Ingredients

● 200g salted butter, at room temperature

● 70g powdered sugar / icing sugar, sifted if lumpy

● 1/2 tsp vanilla bean paste or vanilla extract

● 210g all-purpose flour, sifted if lumpy

● 30g corn starch

● 20g heavy cream or milk, room temperature.

● Granulated sugar for finishing, optional

Instructions

● Preheat the oven to 325°f / 165°c. Line a baking sheet with parchment paper.

● Fit a large sturdy piping bag with a large open star tip of your choice

● In a medium bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the

paddle attachment, whip together the butter, powdered sugar, and vanilla on medium to high

speed until light and fluffy, stopping to scrape down the bowl once or twice during the process

to ensure it is well mixed.

● Add the flour and corn starch and mix with the mixer to just incorporate. Add in the heavy

cream and mix again to combine.

● Transfer the mixture to the piping bag - I find the best way to do this is to put the piping bag

into a glass jar or deli container and fold the edges over the sides of the glass to give an

opening. Use a bench scraper or something similar to push all the mixture to the end of the

piping bag. Secure the end with a clip if desired.

● If you would like, use a tiny bit of the batter to hold your parchment paper down on each corner

to stop it from moving as you pipe.

● Pipe out the cookies - I did three rows of five cookies. Pipe each into a rosette - hold the piping

bag straight up and down, then using even pressure, pipe a circle of dough until it loops back

onto itself, finishing with a little flick of the wrist. The rosettes should be about 4.5cm in

diameter, but this will depend on the size of your piping tip.

● Leave a little room for spreading. Repeat with the rest of the cookies. If you are not happy with

one, just scrape it off the parchment paper and pop it back into the bag and try again.

● Once all the cookies have been piped out, sprinkle with granulated sugar if using, then transfer

to the oven. Bake for 13-14 minutes, until the cookies are set and lightly golden brown around

the edges. If you like a more golden brown and crunchy cookie, increase the cooking time

slightly.

● Remove from the oven, and if you put sugar on them before the oven, give them another

coating hot from the oven.

● Leave to cool on the pan for 15-20 minutes then transfer to a wire rack to cool completely.

● Store butter cookies in an airtight container at room temperature for up to a week.

The final rise of yeast dough after it has been shaped occurs before baking.

SCORE

Making shallow, narrow cuts or slashes on the surface of food, such as meat, fish, bread, or vegetables, before baking.

LAMINATE

It refers to a technique where dough is repeatedly rolled and folded with butter or fats to create numerous thin layers of skin

FOLD

It's a gentle mixing technique used to combine a light, airy mixture into a denser mixture using a rubber spatula.

BLIND BAKE

Also known as pre-baking. It is a process of baking a pie crust or tart shell without any filling.

MISE EN PLACE

"Meez ahn-plahs" is a French culinary phrase meaning "everything in place". Organizing, measuring, and preparing all ingredients tools, and equipment needed for a recipe.

CRUMB COAT

A very thin layer of frosting of ganache applied to a cake before the final, thicker layer of icing preventing the loose crumb from m mixing into the final layer of icing.

WHIP

WHISKING OR BEATING. A technique used to vigorously incorporate air into ingredients like cream or egg whites creating a light fluffy texture, and increasing in volume.

CREAM

A dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization (breaking down the particles evenly).

BLOOM

Several distinct techniques are used to awaken flavors, hydrate ingredients, or prepare them for cooking.

Ingredients

● 4 large eggs

● 1 cup granulated sugar

● 1 cup all-purpose flour

● 1 tsp baking powder

● 2 tbsp melted butter

● 1 Tbsp hot water

● 1 tsp vanilla extract

Instructions

● Whip eggs and sugar: Whip 4 eggs in a stand mixer on high speed until foamy, then gradually

add 1 cup of granulated sugar, 1 tablespoon at a time, while continuing to whip. Then, whip

until the mixture falls off the whisk in a thick ribbon that doesn't disappear for 1-2 seconds

● Prep: Meanwhile, preheat the oven to 350F with the rack centred.

● Line an 8-inch round cake pan (at least 2" tall) lined with foil or parchment and spray with

nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan,

then dust it with flour, knocking out the excess to make the surface non-stick.

● Optional: Fasten the wet baking strips around the baking pan for an evenly risen cake

(optional). The baking strips ensure that the cake rises evenly and doesn't form a dome.

● Sift dry ingredients: Sift 1 cup all-purpose flour and 1 tsp baking powder, twice.

● Mix liquids: In a cup whisk together 2 TBSP melted butter, 1 TBSP hot water and 1 tsp of

vanilla extract.

● Fold in dry ingredients: add the dry ingredients into the whipped eggs in halves, carefully

folding with a spatula, forming the number 8 with each stroke. Do not overfold, or the cake will

be dense and doughy. Just fold enough to incorporate the flour barely.

● Next, Fold in the liquids and carefully keep folding the batter until thoroughly incorporated. Do

not overmix or the cake will be dense.

● Bake: Pour the sponge cake batter into the prepared baking pan. Bake for about 35 minutes or

until a toothpick inserted into the centre comes out clean. Do not open the oven to check until

you can smell cake in the kitchen (~30 min).

● Remove the sponge cake to a cooling rack and allow to sit undisturbed for 5 minutes. Then

invert it onto a cooling rack and remove the foil or parchment. Allow to completely cool before

using.

● Let rest: For best results wrap the cooled cake in plastic and leave on the counter for 6-8 hours

before using in a cake. This will reduce the amount of crumbling when you split the cake layer

in two horizontally.

● How to split the cake in two horizontally: place the palm of your non-dominant hand over the

top of the cake and keep rotating it as you use your dominant hand to hold a long-serrated knife, and start scoring the outside of the cake, about 1/2 inch deep, going all around the cake.

Continue going in circles scoring deeper until you get to the centre.

● The easiest method: attach these two cake leveller pieces on two opposing ends of the knife

blade, then just cut the cake horizontally by moving the knife back and forth in a back-and-forth

motion while keeping the knife perpendicular to the surface. The levellers will ensure that the

blade stays level throughout cutting.

Ingredients

For the Cookie Base

● 1 cup unsalted butter softened, at room temperature

● 1 cup light brown sugar packed

● 1/2 cup granulated sugar

● 2 eggs room temperature

● 2 teaspoons vanilla extract

● 3 cups all-purpose flour measured correctly

For the Leavening Agent

● 1 teaspoon baking soda

● 1 teaspoon baking powder

● 1/2 teaspoon salt reduce if using salted butter

For the Chocolatey Goodness

● 2 cups semisweet or dark chocolate chips can mix with chocolate chunks

Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

2. Cream together softened unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl until

light and fluffy, about 2-3 minutes.

3. Beat in the eggs, one at a time. Stir in the vanilla extract.

4. Whisk together all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually fold this

dry mixture into the wet ingredients until just combined.

5. Fold in the chocolate chips until evenly distributed.

6. Scoop dough into large balls, about 2-3 tablespoons each, and place on prepared baking sheets.

7. Chill the dough for 15-30 minutes if you prefer thicker cookies.

8. Bake for 10-12 minutes or until the edges are golden and the centres are still soft.

9. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ingredients

● 3 cups all-purpose flour (spooned and levelled)

● 1 teaspoon baking powder

● 1 cup unsalted butter (room temperature)

● 1 cup sugar

● ¼ teaspoon salt

● 1 large egg

● 2 teaspoons vanilla extract

Instructions

● In a medium bowl, whisk together the flour and baking powder. Set aside.

● In a large bowl or a stand mixer fitted with the paddle attachment, cream the

butter, sugar, and salt on medium-high speed until light and fluffy, about 2-3

minutes.

● Beat in the egg and vanilla extract until combined.

● Gradually blend in the flour until well incorporated.

● Divide the dough into two equal pieces. Shape each one into a ball, then press

down to make a thick, flat disk (about 1 inch thick).

● Wrap each disk in plastic wrap and refrigerate for at least 2 hours.

● Preheat the oven to 350°F and line two large baking sheets with parchment

paper.

● Remove the dough and allow it to rest at room temperature for 20 minutes. Roll

the dough on a lightly floured surface until ¼ thick.

● Cut into desired shapes and place evenly spaced out on the prepared baking

sheets.

● Bake one sheet at a time for 9-11 minutes until the edges just start to turn golden

brown.

1¾ cups icing sugar

2 egg whites

¾ tsp lime or cream of tartar

3-4tsp milk/corn syrup

½ tsp extract

Add colouring

Method

Ingredients

● 1 cup unsalted butter at room temperature, soft butter is important for these cookies to spread properly.

● ¾ cup granulated sugar (¼)less

● ¾ cup light brown sugar, lightly packed.(¼) less

● 1 ¾ cup all purpose flour or more, measure your flour carefully as too much flour will result in chewier cookies. First fluff

your flour, then scoop it into your measuring cup, then level it off with the back of a knife.

● 1 tsp salt

● 1 1/2 tsp baking soda

● 1/4 tsp ground cinnamon

● 1 large egg (about 50g)

● 1 tbsp. vanilla extract

● 1 1/2 cups semi-sweet chocolate chips

Instructions

● Preheat oven to 350F and line two baking sheets with parchment paper.

● In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined.

Scrape down the sides of the bowl as necessary.

● In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.

● Add the egg and vanilla to the butter mixture, and mix until well combined.

● Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the

chocolate chips, and mix briefly once more to incorporate them evenly.

● Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on

your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.

● Bake for about 14-15 minutes until the cookies are a rich golden brown.

● Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up

as they cool. Then transfer to a baking rack to completely cool.

● Store in an airtight container at room temperature.

with

Rich Chocolate Buttercream Frosting

Ingredients

● 1 3/4 cups all-purpose flour

● 1 3/4 cups granulated sugar

● 3/4 cup unsweetened cocoa powder

● 1 1/2 teaspoons baking soda

● 1 1/2 teaspoons baking powder

● 1 teaspoon salt

● 2 large eggs

● 1 cup buttermilk

● 1/2 cup vegetable oil

● 2 teaspoons vanilla extract

● 1 cup hot strong brewed coffee (or hot water)

● For Frosting: 1 cup (2 sticks) unsalted butter, softened

● For Frosting: 3 1/2 cups powdered sugar

● For Frosting: 1/2 cup unsweetened cocoa powder

● For Frosting: 1/2 cup heavy cream or milk

● For Frosting: 1 teaspoon vanilla extract

● For Frosting: Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.

2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until

combined.

3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium

speed for two minutes.

4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter

will be thin.

5. Divide the batter evenly between your prepared cake pans.

6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

8. To make the frosting, beat the softened butter in a large bowl until creamy.

9. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, beating until smooth.

10. Mix in the vanilla extract and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.

11. Once the cakes are completely cool, frost and assemble your layer cake or spread over the sheet cake.

Ingredients

● 2 cups all-purpose flour

● 1 cup granulated sugar

● 1/2 cup unsweetened shredded coconut

● 1/2 cup unsalted butter, softened

● 1 cup coconut milk

● 3 large eggs

● 2 teaspoons baking powder

● 1 teaspoon vanilla extract

● 1/2 teaspoon salt

Instructions

● Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

● In a large bowl, cream together the softened butter and sugar until light and fluffy.

● Add the eggs one at a time, mixing well after each addition.

● Stir in the vanilla extract and coconut milk.

● In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.

● Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

● Divide the batter evenly between the prepared cake pans.

● Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

● Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

● 1 1/4 cups all-purpose flour

● 1/2 teaspoon baking soda

● 1/4 teaspoon salt

● 1/2 cup butter

● 1/2 cup packed brown sugar

● 1/2 cup white sugar

● 1 egg

● 1/2 teaspoon vanilla extract

● 1 1/3 cups flaked coconut

Instructions

● Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside.

● In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the

egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the

coconut. Drop dough by teaspoonful onto a parchment lined cookie sheet. Cookies should be

about 3 inches apart.

● Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks

Ingredients

● 1/2 cup unsalted butter, softened

● 3/4 cup light brown sugar, packed

● 1/2 cup granulated sugar

● 2 large eggs, room temperature

● 2 teaspoons vanilla extract

● 1/2 teaspoon professional red food colouring*

● 2 cups all-purpose flour

● 1/3 cup cocoa powder

● 1 1/2 teaspoons baking powder

● 1/2 teaspoon salt

For The Coating

● 1/2 cup granulated sugar

● 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

2. Cream the butter, brown sugar, and granulated sugar together in a large bowl until

light and fluffy. Scrape down the bowl and add the eggs one at a time, beating

between each addition. Add the vanilla and red food colouring and mix well.

