@lee.emmann: four hands two sonatas🎹 #kdrama #edit #music #fourhandstwosonatas #fyp

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Wednesday 07 October 2026 21:02:10 GMT

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2026-10-07 21:16:38

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These are so delicious and perfect with a nice cup of tea (for me 😄) #baking #apple #homemade #snacks #cake Spiced Apple Crumb Cake with Maple Glaze Apple Cake * 2 1/2 cups all-purpose flour * 1 tsp baking soda * 1/2 tsp baking powder * 1 1/2 tsp cinnamon * 1 tsp ground ginger * 1/2 tsp coarse sea salt or kosher salt * 8 tbsp (1/2 cup) unsalted butter, softened * 1 cup packed brown sugar * 1 tsp vanilla * 3 large eggs * 1 cup sour cream * 3 large Granny Smith apples, grated (about 2 cups) * Juice of 1/2 lemon Crumb Topping * 2 cups all-purpose flour * 1 cup packed brown sugar * 1 tsp cinnamon * 1/2 tsp salt * 8 tbsp (1/2 cup) unsalted butter, melted Maple Glaze * 4 tbsp maple syrup * 4 tbsp unsalted butter * 1/2 cup powdered sugar * 1/2 tsp vanilla paste Instructions 1. Grate the apples and toss with the lemon juice. Set aside. 2. Combine flour, brown sugar, cinnamon and salt. Pour in melted butter and mix until large crumbs form. Set aside. 3. Sift together flour, baking soda, baking powder, cinnamon, ginger and salt. In a mixer, beat softened butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, mixing after each addition. 4. Mix in the sour cream, followed by the grated apples. Fold in the dry ingredients just until combined. 5. Spread batter into a well-greased 9×13-inch baking pan and evenly sprinkle the crumb topping over the top. 6. Bake at 325°F for about 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely. 7. Make the maple glaze: Add maple syrup, butter and vanilla paste to a small saucepan and heat until the butter is melted. Remove from heat and whisk in powdered sugar until smooth. 8. Let the glaze cool for 15–20 minutes, then drizzle over the completely cooled cake. Don’t let the glaze sit too long or it will harden. If it does, gently reheat it until pourable again.

These are so delicious and perfect with a nice cup of tea (for me 😄) #baking #apple #homemade #snacks #cake Spiced Apple Crumb Cake with Maple Glaze Apple Cake * 2 1/2 cups all-purpose flour * 1 tsp baking soda * 1/2 tsp baking powder * 1 1/2 tsp cinnamon * 1 tsp ground ginger * 1/2 tsp coarse sea salt or kosher salt * 8 tbsp (1/2 cup) unsalted butter, softened * 1 cup packed brown sugar * 1 tsp vanilla * 3 large eggs * 1 cup sour cream * 3 large Granny Smith apples, grated (about 2 cups) * Juice of 1/2 lemon Crumb Topping * 2 cups all-purpose flour * 1 cup packed brown sugar * 1 tsp cinnamon * 1/2 tsp salt * 8 tbsp (1/2 cup) unsalted butter, melted Maple Glaze * 4 tbsp maple syrup * 4 tbsp unsalted butter * 1/2 cup powdered sugar * 1/2 tsp vanilla paste Instructions 1. Grate the apples and toss with the lemon juice. Set aside. 2. Combine flour, brown sugar, cinnamon and salt. Pour in melted butter and mix until large crumbs form. Set aside. 3. Sift together flour, baking soda, baking powder, cinnamon, ginger and salt. In a mixer, beat softened butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, mixing after each addition. 4. Mix in the sour cream, followed by the grated apples. Fold in the dry ingredients just until combined. 5. Spread batter into a well-greased 9×13-inch baking pan and evenly sprinkle the crumb topping over the top. 6. Bake at 325°F for about 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely. 7. Make the maple glaze: Add maple syrup, butter and vanilla paste to a small saucepan and heat until the butter is melted. Remove from heat and whisk in powdered sugar until smooth. 8. Let the glaze cool for 15–20 minutes, then drizzle over the completely cooled cake. Don’t let the glaze sit too long or it will harden. If it does, gently reheat it until pourable again.

