Double Chocolate Chunk Cookies

Ingredients:

3/4 (90g) cup AP flour

1/2 (42g) cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 (113g) cup unsalted butter ~ softened

1 (198g) cup packed dark brown sugar

1 large egg

1-1/2 tsp honey

1-1/2 tsp vanilla extract

1 (170g) cup semi-sweet chocolate chunks

Flaky salt

Directions/Instructions:

1. Heat oven to 180 degrees C.  Set aside two baking sheets (no need to line with parchment)
2. In a large bowl, sift together all the dry ingredients.  Set aside.
3. In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until combined.  Scrape down the bowl and add the egg, honey, and vanilla.  Mix until just combined.
4. Scrape down the bowl again and add the flour and cocoa mixture simultaneously.  Mix on low until just combined and no flour streaks are visible.  Turn off the mixer and fold in the chocolate chunks.
5. Refrigerate the batter for 30 minutes. Scoop batter using a 1-1/2" ice cream scoop. Drop batter on baking sheet 2-inch apart.
6. Bake for 12 mins or until cooked are flat and surfaces begin to crack.  Remove from oven.  Sprinkle with flaky salt.  Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Banana Bread

Ingredients

3 medium ripe bananas

75 butter ~ melted

1/2 tsp baking soda

1/4 tsp salt

150g sugar/brown sugar

1 large egg ~ beaten

1 tsp vanilla extract

205g AP flour

Directions:

1. Preheat oven to 160 deg C.  
2. In a mixing bowl, mash the ripe bananas until completely smooth.  Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt.  Stir in the sugar, beaten egg, and vanilla extract.  Mix in the flour.
4. Pour the batter into a loaf pan. Bake for 55-65 mins at 175 deg C or until a toothpick or wooden skewer inserted into the center comes out clean.

Snickers Fudge

1st Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

2nd Layer

4 tbsp butter

1 cup granulated sugar

1/4 cup evaporated milk

1-1/2 cup marshmallow creme

1/4 cup peanut butter

1 tsp vanilla

1-1/2 cup chopped salted peanuts

3rd Layer

14oz package caramel cubes

1/4 cup heavy cream

4th Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Directions/Instructions:

1. Line a parchment paper and lightly spray 9x13 baking pan with cooking spray.
2. 1st Layer: Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in a small saucepan.  Stir together until completely melted and smooth.  Then pour into the baking pan.  Spread the mixture evenly with a spatula then refrigerate until set.
3. 2nd Layer: Melt butter over medium-high heat in a saucepan.  Add sugar and evaporated milk, bring to boil.  Cook for 5 mins, stirring constantly.  Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.  Add peanuts to the mixture and spread evenly over the 1st layer.  Refrigerate until set.
4. 3rd Layer: Melt caramels and heavy cream over low heat until smooth.  Pour the mixture over the 2nd layer.  Refrigerate until set.
5. 4th Layer: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.  Pour the mixture over the 3rd layer and refrigerate for at least one hour before cutting.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt. Whisk until smooth and bubbly. Add the chocolate mixture and vanilla extract and stir well. The mixture should fall into ribbons back into the bowl.
3. Sift the drying ingredients over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour into the mixture and stir until well combined. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections and equal cubes (8-9g ea). Roll each portion into a ball and flatten it against your palm.
7. Divide the Nutella mixture into 10g portions and roll each into a ball. Wrap the cookie dough around the Nutella ball, pinching and smoothing to cover it entirely. Roll the ball around and flatten it on baking paper.
8. Bake the cookies at 160 ° C for 12-15 minutes. Transfer them to a wire rack to cool before enjoying.

Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 degrees C.  Line 20 cupcake cavities with paper liners.
2. Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk together the buttermilk, sour cream, and coffee in a separate large mixing cup.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 5-6 minutes on medium speed. Add the eggs one at a time, beating well after each addition, and then add the vanilla extract.
4. Add a quarter of the dry ingredients with the mixer running at low speed. When the liquid ingredients are mostly mixed in, add a third. Continue to alternate adding dry and liquid ingredients, ending with the dry ingredients. When the dry ingredients are almost all mixed in, and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula. Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans. Bake in the oven for 22-25 minutes, then cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. Stir until a smooth, fluid mixture forms. Add the chopped peanuts and stir to mix.
7. Frosting:  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment and beat on medium-high speed until light and fluffy.  Add the vanilla, cream, and powdered sugar; mix at low speed until the sugar is moistened.  Raise the speed to medium and continue to beat until the mixture lightens and becomes fluffy and smooth.  Add the marshmallow cream and stir it using a rubber spatula, scraping the bottom and side of the bowl well.  Spoon it into a pastry bag with a large star tip once the frosting is well mixed.
8. Assembly:  Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.  Scoop the caramel-peanut filling into the hole, coming almost to the top.  Cut the bottom off the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once the cupcakes are filled, pipe the frosting in a big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half a mini Snickers bar. Store the Snickers cupcakes in an airtight container at room temperature, and enjoy them for 3-4 days.

