temperature for 10 minutes.

Preheat oven to

THE Chocolate Chip Cookie

350F. Line a large baking sheet with

parchment paper or a silicone baking mat. Set

Soft, thick, and puffy chocolate chip cookies. The

aside.

cornstarch is the secret!

Ingredients:

3.

Once chilled, the dough will be slightly

crumbly, but will come together if you work

3/4 cup (1.5 sticks or 170g) unsalted

butter, softened to room temperature
3/4 cup (150g) dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup (225g) semi-sweet
chocolate chips

the dough with your hands as you roll into

individual balls. Roll balls of dough, about 1
Tablespoon of dough each, into balls. Bake for
8-9 minutes, until barely golden brown around
the edges. They will look extremely soft when
you remove them from the oven. Allow to cool
for 5 minutes on the cookie sheet. If the
cookies are too puffy, try gently pressing

Directions:

down on them with the back of a spoon. They

1.

In a large bowl using a hand-held mixer or

will slightly deflate as you let them cool.

stand mixer with paddle attachment, beat the

Transfer to cooling rack to cool completely.

butter for 1 minute on medium speed until

completely smooth and creamy. Add the
brown sugar and granulated sugar and mix on
medium speed until fluffy and light in color.
Mix in egg and vanilla. Scrape down the sides
and bottom of the bowl as needed. In a
separate bowl, combine flour, cornstarch,
baking soda and salt. On low speed, slowly
mix into the wet ingredients until combined.
The cookie dough will be quite thick. Add the
chocolate chips and mix for about 5 seconds
until evenly disbursed. Cover dough tightly
with aluminum foil or plastic wrap and chill for
at least 1 hour and up to 2 days. Chilling is

4.

Cookies stay fresh covered at room

temperature for up to 1 week. Baked cookies
freeze well - up to three months. Unbaked
cookie dough balls freeze well - up to three
months. Bake dough balls in their frozen state
for an extra minute or two - do not thaw.

Makes about 2-2.5 dozen cookies. Do not drop

dough onto warm cookie sheets. Allow cookie
sheets to cool completely between batches.
Baked cookies freeze well - up to three months.
Unbaked cookie dough balls freeze well - up to
three months. Bake for 1-2 extra minutes (do not
thaw)

mandatory for this cookie dough.

.Adapted from Anna Olsen
2.

Remove cookie dough from the

refrigerator and allow to sit at room

2 Tablespoons milk or semi-sweet

chocolate chips
Directions:
Preheat oven to 325F degrees. Spray baking
sheet with nonstick spray or line with a silicone
baking mat. Set aside.
In a large mixing bowl, whisk the butter and
sugars until creamed. Add egg and vanilla mixing
until well combined. Stir in peanut butter then

1 Giant Monster M&M Cookie

add flour, oats, baking soda and salt. Fold in

M&Ms until combined. With a large spoon, scoop

One giant peanut butter M&M cookie to cure

even the largest peanut butter cookie craving!
YIELD: 1 L ARGE COOKIE

into a ball onto prepared baking sheet. The dough

will be sticky. Make sure the cookie dough ball is
tall and round. Press the chocolate chips into the
top of the cookie.

Ingredients:

2 Tablespoons unsalted butter, softened

2 Tablespoons granulated sugar

2 Tablespoons light brown sugar, packed

2 Tablespoons beaten egg (crack an egg,

beat it, and use 2 Tbsp)

1/2 teaspoon vanilla extract

2 Tablespoons creamy peanut butter (if

using natural peanut butter, use a thick no-stir
variety)

6 Tablespoons all-purpose flour

2 Tablespoons old-fashioned rolled oats (or

quick oats)

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup M&Ms

Bake for 20-22 minutes, until edges are lightly

browned. The center may appear undone, but it
will set as the cookie cools. Let cool ON the
baking sheet for 10-20 minutes.
*You may make four smaller cookies using this
recipe. Just divide the dough into 4 smaller
mounds on the cookie sheet rather than 1 large
mound. Bake for 8-10 minutes.

1.

First, you put the raisins in a small pan of

water uncovered and cook till puffy.

2.

Put in strainer to drain and cool.

3.

(I rinse them under cool water to cool

them off quicker) Cream and beat together (using

elect. mixer) the butter, brown sugar, and eggs.
4.

Mix together the flour (unsifted), soda,

baking powder, cinnamon, oatmeal and add to
the creamed mixture, using beater to mix.

