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They’re HUGE 🍪 Levain-Inspired Chocolate Chip Walnut - I’m sure these aren’t as great as the original, but I’ve made this recipe 6 times since I first baked them in 2020. I like mine GOLDEN, feel free to underbake them if you like. ib: @delish Recipe Makes 8 cookies 1 cup (117g) walnuts, lightly toasted 2 cups (240g) all-purpose flour 1-1/4 cup (143g) cake flour 143g 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp kosher salt 2 sticks (226g) cold unsalted butter, cubed 2/3 cup (133g) granulated sugar 2/3 cup (133g) brown sugar 2 cups (340g) chocolate chips 2 large eggs, lightly beaten 1. Grab two large baking sheets and line one with parchment paper. 2. Whisk together flours, baking powder, baking soda, salt, and set bowl aside. 3. In a large standing mixing bowl, beat cold cubed butter on low speed until it loses half its shape, approx 30-45 secs. Add both sugars and cream for another 45 secs or until combined. Add the chocolate chips. Squeeze walnuts in your hands before adding, keeping big and small pieces. Mix until combined. 4. Gradually add the dry ingredients in 3 batches, mixing on low or pulsing in-between to avoid flour from spilling. Use a rubber spatula to scrape the sides of the bowl, breaking down if any larger butter pieces remain. 5. Lightly beat two eggs in a small bowl and pour into dough slowly while mixing on low, just until combined. Do not over mix. 6. Create 6oz balls of dough (170g each). Do not roll them into shape, keep them rustic! Place all 8 balls onto a tray and chill 2-3 hrs min in fridge or overnight, or freeze for 90 mins. 7. Preheat oven to 375°F (190°C) when ready to bake. Bake 4 at a time, placing baking sheet with cold doughs on top a second baking sheet upside-down into the oven. Since this is a higher heat than many cookie recipes, this method prevents cookie bottoms from burning, while keeping its soft, slightly doughy centers, crisp pieces on the outside. 8. Bake 23-26 mins until edges and tops are golden. Bake 2nd batch. Cool slightly and ENJOY 🍪 #chocolatechipcookies #levaincookies #chocolatechipwalnutcookies #levaincopycatcookies
Starbucks Copycat Birthday Cake Pops 🍭. They turned out great ☺️ Come make some with me - recipe below 👇🏼 Ingredients Cake 1 - 13.25oz (375g) any vanilla store cake mix 1/3 cup (70ml) neutral oil 1 cup (240ml) milk or water 4 large eggs Add ONE of these options: 1. 3-4 tbsp ready-to-use vanilla frosting or 2. 1/4 cup (28g) powdered sugar & 1/2 tsp vanilla or 3. Vanilla buttercream 1/4 cup (56g) softened unsalted butter 1 cup (118g) powdered sugar 1 tsp vanilla Splash of milk (start w/ 1 tsp, add more until smooth) Pinch of salt Coating 12oz (340g) pink candy melts White nonpareils Lollipop sticks Instructions 1. Preheat your oven - typically 325°- 350°F depending on what type of pan you’re using 2. Combine all cake ingredients in a large bowl. Pour batter into lined or greased pan and transfer into oven. DO NOT OVER BAKE. Stick a toothpick in the center to see if it comes out clean 2-4 mins BEFORE box bake time is finished. 3. Transfer cake while it’s still hot into a large stand mixing bowl and crumble cake on low speed, using the paddle attachment until there are no large pieces. Some bakers take off the darker crust pieces, but I find this wasteful and unnecessary. 4. In a small mixing bowl, combine all buttercream ingredients. Since it’s not used for decoration, sifting the powdered sugar is not required. Mix well until smooth, a little lumpy is alright. 5. Add buttercream to crumbled cake and mix on low until batter comes together. Roll cake pops weighing approx 30g each, or 1-1/4inch (3cm) in diameter. Chill in freezer for 15 mins. 6. Melt your pink candy melts in microwave in 20-30 sec increments until smooth. You can also use a double boiler. Dip a lollipop stick into the candy melt, then gently stab the cake pop approx halfway. Repeat to all cake pops, then chill again in freezer for 15 mins. 7. Melt your candy again once pops are chilled. Dip and submerge the entire cake pop, insuring it meets where it was dipped previously. Holding the stick with one hand, use your other hand to gently tap until all excess chocolate has dripped off. You want to achieve one even coating. Do not dip again, as this extra weight may make your cake pop detach from the stick. 8. Decorate with sprinkles or nonpareils quickly before pink melt dries. Place sticks into a styrofoam block. Repeat until all cake pops are dipped and sprinkled. #cakepops #starbucks #copycatrecipe
