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@beamazedmedia: Last meal requests #lastmeal #lastmealrequests #america #tiktokusa #usa #viral #foryou #foryoupage #cheezdoodles #cocacola

beamazed
beamazed
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Thursday 05 August 2021 17:09:55 GMT
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no102773
No :
I used to watch you on YouTube when I was like 8
2025-08-27 02:08:29
1
21oatmeal
yoho :
I watch your YouTube
2021-08-05 17:25:51
0
21oatmeal
yoho :
first
2021-08-05 17:25:33
0
elly_ish0t
꧁ELLY꧂ :
😂
2025-07-25 02:10:32
0
mountainbreeze2
mountainbreeze99 :
What the fuck does cheese doodles and a coke have to do with Christianity?
2021-08-05 19:00:33
4
big_blue5
big blue :
My death row granny
2023-04-18 00:41:35
0
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Loaded Baked Potato Focaccia 🥔🧀🥓🌱 I’ll post a video showing the method soon - the full recipe is in my cookbook 3 Doughs, 60 Recipes (page 39). We served this at my book’s launch party last night and it was a huge hit! One of the Amazon reviews for my book describes me as the “squishy bread lady” and it really made me laugh. Guilty….I am most definitely the squishy bread lady 🙋🏻‍♀️ Here I am, doing what a squishy bread lady does best….squishing bread. This one was particularly fun/crispy to squish! #3doughs60recipes #focaccia #loadedbakedpotato #focacciarecipe #breadtok #focacciatok
Loaded Baked Potato Focaccia 🥔🧀🥓🌱 I’ll post a video showing the method soon - the full recipe is in my cookbook 3 Doughs, 60 Recipes (page 39). We served this at my book’s launch party last night and it was a huge hit! One of the Amazon reviews for my book describes me as the “squishy bread lady” and it really made me laugh. Guilty….I am most definitely the squishy bread lady 🙋🏻‍♀️ Here I am, doing what a squishy bread lady does best….squishing bread. This one was particularly fun/crispy to squish! #3doughs60recipes #focaccia #loadedbakedpotato #focacciarecipe #breadtok #focacciatok
‼️новое стихотворение. появится в следующем месяце в сборнике стихов 2
‼️новое стихотворение. появится в следующем месяце в сборнике стихов 2
Replying to @Lari🎄 @Ana Alvarado @Jorge Cordero @Angela
Replying to @Lari🎄 @Ana Alvarado @Jorge Cordero @Angela
Mini Cinnamon Roll Focaccias 🤎 Makes 19 Ingredients: 1x batch same-day focaccia dough (same-day recipe is pinned at the top of my page here or page 22 in my cookbook). 3-4 Tbsp (45-60g) butter, to brush tins brown butter cinnamon sugar: 1/2 cup (115g) melted salted butter, browned 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 tsp vanilla extract •mix all together once butter has been browned whipped cream cheese frosting: 4 Tbsp (60g) salted butter, softened 7oz (200g) cream cheese, room temp 1 1/8 cup (140g) powdered sugar 1/2 tsp vanilla extract 3 Tbsp (45ml) heavy cream (double cream) •whisk everything but the cream until light and fluffy, about 2-3 minutes. Drizzle in the cream while still whisking until thick and velvety, about 1 minute. Decant into a piping bag. Cinnamon glaze: 1 cup (125g) confectioners sugar 1/8 tsp cinnamon 2 Tbsp milk (plus more if needed) 1/4 tsp vanilla extract •whisk all together until smooth Method: 1. Mix up the dough and perform the stretch & folds as normal 2. After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces. 3. Place each into a buttered muffin tin 4. Cover and proof for about an hour. They should have risen to nearly the top of the tin. 5. Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in. 6. Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake 7. Choose frosting or glaze option and mix up while the focaccias are baking (instructions above). 8. If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon. 9. If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy! A few notes: You can choose to do half frosted and half glazed like I did here - just halve the quantities in the recipe (or do full amount if you like it extra glazed/frosted!). To make ahead: You can freeze these (unglazed/unfrosted) in freezer bags, warm back up in the oven or air fryer and then glaze/frosted when they’re warm again. Sometimes I only want to do 12 of these (one muffin tin’s worth), so I’ll use the remaining portion of dough to make a small Sicilian style focaccia pizza. You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort… If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… #focaccia #breadtok #focacciatok #cinnamonrollfocaccia #cinnamonbunfocaccia #cinnamonbuns #cinnamonroll