3. In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to

combine. Add the dry ingredients to the wet and beat together until combined.

4. Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a

1-ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the

granulated sugar and then in the powdered sugar to completely coat the cookie

balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until

the cookies have puffed up and cracked but are still a little gooey in the centre.

5. Allow to cool and enjoy with a glass of milk!

Ingredients

For the dry ingredients:

● 1/4 tsp baking soda

● 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)

● 3/4 cup all-purpose flour (I use King Arthur all-purpose flour)

For the wet ingredients:

● 4 tsp water

● 2/3 cup light brown sugar (packed for accurate measurement)

● 1 tbsp white sugar

● 1/2 cup unsalted butter (softened to room temperature, about 70°F)

● 1 tsp vanilla extract (pure vanilla extract recommended)

For the mix-ins:

● 1 1/3 cups rolled oats (old-fashioned oats for chewier texture)

● 3/4 cup raisins (I like Sun-Maid raisins)

Instructions

1. Start by preheating your oven to 350°F (180°C) and lining two baking sheets with

parchment paper—this gives you time for the oven to reach temperature while you

prep. Measure out all your ingredients, making sure your butter is softened to room

temperature (around 70°F) so it creams properly. I always use old-fashioned rolled

oats rather than instant because they give the cookies a much chewier, more

satisfying texture.

2. In a medium bowl, whisk together the flour, baking soda, and cinnamon. This

combines the leavening and spices evenly throughout, so you don't get pockets of

too much baking soda. Set this mixture aside—you'll add it to the wet ingredients in

the next step.

3. In a large bowl, beat the softened butter with both the white sugar and packed brown

sugar until the mixture is smooth and lighter in colour, about 1-2 minutes. This

creaming process incorporates air into the butter, which helps the cookies rise

slightly and develop a tender crumb. Don't skip this step—it makes a real difference

in texture.

4. Add the vanilla extract and water to the butter-sugar mixture and beat until

everything is well combined. Then add the dry ingredient mixture from Step 2 to the

wet ingredients and mix until just combined—don't overmix or your cookies will be

tough. The dough should come together into a cohesive mixture with no visible

streaks of flour.Chewy Eggless Oatmeal Raisin Cookies

5. Fold the rolled oats into the dough using a spatula or sturdy spoon, then fold in the

raisins. Folding rather than stirring vigorously helps keep the dough tender. The

dough should be thick and chunky with oats and raisins distributed throughout.

6. Scoop the dough into 1.5 tablespoon-sized balls and place them on the prepared

baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly

with the back of a spoon or your fingers—they don't need to be perfect, just a little

flatter than a ball so they bake evenly. Bake for 12-14 minutes until the edges are set

but the centres still look slightly underdone; they'll continue cooking as they cool on

the pan.

7. Let the cookies cool on the baking sheet for 5 minutes—this allows them to set up

without becoming too crispy. Transfer them to a wire rack to cool completely. The

cookies will firm up as they cool and will have a perfect chewy-tender texture. Store

in an airtight container for up to 5 days.

Ingredients

Cake Ingredients

● 2 1/2 cups all-purpose flour

● 1 1/2 cups granulated sugar

● 1 teaspoon baking soda

● 1 teaspoon salt

● 1 tablespoon cocoa powder

● 1 1/2 cups vegetable oil

● 1 cup buttermilk, room temperature

● 2 large eggs, room temperature

● 2 tablespoons red food coloring

● 1 teaspoon vanilla extract

● 1 teaspoon white vinegar

Frosting Ingredients

● 8 oz cream cheese, softened

● 1/2 cup unsalted butter, softened

● 4 cups powdered sugar

● 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch

round cake pans to prevent sticking.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour,

granulated sugar, baking soda, salt, and cocoa powder until well combined.

3. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk,

eggs, red food coloring, vanilla extract, and white vinegar until the mixture is

smooth and evenly blended.

4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring

gently until just combined. Be careful not to overmix to maintain a tender crumb.Southern Red Velvet Cake

5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the

preheated oven for 25-30 minutes, or until a toothpick inserted into the center

comes out clean.

6. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then

carefully turn them out onto wire racks and let cool completely to room

temperature before frosting.

7. Prepare the Frosting: In a large bowl, beat the softened cream cheese and

unsalted butter together until smooth and creamy. Gradually add the powdered

sugar, mixing continuously until the frosting is fluffy. Stir in the vanilla extract for

added flavor.

8. Assemble the Cake: Place one cake layer on a serving plate and spread a layer

of cream cheese frosting on top. Add the second cake layer and frost the top and

sides evenly for a smooth finish.

9. Serve: Slice the cake and enjoy this classic Southern treat with family and

friends.

Ingredients

● 2 3/4 cups all-purpose flour +¼ cup

● 2 tsp cream of tartar

● 1 tsp baking soda

● 1/2 tsp salt

● 3/4 cup unsalted butter (room temperature)

● 1 1/2 cups sugar or ½ cup less (plus 3 tbsp for rolling)

● 2 large eggs

● 1 1/2 tsp vanilla extract

● 1 tbsp ground cinnamon

Instructions

1. Preheat the oven to 400°F (200°C) and line a cookie sheet with parchment

paper.

2. In a bowl, mix flour, cream of tartar, baking soda, and salt; set aside.

3. Cream together butter and sugar until fluffy. Add eggs one at a time and mix

well.

4. Stir in vanilla extract. Gradually add dry ingredients until just combined.

5. In a separate bowl, combine the remaining sugar with cinnamon. Roll dough

balls in this mixture.

6. Place on cookie sheet and bake for about 6-8 minutes until lightly golden.

7. Allow cookies to cool on the sheet for a few minutes before transferring to

a cooling rack.

Ingredients

Ermine Buttercream:

● 1/2 cup all-purpose flour

● 2 cups granulated sugar

● pinch salt

● 2 cups milk

● 2 tsp vanilla extract

● 2 cups unsalted butter room temperature

● other flavouring optional (see Notes)

Instructions

Ermine Buttercream:

1. Place sugar, flour, and salt into a medium saucepan. Whisk to combine.

2. Add milk and vanilla, stir to combine. Cook over medium heat, stirring

constantly, until the mixture boils. Continue cooking while stirring constantly for

1-2 more minutes until the mixture thickens to a pudding-like consistency.

