cozyfoodwithemi

fudgey 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 cup (170g) 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. #brownies #easy #baketok #Recipe #baking

brown butter chocolate chip blondies 1 cup (226g) unsalted butter → browned 2 cups (250g) flour 1 1/4 tsp (5g) baking powder 1/2 tsp (3g) salt 1 cup (200g) dark brown sugar 3/4 cup (150g) light brown sugar 1 tsp (4g) vanilla 2 eggs 1 cup (170g) chocolate pieces (+ some for on top) in a sauce pan on med heat, brown the butter. let it cool to room temperature before using. cream together butter and sugar until smooth and then add vanilla and eggs. set aside. in another bowl, combine flour, baking powder, and salt. combine the dry and wet until barely combine (still see flour streaks) and then add in your chopped chocolate. do not overmix. pour into 9x9 pan and top with additional chocolate pieces (optional). bake at 325 for 35-40 min #blondies #brownies #baking #baketok #Recipe

double chocolate banana bread 1 1/4 cup (155g) flour 1/2 cup (50g) cocoa powder (not Dutch-processed) 1 tsp (5g) baking soda 1/2 tsp (3g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) sugar 2 eggs 1/4 cup (60g) Greek yogurt 3 large bananas (or 4 small ones) (~340g mashed) 1 tsp (4g) vanilla 2 tbsp (30g) hot water 3/4 cup (130g) semi-sweet chocolate chips whisk together flour, cocoa powder, baking soda, salt. in a large bowl, mash bananas then add in butter, sugar, eggs, greek yogurt, and vanilla. mix well. then add the dry to the wet and fold in gently. also at this point, add in the 2 tbsp of hot water and chocolate chips. be careful to not overmix. pour into your baking pan and sprinkle on additional chocolate chips (optional). bake at 350f for 60-65 min or until a toothpick comes out clean. #bananabread #chocolatebananabread #baking #baketok #Recipe

lemon brownies batter: 1 1/2 cups (300g) sugar 3 tbsp (18g) lemon zest (~2–3 lemons) 3/4 cup (170g) unsalted butter 1 cup (170g) white chocolate 3 eggs 1 tsp (4g) vanilla 3 tbsp (45g) lemon juice 2 1/4 cups (280g) flour 1/4 tsp (1g) salt 1/4 tsp (1g) baking powder *zest the lemon into the sugar and mix gently with your fingers while rubbing the zest in. in another bowl, melt together the butter and white chocolate in the microwave in 15 second intervals (to not burn it!). once melted and smooth, pour in the sugar/zest mixture into the butter mixture and whisk. add in the eggs, vanilla, lemon juice, and mix. then add in the salt and flour, and fold gently. make at 350 for about 27-30 min (in a 9x9 pan). glaze: 1 cup (120g) powdered sugar 1–3 tbsp (15–45g) lemon juice 1 tbsp (6g) lemon zest recipe inspo by: piesandtacos #lemon #lemonbrownies #brownies #baketok #Recipe

oreo brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/2 cup (85g) chocolate chips 12-14 oreos 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 in 6-7 crushed oeros and fold until combined. pour into a 9x9 baking pan and top with 6-7 more oreos. bake at 350 for 28-30 minutes #oreo #brownies #oreobrownie #baketok #Recipe

Biscoff Cheesecake crust: 1 1/2 cups (180g) Biscoff crumbs 1/3 cup (76g) melted butter 2 tbsp (25g) sugar Combine and then press into the bottom of a lined cake pan. A springform pan is best for this. Bake at 325°F (163°C) for 8-10 minutes. filling: 16 oz (454g) cream cheese 1/2 cup (120g) sour cream or Greek yogurt 1/2 cup (100g) sugar 2 eggs 1 tsp (4g) vanilla 1 cup (170g) white chocolate chips 1/2 cup (125g) Biscoff spread *using a mixer, mix the cream cheese and sugar until combined. then mix in the vanilla, sour cream, and eggs. then melt the white chocolate and biscoff in their own bowls, then gently mix into the cream cheese batter. pour the entire mixture over the crust and drizzle on extra biscoff (optional). bake at 325 for 50-60 min (depending on the size of your pan) and then turn off the oven and let it sit in the oven for another 30 minutes with the oven door slightly open. then cool to room temp and then in the fridge. topping: melted biscoff spread and crushed biscoff (optional) #biscoff #cheesecake #biscoffcheesecake #baketok #Recipe

