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Avneet Summan | Food Content Creator

@avneets.eats

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all the drinks, desserts & meals made in my kitchen ✨
💌 partnerships: [email protected]
📍Bay Area, CA
art page: @avneets.art

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Recipe below 🤎🍫
1 cup chocolate chips 1 cup heavy cream

Stove method:
Place the chocolate chips in a heatproof bowl.
In a small saucepan, heat the heavy cream until hot and just beginning to simmer. Do not boil. Pour the hot cream over the chocolate chips and let sit for 1–2 minutes.

Microwave method:
Place the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 20-second increments, stirring between each interval, until the chocolate chips are slightly melted.

Using a whisk, gently mix until the ganache is completely smooth and glossy. Do not use a stand mixer or electric hand mixer, as they mix too quickly and can affect the texture.

Continue whisking until no streaks remain and the ganache is silky and shiny.

Cover the surface with plastic wrap and let cool at room temperature for 3–4 hours, or until it reaches your desired consistency.

For a thicker ganache, use: 1 cup heavy cream 1½ cups chocolate chips

#avneetseats #foodnetwork #foodphotography #foodstagram #chocolateganache by @avneets.eats

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4 months ago

Pumpkin Caramel Cake with Brown Butter Frosting 🍰Recipe below ✨🤎

1 cup olive oil
4 large eggs, room temp
1 cup brown sugar
1/2 cup granulated sugar
1 can pumpkin puree
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Himalayan salt
2 tsp ground cinnamon
2 tsp pumpkin pie spice
¼ tsp ground cardamom
1/4 tsp ground nutmeg
A pinch of ground ginger

Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large bowl, whisk together the olive oil, eggs, brown sugar, granulated sugar, pumpkin purée, and vanilla extract until the mixture is smooth and well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly blended.

Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Divide the batter evenly between the prepared pans and bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before frosting.

Frosting:
8 oz (1 block) cream cheese, softened
8 tbsp browned butter, cooled and re-firmed in the fridge until soft to the touch
1 tsp vanilla bean paste
A pinch of ground cinnamon
4–6 cups powdered sugar (start with 4 and add more for a thicker texture)

In a large bowl, beat together the softened cream cheese and browned butter until smooth and creamy.

Mix in the vanilla bean paste and cinnamon.
Gradually add powdered sugar, one cup at a time, until the frosting reaches your desired consistency — thick, pipeable, and slightly fluffy.

To assemble, place one cake layer on your serving plate and spread a layer of frosting over it. Top with a thick layer of caramel, then add the second cake layer. Spread frosting on top again, followed by another layer of caramel.

#AvneetsEats #thanksgivingrecipes #foodnetwork #foodvideos #cakevideos #easyrecipes #pumpkincake #easydessert #desserts #foodblogfeed #foodstagram #caramelcake by @avneets.eats

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47

a year ago

Recipe below 🍑🍋

4 extra ripe yellow peaches, pitted and chopped
8–10 lemons (enough for about 1 to 1¼ cups of fresh juice)
1 cup granulated sugar
2 teaspoons Himalayan salt
6–7 cups cold water
Ice (as desired)

In a blender, combine the chopped peaches, sugar, and a small splash of water. Blend until smooth then strain through a fine mesh sieve.

Juice your lemons (enough to yield 1 to 1¼ cups of fresh lemon juice) and set aside.

In a large pitcher, add ice, peach purée, lemon juice, and salt.

Add 6 to 7 cups of cold water, depending on how strong you like your lemonade.

Taste your lemonade & adjust with more lemon juice, sugar, or water as needed.

Pour over ice and garnish with lemon slices or peach wedges if desired.

#foodnetwork #avneetseats #foodphotography #foodstagram #lemonade by @avneets.eats

350k

479

6 months ago

Recipe below 🤎🍂
Cream Cheese Filling:
8 oz cream cheese, softened
4 tbsp granulated sugar
2 tsp AP flour
1 tsp vanilla bean paste
Pinch of salt

In a bowl, beat the softened cream cheese until smooth.
Add sugar, flour, vanilla bean paste, and salt.
Mix until fully combined and smooth. Transfer to a piping bag.

