Crazy But True Facts

Hand puff pastry apple pies 🍏 Recipe below ⬇️
Ingredients
2 Apples
1 puff pastry sheet
1 tsp cinnamon
1/4 cup brown sugar
1 tsp vanilla extract
1 tbsp butter
1 tsp cornstarch
3 tsp water

Instructions
1. Preheat oven to 425F or 220C
2. Peel and dice apples to desired size
3. In a sauce pan on medium high heat add butter and apples
4. Add brown sugar, vanilla extract, and cinnamon and let the apples cook down
5. Add cornstarch slurry to thicken up the sauce
6. Turn heat on simmer while juices thicken up and remove from heat
7. On a parchment lined tray add cut puff pastry dough
8. Add filling to one side of the dough
9. Make slit to the other side of the dough and fold over the side with filling
10. Press each side of with a fork to seal the mini pies
11. Brush with egg wash and add cinnamon sugar to the top
12. Place pies in oven until golden brown and puffed

Double chocolate banana bread 🍌✨

Double Chocolate Banana Bread
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (118g) light brown sugar
- 1/2 cup (105g) granulated sugar
- 3 very ripe bananas, mashed (about 300g)
- 1/2 cup (125g) sour cream, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups (215g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (plus more for topping, optional)

Instructions
- Preheat oven to 425°F (220°C).
- Grease and line a loaf pan with parchment paper.
- In a large bowl, add bananas and mash until smooth with a few chunks.
- Add melted butter, brown sugar, granulated sugar, eggs, and mix until smooth.
- Add sour cream and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients just until combined.
- Gently fold in chocolate chips.
- Pour batter into prepared loaf pan and smooth the top. Add extra chocolate chips if desired.
- Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven door.
- Continue baking for 45–55 minutes, loosely tenting with foil around the 40-minute mark if the top is browning too quickly.
- A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
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1 d

Honey lime shrimp salad + new pink pomelo Limemade prebiotic + probiotic drink is the perfect combo ✨

Ingredients
Shrimp
- 1.5lbs extra jumbo shrimp
- 2 tsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp adobo
- Salt and pepper to taste
- 1/2 lime juice
- 4 tbsp honey
- 1 tbsp cilantro, chopped

Avocado cilantro lime ranch
- 1 cup buttermilk
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1/2 avocado
- 2 jalapeños
- 1 ranch dressing packet
- 1 tsp garlic powder
- Salt and pepper to taste

Salad base
- Romaine lettuce
- Roasted corn
- Red onion
- Cherry tomatoes
- Avocado

Instructions
- In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, adobo, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until opaque and lightly seared.
- Reduce heat to medium. Add honey, cilantro, and lime juice directly to the pan and toss the shrimp to coat. Let the sauce bubble for 30-40 seconds until slightly thickened and glossy.
- Add buttermilk, mayonnaise, sour cream, cilantro, avocado, jalapeños, ranch packet, garlic powder, salt, and pepper to a bowl or food processor. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
- Layer romaine lettuce, roasted corn, red onion, cherry tomatoes, and avocado in a large bowl or platter.
- Top with the glazed shrimp and drizzle generously with avocado cilantro lime ranch. Serve immediately.
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