NewClaim a free social report
Content
Discover
Leaderboards
Latest blog
How to benchmark your competitive landscape with Socialpruf
How to Benchmark the Competitive Landscape
instagram analytics
Similar Accounts:
followers
526K
impressions
108M
likes
5.76M
comments
15.1K
posts
137
engagement
5.33%
emv
$3.63M
Average per post
791K

Key Metrics

Distributions

Top Content

cinnamon roll snickerdoodle cookies cookies: 3 cups + 2 tablespoons (380g) ap flour 3/4 tsp (5g) cream of tartar 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (170g) unsalted butter, soft 1 cup (200g) sugar 2 eggs 1 tsp (4g) vanilla extract 1 tbsp (15g) heavy cream *cream together butter and sugar well. then add in eggs, vanilla, and heavy cream. in another bowl, whisk together the flour, cream of tartar, baking soda, salt. add the wet to the dry and dont overmix. spread into a rectangle and set in the fridge for 10 min. cinnamon spread: 1 1/2 tbsp (20g) softened butter 3 tbsp (40g) brown sugar 1 tsp (3g) cinnamon 1/2 tsp (2g) cornstarch *mix it all together and the spread of the semi-chilled rectangle dough, leaving an inch at the top. then roll tightly and chill for another 20 min. cut into equal sizes like you would a cinnamon roll, and gently flatten into a puck. roll in cinnamon sugar and then bake at 350 for 11-15 min (time depends on your sizes). glaze: 1/2 cup (60g) powdered sugar 1-2 tbsp water 1/8 tsp vanilla (paste if avail) pinch of salt
9.60M
418K
893
8mo ago
emijujuu
cinnamon roll snickerdoodle cookies cookies: 3 cups + 2 tablespoons (380g) ap flour 3/4 tsp (5g) cream of tartar 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (170g) unsalted butter, soft 1 cup (200g) sugar 2 eggs 1 tsp (4g) vanilla extract 1 tbsp (15g) heavy cream *cream together butter and sugar well. then add in eggs, vanilla, and heavy cream. in another bowl, whisk together the flour, cream of tartar, baking soda, salt. add the wet to the dry and dont overmix. spread into a rectangle and set in the fridge for 10 min. cinnamon spread: 1 1/2 tbsp (20g) softened butter 3 tbsp (40g) brown sugar 1 tsp (3g) cinnamon 1/2 tsp (2g) cornstarch *mix it all together and the spread of the semi-chilled rectangle dough, leaving an inch at the top. then roll tightly and chill for another 20 min. cut into equal sizes like you would a cinnamon roll, and gently flatten into a puck. roll in cinnamon sugar and then bake at 350 for 11-15 min (time depends on your sizes). glaze: 1/2 cup (60g) powdered sugar 1-2 tbsp water 1/8 tsp vanilla (paste if avail) pinch of salt
cinnamon swirl banana bread bread: 3 medium bananas 1/3 cup (67g) brown sugar 6 tbsp (90g) unsalted butter, soft 2 eggs 2 tsp (8g) vanilla 1/3 cup ( 90g) greek yogurt/sour cream 1 3/4 cups (215g) ap flour 1 tsp (5g) baking soda 1/2 tsp (3g) salt 1 tbsp corn starch or milk powder *mash bananas then whisk in the butter, brown sugar, eggs, vanilla, and yogurt. in another bowl whisk the flour, baking soda, salt, and milk powder/cornstarch. add the dry to the wet and then fold to mix. the batter should be thick and sticky. alternate layering the batter and the swirl paste (sorry i didn’t have the footage for that oops) about 3 layers with thge final layer to be the batter. bake at 350 for 50-65 min or until a tooth pick comes out clean. i temp mine at around 200f. cool at least 30 min before icing. swirl paste: 4 tbsp (40g) softened butter, almost melted 1/2 cup brown sugar (100g) packed dark brown sugar 1 tbsp (8–10g) cinnamon 1 tsp cornstarch 1 tbsp heavy cream pinch of salt *cream all together! cream cheese glaze: 2 oz cream cheese, soft 1 tbsp (14g) butter, softened 3/4 cup powdered sugar 1 tbsp heavy cream ½ tsp vanilla pinch of salt *cream together the cream cheese and butter, then add in the rest. mix until nice and fluffy then spread on the semi-cooled banana bread.
7.73M
324K
395
8mo ago
emijujuu
cinnamon swirl banana bread bread: 3 medium bananas 1/3 cup (67g) brown sugar 6 tbsp (90g) unsalted butter, soft 2 eggs 2 tsp (8g) vanilla 1/3 cup ( 90g) greek yogurt/sour cream 1 3/4 cups (215g) ap flour 1 tsp (5g) baking soda 1/2 tsp (3g) salt 1 tbsp corn starch or milk powder *mash bananas then whisk in the butter, brown sugar, eggs, vanilla, and yogurt. in another bowl whisk the flour, baking soda, salt, and milk powder/cornstarch. add the dry to the wet and then fold to mix. the batter should be thick and sticky. alternate layering the batter and the swirl paste (sorry i didn’t have the footage for that oops) about 3 layers with thge final layer to be the batter. bake at 350 for 50-65 min or until a tooth pick comes out clean. i temp mine at around 200f. cool at least 30 min before icing. swirl paste: 4 tbsp (40g) softened butter, almost melted 1/2 cup brown sugar (100g) packed dark brown sugar 1 tbsp (8–10g) cinnamon 1 tsp cornstarch 1 tbsp heavy cream pinch of salt *cream all together! cream cheese glaze: 2 oz cream cheese, soft 1 tbsp (14g) butter, softened 3/4 cup powdered sugar 1 tbsp heavy cream ½ tsp vanilla pinch of salt *cream together the cream cheese and butter, then add in the rest. mix until nice and fluffy then spread on the semi-cooled banana bread.
