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roasted garlic and tomato Boursin Crumbles focaccia @boursin #BoursinCrumblesSummer dough: 2 cups (256g) bread flour 2 cups (256g) ap flour 2 tsp (10g) kosher salt 1 pkg3 instant yeast 2 cups (455g) lukewarm water 5-6 tbsp olive oil + more for greasing flaky salt *whisk together the flours, salt, and instant yeast. add the warm water and mix until there are no flour streaks. should look wet and shaggy. cover and let rest 15 min at room temp, then fold the dough over it's self 4-6 times. this is done by grabbing one side of the dough and stretch and fold it over to the other side. rotate 90 degrees and fold again etc. then rest again for another 15 min. repeat this process for an hour. after the folds, cover with plastic wrap and let rise at room temp for 1.5-2 hours, or until doubled in size. note: its warm in Austin so i covered and put mine outside and it took about 1hr to rise! grease a 9x13 pan with olive oil and gently press the dough to the sides of the pan. cover loosely and let rest about an hour. it should be puffy and jiggly! then drizzle 2-3tbsp olive oil on the top and gently dimple the dough. add the toppings. bake at 425 for 25-30 min until its golden. add more Boursin Crumbles on top right out of the oven. let rest a few min before slicing :) toppings: 1 pkg of Boursin Crumbles Garlic & Fine Herbs 2 whole heads garlic 2 cups cherry tomatoes 4 tbsp olive oil salt and pepper fresh basil (for after) *slice the tops off the garlics and drizzle generously with olive oil and salt. wrap in tin foil and set on a small baking tray. season the cherry tomatoes (whole) with olive oil, salt, and pepper add to another small baking tray. set both trays into the oven at 400. take the tomatoes out when they look a bit blistered and a lil caramelized. take the garlic tray out after about 30-40 min when its golden. let both of these cool completely. #garlic #tomato #focaccia
12.2M
26.9K
219
1mo ago
emijuju
roasted garlic and tomato Boursin Crumbles focaccia @boursin #BoursinCrumblesSummer dough: 2 cups (256g) bread flour 2 cups (256g) ap flour 2 tsp (10g) kosher salt 1 pkg3 instant yeast 2 cups (455g) lukewarm water 5-6 tbsp olive oil + more for greasing flaky salt *whisk together the flours, salt, and instant yeast. add the warm water and mix until there are no flour streaks. should look wet and shaggy. cover and let rest 15 min at room temp, then fold the dough over it's self 4-6 times. this is done by grabbing one side of the dough and stretch and fold it over to the other side. rotate 90 degrees and fold again etc. then rest again for another 15 min. repeat this process for an hour. after the folds, cover with plastic wrap and let rise at room temp for 1.5-2 hours, or until doubled in size. note: its warm in Austin so i covered and put mine outside and it took about 1hr to rise! grease a 9x13 pan with olive oil and gently press the dough to the sides of the pan. cover loosely and let rest about an hour. it should be puffy and jiggly! then drizzle 2-3tbsp olive oil on the top and gently dimple the dough. add the toppings. bake at 425 for 25-30 min until its golden. add more Boursin Crumbles on top right out of the oven. let rest a few min before slicing :) toppings: 1 pkg of Boursin Crumbles Garlic & Fine Herbs 2 whole heads garlic 2 cups cherry tomatoes 4 tbsp olive oil salt and pepper fresh basil (for after) *slice the tops off the garlics and drizzle generously with olive oil and salt. wrap in tin foil and set on a small baking tray. season the cherry tomatoes (whole) with olive oil, salt, and pepper add to another small baking tray. set both trays into the oven at 400. take the tomatoes out when they look a bit blistered and a lil caramelized. take the garlic tray out after about 30-40 min when its golden. let both of these cool completely. #garlic #tomato #focaccia
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 #cinnamonroll #snickerdoodle #cookies
10.5M
813K
2.28K
8mo ago
emijuju
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 #cinnamonroll #snickerdoodle #cookies
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 #fall #baking #Recipe
9.12M
605K
1.95K
10mo ago
emijuju
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 #fall #baking #Recipe
crispy Cholula chicken crunchy wrap @Cholula Hot Sauce #cholula #crunchywrap #cremosa #cholularecipes #CholulaPartner chicken marinade (4 portions): 4-6 boneless skinless chicken thighs 1 package Cholula® Original Taco - Medium Recipe Mix 2 tbsp olive oil *mix everything together and marinate in the fridge for at least 30 min. grill until cooked through then chop into smaller pieces. Cholula crema 1/2 cup (120g) sour cream 1/4 cup Cholula® Original - Medium Salsa 1 lime, juiced pinch of salt *mix all together and set in the fridge until ready. assembly: 4 large flour tortillas (~12 inch) 4 small flour tortillas (~6 inch) shredded cheese 4 small tostadas shredded lettuce diced & seeded roma tomatoes pickled jalapenos chopped cilantro Cholula® Original Hot Sauce *lay out one of the large flour tortillas, spread on the Cholula crema in a circle in the middle. then top in this order -> cheese, chicken, tostada, lettuce, cilantro, tomato, jalapenos. then grab a small tortilla and spread on some more Cholula crema. place it crema-side down and fold the sides of the big tortilla over the smaller one. place is seam-side down on a pan (optional: add butter to help toast it) and cook until nice and golden brown on med heat. to serve, top with cilantro plus some Cholula hot sauce 🙂
