BISCOFF DESSERT #biscoff #dessert #Ramadan #Ramadan2023 #viral #trending #food #foodtiktok #fy #fyp #foryou #foryoupage WHIPPED CREAM 250 ml unwhipped cream 8 gr vanilla sugar (1 sachet) 25 gr granulated sugar 8 gr whipping cream stabilizer (1 sachet) TOPPING 250 gr mascarpone cheese (1 container) 175 gr biscoff spread Biscoff biscuits INSTRUCTIONS In a deep bowl, combine the unwhipped cream, vanilla sugar, granulated sugar, and whipping cream stabilizer. Whip until the cream forms peaks. In another bowl, mix the mascarpone cheese and speculoos spread together until fully combined. Put the whipped cream into a piping bag. Transfer the speculoos mixture into a separate piping bag, using a piping tip if desired. Take a speculoos biscuit and pipe a layer of whipped cream on top. Place another speculoos biscuit on top. Pipe a layer of the speculoos mixture on top of the second biscuit. Repeat with the remaining biscuits, alternating between whipped cream and speculoos mixture. Cover the desserts and refrigerate for several hours or preferably overnight, until set and soft.
tiktok/kookmutsjes/25-4-2024-19-17-141714047434
MINI PECAN CARAMEL CHEESECAKES #kookmutsjes #Ramadan #Ramadan2023 #foryou #fy #fyp #trending #viral #cheesecake #pecan #caramel #food PECAN FILLING 75 gr pecans 50 gr brown sugar 1 egg white (m) CRUST 75 gr tea biscuits 75 gr unsalted butter CHEESECAKE BATTER 400 gr cream cheese 50 gr sour cream 75 gr white caster sugar 8 gr vanilla sugar a pinch of salt 30 gr cornstarch 2 eggs (m) PECAN CARAMEL 40 ml water 80 gr granulated sugar 100 gr heavy cream 40 gr unsalted butter 75 gr pecans Put the pecans (75 grams), brown sugar and egg white in a food processor. Mix until fine. Put the mixture in a piping bag and set aside. Melt the unsalted butter and grind the tea biscuits. Put the ground tea biscuits in a deep bowl and add the melted butter. Mix well. Take a silicone baking mould and fill it with the cookie dough (about 14 grams per cheesecake). Flatten it with a glass. This way you prevent the cookie dough from sticking and you press everything firmly. Repeat the process. Add the cream cheese and sour cream to a deep bowl. Mix for a minute. Add the white caster sugar, vanilla sugar, salt and cornstarch. Mix together for a minute. Put the mixer aside and use the spatula from now on. Lightly beat the eggs one by one with the spatula (do not use a mixer, as it will whip the batter too much). Back to the silicone mould. Fill it with a layer of cheesecake batter over the cookie dough (15 grams) and pipe some pecan filling in the center (12 grams). Finish with another layer of cheesecake batter (35 grams). Place the mini cheesecakes in a preheated oven at 115 ℃ for about 22 to 25 minutes. Turn off the oven and let the cheesecakes slowly cool down in the oven. Keep the oven door closed to prevent the cheesecakes from cracking. PECAN CARAMEL: Do not cut the pecans (75 grams) too small. Bring the water and sugar to a boil in a pan over medium heat for 5 minutes. Once the sugar has dissolved completely, turn up the heat. Cook for 5 minutes or until the sugar/water mixture
BAGUETTE FILLED WITCH CHICKEN AND FRIES #baguette #chicken #potatoes #Ramadan #Ramadan2023 #foryou #fy #fyp #foryoupage #trending #viral #food #foodtiktok #bocadillo #cheese CHICKEN MIXTURE 20 ml olive oil 450 gr chicken fillet 5 gr ras el hanout (1⅔ teaspoons) 4 gr onion powder (1⅓ teaspoons) 4 gr garlic powder (1⅓ teaspoons) 2 gr cayenne pepper (⅔ teaspoons) 0.5 gr Italian seasoning 1 chicken stock cube 125 gr yellow onion (1 yellow onion) 150 gr red bell pepper (1 red bell pepper) 50 gr green olives 100 gr grated cheese FRIES 600 gr potatoes 2 gr salt (⅓ teaspoons) SAUCES samurai sauce garlic sauce BREAD 3 baguettes EXTRA herb butter Peel the potatoes. Cut the potatoes into slices and then into sticks to make fries. Put the fries in a deep bowl and add salt. Mix well. Heat a layer of sunflower oil in a frying pan over medium heat (180-190 ℃). Fry the fries for about 5-8 minutes until cooked and crispy. It is important to check and stir the fries regularly during frying to ensure they are evenly cooked. When the fries have a golden brown color and are crispy, they are usually ready to be removed from the oil. Drain them on kitchen paper. Wash and cut the chicken into cubes. Cut the red bell pepper into small pieces. Peel and chop the yellow onion. Cut the green olives into slices. Heat the olive oil in a frying pan over medium heat. Add the chicken, ras el hanout, onion powder, garlic powder, cayenne pepper, and Italian seasoning. Crumble the chicken stock cube over the pan. Fry for 3-4 minutes. Add the yellow onion, red bell pepper, and green olives. Mix well. Fry for 4-5 minutes. Remove the pan from the heat and add the grated cheese. Mix well. Take a baguette and cut it open in the middle. Spread a layer of samurai sauce or sauce of your choice. Place it on a baking sheet with parchment paper. Fill the baguette with fries, the chicken mixture, more fries, and some grated cheese as desired. Repeat the process (I was able to fill 3 large baguettes).