tiramisu brownies brownies: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt and baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 2 tsp (4g) espresso powder 1/2 cup 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 (15 sec at a time) until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. add chocolate chips and fold until combined. pour into a 9x9 pan and bake at 350 for 28-30 min. mocha coffee ganache 1/2 cup (85g) chocolate (I used bittersweet) 1 tsp (2g) espresso powder in 3 tbsp (45g) hot water 1/4 cup (60g) heavy cream *finely chop the chocolate. set this in a bowl. in a smaller bowl, microwave the heavy cream in the microwave slowly (20 sec increments). pour the hot heavy cream into the chopped chocolate and add in the espresso. mix well until smooth, and pour on top of semi cooled brownie. set in the fridge for an hour before adding the lady fingers. ladyfingers in espresso 16 ladyfingers soaked in 2 tsp (4g) espresso powder dissolved in 6 tbsp (90g) hot water *gently and quickly dip the lady fingers in the espresso, making sure to get both sides and place on the cooled blondie/ganache. mascarpone cream 1 cup (225g) mascarpone 1/2 cup (120g) whipping cream 1/2 cup (60g) powdered sugar 1/2 tsp (2g) vanilla whip the mascarpone and then add the whipping cream and vanilla. mix until combined and then add the powdered sugar. Layer it on top of the lady fingers. cocoa powder for dusting! #tiramisu #brownies #baking #recipe
5.36M
421K
424
11mo ago
emijujuu
tiramisu brownies brownies: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt and baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 2 tsp (4g) espresso powder 1/2 cup 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 (15 sec at a time) until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. add chocolate chips and fold until combined. pour into a 9x9 pan and bake at 350 for 28-30 min. mocha coffee ganache 1/2 cup (85g) chocolate (I used bittersweet) 1 tsp (2g) espresso powder in 3 tbsp (45g) hot water 1/4 cup (60g) heavy cream *finely chop the chocolate. set this in a bowl. in a smaller bowl, microwave the heavy cream in the microwave slowly (20 sec increments). pour the hot heavy cream into the chopped chocolate and add in the espresso. mix well until smooth, and pour on top of semi cooled brownie. set in the fridge for an hour before adding the lady fingers. ladyfingers in espresso 16 ladyfingers soaked in 2 tsp (4g) espresso powder dissolved in 6 tbsp (90g) hot water *gently and quickly dip the lady fingers in the espresso, making sure to get both sides and place on the cooled blondie/ganache. mascarpone cream 1 cup (225g) mascarpone 1/2 cup (120g) whipping cream 1/2 cup (60g) powdered sugar 1/2 tsp (2g) vanilla whip the mascarpone and then add the whipping cream and vanilla. mix until combined and then add the powdered sugar. Layer it on top of the lady fingers. cocoa powder for dusting! #tiramisu #brownies #baking #recipe
oreo cookies -> what to make to impress your @hily_app date #hilycreator #hilyapp cookies: 1/2 cup (113g) unsalted butter, soft 1/2 cup (100g) light brown sugar 1/4 cup (50g) white sugar 1 egg + 1 egg yolk 1 tsp (4g) vanilla 1 1/4 cups (155g) ap flour 1/4 cup (25g) black cocoa powder 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 3/4 cup (120g) chopped oreos 1/2 cup (85g) white chocolate chips (optional) *cream together the butter and sugars until smooth and fluffy. add in the eggs and vanilla. in another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. add the dry to the wet and then fold to combine. mix in the white chocolate chips and most of the oreos (saving some for later). scoop and set in the fridge for an hour. bake at 350 for 11-15 min depending on the size. let cool fully. frosting: 8 oz (226g) cream cheese, soft 4 tbsp (57g) unsalted butter, soft 1/2 tsp (2g) vanilla (paste if avail) pinch salt 3–4 cups (360–480g) powdered sugar 1–2 tbsp milk/cream if needed *cream together the cream cheese and butter until smooth. mix in the vanilla, salt, and powdered sugar. thin it out with milk or cream as needed. pipe on the fully cooled cookies and sprinkle on oreo crumbs :)
4.83M
456K
414
4mo ago
emijujuu
oreo cookies -> what to make to impress your @hily_app date #hilycreator #hilyapp cookies: 1/2 cup (113g) unsalted butter, soft 1/2 cup (100g) light brown sugar 1/4 cup (50g) white sugar 1 egg + 1 egg yolk 1 tsp (4g) vanilla 1 1/4 cups (155g) ap flour 1/4 cup (25g) black cocoa powder 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 3/4 cup (120g) chopped oreos 1/2 cup (85g) white chocolate chips (optional) *cream together the butter and sugars until smooth and fluffy. add in the eggs and vanilla. in another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. add the dry to the wet and then fold to combine. mix in the white chocolate chips and most of the oreos (saving some for later). scoop and set in the fridge for an hour. bake at 350 for 11-15 min depending on the size. let cool fully. frosting: 8 oz (226g) cream cheese, soft 4 tbsp (57g) unsalted butter, soft 1/2 tsp (2g) vanilla (paste if avail) pinch salt 3–4 cups (360–480g) powdered sugar 1–2 tbsp milk/cream if needed *cream together the cream cheese and butter until smooth. mix in the vanilla, salt, and powdered sugar. thin it out with milk or cream as needed. pipe on the fully cooled cookies and sprinkle on oreo crumbs :)
