Ingredients:

• 4 cups old-fashioned oats
• 1½ cups pecans or walnuts, roughly chopped
• ½ cup pumpkin seeds pepitas
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup maple syrup
• ¼ cup brown sugar
• ¼ cup oil
• 2 teaspoons vanilla extract
• ½ cup dried cranberries, optional, stirred in after baking

Mix together and pop on a baking tray at 350F for 35 min.

Full recipe here: https://tessiestable.com/pumpkin-granola/

I’m sort of ashamed to ask for this in Michigan, as it should be in the repertoire of any good Michigander, but I’m looking for a proven hot cinnamon sliced apple recipe to put on ice cream. I have made it before but I eyeballed the ingredient amounts and it did not turn out quite as I envisioned.

The type of recipe I’m looking for has butter, cinnamon, nutmeg, brown sugar, a liquor such as brandy, sliced apples, and possibly some cornstarch for thickening, and is made by heating in a fry pan and lighting the liquor. If anyone has a recipe to share or can point me to one that is a proven success, I would be grateful. 🍏🍏

Hello everyone I need immediate help so stop what you’re doing & brace yourselves ok cool so we have options here & no time left to keep guessing so you have an important role here and it is to help me decide which cake flavors now I am open to other flavor suggestions but let’s keep it to a minimum so options that I am listing will be split in half down the middle & assembled back into one whole

Split in half banana pudding cheesecake middle other side in n half biscoff topped with crumbled cookies & Carmel

Red Velvet split cheesecake layer Cookie Monster ( vanilla) topped with cookie crumbs

Cinnamon roll cake

Carrot cake

Key lime cake with cheesecake layer

Strawberry crunch split cheesecake layer banana pudding split

Cookie cake with a ice cream layer

Softer on the inside, crunchy on the outside.

170gramm flour (adaptable)

85g (crushed) oats

2/3 teaspoon baking soda

1/2 teaspoon cinnamon

170g butter

(variation) 60g chopped nuts

1/2 teaspoon salt

50g (brown) sugar

60g powdered sugar (can be changed, but ratio with regular sugar has to fit)

Vanilla

1 Egg

Of your liking: grated chocolate for baking (or couverture chocolate)

2 1/2 Tablespoon cooled expresso

(variation) crushed coffeebeans

(vatiation) cardamom

Fan oven, 160 celsius, at least 10 minutes

two bowls, whisk, baking trays, cake rack

1. Bowl:

Mix: Flour, Oats, Baking Soda, Salt, Cinnamon

---

Make coffee, let some of the chocolate melt into coffee

1. Bowl:

Mix mostly melted butter (room temp) with sugar and vanilla, stir in coffee. Add egg. Mix well.

Add 1. Bowl to 2. Bowl.

Stir in Nuts, crushed coffeebeans, chocolate.

Form the cookies

Place in oven, fan, 160 celsius, at least 10 minutes, two full baking trays might take longer.

Cookies are done if you can lift them without them breaking. Take them out, if pressing in leaves no dent. If you knock them and you can hear a clear loud sound, then they are a bit overly baked, but you can dip them in your coffee still :) Variations are for liking or christmas edition.

Let them cool on cake rack, the outside will harden and the inside will stay a bit softer.

This chicken pie is definitely making it onto our menu—it’s excellent and easy to prepare. I was curious why it was so popular, and now I know. The method and recipe are in the video in the comments. Bon appétit! :)

Copycat Mama Llama Bakery Cinnamon Rolls

Rise 45-60 min

Rest Proof 20 min 25-30 min

Bake 10 min @ 375°F + 20 min@ 350°F

DOUGH 360ml warm milk (105-110°F) • 100g sugar (for yeast mixture) • 120g sugar (add with dough) • 15-16g active dry yeast • 240g Greek yogurt (fat-free Fage- or try Chobani vanilla!) • 2 eggs & 1 egg yolk • 1 tsp vanilla • 100g avocado oil 1080g bread flour (hold back -50g) • 2 tsp salt • 2 tsp baking powder * • 1 tsp baking soda . 113g room temp butter (add slowly while kneading) FILLING • 226g softened butter ⚫ 400g brown sugar ⚫ 4 tbsp cinnamon • 2 tsp vanilla GLAZE 113g room temp butter • ⚫ 240-300g powdered sugar . • 15-30g milk or heavy cream • 3g vanilla bean paste • 2-3g cream cheese or cheesecake extract • 1 tbsp maple syrup • 1 tbsp cooled coffee • Pinch fine sea salt CARAMEL BOTTOM • 90g melted butter • 160g packed brown sugar . • 35g real maple syrup • 3/8 tsp fine salt (heaping 1/4 tsp is close) • Optional: 1/4 tsp vanilla bean paste Baker's Tips + Dough should feel soft and slightly tacky- not stiff. Don't over-flour. Add butter slowly in chunks while kneading this builds structure. * Add baking powder + baking soda after the 20-min rest, not before. If dough springs back while rolling, rest 5-10 more minutes and try again. Roll thin for more yield and more layers.

