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Cheff Omi

@cheff.omi

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Brookie Loaf 🍫🍪 Brownie Layer • 1/2 cup melted unsalted butter (113 g) • 3/4 cup granulated sugar (150 g) • 1/2 cup brown sugar (100 g) • 2 large eggs (100 g, without shells) • 1 tsp vanilla extract (5 g) • 1 tbsp neutral oil (14 g) • Espresso powder, to taste (about 1–2 g) • 3/4 cup all-purpose flour (95 g) • 1/2 cup unsweetened cocoa powder (43 g) • 1/2 tsp salt (3 g) • 1/2 cup chopped chocolate (85 g) Cookie Layer • 1/2 cup unsalted butter, softened (113 g) • 1/2 cup brown sugar (100 g) • 1/4 cup granulated sugar (50 g) • 1 large egg (50 g, without shell) • 1 tsp vanilla bean paste (5 g) • 1 1/2 cups all-purpose flour (190 g) • 1/2 tsp baking soda (2.5 g) • 1/4 tsp salt (1.5 g) Directions Preheat the oven to 350°F (175°C) and line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper.Prepare the brownie layer by melting the butter in a small saucepan or microwave-safe bowl. Let it cool slightly until warm but not hot. In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy. Add the cocoa powder and espresso powder, whisking until fully combined, then whisk in the oil. Fold in the flour and salt until no dry streaks remain. Prepare the cookie layer by beating the softened butter with the brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla bean paste, mixing until smooth, then stir in the flour, baking soda, chocolate chips and salt until a soft dough forms, taking care not to overmix. Spread about half of the brownie batter into the prepared loaf pan, add the cookie dough in small pieces or flattened portions, and gently press it into an even layer. Spread the remaining brownie batter over the top. Bake for 25-30 minutes, or until the top is set, the edges are slightly puffed, and a toothpick inserted into the brownie portion comes out with a few moist crumbs, If the top begins to brown before the center is baked, loosely cover the loaf with aluminum foil and continue baking until the center is set. Cool the brookie loaf completely in the pan slice and enjoy! #brownies #cookies #brookies #baking #recipes by @cheff.omi
28
19 hours ago
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Cheesy Garlic Pumpkin Bombs 🎃🧀🧄 Ingredients Dough * ½ cup (120g) warm milk * 1½ tbsp (18g) granulated sugar * 2¼ tsp (7g) active dry yeast * 2 large eggs (100g) * 2½ cups (320g) all-purpose flour * 1 tsp (6g) salt * 1 tsp (3g) garlic powder * 1 tsp (1g) Italian seasoning * 4 tbsp (56g) unsalted butter, softened Cheese Filling * 4 tbsp (56g) melted butter * 3 cloves garlic, minced (9g) * 1½ cups (170g) shredded mozzarella cheese *pretzel’s sticks Egg Wash * 1 egg (50g) * 1 tbsp (15g) milk Instructions In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the eggs and whisk together. Add the flour, salt, garlic powder, and Italian seasoning, then mix until a dough forms. Knead until smooth, gradually incorporating the softened butter, and continue kneading until the dough is soft and elastic. Cover and let rise until doubled in size in warm area. Divide the dough into 6 equal portions and roll each into a ball. Flatten each portion and add a generous amount of shredded mozzarella and garlic butter to the center. Pinch the edges together tightly to seal and shape into smooth balls. Using kitchen twine, gently tie each ball into pumpkin shapes, leaving enough room for the dough to expand during the second rise. Cover and let rise again until puffy. Mix the melted butter with the minced garlic. Brush the pumpkin bombs with the garlic butter, then brush with the egg wash made by whisking together the egg and milk. Bake in a preheated oven at 350°F (175°C) for approximately 20–25 minutes, or until golden brown and cooked through. Carefully remove the twine after baking and brush with any remaining garlic butter. Add a pretzel stick for stem! Serve warm and enjoy! Chef Omi tip: 🎃 Tie the twine loosely so the dough has room to rise without losing its pumpkin shape. Make sure each cheese-filled ball is sealed tightly to prevent the filling from leaking out while baking. #garlicbread #cheese #bread #recipe #cheesebread by @cheff.omi