brown butter carrot cake with cream cheese icing loaf: 3/4 cup (170g) unsalted butter → brown it 1 cup (200g) brown sugar 2 eggs 1/4 cup (60g) unsweetened applesauce 1/4 cup (60g) buttermilk 1/2 tsp (2g) vanilla 1 1/4 cup (155g) ap flour 1 tsp (5g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) cinnamon 1/4 tsp (0.5g) nutmeg 1/4 tsp (0.5g) ground ginger 1 1/2 cups (180g) shredded carrots 1/3 cup (35g) walnuts *brown the butter and let cool for 10-15 min. whisk together the brown butter, sugar, applesauce, eggs, buttermilk and vanilla. in another bowl, whisk together the flour, baking soda, salt, and spices. add the dry into the wet and fold gently to mix. then add in the shredded carrots and walnuts. pour into a 9x9 pan and bake for 28-35 min at 350f (or until a toothpick comes out clean). icing: 8 oz cream cheese 4 tbsp (57g) unsalted butter 1 tsp (4g) vanilla 1/4 tsp (1g) cinnamon pinch of salt 1 1/2 cups (180g) powdered sugar *cream together the butter and cream cheese until smooth. add in the vanilla, cinnamon, and salt. mix this well then add in the powdered sugar. if needed, add some milk or cream to thin it out. spread on top and top with some extra walnuts (optional). #carrotcake #baking #recipe #fallrecipes
3.83M
141K
263
10mo ago
emijujuu
brown butter carrot cake with cream cheese icing loaf: 3/4 cup (170g) unsalted butter → brown it 1 cup (200g) brown sugar 2 eggs 1/4 cup (60g) unsweetened applesauce 1/4 cup (60g) buttermilk 1/2 tsp (2g) vanilla 1 1/4 cup (155g) ap flour 1 tsp (5g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) cinnamon 1/4 tsp (0.5g) nutmeg 1/4 tsp (0.5g) ground ginger 1 1/2 cups (180g) shredded carrots 1/3 cup (35g) walnuts *brown the butter and let cool for 10-15 min. whisk together the brown butter, sugar, applesauce, eggs, buttermilk and vanilla. in another bowl, whisk together the flour, baking soda, salt, and spices. add the dry into the wet and fold gently to mix. then add in the shredded carrots and walnuts. pour into a 9x9 pan and bake for 28-35 min at 350f (or until a toothpick comes out clean). icing: 8 oz cream cheese 4 tbsp (57g) unsalted butter 1 tsp (4g) vanilla 1/4 tsp (1g) cinnamon pinch of salt 1 1/2 cups (180g) powdered sugar *cream together the butter and cream cheese until smooth. add in the vanilla, cinnamon, and salt. mix this well then add in the powdered sugar. if needed, add some milk or cream to thin it out. spread on top and top with some extra walnuts (optional). #carrotcake #baking #recipe #fallrecipes
brownie bottom chocolate cheesecake brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/4 cup (43g) chocolate chips (optional) *microwave butter and sugar gradually until sugar dissolves and is shiny. set aside. in another bowl, mix together eggs, cocoa, salt, baking powder, and vanilla. combine the egg and butter mixtures well, then mix flour, then the chocolate chips if you want. pour into a 9 inch spring form pan and bake at 350 for 15 min. take out of oven and turn oven temp down to 325. cheesecake: 16 oz (454g) cream cheese, room temp ⅔ cup (133g) sugar 1 tbsp (8g) flour 2 tsp (8g) vanilla 1/2 tsp (2g) salt 2 tbsp + 2 tsp (13g) cocoa powder 5 oz (142g) semi-sweet chocolate ¼ cup (60g) sour cream 2 tbsp (30g) heavy cream 2 eggs, room temp *melt the chocolate gradually in the microwave, and then set aside to cool a bit. in a big bowl, cream together cream cheese and sugar until smooth. add in the flour, salt, and cocoa powder until smooth. pour in and mix the melted chocolate. then gently mix in the sour cream, heavy cream, and vanilla. once all mixed, gently mix in the eggs one at a time. pour into the half-baked brownie bottom and bake for bake for 45-50 min. then turn off the oven and let it rest for 20 min, then crack the oven door open a bit and let cool 30 min. cool to room temp after and then into the fridge. optional: top with chocolate ganache (melted chocolate + heavy cream mixed)
3.82M
327K
403
7mo ago
emijujuu
brownie bottom chocolate cheesecake brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/4 cup (43g) chocolate chips (optional) *microwave butter and sugar gradually until sugar dissolves and is shiny. set aside. in another bowl, mix together eggs, cocoa, salt, baking powder, and vanilla. combine the egg and butter mixtures well, then mix flour, then the chocolate chips if you want. pour into a 9 inch spring form pan and bake at 350 for 15 min. take out of oven and turn oven temp down to 325. cheesecake: 16 oz (454g) cream cheese, room temp ⅔ cup (133g) sugar 1 tbsp (8g) flour 2 tsp (8g) vanilla 1/2 tsp (2g) salt 2 tbsp + 2 tsp (13g) cocoa powder 5 oz (142g) semi-sweet chocolate ¼ cup (60g) sour cream 2 tbsp (30g) heavy cream 2 eggs, room temp *melt the chocolate gradually in the microwave, and then set aside to cool a bit. in a big bowl, cream together cream cheese and sugar until smooth. add in the flour, salt, and cocoa powder until smooth. pour in and mix the melted chocolate. then gently mix in the sour cream, heavy cream, and vanilla. once all mixed, gently mix in the eggs one at a time. pour into the half-baked brownie bottom and bake for bake for 45-50 min. then turn off the oven and let it rest for 20 min, then crack the oven door open a bit and let cool 30 min. cool to room temp after and then into the fridge. optional: top with chocolate ganache (melted chocolate + heavy cream mixed)
coffee cake cookies cookie dough: 1 cup (226g) unsalted butter, soft 2 1/2 cups (310g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 3/4 cup packed (150g) light brown sugar 1/4 cup (50g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla 1 tsp (3g) cinnamon *cream together the butter and sugars until smooth. then add in the eggs and vanilla. in another bowl, whisk together the flour, salt, baking soda, and cinnamon. fold the dry into the wet and mix until its just combined. dollop on the cinnamon paste and carefully fold into the dough. do not overmix since you want a nice marbled look. scoop and then set in the fridge an hour. note: if the dough feels too wet to scoop, you can scoop it after its set in the fridge. gently press down the dough balls on the tray and then generously sprinkle on the streusel. bake at 350 for 11-13 min depending on the size. let them cool fully before drizzling on the vanilla glaze! cinnamon swirl paste: 2 tbsp (30g) dark brown sugar 1 tbsp (8g) cinnamon 1 tbsp (15g) unsalted butter, melt 1 tsp (5g) ap flour *mix all together so its forms a paste streusel topping: 1/2 cup (60g) ap flour 1/4 cup (50g) brown sugar 1 tsp (4g) cinnamon pinch of salt 4 tbsp (55g) unsalted butter, cold *mix the flour, brown sugar, cinnamon, and salt. then using a fork or with your fingers, mix in the cold butter pieces. set aside. vanilla glaze: 1/2 cup (60g) powdered sugar 1–2 tbsp water or milk 1/2 tsp vanilla *mix all together adding more powdered sugar (to thicken) or more liquid (to thin)
