3.9M
ROBilly Soul “Always the Cowgirls to Me”
Yeah I had to rewrite the lyrics from scratch😤
Congrats Cowboy fans. You deserve it.
@robertwilliamsfilms
#Sqratch
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トレンドリール
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97.9M
BUThis is the beginning of making my dream home, a reality. Follow me as I complete this project! #dıy #customhome #framing #modernhome
@buildwithbert
2.4M
THHomemade Little Debbie Christmas Tree Cakes
Soft vanilla almond snack cake, fluffy marshmallow filling, and a smooth Ghirardelli white chocolate coating. If you grew up on these, you have to try making them from scratch! They’re cozy, nostalgic, and wayyy easier than they look.
Save this to make for a holiday movie night, cookie swap, or Christmas brunch. Follow along, I’m posting the full step-by-step tutorial next week! Recipe below👇🏻
Vanilla Almond Snack Cake
Ingredients
• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp (11 g) baking powder
• ½ tsp (2 g) kosher salt
• ¾ cup (164 g) unsalted butter, room temp
• 1 ¾ cups (339 g) granulated sugar
• 4 large eggs, room temp
• 1 Tbsp (12 g) pure vanilla extract
• ½ tsp (3 g) almond extract
• 1 cup (246 g) whole milk, room temp
Instructions
1. Preheat oven to 350°F (175°C). Line two ½ sheet pans (or jelly roll pans) with parchment and lightly grease.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat butter and sugar 2–3 minutes until pale and fluffy.
4. Add eggs one at a time. Mix in vanilla and almond extract.
5. Alternating, add the dry ingredients and milk, beginning and ending with dry. Mix just until smooth (don’t overmix).
6. Divide batter between pans, spread into an even ½-inch layer.
7. Bake 10–15 minutes, or until set and a toothpick comes out clean.
8. Cool completely before cutting.
*recipe continued in comments section, pinned at the top*
#ChristmasBaking
#HolidayDesserts
#LittleDebbieCopycat
#BakingTok
#FromScratchBaking
@theactualansley
9.9M
WEthese pumpkin cinnamon rolls are basically everything a fall morning should be 🍂 they’re pillowy-soft, sticky and gooey on the inside with a pumpkin spice cinnamon filling, and finished with a tangy cream cheese frosting ✨ served warm with a steaming hot cup of coffee — it’s truly fall comfort at its best and i’m so in love 🥹
the full recipe is up on my blog at wellmadebykiley.com OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!!
@wellmadebykiley
3.2M
OB❤️FULL RECIPE❤️ OR click the link in my bio for ALL recipes - including this one❤️ Red Velvet Batter Cake
* 240g cake flour, sifted
* 14g (2 tbsp) natural cocoa
* 6g (1 tbsp) Dutch cocoa
* 6g (1 tsp) baking powder
* 3g (½ tsp) baking soda
* 3g (½ tsp) fine sea salt
* 220g sugar
* 100g brown sugar
* 230g (1 cup) unsweetened plain soy milk
* 15g (1 tbsp) apple cider vinegar
* 140g neutral oil
* 120g plain non-dairy yogurt
* 10g (2 tsp) vanilla
* 5g (1 tsp) red gel coloring
Red Velvet Filling
* 200g granulated sugar
* 113g non-dairy butter
* 50g non-dairy cream
* 10g (1 tbsp) natural cocoa
* 5g (1 tsp) Dutch cocoa
* 5g (1 tsp) red gel coloring
* 3g (½ tsp) fine sea salt
* 5g (1 tsp) vanilla bean powder
* Non-dairy milk, as needed
Red Velvet Cookie Dough
* 180g AP flour
* 10g (1 tbsp) natural cocoa
* 5g (2 tsp) Dutch cocoa
* 85g non-dairy butter, softened
* 100g brown sugar
* 50g sugar
* 28g (2 tbsp) non-dairy cream cheese
* 5g (1 tsp) vanilla
* 3g (½ tsp) fine sea salt
* 5g (1 tsp) red gel coloring
* 60g non-dairy white chocolate chips
Cream Cheese Buttercream
* 226g (8 oz) non-dairy cream cheese
* 340g (1½ cups) non-dairy butter
* ½ tsp salt
* 600g (5 cups) powdered sugar
* 10g (2 tsp) vanilla
Instructions
1. Cake: Heat oven to 350°F. Line 3 pans. Whisk dry. Mix soy milk+ACV 5 min. Add oil+yogurt+vanilla+color. Fold in dry. Bake 20–22 min. Cool, wrap, chill.
