cozyfoodwithemi

nutella stuffed chocolate chip cookies 1 cup (125g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) espresso powder 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 1 cup (170g) chocolate chips 7–8 tbsp (130–150g) nutella scoop nutella balls (about a tbsp each) and chill in the freezer while working on the dough. cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, espresso powder. add the dry into the wet and mix until its just combined. fold in the chocolate chips. take out chilled nutella and form dough over each one. set in the fridge at least 3 hours. bake at 375 for 11-13 min note: once they come out of the oven, use a big cookie cutter to make the shapes more uniform :) #nutella #cookies #chocolatechipcookies #baketok #Recipe

creamy tiramisu 1 1/2 cups (180g) cold heavy cream 8 oz (225g) mascarpone (room temp) 2 egg yolks 1/3 cup (65g) sugar 2 tsp (2g) vanilla extract 1 1/2 cups (360ml) hot water 6 tbsp (18g) espresso powder 2 tbsp (30ml) liquor of choice (optional) 2 packages ladyfingers cocoa powder for dusting dissolve espresso powder in hot water and mix well. add in the liquor if you'd like (i used espresso baileys). in a heatproof bowl, whisk together the egg yolks and sugar and then place the bowl over a pot of simmering water to make a double broiler. cook the egg yolk and sugar by whisking constantly. after about 5-7 min, or once it because pale and thicker, then take off the heat to cool. in another bowl, whisk the whipped cream to stiff peaks. in another bowl (yes this uses a lot of bowls), cream the mascarpone until its smooth. then add in the vanilla, and cooled egg yolk mixture. when its fully combined, gently fold in the whipped cream. note: its easier to combine if you fold in half the cream first. assembly: 9x9 pan. dip lady fingers in coffee mixture for about 2 seconds per side. spread half the cream mixture. another layer of dipped lady fingers. and then the remaining cream mixture. chill and cover for at least 6 hours or even overnight. dust with cocoa powder before serving! #creamy #tiramisu #baketok #Recipe #tiramisurecipe

banana oatmeal chocolate chip cookies 1 banana (about 110g) 1/2 cup (113g) melted butter 3/4 cup (150g) light brown sugar 1 egg 1 tsp (4g) vanilla 1/2 tbsp molasses 1 1/4 cup (160g) flour 1/2 tsp (3g) baking soda 1 tsp (3g) cinnamon 1/2 tsp (3g) salt 2/3 cup (113g) chocolate chunks/chips 3/4 cup (60g) oats mash banana and add in melted butter, sugar, egg yolk and vanilla. in another bowl, whisk together flour, salt, baking soda, and cinnamon. fold in the chocolate and let the mixture sit about 5-10 minutes to allow to flour to combine with the wet. Rest in the fridge for at least an hour. bake at 350 for 10-12 min. These are soft cookies so let cool a bit on the tray before transferring/eating :) recipe inspired by Broma Bakery <3 #banana #cookies #oatmeal #baketok #Recipe

ferrero rocher brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) salt 1/2 tsp (3g) baking powder 1 1/2 tsp (6g) vanilla extract 1/2 cup (113g) unsalted butter 1 cup (200g) sugar 3/4 cup (90g) all-purpose flour 1/2 tsp espresso powder (optional) 1/3 cup (100g) nutella 16 ferrero rochers (split into 7 and 9) *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. pour half the batter into a 9x9 baking dish, then cover with melted nutella and 7 chopped ferrero rochers. then top with remaining batter. bake at 350 for 28-32 min. once its out of the oven, top with the rest of the ferrero rochers! optional: drizzle on some more melted nutella #ferrerorocher #brownies #nutella #baketok #Recipe

