Justin Eseller

#ad #Ad Using @OREO lemon OREO Thins to make truffles! Get your own OREO Thins at your local grocery store and let me know how you like to enjoy them! Find the recipe at oreo.com (modify using Lemon OREO Thins).

🕷️ Spider chocolate chip cookies using mini reeses peanut butter cups #halloween #HalloweenTreats #spookytreats

Saw @thebatterbrat_ video making Frankenstein cookies and wanted to make some also! #halloween #HalloweenTreats #cookies #baking

Halloween M&m cookies 🍪 🎃 Ingredients: 3/4 cup unsalted butter room temp 1&1/2 cups granulated sugar 2 large eggs 2 tsp vanilla extract 2 cups flour 2/3 cup unsweetened black cocoa powder 1/2 tsp salt 1 tsp baking soda 2 oz milk chocolate chips 2 oz orange M&m’s (or Reese’s pieces) Instructions: 1.In a bowl beat together butter and sugar until creamy. Then add in eggs and vanilla And whisk until combined. 2.In a separate bowl mix together flour, cocoa powder, baking soda and salt. Then add mixed dry ingredients into wet and fold until just combined, mix in chocolate chips and separate cookie dough and roll into balls then top with orange M&m’s. 3.Bake at 350 degrees Fahrenheit for about 10-12 minutes then remove from oven and let cool completely then enjoy!

Halloween cupcakes 🎃👻🕸️🕷️which one’s your favorite mine the mummy #halloween #HalloweenTreats #spookytreats

Tyring to bust out all the spooky treat content before its over 💀🍪 #halloween #HalloweenTreats #cookies #baking

Halloween cookie ice cream sandwich 🍪🎃 #halloween #HalloweenTreats #spookytreats

Making a tres leches for thanksgiving 🍰 Easy tres leches recipe Ingredients cake: 1 box of moist yellow cake mix 1 cup milk 1 can of evaporated milk (12oz) 1 can of condensed milk (14 oz) Ingredients whipped cream: 1&1/2 cups heavy whipping cream 1 cup sugar 1tsp vanilla extract Instructions: 1.Bake cake according to box instructions preferably in a 9x11 pan. Once cake is baked poke holes with a fork throughout entire cake. 2.Mix together milk, condensed milk and evaporated milk. Slowly pour milk mixture over cake and little at a time making letting the cake soak up most of it before pouring more. Then let cake chill in fridge until cool. 3.Once cooled make frosting my whipping together cream sugar and vanilla until stiff peaks start to form. Cover cake in whipped cream topping and let chill in the fridge for at least 5 hours or overnight and enjoy! You can also dust the top with cinnamon or top with fresh strawberries

Replying to @DarkFallout_4 It’s not a full pie but how bout pumpkin pie cookies 🎃🍪 Ginger snap cookie ingredients: 1/3 cup cinnamon sugar 2 cups flour 1 tbsp ground ginger 2 tsp baking soda 1 tsp cinnamon 1/3 tsp salt 3/4 cup shortening 1 cup sugar 1 large egg 1/4 cup molasses Pumpkin Pie filling: 15 ounces canned pumpkin purée 1 can(14oz) sweetened condensed milk 2 large eggs 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt Instructions: 1.Preheat oven to 350 degrees Fahrenheit. 2.In a bowl mix shortening until fluffy and add in sugar and salt. Then mix in egg and molasses. 3.Add in the flour, baking soda, cinnamon and ginger. Fold with a spatula until combined. In a separate bowl mix together 1/3 cup of sugar and 1 tbsp of cinnamon to make cinnamon sugar. 4.Roll cookie dough into balls and coat in the cinnamon sugar then press a small well into the dough for the pumpkin pie filling. 5.Mix together pumpkin pie filling by mixing the pumpkin purée, condensed milk, eggs, cinnamon, ginger, nutmeg and salt. Then fill wells of cookie dough with the filling.( I had a lot of pumpkin pie filling left over so I ended up using it for an actual pumpkin pie) 6.Bake in over for about 12-14 mins. Once done let cool then top with some whipped cream and enjoy!

