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Sunday 18 October 2026 16:13:00 GMT

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izzabellaa45 :

Your eyes are pef

2026-10-18 17:08:02

1

Kahlea!!! :

awww your cuteeeee

2026-10-18 17:30:11

1

savv.p :

gorgeous

2026-10-18 18:51:35

1

cate!! 🌷 🌟 🧚 🌞 :

🤩 gorgeous baby

2026-10-18 16:26:24

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𝐋 𝐞 𝐱 𝐢 :

Your so pretty

2026-10-18 16:20:18

1

Adelyn Hokanson :

UGH YOUR PERFECT

2026-10-18 16:20:07

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_its_real_cam :

2026-10-18 16:57:03

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Whipped Brie, Pumpkin Butter with Fried Sage & Hazelnuts AKA fall in a bite! It truly is EPIC...the combination of flavors and textures might have turned this into my favorite whipped brie. Hosting tip: the pumpkin butter can be made 1-2 days ahead, and the whipping of the brie as well! I would pipe 20-30 min before serving so it comes to room temp. Ingredients: * 10 oz brie (rind removed). * 2 oz cream cheese. * 15 oz can pumpkin puree. * 1/4 c brown sugar. * 1 tsp freshly grated ginger. * 1/4-1/4 tsp cinnamon (adjust to taste). * Zest and juice of 1/2 orange. * 1/3 cup maple syrup. * 1/4 tsp freshly grated nutmeg. * 1/8th tsp cloves. * Toasted hazelnuts to taste (chopped). * Chives to taste. * 10-12 sage leaves. * Flaky salt to taste. Directions: 1. Add the pumpkin puree, ginger, cinnamon, cloves, nutmeg, brown sugar, maple syrup, orange zest & juice to a saucepan. 2. Cook on medium high heat for 3-4 min mixing constantly. Lower heat to medium low and cook for another 20-22 min mixing often so it won't stick to the pan and burn. You want a dark terracotta color and pretty thick. 3. Optional to blend with immersion blender. Let it cool completely (but if you're impatient like me, place over an ice bath). 4. Toast your hazelnuts for 3-4 min. Remove the skins by rubbing between paper towels. Give them a rough chop. 5. Whip the brie and cream cheese until smooth. Refrigerate to firm up for 15-20 min. 6. Preheat some oil for 2-3 min. Add in the sage leaves and fry until translucent, about 5-10 sec MAX per leaf. 7. Pipe the brie, add the pumpkin, top with hazelnuts, chives, honey, the sage and flaky salt. 8. Enjoy with warm bread. #whippedbrie #appetizers #fallcooking

Whipped Brie, Pumpkin Butter with Fried Sage & Hazelnuts AKA fall in a bite! It truly is EPIC...the combination of flavors and textures might have turned this into my favorite whipped brie. Hosting tip: the pumpkin butter can be made 1-2 days ahead, and the whipping of the brie as well! I would pipe 20-30 min before serving so it comes to room temp. Ingredients: * 10 oz brie (rind removed). * 2 oz cream cheese. * 15 oz can pumpkin puree. * 1/4 c brown sugar. * 1 tsp freshly grated ginger. * 1/4-1/4 tsp cinnamon (adjust to taste). * Zest and juice of 1/2 orange. * 1/3 cup maple syrup. * 1/4 tsp freshly grated nutmeg. * 1/8th tsp cloves. * Toasted hazelnuts to taste (chopped). * Chives to taste. * 10-12 sage leaves. * Flaky salt to taste. Directions: 1. Add the pumpkin puree, ginger, cinnamon, cloves, nutmeg, brown sugar, maple syrup, orange zest & juice to a saucepan. 2. Cook on medium high heat for 3-4 min mixing constantly. Lower heat to medium low and cook for another 20-22 min mixing often so it won't stick to the pan and burn. You want a dark terracotta color and pretty thick. 3. Optional to blend with immersion blender. Let it cool completely (but if you're impatient like me, place over an ice bath). 4. Toast your hazelnuts for 3-4 min. Remove the skins by rubbing between paper towels. Give them a rough chop. 5. Whip the brie and cream cheese until smooth. Refrigerate to firm up for 15-20 min. 6. Preheat some oil for 2-3 min. Add in the sage leaves and fry until translucent, about 5-10 sec MAX per leaf. 7. Pipe the brie, add the pumpkin, top with hazelnuts, chives, honey, the sage and flaky salt. 8. Enjoy with warm bread. #whippedbrie #appetizers #fallcooking

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skymiเทปติดตาสองชั้น #รีวิวของดีบอกต่อ #shopee #เทปติดตาสองชั้น

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