Sage by Lana
@sage.by.lana • 8,663 subscribers
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🍪 CHOCOLATE CHIP COOKIE SHOTS 🤎 Cute little chocolate chip cookie shots, perfect for filling with cold milk. Makes 9 cookie shots. Ingredients: • 1½ cups (227 g) all-purpose flour • ⅓ cup (65 g) packed brown sugar • 2 tbsp + 2 tsp (33 g) granulated sugar • ½ tsp baking powder • Pinch of salt • 6 tbsp (88 g) butter • 1 large egg • 1 tsp vanilla paste • ½ cup + 1 tbsp (100 g) mini semi-sweet chocolate chips For the chocolate coating: • 120 g milk chocolate, melted Instructions: 1. Preheat oven to 350°F. Lightly grease the cookie shot mold and inserts. 2. Mix flour, sugars, baking powder, and salt. 3. Melt butter and let cool slightly. Whisk in egg and vanilla paste. 4. Combine wet and dry ingredients, then fold in chocolate chips. 5. Divide dough into 9 balls. Place into the mold and press inserts firmly down. 6. Bake for 17–19 minutes with inserts in place. 7. Trim the edges while warm. Cool in the pan for 10 minutes, then gently remove inserts and let cool completely. 8. Melt 120 g of milk chocolate and coat the inside of each cookie shot. Let the chocolate set completely, then fill with cold milk and enjoy🤎 #cookies #chocolatechipcookies #dessertrecipes #viralrecipes #christmasdesserts
Sage by Lana1,300,000 次观看 • 9 天前
🎃 MARBLED PUMPKIN CHEESECAKE 🤍 Creamy cheesecake and pumpkin layers with beautiful swirls, topped with a light cream cheese frosting and a drizzle of caramel. A soft, delicate dessert perfect for fall. INGREDIENTS Cheesecake layer: • 454 g (16 oz) organic cottage cheese (I used farmer’s cheese with no excess liquid. If yours is too wet, I recommend straining it before using it in the recipe 🤍) • 2 large eggs • 80 g (⅓ cup + 1 tbsp) granulated sugar • 20 g (2½ tbsp) cornstarch • 2–3 tbsp poppy seeds Pumpkin layer: • 400 g (about 1¾ cups) pumpkin purée (canned or homemade from roasted pumpkin) • 2 large eggs • 50 g (6 tbsp) cornstarch • 70 g (about ½ cup + 1 tbsp) powdered sugar Cream Cheese Frosting: • 150 g (⅔ cup) cream cheese • 100 g (about ⅓ cup + 1 tbsp) heavy cream, chilled • 50 g (⅓ cup + 1 tbsp) powdered sugar • 1 tsp vanilla extract For topping: • Ready-made caramel sauce (optional) INSTRUCTIONS 1. Blend cottage cheese, eggs, sugar, and cornstarch until creamy. Stir in the poppy seeds. 2. In another bowl, blend pumpkin purée, eggs, cornstarch, and powdered sugar until smooth. 3. Line a baking pan with parchment paper. Alternately spoon both mixtures into the center, about 2 tbsp at a time, creating concentric layers. 4. Bake at 340°F (170°C) for 1 hour to 1 hour 15 minutes, until the edges are set and the center has a slight jiggle. Cool completely. 5. Beat cream cheese, vanilla, and powdered sugar until smooth. Add the cold heavy cream and whip again until light and fluffy. 6. Spread or pipe the frosting over the cooled cheesecake. Finish with a drizzle of caramel sauce, if desired. Enjoy! Follow @sage.by.lana for more easy dessert recipes 🤎 #pumpkincheesecake #fallbaking #pumpkinrecipes #falldesserts #homemadecheesecake
Sage by Lana5,200,000 次观看 • 27 天前
🍮 CRÈME BRÛLÉE DONUTS Tangzhong: • 30 g (¼ cup) all-purpose flour • 150 g (⅔ cup) milk Donut Dough: • 420 g (3½ cups) all-purpose flour • 9 g instant yeast • 8 g (1¼ tsp) salt • 45 g (3½ tbsp) sugar • 10 g honey • 60 g softened butter • 1 large egg + 1 egg yolk • 120 g warm milk • 1 tbsp vanilla bean paste Custard Filling: • 600 g milk • 1 large egg + 3 egg yolks • 120 g sugar • 40 g all-purpose flour • 10 g cornstarch • 100 g butter Glass Caramel: • 300 g sugar • 60 ml water • 100 g glucose syrup Instructions: 1. Cook the tangzhong flour and milk over medium-low heat, stirring until thick. Let cool until warm. 2. Combine 120 g warm milk with the yeast. Let stand for 10 minutes. 3. Mix the tangzhong with the yeast mixture, egg, yolk, honey, sugar, and vanilla. Add flour and salt. Knead for 8–10 minutes. Gradually incorporate the butter and knead another 5–8 minutes until smooth and elastic. 4. Cover and let rise for 1–1½ hours, until doubled. 