3.26M
171K
509
3mo ago
emijujuu
coffee cake cookies cookie dough: 1 cup (226g) unsalted butter, soft 2 1/2 cups (310g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 3/4 cup packed (150g) light brown sugar 1/4 cup (50g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla 1 tsp (3g) cinnamon *cream together the butter and sugars until smooth. then add in the eggs and vanilla. in another bowl, whisk together the flour, salt, baking soda, and cinnamon. fold the dry into the wet and mix until its just combined. dollop on the cinnamon paste and carefully fold into the dough. do not overmix since you want a nice marbled look. scoop and then set in the fridge an hour. note: if the dough feels too wet to scoop, you can scoop it after its set in the fridge. gently press down the dough balls on the tray and then generously sprinkle on the streusel. bake at 350 for 11-13 min depending on the size. let them cool fully before drizzling on the vanilla glaze! cinnamon swirl paste: 2 tbsp (30g) dark brown sugar 1 tbsp (8g) cinnamon 1 tbsp (15g) unsalted butter, melt 1 tsp (5g) ap flour *mix all together so its forms a paste streusel topping: 1/2 cup (60g) ap flour 1/4 cup (50g) brown sugar 1 tsp (4g) cinnamon pinch of salt 4 tbsp (55g) unsalted butter, cold *mix the flour, brown sugar, cinnamon, and salt. then using a fork or with your fingers, mix in the cold butter pieces. set aside. vanilla glaze: 1/2 cup (60g) powdered sugar 1–2 tbsp water or milk 1/2 tsp vanilla *mix all together adding more powdered sugar (to thicken) or more liquid (to thin)
cookies and cream cookies (hersheys) 1 cup (226g) unsalted butter 2 1/2 cups (305g) ap flour 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (150g) packed light brown sugar 4 tbsp (50g) granulated sugar 2 eggs 2 tsp (8g) vanilla extract 1 bar (90g) Hershey’s cookies and cream bar 8 oreos (~90g) 1/4 cup (45g) white chocolate (or more hersheys bar) *cream together butter and sugars, then add in the egg and vanilla. in another bowl, whisk together the flour, baking soda and salt. add the dry to the wet and then fold gently to mix. fold in the chopped oreos, white chocolate, and chopped bar. scoop and set in the fridge about an hour. bake at 350 for 13-14 min (depending on the size). optional, hersheys bar pieces on top in the last couple minutes of baking!
2.96M
284K
267
8mo ago
emijujuu
cookies and cream cookies (hersheys) 1 cup (226g) unsalted butter 2 1/2 cups (305g) ap flour 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (150g) packed light brown sugar 4 tbsp (50g) granulated sugar 2 eggs 2 tsp (8g) vanilla extract 1 bar (90g) Hershey’s cookies and cream bar 8 oreos (~90g) 1/4 cup (45g) white chocolate (or more hersheys bar) *cream together butter and sugars, then add in the egg and vanilla. in another bowl, whisk together the flour, baking soda and salt. add the dry to the wet and then fold gently to mix. fold in the chopped oreos, white chocolate, and chopped bar. scoop and set in the fridge about an hour. bake at 350 for 13-14 min (depending on the size). optional, hersheys bar pieces on top in the last couple minutes of baking!
brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/2 cup chocolate chips *mix together eggs, cocoa powder, salt, baking powder, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually (15 sec at a time) until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. add chocolate chips and fold until combined. pour into a 9x9 pan and bake at 350 for 28-30 min. icing: 1 cup (227g) unsalted butter, softened 3 ½ cups (420g) powdered sugar 2–3 tbsp milk #blockblast #hungrystudio #toblockblast
2.66M
12.5K
42
10mo ago
emijujuu
brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/2 cup chocolate chips *mix together eggs, cocoa powder, salt, baking powder, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually (15 sec at a time) until sugar dissolves and is shiny. combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. add chocolate chips and fold until combined. pour into a 9x9 pan and bake at 350 for 28-30 min. icing: 1 cup (227g) unsalted butter, softened 3 ½ cups (420g) powdered sugar 2–3 tbsp milk #blockblast #hungrystudio #toblockblast
chocolate stuffed chocolate chip cookies 1 cup +1 tbsp (135g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/4 tsp (0.5g) espresso powder 1 tbsp (7g) milk powder 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 2/3 cups (115g) chocolate chips 7–8 pieces of chopped chocolate *cut chocolate into big chunks and set aside. in a large bowl, cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, milk powder, and espresso powder. add the dry into the wet and mix until its just barely combined. fold in the chocolate chips. scoop dough and form dough over each one. set in the fridge at least an hour. bake at 350 for 11-13 min. note: you can also bake at 375 for a bit shorter if you want more of a taller, less spread out cookie :) #baking #cookies #chocolate #recipe
2.42M
81.1K
193
10mo ago
emijujuu