Remove from heat.

3. Pour into a bowl and place plastic wrap directly on top of to prevent a skin from

forming.

4. Cool to room temperature. *

5. Using a stand mixer or hand mixer, beat the (room temperature) butter on high

until pale and fluffy (3 mins).

6. Add the (room temperature) pudding mixture 1 Tbsp at a time, incorporating

well after each addition. Add other flavouring (optional). Beat for 2-3mins until

smooth and fluffy.

7. Store in an airtight container in the fridge for 1 week or freeze for up to 3

months. Allow buttercream to come to room temperature and rewhip before

use.

Ingredients

For the Cookies:

● 2¼ cups all-purpose flour (270g)

● 1 teaspoon baking soda

● ¾ teaspoon kosher salt

● 2 teaspoons ground cinnamon

● ½ teaspoon ground ginger

● ¼ teaspoon ground nutmeg

● 1 cup unsalted butter softened (226g)

● 1 cup firmly packed light brown sugar (220g)

● ½ cup granulated sugar (100g)

● 1 large egg room temperature

● 2 teaspoons vanilla extract

● 1 cup grated carrot (about 2 medium carrots/ 90g)

● 1 cup old-fashioned rolled oats (80g)

● ½ cup finely chopped pecans (optional) (80g)

Cream Cheese Frosting:

● 8 ounces cream cheese room temperature (226g)

● ½ cup unsalted butter softened (113g)

● 2 cups powdered sugar (240g)

● 1 teaspoon vanilla extract

Instructions

For the Cookies:

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Set aside.

3. In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the

butter and both sugars together on medium speed until light and fluffy, about 3 minutes. Add

the egg and vanilla, and beat until well combined. Scrape the bowl down.

4. With the mixer on low speed, add the dry mixture and mix until almost combined. Add the

shredded carrots, oats, and pecans (if using), and mix on low until just combined.

5. Scoop the dough into 1½ tablespoon-sized dough balls (about 35g each), and place on the

prepared cookie sheets about 2 inches apart.

6. Bake for about 12 minutes or until the edges are golden brown. The centres will still be soft, but

you can bake for 2 to 3 more minutes for a crispier cookie. Let the cookies cool on the pan for a

few minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the

cream cheese and butter on medium speed until very smooth, about 1 minutes. With the mixer

on low, gradually add the powdered sugar. Once combined, scrape down the bowl, add the

vanilla, and beat on medium speed until fluffy, about 1 minutes.

2. Spread the cream cheese frosting on top of each cooled cookie before serving.

Ingredients

● 2 cups (283g) all-purpose flour (scoop and level to measure)

● 2 tsp baking powder

● 1 tsp baking soda

● 1/2 tsp salt

● 2 tsp ground cinnamon

● 1/4 tsp ground nutmeg

● 1/4 tsp ground ginger

● 4 eggs

● 3/4 cup (175ml) vegetable oil

● 1/2 cup (130g) unsweetened applesauce

● 1 cup (200g) granulated sugar

● 3/4 cup (150g) packed light brown sugar (break up any clumps)

● 2 tsp vanilla extract

● 3 cups (348g) finely grated carrots**

● 1 cup chopped pecans (optional)

● 1 recipe Cream Cheese Frosting HERE (use amounts listed in notes there for a 2 layer cake)

Instructions

1. Preheat oven to 350 degrees.

2. Butter two 9" round cake pans, line with parchment paper, butter parchment paper, dust

parchment paper with flour, shake out excess.* Line pans with water soaked cake strips if you

have them.

3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and

ginger.

4. In a large mixing bowl using an electric mixer blend together vegetable oil, applesauce, eggs,

granulated sugar, brown sugar and vanilla.

5. Add dry ingredients and mix until combined. Mix in grated carrots just too evenly distribute.

Divide mixture evenly into 2 prepared cake pans.

6. Bake in preheat oven for 33 - 38 minutes until toothpick inserted into center comes out clean.

7. Remove from oven and allow to cool 10 minutes in cake pan, then run a knife around edges of

cakes and invert into a wire rack to cool completely.

8. Frost cakes then finish with chopped pecans if using. Store cake in airtight container in

refrigerator.

Ingredients

For the Crust

● 2 cups graham cracker crumbs

● 2 tbsp. granulated sugar

● 6 tbsp. butter, melted

● For the Filling

● 32 oz. full fat cream cheese, room temperature Use full fat for best results.

● 1.25 cups granulated sugar

● 0.5 cup sour cream, room temperature Adds tang and smoothness.

● 0.25 cup heavy cream A little goes a long way.

● 1 tbsp. vanilla extract

● 0.25 tsp salt

● 4 large eggs, room temperature

Instructions

Preparation

1. Preheat your oven to 325°F and lightly grease a 9-inch spring form pan. Optionally, place a circle

of parchment on the bottom of the pan.

2. Wrap the outside of the pan in two layers of heavy-duty foil to prevent water from entering.

Making the Crust

1. Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

2. Press the mixture firmly into the bottom and slightly up the sides of the spring form pan.

3. Bake for about 10 minutes, then let cool while preparing the filling.

Mixing the Filling

1. In a bowl, beat the cream cheese and sugar until smooth, scraping the bowl occasionally.

2. Add sour cream, heavy cream, vanilla, and salt, mixing until silky.

3. Add eggs one at a time, mixing on low and stopping as soon as each is incorporated.

Water Bath and Baking

1. Pour the batter over the cooled crust.

2. Place the spring form pan into a large roasting pan and add hot water until it reaches halfway up

the sides of the spring form pan.

3. Bake for 60 to 75 minutes until the edges are set and the center jiggles slightly.

Cooling and Chilling

1. Turn off the oven, crack the door, and let cheesecake sit in the oven for 1 hour.

2. Remove from water bath, peel off the foil, and let cool to room temperature.

3. Cover and refrigerate for at least 8 hours, preferably overnight before servin

Ingredients

● 670 g Cream cheese e.g., full-fat Philadelphia, at room temperature

● 200 g Granulated sugar

● 4 Eggs at room temperature

● 300 g Heavy Cream at room temperature, 36% fat

● 30 g All purpose flour

Instructions

1. Prepare an 8-inch / 20 cm spring form pan loosely lined with 2 square pieces of parchment

paper. Ensure the papers stick up about 2 inches / 5 cm over the edges to hold the cheesecake

as it rises.