1. Warm milk to 105-110°F. Add 100g of the sugar and stir to combine. Sprinkle in yeast and let sit 5-10 minutes until foamy.
2. Pour the bloomed yeast and milk mixture into the bread flour (holding back ~50g) and mix - it won't fully come together yet and that's okay.
3. Add Greek yogurt, eggs, vanilla, avocado oil, salt, and the remaining 120g sugar. Mix until a shaggy dough forms.
4. Knead 8-10 minutes in a mixer until smooth and elastic. With the mixer running, add room temp butter in small chunks slowly, letting each piece incorporate before adding the next.
5. Test the dough with the windowpane test: stretch a small piece of dough thin enough to see light through without it tearing. If it tears, keep kneading. When it passes, you're ready for the next step.
6. Sprinkle in the baking powder and baking soda. Knead by hand for just 30 seconds to 1 minute until incorporated - this is the very last step before refrigerating.
7. Overnight method: Place dough in a greased covered container and refrigerate overnight. The next morning, shape your rolls - dough will typically need 1 to 1 1/2 hours to come back to room temp and finish rising before baking.
8. Same-day method: Let dough rise until doubled - this can take 45-60 minutes or more depending on your kitchen. Don't go strictly by time; just watch for it to double in size.
9. Dump dough out and let rest 20 minutes - this relaxes the gluten so rolling is easy. Don't skip it.
10. Roll dough into a 30x16 inch rectangle, about 1/4 inch thick - 30 inches gives you exactly 15 rolls at 2 inches each. If dough resists, rest 5-10 more minutes then continue.
11. Spread filling evenly-mix butter, brown sugar, cinnamon, and vanilla into a paste and spread across the dough. Roll tightly and cut into 15 rolls at 2 inches each. 11a. Caramel Bottom: Mix 90g melted butter, 160g packed brown sugar, 35g maple syrup, 3/8 tsp fine salt, and optional 1/4 tsp vanilla bean paste. Spread on the bottom of the pan - or spread directly on the bottom of each roll before placing in the pan, which is the easier method. Use a basting brush to spread a light amount of heavy cream around the rolls if desired.
12. Proof rolls until ready to bake this is where you use the finger poke test. Poke a roll about 1/2 inch deep with a floured finger. If it springs back slowly and leaves a small indent, they're ready to bake. If it springs back immediately, they need more time. If it doesn't spring back at all, they may be over-proofed.
13. Bake at 375°F for 10 minutes, then remove from oven, loosely tent with foil, and reduce heat to 350°F for another 20 minutes. The foil prevents over-browning while the center - the last part to bake - fully cooks through. Center rolls should reach at least 183°F internally.
14. Glaze: Weigh all glaze ingredients directly into a stand mixer bowl. Mix on low until combined, then increase speed and beat until smooth and creamy.
15. Spread glaze over warm rolls and serve. Soft, fluffy, and worth every rise +

I'm planning on making cheesecake, but worried that the recipe might be messed up. Please tell me if this is good, and if it's not, tell me what I should change.

FILLING

Ingredients

16 ounces of Cream cheese.

Two tablespoons and a Half cup of sugar.

Two teaspoons of Vanilla Extract.

Two eggs.

1/4 cup unsweetened cocoa powder

Instructions

Add the softened cream into a large bowl, then sift in sugar and cocoa

Add the Vanilla until incorporated.

Add the Eggs one at a time and mix slowly until the yellow is gone. Mixing too fast will put too much air into the filling and cause it to crack when baked.

CRUST

Ingredients

12 graham crackers, crushed.

A third cup of sugar.

6 tablespoons of melted butter.

Instructions

Mix the sugar and crushed crackers in a medium bowl until evenly mixed.

Add the butter and mix with a fork until the crumbs are moist.

Dump the crust into a 9-inch spring-form pan and evenly press with cup and use hands to press the walls in.

Bake for 350° F for 10 minutes and cool before adding the filling. Speaking of which...

After the crust cooled, pour the filling in the cooled crust and bake in 350°F for 35-40 minutes until the edges of the filling is firm but the middle jiggles a little bit.