95
2 days ago
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🍪 Brownie-Stuffed Chocolate Chip Cookies Ingredients Cookie Dough ½ cup (113 g) unsalted butter, softened ⅓ cup (67 g) granulated sugar ½ cup (150 g) packed brown sugar 1 large egg (50 g) ½ tsp (2 g) vanilla extract ½ tsp (2.5 g) baking soda ¼ tsp (1.5 g) salt 1½ cups (186 g) all-purpose flour 1½ cups (255 g) chocolate chips Brownie Filling 2–3 tbsp (45 g) milk ⅓ cup (28 g) cocoa powder ¼ cup (57 g) butter, softened ⅓ cup (41 g) all-purpose flour ⅓ cup (67 g) granulated sugar ½ tsp (2 g) vanilla extract 🍪 Instructions: Make the brownie filling first by mixing the butter, cocoa powder, flour, sugar, vanilla extract, and milk until smooth and well combined. Set aside. For the cookie dough, cream the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract and mix until fully combined. Add the flour, baking soda, and salt, mixing just until the dough comes together. Fold in the chocolate chips. Freeze the dough until firm enough to handle. Scoop the dough into balls and flatten each one into a disc. Place a small scoop of brownie filling in the center, then carefully wrap the cookie dough around it, sealing the edges completely. Roll into smooth balls and place on a lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden and the centers are still slightly soft. Let the cookies cool on the baking sheet before serving. 🍪#cookies #brownies #chocolatechipcookie #baking #recipes by @cheff.omi
683
3 days ago
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🍪 Spooky S’mores Cookie Bars Ingredients * ½ cup butter (113g), softened * ½ cup brown sugar (100g) * ¼ cup granulated sugar (50g) * 1 large egg (50g) * 1 tsp vanilla bean paste (5g) * 1½ cups all-purpose flour (180g) * ½ tsp baking soda (2.5g) * ¼ tsp salt (1.5g) * 1 cup chocolate chips (170g) * Mini marshmallows, for layering and topping * Graham crackers, broken into small pieces * Pillsbury Pumpkin Sugar Cookie Dough * Pillsbury Ghost Sugar Cookie Dough Instructions Preheat the oven to 350°F and line a baking pan with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla bean paste, then mix until combined. Add the flour, baking soda, and salt, and mix until a soft cookie dough forms. Fold in the chocolate chips. Press half of the cookie dough evenly into the prepared pan. Layer with graham cracker pieces and mini marshmallows, then cover with the remaining cookie dough, pressing it gently into an even layer. Bake for 15 minutes. Remove from the oven and gently press pieces of Pillsbury Pumpkin Sugar Cookie Dough and Pillsbury Ghost Sugar Cookie Dough onto the top. Return to the oven and bake for another 10–15 minutes, or until the edges are golden brown and the center is set. Let the s’mores cookie bars cool completely in the pan before slicing. Add extra graham cracker pieces and mini marshmallows on top while the bars are still warm, if desired.#halloween #cookies #smore #smorecookie #recipes by @cheff.omi
7
6 days ago
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☕️ Tiramisu Pumpkin Bread 🎃 Ingredients * 1½ cups all-purpose flour (180 g) * 2½ tsp pumpkin pie spice (5 g) * ½ tsp ground cinnamon (1.3 g) * ¼ tsp ground ginger (0.5 g) * ¼ tsp salt (1.5 g) * ½ tsp baking soda (2.5 g) * ½ cup granulated sugar (100 g) * ¼ cup packed brown sugar (55 g) * 1 cup pumpkin purée (225 g) * ½ cup oil (120 g) * 2 large eggs (100 g) * ½ tsp vanilla extract (2 g) Espresso Soak ☕️ * 1 tbsp instant coffee (6 g) * 6 oz hot water (170 g) * Brown sugar, to taste (5–15 g) Mascarpone Frosting 🤍 * 8 oz mascarpone cheese, softened (227 g) * 1 cup cold heavy cream (240 g) * ½ cup powdered sugar, or to taste (60 g) * 1 tsp vanilla extract (5 g) * 1 tsp instant espresso powder (2 g) * Cocoa powder, for dusting (2–5 g) Instructions 🎃 Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda. In a separate bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and gently fold until just combined, being careful not to overmix. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Espresso Soak ☕️ While the bread is baking, combine the instant coffee and hot water. Stir in the brown sugar until dissolved. While the bread is still warm, poke holes all over the top using a skewer or toothpick. Slowly pour the espresso mixture over the loaf, allowing it to soak into the bread. Let the bread cool completely before frosting. Mascarpone Frosting 🤍 Add the mascarpone, cold heavy cream, powdered sugar, vanilla extract, and instant espresso powder to a bowl. Whip until thick, fluffy, and spreadable, being careful not to overwhip. Spread the mascarpone frosting evenly over the completely cooled pumpkin bread and generously dust the top with cocoa powder. #fallbaking #pumpki by @cheff.omi
2
8 days ago
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🧀🧄 Cheesy Garlic Pull-Apart Bread Dough * ¾ cup warm water (180g) * 2 tbsp sugar (25g) * 2 tsp active dry yeast (6g) * 1 large egg (50g) * 4 tbsp softened butter (57g) * Dash of salt (0.4g) * ½ tsp garlic powder (1.5g) * ½ tsp onion powder (1.5g) * ½ tsp dried basil (0.5g) * ½ tsp Italian seasoning (0.5g) * 3 cups all-purpose flour (375g) Garlic Butter Filling * 5 tbsp melted butter (71g) * 1 garlic clove, minced (3–5g) * 1 tbsp fresh parsley, chopped (4g) * 1½ cups shredded mozzarella cheese (170g) * ¼ cup grated Parmesan cheese (25g) 🧀 Instructions: In a large bowl, combine the warm water, sugar, and yeast and let sit for 5–10 minutes, until foamy. Add the egg and softened butter and mix until combined. Stir in the flour, salt, garlic powder, onion powder, dried basil, and Italian seasoning, then knead for 8–10 minutes until a smooth, elastic dough forms. Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, mix the melted butter, minced garlic, and fresh parsley to make the garlic butter. Once the dough has risen, roll it into a large rectangle and brush generously with the garlic butter mixture. Sprinkle the mozzarella and Parmesan evenly over the dough, then cut it into strips or squares and stack or layer the pieces into a greased loaf pan. Cover and let rise again for 30–45 minutes. Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and cooked through. Immediately after baking, brush with any remaining garlic butter and serve warm. #garlicbread #bread #garlicparmesan #pullapartbread #recipes by @cheff.omi
5
12 days ago
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🎃👻 Halloween Oreo Cinnamon Rolls Dough: * ¾ cup warm milk (180 ml) * 3½ tbsp sugar (44 g) * 2¼ tsp yeast (7 g) * 5 tbsp melted butter (71 g) * 1 egg + 1 egg yolk, room temperature * 1 tsp vanilla extract (5 ml) * 3 cups all-purpose flour (360 g) * ¼ tsp salt (1 g) Oreo Cinnamon Filling * 6 tbsp melted butter (85 g) * 5–6 Halloween Oreos, crushed * ½ cup brown sugar (100 g) * 1½ tsp cinnamon Vanilla Icing * 2 tbsp butter (28 g), softened * 1¼ cups powdered sugar (150 g) * ½ tsp vanilla extract * 2–3 tbsp heavy whipping cream (30–45 ml) Instructions In a large bowl, mix the warm milk, sugar, and yeast. Let sit for about 8 minutes, or until foamy. Add the melted butter, egg, egg yolk, and vanilla, then mix. Add the flour and salt and knead for about 10 minutes, until the dough is smooth and soft. Cover and let rise for 1 hour, or until doubled in size in a warm area. Roll out the dough and spread the filling evenly over the top. Cut into 8 strips and roll each strip up tightly. Place the rolls into your pan, cover, and let rise again for about 20 minutes, or until puffy in warm area. Pour the heavy whipping cream over the rolls, then bake at 350°F for 25–30 minutes, or until golden brown. For the icing, mix the softened butter, powdered sugar, vanilla, and heavy whipping cream until smooth and creamy. Spread over the warm cinnamon rolls and top with extra crushed Halloween Oreos if desired. 🎃🖤🧡#cinnamonrolls #halloween #oreo #baking #oreocinnamonrolls by @cheff.omi
