GBB

Fried cheese sticks Ingredients: Dough: - 2 eggs - 8 g instant dry yeast - 60 g sugar - 300 g bread flour - 100 g rice flour - 8 g salt - 200 ml warm water Extra: - 16 oz mozzarella cheese block - 8 skewers (wooden chopsticks work great) Topping: - Sugar - Ketchup - Mustard Method: 1. In a bowl, whisk together the eggs, yeast, and sugar until smooth. 2. Add the bread flour, rice flour, salt, and warm water. Mix until a sticky dough forms. 3. Cover the bowl and let the dough rise for about 1 hour or until doubled in size. 4. Cut mozzarella into 3–4 inch pieces and skewer. 5. Wrap each mozzarella stick with the dough until fully covered and sealed. 6. Heat oil to 350°F (175°C). Fry until golden brown and crisp. 7. While still warm, roll each corndog in sugar. 8. Drizzle with ketchup and mustard. Recipe from: erinscozykitchen #mozzarellacorndog #koreanstreetfood #cheesepull #easyrecipes #fyp

Blueberry Danish: Ingredients: Cream cheese filling: - 8 oz cream cheese softened - 1/4 cup sugar - 1 egg yolk - 1/2 tsp vanilla extract Raspberry jam: - 150g blueberries fresh or frozen - 1 tbsp sugar - 1 tbsp lemon juice Other: - 1 box puff pastry sheets thawed - 1 egg for egg wash Method: 1. In a bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside. 2. In a small pot, combine jam ingredients. Cook on medium heat until the berries cook into a thick jam like consistency. Squish the berries down to help them cook. (Around 5 minutes). Set aside. 3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 4. Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 3x3 inches). 5. You can make a smaller square indent for where you will pipe the filling, but that is optional. 6. Place them onto the baking sheet. 7.In a small bowl, beat the egg. Brush the edges of the puff pastry with the beaten egg to give them a golden color when baked. 8. Pipe or dollop the cream cheese filling in the center of each puff pastry square. 9. Dollop the blueberry jam on top. 10. Bake in the preheated oven for 12-16 minutes, or until the puff pastry is golden and crispy. 11. Allow the danishes to cool slightly on a wire rack before serving. #blueberry #danish #danishrecipe #bakingreels #baking

Brookies: brownies - 1 + 1/4 cups sugar - 3/4 cup all purpose flour - 2/3 cup cocoa powder, sifted if lumpy - 1/2 cup powdered sugar, sifted if lumpy - 1/2 cup chocolate chips - 3/4 teaspoons salt - 2 eggs - 1/2 cup any neutral oil or olive oil - 2 tablespoons water - 1/2 teaspoon vanilla extract cookie dough: -113 g unsalted butter (8 tbsp.) - 100 g dark brown sugar* (½ c.) - 50 g granulated sugar (¼ c.) - 1 egg room temperature - ½ tsp. vanilla - 160 g all purpose flour (1 ⅓ c.) - ¾ tsp. baking powder - ¼ tsp. baking soda - ½ tsp. salt - 150 g semi-sweet chocolate** (¾ c. + 2 tbsp.) **highly recommend using a scale to measure ingredients, especially the flour** Method: 1. Lightly spray an 8x8 pan with Pam. Or line with parchment paper. Heat oven to 325 degrees Fahrenheit. 2. In a bowl mix the sugar, flour, cocoa powder, powdered sugar, and salt. Sift this. 3. In a large bowl, whisk the eggs, oil, water, and vanilla. 4. Mix the dry ingredients into the wet. Fold until just combined. 5. Pour the batter into the prepared pan and smooth around. 6. For the cookie dough, In a small saucepan over medium heat, cook butter until it turns amber and has brown specks. 7. Once butter is cool, whisk in both sugars. Whisk in egg and vanilla until well combined. 8. Add flour, baking powder, baking soda, and salt. 9. Fold the mixture with a rubber spatula until almost combined. 10. Fold in chocolate until no flour streaks remain. 11. Dollop however much cookie dough you would like onto the brownies. You will not need all the cookie dough you can save the rest for later. 12. Top with some extra chocolate if you like. 13. Bake for 35-40 minutes, or until a toothpick comes out with only a few crumbs. 14. Remove from oven and let cool completely before cutting. #fyp #brookie #cookierecipe #tripplechoccookies #chocolatechipcookies

