* F o n d a n t 🍫
* La recette de mon fondant chocolat/crème de marrons est maintenant disponible en story permanente. Filez vite tester cette petite merveille 🤤🥰
* Alors qui se laisse tenter? 😎
Are you team creme egg or mini eggs?
Cadbury is venturing into video streaming with the launch of its limited-time platform intended to provide avid creme egg-eaters with content apt for a chocolatey feast. As our Head of Media & Marketing Christian Ward explains “campaign is an innovative attempt to capture the attention of Gen Z audiences, who are hard to reach via traditional broadcast advertising.” Read Christian’s take on the campaign on the blog: http://bit.ly/Eatertainment [clickable link in bio] (And yes, we’re well aware that mini eggs are in the photo — guess which side we’re on…)
If you know me, then you know how much I LOVE matcha! 😍 Especially, when it’s infused into food, which is why I decided to create this amazing vegan, gluten-free & no refined sugar matcha coconut rice pudding using my favorite @tenzotea ceremonial grade matcha powder & @xocousa dark chocolate just to kick it up a notch! Recipe is listed below 💚
2 cups water
1 cup jasmine rice (rinsed & drained)
2 + 2/3 cup canned full fat coconut milk
1 cup unsweetened coconut milk
1/3 cup water
1/2 cup + 1tbsp coconut sugar
1/2 vanilla bean pod, split lengthwise and scraped
2 tsp vanilla extract
1/4 tsp kosher sea salt
1 tsp lemon zest
1/4 cup roughly chopped @xocousa dark chocolate (optional)
1/4 cup rehydrated dried cranberries(optional)
Bring 2 cups of water to boil over medium heat in medium saucepan.
Add rice and cook, covered, for 5 minutes.
Drain rice throughly and rinse saucepan.
In the same saucepan, bring full fat coconut milk, unsweetened coconut milk, coconut sugar, lemon zest, vanilla bean scraping & pod, vanilla extract and salt to boil over medium heat.
Stir in the drained rice and reduce heat to low. Simmer, stirring for 5 minutes.
Cover the saucepan and simmer, stirring occasionally, for 10 minutes, or until most of the liquid has been absorbed. Crack lid halfway through the cooking process to let some moisture release. Make sure to not let the rice on the bottom of the pan burn by stirring occasionally.
In a blender add, 1/3 cup of water and matcha powder to blend or whisk.
Stir in the matcha water blend until well incorporated.
Transfer rice pudding into a large bowl and let sit out for 45 minutes to cool down.
Cover bowl and transfer to fridge for 1-2 hours.
In the meantime, rehydrate cranberries by adding them into a glass of water.
After 1-2 hours of chilling in the fridge, mix in rehydrated cranberries and roughly chopped chocolate, serve and enjoy.
Yield: 8 servings *Keeps in a airtight container in fridge for 3-4 days.
F R I Y A Y 🍫🍰🍩🍦🍿🍪
This week has felt long AF.. mainly self inflicted due to late nights and hungover struggles 😂🙈 but I am SO bloody glad the weekend is finally here 🙃🙃 Bring on all the brunching (and hopefully some sleep too 🙈)
Fridays could never be the same without coffee and one of our handmade croissants!
Everyday we offer a variety of artisan coffee drinks and our fresh handmade pastries.
Just what need to get yourself into that perfect weekend mode!
Les vendredis ne pourraient jamais être les mêmes sans café et sans l'un de nos croissants faits à la main!
Chaque jour, nous proposons une variété de boissons au café artisanales et nos pâtisseries fraîches faites à la main.
i want to eat all of this banana bread in one sitting but also i want to have it forever 😩 it’s a struggle for sure #breakfast details:
• slice of @dadaeats chocolate chip banana bread loaf cake drizzled with @traderjoes raw creamy almond butter
• @larabar apple cobbler protein bar - i love these bars because they have pea protein in them and the texture is perfect • blueberries