🤍🧁🎀
@sugarspiceddreams • 829,900 subscribers
Shorts
Videos
sugar cookie cinnamon rolls 🎄✨ recipe: tangzhong: ¼ cup milk (60g) 1 tbsp all-purpose flour (8g) whisk together in a small pan over medium-low heat until it thickens into a paste. let cool slightly before adding to the dough. cinnamon roll dough: ¾ cup warm milk (180ml) ¼ cup melted butter (57g) ¼ cup granulated sugar (50g) 2¼ tsp active dry yeast (7g) 1 egg + 1 egg yolk 1 tsp almond extract 1 tsp cake batter extract tangzhong 3 cups bread flour (360g), plus up to ½ cup (60g) as needed 2 tbsp milk powder (15g) ¾ tsp salt (4g) mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy. add the melted butter, egg, egg yolk, and tangzhong. mix until combined. add the milk powder and salt, then gradually add the flour. start with 3 cups and add more as needed until you have a soft, smooth dough. i ended up using about 3½ cups total. if kneading by hand, try not to add too much extra flour. lightly oil your hands and work surface if needed. place in a greased bowl, cover, and let rise until doubled, being careful not to overproof. sugar cookie filling: ½ cup salted butter, softened (113g) ¾ cup granulated sugar (150g) 1 egg 1 tsp vanilla extract ½ tsp almond extract ¼ tsp butter extract (optional) 1¼ cups all-purpose flour (150g) 1 tsp cinnamon ¼ tsp salt cream together the softened butter and sugar until fluffy. mix in the egg, vanilla, almond extract, and butter extract. gradually add the flour and and salt until a soft cookie dough forms. assembling the rolls: once the cinnamon roll dough has doubled in size, roll it out into a rectangle, keeping it about ¾ inch thick. spread the sugar cookie dough evenly over the surface. sprinkle Christmas nonpareils over the sugar cookie layer. cut the dough into approximately 12 strips, then roll each strip individually. arrange the rolls in a lined baking dish. cover and let rise again for about 25–35 minutes, until slightly puffier. don’t let them overproof. before baking: heavy cream, for brushing lightly brush the tops of the rolls with heavy cream before baking. bake at 350°F for about 25–30 minutes, or until cooked through. baking time may vary depending on your oven. if they brown too quickly, tent loosely with foil. sugar cookie frosting: ½ cup softened salted butter (113g) 2 oz cream cheese, softened (57g) 2 cups powdered sugar (240g) 1 tsp vanilla bean paste ½ tsp almond extract ¼ tsp butter extract (optional) 1–2 tbsp heavy cream, as needed whip the butter and cream cheese until fluffy. add the powdered sugar, vanilla, almond extract, and butter extract. mix until smooth and fluffy, adding heavy cream as needed to reach your desired consistency. spread over the slightly warm rolls and finish with extra Christmas sprinkles! #christmas #sugarcookies #cinnamonrolls #Recipe #baking
🤍🧁🎀20,900,000 просмотров • 11 дней назад
extra cheesy baked mac & cheese 🧀 recipe: (this is a big batch) ingredients: pasta: * 2 lbs cavatappi pasta * 3 tbsp chicken bouillon, for pasta water cheese (approximately 4¼ lbs / 68 oz total): * 28–32 oz sharp cheddar cheese, freshly shredded * 20 oz Colby Jack cheese, freshly shredded * 16 oz pepper jack cheese, freshly shredded divide the shredded cheese into 4 portions: * portion 1 — cheese sauce: 2 lbs (32 oz) * portion 2 — noodles: 1 lb (16 oz) * portion 3 — final mix-in: ¾ lb (12 oz) * portion 4 — topping: ½ lb (8 oz) cheese sauce: * 6 tbsp salted butter (85g) * 6 tbsp all-purpose flour (48g) * 2 (12 oz) cans evaporated milk (354ml each) * 1½ cups heavy cream (360ml) * 1½ cups whole milk (360ml) * 1 tbsp chicken bouillon * 1 tbsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp chili powder * 1 tsp black pepper * cayenne pepper, to taste * red pepper flakes, to taste * approximately ⅓ cup reserved pasta water, as needed directions: season a large pot of water with the 3 tbsp chicken bouillon. cook the cavatappi until just shy of al dente. before draining, reserve approximately ⅓ cup of pasta water. set the pasta aside. in a large pot over medium-low heat, melt the butter. add the chicken bouillon, smoked paprika, garlic powder, onion powder, chili powder, black pepper, cayenne, and red pepper flakes. stir and let the seasonings bloom in the