DOUBLE TACO CHICKEN #TikTokCookBook #fy #fyp #foryou #foryoupage #tacos #cheese #chicken #Recipe #viral #trending #Tiktokfood #foodtiktok #food #Ramadan #Ramadan2023 #iftar CHICKEN MIXTURE 25 ml olive oil 425 gr chicken breast 3 gr ras el hanout (1 teaspoon) 3 gr curry powder (1 teaspoon) 4 gr garlic powder (1⅓ teaspoon) 4 gr onion powder (1⅓ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 1 chicken stock cube 125 gr yellow onion (1 yellow onion) 125 gr red bell pepper (1 red bell pepper) 50 gr corn 50 gr green olives 125 ml heavy cream TOMATO SAUCE 100 gr sieved tomato sauce 0.5 gr Italian seasoning TOPPING grated cheese WRAPS mini wraps Peel and chop the yellow onion. Cut the zucchini and red bell pepper into small pieces. Slice the green olives. Drain the canned corn. Wash the chicken and cut it into pieces. Heat olive oil in a pan over medium-high heat. Add the chicken, ras el hanout, curry powder, garlic powder, onion powder, and cayenne pepper. Crumble the chicken stock cube over the pan. Cook for 3 minutes. Add the yellow onion, zucchini, red bell pepper, corn, and green olives. Mix well and cook for another 4-5 minutes. Add the heavy cream and turn up the heat. Let it boil for 5-7 minutes, or until the sauce has thickened. Mix the sieved tomato sauce with the Italian seasoning in a bowl. Stir well. Take a mini wrap and spread a layer of tomato sauce on it. Sprinkle some grated cheese on top and cover with another mini wrap. Spoon the chicken mixture on top and fold it like a taco. Place the chicken tacos in an oven dish or baking tray and sprinkle grated cheese on top. Place the chicken tacos in a preheated oven at 200 ℃ and bake for 10-12 minutes, or until the cheese has melted. Tips: Use your favorite cheese: mozzarella, cheddar, Gouda cheese, etc.
VEGETABLE PANCAKES #TikTokCookBook #Recipe #Ramadan2023 #Ramadan #food #foodtiktok #vegetables #pancake #trending #viral #foryou #foryoupage #fyp #fy #alhamdulillah PANCAKE BATTER 2 eggs (m) 300 ml milk (lukewarm milk) 7 gr instant yeast (1 tablespoon - 1 sachet) 25 gr granulated sugar 16 gr baking powder (1 sachet) 1 gr Italian seasoning 350 ml water (lukewarm) 500 gr flour (patent flour) 9 gr salt (1½ teaspoon) 150 gr red bell pepper (1.5 grilled bell pepper) 100 gr zucchini (⅓ zucchini) 25 gr fresh chives 50 gr carrot 35 gr black olives 50 gr Grana Padano cheese EXTRA sunflower oil Break the eggs into a bowl and beat them. Add the lukewarm milk and mix well. Add the yeast, sugar, baking powder, and Italian seasoning. Mix until smooth. Add the lukewarm water and mix well. Add the flour and salt. Mix until smooth. Cover and let rise for 15-30 minutes. Cut the red bell pepper, zucchini, and chives into small pieces. Grate the carrot and slice the black olives. Add the red bell pepper, zucchini, chives, carrot, black olives, and Grana Padano cheese. Mix until smooth. Heat a little sunflower oil in a frying pan/pancake pan over medium-high heat. Add the batter (155 gr per pancake). Cook for 30-45 seconds on one side. Flip the pancake and cook until done. I made 12 pancakes. Cover the vegetable pancakes while they are still warm. Fill the vegetable pancakes with a fresh salad or toppings of your choice. Tips: - I used a pancake pan with a diameter of 25 cm. - Fill the vegetable pancakes with toppings of your choice. I filled them with fresh vegetables and sauce. It was delicious!
