Double Chocolate Chip Cookies

Note to all you bakers out there: do not eat this cookie dough. It will result in half the batter gone in a matter of minutes!

Ingredients:

1 + 1/4 cup - Flour

1/3 cup - Cocoa powder

1 tsp - Baking soda

Mix together the above ingredients and keep aside

125gm - Cooking chocolate

Melt the chocolate and keep aside to cool.

125gm- Butter (softened)

1/3 cup - Brown sugar

1/4 cup - Castor sugar

1 - Egg

1 cup - Chocolate chips

1 tsp -Vanilla essence

Tools-

Mixing Bowl

Spatula

Baking Tray

Measuring Cups

Measuring Spoons

Whisk

Parchment Paper

Cooling Rack

Ice Cream Scoop

Lets Get Baking!

1.Beat together butter and both the sugars with electric beater till light and fluffy.

2.Gradually add egg to the mixture while beating. Add the vanilla essence.

3.Add the sifted Flour and melted chocolate to the batter

4.add chocolate chips but make sure you Do not over mix it.

5.Place the equal size of mounds with ice cream scoop on a lined baking sheet, leaving some gap between them as the cookies will spread while baking

6.Bake in a preheated oven at 170c for 15-18 minutes.

7.Leave the cookies to cool on baking sheet for 5 min and then transfer them on wire rack to cool.

Note:

Cookie bake times will greatly vary by ovens. Instead of taking them out at a certain time, look for a consistency where the cookie has risen and is soft to the touch, but does not feel wet and spongy underneath the surface. For the best consistency, bake your cookies in two batches, as you will learn from the first batch if you need more or less time for the second. And remember, all cookies continue to cook when after they are taken out of the oven. So when in doubt, take your cookies out a minute early!

               

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Blueberry Bundt Cake

A moist Blueberry bundt cake topped with fresh blueberries and a sweet sprinkle of icing sugar.

This Blueberry Bundt Cake is a perfect dessert for blueberry lovers!

Ingredients:

½  cup- unsalted butter, softened 

1 ½  cups- caster sugar 

¼  cup- vegetable oil 

½  teaspoon- blueberry extract (or vanilla for a plain bundt cake)

3- large eggs 

½  cup- buttermilk 

1 ½  cups- all-purpose flour 

½  teaspoon- baking powder 

icing sugar / confectioners sugar for dusting

fresh blueberries 

Tools-

Mixing Bowl

Spatula

Bundt Pan

Measuring Cups

Measuring Spoons

Cake Testing Needle

Whisk

Parchment Paper

Cooling Rack

Lets Get Baking!

1.Preheat the oven to 160 degrees C. Grease and flour a Bundt pan and set aside.

2.Mix the flour, baking powder, and salt in a bowl and set aside 

3.Place the softened butter and sugar in the separate bowl. Beat until light and fluffy, 3-5 minutes with electric mixer. Then beat in the oil.

4.Keep the mixer running on low and add the extract and one egg at a time. Scrape the bowl with a spatula, then, turn the mixer on low again and add the buttermilk and flour mixture until fully combined.

5.Pour the batter into the prepared Bundt pan and bake for 50 minutes.

6.Test the cake by inserting a cake tester into the centre. If it comes out clean, remove the cake from the oven. 

7.Cool on the counter for 30 minutes, then flip out onto a cooling rack and cool to room temperature. 

8.Dust with powdered sugar. decorate with fresh blueberries. 

          

              

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Pumpkin Spiced Pumpkin Cake 🎃

OK first off I know many of you won’t have time to go all out and make an almost real looking pumpkin, but that’s OK! Just make the cake and serve with the glaze of your choice, slather it in buttercream,or eat it plain with some tea!

