#donut slathered in cream and jam

[etherealacademia]

today I am thankful to be Romanian because I ate some phenomenal papanași

[jordie-gvf]

the chapstick challenge, josh kiszka

i wrote this because my dream in middle school was to do the chapstick challenge on youtube and had no one to do it with, so therefore im writing it.

summary : yn is a youtuber and does the chapstick challenge with josh!

word count : 802

warnings : sexual themes, sexual innuendos, kissing, making out, corniness

enjoy!

You have been a pretty well-known YouTuber for a good five years now. Josh had been in a couple videos before, but he liked to stay behind the scenes, he liked to pretend to be the director. 

You got a lot of video requests on Twitter for the chapstick challenge. You asked Josh if he would be open to it. He said, “I get to kiss my angel 30 times AND were getting it on camera? Of course I'm gonna do it.” You loved his enthusiasm and ordered tons of chapsticks on Amazon. There were soda flavors, fruit flavors, lemonades, candies, all kinds of flavors. You went to the dollar store and picked up a heart bowl to put them all in. 

Once everything arrived, you unpacked them all and put them in the bowl. Josh set up your camera, sat on the bed and waited for you. You came in with the bowl and set it on your bedside table. 

He had already turned your camera on and introduced himself. You did your intro and got right into the video. 

“I wanna be the guesser. Can I just be the guesser? And you're the kisser?” He asked you. 

You nodded and laughed, “Yes Josh, you can be the guesser.” He gasped in excitement and grabbed his white bandana. You wrapped it around his head, trying not to smush the curls. As you were tying it, he placed his hands on your ass and smacked it a few times. You turned towards the camera and shook your head. 

You put the bowl behind you and reached back without looking. You picked the first one, raspberry jam donut. You pulled the cap off and put it on. You pulled his head forward and pecked his lips. He pouted and said, “Aw, that's all? C’mere sugar, give me some lovin,” and kiss you. 

“Well whatever it is, I like it. Can we keep these?” He said. 

You responded and said, “Do you think we bought these to give away?” 

He laughed and said, “Put more on, I got distracted.” 

You slathered it on and kissed him. “Can I smell it? Is that cheating?” he asked. You told him no and let him smell it. 

“I know what it is, she has cream that smells just like it. Raspberry jam donut.” He said. You clapped and told him yes. 

He wiped his lips off and told you to keep going. 

After about 10 lip balms, he was already getting tired of it. “I don't wanna do this no more,” he said and frowned. 

You told him 2 more and he said fine. 

You grabbed a balm and showed the camera. Cherry vanilla coke, your favorite drink. You grabbed his face and kissed him. “Cherry.” he said first. You said “mhm” and let him continue guessing. “Come back here.” he said and reached out for your face. You kissed him again and he guessed, “Cherry vanilla coke.” You gasped and asked him how he got it right so fast. He grabbed your waist and said, “Well whenever you drink it and then we make out, your lips taste like it. Pretty good actually. Put more on and turn this camera off.” You hit his thigh and laughed at him.

“Alright last one. Last one Josh, are you ready?” You asked him. He grabbed your head and whispered to you, “Do we have to stop after this?” and smiled. You said no and grabbed the last balm out of the bowl. 

The label read maple donut, you were very excited for this one. You loved anything maple scented. “I'm excited for this one Josh.” you told him. 

He said, “Oh god, that can never mean anything good.” 

You lathered it on your lips and kissed him. “Mmmmm,” he let out a groan and licked his lips. He grabbed your face and pulled you towards him. He put his hands on your ass and grabbed it firmly. He laid down on the bed and you went with him. You had suddenly remembered the camera was still rolling. You pulled off of him and asked him if he had any guesses. 

He said one word, “maple.” You took the blindfold off him and said, “you win,” and looked into his eyes. He held your face in his hands and leaned backwards with you in his arms. You got on top of him as he grabbed your left leg and pulled your leg upwards. You two slowly made out until he said, “turn off the camera,” and kept kissing you. 

You got up and he sighed. You did your outro and Josh came up behind you on the bed and wrapped his arms around your neck. 

“That's a wrap. We're gonna have sex now.” he said and kissed your neck.

[silcorynard]

🥞 PANCAKE - what is their comfort breakfast?

Toasted bread with butter. If the bread is toasted just right, still warm, and the butter slathered on thick enough to puddle as it melts? Delightful. It is a simple-enough meal, and though real bread and real butter can be expensive in Zaun, this meal (or the nearest thing to it) can be the best way to start the day.

🎂 BIRTHDAY CAKE - when is their birthday? do they like celebrating it?

His birthday is in the first week of winter, right before the constellations change. He sees little reason to celebrate his own birthdays as the years go by. Perhaps just a glass of something potent, as tradition dictates, drank alone. He’ll gladly celebrate the birthdays of others, yes, but not his own.

🍩 DONUT - favourite sweet treat?

Sultsina, a rye pastry, filled-fried-and-folded. He has little ties to his culture anymore, but this simple treat is something he allows himself on tough days, or when he needs to ground himself. Any eatery in Zaun that can replicate the recipe near enough to his recollection of his parents’ style of making them will find themselves visited at least once a quarter by an appreciative Silco. 

Jinx likes drizzling hers with chocolate and sugar sauces, sprinkles, and marshmallows. He’s indulgent.

🍟 FRIES - do they order food often? or they prefer to cook their own food?

Silco barely ever cooks. He seldom has the time or energy to do so, and may occasionally need to be reminded to eat. He usually orders from or has deliveries made from trusted vendors in the area, or from the downstairs cafeteria of his office building.

☕️ HOT BEVERAGE - do they prefer hot or cold drinks? what is their favourite drink?

He prefers his drinks cold, or at near enough to room temperature. Pressed fruit juices, mostly, but clean water trumps all.

🍓 STRAWBERRY - do they eat their fruit & veg? what is their favourite fruit or vegetable?

Fruit and vegetables can be hard to get in Zaun, but it is easier in his district to do so. Being an Environmentalist means his businesses are geared towards the growing of such things. He usually prefers leafy green veggies, as they’re one of the easiest crops to produce (he is money-minded, yes, and careful of what is fair and right in his portion), or potatoes. Potatoes are so versatile.

🍰 CAKE SLICE - favourite cake flavour? are they specific about types of cakes?

He prefers simple things. He blames his age, or the conditions in the mines, for the fact he doesn’t need anything extravagant, but it is mostly due to his mindfulness and caution in political matters. Cake is not a simple thing, an expense that cannot be justified. For him, at least. 

But if he’s had a cigar or two, he might be persuaded to have something sweet, even if it’s just a pastry, something with creamed rice or jam. But a cake might be pushing it, even then.

🍧 SHAVED ICE - do they still have any objects from their childhood? what significance does it have to them? what would their reaction be if they lost it?

He has kept only the memories. Everything he owned - from his own possessions to those left behind by his parents - were sold at The Last Chance. He has left everything behind, and pushed forward. After Vander’s betrayal, Silco even got rid of a number of things that reminded him of his youth, including a cigarette case and lighter. 

(Original post here)

[let-it-raines]

Since this actually happened to my friend last week and I’m now totally paranoid it’s going to happen to me too: person x is trying to sell their house/apartment and person y’s realtor forgets to give notice and person y walks in on person x getting out of the shower...

