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Mini Raspberry Charlotte Cakes (No-Bake) Ingredients RASPBERRY MIXTURE 125 g raspberries (1 cup), fresh or frozen 50 g granulated sugar (¼ cup) CREAM 200 g mascarpone (7 oz, scant 1 cup) 8 g vanilla sugar (1 packet, or 1 tsp vanilla extract) 8 g whipped cream stabilizer (such as...

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Kookmutsjes

2,800,000 subscribers

3,600,000 görüntüleme • 16 gün önce •via TikTok

Yemek#food#dessert#nobake#raspberry#charlotte
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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
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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 görüntüleme • 7 ay önce

Ad | Maritozzi Recipe 🤍 Soft, sweet Roman buns - classically filled with whipped cream. 🥰 📝 Ingredients Makes: approx. 10-11 pieces Dough • 300 g all-purpose flour (2 ½ cups) • 50 g sugar (¼ cup) • 7 g dry yeast (1 packet) or 20 g fresh yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • a little vanilla For brushing • 1 egg yolk + 1 tbsp milk Cream filling • 400 ml cream (1 ¾ cups) • 2 tbsp powdered sugar • 1 packet cream stiffener For dusting • powdered sugar 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams and activates. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough into 10-11 equal pieces, shape into oval buns, and place on a baking sheet lined with parchment paper. Let rise again for about 30-45 minutes. 6. Brush with the egg yolk and milk mixture. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 15-18 minutes until golden brown. 7. Let cool completely. Cut diagonally from the top and remove a piece to create an opening. Pipe in the whipped cream (whipped with powdered sugar and cream stiffener), smooth it off with a spatula, and dust generously with powdered sugar. Enjoy! 🤍
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Ad | Maritozzi Recipe 🤍 Soft, sweet Roman buns - classically filled with whipped cream. 🥰 📝 Ingredients Makes: approx. 10-11 pieces Dough • 300 g all-purpose flour (2 ½ cups) • 50 g sugar (¼ cup) • 7 g dry yeast (1 packet) or 20 g fresh yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • a little vanilla For brushing • 1 egg yolk + 1 tbsp milk Cream filling • 400 ml cream (1 ¾ cups) • 2 tbsp powdered sugar • 1 packet cream stiffener For dusting • powdered sugar 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams and activates. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough into 10-11 equal pieces, shape into oval buns, and place on a baking sheet lined with parchment paper. Let rise again for about 30-45 minutes. 6. Brush with the egg yolk and milk mixture. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 15-18 minutes until golden brown. 7. Let cool completely. Cut diagonally from the top and remove a piece to create an opening. Pipe in the whipped cream (whipped with powdered sugar and cream stiffener), smooth it off with a spatula, and dust generously with powdered sugar. Enjoy! 🤍

Food with Style

413,200 görüntüleme • 1 ay önce

🎄 Sugar Cookie Pull-Apart Bread Dough: * 3 cups all-purpose flour (360 g) * 5 tbsp melted butter (71 g) * 3 tbsp granulated sugar (38 g) * 1 tsp salt (6 g) * 2¼ tsp active dry yeast (7 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) Sugar Cookie Filling: * ½ cup salted butter, softened (113 g) * ¾ cup granulated sugar (150 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) * 1¼ cups all-purpose flour (156 g) * 1 tsp cinnamon (2.5 g) * ¼ tsp salt (1.5 g) *½ tsp heavy whipping cream (2.5 g) * Christmas sprinkles, as desired (20 g) Vanilla Buttercream: * 1 tbsp softened butter (14 g) * ½ cup powdered sugar (60 g) * 1–2 tsp heavy whipping cream (5–10 g) * ¼ tsp vanilla extract (1 g) 🎄 Instructions: In a medium bowl, combine the warm milk, granulated sugar, and yeast. Let sit for 8–10 minutes until foamy. Stir in the melted butter, egg, vanilla extract, and almond extract. Add the flour and salt and mix until a soft dough forms. Knead for 5–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Roll the dough into a large rectangle. In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the egg, vanilla extract, heavy cream, and almond extract. Add the flour, cinnamon, and salt, mixing until a soft sugar cookie filling forms. Spread the sugar cookie filling evenly over the dough, then sprinkle Christmas sprinkles over the top. Cut the dough into 3 long strips, stack the strips on top of each other, and cut into 6–8 sections. Place the stacked pieces cut-side up into a greased loaf pan. Cover and let rise for another 30 minutes in a warm place. Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. Let cool slightly. For the vanilla buttercream, beat together the softened butter and powdered sugar. Add the vanilla extract and heavy whipping cream, mixing until smooth and fluffy. Adjust the cream as needed to reach your desired consistency. Spread or drizzle the buttercream over the slightly cooled bread. Finish with extra Christmas sprinkles if desired. Enjoy! 🎄❤️#christmas #baking #sugarcookies #bread #cookie
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🎄 Sugar Cookie Pull-Apart Bread Dough: * 3 cups all-purpose flour (360 g) * 5 tbsp melted butter (71 g) * 3 tbsp granulated sugar (38 g) * 1 tsp salt (6 g) * 2¼ tsp active dry yeast (7 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) Sugar Cookie Filling: * ½ cup salted butter, softened (113 g) * ¾ cup granulated sugar (150 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) * 1¼ cups all-purpose flour (156 g) * 1 tsp cinnamon (2.5 g) * ¼ tsp salt (1.5 g) *½ tsp heavy whipping cream (2.5 g) * Christmas sprinkles, as desired (20 g) Vanilla Buttercream: * 1 tbsp softened butter (14 g) * ½ cup powdered sugar (60 g) * 1–2 tsp heavy whipping cream (5–10 g) * ¼ tsp vanilla extract (1 g) 🎄 Instructions: In a medium bowl, combine the warm milk, granulated sugar, and yeast. Let sit for 8–10 minutes until foamy. Stir in the melted butter, egg, vanilla extract, and almond extract. Add the flour and salt and mix until a soft dough forms. Knead for 5–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Roll the dough into a large rectangle. In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the egg, vanilla extract, heavy cream, and almond extract. Add the flour, cinnamon, and salt, mixing until a soft sugar cookie filling forms. Spread the sugar cookie filling evenly over the dough, then sprinkle Christmas sprinkles over the top. Cut the dough into 3 long strips, stack the strips on top of each other, and cut into 6–8 sections. Place the stacked pieces cut-side up into a greased loaf pan. Cover and let rise for another 30 minutes in a warm place. Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. Let cool slightly. For the vanilla buttercream, beat together the softened butter and powdered sugar. Add the vanilla extract and heavy whipping cream, mixing until smooth and fluffy. Adjust the cream as needed to reach your desired consistency. Spread or drizzle the buttercream over the slightly cooled bread. Finish with extra Christmas sprinkles if desired. Enjoy! 🎄❤️#christmas #baking #sugarcookies #bread #cookie

