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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
9.63M
417K
891
10mo 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.
7.75M
323K
395
10mo 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.
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 :)
4.92M
462K
424
6mo 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 :)
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)
3.83M
325K
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9mo 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)
brownie oreo cheesecake bars brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp (2g) baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter 1 cup (200g) sugar 3/4 cup (95g) flour 1/2 cup (60g) crushed oreos *cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. set aside to cool a bit. in a separate bowl mix eggs, cocoa, salt, baking powder, and vanilla. combine the egg and butter mixtures well, then add flour and oreos. pour into pan (I used 9x9) and bake at 350 for 27-30 minutes. take out of oven and carefully layer on whole oreos. set aside to cool. cheesecake layer: 12oz cream cheese, softened 1/2 cup (100g) sugar 1 tsp (4g) vanilla 1/4 cup (60g) sour cream or greek yogurt pinch of salt 1 cup (240g) heavy cream, cold +layer of oreo cookies *cream together cream cheese and sugar. then add in greek yogurt, vanilla, and mix until smooth. pour overtop of the baked brownie with cookies on top. chill in fridge 6hrs or overnight. optional: after chilling, pour on melted chocolate and crushed oreo pieces. #brownie #oreo #cheesecake #recipe
3.49M
301K
443
2mo ago
emijujuu
brownie oreo cheesecake bars brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp (2g) baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter 1 cup (200g) sugar 3/4 cup (95g) flour 1/2 cup (60g) crushed oreos *cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. set aside to cool a bit. in a separate bowl mix eggs, cocoa, salt, baking powder, and vanilla. combine the egg and butter mixtures well, then add flour and oreos. pour into pan (I used 9x9) and bake at 350 for 27-30 minutes. take out of oven and carefully layer on whole oreos. set aside to cool. cheesecake layer: 12oz cream cheese, softened 1/2 cup (100g) sugar 1 tsp (4g) vanilla 1/4 cup (60g) sour cream or greek yogurt pinch of salt 1 cup (240g) heavy cream, cold +layer of oreo cookies *cream together cream cheese and sugar. then add in greek yogurt, vanilla, and mix until smooth. pour overtop of the baked brownie with cookies on top. chill in fridge 6hrs or overnight. optional: after chilling, pour on melted chocolate and crushed oreo pieces. #brownie #oreo #cheesecake #recipe
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)
3.36M
174K
521
5mo 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!
2.97M
283K
267
10mo 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!
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 :)
2.28M
102K
276
9mo 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 :)
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
2.18M
183K
313
5mo 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
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!
1.91M
89.5K
275
8mo 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!
1.86M
132K
228
5mo 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!
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.
1.77M
153K
184
4mo 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.
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
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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
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!
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9mo 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!
cosmic brownie cookies: dough: 1 1/3 cups (227g) bittersweet or semisweet chocolate 6 tbsp (85g) unsalted butter 1/3 cup (65g) white sugar 2/3 cup (135g) dark brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder 1 tsp (1g) espresso powder (optional , enhances chocolate flav) 1/2 tsp (2g) salt *in a microwave safe bowl, microwave butter and chocolate in 15-20 second intervals until it’s melted and smooth. mix in the cocoa powder and then set aside to cool a bit. in another bowl, beat the eggs and sugar well until it becomes more pale and foamy, then slowly add into the choco/butter mixture. mix in the vanilla. in another bowl, whisk together the flour, salt, and espresso powder (optional). gently fold in the dry to the wet. set in the fridge at least 1 hour (makes it easier to work with). scoop and bake at 350 for 13-15 min until the tops look nicely cracked and not “wet”. let cool completely. ganache: 1 1/3 cups (200g) semisweet or bittersweet chocolate, chopped 1/3 cup (80g) heavy cream pinch of salt +rainbow chips *melt the chocolate and then mix in the heavy cream and pinch of salt. mix until smooth then add on top of the cooled brownie cookies. sprinkle on rainbow chips and then set them in the fridge until the tops set :)
