@vanna.ryan: I love yall but some of the things ive had actors tell me is just insane 😂🫶🏼❤️ #hauntactor #hauntedattraction #halloween #haunttok #scareactor #hauntseason #actress #crewleader #actor #fyp #haunting #foryoupage #lovemyjob

vanna.ryan
vanna.ryan
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Saturday 19 October 2024 17:29:25 GMT
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ethan.natividad21
Ethan Natividad :
🥰🥰🥰
2024-10-23 23:21:47
1
turbomm2
turbomm2 :
Do u have to buy your own costume if your a scare actor
2024-10-20 01:17:49
1
halloween_stalker.1990
Halloween.1990 :
ive played 2 silent characters for 14 yrs for this very reason.. this way. i never tell them whats inside the jumpsuit 🔪🔪 🎃 Happy Halloween everyone. coming to a local Subdivision near me 😈
2024-10-29 00:13:37
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HOMEMADE AFFOGATOS WITH BROWN BUTTER FRENCH TOAST ICE CREAM Not to be dramatic or anythingggg—but these changed my life. sometimes I feel like I forget that affogatos exist…and then I make one…and I’m like how could I have EVER forgotten that they exist?! Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Caramelized Brioche French Toast Pieces: - 2 slices brioche bread (or bread of choice), cut into 1/2” pieces - 1 tbsp (15g) granulated sugar  - 1 tsp (2g) cinnamon  - Pinch of salt - 2 tbsp (40g) maple syrup - 2 tbsp (28g) salted butter, melted Maple Cinnamon Brown Butter Sauce (Optional): - 4 tbsp (58g) salted butter, browned - 4 tbsp (85g) maple syrup - 1/2 tsp (1g) cinnamon - Pinch of salt Brown Butter Ice Cream Base: - 1/2 cup (113g) salted butter - 14oz can sweetened condensed milk - 2 tsp (8g) vanilla bean paste or extract - 1/4 tsp (~1g) cinnamon - Pinch of salt - 2 cups (480ml) heavy cream, cold  - 4oz cream cheese, at room temperature  - Fresh brewed coffee or espresso, for serving Instructions: Start by browning the butter for the ice cream base so it has enough time to cool. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from the heat and immediately pour into a medium bowl. Allow to cool completely before using it in the ice cream base (you can place in the refrigerator to speed up the process, but don’t let it solidify, you still want it soft for the ice cream). Prepare the caramelized brioche French toast pieces. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside. Cut your brioche slices into 1/2” sized pieces (you want them to be small), and add them to a medium bowl. Sprinkle the sugar, cinnamon, and salt over the brioche pieces. Then, pour in the maple syrup and melted butter. Stir to combine, so all of the brioche is coated in the butter and cinnamon/sugar. 
Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake at 350F for 15-20 minutes, tossing the pieces around every so often, until they are crispy and a deep golden brown. Remove from the oven and allow to cool completely. If using, prepare the maple cinnamon brown butter sauce.  Prepare the ice cream. In a large bowl whisk together the sweetened condensed milk, cooled brown butter, vanilla, cinnamon, and salt until well combined. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, beat the cream cheese to smooth. Then add the heavy cream and beat for 3-4 minutes, until stiff peaks form. Add the whipped cream mixture to the sweetened condensed milk/brown butter mixture, and gently fold until fully incorporated (it’s okay if it’s a little lumpy). Before assembling, make sure your brioche French toast pieces and maple cinnamon brown butter sauce are cool. Pour 1/3 of the brown butter ice cream mixture into a 9x5” loaf pan that’s lined with parchment paper. Drizzle ~1-2 tbsp of the maple cinnamon brown butter sauce (if using) all over, followed by dispersing 1/3 of the brioche french toast pieces on top. Repeat this process 2 more times, finishing with a generous drizzle of the maple cinnamon brown butter sauce and the last 1/3 of the brioche French toast pieces on top. Then, use a knife or toothpick to gently swirl and create ripples. Cover the pan with a lid or foil, and place into the freezer for at least 6 hours or overnight. To serve, remove the ice cream from the freezer and let rest for 10-15 minutes to soften slightly. Serve the ice cream affogato style with a shot of hot espresso or fresh brewed coffee, or serve as desired! Enjoy! #homemadeaffogato #affogato #icecream #coffee #homemadeicecream #icecreamrecipe
HOMEMADE AFFOGATOS WITH BROWN BUTTER FRENCH TOAST ICE CREAM Not to be dramatic or anythingggg—but these changed my life. sometimes I feel like I forget that affogatos exist…and then I make one…and I’m like how could I have EVER forgotten that they exist?! Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Caramelized Brioche French Toast Pieces: - 2 slices brioche bread (or bread of choice), cut into 1/2” pieces - 1 tbsp (15g) granulated sugar - 1 tsp (2g) cinnamon - Pinch of salt - 2 tbsp (40g) maple syrup - 2 tbsp (28g) salted butter, melted Maple Cinnamon Brown Butter Sauce (Optional): - 4 tbsp (58g) salted butter, browned - 4 tbsp (85g) maple syrup - 1/2 tsp (1g) cinnamon - Pinch of salt Brown Butter Ice Cream Base: - 1/2 cup (113g) salted butter - 14oz can sweetened condensed milk - 2 tsp (8g) vanilla bean paste or extract - 1/4 tsp (~1g) cinnamon - Pinch of salt - 2 cups (480ml) heavy cream, cold - 4oz cream cheese, at room temperature - Fresh brewed coffee or espresso, for serving Instructions: Start by browning the butter for the ice cream base so it has enough time to cool. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from the heat and immediately pour into a medium bowl. Allow to cool completely before using it in the ice cream base (you can place in the refrigerator to speed up the process, but don’t let it solidify, you still want it soft for the ice cream). Prepare the caramelized brioche French toast pieces. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside. Cut your brioche slices into 1/2” sized pieces (you want them to be small), and add them to a medium bowl. Sprinkle the sugar, cinnamon, and salt over the brioche pieces. Then, pour in the maple syrup and melted butter. Stir to combine, so all of the brioche is coated in the butter and cinnamon/sugar. 
Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake at 350F for 15-20 minutes, tossing the pieces around every so often, until they are crispy and a deep golden brown. Remove from the oven and allow to cool completely. If using, prepare the maple cinnamon brown butter sauce. Prepare the ice cream. In a large bowl whisk together the sweetened condensed milk, cooled brown butter, vanilla, cinnamon, and salt until well combined. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, beat the cream cheese to smooth. Then add the heavy cream and beat for 3-4 minutes, until stiff peaks form. Add the whipped cream mixture to the sweetened condensed milk/brown butter mixture, and gently fold until fully incorporated (it’s okay if it’s a little lumpy). Before assembling, make sure your brioche French toast pieces and maple cinnamon brown butter sauce are cool. Pour 1/3 of the brown butter ice cream mixture into a 9x5” loaf pan that’s lined with parchment paper. Drizzle ~1-2 tbsp of the maple cinnamon brown butter sauce (if using) all over, followed by dispersing 1/3 of the brioche french toast pieces on top. Repeat this process 2 more times, finishing with a generous drizzle of the maple cinnamon brown butter sauce and the last 1/3 of the brioche French toast pieces on top. Then, use a knife or toothpick to gently swirl and create ripples. Cover the pan with a lid or foil, and place into the freezer for at least 6 hours or overnight. To serve, remove the ice cream from the freezer and let rest for 10-15 minutes to soften slightly. Serve the ice cream affogato style with a shot of hot espresso or fresh brewed coffee, or serve as desired! Enjoy! #homemadeaffogato #affogato #icecream #coffee #homemadeicecream #icecreamrecipe

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