5. Divide into 12 equal portions (about 75 g each). Shape into balls and place on individual parchment squares. Cover and proof for 45–75 minutes until light and puffy. 6. Fry at 330–350°F (165–175°C) for approximately 1½–2½ minutes per side until golden. Let cool. 7. For the custard, whisk the egg, yolks, sugar, flour, and cornstarch. Gradually add milk and cook over medium heat, stirring until thick. Remove from heat, stir in butter, cover with plastic wrap touching the surface, and refrigerate until chilled. 8. For the caramel, combine sugar, water, and glucose syrup in a saucepan. Cook until golden amber, reaching 347°F (175°C). Carefully dip the tops of the donuts directly into the freshly made caramel and allow to set. 9. Fill the donuts from the bottom with chilled custard. #cremebruleedonuts #homemadedonut #donutrecipe #dessertrecipe #bakingasm Thank you, Quince, for the partnership!🤍
Sage by Lana40,000 次观看 • 7 天前
Red Velvet New York Cookies ❤️ Thick, soft Red Velvet cookies loaded with white chocolate and a creamy cheesecake center. Crispy on the outside, soft and gooey inside. Makes 6 large cookies Ingredients: For the cookies: • 230 g unsalted butter, softened • 100 g granulated sugar • 70 g light brown sugar • 2 large eggs • 360 g all-purpose flour • 10 g baking powder • 16 g cornstarch • 20 g cocoa powder • 8 g baking soda • 140 g white chocolate, chopped • 16–20 g red food coloring • Vanilla extract, to taste For the cheesecake filling: • 120 g cream cheese • 30 g powdered sugar Instructions: 1. Mix the cream cheese with powdered sugar until smooth. Divide into 6 portions, about 25 g each, and freeze for at least 2–3 hours. 2. Beat the softened butter with both sugars until combined. Add the eggs, vanilla and red food coloring and mix well. 3. In a separate bowl, combine the flour, baking powder, cornstarch, cocoa powder and baking soda. 4. Add the dry ingredients to the butter mixture and mix just until a dough forms. Fold in the chopped white chocolate. 5. Take about 170–180 g of dough, flatten it, place one frozen cheesecake center inside and completely seal it. Shape into a ball. Each finished cookie will be approximately 190–205 g. 6. Freeze the shaped cookies for 4-6 hours or overnight. 7. Bake straight from frozen at 392°F (200°C) for 12–14 minutes, until the outside has formed a crust while the center stays soft. 8. Let the cookies cool on the baking sheet for 2–4 hours before serving. For the best texture, you can chill them for an additional hour. follow @sage.by.lana for more easy dessert recipes 🤍 #redvelvetcookies #newyorkcookies #cheesecakecookies #cookierecipe #viraldessert
Sage by Lana360,300 次观看 • 2 个月前
KINDER NEW YORK COOKIES 🍫🍪 Makes 6 large cookies INGREDIENTS • 150 g unsalted butter, softened • 40 g granulated sugar • 120 g light brown sugar • 2 large eggs • 360 g all-purpose flour • 10 g baking powder • 20 g cornstarch • 175 g Kinder Chocolate, chopped • 150–180 g Kinder/Bueno spread, for the centers (I ordered the Bueno spread on Amazon) *If you’d like to make the Bueno spread yourself: 200 g white chocolate 160 g heavy cream 40 g hazelnut spread Heat the cream and pour over the chocolate. Let sit for 2 minutes, add the hazelnut spread, then blend until smooth. Chill for 4–6 hours. INSTRUCTIONS 1. Divide the Kinder/Bueno spread into 6 portions, about 25–30 g each, and freeze for 2–3 hours or until firm. 2. Mix the softened butter with the granulated sugar and light brown sugar until combined. Do not overmix. 3. Add the eggs and mix well. 4. In a separate bowl, combine the flour, baking powder, and cornstarch. Add to the butter mixture and mix just until a dough forms. 5. Fold in the chopped Kinder Chocolate. 6. Divide the dough into 6 equal portions. Flatten each portion, place a frozen Kinder/Bueno spread center inside, then completely seal and shape into a tall cookie. 7. Freeze the shaped cookies for 6–8 hours or overnight. 8. Bake straight from the freezer at 392°F (200°C) for 12–14 minutes. The cookies are ready when a light crust has formed on the outside. Do not overbake — the centers should stay soft and gooey. 9. Let the cookies cool completely on the baking sheet for 2–4 hours before moving them. They will continue to set as they cool. Optional: Press a few pieces of Kinder Chocolate on top while the cookies are still warm. Follow @sage.by.lana for more easy dessert recipes 🤍 #kinderbuenocookies #kindernewyorkcookies #newyorkcookies #stuffedcookies #viraldessert
