Cardamom Buns 😋😋
Recipe ✨
Dough
240 ml (1 cup) warm milk
7 g (2 ¼ tsp) active dry yeast
1–2 tsp sugar
35–40 g (3 tbsp) sugar
1 egg
75 g (⅓ cup) butter, melted
360 g (3 cups) flour
1 tsp salt
1½ tsp ground cardamom
Filling
75 g (⅓ cup) butter, softened
50 g (¼ cup) sugar
1½–2 tsp cardamom
Syrup
50 g (¼ cup) sugar
50 ml (¼ cup) water
Method
Mix warm milk, yeast, and 1–2 tsp sugar. Let sit 5–10 minutes until foamy.
Add remaining sugar, egg, butter, flour, salt, and cardamom. Knead until soft and slightly tacky.
Let rise 45–60 minutes until puffy.
Roll out dough, spread filling, fold, cut into strips, braid, and shape into knots.
Let rise again 30–45 minutes or alternatively wrap in plastic and refrigerate overnight (setting them out on the counter for 1 hour in the morning prior to baking)
Bake at 175°C / 350°F for 18–22 minutes until golden.
Brush with syrup and finish with a light sprinkle of sugar.
#baking #baker #fyp #cinnamonrolls #dessert
this is the only recipe you’re ever going to need for chocolate chip cookies 🍪
Recipe 🫶🏻
Brown Butter Chocolate Chunk Cookies (12 cookies)
Ingredients
113g (½ cup / 1 stick) unsalted butter
100g (½ cup) brown sugar
50g (¼ cup) granulated sugar
1 large egg + 1 egg yolk
7ml (½ tbsp) vanilla extract
165g (1 ⅜ cups) all-purpose flour
3g (½ tsp) baking soda
3g (½ tsp) salt
100–125g (3.5–4.5 oz) high-quality dark chocolate, chopped
Flaky sea salt
Instructions
1. Brown the butter over medium heat, stirring constantly until golden and nutty. Let cool slightly.
2. In a bowl, whisk together brown butter, brown sugar, and granulated sugar.
3. Add egg + yolk and vanilla, whisk until smooth and glossy.
4. Fold in flour, baking soda, and salt until just combined.
5. Mix in chocolate chunks.
6. Cover and chill dough for a few hours or overnight.
7. Bake at 350°F / 175°C for 10–12 minutes until edges are golden and centers are soft.
8. Finish with flaky salt and let cool slightly before eating.
#Recipe #cookies #baking #fyp #foryoupage
Salted Caramel Dark Chocolate Brownies 🍫
They have a crackly top and the softest, gooey, fudgy center. Recipe below 👇🏼
⸻
Fits 7 × 10 in (18 × 25 cm) pan
Ingredients
Salted Caramel
1 cup sugar (200 g)
6 tbsp unsalted butter, cubed (85 g)
½ cup heavy cream (120 ml)
1 tsp sea salt (5 g)
Brownies
3 large eggs (150 g)
1¾ cups sugar (350 g)
⅞ cup unsalted butter, melted (200 g)
⅞ cup cocoa powder, sifted (74 g)
¾ tsp salt (4.5 g)
⅜ tsp baking powder (1.5 g)
3½ tsp vanilla (15 ml)
1⅓ cups all-purpose flour, sifted (158 g)
7–8 oz dark chocolate, chopped (200–225 g)
½ cup salted caramel (120 ml / 160–180 g)
⸻
Method
Make caramel first: melt sugar over medium until amber. Remove from heat, stir in butter, then cream and salt. Simmer 30 seconds. Cool until spreadable.
Preheat oven to 350°F (175°C). Line 7×10 in (18×25 cm) pan.
Whisk eggs + sugar until glossy. Slowly whisk in melted butter.
Sift in cocoa + flour. Add salt, baking powder, vanilla. Fold gently. Fold in chocolate.
Scoop half the batter into pan. Spread ½ cup caramel. Top with remaining batter.
Bake 30–35 minutes until edges are set and center is soft. Cool before slicing.
#baking #galentinesday #brownie #caramel #fyp
absolute heaven 😍
Recipe:
Ingredients:
* 1.5 lb / 680g baby Yukon gold or baby white potatoes, peeled
* 1 tbsp salt, for boiling water
* 3 tbsp olive oil
* 2 tbsp butter, melted
Garlic Herb Finish:
* 3 tbsp olive oil
* 2 garlic cloves, finely grated
* 2 tbsp finely chopped parsley
* 1 tsp finely chopped rosemary
* Black pepper, to taste
* Coarse sea salt, for finishing
Instructions:
1. Peel the potatoes. Leave smaller potatoes whole and halve any larger ones.
2. Bring a large pot of water to a boil. Add fine sea salt, then add the potatoes. Boil for 12–15 minutes, or until fork tender but not falling apart.
