YUMMii

🍪 NYC-Style Chunky Cookies (3 Flavors from 1 Dough)
Makes: about 18–21 large cookies
Texture: thick, soft, crisp edges, gooey centers
🧈 Base Dough Ingredients
• 1¼ cups (285 g) unsalted butter, softened
• ½ cup (110 g) brown sugar
• ¾ cup (150 g) granulated sugar
• 3 large eggs (about 150 g without shells)
• 3 tsp vanilla extract
• 3½ cups (420 g) all-purpose flour
• ½ tsp (3 g) salt
• 2 tsp (8 g) baking powder
• ½ tsp (3 g) baking soda
• 2 tsp (6 g) cornstarch
🥣 Step 1: Make the Base Dough
• In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
• Add the eggs one at a time, mixing well
• after each.
• Mix in the vanilla extract.
• In a separate bowl, whisk together:
• flour
• salt
• baking powder
• baking soda
• cornstarch
• Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix — that’s how we keep them soft and thick.
• Divide the dough into 3 equal portions for the three flavors.
🍫 Flavor 1: Chocolate Chip
Add to one portion:
• 150–180 g chocolate chips or chunks (dark, milk, or mix)
Gently fold in until evenly distributed
🍫🍫 Flavor 2: Double Chocolate
Add to one portion:
• 25 g unsweetened cocoa powder
• 1–2 tbsp milk (only if dough feels dry after cocoa)
• 120–150 g chocolate chips or chunks
Mix cocoa into the dough first (add milk if needed), then fold in the chocolate.
❤️ Flavor 3: Red Velvet
Add to one portion:
• 1 tbsp unsweetened cocoa powder
• Red food coloring (gel preferred; add until you like the color)
• 100–150 g white chocolate chips or chunks
Mix in cocoa + food coloring first, then fold in white chocolate
❄️ Step 2: Chill (Important for Thick Cookies)
• Scoop or weigh dough into large balls (about 90–110 g each — NYC style = BIG).
• Place on a tray, cover, and chill for at least 1 hour (or up to overnight).
This keeps them thick and gooey instead of spreading flat.
Step 3: Bake
• Preheat oven to 180°C / 350°F (160°C fan).
• Line baking trays with parchment paper.
• Place cookies well spaced apart (they’re chunky!).
• Bake for 12–15 minutes, until:
• edges are set
• centers look slightly underbaked and soft
• Let them cool on the tray for 10–15 minutes — they’ll finish setting up and stay gooey inside.
✨ Pro Tips for That NYC Bakery Look
• Keep the cookies tall when you place them on the tray (don’t flatten).
• For extra gooey centers, slightly underbake and let them set while cooling.
• You can press a few extra chocolate chunks on top right after baking for that bakery finish.

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1 week ago | [YT] | 0

YUMMii

Prep Time: 10 minutes
Cook Time: 4–5 hours on LOW (or 2–3 hours on HIGH)
Total Time: About 4–5 hours
Servings: 8–10 people (great for potlucks or family dinners)
🛒 Ingredients

1 bag (32 oz) frozen diced hash brown potatoes

2 cups shredded cheddar cheese (sharp or mild—your call)

1 cup sour cream

1 can (10.5 oz) condensed cream of chicken soup

1/2 cup melted butter

1/2 cup chopped onion (optional, but tasty)
Salt and pepper, to taste
Optional toppings: chopped green onions, extra cheese, bacon bits
👩‍🍳 Instructions

Lightly grease the inside of your crockpot with cooking spray or butter.

In a large bowl, combine:

Frozen hash browns

Shredded cheese

Sour cream

Cream of chicken soup

Melted butter

Onion (if using)

Season with salt and pepper, then stir everything until well mixed.

