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REEMILAH✨

@reemilah

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✿ Cozy living • Homemade recipes
Baking, cooking & everyday moments
Finding joy in the little things
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Nothing beats homemade mac and cheese, especially when it’s extra creamy, cheesy, and has a little kick! 🤎 Made with sharp cheddar, mozzarella, and a blend of smoky spices, then baked until golden and bubbly. The perfect comfort food for a cozy November day! 🍂 Save this recipe for your thanksgiving meal! #BakedMacAndCheese #SpicyMacAndCheese #HomemadeMacAndCheese #CozyCooking Pasta 340g (12 oz) elbow macaroni Cheese 3 cups (340g) sharp cheddar cheese, shredded 2¼ cups (255g) low-moisture mozzarella cheese, shredded Reserve ¾ cup of each cheese for topping. Creamy Cheese Sauce 3 tbsp (42g) unsalted butter 3 tbsp all-purpose flour 1 can (12 fl oz) evaporated milk 2 cups cup heavy whipping cream 2¼ tsp Worcestershire sauce Seasonings ¾ tsp garlic powder ¾ tsp onion powder ¾ tsp smoked paprika ⅜ tsp black pepper ⅜ tsp chipotle seasoning ¼ tsp cayenne pepper ¼ tsp salt, or to taste Instructions: 1. Preheat oven to 375°F. Cook macaroni until slightly under al dente. 2. Melt butter and stir in all seasonings. 3. Add flour and whisk until smooth and lump-free. 4. Slowly add evaporated milk, whisking until thickened. 5. Add remaining evaporated milk, and heavy cream. 6. Stir in Worcestershire sauce, then melt in cheddar and mozzarella over low heat. 7. Add cooked macaroni and mix until coated. 8. Layer half the macaroni in a baking dish and sprinkle with cheese. 9. Add remaining macaroni, top generously with cheese, and bake for 15–20 minutes. 10. Broil for 5–7 minutes until the top is medium golden. by @reemilah
Forget the coffee shop muffins, we’re making them at home! Starting November with these jumbo pumpkin cream cheese muffins! Soft, fluffy pumpkin muffins with a creamy cheesecake center and buttery cinnamon streusel on top. And trust me, they’re even better with a warm cup of coffee! ☕🍂 Save this recipe for your next cozy baking day! #PumpkinCreamCheeseMuffins #PumpkinBaking #FallBaking #BakeryStyleMuffins #CozyBaking Pumpkin Muffins 1½ cups (190g) all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 2¼ teaspoons pumpkin pie spice ½ cup (100g) brown sugar ¼ cup (50g) granulated sugar 2 large eggs ¾ cup (180g) pumpkin purée ⅓ cup (75g) unsalted butter, melted ¼ cup (60ml) whole milk 1 tsp vanilla extract Cream Cheese Filling 6 oz (170g) Philadelphia cream cheese, softened ¼ cup (30g) powdered sugar 1 egg yolk ½ tsp vanilla extract Cinnamon Streusel ¼ cup (30g) all-purpose flour ¼ cup (50g) brown sugar ½ tsp ground cinnamon 2 tbsp (28g) unsalted butter, melted Instructions: 1. Preheat oven to 425°F. Line a 6-cup jumbo muffin tin. 2. Whisk flour, baking powder, baking soda, salt, and spices. 3. Mix sugars, eggs, pumpkin, melted butter, milk, and vanilla. 4. Fold dry ingredients into wet ingredients until combined. 5. Beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth. 6. Mix streusel ingredients until crumbly. 7. Divide pumpkin batter evenly among the 6 muffin cups. 8. Make a shallow well in each center and pipe in the cream cheese filling. 9. Sprinkle streusel around the cream cheese, leaving the centers exposed. 10. Bake at 425°F for 5 minutes, then 350°F for 20–27 minutes. Cool before serving. by @reemilah