Muffins:
2 cups AP flour
1½ tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp ground nutmeg
1 tsp baking powder
¾ tsp baking soda
1 tsp salt
1¼ cups pumpkin puree (not pumpkin pie filling)
½ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
½ cup olive oil
½ cup buttermilk
2 tsp vanilla extract

Preheat oven to 350°F. Line a muffin tin with paper liners.

In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt.

In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, olive oil, buttermilk, and vanilla extract until well combined.

Fold the wet ingredients into the dry ingredients using a spatula until just combined. Do not overmix.

Spoon about 4 tablespoons of muffin batter into each muffin cup to cover the bottom.
Pipe about 2 tablespoons of the cream cheese filling into the center of each cup. Avoid touching the sides if possible.

Optional: sprinkle with pumpkin seeds, streusel, or turbinado sugar for crunch.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (without opening the oven) and bake for an additional 15–20 minutes, or until a toothpick inserted near the edge (not through the cream cheese center) comes out clean.

Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

#avneetseats #foodnetwork #foodphotography #foodstagram #pumpkinmuffins by @avneets.eats

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a day ago

Recipe below 🍝🤎
3 tbsp olive oil 2 cups cherry tomatoes 1 small (or 1/2 of a medium) white onion, finely chopped 4 cloves garlic, minced ½ cup water 3 tbsp tomato paste ⅓ cup heavy cream ½ cup freshly shredded Parmesan cheese 8 oz (about 2-3 cups) of rigatoni pasta

Seasonings: 1 tsp salt, or more to taste Black pepper, to taste ¼ tsp garlic powder ¼ tsp smoked paprika ½ tsp red pepper flakes, plus more for topping
 Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions. Before draining, reserve about ½ cup of pasta water in case you need to loosen the sauce.
 Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 30-60 seconds, until fragrant.

Add the cherry tomatoes, tomato paste, and water. Stir everything together, then cover the pan and let it simmer over medium-low heat for 6-8 minutes, or until the tomatoes have softened and started to burst.

Remove the lid and gently smash the tomatoes with the back of a spoon until they break down into a chunky sauce.

Stir in the heavy cream, freshly shredded Parmesan, salt, & seasonings. Mix until everything is well combined and the sauce becomes creamy.

Let the sauce simmer over low to medium-low heat for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasonings as needed. If the sauce is too thick, add a splash of the reserved pasta water.
 Add the cooked rigatoni directly into the pan and toss until every piece is coated in the creamy, spicy tomato sauce. Let the pasta cook in the sauce for another 1-2 minutes so it absorbs all the flavor.

Top with extra freshly shredded Parmesan cheese and a sprinkle of red pepper flakes.

#avneetseats #foodnetwork #foodphotography #foodstagram #pastarecipe by @avneets.eats

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5 days ago

Recipe below 🤎☕️ 1 tbsp Trader Joe’s Apple Pie Spread 1 tsp caramel sauce (add more if you like it sweeter) 2 shots espresso with brown sugar, to taste ~6 oz milk of choice Extra caramel, for drizzling

Cold Foam: Use a handheld frother to blend until thick and creamy: 2 tbsp heavy cream 1.5 tbsp milk 1/4 tsp vanilla bean paste a pinch of ground cinnamon

Brew 2 shots of espresso. While it’s hot, stir in brown sugar to taste.

In your glass, add the espresso, apple pie spread and caramel sauce. Stir until smooth.

