ふれあいの森 大和市 緑の見本園 蝋梅
富士フィルム X-T1 XF16mmF1.4R WR
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ふれあいの森 大和市 緑の見本園 蝋梅
富士フィルム X-T1 XF16mmF1.4R WR
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Eggnog Tapioca Pudding Ingredients: 1 cup small pearl tapioca, not granulated or quick cooking 2 1/2 cups milk 1 1/2 cups eggnog 1/4 cup granulated sugar + 1 tablespoon (for egg whites) 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla 2 egg whites Toppings: whipped cream, ground nutmeg Directions: In a small bowl, soak 1 cup small tapioca pearls in 2 1/2 cups of milk. Stir, and place in the refrigerator for 3 hours. After letting the tapioca soak, pour the tapioca and milk mixture into a medium saucepan. Add 1 1/2 cups eggnog, 1/4 cup sugar, salt, cinnamon, and nutmeg. Heat over medium heat, stirring frequently to avoid scalding the milk. When the mixture almost reaches a boil, reduce the heat to maintain a low simmer. Simmer for 10-15 minutes, stirring constantly until the tapioca thickens. Taste-test the tapioca to ensure the pearls are soft. If still chewy, cook for an additional 5 minutes. Once the tapioca is cooked, remove from heat, stir in vanilla, and let cool for 15 minutes. While cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold the egg whites into the cooled tapioca. Chill in the refrigerator for 4 hours or serve warm. Top with whipped cream and a sprinkle of ground nutmeg. Prep Time: 3 hours (includes soaking time) Cooking Time: 20 minutes Total Time: 3 hours 20 minutes Kcal: 260 kcal per serving Servings: 4 servings Tags: The warm, festive flavors of eggnog and nutmeg are the stars in this decadent Eggnog Tapioca Pudding. This holiday dessert is a perfect balance of sweetness and creamy richness, making it ideal for special winter gatherings. The soft pearls of tapioca create a wonderful texture, complemented by the luxurious touch of whipped cream and a sprinkle of nutmeg on top. Not only is this pudding easy to prepare, but it also offers a cozy and comforting finish to any holiday meal. Whether served warm or chilled, this dessert will become a favorite for holiday parties, or just a cozy night in with family.
The best kind of nachos are Sweet Potato Nachos 😍😍😍
Food art by Tumblr Creatr Becca Clason 💛
Eggnog Tapioca Delight This delightful Eggnog Tapioca pudding combines the festive flavors of eggnog with a creamy texture thats perfect for any holiday gathering. With a touch of nutmeg and whipped cream, its the ultimate sweet treat for winter celebrations. Ingredients: 1 cup small pearl tapioca, not granulated or quick cooking 2 ½ cups milk 1 ½ cups eggnog ¼ cup granulated sugar + 1 tablespoon (for egg whites) ¼ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon ground nutmeg 1 teaspoon vanilla 2 egg whites Toppings: whipped cream, ground nutmeg Directions: In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours. After the tapioca has soaked, pour the tapioca and milk mixture into a medium saucepan. Add 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat over medium heat, stirring frequently to prevent scalding. When the mixture is almost boiling, reduce the heat to maintain a low simmer. Simmer for 10-15 minutes, stirring constantly until the tapioca thickens. Taste the tapioca to ensure the pearls are soft. If they remain chewy, cook for an additional 5 minutes. Once the tapioca is cooked, remove from heat, stir in vanilla, and let cool for 15 minutes. While cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold the egg whites into the cooled tapioca. Chill in the refrigerator for 4 hours or serve warm. Top with whipped cream and a sprinkle of ground nutmeg. Prep Time: 3 hours (includes soaking time) Cooking Time: 20 minutes Total Time: 3 hours 20 minutes Kcal: 260 kcal per serving Servings: 4 servings Tags:
wintersweets in chinese garden by 白墙下的花园
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wintersweets in chinese garden by 云溪AN and 秋嫣旅行
The flavors of pumpkin, warm spices, crunchy gingersnaps, and rich caramel sauce come together in this delicious dessert. With its creamy texture and hint of pumpkin spice, the semifreddo is a great treat for any fall or winter event. Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 1/2 cups heavy cream. 1/2 cup crushed gingersnap cookies. 1/2 cup caramel sauce. Instructions: Mix pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Mix everything together well. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the pumpkin mixture slowly until it's all mixed together. Spread the dough out evenly on top of a loaf pan or other freezer-safe container after pouring it in. Break up some gingersnap cookies and sprinkle them on top of the mixture. Spread the caramel sauce on top of the gingersnap layer. Put plastic wrap over the pan or container and freeze for at least 4 hours, or until firm. After it's been frozen, take it out of the freezer and let it sit for a few minutes before cutting it up and serving. If you want, you can serve the semifreddo slices with extra caramel sauce drizzled on top. Prep Time: 20 minutes Cook Time: 240 minutes
Mt Sperak
These adorable Melted Snowman Biscuits are a fun and festive treat for Christmas. The buttery biscuits serve as the backdrop for cute and creative snowman decorations that will bring a smile to everyone's face.
Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Mini chocolate chips. Mini marshmallows. Orange icing or candy corn. Black icing.
Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the dry ingredients to the wet ones one at a time and mix them together until dough forms. Put the dough balls on a baking sheet that has been lined with parchment paper. Use the back of a spoon to slightly flatten the dough balls to make biscuit shapes. Set the oven to 350F 175C and bake for 10 to 12 minutes, or until the edges are lightly golden. Take the cookies out of the oven and let them cool down all the way. Decorate the cookies after they've cooled: Each cookie should have two small marshmallows on it for the head and body of the snowman. Make eyes and buttons out of mini chocolate chips. To make the snowman's carrot nose, use orange icing or candy corn. Draw arms and a mouth that smiles on the snowman with black icing. Wait for the icing to harden before you serve or package the cookies.
Prep Time: 20 minutes
Cook Time: 10-12
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