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I think I accidentally made the perfect toast. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @Organic Valley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
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9mo ago
bengingi
I think I accidentally made the perfect toast. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @Organic Valley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!
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10mo ago
bengingi
Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!
Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS
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9mo ago
bengingi
Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS
My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!
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10mo ago
bengingi
My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!
Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!
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5mo ago
bengingi
Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!
If you’re not frying your hot dogs like this, what are you doing? This is one of my dad’s all-time Passover memories, and once you try it, you’ll get why we make it every single year. Growing up, he’d go to soccer games as a kid, and during the holiday, instead of buns, vendors would wrap hot dogs in matzah and fry them fresh to order. Crispy outside, juicy inside, zero crumbs left behind. Roll the hotdog in a matzah, dip in @Organic Valley free range eggs, and fry until golden crisp! Honestly… this isn’t just a holiday thing. This is an all-year snack. Full recipe “Matzah Pig In a Blanket” is on my website BenGingi.com YASSS!
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7mo ago
bengingi
If you’re not frying your hot dogs like this, what are you doing? This is one of my dad’s all-time Passover memories, and once you try it, you’ll get why we make it every single year. Growing up, he’d go to soccer games as a kid, and during the holiday, instead of buns, vendors would wrap hot dogs in matzah and fry them fresh to order. Crispy outside, juicy inside, zero crumbs left behind. Roll the hotdog in a matzah, dip in @Organic Valley free range eggs, and fry until golden crisp! Honestly… this isn’t just a holiday thing. This is an all-year snack. Full recipe “Matzah Pig In a Blanket” is on my website BenGingi.com YASSS!
Double-fried chicken, coated in a sticky gochujang glaze, tucked inside my legendary burger buns. Meet my Korean fried chicken sandwich. Sweet, spicy, crispy, messy. Exactly how a fried chicken sandwich should be. Ever since moving to New Jersey, I've been spoiled by the incredible Korean food scene around us. Korean fried chicken has always been one of my favorite versions of a fried chicken sandwich, so I finally made my own using @Organic Valley buttermilk for the marinade and finished it with Organic Valley butter for that glossy, sticky glaze that brings everything together. Comment KOREAN and I'll send you the recipe.
159K
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3mo ago
bengingi
Double-fried chicken, coated in a sticky gochujang glaze, tucked inside my legendary burger buns. Meet my Korean fried chicken sandwich. Sweet, spicy, crispy, messy. Exactly how a fried chicken sandwich should be. Ever since moving to New Jersey, I've been spoiled by the incredible Korean food scene around us. Korean fried chicken has always been one of my favorite versions of a fried chicken sandwich, so I finally made my own using @Organic Valley buttermilk for the marinade and finished it with Organic Valley butter for that glossy, sticky glaze that brings everything together. Comment KOREAN and I'll send you the recipe.
Green Goddess Egg Salad Pita Sandwich is the only thing I’ve been craving (and making) all week ☀️ It’s based on my classic egg salad recipe using @Organic Valley pasture-raised eggs, but this time I blended in fresh herbs, which gives it that gorgeous green color and makes it feel extra fresh and fun. Stuff it into a homemade pita and you’ve got a seriously perfect breakfast. Thank me later. Have a wonderful weekend! Ingredients: 2 pitas 6 pasture raised eggs 40 gr mayo 1 tbsp chives, chopped 1 tbsp capers, chopped 1 tbsp mustard 1 handful parsley 1/2 handful dill ½ tsp freshly ground black pepper ½ tsp Atlantic sea salt Hot sauce (for serving, optional) Method: - Add the eggs to a salted boiling water and boil for 7 minutes. Transfer into ice water for 5 minutes. Then peel and separate egg yolks from egg whites. - Add the egg yolks to a food processor with mayo, mustard, parsley, dill, salt and black pepper. Blend until smooth. - Chop the egg whites. - In a bowl, combine the chopped egg whites, chives, capers, and green egg yolk mix. Mix until combined. - Open up the top of your pita and fill up with this beautiful egg salad. Don’t forget to add hot sauce on top. - YASSS!
