tuyen 🍓

magnolia bakerys banana pudding recipe but making it better 🌟🍌🍦 i found the og magnolia bakery banana pudding recipe to be a bit too sweet so i adjusted the sweetened condensed milk, added salt, more vanilla, and replaced the water with milk for a creamier and fluffier banana pudding 🥹🍌 Banana pudding recipe 🍌🍌 12 - 13 oz sweetened condensed milk (less than 1 full can, to taste) 3/4 c cold water 1 box (3/4oz) instant vanilla pudding mix 3/4 c milk 3 c heavy cream 1 tbsp vanilla extract or paste 1/2 tsp salt 4 c barely cut ripe bananas 1 box Nilla wafers Instructions: - In a large bowl, mix tgt sweet condensed milk and cold water, then quickly add in the pudding mix and whisk until fully combined (~1 min), add in the milk and whisk (1 min), set in fridge for 3 hrs or overnight - In a separate bowl, combine heavy cream, salt, and vanilla extract and whip until stiff peaks form (based on the consistency you like of your banana pudding, you might not use all of the whipped cream) - Once pudding is set, gently fold in whipped cream 1/4 at a time until desired consistency - Assemble and repeat layers of whipped pudding, bananas, and Nilla wafers - Set in the fridge for ~4 hrs before serving Everything is according to taste so adjust it to your liking 🌟 #bananapudding #baking #homecafe #holiday

my home cafe 🫶 #baking #homecafe #fall #aesthetic

made brown butter pumpkin bread w/ salted maple brown butter glaze 👼🍁🍂 brown butter pumpkin bread recipe: 190g brown sugar 90g white sugar 15oz pumpkin puree— a can 2 large eggs 100ml whole milk 30ml brown butter 80ml neutral oil ~1 tbsp vanilla paste and/or extract ~1/2 tsp salt, to taste 240g all purpose flour 1 tsp baking soda 1-2 tsp pumpkin spice, preference salted maple brown butter glaze: brown butter maple syrup powdered sugar salt milk Brown your butter and let it cool, measure out 30ml. Combine all of your wet ingredients together, ideally all ingredients should be around room temperature. Sift all of your dry ingredients together over the wet ingredients. Whisk everything together until combined but don’t overmix the batter or it’ll be dry. Prep baking tin with brown butter before pouring batter into tray. Bake in a preheated oven at 350f for ~40 - 50 minutes. Check often around the 40 minute mark by sticking a toothpick in and very little sticks to it, it will continue cooking in the tin when you take it out. Pumpkin Puree: I use Libby’s pumpkin puree. If using other pumpkin puree brands make sure the texture is correct, I’ve found most other brands are liquidy so I’d place the puree in the middle of a paper towel and gently squeeze out some of the water using a paper towel until the right consistency. Salt: I like adding the salt in with the wet ingredients and then tasting it a bit to see if I like it and adjust from there. BUT it is still uncooked batter in it so if you get sick doing this don’t quote me :* POSTED EVERYTHING TO I G AS WELL 🧡🍂 #baking #muffins #homecafe #fall #Recipe

#ad Mini Creme Brulee Cheese Recipe for 2 featuring @Nielsen-Massey Vanillas 🤍🎄 this recipe is so creamy and silky with the perfect mix of vanilla and caramel notes, so easy to make since it's a small batch recipe! Mini Vanilla Creme Brulee Cheesecake 🍰 crust:  * 3/4 c graham cracker crumbs  * 2 tbsp melted butter  * 2 to 3 tsp white sugar, to taste * 1/4 tsp salt  cheesecake:  * 8 oz (1 stick) room temp cream cheese   * 1/3 c white sugar  * 1 egg, room temp  * 3 tbsp of heavy cream  * 1 tsp of Nielsen-Massey Vanilla Extract  * 1 tsp lemon or lime juice  * 1/4 tsp salt  
 instructions:  * mix all of the crust ingredients and pour into cheesecake pan, press down using the bottom of a cup to make sure everything is compact and bake in a preheated oven at 325 for 20 mins*  * for the filling, lightly beat the room temp cream cheese until smooth then add in sugar until smooth but not overly fluffy, then add in the egg, heavy cream, Nielsen-Massey Vanilla Extract, lemon/lime juice and salt until completely smooth (2 minutes)  * set up a water bath and cover your pan with some foil  * pour batter on top of the crust and bake in oven in the water bath for 40 to 50 minutes, watch this carefully towards the end since most ovens differ in temp * batter should puff up a bit in the oven but should still be jiggly in the middle, once done allow the cheesecake to rest at room temp for an hour and put in fridge for at least 3 hrs  * once chilled, sprinkle some white sugar over the top and begin to torch it until it becomes golden and a bit burnt  * allow to cool for a few minutes before cracking and eating!  #NielsenMasseyVanilla #Ad #Holidays #Baking #Recipe #Cheesecake"

made vietnamese coffee tiramisu!!! an amazing flavor combo made in heaven ft. mascarpone cream, condensed milk, viet coffee and cocoa powder 🧚‍♀️❄️ #tiramisu #coffee #baking #homecafe #holiday #Recipe

making a cherry vanilla latte 🍒☕️ this combo reminds me of fall for some reason #latte #Recipe #homecafe #matcha