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Ontodaysbake

@ontodaysbake

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Just a girl who loves all things food😊
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Croissant smash burger For the Burger Patties 300 g (10 oz) ground beef (80/20 blend — 20% fat for juiciness) Salt & black pepper, to taste Optional: garlic powder or onion powder (¼ tsp each) 2 slices cheddar or American cheese For the Croissant “Buns” 2 large butter croissants (day-old or slightly firm works best) 1 tbsp butter, for toasting Toppings (customize to taste) Caramelized onions or crispy onions 1 large onion1 tsp sugar1 tbsp butter 1 tbsp oil 1/2 tsp salt Special Burger Sauce Mix together: 2 tbsp mayonnaise 1 tbsp ketchup 1 tsp yellow mustard ½ tsp pickle juice or vinegar 1/4 black pepper 1/2 tsp sugar 1/4 cup pickles diced 1/4 tsp salt 🔥 Instructions 1. Prepare the croissant “buns” Slice croissants in half horizontally. Gently flatten each half (press with your hand or a flat pan) — you want a level surface for stacking. Toast the inside on a pan with a little butter until golden and crisp. Set aside. 2. Make the smash burgers Roll the beef into 2 loose balls (about 150 g / 5 oz each). Heat a cast-iron skillet or heavy pan over medium-high heat until hot. Place one beef ball on the pan, cover with parchment paper, and smash flat with a metal spatula or burger press. Season immediately with salt and pepper. Cook 1–2 minutes until the edges are browned and crispy, then flip. Add a slice of cheese on top, cover with a lid for 30 seconds to melt. Repeat for the second patty. 3. Assemble Spread special sauce on the toasted croissant bottoms. Layer with lettuce, tomato (optional), and your cheesy burger patties. Add caramelized onions or pickles if you like. Top with the croissant lid. #dinnerideas #smashburger #croissantburger #dinnerrecipe #burger by @ontodaysbake
334
a year ago
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Chocolate chip cookie fries Recipe from @archersfood Ingredients 120 g unsalted butter (browned if you’d like that nutty richness) 30 g brown sugar 60 g granulated sugar 1 egg ~160 g all-purpose flour ½ tsp baking powder 150 g milk chocolate chips Instructions Brown the butter (optional): Melt butter in a saucepan, cook until lightly browned and fragrant, then let it cool slightly. Mix base dough: In a bowl, cream the browned (or regular softened) butter with both sugars until fluffy. Beat in the egg until well combined. Stir in flour and baking powder until just mixed. Fold in the chocolate chips. Shape the “fries”: Turn the dough out onto parchment paper and shape or roll into a rectangle approx. ½ inch thick. Slice into thin sticks—think the size of French fries. Chill the fries (freezing time): To ensure they keep their fry shape and don’t spread too much, chill in the freezer (or fridge) for 30 minutes to 1 hour before baking. Bake: Preheat oven to 350 °F (175 °C). Arrange the chilled cookie fries on a baking sheet lined with parchment. Bake for 10–12 minutes, until the edges are lightly golden but centers stay soft. Finish & serve: Let them cool slightly—they’ll firm up as they rest. Serve warm with a dipping sauce such as Nutella, caramel, or strawberry jam. #cookies #cookiefries #baking #cookierecipe #asmr by @ontodaysbake
103
a year ago
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Crispy outside , fluffy inside, easy churros bites. Perfect quick and easy homemade snack Churro Dough 1 cup (240 ml) water 3 tbsp (45 g) butter 2 tbsp (25 g) sugar ¼ tsp salt 1 cup (130 g) all-purpose flour 2 eggs Cinnamon Sugar ½ cup (100 g) sugar 1–2 tsp cinnamon For Frying Vegetable or canola oil 🍫 Chocolate Dip ½ cup (120 ml) milk 100 g chocolate (dark or milk) 1 tbsp butter 1–2 tbsp sugar (optional, for sweetness & thickness) 🔥 METHOD 1. Make the Dough In a saucepan combine water, butter, sugar, and salt. Bring to a boil. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pot. Remove from heat and let cool 3–5 minutes. Add the 2 eggs, mixing until smooth, thick, and glossy. Transfer the dough into a piping bag fitted with a star nozzle. 2. Fry the Churro Bites Heat oil to 350°F / 180°C. Pipe small 1-inch pieces into the oil, using scissors to cut. Fry until golden and crispy, about 2–3 minutes. Drain on paper towels. 3. Coat in Cinnamon Sugar Mix sugar + cinnamon in a shallow bowl. Toss warm churros inside until fully coated. 🍫 Milk Chocolate Dip Heat milk gently (don’t boil). Pour over the chopped chocolate. Let sit 1 minute, then stir until smooth. Add 1 tbsp butter for shine. Add sugar if you want it sweeter or thicker. If too thin, return to the pot and simmer 1–2 minutes to thicken. #churros #churrosbites #snack #dessert #Recipe by @ontodaysbake