MANGO DESSERT #dessert #mango #fruit #Recipe #TikTokCookBook #tiktokfood #food #Ramadan2023 #Ramadan #eid #eid2023 #viral #trending #fy #fyp #foryou #foryoupage MANGO MIXTURE 200 g mango 40 g granulated sugar 50 ml water COOKIE CRUST 60 g Bastogne cookies CREAM 250 g mascarpone 75 g condensed milk 100 ml heavy cream, unwhipped TOPPING 25 ml heavy cream, unwhipped 75 g white chocolate Crush the Bastogne cookies in a food processor until fine. Peel the mango and cut it into small cubes. Heat a frying pan over medium-high heat. Add the mango, sugar, and water. Cook the mango until it is soft. Transfer the cooked mango to a food processor and puree until smooth. In a deep bowl, combine the mascarpone and condensed milk and mix until smooth. Add the unwhipped heavy cream and beat until stiff. Put the cream and the pureed mango mixture into a piping bag. Heat the unwhipped heavy cream until just below boiling point. Add the crushed white chocolate and let it sit for 1 minute. Mix until smooth. Transfer the white chocolate ganache to a piping bag and set aside. Take a glass or cup and fill it with a layer of Bastogne cookie crumbs (40 g). Pipe a layer of cream (40 g), followed by a layer of mango mixture (20 g). Pipe another layer of cream (40 g) and mango mixture (20 g). Finish with a layer of white chocolate ganache (12 g). Garnish with a dollop of cream and Bastogne cookie crumbs.
MINI TOMPOUCE CHEESECAKE The Dutch tompouce. How do you eat it? No matter how careful you are, you will undoubtedly make a mess of it. Thats
CHOCOLATE DESSERT #chocolate #dessert #Ramadan #Ramadan2023 #tiktokfood #food #eid #eid2023 #viral #trending #Recipe #TikTokCookBook #fy #fyp #foryou #foryoupage CHOCOLATE MIXTURE 500 ml whole milk 400 gr sweetened condensed milk (1 can) 16 gr vanilla sugar (2 packets) 50 gr cornstarch 25 gr cocoa powder FILLING 4 chocolate muffins TOPPING 100 ml heavy cream 100 gr dark chocolate EXTRA strawberries chopped hazelnuts In a large bowl, combine the milk and sweetened condensed milk. Sift the cornstarch and cocoa powder over the bowl and whisk until smooth. Pour the mixture into a deep pan and cook over low heat, stirring constantly, until it thickens. Remove from heat and let it cool slightly. Cut the chocolate muffins into pieces. Add the muffin pieces to the chocolate mixture and stir until well combined. Pour the chocolate mixture into an oven-safe dish and spread it evenly. Chill the dessert in the refrigerator for 30 minutes to set. In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute, then stir until smooth. Pour the ganache over the dessert and spread it evenly. Cover the dish and chill in the refrigerator for 30-60 minutes. If desired, garnish with sliced strawberries and chopped hazelnuts.
STRAWBERRY DESSERT #dessert #strawberry #Recipe #Ramadan #Ramadan2023 #eid #eid2023 #fy #fyp #foryou #foryoupage #viral #trending #food #tiktokfood #creamy FILLING 397 g condensed milk (1 can) 500 ml milk 50 g cornstarch EXTRA 250 g strawberries TOPPING 100 g milk chocolate 50 ml whipping cream GARNISH grated coconut In a deep bowl, combine the milk and condensed milk. Mix everything well using a whisk. Sift the cornstarch into the bowl and mix well. Put the milk mixture into a deep pan and cook over medium heat, stirring constantly. Remove from heat when the mixture thickens. Let it cool slightly. Cut the strawberries into pieces. Spread the milk mixture evenly over a baking dish and layer the strawberries on top. Repeat with another layer of milk mixture, strawberries, and finish with the remaining milk mixture. In a saucepan, heat the whipping cream until almost boiling. Add the finely chopped chocolate and let it sit for 1 minute. Mix until smooth. Pour the ganache over the top and spread it evenly. Garnish with some grated coconut.
