lomo soltado

Ingredients: Process:
1 lb sirloin Beef, thinly sliced
1 Red Onion, 1) In a wok, add vegetable oil and preheat over high heat til smokey,
3 Tomatoes add beef, season with salt and pepper and cook all the way through.
3 Tbsp Soy Sauce 2)same pan, add onion (add oil if needed) and cook for 2 minutes then
2 Tbsp Distilled White Vinegar add tomatoes cook for a minute. Remove from pan.
1/2 cup of Beef Stock 3) Mix together the beef stock soy and vinegar, add it to the hot pan
Vegetable Oil and let simmer for 2mins or til thickens a bit.
Cilantro 4) Add the beef, veggies and french fries to the sauce, quickly toss
Salt it all together and serve immediately.
1 lb Frozen French Fries

Triple Chocolate Caramel Brownies

Ingredients: Preparation:

3/4 cup of All Purpose Flour 1) Preheat oven 350F, grease/line 8" pan,set aside.
¾ cup of Cocoa Powder 2)small bowl, combine flour, cocoa, salt and instant espresso powder, set aside.
½ cup of Unsalted Butter 3) cream butter and sugar, add the eggs and vanilla and mix well.
1 cup of Granulated Sugar 4) Add dry ingredients and mix to combine, don’t over mix
3 Eggs 5) Reserve 1 cup of the batter. Spread the remaining batter in prepared pan,
¼ tsp of Salt sprinkle walnut/choco chips over and the remaining batter on top.
2 tsp of Vanilla Extract 7) Bake the brownies for about 30 minutes. Let them cool completely then serve!
1 cup of Chopped Walnuts
1 c. White Choco Chips
1 c. Semisweet Choco Chips
2/3 cup of Caramel Sauce
½ tsp Instant Espresso Powder

chewy brownies
Ingredients: Process:
1/2 c. unsalted butter (1 stick butter) 1) Preheat oven to 350F.Line 8x8” baking
10 oz (280g. ) bittersweet chocolate pan with parchment paper
1-1/3 c. granulated sugar 2) saucepan add butter and chocolate
1/4 tsp. salt chips and melt over medium low heat.
2 eggs 3) In a bowl, add sugar, eggs, flour, cocoa powder,
1 c. Flour espressso powder, salt, and melted chocolate
2-1/2 Tbsp. cocoa powder mixture. Mix together well, add (choco chips) and
1/2 tsp Instant Espresso Powder mix briefly.
1 c. white chocolate chips (optional) 4) Spread the batter evenly in the prepared pan,
bake for 40 mins and allow to cool completely.

chocoflan cake
Ingredients: Process
For the Chocolate Cake:
2 c. All Purpose Flour 1) Preheat oven to 350F. Grease a 12cup bundt pan really well
1 tbsp. Baking Powder with non stick spray and place in a roasting pan
1 tsp. Salt 2) for cake batter, in a bowl, whisk together all dry
1 c. Sugar ingredients and set aside
½ c. Cocoa Powder 3) In another bowl, whisk together all wet ingredients.

For the wet: 4) Pour wet into the dry, mix to combine well using a hand
1 c. milk held electric mixer and set aside.
2 tsp. vanilla 5) Spoon the caramel sauce into the bottom of your greased
3 Eggs bundt pan making sure to cover the bottom well.
½ c. Vegetable oil 6) Add the cake batter on top of the caramel, smooth the top
so its nice and even.
For the Flan: 7) In a blender, add the evaporated milk, condensed milk,
1 14oz can Evaporated Milk cream cheese,eggs,egg yolk and vanilla seeds or extract
1 14oz can Sweetened Condensed Milk blend until smooth mixture.
4oz. Cream Cheese
2 Whole Eggs 9) Pour the flan mixture over the cake batter,
2 Egg Yolks cover the pan with foil
1 Vanilla Bean / vanilla extract 10) Pour some really hot water in the roasting dish, enough to
come up to 1inch from bottom of bundt pan.
For the caramel: 11) Bake for 1 hr covered and additional 10-15 minutes,
1/3 cup of Caramel Sauce uncovered til the top part is firm
12) Allow to cool for about an hour, invert it onto a platter
 Devil's Food Cake
Ingredients:
For the Ganache:
1-1/3 c. Heavy Cream or ( 1/3c cream )
15 oz Semisweet Chocolate Chips
or ( 100g. Chocolate )
For the Cake Batter:
2-1/4 cups of All Purpose Flour
3/4 cups of Cocoa Powder
1 tsp of Salt
1 tsp of Baking Powder
2 tsp of Baking Soda
2 cups of Granulated Sugar
1 cup of water
1 c. Butter, room temperature
1 Tbsp of Instant Coffee Granuels
Process,
1) In a saucepan, add the cream and bring it to a simmer.
2) Pour over the chocolate and allow it to sit.
3) preheat oven to 350F, spray 2 9” round cake lay with
wax paper.
4) In a saucepan, add the water, instant coffee and milk, bring
to simmer. Set aside.
5) In the bowl of a standing mixer, cream together the butter
and sugar til light and fluffy,add eggs and vanilla mix well.
6) Add half of dry ingrdnts along w/ half of milk/water mixture
and mix in, add remaining of all ingredients and mix til inc.
7) Divide evenly in the pans & tap to get rid of any air bubbles.
8) bake for 30-35mins. Til cooked through.

3 Eggs
1 tsp of Vanilla Extract
1/3 cup of Milk

Japanese Cotton Cheesecake

Ingredients Preparation

8 oz Cream Cheese, softened
2 Tbsp Butter, softened
6 Eggs, separated
1/2 cup of Whole Milk
5 Tbsp of Cornstarch, sifted
1-1/2 Tbsp of Lemon Juice
2/3 c. Sugar, separated
1/2 tsp of Salt
1/2 tsp of Cream of Tartar
1) Preheat oven 325F. 9" Line and butter liberally and wrap with foil.
2) saucepan on very low heat,whisk cream cheese, milk and butter til
smooth and creamy, let it cool.
3) bowl with handmixer, whisk egg yolks and 1/3 sugar until thick and
pale,add cornstarch,lemon juice and salt, mix til combined well.
4) Pour in the cooled cream cheese mixture and mix until thoroughly
combined, set aside.
5) other bowl, with hand mixer, whisk egg whites and cream of tartar
til frothy, while whisking,slowly add other 1/3c sugar til stiff peaks.
6) little at a time, fold egg whites to cream cheese mixture, pour mixture
to pan,then put that in a roasting pan&pour hot water til half way up.
7) