tiktok recipes | sweet

ingredients: base - 15 oz of pumpkin puree - 1 cup brown sugar - 2/3 cups granulated sugar - 2 large eggs - 2/3 cups oil - 1/4 cup greek yogurt - 1 tsp vanilla extract - 1 tbsp cornstarch - 1 tbsp milk powder - 1 tbsp pumpkin spice - 2 tsp baking powder - 1 tsp cinnamon - 3/4 tsp salt - 1/2 tsp baking soda - 2 1/2 cups flour ingredients: cream cheese filling - 12 oz cream cheese (room temperature) - 6 tbsp of sugar - 1 tbsp of flour - 1 tsp vanilla extract instructions: 1) preheat oven to 350F/180C 2) in large bowl whisk pumpkin puree, brown sugar, granulated sugar and eggs 3) then add and stir in oil, yogurt and vanilla 4) then add and stir cornstarch, milk powder, pumpkin spice, baking powder, cinnamon, salt, and baking soda 5) fold in flour 6) in separate bowl combine cream cheese, sugar, flour, and vanilla extract 7) add pumpkin batter into cupcake tray then cream cheese filling in the middle for 20-25 minutes 8) let cool and enjoy!

ingredients: - 3 ripe bananas - 1/2 cup brown butter - 1/2 cup brown sugar - 1/3 cup granulated sugar - 1 egg - 1 tsp vanilla extract - 1/3 cup greek yogurt - 1 & 1/2 cup all purpose flour - 1 tsp baking powder - 1/2 tsp salt - 1/2 cup chocolate chips instructions: 1) Start by preheating your oven to 350F 2) In a large bowl add your ripe bananas and mash until smooth. Add your browned butter and mix to combine before adding your brown sugar and granulated sugar. 3) Once your sugar is completely incorporated add your egg and vanilla extract. Mix again before adding your greek yoghurt. 4) Add your dry ingredients to your wet and fold to combine before adding your chocolate chips. 5) Add your batter to a lined muffin tin and place in the oven on 350F for 25-27 minutes.

INGREDIENTS: batter dry: 3 cups all-purpose flour, 21/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt wet: 11/4 cups milk 1 cup white sugar 1/4 cup brown sugar 1/2 cup unsalted butter, melted 2 large eggs 1/3 cup Greek yogurt 1/3 cup vegetable oil 1 tablespoon vanilla extract INGREDIENTS: blueberry’s 2 pints blueberries 2 tablespoons flour INGREDIENTS: crumb topping 4 tbsp slightly melted butter 1 cup flour 1/3 cup brown sugar INSTRUCTIONS: 1) mix together dry ingredients; flour, baking powder, baking soda, cinnamon and dash a salt 2) combine wet ingredients; milk, brown sugar, granulated sugar, egg, melted butter, greek yogurt - it’s going to be lumpy it will work out 3) add wet ingredients to dry and mix on high 4) once mixture nice and thick and fully combined added all the blueberries until they are no longer sticking to each other 5) when adding batter to cupcakes tin add more then you think you need 6) cover the tops in crumble mixture 7) Bake at 425 Ffor 10 minutes and then decrease the heat to 350 F for another 15 min. INSTRUCTIONS: blueberries 1) smash a bit of blueberries (optional - gives different texture in muffin) 2) add flour - this is so they don’t sink to the bottom INSTRUCTIONS: crumble topping 1) combine HALF melted butter, flour, and brown sugar until it’s a wet sand mixture

INGREDIENTS: brown butter sweet potato mixture (makes 12 regular OR 6 jumbo): - 1 3/4 cups (210g) all-purpose flour - 2 tsp (8g) baking powder - 1/2 tsp (3g) baking soda - 2 tsp (4g) cinnamon - Optional: 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) salt - 1/2 cup (113g) salted butter - 3/4 cup (180g) brown sugar, light or dark - 2 eggs, at room temperature - 11/3 cups (320g) sweet potato purée - 1/3 cup (80g) Greek yogurt or sour cream, at room temperature - 1 tsp (4g) vanilla bean paste or extract INGREDIENTS: Cream Cheese Filling - 8oz (1 block; 250g) cream cheese, at room temperature - 1/4 cup (55g) granulated sugar - 1 tsp (4g) vanilla bean paste or extract - Pinch of salt INGREDIENTS: Brown Sugar Pecan Streusel - 1/2 cup (55g) chopped pecans - 5 tbsp (72g) brown sugar, light or dark - 1 tsp (2g) cinnamon - 1/4 tsp (1g) salt - 3 tbsp (42g) salted butter, softened INSTRUCTIONS: brown butter sweet potato mixture 1) Preheat the oven to 425F. Line a standard 12-cup muffin pan with 6 muffin liners (you can use two muffin pans if desired, meaning you'll only fill every other muffin well with batter (this prevents overcrowding and helps create the classic muffin top). OR line a 6-cup jumbo muffin pan with 3 liners (again, you can use two muffin pans if desired). This isn't completely necessary, but I love how the muttins turn out like this! If you only have one pan and want to stick to one round of baking, line all of the muffin wells with liners. Set aside. 2) Start by browning the butter for the muffins. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes). 3) In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice (if using), and salt. Set aside. 4) To the bowl with the cooled brown butter, add the brown sugar, eggs, sweet potato purée, Greek yogurt or sour cream, and vanilla. Whisk until well combined and smooth. 5) Add the dry ingredients to the wet, and use a wooden spoon or spatula to fold until just combined and there are no flour streaks. 6) Cover the bowl and allow the batter to rest for 15 minutes; do not skip this! 7) After 15 minutes, scoop and divide the batter among the prepared muffin cups, filling them to the rim 8) Snip the tip off of the piping bag with the cream cheese filling (or the corner of the ziplock bag, and place it into the center of the batter for each muffin, pushing it about halfway down. Press down to squeeze, pulling up slowly in a circular motion to make a little swirl at the top to fill out a small circle at the surface of the batter, so the cream cheese is exposed. 9) Then, sprinkle the cinnamon pecan streusel on top of the muftins, placing it around the cream cheese. 10) For regular-sized muffins: bake at 425F for 5 minutes. Then turn the oven temperature down to 350F and bake for another 15-18 minutes, until they feel firm when pressed and a toothpick inserted comes out clean. For jumbo muffins: bake at 425F for 5 minutes. Then turn the oven temperature down to 350F and bake for another 25-28 minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Serve the muffins warm with a hot cup of coffee. Enjoy! INSTRUCTIONS: cream cheese filling 1) In a medium bowl, use a handheld electric mixer to beat the cream cheese to smooth. 2) Then beat in sugar, vanilla, and salt for about 2 minutes, until very smooth and creamy. Transfer the cream cheese filling to a piping bag or a large ziplock bag. INSTRUCTIONS: brown butter pecan 1) In a medium bowl, mix together the pecans, brown sugar, cinnamon, and salt. 2) Then add in the softened butter, and use your hands or a fork to mash together until it forms a crumble.