Ingredients:

For The Cake-

• 3 eggs, room temperature
• 3 tablespoons milk, room temperature
• 1 ½ teaspoons vanilla Extract 
• 1 ¼ cups (150 grams)  flour
• 1 ½ teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (150 grams) caster sugar
• 3/4 cup (150 grams) unsalted butter, room temperature
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves

For the Buttercream-

• 550 gms confectioner's sugar / Icing Sugar
• 250 gmssalted butterroom temp ( you can even use 1/2 butter and 1/2 vegetable shortening)
•  2 tbsp cold milk 
• 1/2 tsp vanilla extract
• orange food coloring & Black Food Coloring

Fondant-

• Orange Ready To Roll Fondant 
• Green Ready To Roll Fondant 

Tools-

• Measuring Cups
• knife for carving the cake
• Mixing Bowl
• Whisk
• Weighing Scale
• Measuring Spoons 
• Bundt Pan
• Cooling Wrack 
• Turn Table 
• Pallet Knife 
• Cake Side Scraper 
• Electric Mixer/ Hand Mixer
• Rolling Pin

Lets Get Started!

For The Cake-

1. Preheat oven to 170 degrees C and place rack in center of oven. 
2. Grease and dust 2 small Bundt Pans. 
3. Sift flour with baking powder and keep aside.
4. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
5. In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the eggs, gradually, until well combined adding a tbsp of flour with first addition
6. add the flour a little at a time
7. Scrape the batter into the prepared pans, Bake for about 35 minutes  or until the cake is golden brown and a cake tester inserted in the center comes out clean. 
8. Remove the cakes from the oven and place on a wire rack to cool for about 10 minutes.
9.  Remove the cakes from the pan and cool completely on a lightly buttered wire rack.

For the Buttercream-

1. Beat butter until light and fluffy. 
2. Add vanilla and then slowly add sugar. 
3. Add milk a few tablespoons at a time until desired consistency is reached. (If want a stiffer buttercream, use less milk.)
4. Divide the buttercream for the filling and for covering there cake
5. Add in the food coloring, black for the filling and orange for covering the cake!

For the Assembly:

1. Cut bottoms off cakes.
2. Smear buttercream frosting onto bottoms. Sandwich together.

3.Depending on the shape bundt pan you use, you may need to contour the outside using a knife to sculpt into a pumpkin shape.
4.Cover in orange buttercream. Refrigerate to help the sculpting process.

5.For the final smoothing chill the pumpkin in the freezer and use the back of a spoon dipped in hot water.

               

6.Roll out some Orange fondant.

7. Drape onto the Cake.

8. Smooth out with your finger to give it some shape.

9. kneed some green fondant and shape to to form a stem for the pumpkin

10.Add stem to the top of the pumpkin. 

11. To give it a more realistic look you can shade the fondant with some Orange, brown and Green Petal Dust!

                                         

            

              

HAPPY HALLOWEEN 🎃👻

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Pink Grapefruit Lemonade

Lightly Sweetened Grapefruit Juice & Lemonaid, This Refreshing Recipie is litrally Perfect for any Season!

Ingredients:

1 cup sugar/ Honey 

2 cups Water

1/2 cups freshly squeezed lemon juice,+ 1 lemon, cut into thin rounds, for garnish!

2 cups freshly squeezed pink-grapefruit juice, (3 large grapefruits)

Ice 

Tools-

Measuring Cups

knife

Lemon Squeezer
Orange Squeezer
Whisk

Saucepan

Bowl

Lets Get Started!

1.In a large bowl, prepare an ice bath.

2.In a saucepan, combine sugar and water.

3.Stir well and set over medium heat & bring it to a boil and cook, stirring occasionally, until all of the sugar has dissolved.

4.Pour the sugar syrup into a bowl and set the bowl in the ice bath to cool. 

5.Pour the sugar syrup, grapefruit juice, and lemon juice into a pitcher, and stir to incorporate the drink.

6. Top with crushed ice. 

7.Garnish the drink with lemon and grapefruit rings and serve immediately! 

                          

               

                         

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Rocky Road Brownies

There Really Is Nothing Better Than Rocky Road Brownie. So, Let’s Do This!

