Red Velvet Whoopie Pies Ingredients:

2 cups all-purpose flour (240g)

2 tbsp. cocoa powder
tsp. baking powder
tsp. salt
8 tbsp. unsalted butter, at room temperature (1/2c, 120g)
1 cup light brown sugar, packed (180g)
1 large egg
1 tsp. vanilla extract
1 cup buttermilk, at room temperature (240mL)
2 tsp red gel paste
ingredients you'll need to make cream cheese frosting:
1/2 Cup Butter at room temperature
9 Ounces Cream Cheese (255 Grams)
2 Teaspoons Vanilla
2 1/2 Cups Icing Sugar / Powdered Sugar

INGREDIENTS OF BANANA CAKE

1 Cup of Plain Flour
1/2 Cup of Self Raising Flour (or 1/2 Cup of Plain Flour + 1/2 Teaspoon of Baking Powder)
3 Ripe Bananas (Mashed)
1 Cup of Brown Sugar
1 Teaspoon of Ground Cinnamon
2 Eggs (Lightly Beaten)
125g Butter (Melted, Cooled)
Banana Bread Recipe: II
-6 smashed bananas
-2/3 cup melted butter
-1 and 1/4 cups of sugar
-2 eggs
-2 tsp vanilla extract
-2 tsp baking soda
-pinch of salt
-3 cups flour

Simple Banana Bread Recipe

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
3 mashed bananas
Juice from 1/2 lemon
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and
brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture;
stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 55 minutes, until a toothpick inserted into center of the loaf comes out clean
1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Directions
1.
2.

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use
paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until
smooth. Scoop into muffin pans.

3.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30
minutes. Muffins will spring back when lightly tapped.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Blueberry Muffins: Preheat oven to 375 degrees F (190

degrees C). Position rack in center of oven. Butter or line
12 muffin cups with paper liners.
In a large bowl whisk together the lightly beaten egg,
yogurt, oil, and vanilla extract.
In another large bowl whisk the flour with the sugar, baking
powder, baking soda, and salt. Gently stir in the
blueberries. With a rubber spatula fold the wet ingredients
into the dry ingredients and stir only until the ingredients are
Blueberry Muffins:
combined and moistened. (The batter will be thick.)
1 large egg, lightly beaten
Evenly fill the muffin cups with the batter, using two spoons
1 cup (240 ml) plain yogurt (full fat or low
or an ice cream scoop. Place in the oven and bake for
fat)
about 15 - 20 minutes or until a toothpick inserted in the
center of a muffin just comes out clean. Transfer to a wire
rack and let cool for about 10 minutes before removing from 1/3 cup (80 ml) vegetable, canola,
pan.
safflower, or corn oil
Makes 12 muffins.

1 teaspoon pure vanilla extract

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2 cups (260 grams) all-purpose flour

1/2 cup (100 grams) granulated
white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 - 1 1/2 cups (240-360 ml) fresh or frozen
blueberries (If using frozen blueberries, do

not thaw before adding them to the batter.)

Banana Muffins: Preheat oven to 350 degrees F (180

degrees C) and place the oven rack in the middle of the
oven. Either line 12 muffin cups with paper liners, or you
can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder,
baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas,
melted butter, eggs, and vanilla. With a rubber spatula or
wooden spoon, lightly fold the wet ingredients (banana
mixture) into the dry ingredients just until combined and the
batter is thick and chunky. (The important thing is not to
over mix the batter. Over mixing the batter will yield tough,
rubbery muffins.) Spoon the batter into the prepared muffin
tins. Bake about 20 - 25 minutes or until a toothpick
inserted in the center comes out clean. Place on a wire rack
to cool for five minutes and then remove muffins from pan.
Serve warm or at room temperature.
Makes 12 regular sized muffins.
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Banana Muffins with White Chocolate