ingredients: Base - oats - 1 large egg - 21g of vanilla protein powder - 62g banana - 1 tsp of vanilla - 1/2 tsp of baking powder - 1/2 cup of almond milk ingredients: frost - 1/4 cup oikos triple zero greek yogurt - 1 tsp of honey instructions - preheat over to 350F/180C - add oats, egg, protein powder, banana, vanilla extract, baking powder and almond milk together in bowl/container - pore into glass cooking container - bake for 20 minutes - take greek yogurts and honey and froth together - add on top of base and add topping of choice macros: cals: 416 protein: 34g

ingredients: - 1/2 cup or 40g of oats - 1/2 cup or 120g of egg whites - 1/3 cup or 85g of nonfat greek yogurt - 1/2 cup or 120g of pumpkin purée - vanilla - cinnamon - 1 tbs of sweetener of choice - 1 tbs of peanut butter macros: cals: 390 fat: 10.5g carbs: 43g protein: 32g instructions 1) combine and stir oats, egg whites, yogurt, pumpkin puree, sweetener, cinnamon, and vanilla in a microwave safe container 2) microwave for 5-6 minutes 3) top with peanut butter (or maple syrup) and cinnamon

Ingredients - 1-2 bananas - 1/3 cup oats - 1 egg - 2 tbsp cocoa powder - 1 scoop whey protein powder - 1 cup non-fat greek yogurt - 1 tbsp organic peanut butter - Topped with flakey salt Macros - Calories: 560 - Protein: 45g - Carbs: 50g - Fat: 18g Instructions: - In a bowl or on the pan mash banana - Add oats - Egg - 2 tsp cocoa powder - 1 scoop protein powder - Mix - Pan fry until your liking - Top on a bed of greek yogurt - Drizzle peanut butter and top with flakey salt Egg - 2 tsp cocoa powder - 1scoop protein powder - Mix - Pan fry until your liking - Top on a bed of greek yogurt - Drizzle peanut butter and top with flakey salt

ingredients: - 1 peach - 2 tbs of water - 1 tbs of monk fruit (or any sweetener) - 1/2 tsp of cinnamon - 1/2 tsp of nutmeg - granola (as much as wanted) - 3/4 cup greek yogurt (i suggest vanilla) - 1 tsp bourbon vanilla bean paste - torani pumpkin pie sauce instructions: 1) chop up peach 2) add chopped peach to pan over medium heat 3) add water and sweetener to pan 4) cook until golden brown (apox. 5 mins) 5) add cinnamon, nutmeg, granola, and additional sweetener (if wanted) to pan and stir 6) in a bowl add yogurt and vanilla bean paste in bowl and mix 7) take 1/3 cup of peach cobbler to bowl and drizzle pumpkin pie sauce on top and swirl (for looks) 8) DONE!

ingredients: - 4 oz dark chocolate (113g) (70-85%) - ¼ cup unsalted butter (57g) - ½ cup granulated sugar (100g) - ¼ cup packed brown sugar (50g) - 2 large eggs, room temp - 1 tsp vanilla extract (4g) - 2⅓ cup all-purpose flour (80g) - 3 tbsp unsweetened cocoa powder (25g) - ½ tsp baking powder (2g) - ¼ tsp salt (1.5g) instructions: 1) preheat over at 350°f (175°C) 2) melt the butter & chocolate and stir until smooth 3) in another bowl, beat the granulated sugar, brown sugar, and eggs for until pale and slightly thick, then stir in the vanilla and slowly mix in the melted chocolate 4) whisk the flour, cocoa powder, baking powder, and salt in a separate bowl, then gently fold into the wet mixture until just combined (the batter will look like thick brownie batter, not stiff cookie dough) 5) then scoop about 2 tosp per cookie onto a parchment-lined baking sheet. (to make it easier to handle you can refrigerate however you'll get the pertect brownie texture pouring it straight onto the sheet.) 6) bake for 9-11 minutes until the tops are shiny and crackly and the centers look slightly soft. ( to make them look better round the cookies while they're still warm.) let cool on the tray for a few minutes before moving to a rack. ( don't overbake ).