7.76M
48.7K
99
3mo ago
emijuju
crispy Cholula chicken crunchy wrap @Cholula Hot Sauce #cholula #crunchywrap #cremosa #cholularecipes #CholulaPartner chicken marinade (4 portions): 4-6 boneless skinless chicken thighs 1 package Cholula® Original Taco - Medium Recipe Mix 2 tbsp olive oil *mix everything together and marinate in the fridge for at least 30 min. grill until cooked through then chop into smaller pieces. Cholula crema 1/2 cup (120g) sour cream 1/4 cup Cholula® Original - Medium Salsa 1 lime, juiced pinch of salt *mix all together and set in the fridge until ready. assembly: 4 large flour tortillas (~12 inch) 4 small flour tortillas (~6 inch) shredded cheese 4 small tostadas shredded lettuce diced & seeded roma tomatoes pickled jalapenos chopped cilantro Cholula® Original Hot Sauce *lay out one of the large flour tortillas, spread on the Cholula crema in a circle in the middle. then top in this order -> cheese, chicken, tostada, lettuce, cilantro, tomato, jalapenos. then grab a small tortilla and spread on some more Cholula crema. place it crema-side down and fold the sides of the big tortilla over the smaller one. place is seam-side down on a pan (optional: add butter to help toast it) and cook until nice and golden brown on med heat. to serve, top with cilantro plus some Cholula hot sauce 🙂
oreo cookies -> what to make to impress your @HilyApp 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 :)
4.05M
392K
1.30K
4mo ago
emijuju
oreo cookies -> what to make to impress your @HilyApp 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 :)
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) #coffeecake #cookies #Recipe
2.17M
226K
558
3mo ago
emijuju
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) #coffeecake #cookies #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 :) #walnut #chocolate #cookies #Recipe
2.05M
179K
427
7mo ago
emijuju
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 :) #walnut #chocolate #cookies #Recipe
chocolate lovers 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 #cookie #Recipe #baking
1.88M
134K
441
8mo ago
emijuju
chocolate lovers 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 #cookie #Recipe #baking
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 the 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. #bananabread #Recipe
1.87M
152K
268
8mo ago
emijuju
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 the 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. #bananabread #Recipe
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! #bananapudding #cookies #Recipe
1.73M
181K
411
3mo ago
emijuju
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! #bananapudding #cookies #Recipe
cinnamon rolls bites 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 #cinnamonroll #bites #Recipe
1.68M
174K
285
7mo ago
emijuju
cinnamon rolls bites 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 #cinnamonroll #bites #Recipe
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
1.59M
162K
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6mo ago
emijuju
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
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) #chocolate #cheesecake #brownies #Recipe
1.59M
199K
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7mo ago
emijuju
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) #chocolate #cheesecake #brownies #Recipe
apple fritters apples: 2 large (3 smaller) granny smith apples 1 tbsp (14g) butter 1 tbsp (13g) brown sugar 1/2 tsp (1g) cinnamon pinch of salt *peel and small dice the apples. in a saucepan, sautée the apples in butter, brown sugar, and cinnamon for about 4-5 min. remove from heat and let cool. fritter dough: 1 1/4 cup (155g) flour 1/4 cup (30g) cake flour 2 tsp (8g) baking powder 1 1/2 tsp (4g) cinnamon 1/4 tsp (0.5g) nutmeg 1/2 tsp (3g) salt 1/3 cup (80g) buttermilk 1/4 cup (50g) sugar 1/2 tsp (2g) vanilla 2 eggs 3 tbsp (45g) unsweetened applesauce *in a bowl, whisk flours, baking powder, salt, and spices. set aside. in another bowl, mix together the eggs, buttermilk, applesauce, vanilla and sugar. add the dry to the wet until its just combined, then add in the sautéed apples. to the hot oil, fry the fritters in around a 1/4 cup at a time until golden brown. set on paper towel. glaze: 1/2 tsp vanilla 2 cups powdered sugar 1/4 cup milk *whisk together everything and evenly coat the warm fritters #apple #applefritters #baking #Recipe #emijuju
1.51M
92.7K
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11mo ago
emijuju