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5mo ago
emijujuu
cosmic brownie cookies: dough: 1 1/3 cups (227g) bittersweet or semisweet chocolate 6 tbsp (85g) unsalted butter 1/3 cup (65g) white sugar 2/3 cup (135g) dark brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder 1 tsp (1g) espresso powder (optional , enhances chocolate flav) 1/2 tsp (2g) salt *in a microwave safe bowl, microwave butter and chocolate in 15-20 second intervals until it’s melted and smooth. mix in the cocoa powder and then set aside to cool a bit. in another bowl, beat the eggs and sugar well until it becomes more pale and foamy, then slowly add into the choco/butter mixture. mix in the vanilla. in another bowl, whisk together the flour, salt, and espresso powder (optional). gently fold in the dry to the wet. set in the fridge at least 1 hour (makes it easier to work with). scoop and bake at 350 for 13-15 min until the tops look nicely cracked and not “wet”. let cool completely. ganache: 1 1/3 cups (200g) semisweet or bittersweet chocolate, chopped 1/3 cup (80g) heavy cream pinch of salt +rainbow chips *melt the chocolate and then mix in the heavy cream and pinch of salt. mix until smooth then add on top of the cooled brownie cookies. sprinkle on rainbow chips and then set them in the fridge until the tops set :)
mini cinnamon rolls dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg + 1 egg yolk (I ended up using only 1 egg but either works!) 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour 3/4 tsp (4g) salt *add warm milk into a large bowl and sprinkle on the yeast. give it a little mix and then add in the sugar, eggs, and melted butter. note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other ingredients. add in flour and salt. knead for about 8-10 minutes and then let rise for an hour. filling 2/3 cup (133g) brown sugar 1 1/2 tsp (4g) cinnamon 1/3 cup (76g) softened butter *mix together well. spread on flattered rolled out dough. roll the dough up tightly and cut into 4 equal pieces. then roll each piece into mini logs and slice. place rolls inside a 9x13 pan and let rise about 20-30 minutes. bake at 350 for 14-18 min. glaze 3/4 cup (90g) powdered sugar 1/2 tsp vanilla (paste if avail) 1-2 tbsp heavy cream
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9mo ago
emijujuu
mini cinnamon rolls dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg + 1 egg yolk (I ended up using only 1 egg but either works!) 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour 3/4 tsp (4g) salt *add warm milk into a large bowl and sprinkle on the yeast. give it a little mix and then add in the sugar, eggs, and melted butter. note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other ingredients. add in flour and salt. knead for about 8-10 minutes and then let rise for an hour. filling 2/3 cup (133g) brown sugar 1 1/2 tsp (4g) cinnamon 1/3 cup (76g) softened butter *mix together well. spread on flattered rolled out dough. roll the dough up tightly and cut into 4 equal pieces. then roll each piece into mini logs and slice. place rolls inside a 9x13 pan and let rise about 20-30 minutes. bake at 350 for 14-18 min. glaze 3/4 cup (90g) powdered sugar 1/2 tsp vanilla (paste if avail) 1-2 tbsp heavy cream
stuffed churro cookies cookie dough: 1 cup (226g) unsalted butter, soft 1/2 cup (100g) light brown sugar 1/3 cup (75g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla extract 1 tsp (4g) vanilla bean paste 3 cups (350g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 1/4 tsp (1g) baking powder 1 tsp (3–4g) ground cinnamon *cream together the butter and sugars and then mix in the eggs and vanilla. if you dont have vanilla bean paste you can also add a tad more vanilla extract. in another bowl, whisk the dry ingredients together and then add the dry mix into the wet. set in the fridge for at least an hour. once ready, flatten each dough ball into a disk and stuff with the frozen dollop. roll into ball and then roll the dough into cinnamon sugar. bake at 350 for 11-12 min (time will vary). let cool on the pan completely to prevent the filling from leaking out! dulce de leche filling: 1/3 cup (100g) dulce de leche 1 tsp cornstarch *mix the cornstarch into the dulce de leche to thicken it a bit then dollop into 1-2 tsp sized. freeze until frozen (2hrs). cinnamon sugar coating: 1/2 cup (100g) white sugar 1 tsp (5–6g) ground cinnamon
