#Baking From Scratch

This weeks snacks 🤍 Cinnamon roll recipe is on my website (which by the way is closing down soon because it’s too pricey for me to keep up) so save your favourite recipes! Otherwise let me know which recipe you’d like to see next 🤍 I’ll be reopening a website soon when I have a product to sell (if I can figure it all out) that I will continue to blog recipes onto! But for the meantime you’ll see them here! #realfood #sahm #fromscratch #baking #sourdough

made it once… now soft cookies just don’t hit the same 😏🍪 recipe’s in the cookbook — link in bio 👀 #foodreels #cookierecipe #homebaking #crunchy #bakingreels

Chocolate and vanilla custard brioche Buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search ‘Osta Recipes’ on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. #bakingfromscratch #custard #chocolatechip #bakingrecipes #brioche

show we sell these 👀 ORDER NOW THROUGH OUR BIO! follow our mains! @tatianaa.martinn & @demitraa.manfredd - - #supportlocal #giveitasweetstart #sweetstartbakery #bakeitforward #dosomethingsweet reelsviralシ reelsfypシ reelsfacebook fall fyp baking bakery bakerynearme BakeryOwner teenownedbusiness business influencer bakingideas bakers explorepage facebook niche trend trending viralrecipes viral

brown butter chocolate chip cookies 🤎🧈🍪 featuring both milk chocolate and semi sweet chocolate plus a ton of Maldon sea salt ✨

COOKIES 🍪 Recipe from : @iramsfoodstory Ingredients: - 150 gr of brown sugar - 225gr unsalted butter , room temperature - 50 gr of white sugar - 2 eggs - 2 teaspoons vanilla extract - 313 gr all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon cornstarch - Pinch of salt - 100 gr of semi sweet chocolate - 100 gr of dark chocolate chips or chunks . Beat the butter together with the sugar until creamy. Add the eggs and vanilla. Beat again. Next, add the dry ingredients and mix until fully incorporated. Add the chocolate . Form balls of approximately 70g.. Chill in the fridge for about 30 minutes. Bake in a preheated oven at 180°C for about 12-15 minutes. The edges should be golden. Let them rest on the baking tray for about 5 minutes before removing. #cookies #homemadecookies #chocolatechipcookies #homebaking

For my lemon girlies 🍋✨ Lemon Cookie Ingredients: 3/4c (150g) granulated white sugar zest of 2 lemons 1/2c + 1 tbsp (130g) melted butter 1 large egg 2 tsp lemon juice 1/2 tsp vanilla 1 2/3 c (200g) all purpose flour 1.5 tbsp cornstarch 1/2 tsp baking powder pinch of salt Instructions: 1. In a bowl, rub the lemon zest into the sugar to release its natural oils. Then whisk in the melted butter 2. Add the egg, lemon juice, and vanilla. Mix until smooth. 3. Sift in the flour, cornstarch, baking powder, and salt. Fold gently until just combined—don’t overmix! 4. Scoop the dough using a large ice cream scoop and refrigerate for at least 15 minutes (or up to overnight) 5. Preheat the oven to 350°F (180°C) 6. Roll the chilled dough between your hands, then gently press it onto a lined baking sheet 7. Bake for 9-11 minutes—don’t overbake! The cookies should be soft with a slightly gooey center. 8. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely Cream Cheese Frosting Ingredients: 1/4c (60g) room temp butter 4 oz (120 g) cream cheese 3/4 c (100g) icing sugar 1 tsp vanilla Cream Cheese Frosting Instructions: 1. In a bowl, cream all the ingredients together using a spatula or hand mixer until smooth 2. Transfer to a piping bag with a 2A tip (or simply snip the end like in the video!) 3. Frost the cookies and sprinkle with extra lemon zest (optional, but highly recommended!) #bakingtherapy #bakinglove #baking #lemoncookies #lemonlovers