white chocolate biscoff blondies 1 cup (226g) unsalted melted butter 2 cups (250g) flour 1 1/4 tsp (5g) baking powder 1/2 tsp (3g) salt 1 cup (200g) dark brown sugar 2/3 cup (130g) light brown sugar 1 tsp (4g) vanilla 2 eggs 1/3 cup (85g) biscoff spread 1/2 cup (65g) biscoff cookies (broken) 1/2 cup (85g) white chocolate chips cream together butter and sugar until smooth and then add vanilla and eggs. then mix in your biscoff spread and set aside. in another bowl, combine flour, baking powder, and salt. combine the dry and wet until barely combine (still see flour streaks) and then add in your broken biscoff cookies and white chocolate chips. do not overmix. pour into 9x9 pan and top with additional dallops of biscoff spread and white chocolate chips (optional). bake at 325 for 35-40 min. once out of the oven, top with more biscoff cookies (optional) #biscoff #blondies #baketok #Recipe

Biscoff Cookies 🍪 Ingredients: 1 1/4 cup (180g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1.5g) salt 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 1 egg + 1 egg yolk 1/4 cup (57g) Biscoff butter 1/3 cup (95g) butter (room temp) 1 tsp (4g) vanilla 1/2 cup (95g) white chocolate 5-7 Biscoff cookies (for crushing in dough and for the top at the end) Cream together butter and sugar. Then add in the Biscoff butter, eggs, and vanilla. Mix well. In another bowl combine dry ingredients. Then combine together the wet and dry and mix until just combined. Then add in crushed Biscoff pieces and white chocolate. Scoop onto tray (i used ~3 tbsp) and add additional white chocolate pieces (optional) Bake at 350 for 9-11 min. Note: you can also use any type of cookie butter if you don’t have Biscoff. Also, the extra egg yolk is optional but it does enhance the texture and richness. #biscoff #cookies #baketok #Recipe #baking

no-bake biscoff cheesecake crust: 2 cups (260g) crushed Biscoff cookies (~26–28 cookies) 1/3 cup (67g) brown sugar 1/2 cup (113g) melted butter *mix well and press into the bottom of a 9 inch spring form pan. put it in the freezer while you make the cheesecake filling. cheesecake filling: 1 1/4 cup (300g) heavy cream 24 oz (680g) softened cream cheese 1/2 cup (100g) sugar 2 tbsp (15g) powdered sugar 1/4 cup (60g) sour cream 2 tsp (10g) lemon juice 1 1/2 tsp (6g) vanilla 1/2 cup (125g) biscoff spread extra 1/3 cup (85g) biscoff spread for the middle layer *whip the heavy cream into stiff peaks. if its not thickening after about 4 minutes, add 1-2 tbsp of sugar to help it stiffen. set this aside. in a large bowl, beat (mixer is best) the cream cheese with sugar until well incorporated. then add in powdered sugar, sour cream, lemon juice, and vanilla until all smooth. then add in 1/2 cup of biscoff spread until combined. into the mixture, fold in half of the whipped cream with a spatula. careful not to overmix, be gentle because you want to keep the fluffiness. once this is almost fully combined, add in the other half of whipped cream folding it gently. to the crust, add in half the mixture, then a layer of biscoff spread. it helps it you melt it a bit for about 15 seconds. then top with the remaining cheesecake mixture. optional: swirl on extra biscoff for design and top with crumbs/cookies. set in the fridge for at least 6-8 hours but overnight is best! #nobakecheesecake #biscoff #biscoffcheesecake #cheesecake #baketok #Recipe