ingredients: - ½ cup butter, softened (113g) - 2⅓ cup brown sugar, packed (133g) - ½ cup granulated sugar (67g) - 1 large egg (50g) - 1 egg yolk (18g) - 1 tsp vanilla extract (5g) - 2 cups all-purpose flour (240g) - 1 tbsp cornstarch (8g) - ½ tsp baking soda (3g) - ½ tsp salt (3g) - ¼ cup biscoff spread( used 2 tbsp for drizzle ) - 6-8 biscoff cookies instructions: 1) preheat oven at 350•F 2) cream butter & sugars until smooth 3) mix in eggs, biscoff & vanilla 4) fold in your dry ingredients until just combined then add in the white chocolate and biscoff cookies, & fold those in 5) scoop your dough balls (i did 1 heaping tbsp for each cookie) and place on a lined baking sheet 6) bake for 10-12 minutes ( you're looking for the edges to be set but the center soft,, if it still feels like dough leave it in but don't over bake. if you're unsure take the cookies out and let them cool if they're still raw pop them back in.) 7) top with white chocolate biscoff & cookies.

ingredients: • 2 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/2 teaspoon salt • 1/2 cup unsalted butter, softened • 3/4 cup granulated sugar • 1/2 cup brown sugar, packed • 1/4 cup apple cider • 1 large egg • 1 teaspoon vanilla extract • 1 cup dried apples, chopped • 1/2 cup caramel sauce (plus extra for drizzling) instructions: 1) Preheat the oven to 350 F (175 C) and line baking sheets with parchment paper. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg. and salt. 3. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and flufly 4. Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined. 5. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, until a dough forms. 6. Fold in the chopped dried apples. 7. Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie. 8. Bake in the preheated oven for 12-15 minutes or until edges are golden 9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely 10. Drizzle each cookie with caramel sauce, allowing it to set.

ingredients: - 1 cup (226g) unsalted butter, softened - 3/4 cup (150g) light brown sugar - 1/2 cup (100g) white sugar - 1 egg - 2 tsp (8g) vanilla - 2 1/4 cup (270g) all purpose flour - 1/2 cup (50g) dutch-process cocoa powder - 1/2 tsp (3g) baking soda - 1/2 tsp (3g) salt - 1/4 tsp (1g) espresso powder - 1 1/2 cups total chocolate (i used dark, semi, milk) instructions: 1) preheat oven to 350 2) cream together the butter and sugars, then add in egg and vanilla 3) in another bowl, whisk the flour, cocoa powder, baking soda, salt, espresso powder (optional) 4) add the dry to the wet and fold gently to combine without overmixing! 5) add in your chocolate of choice. set in the fridge at least an hour 6) then bake at 350 for 12-14 min (time with vary with the sizes). top with flakey salt and enjoy!

ingredients: - 1 1/3 cup (165g) ap flour - 1/2 tsp (3g) baking soda - 1/4 tsp (1.5g) salt - 1 tsp (3g) pumpkin pie spice - 1/3 cup (65g) brown sugar - 1/3 cup (65g) white sugar - 1/4 cup (57g) biscoff spread - 1/4 cup (60g) pumpkin puree - 1 egg - 1/4 cup (95g) unsalted butter, soft - 1 tsp (4g) vanilla - 1/2 cup (95g) white chocolate (+ more for top) - 5-7 biscoff cookies (for crushing in dough and for the top at the end instructions: 1. preheat oven to 350 2. in a small bowl with paper towels, pat the pumpkin puree to remove extra moisture. set aside. 3. cream together butter and sugar. 4. then mix in the biscoff butter, egg, pumpkin puree and vanilla. 5. in another bowl whisk together the flour, baking soda, salt, and pumpkin spice. 6. then add the dry to the wet and gently mix until almost combined. 7. add in crushed biscoff cookies and white chocolate. scoop and add extra white chocolate pieces (optional). 8. bake at 350 for 10-13 min.

ingredients: - 1/2 cup (113g) salted butter, melted - 1/3 cup (67g) granulated sugar - 1/2 cup (100g) dark brown sugar - 1 tbsp (15g) vanilla bean paste - 1/2 tsp espresso powder - 11/4 (156g) cups all purpose flour - 1/2 tsp baking soda - 1 egg, room temp - 1 cup (170g) semi sweet chocolate chips - 1/2 cup (85g) mini chocolate rectangles - 8 large marshmallows - 8 square of graham crackers instructions: 1. Preheat the oven to 350 F. Prepare a baking sheet with parchment paper and set aside. 2. In a bowl, add melted butter granulated sugar, and brown sugar. Mix for 2 to 3 minutes until well combined crack in the egg and whisk for 1 to 2 minutes until smooth add in vanilla Bean paste and mixed to combine. 3. In a separate bowl, combine all purpose, flour, baking soda, and espresso powder mixed well to combine. 4. Gradually incorporate the dry ingredients into the wet batter until they are just combined. add the chocolate chips and mix them just to combine, avoid overmixing the batter. 5. In the prepared baking sheet add graham cracker squares top them with the chocolate rectangles. Add marshmallow on top. Finally, scoop out a portion of cookie dough, flatten it slightly, and place it on top of the marshmallow, covering it completely. 6. Place 3-4 cookies on one baking sheet placing them 2-3 inches apart. 7. Bake the cookies for about 12-13 min or until the edges are golden and crispy and center is chewy and soft. 8. Let cool completely for 25-30 min before serving and enjoy