chocolate stuffed chocolate chip cookies 1 cup +1 tbsp (135g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/4 tsp (0.5g) espresso powder 1 tbsp (7g) milk powder 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 2/3 cups (115g) chocolate chips 7–8 pieces of chopped chocolate *cut chocolate into big chunks and set aside. in a large bowl, cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, milk powder, and espresso powder. add the dry into the wet and mix until its just barely combined. fold in the chocolate chips. scoop dough and form dough over each one. set in the fridge at least an hour. bake at 350 for 11-13 min. note: you can also bake at 375 for a bit shorter if you want more of a taller, less spread out cookie :) #baking #cookies #chocolate #recipe
walnut chocolate chip cookies 1 cup (226g) unsalted butter 2 1/2 cups (305g) ap flour 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (150g) brown sugar 4 tbsp (50g) white sugar 2 eggs 2 tsp (8g) vanilla extract 1 1/2 cups (260g) chocolate 1 cup (100g) chopped walnuts *cream together the softened butter and sugars until smooth. then mix in the eggs and vanilla. in another bowl, whisk together the flour, baking soda, and salt. add the dry to the wet and fold gently to mix. fold in the chocolate and walnuts. set in the fridge for at least an hour (i did 3hrs), and then scoop. bake at 350 for about 12-14 min :)
2.27M
103K
278
7mo ago
emijujuu
walnut chocolate chip cookies 1 cup (226g) unsalted butter 2 1/2 cups (305g) ap flour 1 tsp (6g) baking soda 1/2 tsp (3g) salt 3/4 cup (150g) brown sugar 4 tbsp (50g) white sugar 2 eggs 2 tsp (8g) vanilla extract 1 1/2 cups (260g) chocolate 1 cup (100g) chopped walnuts *cream together the softened butter and sugars until smooth. then mix in the eggs and vanilla. in another bowl, whisk together the flour, baking soda, and salt. add the dry to the wet and fold gently to mix. fold in the chocolate and walnuts. set in the fridge for at least an hour (i did 3hrs), and then scoop. bake at 350 for about 12-14 min :)
cinnamon roll cheesecake crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) brown sugar 1/2 tsp (2g) cinnamon 6 tbsp (85g) unsalted butter, melted *crush graham crackers and mix in the melted butter, sugar, and salt. press into the bottom of a 9inch spring form pan. bake at 325 for 10 minutes. swirl filling: 1 cup (200g) brown sugar 1/3 cup (42g) flour 1 tbsp (8g) cinnamon 1/3 cup (76g) butter, softened pinch of salt *mix together until it can form clumps. then set aside. cheesecake batter: 24 oz (680g) cream cheese, room temp 1 cup (200g) sugar 2 tbsp (16g) all-purpose flour 1 tbsp (12g) vanilla 1/2 tsp (2g) salt 3 eggs 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream *cream together the room temp cream cheese, sugar, salt, and heavy cream. add in flour and vanilla. fold in the sour cream gently and then one at a time, add in eggs and fold gently to mix. pour half the batter into the pre-cooked crust, then top with half the cinnamon roll mixture. add the rest of the batter then again with the cinnamon roll mixture. bake at 325 for 55-65 min or until the middle is jiggly while the sides are set. once done, turn off the oven and let cool with the door closed for 30 min, then open the door slightly and let cool for about 20 min. take out of the oven and once at room temperature put in the fridge overnight. frosting: 6 tbsp (85g) cream cheese 1 cup (120g) powdered sugar 1 tsp (4g) vanilla 1 cup (240g) heavy cream 1 tsp (3g) cinnamon *to make it extra fluffy, whip the heavy cream in soft peaks first then add in the softened cream cheese and other ingredients. pipe or spread on top of the cooled cheesecake :) #cinnamonroll #cheesecake #baking #recipe recipe ib:piesandtacos
2.26M
111K
180
11mo ago
emijujuu
cinnamon roll cheesecake crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) brown sugar 1/2 tsp (2g) cinnamon 6 tbsp (85g) unsalted butter, melted *crush graham crackers and mix in the melted butter, sugar, and salt. press into the bottom of a 9inch spring form pan. bake at 325 for 10 minutes. swirl filling: 1 cup (200g) brown sugar 1/3 cup (42g) flour 1 tbsp (8g) cinnamon 1/3 cup (76g) butter, softened pinch of salt *mix together until it can form clumps. then set aside. cheesecake batter: 24 oz (680g) cream cheese, room temp 1 cup (200g) sugar 2 tbsp (16g) all-purpose flour 1 tbsp (12g) vanilla 1/2 tsp (2g) salt 3 eggs 1/4 cup (60g) sour cream or greek yogurt 1/4 cup (60g) heavy cream *cream together the room temp cream cheese, sugar, salt, and heavy cream. add in flour and vanilla. fold in the sour cream gently and then one at a time, add in eggs and fold gently to mix. pour half the batter into the pre-cooked crust, then top with half the cinnamon roll mixture. add the rest of the batter then again with the cinnamon roll mixture. bake at 325 for 55-65 min or until the middle is jiggly while the sides are set. once done, turn off the oven and let cool with the door closed for 30 min, then open the door slightly and let cool for about 20 min. take out of the oven and once at room temperature put in the fridge overnight. frosting: 6 tbsp (85g) cream cheese 1 cup (120g) powdered sugar 1 tsp (4g) vanilla 1 cup (240g) heavy cream 1 tsp (3g) cinnamon *to make it extra fluffy, whip the heavy cream in soft peaks first then add in the softened cream cheese and other ingredients. pipe or spread on top of the cooled cheesecake :) #cinnamonroll #cheesecake #baking #recipe recipe ib:piesandtacos