biscoff banana bread topping: 1/2 cup (65g) flour 5 Biscoff cookies (chopped) (about 33g) 1/4 cup (50g) brown sugar 1/4 tsp (1g) salt 1/4 cup (57g) butter *whisk flour, chopped biscoff cookies, brown sugar, cinnamon, and salt. then pour over melted butter and mix with a fork. set aside. batter: 3 medium bananas (about 340g) 1 tbsp (15g) lemon juice 1/4 cup (57g) unsalted butter 1/2 cup (100g) sugar 1/4 cup (60g) vegetable oil 1 egg + 1 egg white 1 3/4 cup (220g) flour 1 1/2 tsp (6g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 1/2 cup (120g) buttermilk 10 Biscoff cookies (chopped) (about 66g) *mash bananas with lemon juice. add in butter and sugar and mix well. then mix in vegetable oil, egg, and egg white. in another bowl, whisk together the flour, baking powder, baking soda, and salt. add about half the dry to the banana mixture, and mix until its just combined. then add in the buttermilk and mix until just combined. then add in the rest of the flour mixture. doing it this way helps keep it fluffy and not dense, but you can always just add the buttermilk to the wet ingredients and then just mix in the flour mixture. once everything is combined, fold in the biscoff cookies. pour into a 9x5 pan and then cover with the topping. bake at 350 for 60-65 min. optional: drizzle on some melted biscoff spread recipe ib: chelssweets #biscoff #bananabread #banana

tiramisu cinnamon rolls dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 tsp instant espresso 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 with sugar, melted butter, and sprinkle on the yeast. Give it a little mix and then add in the eggs, salt, and instant espresso. 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. Knead for about 8-10 minutes and then let rise for an hour or until its doubled in size. bottom layer: 1/2 cup (113g) softened 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). this makes the rolls extra gooey but you can skip this part too! coffee filling: 1/4 cup (57g) softened unsalted butter 1/2 cup (100g) brown sugar 1 tbsp (7g) dark cocoa powder 1 tbsp (5g) instant espresso 1 tsp (3g) cinnamon 1/4 tsp (1g) salt *cream together the butter and sugar well. then add in the cocoa powder, instant espresso, cinnamon, and salt. note: i used dark cocoa powder but you can use any for this. roll out the dough and spread this mixture on evenly. then roll up and cut into 8 equal pieces. let rise for another hour and then bake at 350f for 25-30 min (check them around the 23 min mark) mascarpone cream icing: 3/4 cup (170g) mascarpone 1/4 cup (60g) heavy cream 2 tbsp (25g) sugar 1 tsp (4g) vanilla cocoa powder for dusting *cream together the mascarpone and heavy cream until combined. then add in the sugar, and vanilla. if you want it thinner, add in a tbsp or so of heavy cream. spread on top of the mostly cooled cinnamon rolls (make sure they're cooled enough otherwise the "icing" will melt) #tiramisu #cinnamonrolls #baking #baketok #Recipe

brown butter nutella banana bread 3 medium bananas 1/3 cup (67g) brown sugar 1/2 cup (113g) brown butter 2 eggs 2 tsp (8g) vanilla 1/2 cup (114g) Greek yogurt 1 1/3 cup (162g) flour 1 tsp (5g) baking soda 1/2 tsp (1.5g) cinnamon 1/2 tsp (3g) salt 2/3 cup (200g) nutella brown butter and let cool for at least 20 minutes. mash bananas and combine wet ingredients. In another bowl combine dry ingredients. Add dry to wet and mix until just combined. pour half the batter into loaf pan and spread on half of the nutella. note: you can soften the nutella in the microwave for 10-15 sec so it spreads easier. then top with the rest of the batter. lastly, swirl in the rest of the nutella on top. bake at 350 for 50-55min. Time is going to very depending on the size of your loaf pan, I used a 9x5 one. #bananabread #nutella #banana #baketok #Recipe

extra creamy banana pudding 1 can (14oz) sweetened condensed milk 1 1/2 cups ice cold water 1 pkg vanilla pudding mix 3 cups heavy cream 1 box nilla wafers 4-5 bananas *beat together the condensed milk and ice water until combined. then add in the pudding pkg and mix until nice and smooth. cover and set in the fridge to firm at least an hour (or overnight). once the pudding mixture is set, work on the whipped cream. whip the cream until stiff peaks. then slowly add the pudding mixture a scoop at a time. make sure to do this gently, even folding with a spatula. to assemble (depending on the size, either a whole tray or individual pots) start with a layer of pudding mixture, then sliced bananas and nilla cookies, then pudding mixture. repeat. optional: crush up some cookies and sliced bananas for decorating. cover and set in the fridge for 4-6 hrs. recipe by: magnolia bakery cookbook #banana #bananapudding #baketok #Recipe