#Ramadan2023 #eid #eid2023 #cookies #fyp #fy #cookbooktiktok #Recipe #food #chocolate #tiktokfood #LearnOnTikTok #coconut #nobake #delicious #easy #eidmubarak
LITTLE DUTCH PANCAKES #dutch #pancakes #food #Recipe #foodtiktok #tiktokfood #breakfast #Ramadan2023 #Ramadan #TikTokCookBook #recipe #eid #eid2023 #LearnOnTikTok #EasyRecipe 3 eggs (m) 40 gr granulated sugar 8 gr vanilla sugar (1 sachet) 3 gr salt (½ teaspoon) 625 ml milk 300 gr flour (all-purpose flour) Break the eggs into a blender. Add the sugar, vanilla sugar, salt, milk, and flour. Mix well. Blend for 1 minute until a smooth batter is formed. Heat a frying pan or pancake pan over medium-high heat and add a little sunflower oil to grease the pan. Pour a spoonful of batter into the pan (30 gr per pancake) and swirl the pan to spread the batter evenly over the pan. Cook until the edges start to set. Carefully flip the pancake over with a spatula and cook the other side until golden brown. Repeat the process with the remaining batter until all pancakes are cooked. Serve the pancakes warm with syrup, sugar, fruit, or other toppings of your choice.
CHEESY CHICKEN STUFFED PUFF PASTRIES CHICKEN FILLING 25 ml olive oil 300 g chicken breast 3 g ras el hanout (1 tsp) 2 g ground cumin (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g garlic powder (1⅓ tsp) 3 g onion powder (1 tsp) 3 g paprika powder (1 tsp) 1 g dried parsley (1 tsp) half red bell pepper half green bell pepper 1 yellow onion 1 carrot 1 chicken stock cube EXTRA 1 egg (m) 200 g grated cheese dried parsley PASTRY 540 g puff pastry (2 puff pastry rolls) Peel and chop the yellow onion. Cut the red bell pepper and green bell pepper into small pieces. Grate the carrot. Wash and cut the chicken breast into cubes. Heat the olive oil in a frying pan over medium heat. Add the chicken, ras el hanout, ground cumin, cayenne pepper, garlic powder, onion powder, paprika powder and dried parsley. Cook for 5 minutes. Add the yellow onion, red bell pepper, green bell pepper and carrot. Stir-fry for 3 minutes. Crumble the chicken stock cube over the pan and mix well. Take a sheet of puff pastry and place it on a baking tray lined with baking paper. Divide the grated cheese and chicken filling over it, leaving the edges empty. Brush the sides with the egg. Place another sheet of puff pastry on top. Brush the top with the beaten egg and press the sides tightly with a fork. Lightly cut the puff pastry with a sharp knife into the desired pieces (dont cut too deep). Make notches in the middle of each piece and garnish with some dried parsley. Place the puff pastry pie in a preheated oven at 190 ℃. Bake for 20-25 minutes or until it is nicely golden brown. Tips: Replace the chicken bouillon cube with salt to taste. You can leave out the cayenne pepper if you dont like spicy food. Add vegetables of your choice. Replace chicken breast with chicken thighs. #kookmu#kookmutsjese#chickena#puffpastrya#vegetables #yummy##foodd#alhamdulillahi#delicious #snackf#fypu#foryoupagei#foodtiktokk#tiktokfoode#Recipeu
PEARL COUSCOUS SALAD #fy #fyp #salad #pearlcouscous #pasta #food #foodtiktok #tiktokfood #viral #trending #summerfood #Recipe BOIL 75 gr pearl couscous salt water SALAD 150 gr tomato (1 tomato) 250 gr cucumber (half a cucumber) 100 gr green bell pepper (1 grilled green bell pepper) 250 gr red bell pepper (2 grilled red bell peppers) 35 gr red onion (half onion) 130 gr avocado (1 avocado) 140 gr corn (1 can of corn) DRESSING 40 gr pesto 25 ml olive oil 20 ml lemon juice (half a lemon) 1 gr Italian seasoning salt to taste EXTRA pine nuts Bring plenty of water to a boil. Once the water starts to boil, add salt and optionally a dash of oil. Add the pearl couscous. After a few minutes, stir to separate the pearls. Boil the pearl couscous for 12-15 minutes and then drain off the water. Cut the tomato, cucumber, grilled green bell pepper, grilled red bell pepper, red onion, and avocado into small cubes. Drain the water from the canned corn. In a bowl, combine the pesto, olive oil, lemon juice, and Italian seasoning. Mix everything together well. Place the vegetables in a deep bowl and add the pearl couscous. Mix everything together well. Add the dressing and mix again until everything is combined. Season with salt. 25 minutes - 4 servings Tips: Add vegetables that you like. You can also use store-bought grilled peppers. Personally, I prefer freshly grilled peppers.