October baking dump 🎃🍂🤎 October is one of my favorite months, and I’m already going to miss it! 🥹 From all the pumpkin spice goodies to the spooky Halloween treats, I had so much fun baking this month. But the pumpkin spice baking isn’t over just yet! Thanksgiving is right around the corner, so there’s definitely more to come 🧡 Which treat was your favorite? 👻 by @reemilah
If you love Biscoff, this one’s for you! 🤎 Soft vanilla cake soaked in creamy cookie butter milk, topped with fluffy Biscoff cream, a cookie butter drizzle, and crushed Biscoff cookies. Save this for your next cozy baking day! 🍂 #BiscoffTresLeches #BiscoffTresLechesRecipe #TresLechesRecipe Vanilla Cake 2 cups (250g) all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup (113g) unsalted butter, melted and cooled ¾ cup (150g) granulated sugar 3 large eggs 2 tsp vanilla extract ¾ cup whole milk ¼ cup sour cream Biscoff Tres Leches Mixture ¾ cup evaporated milk ½ cup whole milk ½ cup heavy whipping cream ¼ cup sweetened condensed milk ⅓ cup (85g) smooth Biscoff cookie butter 1 tsp vanilla extract Pinch of salt Biscoff Whipped Cream 8 oz (226g) Philadelphia cream cheese, softened 1½ cups cold heavy whipping cream ⅓ cup (85g) smooth Biscoff cookie butter ¼ cup powdered sugar 1 tsp vanilla extract Topping ¼ cup (65g) Biscoff cookie butter, melted 6–8 Biscoff cookies, crushed Whole Biscoff cookies (optional) Instructions: 1. Preheat oven to 350°F. Grease a 9 × 13-inch dish. 2. Whisk flour, baking powder, baking soda, and salt. 3. Whisk melted butter and sugar. Add eggs, vanilla, and sour cream. 4. Alternate adding dry ingredients and milk until combined. 5. Bake for 28–35 minutes. Cool completely. 6. Blend all Biscoff milk ingredients until smooth. 7. Poke holes, slowly pour milk mixture, and chill for 4-6 hours. 8. Beat cream cheese, cookie butter, sugar, and vanilla. Gradually whip in cold heavy cream until firm and fluffy. 9. Pipe cream over the chilled cake. 10. Drizzle with melted cookie butter and sprinkle with crushed cookies. by @reemilah
A little spooky, a little sweet! 🍪💚 Made these dark chocolate Monster Mash Cookies for sharing on Halloween night! Share this with your family and make some together! #HalloweenBaking #MonsterMashCookies #HalloweenCookies #ChocolateCookies #SpookyTreats Dark Chocolate Cookies ¾ cup (170g) unsalted butter, softened ¾ cup (150g) brown sugar ¼ cup (50g) granulated sugar 1 large egg 1 tsp vanilla extract 1¾ cups (220g) all-purpose flour ¼ cup (25g) unsweetened cocoa powder 2 tbsp (12g) black cocoa powder 1 tsp cornstarch ½ tsp baking soda ½ tsp salt ¾ cup (130g) dark chocolate chunks Green Candy Coating 1½ cups (255g) green candy melts 1–2 tsp refined coconut oil, optional Halloween Monster Sprinkle Mix Candy eyeballs Note: I used white candy melts and colored them green, but you can use green candy melts to make things easier! If coloring white candy melts, use oil-based food coloring made for chocolate. Instructions: 1. Beat butter and sugars until fluffy. Mix in egg and vanilla. 2. In a separate bowl, whisk together flour, cocoa powders, cornstarch, baking soda, and salt. 3. Gradually mix dry ingredients into wet ingredients. Fold in chocolate chunks. 4. Divide the dough into 8 large balls, then cover and chill for 1–2 hours. 5. Preheat oven to 350°F and line a baking sheet with parchment paper. 6. Bake for approximately 12-14 minutes, until edges are set and centers are slightly soft. 7. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. 8. Melt green candy melts in 20-second intervals, stirring until smooth. 9. Dip half of each cookie into the green coating and place on parchment paper. 10. Add Halloween sprinkles and candy eyeballs while the coating is wet. Let it set before serving. by @reemilah
