Mardi Gras King Cake Festive New Orleans-Style King Cake with Cinnamon Swirl and Colorful Icing Ingredients: For the Dough: 1/2 cup warm water (110°F) 2 teaspoons active dry yeast 1/2 cup granulated sugar 4–5 cups all-purpose flour 1/2 cup warm milk 1/2 cup unsalted butter, melted 5 egg yolks 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon For the Filling: 1/2 cup brown sugar 1 tablespoon cinnamon 1/2 cup chopped pecans (optional) 1/4 cup melted butter For the Icing & Decoration: 1 cup powdered sugar 2–3 tablespoons milk 1/2 teaspoon vanilla extract Purple, green, and gold sanding sugar Directions: In a small bowl, dissolve yeast in warm water with a teaspoon of sugar. Let sit for 10 minutes until frothy. In a large mixing bowl, combine the yeast mixture, milk, melted butter, remaining sugar, egg yolks, vanilla, salt, nutmeg, and cinnamon. Gradually mix in flour until a soft dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled. Roll out the dough into a large rectangle (about 10x16 inches). Mix the filling ingredients, then spread evenly over the dough. Roll the dough up jelly-roll style and form it into a ring on a parchment-lined baking sheet. Pinch the ends together to seal. Cover the ring loosely with plastic wrap and let rise again for 45 minutes. Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown. Let cool completely. Whisk together powdered sugar, milk, and vanilla to form a glaze. Drizzle over cooled cake, then sprinkle immediately with colored sugars in alternating bands of purple, green, and gold. Optional: Hide a plastic baby or dried bean inside after baking for tradition! Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes Kcal: 325 kcal | Servings: 12 servings #kingcake #mardigrasdessert #neworleansrecipes #bakingtraditions #holidaybaking #southernbakes #cinnamoncake #mardigrascelebration #kingcakerecipe #homebakedgoodness #colorfuldesserts #neworleansfood #bakingjoy #cakewithmeaning #mardigrasfood #festivecake #holidaytradition #yeastcake #southernsweets #celebrationdesserts Let the good times roll! Nothing says Mardi Gras like a homemade King Cake with bright icing and a sweet cinnamon swirl inside.

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If you're craving a low-carb dish that's both satisfying and so easy to make, these Keto Ricotta Gnocchi are a must-try! Soft, pillowy, and simply divine, they pair perfectly with your favorite keto sauce or toppings. Ingredients: - 1 cup ricotta cheese, drained - 1 large egg - 1 cup almond flour - 1/2 cup grated Parmesan cheese - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon nutmeg (optional) - 2 tablespoons olive oil (for cooking) Directions: 1. Grab a large mixing bowl and toss in the drained ricotta cheese, egg, almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and nutmeg (if you're feeling fancy). Mix everything together until a lovely dough forms. 2. Lightly flour a clean surface with almond flour to prevent sticking. Divide your dough into four equal portions and roll each one into a long rope, about 1/2 inch thick. Cut those ropes into 1-inch pieces to create your gnocchi. 3. Take a fork and gently press down on each piece, creating ridges that will help capture your delicious sauce later on. 4. In a large pot, bring salted water to a boil. Carefully drop in the gnocchi and watch them float to the surface—this will take about 2-3 minutes. Once they do, scoop them out with a slotted spoon and set them aside. 5. Heat the olive oil in a large skillet over medium heat. Add your cooked gnocchi and sauté until they’re golden brown and crispy, roughly 3-5 minutes. 6. Serve these heavenly bites warm, topped with your favorite keto-friendly sauce or toppings. Enjoy! Nutritional Values (per serving): - Serving size: 2 oz (approximately 6-8 pieces) - Calories: 140 - Fat: 10g - Carbohydrates: 4g - Fiber: 2g - Protein: 7g #KetoRecipes #LowCarb #Gnocchi #EasyCooking #HealthyEating

Chủ tịch HoREA: “Cần sửa ngay quy định thu bổ sung tiền sử dụng đất, không chờ Luật Đất đai 2024” Ông Lê Hoàng Châu – Chủ tịch HoREA – cho rằng quy định về thu bổ sung tiền sử dụng đất đang gây bế tắc cho doanh nghiệp, khiến giá nhà tăng và người dân gánh thiệt. Hiện nhiều dự án ách tắc vì quy định này quá rườm rà, trong khi doanh nghiệp bị truy thu tới 5,4%/năm – phần lớn do chậm trễ từ cơ quan nhà nước trong việc xác định giá đất. Theo ông Châu, cần sửa ngay Nghị định 103 để tháo gỡ khó khăn, không nên chờ đến khi Luật Đất đai 2024 có hiệu lực. Về lâu dài, nên bỏ hẳn quy định thu bổ sung. HoREA kiến nghị, sửa ngay Nghị định 103, không chờ đến Luật Đất đai 2024. Không truy thu phần trước 1/8/2024. Hoặc giảm còn 2,7% để chia sẻ gánh nặng. Nếu không điều chỉnh, giá nhà có thể tiếp tục tăng, ảnh hưởng lớn đến người dân.

In a historic demonstration of 5G and robotic innovation, Dr. Zhang Xu became the first surgeon in the world to perform a transcontinental remote surgery, operating on a patient in Beijing while physically located in Rome. The feat was made possible by an ultra-low-latency 5G connection and a cutting-edge robotic surgical system that mirrored the doctor’s hand movements with pinpoint precision. Despite the 8,000 km distance, the connection delay was just 135 milliseconds, allowing real-time control without jeopardizing patient safety. This breakthrough marks a turning point in global healthcare access—proving that expert care can now travel across borders in milliseconds. It's a glimpse into a future where surgery knows no boundaries. #RemoteSurgery #MedicalInnovation #5GTechnology #Telesurgery #FutureOfHealthcare

Looking for a cheesy and comforting dish to warm up your evening? Tartiflette Ingredients: - 2 large potatoes, peeled and sliced - 200g reblochon cheese, cut into pieces - 150g smoked bacon lardons - 1 large onion, chopped - 200ml heavy cream - 2 cloves garlic, minced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Preparation Steps: 1. Preheat your oven to 200°C (392°F). 2. Boil the sliced potatoes in salted water for about 10 minutes, then drain and set aside. 3. In a skillet, cook the bacon lardons over medium heat until crispy. Remove and set aside. 4. In the same skillet, sauté the chopped onion and minced garlic until soft and translucent. 5. In a large baking dish, layer half of the potatoes, followed by half of the onion and bacon mixture. 6. Pour half of the cream over the layers and sprinkle with salt and pepper. 7. Repeat with the remaining potatoes, onion, bacon, and pour the rest of the cream on top. 8. Scatter the reblochon cheese pieces over the top of the dish. 9. Bake in the preheated oven for 25-30 minutes, until golden and bubbly. 10. Garnish with fresh parsley before serving. Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a simple green salad or crusty bread for a complete meal. #tartiflette #comfortfood #cheesydeliciousness

MAMMOTH MAC & CHEESE MELTDOWN PIZZA Ingredients: 1 pre-baked pizza crust 2 cups cooked mac & cheese 1 cup shredded cheddar Optional: crumbled bacon or jalapeños Garlic powder & black pepper to taste Instructions: 1⃣ Spread mac & cheese on crust like sauce. 2⃣ Top with cheddar & extras. 3⃣ Bake at 425°F (220°C) for 10–12 min till golden & bubbly. Prep: 5 min | Cook: 12 min | Total: 17 min | Serves: 4 carb lovers