Suzy

Drooling over the VIRAL Dubai knafeh CHOCOLATE BAR I’ve been seeing on my fyp, how about you? Let’s try make it - recipe below ❤️ RECIPE👇🏼 You’ll need: Any silicone molds that have at least ½ inch (1½cm) depth. Mold I used was 6½x2¾x½ inch (16½x7x1½cm) Ingredients: - 3 tbsp (42g) butter - 8oz (227g) kataifi (shredded phyllo dough) - 4 (3-4oz) chocolate bars (340-454g), melted - 1 jar (200g) pistachio cream - 1/4 cup (56g) tahini Optional : white chocolate/colored candy melts to drizzle for decoration Instructions: 1. Remove kataifi from freezer and allow to defrost for 1 hour, this will make for easier chopping. Melt butter on medium heat and add chopped kataifi, toasting it for 8-10 mins until golden brown. Transfer to large mixing bowl and allow to cool. 2. Reserve a small handful of chocolate and melt the rest, using a microwave (30-sec increments) or over a double boiler. Once it’s melted and smooth, add the remaining handful and stir. Melt any decorating chocolate in small bowls. 3. Combine pistachio cream and tahini to cooled kataifi, and mix until well combined. 4. Drizzle any decorative chocolate into molds and chill in fridge for 10 mins. Pour in main chocolate. Tilt mold sideways or upside-down to allow excess chocolate to drip off. Chill in fridge for another 10 mins until set. 5. Spoon in filling and level. Pour more chocolate and spread evenly using an offset spatula. Chill in fridge for 30mins-1 hour, carefully detach from mold, and ENJOY. Store in fridge if you actually have any leftover 🍫 #whatsyourfix #knafeh#whatsyourfix#fixdessertchocolatierlate #chocolaterecipe #cantgetknafehofit #viraldubaichocolate #chocolatebar

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Pistachio Tiramisu - recipe below 😊 No baking required, no raw eggs, one of the BEST versions I’ve made 💯 Ingredients Ladyfingers & Coffee Soak - 1½ cup (360ml) strongly brewed coffee, using 2-3 tsp instant coffee or espresso - 1 tbsp pistachio cream - ⅛ tsp almond extract or - 1 tbsp rum or amaretto - 10½ oz (300g) ladyfingers, approx 40-45 Pistachio Mascarpone Filling - 4 egg yolks - ½ cup (100g) granulated sugar - 16oz (454g) mascarpone cheese - pinch of kosher salt - 1 tsp vanilla extract - ⅓ cup (96g) pistachio cream + more for decoration - 1¼ cup (300ml) heavy whipping cream - ½ cup (50g) pistachio, chopped and divided Instructions 1. In a shallow bowl, combine boiled water with instant coffee or espresso. Add almond extract, pistachio cream, and liquor of choice (optional). Mix and set aside to cool. 2. In a heat-safe bowl, whisk egg yolks and sugar. In a medium saucepan, simmer 1-inch water over medium heat to place bowl over to use as a double boiler. Stir consistently until color becomes pale, sugar granules feel dissolved to the touch, or it reaches 145°F (62°C). Set aside to cool. 3. Roughly chop roasted pistachios with knife or small food processor. 4. Combine mascarpone cheese, salt, and vanilla in a large bowl. Do not over-mix. Pour in cooled yolk/sugar and pistachio cream. Drizzle in heavy whipping cream gradually, making sure to scrape sides of the bowl. Once combined, beat on high until thickened and fluffy. 5. Quickly dunk ladyfingers into the coffee soak (1 sec at the most), and arrange in the bottom of a 9x13inch pan (22x33cm). Pour slightly less than half of the pistachio mascarpone filling, then sprinkle half of the chopped pistachios. Repeat dunked ladyfingers and remaining filling for the second layer. 6. Pipe pistachio cream into a small piping or ziplock bag, and drizzle straight lines horizontally. Using a toothpick or chopstick, drag straight line vertical to create feather pattern. Add remaining chopped pistachios along the border. 7. Cover and chill in fridge for 5 hours min or overnight before slicing, and best enjoyed within 3 days. For freezing, securely wrap with cling wrap AND aluminum foil for up to 3 months. Thaw in fridge overnight before serving 🙏🏼 #tiramisu #pistachiotiramisu #nobakedessert #EasyRecipe