Caramel Cornflake Cupcake

 Sauce

250g caster/granulated sugar

125ml water

250ml double cream

1/2 tsp vanilla extract

Chocolate cake

2 eggs

125ml coffee

125ml buttermilk

110g vegetable oil/sunflower oil

140g AP flour

185g caster sugar

35g cocoa powder

1/2 tsp Bicarbonate soda

1/4 tsp salt

35g chocolate chips ~ dust with flour

Buttercream

200g soft unsalted butter ~ soft

290g icing sugar ~ sift

1/4 tsp salt

Approx half of the cooled caramel sauce

Caramel Cornflake

225g caster sugar

150g double cream

75g cold butter

1/2 tsp salt

1/2 tsp vanilla

90g cornflakes

Directions/Instructions:

1. Preheat oven to 160 degrees C and prepare a cupcake pan with cupcake liners.
2. In a large bowl, beat the eggs lightly with a whisk. Then, add the coffee and buttermilk and combine.
3. Sift the dry ingredients into the egg mixture and whisk together into a smooth batter.
4. Pour the batter into the cupcake liner, filling it 3/4. Bake the cupcakes for 20-25 minutes. Allow them to cool completely.
5. Wash the butter at medium-high speed using the paddle attachment for 3-4 mins, occasionally scraping down the bowl.  Beat the butter until it looks lighter in color.
6. Add the sifted powdered sugar slowly and whip to combine. Then, slowly add half of the cooled caramel sauce.
7. Pipe the caramel buttercream on a cooled cupcake and place a piece of caramel cornflake on top.

Bubble Rice Cookies

Ingredients:

130g unsalted butter

60g sugar

1 large egg

1 tsp vanilla extract

170g AP flour

1/2 tsp baking soda

1/8 tsp salt

80g rice bubbles (crispy rice)

70g chocolate chips

Directions/Instructions:

1. Cream butter and sugar till light and fluffy.
2. Then add egg and vanilla extract, and mix well.
3. Sift in flour, baking soda, and salt.  Continue to mix well.
4. Then pour in crispy rice and chocolate chips, fold well with a rubber spatula.
5. Scoop the mixture with a dessert spoon and drop it on a lined baking tray and bake a preheated oven at 150 deg C for about 25 mins or until golden crisp.
6. Cooldown completely and store in an airtight container.

Fudgy Meringue Cookies

Ingredients:

1 cup bittersweet chocolate chips ~ divided

1-1/2 cup powdered sugar ~ divided

1/3 cup unsweetened cocoa powder

2 tsp cornstarch

2 large egg whites ~ room temp

1/2 tsp vanilla extract

1/8 tsp cream of tartar

Direction/Instruction:

1. Preheat oven 190 deg C.  Coat large rimmed baking sheets with nonstick spray.
2. Place 1/2 cup chocolate chips in a small microwave-safe bowl.  Cook in 15-sec intervals until chocolate softens; stir until melted & smooth.  Cool chocolate to lukewarm about 10 mins. 
3. Whisk 1/2 cup sugar, cocoa & cornstarch in a small bowl to blend.
4. Using an electric mixer, beat egg whites, vanilla, salt & cream of tartar in a medium bowl until soft peaks form.
5. Add the remaining sugar in 4 additions, beating just to blend after each addition.  Continue to beat until meringue is thick & glossy like marshmallow creme, about 2 mins longer.
6. Beat in cocoa mixture.  Fold in melted chocolate then 1/2 cup chocolate chips.
7. Drop batter by rounded tablespoonfuls onto prepare sheets; spacing 3-inches apart.
8. Bake cookies 7 mins.  Reverse sheets & bake until dry-looking & cracked about 6 mins.  Cool cookies on sheets 5 mins.  Transfer cookies to racks & cool completely