ooey gooey cinnamon rolls!! (actually the best I’ve had) dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg + 1 egg yolk 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. Then add in flour and salt. Knead for about 8-10 minutes and then let rise for an hour. bottom layer: 1/2 cup (113g) melted unsalted butter 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 2 tbsp (30g) heavy cream 1 tsp (4g) vanilla 1/4 tsp (1g) salt *Mix well and add to the bottom of the baking tray (before adding in the rolls!) 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 8 equal pieces. Place rolls on top of the “bottom layer” and let rise about 30-45 minutes. Then bake at 350 for 22-27 min. cream cheese icing: 4 oz (113g) cream cheese 3 tbsp (42g) butter 1/2 tsp (2g) vanilla 3/4 cup (90g) powdered sugar *Cream together the butter and cream cheese. Then add in vanilla and mix well. Slowly add in powdered sugar. Optional, but you can add a bit of milk or heavy cream to thin out the frosting if you’d like. Spread on top of warm rolls! Recipe inspired by: ambitious kitchen #cinnamonroll #cinnamon #baketok #baking #Recipe

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 cup (170g) 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 chips (I used bittersweet) 1 tsp (2g) espresso powder in 3 tbsp (45g) hot water 1/4 cup (60g) heavy cream *melt chocolate chips in the microwave in 20 second intervals (you dont want to burn it). Once melted, add in the whipping cream and espresso. mix well and pour on top of semi cooled blondie. leave in fridge until it cools fully or overnight. mascarpone cream 1 cup (225g) mascarpone 1/2 cup (120g) whipping cream 1/2 cup (60g) powdered sugar 1/2 tsp (2g) vanilla using a hand-mixer for best results, 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. Ladyfingers in Espresso 12 ladyfingers soaked in 1 tsp (2g) espresso powder dissolved in 3 tbsp (45g) 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. Tip: I added a little layer of mascarpone mixture to help the ladyfingers form better on the bars. Cocoa powder for dusting! #tiramisu #brownies #baketok #baking #Recipe

Biscoff Brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, cinnamon 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 1/3 cup (70g) biscoff spread 3/4 cup (90g) flour 1 cup (170g) chocolate chips 4-5 biscoff cookies (broken) topping after baked: 3 tbsp melted biscoff spread method: melt butter and sugar until sugar is mostly dissolved. add in eggs (make sure the butter/sugar mixture isnt too hot) and mix well. add in cocoa powder and vanilla, mix well. in another bowl, whisk together the rest of the dry ingredients. add in the chocolate pieces to the wet mixture then immediately add in the flour. then mix. note: this was my first time trying this because it supposedly helps prevent the chocolate pieces from sinking to the bottom! add in about 4 crushed biscoff cookies and mix. add to a lined 9x9 pan. dollop and swirl on biscoff spreak, top with another crushed cookie, and then a few more dollops of biscoff (not swirled in this time). bake at 350 for 28-32 minutes (9x9 pan). optional: once done baking, drizzle on more biscoff spread #biscoff #brownies #baking #baketok #Recipe

brownie bottom cheesecake!! you can use whatever brownie recipe or box mix but this is the one i used: 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each salt, baking powder, espresso powder 1 1/2 tsp (6g) vanilla 1/2 cup (113g) unsalted butter (melted) 1 cup (200g) sugar 3/4 cup (90g) flour 1/4 cup (43g) chocolate chips mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. in a separate bowl cream butter and sugar, then microwave gradually until sugar dissolves and is shiny. Combine the egg and butter mixtures well, then add flour and mix gently, do not overmix. pour this into a spring form pan (9inch) and bake at 350 for 15 minutes. note: you can save some brownie batter for the top to mix in. cheesecake mix: 16 oz (454g) cream cheese 2/3 cup (133g) sugar 1 tbsp (8g) flour 1 tsp (4g) vanilla 1/4 cup (60g) sour cream 1/4 cup (60g) heavy cream 2 eggs beat the cream cheese and sugar until mixed. then add in flour, vanilla, sour cream, heavy cream, and mix well until smooth. then add in the 2 eggs and gentle fold them in pour the cheesecake filling on top of the half-baked brownie. reduce the temperature to 325 and 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 #brownie #cheesecake #browniecheesecake #baketok #Recipe

