emijuju(@emijujuu) 인스타그램 상세 프로필 분석: 팔로워 526,249, 참여율 1.01%

super moist chocolate chip banana bread 3 medium (340g) very ripe bananas, mashed 1/3 cup brown sugar (i did half brown, half white) 1/2 cup (113g) unsalted butter 2 large eggs 2 tsp (8g) vanilla 1/2 cup (114g) greek yogurt or sour cream dry ingredients: 1 1/3 cup (162g) ap flour 1 tsp (5g) baking soda 1 tsp (4g) baking powder 1/2 tsp (1.5g) cinnamon 1/2 tsp (3g) salt 2/3 cup chocolate chips + more for topping *make sure eggs, butter, and yogurt/sour cream are close to room temp for the best texture banana bread. mash bananas until smooth and then mix in the sugars and butter. then add in the eggs, vanilla, and greek yogurt. in another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. add the try into the wet and fold to mix, being careful not to overmix! add in the chocolate chips (toss them in a bit of flour beforehand). pour into a lined 9x5 loaf pan and optional, but add a thin sliver of cold butter to the middle. bake at 350 for about 50-60 min (time will vary). also at around the halfway mark, add some chocolate chips on top. right out of the oven add flakey salt. let cool for at least 20 min to let it set before taking out of the pan.

oreo brownie cookies brownie pieces: 6 tbsp (85g) unsalted butter, melted 3/4 cup (150g) sugar 1 whole egg 1/3 cup (32g) dutch-process cocoa powder 1/4 tsp (2g) salt 1/4 tsp (1.5g) baking powder 1 tsp (4g) vanilla extract 1/2 cup + 1 tbsp (70g) ap flour 1/4 cup (42g) chocolate chips *melt butter and sugar together in the microwave until dissolved and combined. set aside. in a large bowl, mix together the eggs and cocoa powder then add in the baking powder, salt, and vanilla. then pour in the melted butter/sugar mixture. once well mixed, add in the flour and chocolate chips. pour into a lined 9x9 pan and bake at 350 for about 15-20 min. they will look glossy and not fully set. let cool and then set in the fridge while you work on the cookie dough. once chilled and more set, cut into little squares. cookie dough: 1 cup (226g) unsalted butter, softened 2 1/4 cups (290g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 3/4 cup packed (150g) light brown sugar 1/4 cup (50g) white sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla 1 cup (150-180g) brownie chunks, cut into small cubes 3/4 cup crushed oreos (about 8-9) + 12 whole oreos *cream together the butter and sugars well then add in the eggs and vanilla. in another bowl whisk the flour, salt, and baking soda. add the dry into the wet and fold to mix. then add in the crushed oreos and set in the fridge for only 1 hour. the dough should be semi-hard and still workable. then mix in the brownie pieces and scoop. place each dough ball onto a whole oreo! bake at 350 for 12-14 min or until the middle is no longer glossy. top with crushed oreos, let cool and then enjoy :) recipe inspo: cloudykitchen #oreo #brownie #cookies #recipe

smores cheesecake - no bake crust: 2 cups (200g) graham cracker crumbs 1/8 cup (25g) light brown sugar 1/2 cup (113g) unsalted butter, melt pinch of salt *mix all together and press into the bottom of a 9inch spring form pan. either bake at 350 for 10min and let cool, or put in the freezer to harden. chocolate cheesecake: 8 oz (226g) dark/semisweet chocolate 16 oz (452g) cream cheese, soft 1/3 cup (65g) white sugar 1 tsp vanilla bean paste 1/4 cup (57g) plain greek yogurt 1/4 cup (30g) powdered sugar 1/4 tsp salt 1 tsp lemon juice 1 cup (240g) heavy cream, cold 1/2 cup (150g) marshmallow fluff for swirling *microwave the chocolate (short increments to not burn it) until melted. set aside. in a large bowl, cream together the softened cream cheese and sugar until smooth. then add in the vanilla, Greek yogurt (or sour cream), powdered sugar, salt, lemon juice. set aside. and in another bowl whip the heavy cream to stiff peaks. gently fold in the whipped cream into the cheesecake mixture. pour half the batter into the cooled and set graham cracker crust, then the fluff, and then the rest of the cheesecake mixture. you can also swirl it into the batter if you don’t want it to leak out the edges like what happened to me lol. set in the fridge for at leastttt 6 hours or overnight :) toppings: marshmallows or fluff to toast chocolate drizzle graham cracker pieces

make cookies with me for my sold out pop-up! ☺️🍪 Online nationwide orders restock @ 10am CST every Saturday at batchicookies.com #cookies #batchi #cookiebusiness #popup

