#lorann

[greyias]

Delighted to report I finally cracked the code on my quest to successfully emulate Starbuck's Apple Crisp macchiato—and the secret is Oatly Barista Edition. That was the magic I was missing in my previous (admittedly still tasty) attempts. Not that anyone else is this obsessed about a seasonal apple pie flavored coffee drink as me, but for future reference, to create a 16 oz cup:

2 pumps syrup (aka 1 tbsp/0.5 oz)

3/4 cup Oatly Barista Edition oat milk floated on top of syrup

ice filled to 2 inches below the rim of the glass

top with 2 shots of blonde espresso

drizzle with spiced apple drizzle (or be lazy like me and just use this, it's close enough and lasts forever in the fridge)

✨✨ MAGIC ✨✨

[theclumsyxeno]

https://www.lorannoils.com/cotton-candy-poke-cake-r0298?epik=dj0yJnU9YkJJSjMzZEdHdkp3d0NHYVhHUWZ4LVRrWlFkQlZZcmImcD0wJm49V2NxM0xuemduZHZFaUMyZWgtWDFCdyZ0PUFBQUFBR1B5ZV9r

I plan to make this cake today

[niblackfoods]

Lorann Cherry Flavor – Sweet & Tangy Perfection

[dequince]

If you from the Eastside of The P you gotta have ah pair of Prada glasses #Yuhhurdme

[glamatron3000]

In celebration of TFOne being amazing, I decided to make another batch of Energon cube candy, this time in blue!

I also made mini versions so they can be held by almost any figure. Because as adults there ain't no one to stop us playing with our food! Bwahahaha!

They're, uhh.. still strawberry flavor. I neglected to pick up a different flavor oil this weekend lol

The recipe, as usual:

For this color, I added two drops of purple food coloring and three drops of blue. Also 25 drops of LorAnne flavor oil, which seems to be the sweet spot for a batch this size.

[chocthekidd]

Dimitri Lorann , modern frankenstein

refs + doodles!! i love my silly green guy :]

[daisys-little-cookbook]

Berry Breadcrumb Cake

This is a slight modification of this recipe that I found written by Colleen Sowa. It has such a lovely texture to it 💕

Ingredients:

4 lg eggs/approximately 1 cup of egg substitute (I'm not entirely sure because I used eggs for this)

1/2 tsp LorAnn cheesecake flavor

1 tsp vanilla extract

1/3 tsp ground cinnamon

1/3 tsp salt

1/4 cup unflavored oat milk

1 1/4 cup sugar

2 1/4 cup plain bread crumbs

1 1/2 cup of your berries of choice (I used blackberries and blueberries)

Instructions:

Pre-heat your oven to 350° F and grease your baking dish with some butter.

Beat the eggs, extracts, milk, spices, and sugar until fully incorporated. Stir in the bread crumbs and berries until just combined.

Cover the bowl with a lid or some cling film and sit in the fridge for about 20 minutes.

Pour the chilled batter into your baking dish and bake for about 40 minutes (I went an extra 15 due to the size of my dish, but preferably stick to 40 minutes).

Remove from the oven and let rest for about 20 minutes or until warm but not hot.

Enjoy 🫶

I had some for breakfast with a couple scoops of vanilla ice cream. You could also enjoy as is or with your favorite sweet glaze. Some fun variations you could do are adding white chocolate chips or chunks, dried lavender or rosemary, mixing in some tea to the batter (earl grey would be good for this), or using different fruit.

[queen-of-many-fandoms]

Making flavored sugar has become my recent obsession. It's super simple. I like to use it when I make my tea (my other obsession, lol), though it can also be used for baking. I used LorAnn oils when I made mine, but you can use whatever brand you like. :)

For anyone who wants to try this but isn't familiar with baking, essential oils ≠ baking flavoring oils. Essential oils are often not safe for human consumption. Stay safe. :)

[chipper-smol]

Hey Chipper, I was wondering if you have any tips and advise for beginners when making hard candies. My sister wants to make her own homemade hard candy, but is having difficulties getting them to turn out right.

The first time she tried making them, she was looking to make a sour peach flavour, but it didn't turn out right. She had a recipe she was following step by step, but the sugars ended up burning and the candies themselves, in her words "tasted like baking soda".

My sister added the citric acid in at the very end right before pouring the candy into the some silicone molds she bought, and believes that's part of what led to the candies not working out.

Any tips and advise you have would be greatly appreciated!

Ooh yes making hard candy is fun but also really hard to get right. It took me like 4 batches to finally make something that I wanted to share, so don’t stress about it turning out bad. The windows for candy making are so small its very easy to mess up.

First off, flavor takes a couple batches to nail right. I use LorAnn flavor oils for my candy and they work really well. I always, minimum, double the recommended amount of flavor oil to use in any recipe because I like my candy tasting how its supposed to and not just hardened corn syrup.