INGREDIENTS: cookie dough - 2 cups all purpose flour - 11/2 tsp salt - 1 tsp baking soda - 1 cup unsalted butter, melted - 2 tbsp room temp water - 1 cup dark brown sugar - 1/2 cup white sugar - 1 tsp vanilla extract - 1/2 rounded tsp espresso powder - 1 large egg - 1 egg yolk - 11/2 cups semi-sweet chocolate chunks - 1/2 dark chocolate chunks - 1 cup toffee bits INGREDIENTS: toffee - 1/2 cup unsalted butter - 1 cup light brown sugar - Pinch of salt INSTRUCTIONS: cookie dough 1) For the cookies: Melt butter in a saucepan and cook over a medium heat until the milk solids have browned and the butter is a nutty brown color. Transfer to a Pyrex cup, and add the water to make the liquids equal to 1 cup.Allow to cool to room temperature, about 30 minutes. 2) In the meantime, in a small bowl mix together the flour, salt and baking soda. Set aside. 3) In a large bowl, combine the brown and white sugars with the brown butter, and whisk together vigorously to combine. Once homogenous, add the vanilla extract and espresso powder. Whisk to combine. Next, add the egg and egg yolk, whisk to combine. 4) Add the dry ingredients to the wet, and mix gently with a spatula to combine, stopping once you see no more streaks of flour and a dough has formed. 5) Add the chocolate and toffee bits and mix once more to combine. 6) Use a 3 tosp cookie scoop to portion the cookie dough onto a lined plate or baking sheet. It should yield about 14 cookies. Cover and place in the freezer for at least 3 hours or overnight. INSTRUCTIONS: toffee 1. Make the toffee: combine butter and brown sugar in a saucepan. Place over medium heat. Allow butter to melt and whisk together to combine with the sugar. 2) Bring to a bubble, whisking consistently. Use a candy thermometer and wait for the mixture to reach 300F (about 8 minutes) then remove from heat and pour onto a silicone or parchment lined baking sheet. 3) Quickly spread the mixture out with a spatula to a smooth slab. Let cool for 20 minutes until hardened. Break toffee apart into small pieces as desired.

ingredients: french toast sticks • 1 loaf French bread - or brioche, cut into i" thick bread slices, then into thirds • 4 large eggs • 2/3 cup milk • 1/2 cup pumpkin puree • 11/2 teaspoon vanilla extract • 1 tsp ground cinnamon • 1 tsp pumpkin pie spice ingredients: coating • 1/4 cup granulated sugar • 11/2 tsp ground cinnamon instructions: 1) Set a large non-stick skillet over medium heat. Add a small amount of butter and melt. Or use a large griddle and butter it once hot. 2) In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice. 3) Dip each piece of bread into the mixture, flip sides, and then place on the hot skillet (or griddle). Cook until each side is golden brown, about 2 minutes per side 4) Meanwhile, in another small rectangular baking dish, combine the sugar and cinnamon. Set aside. 5) Remove the fully cooked French toast sticks from the skillet and immediately roll in the cinnamon-sugar mixture. 6) Serve hot with maple syrup or buttered pecan syrup

INGREDIENTS: honey butter mixture (Made 15 sticks) 1 loaf thick white bread / milk bread •HONEY BUTTER• 1 cup unsalted butter 1 cup brown sugar 1/4 honey 1/4 tsp salt INGREDIENTS: matcha cream 1 cup heavy cream 4oz mascarpone cheese 1/2 cup powdered sugar 1 tbsp matcha powder INSTRUCTIONS: honey butter mixture Microwave together in 30 sec increments. | did a total of 1 min and stirred until fully combined INSTRUCTIONS: sticks Bake at 350F for 15 min, then flip and bake for another 10 min. Allow to cool completely! optionally: dust the sticks with matcha power

ingredients: - 2 ripe bananas - 1/2 tsp cinnamon - 1 tsp brown sugar - 1 tsp olive oil - 1 tsp honey instructions: 1) Slice bananas into thick coins (about ½ inch). 2) In a bowl, gently toss banana slices with olive oil (or butter), cinnamon, and optional sugar/honey. 3) Place in a single layer in the air fryer basket or on parchment. Don't overcrowd. 4) Cook at 375°F (190°C) for 6-8 minutes, flipping halfway through. 5) Cook longer for crispier edges, shorter for softer bites. 6) Enjoy warm! Optional: Drizzle with honey or maple syrup, or dust with extra cinnamon. → Optional Add-Ons: • Sprinkle with chopped nuts or granola • Serve over Greek yogurt or ice cream • Dip in chocolate or peanut butter