RECIPE BELOW STRAWBERRY MIX 250 g strawberries 120 g granulated sugar CREAM 250 g mascarpone cheese 16 g cream stiffener (2 packets) 35 g granulated sugar (3 tbsp) 8 g vanilla sugar (1 packet) 100 g strawberry mix 400 ml heavy cream, unwhipped FILLING ladyfingers/sponge fingers milk 40 g strawberry mix GARNISH chopped hazelnuts (or nougatine) strawberries white chocolate Heat a frying pan over medium-high heat. Add the sugar and strawberries and let it simmer for 15 minutes. Set aside 100 g and 40 g of the strawberry mix. Place a sieve over a bowl. Strain the strawberry mixture through the sieve and push it through with a spoon or spatula. Add the cream cheese, cream stiffener, granulated sugar, vanilla sugar, and 100 g of the strawberry mix. Mix well. Then, gradually add the unwhipped heavy cream and mix until the cream is stiff. Dip the ladyfingers/sponge fingers one by one in milk. Place the ladyfingers/sponge fingers in a springform cake tin. Pipe a layer of strawberry cream on top and spread it evenly. Then, pipe some of the strawberry mix on top. Repeat this with another layer of dipped ladyfingers/sponge fingers. Pipe more strawberry cream on top and spread it evenly. Remove the strawberry cake from the cake tin and cover the sides with the remaining cream. Garnish the sides with chopped hazelnuts. Pipe vertical and horizontal lines of the strawberry mix on the cake. Put the remaining cream in a piping bag with a nozzle and garnish the sides with cream. Cut the strawberry cake into slices. If desired, garnish with strawberries and chopped white chocolate. #strawberries #pie #nobake #cake #food #Recipe #tiramisu #foodtiktok #tiktokfood #fy #foryoupage #fyp
CHICKEN SALAD SANDWICH #chicken #salad #bread #sandwich #food #tiktokfood #foodtiktok #Recipe #fy #fyp #trending #viral DOUGH 450 g flour (all-purpose flour) 10 g instant yeast (dry yeast) 15 g granulated sugar (1 tbsp) 8 g salt (1⅓ tsp) 1 g Italian seasoning (½ tsp) 45 ml sunflower oil (3 tbsp) 100 g yoghurt (½ cup) 170 ml warm water TOMATO SAUCE 50 g tomato paste (3 tbsp) 100 ml water 2 g Italian seasoning (1 tsp) CHICKEN SALAD 400 g chicken fillet water salt 60 g red bell pepper 150 g cucumber 75 g cherry tomatoes 35 g red onion (half onion) 1 g Italian seasoning 90 g fresh pesto 100 g mayonnaise salt black pepper Put the flour, yeast, sugar, and salt in a large mixing bowl. Make a hole in the center and add the Italian seasoning, sunflower oil, yoghurt, and water. Mix everything together until a smooth and elastic dough is formed, kneading for 10-12 minutes. Cover the dough and let it rise for 1 hour or until the dough has doubled in size. In a separate bowl, mix together the tomato paste, Italian seasoning, and water. Cut the cherry tomatoes, olives, and red onion into thin slices. Divide the dough into 11 pieces and shape into balls. Flatten each dough ball into a circle of 12 cm diameter, roll it up into a stick of 14 cm. Pinch the ends together and slightly flatten the dough. Place the rolls on a baking sheet lined with parchment paper. Spread the tomato mixture over the rolls and sprinkle with grated cheese. Garnish the rolls with cherry tomatoes, olives, and red onion. Let the rolls rise for another 30 minutes, or until they have doubled in size. Bake the bread in a preheated oven at 200 ℃ for 12-15 minutes. Cover the bread after baking to keep them soft. Cook the chicken fillet in plenty of water with a pinch of salt. When the chicken fillet is cooked through remove the pan from the heat. Drain the water and let the chicken fillet cool down. Shred or dice the chicken fillet. Finely chop the red onion, red bell pepper, toma