You want to add the flavor oils after you take your candy off the heat. If you add them in too soon you can burn them. I also recommend using a digital thermometer over a mercury thermometer as it gives you a much more exact reading.

If you’re going for hard candy you want to reach 300-310F, but going past that gives you caramel. 350F is straight up burnt sugar and it develops a bitter taste. Its also crucial to gradually heat your sugar up to the right point. If you go too fast it can also burn (its too darn easy burn candy!)

With citric acid, your sister did it right by adding it in last. I add mine after I do my flavor oils to let the candy cool a smidge more to avoid, you guessed it, burning the citric acid.

I think thats as much advice I can give with the information I have, but one word of advice I have for your sister is to not get discouraged! Making candy is not easy! There are going to be bad batches, but you still got experience that you can use next time. I wish her luck! Peach candy sounds tasty

[greatfairymagic]

Goddamit Loranne Hamburg-Zucker

Great tree of atrophy....atrophied by perhaps a blight spell...

[nycfoodieblog]

🍑 Peach Bellini Cupcakes

Delightful cupcakes with fresh peach pieces, champagne pastry cream filling, and peach-flavored buttercream frosting.

Ingredients:

Cupcakes:

6 large egg whites

10 tablespoons unsalted butter, room temperature

1½ cups granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon fine grain sea salt

¾ cup champagne or prosecco

2/3 cup fresh peaches, diced (or canned peaches)

Champagne Pastry Cream:

½ cup heavy cream, divided

2 tablespoons cornstarch

1 whole egg + 2 egg yolks

5 tablespoons granulated sugar

½ cup champagne or prosecco

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Peach Buttercream:

1 cup unsalted butter, room temperature

6 cups confectioners�� sugar

Milk or cream, as needed

½ teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)

Chefmaster food colors: neon brite yellow, neon brite orange, and red red

2 tablespoons white nonpareils

Fresh mint leaves for garnish (optional)

Directions:

Preheat oven to 350°F and line cupcake pans with liners.

For Cupcakes: Beat egg whites to stiff peaks. Cream butter and sugar until fluffy. Alternately add dry ingredients and champagne to the creamed mixture. Fold in egg whites and diced peaches.

Bake for 18-22 minutes until a tester comes out clean. Cool completely.

For Pastry Cream: Whisk some cream with cornstarch and eggs. Heat remaining cream, sugar, and champagne, then blend with the egg mixture, cooking until thick. Add butter and vanilla, cool, and chill.

Core Cupcakes: Remove a small section from each cupcake and fill with pastry cream. Replace the cake 'lid'.

For Buttercream: Beat butter, confectioners' sugar, and peach flavoring. Color as desired. Paint the inside of a piping bag with red gel color for a 'peach peel' effect.

Assemble: Pipe buttercream onto cupcakes, add nonpareils for a 'bubbly' look, and garnish with a mint leaf.

Prep Time: 20 minutes

Cook Time: 22 minutes

Cooling: 1 hour

Total Time: 1 hour 42 minutes

Yield: 16-18 cupcakes

Tips:

Use fresh peaches for vibrant flavor, but canned works in a pinch.

Ensure ingredients like butter and eggs are at room temperature for smooth mixing.

Measure flour accurately to avoid dense cupcakes.

Decorate immediately after frosting to ensure nonpareils stick to the buttercream.

[unreadpoppy]

idk how it is in other contries but here, the commentators of the olympic games are usually atheletes of that event and most of them are people who have gone to the olympics in the past (many even winning).

When Rebecca, Júlia, Jade, Loranne and Flávia won the bronze, literally ALL the commentators, who were all brazilian gymnasts who had gone to the olympics, were crying. They all were essential in paving the way and this was as much of their medal as it was of the girls.

idk i think it was important to say this

[theclumsyxeno]

I made the cake!

It is very tasty

[niblackfoods]

Lorann Cheesecake Flavor: Creamy Indulgence

[dequince]

Spend some change on Loranne whatchu actin’ cheap fo’…

[whenpraxisbecomesunbearable]

In-niggieża tan-narrativa: Il-proża politika

Konferenza dwar il-letteratura u l-politika li tellajna bi sħab bejnietna tal-Public Policy at UM u Il-Malti fl-UM.

Is-Sibt 27 ta' April 2024 fl-University of Malta - Valletta Campus.

Id-diskors tiegħi kien dwar il-politika tal-ġeneru f'𝑀𝑎𝑟𝑡𝑎 𝑀𝑎𝑟𝑡𝑎 ta' Loranne Vella.

Fix-xhur li ġejjin, it-taħdidiet mill-konferenza se jiġu ppublikati bħala ktejjeb.

Ritratti ta' James Moffett