Sage by Lana72,300 次观看 • 1 个月前
Tiramisu New York Cookies ☕️🤎 Makes 9 large cookies 🍪 Cookie Dough • 1 cup (226 g) cold unsalted butter, cubed • ½ cup (100 g) granulated sugar • ¾ cup (130 g) brown sugar • 2 large eggs • 2 tsp vanilla or almond extract • 1 tbsp instant coffee • 1 tsp baking soda • 1 tsp cornstarch • ¾ tsp kosher salt • 3½ cups (440 g) all-purpose flour • 2 cups (300 g) chocolate chunks or chips 🤍 Cream Cheese Filling • 180 g cream cheese • 45 g powdered sugar • 5 savoiardi (ladyfinger) cookies, cut in half (9 halves needed) • ½ cup cooled Americano or strong brewed coffee 🤍 Optional Cream Cheese Topping • 170 g cream cheese • 50 g cold heavy whipping cream • 30 g powdered sugar • Cocoa powder for dusting Instructions 1. Prepare the filling. Mix the cream cheese with powdered sugar until smooth. Divide into 9 portions, about 25 g each. Quickly dip each ladyfinger half into the cooled coffee. Just a quick dip, so it doesn’t become soggy. Pair each ladyfinger half with a portion of cream cheese filling and freeze for 2–3 hours, until completely frozen. 2. Make the cookie dough. Beat the cold cubed butter with both sugars until combined. Add the eggs, vanilla or almond extract, and instant coffee. Mix well. Add the flour, baking soda, cornstarch, and salt. Mix until a dough forms, then fold in the chocolate chunks or chips. 3. Assemble the cookies. Divide the dough into 9 portions. Flatten each portion, place the frozen cream cheese and coffee-soaked ladyfinger filling in the center, and carefully seal the dough around it. Shape into tall, round cookie balls and freeze overnight (at least 6 hours). 4. Bake. Preheat the oven to 410°F (210°C). Bake straight from frozen for approximately 14 minutes, until lightly golden. 5. Prepare the optional topping. Mix cream cheese with powdered sugar until smooth. Add cold heavy cream and beat briefly until creamy and slightly softer in consistency. Spread or drizzle over cooled cookies and dust with cocoa powder. Follow @sage.by.lana for more easy dessert recipes 🤎 #tiramisucookies #newyorkcookies #cookierecipe #tiramisudessert #homebaking
Sage by Lana36,700 次观看 • 25 天前
Cinnamon Blondies with Vanilla Glaze🤍 Soft, chewy cinnamon blondies with white chocolate chunks, a buttery cinnamon sugar filling, and a creamy cream cheese glaze. Blondie Batter • 180 g (¾ cup + 2 tsp) unsalted butter, melted • 250 g (about 1⅓ cups) brown sugar, packed • 1 large egg + 1 egg yolk • 270 g (about 1¾ cups + 1 tbsp) all-purpose flour • 60 g (about ⅓ cup) white chocolate chunks • 2 tsp cornstarch • 1½ tsp vanilla bean paste or vanilla extract • 1 tsp ground cinnamon • ½ tsp salt Cinnamon Filling • 75 g (about ⅓ cup + 1 tbsp) brown sugar, packed • 3 tbsp unsalted butter, softened • 1 tsp all-purpose flour • 1 tsp cornstarch • 1 tsp ground cinnamon • 1 tsp vanilla bean paste or vanilla extract Cream Cheese Glaze • 50 g (¼ cup) cream cheese, softened • 30 g (½ cup) powdered sugar • 5 tsp milk or heavy cream • 1 tsp vanilla bean paste or vanilla extract Instructions 1. Preheat the oven to 335°F (170°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it. 2. Mix the melted butter, brown sugar, cornstarch, vanilla, cinnamon, and salt. Add the egg and egg yolk, then mix in the flour until a thick batter forms. Gently fold in the white chocolate chunks. 3. In a separate bowl, mix all the cinnamon filling ingredients until smooth. 4. Press half of the blondie batter into the prepared pan. Spread the cinnamon filling on top, leaving a ½-inch border around the edges. 5. Flatten small pieces of the remaining batter between your hands and gently place them over the filling until completely covered. 6. Bake for approximately 40 minutes, checking from 30 minutes. The edges should be set and the center should no longer look raw. A toothpick inserted into the batter should come out with moist crumbs, not wet batter. Let cool. 7. Beat the cream cheese until smooth. Add the powdered sugar, milk or cream, and vanilla. Mix until creamy. 8. Drizzle the glaze over the cooled blondies, sprinkle with flaky sea salt, and cut into squares. My favorite blondies pan is linked in my bio 🤍 #cinnamonrollblondies #whitechocolateblondies #blondies #bakingrecipes #dessertrecipes
