CALVIN KLEIN DOUBLE BUN BREAD. Someone said next time add chocolate filling to it. 😆

Damn 😭

BANANA BREAD GRANOLA Tastes like granola and banana bread had a baby. Perfect over yoghurt bowls. Make this and store for your daily breakfast cereal treats and thank me later. Ingredients - 2 small brown bananas (or 1 large) - 60g almond butter - 50ml olive oil - 1 tsp vanilla extract - ¼ tsp salt - 100ml maple syrup - 240g jumbo oats - 2 tsp cinnamon (adjust to taste) - 20g milled flax seeds - 30g walnuts, roughly chopped - 20–30g dark chocolate chips Method 1. Preheat oven to 160°C (325°F). Mash the banana, then mix in the remaining wet ingredients. 2. Add the dry ingredients and fold until well combined. Spread evenly on a lined baking tray. 3. Bake 35–45 minutes, mixing halfway through for even baking. 4. Cool completely, then toss in the chocolate chips. Store in an airtight container. Serve with oat milk, yoghurt, or whatever you fancy. #HealthyBreakfast #Granola #BananaBread

I love the fact that you acknowledged ice-cream for what it is 😆

Ingredients Base - 7-8 large croissants (22 oz / ~620g), preferably dried out overnight and cut into 1" cubes - Vanilla ice cream, for serving Baklava filling and topping - 1 cup (220g) brown sugar, light or dark - 1/2 cup (168g) honey - 6 tbsp (85g) salted butter, melted - 2 tsp (4g) cinnamon - 1 tsp (4g) vanilla bean paste or extract - Pinch of salt - 2 cups (230g) chopped nuts of choice (traditionally pistachios and walnuts; she used equal parts pistachios, walnuts and almonds) Vanilla bean custard - 1 cup (240ml) milk of choice - 1 cup (240ml) heavy cream - 4 eggs, at room temperature - 1/4 cup (55g) granulated sugar - 2 tbsp (28g) salted butter, melted and slightly cooled - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (2g) cinnamon - Large pinch of salt Honey buttermilk syrup (optional) - 1/2 cup (113g) salted butter - 1/2 cup (100g) granulated sugar - 1/2 cup (168g) honey - 1/2 cup (120ml) buttermilk (substitute: a splash of lemon juice mixed with 1/2 cup milk, but buttermilk gives the best results) - Large pinch of salt - 1 tsp (4g) vanilla bean paste or extract - 1/2 tsp (3g) baking soda Instructions Prepare the pan 1. Grease a 9" round pan (preferably a cheesecake springform) or a 9" square baking pan with cooking spray. Line with a sheet of parchment paper tall enough to drape over the edges. Place onto a baking sheet and set aside. Toast the croissant cubes (only if needed) 1. If your croissants weren't dried out overnight, start by lightly toasting them. Spread the cubes on a parchment-lined baking sheet and bake at 350°F for 7-10 minutes, until *lightly* toasted. Be careful not to bake the croissant through; you just want a light toast on the outside. Remove from the oven and set aside. Prepare the baklava filling and topping. 1. In a medium bowl, combine the brown sugar, honey, melted butter, cinnamon, vanilla, salt and chopped nuts. Mix until well combined. 2. Spread a little over half of the mixture into the bottom of the prepared pan in an even layer. Reserve the rest for layering and filling the bread pudding later. Set aside. Prepare the vanilla bean custard 1. In a large bowl or measuring cup, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon and salt until well combined. Whisk well so there are no ribbons of egg. Set aside. Assemble 1. Place 1/3 of the croissant cubes into the pan on top of the baklava layer. Press down to compress. Evenly distribute about 1/2 of the remaining baklava mixture over the croissant cubes. Add another 1/3 of the cubes on top, press down, and evenly distribute the last of the baklava mixture. Finish with the last 1/3 of the cubes, pressing down to compress. You should have 3 layers of croissant cubes and 2 layers of baklava filling (not counting the layer at the bottom). 2. Pour the vanilla bean custard all over the bread, making sure all the pieces are well soaked. With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. 3. Cover the pan with foil and let rest in the refrigerator for at least 30 minutes. At this point, you can place it into the refrigerator covered overnight and bake it the next day, or bake it right away. 4. Preheat the oven to 350°F. Bake, prepare honey buttermilk syrup, and serve. 1. Once ready, remove the foil from the top and bake at 350°F for 55-60 minutes, until the top is golden and set but the middle is still slightly wobbly when shaken. Remove from the oven and let rest for at least 10-15 minutes. 2. If you are planning on serving the bread pudding with the honey buttermilk syrup, prepare it towards the end of baking. In a medium saucepan over medium heat, add the butter, granulated sugar, honey, buttermilk and salt. Heat the mixture, stirring frequently, until it comes to a boil. 3. Once boiling, reduce the heat to low and simmer for 2-3 minutes. Then remove from the heat and whisk in the vanilla and baking soda. The mixture will bubble and foam because of the reaction between the buttermilk and baking soda, so make sure your saucepan is tall enough to sustain that. 4. Whisk for 30 more seconds. At this point, you can either serve it straight from the saucepan or transfer to an airtight jar or container until ready to use. 5. Once ready, invert the bread pudding onto a serving plate. Slice and serve the bread pudding warm with a scoop of vanilla ice cream, a drizzle of the honey buttermilk syrup, and a sprinkle of flaky sea salt.

