Cinnamon Chocolate Chip Cookies

 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

2. Cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy using a hand mixer or a stand mixer with the paddle attachment.

3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Stir in the chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.

7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look slightly underdone, but they will continue to set as they cool.

9. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

10. Enjoy your delicious cinnamon chocolate chip cookies with a glass of milk or your favorite hot beverage!

Pandan Gula Melaka Cake

 

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 large eggs, separated
•  1/2 cup coconut milk
•  1/2 cup pandan juice (blend pandan leaves with a little water, strain to get the juice)
• 1/2 cup vegetable oil
• 1/2 tsp cream of tartar

For the Dried Coconut Topping:

• 1 cup dried unsweetened coconut flakes
• 1/4 cup coconut milk
• A pinch of salt

For the Palm Sugar Drizzle:

•  1 cup Gula Melaka (palm sugar), finely chopped
•  1/4 cup water
• 2 pandan leaves, tied into a knot (optional)

For the Meringue Cream:

• 3 large egg whites
•  3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

For the Cake:

1. Preheat your oven to 175°C (350°F). Grease and line an 8-inch square baking pan.
2. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the egg yolks and 100g (1/2 cup) sugar until light and fluffy. Add the coconut milk, pandan juice, and vegetable oil. Mix well.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. In a clean, dry bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 100g (1/2 cup) sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Dried Coconut Topping:

1. In a bowl, combine the dried coconut flakes with 1/4 cup coconut milk and a pinch of salt. Let it sit for about 10 minutes to rehydrate the coconut.
2. Spread the rehydrated coconut evenly on a baking sheet and toast it in the oven at 150°C (300°F) for about 5-10 minutes or until lightly golden, stirring occasionally. Let it cool.

For the Palm Sugar Drizzle:

1. In a small saucepan, combine the Gula Melaka, water, and pandan leaves (if using). Cook over low heat until the sugar has melted and the mixture is syrupy, about 5-10 minutes. Remove the pandan leaves and let the syrup cool slightly.

For the Meringue Cream:

1. In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
2. Remove the bowl from the heat. Add the cream of tartar and beat the mixture with an electric mixer on medium-high speed until stiff peaks form and the meringue is glossy.
3. Add the vanilla extract and mix until incorporated.

Assembly:

1. Once the cake is completely cool, slice it horizontally into two even layers.
2. Brush the cut sides of the cake layers generously with the palm sugar syrup.
3. Spread a layer of meringue cream on the bottom layer of the cake, then place the top layer of the cake back on.
4. Cover the entire cake with a thin layer of meringue cream (crumb coat), then apply a thicker layer to fully coat the cake.
5. Press the toasted dried coconut flakes onto the meringue-coated cake, covering it completely.
6. Drizzle any remaining palm sugar syrup over the top of the cake for extra flavor.

Slice and serve. Enjoy your Pandan Gula Melaka Cake with dried coconut topping and palm sugar drizzle!

Almond Butter Cake with Butter Icing Frosting

Ingredients:

For the Cake:

• 1 cup  unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1/2 cup  condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup  almond nibs

For the Butter Icing Frosting:

• 1/2 cup  unsalted butter, at room temperature
• 2 cups   powdered icing sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Food coloring (optional, for desired colors)

Instructions:

Cake:

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2. Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the milk and condensed milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Add Almonds: Fold in the almond nibs.

7. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Butter Icing Frosting:

1. Beat Butter: In a large bowl, beat the butter until creamy.

2. Add Sugar: Gradually add the powdered icing sugar, one cup at a time, beating well after each addition.

3. Add Cream and Vanilla: Add the heavy cream and vanilla extract, and beat until the icing is light and fluffy.

4. Color (Optional): Divide the icing into separate bowls and add food coloring to each bowl, mixing until you reach your desired colors.

Assemble and Decorate:

1. Ice the Cake: Once the cake is completely cool, spread a thin layer of icing over the top of the cake. Use a knife or spatula to smooth the icing evenly over the entire cake.

2. Cut into Slices: Cut the cake into 16 equal slices by first cutting the cake into 4 equal rows lengthwise, then cutting each row into 4 equal pieces.