11
13 days ago
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🎃 Nutella Scoopable Pumpkin Patch Cookies 👻 Ingredients * ½ cup butter (113g), softened * ½ cup brown sugar (100g) * ¼ cup granulated sugar (50g) * 1 large egg (50g) * 1 tsp vanilla bean paste (5g) * 1½ cups all-purpose flour (180g) * ½ tsp baking soda (2.5g) * ¼ tsp salt (1.5g) * 1 cup chocolate chips (170g) * Nutella, for filling * Pillsbury Pumpkin Sugar Cookie Dough * Pillsbury Ghost Sugar Cookie Dough Instructions Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla bean paste and mix until combined. Add the flour, baking soda, and salt, then mix until a soft cookie dough forms. Fold in the chocolate chips. Scoop the dough into 6 large portions. Flatten each portion slightly and place a spoonful of Nutella in the center. Carefully wrap the dough around the Nutella, making sure the filling is completely sealed inside. Place the stuffed cookie dough balls onto the prepared baking sheet. Bake for 5 minutes. Remove from the oven and gently press pieces of Pillsbury Pumpkin and Ghost Sugar Cookie Dough onto the tops of the cookies. Return to the oven and bake for another 7–10 minutes, or until the edges are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. Makes 6 large cookies. 🎃👻🍫 #nutella #scoopablecookies #chocolatechip #halloweenrecipe #baking by @cheff.omi
5
15 days ago
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🍫🎃 Nutella Lava Pumpkin Muffins 🤎 Ingredients * 1½ cups (180 g) all-purpose flour * 2½ tsp (5 g) pumpkin pie spice * ½ tsp (1.3 g) ground cinnamon * ¼ tsp (0.5 g) ground ginger * ¼ tsp (1.5 g) salt * ½ tsp (2.5 g) baking soda * ½ cup (100 g) granulated sugar * ¼ cup (55 g) packed brown sugar * 1 cup (225 g) pumpkin purée * ½ cup (120 g) vegetable oil * 2 large eggs (100 g) * 1½ tsp (2 g) vanilla extract * Nutella, for filling 🎃 Instructions Preheat oven to 350°F (175°C) and line a muffin pan with liners. In a bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda. In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth. Add the dry ingredients to the wet ingredients and mix just until combined. Divide the batter evenly between the muffin cups and bake for 20–25 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let the muffins cool slightly, then remove a small chunk from the center of each muffin and pipe Nutella into the center. Place the piece of muffin back over the opening and serve warm. 🍫🎃 #muffins #pumpkin #fallbaking #recipes #fall by @cheff.omi
8
18 days ago
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💚 Frankenstein Oreo Chocolate Chip Cookies 🍪 Ingredients * ½ cup (113g) butter, softened * ½ cup (100g) brown sugar * ¼ cup (50g) granulated sugar * 1 large egg (50g) * 1 tsp (5g) vanilla bean paste * Green food coloring, as needed * 1¼ cups (156g) all-purpose flour * ½ tsp (2.5g) baking soda * ¼ tsp (1.5g) salt * 1 cup (170g) chocolate chips * 6–8 Oreos, crushed (65–85g) * Nutella, for filling (about ½–1 tsp per cookie) * Candy eyeballs, for decorating 🧟‍♀️ Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla bean paste and mix until smooth. Add green food coloring a little at a time until you reach your desired Frankenstein green. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and crushed Oreos, being careful not to overmix. Scoop out portions of dough and flatten each one slightly, then place about ½–1 tsp Nutella in the center. Carefully fold the dough around the Nutella and seal completely, then roll into a ball and place on the prepared baking sheet, leaving space between each cookie. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Add candy eyeballs while the cookies are still slightly warm so they stick. 👀💚#halloween #oreo #cookies #recipes #nutella by @cheff.omi
