{"id":235,"date":"2025-10-24T22:45:57","date_gmt":"2025-10-24T22:45:57","guid":{"rendered":"http:\/\/localhost\/?p=235"},"modified":"2025-10-24T22:45:57","modified_gmt":"2025-10-24T22:45:57","slug":"art-on-the-tip-of-the-tongue-early-taste-brownie-bars-with-cream-vanilla","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/10\/24\/art-on-the-tip-of-the-tongue-early-taste-brownie-bars-with-cream-vanilla\/","title":{"rendered":"Art on the tip of the tongue! Early taste brownie bars with cream vanilla"},"content":{"rendered":"
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Brownie bars \ud83c\udf6c \ud83e\udd68 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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-4 cups mini pretzels crushed<\/p>\n

-1 cup unsalted butter<\/p>\n

-1 cup brown sugar, beaten<\/p>\n

-1 can (400 g) sweetened condensed milk<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Prepare the bottom <\/span><\/p>\n

-* Crunch Crackers *: Place crushed mini pretzels in a large bowl. Make sure to crush it, but don’t crush it into powder.<\/p>\n

-* Shaping bottom *: In a baking dish (about 23 x 23 cm), spread evenly with a layer of shortbread crumbles.<\/p>\n

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Step 2: Prepare the caramel <\/span><\/p>\n

-Melt butter * *: Melt butter in a pan over medium heat.<\/p>\n

-Add the sugar * *: Once the butter is melted, add the brown sugar and stir until melted.<\/p>\n

-Add condensed milk * *: Pour the sweetened condensed milk into a pan and cook over low heat for about 5-7 minutes, stirring constantly, until the mixture thickens and takes on a caramel color.<\/p>\n

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Step 3: Mix the ingredients <\/span><\/p>\n

-Pour in the caramel * *: Pour the prepared caramel over the shortbread in the mold. Make sure the caramel coats all pretzels evenly.<\/p>\n

-Cool * *: Place the molds in the refrigerator for at least 2 hours until the mixture is firm.<\/p>\n

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Step 4: Serve <\/span><\/p>\n

-Cutting * *: Once hardened, cut into pieces to your preferred size.<\/p>\n

-* Eat *: Refrigerated and served as a dessert or snack.<\/p>\n

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Preparation time 15 minutes | Cooling time: 2 hours | Total time: 2 hours 15 minutes | Portion per person: 12 servings <\/span><\/p>\n

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\ud83c\udf84 Creamy vanilla and pine nut cake on New Year’s Eve \ud83c\udf70 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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Bottom material <\/span><\/p>\n

-200 grams of digestive biscuits, crushed.<\/p>\n

-100 g melted butter<\/p>\n

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Stuffing <\/span><\/p>\n

-500 ml whole milk<\/p>\n

-200 ml whipped cream<\/p>\n

-4 egg yolks<\/p>\n

-100 g of sugar<\/p>\n

-2 teaspoons vanilla extract<\/p>\n

-1 teaspoon cinnamon powder<\/p>\n

-30 g cornstarch<\/p>\n

-a pinch of salt<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Prepare the base material. <\/span><\/p>\n

-Mix cookies and butter * *: In a bowl, combine crushed cookies with melted butter until well incorporated.<\/p>\n

-To make the cake base * *: Press the cookie mixture into the bottom and sides of a 23 cm tart tin. Place in the fridge to chill while preparing the filling.<\/p>\n

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Step 2: Prepare the filling <\/span><\/p>\n

-Heat milk and cream * *: In a saucepan, heat milk and cream over medium heat until they come to a boil. Out of the fire.<\/p>\n

-Whisk yolks and sugar * *: In a large bowl, whisk yolks with sugar until the mixture is lightly creamy.<\/p>\n

-Add cornstarch and salt * *: Add cornstarch and a pinch of salt to the egg yolk mixture and mix well.<\/p>\n

-Mix with milk * *: Slowly pour the warm milk mixture into the egg yolk mixture, stirring constantly to prevent the eggs from cooking.<\/p>\n

-Cook the filling * *: Pour the mixture back into the pan and cook over medium-medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in vanilla extract and cinnamon powder.<\/p>\n

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Step 3: Assembly and Cooling <\/span><\/p>\n

-Pour in the filling * *: Pour the hot filling over the prepared cookie base.<\/p>\n

-Cool * *: Cool to room temperature, then chill in the refrigerator for at least 4 hours, or until fully set.<\/p>\n

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Step 4: Serve <\/span><\/p>\n

-Garnish and Serve * *: Refrigerate the pie and serve, sprinkling the top with cinnamon powder for garnish if desired.<\/p>\n

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Prep time: 20 minutes | Cook time: 15 minutes | Total time: 4 hours and 35 minutes (including refrigeration time) | Serves 8 people <\/span><\/p>\n

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Hickory Foam vs. Hickory \ud83e\udd5c \ud83c\udf70 <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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For the bottom: <\/span><\/p>\n

-15 Graham cookies, crushed into squares<\/p>\n

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Walnut Ingredients <\/span><\/p>\n

-250 g unsalted butter<\/p>\n

-200 g brown sugar, whipped<\/p>\n

-225 g chopped pecans<\/p>\n

-1\/2 tsp vanilla extract<\/p>\n

-1\/4 tsp salt<\/p>\n

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\ud83d\udd14 Manufacturing instructions: <\/span><\/p>\n

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Step 1: Baking Preparation <\/span><\/p>\n

-Preheat oven * *: Adjust temperature to 175 \u00b0C. Line a baking sheet with parchment paper or aluminum foil and arrange the Graham cookie squares in a single layer to cover the entire baking sheet.<\/p>\n

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Step 2: Prepare the ingredients <\/span><\/p>\n

-Heat ingredients * *: In a medium pan, heat butter and brown sugar over medium heat. Stir constantly until ingredients are completely melted and start to boil. Cook for 2-3 minutes, stirring constantly.<\/p>\n

-Add nuts * *: Remove from heat and stir in chopped pecans, vanilla extract and salt.<\/p>\n

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Step 3: Mix the ingredients <\/span><\/p>\n

-Pour in ingredients * *: Pour the nut mixture evenly over the cookies and gently spread it out so that it covers all cookies.<\/p>\n

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Step 4: Bake <\/span><\/p>\n

-Bake * *: Bake for 8-10 minutes until the surface is golden brown and bubbly.<\/p>\n

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Step 5: Cool and Serve <\/span><\/p>\n

-Cool * *: Remove from oven and cool completely. Once cool, cut into pieces and enjoy!<\/p>\n

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Preparation time 5 minutes | Baking time: 10 minutes | Total time: 15 minutes | Each serving: 12 pieces <\/span><\/p>\n

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\u00a0 Brownie bars \ud83c\udf6c \ud83e\udd68 \u00a0 \ud83d\udcdd Ingredients: \u00a0 -4 cups mini pretzels crushed -1…<\/p>\n","protected":false},"author":1,"featured_media":10235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=235"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":12194,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/235\/revisions\/12194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10235"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}