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It’s the best looking Dubai chocolate I have ever saw

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Dsqqck ononobsas ❤😂wdhzlspkpsqhonp'

Moist Cranberry Orange Bundt Cake with Fresh Orange Glaze - Perfect Holiday Dessert! Ingredients: Cake (Serves 12): • 3 large eggs, room temperature • 2 cups (400g) granulated sugar • 12 tablespoons (170g) unsalted butter, melted and slightly cooled • 1/3 cup (78.86 ml) light olive oil or canola oil • 2 teaspoons vanilla extract • 1 cup (236.59 ml) buttermilk, room temperature • 3 cups (375g) all-purpose flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 tablespoon orange zest (from 2 oranges) • 2 cups (200g) fresh cranberries, rinsed, dried, and tossed with 1/2 tablespoon flour Orange Glaze and Topping: • 1 1/2 cups (180g) powdered sugar • 3 tablespoons freshly squeezed orange juice (or as needed for desired consistency) • 1 teaspoon orange zest • 1 cup sugared cranberries (optional for garnish) Sugared Cranberries (Optional): • 1/4 cup water • 1 cup granulated sugar, divided • 1 cup fresh cranberries Recipe: 1. Prepare the Pan and Preheat Oven: • Preheat your oven to 350°F (175°C) and place a rack in the center. • Generously butter and flour a bundt pan, tapping out any excess flour. 2. Make the Cake Batter: • In a large mixing bowl, beat the eggs and granulated sugar together for 3 minutes until the mixture turns pale and fluffy. • Gradually add the olive oil, melted butter, and vanilla extract, mixing well between each addition. • Mix in the buttermilk and orange zest until fully incorporated. • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. • Add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no flour streaks remain. • Fold in the cranberries. 3. Bake the Cake: • Pour the batter into the prepared bundt pan. • Bake at 350°F (175°C) for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. • Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. 4. Make the Orange Glaze: • In a small bowl, combine the powdered sugar, orange juice, and orange zest. Stir until smooth, adjusting the consistency with more orange juice (to thin) or powdered sugar (to thicken) as needed. • Once the cake has cooled completely, drizzle the glaze over the top. 5. Optional Sugared Cranberries for Garnish: • In a saucepan, combine 1/4 cup water with 1/4 cup of granulated sugar. Bring to a boil, then reduce heat and let it simmer for 3 minutes. • Add the cranberries, stirring to coat them in the syrup. Remove from heat and let the cranberries sit for 1 minute. • Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet or metal rack. Let them dry for 1 hour, then roll them in the remaining granulated sugar until coated. 6. Serve: • Garnish the cake with sugared cranberries and orange zest, if desired, and enjoy!

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Thanks 👍 very nice video craving for chocolate pestacios ! Any substitute for the phyllo dough?

Looks great champ

Cranberry Orange Bread with Cream Cheese Frosting - Perfect Holiday Treat! Ingredients Bread (Serves 8, makes one 8.5 x 4.5-inch loaf): • 1½ cups (187.5g) all-purpose flour • 1 tsp baking powder • ¼ tsp salt • ¼ cup (60ml) milk, room temperature • Zest of 1 large orange, divided (reserve 1 tsp for frosting) • ¼ cup (59ml) freshly squeezed orange juice • 6 tbsp (85g) unsalted butter, softened • ¾ cup (150g) granulated sugar • 2 large eggs, room temperature • 1½ cups (150g) fresh cranberries, rinsed and patted dry • ½ tbsp all-purpose flour (for coating cranberries) Frosting • 5 tbsp (70g) cream cheese, room temperature • 3 tbsp (42g) unsalted butter, room temperature • ½ cup (62g) powdered sugar, sifted • 2 tbsp freshly squeezed orange juice • 1 tsp reserved orange zest Instructions 1. Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Butter an 8.5 x 4.5-inch loaf pan and line it with parchment paper, allowing some overhang for easy removal. 2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. 3. Combine Milk and Orange Mixture: In a measuring cup, combine the milk, orange juice, and zest of one orange (reserving 1 tsp of zest for the frosting). Set aside. 4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes until well combined. The mixture won’t be completely smooth, just combined. 5. Incorporate Eggs: Add the eggs one at a time, mixing on medium speed until each is fully incorporated. 6. Combine Wet and Dry Ingredients: With the mixer on low, add the flour mixture in two parts, alternating with the milk mixture. Mix just until combined after each addition, scraping down the sides of the bowl as needed. 7. Fold in Cranberries: Toss the cranberries with ½ tbsp flour, then gently fold them into the batter until evenly distributed. 8. Bake: Spread the batter evenly into the prepared pan. Bake at 350°F for 45-50 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. 9. Prepare Frosting: In a bowl, beat together the cream cheese, butter, powdered sugar, orange juice, and reserved 1 tsp of orange zest until smooth and fluffy (about 1-2 minutes). 10. Frost and Decorate: Spread the frosting evenly over the cooled bread. Garnish with a few fresh cranberries and a sprig of rosemary for a festive touch. Slice and enjoy with tea or coffee! This cranberry-orange bread with cream cheese frosting is perfect for holiday gatherings and makes a great pairing with tea or coffee!