18
19 days ago
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🎃🍂 Salted Caramel Pumpkin Bread Pumpkin Bread * 1½ cups (180 g) all-purpose flour * 2½ tsp (5 g) pumpkin pie spice * 1½ tsp (1.3 g) ground cinnamon * ¼ tsp (0.5 g) ground ginger * ¼ tsp (1.5 g) salt * ½ tsp (2.5 g) baking soda * ½ cup (100 g) granulated sugar * ¼ cup (55 g) packed brown sugar * 1 cup (225 g) pumpkin purée * ½ cup (120 g) oil * 2 large eggs (100 g) * 1 tsp (2 g) vanilla extract Salted Caramel * ½ cup (100 g) granulated sugar * 2 tbsp (28 g) salted butter * ¼ cup (60 g) heavy cream, warmed * ¼ tsp (1 g) vanilla bean paste * Sea salt, to taste Buttercream * 1 tbsp (14 g) unsalted butter, softened * 1 cup (120 g) powdered sugar * 1–2 tbsp (15–30 g) heavy whipping cream 🎃 Instructions: Preheat your oven and prepare a loaf pan. In a bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda. In a separate bowl, mix together the granulated sugar, brown sugar, and pumpkin purée. Add the eggs and vanilla and mix until smooth, then slowly mix in the oil until fully combined. Gradually add the dry ingredients and mix until just combined, being careful not to overmix. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. For the salted caramel, add the sugar to a saucepan over medium heat and let it melt until deep amber, stirring occasionally. Carefully add the butter and whisk until combined, then slowly pour in the warm heavy cream while whisking constantly. Continue whisking until smooth, remove from heat, and stir in the vanilla bean paste and sea salt. Let the caramel cool slightly until thickened. For the buttercream, beat the softened butter with the powdered sugar, gradually adding the heavy whipping cream until smooth and creamy. Once the pumpkin bread is completely cooled, spread the buttercream over the top, drizzle with the salted caramel, and finish with flaky sea salt. #baking #pumpkinbread #fallbaking #saltedcaramel #fall by @cheff.omi
12
23 days ago
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🎃 Pumpkin Spice Nutella Brioche Ingredients * ½ cup lukewarm milk (130 g) * 1½ tbsp granulated sugar (18 g) * 2¼ tsp active dry yeast (7 g) * 2 large eggs, room temperature (100 g) * ½ cup pumpkin purée (120 g) * 1 tsp vanilla extract (5 g) * 2½ cups all-purpose flour (320 g), plus more if needed * 1 tsp cinnamon (3 g) * 1 tsp pumpkin pie spice (2 g) * 1 pinch salt (1 g) * 4 tbsp unsalted butter, softened (56 g) * Nutella (about 150 g), for filling * 1 egg + 1 tbsp milk (50 g + 15 g), for egg wash * Melted butter, for brushing Instructions In a large bowl, combine the lukewarm milk, sugar, and yeast, then let sit for about 8 minutes until foamy. Add the eggs, pumpkin purée, and vanilla extract and mix until combined. Add the flour, cinnamon, pumpkin pie spice, and salt, then knead until a dough forms. Add the softened butter and continue kneading until the dough becomes smooth, soft, and elastic, adding a little extra flour only if needed. Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size. Punch down the dough, then divide into about 6 pieces. Roll each piece into an oval and cut small slits down one side. Spread Nutella on the opposite side, fold the slit side over the Nutella, seal the edges, and gently roll into a bun shape. Place on a lined baking sheet, cover, and let rise again for 20–30 minutes. Brush with the egg wash and bake at 350°F (180°C) for 18–22 minutes, or until golden brown. Brush with melted butter while warm. 🎃🍫✨#pumpkinspice #baking #bread #brioche #nutella by @cheff.omi
5
25 days ago
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