2. Preheat the oven to 220C / 430F (no fan).

3. Put the room-temperature cream cheese into a bowl and slowly add the sugar and flour while

mixing on low speed with an electric hand mixer (or in a stand mixer).

4. Slowly add the room-temperature eggs to the mixture one by one while continuing to mix at

low speed. Do not whip the ingredients.

5. Finally, slowly pour in the room-temperature cream.

6. Pour the batter into the prepared 8-inch / 20 cm spring form pan.

7. Bake the cheesecake for about 40 minutes, checking after 30 minutes. It is ready when the top

part is puffed up, the edge looks baked, and the middle is jiggly but not raw.

8. Let the cheesecake cool in the pan to room temperature. Then, refrigerate it for at least 4 hours

to set completely before removing the spring form and serving.

9. Store leftover burnt cheesecake covered in the fridge and consume within 1-2 days.

Ingredients

● 1 cup brown sugar

● 4 Tbsp butter

● 1/2 cup heavy cream

● 1/2 cup chopped pecans

● 1 1/2 tsp vanilla extract

● pinch of salt

Instructions

1. In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low

heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has

thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).

2. Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook

another minute or so.

3. Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass

jar.

4. Store in the fridge.

5. Enjoy!

Ingredients

● 1 pound (454 g) fresh blueberries

● ¼ cup (50 g) granulated sugar

● 1 tablespoon lemon juice

● 1 tablespoon corn starch

Instructions

1. In a saucepan over medium heat, add blueberries, sugar, lemon juice, and corn starch. Stir to

combine. If your blueberries are not very juicy, add 1-2 tablespoons of water as needed.

2. Bring to a boil. Reduce heat to medium-low and cook until mixture has thickened and looks glossy

(this could take up to 6-8 minutes). Remove from heat and allow to cool.

3. Store topping in the refrigerator until ready to serv

Ingredients

For the cake:

● ⅔ cup unsalted butter, room temperature (about 1 ⅓ sticks of butter)

● 1 ⅔ cup granulated sugar

● ½ cup vegetable oil

● ½ teaspoon vanilla

● 1 ½ cups buttermilk (see notes for substitutions)

● 1 tablespoon lemon zest

● 2 teaspoons lemon extract

● 1-2 drops concentrated yellow gel food coloring

● 3 large eggs, near room temperature

● 2 ⅔ cups all-purpose flour (measured correctly; spooned into the measuring cup)

● 1 teaspoon salt

● 1 ½ teaspoons baking powder

● ½ teaspoon baking soda

For the lemon cream cheese frosting:

● 1 (8 ounce) package cream cheese, room temperature

● 1 cup unsalted butter, room temperature

● ½ teaspoon lemon extract

● 1 teaspoon lemon zest

● pinch of salt

● 5 cups powdered sugar

● 1-2 teaspoons lemon juice (if needed to reach desired consistency)

● 1-2 drops concentrated yellow gel food coloring

Ingredients

For the Cookies

● 1 cup Unsalted Butter at room temperature

● 1 cup Powdered Sugar do not substitute with granulated sugar

● 1 tbsp Lemon Zest from one lemon

● 1 tsp Vanilla Extract use classic vanilla extract

● 1 whole Large Whole Egg acts as a binding agent

● 1 pinch Morton’s Kosher Salt balances sweetness

● 1 tsp Baking Powder leavening agent

● 2 cups All-Purpose Flour provides structure

● 1 tbsp Lemon Juice fresh juice is crucial

For the Lemon Curd

● 1 large Egg Yolk adds richness

● 2 large Whole Eggs for a creamy texture

● 1 cup Granulated Sugar sweetens the curd

● ½ cup Fresh Lemon Juice for vibrant flavor

● 1 tbsp Lemon Zest from one lemon

● ½ cup Unsalted Butter for curd

Instructions

1. Cream the unsalted butter with powdered sugar until light and fluffy. Add lemon zest, egg,

and vanilla extract, mixing until well combined. Gradually incorporate flour, baking powder,

and salt. Chill the dough for 60 minutes.

2. Preheat your oven to 350°F (175°C). Roll the dough into balls and place on a baking sheet

lined with parchment. Create indents in the dough, chill again for 30 minutes.

3. Bake the cookies for 12-15 minutes until lightly golden. Cool on the baking sheet before

transferring to a wire rack.

4. Whisk together egg yolk, whole eggs, granulated sugar, lemon juice, and zest in a saucepan

over medium heat. Stir constantly for 8-10 minutes until thickened. Strain and stir in butter

until smooth.

5. Once cookies are cool, fill the indents with lemon curd. Allow to set before serving.

● 1 large Egg Yolk adds richness

● 2 large Whole Eggs for a creamy consistency for 8-10 minutes until thickened. Strain and stir in butter

until smooth.

5. Once cookies are cool, fill the indents with lemon curd. Allow to set before serving.

● 1 cup of granulated sugar sweetens the curd

● ½ cup Fresh Lemon Juice for vibrant flavor

● 1 tbsp Lemon Zest from one lemon

● ½ cup Unsalted Butter for curd

● 1 cup unsalted butter

● 1 cup granulated sugar

● 1 large egg

● 2 tsp vanilla extract

● 2 1/2 cups all-purpose flour

● 1/2 tsp baking powder

● 1/2 tsp salt

● For Making the Two Doughs:

● 3 TBS unsweetened cocoa powder

● 2 TBS all-purpose flour

Instructions

For Making the Cookie Base:

1. Cream together the butter and sugar in a large bowl (the bowl of a stand mixer), or with a hand

mixer until light and fluffy, about 2 minutes. 1 cup unsalted butter, 1 cup granulated sugar

2. Add the egg and vanilla extract and mix until combined, scraping the edges and side of the bowl as

needed. 1 large egg, 2 tsp vanilla extract

3. Add in the flour, baking powder, and salt and mix until combined and you have a nice soft dough. 2

1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt

For Making the Two Doughs:

1. Divide the dough in half, into two equal portions.

2. Make the chocolate dough by placing half the dough back into the mixing bowl and adding in the

unsweetened cocoa powder, mixing it into the dough until combined. Set the dough aside. 3 TBS

unsweetened cocoa powder

3. Add the extra flour to the vanilla base and work it into the dough until combined completely. 2 TBS

all-purpose flour

4. Form each of the doughs into separate rectangular blocks that are about 2x2 inch square by 6 inches

long.