Spiced Yogurt Chicken with Potatoes | Degi Aloo Chicken Recipe Ingredients: • 200 ml oil or ghee • 1 tsp green coriander powder • 2 whole black cardamoms • 1 tbsp coriander powder • Salt, to taste • 1.5 kg chicken • 1 large onion, chopped • 1/2 tbsp crushed cumin seeds • 2 tbsp ginger garlic paste or grated ginger and garlic • 2 tbsp soy sauce • 2 tbsp vinegar • 2 tbsp chili sauce • 1 tbsp chicken powder (optional) • Handful of fresh coriander, chopped • 1/2 tsp green cardamom powder • 7-8 medium potatoes, peeled and cut into large pieces • 1 tbsp red chili powder • 1 tsp turmeric powder • 1 large tomato, blended • 1 tbsp crushed green chillies • 250 g plain yogurt, beaten • 1/2 cup water • 1/2 tsp homemade spice blend (mace, nutmeg, and cinnamon powder) • 1 tsp garam masala • 6-7 whole green chilies, or to taste • Black pepper, to taste • Fresh coriander, chopped (for garnish) Recipe: 1. In a large pan, heat 200 ml oil or ghee over medium heat. 2. Once hot, add 1 tsp green coriander powder, 2 whole black cardamoms, 1 tbsp coriander powder, and salt. Sauté for 10-15 seconds until aromatic. 3. Add the chicken and chopped onion, then fry on high flame until the chicken changes color. 4. Add 1/2 tbsp crushed cumin seeds, 2 tbsp ginger garlic paste, 2 tbsp soy sauce, vinegar, and chili sauce. Optionally, add 1 tbsp chicken powder. Mix well. 5. Stir in a handful of chopped coriander and cook on medium-high flame for 5-6 minutes. 6. Add the potatoes, cut into large pieces, and an additional 1/2 tsp salt. Mix, cover, and cook on low-medium flame for 6-7 minutes. 7. Add 1 tbsp red chili powder and 1 tsp turmeric powder, stir for 1 minute, then add the blended tomato and 1 tbsp crushed green chilies. Fry on medium-high flame for 3-4 minutes until the tomato cooks. 8. Add the beaten yogurt, mixing well, then rinse the yogurt bowl with 1/2 cup water and add to the pan. Stir to combine. 9. Add 1/2 tsp of the homemade spice blend and 1 tsp garam masala. Add the whole green chilies, cover, and cook on low-medium flame until the chicken and potatoes are tender and the gravy reaches desired consistency. 10. Season with black pepper to taste and garnish with chopped coriander. Enjoy with naan, chapati or rice!

The best medicine for sleepiness

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Шикарный рецепт! Благодарю ❤️ Вас! Приятного аппетита ❤ Вам 🥰❤️🙏💐

Where’s the chicken? Started this video with chicken and then made butter squash soup and grill cheese?

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Yummy making this asap. (Roast seeds as well)😂❤🎉 thank you.