Sage by Lana17,100 次观看 • 20 天前
Tiramisu Cookies ☕️🤎 Soft coffee cookies topped with a creamy mascarpone layer and a generous dusting of cocoa. Basically tiramisu in cookie form! Makes 6 large cookies Ingredients For the cookies: • 125 g unsalted butter, softened • 90 g light brown sugar • 70 g granulated sugar • 1 large egg • 1 tsp vanilla extract • 225 g all purpose flour • 15 g cornstarch • 1½ tbsp instant espresso powder • ½ tsp baking soda • ½ tsp baking powder • ¼ tsp salt Mascarpone Cream: • 200 g mascarpone, cold • 100 g heavy whipping cream, cold • 60 g powdered sugar • 1 tsp vanilla extract For finishing: • Unsweetened cocoa powder Instructions 1. Beat the softened butter with both sugars until creamy. Add the egg and vanilla and mix until combined. 2. In a separate bowl, combine the flour, cornstarch, espresso powder, baking soda, baking powder and salt. Add to the wet ingredients and mix just until a soft dough forms. 3. Divide the dough into 6 large balls, about 90–95 g each. Refrigerate for 30–60 minutes. 4. Preheat the oven to 350°F (175°C). Place the cookies on a parchment lined baking sheet and bake for 14–16 minutes. The edges should be set while the centers remain soft. Let them cool completely. 5. For the mascarpone cream, whip the cold mascarpone, heavy cream, powdered sugar and vanilla until thick and smooth. Pipe onto the completely cooled cookies and finish with a generous dusting of cocoa powder. Keep refrigerated after adding the mascarpone cream. My favorite 4-inch baking rings for perfectly shaped cookies 🤎 Link in my bio! #tiramisucookies #coffeecookies #cookierecipe #tiramisu #homebaking
Sage by Lana16,100 次观看 • 1 个月前
🍩 CHOCOLATE FUDGE CAKE DONUTS 🤎 Soft, moist, rich chocolate donuts topped with a smooth, sweet glaze. Baked, not fried, and so easy to make! Makes 12 donuts Ingredients: • 195 g (1½ cups) all-purpose flour • 195 g (about 1 cup packed) brown sugar • 45 g (½ cup) Dutch-process cocoa powder • 1½ tsp baking powder • ¾ tsp salt • 2 large eggs • 100 g sour cream • 60 g (¼ cup) whole milk • 70 g (⅓ cup) vegetable oil • 60 ml (¼ cup) water, room temperature • 2 tsp vanilla extract For the Glaze: • 85 g powdered sugar • 15 g (1 tbsp) unsalted butter, melted • About 5 tsp water Instructions: 1. Preheat the oven to 375°F (190°C). Lightly grease a donut pan. 2. In a large bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, and salt. 3. In a separate bowl, lightly whisk the eggs. Add the sour cream, milk, vegetable oil, room-temperature water, and vanilla. Mix until smooth. 4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. 5. Transfer the batter to a piping bag and fill each donut cavity about ⅔–¾ full. 6. Gently tap the pan on the counter a few times to release air bubbles. 7. Bake for approximately 15–20 minutes. Check the center with a toothpick to make sure the donuts are fully baked. The toothpick should come out clean or with a few moist crumbs. 8. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. For the Glaze: 1. Combine the powdered sugar and melted butter in a small bowl. 2. Gradually add about 5 teaspoons of water, mixing until smooth. 3. Adjust the consistency with a little more water if needed. 4. Once the donuts have cooled slightly, dip the tops into the glaze or drizzle it over them. 5. Let the glaze set before serving. The silicone molds I use are linked in my bio. #chocolatedonuts #bakeddonuts #chocolaterecipe #easybaking #homemadedonuts
Sage by Lana13,700 次观看 • 1 个月前
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