Rain pounds down around her as she drives to the viewing she set up last week. It’s time for her to get out of her apartment and have a house for Henry with a backyard. Like, an actual backyard with grass and a swing set and not something that’s covered in concrete and trash from their neighbors. She feels like she’s been saving for years, and maybe she has been.

No, she definitely has been.

It’s hard to be a bail bondsperson and a mom to a ten-year-old boy. Some nights she spends half of her paycheck on Henry’s babysitter, especially because a lot of the time they have to spend the night at her apartment. Frankly, it sucks. But this is the hand life has dealt her, with a large assist from Neal Cassidy and all of his asshole ways, and she’s dealing with it. She thinks she deals with it well, but it’s not like she’s given Henry a life with two parents and ice cream on Saturdays after they come home from his soccer games.

There’s one parent, maybe some ice cream, and Henry likes baseball, weirdly enough. She didn’t know a single thing about baseball until Henry came home one day and told her he was playing it.

She’s a baseball mom.

Like, she keeps a chair in the back of her car and brings orange slices (sometimes donuts when she forgets it’s her week) to games and slathers she and her son down in lotion so that neither of them get burned. Ten years ago when she was in the high school bathroom staring at a positive pregnancy test, she could have never imagined any of this.

Life is weird.

She loves her kid more than anything in the world.

Her car runs through a puddle, mud and water splashing up on the side, and she nearly sways into the other lane. Shit, she needs new wipers too. She doubts that comes with this house. Maybe some curtains and the appliances but definitely not windshield wipers for her car. That would be a little odd. Helpful but odd.

She thinks that she’s pulled up to the right house, the exterior looking the same as the listing online, and she checks the address one more time as a loud crash of thunder vibrates the ground, her car, and seemingly the blood in her veins. She really hates storms. Seriously. Nothing good comes from them except maybe plants and grass getting watered, but all they really need is a light sprinkle. They don’t need a thunderstorm.

Calm it down universe.

Sighing, she pulls on her raincoat, zipping it up as much as she can, and pulls the hood over her hair. She really needs an umbrella, but she gave Henry hers before he got on the bus for school this morning. It’s probably five dollars for another umbrella. She’ll stop by CVS or something on the way home.

Home.

That’s a weird word because technically, if she likes this place, and if Henry likes this place when she brings him here at some point, this could be their home.

Huh.

Home.

It’s a mad dash from her bug to the front door, her keys jiggling against the key Ashley, her realtor, gave her to get into the house as she runs. It doesn’t really help, though. Her boots are somehow soaked through, wet grass and mud covering her feet as she tries to shake the water from her coat, water droplets falling to the brick steps that are covered by the roof.

Oh, a nice little covered porch. That’s good. She likes that.

She scrapes her feet against the welcome mat (sorry, house owner) and unlocks the door, stepping inside. It looks just like the pictures, which is always a good sign. There’s a small entryway, light gray paint covering the walls, with a small cushioned bench pressed up against the wall. It’s definitely more for decoration than anything, but she can see she and Henry having a little cubby there for their shoes and his backpack. She’d definitely put a key ring there and then decidedly not put her keys there.

It always happens. And she’s always late everywhere.

With her shoes squeaking on the dark hardwood, she walks out of the entryway and into the living room. It’s kind of small, but then again, so is the house. It’s not like she’s looking to buy some kind of mansion. She’s a single mom looking for a place where she and her son can have their own bedrooms and bathrooms, preferably ones that don’t share walls. It’s not like she’s brining guys back to her house, but sometimes Henry jams out to hard rock (she has no idea where the AC/DC obsession came from, and she’s honestly not sure if she should be letting her kid listen to it) and she needs to sleep.

But her own bathroom? That’s a must have.

She wanders around the living room and the connected dining room, the table and chairs under a rounded archway, and even though she’s supposed to be imagining their stuff here, all she notices is the nautical décor. Seriously. She knows that they live in Maine and the ocean is fifteen minutes away, but this is some serious anchor and captain’s wheel decor. Everything is in dark leathers and deep blues, and if she had to bet, a guy lives here. It’s stereotypical, but stereotypes are true for a reason.

Damn, sailor. How many stripes can you have on each pillow?

Is there a crab on that pillow on the recliner? There is.

It’s a nice place, though, one that hits all of her boxes, and the very last thing to check is the master bedroom. She’s basically living in a shoebox now, so when she opens the last door in the house and sees that there’s room for a king bed (not that she has one) plus a few extra pieces of furniture, she lets out a sigh of relief. The nautical theme is still going on, a white bedspread with blue and green pillows covering the mattress, and above the bed is what seems to be a framed Naval uniform. Or at least the jacket. It’s a weird flex, but it’s not the weirdest thing she’s ever seen. Yesterday Ashley took her into a house that had purple carpeting and a leopard couch.

Nautical is much better.

She’s bringing her own stuff her anyways. The owner is going to take all of his things and never come back.

After looking at the bedroom and watching the rain fall heavily outside, she walks over to the door that she assumes is the bathroom and twists the knob, opening the white frame and stepping into what has to be the bathroom.

Which is being used right now.

Specifically the shower.

Which is clear glass.

With a naked man inside of it.

Holy shit.

“What the bloody hell are you doing in here?” the man shouts the moment he sees her, blue eyes connecting with green. Why in the world is the shower so close to the door? Why is that her concern right now?

There’s a naked man in the shower. Like, she’s getting a full frontal view.

“What are you…what are you doing in here?” she screeches, still staring at the damp hair that’s matted down on his chest and the lean muscles that are beneath. Nope. Nope. Nope. She should not be looking at this naked man who most likely broke into the house to take a shower or something. Damn it, she should have brought her gun inside.

She looks at him one more time, shock still running through her system and causing her heart to beat erratically in her chest, threatening to break through the ribcage, before she looks up at the ceiling, biting the inside of her cheek while her foot taps. Why is she standing still instead of running away? This is the dumbest decision she’s ever made.

“What am I doing here?” the man scoffs, turning the water off.

How did she not hear the water? The rain. The rain must have blocked it out. Or maybe she was too distracted by all of the nautical stuff. Maybe this house turns into a boat and sails away. It might need to if this storm never stops.

“Yes, what are you doing here? Are you one of those creeps who breaks into houses that are for sale and steals things? Or uses the shower? Did you also decided to make yourself lunch today?”

She’s so focused at looking at the pattern on the ceiling that she doesn’t realize that the man has gotten out of the shower and stepped toward her, hovering slightly over her face. Couldn’t he have put on more than a damn towel? She’s probably going to get murdered, and she’s distracted by this dude’s bare chest and the scruff that lines his jaw. He’s crazy hot, and his eyes are much bluer this close.

Crap. He’s probably like Ted Bundy or something.

Nope. Nope. Nope. Not going there. She is not getting murdered today.

“Love, I own this house. What are you doing here?”

Oh.

Oh.

Oh shit.

“W-what do you mean you own this house?” she asks, straightening out her back to try to make herself bigger. He’s not that much taller than her with the heels of her boots helping, but it’s still a difference. Plus she has to stop looking down. The towel doesn’t hide much. “Ashely said that no one would be here and I’m free to look around.”

His tongue clicks at the same time that thunder rolls outside, and she takes the brief moment to back up so that she can’t feel his body heat.

“You’re viewing the house. Thank God. I was about to call the cops.”