Creamy Roasted Butternut Squash Soup with Cheesy Ciabatta & Pomegranate Ingredients: For the Chicken Broth: • 1 baby chicken, skin removed and cut into pieces • 1 tbsp coriander seeds • 1 tsp cumin seeds • 1 tsp black peppercorns • 1 cinnamon stick • 2 bay leaves • 3 green cardamoms • 1 black cardamom • 4 cloves • 1 tsp salt • 2 carrots, roughly chopped • 1 celery stick, roughly chopped • 1 onion, halved • 6-7 garlic cloves, peeled • 1-inch piece ginger • 1 small piece of china grass stick (optional, for thickness) • 3 liters (approx. 12 cups) water • Fresh herbs: a few sprigs of mint/coriander/thyme (optional) For the Roasted Vegetables: • 2 small butternut squash, halved and seeds removed • 2 large tomatoes, halved • 1 red bell pepper, halved and seeded • 1 red jalapeno, halved and seeded • 1 carrot, sliced • 1 garlic bulb, top trimmed • Fresh sage leaves • Salt and black pepper, to taste • Olive oil, for drizzling For the Soup: • 2 ½ cups chicken broth (from above) • Extra broth, if needed • Optional toppings: roasted pumpkin seeds, pomegranate seeds, Parmesan cheese, butter, double cream For the Cheesy Ciabatta: • Ciabatta bread, sliced • Butter, for spreading • Cheese of choice • Fresh fig slices Instructions: 1. Prepare the Chicken Broth: • In a large pot, add the chicken pieces, coriander seeds, cumin seeds, black peppercorns, cinnamon stick, bay leaves, green and black cardamom, cloves, salt, carrots, celery, onion, garlic, ginger, and china grass stick. • Pour in 3 liters of water and bring to a boil. • Add fresh mint and coriander sprigs for added flavor. • Reduce heat to low, cover, and simmer for about 2 ½ hours, until the broth is rich and flavorful. • Strain the broth and set aside. 2. Roast the Vegetables: • Preheat the oven to 400°F (200°C). • Place the butternut squash halves, tomatoes, bell pepper, jalapeno, carrot slices, and garlic bulb on a baking sheet. • Drizzle with olive oil, sprinkle with salt, black pepper, and fresh sage leaves. • Roast for 30 minutes, then cover with foil and continue roasting for an additional 40 minutes, until vegetables are soft and caramelized. 3. Make the Soup: • Scoop the flesh from the roasted butternut squash and transfer it to a large pot. • Add the roasted tomatoes, bell pepper, jalapeno, carrot, and garlic. • Pour in 2 ½ cups of the prepared chicken broth, adjusting with more as needed for desired consistency. • Blend the mixture until smooth and creamy. Warm over low heat for 5 minutes. 4. Prepare the Cheesy Ciabatta: • Spread butter on both sides of each ciabatta slice. • Toast in a skillet until golden brown on both sides. • Top with cheese and a slice of fig, then layer with another slice of bread on top if making a sandwich. 5. Serve the Soup: • Pour the soup into bowls and garnish with pumpkin seeds, pomegranate seeds, Parmesan cheese, a drizzle of double cream, and a small pat of butter. • Serve with the cheesy ciabatta for dipping. Enjoy your cozy, creamy soup with its flavorful cheesy bread accompaniment!

Thanks a lot 🙏🙏

In Marocco vendono questa cioccolata a 20 euro😂

Wow, this looks absolutely delicious! The creamy texture and pumpkin flavor are perfect for the season! I can almost taste it through the screen-definitely saving this to try soon. Amazing job!