cheff.omi 🍓✨

4,800,000 görüntüleme • 7 gün önce

Crispy pasta tubes filled with a light Philadelphia cream and dipped in coffee – one of my favorite desserts! ☕✨ Ingredients: - 250 g long pasta tubes - Oil for frying - 400 ml heavy whipping cream (33–35%) - 1½ packs Philadelphia cream cheese (about 300–350 g) - 80–120 g powdered sugar - 1 tsp vanilla sugar or vanilla extract - 150–200 ml strong, chilled coffee - Cocoa powder or grated chocolate for topping Instructions: 1. Fry the pasta tubes in hot oil until golden and crispy. Let them cool completely. 2. Whip the cold heavy cream until soft peaks form. 3. Mix the Philadelphia cream cheese with the powdered sugar and vanilla. 4. Gently fold the whipped cream into the cream cheese mixture. 5. Quickly dip the pasta tubes into the cold coffee for 1–2 seconds. 6. Pipe the cream into both ends of each tube. 7. Dust with cocoa powder or grated chocolate and chill for 20–30 minutes before serving. #EasyDessert #CoffeeDessert #HomemadeTreat #CreamCheese #DessertLover
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Crispy pasta tubes filled with a light Philadelphia cream and dipped in coffee – one of my favorite desserts! ☕✨ Ingredients: - 250 g long pasta tubes - Oil for frying - 400 ml heavy whipping cream (33–35%) - 1½ packs Philadelphia cream cheese (about 300–350 g) - 80–120 g powdered sugar - 1 tsp vanilla sugar or vanilla extract - 150–200 ml strong, chilled coffee - Cocoa powder or grated chocolate for topping Instructions: 1. Fry the pasta tubes in hot oil until golden and crispy. Let them cool completely. 2. Whip the cold heavy cream until soft peaks form. 3. Mix the Philadelphia cream cheese with the powdered sugar and vanilla. 4. Gently fold the whipped cream into the cream cheese mixture. 5. Quickly dip the pasta tubes into the cold coffee for 1–2 seconds. 6. Pipe the cream into both ends of each tube. 7. Dust with cocoa powder or grated chocolate and chill for 20–30 minutes before serving. #EasyDessert #CoffeeDessert #HomemadeTreat #CreamCheese #DessertLover

ela_recipe

8,100,000 görüntüleme • 4 ay önce

Caramel Apple Pull-Apart Bread 🍎🍯 Dough * 3 cups all-purpose flour (360 g) * 5 tbsp unsalted butter, melted (70 g) * 3 tbsp granulated sugar (38 g) * 2¼ tsp active dry yeast (7 g) * 1 tsp salt (5 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla bean paste (5 g) Caramel Apple Filling * 2 Granny Smith apples, diced (about 300 g) * 2 tbsp unsalted butter (28 g) * 2 tbsp brown sugar (25 g) * 1 tsp cinnamon (3 g) * ¼ tsp nutmeg (0.5 g) Homemade Caramel Sauce * ¼ cup granulated sugar * ¼ cup heavy cream * 2 tbsp unsalted butter * 1 dash vanilla bean paste * Salt, to taste Buttery Frosting * 2 tbsp unsalted butter, melted (28 g) * 1 cup powdered sugar (120 g) * 2 tbsp heavy whipping cream * 1 tsp vanilla extract Instructions 1. Prepare the Apple Filling Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg, then cook, stirring occasionally, until the apples soften and become caramelized. Remove from the heat and let cool completely. 2. Make the Dough In a large bowl, combine the warm milk, sugar, and yeast, then let the mixture sit for 5–10 minutes, until the yeast becomes foamy. Add the melted butter, egg, and vanilla bean paste, and mix until combined. Gradually add the flour and salt, mixing until a dough forms. Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size. 3. Make the Caramel Sauce Add the granulated sugar to a saucepan over medium heat and allow it to melt, gently swirling the pan as needed, until it turns amber in color. Carefully whisk in the butter until melted, then slowly pour in the heavy cream while whisking. The mixture will bubble vigorously. Simmer for 1–2 minutes, until smooth, then remove from the heat and stir in the vanilla bean paste and salt to taste. Let cool until thickened but still pourable. 4. Assemble the Pull-Apart Bread Roll the risen dough into a large rectangle. Spread the cooled apple filling evenly over the dough, then drizzle some of the caramel sauce over the filling. Cut the dough into strips or squares and stack the pieces on top of one another. Place the stacked dough into a greased loaf pan, cover, and let rise for another 30–45 minutes. 5. Bake Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through. 6. Add the Buttery Frosting In a bowl, combine the melted butter and powdered sugar. Add the heavy whipping cream and vanilla extract, then mix until smooth and creamy. If needed, add a little more heavy whipping cream to reach your desired consistency. Drizzle the frosting over the slightly cooled bread, then finish with a generous drizzle of the remaining homemade caramel sauce. Serve warm and enjoy your gooey Caramel Apple Pull-Apart Bread! 🍎🤎 #baking #caramelapples #fallrecipes #bread #breadmaking
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Caramel Apple Pull-Apart Bread 🍎🍯 Dough * 3 cups all-purpose flour (360 g) * 5 tbsp unsalted butter, melted (70 g) * 3 tbsp granulated sugar (38 g) * 2¼ tsp active dry yeast (7 g) * 1 tsp salt (5 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla bean paste (5 g) Caramel Apple Filling * 2 Granny Smith apples, diced (about 300 g) * 2 tbsp unsalted butter (28 g) * 2 tbsp brown sugar (25 g) * 1 tsp cinnamon (3 g) * ¼ tsp nutmeg (0.5 g) Homemade Caramel Sauce * ¼ cup granulated sugar * ¼ cup heavy cream * 2 tbsp unsalted butter * 1 dash vanilla bean paste * Salt, to taste Buttery Frosting * 2 tbsp unsalted butter, melted (28 g) * 1 cup powdered sugar (120 g) * 2 tbsp heavy whipping cream * 1 tsp vanilla extract Instructions 1. Prepare the Apple Filling Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg, then cook, stirring occasionally, until the apples soften and become caramelized. Remove from the heat and let cool completely. 2. Make the Dough In a large bowl, combine the warm milk, sugar, and yeast, then let the mixture sit for 5–10 minutes, until the yeast becomes foamy. Add the melted butter, egg, and vanilla bean paste, and mix until combined. Gradually add the flour and salt, mixing until a dough forms. Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size. 3. Make the Caramel Sauce Add the granulated sugar to a saucepan over medium heat and allow it to melt, gently swirling the pan as needed, until it turns amber in color. Carefully whisk in the butter until melted, then slowly pour in the heavy cream while whisking. The mixture will bubble vigorously. Simmer for 1–2 minutes, until smooth, then remove from the heat and stir in the vanilla bean paste and salt to taste. Let cool until thickened but still pourable. 4. Assemble the Pull-Apart Bread Roll the risen dough into a large rectangle. Spread the cooled apple filling evenly over the dough, then drizzle some of the caramel sauce over the filling. Cut the dough into strips or squares and stack the pieces on top of one another. Place the stacked dough into a greased loaf pan, cover, and let rise for another 30–45 minutes. 5. Bake Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through. 6. Add the Buttery Frosting In a bowl, combine the melted butter and powdered sugar. Add the heavy whipping cream and vanilla extract, then mix until smooth and creamy. If needed, add a little more heavy whipping cream to reach your desired consistency. Drizzle the frosting over the slightly cooled bread, then finish with a generous drizzle of the remaining homemade caramel sauce. Serve warm and enjoy your gooey Caramel Apple Pull-Apart Bread! 🍎🤎 #baking #caramelapples #fallrecipes #bread #breadmaking