Mini Cinnamon Roll Focaccias 🤎 Makes 19 Ingredients: 1x batch same-day focaccia dough (same-day recipe is pinned at the top of my page here or page 22 in my cookbook). 3-4 Tbsp (45-60g) butter, to brush tins brown butter cinnamon sugar: 1/2 cup (115g) melted salted butter, browned 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 tsp vanilla extract •mix all together once butter has been browned whipped cream cheese frosting: 4 Tbsp (60g) salted butter, softened 7oz (200g) cream cheese, room temp 1 1/8 cup (140g) powdered sugar 1/2 tsp vanilla extract 3 Tbsp (45ml) heavy cream (double cream) •whisk everything but the cream until light and fluffy, about 2-3 minutes. Drizzle in the cream while still whisking until thick and velvety, about 1 minute. Decant into a piping bag. Cinnamon glaze: 1 cup (125g) confectioners sugar 1/8 tsp cinnamon 2 Tbsp milk (plus more if needed) 1/4 tsp vanilla extract •whisk all together until smooth Method: 1. Mix up the dough and perform the stretch & folds as normal 2. After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces. 3. Place each into a buttered muffin tin 4. Cover and proof for about an hour. They should have risen to nearly the top of the tin. 5. Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in. 6. Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake 7. Choose frosting or glaze option and mix up while the focaccias are baking (instructions above). 8. If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon. 9. If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy! A few notes: You can choose to do half frosted and half glazed like I did here - just halve the quantities in the recipe (or do full amount if you like it extra glazed/frosted!). To make ahead: You can freeze these (unglazed/unfrosted) in freezer bags, warm back up in the oven or air fryer and then glaze/frosted when they’re warm again. Sometimes I only want to do 12 of these (one muffin tin’s worth), so I’ll use the remaining portion of dough to make a small Sicilian style focaccia pizza. You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort… If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… #focaccia #breadtok #focacciatok #cinnamonrollfocaccia #cinnamonbunfocaccia #cinnamonbuns #cinnamonroll
WILL IT FOCACCIA?! Episode 8: Jam Doughnut Focaccia 🍩 Dough: Make any of my focaccia recipes, but add 1 Tablespoon of granulated sugar into the dough. Swap out the olive oil in the tray for a neutral vegetable oil. Proof as normal, dimple and bake (it may need a few minutes less time in the oven because of the sugar content in the dough) While the focaccia is baking, fill a piping bag with 1 cup (325g) jam of your choice. I used raspberry, but next time I would make my own jam with a bit more tartness! If you feel you need more jam than this once you’re piping, you can always add more into the bag. Then make the glaze by whisking together: 1 cup (125g) confectioners sugar 2 Tablespoons milk (or more to desired consistency) 1/8 teaspoon vanilla extract When the focaccia is out of the oven, let it cool for five minutes, place it into a cooling rack and then poke it with holes (I used a thick straw). Fill the holes with jam. Place the cooling rack onto a larger tray and drizzle the glaze on. Brush the glaze evenly over the top and sides and then be sure to rub the bottom of the focaccia into the glaze that has dripped onto the tray. Place onto a cooking rack again and allow it to cool for at least 30 minutes for the glaze to harden. Cut in and enjoy! #focacciatok #willitfocaccia #jamdonut #jamdoughnht #bigback
WILL IT FOCACCIA?! Episode 8: Jam Doughnut Focaccia 🍩 Dough: Make any of my focaccia recipes, but add 1 Tablespoon of granulated sugar into the dough. Swap out the olive oil in the tray for a neutral vegetable oil. Proof as normal, dimple and bake (it may need a few minutes less time in the oven because of the sugar content in the dough) While the focaccia is baking, fill a piping bag with 1 cup (325g) jam of your choice. I used raspberry, but next time I would make my own jam with a bit more tartness! If you feel you need more jam than this once you’re piping, you can always add more into the bag. Then make the glaze by whisking together: 1 cup (125g) confectioners sugar 2 Tablespoons milk (or more to desired consistency) 1/8 teaspoon vanilla extract When the focaccia is out of the oven, let it cool for five minutes, place it into a cooling rack and then poke it with holes (I used a thick straw). Fill the holes with jam. Place the cooling rack onto a larger tray and drizzle the glaze on. Brush the glaze evenly over the top and sides and then be sure to rub the bottom of the focaccia into the glaze that has dripped onto the tray. Place onto a cooking rack again and allow it to cool for at least 30 minutes for the glaze to harden. Cut in and enjoy! #focacciatok #willitfocaccia #jamdonut #jamdoughnht #bigback
Replying to @Elvir LM @Jorge Cordero @Ana Alvarado @Yocsii duarte
Replying to @Elvir LM @Jorge Cordero @Ana Alvarado @Yocsii duarte

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