“And say what? A woman is watching me shower. I don’t think – oh yeah, I could totally get arrested for that. Sorry.”

He smiles at her, white teeth contrasted against the black of his beard, and she absolutely cannot wait to tell Ruby about this. She may very well die of laughter…if Emma doesn’t die of embarrassment first.

And disappointment over not getting the house. There’s no way this guy is going to sell it to her now.

“Yeah, love,” he laughs, tightening his towel around his waist, “you could.” He reaches his hand out in front of her, and she stares at it for a moment too long before taking it and shaking his rough hand, disbelief at this entire situation beginning to sink in. “Killian Jones, house owner and shower taker. I’m in desperate need of a realtor who tells me when to get out of the house so that beautiful women don’t walk in on me in the shower and see all of the features that are not included in the sale.”

“Wow,” she whistles, shaking her head back and forth at the cockiness of this guy, of Killian Jones. Or maybe he’s just confident. He does seem to be laughing a bit at himself, and he could be embarrassed. She swears that she sees the slightest bit of red on the apples of his cheeks. She honestly doesn’t know. “So if I buy the place, you don’t just hang out naked in the shower all day?”

He lets go of her hand and leans forward, seductively winking. That doesn’t make goosebumps rise on her skin at all. “I could if you want me to.”

Her lips part, all words dying on the tip of her tongue. All she can really think about doing is kneeing this guy in the balls, but that doesn’t really seem appropriate. She did kind of invade him in his own home, after all.

“I don’t,” she finally answers.

He shrugs it off. “Fair enough. What was your name again, love?”

“I don’t believe I told you.”

He raises his right brow, lines on his forehead increasing, and she gets the feeling that this is kind of his signature move.

“Would you like to? I’m not Rumpelstiltskin or anything. I don’t get a secret power in knowing your name.”

She laughs at that. She can’t help it. “Funny. My son just got really into fairytales and has been kind of obsessed with Rumpelstiltskin. But I’m Emma. Emma Swan.”

“It’s nice to meet you, Swan,” he smiles, and she notices how he doesn’t question or flinch away at the mention of Henry. Most people do. But this isn’t a date or anything. This is just an awkward meeting, and if she wasn’t interested in buying this house, she’d probably never have to see this guy again. “If you’ll give me five minutes, I’ll change into some actual clothes and show you around the house, give you the real behind the scenes tour. It’s the least I can do.”

She’s not sure why he’s being so nice when she’s the one who walked in on him, but she’ll take it.

“I’d like that.”

After he gets dressed, Killian shows her around the house, telling her all of the ins and outs that she might possibly need to know. Really, he shares far too many weird facts and oddities about the house (like how sometimes he has to slam his hand up in the freezer to get the ice machine to work and how there’s a dip in the wood in the second bedroom that gets worse in the heat) for someone trying to sell the house, but she appreciates his honestly in everything. He’s actually really good at showing the place off, much better than Ashley has been in showing her the other places, and when she asks him if he also works in real estate, he lets out a hearty laugh before telling her that he’s a retired Naval Captain (which explains so damn much about every piece of décor in the house) and is moving to an apartment closer to his new job as the harbormaster. He says he doesn’t need this much space anyways.

It’s the perfect amount of space for she and Henry, though.

She spends an hour or so listening to him talk, which is really far too much time since she’s already looked at most of the house, but she kind of loses track of time listening to him explain things and share stories that give her a little glimpse into all of the life that’s taken place at this house. He’s a charming guy, which is usually the first warning sign to stay far away, but she tells herself that it’s all about the house. That’s why she’s listening to him.

And that’s what she tells herself three days later when she brings Henry to see the place. Killian isn’t there, Ashely most likely actually telling him to leave, but he does leave a note on the counter that she knows is for her.

I left the shower free if you want to test it out. I’d suggest locking the door, love. You never know who might walk in.

“What are you smiling at, Mom?” Henry asks her as he slams a kitchen cabinet door shut.

“Nothing, Kid.”

She goes under contract to buy the house two days later.

Two years later, after dating for nearly all of that time, she asks Killian to move back into the house that he sold to her in some kind of weird full circle move.  

They definitely share the shower.

[japanheart88-blog]

Pumpkin Gluten-Free Cinnamon Rolls

This gluten-free cinnamon rolls recipe is packed with pumpkin and fall spices. They’re moist and fluffy with a generous slather of cream cheese glaze on top! Start a holiday morning tradition with these easy gluten-free cinnamon rolls that only require a single rise!

I’ve made these gluten-free pumpkin cinnamon rolls five times in three days. For three days, Fall’s signature scent wafted through our house. Neighbors rotated through my kitchen with plates until I ran out of neighbors to offload fresh-from-the-oven gluten-free cinnamon rolls on. And I undoubtedly ate way too many cinnamon rolls myself in the span of three days. All in the name of “perfecting the recipe.” I regret nothing, except not having a bag of potato chips on standby after batch five.

This morning I swore I wasn’t going to eat another pumpkin cinnamon roll. But then I had to taste one to make sure they were still delicious as leftovers with a little reheat (they are) before I wrapped them up for Zo’s daycare teacher. I’m sure you can see where this is going. One forkful and I caved and ate the whole roll.

Five batches later and these, my friends, are finally perfect. They’re exactly the kind of cinnamon roll I’ve been craving – super soft, fluffy, and moist and loaded with gooey sugar and spice layers and a healthy drizzle of icing. The crisp outside slowly softens as the glaze seeps its way into the rolls.

Made in partnership with Simply Organic and The Feed Feed, these pumpkin gluten-free cinnamon rolls are the first in a four-part series about the joy of cooking with organic herbs, spices, and extracts. Today, I’m using the nostalgic spices of fall: cinnamon, nutmeg, ginger, and cloves.

Homemade pumpkin spice

Pumpkin desserts are all the rage. Come Fall,  the world can’t seem to get enough. When it comes down to it, though, it’s really pumpkin spice that’s got the addicting nostalgic draw. The familiar smell that evokes that comforting feeling of fall baking, that warm and cozy flavor – we can thank the spice profile we pair with pumpkin for that.

For these pumpkin cinnamon rolls, I made my own pumpkin spice blend using the same four pantry staple spices that make up Simply Organic’s signature blend. As long as you’ve got cinnamon, nutmeg, ginger, and cloves on hand, you’re one can of pumpkin away from a nostalgic pumpkin spice dessert. My homemade pumpkin spice blend uses 1½ teaspoons ground cinnamon, 1 teaspoon each ground nutmeg and ginger, and ¼ teaspoon ground cloves. All four of these Simply Organic spices are staples in my pantry, and I use them so frequently that I know I’m using the freshest most fragrant spices.

You can certainly grab up a jar of pumpkin spice to replace the individual spices in this recipe if that’s more your jam – Simply Organic makes theirs with cinnamon, nutmeg, ginger, and cloves that’s so good you’ll probably start adding it to your latte. Either way, when Fall’s aromatic spices are involved, you can’t go wrong.

Single-rise easy gluten-free cinnamon rolls

The first few iterations of this recipe followed the standard cinnamon roll method: Dough – rise 1.5 hours – make cinnamon rolls – rise 1.5 hours – bake. And they were delicious, but lacked that softness found in regular gluten cinnamon rolls. They were very moist (too moist maybe) and dense, lacking the air bubbles you find in regular buns. Tasty, but needed work.