Pour the mixture into the crockpot and spread it out evenly.
Cover and cook:
On LOW for 4–5 hours, or

On HIGH for 2–3 hours
until hot, bubbly, and the potatoes are tender.
Stir once before serving. Add toppings if you like, and serve hot!
💡 Tips

Want it extra cheesy? Add another 1/2–1 cup of cheese on top during the last 30 minutes.
You can swap cream of chicken for cream of mushroom or cream of cheddar if you prefer.
Great as a side for BBQ, ham, chicken, or holiday dinners.
#viralrecipes #cheesypotatoes #cheeselover #foodie #QuickMealIdeas #crockpotrecipes

1 week ago | [YT] | 0

YUMMii

Mediterranean Chicken Patties
Ingredients

For the Patties

1 lb ground chicken

2 cloves garlic, minced

½ cup finely chopped red onion

¼ cup fresh parsley, finely chopped

2 tbsp fresh dill, chopped

Zest of 1 lemon

1 tsp dried oregano

½ tsp ground cumin

Salt & black pepper to taste

1 egg

⅓ cup breadcrumbs

1 tbsp olive oil (for cooking)

For Serving (Optional)

Greek yogurt or tzatziki

Sliced cucumber and tomatoes

Pita bread or salad greens

Directions

In a large bowl, combine ground chicken, garlic, red onion, parsley, dill, lemon zest, oregano, cumin, salt, and pepper.

Add egg and breadcrumbs, mixing gently until just combined. Do not overmix.

Shape the mixture into small patties.

Heat olive oil in a skillet over medium heat.

Cook patties for 4–5 minutes per side until golden brown and fully cooked through.

Serve warm with yogurt sauce, fresh vegetables, or tucked into pita bread.

Nutritional Info (Approx. per serving – serves 4)

Calories: 310 kcal

Protein: 28 g

Carbohydrates: 10 g

Fat: 16 g

Fiber: 1 g

1 week ago | [YT] | 0

YUMMii

⭐ Chicken Tikka Panini (With Homemade Panini Bread)

Spice, grill, and chill 😋🔥 This Chicken Tikka Panini is the perfect bite of smoky, cheesy goodness!

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Ingredients (Serves 2–3)

For Chicken Tikka
Boneless chicken: 300g, small cubes
Yogurt: 3 tbsp
Lemon juice: 1 tbsp
Ginger garlic paste: 1 tbsp
Red chili powder: 1 tsp
Paprika: 1 tsp
Turmeric: ¼ tsp
Cumin powder: ½ tsp
Coriander powder: ½ tsp
Garam masala: ½ tsp
Salt: to taste
Oil: 1 tbsp

For Homemade Panini Bread
All-purpose flour: 2 cups
Warm water: ¾ cup
Instant yeast: 1 tsp
Sugar: 1 tbsp
Salt: 1 tsp
Olive oil: 2 tbsp

For Panini Assembly
Cheese slices or mozzarella: as needed
Onion slices: ½ cup
Capsicum slices: ½ cup
Green chutney or mayo: 2–3 tbsp
Butter: for grilling

Method:

1. Make Chicken Tikka
Mix yogurt, lemon juice, ginger-garlic paste, and spices.
Add chicken and marinate 20–30 minutes.
Heat oil; cook chicken on medium-high heat until charred and fully done.

2. Prepare Homemade Panini Bread
In a bowl, add warm water, sugar, and yeast. Let it sit 5 minutes until foamy.
Add flour, salt, and olive oil. Mix and knead for 6–7 minutes until soft.
Cover and let it rise for 1 hour until doubled.
Punch the dough and divide into 3 portions.
Shape each into an oval or long flat shape (like mini ciabatta).
Place on a tray, cover, and rest 15 minutes.
Bake at 200°C (390°F) for 12–15 minutes until light golden.
Cool completely, then slice the bread horizontally.

3. Assemble the Panini
Spread chutney or mayo inside the bread.
Add chicken tikka, onion, capsicum, and cheese.
Close the sandwich and butter the outside.

4. Grill the Panini
Panini Press:
Grill for 3–5 minutes until crispy and cheese melts.

Tawa Method:
Heat tawa, place sandwich, press with heavy lid, cook 2–3 minutes each side.
Flip once golden and crisp.