butter for about a minute. add the flour and whisk continuously, cooking for a couple of minutes to create a roux. gradually pour in the first can of evaporated milk while whisking constantly to prevent lumps. once incorporated, add the second can the same way. warm the heavy cream and milk until lukewarm, then gradually whisk them into the sauce. continue stirring until everything is smooth and combined. adding the cheese: first portion — cheese sauce: add the 2 lbs of shredded cheese and stir until melted and incorporated. the sauce should become thick, creamy, and noticeably cheesy. add the cooked cavatappi to the cheese sauce along with some of the reserved pasta water. the sauce may look thinner after adding the noodles, which is okay! second portion — mixing into the noodles: gradually add the 1 lb of shredded cheese, stirring between additions and allowing it to melt. continue until the sauce thickens and coats the noodles nicely. third portion — final mix-in: fold in the remaining ¾ lb of cheese right before transferring everything to the baking pan. mix lightly so some pieces of cheese remain throughout the noodles, creating little pockets of melted cheese when served. baking: transfer the mac and cheese to a large baking pan or roasting pan. sprinkle the final ½ lb of reserved cheese evenly over the top. i used a 5qt 9x13 pan! bake at 375°F for approximately 15 minutes, or until hot and bubbly. broil for a few minutes at the end to get that beautiful golden, cheesy top. keep a close eye on it while broiling so it doesn’t burn. let it rest briefly before serving so the sauce can settle. notes: * this is a large family-style batch made with 2 lbs of pasta and approximately 4¼ lbs of cheese. halve the ingredients for a smaller gathering! * cheese portions are approximate and can be adjusted based on the consistency of the sauce. * freshly shredded cheese is what i recommend for the smoothest sauce. * warming the milk and heavy cream before adding them helps keep the sauce smooth. #macandcheese #recipe #baking #EasyRecipe
🤍🧁🎀2,300,000 просмотров • 8 дней назад
christmas m&m cookies 🎄✨ recipe: makes 10–12 large cookies ¾ cup salted butter, browned (170g) ¾ cup brown sugar (150g) ¼ cup granulated sugar (50g) 1 large egg 1 tbsp heavy cream 1 tbsp vanilla bean paste 2¼ cups all-purpose flour (270g), spooned & leveled 2 tbsp cornstarch (16g) ½ tsp baking soda ¼ tsp salt christmas m&ms, plus extra for topping chocolate chips chocolate chunks, for stuffing (i used the trader joe’s 1 lb dark chocolate bar) brown the butter until golden brown & fragrant. remove from heat and let sit for about 1–2 min. you want it hot, not boiling. pour the hot browned butter over both sugars & mix well. let the mixture cool slightly until it’s warm enough to safely add the egg without cooking it. add the heavy cream, egg & vanilla and mix until combined. fold in the flour, cornstarch, baking soda & salt. before the dough is fully mixed, add the m&ms & chocolate chips and gently fold everything together. let the dough sit for 1–2 min before scooping. it may look a little soft at first because of the warm butter, but it thickens as it sits and the flour absorbs the extra moisture. use a ⅓ cup scoop for each cookie. stuff each with a square of chocolate, seal the dough around it & shape into a slightly tall/cone-like ball, smoothing the top. roll the tops in extra m&ms and place on a parchment-lined baking sheet. bake at 375°F for 15–20 min, until the edges are set and the tops are lightly browned. baking time can vary depending on your oven & pan, so keep an eye on them! let cool on the baking sheet briefly, then transfer to a wire rack. & enjoyyy #christmas #chocolatechipcookies #recipe #baking #cookies
🤍🧁🎀1,400,000 просмотров • 7 дней назад
