Freya

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who doesnt love strawberries 🤍 #baketok #dessert #croissant #strawberry #bakewithfreya

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This is your sign to make the viral cookie dough croissants at home #baketok #bakewithfreya Recipe - INGREDIENTS for cookie dough 145g salted butter, browned 175g brown sugar 35g granulated sugar 1 egg 1/4 tsp salt 1/8 tsp cinnamon 1 tbsp vanilla extract 195g all-purpose flour 3/4 tsp baking soda 195g semi sweet chocolate or milk chocolate I buy the croissants from Costco, stuffed them with cookie dough and topped with more cookie dough, bake at 350F for 10-13 minutes #croissant #sweet #dessert #bakingvideos #baking #chocolate #food #foodie

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I hate bananas though ˚ ༘♡ ⋆｡˚ #baking Ingredients - 14-ounce can of sweetened condensed milk - 1 ½ cups cold whole milk - 1 tsp vanilla extract - 8 oz cream cheese - One 3.4-ounce package instant vanilla pudding mix (Jell-O brand) - 3 cups of heavy cream - 11-ounce box of nilla wafers - 6 ripe bananas, slice FOR INSTANT PUDDING In a medium bowl, whisk together the sweetened condensed milk and cold milk until well combined. Add the instant pudding mix and whisk until smooth. Cover and refrigerate for at least 1 hour or overnight. The mixture needs to be thoroughly chilled and set. FOR THE PUDDING CREAM With a stand mixer or hand mixer, whip the cream cheese with the vanilla extract until fluffy. Add in 1/3 of the set pudding mixture and mix until combined. Add the remaining pudding mixture and mix until smooth and well combined. Set aside. In a separate bowl, whip the heavy cream with the stand mixer or hand mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks remain. Be careful not to deflate the whipped cream. ASSEMBLY Add the vanilla wafers and fold them into the mixture until completely coated. Then, add the sliced bananas and fold again until well mixed. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften. Just before serving, garnish with additional banana slices or crushed vanilla wafers. Enjoy! You can also find my recipe with step by step picture instruction on my site 🤍 #bananapudding #sweets #dessert #bakewithfreya

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If someone made me this cake, I’d probably love them till death 🙂‍↕️ #mushroomcake #cottagecore #bakewithfreya #chocolatecake

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Another day, another bake 🥴 patiently waiting for it to be fall already #cinnamonroll ingredients FOR DOUGH 525g bread flour 10g salt 85g granulated sugar 6g dry yeast 145g whole milk 100g cold water 160g heavy cream 50g unsalted butter FOR FILLING 80g unsalted butter 140g brown sugar 25g granulated sugar 2 tsp + 1/2 tsp cinnamon 1/4 tsp + 1/8 tsp salt FOR BAKING 80g heavy cream 55g brown sugar 1/4 tsp salt FOR CREAM CHEESE FROSTING 220g cream cheese 1 1/2tsp vanilla extract 60g powder sugar 20g heavy cream 60g unsalted butter PROCESS For dough In a large mixing bowl, combine bread flour, salt, granulated sugar, and dry yeast. Stir until well combined. Add milk, cold water and heavy cream. With a stand mixer on medium-low speed, knead for 8 minutes. Add butter and continue kneading for an additional 20 minutes. Alternatively, knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 40 minutes. Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick. For filling In a small bowl, mix together the brown sugar, salt, unsalted butter and cinnamon for the filling. Spread the cinnamon mixture over the dough, leaving a small border around the edges. (optional: you can cut the dough into strips, using a pizza cutter and then tightly roll them in) Starting from one long edge, tightly roll up the dough into a log. Cut the log into 8 – 12 even slices using a sharp knife or a piece of unflavored dental floss. For baking In a small bowl, combine heavy cream, brown sugar, and salt, mixing until well combined. Pour the mixture into a buttered baking pan Place the rolls in a greased baking dish, leaving a little space between each roll. Cover the rolls with a towel and let them rise for another 30 minutes. Once the rolls have risen, bake them in the preheated oven for 35 minutes or until they are golden brown. Remove the rolls from the oven and let them cool slightly while you make the frosting. For frosting In a medium mixing bowl, beat together the cream cheese, unsalted butter and powdered sugar until smooth and creamy. Add the heavy cream and vanilla extract. Beat until well combined and creamy. Once the cinnamon rolls have cooled slightly, spread the cream cheese frosting generously over the top of each roll. Serve the rolls warm and enjoy! #fallbaking #bakewithfreya #desserts