Add ice, then top with milk & cold foam.
Drizzle with extra caramel 🤎☕️

#avneetseats #foodnetwork #foodphotography #foodstagram #icedcoffee by @avneets.eats

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8 days ago

Recipe below 🤎🎃
1 box puff pastry (2 sheets; I recommend Pepperidge Farm for the best results)
1 egg, lightly beaten, for egg wash
Coarse sugar, optional, for topping

Pumpkin Filling:
1 cup pumpkin purée
¼ cup brown sugar
2 tbsp all-purpose flour
1 egg
1 tsp pumpkin pie spice
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt

Cream Cheese Filling:
8 oz cream cheese, softened
⅓ cup powdered sugar
1½ tsp vanilla extract
Pinch of salt

Optional Glaze:
1½ cups powdered sugar
1½ tbsp milk
¼ tsp vanilla bean paste
Pinch of salt
 In a bowl, combine the pumpkin purée, brown sugar, flour, egg, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
 In a separate bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
 Preheat the oven to 400°F and line a baking sheet with parchment paper.
 Unfold the two puff pastry sheets and cut each sheet into six equal sections, for a total of 12 pastries. Lightly score a smaller rectangle in the center of each piece, as shown in the video. Be careful not to cut all the way through the pastry.
 Spread a generous layer of the cream cheese mixture inside the scored rectangle of each pastry. Add a few dollops of the pumpkin mixture on top.
 Brush the exposed edges of each pastry with the beaten egg. If desired, sprinkle the edges with coarse sugar for an extra bit of crunch.
 Bake for 14–16 minutes, or until the pastries are puffed, golden brown, and crispy.

Glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and cinnamon. Add more powdered sugar if you prefer a thicker glaze, or a little more milk if you want a thinner consistency. Drizzle the glaze over the pastries and serve immediately.

Storage & Reheating: These pastries are best enjoyed fresh. They will not be quite as crispy when reheated, so I recommend enjoying them the same day or the following day for the best texture.

#avneetseats #foodnetwork #foodphotography #foodstagram #cheesedanish by @avneets.eats

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11 days ago

Recipe below 🤎
8 tbsp unsalted butter
½ cup granulated sugar
¼ tsp Himalayan salt

Add the butter, sugar, and salt to a heavy-bottomed saucepan over low to medium heat.

Stir gently with a whisk as the butter melts. Once the mixture begins to bubble, continue whisking slowly and consistently. Don’t walk away or take long breaks from stirring - the butter can burn very quickly.

At one point, the mixture may look chunky or separated. Don’t worry and keep whisking!

Continue cooking and stirring until the toffee reaches a deep amber caramel color and 310°F (hard-crack stage) on a candy thermometer.

Immediately pour the hot toffee onto a parchment-lined baking sheet and spread it into a thin, even layer.

Let it cool completely, then break or crack it into small pieces.

Tips:
- This is a slow process, so be patient!
- Avoid high heat. Low and steady is the key to preventing the butter from burning.
- Keep stirring once the mixture starts bubbling, and don’t leave it unattended.

#avneetseats #foodnetwork #foodphotography #foodstagram #toffee by @avneets.eats

3k

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15 days ago

Recipe below 🥞🎃
3 eggs
3/4 cup milk
2 tbsp granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp nutmeg ( few taps on the bottle)
1/8 tsp cardamom
pinch of salt

Sliced pumpkin brioche (I got mine from Trader Joe’s)
Butter, for cooking

In a medium bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, pumpkin pie spice, nutmeg, cardamom, and salt until well combined.

Heat a nonstick skillet or griddle over medium heat and add a bit of butter.

Dip each slice of pumpkin brioche into the egg mixture, coating both sides well.

Place the dipped slices onto the skillet and cook for 2–3 minutes per side, or until golden brown and cooked through.

Serve warm with cinnamon whipped cream and a drizzle of maple syrup.

#avneetseats #foodnetwork #foodphotography #foodstagram #frenchtoast by @avneets.eats

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17 days ago

Recipe below 🍨♥️

Apple Pie Filling 🍎 3–4 medium apples, peeled and diced ⅓ cup granulated sugar ¼ cup brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of cardamom Pinch of salt 1 tablespoon fresh lemon juice

Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, and salt to a pan.

Cook over medium heat, stirring occasionally, until the apples have softened and the mixture has thickened slightly.

Remove from the heat and stir in the fresh lemon juice.

Let the apple pie filling cool completely before assembling the ice cream.