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

oreo cinnamon rolls dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 2 eggs 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour (or more) 1/4 cup (30g) oreo crumbs 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. Then add in flour, oreo crumbs, and salt. Knead for about 8-10 minutes and then let rise for an hour. bottom layer: 1/3 cup (76g) melted unsalted butter 1/2 cup (100g) brown sugar 1/4 cup (50g) white sugar 2 tbsp (30g) heavy cream 2 tbsp (12g) dark cocoa powder 1 tsp (4g) vanilla 1/4 tsp (1g) salt *Mix well and add to the bottom of the baking tray (before adding in the rolls!) filling: 2/3 cup (133g) brown sugar 1 1/2 tsp (4g) cinnamon 1/3 cup (76g) softened butter 8 oreos crushed 1/3 cup (60g) white chocolate chips (optional) *Mix together the brown sugar, cinnamon and butter well. Spread on flattered rolled out dough. top with crushed oreos and white chocolate chips (optional) Roll the dough up tightly and cut into 8 equal pieces. Place rolls on top of the “bottom layer” and let rise about 30-45 minutes. Then bake at 350 for 33-38 min (time will depend to keep an eye on it after 30 min for every 5 min) icing: 4 oz (113g) cream cheese 3 tbsp (42g) butter 1/2 tsp (2g) vanilla 3/4 cup (90g) powdered sugar *Cream together the butter and cream cheese. Then add in vanilla and mix well. Slowly add in powdered sugar. Optional, but you can add a bit of milk or heavy cream to thin out the frosting if you’d like. Spread on top of warm rolls! #cinnamonroll #oreo #cinnamon #baking #Recipe

chocolate nutella cinnamon rolls dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 2 eggs 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour (or more) 1/4 cup (20g) cocoa powder 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. Then add in flour, cocoa poweder and salt. Knead for about 8-10 minutes and then let rise for an hour. filling: 1/4 cup (57g) unsalted butter 1 tbsp (8g) cinnamon 1/4 cup (75g) Nutella 1/2 cup (100g) brown sugar 1/4 cup (30g) crushed hazelnuts *Mix together the butter, cinnamon, nutella, and brown sugar well. Spread on flattened rolled out dough. Evenly add on crushed hazelnuts. Roll the dough up tightly and cut into 8 equal pieces. Place rolls on top of the “bottom layer” and let rise about 45-60 minutes. Then bake at 350 for 25-30 min or until a toothpick comes out clean from the center. bottom layer: 1/4 cup (57g) butter 1/4 cup (50g) brown sugar 1/4 cup (50g) white sugar 2 tbsp (30g) heavy cream 2 tbsp (10g) cocoa powder 1 tsp (4g) vanilla 1/4 tsp (1g) salt *Mix well and add to the bottom of the baking tray (before adding in the rolls!) icing: 1 cup (120g) powdered sugar 2 tbsp (38g) Nutella 1/4 cup (60g) heavy cream 1/2 tsp (2g) vanilla #cinnamonroll #nutella #baking #baketok #Recipe

brown butter chocolate chip cookies! 3/4 cup (113g) butter → brown it 1 cup (150g) dark brown sugar 1/2 cup (100g) white sugar 2 eggs 1/2 tbsp pure vanilla (1 tsp if artificial) 2 cups (250g) flour 1/2 tsp (3g) baking soda 1/2 tsp (1g) baking powder 1/2 tsp (1g) cinnamon (optional) 1/2 tsp (3g) salt 1/2 tsp (1g) instant espresso (optional) 1/2 cup (85g) chocolate chips flakey salt (optional) mix together the semi-cooled brown butter with the sugars. add egg and vanilla and mix well. mix dry ingredients in a separate bowl and then fold the dry into the wet. add chocolate chips. bake at 350 for 10-12 min. #cookies #baking #Recipe #brownbutter #baketok

