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Monday 10 August 2026 00:30:47 GMT
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We’re obsessed with dot cakes too… but this one’s for your lips. 🍰 Lip Sleeping Mask is the overnight lip treat that leaves lips soft, smooth, and hydrated by morning. Shop Lip Sleeping Mask @sephora, #sephora#sephora @Amazon, @Amazon Beauty, @The Grove and our site. 💋 #LANEIGE #KBeauty #dotcake
We’re obsessed with dot cakes too… but this one’s for your lips. 🍰 Lip Sleeping Mask is the overnight lip treat that leaves lips soft, smooth, and hydrated by morning. Shop Lip Sleeping Mask @sephora, #sephora#sephora @Amazon, @Amazon Beauty, @The Grove and our site. 💋 #LANEIGE #KBeauty #dotcake
Recipe Name Cheesy Asparagus Casserole Ingredients 1. 2 lbs (900 g) fresh asparagus, trimmed 2. 2 tbsp butter 3. 2 cloves garlic, minced 4. 2 tbsp all-purpose flour 5. 2 cups whole milk 6. 1 cup heavy cream 7. 1 1/2 cups mozzarella cheese, shredded 8. 1/2 cup Parmesan cheese, grated 9. 1 cup Gruyère or Swiss cheese, shredded 10. 1 tsp onion powder 11. 1/2 tsp salt 12. 1/2 tsp black pepper 13. 1/2 tsp dried thyme 14. 1 tbsp fresh thyme leaves (optional) Recipe 1. Preheat the oven to 375°F (190°C). 2. Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water and drain. 3. Melt the butter in a saucepan and sauté the garlic until fragrant. 4. Whisk in the flour and cook for 1 minute. 5. Gradually whisk in the milk and heavy cream until smooth. 6. Stir in the mozzarella, Gruyère, half the Parmesan, onion powder, salt, pepper, and thyme until melted. 7. Arrange the asparagus in a greased baking dish. 8. Pour the cheese sauce evenly over the asparagus. 9. Sprinkle the remaining Parmesan cheese on top. 10. Bake for 25–30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving. Follow for more delicious recipes!
Recipe Name Cheesy Asparagus Casserole Ingredients 1. 2 lbs (900 g) fresh asparagus, trimmed 2. 2 tbsp butter 3. 2 cloves garlic, minced 4. 2 tbsp all-purpose flour 5. 2 cups whole milk 6. 1 cup heavy cream 7. 1 1/2 cups mozzarella cheese, shredded 8. 1/2 cup Parmesan cheese, grated 9. 1 cup Gruyère or Swiss cheese, shredded 10. 1 tsp onion powder 11. 1/2 tsp salt 12. 1/2 tsp black pepper 13. 1/2 tsp dried thyme 14. 1 tbsp fresh thyme leaves (optional) Recipe 1. Preheat the oven to 375°F (190°C). 2. Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water and drain. 3. Melt the butter in a saucepan and sauté the garlic until fragrant. 4. Whisk in the flour and cook for 1 minute. 5. Gradually whisk in the milk and heavy cream until smooth. 6. Stir in the mozzarella, Gruyère, half the Parmesan, onion powder, salt, pepper, and thyme until melted. 7. Arrange the asparagus in a greased baking dish. 8. Pour the cheese sauce evenly over the asparagus. 9. Sprinkle the remaining Parmesan cheese on top. 10. Bake for 25–30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving. Follow for more delicious recipes!
I finally made another one👀 #incenseburner #ceramics #sculpture #potterytiktok #makewithme
I finally made another one👀 #incenseburner #ceramics #sculpture #potterytiktok #makewithme
mng chỉ cần ghép mã qr vô thui nè #hinhnen #viral
mng chỉ cần ghép mã qr vô thui nè #hinhnen #viral
Honey Jalapeno Ribs Recipe 👇 Teamed up with @duraflamegrilling for this one! Recipe: Servings: 4 People Prep: 30 minutes Cook: 6.5 hours Ribs: 3 Racks of Spare Ribs 2-3 tbsp of Cowboy Candy Rub Spritz: 1.5 cups Water 2 oz Bourbon Honey Jalapeno Glaze: 1 cup White Sugar ¼ cup of Brown Sugar ¼ cup of Jalapeno Jelly ¼ cup of Local Honey ⅛ cup Sliced Jalapenos 2 tbsp Hot Sauce 1 tbsp Apple Cider Vinegar Instructions: Trim the pork ribs of any excess fat, square off the ribs and carefully remove the membrane on the back of the ribs. Season thoroughly with Cowboy Candy seasoning or your favorite bbq seasoning. Preheat your smoker with Duraflame Char-Logs for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor. Add the ribs to the smoker on the indirect heat side. Cook for about 6-7 hours or until the outside is a light ruby red color and 185F internal. Make sure to spritz the ribs every 30-45 minutes. About 30 minutes before the ribs are done, add a skillet over medium high fire. Add all the ingredients for the Honey Jalapeno Glaze to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool. When the ribs are done, pull them off. Carefully dip the ribs in the glaze and place back on the smoker at 275F. Cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside. Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy!
Honey Jalapeno Ribs Recipe 👇 Teamed up with @duraflamegrilling for this one! Recipe: Servings: 4 People Prep: 30 minutes Cook: 6.5 hours Ribs: 3 Racks of Spare Ribs 2-3 tbsp of Cowboy Candy Rub Spritz: 1.5 cups Water 2 oz Bourbon Honey Jalapeno Glaze: 1 cup White Sugar ¼ cup of Brown Sugar ¼ cup of Jalapeno Jelly ¼ cup of Local Honey ⅛ cup Sliced Jalapenos 2 tbsp Hot Sauce 1 tbsp Apple Cider Vinegar Instructions: Trim the pork ribs of any excess fat, square off the ribs and carefully remove the membrane on the back of the ribs. Season thoroughly with Cowboy Candy seasoning or your favorite bbq seasoning. Preheat your smoker with Duraflame Char-Logs for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor. Add the ribs to the smoker on the indirect heat side. Cook for about 6-7 hours or until the outside is a light ruby red color and 185F internal. Make sure to spritz the ribs every 30-45 minutes. About 30 minutes before the ribs are done, add a skillet over medium high fire. Add all the ingredients for the Honey Jalapeno Glaze to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool. When the ribs are done, pull them off. Carefully dip the ribs in the glaze and place back on the smoker at 275F. Cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside. Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy!
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