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5mo ago
bengingi
Green Goddess Egg Salad Pita Sandwich is the only thing I’ve been craving (and making) all week ☀️ It’s based on my classic egg salad recipe using @Organic Valley pasture-raised eggs, but this time I blended in fresh herbs, which gives it that gorgeous green color and makes it feel extra fresh and fun. Stuff it into a homemade pita and you’ve got a seriously perfect breakfast. Thank me later. Have a wonderful weekend! Ingredients: 2 pitas 6 pasture raised eggs 40 gr mayo 1 tbsp chives, chopped 1 tbsp capers, chopped 1 tbsp mustard 1 handful parsley 1/2 handful dill ½ tsp freshly ground black pepper ½ tsp Atlantic sea salt Hot sauce (for serving, optional) Method: - Add the eggs to a salted boiling water and boil for 7 minutes. Transfer into ice water for 5 minutes. Then peel and separate egg yolks from egg whites. - Add the egg yolks to a food processor with mayo, mustard, parsley, dill, salt and black pepper. Blend until smooth. - Chop the egg whites. - In a bowl, combine the chopped egg whites, chives, capers, and green egg yolk mix. Mix until combined. - Open up the top of your pita and fill up with this beautiful egg salad. Don’t forget to add hot sauce on top. - YASSS!
My girls and I have a yearly tradition, and it involves foraging, ramps, and a lot of butter. Every year around this time, we go back to the same little spot in the woods to forage ramps 🌱 Our favorite way to preserve that garlicky spring magic is ramps butter. Rich, salty, herby, and the kind of thing that makes a piece of toasted bread disappear way too fast. And when it comes to butter, I always reach for my favorite, @Organic Valley salted butter. It just hits different. Full recipe is up on BenGingi.com YASSS!#GlowUpCetaphil
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5mo ago
bengingi
My girls and I have a yearly tradition, and it involves foraging, ramps, and a lot of butter. Every year around this time, we go back to the same little spot in the woods to forage ramps 🌱 Our favorite way to preserve that garlicky spring magic is ramps butter. Rich, salty, herby, and the kind of thing that makes a piece of toasted bread disappear way too fast. And when it comes to butter, I always reach for my favorite, @Organic Valley salted butter. It just hits different. Full recipe is up on BenGingi.com YASSS!#GlowUpCetaphil
My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!
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10mo ago
bengingi
My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!
Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner 
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11mo ago
bengingi
Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner 
Before I met my wife, I thought borscht was just… borscht. One soup. Beets. That’s it. Then I married a Ukrainian woman and realized how wrong I was. This short rib borscht is the version I fell in love with. Using @Pacific Foods Organic Beef Broth and Organic Mushroom Broth gives this soup its backbone. The broth's deep, slow-simmered flavor lets the beets, vegetables, and short ribs shine and truly takes the dish to the next level. #PacificPartner Borscht isn’t one recipe. It’s dozens. It changes with regions, seasons, and occasions. There’s a version for everyday dinners, holidays, cold winters, and big family tables. Rich, slow, comforting. The kind of dish you want bubbling on the stove when it’s freezing outside and everyone’s home. Not too fancy - just intentional. The kind of food that fills the house with a smell that makes you stop what you’re doing. Once I was exposed to Ukrainian food culture, borscht went from “a soup” to something layered, emotional, and deeply meaningful. For me, this dish is a reminder of how food evolves when cultures meet, families blend, and traditions get passed down and made your own.
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6mo ago
bengingi
Before I met my wife, I thought borscht was just… borscht. One soup. Beets. That’s it. Then I married a Ukrainian woman and realized how wrong I was. This short rib borscht is the version I fell in love with. Using @Pacific Foods Organic Beef Broth and Organic Mushroom Broth gives this soup its backbone. The broth's deep, slow-simmered flavor lets the beets, vegetables, and short ribs shine and truly takes the dish to the next level. #PacificPartner Borscht isn’t one recipe. It’s dozens. It changes with regions, seasons, and occasions. There’s a version for everyday dinners, holidays, cold winters, and big family tables. Rich, slow, comforting. The kind of dish you want bubbling on the stove when it’s freezing outside and everyone’s home. Not too fancy - just intentional. The kind of food that fills the house with a smell that makes you stop what you’re doing. Once I was exposed to Ukrainian food culture, borscht went from “a soup” to something layered, emotional, and deeply meaningful. For me, this dish is a reminder of how food evolves when cultures meet, families blend, and traditions get passed down and made your own.