Beautiful! Thank you ❤

u cut that squash so smoothly 😢 It’s so hard to cut

Looks delicious

Rich and Creamy Pumpkin Cheesecake - Perfect Fall Treat Ingredients Crust • 180g digestive biscuits (or graham crackers) • 4 tbsp unsalted butter, melted (56g) • 1.5 tbsp granulated sugar • 1/2 tsp ground cinnamon Filling • 680g cream cheese, room temperature (3 blocks of 226g each) • 140g granulated sugar • 100g packed light brown sugar • 1/2 tsp salt • 4 large eggs, room temperature • 1 cup pumpkin puree (244g) • 130g sour cream • 2 tsp vanilla extract • 1.5 tsp pumpkin pie spice • 2 tbsp all-purpose flour (or cornstarch) Instructions Crust 1. Preheat Oven: Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan in three layers of aluminum foil, bringing the foil up the sides of the pan for a watertight seal. 2. Prepare Crust: Add digestive biscuits to a food processor and pulse until fine crumbs form. Add sugar and cinnamon, pulsing to combine. Pour in melted butter and mix until the crumbs feel like wet sand. • Alternative: Place biscuits in a freezer bag, seal it, and crush into crumbs with a rolling pin. Add sugar, cinnamon, and melted butter to combine. 3. Form Crust: Press the crumb mixture into the bottom and about 2 inches up the sides of the prepared springform pan. Use the bottom of a measuring cup or glass for an even layer. 4. Bake: Bake the crust for 15 minutes or until it becomes golden on the edges and fragrant. Set aside to cool. Filling 1. Cream Cheese Base: In a large mixing bowl (or stand mixer with a whisk attachment), beat the cream cheese on medium speed until smooth, about 1 minute. 2. Sweeten and Season: Add granulated sugar, brown sugar, and salt, mix on medium speed until creamy, about 1 minute. Scrape down the bowl as needed. 3. Incorporate Eggs: Add eggs one at a time, mixing after each until fully incorporated. Scrape down the bowl as needed. 4. Add Pumpkin and Flavorings: Add pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and flour. Mix on low speed until smooth and combined. 5. Pour and Prepare Water Bath: Pour the filling into the prepared crust. Place the cheesecake pan into a larger roasting pan. Carefully fill the roasting pan with boiling water until it reaches about 1 inch up the sides of the springform pan. 6. Bake: Reduce the oven temperature to 320°F (160°C). Bake for 1 hour, or until the edges are set, but the center still slightly wobbles when gently shaken. 7. Cool in Oven: Turn off the oven and let the cheesecake cool inside with the door closed for 1 hour. This helps prevent cracks. 8. Chill: Remove the cheesecake from the water bath, cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours or overnight. Serve 1. Run a knife around the edges of the chilled cheesecake before releasing the springform pan. Garnish with dollops of whipped cream, or enjoy plain!

😍😍😍😍✨✨ yummy you are best can you accept my friend request

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Looks like cow dung!

I am doing it right now.... fall needs the good soup😊

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👍👍💕💕💕🙏🤗

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Thanks for including the recipe❤

Woowww

Gluten-Free Pumpkin Cream Cheese Muffins | Easy and Delicious Recipe Ingredients: Pumpkin Muffin Batter: • 1 ½ cups (360 ml) pure pumpkin puree • ½ cup (110 g) packed light brown sugar • ½ cup (110 g) granulated sugar • 2 large eggs (room temperature) • ½ cup (120 ml) sunflower oil • 1 tsp (5 ml) pure vanilla extract • ⅓ cup (80 ml) whole milk • 100 g ground almonds • 85 g gluten-free flour • 100 g buckwheat flour • 1 ½ tsp pumpkin pie spice** • 1 tsp baking powder • ¾ tsp baking soda • ½ tsp salt • ½ tsp xanthan gum • Optional: ½ tsp ground cinnamon for extra flavor **If you don’t have pumpkin pie spice, use: • 1 tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground nutmeg Cream Cheese Filling: • 150 g cream cheese (room temperature) • 2 tbsp (25 g) granulated sugar • 1 tsp (3 g) cornflour • ½ tsp pure vanilla extract • 2 tsp whole milk Topping: • Pumpkin seeds (for sprinkling) Instructions: 1. Preheat the Oven: Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. 2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, and granulated sugar until smooth and glossy. Add the eggs, sunflower oil, vanilla extract, and milk. Whisk until well combined. 3. Mix the Dry Ingredients: In a separate bowl, whisk together the ground almonds, gluten-free flour, buckwheat flour, pumpkin pie spice (or substitute spices), baking powder, baking soda, salt, and xanthan gum. 4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, folding gently until just combined. 5. Prepare the Cream Cheese Filling: In a small bowl, mix the softened cream cheese, sugar, cornflour, and vanilla extract until smooth. Add the milk and stir to combine. Transfer the cream cheese filling into a piping bag or a zip-top bag with the tip cut off. 6. Assemble the Muffins: Use a large cookie scoop to divide the pumpkin batter evenly among the prepared muffin cups, filling them to the rim. Insert the piping bag tip into the center of each muffin batter and squeeze the cream cheese filling in a circular motion to form a small swirl at the top. 7. Add Toppings: Sprinkle pumpkin seeds around the pumpkin batter, avoiding the cream cheese center. 8. Bake the Muffins: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes. The muffins should feel firm when pressed lightly, and a toothpick inserted into the pumpkin batter (not the cream cheese) should come out clean. 9. Cool the Muffins: Transfer the muffin pan to a wire rack and let the muffins cool for 5 minutes. Then, remove the muffins from the pan and allow them to cool completely on the wire rack. Enjoy your soft, delicious, gluten-free pumpkin cream cheese muffins with a delightful swirl on top! Notes: • If you prefer a more pronounced cinnamon flavor, feel free to add the optional ½ tsp of ground cinnamon along with the pumpkin pie spice.