Ingredients:

Brownie Base-

½ cup Butter

1 cup Dark Chocolate 

1 cup Caster Sugar

2 Eggs

3/4 cup Flour

1 tbsp. Cocoa Powder

1 tsp Vanilla Extract

Oil- For Grassing Tin

Rocky Road Topping-

1/4 Cup Chopped Almonds

1/4 Cup Chopped Walnuts 

1/2 Cup Dark Chocolate Chips

1 Cup Mini Marshmallows / Chopped Marshmallows

Tools-

Steel Mixing Bowl

Spatula

8x8 Inch Square Cake Tin / Brownie Tin

Measuring Cups

Measuring Spoons

Cake Needle

Whisk

Aluminium Foil or Parchment Paper

Wire Rack

Lets Get Baking!

1.Preheat Oven at 160c, Prepare 8 x 8 Brownie Pan by lining the sides 

and bottom with parchment paper or aluminium foil.

2.Lightly grease the foil or paper with oil.

3.Melt the chocolate and butter in a large stainless steel mixing bowl placed over a saucepan of simmering water. 

4.Remove from heat and whisk in the sugar.

5.Whisk in the eggs and vanilla.

6.Finally, stir in the flour & cocoa powder

7.Pour into the prepared pan and bake for about 25 minutes,

or until a cake needle inserted into the centre has a few moist crumbs clinging to it.

8.Pull out the brownie from the oven and lightly sprinkle the rocky road topping on it and put the brownie back in the oven.

9. Bake for another 5 minutes 

or just until the marshmallows start to melt!

10.Remove from oven and place on a wire rack to cool.

11.Once cool, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. 

12.With a sharp knife, cut into 16 squares. 

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PASTEL BROWNIE POP TARTS

Are You In The Mood To Have a Chocolatey Brownie Filled Fun Breakfast ?

If Yaasss Then These Pastel Pop Tarts Are Perfect!

Ingredients:

Filling For Pop Tart-

1/4 Cup Unsweetened Cocoa Powder

1/2 Cup Brown Sugar

1/2 Cup Cream

1/2 Cup Chocolate Chips

5 Teaspoons Butter

1 Teaspoon Vanilla

Pop Tart Dough

3 1/2 Cups fFour

4 Tablespoons Cocoa Powder

200 Grams Cold Butter

1/2 Cup cold water 

2 Tablespoons Sugar

Royal Icing

2 Cups Powdered Sugar

1 Egg White

Few tablespoons Of Water (if you want to make the icing thinner) 

Food Color Of Your Choice 

Piping Bags 

Lets Get Baking!

1.For the filling 

-in a small Bowl, combine cocoa powder, brown sugar, cream, 

 chocolate chips,& butter. Microwave till the chocolate is melted.

 Mix till smooth. 

 add in vanilla essence & Let it cool completely.

2. Preheat oven to 200 degrees Celcius.

3. For the Dough

    -combine flour, cocoa powder, sugar,  in the bowl of a food processor. 

     mix till combined.

4. Cut cold butter into cubes. Add to food processor. 

    mix till the mixture becomes crumbly. 

    Add in the cold water and mix just till combined.

5. Transfer dough to a lightly floured surface. Roll to about 1/8 inch think.

6. Cut out an equal number of the same sized rectangles. 

    Place a tablespoon of filling onto half of the rectangles.

    Brush edges with a little water to help the dough stick!

    Place the other half of the rectangles on top of each filled rectangle. 

    Press the edges with a fork to seal. 

    Poke a few holes on top of each one to let air out.(or you will legit have POP tarts..)  

7. Place on a cookie tray lined with parchment paper. 

     Bake for 10 to 12 minutes. 

     Let cool before icing.

8. Whisk together the powdered sugar, egg white and 

    add 5-6 tablespoons (+ or- for desired constancy) of water in a stand mixer till smooth. 

    Transfer to a piping bag fitted with a small round tip or a disposable piping bag and snip the end off. 

    Pipe a rectangle of icing on each pop tart, and then drizzle coloured icing on top!

    To add more colors and fun just Sprinkle some Sugar confetti/sprinkles!

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