Nov 15, 2025
🩷🧡🤍Lesbian flag challah bread from lav.bakes on tiktok!🤍🧡🩷
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🩷🧡🤍Lesbian flag challah bread from lav.bakes on tiktok!🤍🧡🩷
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spinach artichoke mushroom cheese stuffed puff pastry savoury pop-tarts F2U with source
[So, now we're gonna weigh these out to 5.45 ounces, roll them into a ball. Before dawn, the air smelled of lemons. And then what are you brushing them with? We're brushing them with baking soda and water, and an egg wash.]
pretzelcoatlus. if it was baked in egg wash
Apricot and Red Currant Tart
A delicious treat to end a warm and sunny Sunday Lunch with, this Apricot and Red Currant Tart has butter-y, flaky pastry, beautifully soft apricots and the lovely tang of freshly picked garden gooseberries! Have a lovely Sunday!
Ingredients (serves 4):
355 grams/12.5 ounces Rough Puff Pastry, thawed if frozen
2 tablespoons redcurrant jelly
4 heaped tablespoons ground almonds
9 apricots, not too ripe, rinsed
1 tablespoon Lavender Sugar
1 egg, lightly beaten
1 tablespoon pure honey
1/2 tablespoon Apricot Liqueur
a dozen grapes fresh Red Currants (Gooseberries), rinsed
Preheat oven to 200°C/395°F. Line a baking tray with baking paper.
On a lightly floured surface, roll Rough Puff Pastry into a large rectangle. Prick Pastry rectangle with a fork. Spoon redcurrant jelly onto the Pastry, and spread outwards, almost to the edges. Sprinkle generously with ground almonds.
Arrange apricots, flat-side up onto the jelly. Sprinkle apricots with Lavender Sugar.
Brush edges of the Pastry rectangle with egg wash. Bake in the hot oven, 30 minutes at 200°C/395°F.
In a small bowl, stir honey and Apricot Liqueur until well-combined.
Remove Apricot Tart from the oven and immediately brush the fruits with Honey and Apricot Liqueur mixture.
Garnish with Red Currants.
Serve Apricot and Red Currant Tart warm or cooled, with a scoop of Rosemary Olive Oil Ice Cream on a hot day! Happy Sunday!
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High Protein Bagel Rolls or something along those lines.
Maple Sugar Pumpkin Pie
A sweet twist to Thanksgiving’s pumpkin pie.
Recently I was craving Danish Pastries. It turns out they're just cream-cheese and sugar. But nonetheless they were good. I think the hardest part of baking must be making the end result look yummy. Most concoctions of sugar and butter and gonna taste nice but making them look mouthwatering is more difficult..