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Chocolate and vanilla custard brioche Buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search ‘Osta Recipes’ on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. #bakingfromscratch #custard #chocolatechip #bakingrecipes #brioche
Chocolate and vanilla custard brioche Buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search ‘Osta Recipes’ on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. #bakingfromscratch #custard #chocolatechip #bakingrecipes #brioche
Comment RECIPE for the full recipe! These Cookie Dough Stuffed Brownies combine two of my favorite desserts into one iconic treat! Imagine fudgy gooey dark chocolate brownies stuffed with a layer of creamy cookie dough in the middle. They are just as indulgent and decadent as you’d think! These brownies are the ultimate layered dessert. Each bite is mouthwateringly delicious, over the top indulgent, and incredibly rich. You will love this recipe! ▢ coconut sugar ▢ eggs ▢ butter ▢ vanilla extract ▢ almond flour ▢ dark cocoa powder ▢ sea salt ▢ baking soda ▢ dark chocolate chips . Click the link in my bio or go to my blog and search “Cookie Dough Brownies” for the full recipe. https://organicallyaddison.com/brownies-with-cookie-dough/
Comment RECIPE for the full recipe! These Cookie Dough Stuffed Brownies combine two of my favorite desserts into one iconic treat! Imagine fudgy gooey dark chocolate brownies stuffed with a layer of creamy cookie dough in the middle. They are just as indulgent and decadent as you’d think! These brownies are the ultimate layered dessert. Each bite is mouthwateringly delicious, over the top indulgent, and incredibly rich. You will love this recipe! ▢ coconut sugar ▢ eggs ▢ butter ▢ vanilla extract ▢ almond flour ▢ dark cocoa powder ▢ sea salt ▢ baking soda ▢ dark chocolate chips . Click the link in my bio or go to my blog and search “Cookie Dough Brownies” for the full recipe. https://organicallyaddison.com/brownies-with-cookie-dough/
BAKE DAY WEDNESDAY 💐 MOTHER’S DAY BREAKFAST Treat Mom to something extra special with these Upside Down Apple Pie Cinnamon Rolls 🍎✨ Warm, gooey, and full of cozy flavors, they’re the perfect sweet start to her day. SAVE this for Mother’s Day brunch 💕 You can make them from scratch with my recipe, just comment “UPSIDE” and I’ll send it your way! Make sure you’re following me so I can message you directly without it getting lost. Short on time? No problem, use canned apple pie filling and cinnamon rolls for an easy version that’s just as delicious. Either way, these are a must for celebrating Mom 💛 #homemade #foodie #cinnamonrolls #instagood #baking
BAKE DAY WEDNESDAY 💐 MOTHER’S DAY BREAKFAST Treat Mom to something extra special with these Upside Down Apple Pie Cinnamon Rolls 🍎✨ Warm, gooey, and full of cozy flavors, they’re the perfect sweet start to her day. SAVE this for Mother’s Day brunch 💕 You can make them from scratch with my recipe, just comment “UPSIDE” and I’ll send it your way! Make sure you’re following me so I can message you directly without it getting lost. Short on time? No problem, use canned apple pie filling and cinnamon rolls for an easy version that’s just as delicious. Either way, these are a must for celebrating Mom 💛 #homemade #foodie #cinnamonrolls #instagood #baking
Warning: this cake may cause compliments 💕🎂 Ribbon, flowers, and a whole lot of buttercream magic ✨ Thank you for the love—keep watching 👀 @phillycreamchs frosting #HomemadeCake #ButtercreamDreams #CakeLover #DessertArt #bakingfromscratch
Warning: this cake may cause compliments 💕🎂 Ribbon, flowers, and a whole lot of buttercream magic ✨ Thank you for the love—keep watching 👀 @phillycreamchs frosting #HomemadeCake #ButtercreamDreams #CakeLover #DessertArt #bakingfromscratch
