#DessertTable

[foodies-channel]

🍥 My favorite dessert, Nutella Cheesecake with whipped cream on top.

🍔YouTube || 🍟Reddit

[forkfulofflavor]

Mini Caramel Apple Cheesecakes Ingredients: For the Crust: 1 cup graham cracker crumbs 2 tbsp granulated sugar 4 tbsp unsalted butter, melted For the Cheesecake: 8 oz cream cheese, softened 1/4 cup granulated sugar 1 large egg 1 tsp vanilla extract 1/2 cup sour cream 1 tbsp all-purpose flour For the Topping: 1/2 cup caramel sauce 1 medium apple, peeled, cored, and diced 1/2 tsp ground cinnamon 1 tbsp brown sugar Directions: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners for easy removal. In a small bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of each muffin liner to form a firm crust. In a large mixing bowl, beat softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the egg, vanilla extract, sour cream, and flour to the cream cheese mixture, mixing until well combined and smooth. Divide the cream cheese mixture evenly over the graham cracker crusts in the muffin tin. Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden. Allow to cool completely. While the cheesecakes cool, prepare the apple topping. In a small skillet over medium heat, cook the diced apple with cinnamon and brown sugar for about 5 minutes, until tender. Once the cheesecakes are cool, top each with a drizzle of caramel sauce and a spoonful of the apple mixture. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecakes to firm up. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 40 minutes (including chilling time) Kcal: 210 kcal | Servings: 12 mini cheesecakes These Mini Caramel Apple Cheesecakes combine the warmth of fall flavors in a delightful, single-serving treat. With a buttery graham cracker crust, creamy cheesecake layer, and a caramel-drizzled apple topping, each bite is a perfect balance of sweetness and spice. The diced apples, gently cooked with cinnamon and brown sugar, add a comforting autumn twist that enhances the richness of the cheesecake. Perfect for holiday gatherings, dessert tables, or a cozy night in, these bite-sized cheesecakes are both adorable and indulgent. The caramel apple topping not only complements the creamy cheesecake but also brings a beautiful color contrast, making these mini cheesecakes a true visual and flavorful delight. Serve them chilled to let the flavors meld for a memorable fall dessert experience.

[dessertbar]

As Karachi's top dessert caterer, we are recognized for our exquisite assortment of sweet treats that enchant the taste buds. From indulgent chocolate cakes to smooth cheesecakes, fruity tarts, and fudgy brownies, our talented bakers create each dessert with premium ingredients and meticulous craftsmanship.

[foodies-channel]

🍥 Here's my [homemade] Texas version of a British brekkie!

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Seared Scallops With Garlic Lemon Butter Sauce

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[forkfulofflavor]

White Chocolate Cherry Fudge Ingredients: 1/2 cup finely chopped maraschino cherries (dried between paper towels for 30 minutes) 1/2 cup unsalted butter, room temperature 2 cups sugar 3/4 cup heavy cream 1/2 teaspoon salt 1 1/2 cups white chocolate chips 3/4 cup + 2 tablespoons marshmallow cream 1 drop pink food coloring Directions: Line an 8x8-inch pan with parchment paper. Place the diced cherries on a plate and pat them dry thoroughly with a paper towel. It's essential to remove as much liquid as possible to avoid excess moisture in the fudge. In a medium-sized saucepan, add the butter, sugar, heavy cream, and salt. Stir over medium-high heat until the sugar and butter have melted. Bring the mixture to a boil and insert a candy thermometer. Stir frequently while cooking the fudge. When the thermometer reads 235°F (soft-ball stage), remove the pan from the heat. Slowly stir in the white chocolate chips and marshmallow cream until fully melted and smooth. Add the pink food coloring and stir until evenly distributed. Gently fold in the chopped cherries, ensuring they are well incorporated. Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Allow the fudge to set at room temperature for 3-4 hours. Once set, cut the fudge into 1-inch squares before serving. Prep Time: 10 minutes | Cook Time: 20 minutes | Setting Time: 3-4 hours Kcal: 120 kcal per piece | Servings: 25-30 pieces This White Chocolate Cherry Fudge is a delightful, sweet treat that combines the richness of white chocolate with the subtle tartness of maraschino cherries. The smooth and creamy texture, paired with the vibrant pink hue from the food coloring, makes this fudge not only a delicious indulgence but also a visually stunning addition to any dessert table. Perfect for holidays, parties, or just a fun homemade treat, this fudge is easy to make and even easier to enjoy. The combination of flavors creates a well-balanced, satisfying bite, and the pretty pink color adds a festive touch. Serve it as a sweet snack or wrap it up for gifts – this fudge will be a hit no matter how you enjoy it!