5. Wrap them each with plastic wrap and place them in the fridge for 1 hour.

6. Using a sharp knife, carefully cut each block into 3 even strips. Then cut each strip into thirds again to

give you 9 thin strips of each dough block.

7. Trim off any rounded edges to try and keep the checkerboard pattern neat.

8. Take one vanilla strip, then a chocolate strip, then another vanilla strip and press those together.

Then on top of those alternate, chocolate, then vanilla, then chocolate. Then a third row the same as

the first.

9. Press the strips together to remove any possible gaps, and smooth out the cookie dough into smooth

lines.

10. Repeat making a second block with the opposite colors, starting with chocolate.

11. Cover the logs with plastic wrap and chill for at least another hour.

12. Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.

13. Take one log at a time and slice the dough into 3/8 inch thick pieces. Tim the cookie edges if desired,

or needed to make neat square cookies. Place the cookies onto the prepared baking sheet 2 inches

apart.

14. For a soft cookie, bake the cookies for about 8 to 10 minutes, or until the tops are set and the edges

are lightly golden. For a crunchier cookie bake about 2 to 3 minutes longer.

15. Let the cookies cool for about 5 minutes on the baking pan, then transfer to a wire rack to cool

completely.

16. Bake additional cookies as needed

Ingredients

● 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature

● 3/4 cup (150 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling

● 1/4 cup (50 grams) lightly packed light brown sugar

● 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)*

● 1 large egg

● 1/2 teaspoon fine sea salt

● 2 teaspoons baking soda**

● 1 1/2 teaspoons ground ginger

● 1 teaspoon ground cinnamon

● 1/4 teaspoon ground cloves

● 2 1/4 cups (286 grams) all-purpose flour, measured correctly

Instructions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4

cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses

and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and

flour, and beat until combined.

3. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls

and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake

for 15 minutes or until the cookies are spread and the surface looks crackled.

4. Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely.

Store cookies in an airtight container at room temperature for up to 7 days.

Chocolate Cookie

● 2 1/2 cups all-purpose flour (11.25 oz, 318 grams)

● 1 cup cocoa powder (4.23 oz, 120 grams)

● 1/2 teaspoon baking powder

● 1/4 teaspoon table salt

● 1 cup unsalted butter at room temperature (8 oz, 226 grams)

● 1 cup sugar (7.5 oz, 200 grams)

● 1 large egg

● 4 tablespoons milk (60 ml)

● 1 teaspoon vanilla extract

Vanilla Cream Filling

● 1/3 cup vegetable shortening (2.47 oz, 70 grams)

● 1/3 cup unsalted butter softened (2.82 oz, 80 grams)

● 2 cups powdered sugar sifted (8.82 oz, 250 grams)

● 2 tsp vanilla extract

Instructions

Chocolate Cookie

1. Sift flour, cocoa powder, baking powder, and salt. Set aside.

2. Cream the butter at medium speed with an electric mixer for 2 minutes. Add the sugar and beat for

2 more minutes until fluffy and lightened in colour.

3. Add the egg, milk and vanilla to the butter and sugar mixture. Beat for 30 seconds until incorporated.

4. Add the sifted flour mixture in and stir on low until just incorporated. If necessary finish mixing with

a spatula so you don’t overmix the dough once the flour has been added.

5. You may need to knead the dough a few times to bring it together.

6. Once the dough is smooth and you don't see any streaks of flour or dry ingredients, form it into a

disc and wrap it in plastic wrap. Refrigerate for 3 hours.

7. When ready to roll it out, cut dough in four parts to make it easier to work with. Keep the parts

you’re not working with covered.

8. Sprinkle a bit of flour on top of the counter and roll out one piece of dough at a time until it's about

1/4” thick. Cut rounds in whatever shape you prefer. I used 2" cookie cutters.

9. Place the cut cookies in baking sheets, an inch apart from each other.

10. Pre-heat the oven to 350ºF and bake each tray for about 10 minutes.

11. Let the cookies cool.

Vanilla Cream Filling

1. Cream the shortening and butter together with an electric mixer, at medium speed for a couple

minutes until fluffy.

2. Add the sugar and vanilla. Mix on low until incorporated. Raise the speed to medium and beat for a

few seconds. If the cream is too thick, add a bit of water or milk to thin it out slightly.

To assemble

1. Put filling in a piping bag fitted with a round tip. Pipe about 1/2 teaspoon of filling inside each cookie

(will depend on the size of your wafer). Close the sandwich cookie.

Ingredients

sliced

● 1 cup brown sugar, packed

● 1 cup butter, softened and divided

● 1 ½ cups all-purpose flour

● 1 ½ teaspoons baking powder

● ¼ teaspoon salt

● 2 large eggs

● ¾ cup granulated sugar

● 1 teaspoon vanilla extract

● ½ cup milk

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch cake pan.

2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

3. Cream together the softened butter and granulated sugar until the mixture is light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Gradually add the dry ingredient mixture to the wet mix, alternating with milk until you achieve a

smooth batter.

6. Melt the remaining butter with the brown sugar in a small saucepan over medium heat until it’s

bubbly and caramelized.

7. Pour the caramel mixture into the prepared cake pan and arrange the banana slices evenly on

top.

8. Carefully pour the cake batter over the bananas and use a spatula to smooth the top.

9. Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into the

The center comes out clean.

10. Let the cake rest for about 10 minutes before flipping it onto a serving plate.

Ingredients

● 1/2 cup creamy peanut butter

● 3/4 cup powdered sugar

● 1 1/2 cups all-purpose flour

● 1/2 cup cocoa powder (I use dark cocoa powder)

● 1/2 tsp baking soda

● 1/4 tsp salt

● 3/4 cup butter room temperature

● 1/2 cup brown sugar

● 1/2 cup granulated sugar

● 1 egg

● 1 teaspoon vanilla extract

● 1/4 cup chocolate chips for topping

Instructions

1. Begin by making the peanut butter filling. In a medium size bowl, mix together the peanut butter

and powdered sugar until combined. Roll into 12-tablespoon size balls (about 3/4 oz or 22 g

each). Set aside.