If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!
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11mo ago
bengingi
If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!
I used to be the pickiest eater alive. This is the one thing I never outgrew. Homemade bagels, smashed flat so you get all the chew and none of the extra bread, topped like a pizza with my absolute favorite shredded mozzarella for anything we toast at home @Organic Valley and way too many green olives. Then pressed until the cheese cracks at the edges. My childhood comfort food, just built from scratch now. Recipe in my newsletter, link in bio! YASSS!
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1mo ago
bengingi
I used to be the pickiest eater alive. This is the one thing I never outgrew. Homemade bagels, smashed flat so you get all the chew and none of the extra bread, topped like a pizza with my absolute favorite shredded mozzarella for anything we toast at home @Organic Valley and way too many green olives. Then pressed until the cheese cracks at the edges. My childhood comfort food, just built from scratch now. Recipe in my newsletter, link in bio! YASSS!
If quiche and spanakopita had a springtime love child, this would be it. This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @Organic Valley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr raw sharp cheddar, grated 113 gr salted butter, melted For the batter: 350 gr heavy cream 50 gr yogurt 2 pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.
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5mo ago
bengingi
If quiche and spanakopita had a springtime love child, this would be it. This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @Organic Valley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr raw sharp cheddar, grated 113 gr salted butter, melted For the batter: 350 gr heavy cream 50 gr yogurt 2 pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.
SALTED HONEY BEEHIVE CHALLAH!!! Not only one of the most delicious breads for the holiday, but also such a beautiful centerpiece for your Rosh Hashanah table. I divide my challah dough into tiny balls and let them proof together until they kiss, sprinkle them with Atlantic sea salt, and bake until they form this gorgeous beehive pattern. The second it comes out of the oven, I brush the whole thing with a caramel glaze. Both the dough and the caramel are made with my go-to dairy products from @Organic Valley And to complete the beehive look, I top the finished challah with pieces of honeycomb, which takes the whole thing to another level. I’m SUPER proud of this one. Can you tell?? Recipe in my newsletter, link in bio! YASSS!
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1mo ago
bengingi
SALTED HONEY BEEHIVE CHALLAH!!! Not only one of the most delicious breads for the holiday, but also such a beautiful centerpiece for your Rosh Hashanah table. I divide my challah dough into tiny balls and let them proof together until they kiss, sprinkle them with Atlantic sea salt, and bake until they form this gorgeous beehive pattern. The second it comes out of the oven, I brush the whole thing with a caramel glaze. Both the dough and the caramel are made with my go-to dairy products from @Organic Valley And to complete the beehive look, I top the finished challah with pieces of honeycomb, which takes the whole thing to another level. I’m SUPER proud of this one. Can you tell?? Recipe in my newsletter, link in bio! YASSS!
I juiced four ears of corn to make this focaccia. I wanted cornbread I could actually build a sandwich with, so I used @Bob’s Red Mill Bread Flour for that light, chewy focaccia crumb and added their Organic Medium Grind Cornmeal directly to the dough to give it that unmistakable cornbread flavor and texture. An overnight fermentation, plenty of olive oil, and jammy blackberries pressed into the dough took care of the rest. It’s soft, crispy, sweet, salty, and somewhere right between cornbread and focaccia. The full recipe is on my newsletter today, link in bio! YASSS!
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3mo ago
bengingi
I juiced four ears of corn to make this focaccia. I wanted cornbread I could actually build a sandwich with, so I used @Bob’s Red Mill Bread Flour for that light, chewy focaccia crumb and added their Organic Medium Grind Cornmeal directly to the dough to give it that unmistakable cornbread flavor and texture. An overnight fermentation, plenty of olive oil, and jammy blackberries pressed into the dough took care of the rest. It’s soft, crispy, sweet, salty, and somewhere right between cornbread and focaccia. The full recipe is on my newsletter today, link in bio! YASSS!