cheff.omi 🍓✨

31,300 görüntüleme • 1 ay önce

Pumpkin Basque Cheesecake recipe 🎃🍁🍂🍰 Cheesecake Base • 392 g (2 packs / 16 oz) Philadelphia cream cheese, room temp • 85 g (⅓ cup + 1 Tbsp) granulated sugar • 85 g (⅓ cup + 1 Tbsp) light brown sugar, packed • ¼–⅓ tsp kosher salt • 1 tsp vanilla extract • 3 large eggs • 200–220 g (¾ cup) pumpkin purée (not pumpkin pie mix) • 180–200 g (¾–⅞ cup) heavy cream • 1 ½ tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground nutmeg • ⅛ tsp ground cloves • Pinch of allspice (optional) ⸻ Sour Cream Whipped Cream • 120 ml (½ cup) heavy cream, cold • 30 g (2 Tbsp) full-fat sour cream • 10–15 g (1–1½ Tbsp) powdered sugar, to taste • ½ tsp vanilla extract Method Day 1 - Bake the Cheesecake 1. Preheat oven to 465°F (240°C). 2. Line a 6-inch springform pan with parchment (one large sheet that covers bottom and sides in one piece). 3. In a large bowl, beat cream cheese until smooth. 4. Add both sugars and salt; mix until creamy and no lumps remain. 5. Add eggs one at a time, mixing just until incorporated (don’t overmix). 6. Mix in pumpkin purée and vanilla. 7. Stir in heavy cream, then all the spices. Taste the batter and adjust sweetness or spice if needed. 8. Pour into prepared pan and smooth the top. 9. Bake for 36–41 minutes, until the top is deeply browned and the outer edges are set but the center still wobbles slightly. 10. (Optional) Broil for 20–30 seconds if you want a deeper burn on top. 11. Cool completely at room temperature, then cover and refrigerate overnight. ⸻ Day 2 - Whipped Cream & Serving 1. In a chilled bowl, whip heavy cream until soft peaks form. 2. Add sour cream, powdered sugar, and vanilla. Continue whipping until medium peaks - stable but still fluffy. 3. Release cheesecake from pan and peel off parchment. 4. Spread or pipe whipped cream over the top. 5. Serve slightly chilled or at cool room temperature for a creamy, pumpkin pie–like texture.
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Pumpkin Basque Cheesecake recipe 🎃🍁🍂🍰 Cheesecake Base • 392 g (2 packs / 16 oz) Philadelphia cream cheese, room temp • 85 g (⅓ cup + 1 Tbsp) granulated sugar • 85 g (⅓ cup + 1 Tbsp) light brown sugar, packed • ¼–⅓ tsp kosher salt • 1 tsp vanilla extract • 3 large eggs • 200–220 g (¾ cup) pumpkin purée (not pumpkin pie mix) • 180–200 g (¾–⅞ cup) heavy cream • 1 ½ tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground nutmeg • ⅛ tsp ground cloves • Pinch of allspice (optional) ⸻ Sour Cream Whipped Cream • 120 ml (½ cup) heavy cream, cold • 30 g (2 Tbsp) full-fat sour cream • 10–15 g (1–1½ Tbsp) powdered sugar, to taste • ½ tsp vanilla extract Method Day 1 - Bake the Cheesecake 1. Preheat oven to 465°F (240°C). 2. Line a 6-inch springform pan with parchment (one large sheet that covers bottom and sides in one piece). 3. In a large bowl, beat cream cheese until smooth. 4. Add both sugars and salt; mix until creamy and no lumps remain. 5. Add eggs one at a time, mixing just until incorporated (don’t overmix). 6. Mix in pumpkin purée and vanilla. 7. Stir in heavy cream, then all the spices. Taste the batter and adjust sweetness or spice if needed. 8. Pour into prepared pan and smooth the top. 9. Bake for 36–41 minutes, until the top is deeply browned and the outer edges are set but the center still wobbles slightly. 10. (Optional) Broil for 20–30 seconds if you want a deeper burn on top. 11. Cool completely at room temperature, then cover and refrigerate overnight. ⸻ Day 2 - Whipped Cream & Serving 1. In a chilled bowl, whip heavy cream until soft peaks form. 2. Add sour cream, powdered sugar, and vanilla. Continue whipping until medium peaks - stable but still fluffy. 3. Release cheesecake from pan and peel off parchment. 4. Spread or pipe whipped cream over the top. 5. Serve slightly chilled or at cool room temperature for a creamy, pumpkin pie–like texture.