pumpkin cinnamon roll recipe: Ingredients: Dough: - 360 grams all purpose flour 2½ cups - 45 grams sugar ¼ cup - 7 grams instant yeast 2¼ teaspoons - 3 grams salt ½ teaspoon -1/2 tsp pumpkin pie spice -1/2 tsp cinnamon powder - 120 grams whole milk ½ cup - 48 grams butter 3 tablespoons - 36 grams vegetable oil 2 tablespoons - 4 grams vanilla 1 teaspoon - 1 egg 57 grams - 60 grams pumpkin puree ¼ cup Filling: - 1/2 cup (113) grams butter very soft - 1 cup (223 g) brown sugar packed - 2 1/2 tablespoons cinnamon powder - pinch salt -1 tbsp pumpkin puree Cream cheese frosting - 4 ounces cream cheese ½ cup - 30 grams butter 2 tablespoons - 130 grams confectioner’s sugar 1 cup - 2 grams vanilla ½ teaspoon -1 tsp pumpkin puree -1/4 tsp pumpkin pie spice -1/4 tsp cinnamon Cinnamon sauce: - 2 tbsp of the cinnamon filling - 1 tbsp honey - 2 tsp heavy cream -1tsp pumpkin puree Method: 1. In a large bowl or stand mixer, mix flour, sugar, yeast, salt, pumpkin spice, and cinnamon. 2. Warm milk, add butter, oil, and vanilla. Cool to lukewarm. 3. Add milk mix, egg, and pumpkin to dry ingredients. Mix into a soft dough. 4. Knead 5–6 min until smooth. Cover and rise 1½–2 hrs. 5. Mix butter, sugar, pumpkin, and cinnamon for filling. 6. Remove 2 tbsp filling; add honey, pumpkin, and cream. Set aside. 7. Roll dough into a rectangle, spread filling, roll up. 8. Line pan with parchment, spread cinnamon sauce. 9. Cut dough into 8–12 rolls, arrange, rise 45–60 min. 10. Preheat oven to 375F/190C. Bake 18–22 min until golden. 11. Beat cream cheese, butter, vanilla, pumpkin; add sugar until smooth. 12. Frost warm rolls. Serve or store up to 5 days. #fyp #cinnamonroll #easycinnamonrolls #recipe #fall

Chewy spice cookies: **maker around 10-12 large cookies** Ingredients: - 2 2/3 cups (350g) all-purpose flour - 1 tsp baking soda - 1/4 tsp baking powder - 1/2 tsp salt - 2.5 tsp ground ginger - 1 tsp ground cinnamon - 1/4 tsp ground nutmeg - 1/4 tsp ground cloves - 1 cup unsalted butter, room temperature - 3/4 cup (180g) dark brown sugar, packed - 1/2 cup (100g) granulated sugar - 1 egg - 1 egg yolk - 1/3 cup unsulphured molasses - 1 tsp vanilla extract Method: 1. Using a hand or stand mixer cream together the butter and sugars until smooth. 2. Add the eggs, molasses, and vanilla. Mix again until smooth. Scrape down the sides. 3. In a separate bowl mix your dry ingredients. Then fold them into the wet ingredients. 4. Once mixed scoop onto a lined cookie tray and place in freezer for 7-8 minutes. 5. Remove from freezer and bake 350 for 12-15 minutes. Once done, you can use a round cookie cutter to shape the cookies to perfect circles. 6. Let set for 3-5 minutes before enjoying. #baking #food #fyp #ginger #cookie