snickerdoodle cookies 1 1/2 cups (190g) flour 1 tsp (3g) cream of tartar 3/4 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter (room temp) 1 cup (200g) sugar 1 egg 1 tbsp (15g) milk 1/2 tsp (2g) vanilla 1/2 tbsp (4g) cinnamon in a large bowl, cream together the butter and 3/4 cup of sugar (save the other 1/4 for later). then add in egg, mix, and then the milk and vanilla. in another bowl, whisk together the flour, baking soda, salt, and cream of tartar. add the flour mixture to the wet mixture and fold until just combined. make sure to not overmix. cover and set in the fridge for an hour. once ready, preheat oven to 325 and mix together the remaining 1/4 cup sugar and cinnamon. scoop out the balls (1 ounce scoop) and roll into the remaining coating. bake for 12-14 min. let cool for 10 min. recipe ib: magnolia bakery #snickerdoodle #cookies #baking #Recipe #baketok

cheesy pepperoni pizza rolls 1 cup (240g) warm water 1 tbsp (12g) sugar 2 1/4 tsp (7g) active dry yeast 3 tbsp (42g) butter, melted ~3 cups (360g) bread flour 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried oregano 1/2 tsp dried basil 1 1/2 tsp salt filling: 1/2 cup marinara olive oil (enough to cover the dough, I used 2 1/2 tsp) italian seasoning to taste (optional, i used oregano and basil) 1 1/2 cup shredded cheese (i used pizza mix and mozz) pepperoni cheese for bottom of baking pan method: to a large bowl add warm water, sugar, yeast. Let bloom about 5 minutes. Then add in butter, flour, and seasonings. Mix well and knead until smooth. Let rest about 30 minutes in a warm environment. Roll out dough and spread on olive oil and then the sauce. Top with cheese and pepperoni and then roll tightly into a log. Cut into 8 pieces. Prepare a 9x13 pan with parchment paper and some shredded cheese (optional, but gives you nice cheese crust at the bottom). Place rolls and cover to let rest for at least an hour (or until it’s doubled in size). Bake at 350 for 28-33 minutes. #pizza #pizzarolls #baketok #Recipe #food

Lemon Raspberry Bars 🍋 Raspberry Puree 1 1/2 tsp sugar 2 tbsp (30g) lemon juice 1 1/2 tsp (4g) corn starch 2/3 cup (85g) raspberries Combine corn starch, lemon juice, and sugar into a pot. Mix until the corn starch is dissolved and then add the raspberries. Cook over medium heat until raspberries are broken down and it thickens. Let cool. Crust: 2/3 cup (150g) butter 1/2 cup (100g) sugar 1 1/3 cup (165g) flour 1/8 tsp salt 3/4 tsp (from ~1 small lemon) lemon zest Add lemon zest to sugar and massage it to help extract the oils from the peel. Add in the rest of the ingredients and mix well. The mixture will be crumbly but as long as it forms together when you pinch it between your fingers then it is good. Press the dough down into a 9x9 pan and bake at 350 for about 15 minutes or until lightly brown. Lemon Filling: 5 eggs 2 cups (400g) sugar 1 1/2 tbsp (9g) lemon zest (from ~3 small-med lemons) 2/3 cup (160g) lemon juice 2/3 cup (85g) flour Add lemon zest to sugar and massage it to help extract the oils from the peel. In another bowl whisk together eggs and then add into the sugar mixture. Mix well and then add the flour and lemon juice. Pour the mixture onto the semi-cooled crust and bake at 350 for 25-35 minutes. #lemon #raspberry #baking #baketok #Recipe