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@zesty.paws: pets of the east coast on high alert. Time to get those calming bites out! #earthquake #nycearthquake

Zesty Paws
Zesty Paws
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Region: US
Friday 05 April 2024 14:58:58 GMT
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therealmamaheat
therealmamaheat :
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2024-04-05 16:17:57
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Banoffee Pie 🍌 🤤🤤 Crust: • 200g graham crackers or digestive biscuits (about 7 oz / ~2 cups crumbs) • 100g unsalted butter, melted (about 7 tbsp) ☕ Coffee Hazelnut Crumble: • ½ cup (60g) toasted hazelnuts, roughly chopped • ⅓ cup (40g) all-purpose flour • ¼ cup (50g) brown sugar • 1 tbsp finely ground coffee • ¼ tsp salt • 3 tbsp (45g) unsalted butter, melted Caramel Filling: • 1 can (395g) store-bought caramel (e.g., dulce de leche) (about 14 oz) • ½ cup (120ml) whole milk or heavy cream • ½ cup (100g) brown sugar • 2 tbsp (28g) unsalted butter • ½ tsp sea salt Toppings: • 3 ripe bananas, sliced • 1 ½ cups (360ml) heavy cream (or coconut cream, chilled) • 2 tbsp powdered sugar • 1 tsp vanilla extract • Dark chocolate shavings (optional) Steps: 1️⃣ Crust: Mix biscuits and melted butter. Press into a 9-inch pie dish and chill for 30 minutes. 2️⃣ Crumble: Mix hazelnuts, flour, sugar, coffee, and salt. Stir in melted butter. Bake at 175°C (350°F) for 8–10 minutes. Let cool and press gently into the base if desired. 3️⃣ Caramel Filling: In a saucepan, heat the brown sugar and milk over medium heat until slightly thickened (about 5–8 minutes). Stir in the caramel, butter, and salt until smooth. Let cool. 4️⃣ Assemble: Pour caramel filling into the crust and top with sliced bananas. 5️⃣ Whipped Cream: Whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the bananas. 6️⃣ Toppings: Sprinkle over the hazelnut coffee crumble and optional dark chocolate shavings. Chill for 1 hour before serving. . . . #BanoffeePie #caramel #HazelnutLover #CoffeeCrumble #NoBakeDessert #BakingFromScratch #FoodieGram #DessertTime #SweetTooth #HomemadeGoodness #pug #pugstiktok #EasyRecipes
Banoffee Pie 🍌 🤤🤤 Crust: • 200g graham crackers or digestive biscuits (about 7 oz / ~2 cups crumbs) • 100g unsalted butter, melted (about 7 tbsp) ☕ Coffee Hazelnut Crumble: • ½ cup (60g) toasted hazelnuts, roughly chopped • ⅓ cup (40g) all-purpose flour • ¼ cup (50g) brown sugar • 1 tbsp finely ground coffee • ¼ tsp salt • 3 tbsp (45g) unsalted butter, melted Caramel Filling: • 1 can (395g) store-bought caramel (e.g., dulce de leche) (about 14 oz) • ½ cup (120ml) whole milk or heavy cream • ½ cup (100g) brown sugar • 2 tbsp (28g) unsalted butter • ½ tsp sea salt Toppings: • 3 ripe bananas, sliced • 1 ½ cups (360ml) heavy cream (or coconut cream, chilled) • 2 tbsp powdered sugar • 1 tsp vanilla extract • Dark chocolate shavings (optional) Steps: 1️⃣ Crust: Mix biscuits and melted butter. Press into a 9-inch pie dish and chill for 30 minutes. 2️⃣ Crumble: Mix hazelnuts, flour, sugar, coffee, and salt. Stir in melted butter. Bake at 175°C (350°F) for 8–10 minutes. Let cool and press gently into the base if desired. 3️⃣ Caramel Filling: In a saucepan, heat the brown sugar and milk over medium heat until slightly thickened (about 5–8 minutes). Stir in the caramel, butter, and salt until smooth. Let cool. 4️⃣ Assemble: Pour caramel filling into the crust and top with sliced bananas. 5️⃣ Whipped Cream: Whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the bananas. 6️⃣ Toppings: Sprinkle over the hazelnut coffee crumble and optional dark chocolate shavings. Chill for 1 hour before serving. . . . #BanoffeePie #caramel #HazelnutLover #CoffeeCrumble #NoBakeDessert #BakingFromScratch #FoodieGram #DessertTime #SweetTooth #HomemadeGoodness #pug #pugstiktok #EasyRecipes


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