I’ve always wanted to recreate the cupcakes from Coraline, but with my own little twist inspired by the blue and purple tunnel scene 💙💜 Rich dark chocolate cupcakes filled with colorful ganache and topped with swirled buttercream! Save for your Halloween baking or share with a Coraline fan! ⭐🍒 #Coraline #CoralineCupcakes #OtherWorldCoraline #ChocolateCupcakes #CozyBaking Dark Chocolate Cupcakes 1 cup all-purpose flour ½ cup granulated sugar ¼ cup unsweetened cocoa powder 2 tbsp black cocoa powder 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 large egg ½ cup buttermilk ¼ cup vegetable oil 1 tsp vanilla extract ½ cup hot coffee Blue & Violet White Chocolate Filling 6 oz white chocolate ¼ cup heavy whipping cream Blue food coloring Violet food coloring Blue & Purple Vanilla Buttercream 1½ cups unsalted butter, softened 4½ cups powdered sugar 3 tbsp heavy whipping cream 1½ tsp vanilla extract ¼ tsp salt Blue food coloring Violet food coloring 12 maraschino cherries with stems Yellow star sprinkles 12 dark brown cupcake liners Note: To deepen the frosting colors, add a tiny bit of blue to the purple and a little purple to the blue. Mix well and add more as needed until you get your desired shades! Instructions: 1. Preheat oven to 350°F and line a cupcake pan. 2. Mix all dry ingredients in a bowl. 3. Add egg, buttermilk, oil, and vanilla. Slowly mix in hot coffee. 4. Fill liners ⅔ full and bake for 18–22 minutes. Let cool. 5. Pour warm heavy cream over white chocolate. Stir until smooth. 6. Divide ganache into two bowls, color blue and violet, and chill until thick. 7. Beat butter, powdered sugar, cream, vanilla, and salt until fluffy. Divide and color blue and violet. 8. Cut a small hole in each cupcake and fill with both ganache colors. 9. Pipe swirled buttercream on top, add yellow stars and a cherry. by @reemilah
Soft pumpkin spice cake soaked in a creamy pumpkin chai milk mixture and topped with fluffy cinnamon whipped cream. A cozy fall dessert filled with warm spices and pumpkin flavor. Save this recipe for your next fall!🧡🍂 #pumpkinspice #treslechescake #fallbaking #pumpkinchai #cozybaking Pumpkin Spice Cake 1½ cups all-purpose flour 1½ tsp baking powder ½ tsp baking soda ½ tsp salt 2 tsp pumpkin pie spice ½ tsp ground cinnamon 4 large eggs, room temperature ½ cup granulated sugar ¼ cup light brown sugar, packed ¾ cup pumpkin purée (not pumpkin pie filling) ¼ cup buttermilk ¼ cup vegetable oil 2 tsp vanilla extract Pumpkin Spice Chai Milk Mixture 1/4 cup prepared pumpkin spice chai instant mix, cooled 1 can (12 oz) evaporated milk ½ cup heavy whipping cream ¼ tsp ground cinnamon (optional) ½ tsp vanilla extract Cinnamon Whipped Cream 2 cups cold heavy whipping cream ¼ cup powdered sugar 1 tsp vanilla extract ½ tsp ground cinnamon ¼ tsp pumpkin pie spice Pumpkin pie spice, for dusting Instructions: 1. Preheat oven to 350°F. Grease a 9 × 13-inch pan. 2. Mix dry ingredients in one bowl. Beat eggs and sugars until fluffy, then add pumpkin, milk, oil, and vanilla. 