Red Velvet Cookies
Cookies
Ingredients:
● 150g unsalted butter (softened)
● 100g granulated sugar
● 100g light brown sugar
● 1 tsp vanilla extract
● 1 ½ tsp vinegar (white wine or apple cider)
● 1 ½ tsp red food coloring
● 1 large egg + 1large egg yolk
● 215g flour
● ½ tsp baking soda
● 15 cocoa powder (3 tbsp)
Directions:
● In a large bowl combine the softened butter with the granulated sugar and the light
brown sugar.
● Then mix in the egg, egg yolk and vanilla extract.
● Next add the vinegar along with the red food coloring and mix until combined.
● Lastly, add the baking soda, flour and cocoa powder. Fold until just combined.
● Scoop out 10 equal cookies onto a baking tray lined with parchment paper.
● Freeze for 30 minutes.
● Preheat your oven 180°c (fan assisted)(356 Fahrenheit).
● Place the frozen cookies onto a large tray lined with parchment paper, leaving some
space between them.
● Bake in the preheated oven for 12 minutes.
● Once ready, let them cool before frosting.
Frosting
Ingredients:
● 200g cream cheese
● 80g granulated sugar
● 120g whipping cream
● 1 tsp vanilla extract
Directions:
● For the frosting combine the cream cheese with sugar until smooth.
● Then add the whipping cream along with the vanilla and mix until fluffy and holds its
shape.
● Frost the cookies and enjoy.
Cheesy Garlic Brioche
Ingredients:
Bread:
● 100ml warm milk
● 15g granulated sugar
● 3g instant dry yeast
● 1 large egg
● 250g all purpose flour + extra 1-2 tbsp if still sticky
● 1/2 tsp salt
● 1/8 tsp basil
● 1/8 tsp oregano
● 1/4 tsp garlic powder
● 50g unsalted butter, softened
Garlic Butter Filling:
● 75g unsalted butter, softened
● Half clove garlic, minced
● 1/8 tsp basil
● 1/8 tsp oregano
● Pinch of salt
● 1/2 tsp parsley
● Mozzarella
● Parsley for toppings
Directions:
● In a bowl, combine milk, sugar, and yeast. Stir until the yeast dissolves, then add the
egg and mix well.
● Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough
forms.
● Gradually knead in the softened butter until the dough becomes smooth and elastic
(about 8-10 minutes by hand or 5-6 minutes using a stand mixer).
● Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or
until doubled in size.
● Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil,
oregano, parsley, and minced garlic. Transfer to a piping bag (optional).
● Once the dough has risen, punch it down and divide it into 6 portions (75g each) and
shape each into a ball.
● Roll out each ball into a rectangle. Pipe the garlic butter filling down the center and
spread using a spatula (You can also spread the filling directly without using a piping
bag).
● Add 2-3 tablespoons of mozzarella cheese over the filling, then fold the dough over
to enclose it. Seal the edges tightly.
● Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the
top to form a braided effect. Pinch both ends to keep the filling sealed.
● Arrange the rolls on a lined baking pan cover, and let them rise again for 30-45
minutes, or until puffy.
● Brush the tops with egg wash, then bake in a preheated oven at 180°c (356°f) for
18-20 minutes, or until golden.
● Melt any leftover garlic butter filling and brush it over the warm rolls. Sprinkle with
parsley.
Turron de vino
Ingredientes:
● 1 taza vino tinto
● 1 1/2 taza azúcar
● 2 clavos de olor
● Cáscara de naranja
● 4 claras de huevo
Instrucciones:
● Agregar el azúcar, vino, clavos y cáscaras de naranja en una olla a fuego alto.
● Cuando el vino comience a hervir, bajar a fuego medio y dejar cocinar por diez o
quince minutos.
● En paralelo batir las claras a punto de nieve.
● Verificar el punto del almíbar y retirar las cáscaras y clavos de olor.
● Con cuidado agregar el almíbar a las claras poco a poco. Reserva un poco de
almíbar para decorar.