Muna Bakes & Cooks 🥖🥐🍔🥘🍣

11,800 görüntüleme • 1 yıl önce

🎃 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
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🎃 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 Lana

5,200,000 görüntüleme • 26 gün önce

Berry Chantilly cake Ingredients: • 2 box vanilla cake mix • 8 eggs • 1cup oil • 2 1/4 cup milk Chantilly Cream Frosting • 2 1/2 cups heavy whipping cream (cold) • 1 cup mascarpone cheese (cold) • 8 oz cream cheese room temp • 1 cup powdered sugar (adjust to taste) • 1 tablespoon vanilla extract Berry Filling • 1 ½ cups fresh mixed berries (strawberries, blueberries, raspberries) • 2 tbsp sugar Prepare the Cake 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. 2. In a bowl, eggs then oil and milk. 3. Add cake mix box— mix just until combined. 7. Divide batter between pans and bake 30-35 minutes or until a toothpick comes out clean. 8. Let cool completely before assembling. In the fridge or freezer then cut the cake in the center to get a total of 4 cake layers. Prepare the Berry Filling 1. Chop strawberries into small pieces. 2. Mix berries with sugar let sit 10–15 minutes to release juices. Make Chantilly Cream Frosting 1. Beat cream cheese and mascarpone until smooth. 2. Add powdered sugar and vanilla; mix until creamy. 3. Then add the whip heavy cream to stiff peaks. Assemble the Cake 1. Place first cake layer on a board. 2. Spread a thin layer of frosting. 3. Add berriers 4. Place second cake layer on top. 5. Frost entire cake with Chantilly cream. 6. Decorate with more fresh berries. Refrigerate at least 2 hour before serving to set the layers. #fyp #fypシ #cake #recipe #cakes
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Berry Chantilly cake Ingredients: • 2 box vanilla cake mix • 8 eggs • 1cup oil • 2 1/4 cup milk Chantilly Cream Frosting • 2 1/2 cups heavy whipping cream (cold) • 1 cup mascarpone cheese (cold) • 8 oz cream cheese room temp • 1 cup powdered sugar (adjust to taste) • 1 tablespoon vanilla extract Berry Filling • 1 ½ cups fresh mixed berries (strawberries, blueberries, raspberries) • 2 tbsp sugar Prepare the Cake 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. 2. In a bowl, eggs then oil and milk. 3. Add cake mix box— mix just until combined. 7. Divide batter between pans and bake 30-35 minutes or until a toothpick comes out clean. 8. Let cool completely before assembling. In the fridge or freezer then cut the cake in the center to get a total of 4 cake layers. Prepare the Berry Filling 1. Chop strawberries into small pieces. 2. Mix berries with sugar let sit 10–15 minutes to release juices. Make Chantilly Cream Frosting 1. Beat cream cheese and mascarpone until smooth. 2. Add powdered sugar and vanilla; mix until creamy. 3. Then add the whip heavy cream to stiff peaks. Assemble the Cake 1. Place first cake layer on a board. 2. Spread a thin layer of frosting. 3. Add berriers 4. Place second cake layer on top. 5. Frost entire cake with Chantilly cream. 6. Decorate with more fresh berries. Refrigerate at least 2 hour before serving to set the layers. #fyp #fypシ #cake #recipe #cakes