1k
a year ago
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I made this No bake salted caramel cheesecake for my hubbys birthday🎉🥳 , it was quick, easy to make and so delicious. If i do say so myself 😋 Recipe 250g digestive biscuits 100g melted butter 1/4 tsp sea salt flakes (optional) For the filling: 500g full-fat cream cheese (i used mascarpone & Philadelphia) 300ml double cream 1-2 tbsp caramel sauce (homemade or store bought) 85g icing sugar (seived) 1 tsp vanilla extract ½ tsp sea salt, or to taste For the topping: caramel sauce (as much as you want) Flaky sea salt Lotus biscuits (crushed) Method Crush the digestive biscuits, mix with melted butter and press firmly into a lined 20cm cheesecake tin. Chill for 20–30 minutes. Beat the cream cheese until smooth, then mix in the caramel, icing sugar, vanilla and sea salt. Whip the double cream to medium-stiff peaks and gently fold into the caramel mixture. Spread the filling over the biscuit base, smooth the top and refrigerate for at least 6 hours, preferably overnight. Once set, drizzle with caramel sauce and finish with a sprinkle of flaky sea salt. #cheesecake #baking #easyrecipe #saltedcaramel #recipes by @ontodaysbake
10
19 hours ago
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Pumpkin spice rice pudding Ingredients 1 cup (200 g) long-grain white rice 2-3 cups (473-709 ml) water 2 cinnamon sticks 3 cups (720 ml) whole milk 2 cups (480 ml) evaporated milk 1 cup sweetened condensed milk (306g) or to your preference 1/4 cup (60 g) pumpkin purée 1 tsp vanilla extract 1½ tsp pumpkin pie spice Pinch of salt Method Add the washed rice, water, pumpkin spice and cinnamon sticks to a saucepan. Bring to a boil and cook until the rice is tender and most of the water has evaporated. Then stir in the milk, evaporated milk, and condensed milk. Add the pumpkin purée, vanilla extract, and additional pumpkin spice to taste. Cook over medium-low heat, stirring constantly, until the arroz con leche becomes thick, creamy, and the rice is completely tender. Remove from the heat and allow it to cool slightly. It will continue to thicken as it cools. Spoon into serving bowls and sprinkle with extra pumpkin spice before serving. Serve warm or chilled. 🎃🥛✨ #ricepudding #fallrecipes #comfortfood #pumpkinspice #recipes by @ontodaysbake
0
a month ago
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Crispy cheeseburger wraps Caramelised onions 1 large onion, thinly sliced 1 tbsp butter 1 tbsp olive oil 1–2 tsp brown sugar Pinch of salt Beef filling 250g beef mince 1 tbsp tomato purée ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp mixed herbs or Italian seasoning Salt and black pepper 2–3 tbsp water 1 tsp Worcestershire sauce (optional) To assemble 4 small flour tortillas 4 slices cheddar cheese, or about 80g grated cheddar 3 tbsp mayonnaise 1 tbsp ketchup 1 tsp yellow mustard 1 tbsp finely chopped gherkins/pickles ½ tsp gherkin/pickle juice ¼ tsp garlic powder ¼ tsp onion powder 1 tsp brown sugar Pinch of smoked paprika Black pepper, to taste #DinnerIdeas #wraps #cheeseburger #Recipe #EasyRecipe by @ontodaysbake
3
8 days ago
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Nutella Crepes with just the right amount of Nutella 🤤 125g (1 cup) plain flour 2 large eggs 300ml (1¼ cups) milk 15g (1 tbsp) melted butter 1 tsp sugar (optional) A pinch of salt #recipe #breakfast #nutellacrepes #easyrecipes #breakfastideas by @ontodaysbake
11
9 days ago
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One-Pan Creamy French Onion Pasta. This might just be the best pasta recipe i ever had. Dinner for two Ingredients 200g pasta 2 large onions, thinly sliced 1½ tbsp butter 1 tbsp olive oil 2 garlic cloves, minced 2 tsp plain flour 1 tsp balsamic vinegar 400ml beef stock 100ml heavy/double cream 1 tsp Worcestershire sauce ½ tsp dried thyme Salt, to taste Black pepper 30–40g Parmesan Chopped parsley Method Caramelise onions: Heat butter + oil. Add onions and salt. Cook on medium-low for 25–30 minutes, stirring regularly, until deep golden. Add garlic and thyme. Cook for 1 minute. Add balsamic vinegar and cook for 30 seconds. Sprinkle in flour and stir for 1–2 minutes. Gradually stir in beef stock and Worcestershire sauce. Add 200g uncooked pasta directly to the pan. Simmer gently, stirring frequently, for 10–14 minutes until cooked. Stir in the 100ml cream and simmer for another 1–2 minutes. Add parsley and Parmesan. If it’s too thick, loosen with a splash of water. Let it sit for 2 minutes, then serve. #DinnerIdeas #pasta #EasyRecipes #quickrecipes #dinnerfortwo by @ontodaysbake
1
12 days ago
