Cook and Bake With Amra

I don't really make bread that often. I watched this YouTube video and wanted to make these exact ones. Here is a link: https://www.youtube.com/watch?v=jFsjf7LevEU I followed the video to make these and they came out perfect Ingredients:  1 cup whole milk 110-115f 1/2 cup warm water 110-115f 1/4 cup unsalted butter, melted 1/4 cup sugar 2 1/4 tsp active dry yeast 4 cups all-purpose flour, plus more for dusting 1 1/2 tsp salt 1 large egg, room temp oil butter, seasonings, sesame seeds for topping Directions: 1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. 2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy 3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Tu...

Ingredients 2 cups cold butter cubed 1 1/2 cups sugar, add 1/4-1/2 cup additional sugar for cookies not being topped with icing. 1/2 teaspoon sea salt 2 eggs 1 1/2 teaspoons vanilla extract 4 1 ⁄4 cups all-purpose flour plus 1⁄4 cup as needed 1/2 cup cornstarch 1/4 teaspoon nutmeg 1/2 cup sour cream Instructions Preheat oven to 375°F. Cream together butter, sugar, and salt in a stand mixer with paddle attachment. Mix in the eggs and vanilla extract. Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated. Stir in the sour cream. Use a rolling pin to roll all of the cookie dough out to a thickness of 1⁄4 inch. You may also work with half of the dough at a time if needed. If your cookie dough is sticky you may lightly flour your surface. You can also place the dough in the refrigerator for 30 minutes if necessary. Cut cookie dough into desired shapes using your favorite cookie cutters. Bake for 10 minutes or until edges are lightly bro...

For the Cake: 3 large eggs 3/4 cup granulated sugar 1 tablespoon vegetable oil 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup all purpose flour Powdered sugar to aid in rolling For the Filling and Topping: 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla 2 cups cold heavy whipping cream 1 pound fresh strawberries plus more for topping, if desired Instructions: 1. Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray. 2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, ...

INGREDIENTS: For the Cupcakes: ½ cup (120 ml) brewed coffee, at room temperature 1½ teaspoons espresso powder ½ cup (120 ml) whole milk 1 teaspoon vanilla extract 1⅓ cups (189 grams) all-purpose flour ⅓ cup (28 grams) unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup (113 grams) unsalted butter, at room temperature ½ cup (99 grams) granulated sugar ½ cup (99 grams) light brown sugar 1 egg, at room temperature For the Espresso Buttercream Frosting: 1 cup (227 grams) unsalted butter, at room temperature 2½ cups (283 grams) powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder DIRECTIONS : 1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 2.  Make the Cupcakes : In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside. 3. In a medium bowl, whisk together the flour, cocoa po...