fudgy reeses peanut butter brownies brownie layer: 2 eggs 1/2 cup (42g) dutch processed cocoa powder 1/2 tsp (3g) each salt, baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/4 cup (43g) chocolate chips *in a microwave safe bowl, microwave the butter and sugar and its all melted. set aside to cool a bit. in another bowl, mix together the eggs and the cocoa powder, then add in the vanilla, salt, baking powder. fold in the flour and chocolate chips. pour into a 9x9 tray and bake for about 27-30 min. let cool completely. peanut butter layer: 1 cup (250g) creamy peanut butter 1 1/2 cups (180g) powdered sugar 4 tbsp (57g) unsalted butter, soft/melted 1/2 tsp (3g) salt *mix everything together well and then spread evenly on the cooled brownies. set in the fridge a bit to help solidify. then pour on the melted chocolate. sprinkle on peanut butter cups and then let set in the fridge until chocolate has hardened (about 30min-1hr) chocolate layer: 200g semisweet or bittersweet chocolate reeses peanut butter cups
2.13M
180K
309
3mo ago
emijujuu
fudgy reeses peanut butter brownies brownie layer: 2 eggs 1/2 cup (42g) dutch processed cocoa powder 1/2 tsp (3g) each salt, baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/4 cup (43g) chocolate chips *in a microwave safe bowl, microwave the butter and sugar and its all melted. set aside to cool a bit. in another bowl, mix together the eggs and the cocoa powder, then add in the vanilla, salt, baking powder. fold in the flour and chocolate chips. pour into a 9x9 tray and bake for about 27-30 min. let cool completely. peanut butter layer: 1 cup (250g) creamy peanut butter 1 1/2 cups (180g) powdered sugar 4 tbsp (57g) unsalted butter, soft/melted 1/2 tsp (3g) salt *mix everything together well and then spread evenly on the cooled brownies. set in the fridge a bit to help solidify. then pour on the melted chocolate. sprinkle on peanut butter cups and then let set in the fridge until chocolate has hardened (about 30min-1hr) chocolate layer: 200g semisweet or bittersweet chocolate reeses peanut butter cups
matcha white chocolate chip cookies 1/2 cup (115g) unsalted butter, soft 3/4 cup (150g) sugar 1 egg 1 tsp (4g) vanilla 1 1/2 cups (180g) ap flour 1 tbsp (6g) matcha powder 1/2 tbsp (3g) malted milk powder 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2/3 cup (100g) white chocolate *cream together butter and sugar well. then beat in the egg and vanilla. set this aside. in another bowl, whisk together the flour, salt, baking soda, baking powder, malted milk powder (optional), and matcha powder. i used ceremonial grade matcha but you can also use culinary grade. once whisked, add the dry into the wet and fold to combine. careful not to overmix. add in white chocolate and mix. scoop onto baking sheet and bake at 350 for 12-14 min. i used a 3 tbsp scoop. optional: press on extra white chocolate before theyre done baking. recipe ib: teak&thyme #matcha #matchawhitechocolate #cookies #baking #recipe
2.10M
70.7K
167
11mo ago
emijujuu
matcha white chocolate chip cookies 1/2 cup (115g) unsalted butter, soft 3/4 cup (150g) sugar 1 egg 1 tsp (4g) vanilla 1 1/2 cups (180g) ap flour 1 tbsp (6g) matcha powder 1/2 tbsp (3g) malted milk powder 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2/3 cup (100g) white chocolate *cream together butter and sugar well. then beat in the egg and vanilla. set this aside. in another bowl, whisk together the flour, salt, baking soda, baking powder, malted milk powder (optional), and matcha powder. i used ceremonial grade matcha but you can also use culinary grade. once whisked, add the dry into the wet and fold to combine. careful not to overmix. add in white chocolate and mix. scoop onto baking sheet and bake at 350 for 12-14 min. i used a 3 tbsp scoop. optional: press on extra white chocolate before theyre done baking. recipe ib: teak&thyme #matcha #matchawhitechocolate #cookies #baking #recipe
tiramisu cookies 1 1/2 cups (190g) flour 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2 tbsp (10g) instant espresso powder 1/2 cup (113g) unsalted butter (room temp) 1/2 cup (100g) sugar 1/4 cup (50g) brown sugar 1 egg 1 tsp (4g) vanilla cream butter and sugar in bowl. add egg and vanilla and mix well. in another bowl combine dry ingredients. add the dry ingredients to the wet and mix until combined well. scoop out and bake at 350 for 11-12 minutes. mascarpone cream 1 cup (225g) mascarpone cheese 1/2 cup (120g) whipping cream 1/2 cup (60g) powdered sugar 1/2 tsp (2g) vanilla mix until well combined and smooth. pipe on cooled cookies and then dust with cocoa powder! recipe inspired by teak & thyme :) #tiramisu #cookies #baking #recipe #emijuju
2.08M
87.2K
159
11mo ago
emijujuu
tiramisu cookies 1 1/2 cups (190g) flour 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2 tbsp (10g) instant espresso powder 1/2 cup (113g) unsalted butter (room temp) 1/2 cup (100g) sugar 1/4 cup (50g) brown sugar 1 egg 1 tsp (4g) vanilla cream butter and sugar in bowl. add egg and vanilla and mix well. in another bowl combine dry ingredients. add the dry ingredients to the wet and mix until combined well. scoop out and bake at 350 for 11-12 minutes. mascarpone cream 1 cup (225g) mascarpone cheese 1/2 cup (120g) whipping cream 1/2 cup (60g) powdered sugar 1/2 tsp (2g) vanilla mix until well combined and smooth. pipe on cooled cookies and then dust with cocoa powder! recipe inspired by teak & thyme :) #tiramisu #cookies #baking #recipe #emijuju
triple chocolate brownie cookies 1 1/3 cups (227g) bittersweet or semisweet chocolate 6 tbsp (85g) unsalted butter 1/3 cup (65g) white sugar 2/3 cup (135g) brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (20-25g) cocoa powder 1 tsp (1g) espresso powder 1/2 tsp (2g) salt 1 cup total chocolate chips (i used 1/3 cup each of white, milk, dark) microwave butter and chocolate in 15-20 second intervals until melted and smooth. in another bowl, beat the eggs and sugar well then slowly add into the choco/butter mixture. mix in the vanilla. in another bowl, whisk the flour, cocoa powder, salt, and espresso powder. gently fold in the dry to the wet. bake at 350 for about 10-12 min or until the tops are nicely crackled. optional: top with flakey salt!