Mini cookie skillet: (recipe makes 3 *6inch skillets) Ingredients: - 113 g unsalted butter (8 tbsp.) - 100 g dark brown sugar* (½ c.) - 50 g granulated sugar (¼ c.) - 1 egg room temperature - ½ tsp. vanilla - 160 g all purpose flour (1 ⅓ c.) - ¾ tsp. baking powder - ¼ tsp. baking soda - ½ tsp. salt - 150 g semi-sweet chocolate** (¾ c. + 2 tbsp.) **highly recommend using a scale to measure ingredients, especially the flour** Method: 1. In a small saucepan over medium heat, cook butter until it turns amber and has brown specks. 2. Once butter is cool, whisk in both sugars.Whisk in egg and vanilla until well combined. 3. Add flour, baking powder, baking soda, and salt. 4. Fold the mixture with a rubber spatula until almost combined. 5. Fold in chocolate until no flour streaks remain. 6. Preheat oven to 350°F (175°C). 7. Scoop 3 scoops around 3 tbsp each into a 6 inch skillet. 8. Top with additional chocolate. 9. Bake for 18-20 minutes until edges are golden brown. 10. Remove from oven and let cool slightly before enjoying with ice cream. #fyp #cookies #cookierecipe #cookieskillet #chocolatechipcookies

bakery style chocolate chips cookies: Ingredients: - 1 cup (225 g) cold salted butter cut into cubes - 3/4 cup (160 g) brown sugar - 1/2 cup (100 g) granulated sugar - 2 large cold eggs - 2 tsp vanilla - 1 1/2 cups (180 g) cake flour - 1 1/2 cups (190 g) all-purpose flour - 1 tbsp (20 g) cornstarch - 3/4 tsp baking soda - 1/2 tsp baking powder - 1 tsp salt - 2 cups (350–400 g) semi-sweet or dark chocolate chips/chunks Method: 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a stand mixer or large bowl, cream the cold cubed butter with both sugars for about 3–4 minutes until light and fluffy. 3. Add eggs one at a time, mixing well. Stir in vanilla. 4. In a separate bowl, whisk together all dry ingredients (flours, cornstarch, baking soda, salt). 5. Slowly add the dry mix to the wet, just until combined (do not overmix). 6. Fold in chocolate gently. 7. Portion dough into giant balls (about 6–8 large cookies, ~6 oz/170g each). 8. Roughly shape but don’t flatten them. 9. Chill for at least 30 mins (up to overnight for best texture). 10. Bake for 10-13 minutes. The outside should be golden, but the inside slightly underdone. 11. Let them rest on the baking sheet 10 mins before eating. #fyp #bakerystyle #bakerystylecookies #cookies #yummy #foodie #cookie #baking #cookierecipe #thebestchocolatechipcookies #bakingreels #fypシ #easyrecipes #dessertrecipes #bakingrecipe #reels #fyp #cookie #chocolatechip #chocolatechipcookie

Fresh strawberry cake: Ingredients: - 2 cups (264g) all-purpose flour - 3/4 cup (98g) cake flour - 2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 3/4 cup (170g) vegetable oil - 1 3/4 cups (350g) granulated sugar - 4 large eggs - 1 1/2 cups (325g) lightly pureed strawberries (about 1 1/2 pints) - 1 tsp vanilla extract - Bit of pink food color optional Frosting: Ingredients: - 8 oz cream cheese, room temperature - 1/2 cup (110g) unsalted butter, room temperature - 4 cups powdered sugar - 1/4 cup (58g) lightly pureed strawberries - Bit of pink food color optional Method : 1. Preheat the oven to 350°F (175°C). Grease and line a 9x13 baking pan with parchment paper. 2. Use a food processor to blend the strawberries until mostly pureed with a few small chunks. 3. In a bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. 4. In a large bowl, whisk together oil, sugar, eggs, strawberry puree, and vanilla extract. 5. Fold the dry ingredients into the wet mixture until just combined. 6. Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick comes out clean with a few moist crumbs. 7. Let the cake cool completely in the pan. For easier removal, refrigerate it for at least an hour before lifting it out. 8. For the frosting beat cream cheese and butter together with a hand or stand mixer. Gradually add powdered sugar, one cup at a time. Then mix in the strawberry puree. 9. Refrigerate the frosting for an hour to thicken. 10. Once the cake is completely cool, spread the frosting evenly on top. Recipe by: butternutbakery #strawberries #baking #foodie #fyp #bakingrecipe #strawberryrecipe #baking #dessert #strawberrycake #yummy #sweet #fypp