5.

Last, add the raisins.

6.

With a spoon, mix them in ever so lightly.

7.

Drop by teaspoonfuls on lightly greased

cookie sheets.

8.

(I use cooking spray) I sometimes use

Tablespoonfuls to make bigger cookies!

9.

Bake them between 350*-360* for 8-9

minutes.

10.

Take them out before they get brown!

11.

Cool for a couple of minutes on the cookie

sheet before transferring to waxed paper to cool

Absolute Best Most

Excellent Soft
Oatmeal Raisin
Cookies Total Time:

completely.

18

mins
Prep Time: 10 mins
Cook Time: 8 mins
Yield:36-42 cookies ...

Ingredients
1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)
Directions:

Chewy & Delicious

Sugar Cookies

Ingredients:
1 cup - Country Crock Spread
1 cup - granulated sugar

1 - large egg

2 tsp - vanilla extract

2 2/3 cups - all-purpose fl our

1 tsp - baking powder

tsp - salt

Step 1: Preheat oven to 375. Beat

Country Crock Spread with sugar in large

bowl with electric mixer until light and

fl uff y, about 3 minutes. Beat in egg and
vanilla, scraping sides occasionally, until
blended. Beat in fl our, baking powder and

1 teaspoon vanilla extract

1 teaspoon instant coffee powder

*optional

1/2 tbsp. Dutch Cocoa powder

1 cup all purpose flour, more if needed

1/4 teaspoon baking powder

ungreased baking sheets. Press balls into

1/4 teaspoon salt

2-1/2-inch circles. Pinch bottom to form the

1 cup Chocolate Chips

point of a heart. Push dough at the top of

Directions:

salt.
Step 2: Shape dough into balls of about 2
tablespoons. Arrange 3 inches apart on

the circle down towards the center, then

press dough into a heart shape.

1. Melt the chocolate and butter in a heat proof

bowl placed over a saucepan of simmering

Step 3: Bake 14 minutes or until edges are

golden. Cool 2 minutes on wire rack;
remove from sheets and cool completely.
Decorate if desired * .

water. Stir to combine and until smooth in

texture. Remove from heat and set aside to
cool to room temperature.
2. In the bowl of your electric mixer (or with a
hand mixer), beat the sugar and eggs until
pale yellow and thick, about 5 minutes.
3. In a medium bowl, mix the cocoa powder,
flour, baking powder, instant coffee powder
and salt-sifting would be great to get rid of
unwanted lumps Slowly add the dry
ingredients and continue mixing until
incorporated.
4. Add in the eggs and sugar pure vanilla extract

Chocolate Fudge
Cookies

and mix to incorporate, then add melted

chocolate, mix until it is smooth in texture.
5. Fold in the dry ingredients by adding
wet mixture to flour mixture, and gently fold
until all incorporated.

Ingredients:

6. Stir in Chocolate Chips and if you like you may

add some nuts if you desire.

1 cup chopped chocolate (whatever you

have or like)

7. Cover the bowl with plastic wrap and

refrigerate the batter just until firm,

4 tablespoons butter, room temp.

about 45-60 minutes but it could be in

3/4 cup sugar

the fridge even overnight.

3 large eggs

8. When you take it out of the fridge it will

be firm and you can take your ice-cream
scoop or a round tablespoon and just add
amount of cookies that you would like to
bake. My baking pan

Royal Icing

is standard rectangular pan so I just

Yield: Approximately 5 cups

added 9 cookies per pan, lined

Ingredients

with parchment paper before baking.

9. Preheat the oven on 350-375F,

sugar {907 grams}

depending on your oven.

10..Once on the baking sheet, form the

11. Bake between 10-14 minutes,

depending again on your oven and
the thickness of your cookies. DO NOT
over bake them. When the cracks start
to show, it is done, so check after 10
minutes and see if they need
bit more time. Pull them out and let them
cool down on the baking pan for about 10
minutes until they are set and ready for
you to move them on a cookie rack to
cool completely.

5 tablespoons meringue powder

{approximately 53 grams}

cookies. You may add less or more to be

thicker like mine.