ingredients: brownie mixture - 3/4 cup butter - 3/4 chocolate chips - 1/4 oil - 1 cup brown sugar - 1 cup granulated sugar - 1 tbsp vanilla extract - 4 eggs - 3/4 cups cocoa powder - 1 tbsp cornstarch - 1/2 tsp baking powder - 3/4 tsp salt - 1 cup of flour - 1/2 cup chocolate chips (optional) ingredients: pistachio mixture - 8 oz of kataifi - 3 tbsp of butter - 7 oz pistachio butter/cream - 2 tbsp tahini ingredients: chocolate mixture - 3 cups of chocolate chips - 1-2 tbsp of oil instructions: 1) preheat oven to 325 2) in microwave safe bowl melt and combine butter, chocolate chips, oil 3) then add and combine brown sugar and granulated sugar 4) whisk in vanilla and eggs (one at a time) 5) add in cocoa powder, cornstarch, baking powder, and salt 6) fold in flour and chocolate clips 7) pour 9x13 pan for 30-45 minutes 8) in a pan toast kataifi in butter then add to bowl 9) then add pistachio butter/cream and tahini 10) let the brownies cool and top them with pistachio mixture 11) in a small bowl melt and mix chocolate chips and oil 12) top the brownies with chocolate mixture and drizzle pistachios butter/cream 13) place in fridge for at least 2 hours until it sets 14) once set, slice, set for 10 minutes then slice and enjoy

INGREDIENTS: -1/2 cup unsalted butter -1 1/2 cups chocolate chips -1 cup granulated sugar -3 eggs -1/2 tsp peppermint extract -3/4 cup all purpose flour -1/4 cup cocoa powder -1/2 tsp baking powder -1/4 tsp salt -10 crushed Oreos INSTRUCTIONS 1) Start by preheating your oven to 350F And a small sauce pan add your butter and chocolate chips heat on medium heat until chocolate chips and butter are both melted and combined, then removed from the heat. 2) In a separate bowl add your melted chocolate and butter mixture, then add your sugar and mixed to combine. 3) Once combined, add in your eggs, one at a time, mixing in between each one. 4) Once all your wet ingredients are in incorporated at your dry ingredients and fold until combined before adding in your crushed Oreos and peppermint. 5) Fold until combined before transfer to a in a lined 8x8 baking dish and bake on 350F for 30-33 minutes -1/2 cup crushed peppermint

ingredients: brown butter - 339g (or 1 1/2 cup) butter (unsalted ingredients: brownies - 130g (or 1 4oz bar) chocolate (chopped, 1 used 60% dark) - 75g (or 3/4 cup + 1 tbsp) Dutch processed cocoa powder dash of vanilla extract or paste - 325g (or 1 3/4 cup packed) light brown sugar - 3 large eggs (room temp) - 115g (or 3/4 cup + 2 tbsp) all-purpose flour pinch of salt - 85g (or 1/2 cup) chocolate chips (I used semi-sweet) ingredients: chocolate chip cookies - 60g (or 1/4 cup) granulated sugar - 140g (or 3/4 cup) brown sugar - 2 large eggs (room temp) - 1 tsp vanilla extract/paste - 190g (or 1 1/4 cup) all-purpose flour - 1 tsp baking powder - 1/4 tsp salt - 1/2 tsp espresso powder (optional but enhances the chocolate really nicely) - 100g (or 1/2 cup) chocolate chips instructions: brownies 1. preheat your over to 350F (180C). 2. brown your butter separate to 2 bowls, leaving one to cool. 3. Add to the hot one your chopped chocolate. mix until melted. 4. add your cocoa powder and vanilla extract and mix until fully combined and set aside. 5. in a separate large bowl, combine your brown sugar and eggs and whisk until light in color and fluffy. This may take a few minutes (3 to 4 by hand, about 2 mins with an electric mixer). 6. pour in your chocolate and brown butter mixture and mix until combined. 7. add flour and salt and fold with a rubber spatula until flour is nearly mixed in. just mix until most of the flours mixed in. 8. add chocolate if desired and fold to evenly distribute. set aside. instructions: chocolate chip cookies 1. once brown butter is cooled, combine with brown and white sugars and mix. 2. add your egg and mix for a minute or two until the mixture is paler and thicker. 3. add your vanilla and mix to combine. 4. add your dry ingredients, except your chocolate, and fold with a spatula until almost all the flour is mixed in. there should still be a few streaks of flour visible. 5. add your chocolate and mix until no flour remains. instructions: baking 1. in a parchment lined 8x8 pan, alternate transferring your doughs and allow to bake for 35 to 45 minutes, 2. checking at about 30 minutes with a knife. if it comes out mostly clean, it's ready to be taken out.