So I added a few things that should help trap in those air bubbles – a splash of apple cider vinegar to help activate the yeast and add structure, baking powder to help them rise just a little more, an egg white to suck out a bit of the moisture added by the pumpkin. All of these things helped, but then, it occurred to me: The double rise of regular dough creates a finer gluten structure, so you don’t end up with large air bubbles. Except we aren’t using gluten here! And we want more air bubbles.

The batch with just one rise? The best gluten-free cinnamon buns. Make your dough, roll it out into cinnamon rolls, let it rise in the pan, bake. With this method, you’re 1.5 hours closer to soft pillows of spiced pumpkin cinnamon rolls. And that’s 1.5 more hours of sleep you’ll get in the morning.

The different types of cinnamon rolls

With all my neighbors tasting and weighing in on the batches, it’s come to my attention that there are many different types of cinnamon rolls and people have strong opinions about which kind is right.

There’s the dough that bakes up almost like donuts – soft and airy. They’re light and fluffy inside and stretch a bit when pulled apart. Then there are cinnamon rolls that are a little denser in structure, they’re moist with a slightly crispy edges and the center softens as you peel away the layers, revealing the ultimate soft cinnamon spiced center.

These pumpkin gluten-free cinnamon rolls are most like the latter, with one caveat. While the very edges of these rolls are crisp, the inside immediately reveals a soft moist structure that’s as if we took the best part of regular cinnamon rolls – the center- and made that the whole roll.

Cook for Joy with Pumpkin Cinnamon Rolls

The final test batch came out of the oven just before dinnertime. I ate the first one with my fingers standing over the stovetop, then raced in to give Lucas a bite. Zoella, 2.5 years old, looked up from the story they were reading and asked for one too. We’re pretty strict with her when it comes to desserts and dessert before dinner is unheard of in our house. And still, I couldn’t resist giving her a small bite to see the pure joy on her face as she conclusively decided she likes cinnamon rolls. She left the book behind to follow me to the kitchen for another bite, “can I have another bite, please, mama?” She’s got me wrapped around her little finger.

When Zoella told my mom she loves cinnamon rolls, my mom fondly recalled how her mom used to make cinnamon rolls every Christmas morning. My memory of my grandma is that she did not cook, yet she got up SUPER EARLY every Christmas morning to make cinnamon rolls for her daughters. There’s a reason so many others have a similar cinnamon roll family tradition. The pure simple joy that a batch of fresh-from-the-oven cinnamon rolls evoke is worth its weight in gold. Just as long as you slather it in plenty of cream cheese icing, or as my French Canadian friend Alex referred to it when he forgot the word for icing, “extra cake gravy.”

And now, just like my grandma, these pumpkin gluten-free cinnamon rolls will be my holiday morning legacy.

Disclosure: Special thanks to Simply Organic and The Feed Feed for providing the ingredients for this recipe and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Yield: 9 rolls

Prep Time: 30 minutes

Additional Time: 1 hour 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours 45 minutes

This soft and chewy gluten-free cinnamon rolls recipe is loaded with pumpkin and fall spices. Topped with a gooey cream cheese glaze, these cinnamon buns are perfect for your holiday breakfast!

Ingredients

Gluten-free Pumpkin Cinnamon Rolls

Cinnamon Nutmeg Sugar Filling

Cream Cheese Glaze

3oz cream cheese, room temperature

1½ cups powdered sugar, sifted

1-1½ tablespoons whole milk

Instructions

First prepare an 8x8 pan by lining it with parchment paper and buttering the paper with 1/2 tablepoon of the filling butter (Alternatively, skip the parchment paper and butter the pan directly - it's just more messy, but works great!).

Prepare the cinnamon nutmeg sugar filling. Combine the filling light brown sugar, cane sugar, cinnamon, and nutmeg in a small bowl. Set aside

Warm the milk in a small pot to between 105-115°F (if you go over, just let it cool until the temperature is in that range). Transfer to a wide bowl and mix in 1 teaspoon sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set aside for 10 minutes while the yeast activates and foams. If your yeast hasn't gotten foamy by 10 minutes, you may have bad yeast and you should try again with a new packet.

In a medium bowl, whisk together the tapioca starch, oat flour, millet flour, sweet rice flour, xanthan gum, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, combine the pumpkin puree, butter, remaining 3 tablespoons sugar, light brown sugar, and apple cider vinegar and mix until smooth. Add the egg and egg white and mix until completely incorporated. Add the yeast mixture and mix until completely incorporated.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until completely incorporated. Change to the dough hook and knead the dough on low for 1 minute. Let it rest for 1 minute. Knead again for one minute. Repeat 2x. The dough will be sticky (more so than gluten yeast dough), but if you pinch a tablespoon of dough off an set it on the surface, it should hold its shape. If it doesn't*, add 2-4 more tablespoons of tapioca starch until it's a little less soft and holds its shape.

Using a tapioca starch covered hands or spoon, scrape the dough out onto a surface floured well with tapioca starch and sprinkle it well with tapioca starch on top too. Roll your dough out to an 11x16 rectangle.

Brush the dough with 4 tablespoons of the filling butter, reserving 1/2 tablespoon for brushing on top. Sprinkle the cinnamon nutmeg sugar filling over the surface.

Starting with the long edge, tightly roll up the dough into a spiral. I used a bench scraper to help me roll it to make sure it doesn't stick to the surface. If you need to add more tapioca starch on the spiral as you roll, that's fine! It will just make your filling a little gooier, which, in my opinion is good.

Tap in the sides so they're flat and use a ruler to divide your log into 9 equal pieces (about 1.75 inches long). Cut into spirals using one of two methods: 1. Use unflavored dental floss or 2. A serrated knife with very gentle back and forth movements and no downward pressure. Place your cut rolls face up in the prepared pan. Brush tops with remaining butter. Cover the pan with plastic wrap and let rise in a warm draft-free place for 1.5 hours until it has doubled in size and the cinnamon rolls are kissing each other. I let mine rise in the "proof" setting of my oven. Note: Your rolls WILL appear cracked on the top. This is normal and okay because it affects the taste none and you're definitely going to cover that up with icing.

Preheat the oven to 350°F. Bake the rolls for 40-45 minutes, until they're firm to the touch (and if you have an oven thermometer, the bottom third of the rolls reads at least 205°F.).

While the rolls bake, prepare the glaze. Mix the cream cheese and powdered sugar in the bowl of a stand mixer until combined. Add milk and mix until you get your desired consistency. I make mine halfway between thick frosting and drizzle-able icing.

When the rolls come out of the oven, cover them in icing and serve warm! Cinnamon rolls are best served warm fresh out of the oven and will become more dense the longer you wait. If you don't eat them right away, you can reheat leftover buns in the oven for 5-10 minutes at 375°F or for 45 seconds in the microwave.

Notes

*Organic pumpkin purée is typically more wet (and less orange) than non-organic pumpkin purée for some reason. If you use organic pumpkin purée, you will likely need to add the additional tapioca starch noted in step 6.

Source: https://www.snixykitchen.com/pumpkin-gluten-free-cinnamon-rolls/

[businessinsandiego-blog]

About

Foods and restaurants to explore in San Diego

If you are looking foods and culinary fanatic yours at the right place to read and know the foods that you can only have in the City. San Diego sought-after culinary offerings were, simply, whatever you could eat on a patio overlooking the Pacific. An ocean table for two, but the city has grown into a food destination benefiting its location.