apple fritters apples: 2 large (3 smaller) granny smith apples 1 tbsp (14g) butter 1 tbsp (13g) brown sugar 1/2 tsp (1g) cinnamon pinch of salt *peel and small dice the apples. in a saucepan, sautée the apples in butter, brown sugar, and cinnamon for about 4-5 min. remove from heat and let cool. fritter dough: 1 1/4 cup (155g) flour 1/4 cup (30g) cake flour 2 tsp (8g) baking powder 1 1/2 tsp (4g) cinnamon 1/4 tsp (0.5g) nutmeg 1/2 tsp (3g) salt 1/3 cup (80g) buttermilk 1/4 cup (50g) sugar 1/2 tsp (2g) vanilla 2 eggs 3 tbsp (45g) unsweetened applesauce *in a bowl, whisk flours, baking powder, salt, and spices. set aside. in another bowl, mix together the eggs, buttermilk, applesauce, vanilla and sugar. add the dry to the wet until its just combined, then add in the sautéed apples. to the hot oil, fry the fritters in around a 1/4 cup at a time until golden brown. set on paper towel. glaze: 1/2 tsp vanilla 2 cups powdered sugar 1/4 cup milk *whisk together everything and evenly coat the warm fritters #apple #applefritters #baking #Recipe #emijuju
red velvet cookies 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/4 cup (50g) white sugar 1 egg + 1 egg yolk 1 tsp (5g) vanilla extract 2 tsp (8g) red GEL food coloring (or 1 tbsp liquid) 2 1/3 cups (300g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 2 tbsp (12g) dutch-processed cocoa powder 1/8 teaspoon (0.5g) cream of tartar 1 cup cream cheese chips or white chocolate *cream together butter and sugars. then add in the egg + egg yolk, vanilla, and red dye. note: you can also use beet powder for an alternative! in another bowl whisk the flour, salt, baking soda, cocoa pwoder, and cream of tartar. add the dry to the wet and fold to combine. dont overmix. then fold in the chips or chopped chocolate. rest in the fridge at least an hour, i recommend over 4. then bake at 350 for 12-14 min depending on the size :) #redvelvet #cookies #Recipe
1.48M
140K
347
8mo ago
emijuju
red velvet cookies 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/4 cup (50g) white sugar 1 egg + 1 egg yolk 1 tsp (5g) vanilla extract 2 tsp (8g) red GEL food coloring (or 1 tbsp liquid) 2 1/3 cups (300g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 2 tbsp (12g) dutch-processed cocoa powder 1/8 teaspoon (0.5g) cream of tartar 1 cup cream cheese chips or white chocolate *cream together butter and sugars. then add in the egg + egg yolk, vanilla, and red dye. note: you can also use beet powder for an alternative! in another bowl whisk the flour, salt, baking soda, cocoa pwoder, and cream of tartar. add the dry to the wet and fold to combine. dont overmix. then fold in the chips or chopped chocolate. rest in the fridge at least an hour, i recommend over 4. then bake at 350 for 12-14 min depending on the size :) #redvelvet #cookies #Recipe
cookies and cream cookies!! recipe in the comments :) #cookiesandcream #cookies #Recipe
1.46M
187K
368
8mo ago
emijuju
cookies and cream cookies!! recipe in the comments :) #cookiesandcream #cookies #Recipe
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! #chocolate #brownie #cookies
1.45M
134K
282
6mo ago
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! #chocolate #brownie #cookies
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
1.41M
181K
394
11mo ago
emijuju
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
mini egg 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) dark brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder 1 tbsp malted milk powder (optional) 1 tsp (1g) espresso powder (optional) 1/2 tsp (2g) salt 1 cup mini eggs (save some for the toppings) *chop about 1/2 of the mini eggs and set them aside. in a bowl, microwave butter and chocolate in 15-20 second intervals until it's melted and smooth. 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, 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! recipe inspo from broma bakery but i tweaked some parts of her recipe <3 #Recipe #brownie #cookies #minieggs
1.36M
120K
443
4mo ago
emijuju
mini egg 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) dark brown sugar 2 eggs 1 tsp vanilla 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder 1 tbsp malted milk powder (optional) 1 tsp (1g) espresso powder (optional) 1/2 tsp (2g) salt 1 cup mini eggs (save some for the toppings) *chop about 1/2 of the mini eggs and set them aside. in a bowl, microwave butter and chocolate in 15-20 second intervals until it's melted and smooth. 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, 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! recipe inspo from broma bakery but i tweaked some parts of her recipe <3 #Recipe #brownie #cookies #minieggs
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
1.30M
142K
341
11mo ago
emijuju
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

emijuju (@emijuju) Tiktok Stats & Analytics

emijuju (@emijuju) has 667K Tiktok followers with a 7.36% engagement rate over the past 12 months. Across 130 videos, emijuju received 7.74M total likes and 106M views, averaging 59.6K likes per video. This page tracks emijuju's performance metrics, top content, and engagement trends — updated daily.

emijuju (@emijuju) Tiktok Analytics FAQ

How many TikTok followers does emijuju have?+
emijuju (@emijuju) has 667K TikTok followers as of August 2026.
What is emijuju's TikTok engagement rate?+
emijuju's TikTok engagement rate is 7.36% over the last 12 months, based on 130 videos.
How many likes does emijuju get on TikTok?+
emijuju received 7.74M total likes across 130 videos in the last 12 months, averaging 59.6K likes per video.
How many TikTok views does emijuju get?+
emijuju's TikTok content generated 106M total views over the last 12 months.