INGREDIENTS 1 cup (226g) unsalted butter, melted and cooled slightly 3 tbsp (45ml) neutral oil, (eg avocado oil, canola oil) 1 cup (200g) light brown sugar 1/3 cup (67g) granulated sugar 2 eggs, room temp 21/4 cups (280g) all purpose flour 1 tsp baking soda 1/2 tsp salt 1 tsp espresso powder 1 tbsp vanilla bean paste 11/2 cups (255g) semi sweet chopped chocolate or chocolate chip chips 3/4 cup (225g) chocolate hazelnut spread. INSTRUCTIONS 1) Preheat the oven to 350 F. Grease the sides of a 9-inch springform or removable-bottom cake pan and line the bottom with parchment paper. This helps lift the pie cleanly. 2) Make wet batter: In a mixing bowl, add melted butter, crack in the eggs and whisk for 1-2 minutes or until well combined. 3) Add in the brown sugar and mix until a paste forms for about 2-3 minutes add in the granulated sugar, oil, vanilla bean paste, and mix until everything is well combined. 4) Combine the dry ingredients: In a bowl add all purpose flour, baking soda, espresso powder, salt. Mixed to combine. 5) Gradually add the dry ingredients into the wet batter and mix just combined once the dough starts to come together, add in the chopped chocolate and mix until just combined do not over mix the batter at this point. Press, half of the dough in the bottom of the prepared pan 6) Spread the chocolate hazelnut spread on top of that cookie dough layer, leaving half inch border. gently press the remaining half of the dough on top to cover the spread and smooth the top slightly. 7) Bake for 30-35 min until golden Brown and mostly set in the center. 8) The middle maybe a little bit jiggly and that's fine. It will set completely once it cools down. Let it cool down for about 2 to 3 hours before cutting. Serve with a scoop of vanilla icecream and enjoy

INGREDIENTS: chocolate cake 1¼ cup sugar (250 g) 2 eggs 2 tsp vanilla (10 ml) 1 cup milk (240 ml) ½ cup neutral oil (120 ml) 1 ½ cup flour (190 g) 1 cup cocoa powder (100 g) 1 ½ tsp baking soda (7 g) 1½ tsp baking powder (7 g) 1 tsp salt (5 g) 1 tsp espresso powder (3 g) 1 cup HOT water or coffee (240 ml) INGREDIENTS: feuillantine 2 egg whites ¼ cup flour (30 g) ¼ cup sugar (50 g) 1 tsp vanilla (5 ml) 2 tbsp melted butter, cooled (28 g) pinch of salt (the feuillantine was tripled for the amount in video) INSTRUCTIONS: chocolate cake 1) preheat oven 350 2) mix the eggs & sugar until combined then add in the vanilla, milk and oil. 3) sift in the dry ingredients & whisk together until fully combined. (your batter should be thick) then take the hot coffee or water & add it to the batter, mix until fully incorporated. (your batter should be thin). 4) bake in a greased 9×13 pan for 30-45 minutes. (check the middle with a toothpick to confirm it's finished cooking, it should come out clean.) let your cake cool. (this is a big batch so i'd recommend doing ½ if you'd like a smaller cake)( i also dropped the cake on the way to the oven so if you make this amount just know it'll be more than the video!) INSTRUCTIONS: feuillantine 1) whisk together your egg whites & sugar until just combined. 2) then add in the melted butter and vanilla, 3) once combined add in the flour and salt and mix. spread thinly (almost translucent) on a lined baking sheet and bake at 350°F for 8-10 minutes. (should be golden brown all over & the edges will be slightly darker) 4) let cool completely before crumbling. melt about 1 cup of chocolate and mix with feuillantine. or make a ganache ! (let the chocolate cool a bit before adding the feuillantine. (this should be your last step for the cake)) spread over cake and enjoy!

INGREDIENTS: batter -2 & 1/4 cups all purpose flour -1 tsp baking soda -1/2 tsp baking powder -1/4 tsp salt -2 ripe bananas -1/2 cup browned unsalted butter -1/2 cup granulated sugar -1/3 cup brown sugar -2 eggs -1 tsp vanilla extract -1 cup whole milk -1/4 cup plain greek yogurt INGREDIENTS: Salted caramel -1/2 cup brown sugar -4 tbsp unsalted butter -1/2 cup heavy cream -1 tsp vanilla extract -pinch salt INGREDIENTS: Frosting -8oz soft cream cheese -8 tbsp soft unsalted butter -2 cups confectioners sugar -1 tsp vanilla extract -1/2 tsp cinnamon INSTRUCTIONS: batter 1) Start by adding your butter to a small skillet on medium heat. Allow your butter to melt and brown stirring occasionally. This takes about 5-7 minutes. Once browned remove from the heat and allow to cool for 10 minutes. 2) Using a stand mixer, add your bananas and mix until smooth. add your butter and sugar. Mix on medium speed for 2 minutes before adding in your eggs and vanilla extract. Mix again for 2 minutes and add your greek yogurt and milk. 3) Once all your wet ingredients are combined add your dry and mix until all the dry bits are completely mixed in. 4) Place your batter in a lined 8x8 baking dish and bake on 350F for 45-48 minutes 5) Once your cake completely cools, poke holes in it and add your caramel. Allow this to seep into your cake then frost and enjoy! INSTRUCTIONS Caramel sauce 1) Start by adding your butter and sugar to a small sauce pan on medium heat. Allow this to melt and come together for 5 minutes. 2) Slowly add in your heavy cream until a thick caramel forms. This only takes about 2 minutes. Remove from the heat and transfer to a clean bowl. INSTRUCTIONS: 1) Add your butter and cream cheese to a stand mixer with a whisk attachment. Mix on high for 2 minutes before adding g your confections sugar, milk and cinnamon. Mix on high for 2 minutes.