Recipe:
1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar

1/4 cup (55 grams) light brown sugar

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate
chips or chunks
3 large ripe bananas (approximately 1 pound or
454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and
cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

the flour. (The batter will be quite soft.) Cover with plastic
wrap and let sit at room temperature about 30 minutes (or
until batter is firm enough to roll).
Then place the dough on a floured surface, and with a
lightly floured rolling pin, roll the dough to a thickness of
about 1/4 inch (.5 cm). Cut the dough into 3 inch (7 cm)
rounds, using a lightly floured doughnut cutter or cookie
cutter (will need a smaller cookie cutter to cut out the center
"hole"). Place the doughnuts on a lightly floured baking
sheet, lined with parchment or wax paper. Gather up the
scraps, roll, and cut out remaining doughnuts. If you like,
you can keep the donut holes to fry separately. Let the
doughnuts sit at room temperature while you heat the oil.
Clip a candy thermometer to the inside of a large, deep,
heavy bottomed saucepan (Dutch oven), and at mediumhigh heat, bring about 2 inches (5 cm) of oil (canola,
vegetable, peanut, or corn) to 375 degrees F (190 degrees
C). Carefully place the doughnuts into the hot oil, about 2 to
3 at a time depending on the size of your saucepan (do not
over crowd). Fry each side until golden brown, about 60
seconds per side. The doughnut holes will only take about
30 seconds per side. Carefully remove the doughnuts from
the hot fat with the end of a wooden spoon, tongs, slotted
spoon, bamboo chopstick, or Chinese skimmer. Place on a
baking sheet lined with clean paper towels. Let the oil
return to 375 degrees F (190 degrees C) before adding
more doughnuts. After the doughnuts have cooled about a
minutes or two, you can roll them in granulated white sugar.
Or let cool completely and then dust with powdered sugar
or dip in the chocolate glaze.
Chocolate Glaze: Place the chocolate in a heatproof bowl.
In a small saucepan (or in the microwave) heat the cream
and butter just until boiling. Pour the hot cream mixture over
the chocolate and stir gently until the chocolate has melted.
Stir in the vanilla extract. Then whisk in the confectioners
sugar. Strain if needed.
Makes about 12 to 14 - 3 inch (7 cm) doughnuts.
Preparation time 60 minutes.

Cake Doughnuts: In a separate bowl, whisk together theView comments on this recipe on YouTube
flour, baking powder, salt, and freshly ground nutmeg.
In the bowl of your electric mixer, fitted with the paddle
attachment (or with a hand mixer), beat the eggs and sugar
until thick and a pale yellow (about five minutes). Beat in
the vanilla extract. With the mixer on low speed, alternately
add the flour mixture (in three additions), with the milk and
melted butter (in two additions), beginning and ending with

Simple Chocolate Cake: Preheat oven to 350 degrees F

(180 degrees C) and place oven rack in the center of the
oven. Butter, or spray with a non stick vegetable spray, two
- 9 inch (23 cm) cake pans. Then line the bottoms of the
pans with parchment paper.
In a large bowl whisk together the sugar, flour, cocoa
powder, baking powder, baking soda, and salt.

Cake Doughnuts:
2 large eggs, room temperature
2/3 cup (165 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
3 cups (390 grams) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt

In another large bowl, whisk together the eggs, water (or

coffee), milk, oil, and vanilla extract. Add the wet
ingredients to the dry ingredients and stir, or whisk, until
combined. (The batter will be quite thin.) Evenly divide the
batter between the two pans and bake for about 27 - 32
minutes or until a toothpick inserted into the center of the
cake just comes out clean.
Remove from oven and let cool on a wire rack for about 10
minutes. Then remove the cakes from their pans and cool
completely on a greased wire rack before frosting.
Chocolate Frosting: Melt the chocolate in a heatproof
bowl placed over a saucepan of simmering water. Remove
from heat and let cool to room temperature.

1/2 cup (120 ml) milk, room temperature

In the bowl of your electric mixer, or with a hand mixer, beat

the butter until smooth and creamy (about 1 minute). Add
the sugar and beat until it is light and fluffy (about 2
minutes). Beat in the vanilla extract. Add the chocolate and
beat on low speed until incorporated. Increase the speed to
medium-high and beat until frosting is smooth and glossy
(about 2 -3 minutes).

Chocolate Glaze:

Serves about 12 people.