● Seguir batiendo hasta que la mezcla se haya enfriado. Tendrás un merengue
brillante y lleno de sabor.
Nutella Brioche
Ingredients:
● 100ml warm milk
● 30g granulated sugar
● 3g instant dry yeast
● 1 large egg
● 250g all purpose flour + few extra tbsp if it's a bit sticky
● 1/2 tsp salt
● 50g unsalted butter, softened
● Nutella for filling
Directions:
● In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add
the egg and mix well.
● Add the flour and salt, then mix until a shaggy dough forms.
● Gradually knead in the softened butter until the dough becomes smooth and elastic
(about 8-10 minutes by hand or 5-6 minutes using a stand mixer).
● Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or
until doubled in size.
● Once risen, punch down the dough and divide it into 8 equal portions (about 58g
each) and shape each into a ball.
● Roll out each ball into a rectangle. Spoon 1-2 tablespoons of Nutella onto the upper
S'mores Chocolate Chip Cookies
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
● 1 1/4 (156g) cups all purpose flour
● 1/2 tsp baking soda
● 1 egg, room temperature
● 1 cup (170g) semi sweet chocolate chips
● 1/2 cup (85g) mini chocolate rectangles
● 8 large marshmallows
● 8 square of graham crackers
Directions:
● Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and set
aside.
● 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.
● In a separate bowl, combine all purpose flour, baking soda, and espresso powder
mixed well to combine.
● 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.
● In the prepared baking sheet add graham cracker squares top them with the
chocolate rectangles, and add the 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.
● Place 3 to 4 cookies on one baking sheet placing them 2-3 inches apart.
● Bake them for about 12-13 minutes or until the edges are golden and crispy and the
center is chewy and soft.
Oreo Stuffed Cookies
Ingredients:
● ¾ cup salted butter, softened (170 g)
● ¾ cup packed brown sugar (150 g)
● ¼ cup granulated sugar (50 g)
● 1 large egg
● 1 tsp vanilla (5 g)
● 2 cups all-purpose flour (240 g)
● 1 tbsp cornstarch (8 g)
● ½ tsp baking soda (3 g)
● ¼ tsp salt (1.5 g)
● oreos, some whole some roughly chopped white chocolate (measure with your
heart) & choceur cookie and cream chocolate’s
Directions:
● Cream the butter and sugars together until smooth and slightly fluffy.
● Mix in the egg and vanilla until fully combined.
● In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
● Fold the dry ingredients into the wet just until combined.
● Chop some of the oreos into small chunks (leave some for topping) and fold them in
along with the white chocolate.
● Scoop the dough into 8 portions, flatten and add an oreo inside and chocolate then
shape into tall mounds.
● Bake at 375°F for 11–14 minutes, until the edges are set and the centers are still soft.
while they’re warm stuff half an oreo on top! (baking time may vary) let cool to set
the cookies!
Cinnamon Rolls
Ingredients:
Dough:
● 1 tsp yeast
● 2 tbsp sugar
● 343 g milk (about 1½ cups)
● 480 g flour (about 4 cups + 2 tbsp)
● 1 tsp salt
● 60 g softened butter (about 4 tbsp)
Filling
● 140 g softened butter (10 tbsp)
● 140 g brown sugar (about ⅔ cup)
● 3½ tbsp ground cinnamon
Butter Vanilla Frosting
● 85 g softened butter (6 tbsp)
● 180 g powdered sugar (about 1½ cups)
● 1tbsp vanilla extract
Directions:
● In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add
the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully
incorporated.
● Cover and let the dough rise for about 2 hours, or until doubled in size.
● Roll the dough into a large rectangle. Spread the softened butter evenly over the
dough, then sprinkle with the brown sugar and cinnamon.
● Cut the dough into 6 long strips, then roll each strip into a cinnamon roll.
● Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place
the rolls on top.
● Cover and let them rest for 15 minutes.
● Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over
each cinnamon roll.
● Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.
● As soon as they come out of the oven, cover them with a clean kitchen towel until
warm. Then spread the frosting on top. That’s the key to extra-soft cinnamon rolls.