With its long shoreline, San Diego consists and offers a lot of consideration the best food that you can have in all state of America.

From the different styles of Taco, Tiki, Beers, Oceanfront dinings, Sushis, Fresh Catch, Burritos, Donuts, Acai Bowls, and East African Foods.

There are also delicious junk foods that you can have with yourself or with your group or family. One is the Maple Bacon Doughnuts that can satisfy your sweet tooth and meat craving, Second is Wow Wow Waffle an Candied bacon, avocado, and goat cheese that make it the most popular street dessert in San Diego. Third is Monte Cristo Donuts this donut is stuffed with cranberries, raspberry jam, black forest jam, swiss cheese, and american cheese, Fourth is Bunuelo Ice Cream Sandwich a cinnamon sugar coated tortilla chips, Fifth the Passion fruit mango cheesecake the most beautiful cake in the city, Sixth is the Deviled Eggs They're topped with espelette, caviar, truffle oil and prosciutto, and quail confit, Seventh junk food on the list is the Crispy Quinoa Fritters this treat is filled with roasted tomatoes, polenta, and black garlic pure . Eight on the list is Mashed Pizza that is topped with bacon and mashed potatoes this kind of pizza is popular and existing during thanksgivings. Ninth is Pacos ( Pancake and Tacos) this is a two folded buttermilk pancakes around potatoes, jalapenos, and chorizo scrambled eggs, and the last in the list the Dirty Fries This fries are slathered with lots of gravy, Sriracha aioli, and pork belly that makes the fries the dirtiest fries to eat in San Diego.

All of this foods are catered by the restaurants and food chains that are part and members of Chamber of commerce. One of its members is Executive Cleaning Services an Janitorial Services provider in San Diego.

Contact them: https://executive-clean.com/sandiego/

My Maps: https://goo.gl/maps/fmCCFPYt52u

[iamkellyadams]

Delicious Christmas Dessert Recipes

It’s finally time for apple cinnamon and pumpkin spice to take a back seat. Winter is coming, and we must shine the spotlight on cooling peppermint treats and spiced eggnog recipes. With Christmas in just a few weeks, you’re probably starting to think about the cookies you want to whip up for your annual cookie exchange; maybe you’re even thinking about creating some edible gifts for friends and coworkers. Whatever the case may be, you’re going to have to yank the flour and sugar out of the pantry at some point. Luckily, we’ve got 30 holiday desserts that will give you all the inspiration you need.

1. Cranberry Tart With Almond Cream: If the cranberry sauce at your Thanksgiving dinner didn’t sate your cranberry needs, this festive tart will. Fresh cranberries are piled into a shortbread crust over a luscious almond cream, and it’s kind of the best thing ever. (via Mimi Claire)

2. Orange Glazed Donuts With Sugared Rosemary: One of the best things about donuts is they can be enjoyed as both a dessert *and* as a sweet breakfast option; you’ll want one for each occasion. The citrus-infused glaze and sugared herbs create the ultimate holiday treat. (via Lau Sunday Cooks)

3. Dark Chocolate Cranberry Almond Biscotti: We hope you’re ready for additional caffeine, because you’ll be brewing an extra cup a day just for an excuse to dip and devour these beauties. Delicious and totally addicting, these munchies are packed with almonds and cranberries and dipped in chocolate. (via Little Broken)

4. Peppermint Bark Cookies: What pumpkin spice is to fall, peppermint is to winter — and you just can’t get through the snowy season without indulging in some sweet and cool peppermint bark. The combination of chocolate and mint are a delight, and this treat pairs wonderfully with a cup of hot cocoa. (via The Whole Bite)

5. Mexican Wedding Cakes: If your mom ever took part in cookie exchanges when you were growing up, you know these amazing little bites are classic. These tiny snowballs are slightly salty, super nutty, buttery, and downright delish. (via So Munch Love)

6. Rum-Spiked Eggnog Crème Brûlée: We’re not quite sure what the best part of crème brûlée is — breaking through the brittle caramelized sheet of sugar, or scooping out the silky custard post-breakthrough. Either way, we need to dig into this spiked eggnog version STAT. (via The Cozy Apron)

7. Rum and Eggnog Bundt Cake: We like big bundts and we cannot lie; a slice of this, we can’t deny! Flavored with rum and eggnog, this luscious cake is slathered with a generous coating of eggnog cream cheese icing that will make your tastebuds sing. (via Liv for Cake)

8. Almond Thumbprint Cookies With Orange Cardamom Jam: It truly isn’t the holidays without some jam-filled thumbprint cookies to munch on. Though a berry jam is most commonly used, the use of this cardamom-spiced orange jam is brilliant. WE’RE NOT DROOLING, YOU ARE. (via Faring Well)

9. Mincemeat Cupcakes With Mascarpone Frosting: These starry cupcakes are almost too cute to eat…almost. With mascarpone frosting, these mincemeat cakes offer us sugar and spice, and everything nice. (via Supergolden Bakes)

10. Healthy Gluten-Free Ginger Candy Scones: It’s not often we see the words “healthy” and “candy” in the same sentence, but when we do, we’re filled with glee. These flaky and soft scones are spiced with ginger and drizzled with a creamy maple frosting. (via Paleo and Gluten-Free Eats)

11. Eggnog Cheesecake Brownies: With creamy eggnog cheesecake swirling into fudge-y goodness, these brownies are a thing of magic. Even eggnog naysayers will fall in love with these soft and chewy bites. (via A Cookie Named Desire)

12. Almond Biscotti Christmas Tree: This jaw-dropping edible arrangement works as both a dessert and a centerpiece. It’s a shame it’ll be destroyed by the hands of hungry guests, but it’ll surely keep things festive while it lasts. (via Gather and Dine)

13. Apple and Mincemeat Filo Wreath: This swoon-worthy recipe stuffs crisp apples and mincemeat into a flaky filo pastry, resulting in complete dessert heaven. Adorned with cranberries and drizzled with custard, this treat is guaranteed to be a hit at any holiday party. (via Domestic Gothess)

14. Chocolate Candy Cane Bundt Cake: We know you’re thinking it because we’re thinking it — be still, my heart! This rich, minty and chocolatey cake is dripping with a minty glaze and topped with crushed candy canes. Can you say flavor bomb? (via Crumb Kitchen)

15. No-Bake Chocolate Orange Greek Yogurt Cheesecake: If you’ve been assigned dessert duty this year, we’ve got you covered with this *glorious* treat. Decorated with candied orange slices, this no-bake cheesecake is full of rich and bright flavors that will surely impress. (via Nutmeg Nanny)

16. Smoked Bourbon Vanilla Bean and Salted Caramel Crème Brûlée Macarons: Macarons are a delicate work of art, but they are SO worth the effort when you can sit back and admire your chic creation. This recipe brings a dash of sophistication by combining boozy with sweet. (via Butter and Brioche)

17. Speculoos Apple Tart: If you’re unfamiliar with Speculoos, think cookie butter. That’s the flavor we’re dealing with here, and we couldn’t be more stoked. With the ultimate combo of apples and cinnamon, this lovely tart won’t stand a chance at the dessert table. (via Mamangerie)

