@appetiteofali: cake is always a good idea 🍰

APPETITE OF ALI

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Wednesday 13 July 2022 17:49:42 GMT

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cha :

ok yep shes hot and she bakes

2022-07-13 19:14:05

1

LIV :

Yummm

2022-07-13 23:40:31

1

iman :

Wife

2022-07-14 06:51:01

1

kale tofu :

miss ur culinary skills ❤️‍🩹

2022-07-15 16:47:08

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لا تقارن حياتك بما تراه على السوشيال ميديا، فأنت تقارن واقعك بلحظات منتقاة من حياة الآخرين. كثرة المقارنات تسرق منك الرضا وتقتل ثقتك بنفسك. ركّز على رحلتك، فهي الوحيدة التي تستحق المقارنة. #السوشيال_ميديا #المقارنات #تطوير_الذات #الصحة_النفسية #الثقة_بالنفس

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Biscoff stuffed chocolate chunk cookies 🍪 Ingredients 115 g 1/2 cup European-style unsalted butter, cold and cubed 135 g 1/2 cup Biscoff cookie butter, room temp 140 g 2/3 cup brown sugar 30 g 2 tbsp + 1 tsp granulated sugar 1 large egg + 1 egg yolk, cold 2 tsp vanilla bean paste 1 tsp (3 g) cornstarch 1/2 tsp (2 g) baking powder 1/4 tsp (1.5 g) baking soda 1/2 tsp (3 g) kosher salt 290g 2 1/3 cups all-purpose flour 3/4 cup (150g ) good-quality semi sweet chocolate chips 3/4 cup (75 g) Biscoff cookies, roughly crushed 8–10 g Biscoff cookie butter per cookie, for stuffing For Finishing Extra Biscoff cookie crumbs Extra semi sweet chocolate pieces Flaky sea salt Method Line a small tray with parchment paper. Scoop 8–10 g portions of Biscoff cookie butter onto the parchment, flatten slightly into discs, and freeze for 20–30 minutes until firm. This makes stuffing easier and helps prevent the filling from disappearing while baking. Add the cold cubed butter, biscoff cookies butter, brown sugar, and granulated sugar to a stand mixer. Beat until creamy and combined. Add the egg, egg yolk, and vanilla bean paste. Mix on medium-low until combined, scraping the bowl as needed. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two additions, mixing on low until the flour just disappears. The dough should be thick and soft. Fold in the chocolate chips and crushed Biscoff cookies until just combined. Divide the dough into 8–10 portions. Flatten each portion, place a frozen Biscoff cookie butter disc in the center, cover completely with dough, seal the edges, and gently roll into a ball. Place the stuffed cookie dough balls on a parchment-lined baking sheet and freeze for 1–2 hours (or overnight). Bake straight from frozen at 350°F (175°C) for 15–17 minutes, until the edges are set and the centers are still soft. Immediately top with extra chocolate pieces, Biscoff crumbs, and flaky sea salt. Let cool for 10–15 minutes before serving. #cookie #biscoff

Biscoff stuffed chocolate chunk cookies 🍪 Ingredients 115 g 1/2 cup European-style unsalted butter, cold and cubed 135 g 1/2 cup Biscoff cookie butter, room temp 140 g 2/3 cup brown sugar 30 g 2 tbsp + 1 tsp granulated sugar 1 large egg + 1 egg yolk, cold 2 tsp vanilla bean paste 1 tsp (3 g) cornstarch 1/2 tsp (2 g) baking powder 1/4 tsp (1.5 g) baking soda 1/2 tsp (3 g) kosher salt 290g 2 1/3 cups all-purpose flour 3/4 cup (150g ) good-quality semi sweet chocolate chips 3/4 cup (75 g) Biscoff cookies, roughly crushed 8–10 g Biscoff cookie butter per cookie, for stuffing For Finishing Extra Biscoff cookie crumbs Extra semi sweet chocolate pieces Flaky sea salt Method Line a small tray with parchment paper. Scoop 8–10 g portions of Biscoff cookie butter onto the parchment, flatten slightly into discs, and freeze for 20–30 minutes until firm. This makes stuffing easier and helps prevent the filling from disappearing while baking. Add the cold cubed butter, biscoff cookies butter, brown sugar, and granulated sugar to a stand mixer. Beat until creamy and combined. Add the egg, egg yolk, and vanilla bean paste. Mix on medium-low until combined, scraping the bowl as needed. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in two additions, mixing on low until the flour just disappears. The dough should be thick and soft. Fold in the chocolate chips and crushed Biscoff cookies until just combined. Divide the dough into 8–10 portions. Flatten each portion, place a frozen Biscoff cookie butter disc in the center, cover completely with dough, seal the edges, and gently roll into a ball. Place the stuffed cookie dough balls on a parchment-lined baking sheet and freeze for 1–2 hours (or overnight). Bake straight from frozen at 350°F (175°C) for 15–17 minutes, until the edges are set and the centers are still soft. Immediately top with extra chocolate pieces, Biscoff crumbs, and flaky sea salt. Let cool for 10–15 minutes before serving. #cookie #biscoff

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