμ½”νŒŒμ΄λ₯Ό ν™œμš©ν•΄ μΉœμˆ™ν•œ ꡭ민과자λ₯Ό μƒˆλ‘­κ²Œ μž¬νƒ„μƒμ‹œν‚¨ β€˜μ•„μ΄μŠ€ μ΄ˆμ½”νŒŒμ΄ζƒ…β€™, 12μ›” ν•œ 달간 맛볼 수 μžˆμœΌλ‹ˆ λ†“μΉ˜μ§€ 말고 즐겨보자. λ”Β μžμ„Έν•œΒ λ‚΄μš©μ€Β <μ•„μ΄μ¦ˆλ§€κ±°μ§„>Β λ§ν¬μ—μ„œ
래퍼 κ°œμ½”μ™€μ˜ ν˜‘μ—…μœΌλ‘œ νƒ„μƒν•œ 였뚜기 β€˜κ°œν¬λ™ μŒ€κ΅­μˆ˜β€™
κ³ μˆ˜λŠ” 고수λ₯Ό μ•Œμ•„λ³Έλ‹€ 였뚜기(Ottogi)κ°€ 래퍼 β€˜κ°œμ½”β€™μ™€ ν˜‘μ—…ν•˜μ—¬ λ§Œλ“  β€˜κ°œν¬λ™ μŒ€κ΅­μˆ˜β€™λ₯Ό μΆœμ‹œν•΄ ν™”μ œλ‹€. β€˜κ°œν¬λ™ μŒ€κ΅­μˆ˜β€™λŠ” κ°œμ½”κ°€ κ±°μ£Όν•˜λŠ” 포(Pho) 동넀 ν•œλ°”ν€΄μ˜ μ€„μž„λ§λ‘œ, ν‰μ†Œ μŒ€κ΅­μˆ˜ λ§ˆλ‹ˆμ•„λ‘œ μ•Œλ €μ§„ κ·Έκ°€ μ œν’ˆ κ°œλ°œμ—λ„ 직접 μ°Έμ—¬ν•΄ λˆˆκΈΈμ„ λˆλ‹€. μ§„ν•˜κ²Œ μš°λ €λ‚Έ μ‡ κ³ κΈ° 윑수 λ² μ΄μŠ€μ— 뒷맛을 κΉ”λ”ν•˜κ²Œ μž‘μ•„μ€„ 맀콀함이 잘 μ–΄μš°λŸ¬μ§„ 맛이 νŠΉμ§•μ΄λ©°, κΈ°μ‘΄ λ² νŠΈλ‚¨ μŒ€κ΅­μˆ˜μ™€ μ°¨λ³„ν™”ν•˜κΈ° μœ„ν•˜μ—¬ 고수 ν–₯이 듬뿍 λ‚˜λŠ” 별첨 μ†ŒμŠ€λ₯Ό μΆ”κ°€, μŒ€κ΅­μˆ˜ 고수인 β€˜κ°œμ½”β€™μ˜ μ·¨ν–₯을 적극 λ°˜μ˜ν•˜μ—¬ λ§Œλ“€μ–΄μ‘Œλ‹€. ν•œμ •νŒμœΌλ‘œ μΆœμ‹œλœ β€˜κ°œν¬λ™ μŒ€κ΅­μˆ˜β€™λŠ” ν˜„μž¬ 11λ²ˆκ°€(deal.11st.co.kr)μ—μ„œ λ§Œλ‚˜λ³Ό 수 μžˆλ‹€. λ”Β μžμ„Έν•œΒ λ‚΄μš©μ€Β <μ•„μ΄μ¦ˆλ§€κ±°μ§„>Β λ§ν¬μ—μ„œ
Salted Caramel Chocolate Chip Cheesecake Bites β™₯ – 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. β™₯ 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 350Β°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 :)
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Chocolate Chip Cookie Shot Glasses
In honor of National Chocolate Chip Cookie Day, here is a deliciously fun way to get your chocolate chip cookie fix during happy hour: Chocolate Chip Cookie Shot Glasses! And in case you think I am making this holiday up, you can find it , and a ton of other national holidays that will blow your mind at National Day Calendar online. This 4 1/2 star recipe comes from All Recipes user, Nicole Faust Hunt, called "Absolutely The Best Chocolate Chip Cookies." To make the shot glasses, you will need a 'popover' pan. Otherwise, you can make these using small cupcake pans. However, the shape of the glass will not look like a shot glass. Ingredients: 1 cup butter flavored shortening (not butter) 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons Mexican vanilla extrac t2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips Chocolate candy melts (for later) Directions: Preheat oven to 350 degrees F. Grease the pan. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Press the cookie dough into the popover pan bottom and sides. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Separately, melt the chocolate candy melts in a microwave or a double boiler. Once the cookie shot glasses have cooled, spoon in the candy melts, covering the bottom and inside cookie walls. This will harden relatively quick, or you can put it in the fridge. This coating will prevent liquids from being absorbed into the cookie. After this is all done, fill these with milk for the 20 and younger crowd or click here for imbibery goodness that you can fill your chocolate chip cookie shot glasses with!
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else – once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please – it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ΒΌ cup sugar ΒΌ teaspoon salt ΒΎ cup butter, melted For the Brownies: ΒΎ cup cocoa ΒΎ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour Β½ teaspoon baking powder ΒΌ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.