Panoramic pictures can be breathtaking if done right – a spectacular view stretching beyond the scope of peripheral vision, all in one frame. When left up to phone-wielding amateurs, however, they turn the panorama photo world into a warped, mutated circus of fear.
A crazy funny dump of harmless, innocent pictures that downright prove that you have a dirty, dirty mind. Oh, you so naughty and warped! Get your mind out of the gutter, okay?
Ingredients for the dough:
250 g of wheat flour
15g of dry yeast
150 ml of warm water
1 tablespoon of the olive oil
1 teaspoon of salt
1 teaspoon of sugar
Ingredients for the sauce:
1 cup tomato sauce
1 teaspoon of oregano
Go out to the pleasure
1 teaspoon sugar (optional)
1 teaspoon of the olive oil
Ingredients for the pizza:
200 grams of grated mozzarella cheese
100 g salami or chorizo (sliced)
1 sliced tomato
Green olives (optional)
Dried oregano for decoration
Preparation:
Creamy cheesecake ice cream with a delicate rose essence, crunchy pistachios and a touch of honey – this elegant treat is a true delight in every bite!
✨ Ingredients:
For the base of the ice cream:
2 cups of thick cream
1 whole cup of milk
3⁄4 cup of sugar
4 oz cream cheese (softened)
1 teaspoon of vanilla extract
1 1⁄2 teaspoons rose water
For the ingredients:
1/2 cup chopped pistachios
1⁄4 cup dried rose petals (optional)
2 tablespoons of honey
✨ Instrucciones:
1️⃣ Prepare the ice cream base:
Beat the cream cheese until it’s smooth. Add the sugar, vanilla and rose water, mix well. Slowly incorporate milk and thick cream, whipping until thoroughly combined.
2️⃣ Cool down the mix:
Refrigerate for at least 2 hours (or overnight) to get a more intense flavor.
3️⃣ Beat the ice cream:
Pour the mixture into an ice cream maker and beat according to instructions.
4️⃣ Add the ingredients:
In the last minute smoothie, add chopped pistachios and sprinkle with honey.
5️⃣ Freeze & Serve:
Transfer to a container, sprinkle with rose petals and freeze for 4 hours before serving.
💡 Tip: Decorate with extra pistachios and a splash of rose syrup to give it an extra touch of luxury!
Ingredients:
2 boxes of flour prepared for pineapple cake
6 pcs eggs
1 cup of oil
2 cups of pineapple juice
2 bars unsalted butter
2 cups of brown sugar
2 cans of sliced pineapple
1 jar of Marrascan cherries
Preparation:
You only need 5 cups and you’ll have a soft, fluffy cake perfect for any occasion!
Ingredients 🏼🏼
🏼🏼Preparation 👵🏼
1️⃣ Prepare the oven and the mold 🔥: Preheat the oven to 180°C (350°F) and grease a mold.
2️⃣ Base Mix 🧈: Beat butter with sugar until mixture is creamy.
3️⃣ Add eggs 🥚: Add eggs one by one, beating well after each addition. If you want, add vanilla.
4️⃣ Integrate dry and milk🥛🌾: Sift flour with baking powder and salt. Add to the mixture alternating with milk until you get a homogeneous dough.
5️⃣ Perfect Bake 🍰: Pour the mixture into the mold and bake for 35-40 minutes, or until when inserting a chopstick comes out clean.
6️⃣ Rest & Cool ⏳: Let it rest 10 minutes before de-molding and place it on a grid to cool completely.
✨ Tips:
🍋 Add zest of lemon or a pinch of cinnamon for a special touch.
🌾 If you want a lighter version, use a mixture of wheat and whole wheat flour.
🍓 Enjoy it alone or with whipped cream and fresh fruit.
Ingredients: 4 eggs 1 cup sugar 1 tablespoon lemon juice 1/2 cup oil 1 cup milk 1 teaspoon vanilla essence 2 cups flour 1 teaspoon baking powder
Preparation: In a bowl, add all 4 eggs and beat for a while 1 minute. We added the sugar and lemon juice, and continued beating until the sugar completely dissolved. We added the oil and beat for 2 more minutes. We added milk and vanilla essence, and blended for 2 minutes using a hand beater. add 1 cup of flour and mix. Then, add the other cup of flour along with the baking powder, and mix until everything is well combined. Drain the mixture into greased molds and place in the preheated oven at 180°C for 35 minutes or until inserting a chopstick comes out clean. Ready! Enjoy some delicious homemade pancakes.