my fav warm chocolate chip cookies over icecream !! recipe video :) also it looks like double the ingredients bc i did double the amount in the video :) recipe: ( makes about 8 big cookies ) ingredients ½ cup browned butter (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg 1 tsp vanilla (5g) 1¼ cups all-purpose flour (150g) ½ tsp baking soda (3g) ¼ tsp salt (1.5g) chocolate chips ( measure with your heart ) ( i did both chocolate chunks & chips ) instructions brown the butter, then while it’s still very warm (almost hot, but not boiling), pour it directly over the brown sugar and granulated sugar. whisk until smooth and glossy. (using the butter while it’s still warm helps create a thinner, crispier cookie.) let the mixture cool for just a minute or two so it isn’t hot enough to cook the egg, then whisk in the egg and vanilla until fully combined. fold in the flour, baking soda, and salt until just combined. then fold in chocolate chips/chunks. scoop the dough and shape each cookie into a ball. ( i used a 4 oz cookie scoop ) they will spread a lot ! bake at 375°f for 12-15 minutes until the edges are golden and the centers are just set. after they came out of the oven i decorated with chocolate chips on top! enjoyyy ! :3 ( also to get that fall apart cookie i didn’t let it cool after i took it out :) ) #cookies #chocolatechipcookies #recipe #baking ib:sofia
🤍🧁🎀23,100,000 просмотров • 2 месяцев назад
stuffed biscoff cookie bars 🤎 blondie batter: 1 cup butter, melted 1 cup brown sugar ½ cup granulated sugar 2 eggs + 1 egg yolk 2 tsp vanilla bean paste ½ cup Biscoff cookie butter, melted 1¾ cups all-purpose flour 1 tbsp cornstarch 1 tsp baking powder ¼ tsp salt 6–7 Biscoff biscuits, crushed white chocolate chips, measure w your heart mix warm melted butter (not boiling) with both sugars. add eggs, egg yolk, and vanilla; mix well. stir in melted Biscoff butter. fold in flour, cornstarch, baking powder, and salt until almost combined. add crushed Biscoff biscuits and white chocolate chips, then fold until incorporated. filling: ½ cup Biscoff cookie butter, melted until spreadable assembly: line an 8x8 pan with parchment paper. spread half the blondie batter into the bottom. evenly spread the melted Biscoff butter over the batter. flatten pieces of the remaining batter between your hands and place over the filling until completely covered. add dollops of Biscoff butter over the top and swirl. baking: bake at 350°F for approximately 40–50 minutes. start checking around 40 minutes. the center should be set and not look raw. loosely cover with foil if the top starts browning too quickly. toppings: white chocolate chips Biscoff biscuits as soon as the blondies come out of the oven, decorate with white chocolate chips and Biscoff biscuits. let cool for at least 30 minutes before slicing. #biscoff #cookies #chocolatechipcookies #recipe #baking
🤍🧁🎀74,200 просмотров • 1 день назад
crispy chicken alfredo wrap 🌯✨ recipe: chicken 4 chicken breasts (cut larger breasts in half as needed) 1 tbsp italian seasoning 1 tbsp garlic powder 1½ tsp onion powder 1½ tsp paprika 1 tsp salt ½ tsp black pepper 1 tsp red pepper flakes ½ tsp chicken bouillon powder 2 tbsp olive oil slap ya mama + garlic & herb seasoning, to taste season the chicken with everything listed. ( the seasonings are approx as i season to taste ) heat a skillet over medium-high heat and cook in olive oil until golden and cooked through. cooking time will depend on thickness (so make sure the thickest part reaches 165°F.) let rest, then chop into bite-sized pieces. alfredo sauce (double batch) 4 tbsp butter (56g) 3 cloves garlic, finely chopped 1 cup heavy cream (240ml) 12 oz evaporated milk (354ml) 1 cup freshly grated parmesan (90g) 1 oz cream cheese, optional (28g) 1 tsp salt (6g) ½ tsp black pepper ½ tsp onion powder 1 tsp italian seasoning 1 tbsp fresh parsley, chopped (or 1 tsp dried) slap ya mama, to taste 2 tsp roasted garlic & herb seasoning melt butter over medium heat. add garlic and cook for about 30 seconds. stir in warm heavy cream and evaporated milk, then add seasonings. gently simmer for a few minutes. lower the heat and gradually stir in parmesan until smooth. add cream cheese if using and stir until melted. for the wraps 6 large burrito-size tortillas shredded mozzarella, as needed extra alfredo sauce, for assembling lightly toast each tortilla in a skillet until golden. lay flat and spread alfredo sauce down the center, add chopped chicken, mozzarella and a little more sauce. fold the bottom up, then fold the sides inward, serve warm with extra alfredo sauce! #crispychicken #alfredo #wraps #Recipe
🤍🧁🎀2,700,000 просмотров • 29 дней назад