1.88M
89.4K
269
6mo ago
emijujuu
triple chocolate brownie cookies 1 1/3 cups (227g) bittersweet or semisweet chocolate 6 tbsp (85g) unsalted butter 1/3 cup (65g) white sugar 2/3 cup (135g) brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (20-25g) cocoa powder 1 tsp (1g) espresso powder 1/2 tsp (2g) salt 1 cup total chocolate chips (i used 1/3 cup each of white, milk, dark) microwave butter and chocolate in 15-20 second intervals until melted and smooth. in another bowl, beat the eggs and sugar well then slowly add into the choco/butter mixture. mix in the vanilla. in another bowl, whisk the flour, cocoa powder, salt, and espresso powder. gently fold in the dry to the wet. bake at 350 for about 10-12 min or until the tops are nicely crackled. optional: top with flakey salt!
banana pudding cookies with banana pudding buttercream cookie: 1 cup (226g) unsalted butter, super soft 3/4 cup packed (170g) light brown sugar 1/3 cup (60g) white sugar 2 eggs 1/3 cup (70–80g) super mashed banana 2 tsp (8g) vanilla 2 1/3 cups (290g) ap flour 1 box (3.4oz) instant banana pudding mix 2 tbsp (16g) milk powder 3/4 tsp (4g) salt 3/4 tsp (4g) baking soda 1/2 tsp (2g) baking powder 3/4 cup (150g) white chocolate 20 ish Nilla wafers, roughly crushed *open pudding mix and set aside 2-3 tbsp worth for the buttercream. cream together the butter and sugars, then add in the mashed banana, then the eggs and vanilla. in another bowl, whisk together the flour, pudding mix, milk powder, salt, baking soda, and baking powder. add the dry to the wet and mix gently. add in the chocolate and nilla wafers. scoop and set in the fridge at least an hour. bake at 350 for 12-14 min (time will vary). let cool completely. buttercream: 1/2 cup (113g) unsalted butter, soft 1 1/2 cups (180–200g) powdered sugar 2–3 tbsp (20–25g) instant banana pudding mix 1–2 tbsp milk or heavy cream pinch of salt +nilla wafers and banana slices for topping *cream the soft butter until its fluffy, then add in the powdered sugar and the pudding mix. add in salt and heavy cream (to thin if needed). pipe on top of the fully cooled cookies and top with banana slices or chips and nilla!
1.83M
131K
220
3mo ago
emijujuu
banana pudding cookies with banana pudding buttercream cookie: 1 cup (226g) unsalted butter, super soft 3/4 cup packed (170g) light brown sugar 1/3 cup (60g) white sugar 2 eggs 1/3 cup (70–80g) super mashed banana 2 tsp (8g) vanilla 2 1/3 cups (290g) ap flour 1 box (3.4oz) instant banana pudding mix 2 tbsp (16g) milk powder 3/4 tsp (4g) salt 3/4 tsp (4g) baking soda 1/2 tsp (2g) baking powder 3/4 cup (150g) white chocolate 20 ish Nilla wafers, roughly crushed *open pudding mix and set aside 2-3 tbsp worth for the buttercream. cream together the butter and sugars, then add in the mashed banana, then the eggs and vanilla. in another bowl, whisk together the flour, pudding mix, milk powder, salt, baking soda, and baking powder. add the dry to the wet and mix gently. add in the chocolate and nilla wafers. scoop and set in the fridge at least an hour. bake at 350 for 12-14 min (time will vary). let cool completely. buttercream: 1/2 cup (113g) unsalted butter, soft 1 1/2 cups (180–200g) powdered sugar 2–3 tbsp (20–25g) instant banana pudding mix 1–2 tbsp milk or heavy cream pinch of salt +nilla wafers and banana slices for topping *cream the soft butter until its fluffy, then add in the powdered sugar and the pudding mix. add in salt and heavy cream (to thin if needed). pipe on top of the fully cooled cookies and top with banana slices or chips and nilla!
chocolate lover’s cookie 1 cup (226g) unsalted butter, softened 3/4 cup (150g) light brown sugar 1/2 cup (100g) white sugar 1 egg 2 tsp (8g) vanilla 2 1/4 cup (270g) ap flour 1/2 cup (50g) dutch-process cocoa powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 1/4 tsp (1g) espresso powder 1 1/2 cups total chocolate (i used dark, semi, milk) *cream together the butter and sugars, then add in egg and vanilla. in another bowl, whisk the flour, cocoa powder, baking soda, salt, espresso powder (optional). add the dry to the wet and fold gently to combine without overmixing! add in your chocolate of choice. set in the fridge at least an hour then bake at 350 for 12-14 min (time with vary with the sizes). top with flakey salt and enjoy! #chocolate #cookies
1.67M
70.6K
246
8mo ago
emijujuu
chocolate lover’s cookie 1 cup (226g) unsalted butter, softened 3/4 cup (150g) light brown sugar 1/2 cup (100g) white sugar 1 egg 2 tsp (8g) vanilla 2 1/4 cup (270g) ap flour 1/2 cup (50g) dutch-process cocoa powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 1/4 tsp (1g) espresso powder 1 1/2 cups total chocolate (i used dark, semi, milk) *cream together the butter and sugars, then add in egg and vanilla. in another bowl, whisk the flour, cocoa powder, baking soda, salt, espresso powder (optional). add the dry to the wet and fold gently to combine without overmixing! add in your chocolate of choice. set in the fridge at least an hour then bake at 350 for 12-14 min (time with vary with the sizes). top with flakey salt and enjoy! #chocolate #cookies
nutella cheesecake fudgy brownies brownie: 3/4 cup (170g) unsalted butter 1 1/2 cups (300g) sugar 3 eggs 3/4 cup (63g) cocoa powder 3/4 tsp (4g) salt 3/4 tsp (3g) baking powder 2 tsp (8g) vanilla 1 cup + 2 tbsp (140g) ap flour 1/2 cup chocolate chips *mix together eggs, cocoa powder, salt, baking powder, and vanilla. in a separate bowl add and mix the 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 over mix because it turns cakey. pour into 9x9 pan and bake at 350 for 26-30 min. let cool completely. nutella cheesecake: 8 oz (226g) cream cheese, soft 1/4 cup (60g) mascarpone 3/4 cup (200g) nutella 1/2 cup (60g) powdered sugar 1-2 tsp lemon juice 1 tsp (4g) vanilla pinch of salt *cream the cream cheese and mascarpone together until its smooth. then add in the nutella (melt a bit so its easier to mix), powdered sugar, vanilla, and salt. spread over the cooled brownie and set in the fridge at least an hour. topping: 200g semisweet chocolate chopped hazelnuts *melt chocolate and pour over the cooled and set cheesecake layer. add on chopped hazelnuts and set in the fridge until top is solid.