Maple bar recipe: Ingredients: Dough: - 8 tbsp butter melted - 1 1/4 cup milk warm - 1/4 cup sugar - 1 tsp salt - 2 eggs - 1 tsp vanilla extract - 2 1/4 tsp active dry yeast - 4 1/2 cups all purpose flour Maple glaze: - 4 tbsp butter melted - 1/4 cup brown sugar - 4 cups powder sugar - 4-5 tbsp milk - 1 tsp maple extract - (For the glaze mix all ingredients together and set aside) Method: 1. Heat the milk until warm (about 110°F), then add the yeast and mix. Let sit for 5 minutes until foamy. 2. In a large bowl, combine melted butter, sugar, eggs, vanilla extract, salt, and the milk-yeast mixture. Mix well. 3. Gradually add the flour, starting with about 1 cup, then mix in the remaining flour. 4. Use a spatula to bring the dough together until no streaks of flour remain. No kneading is required, just ensure the dough forms a cohesive ball. 5. Cover the bowl and let the dough rise for 1 hour or until doubled in size. 6. Once risen, press down to deflate the dough. Transfer to a floured surface and roll into a rectangle about ½ inch thick. Cut into 12 rectangular logs using a bench scraper or pizza cutter. 7. Cover and let the dough rise for 15–20 minutes. Meanwhile, prepare the glaze and start heating the oil. 8. In a deep pan, heat oil to 350°F. Test the oil by dropping in a small piece of dough—it should bubble but not brown immediately. 9. Carefully place the dough pieces into the hot oil. Fry each side until lightly golden. 10. Remove donuts from oil and place on a wire rack. Let cool for 1–2 minutes before dipping into the glaze. 11. Place glazed donuts back on the rack and allow the glaze to set. Optionally, sprinkle with sea salt for extra flavor. #donut #donutrecipe #softdonuts #recipe #baking #fyp #donuts #fypシ #food #dessert #easybaking #fypage #maple #maplebars #mapledonut #maplebarrecipe #maplebarrecipe

chocolate chip banana muffins: Ingredients: - 3 large ripe bananas mashed - 6 tbsp unsalted butter melted - 1/2 cup white sugar - 1/2 cup brown sugar - 1 egg room temp - 1 tsp vanilla extract - 1 1/2 cups all purpose flour - 3/4 tsp baking soda - 1/2 tsp baking powder - Pinch of salt - 1/4 cup sour cream room temp - 3/4 cup chocolate chips of choice Method: 1. Preheat the oven to 425°F (220°C). 2. In a bowl, mix mashed bananas, melted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract until smooth. 3. In another bowl, sift together flour, baking soda, baking powder, and salt. 4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. 5. Fold in chocolate chips. 6. Scoop the batter into greased or lined muffin tins, filling about 3/4 full. 7. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 15 more minutes, or until a toothpick comes out clean. 8. Let cool before serving. Recipe by: iramsfoodstory #fyp #banana #baking #chocolate #bananamuffin #muffin #cinnamon #foodie #chocolatechip #chocolatechipmuffin #bananachocolatechipmuffin #recipe #bakingrecipe #easybaking