INGREDIENTS: pancake mix 1½ cups flour (190g) namon roll 2 tbsp sugar (25g) cinnamon roll 1 tsp baking powder pancakes 2 tsp baking soda ½ tsp salt 1 large egg 1¼ cups buttermilk (300ml) 2 tbsp melted butter(30g) (plus more for cooking) 1 tsp vanilla extract INGREDIENTS: cinnamon swirl ¼ cup butter (55 g), melted ½ cup brown sugar (100 g), packed 2 ½ tbsp all-purpose flour (20 g) 2 tsp cinnamon INGREDIENTS: glaze ½ cup powdered sugar (60 g) 2 tbsp heavy cream (30 ml) ½ tsp vanilla extract INSTRUCTIONS: pancake mix 1) in a bowl, whisk flour, sugar, baking powder, baking soda, salt. 2) In another bowl, whisk egg, buttermilk, melted butter, and vanilla. 3) stir wet into dry gently - batter should be a little lumpy (don't overmix). rest batter 5 minutes while you prep the swirl. 4) heat a pan over low to medium-low, pour about ¼ cup of batter for each pancake and let it spread slightly: 5) pipe the cinnamon swirl on top, then cover the pan with a lid. let the pancake steam for 4-5 minutes, keeping the heat low so the bottom doesn't burn. (DONT FLIP) once the top looks set and the edges are cooked through, carefully lift it out and drizzle with glaze. (DONT TOUCH THE SUGAR AT ALL) - INSTRUCTIONS: cinnamon swirl 1) mix until smooth and thick but still • pipeable. If it feels too stiff → add 1-2 tsp melted butter or milk to loosen. If it feels too runny → sift in another ½ tbsp flour. (or just refrigerate it but it'll get hard so be careful) INSTRUCTIONS: glaze 1) whisk until smooth. If it's too thick, add another splash of cream; if it's too thin, sift in a bit more sugar.

INGREDIENTS: cheesecake 3 blocks (24 oz) softened cream cheese 1 cup sugar 5 eggs 1 tsp vanilla 1.5 tbsp flour 1 tsp cornstarch 1/2 jar biscoff 1.5 cups heavy cream INGREDIENTS: whipped cream cheese 4 tbsp cream cheese 1 cup heavy whipping cream 1/4 cup powdered sugar INSTRUCTIONS: cheesecake 1. Preheat the oven to 450F. 2. Combine the soft cream cheese, sugar, and eggs and mix until completely combined. 3. Add the cornstarch and flour. 4. Pour in the melted biscoff, vanilla & mix. 5. Add in the heavy cream until fully combined and smooth. 6. Pour the batter through a strainer into a loaf pan OR an 8 inch round pan that has been lined with parchment paper. **TIP: | lined my loaf pan with biscoff cookies, but they slightly burnt on top. I would suggest either cutting the cookies or covering them with the cheesecake to avoid this. 7. Bake for about 30-35 minutes. (You may need to add time depending on your oven). I used convection bake. **It should be jiggly in the center and dark on top when you remove it from the oven. 8. Allow the cake to cool completely before placing it in the refrigerator overnight. INSTRUCTIONS: whipped cream cheese 1. Combine softened cream cheese, heavy cream, and powdered sugar until fully combined and whipped. Don't over mix! 2. The next day you can decorate with more biscoff spread & the whipped cream mixture & crushed cookies.

INGREDIENTS: Eggnog Cheesecake Filling - 32oz (4 blocks; 1,000g) cream cheese, room temp - 1 cup (220g) granulated sugar - 3 eggs, room temp - 3/4 cup (180ml) eggnog, room temp - 1/2 cup (120g) Greek yogurt or sour cream, room temp - 3 tbsp (24g) all-purpose flour - 1 tsp (2g) nutmeg - Large pinch of salt - 1 tsp (4g) vanilla paste or extract INGREDIENTS: Cinnamon Swirl - 11/4 cups (280g) light brown sugar - 1/2 cup (60g) all-purpose flour - 1 tbsp (6g) cinnamon - 1/3 cup (76g) salted butter, melted INGREDIENTS: Crust - 21/2 cups (350g) crushed Biscoff cookies (sub: graham crackers) INGREDIENTS: homemade whipped cream - 1 cup (240ml) cold heavy whipping cream - 1/4 cup (30g) powdered sugar - 1/2 tsp (2g) vanilla bean paste or extract INSTRUCTIONS: egg nog cheesecake filling 1) Preheat the oven to 350F. Grease a 9" springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. 2) In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. 3) Add the sugar and beat for another minute until well combined, creamy and smooth. 4) Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. 5) Once all of the eggs are incorporated, add the eggnog and Greek yogurt (or sour cream). Whisk until well combined. 6) Then, whisk in the flour, nutmeg, salt, and vanilla until well combined and smooth. 7) Set a medium pot of water on the stove over high heat to start boiling. 8) Tightly wrap the bottom of the springform pan with at least 2-3 layers of foil. I also like to use a few slow cooker liners and place them around the bottom. 9) Pour about 1/3 of the eggnog cheesecake batter into the crust (it doesn't need to be exact) and use an offset spatula or spoon to smooth it into an even layer. 10) Then, sprinkle about 1/3 of the cinnamon swirl mixture over the top. Pour another 1/3 of the cheesecake batter on top of the cinnamon swirl mixture, smooth it out, and sprinkle another 1/3 of the cinnamon swirl mixture on top of the cheesecake batter. 11) Finish by pouring the remaining cheesecake batter over the top and smooth it out to an even layer. Then, sprinkle the remaining cinnamon swirl mixture all over the surface of the cheesecake batter. 12) Place the cheesecake pan in the center of a larger roasting pan. Then pour the boiling/hot water into the larger roasting pan until it reaches about halfway up the sides of the cheesecake pan. 13) Carefully transter the cheesecake to the oven. Bake at 325F for 90-100 mins, or until the edges have set but the middle still slightly jiggles when shaken. 14) Once done, turn the oven off and prop a wooden spoon in the oven door to keep it cracked. Leave the cheesecake in the warm oven for 1hr. Then, remove from the oven and allow it to cool to room temperature (~1-2 hrs). 15) After cooled, cover the top of the cheesecake pan tightly, and place into the refrigerator to chill for at least 6 hrs or overnight. 16) Once you're ready to serve, prepare the homemade whipped cream (recipe is on this blog post on my website). 17) Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spread or pipe the whipped cream on top of the cheesecake. Slice and serve. INSTRUCTIONS: cinnamon swirl 1) In a medium bowl, mix together the brown sugar, flour, cinnamon, and melted butter until well combined. The mixture should be somewhat crumbly but still soft. Set aside until ready to use. INSTRUCTIONS: crust 1) In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are coated in the butter and resemble wet sand. 2) Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small masuring cup to flatten and smooth out. 3) Bake at 350F for 12-13 mins. The remove from the oven and let cool. Reduce the oven temp to 325F. INSTRUCTIONS: homemade whipped cream 1) Add heavy cream, powdered sugar and vanilla extract to the bowl of a stand mixer or a large mixing bowl. 2) Use the wire whisk attachment or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up. 3) Beat for 60-90 seconds until stiff peaks form. Set aside until ready to serve.

