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براند ميار للأزياء🇸🇦⚜️
براند ميار للأزياء🇸🇦⚜️
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Saturday 12 September 2026 17:06:10 GMT
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user9211442074192
橋本季也 :
[赤いハート][赤いハート][赤いハート]こんばんは[赤いハート][赤いハート][赤いハート]
2026-09-12 18:13:58
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RECIPE 🚨  Every season brings new colors, textures, ingredients, and inspiration. Why do we pair food with wine, but never food with fashion?  Fashion has seasons. Food has seasons. FLAVR® House is where they finally meet. Dress Your Food Like You Dress Yourself®. 🖤 Available now at CookByColor.com #FoodAndFashion #BuyBlack #BlackOwnedBusiness #Foodie #FashionInspiration    
 THE RECIPE: CHICKEN & WAFFLE CANNOLI  STEP 1: MARINATE: Whisk buttermilk + egg + pinch Assalt & Buttery®. Submerge chicken. Rest 1–4 hours. STEP 2: CRUNCH COATING:
(MIX)  • Flour • Cornstarch • 1 tsp Assalt & Buttery® • ½ tsp Cinnfully® Remove chicken from marinade. Press HARD into flour mixture. Let sit 5 minutes. Press again. This double-dredge creates ridges. STEP 3: FRY: • Heat oil to 350°F (175°C). • Fry 6–8 minutes until deep golden brown. • Internal temp: 165°F. • Rest on rack (never paper towel). Color check: deep golden brown, not pale. Cool slightly. Dice into bite-size chunks. STEP 4: WAFFLE CANNOLI SHELL
(FLAT + HARD + STRUCTURAL)
BATTER
BUILD: • Whisk egg + sugar until pale. • Add vanilla + heavy cream. • Sift in flour + Cinnfully®. • Fold in melted butter last. • Refrigerate 30 minutes. Texture should be thick but pourable. STEP 5: WAFFLE CONE COOK: • Preheat waffle cone maker medium-high. • Add 2 tbsp batter. • Cook until golden brown (about 2 minutes). • Immediately shape around metal cannoli form. Hold until hardened. Goal: thin, crisp, snap when tapped. If soft, cook longer. STEP 6: CREAM FILLING (STRUCTURED, NOT RUNNY): • 4 oz cream cheese • ½ cup heavy cream (whipped soft) • ¼ cup powdered sugar • Pinch Cinnfully® • Micro pinch Assalt & Buttery® Beat cream cheese smooth. Fold in whipped cream. Texture: pipeable but firm. Chill 30 minutes. FINAL COLOR READ: Shell: deep golden brown. Chicken: crunchy golden ridges. Cream: bright white contrast. No sogginess. No collapsing. If shell softens, you filled too early.
RECIPE 🚨 Every season brings new colors, textures, ingredients, and inspiration. Why do we pair food with wine, but never food with fashion?  Fashion has seasons. Food has seasons. FLAVR® House is where they finally meet. Dress Your Food Like You Dress Yourself®. 🖤 Available now at CookByColor.com #FoodAndFashion #BuyBlack #BlackOwnedBusiness #Foodie #FashionInspiration 
 THE RECIPE: CHICKEN & WAFFLE CANNOLI STEP 1: MARINATE: Whisk buttermilk + egg + pinch Assalt & Buttery®. Submerge chicken. Rest 1–4 hours. STEP 2: CRUNCH COATING:
(MIX) • Flour • Cornstarch • 1 tsp Assalt & Buttery® • ½ tsp Cinnfully® Remove chicken from marinade. Press HARD into flour mixture. Let sit 5 minutes. Press again. This double-dredge creates ridges. STEP 3: FRY: • Heat oil to 350°F (175°C). • Fry 6–8 minutes until deep golden brown. • Internal temp: 165°F. • Rest on rack (never paper towel). Color check: deep golden brown, not pale. Cool slightly. Dice into bite-size chunks. STEP 4: WAFFLE CANNOLI SHELL
(FLAT + HARD + STRUCTURAL)
BATTER
BUILD: • Whisk egg + sugar until pale. • Add vanilla + heavy cream. • Sift in flour + Cinnfully®. • Fold in melted butter last. • Refrigerate 30 minutes. Texture should be thick but pourable. STEP 5: WAFFLE CONE COOK: • Preheat waffle cone maker medium-high. • Add 2 tbsp batter. • Cook until golden brown (about 2 minutes). • Immediately shape around metal cannoli form. Hold until hardened. Goal: thin, crisp, snap when tapped. If soft, cook longer. STEP 6: CREAM FILLING (STRUCTURED, NOT RUNNY): • 4 oz cream cheese • ½ cup heavy cream (whipped soft) • ¼ cup powdered sugar • Pinch Cinnfully® • Micro pinch Assalt & Buttery® Beat cream cheese smooth. Fold in whipped cream. Texture: pipeable but firm. Chill 30 minutes. FINAL COLOR READ: Shell: deep golden brown. Chicken: crunchy golden ridges. Cream: bright white contrast. No sogginess. No collapsing. If shell softens, you filled too early.

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