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4mo ago
emijujuu
stuffed churro cookies cookie dough: 1 cup (226g) unsalted butter, soft 1/2 cup (100g) light brown sugar 1/3 cup (75g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla extract 1 tsp (4g) vanilla bean paste 3 cups (350g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 1/4 tsp (1g) baking powder 1 tsp (3–4g) ground cinnamon *cream together the butter and sugars and then mix in the eggs and vanilla. if you dont have vanilla bean paste you can also add a tad more vanilla extract. in another bowl, whisk the dry ingredients together and then add the dry mix into the wet. set in the fridge for at least an hour. once ready, flatten each dough ball into a disk and stuff with the frozen dollop. roll into ball and then roll the dough into cinnamon sugar. bake at 350 for 11-12 min (time will vary). let cool on the pan completely to prevent the filling from leaking out! dulce de leche filling: 1/3 cup (100g) dulce de leche 1 tsp cornstarch *mix the cornstarch into the dulce de leche to thicken it a bit then dollop into 1-2 tsp sized. freeze until frozen (2hrs). cinnamon sugar coating: 1/2 cup (100g) white sugar 1 tsp (5–6g) ground cinnamon
millionaire brownies shortbread crust: 1 cup (226g) unsalted butter, soft 1/2 cup (100g) sugar 1/2 tsp (2g) salt 2 cups (240g) flour *cream together the butter and sugar. then mix in the flour and salt until combined. press into a LINED 9x9 pan and make dots with a fork. bake at 350 for 18-20 min. brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp (2g) baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) melted butter 1 cup (200g) sugar 3/4 cup (95g) flour *in a separate bowl cream butter and sugar, then microwave 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. spread over the baked shortbread and then bake at 350 for 20-24 min or when the middle is just barely set. let cool to room temp. salted caramel: 1/2 cup (113g) unsalted butter 1/2 cup (100g) brown sugar 1 can (14oz / 397g) sweetened condensed milk 1/4 cup (60g) heavy cream 1 tsp (4g) vanilla 1/2 tsp salt + flakey salt on top after *cook butter and sugar in a saucepan, on around med, until dissolved. then add in the condensed milk and heavy cream. continue cooking for 5 min and it becomes thicker and a bit darker. stir in the vanill aand salt then pour over the cooled brownies. set in the fridge for 30 min. chocolate top: 7oz semi sweet chocolate *can with just melt and pour or top then set in fridge until fully set
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emijujuu
millionaire brownies shortbread crust: 1 cup (226g) unsalted butter, soft 1/2 cup (100g) sugar 1/2 tsp (2g) salt 2 cups (240g) flour *cream together the butter and sugar. then mix in the flour and salt until combined. press into a LINED 9x9 pan and make dots with a fork. bake at 350 for 18-20 min. brownie: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp (2g) baking powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) melted butter 1 cup (200g) sugar 3/4 cup (95g) flour *in a separate bowl cream butter and sugar, then microwave 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. spread over the baked shortbread and then bake at 350 for 20-24 min or when the middle is just barely set. let cool to room temp. salted caramel: 1/2 cup (113g) unsalted butter 1/2 cup (100g) brown sugar 1 can (14oz / 397g) sweetened condensed milk 1/4 cup (60g) heavy cream 1 tsp (4g) vanilla 1/2 tsp salt + flakey salt on top after *cook butter and sugar in a saucepan, on around med, until dissolved. then add in the condensed milk and heavy cream. continue cooking for 5 min and it becomes thicker and a bit darker. stir in the vanill aand salt then pour over the cooled brownies. set in the fridge for 30 min. chocolate top: 7oz semi sweet chocolate *can with just melt and pour or top then set in fridge until fully set
cream cheese stuffed red velvet cookies filling: 4oz cream cheese, soft 1/8 cup (25g) granulated sugar 1/4 tsp (1g) vanilla *cream it all together until smooth and scoop into small portions. about 1-2 tsp in size. freeze for at least 30 min until its solid. i made a double batch in the vid so dw if it looks diff :) dough: 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/4 cup (50g) white sugar 1 large egg + 1 egg yolk 1 1/2 tsp (6g) vanilla extract red gel food coloring (until desired color) 2 1/2 cups (300g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 1 1/2 tbsp (12g) cocoa powder 1/8 tsp (0.5g) cream of tartar 1 1/2 cups (240g) white chocolate chips *cream together the butter and sugars. then mix in the egg and vanilla. once smooth, add in the food coloring (or beet root powder if going natural). in another bowl, whisk together the flour, salt, baking soda, cocoa powder (dutch processed), and cream of tartar. add the dry to the wet and mix, then add in the white chocolate chips. optional: save a bit of chocolate to add on top of the cookies before baking. scoop the dough and set in the fridge for at least an hour. bake at 350 for 12-15 min #redvelvet #cookies #recipe