18. Yule Log: Fluffy chocolate cake and a smooth cream filling make this bûche de Noël a must-try. Just don’t accidentally throw it in the fireplace! (via Culinary Ginger)

19. Struffoli: Neapolitan cuisine is know for its sweets, and these crispy Christmas honey balls are no exception. They’re like Italian donut holes. Decorate them with candied citrus zest and sprinkles. (via Philoso Kitchen)

20. Cherry and Pistachio Bakewell Tart: This cherry-jam-filled tart is topped with a creamy pistachio-almond filling, then baked until fragrant and delicious. (via Simmer & Boyle)

21. Plum Cake: For those with a more restrained sweet tooth, this plum cake will hit the spot. Serve it with a drizzle of simple icing and some softened butter if you want to take it up a notch. (via Go Cook)

22. Fluffy Homemade Marshmallows: Store-bought marshmallows will never taste the same after you make these. Dip them in chocolate or add them to your hot cocoa for a truly decadent treat. (via Sugar and Soul Co)

23. Christmas Swirl Cheesecake: Just one look at this festive swirled cheesecake and you know what season it is. Flavor it with peppermint for even more holiday flair. (via OMG Chocolate Desserts)

24. Mini Candy-Filled Gingerbread Houses: Make one of these charming gingerbread houses for each of your guests. Then, fill them up with Christmas candy for an unexpectedly sweet surprise. (via Lily Ardor)

25. Gingerbread Whoopie Pies: Moist gingerbread cake is a sumptious treat on its own. Add in a fluffy cream filling, and you’ve got something really worth celebrating. (via Simply Stacie)

26. Gingerbread Bundt Cake: If you want to make a really fancy dessert, haul out your bundt cake pan and try this recipe. The swirls of gingerbread cake look even more impressive when doused with a generous drizzle of icing. (via Salt and Baker)

27. Red Velvet Oreo Cheesecake: Silky red velvet cheesecake sits atop a rich Oreo cookie crust. Add a few swirls of whipped cream on top to give it that Santa look. (via Baking Beauty)

28. Vegan Christmas Cake: It doesn’t have to be difficult for vegans to enjoy holiday indulgence. This simple Christmas cake is made with spices and dried fruit, then topped with a fondant and marzipan icing. (via Real Family Journey)

29. Ginger Cookies With Pumpkin Ganache: Give your taste buds a jolt with these spicy ginger sandwich cookies. Don’t worry — they’re not too overwhelming, thanks to a smooth, sweet pumpkin ganache filling. (via Baking Sense)

30. Mincemeat Crescent Cookies: Filled with mincemeat, these deceptively simple crescent cookies are packed with flavor. Dunked in your afternoon tea, they’re the perfect cozy snack. (via Fusion Craftiness)

Follow us on Pinterest for more festive holiday treats.

Additional reporting by Justina Huddleston

Source

https://www.brit.co/christmas-desserts-recipes/

The post Delicious Christmas Dessert Recipes appeared first on Get Health Remedies.

[kevin17blog]

ballpark foods

Kevin Snyder MKT111 http://kevin17blog.tumblr.com/

Ballpark Bites: Top Food Finds at 16 Baseball Stadiums

Play Ball There’s nothing wrong with peanuts and Cracker Jack, but ballparks around the country are stepping up their concession game, serving local favorites and creative spins on classics. We’ve gone coast to coast, rounding up great choices you could eat alongside new favorites you definitely should eat at the stadiums. Play ball — and eat well.

Angel Stadium (Los Angeles Angels) You could eat: The stadium serves LA-approved healthy acai bowls, as well as the cleverly named Buffalo-style Angel Wings. You should eat: A ballpark outpost of local taqueria Chronic Tacos pays tribute to Southern California’s Mexican food scene. Though the line can get long, the reward is two corn tortillas with your choice of filling (choose the marinated, grilled carne asada), topped with cheese, onions, cilantro, lime, crema and salsa. There's also a choose-your-own tostada bowl.

Citi Field (New York Mets) You could eat: There’s an outpost of Shake Shack, with predictably great burgers, but the lengthy lines mean missing at least an inning. You should eat: “Magician of Meat�� Pat LaFrieda is making magic here, with a one-dish kiosk selling filet mignon sandwiches. Order one and you’ll get chopped, fresh-off-the-griddle Black Angus beef with Monterey Jack cheese and sauteed Vidalia onions, served au jus on a toasted local baguette.

Citizens Bank Park (Philadelphia Phillies) You could eat: There are plenty of odes to the cheesesteak at the Phillies' park, including sandwiches at Campo's and Tony Luke's, and a cheesesteak-nacho hybrid. The Schmitter, a trademarked grilled steak-salami-onion sandwich from McNally’s Tavern in Chestnut Hill, has its own dedicated stand, too (section 141). You should eat: Nab a taste of one of the city’s best sandwiches with the Federal Fried Chicken Sandwich, made by Federal Donuts (section 140). The boneless breast is tangy from buttermilk ranch seasoning, and is topped with American cheese, a pickle and Sriracha, all on a potato roll.

Coors Field (Colorado Rockies) You could eat: Rocky mountain oysters. The deep-fried bull jewels are a rite of passage, and a big draw at the stadium. You should eat: Wazee Market sandwiches. Named for a bygone Denver market, the Italian-style sandwich shop makes pizzas, gelato and panini, as well as hearty sandwiches like the Rockies Corned Beef Sandwich, topped with onion rings, slaw and a blanked of melted Swiss cheese, making it the perfect pairing for some local craft beer.

Dodger Stadium (Los Angeles Dodgers) You could eat: Baseball means hot dogs, and no hot dog is quite as legendary as a Dodger Dog, preferably grilled and topped with diced onions. You should eat: It’s hard to justify vegetables at a ballpark, but elote — Mexican-style grilled corn — is perfect on a hot summer day. Slicked with mayonnaise, dusted with Mexican cheese and spiced with chile powder, the corn (available at Think Blue BBQ) is perfect for gnawing beside a backdrop of palm trees. Pair it with the epic Langer’s-inspired pastrami burger (a quarter-pound patty topped with hot pastrami and mustard on a potato bun) for the full L.A. experience.

Fenway Park (Boston Red Sox) You could eat: The park’s namesake Fenway Franks sizzle on Yawkey Way. You should eat: Those with access to the EMC level should partake in the EMC Club, whose nightly changing menu uses ingredients grown in the rooftop garden. Beyond the standard Fenway Franks and burgers, New England classics are served throughout the stadium. Legendary Boston Globe columnist Dan Shaughnessy weighed in: “I’m partial to the lobster roll,” he said, also citing sliders and a wedge salad. The mayo-slicked rolls are available on the Concourse Level at Home

Kauffman Stadium (Royals) You could eat: There’s a healthy helping of barbecue inside Kansas City’s ballpark, including various takes on pulled pork, but the burnt end cheesesteak is the winner. The sauce-slathered combo, available at Farmland Grill (section 239), is smoky, meaty and a great local take on a game-day sandwich. You should eat: Is it a corn dog? A deep-fried German sausage? Boulevard Grill’s bacon-wrapped, tempura-battered footlong dog (section 206) defies all categorization. It’s sweet and spicy, thanks to its chipotle ketchup and slightly sweet cabbage slaw, and packed into a soft pretzel bun that can barely contain the big-league flavor.