If you like my content please consider following! Recipe for 6 tarts For the coconut tart shells: 155g flour 60g Icing Sugar 30g Coconut flour 10g Cornstarch 37.5g Egg 75g Cold Butter in 1/2 inch cubes .75g Salt White chocolate and Coconut flakes for coating 1. Rub together icing sugar, cornstarch, coconut flour, and butter together with your fingers until crumbly. 2. Add egg and combine. 3. Add flour and gently knead until no dry flour remains. 4. Refrigerate dough for 2 hours and then roll between two parchment sheets to 2mm thickness. Freeze for 10-15 minutes. 5. Cut out 6 strips 24cm x 2cm each and 6 discs 8cm wide. 6. Butter six 8cm perforated tart rings and line with the bottom first. 7. Line the strips, cutting off any excess overlap (leave a little extra to pinch the ends together). Use your fingers to gently seal the bottom and sides together. Cut off any excess off the top and freeze the shells for 30 minutes. 8. Bake at 180°C for 18-20 minutes or until golden brown. 9. Once cooled, brush the sides of the tart with some melted white chocolate or neutral glaze and roll it in unsweetened coconut flakes. Passionfruit curd 105g Passionfruit Juice 10g Lemon juice 150g Eggs lightly beaten 2.5g Gelatin 125g Sugar 100g Room temperature Butter 1. Soak gelatin powder in a few teaspoons of cold water. 2. Mix together passionfruit juice, lemon juice, and sugar on very low heat until roughly around 30°C. 3. Add eggs and continue stirring with a spatula constantly until the mixture thickens and looks custardy (Around 82°C) 4. Take off heat and strain into a container. Add soaked gelatin and mix until completely incorporated . 5. When the mixture is around 33-35°C, add butter and blend using an immersion blender. 6. Place diced mangoes in tart shell and pour curd evenly into tart shells and refrigerate overnight. Part 2 in comments! #pastryidea #summerdessert #recipeshare #bakingfromscratch
If you like my content please consider following! Recipe for 6 tarts For the coconut tart shells: 155g flour 60g Icing Sugar 30g Coconut flour 10g Cornstarch 37.5g Egg 75g Cold Butter in 1/2 inch cubes .75g Salt White chocolate and Coconut flakes for coating 1. Rub together icing sugar, cornstarch, coconut flour, and butter together with your fingers until crumbly. 2. Add egg and combine. 3. Add flour and gently knead until no dry flour remains. 4. Refrigerate dough for 2 hours and then roll between two parchment sheets to 2mm thickness. Freeze for 10-15 minutes. 5. Cut out 6 strips 24cm x 2cm each and 6 discs 8cm wide. 6. Butter six 8cm perforated tart rings and line with the bottom first. 7. Line the strips, cutting off any excess overlap (leave a little extra to pinch the ends together). Use your fingers to gently seal the bottom and sides together. Cut off any excess off the top and freeze the shells for 30 minutes. 8. Bake at 180°C for 18-20 minutes or until golden brown. 9. Once cooled, brush the sides of the tart with some melted white chocolate or neutral glaze and roll it in unsweetened coconut flakes. Passionfruit curd 105g Passionfruit Juice 10g Lemon juice 150g Eggs lightly beaten 2.5g Gelatin 125g Sugar 100g Room temperature Butter 1. Soak gelatin powder in a few teaspoons of cold water. 2. Mix together passionfruit juice, lemon juice, and sugar on very low heat until roughly around 30°C. 3. Add eggs and continue stirring with a spatula constantly until the mixture thickens and looks custardy (Around 82°C) 4. Take off heat and strain into a container. Add soaked gelatin and mix until completely incorporated . 5. When the mixture is around 33-35°C, add butter and blend using an immersion blender. 6. Place diced mangoes in tart shell and pour curd evenly into tart shells and refrigerate overnight. Part 2 in comments! #pastryidea #summerdessert #recipeshare #bakingfromscratch
“Table-tasters” look at what we found at #minoomakestuff 🤤. Try this cute and delicious Blender Popover recipe. 🍞. 📸: @minoomakesstuff | Follow @tabletastecollection For More These 4 ingredient blender popovers that come together in just 40 minutes are so easy and so delicious that you and your family will devour them too! 😍 SAVE this recipe to give it a try and follow @minoomakesstuff for so much more💛 Here’s how to make these 4 ingredient popovers 👇🏻: 1. In a blender, combine 2 eggs, 3/4 cup milk, 3/4 cup flour and a pinch of salt. Blend until smooth. 2. Add in 3 tbsp melted butter and blend once more until smooth. 3. Preheat your oven to 450 F and place your empty muffin or popover tin inside to heat up. Once heated, remove from the oven, spray with some oil and add in your popover mixture. 4. Bake at 450 F for 15-20 minutes, reduce the heat to 350 F (without opening the oven door) and bake for another 10 minutes. 5. Remove, allow to cool and enjoy!!! 🤤 (P.S. this recipe makes 6 but you can double it to make 12!) Comment below for the full printable recipe and follow @minoomakesstuff for more! 💛 P.S. can someone tell me the difference between a popover and a Yorkshire pudding?? - - - - - - #popovers #popover #popoverbread #popoverrecipe #breadrecipe #breadrecipes #bakingbread #breadbaking #bakingfromscratch #easyrecipes #easybread #muffintin #yorkshirepudding #homestead #homesteadlife #homesteadbread #minoomakestuff #tabletastecollection #tabletaste #tabletasters #ttc #insta #instagood #instagram #viralvideos