Oatmeal Cookies: Ingredients: - 1/2 cup (1 stick) unsalted butter, softened - 1/2 cup packed brown sugar - 1/4 cup sugar - 1 large egg - 1/2 teaspoon vanilla extract - 3/4 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1 1/2 cups quick oats Method: 1. In a large bowl, cream together the softened butter, brown sugar, and sugar until creamy and well combined. 2. Beat in the egg and then add the vanilla extract. Mix until smooth and creamy. 3. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. 4. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. 5. Stir in the quick oats until evenly distributed throughout the dough. 6. Let chill in the fridge for at least 30 minutes for the dough to form and become easier to work with. 7. Use a cookie scoop or spoon to drop portions of dough onto prepared baking sheets, shaping them into thick mounds. 8. Bake in the preheated oven set to 350 for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. 9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. #fyp #oatmeal #oatmealcookies #recipe #cookies #cookierecipe #fypシ #reels #baking #dessert #foodie #fypシ゚viral

Cinnamon roll bites recipe: Ingredients: Dough: - 360 grams all purpose flour 2½ cups - 45 grams sugar ¼ cup - 7 grams instant yeast 2¼ teaspoons - 3 grams salt ½ teaspoon - 120 grams whole milk ½ cup - 48 grams butter 3 tablespoons - 36 grams vegetable oil 2 tablespoons - 4 grams vanilla 1 teaspoon - 1 egg 57 grams - 60 grams water ¼ cup Filling: - 1/2 cup (113) grams butter melted but room temp - 1 cup (223 g) brown sugar packed - 2 1/2 tablespoons cinnamon powder - pinch salt Cream cheese frosting - 4 ounces cream cheese ½ cup - 30 grams butter 2 tablespoons - 130 grams confectioner’s sugar 1 cup - 2 grams vanilla ½ teaspoon Method: 1. In a large bowl or the bowl of a stand mixer, combine flour, sugar, instant yeast, and salt. 2. Heat milk until warm, either in the microwave or on the stove. Add butter, vegetable oil, and vanilla. Let it cool to lukewarm. (Butter should be melted mostly) 3. Make a well in dry ingredients, add milk mixture, egg, and water. Mix until a soft, sticky dough forms. 4. Knead for 6-8 minutes until smooth. (If you need to add more flour add 1 tbsp at a time) Cover and let it rise for 1½ - 2 hours until doubled. 5. Mix butter, brown sugar, and cinnamon for the filling. 7. Once the dough has risen, turn into onto a floured surface. Press the dough into rectangle or circle about 1/2 inch thick. Cut into small bite size pieces. 8. Place a piece of parchment paper in your pan. 9. Once the dough is cut, arrange in the pan, pour the cinnamon sauce over, and let them rise for 45-60 minutes. 10. Preheat oven to 375F/190C. Bake for 18-20 minutes until golden brown. 11. For frosting, cream together cream cheese and butter. Gradually add powdered sugar and vanilla until smooth. 12. Frost slightly warm. Serve immediately or refrigerate wrapped for up to 5 days. #fyp #cinnamonroll #easycinnamonrolls #recipe #cinnamonrollbites #quickcinnamonrollrecipe #cinnamonrollrecipe #cinnamonroll #rolls #fypage #baking #dessert #easyrecipe #easybakingrecipes #fypシ #food #foodlover