POTATO CHICKEN CASSEROLE #food #foodtiktok #tiktokfood #Recipe #potato #chicken #casserole #fy #fyp #viral #trending POTATOES 1000 gr potatoes 4 gr salt (⅔ teaspoon) CHICKEN MIXTURE 25 ml olive oil 350 gr chicken breast 4 gr garlic powder (1⅓ tsp) 4 gr onion powder (1⅓ tsp) 3 gr paprika powder (1 tsp) 2 gr cayenne pepper (⅔ tsp) 3 gr cumin powder (1 tsp) 0.5 gr Italian herbs (1/2 tsp) 5 gr salt (⅚ tsp) 130 gr yellow onion (1 yellow onion) 70 gr red bell pepper (1/2 bell pepper) 200 gr broccoli SAUCE 50 gr unsalted butter 25 gr flour (all purpose) 250 ml water 300 ml milk 1 chicken stock cube 50 gr Parmesan cheese Wash the chicken and cut it into cubes. Peel and chop the yellow onion. Cut the broccoli into large pieces and the red bell pepper into cubes. Peel the potatoes and cut them into cubes. Heat a layer of sunflower oil of about 2 cm in a frying pan over medium heat (170 ℃) or use a deep fryer. Fry the potato cubes until golden brown on all sides and drain them on a sheet of kitchen paper. Heat the olive oil in a frying pan over medium heat. Add the chicken, garlic powder, onion powder, paprika powder, cayenne pepper, cumin powder, Italian seasoning, and salt. Fry everything for 3 minutes. Add the yellow onion, red bell pepper, and broccoli to the chicken mixture and fry everything, covered, until the vegetables are tender. Melt the unsalted butter in a heavy-bottomed pan over low heat. Add the flour and cook it for 1 minute while stirring with a whisk. Add the water and milk, and crumble the chicken stock cube over the pan. Stir everything well until it forms a smooth mixture. When the mixture thickens, add the Parmesan cheese. Stir with a whisk until a smooth sauce is formed. Divide the potato cubes over an oven dish or baking pan. Spoon a layer of sauce over it, followed by the chicken mixture and the remaining sauce. Place the oven dish in a preheated oven at 200 ℃ and bake everything for 10-12 minutes.
CHOCOLATE CHEESECAKE #fyp #fy #kookmutsjes #Recipe #food #foodtiktok #tiktokfood #cheesecake #cake #trending #viral COOKIE DOUGH 200 g Oreo 80 g unsalted butter DARK CHOCOLATE BATTER 150 g dark chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch WHITE CHOCOLATE BATTER 150 g white chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch TOPPING 75 ml heavy cream 75 g dark chocolate Melt the dark chocolate (150g) using a double boiler method. Fill a saucepan with a small amount of water (2cm) and bring it to a boil. Place a plate (slightly larger than the saucepan) with the chopped dark chocolate on top, making sure it doesnt touch the water. The chocolate should start to melt after 1 minute. Stir it until it becomes smooth and let it cool to room temperature. Melt the white chocolate using the same method. Place the Oreos in a food processor and pulse until fine crumbs form. Melt the unsalted butter in a saucepan over low heat. Place the fine Oreo crumbs in a deep bowl and add the melted butter. Mix until combined. Press the cookie dough onto the bottom of a baking pan using the back of a spoon. CHOCOLATE CHEESECAKE (DARK AND WHITE) Place the cream cheese (200g) in a deep bowl (at room temperature). Add the melted dark or white chocolate and mix well. Add the granulated sugar, vanilla sugar, and remaining cream cheese. Mix until well combined. Add the cornstarch and mix again. Use a spatula instead of a mixer from now on. Add the eggs one at a time, mixing lightly after each addition (do not overmix). Pour the chocolate cheesecake batter onto the Oreo crust, then pipe the white cheesecake batter on top. Preheat the oven to 125°C. Bake the cheesecake for 75-80 minutes, or until the sides are firm and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Heat the heavy cream until its about to boil. Add