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emijujuu
cream cheese stuffed red velvet cookies filling: 4oz cream cheese, soft 1/8 cup (25g) granulated sugar 1/4 tsp (1g) vanilla *cream it all together until smooth and scoop into small portions. about 1-2 tsp in size. freeze for at least 30 min until its solid. i made a double batch in the vid so dw if it looks diff :) dough: 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/4 cup (50g) white sugar 1 large egg + 1 egg yolk 1 1/2 tsp (6g) vanilla extract red gel food coloring (until desired color) 2 1/2 cups (300g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 1 1/2 tbsp (12g) cocoa powder 1/8 tsp (0.5g) cream of tartar 1 1/2 cups (240g) white chocolate chips *cream together the butter and sugars. then mix in the egg and vanilla. once smooth, add in the food coloring (or beet root powder if going natural). in another bowl, whisk together the flour, salt, baking soda, cocoa powder (dutch processed), and cream of tartar. add the dry to the wet and mix, then add in the white chocolate chips. optional: save a bit of chocolate to add on top of the cookies before baking. scoop the dough and set in the fridge for at least an hour. bake at 350 for 12-15 min #redvelvet #cookies #recipe
lemon raspberry cookies 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/3 cup (95g) white sugar 1 egg + 1 yolk 1 tbsp (15g) fresh lemon juice 2 tbsp lemon zest (2–3 lemons) 2 tsp (8g) vanilla extract 2 2/3 (320g) ap flour 3/4 tsp (4g) salt 1/2 tsp (3g) baking soda 1/2 tsp (3g) baking powder 1/2 cup (85g) white chocolate chips 1/2 cup (120g) raspberry preserves/jam *cream together the butter and sugars, then mix in the eggs well. mix in the lemon juice, lemon zest, and vanilla. in another bowl whisk together the flour, salt, and baking soda. add the dry to the wet and fold until its just combined. mix in the white chocolate chips. chill in the fridge about 1-2 hrs. then add dallops of the raspberry jam and gently fold a couple times. do not overmix unless you want pink cookies. scoop and bake at 350 for 9-11 min.
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7mo ago
emijujuu
lemon raspberry cookies 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/3 cup (95g) white sugar 1 egg + 1 yolk 1 tbsp (15g) fresh lemon juice 2 tbsp lemon zest (2–3 lemons) 2 tsp (8g) vanilla extract 2 2/3 (320g) ap flour 3/4 tsp (4g) salt 1/2 tsp (3g) baking soda 1/2 tsp (3g) baking powder 1/2 cup (85g) white chocolate chips 1/2 cup (120g) raspberry preserves/jam *cream together the butter and sugars, then mix in the eggs well. mix in the lemon juice, lemon zest, and vanilla. in another bowl whisk together the flour, salt, and baking soda. add the dry to the wet and fold until its just combined. mix in the white chocolate chips. chill in the fridge about 1-2 hrs. then add dallops of the raspberry jam and gently fold a couple times. do not overmix unless you want pink cookies. scoop and bake at 350 for 9-11 min.

emijuju (@emijujuu) Instagram Stats & Analytics

emijuju (@emijujuu) has 530K Instagram followers with a 5.96% engagement rate over the past 12 months. Across 126 posts, emijuju received 4.95M total likes and 83.6M impressions, averaging 39.3K likes per post. This page tracks emijuju's performance metrics, top content, and engagement trends — updated daily. To benchmark @emijujuu against other accounts, use Socialpruf's Instagram competitor analysis tool.

emijuju (@emijujuu) Instagram Analytics FAQ

How many Instagram followers does emijuju have?+
emijuju (@emijujuu) has 530K Instagram followers as of October 2026.
What is emijuju's Instagram engagement rate?+
emijuju's Instagram engagement rate is 5.96% over the last 12 months, based on 126 posts.
How many likes does emijuju get on Instagram?+
emijuju received 4.95M total likes across 126 posts in the last 12 months, averaging 39.3K likes per post.
How many Instagram impressions does emijuju get?+
emijuju's Instagram content generated 83.6M total impressions over the last 12 months.
Can I compare emijuju with other Instagram accounts?+
Yes. Add @emijujuu to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.