Amazing so satesfing

I boring dubai chololate i think you dont know antything without this delicious.

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Надо попробовать

I love cheese cake

Roasted Butternut Squash Soup with Garlic & Herbs | Easy, Creamy, and Delicious! Ingredients: • 1 medium butternut squash, halved • 2 large carrots, peeled and roughly chopped • 200g cherry tomatoes (or 3 ripe vine tomatoes, halved) • 1 yellow onion, peeled and roughly chopped • 1 head garlic, top sliced off (whole bulb) • 4 sprigs fresh thyme (leaves only) • 4-5 fresh sage leaves (optional) • 2 cups vegetable broth (more if needed) • Salt and pepper, to taste • 2 tbsp olive oil • Garnishes: chili flakes, black pepper, fresh herbs, pumpkin seeds, coconut milk • Juice of ½ lemon Instructions: 1. Preheat the oven to 400°F (200°C). 2. Prepare vegetables: Place the butternut squash halves, chopped carrots, cherry tomatoes (or vine tomatoes), yellow onion, and garlic bulb (cut side up) on a parchment-lined baking tray. 3. Season: Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme leaves. Add sage leaves if using. Cover the tray with foil. 4. Roast: Roast the vegetables for 50 minutes to 1 hour, until the butternut squash is soft. 5. Blend: Remove from the oven, peel the skin off the butternut squash, and squeeze the garlic out of its skin. Transfer the roasted vegetables to a blender. Add 2 cups of vegetable broth (add more if you prefer a thinner soup). 6. Blend & simmer: Blend until smooth, then transfer to a pot and simmer the soup for 5 minutes. 7. Finish: Stir in the juice of half a lemon and adjust seasoning with salt and pepper. 8. Serve: Ladle into bowls and garnish with chilli flakes, black pepper, pumpkin seeds, fresh herbs, and a drizzle of coconut milk, if desired.

You have every detail i am looking for to make the dubai chocolate😊😊

that looks so good

Apple Crumble Cheesecake | Cinnamon Cookie Crust & Spiced Apple Topping EQUIPMENT 22 cm/ 9 inch spring pan 9 inch baking paper 25 cm /10 inch cake pan optional INGREDIENTS COOKIE CRUST 200 g digestive or graham crackers ½ teaspoon nutmeg 1,5 teaspoon cinnamon 1,5 tablespoon brown sugar 50 g butter melted APPLES AND CRUMBLE 150 g apple diced small (1-2 apples) 1 tablespoon granulated sugar 1 teaspoon cinnamon 100 g all-purpose flour 80 g brown sugar 70 g butter room temperature CHEESECAKE 600 g cream cheese full fat, room temperature 200 g granulated sugar 150 g sour cream, room temperature 1 tablespoon cornstarch 2 teaspoon vanilla extract 3 large eggs room temperature INSTRUCTIONS COOKIE CRUST Preheat the oven at 160ºC/325ºF, conventional oven. In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies. OR To crush digestive biscuits by hand, place them in a food bag and use a rolling pin to gently hit and roll over them until they turn into fine crumbs. 200 g digestive or graham crackers, ½ teaspoon nutmeg, 1,5 teaspoon cinnamon, 1,5 tablespoon brown sugar, 50 g butter In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 min. Then let it cool down so that it’s cool to touch. APPLES AND CRUMBLE While the crust cools down, prepare the apples and the crumble. Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples. 150 g apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling. 100 g all-purpose flour, 80 g brown sugar, 70 g butter CHEESECAKE Preheat the oven at 160ºC. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed. 600 g cream cheese, 200 g granulated sugar In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated. 150 g sour cream, 2 teaspoon vanilla extract, 3 large eggs, 1 tablespoon cornstarch Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Bake for 1 hour and 20-30 min. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

What did you put in the pistachio

dubai bar is what princesses eat

Ewww

Yours are the best i've seen!

That’s just wrong to show people such delicious looking brownies they can’t eat 😢

Perfection

I CAN HEAR YOU!!! IT’S PISTAKYO NOT PISTACHIO