2. Add the flour, cocoa powder, baking soda, and salt to a bowl and whisk them together.

3. Use a stand mixer fitted with the paddle attachment or a hand mixer to beat the butter and both

sugars together until creamy and pale. Then, mix in the egg and vanilla extract. Beat well to

combine.

4. Add in the dry ingredients and beat until a dough forms.

5. Use a large cookie scoop to scoop out 12 portions of chocolate cookie dough (about 1 3/4 oz or

50 g). Flatten a chocolate dough ball and add a peanut butter ball to the center. Shape the

chocolate dough over the peanut butter filling, covering it completely and roll it into a ball.

Continue until all of the cookies are shaped.

6. Place the shaped cookies onto a lined pan and chill them in the refrigerator for 30 minutes.

7. While the cookies are chilling, preheat your oven to 350 degrees F. Line baking sheet with

parchment paper.

8. Arrange 4 chilled cookie dough balls onto your prepared baking sheet and gently press down

your fingers to slightly flatten the tops. Bake for 12-14 minutes. Repeat with remaining cookies.

9. Transfer baked cookies to a wire rack. Top warm cookies with chocolate chips and enjoy!

Cake

• 1 3/4 cups granulated sugar (375g)

• 1/2 cup vegetable oil (112g)

• 1/4 cup salted butter melted

• 4 egg whites room temperature

• 3/4 cup sour cream room temperature (170g)

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour (312g)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup whole milk room temperature (177ml)

• 16 Oreos broken up or roughly chopped (about 1 1/2 cups)

Frosting

• 32 Oreos divided

• 1/4 cup heavy cream (59ml)

• 2 cups salted butter room temperature (454g)

• 8 cups powdered sugar (960g)

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

Instructions

Cake

1. Preheat oven to 350°F. Line three 8-inch pans with circles of parchment paper on the bottom and spray with baking spray.

2. Combine sugar, oil, and butter in a large bowl. Beat on medium-high speed for 2-3 minutes until creamy and light.

1 3/4 cups granulated sugar,1/2 cup vegetable oil,1/4 cup salted butter

3. Add the egg whites one at a time, beating well on medium speed and scraping the bottom and sides of the bowl with a spatula occasionally to make sure everything is mixing together evenly.

4 egg whites

4. Add the sour cream and vanilla extract. Mix again until combined.

3/4 cup sour cream,2 teaspoons vanilla extract

5. Add half of the flour along with the baking powder, baking soda, and salt. Mix on low speed just until mostly combined. Add the milk and mix again, followed by the remaining flour.

2 1/2 cups all-purpose flour,2 teaspoons baking powder,1/2 teaspoon baking soda,1 teaspoon salt,3/4 cup whole milk

6. Use a spatula to fold in the broken up Oreos. Divide the batter evenly between the three pans (it should be about 2 cups of batter per pan).

16 Oreos

7. Bake for 25-30 minutes until a toothpick or skewer inserted in the center of each cake comes out clean or with just a few crumbs on it. You can also bounce your finger on the top of the cake and it should spring right back.

8. Let the cakes cool for 5-10 minutes in the pans, then run a thin, sharp knife around the edges of the pan and invert them onto wire racks to cool completely.

Frosting

1. Break up 8 Oreos into quarters or halves and place them in a bowl with the heavy cream to soak while you work on the rest of the frosting. Set 6 whole Oreos aside for decorating.

32 Oreos,1/4 cup heavy cream

2. Add the remaining whole Oreos (cream filling and all) to a food processor and pulse until they are fine crumbs. If there are any large pieces, they can clog a piping tip if you plan to pipe swirls onto the top of your cake. Set aside 1/2 cup of the crumbs for decorating.

3. Beat the butter in the bowl of a stand mixer for 2 minutes until creamy and light using the whisk attachment. Add the powdered sugar and mix on medium-low speed, scraping the bowl occasionally, until the sugar is incorporated into the butter.

2 cups salted butter,8 cups powdered sugar

4. Add the vanilla and salt, then beat the frosting for 5 minutes on medium-high speed, scraping the bottom and sides of the bowl occasionally, until fluffy and light.

1/4 teaspoon salt,2 teaspoons vanilla extract

5. Add the finely crushed Oreo crumbs along with the cream that has been used to soak the broken up Oreos. Reserve the soaked Oreos for assembling the cake. Beat the frosting until the cookie crumbs are evenly distributed.

Assembly

1. Place one of the cake layers on a cake stand and spread a layer of the frosting on it. Add half of the soaked Oreos on top of the frosting, then top with a little more frosting so the layer is level.

2. Add the next cake layer and repeat with more of the frosting and the remaining soaked Oreos. Add the final layer and stick the cake in the fridge or freezer for 30 minutes to help set the layers and make the cake easier to frost.

3. Spread most of the remaining buttercream around the top and sides of the cake using an offset spatula and cake scraper to smooth it out if you want a finished look. Use any leftover frosting to pipe swirls on top of the cake. You may not need all the frosting, but it's so aggravating to have not enough frosting rather than too much.

4. To decorate the sides of the cake with Oreo crumbs, cup some of the reserved crumbs in one hand and gently press them against the sides, turning the cake as you go. Some of the crumbs will fall onto the cake plate and those can be carefully scraped off and sprinkled on top of the cake. Decorate with the reserved whole Oreos. Refrigerate or freeze the cake for 30 minutes to set the frosting before slicing and serving.

Ingredients

Caramel

● 1 cup granulated sugar 200 grams

● 1/2 cup water room temperature (113 grams)

● Chocolate Cake

● 1 1/2 cups all-purpose flour 191 grams

● 1/2 cup unsweetened cocoa powder 60 grams

● 3 tsp baking powder

● 1/4 tsp fine sea salt

● 3/4 cup unsalted butter room temperature (170 grams)

● 1 cup granulated sugar 200 grams

● 3 large eggs

● 1 tsp vanilla extract

● 1/2 cup milk 113 grams

Flan

● 4 eggs

● 1/2 cup heavy cream 113 grams

● 1 condensed milk can 396 grams

● 2 tsp vanilla extract

● 1 tbsp. all-purpose flour 15 grams

Instructions

1. Grease a 10 or 12 cup Bundt pan generously with vegetable shortening or butter, then coat it

with granulated sugar. Tap out the excess. Set it aside.