2 pounds {one bag} confectioner's

2-3 teaspoons oil-free extract or

emulsion

1/2-3/4 cups warm water

Instructions
1. Begin by stirring the flavoring into half
the water.
2. Using a paddle attachment, gently mix
the sugar and meringue powder. It's not
necessary to sift the sugar beforehand,
but you can if you like.
3. With the mixer on it's lowest setting
slowly add the water/flavoring mix to the
dry ingredients. As the water is added,
the icing will become thick and lumpy.
4. Continue to add the remaining water
{this may or may not be the entire
amount} until the mixture reaches a
thick, honey like consistency. At this
point, turn the mixer to medium speed
and whip 2-4 minutes until this icing is
thick and fluffy. Mixing time can vary
greatly so watch carefully and stop
mixing when the icing is this enough to
form a soft peak.

Notes
Don't be afraid to experiment by adding corn
syrup, glycerin, or cream of tartar to the
mixture. Use a fan for a smooth shiny finish.
Royal icing can be affected by many
variables. With a little time and patience, you
will find your perfect match.

Royal Icing 2

1. Red Velvet Muffins

INGREDIENTS

Prep time
20 minutes
Cooking time 20 minutes
Serves
12
Skill Level

2 large egg whites, or more to thin icing

4 cups sifted confectioners' sugar, or

more to thicken icing

Juice of 1 lemon

3 drops glycerin

DIRECTIONS
1.

Beat the whites until stiff but not dry.

Add sugar, lemon juice and glycerin (if
using); beat for 1 minute more. If icing is
too thick, add more egg whites; if it is too
thin, add more sugar. The icing may be
stored in an airtight container in the
refrigerator for up to 3 days.

3. INGREDIENTS

1 pound confectioners sugar

1/4 cup meringue powder

1/2 cup water, plus more if needed

until smooth, about 4 minutes. (If icing is too

thick, add more water, 1 teaspoon at a time.)
2.
Divide icing into batches, and mix in a
different shade of food coloring to each to tint.

Gel-paste food coloring in colors such as

violet, lemon yellow, soft pink, or leaf green
(sugarcraft.com), for tinting

DIRECTIONS
1.

Combine sugar, meringue powder, and water

in the bowl of a mixer. Beat on medium speed

These are something special: red velvet

and chocolate with an awesome White
Chocolate Frosting to finish! Red Velvet
muffins are just as delicious as they look.
These are great for parties or for an
anytime moment of yum!

what you need

75g butter, softened
cup caster sugar
1 egg
1 cups flour
cup BOURNVILLE Cocoa
1 teaspoon baking powder
2/3 cup buttermilk
1 teaspoon no taste red food colour
1 teaspoon white vinegar
teaspoon bicarbonate soda
250g PHILADELPHIA Block Cream Cheese, softened
2/3 cup full cream milk powder
2/3 cup icing sugar, sifted
1 teaspoon vanilla

make it

1.

CREAM the butter and sugar until light and

fluffy. Add the egg and beat well. Add the sifted dry
ingredients and combined buttermilk and food
colour and beat just to combine.

1.

Preheat oven to 350 degrees. Line

standard muffin tins with paper liners.
Whisk together cake flour, cocoa, and salt.
WATCH: Red Velvet Cupcakes

2.

COMBINE the vinegar and bicarbonate soda

and then stir through the cake mixture.

2.

3.

SPOON into 12 x 1/3 cup capacity patty paper

lined muffin pans. Bake in a moderate oven 180oC
for 20 minutes or until cooked when tested. Cool
on a wire rack for 10 minutes before turning out of
pan to cool completely.

With an electric mixer on medium-high

speed, whisk together sugar and oil until
combined. Add eggs, one at a time, beating
until each is incorporated, scraping down
sides of bowl as needed. Mix in food color
and vanilla.
WATCH: Buttering and Lining Cake Pans

4.

BEAT together the remaining ingredients with

an electric mixer until smooth. Spread frosting over
cooled muffins and serve immediately.

2. INGREDIENTS
2 1/2 cups cake flour (not self- rising),

sifted

2 tablespoons unsweetened Dutchprocess cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Cream Cheese Frosting

DIRECTIONS

3.

Reduce speed to low. Add flour mixture

in three batches, alternating with two
additions of buttermilk, and whisking well
after each. Stir together the baking soda and
vinegar in a small bowl (it will foam); add
mixture to the batter, and mix on medium
speed 10 seconds.
4.
Divide batter evenly among lined cups,
filling each three-quarters full. Bake,
rotating tins halfway through, until a cake
tester inserted in centers comes out clean,
about 20 minutes. Transfer tins to wire
racks to cool completely before removing
cupcakes. Cupcakes can be stored overnight
at room temperature, or frozen up to 2
months, in airtight containers.
5.
To finish, use a small offset spatula to
spread cupcakes with frosting.
COOK'S NOTE

Gel-paste food color is much more

concentrated than the supermarket liquid
variety; if you substitute the liquid, you
may need to add an entire bottle (1.5
ounces) to achieve the desired shade.