tiramisu cookies 1 1/2 cups (190g) flour 1/2 tsp (2g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) salt 2 tbsp (10g) instant espresso powder 1/2 cup (113g) unsalted butter (room temp) 1/2 cup (100g) sugar 1/4 cup (50g) brown sugar 1 egg 1 tsp (4g) vanilla cream butter and sugar in bowl. add egg and vanilla and mix well. in another bowl combine dry ingredients. add the dry ingredients to the wet and mix until combined well. scoop out and bake at 350 for 11-12 minutes. mascarpone cream 1 cup (225g) mascarpone cheese 1/2 cup (120g) whipping cream 1/2 cup (100g) sugar 1/2 tsp (2g) vanilla mix until well combined and smooth. pipe on cooled cookies and then dust with cocoa powder! recipe inspired by teak & thyme :) #tiramisu #cookies #baking #baketok #Recipe

giant garlic knots dough: 1 1/3 cup (320g) warm water 2 1/4 tsp (7g) instant yeast (1 packet) 1 tbsp (12g) sugar 3 tbsp (40g) olive oil 1 tsp (6g) salt 1/2 tsp (1g) garlic powder 1/2 tsp (1g) oregano 3 1/2 cups (440g) all-purpose flour (+ more if needed) *whisk the warm water, yeast, and sugar in a bowl and let sit for 5 min (it should bubble a bit, if not, start over). Add in the olive oil, salt. garlic powder, oregano, and half of the flour. mix a bit and then add in the rest of the flour (its better to start slow with the flour and gradually add). knead it for 5 min and only add a tbsp of flour at a time IF needed. add dough back to bowl and cover, let rise in a warm area for 1-2 hrs or until its doubled in size (i leave the light on in the off oven and keep it in there). once ready, shape the dough into a log and cut into strips. lengthen each strip into a lil log and tie it into a knot. place on baking sheet and let rest again for 30-45 min. garlic topping: 5 tbsp (71g) unsalted butter 3 garlic cloves, minced (about 9g) 1 1/2 tsp (2g) Italian seasoning 1/4 tsp (1g) salt 1 egg (optional) 1/4 cup (25g) grated Parmesan 2 tbsp (4g) parsley *melt butter and add in the garlic, seasoning, and salt. use about 3/4 of this mixture and save the rest for after the knots come out of the oven. optional: beat the egg and use it as egg wash on top of the garlic knots if you wanted a more golden color. just be careful of not cross contaminating since saving the remaining garlic butter for after. bake knots for 20-23 min at 400. once out of the oven, use remaining butter mixture and top with parm & parsley. #garlicbread #garlicknots #garlic #baketok #Recipe recipe ib: sallysbakingaddiction

nutella stuffed blondies 3/4 cup unsalted butter, softened 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 1/2 cup nutella 1/2 cup chocolate chips optional: 1/4 cup nutella to swirl on top line your 9x9 baking pan with parchment paper and evenly spread on your nutella. put this in the freezer until it becomes firm (1 hr). 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). add in chocolate chips and mix but dont overmix. add half the dough into the 9x9 pan, then cover with a layer of the frozen nutella, then top with the remaining dough. bake at 325 for 38-42 min. #nutella #blondies #cookies #baketok #Recipe