4 ounces (115 grams) semi sweet chocolate,

finely chopped

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3/4 teaspoon freshly grated nutmeg

3 tablespoons (40 grams) unsalted butter,
melted and cooled to lukewarm

1/2 cup (120 ml) half-and-half cream or light

cream (cream with a 12% butterfat content)
1 tablespoon (13 grams) butter
1/2 teaspoon pure vanilla extract
2 cups (240 grams) confectioners sugar
(powdered or icing sugar), sifted

Simple Chocolate Cake:

2 cups (400 grams) granulated white sugar

Good Morning Muffins

1 3/4 cups (245 grams) all-purpose flour

Blueberry Banana Muffins

1 cup whole wheat flour
1 cup all purpose flour
12 cup sugar
1 tbsp baking powder
12 tsp salt
2 eggs
14 cup butter, melted
1 cup plain yogurt
2 small ripe bananas, mashed
112 cup blueberries
1 tsp chai spice - RECIPE BELOW
1 tsp vanilla extract

3/4 cup (75 grams) unsweetened cocoa

powder (natural or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) warm water or coffee
1 cup (240 ml) milk
1/2 cup (120 ml) corn, vegetable, safflower or
canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Frosting:
6 ounces (180 grams) semi sweet or bittersweet
chocolate, coarsely chopped
1 cup (226 grams) unsalted butter, room
temperature
2 cups (230 grams) confectioners (powdered or
icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Preheat oven to 375 degrees.

In a large mixing bowl add dry ingredients and
stir until well
combined.
In a medium bowl whisk eggs, melted butter,
yogurt, mashed bananas and vanilla extract.
Combine wet ingredients with dry ingredients
and mix just until combined.
Mix in blueberries.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up
to 3 months.
Enjoy!
Spiced Apple Carrot Muffins
1 cup whole wheat flour
1 cup all purpose flour
12 cup sugar
1 tbsp baking powder
12 tsp salt
2 eggs
14 cup butter, melted
1 cup plain yogurt
12 cup applesauce
2 small apples, grated
2 carrots, grated
1 tsp cinnamon
14 tsp ground ginger
1 tsp vanilla extract

Preheat oven to 375 degrees.

In a large mixing bowl add dry ingredients and
stir until well combined.
In a medium bowl whisk eggs, melted butter,
yogurt, applesauce and vanilla extract.
Combine wet ingredients with dry ingredients
and mix just until combined.
Mix in grated apple and grated carrot.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up
to 3 months.
Enjoy!
Bacon & Egg Breakfast Muffins
1 cup whole wheat flour
1 cup all purpose flour
12 cup sugar
1 tbsp baking powder
12 tsp salt
2 eggs
14 cup butter, melted
1 cup plain yogurt
2 green onions, finely chopped
2 boiled eggs, chopped
4 strips bacon, cooked and chopped
1 cup sharp cheddar cheese, shredded
Preheat oven to 375 degrees.
In a large mixing bowl add dry ingredients and
stir until well
combined.
In a medium bowl whisk eggs, melted butter and
yogurt.
Combine wet ingredients with dry ingredients
and mix just until combined.
Mix in green onion, boiled eggs, bacon and
cheddar cheese.
Scoop into muffin tin lined with cupcake liners.
Bake for 25 to 30 minutes.
Eat within 2-3 days or store in the freezer for up
to 3 months.
Enjoy!
CHAI SPICE RECIPE
4 parts ground cinnamon
2 parts ground ginger
2 parts ground cardamom
1 part ground cloves

1 part ground coriander

1 part ground white pepper
Red Velvet Cupcakes: Preheat oven to 350 degrees F
(175 degrees C) and line 12 muffin tins with paper cupcake
liners.
In a large bowl sift together the flour, baking powder, salt,
and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat
the butter until soft (about 1-2 minutes). Add the sugar and
beat until light and fluffy (about 2-3 minutes). Add the egg
and beat until incorporated. Scrape down the sides of the
bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food
coloring. With the mixer on low speed, alternately add the
flour mixture and buttermilk to the butter mixture, in three
additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow
the mixture to fizz and then quickly fold into the cake
batter.
Working quickly, divide the batter evenly among the 12
muffin cups and smooth the tops with an offset spatula or
the back of a spoon. Bake in the preheated oven for
approximately 18 - 23 minutes, or until a toothpick inserted
in the center of the cupcakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes
and them remove from pan. Let cool completely before
frosting. Either spread the frosting with a knife or offset
spatula, or use a large 1M Wilton open star decorating tip to
pipe the frosting.
Cream Cheese Frosting: In the bowl of your electric mixer,
or with a hand mixer, beat the cream cheese until smooth.
Add the vanilla and confectioners sugar and beat until
smooth. Using the whisk attachment, gradually add
theheavy cream* (See Note) and whip until the frosting is
thick enough to pipe. Add more sugar or cream as needed
to get the right consistency.
Makes 12 cupcakes.
Note: You must use a brand of heavy cream that whips