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Baking is my therapy. Recipe 👇 #foodasmr #peaches #cheesecake #recipes #baking Peach Cream Cheese Cake Bars Peach Layer * 3–4 fresh peaches, peeled, pitted & chopped Easy peeling: Blanch peaches in boiling water for 60–90 seconds, then immediately transfer to an ice bath. The skins should peel right off. Remove pits, chop and set aside. Cake Layer * 3 large eggs * 1 cup granulated sugar * 1 cup sour cream (Greek yogurt works too) * 1 tsp vanilla bean paste * 8 tbsp unsalted butter, melted * ½ tsp salt * 2 cups all-purpose flour * 1½ tsp baking powder * ½ tsp baking soda Cheesecake Layer * 16 oz cream cheese, softened * ½ cup granulated sugar * 1 tsp vanilla bean paste * 1 large egg Crumb Topping * 2 cups all-purpose flour * 1 cup brown sugar * 8 tbsp unsalted butter, melted * ½ tsp salt * 1 tsp cinnamon Instructions Preheat oven to 325°F and generously grease a 9×13-inch baking pan. Make the cake layer: Beat eggs and sugar until light and fluffy. Mix in sour cream, vanilla bean paste, melted butter and salt. Sift together flour, baking powder and baking soda. Add to the wet mixture and stir until combined. Spread batter evenly into the prepared pan. Scatter the chopped peaches evenly over the batter. Make the cheesecake layer: Beat softened cream cheese and sugar until smooth. Add vanilla bean paste, then beat in the egg just until combined. Spread or spoon the cheesecake mixture over the peaches. Make the crumb topping: Combine flour, brown sugar, cinnamon and salt. Add melted butter and mix until large crumbs form. Sprinkle generously over the cheesecake layer. Bake at 325°F for about 45-50 minutes, or until the center is set and a tester inserted into the cake portion comes out without wet batter. Allow the bars to cool completely before slicing. For the cleanest cheesecake-bar slices, chill them after cooling before cutting.

Baking is my therapy. Recipe 👇 #foodasmr #peaches #cheesecake #recipes #baking Peach Cream Cheese Cake Bars Peach Layer * 3–4 fresh peaches, peeled, pitted & chopped Easy peeling: Blanch peaches in boiling water for 60–90 seconds, then immediately transfer to an ice bath. The skins should peel right off. Remove pits, chop and set aside. Cake Layer * 3 large eggs * 1 cup granulated sugar * 1 cup sour cream (Greek yogurt works too) * 1 tsp vanilla bean paste * 8 tbsp unsalted butter, melted * ½ tsp salt * 2 cups all-purpose flour * 1½ tsp baking powder * ½ tsp baking soda Cheesecake Layer * 16 oz cream cheese, softened * ½ cup granulated sugar * 1 tsp vanilla bean paste * 1 large egg Crumb Topping * 2 cups all-purpose flour * 1 cup brown sugar * 8 tbsp unsalted butter, melted * ½ tsp salt * 1 tsp cinnamon Instructions Preheat oven to 325°F and generously grease a 9×13-inch baking pan. Make the cake layer: Beat eggs and sugar until light and fluffy. Mix in sour cream, vanilla bean paste, melted butter and salt. Sift together flour, baking powder and baking soda. Add to the wet mixture and stir until combined. Spread batter evenly into the prepared pan. Scatter the chopped peaches evenly over the batter. Make the cheesecake layer: Beat softened cream cheese and sugar until smooth. Add vanilla bean paste, then beat in the egg just until combined. Spread or spoon the cheesecake mixture over the peaches. Make the crumb topping: Combine flour, brown sugar, cinnamon and salt. Add melted butter and mix until large crumbs form. Sprinkle generously over the cheesecake layer. Bake at 325°F for about 45-50 minutes, or until the center is set and a tester inserted into the cake portion comes out without wet batter. Allow the bars to cool completely before slicing. For the cleanest cheesecake-bar slices, chill them after cooling before cutting.

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