2. Goo: Melt sugar+butter+cream. Whisk in cocoas+color+salt. Simmer 2–3 min until glossy. Off heat stir vanilla. Cool to room temp. Loosen with milk if needed.
3. Cookie dough: Cream butter+sugars+cream cheese+vanilla+color. Mix in flour+cocoas+salt. Fold in white chips. Chill 30 min.
4. Buttercream: Beat cream cheese+butter smooth. Add salt+vanilla. Mix in powdered sugar and whip fluffy.
5. Assemble: Layer cake + dam + filling + cookie dough chunks. Repeat. Crumb coat, chill 20 min. Frost. Drizzle filling + top with cookie dough.
@obsessedwithcashews
11.4M
JUMy 5000€ popsicle🥶
@justus_reid
6.4M
ERHOW TO MAKE SALT BREAD 🥐 i wanted to answer some of the questions i was getting about my salt bread recipe so i wanted to make a longer more in depth tutorial
recipe link: https://erinscozykitchen.com/recipe/salt-bread-shiopan/
comment “recipe” to receive the recipe via DM! or look up “erinscozykitchen salt bread” on google and it should be the first link that pops up!
- can i replace milk powder with milk: yes you can just replace some or all the water with milk but it will change the crumb and texture and browning, if u can i would recommend using milk powder
- why cold water: when you knead your dough it will rise the temp and you want it to end up at around 78 fahrenheit when u go to do the first rise. high dough temp will affect the taste and gluten development of the dough
- why is my dough sticky: your dough has either gotten too high in temp that the gluten is breaking down or you haven’t kneaded it long enough and it’s just underdeveloped (DONT add more flour to your dough just bc it’s sticky while you’re kneading it shouldn’t need any flour if you kneaded it long enough)
- how long do you knead: this depends on your mixer and speed, with my ooni halo pro it took me about 14 min total but with a kitchen aid it could take longer and by hand even longer
- where is my salt bread pan from:
i got it in korea at bangsan market! it's a neighborhood that sells a lot of wholesale baking and packaging supplies. i couldn't find anything similar in the states but tbh i don't think it really makes that big of a difference!
tips:
• make sure you fridge your butter after you cut it, you want to roll it up with hard/cold sticks of butter
• for cute fat salt bread make the top width of your rolled out inverted triangle short
• start preheating your oven around 25 min after your final shaping while they’re rising so they’re not overproofed by the time your oven is ready
STORAGE
• salt bread tastes best fresh out of the oven! if you don’t finish them freeze them in a ziploc and to reheat, air fry at 350 f for 5-8 min
please comment if you have any other questions and i will try to answer 😀
#saltbread #shiopan #소금빵
@erinscozykitchen
19.1M
ISlove love love homemade pizza
@isaobiols
6.4M
REThe softest homemade dinner rolls to bring to Thanksgiving 😋
1 cup warm milk (110 degrees F)
2 1/2 tsp active dry yeast
2 tbs sugar
4 tbs melted butter (unsalted)
1 egg
1 tsp salt
3- 3 1/2 cups all purpose flour
375 for 15 min
#recipe #easyrecipe #baking #thanksgiving #dinnerrolls
@reviskitchenn
1.7M
KAOne of my favorite recipes in the history of The Kitchen, was for these mashed potatoes from @jeffmauro’s mom, Pam. Until I tried hers, I didn’t think it was possible to make mashed potatoes in advance and have them taste as good as doing them last minute. This recipe will change your holiday cooking! I rounded up all of my favorite Thanksgiving recipes for my Substack tomorrow. Sign up to have it sent to your inbox. https://katieleekitchen.substack.com/
@katieleebiegel
1.0M
BYNo matter the fight, always by your side.
By @the__scratch_
#thesractch
@bythescratch
4.3M
HEDUMPLING BAKE (VIRAL ONE POT RECIPE)
Comment “recipe” and I will send you link to the full, printable recipe! Or google search ‘Herman at home dumpling bake’
I’ve been seeing the viral dumpling bake in my feed so let’s make it, but better! I’m using frozen potstickers and baking them in a sauce made with coconut milk, red curry paste, ginger, garlic and peanut butter, which makes the sauce nuttier. Enjoy!
#easyrecipes #easyrecipe #dumplingbake #viralrecipe
@hermanathome
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