The tiny meatballs tho 🥺😍 Who grew up eating these? One-Pan Homemade Spaghettio’s RECIPE👇🏼 Ingredients Meatballs 1/2 lb (227g) ground beef (I used 80/20) 3-4 garlic cloves, minced 1 tbsp fresh basil, finely chopped 1 tbsp parsley, finely chopped 1/2 tsp salt 1/2 tsp black pepper 1/2 cup (30g) breadcrumbs 1/4 cup (25g) parmesan, grated 1 large egg Spaghettio’s 2 tbsp olive oil 3-4 garlic cloves, minced 3 tbsp (44g) tomato paste 1 cup (112g) anellini (or any short pasta) 3 cups (720ml) any broth (I used chicken) 1/2 tsp onion powder 1/4 tsp paprika 1/2 cup (50g) parmesan, grated Instructions 1. In a medium mixing bowl, combine all meatball ingredients and mix well. Roll into marbled sized balls. Placed them on a small tray, cover, and chill in fridge for 1 hour min or overnight. This recipe is meant to serve 2, so we’re using half the meatballs. You can fridge or freeze half for a later batch, or use them all if you’re really hungry 🙂 2. Place large pan on medium heat and pour in olive oil. Cook meatballs for 5-7 mins until they’ve evenly browned. Transfer to a bowl and set aside. 3. In the same pan, add minced garlic and turn heat to low. Cook for approx 1 min until slightly translucent. Spoon in the tomato paste and cook until caramelized and color turns vibrant red. 4. Add in the broth and pasta, turning heat back up to medium. Stir regularly as pasta tends to stick to bottom of the pan. Allow sauce to thicken in a slow gentle boil, approx 15 mins. Do not cover. 5. Once sauce has reduce by half, add onion powder, paprika, and stir in the parmesan cheese. Add back in the meatballs, just to allow them to warm in sauce for about 2 mins. Salt & pepper sparingly, I don’t think it needs it. Turn off heat, serve warm, and ENJOY 😊 #homemadespaghettios #spaghettios #anellini #pasta #onepanrecipe #EasyRecipe
Baking Time Lapse ⏲️ Little collection of oven bakes I’ve filmed. I’ve been under the weather, will be back with more soon. ❤️ Levain-style cookies, sourdough, dutch crunch rolls, orange loaf cake, choux au craqueline, & chocolate chiffon. Best way to reach me is IG - DM me if you have any recipe questions 🫶🏻 #timelapse #bakingtok #cookies #bakingbread #cakes #chouxaucraquelin
If you just needed to slow down, take a moment, and be reassured, you’re in the right place ❤️ ib: @Mel🦋 Chocolate Nutella Cinnamon Rolls Full tutorial on IG story highlights Recipe ⬇️ Tangzhong 20g all-purpose flour 100ml milk Dough 200ml milk 5g instant yeast / 10g active dry 480g all purpose flour 100g granulated sugar 45g cocoa powder 3g (1/2 tsp) kosher salt 42g (3 tbsp) unsalted butter, softened Filling 70g unsalted butter, softened 70g dark brown sugar 7g (1 tbsp) ground cinnamon Nutella icing 2 tbsp Nutella spread 30g powdered sugar 1/2 tsp vanilla extract 30ml milk +- Instructions 1. To make the tangzhong, combine flour and milk in a small saucepan over med-low heat. Stir until it thickens into a smooth paste. Turn off heat, cover, and set aside. 2. In a large mixing bowl, combine flour, salt, cocoa, yeast, and sugar. Give a quick mix, then add lukewarm milk, egg, and cooled tangzhong paste. Alternatively, if you’re using active dry yeast, add yeast to milk in a small glass/bowl and mix to activate for 10 mins. Look for activity, then add to rest of ingredients. 3. Mix with a hook attachment or by hand until no dry flour is visible. Cover and let rest for 10 mins. Add softened butter and knead for 10-15 mins until dough is soft and smooth. Resist adding extra flour. Dough should be tacky but not stick to hands. 