Blueberry Cookies

Ingredients:
1-1/2 cups flour
1 tsp cornstarch
1/4 tsp salt
3/4 tsp baking powder
113g unsalted butter
150g sugar
1 egg
1 tsp vanilla
80g white chocolate chips
75g blueberries

Filling
70g cream cheese ~ softened
1 tbsp powdered sugar
1/2 tsp vanilla
3-4 tbsp blueberry jam

Direction/Instruction

1. In a small bowl whisk together dry ingredients: flour, cornstarch, salt & baking powder - set aside.
2. Cream butter & sugar on high speed for about 2 mins until light & creamy.  Add egg & vanilla & mix to combine.  Add in the mixed dry ingredients to mix.  Fold in white chocolate chips.
3. Finally, fold in blueberries with a rubber spatula; gently try not to break the berries.  The dough will be thick & sticky.  Cover & refrigerate for 2 hours.
4. To make the filling ~ mix cream cheese, vanilla & powdered sugar just to combine & place in the fridge.
5. Preheat the oven to 350 F & line baking sheets with parchment paper.
6. Scoop one heaping of dough & fill with 1 tsp of cream cheese mixture & 3/4 tsp of blueberry jam.  Top with 1/2 tbsp of cookie dough & seal any opening.  Roll gently to make a ball.  Press a few white chocolate chips on the top & sides of each cookie.
7. Before baking freeze cookie balls for 10 mins.  Arrange cookie balls onto the baking sheet leaving 3-inches apart & bake 16-18 mins.  Cool on baking sheet for 10 mins then transfer on a rack to cool completely.

Moist Cocholate Cake

Ingredients:
1 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
1 cup koko powder
1 cup fine sugar
3/4 cup evaporated milk
1/2 cup condense milk
1 butter (Buttercup brand)
4 large eggs

Directions:

1. In a small pot, add sugar, evaporated milk, condense milk & butter on a low heat till butter & sugar dissolve.  Set aside to cool.
2. In another bowl, sift in all the dry ingredients.
3. In a large mixing bowl or stand electric mixer, beat eggs until light & fluffy for about 10 mins
4. Add flour mixture alternate with wet mixture & ends with flour mixture into the batter mixture.
5. Line 8" square cake pan with paper liners & pour the batter mixture.
6. Preheat the steamer on high heat then reduce to medium heat & steam for 1 hour.

Chocolate Banana Cupcakes

Ingredients:
170g butter
350g brown sugar
3 eggs
135g cake flour
35g coco powder
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup milk
3 ripe bananas ~ pureed

Directions

1. Preheat oven to 180 deg C.  Line cupcake/muffin pan & set aside.
2. Place butter in the mixing bowl, with paddle attachment beat the butter slowly until smooth & creamy.  Add brown sugar, cream the mixture at moderate speed until the mixture light & fluffy about 8-10 mins.
3. Add eggs one at a time after each addition, beat until the eggs are incorporated before add more for about 5 mins.  Scrape down the side of the bowl to ensure even mixing.
4. Sift the dry ingredients together then add 1/4 of the shifted dry ingredients into batter mixture alternately with wet ingredients (milk+bananas pureed) and ends in dry ingredients.
5. Scoop the batter into the cupcake liner (55g ea) and bake for 28 mins.  Cool the cupcake completely.
6. Frost the cupcake with chocolate buttercream.

Chocolate Buttercream

2 cup semi-sweet chocolate chips

2 cup butter (500g)

• In medium saucepan, melt chips & butter over medium low heat, whisk frequently.
• Once melted, cool completely & chill until solid.
• Remove from fridge & allow to room temperature.  Put the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Easy Chocolate Buttercream

Ingredients:
2 cup semi-sweet chocolate chips
2 cup butter (500g)

• In a medium saucepan, melt chocolate chips & butter over medium-low heat, whisking frequently.
• When melted, cool completely & chill until solid
• Remove from fridge & allow to come to room temperature.
• Put all the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Note:

Makes enough frosting to filling & frost 8" layer cake or 24 cupcakes.

Store refrigerated but allow to come back to room temperature before serving.