Everyone's talking about burgers this grilling weekend. I'm here to talk about the buns. Sweet potato hot dog buns, avocado crema, grilled hot dogs, and a fresh corn relish. This might be my favorite July 4th bite yet. I took my go-to potato bun recipe and swapped the potatoes for sweet potatoes, using @Bob’s Red Mill Organic Bread Flour for the perfect texture. Naturally golden buns that stay unbelievably soft, moist, and fluffy for days. Honestly, they might steal the show from what's inside them. Full recipe link in my bio! YASSS!
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963
16
3mo ago
bengingi
Everyone's talking about burgers this grilling weekend. I'm here to talk about the buns. Sweet potato hot dog buns, avocado crema, grilled hot dogs, and a fresh corn relish. This might be my favorite July 4th bite yet. I took my go-to potato bun recipe and swapped the potatoes for sweet potatoes, using @Bob’s Red Mill Organic Bread Flour for the perfect texture. Naturally golden buns that stay unbelievably soft, moist, and fluffy for days. Honestly, they might steal the show from what's inside them. Full recipe link in my bio! YASSS!
I was craving fish and chips so badly, and this completely exceeded my expectations. Crispy, fluffy, golden perfection. This is the kind of food made for perfect sunny weekends, cold beers, or for hosting for a World Cup match with your friends. The batter is a mix of @Bob’s Red Mill all purpose flour, rice flour for an extra layer of crispness, and baking powder for that light fluffy bite. Paired with a tartar sauce so good I genuinely became addicted to it. Recipe Ingredients: For the fried cod- - 2 cod loins, each cut in 3 - 1 cup all purpose flour - 1/2 cup rice flour - 1 tsp baking powder - 1 tsp ras el hanut/curry powder - Salt - Black pepper - 1 can of light beer, super cold - Rice flour, before adding to the batter - Oil for frying For the fries- - 3 big russet potatoes, cut into 6 wedges - Salted boiling water For the tartar sauce- - 1/2 cup mayo - 1 tbsp mustard - 1 lemon, juice - 1 shallot, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped tarragon - 1/2 half sour pickle, chopped - 1 tbsp capers, chopped - 1 tsp hot sauce - Salt - Black pepper For serving- - Fried cod loins - Fries - Lemon wedges - Tartar sauce Fish and chips: For the fries- 1. Set a wire rack over a baking sheet. Heat oil in a large Dutch oven to 350°F. 2. Boil potato wedges in heavily salted water for 10 minutes. Drain and dry very well with a towel. 3. Fry potatoes at 350°F for 3-5 minutes until pale and softened. Transfer to the wire rack. 4. Once the fish is done frying, increase oil temperature to 375°F. 5. Fry potatoes a second time until dark golden and crispy. Transfer to rack and salt immediately. For the fish- 1. Toss fish fillets in rice flour until evenly coated. 2. For the batter: In a bowl, whisk together all-purpose flour, rice flour, baking powder, spices, salt and black pepper. Add super cold beer and whisk until just combined. 3. Dip fish into batter and coat well. 4. Fry fish one piece at a time at 350°F. Let excess batter drip off before lowering into the oil. 5. Fry 4-6 minutes until deeply golden and crispy. Transfer to rack, season immediately with salt. For the tartar sauce- 1. Combine all ingredients in a bowl and mix until smooth and fully combined. Serve cold. YASSS!
