My Recipes

  Ingredients Bittersweet chocolate (chopped): 93 g Butter: 125 g Light brown sugar: 218 g Vanilla extract: 1 tsp  Large eggs: 2 (use extra-large eggs or just use 2 large eggs) ROOM TEMPERATURE All-purpose flour: 65 g Unsweetened cocoa powder: 24 g Salt: 1/2 tsp Semisweet chocolate chips: 185 g Directions Preheat your oven to 175℃. Take your eggs out of the fridge. If short on time, place the uncracked eggs in a bowl of warm water for 5 minutes. Line your 25 cm x 18 cm aluminum pan with parchment paper.  Melt the chopped chocolate and butter together, then remove from the heat and allow to cool slightly. Stir in the vanilla. It should be warm to the touch, not hot, before combining.  Using an electric mixer or hand whisk, whip your eggs in a separate bowl first until it becomes pale yellow, slightly thickened and foamy. Whisk in the sugar. Slowly pour the warm chocolate-butter mixture into the whipped eggs. Stir gently with a spatula or whisk just until the color is ...

  🛒 Ingredients 245 g Plain Greek Yogurt 3 g Vanilla Paste 8 to 16 g  Powdered Sugar (adjust to your preferred sweetness) 150 g  Fresh Cherries (washed, pitted, and chopped) Chocolate Blend: 1 bar of 52% chocolate + 2 bars of 99% chocolate 👩‍🍳 Step-by-Step Instructions 1. Flavor the Yogurt Base Whisk the plain Greek yogurt , vanilla paste , and powdered sugar together in a medium bowl. Taste the yogurt. If it still feels too tart for your liking, add another teaspoon of powdered sugar. [ 1 ] 2. Prep and Mix the Cherries Chop your pitted cherries into quarters. Pat them thoroughly dry with a paper towel. (This prevents ice crystals from forming inside your clusters). Gently fold the chopped cherries into your sweet vanilla yogurt. 3. Form and Freeze the Clusters Line a baking sheet or large plate with parchment paper. Drop the cherry-yogurt mixture onto the paper in 6 to 8 equal spoonfuls , leaving space between each. Freeze for 1.5 to 2 hours until rock-solid. 4....

I halved the traditional Betty Crocker Chocolate Crinkle recipe and adjusted the measurements to grams. Wet Ingredients: 2 large eggs 55 grams vegetable oil ( olio di semi ) 57 grams 100% unsweetened baking chocolate 200 grams granulated white sugar ( zucchero semolato ) 5 grams Vanille Bourbon Madagascar liquid extract (from Coop) Dry Ingredients: 125 grams all-purpose flour ( Farina Tipo 00 ) 5 grams baking powder ( lievito per dolci , unflavored) 1.5 grams fine salt (just a small pinch) For Coating: 60 to 80 grams powdered sugar ( zucchero a velo ) Step-by-Step Mixing Workflow To minimize dishes, you can build this directly on your scale using the Tare / Zero function: [ 1 ] Melt the Chocolate: Weigh 57g of your unsweetened chocolate into a small heatproof bowl. Melt it gently over a double boiler or in short bursts in the microwave. Let it cool until it is just lukewarm. Mix the Wet Base: Place your main mixing bowl on the scale and press Tare . Pour in 55g of oil. T...