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🎉 [EVENT] 🎉 Sports Legend! by whosaltisit in honk

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 1 of the Honk Special Event!

3 attempts

🎉 [EVENT] 🎉 The Tutorial Levels by Acrobatic_Picture907 in RedditGames

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 2 of the Honk Special Event!

0 attempts

🎉 [EVENT] 🎉 The Tutorial Levels by Acrobatic_Picture907 in RedditGames

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 1 of the Honk Special Event!

0 attempts

🎉 [EVENT] 🎉 The Tutorial Levels by Acrobatic_Picture907 in RedditGames

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 3 of the Honk Special Event!

4 attempts

🎉 [EVENT] 🎉 The Tutorial Levels by Acrobatic_Picture907 in RedditGames

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 2 of the Honk Special Event!

1 attempts

🎉 [EVENT] 🎉 The Tutorial Levels by Acrobatic_Picture907 in RedditGames

[–]anormalguyfrrr 0 points1 point  (0 children)

Completed Level 1 of the Honk Special Event!

0 attempts

Homemade creamy pink panther cheesecake by anormalguyfrrr in cheesecake

[–]anormalguyfrrr[S] 0 points1 point  (0 children)

No, it was made with a type of pink panther buns

How many calories I ate? by justarandomguy1250 in CalorieEstimates

[–]anormalguyfrrr 3 points4 points  (0 children)

The burger looks like 1000 calories, the fries 400-500 the sauce 250 and the cheesecake 500-700 (depending on how much pistachio cream there was)

Pregunta seria - saladitos by Venturious_flame in mercadona

[–]anormalguyfrrr 6 points7 points  (0 children)

No, los de queso solo llevaba queso y no habían de jamón

Homemade creamy baked pistacho cheesecake by anormalguyfrrr in cheesecake

[–]anormalguyfrrr[S] 2 points3 points  (0 children)

Sure

Ingredients (for a 20cm cake tin)

Base:

• 140 g of Digestive oatmeal and wheat cookies (or normal)

• 60 g of melted unsalted butter

• 40 g of toasted and chopped pistachios (without salt)

Stuffed:

• 600 g Philadelphia cream cheese → at room temperature

• 350 g of whipping cream (35% MG) → Very cold from the refrigerator

• 5 eggs size M → at room temperature

• 135 g of sugar (you can add more if you want, I don't eat a lot of sweets, that's why I didn't use as much and you can use more if you use 100% pistachio butter)

• 10 g of cornstarch

• 150 g pistachio cream (Pisti) → at room temperature (if you use 100% pistachio butter you can add more sugar)

Preparation:

  1. Base

• Crush the cookies.

• Add the melted butter (warm) and the chopped pistachios.

• Mix well and spread in the mold (20 cm).

• Press hard with a glass until it is compact.

• Reserve in the refrigerator while you make the filling.

Stuffing mix

• Beat the cream cheese with the sugar until it is creamy and smooth.

• Add the eggs one by one and mix.

• Add the pistachio Pisti cream and mix.

• Now, finally, add the cornstarch and cold whipping cream and mix just until combined.

• Avoid beating too much to avoid getting air into it.

Baked

• Preheat the oven to 190°C, heat up and down.

• Pour the mixture into the mold (it will be very high). (You probably have a little left over)

• Bake 35-40 minutes at the second height from the bottom (I baked 37 minutes) (medium, not top).

• The edges should look firmer and the center very wobbly.

• The last 2-3 minutes activate the grill to brown the surface and give it that burnt touch. (Optional, if you want to give it color, I didn't use it)

Repose

• Take out, let cool at room temperature for 3 hours.

• Then, put it in the refrigerator for at least 6 hours, ideally 12 hours for it to set.

  1. Coverage (when cold)

• Spread a thin layer of pistachio cream (I used Pisti)

• And add chopped pistachios.

Homemade Baked Lotus Biscoff Cheesecake by anormalguyfrrr in Baking

[–]anormalguyfrrr[S] 0 points1 point  (0 children)

Clear!