“Table-tasters” look at what we found at #minoomakestuff 🤤. Try this cute and delicious Blender Popover recipe. 🍞. 📸: @minoomakesstuff | Follow @tabletastecollection For More These 4 ingredient blender popovers that come together in just 40 minutes are so easy and so delicious that you and your family will devour them too! 😍 SAVE this recipe to give it a try and follow @minoomakesstuff for so much more💛 Here’s how to make these 4 ingredient popovers 👇🏻: 1. In a blender, combine 2 eggs, 3/4 cup milk, 3/4 cup flour and a pinch of salt. Blend until smooth. 2. Add in 3 tbsp melted butter and blend once more until smooth. 3. Preheat your oven to 450 F and place your empty muffin or popover tin inside to heat up. Once heated, remove from the oven, spray with some oil and add in your popover mixture. 4. Bake at 450 F for 15-20 minutes, reduce the heat to 350 F (without opening the oven door) and bake for another 10 minutes. 5. Remove, allow to cool and enjoy!!! 🤤 (P.S. this recipe makes 6 but you can double it to make 12!) Comment below for the full printable recipe and follow @minoomakesstuff for more! 💛 P.S. can someone tell me the difference between a popover and a Yorkshire pudding?? - - - - - - #popovers #popover #popoverbread #popoverrecipe #breadrecipe #breadrecipes #bakingbread #breadbaking #bakingfromscratch #easyrecipes #easybread #muffintin #yorkshirepudding #homestead #homesteadlife #homesteadbread #minoomakestuff #tabletastecollection #tabletaste #tabletasters #ttc #insta #instagood #instagram #viralvideos
Is anyone sick of how canned biscuits taste ? Or is it just me ? 😂😂😂😂😂👀 recipe below: * 2 cups self rising flour, some for dusting * 1 stick of salted butter, shredded or chopped in small pieces * 2/3 - 1 cup buttermilk, some for brushing on biscuits before baking * 6 tbsp salted butter, melted If using unsalted butter, add some salt to your dry ingredients. (1/4-1/2 tsp of salt) Oven Temperature: 425F Bake Time: 17-18 minutes Broil for 1-2 minutes for crispy top, optional Yields: 12 biscuits 1. Preheat oven to 425F. 2. Chop or shred your butter in a separate bowl. 3. To another bowl, add your self rising flour. 4. Add your butter and either coat butter and flour with your hands or with a pastry cutter. 5. Do this for about 1-2 minutes until butter is spread throughout flour. 6. Add your buttermilk. Add 2/3 cup and mix with a spatula. If dough is too dry add a little more buttermilk. You want the do to be put together and a little sticky but a tad shaggy. 7. Once your biscuit dough comes together, add to a floured cleaned flat surface. 8. Bring your dough together for 1-2 minutes and form a square like shape. 9. Using a floured rolling pin, roll into a circular rectangly situation. You want the dough to be about 3/4- 2 inches thick. 10. Using a cookie cutter or biscuit cutter or a cup, start cutting out your biscuits. 11. Keep rolling out dough and cutting biscuits until no dough is left. 12. Into a round pan or a sheet pan.. rub corners and bottom of pan with butter and I also sprayed a little bit of nonstick spray as well. 13. Add biscuits to pan and brush buttermilk and melted butter on top, leaving extra butter for when they come out of the oven. 14. Bake for 17-18 minutes on 425F. 15. Take out of oven and enjoy like that with butter or add some more butter and place on broil for 1-2 minutes to get a crispy top. 16. Rub more butter on top and use whatever spread you want… make a breakfast sandwich and just DIVE IN! #buttermilkbiscuits #homemadebiscuits #bakingfromscratch #zeetheintrovert