Marlins Park (Florida Marlins) You could eat: When in Miami, tuck into a Cubano. The Marlins’ version doesn't skimp; this griddled rendition is packed with thin-sliced ham, cheese and pickles. You should eat: Get a little salsa flavor into your baseball concessions with the Miami Mex Taco Dog. The spicy love child of a taco and hot dog, this footlong frank packs in flavor, with braised chili con carne, cheese, slaw, charred-jalapeno-lime aioli and fresh salsa, all wrapped in a flour tortilla.

Miller Park (Milwaukee Brewers) You could eat: When in the cheese capital of the country, go for fried cheese curds (at Hot Cheese). They’re a very addictive alternative to peanuts, and good to snack on after a grill-out at the park’s epic tailgates. Throughout the park, concessions can read like a state fair showcase, with options like the Ham-Stuffed-Into-A-Doughnut Sandwich (at Smoke Shack) or Bacon on a Stick (at Specialty Sausages). You should eat: Anyone not hungry by the seventh-inning stretch will be swayed by the Klement’s Sausage Race. Make a dash from there to the brand’s grill stand for the hefty Wisconsin Beer Brat, a step up from a standard hot dog and the perfect pairing for brews from the entire Miller portfolio.

Minute Maid Park (Houston Astros) You could eat: Texas barbecue abounds at the Astros’ home stadium. Grab a brisket-loaded baked potato from Texas Smoke or pulled-pork sliders from Little Bigs. On the Club Level, The Butcher serves racks of barbecued ribs. You should eat: Tex-Mex makes a mighty alternative to standard burgers and dogs. The Chipotle Pescado, available from Street Eats (sections 126 and 409), has coffee-rubbed salmon wrapped in two layers of corn tortillas, all topped with mango-jalapeno ranch dressing and squiggles of spicy aioli.

Nationals Park (Washington Nationals) You could eat: Washington’s iconic Ben’s Chili Bowl has a ballpark outpost, so if it’s a classic D.C. half-smoke you’re after, this is the spot. You should eat: Any of the sandwich offerings at G by Mike Isabella, a stadium offshoot of the Top Chef alum’s popular 14th Street shop. Isabella’s subs are inventive but not too chef-y to inhale from your seat in the stands. The juicy chicken Parm does red sauce proud, the Italian is loaded with spicy cold cuts and the roasted cauliflower with romesco is a winning vegetarian option that will satisfy any hungry baseball fan. Isabella is also behind two more Nats Park eateries: A spinoff of his Greek-influenced Kapnos restaurants serves several kinds of gyros, and at the Southern-themed Catchfly, you can get a hot-chicken fix.

Petco Park (San Diego Padres) You could eat: Sure, there are solid, well-battered fish tacos at this Downtown San Diego stadium – and they’re great. You should eat: The best food for a summer evening at the park is a perfectly greasy California-style burger. Hodad’s, a favorite of Guy Fieri, has an outpost here in a converted trailer by the outfield. A cheeseburger will get you a puffy sesame-seed-topped bun with a well-griddled patty, a slick of cheddar, shredded iceberg, dill pickles and onion. It’s perfect to pair with the park's unrivaled list of microbrews from Stone, Ballast Point, Mission and beyond.

PNC Park (Pittsburgh Pirates) You could eat: PNC Park has an outpost of superstar sandwich shop Primanti Bros., with a scaled-back version of the full menu, including cheese fries and capicola with cheese. You should eat: Wings, and lots of them. The Pirates borrow a page from the tailgating playbook with an outpost of Quaker Steak & Lube, home to the city’s best wings, with more than two dozen sauces.

U.S. Cellular Field (Chicago White Sox) You could eat: The Irish Nacho Helmet piles fries into a little green souvenir vessel with cheese, bacon and sour cream, a nod to Chicago’s Irish heritage. You should eat: The Bases Loaded Baked Potato, an even better variation on the theme, has become a fan favorite, packed with beef barbacoa, cheddar, broccoli and chives. Anyone lucky enough to land box seats should follow up with something from the legendary dessert cart.  

Wrigley Field (Chicago Cubs) You could eat: Giordano’s is the official pizza slinger at Chicago’s legendary park, serving 6-inch personal deep-dish pies that are an excellent — if messy — taste of the city. You should eat: Wrigley has excellent hot dogs, including Chicago-style dogs and fan favorite Vienna Smokies, but the stadium's biggest draw may be the Hot Doug’s options, available in the bleachers. Go for the Barry Foote, a corned-beef sausage with Swiss cheese, Louie dressing and sauerkraut, ideally paired with Wrigley’s beloved Old Style beer. Yankee Stadium (New York Yankees) You could eat: Nolita favorite Parm operates a stadium outpost serving its namesake sandwiches, like the chicken and meatball Parms. They’re gooey, tangy and everything a hero should be. You should eat: New York butcher Lobel's operates two carving stations, serving sliced-to-order steak sandwiches packed with medium-rare beef rich with its own juices on a fluffy bun. They’re on the extravagant side at $15, but they’re impossibly tender, well-seasoned and so much better than the usual ballpark burgers. The Best New Baseball Park Foods

Pulled Pork Pierogi Stacker at PNC Park (Pittsburgh Pirates) PNC Park ran a contest in 2011 asking fans to designate a signature sandwich, and the Pulled Pork Pierogi Stacker won top honors. It's smoked pulled pork, onion jam and two boiled pierogi on a pretzel bun — all meant to honor the city's Polish and Eastern European residents. Sweet Spot Cotton Candy Dog at Globe Life Park (Texas Rangers) Globe Life Park is famous for its over-the-top franks — the stadium sells 16 options in all. Inspiration for this cotton candy–topped dog came from a player: A concessions manager was brainstorming toppings when he spotted Rangers first-baseman Prince Fielder snacking on cotton candy. The sauce on top is blue cotton candy mixed with yellow mustard (hence the green color).

S'mores Bacon on a Stick at Citi Field (New York Mets) The Pig Guy stand at Citi Field sells three kinds of bacon on a stick, but the fan favorite is the one that's dunked in chocolate and rolled in a crushed graham cracker and marshmallow mixture. Yes, s'mores-flavored smoked pork belly sounds like a bad idea, but most people go from "That's gross" to "This is amazing" in less than a bite.

Cleveland Caramel Fries at Progressive Field (Cleveland Indians) This dish started with a Chopped-style challenge: The park's concessions manager asked his team to create a new menu item based on fresh-cut fries — and whatever else was in the kitchen. The result was deep-fried spuds drenched in caramel and chocolate sauce, with a heaping side of whipped cream. Word has it the staffers will sneak you a sample if you're skeptical.

Crab Waffle Fries at Oriole Park at Camden Yards (Baltimore Orioles) What nacho cheese is to most ballparks, crab dip is to Oriole Park: You can order it over chips, pretzels and sausages, but the perennial crowd-pleaser is the crab dip french fry. The chefs tested a bunch of different fries before settling on the waffle cut — its nooks and crannies can hold the most dip.

Tater Tot Chop at Turner Field (Atlanta Braves) It's a rookie mistake to think this sandwich is made with regular waffles — these are Tater Tots pressed in a waffle iron and stuffed with bacon, cheese and jalapenos. The ketchup is infused with Coca-Cola, another Atlanta home team. Chicken and Waffle Cone at Minute Maid Park (Houston Astros) Forks and knives don't really have a place in the stands, so in Houston, two Southern favorites — popcorn chicken and mashed potatoes — are served in a waffle cone. This year, the chefs are rolling out a toppings bar, including jalapenos, roasted peppers, barbecue sauce, honey mustard and country gravy.