CREAMY COCONUT BREAD #kookmutsjes #fyp #fy #food #tiktokfood #foodtiktok #Recipe #trending #viral DOUGH 150 ml warm milk 40 ml sunflower oil 7 g instant yeast (1 sachet or 1 tbsp) 20 g granulated sugar 8 g vanilla sugar (1 sachet) 1 egg (m) 350 g flour (all purpose) COCONUT MIXTURE 500 ml milk 60 g granulated sugar 8 g vanilla sugar (1 sachet) 40 g cornstarch 100 g white chocolate 45 g grated coconut CREAM 250 g mascarpone 8 g cream stiffener 8 g vanilla sugar (1 sachet) 30 g granulated sugar 250 ml unwhipped cream EXTRA 1 egg (m) TOPPING strawberries raffaello edible rose petals In a deep bowl, combine milk, sunflower oil, yeast, granulated sugar, and vanilla sugar. Mix and let it sit for a moment. Add the beaten egg and mix well. Add the flour and mix. Knead the dough for 10-12 minutes. Cover the dough and let it rise for 1 hour in a warm place in the house, or until the dough has doubled in size. In a skillet, heat the milk together with the sugar, vanilla sugar, and cornstarch over medium heat. Keep stirring. When the mixture starts to thicken, turn off the heat. Add the chopped white chocolate and let it sit for 1 minute. Stir until everything has dissolved. Add the shredded coconut and mix well. Let the mixture cool down. Divide the dough into 12 pieces of 48 grams each and shape them nicely round. Take a piece of dough and flatten it with a rolling pin and shape it into an oval of 16x9 cm. Place the dough on a baking sheet with parchment paper and pipe the coconut filling on top. Fold the edges of the dough inward and press firmly. Brush the sides of the dough with beaten egg and let the dough rise for 30 minutes, or until it has doubled in size. Place in a preheated oven at 200 ℃. Bake for 7-10 minutes or until the bread is nicely golden brown. Cover the buns immediately with a clean tea towel to make them nice and soft. In a deep bowl, combine mascarpone, whipped cream stiffener, vanilla sugar, and granulated sugar. Mix for 30 sec
CHOCOLATE CHEESECAKE #fyp #fy #kookmutsjes #Recipe #food #cheesecake #tiktokfood #foodtiktok #chocolate #cake COOKIE DOUGH 200 g Oreo 80 g unsalted butter DARK CHOCOLATE BATTER 150 g dark chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch WHITE CHOCOLATE BATTER 150 g white chocolate (melted) 400 g cream cheese 75 g granulated sugar 8 g vanilla sugar 2 eggs (m) 30 g cornstarch TOPPING 75 ml heavy cream 75 g dark chocolate Melt the dark chocolate (150g) using a double boiler method. Fill a saucepan with a small amount of water and bring it to a boil. Place a plate (slightly larger than the saucepan) with the chopped dark chocolate on top, making sure it doesnt touch the water. After a minute, the chocolate should start to melt. Stir it until it becomes smooth and let it cool to room temperature. Melt the white chocolate using the same method. Place the Oreos in a food processor and pulse until fine crumbs form. Melt the unsalted butter in a saucepan over low heat. Place the fine Oreo crumbs in a deep bowl and add the melted butter. Mix until well combined. Press the cookie dough onto the bottom of a baking pan using the back of a spoon. CHOCOLATE CHEESECAKE (WHITE AND DARK) Place the cream cheese (200g) in a deep bowl (at room temperature). Add the melted dark/white chocolate and mix well. Add the granulated sugar, vanilla sugar, and remaining cream cheese. Mix until well combined. Add the cornstarch and mix again. Use a spatula instead of a mixer from now on. Add the eggs one at a time, mixing lightly after each addition (do not overmix). Pour the dark chocolate cheesecake batter onto the Oreo crust, then pipe the white cheesecake batter on top using a piping bag. Preheat the oven to 125°C. Bake the cheesecake for 75-80 minutes, or until the sides are firm and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Heat the heavy cream until its ab