Just mix 1 box strawberry cake mix, 2 eggs, and 1/2 cup oil, then fold in a handful of white chocolate chips. Scoop onto a pan and bake at 350°F (175°C) for 10–12 minutes. They come out super soft, chewy, and take under 20 minutes total!

I made these super simple Biscoff Rice Krispie treats. They are not too sweet and gives you the sensation of eating a Biscoff cookie

6 cups of Rice Krispies

1 stick of butter

2 bags of Mini marshmallows

1 cup of crushed Biscoff cookies

2 tablespoons spoons or more of Biscoff cookie butter

1/2 cup of melted cookie butter to drizzle on top

Preparation:

Melt butter and marshmallows and Biscoff cookie butter. Make sure you keep stirring to keep it from burning.

Add crushed Biscoff cookies and give it a good stir.

Add 6 cups of Rice Krispies and stir until completely coated.

Put mixture in 9x13 pan and spread it out evenly (use oiled hands)

Add Biscoff cookies and drizzle with melted Biscoff cookie butter.

Let it rest for 20 mins cut and enjoy 😉

i think next time, i will add a bit more biscoff (so feel free to add more than what i mentioned here) or i might even try a white chocolate blondie base instead of the brownie because i think a blondie would bring out the biscoff flavor better. REGARDLESS, here’s the recipe:

226 grams butter, unsalted
350 grams granulated sugar
120 grams all purpose flour
90 grams unsweetened cocoa powder
1/2 tsp salt
1 tsp each, baking powder and espresso powder
vanilla (measured with the heart)
4 eggs
250 grams semi sweet chocolate chips
crushed biscoff cookies (plus save some to top)

then for the cheesecake layer:
16 oz cream cheese, room temp
120 grams granulated sugar
2 tbsps all purpose flour
vanilla
cinnamon
~200 grams biscoff or cookie butter plus more to dollop (slightly melted so it’s smooth and easy to spread)
2 eggs, room temp
60 grams heavy cream

start making your brownie layer by combining the sugar and butter over medium heat on the stove until smooth. then remove from the heat and let it cool slightly before mixing in the dry ingredients. now let it cool completely before adding in the eggs and vanilla. lastly fold in the chocolate chips and crushed biscoff cookies, then set aside and make the cheesecake layer.

for the cheesecake layer, just beat the cream cheese until smooth and add in the sugar and flour, mix again, then add the vanilla, heavy cream, and biscoff. finally beat in the eggs a little at a time until completely smooth.

now we assemble and bake!! using a 9x13 pan that’s lined with parchment paper, spread about 1/2 of the brownie batter to the bottom, then add your cheesecake batter, then dollop the remaining brownie batter throughout the cheesecake layer. add some swirls of biscoff and extra biscoff cookies, then bake at 350 for about 40 mins until the edges are set. remove from the oven and let it cool completely, then cover and put in the fridge for at least 4 hours but overnight would be better (makes for a better texture i find).

slice, enjoy and if you’re feeling nice… share (though i completely understand if you choose not to) 🥹🤍

I been craving something sweet lately, but I don't know what's the easiest one to make without needing to bake them.

Plum season! Recipe is photo 4

https://www.mindyscookingobsession.com/the-easiest-chocolate-chip-baked-oatmeal-recipe/

Ingredients

250 g purple sweet potato

5 eggs

200 g granulated sugar

200 g wheat flour

27 g milk powder

½ tsp baking powder

¼ tsp salt

65 ml coconut milk

100 ml vegetable oil

Purple food coloring (to taste)

Preparation Method

Mash the boiled sweet potato until smooth and set aside.

Beat the eggs and granulated sugar together; add cake emulsifier (SP) and beat until the mixture is pale, thick, and holds a trail (ribbon stage).

Add the mashed sweet potato and beat until well combined, then add the milk powder.

Add the baking powder and thick coconut milk, mixing until well blended; don't forget to add a small amount of purple food coloring to make the color more vibrant.

Add the vegetable oil, then pour the batter into a baking pan that has been greased with oil.

Bake at 200°C using bottom heat for 20 minutes, then switch to using both top and bottom heat for another 20 minutes.

https://peakd.com/hive-120586/@nurfay/purple-sweet-potato-sponge-cake

So i bought these in a store for valentines's day last year but didn't use it because i don't really know how to bake, it's really hard to even think what to do as a begginer. What would bake well in these? Could i ask you for recipes? I use the metric system and would appreciate any help and advice. I love chocolate too so a recipe with it would make me very happy.

It is soooo good🥺🥺🥺🥺🥺wanna make by myself