3. Fold dry ingredients into wet ingredients. Bake for 25–30 min and cool completely. 4. Warm evaporated milk, dissolve ¼ cup chai powder, and let cool. Stir in heavy cream, cinnamon, and vanilla. 5. Poke holes in the cake. Gradually pour in chai milk mixture, allowing it to absorb. 6. Cover and refrigerate for at least 4 hours, preferably overnight. 7. Whip cream, powdered sugar, vanilla, and spices until fluffy. Spread over cake, dust with pumpkin pie spice, and enjoy! by @reemilah
Soft homemade cinnamon rolls made with reduced apple cider, filled with buttery cinnamon brown sugar, and covered in an apple cider brown butter cream cheese icing 🍎🍂 #applecider #cinnamonrolls #fallbaking #fallrecipes #applecinnamonrolls Apple Cider Reduction: 2 cups apple cider Reduce to 1 cup Cinnamon Roll Dough: 1 cup warm reduced apple cider 2¼ tsp instant yeast ¼ cup granulated sugar 2 tbsp dry milk 1 large egg 1 egg yolk ¼ cup unsalted butter, melted 3–3¼ cups bread flour ½ tsp cinnamon ¼ tsp ground ginger ⅛ tsp nutmeg ¾ tsp salt Cinnamon Apple Filling 2 medium Honeycrisp apples, peeled and finely diced 2 tbsp unsalted butter ⅓ cup brown sugar 1½ tsp cinnamon ¼ tsp nutmeg Pinch of salt 1 tbsp reduced apple cider 1 tsp cornstarch 3 tbsp melted butter, for spreading Apple Cider Brown Butter Cream Cheese Icing 4 tbsp unsalted butter 4 oz cream cheese, softened 1 cup powdered sugar 2 tbsp reduced apple cider, cooled ½ tsp vanilla Pinch of salt 1. Simmer 2 cups apple cider until reduced to 1 cup. Let cool. 2. Mix 1 cup cider, yeast, sugar, egg, and egg yolk. Add flour, dry milk, salt, and spices. Knead 5 min, gradually add softened butter, then knead 8–10 min. 3. Cover and rise 1–1½ hours, until doubled. 4. Cook apples with butter, brown sugar, spices, and 1 tbsp cider for 5–7 min. Add cornstarch and cook until thickened. Cool. 5. Roll out dough. Mix melted butter, brown sugar, and cinnamon. Spread over dough, then add apple filling. 6. Roll tightly, cut into 9 rolls, and rise 30–45 min. 7. Pour ½ cup heavy cream over rolls. Bake at 350°F for 25–30 min. 8. Brown butter until golden and nutty. Let cool. 9. Beat cream cheese, brown butter, powdered sugar, 2 tbsp cider, vanilla, and salt until smooth. 10. Spread icing over warm rolls and enjoy! by @reemilah
Creamy pumpkin risotto topped with pan-seared salmon, crispy bacon, Parmesan, and sage. The perfect cozy fall dinner 🍂 #PumpkinRisotto #SalmonRecipe #Risotto #FallRecipes #FallDinner Salmon 2-4 salmon fillets Olive oil Smoked paprika Garlic powder Onion powder Salt & pepper Pumpkin Risotto 1½ cups Arborio rice ¾ cup pumpkin purée 4–5 cups chicken broth ½ medium yellow onion, diced 3 garlic cloves, minced 2 tbsp butter ½ cup Parmesan ½ tsp sage ¼ tsp nutmeg Salt & pepper Toppings 5–6 slices crispy bacon Parmesan Instructions: 1. Season and pan-sear the salmon. Remove from pan. 2. Cook the bacon in the same pan until crispy. Set aside. 3. Cook yellow onion and garlic. Add Arborio rice and toast 1–2 min. 4. Slowly add warm broth, stirring and letting it absorb between additions. 5. Stir in pumpkin purée and continue cooking until the rice is creamy and tender. 6. At the end, stir in butter, sage, nutmeg, salt, pepper, and Parmesan. 7. Plate the risotto and top with crispy bacon, salmon, Parmesan, and fresh herbs. by @reemilah