very easily to stiff peaks. If you are using a brand of 8 ounces (227 grams) cream cheese, room
heavy cream that does not whip easily to stiff peaks temperature
then whip the heavy cream separately to stiff peaks
and then fold it into the cream cheese mixture.
1/2 teaspoon pure vanilla extract
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1/2 cup (60 grams) confectioners' (icing or

powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping
cream (double cream) (35-40% butterfat)
Mocha Muffins: Preheat oven to 375 degrees F (190
degrees C). Place oven rack in center of oven. Line 12
muffin cups with paper liners, or butter or spray with a non
stick cooking spray.
In a large bowl whisk together the eggs, buttermilk, oil,
coffee, and vanilla extract.

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutchprocessed cocoa powder

In another large bowl whisk together the flours, cocoa

powder, brown sugar, baking powder, baking soda, and
salt. Stir in the chopped nuts and chocolate chips. With a
rubber spatula fold the wet ingredients into the dry
ingredients and stir only until the ingredients are
combined. (Do not over mix the batter or the muffins will be
tough.)

1 large egg

Evenly fill the muffin cups with the batter, using two spoons
or an ice cream scoop. Place in the oven and bake until a
toothpick inserted in the center of a muffin comes out clean,
about 18 - 23 minutes. Transfer to a wire rack and let cool
for about 5-10 minutes before removing from pan. Can be
stored at room temperature for a few days or they can be
frozen.

1/2 teaspoon pure vanilla extract

Makes about 12 regular sized muffins.

1/2 cup (120 ml) buttermilk

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1 tablespoon liquid red food coloring

1/4 cup (57 grams) unsalted butter, at room

temperature
3/4 cups (150 grams) granulated whitesugar

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda
Cream Cheese Frosting:

Mocha Muffins:
2 large eggs
1/2 cup (120 ml) buttermilk
1/2 cup (120 ml) safflower, corn, vegetable, or
canola oil
1/4 cup (60 ml) black coffee or espresso, at
room temperature

Homemade Raised Doughnuts:

2 1/4 - 2 1/2 cups (295 - 325 grams) allpurposeflour
1 1/2 teaspoons active dryyeast
3 tablespoons (40 grams) room temperature
unsalted butter, cut into small pieces
3 tablespoons (35 grams) granulated whitesugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt
1 cup (130 grams) all-purpose flour
1/2 cup (120 ml) milk, heated to lukewarm
3/4 cup (95 grams) whole wheat flour
1 large egg, lightly beaten
1/4 cup (25 grams) regular unsweetened cocoa
powder
1 cup (205 grams) light brown sugar
1/2 teaspoon baking powder

Topping:
1/2 - 1 cup (100-200 grams) granulated white
sugar or1/2 - 1 cup (60 - 120 grams) sifted
powdered (confectioners or icing) sugar

1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup (120 ml) pecans, walnuts, hazelnuts or
almonds, coarsely chopped (optional)
1 cup (240 ml) cappuccino, semisweet, milk, or
white chocolate chips

Homemade Doughnuts:In a large bowl whisk

together 2 1/4 cups (295 grams) flour and the
yeast. Add the butter and, with a pastry blender
or your fingertips, cut or rub the butter into the
flour mixture until you have coarse crumbs. Stir
in the sugar and salt.