fruity pebbles cookies 2 1/4 cups (290g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 2 tbsp (16g) milk powder 1 cup (226g) unsalted butter, soft 3/4 cup (150g) white sugar 1/4 cup (50g) light brown sugar 1 whole egg + 1 yolk 2 tsp (8g) vanilla 1/4 tsp lemon extract 1/2 tsp natural strawberry flavoring 2/3 cup (100g) white chocolate chips 1 cup fruity pebbles + more for topping *whisk together the flour, salt, baking soda, and milk powder. set aside. in a large bowl, whisk together the butter and sugars until smooth, then mix in the eggs and vanilla. mix in the lemon extract and natural strawberry flavoring OR you can use 1/4 cup of crushed freeze dried strawberries. add the dry into the wet, folding to mix, then add in the white chocoalte chips and fruity pebbles. do not overmix. set in the fridge at least 1-2 hours. bake at 350f for 13-15 min or until the edges are golden brown. let cool before drizzling on white chocolate (optional)! #fruitypebbles #cookies #recipe

i made over 400 cookies for my first pop-up … 😅 Next pop-up details: July 12th, đậm coffee bar @ 10AM 609 Clayton Ln Ste 100, Austin, TX 78752 nationwide shipping opens July 11th at 10am CT at batchicookies.com #cookies #cookiebusiness #popup #austintexas

i made over 400 cookies in 20 hrs for my pre-launch pop up! next pop-up: July 12th, đậm coffee bar @ 10AM 609 Clayton Ln Ste 100, Austin, TX 78752 nationwide shipping opens July 11th at batchicookies.com

Batch of the Month for July pop-ups and Nationwide Shipping!! July 5th: Lau Lau @ 10AM 3701 Guadalupe St #106, Austin, TX 78705 July 12th: đậm coffee bar @ 10AM 609 Clayton Ln Ste 100, Austin, TX 78752 Nationwide Shipping opens Saturday July 11th! order here -> batchicookies.com

red velvet firecracker cookies dough: 1 cup (226g) unsalted butter, soft 3/4 cup (150g) light brown sugar 1/4 cup (50g) white sugar 1 large egg + 1 egg yolk 1 1/2 tsp (6g) vanilla extract red gel food coloring (until desired color) 2 1/2 cups (300g) ap flour 1/2 tsp (3g) salt 1 tsp (6g) baking soda 1 1/2 tbsp (12g) dutch-process cocoa powder 1/8 tsp (0.5g) cream of tartar 2/3 cup (100g) white chocolate chips 3 tbsp (40-50g) blue and white sprinkles *mix together the butter and sugar until smooth, then mix in the eggs, vanilla, and red gel (or beet powder). in another bowl whisk together the flour, salt, baking soda, cocoa powder, and cream of tartar. add the dry into the wet and mix only until there are a few flour streaks. then mix in the white chocolate chips and sprinkles (i didnt have enough so i only used a few in the dough to save the rest for on top). scoop and set in the fridge for 1 hour. note: this makes 9 large cookies or up to 12 smaller ones. bake at 350f for 11-14 min (time will vary on the size) and let cool fully before decorating. topping: melted white chocolate blue and white sprinkles Pop Rocks or any popping candy *gradually melt white chocolate in the microwave at 15 second intervals to not burn the chocolate. then drizzle onto the cooled cookies and immediately top with the sprinkles and pop rocks. note: best to eat within a couple hours after decorating because the pop rocks eventually lose its “pop” and melt. enjoy :)

strawberry lemon blondies blondie: 1 cup (226g) unsalted butter, super soft/melted 3/4 cup (150g) light brown sugar 1/2 cup (100g) white sugar 2 eggs 2 tsp (8g) vanilla zest of 2-3 lemons 3 tbsp (45g) fresh lemon juice 1/2 tsp (2g) lemon extract 1/4 tsp lemon zest oil (optional bc i had on hand) 2 1/4 cups (300g) ap flour 1/2 tsp (3g) baking powder 1/2 tsp (3g) salt 1/2 cup (80g) fresh strawberries 1 tbsp (15g) sugar 1/3 cup (10-15g) freeze dried strawberries, crushed roughly *dice the strawberries small and add in a bowl with 1 tbsp sugar. let this sit 15-20 min. in the mean time, cream butter and sugars until smooth and fluffy then add in the eggs and vanilla. mix in the lemon juice, lemon extract, zest, and zest oil if using. in another bowl, whisk together the flour, baking powder, and salt. add the dry into the wet and fold to mix. do not overmix! then add in the diced strawberries but make sure theyre strained (keep the juice!) and dried since we dont want more moisture added. and also mix in the freeze dried strawberries. pour into a lined 9x9 pan and bake at 350 for 28-32 min or until the edges are golden. let cool completely. glaze: 1 cup (120g) powdered sugar 2-3 tbsp fresh strawberry puree or strained strawberry juice or finely crushed freeze dried strawberries 1/2 tsp lemon juice pinch of freeze dried lemon powder or lemon zest *whisk everything together and pour on top of the cooled blondies!

i tried making the perfect chocolate chip cookie for my new cookie business! Upcoming Pop-ups July 5: Lau Lau @ 10am 3701 Guadalupe St #106, Austin, TX 78705 July 12: đậm coffee bar @10am 609 Clayton Ln Ste 100, Austin, TX 78752

testing my cinnamon roll snickerdoodle cookies for the first ever Batchi Cookies pop-up!! Pop-up details: Sunday, July 12th @ 10AM đậm coffee bar : 609 Clayton Ln Ste 100, Austin, TX 78752