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@hayat_cok_aci_0: VATAN MİLLET ZOKTAY #global #zoktay #zeynepoktay #kesfet

love without him
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Tuesday 02 June 2026 18:09:04 GMT
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maassaal06
yağmurişteee🤍💫 :
oha mükk
2026-06-06 07:09:27
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elibrahimov011
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2026-08-22 07:00:43
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Creamy, nutty, and fluffy toppings made with simple ingredients and meant to spread joy. ⭐️ Salted Caramel ⭐️ - ¾ cup granulated sugar (150g) - ⅓ cup heavy cream, warmed (75 ml) - 2½ tbsp unsalted butter, melted (37.5g) - ½ tsp kosher salt (3g) Steps 1. Add half the sugar to a heavy pot in an even layer. Heat on medium, don’t stir. 2. When edges melt and darken, swirl the pot gently. 3. Add remaining sugar evenly. Stir gently as it melts to prevent burning. 4. Once deep amber, slowly stir in warm cream, it will bubble. 5. Add melted butter in pieces, stir until smooth. 6. Stir in salt. Let cool slightly, then transfer to a jar. •••••••••••••••••• ⭐️ Nutella ⭐️ - 2 cups hazelnuts (240g) - ¼ tsp vanilla extract (1.25 mL) - ¼ cup cocoa powder (21g) - ⅓ cup powdered sugar (40g, to taste) - 2–3 tbsp milk powder (15–22g, for creaminess) - ¼ tsp salt (1.5g) - 2 tbsp neutral oil (30 mL) Steps 1. Roast (if needed) hazelnuts aren’t roasted, bake at 400°F (200°C) for 6–8 min until lightly browned. 2. Rub warm nuts in a towel to loosen skins (okay if some stay on). 3. Process hazelnuts until smooth and buttery (up to 20 min). 4. Blend in cocoa, sugar, milk powder, vanilla, salt, and oil until glossy and spreadable. •••••••••••••••••• ⭐️ Peanut Butter ⭐️ - 3 cups dry roasted peanuts, salted or unsalted (450g) - Sea salt (optional) Steps 1. Add peanuts to food processor. 2. Blend until very smooth and creamy, scraping down sides every 30–60 seconds. •••••••••••••••••• ⭐️ Butterscotch Sauce ⭐️ - ¾ cup (120 ml) heavy cream - 4 tbsp (60 g) unsalted butter, room temp - 1 cup (220 g) brown sugar (light or dark) - 2 tbsp light corn syrup (optional, prevent crystallization) - ½ tsp kosher salt (optional) - 1 tsp vanilla extract (optional) Steps 1. Warm the cream in a small saucepan. Set aside. 2. In a deep saucepan, combine butter, sugar, corn syrup, and salt. 3. Cook over medium heat until melted and smooth. 4. Continue, stirring occasionally (4–5 min), until pale butterscotch color. 5. Add warm cream; stir until smooth. 6. Cook 1 more min. Remove from heat. 7. Stir in vanilla. Cool slightly. 8. Transfer to jar. Sauce thickens as it cools. Store covered in the fridge. •••••••••••••••••• ⭐️ Marshmallow Fluff ⭐️ - 3 egg whites - ¼ tsp cream of tartar (1 g) - ⅔ cup sugar (135 g) - ¼ cup water (60 mL) - ¾ cup honey (255 g) - 1 tsp vanilla extract (5 mL) Steps 1. Beat egg whites and cream of tartar until soft peaks form (5 min). 2. Boil sugar, water, and honey until it reaches 246°F (119°C). 3. Slowly drizzle hot syrup into egg whites while mixing on low. 4. Add vanilla, then beat on high until fluffy (10 min). 5. Store in a sealed container at room temp for up to 1 week. •••••••••••••••••• ⭐️ Cream Cheese Glaze ⭐️ - 4 oz (113 g) cream cheese, softened - ¼ cup (57 g) unsalted butter, softened - 1 cup (120 g) powdered sugar - 1 tsp (5 ml) vanilla extract Steps 1. Add everything to a bowl 2. Beat on low, then crank it up until smooth. To use: Heat for 15–20 sec, stir, and drizzle over desserts. . . #creamcheese #glaze #saltedcaramel #caramelsauce #caramel