oreo tres leches cake 👻🥛 recipe: oreo cake: ingredients 1 cup cake flour (120g) 1½ tsp baking powder (6g) ¼ tsp salt (1.5g) 5 large eggs, separated 1 cup granulated sugar (200g), divided ¼ cup milk (60g) ¼ cup neutral oil (55g) 1 tbsp vanilla bean paste (18g) or 2 tsp vanilla extract (10g) 8 oreos, finely crushed instructions preheat oven to 350°F and grease a 9x13-inch baking pan. whisk together the cake flour, baking powder, salt, and crushed oreos. set aside. in a large bowl, beat the egg yolks with ½ cup of the sugar until pale and thick. mix in the milk, oil, and vanilla. in a separate clean bowl, beat the egg whites until soft peaks form. gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form. gently fold the dry ingredients into the egg yolk mixture. then fold in the egg whites in 3 additions, being careful not to overmix. pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. let the cake cool completely before adding the milk . tres leches soak: ingredients 1 can evaporated milk (12 oz / 354g) 1 can sweetened condensed milk (14 oz / 396g) 1½ cups whole milk (360g) 1 tsp vanilla extract (5g) instructions whisk everything together until smooth. once the cake has cooled, poke holes all over the cake with a fork or skewer. slowly pour the milk mixture evenly over the cake, giving it time to soak in as you go. cover and refrigerate for at least 4 hours, but preferably overnight. oreo whipped topping ingredients 1½ cups heavy whipping cream (360g) ⅓ cup powdered sugar (40g), or more to taste ½ cup crushed oreos (about 55g) 1 tsp vanilla paste instructions beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. gently fold in the crushed oreos. assembly: spread the oreo whipped topping evenly over the chilled cake. top with extra crushed oreos. and enjoyyy #oreo #tresleches #cake #recipe #baking
🤍🧁🎀5,600,000 просмотров • 2 месяцев назад
fudgy christmas m&m brownies 🎄✨ recipe: ingredients: 1 cup granulated sugar (200g) ½ cup packed brown sugar (100g) ½ cup melted butter, very warm not hot (113g) ⅓ cup oil (any neutral oil works) (55g) 2 large eggs + 1 egg yolk 1 tsp vanilla extract (4g) ¾ cup all purpose flour (95g) ½ cup unsweetened cocoa powder (50g) ½ tsp instant espresso powder ½ tsp salt (3g) dark chocolate (measure with your heart) & christmas m&ms instructions: preheat your oven to 350°f. in a pan over low heat, melt the butter. remove from heat and let it cool for a minute or two so it’s warm not hot, whisk in the oil, granulated sugar, and brown sugar for a full minute until glossy. add the eggs, egg yolk, and vanilla and whisk tor another tull minute until the mixture looks pale and slightly thick, this is what gives you that crackly top. sift in the flour, cocoa powder, espresso powder, and salt. gently fold until just combined, being careful not to overmix. fold in chocolate chips and m&ms ( leaving some to decorate) . pour batter into a lined pan and spread. decorate the top of the brownies with more m&ms. bake for about 40-45 minutes, the edges should be set and puffed, and the center should look soft but not liquid. remove from the oven and let cool for at least 30-45 minutes so it can fully set before slicing. ( if you don’t let it rest it will look raw but it should set :) ) #christmas #brownies #fudgybrownies #recipe #baking
🤍🧁🎀383,800 просмотров • 9 дней назад
bakery style oreo stuffed cookies 🍪🥛 recipe: ingredients: ¾ cup salted butter, softened (170 g) ¾ cup packed brown sugar (150 g) ¼ cup granulated sugar (50 g) 1 large egg 1 tsp vanilla (5 g) 2 cups all-purpose flour (240 g) 1 tbsp cornstarch (8 g) ½ tsp baking soda (3 g) ¼ tsp salt (1.5 g) oreos, some whole some roughly chopped white chocolate (measure with your heart) & choceur cookie and cream chocolate’s instructions: cream the butter and sugars together until smooth and slightly fluffy. mix in the egg and vanilla until fully combined. in a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. fold the dry ingredients into the wet just until combined. chop some of the oreos into small chunks ( leave some for topping ) and fold them in along with the white chocolate. scoop the dough into 8 portions, flatten and add an oreo inside and chocolate then shape into tall mounds. ( i flatten the top but keep them tall ) bake at 375°F for 11–14 minutes, until the edges are set and the centers are still soft. ( baking time may vary ) let cool to set the cookies! i added moser roths white chocolate to the bottom & inside ! #oreo #cookies #chocolatechipcookies #Recipe #baking