3. Decorate: Optionally, you can pipe additional icing decorations on each slice or add sprinkles or additional almond nibs for extra decoration.

Enjoy your delicious Almond Butter Cake with Butter Icing Frosting, perfectly sliced into 16 pieces.

Lemon Poppy Seed Dream Cupcakes

Ingredients:

Cupcakes:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 1/2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup fresh lemon juice

Lemon Curd:

• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into small pieces

Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 2 tbsp heavy cream
• Food coloring (optional)

Instructions:

Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
2. Cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
3. Beat in 4 eggs, one at a time. Stir in 1 tsp of vanilla extract and 2 tbsp of lemon zest.
4. Combine in another bowl: 2 1/2 cups of flour, 2 tbsp poppy seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Alternate adding the dry ingredients and the mixture of 1 cup buttermilk with 1/4 cup fresh lemon juice to the butter mixture, beginning and ending with the dry ingredients.
6. Fill cupcake liners about 2/3 full with batter.
7. Bake for 15-18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Curd:

1. In a medium saucepan, whisk together 1/2 cup lemon juice, 1 tbsp lemon zest, 1/2 cup granulated sugar, and 3 eggs.
2. Add butter and cook over medium heat, stirring constantly until thickened (about 10 minutes).
3. Strain through a fine mesh sieve and let cool. Refrigerate until ready to use.

Buttercream:

1. Beat 1 cup of softened butter until creamy.
2. Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition.
3. Add 1 tsp vanilla extract and 2 tbsp lemon juice. Beat until combined.
4. Add 2 tbsp heavy cream and beat on high speed until light and fluffy.
5. (Optional) Add food coloring and mix until desired color is achieved.

Assembly:

1. Core each cooled cupcake with a small knife or cupcake corer to remove a small portion from the center.
2. Fill the centers with lemon curd.
3. Pipe or spread buttercream on top of each cupcake, covering the lemon curd completely.
4. Decorate with additional lemon zest, poppy seeds, or other desired decorations.

Decadent Chocolate Brownies

 

Ingredients:

• Semi-sweet dark chocolate coins: 250g
• Unsalted butter: 1/2 cup 
• Caster sugar: 1 cup 
• Brown sugar: 1/2 cup 
• Large eggs: 3
• Salt: 1/4 tsp
• Vanilla essence: 1 tsp
• All-purpose flour: 1/2 cup 
• Cocoa powder: 1/4 cup 

Instructions:

1. Prepare the Baking Pan:

   • Preheat your oven to 350°F .
   • Line an 8x8 inch (20x20 cm) brownie pan with parchment paper, ensuring there is an overhang on the sides for easy removal.

2. Melt the Chocolate and Butter:

   • In a heatproof bowl, combine the semi-sweet dark chocolate coins and unsalted butter.
   • Place the bowl over a pot of simmering water (double boiler method), making sure the bowl does not touch the water.
   • Stir occasionally until the chocolate and butter are completely melted and smooth.
   • Remove from heat and let it cool slightly.

3. Combine Sugars and Eggs:

   • In a large mixing bowl, combine the caster sugar and brown sugar.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla essence and salt.

4. Incorporate the Chocolate Mixture:

   • Gradually add the slightly cooled chocolate-butter mixture to the egg and sugar mixture.
   • Mix until well combined.

5. Add Dry Ingredients:

   • Sift the all-purpose flour and cocoa powder together to remove any lumps.
   • Gently fold the sifted dry ingredients into the chocolate mixture until just combined, being careful not to overmix.

6. Bake the Brownies:

   • Pour the batter into the prepared brownie pan, spreading it evenly.
   • Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
   • Remove from the oven and let the brownies cool completely in the pan on a wire rack.

7. Decorate and Serve:

   • Once cooled, lift the brownies out of the pan using the parchment paper overhang.
   • Drizzle melted chocolate over the top and garnish with fresh fruits of your choice.
   • Cut into squares and serve.

Enjoy your rich and fudgy brownies!

