Adashofmegnut Mp3 Free Sound Fffects Download

Day 4 of my gluten-free focaccia series: Gluten-Free Garlic Butter Focaccia This one is rich, herby, and packed with flavor. Crispy edges, golden top, and plenty of garlic butter in every bite. Save this post to come back to the recipe ⬇️ Ingredients ⭐Garlic Butter: ▪️3 tbsp salted butter ▪️ 4 cloves garlic, minced ▪️2 tbsp chopped parsley ▪️3 tbsp olive oil ⭐Dough: ▪️520g (4 cups) Caputo Fioreglut Gluten-Free Flour ▪️480g (2 cups) warm water (120–130°F) ▪️12g (about 4 tsp) instant yeast ▪️12.5g (1 tbsp) granulated sugar ▪️12g (2 tsp) kosher salt ▪️42g (3 tbsp) extra-virgin olive oil ⭐For the Pan: ▪️14g (1 tbsp) olive oil ⭐For Topping: ▪️40g (about 1/2 cup) shredded parmesan cheese, divided ▪️1 teaspoon flaky sea salt Instructions: ⭐Garlic Butter: ▪️Melt the butter in a saucepan over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. Add in the olive oil and parsley and mix to combine. Set aside. ⭐Focaccia: ▪️In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, sugar, and salt. ▪️Add warm water and olive oil. Mix on medium speed for 4 minutes. The dough will be thick, sticky, and cohesive. ▪️Grease a 9x13-inch baking pan with 1 tablespoon (14g) of olive oil. ▪️Transfer dough to the pan and gently press it into an even layer with oiled hands until it reaches the corners. ▪️Cover with plastic wrap or a clean kitchen towel. ▪️Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size. ▪️During the last 30 minutes of rising, preheat the oven to 425°F (220°C). ▪️Drizzle the top of the dough with most of the garlic butter (leave 1-2 tablespoons for later). Lightly oil your fingers and gently dimple the dough to work the garlic butter into the surface. ▪️Sprinkle the flaky sea salt and half of the parmesan cheese over the focaccia dough before putting it in the oven. ▪️Bake for 23–26 minutes, until golden brown and bubbling. ▪️Brush the remaining garlic butter all over the surface of the focaccia. If your butter has hardened, you may need to just warm it up quickly on the stove-top before this step. ▪️Top with the remaining parmesan cheese and then cool before slicing and serving.
Golden hour ☀️
GLUTEN-FREE ONION RINGS Who needs gluten when you’ve got THESE onion rings? 🍽️ Light, crispy, golden, and FRIED to perfection. You can find the full recipe on my blog www.adashofmegnut.com or save this post to come back to the recipe below! Ingredients: ▪️2 quarts vegetable oil or canola oil or peanut oil ▪️2 large vidalia or yellow onions - sliced and separated into rings ▪️1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (140g) ▪️2 teaspoons baking powder ▪️1/2 teaspoon paprika ▪️1/2 teaspoon salt ▪️1/2 teaspoon garlic powder ▪️1 cup club soda ▪️1/3 cup cornstarch - 43g Directions: ▪️In a medium sized pot, pour in vegetable oil. Attach a candy thermometer to the side of the pot so that the tip is sticking in the oil. Place heat on medium and let it reach 365F. ▪️Meanwhile, slice your vidalia onions into 1/3 inch slices. Separate the onion slices into rings. ▪️In a large bowl, whisk together the gluten-free flour blend, baking powder, paprika, salt and garlic powder. ▪️Pour in the club soda and stir until a smooth batter forms and no more lumps remain. Set aside. ▪️Coat the onion rings in the cornstarch and tap off any excess. This will help them adhere to the gluten-free batter. ▪️Dip 3-4 onion rings in the batter at a time. Remove with a mesh sieve or slotted spoon and tap off any excess batter. ▪️Once the oil has reached a temperature of 365F, carefully add the battered onions into the hot oil in batches. ▪️Fry for 1-2 minutes per side, until they are golden brown. ▪️Remove with a mesh spatula and place on a paper towel to remove the excess oil. Repeat with the remaining onions. ▪️Serve immediately with ketchup, ranch, mayo or BBQ sauce.