lemon cheesecake crust: 1 3/4 cups (210g) graham crackers (14 sheets) 5 tbsp (71g) melted unsalted butter 1/8 cup (25g) sugar *crush graham crackers into crumbs. mix in the melted butter and sugar well. press into the bottom and sides of a 9 inch springform pan and bake at 350 for 10 min. cheesecake: 1 cup (200g) sugar 1 tbsp (6g) lemon zest 24 oz (608g) cream cheese 1/2 cup (120g) lemon juice 1/3 cup (80g) greek yogurt or sour cream 1/4 cup (60g) heavy cream 1 tsp (4g) vanilla 2 eggs + 1 egg yolk *make sure everything is at room temp! zest lemon into the sugar and mix it by gently pinching and rubbing the zest into the sugar. set aside. in a large bowl, cream together the cream cheese and lemon sugar until smooth. then mix in the greek yogurt, lemon juice, and vanilla until smooth. then mix in the heavy cream well. finally, gently fold in the eggs one at a time. pour into the already baked crust (using a hot water bath is best). bake at 350 for 60-70 min (it should be slightly jiggly in the middle but set on the sides). once done, turn off the oven and let cool with the door closed for 20 min, then open the door slightly and let cool for another 30. afterwards, take out of the oven and let finish cooling in the water bath. lemon curd topping 1/2 cup (100g) sugar 1 tbsp (3g) lemon zest 3 egg yolks 1/4 cup (50ml) lemon juice 1/4 cup (57g) cold unsalted butter *zest lemon into the sugar and mix it by gently pinching and rubbing the zest into the sugar. add in the egg yolks and whisk until its combined. mix in the lemon juice and then gently heat on the stove until it thickens and is pale. note: low temperature and continuous mixing so that it heats evenly. remove from heat and add in the cold butter. mix until all melted and let cool. #lemon #cheesecake #lemoncheesecake #baketok #Recipe

cookies & cream cookies 1 cup (125g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 3/4 cup (128g) white chocolate 6-7 crushed oreos cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, and salt. add the dry into the wet and mix until its just combined. fold in the chocolate chips and crushed oreos. set in the fridge at least an hour. bake at 350 for 13-15min (depending on the size). note: to get a nicely shaped cookie, about 3 min before theyre done, take the cookies out, shape them and then put them back in the oven. #oreo #cookiesandcream #cookies #baketok #Recipe

bakery style triple chocolate cookies 3/4 cup (95g) flour 1/4 cup (25g) cocoa powder (Dutch-processed) 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 tsp (1g) espresso powder 1/2 cup (113g) unsalted butter, soft 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 1 cup of chocolate chips (I used dark, semi, white) cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt, espresso powder. add the dry into the wet and mix until its just combined. fold in the chocolate chips. set in the fridge for at least an hour (3 hrs or overnight is ideal tho). bake at 350 for 13-15 min. note: for nice circlular cookie shapes, use a cookie cutter right after they come out of the oven! #triplechocolate #chocolate #cookies #baketok #Recipe

brownie stuffed chocolate chip cookies 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 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 30 minutes. let this cool completely before cutting into small squares. you’ll have a lot of leftovers if you use this brownie recipe! To freeze: wrap in individual pieces with plastic wrap and then put them all into a larger freezer bag. cookie dough: 1 1/4 cup (155g) flour 1/2 tsp (3g) baking soda 1/4 tsp (1g) salt 1/2 cup (113g) unsalted butter, softened 3/4 cup (150g) brown sugar 2 tbsp (25g) white sugar 1 egg 1 tsp (4g) vanilla 1/3 cup chocolate chips cream together butter and sugar. add in vanilla and egg. mix until well combined. in another bowl, whisk together flour, baking soda, salt. add the dry into the wet and mix until its just combined. fold in the chocolate chips. scoop dough and form it over the pieces of cooled brownies. bake at 350 for 13-15 min. they will continue to cook when they cool on the pan so its ok if they look a bit undercooked. #brownie #chocolatechipcookies #cookies #baketok #Recipe

brown butter fudge brownies 2 eggs 1/2 cup (42g) cocoa powder 1/2 tsp (3g) each of salt, baking powder, and espresso powder 1 1/2 tsp (6g) vanilla extract 1/2 cup (113g) unsalted butter, browned and slightly cooled 1 cup (200g) granulated sugar 1/4 cup (50g) brown sugar 1/2 cup (60g) all-purpose flour 1/2 cup (85g) chocolate chips or chopped chocolate brown butter on the stove and let cool only about 5-10 minutes. then add in the sugars while still warm and mix until mostly dissolved (I added the brown sugar after since the mixture was still a bit too warm). let this cool another 10 min. in another bowl, mix together eggs, cocoa powder, salt, baking powder, instant espresso, and vanilla. slowly mix the egg mixture with the butter mixture. mix in the flour gently, and the chocolate. bake at 350 for 24-28 min, but make sure to check around the 22 min mark. #brownbutter #brownies #fudge #baketok #Recipe