[foodies-channel]

🍥 Fridge scraps, guac, half a hotdog, cucs, Sunnys.

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[foodies-channel]

🍥 Noto-Beef Steak

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[foodies-channel]

🍥 Spaghetti carbonara

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[foodies-channel]

🍥 Homemade classic burger

🍔YouTube || 🍟Reddit

[forkfulofflavor]

Apple Cider Cake Ingredients: For the Apple Cider Reduction: 6 cups (1440 ml) apple cider For the Apple Cider Cake: 2 1/4 cups (282 g) all-purpose flour, spooned and leveled 1 tbsp cinnamon 1 tsp nutmeg 1/4 tsp allspice 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 10 tbsp (140 g) unsalted butter, softened 1 cup (200 g) granulated white sugar 1/2 cup (110 g) light brown sugar, packed 3 large eggs, at room temperature 1 tbsp vanilla extract 1/2 cup (120 ml) buttermilk, at room temperature 1/2 cup (122 g) sour cream, at room temperature 1/2 cup (120 ml) apple cider reduction, at room temperature 1/3 cup (95 g) unsweetened apple butter, at room temperature For the Apple Cider Caramel: 1/2 cup (120 ml) apple cider reduction, at room temperature 3/4 cup (165 g) light brown sugar, packed 9 tbsp (126 g) unsalted butter 1 cup (240 ml) heavy cream 1 tsp vanilla extract 1/8 tsp salt For the Cream Cheese Frosting: 1 cup (224 g) unsalted butter, softened 8 oz (226 g) cream cheese, cold 2 cups (260 g) powdered sugar Directions: Make the Apple Cider Reduction: In a large saucepan, bring 6 cups of apple cider to a simmer over medium-low heat. Simmer for 40-50 minutes until it reduces to 1 cup. Allow it to cool completely. Half will be used in the cake and the other half in the caramel sauce. Prepare the Apple Cider Cake: Preheat the oven to 350°F (175°C). Grease a 9x9-inch metal baking pan and line with parchment paper. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside. In a large bowl (or stand mixer with paddle attachment), cream together softened butter, granulated sugar, and brown sugar on high speed for 2 minutes. Add eggs and vanilla and mix on medium speed for about 1 minute, until pale and smooth. Add buttermilk, sour cream, 1/2 cup apple cider reduction, and apple butter. Mix on medium speed until combined; the batter may look curdled but will smooth out once dry ingredients are added. Gradually add dry ingredients, mixing on low speed just until combined. Pour the batter into the prepared pan. Bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack. Make the Apple Cider Caramel Sauce: While the cake bakes, combine the remaining apple cider reduction, brown sugar, and butter in a medium saucepan over medium heat. Simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat, add the cream, and simmer for an additional 3-4 minutes. Remove from heat and stir in vanilla and salt. Allow caramel to cool to room temperature. Prepare the Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined and creamy. Gradually sift in powdered sugar, mixing on low speed, then whip on high speed for 1 minute until fluffy. Assemble the Cake: Once the cake has cooled completely, remove it from the pan using the parchment paper. Use the end of a wooden spoon or skewer to poke holes across the top. Transfer cooled caramel sauce to a piping bag, snip the tip, and pipe caramel into the holes. Spread a thick layer of cream cheese frosting on top of the cake. Drizzle remaining caramel sauce on top and gently swirl with a spoon. Cut into 16 squares and serve with an extra drizzle of caramel if desired! Prep Time: 30 minutes Cooking Time: 1 hour, 20 minutes Chill Time: 6 hours Total Time: 2 hours, 50 minutes Kcal: 420 kcal per slice Servings: 16 servings This Apple Cider Cake captures the essence of fall with every bite. It starts with a moist, spiced cake that’s filled with apple cider caramel sauce and topped with a luscious cream cheese frosting. The rich apple and cinnamon flavors make it an ideal dessert for family gatherings or cozy autumn nights. Perfect for Thanksgiving or any fall celebration, this cake brings warmth and seasonal comfort to the table. The caramel drizzle and cream cheese frosting elevate this cake to a true showstopper, embodying the taste and aroma of autumn in every slice.

[foodies-channel]

🍥 Barbacoa + esquites cheesy tacos w/ jalapeno lime ranch

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 [I ate] Chicken Momos

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[foodies-channel]

🍥 [homemade] Raspberry Jelly Donuts

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[foodies-channel]

🍥 [OC] 00 Flour, Tomato, Fresh Mozzarella, Chèvre, Pepperoni, Green Habanero, Basil, Pecorino

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[foodies-channel]

🍥 How to Make Banoffee Pie!

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