🤍🧁🎀6,600,000 просмотров • 5 месяцев назад
bakemas day 11!! cheesy garlic rolls 🤍 ingredients : 1 cup warm water (240g) 3 teaspoons yeast (10g) 2 tablespoons sugar (25g) ¼ cup melted butter (57g) 3 ½ to 4 cups flour (420–480g) 1 room temp egg (50g) ½ teaspoon garlic powder (2g) ½ teaspoon oregano (1g) ½ teaspoon basil (1g) ½ teaspoon parsley (1g) ¼ teaspoon onion powder (1g) 1 teaspoon salt (6g) filling: ¾ cup butter (170g) 8–10 garlic cloves, minced (25–35g) 1 teaspoon parsley (1g) ¼ teaspoon basil (1g) ¼ teaspoon oregano (1g) cheese: 8 oz mozzarella, shredded (227g) 4 oz pepper jack, shredded (113g) instructions: in a bowl mix the warm water, yeast and sugar and let it sit for 5–10 minutes until it becomes foamy. add in the egg and melted butter and mix to combine. gradually add the flour & spices, mixing after each cup, and once you reach about 3 cups transfer the dough to the counter and add another half cup of flour as needed. knead the dough with a little olive oil until smooth, then place it into a greased bowl, cover it with plastic wrap and a towel, and let it rise for about an hour. while it rises, mix the softened butter, garlic, parsley, basil and oregano for the filling. (save about 3 tbsp to brush on top ) once the dough has risen, roll it out, spread the garlic butter over the surface, add the shredded cheeses, and cut the slices and roll it up tightly. place them on a pan and let them rise again for 15–20 minutes. bake at 350°f until golden and cooked through, then brush the tops with the reserved garlic butter. #cheese #garlicrolls #Recipe #bread #garlicbread
🤍🧁🎀7,100,000 просмотров • 11 месяцев назад
the best double chocolate fudge cake 🤎 i’ve literally never made anything prettier, yet ;) recipe : chocolate cake: 1¼ cup sugar (250 g) 2 large eggs 2 tsp vanilla extract (10 ml) 1 cup milk (240 ml) ½ cup neutral oil (120 ml) 1½ cups all-purpose flour (190 g) 1 cup cocoa powder (100 g) 1½ tsp baking soda (7 g) 1½ tsp baking powder (7 g) 1 tsp salt (5 g) 1 tsp instant espresso powder (3 g) 1 cup hot coffee/water (240ml) mix the eggs and sugar until combined. add the vanilla. milk. and oil and whisk until smooth. in a seperate bowl sift dry ingredients together then add to wet and mix until fully combined. pour hot coffee into the mixture and mix until smooth ( it should be thin ) bake at 350•F for 25-30 mins. ( or until a toothpick comes out clean ) (i doubled this recipe to make three 8-inch cake layers and used about 3½ cups of batter in each pan.) let cakes cool completely chocolate cremeux 1¾ cups heavy cream (420 g) 6 egg yolks ¼ cup sugar (50 g) 14 oz dark chocolate (397 g) 4 tbsp butter (56 g) ½ tsp salt (3 g) heat the cream in a saucepan until steaming. in a bowl whisk the egg yolks and sugar. slowly pour the hot cream into the yolks while whisking. return everything to the saucepan and cook over low heat until it slightly thickens and coats the back of a spoon. pour the hot mixture over the chopped chocolate and let sit 1 minute. add butter and use an immersion blender to completely blend the mixture. ( you can also use a whisk just make sure to mix rly well ) let the crèmeux cool until it thickens to a pudding-like consistency. (2-3 hrs) ( if your cremeux gets too thick warm up in 5 second intervals until it’s the correct consistency) spread between cake layers.( doubled this as well ) ganache: 2 1/4 cups heavy cream (540g) 17.25 oz chocolate (489g) pour hot heavy cream over chopped chocolate and let sit 2 minutes. stir until smooth. let it cool until thick and spreadable, then frost the cake. to assemble cut each cake in half spread the crèmeux between each cake layer. i also spread a thin layer over the top and sides before frosting with ganache once the filling sets slightly, frost the cake with ganache and decorate as desired (i pressed mini chocolate chips around the sides.) #chocolate #fudge #cake #recipe #baking
🤍🧁🎀1,200,000 просмотров • 7 месяцев назад
Больше нет контента для загрузки