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Spooky Spider Cookies Soft and chewy peanut butter cookies rolled in sugar and turned into adorable spooky spiders with mini Reese’s Cups, chocolate legs and candy eyes. Ingredients 115 g butter, softened 100 g peanut butter 60 g granulated sugar 100 g brown sugar 1 large egg 1 teaspoon vanilla extract 185 g plain/all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt Extra granulated sugar, for rolling For decorating Mini Reese’s Cups, unwrapped 85 g chocolate chips 1 teaspoon neutral oil Candy eyes Method Make the dough: Preheat the oven to 180°C / 350°F and line a baking tray with baking paper. In one bowl, cream together the softened butter, peanut butter, 60 g granulated sugar and brown sugar until smooth and creamy. Add the egg and vanilla extract and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until a soft cookie dough forms. Roll the cookies: Scoop out portions of dough and roll them into balls. Roll each ball in extra granulated sugar until coated. Place the balls onto the prepared baking tray, leaving space between them. Bake for 9–11 minutes, until lightly golden around the edges. Add the spider bodies: As soon as the cookies come out of the oven, gently press a mini Reese’s Cup upside down into the centre of each cookie. Make the chocolate legs: Melt the chocolate chips with the oil until smooth. Pipe eight little legs around each Reese’s Cup. Add the eyes: Use a tiny dab of melted chocolate to attach the candy eyes to the Reese’s Cup. Allow the cookies to cool completely and let the chocolate set. 🕷️ Makes Approximately 18–24 spooky spider cookies, depending on the size of your cookies. #baking #easyrecipes #fallbaking #easybaking #peanutbuttercookies by @ontodaysbake
2
15 days ago
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I made the viral Parmesan Dipping Burger. Better late than never🤣 What i used Ingredients Burgers 300 g beef mince, ideally 15–20% fat ½ tsp salt ½ tsp black pepper 4 slices burger cheese 2 brioche burger buns 1 tbsp butter or oil Caramelized onions 1 large onion, thinly sliced 1 tbsp butter 1 tsp oil Pinch of salt 1 tsp sugar (optional) 1 tsp Worcestershire sauce (optional) 1 tbsp water, if needed Parmesan dipping sauce 20 g butter 2 garlic cloves, finely minced 150 ml double cream 60–70 g finely grated Parmesan ¼ tsp black pepper ½ tsp Italian seasoning Tiny pinch of salt Chopped parsley Melt the butter over low-medium heat. Add the garlic and cook for about 30 seconds. Pour in the double cream and gently simmer for 2–3 minutes. Reduce the heat to low. Gradually whisk in the Parmesan. Add black pepper and Italian seasoning. Taste before adding salt — the Parmesan is already salty. If it’s too thick, add 1–2 tbsp milk until it’s perfect for dipping. #DinnerIdeas #burger #EasyRecipe #quickrecipe #homecooking by @ontodaysbake
4
18 days ago
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Baked Smothered Chicken with Cilantro Lime Rice. This was a delicious and easy 100/10 dinner recipe that will be added to the rotation for sure! Recipe in the comments below😊 #dinnerideas #recipe #chicken #smotheredchicken #easyrecipes by @ontodaysbake
7
20 days ago
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Spooky Oreo brownie. A fun and easy Halloween/autumn snack recipe idea 115 g butter (½ cup) 4 tbsp oil (1/4 cup) 150 g white sugar (¾ cup) 100 g brown sugar (½ cup, packed) 2 large eggs 1 egg yolk 1 tsp vanilla 60g cocoa powder (¾ cup) 95 g plain flour (¾ cup) ½ tsp instant coffee ½ tsp salt (optional) 100–150 g chocolate chips (⅔–1 cup) 5-8 Oreos, roughly chopped 4-6 extra Oreos for the top 9 oreos for the middle Preheat the oven to 175°C/350°F or 160°C/320°F fan. Line an 8 inch/20 cm square baking tin with baking paper. In a large bowl, combine the melted butter, white sugar, brown sugar, 2 eggs, 1 egg yolk and ¼ cup oil. Whisk everything together until the mixture becomes pale, thick and fluffy, add in the vanilla extract Add the cocoa powder, plain flour, ½ tsp espresso powder and salt. Gently fold until just combined. Do not overmix. Fold in the chocolate chips and chopped Oreos until evenly distributed. Pour half the batter into the prepared tin and spread evenly. Add the preos. Pour the remaining half batter and spread. Press the extra Oreos and a few chocolate chips on top. Bake for 23–28 minutes, until the edges are set but the centre is still slightly soft. Leave the brownies to cool in the tin for at least 1 hour before cutting. For an extra fudgy texture, chill them in the fridge before slicing. #brownie #halloweenbaking #baking #snack #easyrecipes by @ontodaysbake
4
23 days ago
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