PECAN PIE DIPS WITH PIE CHIPS. Grab a cozy blanket and some hot cocoa, then dig into this sweet fall treat that's perfect for sharing with friends and family. Yield: 8 servings Preparation time: Approximately 25 minutes Oven temperature: 350°F (180°C) Ingredients Cinnamon Sugar Pie Chips ¼ cup granulated sugar 1 tbsp ground cinnamon 2 pre-made pie doughs (8-inch rounds) 1 large egg, lightly beaten Pecan Pie Dip Cream cheese layer 8 oz (225g) cream cheese, softened Cool Whip 1 tsp vanilla extract 1½ cups brown sugar ¾ cup light corn syrup ⅓ cup light brown sugar 1 tbsp maple syrup 2 large eggs, beaten 3 tbsp cold butter, cubed 2 tsp vanilla extract ½ tsp kosher salt 1 cup toasted pecan pieces, plus extra for garnish ½ cup semisweet chocolate chips ½ cup dried cranberries, plus extra for garnish Instructions 1\. Make the pie chips Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl. Unroll the pie dough and brush with beaten egg. Sprinkle the cinnamon-sugar mixture evenly over the dough. Cut into small shapes using cookie cutters. Arrange on the prepared baking sheets. Bake for approximately 10 minutes or until golden brown. Cool for 5 minutes. 2\. Prepare the pecan pie dip In a large, deep skillet, whisk together the corn syrup, brown sugar, maple syrup and beaten eggs. Cook over medium-low heat, whisking continuously for approximately 10 minutes until the mixture becomes frothy and slightly lighter in colour. Remove from the heat. Whisk in the cold butter, vanilla extract and salt until the butter melts completely. Fold in the toasted pecans, chocolate chips and dried cranberries. 3\. Assemble and serve Transfer the warm pecan mixture into a serving bowl. Garnish with additional toasted pecans and dried cranberries. Serve warm alongside the cinnamon-sugar pie chips. A few useful baking Tips. For the shapes in the video: Use miniature acorn, maple leaf and oak leaf cookie cutters instead of square cutters. For the pie chips: Don't roll the dough too thin; you want crisp chips that can hold the dip without breaking. For the pecan mixture: Keep whisking while cooking to prevent the eggs from scrambling. For serving: A shallow pie dish or ceramic bowl will make a lovely presentation. Keep the chocolate chips and dried cranberries. They add a nice contrast to the buttery pecans and caramel-like

PUMPKIN SPICE PROTEIN OVERNIGHT OATS. (sugar-free) + Pumpkin Spice Coffee Creamer Meal prep breakfast for the whole week, with a pumpkin spice iced latte on the side. High protein, no refined sugar, and it all sits in the fridge until you're ready. Makes 4 servings - 2 cups quick cook oats - 1/4 cup chia seeds - 3/4 cup pumpkin puree - 2 cups almond milk (or milk of choice) - 1/2 cup protein powder of choice - 2 cups fat-free Greek yogurt - 1/4 cup maple syrup - 2tbsp pumpkin pie spice - 1 tbsp vanilla extract - Optional topping: So Delicious coco whip Method 1. Add all the ingredients to a large bowl and stir until fully incorporated. 2. Taste it and add more pumpkin spice if you like. 3. Divide the mixture between 4 jars. 4. If using coco whip, add a scoop on top of each jar. 5. Cover and refrigerate overnight, or for at least 3 hours. Enjoy! PUMPKIN SPICE COFFEE CREAMER - 1 cup dairy-free half & half (or regular half & half) - 1/2 cup pumpkin puree - 1 tsp pumpkin pie spice - 1 tsp vanilla extract - 1/4 cup maple syrup Method Add everything to a blender and blend until smooth. Pour into your coffee drinks. Store leftover creamer in a jar in the fridge for up to one week.

SALTED CARAMEL APPLE BARK. nice treat for the weekend 👌