3.

Bake at 400 degrees F (200 degrees C) for

15 to 20 minutes, or until a toothpick inserted into a
muffin comes out clean.

4.
5.
6.
CORN MUFFIN
Ingredients

7.
Edit and Save

8.

Original recipe makes 12 muffins

1 cup cornmeal

CORN MUFFIN 2

The following recipe makes 12

large corn muffins.

1 cup all-purpose flour

1/3 cup white sugar

9. Ingredients :

2 teaspoons baking powder

10.

1/2 teaspoon salt

2/3 c. sugar

1/4 c. honey

1 egg, beaten

2 eggs

1/4 cup canola oil

1/2 tsp. of salt

1 cup milk
Check All Add to Shopping List

PREP

10 mins
COOK

20 mins

READY IN

30 mins

1-1/2 c. of all-purpose flour

3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/2 c. of milk
shredded corn from 2 cobs
11.

Directions

1.
2.

1/2 c. butter, softened

Preheat oven to 400 degrees F (200 degrees

C). Grease muffin pan or line with paper muffin
liners.
In a large bowl, mix together corn meal,
flour, sugar, baking powder and salt. Add egg, oil and
milk; stir gently to combine. Spoon batter into
prepared muffin cups.

Above, some of the

ingredients for corn muffins.

For more information on
yellow cornmeal, see
the cornmeal entry in the
main blog.

12.

Shred the corn using a

not to scorch your hands and

sharp knife. Dont cut too

tongue.

close to the cob. You can

19.

scrape off what you cant

20.

cut.
13.

Enjoy! We definitely did.

Place the softened

butter, sugar, honey and

eggs in a large mixing bowl.
Beat with a wire whisk (you
can use a hand mixer but it
really isnt necessary) until
smooth.
14.

Add the flour, baking

powder, salt and yellow

cornmeal. Mix together,
pouring in the milk as you
do.
15.

When the batter is

smooth, add the shredded

Cream-Filled Chocolate Cupcakes

These nostalgic desserts will bring
back fond memories of sweets
like Mom used to make.

16.
17.

PREP: 30 MINS

corn and fold in.

TOTAL TIME: 1 HOUR 45 MINS

YIELD: MAKES 12

Bake in a preheated

180oC oven for 25 minutes.

18.

Theyre ready to eat as

soon as theyre cool enough

INGREDIENTS
For the Filling

1 cup (2 sticks) unsalted butter, room

temperature, plus more for muffin tins

3/4 cup unsweetened cocoa powder, plus

more for muffin tins

2 cups all-purpose flour, (spooned and

leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

3 large eggs, room temperature

1 cup sour cream, room temperature

1 1/2 cups marshmallow creme (7.5-ounce

jar)

1/2 cup (1 stick) unsalted butter, room

temperature

until smooth. Chill until slightly firm, 15 to 30

minutes. Transfer mixture to a heavy-duty
resealable plastic bag, and seal; cut off one
corner of the bag to make a 1/8-inch opening.
5.
Using a small melon baller, scoop out center
of each cupcake from the bottom, and reserve
(you will use this to plug cupcake after filling).
Hollow out each cupcake a bit more, discarding
crumbs. Insert tip of plastic bag into each cavity,
and squeeze to fill; replace plugs. Using
remaining filling in plastic bag, decorate top of
cupcakes.

DIRECTIONS
1.

2.

Preheat oven to 350. Butter two 6-cup (each

with a 1-cup capacity) jumbo muffin pans; dust
with cocoa powder to coat, tapping out excess.
In a medium bowl, whisk together cocoa, flour,
baking powder, soda, and salt.
WATCH: Cream-Filled Chocolate Cupcakes

Using an electric mixer, beat butter and

sugar until light. Add eggs one at a time, beating
well after each addition. On low speed, add half
the flour mixture, followed by sour cream,
ending with remaining flour mixture; mix just
until incorporated (do not overmix).
3.
Divide batter among prepared muffin cups.
Bake until a toothpick inserted in center of a
cupcake comes out clean, 25 to 30 minutes,
rotating pans halfway through baking. Cool in
pans, 5 minutes; remove cupcakes and cool,
right side up, on a wire rack.
4.
Meanwhile, prepare filling: In a medium
bowl, whisk marshmallow creme and butter

caramel filling

Ingredients:

6oz (180g) butter

1/2 teaspoon salt

1-1/2 cups packed dark brown sugar

1/2 cup milk

1 teaspoon vanilla extract

Preparation:

Melt the butter in a heavy-bottomed

saucepan over medium heat.