Make a well in the center of the flour mixture and

add the lukewarm milk and lightly beaten egg
and stir until you have a ball of dough. Add more
flour, a tablespoon at a time, if necessary. Then
transfer the dough to a lightly floured surface
and knead until the dough is no longer sticky
and is smooth and elastic (about five minutes).
Shape the dough into a ball and place in a large
lightly greased bowl, turning once. Cover the
bowl with plastic wrap and let rise in a warm
place until doubled (approximately 1 1/2 - 2
hours).Then place the dough on a lightly floured
surface, and gently punch the dough to release
the air. With a lightly floured rolling pin,roll the
dough to a thickness of about 1/2 inch (1 cm).
Cut the dough into about 2 1/2 - 3 inch (6-7 cm)
circles, using a lightly floured doughnut cutter or
cookie cutter (will need a smaller cookie cutter to
cut out the center "hole"). Place the doughnuts
on a lightly floured baking sheet, lined with
parchment or wax paper. Gather up the scraps,
roll, and cut out remaining doughnuts. You can
keep the donut holes to fry separately, if you like.
Loosely cover the doughnuts with plastic wrap
(lightly butter or spray the plastic wrap with a
non stick vegetable spray so the doughnuts
won't stick) and let rise in a warm place until
almost doubled (about 30-60 minutes).
Clip a candy thermometer to the inside of a
large, deep, heavy bottomed saucepan (Dutch
oven), and at medium-high heat, bring about 2
inches (5 cm) of oil (canola, vegetable, peanut,
or corn) to 375 degrees F (190 degrees C).
Carefully place the doughnuts into the hot oil,
about 2 to 3 at a time (do not over crowd). Fry
each side until golden brown, about 45-60
seconds per side. The doughnut holes will only
take about 30 seconds per side. Carefully
remove the doughnuts from the hot fat with the
end of a wooden spoon, tongs, slotted spoon,
bamboo chopstick, or Chinese skimmer. Place
on a baking sheet lined with clean paper towels.
After a minute, roll the doughnuts in the sugar.
Let the oil return to 375 degrees F (190 degrees
C) before adding more doughnuts. These
doughnuts are best freshly made.

Makes about 8 - 3 inch doughnuts and 8

doughnut holes.(The recipe can be doubled.)
Preparation time60 minutes.

