@jalan2junkie: Along Joo Chiat road found authentic kedai kueh from epok2 to marshmallows in sticks😋 #jalan2junkie #tiktoker #sgfoodie #kueh #insta360

Sharin15

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Tuesday 30 June 2026 22:39:17 GMT

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sykoxz :

epok2 sayur dia syiok

2026-07-01 06:19:59

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A lil sumn to take the edge off 🚬🤏🏼🫦 Ingredients: 3 bananas 1 tbsp vanilla 3 eggs Maple syrup (measured with ur heart) 2 cups oat flour 2 tsp baking powder 1/2 tsp baking soda Pinch of salt Cinnamon 1/2 cup (or more) choc chips Mix altogether and bake at 350F for 30-35 minutes <3 recipe from tiktok #bananabread #healthyrecipe #creatorsearchinsights

A lil sumn to take the edge off 🚬🤏🏼🫦 Ingredients: 3 bananas 1 tbsp vanilla 3 eggs Maple syrup (measured with ur heart) 2 cups oat flour 2 tsp baking powder 1/2 tsp baking soda Pinch of salt Cinnamon 1/2 cup (or more) choc chips Mix altogether and bake at 350F for 30-35 minutes <3 recipe from tiktok #bananabread #healthyrecipe #creatorsearchinsights

What are you waiting for?join up and have fun//discord server link in comments#lamineyamal💎 #viral #fypppp #xyzbca #discordserver

What are you waiting for?join up and have fun//discord server link in comments#lamineyamal💎 #viral #fypppp #xyzbca #discordserver

berasa kaya mimpi #fyp #viral #telkomaitellyou

berasa kaya mimpi #fyp #viral #telkomaitellyou

PEACH CRISP ICE CREAM 🍑🍦for the first peach recipe of several to come because we bought 50 pounds of peaches last weekend 😅 Creamy homemade vanilla ice cream, 4-ingredient peach compote and a delicious brown sugar crisp 😍 Full printable recipe is on our website: https://www.crowdedkitchen.com/peach-crisp-ice-cream/ For the ice cream base: 2 cups heavy cream 1 cup whole milk ⅔ cup granulated sugar 6 large egg yolks 2 teaspoons vanilla extract Pinch of salt For the crisp: 1 cup quick-cook oats ½ cup light brown sugar, packed ⅓ cup all purpose flour ½ teaspoon ground cinnamon Pinch of salt 6 tablespoons unsalted butter, cut into small cubes For the peach compote: 2 cups diced peaches ⅓ cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest Preheat the oven to 350˚F (180˚C). Prepare the ice cream machine per the machine instructions. To make the ice cream base, in a medium pot over medium heat, combine the heavy cream, milk and sugar and stir well. Bring to a simmer, stirring occasionally, then reduce the heat to low. In a medium bowl, whisk the egg yolks. While whisking, slowly pour in ½ cup of the hot cream mixture. Then, slowly stream the egg mixture into the pot with hot cream, whisking constantly over low heat. Stir in the vanilla and salt and cook for 3-5 minutes, whisking frequently, until the mixture starts to thicken. The target temperature is 175˚F (if you go higher, the eggs will curdle). Once thickened, strain the mixture through a fine mesh sieve into a medium bowl, then refrigerate to cool. To make the crisp, add the oats, brown sugar, flour, cinnamon and salt to a bowl and stir to combine. Add the butter and using your hands, work it into the dry ingredients until evenly distributed. Spread the mixture onto a small baking sheet into an even layer and press it gently into one piece. Bake for 18-22 minutes, until golden brown. If it's starting to brown too much around the edges, you can reduce the oven temperature to 300˚F to finish baking it. Let cool in the sheet pan, then break it into small pieces (with your hands or a knife). This will make more than the ice cream needs, but we make extra because it's so delicious for snacking! While the crisp is baking, make the compote. In a medium saucepan over medium heat, combine the peaches, sugar, lemon juice and lemon zest. Bring to a simmer, stirring occasionally, until the peaches break down and start to thicken, about 10 minutes. Transfer to a bowl and chill in the fridge. Once the ice cream base is fully cooled, pout it into the ice cream maker and start churning. Most machines will take 20-30 minutes to churn. Once the ice cream is done, transfer half of it to a loaf pan. Add in half the peach compote and a handful of crisp, then swirl it into the ice cream. Repeat with the remaining ice cream, peach compote, and more crisp. Cover and freeze for about 4 hours, until the ice cream is firm and scoopable. Before serving, let the ice cream thaw at room temperature for 5-10 minutes. Enjoy!

PEACH CRISP ICE CREAM 🍑🍦for the first peach recipe of several to come because we bought 50 pounds of peaches last weekend 😅 Creamy homemade vanilla ice cream, 4-ingredient peach compote and a delicious brown sugar crisp 😍 Full printable recipe is on our website: https://www.crowdedkitchen.com/peach-crisp-ice-cream/ For the ice cream base: 2 cups heavy cream 1 cup whole milk ⅔ cup granulated sugar 6 large egg yolks 2 teaspoons vanilla extract Pinch of salt For the crisp: 1 cup quick-cook oats ½ cup light brown sugar, packed ⅓ cup all purpose flour ½ teaspoon ground cinnamon Pinch of salt 6 tablespoons unsalted butter, cut into small cubes For the peach compote: 2 cups diced peaches ⅓ cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest Preheat the oven to 350˚F (180˚C). Prepare the ice cream machine per the machine instructions. To make the ice cream base, in a medium pot over medium heat, combine the heavy cream, milk and sugar and stir well. Bring to a simmer, stirring occasionally, then reduce the heat to low. In a medium bowl, whisk the egg yolks. While whisking, slowly pour in ½ cup of the hot cream mixture. Then, slowly stream the egg mixture into the pot with hot cream, whisking constantly over low heat. Stir in the vanilla and salt and cook for 3-5 minutes, whisking frequently, until the mixture starts to thicken. The target temperature is 175˚F (if you go higher, the eggs will curdle). Once thickened, strain the mixture through a fine mesh sieve into a medium bowl, then refrigerate to cool. To make the crisp, add the oats, brown sugar, flour, cinnamon and salt to a bowl and stir to combine. Add the butter and using your hands, work it into the dry ingredients until evenly distributed. Spread the mixture onto a small baking sheet into an even layer and press it gently into one piece. Bake for 18-22 minutes, until golden brown. If it's starting to brown too much around the edges, you can reduce the oven temperature to 300˚F to finish baking it. Let cool in the sheet pan, then break it into small pieces (with your hands or a knife). This will make more than the ice cream needs, but we make extra because it's so delicious for snacking! While the crisp is baking, make the compote. In a medium saucepan over medium heat, combine the peaches, sugar, lemon juice and lemon zest. Bring to a simmer, stirring occasionally, until the peaches break down and start to thicken, about 10 minutes. Transfer to a bowl and chill in the fridge. Once the ice cream base is fully cooled, pout it into the ice cream maker and start churning. Most machines will take 20-30 minutes to churn. Once the ice cream is done, transfer half of it to a loaf pan. Add in half the peach compote and a handful of crisp, then swirl it into the ice cream. Repeat with the remaining ice cream, peach compote, and more crisp. Cover and freeze for about 4 hours, until the ice cream is firm and scoopable. Before serving, let the ice cream thaw at room temperature for 5-10 minutes. Enjoy!

Хот-доги больше не готовим) сосиски в сушках😋

Хот-доги больше не готовим) сосиски в сушках😋

#fcmobile#realmadrid🤍#wprldcup2026#song#реалмадри

#fcmobile#realmadrid🤍#wprldcup2026#song#реалмадри

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