Stir in the salt and brown sugar and

heat the mixture until boiling, stirring
constantly.

water.

When melted, beat until perfectly

smooth.

Combine sugar, flour and salt and blend

with a little cold milk.

Remove the pan from the heat and stir

in vanilla.

Heat milk and chocolate in bowl

suspended over saucepan of boiling

Stir in the milk and return to the boil,

stirring constantly.

Cook over low heat until the sugar is

totally dissolved.

Preparation:

Stir into chocolate mixture and cook for

5 minutes, stirring continuously, until

Cool to lukewarm, stirring occasionally.

thickened.

Remove from heat.

Add vanilla and butter and stir until

combined.

Creme Patissiere
chocolate filling
Ingredients:
Ingredients:

2 cups milk

3/4 cup milk

1 vanilla bean

4oz (125g) dark chocolate

6 egg yolks

1/4 cup sugar

6oz (180g) granulated (castor) sugar

pinch salt

1-1/2oz (50g) cornflour

2 tsp all-purpose (plain) flour

1oz (30g) butter

1/4 tsp vanilla

Preparation:

Place the milk and split vanilla bean in a

heavy-bottomed saucepan, bring to a
boil and simmer for about five minutes.

thickened.

Place all ingredients in the small bowl of an

electric mixer and cream together until light
and fluffy.

Pour in milk and whisk until smooth.

Variations:

Stir continuously over moderate heat

Beat the egg yolks, sugar and cornflour

with an electric mixer until mixture has

until the mixture has come to the boil.

Remove vanilla bean. Vanilla bean can

be washed and dried and kept for using
again.

Maple: add 3 tbsp maple syrup

Citrus: add 1 tbsp lemon or orange juice or if
you want the filling to have a little more flavor
also add grated rind.
Colored: add a drop of food coloring to
frosting until you reach the desired color.

To prevent a skin from forming over the

creme, press plastic film or clingwrap
onto the pastry cream.

Cream Cheese Filling

Ingredients:

8oz (250g) cream cheese

2 cups confectioners (icing) sugar

1 tsp vanilla essence

Preparation:

EQUIVALENT MEASURES
Pinch or dash = less than 1/8
tsp
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
4 tablespoons = 1/4 cup
4 tablespoons = 2 fluid ounces
5 tbsp + 1 tsp = 1/3 cup
8 tablespoons = 1/2 cup
Measure Equivalents

1 tablespoon (tbsp) 3 teaspoons (tsp)

=

Quarts

0.946

liters

Quarts (dry)

67.2

cubic inches

1/16 cup (c) =

1 tablespoon

Quarts (liquid)

57.7

cubic inches

1/8 cup =

2 tablespoons

Liters

1.0567

quarts

1/6 cup =

2 tablespoons + 2
teaspoons

Gallons

3,785

cubic centimeters

1/4 cup =

4 tablespoons

Gallons

3.785

liters

1/3 cup =

5 tablespoons + 1
teaspoon

3/8 cup =

6 tablespoons

1/2 cup =

8 tablespoons

2/3 cup =

10 tablespoons + 2
teaspoons

3/4 cup =

12 tablespoons

1 cup =

48 teaspoons

1 cup=

16 tablespoons

8 fluid ounces (fl oz) 1 cup

=
1 pint (pt) =

2 cups

1 quart (qt) =

2 pints

4 cups =

1 quart

1 gallon (gal) =

4 quarts

16 ounces (oz) =

1 pound (lb)

1 milliliter (ml) =

1 cubic centimeter (cc)

1 inch (in) =

2.54 centimeters (cm)

Metric Conversion
Factors
Multiply

By

To Get

Fluid Ounces

29.57

grams

Ounces (dry)

28.35

grams

Grams

0.0353

ounces

Grams

0.0022

pounds

Kilograms

2.21

pounds

Pounds

453.6

grams

Pounds

0.4536

kilograms