Replying to @_ennosteil_ Lemon Meringue Pie, But Cookies 🍋🥧🍪 Full recipe 👇🏼 Lemon Curd (or use store-bought): 3/4 cup (150g) granulated sugar Zest of 2-3 lemons 3 egg yolks 3 tbsp (15g) cornstarch 1/4 tsp kosher salt 3/4 cup (180ml) water 1/3 cup (90ml) fresh lemon juice 3 tbsp (42g) unsalted butter, cubed Dough: 1/2 cup (113g) unsalted butter, room temp 3/4 cup (150g) granulated sugar 1 large whole egg, room temp 1 tsp vanilla extract or paste 1-2/3 cup (200g) all-purpose flour 1 tsp baking powder 1/2 tsp kosher salt Meringue: 3 egg whites (approx 90-100g) 3/4 cup (150g) granulated sugar 1/2 tsp lemon juice 1/2 tsp vanilla extract Instructions: 1. Lemon curd - rub sugar and lemon zest together in a medium saucepan until fragrant. Add in rest of ingredients - yolks, cornstarch, salt, water, lemon juice, and mix. 2. Over med low heat, stir until it starts to thicken. It should leave a coat on the back of your spatula. Turn off heat and pour into clean glass bowl. Add in cubed butter and stir until melted. Cover and chill in fridge. To prevent skin from forming, be sure cling wrap is laying on top the curd. *Optional: you can strain through sieve before chilling if you want smoother curd. 3. The cookies - combine dry ingredients, flour, baking powder, salt, and mix to combine. In a separate bowl, cream softened butter and sugar on med speed for 3 minutes with hand or stand mixer. Add egg and vanilla. Fold in dry ingredients with a spatula until no visible flour remains. This should be a very soft dough. 4. Roll dough into 12 balls on a tray. Cover and chill in fridge overnight, or at least 3-4 hours. Skipping this step will result in VERY FLAT cookies. 5. When ready, preheat oven to 350°F (175°C). Space out dough balls 2 inches apart and bake for 10 mins. Reduce oven heat to 300°F (148°C). Working quickly using a GREASED 1/3 measuring cup, divot cookies approx 1/4 inch deep. If cookie walls split apart, carefully press them back together without touching the hot tray. 6. Spoon in 1-2 tbsp lemon curd into each divot. Return baking sheet back to the oven and baking for another 8-9 mins until edges start to brown. The curd center should still wobble. Allow to cool completely. 7. To make the meringue, simmer 1/2 inch water in saucepan over low heat to use as a double boiler. Combine egg whites and sugar in bowl large enough to sit on saucepan without bowl touching the water. Stir until sugar granules have dissolved, then remove from heat. Add lemon juice and whisk until firm peaks form. Add vanilla, then finish whisking until stiff peaks. Consistency should feel like soft marshmallow. 8. Transfer meringue into piping bag fitted with desired piping tip and decorate cookies. Torch meringue with blowtorch and ENJOY 😊 #lemonmeringuepie #cookies #homemadecookies #lemonmeringue

Korean-Style Garlic Cream Cheese Bread - which one wouid you grab? 🧄🍞🥯 Recipe below: 4-6 homemade or store-bought brioche/kaiser rolls, bagels, or croissants Grated parmesan Cream Cheese filling 8oz (226g) cream cheese, softened 2 tbsp (25g) granulated sugar 2 tbsp (30g) heavy whipping cream Garlic Butter 1/2 cup (113g) melted butter 2 tbsp (30g) minced garlic 2 tbsp (39g) sweetened condensed milk 1 large egg 1/2 tsp salt 1 tbsp (3g) fresh parsley, chopped *1/2 tbsp if using dried herbs Instructions Preheat oven to 350°F. Line baking trays with parchment paper. In a medium bowl, combine softened cream cheese, sugar, and whipping cream. Mix and transfer into a ziplock or piping bag. In a microwaveable large bowl, combine melted butter (slightly cooled), minced garlic, salt, sweetened condensed milk, egg, and parsley. Whisk until combined. Slice rolls into 6, making sure not to cut all the way through. If using bagels, slice off a small portion in each segment. Cut across once for croissants. Pipe your filling. Dunk into garlic butter generously, allow excess to drip off, then place onto lined baking tray. If your butter starts to set, microwave bowl for 10 secs to re-melt. Sprinkle with grated parmesan, and baking for 8-12 mins or until golden and toasted. Allow to cool slightly, and ENJOY 😊 You can store in airtight container in fridge for up to a week, or a month in the freezer. If you want to make homemade brioche rolls: Makes 4 1/2 cup (120 ml) warm milk 2 tbsp (25g) granulated sugar 4g instant yeast 2-1/3 cup (260g) bread flour 5g kosher salt 1 large egg 2 tbsp (28g) butter, softened room temp Mix all ingredients except the butter. Once no more flour is visible, add butter and knead for 15 mins until it passes window-pane test. Let it proof covered for 1-1.5 hours. Punch to degas and divide into 4 rolls. Cover and let rise once more for 1 hour or until finger poke retracts slowly. Bake 350°F(175°C) for 20 mins or until golden brown. Allow to cool before filling. #koreangarliccreamcheesebread #koreangarlicbread #garlicbread #koreanstreetfood #asianstreetfood