Connie Homayed Kazan

4,300,000 görüntüleme • 1 yıl önce

Cinnamon Roll Banana Bread 🍌🤎 Banana Bread Batter • 3 ripe bananas (300–360 g) • 5 tablespoons melted butter (70 g) • 1 egg (50 g) • 1/4 cup Greek yogurt or sour cream (60 g) • 1/2 cup brown sugar (100 g) • 1/4 cup granulated sugar (50 g) • 1 teaspoon baking soda (5 g) • 1 teaspoon cinnamon (3 g) • Dash of salt (1–2 g) • 1 1/4 cups all-purpose flour (156 g) • 1 teaspoon vanilla bean paste Cinnamon Middle Layer • 2 1/2 tablespoons all-purpose flour (19–20 g) • 1/3 cup brown sugar (67 g) • 2 teaspoons ground cinnamon (5–6 g) Cinnamon Swirl Topping • 1/4 cup light brown sugar, packed (50 g) • 2 tablespoons unsalted butter (28 g) • 1 tablespoon ground cinnamon (8 g) • 1 1/2 tablespoons heavy cream (22.5 ml) • 1/2 teaspoon vanilla extract (2.5 ml) Small Buttercream Frosting Ingredients: * 1 tbsp butter, softened * 1 cup powdered sugar * ½ tsp vanilla extract * 1–2 tbsp heavy whipping cream Instructions Preheat the oven to 375°F (190°C). Grease a loaf pan and line the bottom with parchment paper. Mash the bananas in a medium bowl until smooth. Add the melted butter and Greek yogurt (or sour cream) and whisk until combined. Mix in the brown sugar, granulated sugar, egg, and vanilla bean paste until smooth. Add the baking soda, cinnamon, salt, and flour, then gently fold everything together just until no dry streaks remain. Do not overmix. In a separate bowl, combine the flour, brown sugar, and cinnamon for the cinnamon middle layer until crumbly. Pour half of the banana bread batter into the prepared loaf pan and sprinkle the cinnamon mixture evenly over the batter. Spread the remaining batter on top. To make the cinnamon swirl topping, melt the butter in a small saucepan over low heat. Stir in the brown sugar and cinnamon until combined. Mix in the heavy cream and vanilla extract until smooth. Allow the mixture to cool slightly, then ice your loaf and drizzle it over the banana bread bread. Use a toothpick or knife to gently swirl it into the top layer. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with foil. Let the bread cool in the pan before slicing.Enjoy your cinnamon roll banana bread! 🍌🤎#cinnamonroll #bananabread #baking #recipes #bananabreadrecipe
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Cinnamon Roll Banana Bread 🍌🤎 Banana Bread Batter • 3 ripe bananas (300–360 g) • 5 tablespoons melted butter (70 g) • 1 egg (50 g) • 1/4 cup Greek yogurt or sour cream (60 g) • 1/2 cup brown sugar (100 g) • 1/4 cup granulated sugar (50 g) • 1 teaspoon baking soda (5 g) • 1 teaspoon cinnamon (3 g) • Dash of salt (1–2 g) • 1 1/4 cups all-purpose flour (156 g) • 1 teaspoon vanilla bean paste Cinnamon Middle Layer • 2 1/2 tablespoons all-purpose flour (19–20 g) • 1/3 cup brown sugar (67 g) • 2 teaspoons ground cinnamon (5–6 g) Cinnamon Swirl Topping • 1/4 cup light brown sugar, packed (50 g) • 2 tablespoons unsalted butter (28 g) • 1 tablespoon ground cinnamon (8 g) • 1 1/2 tablespoons heavy cream (22.5 ml) • 1/2 teaspoon vanilla extract (2.5 ml) Small Buttercream Frosting Ingredients: * 1 tbsp butter, softened * 1 cup powdered sugar * ½ tsp vanilla extract * 1–2 tbsp heavy whipping cream Instructions Preheat the oven to 375°F (190°C). Grease a loaf pan and line the bottom with parchment paper. Mash the bananas in a medium bowl until smooth. Add the melted butter and Greek yogurt (or sour cream) and whisk until combined. Mix in the brown sugar, granulated sugar, egg, and vanilla bean paste until smooth. Add the baking soda, cinnamon, salt, and flour, then gently fold everything together just until no dry streaks remain. Do not overmix. In a separate bowl, combine the flour, brown sugar, and cinnamon for the cinnamon middle layer until crumbly. Pour half of the banana bread batter into the prepared loaf pan and sprinkle the cinnamon mixture evenly over the batter. Spread the remaining batter on top. To make the cinnamon swirl topping, melt the butter in a small saucepan over low heat. Stir in the brown sugar and cinnamon until combined. Mix in the heavy cream and vanilla extract until smooth. Allow the mixture to cool slightly, then ice your loaf and drizzle it over the banana bread bread. Use a toothpick or knife to gently swirl it into the top layer. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with foil. Let the bread cool in the pan before slicing.Enjoy your cinnamon roll banana bread! 🍌🤎#cinnamonroll #bananabread #baking #recipes #bananabreadrecipe

cheff.omi 🍓✨

9,700,000 görüntüleme • 27 gün önce

Recipe 💕 200g flour 120g cold butter 80g powdered sugar 30g almond flour 50g eggs 3g salt Put all the dry ingredients and the butter in the bowl of your mixer. Once everything is well mixed (be careful not to over-mix, or your crust will end up tough, mix until there are no large pieces of butter left), add the egg. Mix until the mixture is almost homogeneous, then finish by hand. Wrap in plastic wrap and chill for at least 1 hour. The dough should not be too soft, or you won’t be able to work with it. If you’re in a hurry, you can place it in the freezer for a bit. Crème diplomate 270 g of milk 3 large egg yolks 80g of sugar 25 g of cornstarch 1 vanilla pod 25 g of butter 4 g of gelatin 120 g of heavy cream (minimum 30% fat) Vanilla extract 1. Hydrate your gelatin. 2. In a mixing bowl, whisk your egg yolks with your sugar. Then add the cornstarch. 3. In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil. Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor. 4) Remove the vanilla pod and bring to a boil again. Pour over the egg, sugar, and cornstarch mixture, and whisk. 5) Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens. 6) Off the heat, add your butter, vanilla extract and gelatin and mix. Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours. 7) When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it. 8) Prepare a whipped cream. Gradually add it to the pastry cream and mix until you get a homogeneous mixture. Your diplomat cream is ready. 🤍 #flowercake #cakeinspo #girlcake #frenchcake #minitart
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Recipe 💕 200g flour 120g cold butter 80g powdered sugar 30g almond flour 50g eggs 3g salt Put all the dry ingredients and the butter in the bowl of your mixer. Once everything is well mixed (be careful not to over-mix, or your crust will end up tough, mix until there are no large pieces of butter left), add the egg. Mix until the mixture is almost homogeneous, then finish by hand. Wrap in plastic wrap and chill for at least 1 hour. The dough should not be too soft, or you won’t be able to work with it. If you’re in a hurry, you can place it in the freezer for a bit. Crème diplomate 270 g of milk 3 large egg yolks 80g of sugar 25 g of cornstarch 1 vanilla pod 25 g of butter 4 g of gelatin 120 g of heavy cream (minimum 30% fat) Vanilla extract 1. Hydrate your gelatin. 2. In a mixing bowl, whisk your egg yolks with your sugar. Then add the cornstarch. 3. In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil. Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor. 4) Remove the vanilla pod and bring to a boil again. Pour over the egg, sugar, and cornstarch mixture, and whisk. 5) Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens. 6) Off the heat, add your butter, vanilla extract and gelatin and mix. Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours. 7) When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it. 8) Prepare a whipped cream. Gradually add it to the pastry cream and mix until you get a homogeneous mixture. Your diplomat cream is ready. 🤍 #flowercake #cakeinspo #girlcake #frenchcake #minitart