Buckeye Cupcakes These Buckeye Cupcakes are the first recipe in my new series, By the Dozen, where I’m taking my most popular cake recipes and turning them into cupcakes. These are inspired by my beloved Buckeye Cake, and this cupcake recipe makes just 12 rich, moist chocolate cupcakes filled with ganache and topped with peanut butter buttercream. They perfect when you need a little cake fix without committing to the whole thing. Recipe in the caption/pinned comments or comment ‘CUPCAKE’ and I will send a link right to ya! For the Chocolate Cupcakes Ingredients 1 cup (120g) cake flour 1 cup (200g) granulated sugar 6 Tbsp (30g) unsweetened Dutch-process cocoa powder ½ tsp baking soda 1 tsp baking powder ½ tsp kosher salt ½ cup (120ml) buttermilk, room temperature ¼ cup (55ml) neutral oil (I use avocado oil but vegetable or canola work too) 1 large egg, room temperature 1 tsp vanilla extract ½ cup (120ml) hot coffee Instructions: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine. In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Slowly whisk in the hot coffee until smooth. Fill cupcake liners with ¼ cup batter each. Bake for 16–18 minutes, until a toothpick inserted comes out with a few moist crumbs. Start checking around 15 minutes, especially if your oven runs hot, no one wants a dry chocolate cupcake. Allow cupcakes to cool completely before filling and frosting. *recipe continued in pinned comments* #buckeyecupcakes #chocolatepeanutbutter #cupcakerecipe #homebaking #bakingfromscratch

You just can’t beat a gooey pillowy soft cinnamon roll slathered with cream cheese frosting in my books and I must admit this one is the best😋 My tried and true classic cinnamon roll recipe is up on my Substack linked in bio!! I really can’t think of any bake better than this. #cinnamonrolls #cinnamonbuns #bakingfromscratch #bakingrecipes #cinnamonroll

These giant cookies are my SPECIALTY 🤩 and here’s how I get EXTRA tall & soft cookies every single time! Make sure you’re following @tismtreats for all the baking business tips! ❤️ 👉🏼1. BROWNED BUTTER ✨ that’s all. 👉🏼2. Cornstarch. I’ll never go back to being a non believer of cornstarch in cookies! It creates that fluffy texture and keeps them soft like store bought cookies! I add about 20-25g in all my cookies! 👉🏼3. Chilling/freezing. This is a big key to getting this extra tall shape for cookies! It helps the cookies bake in a way that gets them perfectly browned on the outside, and soft and gooey on the inside. I usually freeze my cookie dough balls overnight when I’m looking to get this tall shape! 👉🏼4. Shaping-always shape your cookie dough into very tall balls, like cylinders! This makes sure they don’t spread out as easy and they stay nice and tall in the middle! 👉🏼5. High temps! I bake my cookies at a higher temp, typically 375-390 degrees F. This helps the cookies cook quicker on the outside and keep their shape, whereas a low and slow method can make them spread out and flatten down. I can give you even MORE tips to get perfect cookies every time in my Ultimate Cookie Guide! If you want to grab this exact recipe I made in the video and all the best tall cookie tips, 👉🏼comment RECIPE and I’ll send you the link to my browned butter XL cookie! (This is a paid recipe ebook😊 I am a recipe developer and this is the exact best selling cookie recipe from my bakery!) #bakersofinstagram #bakery #cottagebakery #instabaker #cottagebaker #baker #cookiedough #cookiedough #brownedbutterchocolatechipcookies #brownedbutter #brownedbuttercookies #gourmetcookies #cookierecipe #cookierecipes #cookiegram #bakingtipsandtricks #microbakery #homebakery

Hey guys 🫶 I’m gonna start a new series on this page called: Better Basics ❤️ It’s gonna be all about how to make basic bakes, like brownies, cookies, cheesecakes, and cakes etc better 🙌 I’m gonna be sharing all my tips and tricks with you, whilst still keeping the recipes easy and accessible, without using any fancy ingredients or equipment 🤌 Let me know if you have any recipe requests you’d like me to go into more detail on, like how to make your brownies the best fudgy brownies ever 👀 Also, do you mind if the videos are slightly longer? For example a minute, rather than 30 seconds? I just wanna get in as many tips as possible without talking double speed 😂 I’m so excited to start this new series! And I just want to say a massive thank you to every one who supports me and my recipes ❤️ whether you’re new or have been here from the beginning, I really appreciate you 🫶 First part of the series will be coming on Thursday! I can’t wait 🙊 #fitwaffle #fitwafflekitchen

bake with me ✨✨ #bakingday #cakebatter #lemonraspberry #marble