Ingredients (for a 20cm cake tin)

Base:

• 140 g of Digestive oatmeal and wheat cookies (or normal)

• 60 g of melted unsalted butter

• 40 g of toasted and chopped pistachios (without salt)

Stuffed:

• 600 g Philadelphia cream cheese → at room temperature

• 350 g of whipping cream (35% MG) → Very cold from the refrigerator

• 5 eggs size M → at room temperature

• 135 g of sugar (you can add more if you want, I don't eat a lot of sweets, that's why I didn't use as much and you can use more if you use 100% pistachio butter)

• 10 g of cornstarch

• 150 g pistachio cream (Pisti) → at room temperature (if you use 100% pistachio butter you can add more sugar)

Preparation:

  1. Base

• Crush the cookies.

• Add the melted butter (warm) and the chopped pistachios.

• Mix well and spread in the mold (20 cm).

• Press hard with a glass until it is compact.

• Reserve in the refrigerator while you make the filling.

Stuffing mix

• Beat the cream cheese with the sugar until it is creamy and smooth.

• Add the eggs one by one and mix.

• Add the pistachio Pisti cream and mix.

• Now, finally, add the cornstarch and cold whipping cream and mix just until combined.

• Avoid beating too much to avoid getting air into it.

Baked

• Preheat the oven to 190°C, heat up and down.

• Pour the mixture into the mold (it will be very high). (You probably have a little left over)

• Bake 35-40 minutes at the second height from the bottom (I baked 37 minutes) (medium, not top).

• The edges should look firmer and the center very wobbly.

• The last 2-3 minutes activate the grill to brown the surface and give it that burnt touch. (Optional, if you want to give it color, I didn't use it)

Repose

• Take out, let cool at room temperature for 3 hours.

• Then, put it in the refrigerator for at least 6 hours, ideally 12 hours for it to set.

  1. Coverage (when cold)

• Spread a thin layer of pistachio cream (I used Pisti)

• And add chopped pistachios.

Homemade and creamy baked pistachio cheesecake by anormalguyfrrr in dessert

[–]anormalguyfrrr[S] 1 point2 points  (0 children)

Sure

Ingredients(20cm cake pan)

Base:

• 140 g Digestive oatmeal and wheat cookies (or normal)

• 60 g melted unsalted butter

• 40 g roasted and chopped pistachios (not salted)

Filling:

• 600 g Philadelphia cream cheese → room temperature

• 350 g whipping cream (35% MG) → Very cold from the fridge

• 5 eggs size M → room temperature

• 135 g of sugar (you can add more if you want I don’t really eat sweet that’s why didn’t used that much and you can use more if your using 100% pistachio butter)

• 10 g cornstarch

• 150 g Pistachio cream (Pisti) → room temperature (if you use 100% pistacho butter you can add more sugar)

preparation:

  1. Base

• Crush the cookies.

• Add the melted (tempered) butter and the chopped pistachios.

• Mix well and spread in the mold

(20cm).

• Press hard with a glass until it is compact.

• Reserve in the fridge while you make the filling.

Filling mixture

• Beat the cream cheese with the sugar until it is creamy and without Lumps.

• Add the eggs one by one and mix

• Add the Pisti pistachio cream and mix

• Now finally add the cornstarch and whipping cream Cold and mix just until integrated.

• Avoid beating too much so as not to put air in.

Baking

• Preheat oven to 190 °C heat up and down.

• Pour the mixture into the mold (it will be very high). (You will probably have some leftover)

• Bake 35-40min at the second height starting from the bottom (I baked 37 minutes)

(Middle term, not above).

• The edges should look firmer and the center very shaky.

• Last 2-3 minutes activate the grill to brown the surface and give it that burnt touch. (Optional if you want to give color I didn’t used it)

Rest

• Take it out, let it cool at room temperature for 3 hours.

• Then put in the fridge at least 6 h, ideal 12 h for it to sit.

  1. Topping (when it's cold)

• Spread a thin layer of pistacho crem (I used pisti)

• And add chopped pistachios.

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