INGREDIENTS: banana bread 3 overripe bananas 1/2 cup unsalted butter 1/2 cup brown sugar 2 eggs 1 tsp vanilla extract 11/2 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup chocolate chips INGREDIENTS: mocha cream 4 oz mascarpone 1 cup heavy cream 1/4 cup sugar 1 tbsp instant coffee powder Combine all ingredients until you have stiff peaks! INGREDIENTS: ganache 1 cup milk chocolate chips 1/2 cup heavy cream INSTRUCTIONS: banana bread split the batter in half & add: 1 shot of espresso + 1 tbsp cocoa powder Instant coffee replacement: 3 tbsp water, 1 tsp instant coffee powder Bake @ 350 F for about 60 min or until a toothpick comes out clean. INSTRUCTIONS: ganache 1) Add the heavy cream over the chocolate chips and melt in the microwave in 30 sec intervals. 2) Once the chocolate is just barely melted, whisk together until fully combined. It will seem like it's not coming together, just keep whisking!

INGREDIENTS 220g (1 cup) butter 200g (1 cup) dark brown sugar 130g (⅓ cup) light brown sugar 2 eggs 85g (⅓ cup) Biscoff spread 250g (2 cups) flour 5g (1 ¼ tsp) baking powder 1 tsp salt 1 tsp vanilla extract 65g (½ cup) Biscoff cookies 100g (½ cup) white chocolate INSTRUCTIONS 1) Whisk melted butter and sugars until smooth and creamy. 2) Add vanilla, eggs and Biscoff spread, then mix well. 3) Fold in flour, baking powder and salt. 4) Stir in crushed Biscoff cookies and white chocolate. 5) Pour the batter into a 23×23 cm (9x9 in) pan. 6) Bake at 175°C (350°F) for 30-35 minutes, let cool completely, then cut into squares. Top with extra Biscoff spread if desired.

INGREDIENTS: brioche dough - 2¼ cups all-purpose flour - 1 packet or ~1 ½ teaspoons fast action dried yeast - 2 tablespoons sugar - 1 tsp salt - 2 large eggs - 3 ½ tablespoons whole milk - 5½ tablespoons unsalted butter, cubed and softened INGREDIENTS: banana pudding filling - 1 block softened cream cheese - 1/2 packet vanilla jell-o mix (small box) - 1 cup heavy cream INGREDIENTS: crumble - 11/2 cups of crushed Nila wafers - 5 tbsp slightly melted unsalted butter - 1 tbsp brown sugar INGREDIENTS: egg wash - 1 egg - 1 tbsp of milk INSTRUCTIONS: 1) mix flour, sugar, yeast salt together 2) then add eggs and milk and combine until it dough starts to form but not fulling combine add cubed butter knead/run (if you have a stand mixer) for 10 minutes 3) once dough is fully combined added a floured service and add a few more kneads until it comes together in a ball then let rest for 10 minutes 4) after the 10 minutes cut the dough into 6 pieces and roll into a ball then add to a baking sheet cover and let rise for 30 minutes 5) after 30 minutes of rest use a 1/4 measuring cup and create a hole in the the center then added cut up bananas, bananas cream then egg wash around the egdes, and add crumble on top 6) bake at 390F for 25 minutes INSTRUCTIONS: banana pudding filling 1) mix together soften cream cheese, vanilla jello pudding mix, and heavy whipping cream - it will be super thick but it will become soft INSTRUCTIONS: crumble 1) crush up vanilla wafers, add butter and brown sugar give it a mix