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So easy to make and it’s a 10/10 if you love pistachio 🙂‍↕️ ##dubaichocolate Ingredients For Kataifi filling 56g unsalted butter 135g dried shredded kataifi 224g pistachio cream For cookie dough 145g salted butter 175g brown sugar 35g granulated sugar 1 egg 1/4 tsp salt 1/8 tsp cinnamon 1 tbsp vanilla extract 195g all-purpose flour 3/4 tsp baking soda 195g semi sweet chocolate or you can also use a mixture of 130g milk chocolate and 65g dark chocolate For topping handful of pistachio nuts, chopped 90g of semi sweet chocolate, melted PROCESS For cookie dough Preheat your oven to 350°F (175°C) In a separate bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined. Add the eggs, mixing well and stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chip Cover the cookie dough and refrigerate for at least 30 minutes. For Kataifi filling In a medium saucepan or skillet, melt the unsalted butter over medium heat. Once fully melted, add the shredded kataifi and stir continuously until it becomes toasty and golden brown. Remove from heat, then add the pistachio cream. Mix well until everything is evenly combined, and set aside. ASSEMBLY Using a bread knife, cut the croissants in half, but make sure they remain attached. Open up the croissants. Use a small ice cream scoop to scoop out the cookie dough; each scoop should be about 1 tablespoon. Alternatively, you can eyeball it. I use 3 tablespoons of dough to stuff each croissant. Using your hands, slightly flatten the cookie dough. Spoon about 2 table spoon of the pistachio cream filling, layered in on top of the cookie dough. Close the croissants over and top them off with about 1 1/2 to 2 tablespoons of cookie dough. Place the croissants on a baking tray lined with parchment paper and bake them at 350°F (175°C) for 10-13 minutes. Let them cool for at least 10 minutes before transferring them to a wire rack to cool completely. drizzled with melted chocolate, and crushed up pistachio. Enjoy! ##baking##dubaichocolate##dubaichocolatecroissant##sweet##dessert##bakewithfreya

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Nuts don’t belong in banana bread, sorry 🤫 #baketok #bananabread #sweet INGREDIENTS 110g unsalted butter, melted 2 eggs 240g granulated sugar 445g ripes banana 2 tsp vanilla extract 130g whole milk 50g sour cream 1 tsp baking soda 1/2 tsp salt 350g all-purpose flour 215g chocolate chip PROCESS Pre-heat the oven to 425°F (218°C). Grease a 1 lb loaf pan or line it with parchment paper. Mash the bananas in a large mixing bowl until smooth. Stir in the melted unsalted butter. Add the granulated sugar, milk, sour cream, egg, and vanilla extract to the banana mixture. Mix until well combined. Add the baking soda and salt to the mixture and stir in. Add the all-purpose flour, gradually, mixing until just incorporated. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and spread it out evenly. Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 40-50 minutes or until toothpick inserted in the center comes out clean. Enjoy! Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy! #bananabreadrecipe #banana #baking #chocolate #chocolatechip #bakewithfreya

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Ready for summer bakes 🙂‍↕️ #baking #summerbaking #sweets INGREDIENTS FOR DOUGH 525g all-purpose flour or bread flour 10g salt 85g granulated sugar 6g dry yeast 145g whole milk 100g cold water 160g heavy cream 50g unsalted butter FOR CREAM CHEESE 225g cream cheese (microwave for 10 – 20 seconds to soften) 55g granulated sugar (taste and adjust to your liking, if you want it to be sweeter, add 5-10g more of granulated sugar) 1 tbsp all purpose flour 1/2 tsp vanilla extract 1 tsp lemon juice FOR CRUMBLE TOPPING 23g cold salted butter, cubed 33g granulated sugar 38g all-purpose flour FOR RASPBERRY JAM (optional, you could also use jar fruits preserved) 120g granulated sugar 340g frozen raspberry #dessert #summer #summerdessert #baking #rapsberry #raspberrydessert

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Turning these into strawberry birthday cake ice cream 🍓✨ #baking #sweet Ingredients For cake batter 75g whole milk  2 eggs  2 tsp vanilla extract  80g whole milk yogurt  105g unsalted butter, melted  225g granulated sugar  255g cake flour or all-purpose flour 2 tsp baking powder 1/2 tsp salt  95g sprinkle For crumble (double the recipe if you like lots of crumble) 70g cold unsalted butter, cubed  35g granulated sugar 60g brown sugar  80g sprinkle 150g all-purpose flour  1 tsp cinnamon 1/2 tsp salt  #bakewithfreya #bakingrecipe #summerdessert #sweets

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🫶🫶 #matcha #2percentmilk