Creamy, nutty, and fluffy toppings made with simple ingredients and meant to spread joy. ⭐️ Salted Caramel ⭐️ - ¾ cup granulated sugar (150g) - ⅓ cup heavy cream, warmed (75 ml) - 2½ tbsp unsalted butter, melted (37.5g) - ½ tsp kosher salt (3g) Steps 1. Add half the sugar to a heavy pot in an even layer. Heat on medium, don’t stir. 2. When edges melt and darken, swirl the pot gently. 3. Add remaining sugar evenly. Stir gently as it melts to prevent burning. 4. Once deep amber, slowly stir in warm cream, it will bubble. 5. Add melted butter in pieces, stir until smooth. 6. Stir in salt. Let cool slightly, then transfer to a jar. •••••••••••••••••• ⭐️ Nutella ⭐️ - 2 cups hazelnuts (240g) - ¼ tsp vanilla extract (1.25 mL) - ¼ cup cocoa powder (21g) - ⅓ cup powdered sugar (40g, to taste) - 2–3 tbsp milk powder (15–22g, for creaminess) - ¼ tsp salt (1.5g) - 2 tbsp neutral oil (30 mL) Steps 1. Roast (if needed) hazelnuts aren’t roasted, bake at 400°F (200°C) for 6–8 min until lightly browned. 2. Rub warm nuts in a towel to loosen skins (okay if some stay on). 3. Process hazelnuts until smooth and buttery (up to 20 min). 4. Blend in cocoa, sugar, milk powder, vanilla, salt, and oil until glossy and spreadable. •••••••••••••••••• ⭐️ Peanut Butter ⭐️ - 3 cups dry roasted peanuts, salted or unsalted (450g) - Sea salt (optional) Steps 1. Add peanuts to food processor. 2. Blend until very smooth and creamy, scraping down sides every 30–60 seconds. •••••••••••••••••• ⭐️ Butterscotch Sauce ⭐️ - ¾ cup (120 ml) heavy cream - 4 tbsp (60 g) unsalted butter, room temp - 1 cup (220 g) brown sugar (light or dark) - 2 tbsp light corn syrup (optional, prevent crystallization) - ½ tsp kosher salt (optional) - 1 tsp vanilla extract (optional) Steps 1. Warm the cream in a small saucepan. Set aside. 2. In a deep saucepan, combine butter, sugar, corn syrup, and salt. 3. Cook over medium heat until melted and smooth. 4. Continue, stirring occasionally (4–5 min), until pale butterscotch color. 5. Add warm cream; stir until smooth. 6. Cook 1 more min. Remove from heat. 7. Stir in vanilla. Cool slightly. 8. Transfer to jar. Sauce thickens as it cools. Store covered in the fridge. •••••••••••••••••• ⭐️ Marshmallow Fluff ⭐️ - 3 egg whites - ¼ tsp cream of tartar (1 g) - ⅔ cup sugar (135 g) - ¼ cup water (60 mL) - ¾ cup honey (255 g) - 1 tsp vanilla extract (5 mL) Steps 1. Beat egg whites and cream of tartar until soft peaks form (5 min). 2. Boil sugar, water, and honey until it reaches 246°F (119°C). 3. Slowly drizzle hot syrup into egg whites while mixing on low. 4. Add vanilla, then beat on high until fluffy (10 min). 5. Store in a sealed container at room temp for up to 1 week. •••••••••••••••••• ⭐️ Cream Cheese Glaze ⭐️ - 4 oz (113 g) cream cheese, softened - ¼ cup (57 g) unsalted butter, softened - 1 cup (120 g) powdered sugar - 1 tsp (5 ml) vanilla extract Steps 1. Add everything to a bowl 2. Beat on low, then crank it up until smooth. To use: Heat for 15–20 sec, stir, and drizzle over desserts. . . #creamcheese #glaze #saltedcaramel #caramelsauce #caramel

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