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1.86K
16
4mo ago
bengingi
I was craving fish and chips so badly, and this completely exceeded my expectations. Crispy, fluffy, golden perfection. This is the kind of food made for perfect sunny weekends, cold beers, or for hosting for a World Cup match with your friends. The batter is a mix of @Bob’s Red Mill all purpose flour, rice flour for an extra layer of crispness, and baking powder for that light fluffy bite. Paired with a tartar sauce so good I genuinely became addicted to it. Recipe Ingredients: For the fried cod- - 2 cod loins, each cut in 3 - 1 cup all purpose flour - 1/2 cup rice flour - 1 tsp baking powder - 1 tsp ras el hanut/curry powder - Salt - Black pepper - 1 can of light beer, super cold - Rice flour, before adding to the batter - Oil for frying For the fries- - 3 big russet potatoes, cut into 6 wedges - Salted boiling water For the tartar sauce- - 1/2 cup mayo - 1 tbsp mustard - 1 lemon, juice - 1 shallot, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped tarragon - 1/2 half sour pickle, chopped - 1 tbsp capers, chopped - 1 tsp hot sauce - Salt - Black pepper For serving- - Fried cod loins - Fries - Lemon wedges - Tartar sauce Fish and chips: For the fries- 1. Set a wire rack over a baking sheet. Heat oil in a large Dutch oven to 350°F. 2. Boil potato wedges in heavily salted water for 10 minutes. Drain and dry very well with a towel. 3. Fry potatoes at 350°F for 3-5 minutes until pale and softened. Transfer to the wire rack. 4. Once the fish is done frying, increase oil temperature to 375°F. 5. Fry potatoes a second time until dark golden and crispy. Transfer to rack and salt immediately. For the fish- 1. Toss fish fillets in rice flour until evenly coated. 2. For the batter: In a bowl, whisk together all-purpose flour, rice flour, baking powder, spices, salt and black pepper. Add super cold beer and whisk until just combined. 3. Dip fish into batter and coat well. 4. Fry fish one piece at a time at 350°F. Let excess batter drip off before lowering into the oil. 5. Fry 4-6 minutes until deeply golden and crispy. Transfer to rack, season immediately with salt. For the tartar sauce- 1. Combine all ingredients in a bowl and mix until smooth and fully combined. Serve cold. YASSS!
Strawberry Cheesecake Brioche Buns 🍓 The strawberries right now are unbelievable, so I wanted to make them the centerpiece of my next pastry. I took my brioche dough, filled it with cheesecake filling, topped it with sumac-macerated strawberries, and finished it with a buttery crumble. The dough, cheesecake filling, and crumble were all made with my favorite products from @Organic Valley They turned out so good, we loaded up the car and drove around the neighborhood delivering them to my daughter’s friends. She was so happy and proud, and so was I. The full recipe is on my Substack! Link in my bio! YASSS!
49.3K
1.79K
39
2mo ago
bengingi
Strawberry Cheesecake Brioche Buns 🍓 The strawberries right now are unbelievable, so I wanted to make them the centerpiece of my next pastry. I took my brioche dough, filled it with cheesecake filling, topped it with sumac-macerated strawberries, and finished it with a buttery crumble. The dough, cheesecake filling, and crumble were all made with my favorite products from @Organic Valley They turned out so good, we loaded up the car and drove around the neighborhood delivering them to my daughter’s friends. She was so happy and proud, and so was I. The full recipe is on my Substack! Link in my bio! YASSS!

BenGingi (@bengingi) TikTok Stats & Analytics

BenGingi (@bengingi) has 1.13M TikTok followers with a 3.06% engagement rate over the past 12 months. Across 42.0 videos, BenGingi received 87.9K total likes and 2.91M views, averaging 2.09K likes per video. This page tracks BenGingi's performance metrics, top content, and engagement trends — updated daily. To benchmark @bengingi against other accounts, use Socialpruf's TikTok competitor analysis tool.

BenGingi (@bengingi) TikTok Analytics FAQ

How many TikTok followers does BenGingi have?+
BenGingi (@bengingi) has 1.13M TikTok followers as of October 2026.
What is BenGingi's TikTok engagement rate?+
BenGingi's TikTok engagement rate is 3.06% over the last 12 months, based on 42.0 videos.
How many likes does BenGingi get on TikTok?+
BenGingi received 87.9K total likes across 42.0 videos in the last 12 months, averaging 2.09K likes per video.
How many TikTok views does BenGingi get?+
BenGingi's TikTok content generated 2.91M total views over the last 12 months.
Can I compare BenGingi with other TikTok accounts?+
Yes. Add @bengingi to a competitor set with Socialpruf's TikTok 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.