Atelierkatja

12,100 görüntüleme • 1 gün önce

Fluffy Japanese Cheesecake Ingredients: • 11oz cream cheese • 4 tbsp unsalted butter • ⅓ cup sugar • ¾ cup heavy cream • 6 large egg yolks • 80g cake flour • ¼ tsp salt • 1 tsp vanilla • 2 tbsp lemon juice • 6 large egg whites • ¼ tsp cream of tartar • ⅓ cup sugar Instructions: Preheat oven to 350F, line a 8" waterproof springform pan with parchment paper that sticks out by about 1" from the rim and set aside. Place a pot filled with 2" of water over high heat and bring to a simmer, once it's ready, reduce the heat to maintain a steady simmer. Add a heatproof bowl on top of the pot, then add the cream cheese butter, sugar, and heavy cream. Whisk together until it has melted and combined. Remove from heat. Whisk in the egg yolks one at a time until smooth, follow with the vanilla and lemon juice. Sift in the cake flour and salt and whisk until smooth, be careful not to overmix! Set aside. In a clean bowl free of liquid, add the egg whites and the cream of tartar and beat until foamy. Gradually add the remaining 1/3 cup of sugar until stiff peaks form. Fold the egg white mixture into the cream cheese mixture until smooth. Pour the batter into the prepared pan and gently tap against the counter to release any bubbles. Put a large baking sheet inside the preheated oven and pour in hot water until it is halfway up the sides. Then add the springform pan into the center of the water tray. Bake for 40 minutes. Then reduce to 300F and bake for another 10-15 minutes or until the top is golden brown. Turn the oven off and leave the door slightly open for 30 minutes with the cake inside to cool slowly. Remove from the oven and place on a cooling rack. Serve warm or refrigerate and serve cold! #trending #fyp #explore #japanese #cheesecake #japan #japanesecheesecake #fluffy #cake #recipe #aesthetic #iftar #ramadan
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Fluffy Japanese Cheesecake Ingredients: • 11oz cream cheese • 4 tbsp unsalted butter • ⅓ cup sugar • ¾ cup heavy cream • 6 large egg yolks • 80g cake flour • ¼ tsp salt • 1 tsp vanilla • 2 tbsp lemon juice • 6 large egg whites • ¼ tsp cream of tartar • ⅓ cup sugar Instructions: Preheat oven to 350F, line a 8" waterproof springform pan with parchment paper that sticks out by about 1" from the rim and set aside. Place a pot filled with 2" of water over high heat and bring to a simmer, once it's ready, reduce the heat to maintain a steady simmer. Add a heatproof bowl on top of the pot, then add the cream cheese butter, sugar, and heavy cream. Whisk together until it has melted and combined. Remove from heat. Whisk in the egg yolks one at a time until smooth, follow with the vanilla and lemon juice. Sift in the cake flour and salt and whisk until smooth, be careful not to overmix! Set aside. In a clean bowl free of liquid, add the egg whites and the cream of tartar and beat until foamy. Gradually add the remaining 1/3 cup of sugar until stiff peaks form. Fold the egg white mixture into the cream cheese mixture until smooth. Pour the batter into the prepared pan and gently tap against the counter to release any bubbles. Put a large baking sheet inside the preheated oven and pour in hot water until it is halfway up the sides. Then add the springform pan into the center of the water tray. Bake for 40 minutes. Then reduce to 300F and bake for another 10-15 minutes or until the top is golden brown. Turn the oven off and leave the door slightly open for 30 minutes with the cake inside to cool slowly. Remove from the oven and place on a cooling rack. Serve warm or refrigerate and serve cold! #trending #fyp #explore #japanese #cheesecake #japan #japanesecheesecake #fluffy #cake #recipe #aesthetic #iftar #ramadan

Asma Faizal

681,800 görüntüleme • 1 yıl önce

Browned butter pumpkin bread filled with cream cheese 🍁 Recipe: In a pan add 1/2 cup (one stick) salted butter. Brown it- leave on high heat until it turns brown. Take it off the heat and add 2 tbsp butter to it and let it cool. In a mixing bowl add: Cooled browned butter 3/4 sugar 1/2 cup brown sugar 2 eggs 1 tsp vanilla Mix Add 1 cup of pumpkin purée and mix In a separate bowl add: 1 & 3/4 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves Whisk it all together Fold in dry ingredients into the wet. Set aside. Next make the cream cheese filling: 8 oz cream cheese 1/4 cup sugar 1 egg 1 tsp vanilla Mix it all together In a greased loaf pan: Layer 1/3 of batter then 1/2 of cream cheese on top. Using a toothpick swirl it. Next add 1/3 of the batter and the rest of the cream cheese mixture on top. Swirl it. Next add the rest of the batter and swirl a little more. Top with a sprinkle of cinnamon and 1/4 cup of browned sugar sprinkled all over the top. Bake at 350 for 65-75 minutes until a toothpick comes out clean from the center! #fallrecipe #fyp #foryou #foryoupage #recipes
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Browned butter pumpkin bread filled with cream cheese 🍁 Recipe: In a pan add 1/2 cup (one stick) salted butter. Brown it- leave on high heat until it turns brown. Take it off the heat and add 2 tbsp butter to it and let it cool. In a mixing bowl add: Cooled browned butter 3/4 sugar 1/2 cup brown sugar 2 eggs 1 tsp vanilla Mix Add 1 cup of pumpkin purée and mix In a separate bowl add: 1 & 3/4 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves Whisk it all together Fold in dry ingredients into the wet. Set aside. Next make the cream cheese filling: 8 oz cream cheese 1/4 cup sugar 1 egg 1 tsp vanilla Mix it all together In a greased loaf pan: Layer 1/3 of batter then 1/2 of cream cheese on top. Using a toothpick swirl it. Next add 1/3 of the batter and the rest of the cream cheese mixture on top. Swirl it. Next add the rest of the batter and swirl a little more. Top with a sprinkle of cinnamon and 1/4 cup of browned sugar sprinkled all over the top. Bake at 350 for 65-75 minutes until a toothpick comes out clean from the center! #fallrecipe #fyp #foryou #foryoupage #recipes