Chewy pumpkin butter cookies made with nutty brown butter, maple syrup & dark chocolate chunks, finished with a brown butter maple glaze cookies 🍪 #FallBaking #PumpkinCookies #BrownButterCookies #MapleCookies #FallRecipes Cookies ¾ cup unsalted butter, browned ¾ cup dark brown sugar ¼ cup granulated sugar 1 large egg yolk ⅓ cup pumpkin butter or (purèe) 2 tbsp pure maple syrup 1 tsp vanilla 1¾ cups all-purpose flour ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ tsp pumpkin pie spice ¼ tsp salt ¾ cup dark chocolate chunks (optional) Brown Butter Maple Glaze 4 tbsp unsalted butter, browned 1 cup powdered sugar 2 tbsp pure maple syrup 1–2 tbsp milk ½ tsp vanilla Pinch of salt Instructions: 1. Brown ¾ cup butter until golden with brown specks. Cool for 15–20 min. 2. Mix brown butter with both sugars. Add egg yolk, pumpkin butter, maple syrup, and vanilla. 3. Add flour, baking soda, baking powder, spices, and salt. Fold in dark chocolate chunks. 4. Chill dough 30–45 min. 5. Scoop into balls and add a few extra chocolate chunks on top. 6. Bake at 350°F for 10–12 min. Cool. 7. Brown the butter for the glaze. Whisk with powdered sugar, maple syrup, vanilla, salt, and enough milk for a thick drizzle. 8. Drizzle over the cooled cookies. by @reemilah
A cozy beef chili topped with cheesy cornbread and baked until golden. The perfect comfort-food dinner for fall 🍂 #ChiliCornbread #CornbreadCasserole #ChiliRecipe #FallRecipes #ComfortFood Chili Recipe 1 lb ground beef 1 yellow onion, diced 1 bell pepper, diced 3 garlic cloves, minced 2 tbsp tomato paste 1 can diced tomatoes 1 can kidney beans, drained ½ cup beef broth 1½ tbsp chili powder 1 tsp cumin 1 tsp smoked paprika ½ tsp oregano ½ tsp garlic powder Salt & pepper Cheddar Cornbread 1½ cups yellow cornmeal 1½ cups all-purpose flour 1½ tbsp baking powder ¾ tsp salt 3 tbsp sugar 1½ cups buttermilk 2 eggs 6 tbsp melted butter 1½ cups shredded cheddar 1 Diced jalapeños Instructions: 1. Brown beef with onion and bell pepper. Add garlic and tomato paste. 2. Add tomatoes, beans, broth and seasonings. Simmer 10–15 min until thick. 3. Mix the cornbread batter and fold in diced jalapeños + cheddar. 4. Spread over the chili. Top with jalapeño slices + cheddar. 5. Bake at 400°F for 20–25 min until golden. Finish with sour cream + fresh chives. by @reemilah
Soft, spiced apple cider donuts dipped in a sweet maple glaze and baked instead of fried, and perfect for a fall treat 🍂🍎 #appleciderdonuts #bakeddonuts #fallbaking #fallrecipes #cozybaking Donuts Recipe 1½ cups apple cider, reduced to ½ cup 2 cups flour 1 tsp baking powder ½ tsp baking soda 1½ tsp cinnamon ½ tsp nutmeg ¼ tsp ginger ¼ tsp salt ½ cup brown sugar ¼ cup white sugar 2 eggs ½ cup melted butter ¼ cup whole milk 1 tsp vanilla Maple Glaze 1½ cups powdered sugar 3 tbsp pure maple syrup 2–3 tbsp milk ½ tsp vanilla Pinch of salt Instructions: 1. Simmer cider until 1½ cups reduces to ½ cup. Cool. 2. Mix dry ingredients in one bowl and wet ingredients in another. Combine gently. 3. Pipe batter into greased donut pan ¾ full. 4. Bake at 350°F for 10–12 minutes. Cool completely. 5. Whisk glaze ingredients until thick and smooth. 6. Dip donut tops in maple glaze and let set 20–30 minutes. by @reemilah

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