Missing Italy🇮🇹😣
PUPPY CHOW BARS (aka Muddy Buddy Bars)— All the nostalgic flavor, zero powdered sugar mess. No shaking bags, no sticky fingers. Just slice, stack, and serve. These gluten-free bars are no-bake, make-ahead friendly, and a total win for potlucks, BBQs, or dessert boards. I tested them with and without marshmallows — and that little bit of chew? Totally worth it. Save this one for your next get-together (and yes… they’ll be on my holiday dessert boards and cookie swap boxes later this year too! ✨ Gluten-Free | No-Bake | Make-Ahead Friendly Get the full printable recipe, with step-by-step photos, tips and FAQS at https://www.adashofmegnut.com/puppy-chow-bars/ (website link in profile) 👇 FULL RECIPE: Ingredients ▪️ 4 cups Rice Chex cereal (120g) ▪️ ¼ cup unsalted butter (½ stick / 57g) ▪️ 1 cup semi-sweet chocolate chips (170g) ▪️ ¾ cup creamy peanut butter (192g) ▪️ 5 oz mini marshmallows (140g) ▪️ ¼ cup powdered sugar (30g) Instructions 1️⃣ Add 4 cups Rice Chex to a large mixing bowl. 2️⃣ In a microwave-safe bowl, combine butter, chocolate chips, and peanut butter. Microwave at 50% power in 30-second intervals for 1½ to 2 minutes, stirring in between, until smooth. 3️⃣ Add marshmallows and microwave again for 30 seconds. Stir until completely melted. 4️⃣ Pour mixture over cereal. Fold gently with a spatula until fully coated. 5️⃣ Spoon into a parchment-lined 8x8-inch pan and press into an even layer. 6️⃣ Dust with powdered sugar. 7️⃣ Refrigerate for 1 hour. Lift out using parchment, slice, and serve! #puppychowbars #muddybuddies #glutenfreedessert #glutenfreerecipes #nobakebars #glutenfreeliving #glutenfreeeasy #summerdessertideas #potluckdessert #glutenfreetiktok
🐱Heavily reasonates
@julia❣️@lexi marvel 🎀 @G
Life’s better with gluten-free edible cookie dough. No eggs, no raw flour. Eat it by the spoonful or portion out into bites. You can’t go wrong either way! #glutenfree #glutenfreerecipes #glutenfreefood #glutenfreerecipe #cookiedough #cookiedoughbites #glutenfreelife #noglutenplease #nogluten
GLUTEN-FREE ZUCCHINI FRITTERS Crispy on the outside, tender on the inside… these gluten-free zucchini fritters are the BEST way to use up that summer zucchini! 📌 Get the full printable recipe with step-by-step photos, tips, and tricks at HTTPS://WWW.adashofmegnut.com/zucchini-fritters (link in profile) Save this post so you can come back to it later! Ingredients 🔹 2 lbs zucchini – skin-on and grated (from about 3–4 medium zucchinis) 🔹 1½ teaspoons kosher salt – divided (1 teaspoon for salting zucchini, ½ teaspoon for batter) 🔹 ¼ cup sliced green onions – from about 4–5 green onions (11g) 🔹 2 large eggs – 100g 🔹 ⅔ cup gluten-free flour – Bob’s Red Mill 1-to-1 recommended (95g) 🔹 ⅓ cup finely grated parmesan cheese – about ¾ oz 🔹 2 tablespoons cornstarch 🔹 1 teaspoon baking powder 🔹 ½ teaspoon garlic powder 🔹 ½ teaspoon ground black pepper 🔹 ¼ cup oil – for frying (avocado or vegetable oil works well) Instructions ✨ Grate and salt the zucchini: Place grated zucchini in a bowl and toss with 1 teaspoon kosher salt. Let sit for 15 minutes to draw out moisture. ✨ Use a clean kitchen towel to squeeze out as much liquid as possible. You want it really dry. ✨ Mix the batter: In a large bowl, combine the drained zucchini, green onions, eggs, gluten-free flour, parmesan cheese, cornstarch, baking powder, garlic powder, remaining ½ teaspoon salt, and black pepper. ✨ Stir until well combined. ✨ Heat oil: In a large skillet over medium heat, add enough oil to lightly coat the bottom of the pan. ✨ Fry the fritters: Working in batches, scoop about 2-3 tablespoons of batter per fritter into the hot pan. Flatten slightly with a spatula. ✨ Cook for 2–4 minutes per side, until golden brown and crispy. ✨ Drain and serve: Transfer cooked fritters to a wire rack or paper towel-lined plate. Season with flaky sea salt, if desired. Serve hot with sour cream, Greek yogurt, or your favorite dipping sauce.
Hi we’re GRIPPY😱🫡😏👹✨😇😸🩷🪦@noor @lil warren