#vscophile

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good times + crazy friends = amazing memories #vsco #vscocam #vscophile #vscoph #bff #friends
Ciclista seria ed impegnata 🚴🏻‍♀️
Dinner with fam 🥘🍴 #vsco #vscocam #vscophile #foody #foodporn
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In love with this bunch of people 😍😍 insert @ej_lj #vsco #vscogood #vscophile #vscobest #vscodaily #vscohub #snapseed
Жаль, что обратно уже ничего не вернуть.😿 #архив2016
Thank you @cupcakejemma for introducing an awesome recipe for trillionaire shortbread!! So as promised... •Shortbread • 80g of Rice flour (You can substitute for cake or pastry flour) 187.5g of Plain flour 112.5g of Caster sugar 250g Cold Unsalted Butter, chopped 1/2 tsp Vanilla extract Pinch (1/8 tsp) of salt •Salted Caramel • 225g of Caster Sugar 5 tbsp water 235g Double Cream (Heavy Cream) 1 tsp Vanilla 1 tsp Salt •Sweet junkies• Handful of Salty Pretzels Handful of Salted/Roasted Peanuts Handful of crushed Salted Potato Chips Topping – 350g melted Chocolate (milk or dark, whatever you like!) 📜 METHOD - 1)For the shortbread, rub the butter, flour and sugar with the salt & vanilla till it resembles bread crumbs. Gather the dough into a ball and then put it on a tray and flatten it out Bake the shortbread for 40 minutes at 150 degrees Celsius and allow it to cool completely. (All oven temperature may vary so maybe you might wanna bake for a shorter time frame) 2)For the caramel put the sugar and water into a saucepan on a medium heat and wait for it to boil, give the saucepan a jiggle every few minutes to make sure it’s not crystallising. DO NOT STIR IT!! When it goes to a deep amber, pour the cream and continuously stir until combined and let it cool. (BE CAREFUL NOT TO BURN YOURSELF) 3)Layer on your peanuts, pretzels and crisps and drizzle over your cooled caramel. Place mixture in the fridge for about 10-15minutes 4) As that's in the fridge, melt your chocolate over boiling water and once cool, drizzle over the caramel layer and set in the fridge for a few hours before INDULGING 😜
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