1.60M
143K
173
2mo ago
emijujuu
nutella cheesecake fudgy brownies brownie: 3/4 cup (170g) unsalted butter 1 1/2 cups (300g) sugar 3 eggs 3/4 cup (63g) cocoa powder 3/4 tsp (4g) salt 3/4 tsp (3g) baking powder 2 tsp (8g) vanilla 1 cup + 2 tbsp (140g) ap flour 1/2 cup chocolate chips *mix together eggs, cocoa powder, salt, baking powder, and vanilla. in a separate bowl add and mix the 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 over mix because it turns cakey. pour into 9x9 pan and bake at 350 for 26-30 min. let cool completely. nutella cheesecake: 8 oz (226g) cream cheese, soft 1/4 cup (60g) mascarpone 3/4 cup (200g) nutella 1/2 cup (60g) powdered sugar 1-2 tsp lemon juice 1 tsp (4g) vanilla pinch of salt *cream the cream cheese and mascarpone together until its smooth. then add in the nutella (melt a bit so its easier to mix), powdered sugar, vanilla, and salt. spread over the cooled brownie and set in the fridge at least an hour. topping: 200g semisweet chocolate chopped hazelnuts *melt chocolate and pour over the cooled and set cheesecake layer. add on chopped hazelnuts and set in the fridge until top is solid.
smores gingerbread cookies 3/4 cup (170g) unsalted butter, soft 3/4 cup (150g) dark brown sugar 1/4 cup (50g) white sugar 1 large egg 1/3 cup (110g) molasses 2 tsp (8g) vanilla extract 2 3/4 cups (345g) ap flour 1/2 tsp (2g) baking soda 1/2 tsp (3g) salt 2 tsp (4g) ground ginger 1 1/2 tsp (3g) cinnamon 1/4 tsp (0.5g) cloves 1/4 tsp (0.5g) nutmeg 8-10 marshmallows, graham crackers, and chocolate pieces. *cream together butter and sugars, then mix in the egg, vanilla, and molasses. in another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. then add the dry into the wet mixture and fold gently to make sure to not overmix. set the dough aside and assemble the lil smores piles. graham cracker on the bottom, then the chocolate pieces (I used semi-sweet), and then the big marshmallow. scoop out dough balls (about 3 tbsp in size) and gently flatten into a disk. if its too sticky from the molasses, set in the fridge about 30 min before working with it again. gently place the dough disk over top of the smores pile. set these in the fridge for at least an hour. then bake at 350 for 12-15 min (depending on the size). let cool before transferring since they will be soft and gooey!
1.40M
69.6K
213
7mo ago
emijujuu
smores gingerbread cookies 3/4 cup (170g) unsalted butter, soft 3/4 cup (150g) dark brown sugar 1/4 cup (50g) white sugar 1 large egg 1/3 cup (110g) molasses 2 tsp (8g) vanilla extract 2 3/4 cups (345g) ap flour 1/2 tsp (2g) baking soda 1/2 tsp (3g) salt 2 tsp (4g) ground ginger 1 1/2 tsp (3g) cinnamon 1/4 tsp (0.5g) cloves 1/4 tsp (0.5g) nutmeg 8-10 marshmallows, graham crackers, and chocolate pieces. *cream together butter and sugars, then mix in the egg, vanilla, and molasses. in another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. then add the dry into the wet mixture and fold gently to make sure to not overmix. set the dough aside and assemble the lil smores piles. graham cracker on the bottom, then the chocolate pieces (I used semi-sweet), and then the big marshmallow. scoop out dough balls (about 3 tbsp in size) and gently flatten into a disk. if its too sticky from the molasses, set in the fridge about 30 min before working with it again. gently place the dough disk over top of the smores pile. set these in the fridge for at least an hour. then bake at 350 for 12-15 min (depending on the size). let cool before transferring since they will be soft and gooey!

emijuju (@emijujuu) Instagram Stats & Analytics

emijuju (@emijujuu) has 526K Instagram followers with a 5.33% engagement rate over the past 12 months. Across 137 posts, emijuju received 5.76M total likes and 108M impressions, averaging 42.0K likes per post. This page tracks emijuju's performance metrics, top content, and engagement trends — updated daily.

emijuju (@emijujuu) Instagram Analytics FAQ

How many Instagram followers does emijuju have?+
emijuju (@emijujuu) has 526K Instagram followers as of August 2026.
What is emijuju's Instagram engagement rate?+
emijuju's Instagram engagement rate is 5.33% over the last 12 months, based on 137 posts.
How many likes does emijuju get on Instagram?+
emijuju received 5.76M total likes across 137 posts in the last 12 months, averaging 42.0K likes per post.
How many Instagram impressions does emijuju get?+
emijuju's Instagram content generated 108M total impressions over the last 12 months.