Caramelized Cashew Toffee Cake

Ingredients:
2 tbsp water
2 tbsp nescafe coffee
115g semi-sweet chocolate ~ chopped
1/4 cup / 60g vegetable oil
1/4 cup / 57g unsalted butter
1-1/4 cup / 150g AP flour
1 cup / 200g sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup / 65g plain yogurt
1 tsp vanilla

Topping
1-3/4 cup / 240g roasted cashew nuts ~ chopped roughly
1/4 cup / 65ml evaporate milk
1 tsp nescafe coffee
1/2 cup / 113g unsalted butter
3/4 cup / 150g sugar
3 tbsp AP flour
1/4 tsp salt

Directions:

1. Preheat oven to 180 deg C.  Grease the side of sheetpan (19"x13") with oil/butter & line a bottom with parchment paper.
2. In a small pot, add the water & coffee; stir over medium heat until mostly dissolved.  Add chocolate, oil, butter & stir until melted & smooth.  Remove from heat & set aside.
3. In a mixing bowl, whisk together all the dry ingredients until there is no more clumps. In another bowl, whisk together all the wet ingredients.  
4. Pour the chocolate mixture into the dry ingredients & stir with spatula until the flour is completely moistened.  Then add wet ingredients & whisk until smooth.  Once the batter is smooth, pour into the prepared pan & bake for 18-20 mins or until test pick inserted into the middle comes out clean.  Let cool while making the topping.
5. Topping: In small pot set medium/low heat, stir together milk & coffee until dissolved.  Add butter & cook until it's melted.  Stir occasionally.
6. While the butter is melting, whisk together flour & sugar well combined.  Then add dry mixture into the melted butter.  Constantly stir.
7. Once boiled, turn off & add chopped cashew nuts.  Pour the topping over the cake & spread evenly to cover the entire cake.
8. Turn oven broiler on "low" & broil for 3-5 mins until the topping has caramelized & browned.
9. Once cooled, loosed the side of the cake.  Place a cutting board on top of the cake & flip upside down.  Cut & the cake use a knife with long blade to "mark" by cutting through & stop when the blade reaches cashews.
10. Then use a sharp Chief knife, go into same cuts with one firm press.

Devil's Food Cupcake/Cake

Ingredients:
260g plain flour
1 tsp baking powder
2 tsp baking soda
60g cocoa powder
1 tsp salt
340g fine sugar

200ml hot coffee (1 tsp Nescafe + hot water)
200ml vegetable oil
200ml buttermilk (1 tbsp white vinegar + full cream milk)
2 eggs
1 tsp vanilla extract

Direction:

1. Preheat oven to 165 deg C for cake or 175 deg C for cupcakes.  Grease & line 9" baking pan two 9" baking pan or three 8" pan.
2. In a large bowl whisk together dry ingredients.
3. In a measuring jug, mix all wet ingredients except coffee.  Pour the wet mixture into dry ingredients & mix thoroughly.  Add hot coffee & mix until fully combined.  (Note: Batter should be very runny)
4. Pour batter into prepared pans  & bake for 30 mins or cupcake liner (eg 50-55g) bake for 20 mins.
5. Remove from oven, let cake/cupcake cool completely.

Marshamallow Cream Cheese Frosting

250g cream cheese

125g butter ~ room temp

1 cup icing sugar ~ shifted

1 tsp vanilla extract

100g marshamallow ~ melted

A drop of rose essence

Directions:

Beat cream cheese & butter until creamy, add the icing sugar, vanilla & lemon juice.  Beat again till well incorporated.  Add the melted marshmallow at the end of the cream cheese

Hubby request Vanilla Buttercream Frosting on his cupcakes

Marble Nutella Sponge Cake

Ingredients:
280g butter
1 tsp vanilla essence
(Beat butter & vanilla essence till light.  Weight 230g into a separate bowl & remaining in another bowl)

Plain Cake
160g cake flour
1/2 tsp baking powder
14 egg yolks ~ cold
3 egg whites ~ cold
20g sponge cake stabilizer/ovalette
200g caster sugar

Chocolate Cake
25g cake flour
15g cocoa powder
1/2 tsp baking powder
2 egg yolks ~ cold
1 egg whites ~ cold
50g caster sugar
8g sponge cake stabilizer/ovalette

Directions:

1. Preheat oven at 200 deg C (top bottom heat mode).  Prepare 2 cake tin of 9x2" square line the base with parchment paper.
2. Plain cake: Whisk eggs, sugar & ovalette till light & pale double in volume for about 10 mins.
3. Add 160g flour till thick & fluffy.  Fold in 230g butter in 3 portions till well combined.
4. Chocolate cake: Same process as the plain cake & fold in the remaining butter.
5. Scoop 150-200g of plain batter into each baking tings.  Spoon dollops of the chocolate batter & swirl slightly into the plain butter.  Repeat another round of this step, finishing both batters.
6. Bake for 10-13 mins.  When baked the top will look golden brown, dry to the touch & springs back when touch.  Cool cake onto cooling rack.  When cooled, sandwich cake with Nutella.