Ingredients:
For the base:
200 g of chocolate cookies
100g of melted butter
For the filling:
300 g chocolate black (minimum 55% cocoa)
250 ml cream milk (whipping cream)
50 g of sugar
10 g unflavored jelly (hydrated in 50 ml of water)
1 teaspoon of vanilla essence
For decoration:
Grated Chocolate or Cocoa Powder
Nuts or strawberries (optional)
Preparation:
Mash cookies to fine dust.
Mix with melted butter and cover the base of a detachable mold.
Press well and refrigerate for 30 minutes.
Heat cream milk with sugar over medium heat until it begins to boil.
Remove from heat and add chopped chocolate, stir until completely melted.
Add hydrated gelatin (previously melted in microwave for 10 seconds) and vanilla essence.
Mix well and pour over biscuit base.
Refrigerate for at least 4 hours until firm.
Sprinkle cocoa powder or chocolate shavings on top.
Decorate with nuts or strawberries if you wish.
Ingredients:
4 eggs
1 cup of sugar
1 cda of lemon juice
1/2 cup of oil
1 cup of milk
2 cups of flour
1 tsp baking powder
Preparation:
In a bowl, add all 4 eggs and beat for a minute.
We added the sugar and lemon juice, and beat for 3 minutes.
We combined the oil and milk, whisk for 2 more minutes.
We add the flour in two parts; in the second, we add the baking powder and mix until integrated.
Let’s pour the mixture into a 24cm greased mold.
We bake at 180°C for 35 minutes.
Ready to enjoy a simple and delicious cake!
Ingredients:
For the carrot cake:
▢ 1⁄2 cup + 1 tablespoon vegetable oil
▢ 1⁄2 cup of granulated sugar
t 1⁄2 cup light brown sugar, packed
▢ 2 large eggs, beaten
aza 1 cup freshly grated carrots, approximately 2 large carrots
ida 1⁄2 cup crushed pineapple, drained
de 1 1⁄2 teaspoons vanilla extract
1 1 cup all-purpose flour
▢ 1⁄2 teaspoon baking soda
de 1 teaspoon of yeast powder
cu 1 teaspoon ground cinnamon
▢ 1⁄2 teaspoon kosher salt
For the cream cheese and caramel frosting:
ab 3 ounces of cream cheese, softened
cu 3 tablespoons of unsalted butter
car 1-2 cups of powdered sugar
▢ 1 teaspoon vanilla extract
clar 1⁄2 cup of Dulce de Leche, and more to mix
ca A pinch of salt
Instructions:
For the carrot cake:
1️⃣ Preheat the oven to 350°F (175°C). Line an 8×8 inch mold with parchment paper and spray lightly with spray oil.
2️⃣ In a medium bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
3️⃣ In a large bowl, mix vegetable oil, granulated sugar and brown sugar until combined. Add the scrambled eggs, grated carrots, crushed pineapple and vanilla extract until well combined.
4️⃣ Add the flour mixture to the wet ingredients and stir until there are no lumps of white flour left.
5️⃣ Pour the dough into the prepared mold and bake for 25 to 30 minutes, or until it is golden brown and by inserting a chopstick in the center, it comes out clean. Let cake cool completely
For the cream cheese and caramel frosting:
1️⃣ In a blender equipped with a pallete attachment, beat cream cheese, unsalted butter, powdered sugar, vanilla extract, dulce de leche and salt until smooth. Adjust the consistency and sweetness by adding more powdered sugar, if needed.
2️⃣ To frost the cooled cake, spread the cream cheese and caramel frosting in a uniform layer on top. Create a swirl by dropping evenly 9 dulce de leche points over the icing. With a knife, mix the dulce de leche with the icing to create a decorative pattern.
3️⃣ Cover the cake until it’s ready to serve. Slice it into squares and enjoy the delicious flavors of Carrot Cake and Caramel!
The Bible doesn’t specifically address an age difference between couples. It focuses on qualities like love, respect, and commitment in a marriage.
True love is characterized by:
It’s important to remember that true love is a journey, not a destination. It takes time, effort, and a willingness to grow together.