Sarah Kraffty

1,800,000 görüntüleme • 1 ay önce

kinder bueno brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 3/4 cup (120g) chocolate chips mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. Combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour half the mixture into a 9x9 pan, and then layer on the hazelnut cream mixture. then cover with the rest of the brownie batter. bake at 350 for 28-32 min. optional: after baking, top with kinder bueno pieces and melted white chocolate! hazelnut cream (middle) 1/4 cup heavy cream 1/8 cup cream cheese 3 tbsp nutella 1/2 cup powdered sugar 1/4 tsp vanilla mix together cream cheese and heavy cream until smooth. then add in the nutella and vanilla and mix well. add in powdered sugar a little at a time until its at your desired texture #kinder #kinderbueno #brownies #baketok #recipe
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kinder bueno brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 3/4 cup (120g) chocolate chips mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. Combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour half the mixture into a 9x9 pan, and then layer on the hazelnut cream mixture. then cover with the rest of the brownie batter. bake at 350 for 28-32 min. optional: after baking, top with kinder bueno pieces and melted white chocolate! hazelnut cream (middle) 1/4 cup heavy cream 1/8 cup cream cheese 3 tbsp nutella 1/2 cup powdered sugar 1/4 tsp vanilla mix together cream cheese and heavy cream until smooth. then add in the nutella and vanilla and mix well. add in powdered sugar a little at a time until its at your desired texture #kinder #kinderbueno #brownies #baketok #recipe

emijuju

2,200,000 görüntüleme • 1 yıl önce

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
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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 görüntüleme • 2 ay önce

Panna Cotta with Passion Fruit Ingredients: * 1/4 cup cold water * 1 1/4 teaspoons (4g) unflavored powdered gelatin * 2 cups whipping cream * 1/4 cup granulated sugar * 1 tsp vanilla extract * Passion fruit pulp Instructions: * Place cold water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Allow it to stand for 5-10 minutes to soften. * In a medium saucepan, heat cream, sugar, and vanilla extract over medium heat. Bring the mixture just to under boiling until the sugar dissolves. Stir in the softened gelatin and immediately whisk until smooth and dissolved. * Pour the cream mixture into individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set. * Once set, pour the passion fruit pulp on top of each serving before serving. Enjoy! #BusyAvocado #PannaCotta #DessertRecipe #HomemadeDessert #PassionFruit #Gelatin #WhippingCream #Vanilla #SweetTreats #EasyDessert #DessertIdeas
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Panna Cotta with Passion Fruit Ingredients: * 1/4 cup cold water * 1 1/4 teaspoons (4g) unflavored powdered gelatin * 2 cups whipping cream * 1/4 cup granulated sugar * 1 tsp vanilla extract * Passion fruit pulp Instructions: * Place cold water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Allow it to stand for 5-10 minutes to soften. * In a medium saucepan, heat cream, sugar, and vanilla extract over medium heat. Bring the mixture just to under boiling until the sugar dissolves. Stir in the softened gelatin and immediately whisk until smooth and dissolved. * Pour the cream mixture into individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set. * Once set, pour the passion fruit pulp on top of each serving before serving. Enjoy! #BusyAvocado #PannaCotta #DessertRecipe #HomemadeDessert #PassionFruit #Gelatin #WhippingCream #Vanilla #SweetTreats #EasyDessert #DessertIdeas

Diana Zavzeatii

26,900 görüntüleme • 2 yıl önce

🍫🎀 Mrs. Ant’s Chocolate Cake 🐜💗 A sweet little recipe made with lots of chocolate and a smooth, creamy ganache! 🍰✨ 📝 Cake Ingredients: - 3 eggs - 1 cup sugar - 1/2 cup oil - 1 cup milk - 1 cup cocoa powder - 2 cups all-purpose flour - 1 tablespoon baking powder 🍫 For the Chocolate Ganache: - 200 g dark chocolate - 1 carton (200 g) heavy cream 👩‍🍳 Instructions: 1. Mix the eggs, sugar, and oil. 2. Add the milk and cocoa powder. 3. Gradually add the flour and mix until smooth. 4. Gently fold in the baking powder. 5. Pour into a greased cake pan and bake in a preheated oven at 180°C (350°F) for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean. 6. For the ganache, pour the warmed cream over the chopped chocolate. Let it sit for 1–2 minutes, then stir until smooth and glossy. 7. Let the cake cool, spread the ganache on top, and finish with chocolate sprinkles. 🍫💕 A little love and lots of chocolate! 🐜🍰
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🍫🎀 Mrs. Ant’s Chocolate Cake 🐜💗 A sweet little recipe made with lots of chocolate and a smooth, creamy ganache! 🍰✨ 📝 Cake Ingredients: - 3 eggs - 1 cup sugar - 1/2 cup oil - 1 cup milk - 1 cup cocoa powder - 2 cups all-purpose flour - 1 tablespoon baking powder 🍫 For the Chocolate Ganache: - 200 g dark chocolate - 1 carton (200 g) heavy cream 👩‍🍳 Instructions: 1. Mix the eggs, sugar, and oil. 2. Add the milk and cocoa powder. 3. Gradually add the flour and mix until smooth. 4. Gently fold in the baking powder. 5. Pour into a greased cake pan and bake in a preheated oven at 180°C (350°F) for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean. 6. For the ganache, pour the warmed cream over the chopped chocolate. Let it sit for 1–2 minutes, then stir until smooth and glossy. 7. Let the cake cool, spread the ganache on top, and finish with chocolate sprinkles. 🍫💕 A little love and lots of chocolate! 🐜🍰

Dona Formiga

748,700 görüntüleme • 19 gün önce

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
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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 Lana