Oreo Cookies Balls

Ingredients:
16oz Oreo cookies
8oz cream cheese
24oz white chocolate chips
12oz semi-sweet chocolate chips

Directions:

1. Crush cookies in food processor until fine.  Add in cream cheese & blend until mixture holds together.
2. Roll into 1" balls & arrange on baking sheet lined with wax or parchment paper.  Chill for 1 hr.
3. Melt white chocolate chips in a double boiler.  Dip balls in melted chocolate & place in a single layer on baking sheet.  Melt semi-sweet chocolate & drizzle on top of each balls.
4. Refrigerate for an additional hour or until chocolate is firm.

Nutella Cotton Cake

Ingredients:
6 egg yolks
2 whole eggs
100g Nutella
100g cake flour ~ sifted
70g canola oil/vegetable oil
1/8 tsp salt (optional)

6 egg whites
70g caster sugar
1/4 tsp cream tartar

Directions:

1. Place a tray with water on the lowest rack & start preheat oven to 125 deg C.  Line 8" baking pan & grease the side lightly.
2. Heat the oil till warm & remove from heat.  Quick stir in the flour till a smooth paste without any lumps.  Set aside.
3. In another bowl, whisk the egg yolks & eggs till light & pale.  Then add the nutella & continue whisking to combine.
4. Add the flour paste into egg batter with salt & beat to mix well.  Set aside.
5. Beat the egg whites till foamy & add cream tartar.  Then gradually add the sugar & beat till soft peak.
6. Fold 1/3 of meringue into the egg batter gently till all the meringue finish.
7. Pour the batter into the baking pan, bang a few times on the counter top to release the air bubbles trapped in the batter.
8. Low the temp to 120 deg C & bake for 20 mins. (I used fan mode).  After that further lower temp to 110 deg C (I switch to top & bottom) & bake for 90 mins or till cooled.
9. Remove from oven & invert to cool for 5 mins.  Unmould & remove the baking paper.  turn over & let cool completely on cooling rack.  

Chocolate Durian Cake

Ingredient:
Fluffy Chocolate Sponge Cake Recipe

Durian Filling:
250g durian pulps/meat
2 tbsp fresh milk
2 tsp sugar

Method
In a pot, add the above ingredients on medium heat.  Mix together till smooth paste.

Chocolate Ganache:
16oz Semi-sweet chocolate
2 cup heavy cream

Method
Heat the heavy cream on simmer, be careful not to allow cream to boil.  Pour the cream over the chocolate & let stand for 2 mins.  Process by pulsing several times until chocolate mixture is smooth.  Allow it to come to room temperature, approximately 2 hours.   Then place the chocolate mixture into the stand mixer  & whisk on high for 2-3 mins.

Assemble

• Sliced the sponge cake into halves.   
• Spread thin layer of chocolate ganache on top then spread the durian filling.   
• Sandwich the other halves of sponge cake.  
• Then spread the sponge cake with chocolate ganache & decorate

Modeling Chocolate/Candy Clay

Ingredients:
1 pkt Candy Melts Candy (12oz)
1/4 cup light corn syrup

Directions:

1. Melt Candy Melts following package directions.
2. Add corn syrup & stir to blend.
3. Turn out mixture onto waxed paper & let set at room temperature to dry or best overnight.
4. Wrap well & store at room temperature until needed.

To Use:

Knead a small portion at a time until workable.   It gets too soft, set aside at room temperature or refrigerate briefly.   When rolling out modeling chocolate, sprinkle work surface with cornstarch or cocoa (for cocoa chocolate) to prevent sticky.   Roll to approximately 1/8" thick.

To Tint:

White chocolate/candy clay may be tinted using Candy Color.   Knead in color until well blended.

To Store:

Prepared modeling chocolate/candy clay will last for several months at room temperature in an airtight container.