#ChickenTikkaPanini #FusionCooking #QuickMealIdeas
#foodie #CheesyDelights #GrillAndChill #PaniniPerfection #SpicyBites #ComfortFoodCravings #TastyEats

1 week ago | [YT] | 0

YUMMii

A cookie for every craving 🍪

Recipes👇

1️⃣🍫Double Chocolate Cookies

Makes: about 18–20 cookies
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup semisweet or dark chocolate chips (or chunks)

Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat butter and sugars until light and creamy.
Add egg and vanilla, and mix until smooth.
Gradually stir in the dry ingredients just until combined.
Fold in chocolate chips.
Scoop about 1½ tablespoons of dough per cookie and place 2 inches apart.
Bake 10–12 minutes, until edges are set but centers look slightly soft.
Cool on the baking sheet for 5 minutes, then move to a wire rack.

2️⃣🧈 Classic Butter Cookies

Makes: about 24 cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 large egg yolk
1 tsp vanilla extract (or almond extract for variation)
2 cups all-purpose flour
¼ tsp salt

Instructions:
Cream butter and sugar: Beat butter and powdered sugar until light and fluffy (2–3 minutes).
Add egg yolk and vanilla: Mix until smooth and creamy.
Add dry ingredients: Sift in flour and salt, mixing just until dough comes together.
Do not overmix — it keeps the cookies tender!)
Shape: For classic rounds: roll dough into a log, chill 30 minutes, then slice.
For piped cookies: use a piping bag with a large star tip.
For cut-outs: roll dough ¼-inch thick and use cookie cutters.
Bake: Preheat oven to 350°F (175°C). Bake 10–12 minutes or until edges are lightly golden.
Cool: Let cookies cool on a wire rack. They’ll crisp up as they cool.

Optional Finishes:
Dip half in melted chocolate and sprinkle with nuts or sugar.
Dust with powdered sugar after cooling.
Add colored sprinkles before baking for a festive look.

3️⃣🍪 Sugar Cookies

Makes: about 24 cookies
Ingredients:
2 ¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tsp vanilla extract (or almond extract for variation)

Instructions:
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: Beat butter and sugar until light and fluffy (about 2 minutes).
Add egg and vanilla: Mix until smooth and well combined.
Add dry ingredients: Gradually add flour mixture, mixing just until dough forms.
Chill dough: Shape into a disc, wrap in plastic wrap, and refrigerate for 1 hour (this helps cookies keep their shape).
Shape cookies: Preheat oven to 350°F (175°C). Roll dough ¼-inch thick on a lightly floured surface and cut with cookie cutters.
Bake: Place on parchment-lined baking sheets and bake 8–10 minutes, until edges are just golden.
Cool & decorate: Let cool before decorating with icing or sprinkles.

Optional Finishes:
Glazed Sugar Cookies: Mix 1 cup powdered sugar + 2 tbsp milk for a simple glaze.
Sprinkle Sugar Cookies: Add colored sugar before baking.
Lemon Twist: Add 1 tsp lemon zest for a bright flavor.

4️⃣🧀 Cream Cheese Cookies

Makes: about 30 cookies
Ingredients:
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter , at room temperature
4 ounces cream cheese , at room temperature
1 cup granulated sugar
1 large egg , at room temperature
1 Tablespoon vanilla extract
Powdered sugar , for dusting

Dry ingredients. In a medium bowl, whisk together 1 3/4 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream 1/2 cup butter and 4 ounces cream cheese together on medium speed until fluffy. Add 1 cup sugar on medium-high speed until pale and airy. Mix in 1 large egg and 1 Tablespoon vanilla until combined. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.

Combine and chill dough. Mix in the dry ingredients on low until just combined. Chill at least 1 hour.

Line pan with parchment paper. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

Scoop dough and bake. Using a medium cookie scoop (2 Tablespoons), place the dough onto the baking sheet. Bake 10 minutes, or until the edges just starting to turn golden.