Chocolate Cupcakes: Preheat oven to 375 degrees F Cinnamon Rolls: In the bowl of your electric mixer, fitted
(190 degrees C). Lightly butter, or line 16 muffin cups withwith the paddle attachment (can use an electric hand
mixer), combine 2 1/4 cups (295 grams) flour and the yeast.
paper liners.
In a small saucepan, stirring constantly, heat the milk,
In a small bowl stir until smooth the boiling hot water andbutter, sugar, and salt just till warm (about 120 degrees F)
(50 degrees C) and the butter is almost melted. Gradually
the cocoa powder. Let cool to room temperature.
pour the milk mixture into the flour mixture, with the mixer
on low speed. Add eggs, one at a time, beating well after
In another bowl, whisk together the flour, baking powder, each addition. Scrape down the sides of the bowl. Then
beat this mixture on high speed for 3 minutes. Replace the
and salt.
paddle attachment with the dough hook (or knead by hand),
knead in as much of the remaining 2 1/4 to 2 3/4 cups
Then in the bowl of your electric mixer, or with a hand and Chocolate
Cupcakes:
(295 - 365 grams) flour until you have a soft dough that is
mixer, beat the butter and sugar until light and fluffy. Add smooth
1/2 cup
grams)
and (50
elastic
(3 toDutch-processed
5 minutes), but not sticky. Shape
the eggs, one at a time, beating until smooth. Scrape down
cocoa powder
the dough
into a ball and place in a greased bowl, turning
the sides of the bowl as needed. Beat in the vanilla extract.
once. Cover with plastic wrap and let rise in a warm place
until1almost
doubled
(approximately
Add the flour mixture and beat only until incorporated. Then
cup (240
ml) boiling
hot water 1 1/2 - 2 hours). Then
gently punch the dough to release the air and let rest for 10
add the cooled cocoa mixture and stir until smooth.
minutes.
1 1/3 cups
(175
grams)
flour
Meanwhile,
make
the
filling.all
In purpose
a bowl stir
together the
Fill each muffin cup about two-thirds full with batter and
brown sugar, flour, and cinnamon. Cut in the cold butter
bake for about 16 - 20 minutes or until risen, springy to the
baking
with2ateaspoons
pastry blender,
or powder
two knives, until the mixture is
touch, and a toothpick inserted into a cupcake comes outcrumbly.
clean. (Do not over bake or the cupcakes will be dry.)
Roll1/4
theteaspoon
dough into
a 12 inch (30 cm) square. Sprinkle the
salt
filling evenly over the rolled out dough and top with raisins
Remove from oven and place on a wire rack to cool. Once
(if desired). Lightly brush one end of the dough with a little
the cupcakes have completely cooled, frost with icing. You
1/2 cup (113
grams)
unsalted
room of the rolls).
half-and-half
or light
cream
(to sealbutter,
the edges
can either spread the frosting on the cupcakes with a small
temperature
Roll the dough to form a log, starting at the end opposite
spatula or if piping, use a large Wilton 1M open star tip tothe edge you brushed with cream. (Do not roll the dough
make lovely swirls. These cupcakes are best the day theytoo tightly or the centers of the rolls will pop up during
1 cup (200 grams) granulated white sugar
are made, but can be covered and stored for a few days.baking.) Slice the log into eight equal-sized pieces. Arrange
rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass
2 large eggs
Chocolate Frosting: Melt the chocolate in a heatproof baking pan. Cover rolls loosely with lightly greased plastic
wrap, leaving room for rolls to rise, at room temperature,
bowl placed over a saucepan of simmering water. Remove
teaspoons
pure(about
vanillaone
extract
until2almost
doubled
hour). (At this point you can
from heat and let cool to room temperature.
refrigerate the Cinnamon Rolls overnight (up to 24 hours).
NextChocolate
morning, remove
rolls from the refrigerator, take
Fudge the
Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat
off the plastic wrap, and let stand at room temperature for
the butter until smooth and creamy (about 1 minute). Addabout 30 minutes.) Break any surface bubbles with a
4 ounces
(120brush
grams)
unsweetened
toothpick.
Lightly
rolls
with half-and-half or light
the sugar and beat until it is light and fluffy (about 2
chocolate,
coarsely
chopped
cream.
Bake
in
a
375
degrees
F (190 degrees C) oven for
minutes). Beat in the vanilla extract. Add the chocolate and
25 to 30 minutes or till light brown, and a toothpick inserted
beat on low speed until incorporated. Increase the speed to
into 2/3
onecup
of the
buns,
comes
out clean.
Also,
if you lightly
(150
grams)
unsalted
butter,
room
medium-high and beat until frosting is smooth and glossytap on the top of the buns they should sound hollow. If
temperature
(about 2 -3 minutes).
necessary, to prevent over-browning, cover rolls loosely
with foil the last 5 to 10 minutes of baking. Remove rolls
1/3 cups
(160
grams)
from1oven.
Brush
again
withconfectioners
half-and-half or light
Makes about 16 cupcakes.
(powdered
or icing)and
sugar,
sifted
cream.
Cool 5 minutes
then
invert onto a baking rack
and re-invert onto a serving plate or platter. Can
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Drizzle
with
the Powdered
Sugarextract
Glaze.Serve warm or at
1 1/2
teaspoons
pure vanilla
room temperature.
References:
Makes 8 rolls.
View comments on this recipe on YouTube
Bell, Annie. 'Gorgeous Cakes'. Kyle Books. Distributed by
National Book Network. Lanham, MD: 2005.
Lewis, Matt & Nelson, Alison. 'Chocolate Bar'. Stonesong
Press. New York: 2004.

Dough:
4 1/2 - 5 cups (590 - 660 grams) allpurpose flour
1 package (1/4 ounce) (7 grams) (2 teaspoons)
active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs
Filling:
3/4 cup (160 grams) packed light brownsugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut
into pieces)
1/2 cup (120 ml) raisins or currants (optional)
Half-and-half (or light cream)
Glaze: (Optional)
1/2 cup (58 grams) powdered (confectioners or
icing) sugar
1 - 2 tablespoons half-and-half (light cream)