Nutty Blue Mango Tart

 

Tart Shell

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla essence
• 1 1/2 cups all-purpose flour

Cream Cheese Frosting

Ingredients:

• 250g cream cheese, softened
• 1 cup powdered sugar
• 1 tbsp whipped cream
• 2 tsp vanilla essence
• 1 tsp lemon juice
• 2 pinches lemon zest

Filling

Ingredients:

• Nutella
• Blueberry sauce (you can use store-bought or homemade by cooking blueberries)
• Mango sauce (you can use store-bought or homemade by blending mango and cooking)

Instructions : 

1. Preheat Oven: Preheat your oven to (175°C).
2. Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add Egg Yolk and Vanilla: Add the egg yolk and vanilla essence to the mixture and mix well.
4. Add Flour: Gradually add the flour and mix until the dough comes together.
5. Form the Tart Shell: Press the dough evenly into the bottom and sides of a tart pan. Use a fork to prick the bottom of the shell to prevent it from puffing up during baking.
6. Bake: Bake in the oven for about 15-20 minutes or until the tart shell is golden brown. Let it cool completely before filling.

For Cream Cheese:

1. Mix Cream Cheese and Sugar: In a bowl, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined.
2. Add Remaining Ingredients: Add the whipped cream, vanilla essence, lemon juice, and lemon zest. Mix until smooth and creamy.
3. Chill: Chill the frosting in the refrigerator for at least 30 minutes to firm up

For Piping :

1. Layer the Sauces: Once the tart shell is completely cooled, spread a thin layer of Nutella on the bottom of the tart shell. Then spread a layer of blueberry sauce over the Nutella. Finally, spread a layer of mango sauce over the blueberry sauce.
2. Add Cream Cheese Frosting: Pipe or spread the chilled cream cheese frosting over the layered sauces.
3. Chill and Serve: Chill the tart in the refrigerator for at least an hour before serving to allow the flavors to meld and the frosting to set.

Seasonal Recipes

 

Spring

• Lemon Blueberry Scones: Light and fresh scones that highlight the best of spring flavors.
• Strawberry Shortcake: Classic dessert featuring fresh, juicy strawberries. 

Summer 

• Ice Cream Sandwiches: Homemade cookies paired with a variety of ice cream flavors.

• Lemon Bars: Tangy and sweet, perfect for a summer picnic.

Autumn

• Pumpkin Spice Latte Cake: Cake that mimics the flavors of the popular autumn drink.
• Pecan Pie Bars: A twist on the classic pecan pie, in easy-to-eat bar form.
• Cranberry Orange Scones: Perfect for a warm autumn breakfast.

Winter

• Gingerbread Cookies: Classic holiday cookies that can be decorated festively.
• Peppermint Bark: Simple yet festive treat combining chocolate and peppermint.
• Yule Log Cake : Traditional Christmas cake that looks like a log.

All-Natural Strawberry Sauce

Ingredients:

• 1 Box fresh strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Strawberries:

   • Wash, hull, and chop the strawberries.

2. Cook the Strawberries:

   • In a medium-sized saucepan, combine the chopped strawberries.Add sugar, and lemon juice.

3. Simmer the Mixture:

   • Place the saucepan over medium heat.
   •  Stir occasionally until the sugar is dissolved and the strawberries release their juices.
   • Bring the mixture to a gentle boil, then reduce the heat to low. 
   • Let it simmer for about 15-20 minutes, stirring occasionally, until the strawberries break down and the sauce thickens to your desired consistency.

4. Blend the Sauce (Optional):

   • If you prefer a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender and blend until smooth.
   • If you like a chunkier sauce, you can skip this step.

5. Add Vanilla (Optional):

   • If using, stir in the vanilla extract after blending.

6. Cool the Sauce:

   • Let the strawberry sauce cool to room temperature. 
   • It will continue to thicken as it cools. Once cooled, transfer the sauce to a clean jar.

7. Store:

   • Seal the jar with a lid and refrigerate. 
   • The strawberry sauce can be stored in the refrigerator for up to 1 week.

Enjoy your homemade strawberry sauce on ice cream, pancakes, waffles, or as a topping for cheesecake and other desserts!