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@ogmaven: The easy hack to flossing your teeth and putting an end to the red irritated gums 👏🏼 #tiktokshopblackfriday #featuredshopcreatorchallenge #toothplaque #dentalhealth

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Tuesday 10 November 2026 19:06:13 GMT
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Arise, shine, for your light has come, and the glory of the Lord rises upon you.” — Isaiah 60:1
Arise, shine, for your light has come, and the glory of the Lord rises upon you.” — Isaiah 60:1
Jeez this recipe comes earlier every year huh INGREDIENTS • 1 cup white sugar • 8 tablespoons salted butter • 1 tablespoons pumpkin pie spice • 0.5 cups heavy whipping cream, room temp • 1 teaspoons vanilla extract • 1 teaspoons pumpkin pie extract (optional) STEPS 1. Infuse the butter In a small saucepan over medium-low heat, melt 8 tablespoons salted butter and combine with 1 tablespoons pumpkin pie spice, heating gently for 2 minutes. Transfer to a different container to cool and infuse. 2. Caramelize the sugar In a clean saucepan over medium heat, add 1 cups white sugar and wait for caramelization to occur. Once the sugar reaches an amber color on the surface, reduce heat to low (or remove from heat entirely if you feel there's a risk of burning, then return to heat for the next step). 3. Combine butter and caramel Whisk up the spiced butter, then slowly pour it into the caramelized sugar, whisking the entire time until smooth. 4. Add the cream Slowly pour 0.5 cups heavy whipping cream, room temp into the pan while whisking continuously, until smooth and fully incorporated. 5. Finish with vanilla Remove from heat and stir in 1 teaspoons vanilla extract. Optionally add 1 teaspoons pumpkin pie extract (optional) if you're dissatisfied with the spice level from the butter. Not all spice blends are equal, so the extract is a backup. 6. Store While still warm but not hot, transfer the pumpkin spice caramel to a temperature-safe container for storage. This recipe makes about 12 fluid ounces
Jeez this recipe comes earlier every year huh INGREDIENTS • 1 cup white sugar • 8 tablespoons salted butter • 1 tablespoons pumpkin pie spice • 0.5 cups heavy whipping cream, room temp • 1 teaspoons vanilla extract • 1 teaspoons pumpkin pie extract (optional) STEPS 1. Infuse the butter In a small saucepan over medium-low heat, melt 8 tablespoons salted butter and combine with 1 tablespoons pumpkin pie spice, heating gently for 2 minutes. Transfer to a different container to cool and infuse. 2. Caramelize the sugar In a clean saucepan over medium heat, add 1 cups white sugar and wait for caramelization to occur. Once the sugar reaches an amber color on the surface, reduce heat to low (or remove from heat entirely if you feel there's a risk of burning, then return to heat for the next step). 3. Combine butter and caramel Whisk up the spiced butter, then slowly pour it into the caramelized sugar, whisking the entire time until smooth. 4. Add the cream Slowly pour 0.5 cups heavy whipping cream, room temp into the pan while whisking continuously, until smooth and fully incorporated. 5. Finish with vanilla Remove from heat and stir in 1 teaspoons vanilla extract. Optionally add 1 teaspoons pumpkin pie extract (optional) if you're dissatisfied with the spice level from the butter. Not all spice blends are equal, so the extract is a backup. 6. Store While still warm but not hot, transfer the pumpkin spice caramel to a temperature-safe container for storage. This recipe makes about 12 fluid ounces

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