Bigger Better Burger Bloody Mary at Target Field (Minnesota Twins) Like most Bloody Marys, this one comes with a celery stalk. It also comes with a beef stick, a pickle, cheese cubes, pepperoncini and an olive. Oh, and a bacon cheeseburger slider. It took chefs a while to figure out how to serve the drink while the slider was still warm, but their effort was for naught: Many customers spend a few minutes photographing the thing before they dig in. Down Wisconsin Avenue Brat at Miller Park (Milwaukee Brewers) This foot-and-a-half treat might be the most Wisconsin-themed dish in all of Wisconsin: It's two 9-inch bratwursts (a nod to Milwaukee's German population) loaded with sauerkraut, fried jalapenos, cheese sauce and cheese curds, the quintessential Badger State snack. The name "Down Wisconsin Avenue" comes from game announcer Bob Uecker — it's how he describes pitches thrown right across home plate.

[micaramel]

What do you eat for breakfast? How you answer this simple question actually tells a lot about your country’s traditions. We all know that food is a window into culture, and the first meal of the day takes on surprising importance in many places across the globe.

Of course, in many countries, modernization has caused a decline in the slow, rich meals we eat first thing in the morning. And, breakfast can take on regional nuances throughout a country. But, whether breakfast is just like lunch and dinner or has a special dish all its own, the most important meal of the day is designed to get your morning started right.

From Pakistan to Spain, the Myanmar to the United States, we’re continuing our food tour of the world with a look at what’s on the breakfast menu.

Read on for our tour of breakfast around the world in 17 dishes.

Pakistan

Photo credit: espies / Shutterstock

Aloo paratha

Also popular in many regions of India, aloo paratha is a potato stuffed, unleavened dough cooked on a hot tava with butter or ghee. It often comes served with butter, chutney, or a variety of spicy sauces.

  Mexico

Photo credit: funkyfrogstock / Shutterstock

Chilaquiles

Mexicans take their breakfast seriously, with a wide array of hearty recipes. In fact, some consider Mexico City one of the best breakfast cities in the world. You might want to try chilaquiles, which are fried tortillas topped with green or red salsa or mole. Shredded chicken and other side dishes like refried beans are often added. It’s a popular dish to create from leftovers given the variety of toppings and additions that can be piled on.

  China

Photo credit: Kenishirotie / Shutterstock

You Tiao

Breakfast varies widely across China, but you may want to snack on fried dough sticks called you tiao. They’re also known as Chinese donuts and are available across the Southeast Asia. People often dunk them in warm soy milk or congee.

  Italy

Photo credit: Valerio Pardi / Shutterstock

Cappuccino and cornetto

Italians love a quick and simple breakfast that is mostly sweet. The classic cappuccino, a shot of espresso topped with steamed milk and froth and a cornetto. The cornetto—think of it as a cousin of the French croissant—is a breakfast pastry eaten plain or filled with jam, chocolate, or pastry cream.

  Jamaica

Photo credit: Fanfo / Shutterstock

Ackee and Saltfish

Jamaicans love a savory dish in the morning, with ackee and saltfish being their national dish. Ackee is a fruit that was imported into Jamaica from West Africa in the 18th century and is in the lychee family. When cooked, it has a taste and consistency similar to scrambled eggs. Ackee and saltfish is made by sauteeing salted cod and boiled ackee together with onions, tomatoes, and spices. It’s often accompanied by rice and peas or plain white rice.

  Colombia

Photo credit: Fanfo / Shutterstock

Changua

Changua, an egg and milk soup, is popular for breakfast in Bogotá. It is often served with a piece of stale bread called calado that softens inside the warm soup.

  Ukraine

Photo credit: alely / Shutterstock

Syrniki

These cheese stuffed fritters are not only typical of Ukraine, but also Russia, Belarus, Lithuania, and Serbia. They are filled with quark, a fresh-set cheese made by warming soured milk until it curdles. The warm, creamy centers make for a sweet dish that is often served with fruit preserves.

  Spain

Photo credit: nito / Shutterstock

Pan a la Catalana

Also known as Pan con Tomate, this delicious dish originated in Spain’s Catalan region. All it takes is rubbing slices of bread with fresh garlic and tomato and topping with a drizzle of olive oil. Simple and effective.

  Australia

Photo credit: PageSeven / Shutterstock

Vegemite Toast

There’s nothing more Australian than a thick layer of vegemite slathered on toast. Made from brewers’ yeast extract, Vegemite was invented in 1923 and has become one of Australia’s beloved food staples.

  Ethiopia

Image via Stefan Alfons Tzeggai / Wikicommons

Genfo

Genfo is a wheat or barley based porridge traditionally eaten for breakfast or when a new child is born. A small indentation on top of the thick, sticky porridge is filled with niter kibbeh—butter clarified with spices—and flanked by scoops of plain yogurt.

  Turkey

Photo credit: Yulia Grigoryeva / Shutterstock

More than a single dish, Turkish breakfast is defined by the lavish spread of small plates. Bread, honey, olives, cheeses, and jam are just some of the items on a Turkish breakfast table. Baked items like börek—a filled pastry made from phyllo dough— and simit—a circular bread encrusted with sesame seeds—may also make their way onto the menu.

  United States

Photo credit: Hannamariah / Shutterstock

Eggs, bacon, and hash browns

There are many items that make a traditional American breakfast—pancakes, French toast, donuts—but we’ve opted by something savory. Any number of variations on the Lumberjack breakfast—eggs, bacon, hash browns, and toast—are a staple of any good breakfast menu across the United States.

  Iceland

Image via Serious Eats

Hafragrautur

There’s nothing like a nice heaping bowl of hafragrautur—oatmeal—to make it through the cold, Icelandic winters. The dish is often served topped with butter, brown sugar, or raisins. And for added vitamins, a tablespoon of lýsi—cod liver oil—makes sure that vitamin D levels are kept up when days of darkness creep in.

  Germany

Image via Just Talking About

A traditional German breakfast, or frühstuck, doesn’t require a lot of cooking. A meat-heavy affair, platters of sliced meats and cheeses are accompanied by a variety of bread and jams.

  Myanmar

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Mohinga

This breakfast dish is also the national dish of Myanmar and can be found sold at roadside stalls or by street vendors across the country. A rice noodle and fish soup, there are regional variants but the main components are chickpea flour, garlic, lemongrass, fish paste, ginger, fish sauce, and catfish.

  Cuba

Image via Just a Pinch

Cafe con leche and tostada

Cafe con leche is a traditional drink that is enjoyed universally and is made with either whole milk or a combination of whole and evaporated milk. Once heated, a shot of strong coffee is added. Breakfast is rounded off by a tostada, which is a grilled piece of bread buttered inside and out.

  Ireland

Photo credit: Joerg Beuge / Shutterstock

Full Irish Breakfast

The full breakfast in Ireland is a slight variation on what you’ll find in England and Scotland. All variations include a fried egg, toast, baked beans, sausage, fried tomato, and sautéed mushrooms. In Ireland, you’ll also find white pudding and black pudding added to the plate and brown soda bread in place of white bread toast.

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