Brown butter chocolate chip cookies: Ingredients: - 113 g unsalted butter (8 tbsp.) - 100 g dark brown sugar* (½ c.) - 50 g granulated sugar (¼ c.) - 1 egg room temperature - ½ tsp. vanilla - 160 g all purpose flour (1 ⅓ c.) - ¾ tsp. baking powder - ¼ tsp. baking soda - ½ tsp. salt - 130 g semi-sweet chocolate** (¾ c) **highly recommend using a scale to measure ingredients, especially the flour** Method: 1. In a small saucepan over medium heat, cook butter until it turns amber and has brown specks. 2. Transfer the brown butter to a medium mixing bowl and chill in the freezer for 5 minutes. Ensure you have at least 90g; if less, add water to make up 90g. 3. Once butter is cool, whisk in both sugars. Whisk in egg and vanilla until well combined. 4. Add flour, baking powder, baking soda, and salt. 5. Fold the mixture with a rubber spatula until almost combined. 6. Fold in chocolate until no flour streaks remain. 7. Cover with plastic wrap and refrigerate for 30 minutes. 8. Preheat oven to 350°F (175°C). 9. Scoop heaping 3 tbsp. of dough. If too firm, let it soften for 10-20 minutes. 10. Place dough balls on a parchment-lined sheet. 11. Bake for 15-20 minutes and remove from oven. Add extra chocolate on top. (Every oven baked differently, mine bake at 20 minutes and in other ovens it only takes around 15 minutes. So keep an eye on them) 12. Use a bowl or cup to round the cookies immediately after baking. 14. Let cookies sit on the tray for 5 minutes, then transfer to a wire rack to cool. Sprinkle with sea salt and enjoy! #fyp #cookies #cookierecipe #tripplechoccookies #chocolatechipcookies #food #dessert #baking #recipe #bakingrecipe #fypシ #thebestcookie #thebestcookierecipe #chocolatelover #smallbatch #smallbatchcookies

Raspberry Danish: Ingredients: Cream cheese filling: - 8 oz cream cheese softened - 1/4 cup sugar - 1 egg yolk - 1/2 tsp vanilla extract Raspberry jam: - 150g raspberry fresh or frozen - 1 tbsp sugar - 1 tbsp lemon juice Other: - 1 box puff pastry sheets thawed - 1 egg for egg wash Method: 1. In a bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside. 2. In a small pot, combine jam ingredients. Cook on medium heat until the berries cook into a thick jam like consistency. Squish the berries down to help them cook. (Around 5 minutes). Set aside. 3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 4. Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 3x3 inches). 5. You can make a smaller square indent for where you will pipe the filling, but that is optional. 6. Place them onto the baking sheet. 7. Pipe or dollop the cream cheese filling in the center of each puff pastry square. 8. Swirl the raspberry jam on top. 9. In a small bowl, beat the egg. Brush the edges of the puff pastry with the beaten egg to give them a golden color when baked. 10. Bake in the preheated oven for 12-16 minutes, or until the puff pastry is golden and crispy. 11. Allow the danishes to cool slightly on a wire rack before serving. #raspberry #danish #danishrecipe #bakingreels #baking #fyp #dessert #recipes #easyrecipe #foodie #fypシ #raspberrybaking #foodie #baketok

Small Batch Blueberry Muffins: Ingredients: - 1/4 cup butter softened - 1/2 cup + 2 tbs sugar - 1 egg - 1/2 tsp vanilla extract - 1/4 cup sour cream - 1/4 cup milk - 1 cup all purpose flour - 1/4 tsp salt - 1 tsp baking powder - 1 cup blueberries (fresh or frozen) - Turbinado sugar Method: 1. In a bowl mix to your dry ingredients and set aside. 2. Using a stand or hand mixer cream the butter and sugar until creamy. 3. Add the egg, vanilla, sour cream, and milk. Mix until combined. 4. Fold in the dry ingredients (don’t over mix). 5. Lastly fold in your blueberries until fully covered. 6. Line 9 cupcake tins and scoop the batter using a large cookie scoop (around 3 tbsp). 7. You can add some more blueberries on top for design. 8. Top each muffin with 2-3 tsp of turbinado sugar. 9. Bake at 375 for 30-35 minutes. The tops will be golden brown. Recipe: My version of Jordan Marsh’s blueberry muffin recipe. #fyp #blueberry #muffins #recipe #reels #blueberrymuffins #blueberrymuffinrecipe #smallbatch #foodie #dessert #yummy #fypシ #bakingreels #muffinrecipe #bestblueberrymuffins #friday #easyrecipe #fypシ