Dust with powdered sugar. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

5️⃣🥜 Peanut Butter Cookies

Makes: about 30 cookies
Ingredients:
1 cup peanut butter (creamy or chunky)
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt

Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together peanut butter, butter, and sugar until smooth and fluffy.
3. Add egg and vanilla, mixing until well combined.
4. Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
5. Scoop dough (about 1 tbsp) and roll into balls. Place on baking sheets spaced 2 inches apart.
6. Flatten each cookie with a fork in a crisscross pattern.
7. Bake for 9–11 minutes or until the edges are lightly golden.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

6️⃣☕ Coffee Cookies

Ingredients
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp instant coffee granules (or espresso powder)
1 tbsp hot water
1 tsp cocoa powder (optional — enhances coffee flavor)

Instructions
1. Preheat oven to 350°F (175°C).
2. Dissolve instant coffee in 1 tbsp hot water; let cool.
3. Beat butter + brown sugar + granulated sugar until creamy.
4. Add eggs one at a time, then mix in vanilla and coffee mixture.
5. In another bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder.
6. Add dry ingredients to wet mixture; mix until just combined (don’t overmix).
7. Scoop and place on parchment-lined baking sheet.
8. Bake 10–12 minutes, until edges are lightly golden.
9. Cool 5 minutes on tray, then transfer to rack.

7️⃣🍪 Snickerdoodle Cookies

Ingredients
For the cookies:
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract

For the cinnamon-sugar coating:
¼ cup granulated sugar
2 tsp ground cinnamon

Instructions
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. In another bowl, beat butter + sugar until creamy. Add eggs one at a time, then vanilla.
4. Gradually add dry ingredients and mix until combined.
5. In a small bowl, mix sugar + cinnamon for coating.
6. Scoop dough into 1–1.5 inch balls and roll each in the cinnamon-sugar mixture.
7. Place on baking sheet, about 2 inches apart.
8. Bake 8–10 minutes, until edges are set but centers are soft. Cool slightly before transferring to a wire rack.

8️⃣🥣 Oatmeal Raisin Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
1 cup raisins
Optional: ½ cup chopped walnuts or pecans

Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter + brown sugar + granulated sugar until creamy.
3. Add eggs, one at a time, then vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Gradually add dry ingredients to wet mixture. Stir until combined.
6. Fold in oats, raisins, and nuts (if using).
7. Scoop dough (about 1.5 tbsp per cookie) onto baking sheet, 2 inches apart.
8. Bake 10–12 minutes until edges are lightly golden. Centers may look slightly soft — they firm as they cool.
9. Cool 5 minutes on baking sheet, then transfer to wire rack.

Tips for the Best Oatmeal Raisin Cookies
• Use old-fashioned oats for chewy texture; quick oats will make cookies softer and less structured.
• Soak raisins in warm water for 10 minutes to plump them before adding to dough.
• Brown sugar adds extra moisture and chewiness.
• Chill dough 30 minutes for thicker cookies.

9️⃣Brownie Crinkle Cookies

Ingredients
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ cup cocoa powder
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup semi-sweet chocolate chips (optional)
½ cup powdered sugar (for rolling)

Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa, baking powder, and salt.
3. In another bowl, mix melted butter + sugar until smooth. Add eggs one at a time, then vanilla.
4. Fold in dry ingredients until just combined. Add chocolate chips if using.
5. Chill dough for 30–60 minutes for easier rolling.
6. Roll dough into 1-inch balls, then roll each ball in powdered sugar until coated.
7. Place 2 inches apart on baking sheet.
8. Bake 10–12 minutes. Cookies should look slightly soft in the center — they firm as they cool.
9. Cool on baking sheet 5 minutes, then transfer to a wire rack.

Tips for Fudgy Brownie Cookies
• Chill dough for thicker, fudgier cookies
• Don’t overbake — they continue to set on the tray
• Optional: Add a sprinkle of sea salt on top before baking for a salted chocolate twist
• Can be dipped in melted chocolate or drizzled with white chocolate for extra decadence

2 weeks ago | [YT] | 0

YUMMii

☕ Espresso Cheesecake Recipe
⏱ Preparation & Cooking Time
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling & chilling time: 4–6 hours (or overnight for best results)
Total time: About 6–7 hours
🍰 Servings
Serves: 10–12 slices
Pan size: 9-inch (23 cm) springform pan
🧾 Ingredients
Chocolate Cookie Crust

2 cups chocolate sandwich cookie crumbs (Oreos, filling removed)

5 tbsp unsalted butter, melted

Espresso Cheesecake Filling

24 oz (680 g) cream cheese, softened

1 cup (200 g) granulated sugar

1 cup sour cream, room temperature

3 large eggs, room temperature

2 tbsp espresso powder (or very strong
instant coffee)
2 tbsp hot water
2 tsp vanilla extract
1 tbsp cornstarch (or flour)
¼ tsp salt
Chocolate Ganache Topping
¾ cup semi-sweet chocolate chips
½ cup heavy cream

Optional Garnish

Whipped cream

Chocolate shavings

Coffee beans

👩‍🍳 Instructions
1. Prepare the Crust

Preheat oven to 325°F (165°C).

