Скачать или смотреть i recreated FOODS from The Summer I Turned Pretty 🌊🍓🫐

this season is sooo messy... i love it (p.s. recipes below) 🐚☀️🌸

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00:00 - happy summer!

📖 the recipes 📖

01:19 - mickey pancakes
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
2 tbsp melted butter
2 eggs
1/4 cup milk
optional: 1 tsp vinegar/lemon juice (makes them fluffier!)
pinch of salt + vanilla

1. Into a mixing bowl, whisk together all of the wet ingredients. Toss in the dry ingredients & mix until just combined!
2. Let the batter sit for 5 mins. Heat the pan over medium heat with some melted butter.
3. Add a scoop of batter (~1/4 cup) onto the pan. Add 2 tsp of batter for each ear, let this cook for 2-3 mins. Flip the pancake & cook for 1-2 more mins or until golden brown!
4. Serve with butter & maple syrup : )

05:05 - the good muffins
1/4 cup yogurt
1 egg
1/2 cup sugar
1/4 cup melted butter
2 tbsp oil
1/2 cup milk
pinch of salt + vanilla
1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda

cinnamon filling/topping:
1 cup brown sugar
3 tbsp melted butter
1 tbsp cinnamon
2 tbsp flour

icing:
1/4 cup powdered sugar
1/4 cup cream cheese
splash of milk
pinch of salt + vanilla

1. Combining all of the ingredients for the filling together in a bowl. Pour the crumbs onto a baking sheet, chill in the freezer.
2. Into a mixing bowl, whisk together the wet ingredients until combined. Toss in the dry ingredients, folding them in until just combined. Let sit for 20 mins!
3. Line the muffin tin with liners in every other spot. Add a scoop of batter, add a sprinkle of cinnamon filling on top, and cover with more batter until it reaches the top of the liner. Sprinkle over more topping!
4. Bake at 425 for 8 mins, then turn the oven down to 350 & finish baking for another 12-15 mins or until the tops are golden brown!
5. Quickly put together the cream cheese icing, adding just enough milk until it’s your desired consistency. Drizzle it over the muffins and enjoy : )

09:52 - avocado & sprout sandwiches
whole wheat bread
avocado
sprouts
red onion
mild cheddar
hummus

hummus:
1 can chickpeas
1/2 tsp baking soda
2 garlic cloves
1/4 cup tahini
2 tbsp olive oil
3 ice cubes
pinch of salt + lemon juice

13:39 - pomegranate margaritas
1 mug pomegranate juice
1/2 lime
1 scoop of koolaid powder
1 bowl of ice
optional “special juice”
salt + lime slice for the rim

15:54 - fourth of july cake
vanilla cake (recipe inspo modern honey):
4 eggs
2/3 cup milk
2 tbsp oil
pinch of salt + vanilla
2 1/4 cup cake flour
1 1/2 cup sugar
2 tsp baking powder
1 cup butter, softened
1/3 cup instant pudding mix

frosting:
2 cups heavy cream
6 oz mascarpone cheese
3 tbsp honey
3 tbsp instant pudding mix
pinch of salt + vanilla
strawberries + blueberries

berry simple syrup:
1/4 cup water
1/4 cup sugar
2 tbsp berry jam (I’m using blueberry)
1 lemon

1. In a small bowl, whisk together the eggs, milk, oil & vanilla.
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt & instant pudding mix. Add the softened butter, whisk until it resembles fine crumbs.
3. Pour the wet mixture into the dry & mix until just combined.
4. Divide the batter into three greased 6 inch cake tins. Bake them at 350 for 25-28 mins. Let these cool completely before decorating!
5. To make the simple syrup: Rub the lemon zest into the sugar. Add the water, sugar, jam & lemon juice into a saucepan. Cook over low until the sugar dissolves. Strain, set aside & cool!
6. To make the frosting: Whip the mascarpone cheese with the honey, salt & vanilla until smooth & fluffy. Add in the heavy cream & pudding mix before whipping again until this reaches medium peaks.
7. Assemble the cake!

22:42 - sour patch kids vs. swedish fish
gummies (inspired by clumsy cakes):
4 tbsp lingonberry juice
3 tbsp pectin
3 tbsp sugar
2 tbsp cold water + 1 tbsp gelatin

coating:
for the swedish fish: powdered sugar
for the sourpatch kids: 1/2 cup sugar + 1 tbsp citric acid

1. Bloom the gelatin by mixing into the cold water, let this sit for 5 mins.
2. In a small saucepan, add the lingonberry juice & sugar over medium low heat. Bring this to a simmer.
3. Once it's simmering, add in the pectin & stir to combine. Continue cooking the mixture foams up & then all of the bubbles subside
4. Remove from the heat & stir in the gelatin.
5. Pour this mixture into your candy molds. Let them firm up in the fridge for at least 4 hours.
6. Remove the candies from their mold, then leave them in the fridge overnight uncovered to dehyrate them & help them firm up!
7. Coat the candies in their coating and enjoy : ).

🌸 this video edited by Patricia Toscano   / patriciamtoscano  

🎶 all music by    / @louisettexyz   🎶