3. While the potatoes boil, add olive oil and melted butter to a baking tray or baking dish. Place in the oven and preheat to 450°F / 230°C. Let the tray and oil heat for about 10 minutes.
4. Drain the potatoes well and let them steam dry for 2–3 minutes.
5. Transfer the potatoes back into the pot or a large bowl and shake them aggressively to rough up the edges. This helps create the crispy texture.
6. Carefully transfer the potatoes onto the hot tray. They should sizzle immediately. Spread them out evenly and avoid overcrowding.
7. Roast for 25 minutes untouched. Flip the potatoes, then roast for another 15–20 minutes, or until deeply golden and crispy.
8. In a small bowl, mix olive oil, grated garlic, parsley, rosemary, and black pepper.
9. Spoon the garlic herb oil over the hot potatoes and toss gently.
10. Finish with coarse sea salt and serve immediately.
#dinner #fyp #potato #snackideas #yummy
this combo is everything #fyp
Recipe:
Brown Butter Peanut Butter Chocolate Chunk Cookies (12 cookies)
Ingredients
½ cup (1 stick) unsalted butter
½ cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
½ tbsp vanilla extract
1 ⅜ cups all-purpose flour
½ tsp baking soda
½ tsp salt
100–125g high-quality dark chocolate, chopped
½ cup creamy peanut butter (for topping)
flaky sea salt (optional)
Instructions
1. Scoop small dollops of peanut butter (about 1–2 tsp each) onto a parchment-lined plate and freeze until firm
2. Brown the butter over medium heat, stirring constantly until golden and nutty. Let cool slightly
3. In a bowl, whisk together brown butter, brown sugar, and granulated sugar
4. Add egg + yolk and vanilla, whisk until smooth and glossy
5. Fold in flour, baking soda, and salt until just combined
6. Mix in chocolate chunks
7. Cover and chill dough for a few hours or overnight
8. Scoop cookie dough into balls, then press a frozen peanut butter dollop onto the top of each
9. Bake at 350°F for 10–12 minutes until edges are golden and centers are soft
10. Finish with flaky sea salt and let cool slightly before eating
Sticky ground beef rice bowls that come together in under 20 minutes ✨
Recipe:
Ingredients (Serves 2–3)
1 cup sushi rice
1¼ cups water
1 lb ground beef
Sauce
¼ cup soy sauce
3 tbsp gochugaru
1 tbsp toasted sesame oil
1 tbsp minced garlic
1½ tsp maesil cheong (or honey)
1 tsp sugar
1 jalapeño, seeded + finely chopped
2 green onions, chopped (reserve some for topping)
Instructions
1. Rinse rice until water runs clear. Cook with water and let steam covered for 10 minutes.
2. In a bowl, mix soy sauce, gochugaru, sesame oil, garlic, maesil (or honey), and sugar. Stir in jalapeño and green onions.
3. Cook ground beef in a pan over medium-high heat until browned. Drain excess fat if needed.
4. Add sauce to the beef and cook for 2–3 minutes until glossy and slightly sticky.
5. Spoon rice into bowls, top with beef, and finish with fresh scallions. Serve with kimchi if you like.
#dinner #easydinners #cooking #cookwithme #fyp
Recipe 🫶🏻
Brown Butter Chocolate Chip Cookies (12 cookies)
Ingredients
113g (½ cup / 1 stick) unsalted butter
100g (½ cup) brown sugar
50g (¼ cup) granulated sugar
1 large egg + 1 egg yolk
7ml (½ tbsp) vanilla extract
165g (1 ⅜ cups) all-purpose flour
3g (½ tsp) baking soda
3g (½ tsp) salt
100–125g (3.5–4.5 oz) high-quality dark chocolate, chopped
Flaky sea salt
Instructions
1. Brown the butter over medium heat, stirring constantly until golden and nutty. Let cool slightly.
2. In a bowl, whisk together brown butter, brown sugar, and granulated sugar.
3. Add egg + yolk and vanilla, whisk until smooth and glossy.
4. Fold in flour, baking soda, and salt until just combined.
5. Mix in chocolate chunks.
6. Cover and chill dough for a few hours or overnight.
7. Bake at 350°F / 175°C for 10–12 minutes until edges are golden and centers are soft.
8. Finish with flaky salt and let cool slightly before eating.
#Recipe #cookies #baking #fyp #foryoupage