Mix cookie crumbs with melted butter until evenly combined.

Press firmly into the bottom of the springform pan.

Bake for 10 minutes, then set aside to cool.
2. Make the Espresso Cheesecake Filling

Dissolve espresso powder in hot water; let cool slightly.

Beat cream cheese until smooth and fluffy (about 2 minutes).

Add sugar and mix until well combined.

Mix in sour cream, vanilla, espresso mixture, cornstarch, and salt.

Add eggs one at a time, mixing gently after each (do not overmix).
3. Bake the Cheesecake

Pour filling over the cooled crust.

Tap pan gently to remove air bubbles.

Bake for 55–65 minutes, until edges are set and center slightly jiggles.

Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.

Remove and chill in refrigerator for at least 4 hours, preferably overnight.
4. Make the Chocolate Ganache

Heat heavy cream until just beginning to steam.

Pour over chocolate chips and let sit 2 minutes.

Stir until smooth and glossy.

Spread over chilled cheesecake and return to fridge for 30 minutes.
5. Serve

Garnish with whipped cream, chocolate curls, or espresso beans.

Slice with a warm knife for clean cuts.

2 weeks ago | [YT] | 0

YUMMii

*Viral Döner Recipe: A Turkish Classic*

Prep Time: 30 minutes
Cook Time: 20-40 minutes
Total Time: 50 minutes - 1 hour 10 minutes
Servings: 4-6 people

*Ingredients:*

- *For the Chicken and Marinade:*
- 2 lbs boneless, skinless chicken thighs, cut in half
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- *For the Garlic Yogurt Sauce:*
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- Salt and pepper to taste
- *For Serving:*
- Warm pita bread or flatbread
- Sliced lettuce, tomatoes, cucumbers, and red onions
- Pickles and chili sauce (optional)

*Instructions:*

1. *Marinate the Chicken:* Whisk together the marinade ingredients in a large bowl. Add the chicken and mix to coat. Cover and refrigerate for 8-24 hours.
2. *Make the Garlic Yogurt Sauce:* Whisk together the yogurt, garlic, lemon juice, parsley, and mint in a medium bowl. Chill until ready to serve.
3. *Cook the Chicken:* Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack and bake for 35-40 minutes, flipping once halfway through.
4. *Assemble the Döner:* Warm the pita bread or flatbread. Slice the cooked chicken thinly and layer it with lettuce, tomatoes, cucumbers, and red onions. Drizzle with garlic yogurt sauce and chili sauce (if using).
5. *Serve and Enjoy!*

*Tips and Variations:*

- Use chicken thighs for juicy and flavorful döner.
- Add smoked paprika for a smoky flavor.
- Serve with pickles, chili sauce, or tahini sauce for extra flavor.
- Try using different meats like lamb or beef for a unique twist.🍗💜

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4 weeks ago | [YT] | 0

YUMMii

Homemade Lemon Cheesecake Ice Cream ❤️
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
¼ cup fresh lemon juice
2 tablespoons lemon zest

Directions:
In a large mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, softened cream cheese, lemon juice, and lemon zest until smooth and creamy.
Pour the mixture into an ice cream maker and churn for 25-30 minutes, or until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.

Notes:
For a tangier flavor, increase the amount of lemon juice and zest.
Top with crushed graham crackers for a cheesecake-inspired crunch before serving. #homemadedesserts #quickbaking #italianrecipes #icecream

1 year ago | [YT] | 0

YUMMii

How are you all?

3 years ago | [YT] | 3

YUMMii

Tommorrow coming new recipe so be ready to give like subscribe and share ❤️

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3 years ago | [YT] | 2