super chocolatey banana brownies 2 bananas (about 225g mashed) 1/2 cup (113g) unsalted butter 1 1/2 cup (255g) semi-sweet chocolate 1 cup (200g) sugar 2 eggs 1 tsp (4g) vanilla 1/3 cup (30g) cocoa powder 1 cup (125g) all-purpose flour 3/4 tsp (4g) salt in a medium bowl, gradually microwave 1 cup of chocolate and 1/2 cup butter. do it in 20 second increments so that it doesnt burn the chocolate. once all combined and smooth, set aside. in a large bowl, mash bananas well and then add in the sugar, eggs, cocoa powder, and vanilla. then add in the melted chocolate mixture and fold gently. once smooth, add in flour and salt and mix until there are still flour streaks. fold in the rest of the chopped chocolate (1/2 cup). optional: add a bit more chocolate on top before baking. bake at 325 for 30-35 min in 9x9 pan. recipe ib: baranbakery #banana #brownies #chocolate #baketok #Recipe

salted caramel brownies caramel: 1 cup sugar 6 tbsp unsalted butter 1/2 cup heavy cream 1 tsp sea salt *i used already made caramel sauce but here is an amazing recipe by broma bakery!! in a small sauce pan heat the sugar on med heat for a few minutes until it starts to turn into a brownish color. once its a darker brown remove from heat and add in the cubed cold butter. mix until theyre mix completely then pour in heavy cream and salt. mix and then add back onto the stove on med heat for about 30 seconds. then let cool for 15 min. 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 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 batter into a spring form pan (9inch) and then cover in a layer of caramel. then add on the rest of the brownie batter and bake at 350 for 28-30 minutes. #saltedcaramel #brownies #baking #baketok #Recipe

white chocolate brownies 16 oz (454g) white chocolate chopped/chips 3/4 cup (168g) unsalted butter, chopped into small cubes 2 eggs + 2 egg yolks 3/4 cup (150g) white sugar 1/2 cup (100g) light brown sugar 1 tbsp (15ml) vanilla extract 1 3/4 cups (219g) all-purpose flour, spooned and leveled 3/4 tsp salt chop up chocolate and seperate in half. with half the white chocolate, add to a microwave safe bowl. set aside the other half. melt the chocolate and butter together in 20 second increments (to not burn the chocolate). in a large bowl, whisk together the eggs, sugars, and vanilla until smooth. pour in the white chocolate butter mixture and fold until combined. then add in the flour and salt. fold gently and then add the other half of the chopped white chocolate. try not to overmix. pour into a 9x9 pan and bake for 28-32 min. Around the last 10 min of baking, top with white chocolate chips (optional) #whitechocolate #brownies #baketok #Recipe

oreo banana bread 3 medium bananas 1/3 cup (67g) brown sugar 1/2 cup (113g) unsalted butter softened 2 eggs 2 tsp (8g) vanilla 1/2 cup (114g) greek yogurt/sour cream 1 1/3 cup (162g) flour 1 tsp (5g) baking soda 1/2 tsp (3g) salt 12-14 oreos 1 tbsp melted butter 1 tbsp brown sugar *crush about 6 of the oreos and mix in the 1 tbsp melted butter and 1 tbsp brown sugar. set this aside. mash bananas then add sugar and butter, and mix. add in eggs, vanilla, and sour cream, mix well. in another bowl, whisk together the flour, baking soda, and salt. fold the dry into the wet careful not to over mix. mix in the rest of the chopped oreos into the batter. to a lined 9x5 loaf pan, pour in half the batter, then layer on the oreo crumb mixture. then the rest of the batter. bake at 350 for 50-55 min or until a toothpick comes out clean. time is going to differ depending on the size of loaf pan you use. optional: make a glaze using 1/3 cup powdered sugar and some milk! #oreo #bananabread #banana #baketok #Recipe