4. Form dough into a ball and let it rise in a grease covered bowl for 1-1.5 hrs until doubled in size. 5. In the meantime, make filling by combining butter, brown sugar, and cinnamon. Mix until smooth and spreadable. Microwave for 5 secs if needed. This is a very thin layer of filling. If you love lots of filling, increase it by 1.5x. 6. Flip over dough onto your work surface (again, resist adding extra flour unless your dough is truly unmanageable. If it is, check how you measured your ingredients. Please use a scale! 7. Using a rolling pin, evenly roll dough to approx 14x16inch (35x40cm). Spread cinnamon mixture evenly. We will slice off the ends, so you can skip adding filling to the borders. With a short end closest to you, roll dough up in a spiral until you reach the other end. Be sure to keep it taut and tight as you roll. 8. Using dental floss or a very sharp knife, slice approx 1/4 inch off each end. You should be left with 13.5in. Continue to slice a total of 9 rolls evenly (approx 1.5 inch thick) and place in a 14x14in square pan. If using a 9x13in pan, stretch out roll slightly and slice thinner to create 12 rolls. 9. Cover and let proof for 30-45 mins. Rolls are ready to bake when you poke dough with finger, and indentation leaves a mark but slowly retracts back. 10. Preheat oven to 355°F (180°C) for at least 30 mins. 11. Bake for 25-27mins. 12. When rolls are almost done, combine Nutella icing ingredients and stir until smooth. Add more milk if needed until desired consistency. 13. Drizzle icing onto warm rolls. Allow to cool slightly and ENJOY 😊 #cinnamonrolls #nutella #bakingrecipe #chocolatecinnamonrolls #bakingtok
Money bag dumplings 🥟💰 Wishing everyone who’s celebrating Lunar New Year much wealth - in happiness, good health, and all the fortune you deserve 🧧 ib: @Cassie Recipe👇🏼 2 cups (150g) napa cabbage, massaged with salt, rinsed, released moisture 1 bunch cilantro, 20g leaves finely chopped, stems separated & blanched 1/2 lb (226g) pork, or any ground protein 1/2 lb (226g) shrimp, peeled, deveined, finely chopped into a paste 2 green onions, finely sliced 4 cloves garlic, grated 1-1/2 inch ginger knob, grated 2 tbsp soy sauce 2 tbsp rice vinegar 2 tsp sesame oil 1 tbsp oyster sauce 1 tbsp cornstarch 1 tsp chicken bullion powder 1 tsp white sugar Pinch white pepper Dumpling Sauce 1 tsp sugar
1 tbsp hot water
2 tbsp soy sauce 
2 tsp rice vinegar
1-2 tsp spicy chili crisp (depending on spice preference) 2 garlic cloves, grated 1 tsp sesame oil
1 tsp toasted sesame seeds Instructions 1. In a medium mixing bowl, chop cabbage, salt generously, massage in, set aside for 15 mins. Rinse in a sieve under cold water and ring out all the excess moisture. 2. Separate the cilantro leaves from the stems. In a saucepan, blanch the stems in boiling water for 20-30 secs. Quickly transfer them into a bowl of iced cold water to stop the cooking process. Pat stems with a paper towel and set aside. Chop the cilantro leaves and green onions. *If you are not a cilantro lover, you can use thin strips of green onions for the tie and omit cilantro leaves from the filling. 3. Chop your shrimp finely (peeled & deveined) until it turns into a paste. 4. In a large mixing bowl, combine ground protein, shrimp paste, cabbage, cilantro, and green onions. Grate in garlic and ginger. 5. Add in the rest of the ingredients - soy sauce, rice vinegar, sesame oil, oyster sauce, cornstarch, chicken bouillon powder, sugar, and white pepper. Using chopsticks or by hand, mix all the ingredients in one direction until fully combined. Yes, it matters. 6. Wrap the dumplings. Add a spoonful of filling, then gather the edges up to create a money pouch - no fancy pleating! Gently tie the dumpling with cilantro stems twice - do not pull too hard or they will break. Repeat until all dumplings are tied. Keep wrappers and finished dumplings under a damp towel while folding to prevent them from drying out. 7. Steam dumplings for 5 mins, or pan fry until golden with some water and cover. 8. For the dumpling sauce, combine sugar and hot water. Stir until dissolved. Add the rest of the ingredients - soy sauce, rice vinegar, chili crisp, garlic, sesame oil, and sesame seeds. Stir, dunk dumplings, and ENJOY 🥟 #dumplings #moneybagdumplings #lunarnewyear #goodfortune #恭喜发财
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