17,100 görüntüleme • 19 gün önce

these disappeared way faster than they took to make 😭🍓🥐 Puff pastry 6 oz cream cheese 1/2 cup powdered sugar 1 tsp vanilla 1 egg 1 tbsp sugar 1/3 cup powdered sugar 1 tbsp milk Strawberries In a bowl, mix cream cheese, powdered sugar, and vanilla. Roll out the puff pastry and cut into squares and cut a smaller square in the center, pipe the cream cheese mixture inside the square in the center, place cut strawberries on top then mix the egg and sugar for an egg wash and brush it along the edges, bake at 400F for 10 minutes, mix powdered sugar and milk and drizzle it over the pastries, enjoy #fyp #viral #trending #baking #strawberry
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these disappeared way faster than they took to make 😭🍓🥐 Puff pastry 6 oz cream cheese 1/2 cup powdered sugar 1 tsp vanilla 1 egg 1 tbsp sugar 1/3 cup powdered sugar 1 tbsp milk Strawberries In a bowl, mix cream cheese, powdered sugar, and vanilla. Roll out the puff pastry and cut into squares and cut a smaller square in the center, pipe the cream cheese mixture inside the square in the center, place cut strawberries on top then mix the egg and sugar for an egg wash and brush it along the edges, bake at 400F for 10 minutes, mix powdered sugar and milk and drizzle it over the pastries, enjoy #fyp #viral #trending #baking #strawberry

AngelSweets

980,200 görüntüleme • 5 ay önce

🎃👻 Halloween Oreo Cinnamon Rolls Dough: * ¾ cup warm milk (180 ml) * 3½ tbsp sugar (44 g) * 2¼ tsp yeast (7 g) * 5 tbsp melted butter (71 g) * 1 egg + 1 egg yolk, room temperature * 1 tsp vanilla extract (5 ml) * 3 cups all-purpose flour (360 g) * ¼ tsp salt (1 g) Oreo Cinnamon Filling * 6 tbsp melted butter (85 g) * 5–6 Halloween Oreos, crushed * ½ cup brown sugar (100 g) * 1½ tsp cinnamon Vanilla Icing * 2 tbsp butter (28 g), softened * 1¼ cups powdered sugar (150 g) * ½ tsp vanilla extract * 2–3 tbsp heavy whipping cream (30–45 ml) Instructions In a large bowl, mix the warm milk, sugar, and yeast. Let sit for about 8 minutes, or until foamy. Add the melted butter, egg, egg yolk, and vanilla, then mix. Add the flour and salt and knead for about 10 minutes, until the dough is smooth and soft. Cover and let rise for 1 hour, or until doubled in size in a warm area. Roll out the dough and spread the filling evenly over the top. Cut into 8 strips and roll each strip up tightly. Place the rolls into your pan, cover, and let rise again for about 20 minutes, or until puffy in warm area. Pour the heavy whipping cream over the rolls, then bake at 350°F for 25–30 minutes, or until golden brown. For the icing, mix the softened butter, powdered sugar, vanilla, and heavy whipping cream until smooth and creamy. Spread over the warm cinnamon rolls and top with extra crushed Halloween Oreos if desired. 🎃🖤🧡#halloween #oreo #cinnamonroll #baking #oreocinnamonrolls
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🎃👻 Halloween Oreo Cinnamon Rolls Dough: * ¾ cup warm milk (180 ml) * 3½ tbsp sugar (44 g) * 2¼ tsp yeast (7 g) * 5 tbsp melted butter (71 g) * 1 egg + 1 egg yolk, room temperature * 1 tsp vanilla extract (5 ml) * 3 cups all-purpose flour (360 g) * ¼ tsp salt (1 g) Oreo Cinnamon Filling * 6 tbsp melted butter (85 g) * 5–6 Halloween Oreos, crushed * ½ cup brown sugar (100 g) * 1½ tsp cinnamon Vanilla Icing * 2 tbsp butter (28 g), softened * 1¼ cups powdered sugar (150 g) * ½ tsp vanilla extract * 2–3 tbsp heavy whipping cream (30–45 ml) Instructions In a large bowl, mix the warm milk, sugar, and yeast. Let sit for about 8 minutes, or until foamy. Add the melted butter, egg, egg yolk, and vanilla, then mix. Add the flour and salt and knead for about 10 minutes, until the dough is smooth and soft. Cover and let rise for 1 hour, or until doubled in size in a warm area. Roll out the dough and spread the filling evenly over the top. Cut into 8 strips and roll each strip up tightly. Place the rolls into your pan, cover, and let rise again for about 20 minutes, or until puffy in warm area. Pour the heavy whipping cream over the rolls, then bake at 350°F for 25–30 minutes, or until golden brown. For the icing, mix the softened butter, powdered sugar, vanilla, and heavy whipping cream until smooth and creamy. Spread over the warm cinnamon rolls and top with extra crushed Halloween Oreos if desired. 🎃🖤🧡#halloween #oreo #cinnamonroll #baking #oreocinnamonrolls

cheff.omi 🍓✨

94,300 görüntüleme • 1 ay önce

Another tutorial on my favorite #blueberrypie recipe #blueberrypierecipe #summerbaking #bakingtiktok #summerpies #foodie 1 deep dish with unbaked pie crust Pour 3-5 cups (or 2-3 pints) of washed and dried blueberries into pie shell. In a bowl, combine 1 cup of sugar, 1/3 cup of flour, 1 egg and 1/2 cup of sour cream…mix until thick pasty mixture forms. Pour mixture evenly over blueberries in pie shell. For the crumble topping: In separate bowl, mix together 1/2 cup of sugar, 1/2 cup of flour and 4-5 tablespoons of butter. Cut the butter into the sugar and flour. Sprinkle crumble mixture on top of pie. Bake for 1 hour at 350 degrees. Let it cool completely and serve with a dollop of whipped cream or vanilla ice cream.
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Another tutorial on my favorite #blueberrypie recipe #blueberrypierecipe #summerbaking #bakingtiktok #summerpies #foodie 1 deep dish with unbaked pie crust Pour 3-5 cups (or 2-3 pints) of washed and dried blueberries into pie shell. In a bowl, combine 1 cup of sugar, 1/3 cup of flour, 1 egg and 1/2 cup of sour cream…mix until thick pasty mixture forms. Pour mixture evenly over blueberries in pie shell. For the crumble topping: In separate bowl, mix together 1/2 cup of sugar, 1/2 cup of flour and 4-5 tablespoons of butter. Cut the butter into the sugar and flour. Sprinkle crumble mixture on top of pie. Bake for 1 hour at 350 degrees. Let it cool completely and serve with a dollop of whipped cream or vanilla ice cream.

Novafoodies

141,600 görüntüleme • 3 yıl önce