Is anyone sick of how canned biscuits taste ? Or is it just me ? 😂😂😂😂😂👀 recipe below: * 2 cups self rising flour, some for dusting * 1 stick of salted butter, shredded or chopped in small pieces * 2/3 - 1 cup buttermilk, some for brushing on biscuits before baking * 6 tbsp salted butter, melted If using unsalted butter, add some salt to your dry ingredients. (1/4-1/2 tsp of salt) Oven Temperature: 425F Bake Time: 17-18 minutes Broil for 1-2 minutes for crispy top, optional Yields: 12 biscuits 1. Preheat oven to 425F. 2. Chop or shred your butter in a separate bowl. 3. To another bowl, add your self rising flour. 4. Add your butter and either coat butter and flour with your hands or with a pastry cutter. 5. Do this for about 1-2 minutes until butter is spread throughout flour. 6. Add your buttermilk. Add 2/3 cup and mix with a spatula. If dough is too dry add a little more buttermilk. You want the do to be put together and a little sticky but a tad shaggy. 7. Once your biscuit dough comes together, add to a floured cleaned flat surface. 8. Bring your dough together for 1-2 minutes and form a square like shape. 9. Using a floured rolling pin, roll into a circular rectangly situation. You want the dough to be about 3/4- 2 inches thick. 10. Using a cookie cutter or biscuit cutter or a cup, start cutting out your biscuits. 11. Keep rolling out dough and cutting biscuits until no dough is left. 12. Into a round pan or a sheet pan.. rub corners and bottom of pan with butter and I also sprayed a little bit of nonstick spray as well. 13. Add biscuits to pan and brush buttermilk and melted butter on top, leaving extra butter for when they come out of the oven. 14. Bake for 17-18 minutes on 425F. 15. Take out of oven and enjoy like that with butter or add some more butter and place on broil for 1-2 minutes to get a crispy top. 16. Rub more butter on top and use whatever spread you want… make a breakfast sandwich and just DIVE IN! #buttermilkbiscuits #homemadebiscuits #bakingfromscratch #zeetheintrovert
I never thought I’d say this... but I’m taking a break from sourdough. 🥲🍞 Huge respect to everyone who keeps a sourdough starter alive—you all are amazing! But at this stage of my life, working full-time and balancing everything else, I found it hard to keep up with the maintenance. Right now, active dry yeast just fits my lifestyle better. It’s quicker, easier, and still gives us the soft, fluffy sandwich bread my family reaches for every week. Maybe I’ll be back to sourdough someday... but for now, this recipe is my go-to. ✨Ingredients✨ 2 cups warm water ½ cup whole milk 4½ tsp active dry yeast 4 tbsp sugar ½ cup (1 stick) melted butter 2 tsp salt 6 cups all-purpose flour Save this recipe for later, and let me know—are you Team Sourdough or Team Yeast? #homemadebread #sandwhichbread #activedryyeast #bakingfromscratch #homesteadkitchen
I never thought I’d say this... but I’m taking a break from sourdough. 🥲🍞 Huge respect to everyone who keeps a sourdough starter alive—you all are amazing! But at this stage of my life, working full-time and balancing everything else, I found it hard to keep up with the maintenance. Right now, active dry yeast just fits my lifestyle better. It’s quicker, easier, and still gives us the soft, fluffy sandwich bread my family reaches for every week. Maybe I’ll be back to sourdough someday... but for now, this recipe is my go-to. ✨Ingredients✨ 2 cups warm water ½ cup whole milk 4½ tsp active dry yeast 4 tbsp sugar ½ cup (1 stick) melted butter 2 tsp salt 6 cups all-purpose flour Save this recipe for later, and let me know—are you Team Sourdough or Team Yeast? #homemadebread #sandwhichbread #activedryyeast #bakingfromscratch #homesteadkitchen
I wanna make a roll cake at the beginning, but i failed, the cake cracked so i make this instead 😂😂 as i have a lot of leftover strawberry. And i make the cream from combination of whipped cream and cream cheese ❤️❤️ . . #homebaking #homecafe #bakingfun #bakingtime #bakingfromscratch #bakingclass #bakingaddiction #bakingvideo #easyrecipe #strawberrycake #koreancake #dessertbox
I wanna make a roll cake at the beginning, but i failed, the cake cracked so i make this instead 😂😂 as i have a lot of leftover strawberry. And i make the cream from combination of whipped cream and cream cheese ❤️❤️ . . #homebaking #homecafe #bakingfun #bakingtime #bakingfromscratch #bakingclass #bakingaddiction #bakingvideo #easyrecipe #strawberrycake #koreancake #dessertbox