Santa’s gonna love these chocolate chunk cookies 🎅🏻🎄🍪 Cookie dough ingredients: 1/2cup granulated sugar 3/4cup brown sugar 1tsp salt 1/2cup unsalted butter melted 1 egg 1tsp vanilla extract 1&1/4cups all purpose flour 1/2tsp baking soda 9 oz of semi sweet chocolate chopped up Instructions: 1.Prepare cookie dough by adding melted butter sugars and salt to a bowl, whisking until smooth and no lumps. 2.Whisk in egg and vanilla. 3.Add the flour and baking soda and fold in with a spatula until just combined. 4.Fold in chocolate chunks into dough then wrap dough in plastic wrap and chill in fridge for at least 30 mins. (I did the freezer for 30mins) 5.Roll dough into about 3oz balls and bake at 350 degrees Fahrenheit for 12-14 minutes or until edges just start to brown then let cool completely and enjoy!

But after everything, i still love being spiderman 🕷️🕸️

The winter arc is winter arcing. From September-November #gym #Fitness #workout

October 1st, pumpkin pancakes with whipped cinnamon butter 🥞 🎃

Back day pull workout 💪 1.Body weight rows 3x12reps focusing on activating the lats rowing starting from your chest to your hips. 2.Weighted pull ups 3x4reps as controlled as possible. Will help a ton with regular body weight pull ups. 3.Bodyweight pull ups 3x10-12reps explosive and controlled 4.Assisted muscle ups 3x12-14 reps explosive on the way up and controlled on the way down. The negative portion(going down part) of the movement is the best at building the strength to be able to do them unassisted. 5.Neutral grip pull ups 3x12reps really focusing on the lats and keeping the chest up while trying to pull towards the upper abdominal area rather than the upper chest area. 6.Elevated body weight rows 3x12reps just like regular body weight rows pulling towards your hips but elevating it to make the exercise harder. 7.Elbow out body weight row 3x12-14 reps this time having your elbows flare out more and pulling to your upper chest/Clavicle area to focus on the upper back/rear delts. 8.Chest supported Bicep curl 3x10-12 reps I like super setting these with #7 keeping your elbows in front of you. 9.Face pulls 3x12 reps trying to pause at the end of each rep to feel the rear delts working mainly add it in for shoulder health/mobilty

The best side this holiday season 🧀🎄 Ingredients: 1lb elbow pasta 1/2 cup unsalted butter 1/2 cup flour 1 &1/2 cups milk 2&1/2 cups half and half 16 oz shredded medium cheddar cheese 8oz shredded Gruyère cheese 5oz fontina cheese 1/2 tsp salt 1/2 tap black pepper 1/3 tsp paprika Instructions: Preheat oven to 325 degrees Fahrenheit and grease a 9x13 baking dish In a pot bring salted water to a boil and add in pasta. Cook until slightly before Al dente around 8-9 mins. While pasta is cooking shred cheese and mix together in a large bowl. Once pasta is finished cooking strain and set aside. In a large pot add butter until melted then add in flour and whisk for around a minute (should look like wet sand) Add in half of milk/half&half mixture and whisk until slightly thickened then add in other half of mixture and whisk until thickened. Remove from heat and add in spices. Mix in 1&1/2 cups of mixed cheese until fully melted then add in another 1&1/2 cups of cheese. Once all the cheese has been fully mixed and melted add in cooked macaroni to sauce and mix until fully combined. In 9x13 baking dish add half the macaroni then layer it with a layer of the remaining shredded cheese. Add another layer of macaroni then top with a layer of the remaining cheese and bake in the oven at 325 for about 15 minutes until cheese is melted. If you want more of a crust for the top leave it under your ovens broiler for a few minutes. Once done top with some fresh chives and enjoy!

I keep finding myself wanting to disappear. Leaving without telling anyone, not forever… just awhile

Miguel microwave edit 🕷️ #spiderman #miguelohara #spiderman2099