Cinnamon Ice Cream Base 🍨 2 cups heavy whipping cream, cold 1 (14 oz) can sweetened condensed milk ¼ teaspoon ground cinnamon ½ teaspoon vanilla bean paste

In a large mixing bowl, whip the cold heavy cream until stiff peaks form.

In a separate bowl, whisk together the sweetened condensed milk, cinnamon, and vanilla bean paste until smooth.

Gently fold the condensed milk mixture into the whipped cream until fully combined, being careful not to overmix. Set aside.

Oat Crumble 🤎 ½ cup oats ⅓ cup all-purpose flour ⅓ cup brown sugar ¼ cup butter, melted Pinch of salt Pinch of cardamom Pinch of cinnamon

Preheat your oven to 350°F.

In a bowl, mix together the oats, flour, brown sugar, melted butter, salt, cardamom, and cinnamon until well combined and crumbly.

Spread the crumble mixture onto a lined baking sheet and bake for 20–30 minutes, or until golden brown and crispy, stirring once or twice while baking.

Let the crumble cool completely before using.

Assembly ✨ 
In a loaf pan, spread a layer of the cinnamon ice cream base.

Add a layer of the cooled apple pie filling, then drizzle with caramel and sprinkle with the oat crumble.

Repeat the layers until you have three layers, finishing with a drizzle of caramel and a sprinkle of crumble on top.

Cover the loaf pan tightly with plastic wrap and freeze overnight, or until firm.

Let the ice cream sit at room temperature for a few minutes before scooping. Drizzle with extra caramel and sprinkle with more crumble.

#avneetseats #foodnetwork #foodphotography #foodsta by @avneets.eats

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20 days ago

happy first day of Fall! 🍂🤎🎃✨

#AvneetsEats #foodnetwork #foodphotography #fallrecipes #recipedeveloper by @avneets.eats

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23 days ago

The perfect transition into Fall! Recipe below 🍨

Apple Pie Filling 🍎 3–4 medium apples, peeled and diced ⅓ cup granulated sugar ¼ cup brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of cardamom Pinch of salt 1 tablespoon fresh lemon juice

Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, and salt to a pan.

Cook over medium heat, stirring occasionally, until the apples have softened and the mixture has thickened slightly.

Remove from the heat and stir in the fresh lemon juice.

Let the apple pie filling cool completely before assembling the ice cream.

Cinnamon Ice Cream Base 🍨 2 cups heavy whipping cream, cold 1 (14 oz) can sweetened condensed milk ¼ teaspoon ground cinnamon ½ teaspoon vanilla bean paste

In a large mixing bowl, whip the cold heavy cream until stiff peaks form.

In a separate bowl, whisk together the sweetened condensed milk, cinnamon, and vanilla bean paste until smooth.

Gently fold the condensed milk mixture into the whipped cream until fully combined, being careful not to overmix. Set aside.

Oat Crumble 🤎 ½ cup oats ⅓ cup all-purpose flour ⅓ cup brown sugar ¼ cup butter, melted Pinch of salt Pinch of cardamom Pinch of cinnamon

Preheat your oven to 350°F.

In a bowl, mix together the oats, flour, brown sugar, melted butter, salt, cardamom, and cinnamon until well combined and crumbly.

Spread the crumble mixture onto a lined baking sheet and bake for 20–30 minutes, or until golden brown and crispy, stirring once or twice while baking.

Let the crumble cool completely before using.

Assembly ✨ 
In a loaf pan, spread a layer of the cinnamon ice cream base.

Add a layer of the cooled apple pie filling, then drizzle with caramel and sprinkle with the oat crumble.

Repeat the layers until you have three layers, finishing with a drizzle of caramel and a sprinkle of crumble on top.

Cover the loaf pan tightly with plastic wrap and freeze overnight, or until firm.

Let the ice cream sit at room temperature for a few minutes before scooping. Drizzle with extra caramel and sprinkle with more crumble.

#avneetseats #foodnetwo by @avneets.eats

3k

38

a month ago