sweet and fluffy, like me 🤭🍨🍥 recipe: Dough: - 1 cup milk - 1/4 cup sugar (55g) - 1 tbsp yeast (10g) - 2 eggs - 1 tsp vanilla extract - 4 cups flour (532g) - 1 tsp salt - 4 tbsp softened butter (56g) - 4 oreos, crushed Filling: - 1 stick soft butter - 1/2 cup brown sugar - 15 Oreos, crushed Cream cheese icing: - 8 oz cream cheese, soft - 1 stick butter, soft - 1 cup powdered sugar - 1 tsp vanilla extract 💐 #sweettreats #oreocinnamonrolls #cinnamonrolls #bakingfromscratch #bakingrecipes
sweet and fluffy, like me 🤭🍨🍥 recipe: Dough: - 1 cup milk - 1/4 cup sugar (55g) - 1 tbsp yeast (10g) - 2 eggs - 1 tsp vanilla extract - 4 cups flour (532g) - 1 tsp salt - 4 tbsp softened butter (56g) - 4 oreos, crushed Filling: - 1 stick soft butter - 1/2 cup brown sugar - 15 Oreos, crushed Cream cheese icing: - 8 oz cream cheese, soft - 1 stick butter, soft - 1 cup powdered sugar - 1 tsp vanilla extract 💐 #sweettreats #oreocinnamonrolls #cinnamonrolls #bakingfromscratch #bakingrecipes
This is one of those desserts that feels impressive but comes together with simple ingredients and very little effort. Serve it warm with a scoop of vanilla ice cream and you’ll be in heaven! Summer fruit + a buttery topping = perfection. In my opinion😌 Comment “cobbler” and I’ll send you the recipe details🍑
This is one of those desserts that feels impressive but comes together with simple ingredients and very little effort. Serve it warm with a scoop of vanilla ice cream and you’ll be in heaven! Summer fruit + a buttery topping = perfection. In my opinion😌 Comment “cobbler” and I’ll send you the recipe details🍑
jumbo m&m cookie recipe below👇 tag me if you bake some! M&M Cookie Recipe Ingredients 1 ¼ stick (140g) unsalted butter, melted 1 cup (200g) brown sugar ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 egg 1 ½ cups (180g) all purpose flour ½ tsp baking soda ½ tsp kosher salt 1 cup semisweet chocolate chips 1 cup mini M&Ms, for dipping Method In a large bowl, whisk together the melted butter with the brown sugar, granulated sugar, and vanilla. Add the egg and whisk to combine. Add the flour, baking soda, and salt to the bowl and stir until a soft dough forms. Add the chocolate chips and stir until combined. Refrigerate the dough for 30 minutes. Scoop the cookies into 1/2 cup portions (155 grams each). Roll them into a ball and chill again for 15 minutes. Preheat the oven to 350º F / 175º C. Line a baking sheet with parchment paper. Place the mini M&Ms in a small bowl and dip each cookie, pressing the M&Ms on firmly and dipping again if needed. Load them up so they come out pretty! Place the dipped cookies on the baking sheet (2 big cookies per sheet) and bake for 15-17 minutes, until the cookies have spread and browned on the edges. They should still look a little wet in the center when you pull them. Let cool as long as you can wait... and enjoy! #easyrecipes #recipeoftheday #bakingfromscratch
jumbo m&m cookie recipe below👇 tag me if you bake some! M&M Cookie Recipe Ingredients 1 ¼ stick (140g) unsalted butter, melted 1 cup (200g) brown sugar ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 egg 1 ½ cups (180g) all purpose flour ½ tsp baking soda ½ tsp kosher salt 1 cup semisweet chocolate chips 1 cup mini M&Ms, for dipping Method In a large bowl, whisk together the melted butter with the brown sugar, granulated sugar, and vanilla. Add the egg and whisk to combine. Add the flour, baking soda, and salt to the bowl and stir until a soft dough forms. Add the chocolate chips and stir until combined. Refrigerate the dough for 30 minutes. Scoop the cookies into 1/2 cup portions (155 grams each). Roll them into a ball and chill again for 15 minutes. Preheat the oven to 350º F / 175º C. Line a baking sheet with parchment paper. Place the mini M&Ms in a small bowl and dip each cookie, pressing the M&Ms on firmly and dipping again if needed. Load them up so they come out pretty! Place the dipped cookies on the baking sheet (2 big cookies per sheet) and bake for 15-17 minutes, until the cookies have spread and browned on the edges. They should still look a little wet in the center when you pull them. Let cool as long as you can wait... and enjoy! #easyrecipes #recipeoftheday #bakingfromscratch
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