2. Preheat the oven to 350°F (180°C), or use 325°F (160°C) if your oven is convection.

Caramel

● Place the granulated sugar in a small, heavy-bottom saucepan and set it over medium heat. Stir

constantly with a heat-resistant spatula as the sugar begins to melt. Continue stirring until all the

sugar has dissolved and the mixture becomes fluid and lightly amber in colour, with no remaining

granules.

● Remove the pan from the heat (or shut it off). Carefully and slowly pour the water into the

melted sugar—it will bubble and steam vigorously, so keep your hands and face back. Once the

bubbling settles, return the pan to the stove over medium heat and stir continuously until the

hardened sugar dissolves back into the water and you have a thin, smooth caramel.

● Cook just until the crystallized sugar remelts. Remove from the heat and let it cool while you

make the chocolate cake batter and the flan. Chocoflan (Flan Cake)

● In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

● With a mixer, beat the butter for one minute. Add the granulated sugar and continue beating

until the mixture becomes light and fluffy, about 3 more minutes.

● Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

● Add half of the dry ingredient mixture to the bowl and mix to combine.

● Pour in the milk and mix.

● Add the remaining dry ingredients and fold them in with a spatula until the batter is smooth and

no streaks of flour remain. Avoid over mixing so the cake stays tender.

● Set aside while you prepare the flan batter.

Flan

● Crack the eggs and pour them in a large bowl through a fine-mesh sieve to strain out any

chalazae (the rope-like membrane part) or thicker bits. This ensures the flan stays perfectly

smooth and prevents tiny cooked egg specks from appearing in the final texture.

● Add the sweetened condensed milk, flour, vanilla, and heavy cream to the strained eggs. Whisk

thoroughly until the mixture is smooth and thin.

To Assemble

● Pour the cooled caramel into the bottom of the prepared Bundt pan.

● When pouring the chocolate cake batter in, use a cookie scoop or large spoon to transfer it

gently and keep it centered. Try not to smear the batter up the sides of the pan—any chocolate

smudges on the walls can keep the flan from coming out in an even, clean layer and may cause

uneven lines when you unmould the Chocoflan.

● Slowly pour the flan batter over the chocolate layer. As the cake bakes, the flan will sink and the

chocolate cake will rise. They naturally switch places during baking. That's because the flan

mixture is heavier and more liquid, so it sinks, while the chocolate cake batter is lighter and rises

as the leavening activates. The cake sets first and the custard sets last, creating the classic

“magic” separation that makes chocoflan so unique.

● Bake the chocoflan uncovered, directly on the oven rack, for 35–40 minutes, or until a toothpick

inserted into the cake portion comes out clean. The center should look slightly set but still soft.

● Let the cake cool to room temperature in the pan. Cover and refrigerate for at least 6 hours, or

overnight so the flan can fully firm up.

To Unmould

● To unmould, fill a larger pan with hot water and set the Bundt pan in it for 2–3 minutes to loosen

the caramel. Place a serving plate on top of the Bundt pan, then invert to release the chocoflan.

Chocolate Cake

Ingredients

● 6 (210 g) egg whites Note 1

● 1 ½ cups (300 g) granulated sugar

● ½ teaspoon coarse kosher salt

● 1 ½ cups (340 g) unsalted butter at room temperature and sliced, Note 2

● 1 vanilla bean split and scraped (or 1 teaspoon vanilla bean paste)

Instructions

To make Swiss meringue:

● In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.

● In a medium heat-proof bowl, whisk together egg whites and sugar and place it over the

saucepan with simmering water. (This is a makeshift double boiler. Make sure the bottom of the

top bowl doesn't touch the water.)

● Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring

frequently, about 5 minutes. (This is my favorite thermometer!)

● Now, remove the bowl with the egg white mixture from heat. Then whisk it on medium speed for

a minute, then slowly increase the speed to medium-high and beat until stiff peaks form and the

mixture is cool to touch about 10 minutes. (It may take longer with a hand mixer.)

● Once the meringue reaches stiff peaks, scrape the side of the bowl with a spatula and add salt.

To make the buttercream:

● Turn on the mixer at medium speed and start adding butter, one tablespoon at a time. Make sure

the butter is fully incorporated before adding the next piece. (NOTE: It's normal if buttercream

starts to curdle halfway. Keep adding the butter!)

● Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.

● Now, switch to a paddle attachment and add vanilla bean. Beat the buttercream until well

combined, about a minute.

INGREDIENTS

● 2 ¾ cups Flour

● ½ tsp. Baking Soda

● ½ tsp. Baking Powder

● ½ cup Evaporated Milk

● ½ cup Granulated Sugar

● ¼ cup Butter

● ¼ tsp. Salt

● 2 tbsps. Extra Sugar to top cookies

INGREDIENTS

Kurma Dough

● 2 cups All Purpose Flour

● ¾ tsp. Elychee (Cardamom) Powder

● ½ tsp. Cinnamon Powder

● ¼ tsp. Nutmeg Powder

● 2 tbsp. Freshly Grated Ginger Root

● ¼ cup or 2oz.Cold Butter, cubed

● 2 full tbsps. Condensed Milk or 3 tbsp. Sugar

● 2 ½ oz. Milk

● Vegetable Oil for frying

Paag/ Sugar Glaze

● ¼ cup Water

● ¾ cup Sugar

Fruit Base

● ¾ cup pitted Prunes

● ¾ cup Raisins

● ½ cup Glazed or Maraschino Cherries

● ¾ cup Mixed Peel / Fruits

● 2 cups Grape Juice

● 2 Cups Malta

1 ½ cup Malta + 1 ½ cup Grape Juice for soaking the cake.

Cake Batter

● ½ cup Butter (4oz.)

● ½ cup Sugar

● 1 cup Flour

● 1 tsp. Baking Powder

● ½ cup Unsweetened Applesauce or any type of Fruit Jam (or 2 eggs)

● 1 tbsp. Mixed Essence

● Lemon or Orange Zest

● 2 tsps. Cinnamon

● 2 tsps. Nutmeg

● Dash of Angostura Aromatic Bitters

● 1/8 tsp. Salt

● ¼ cup Browning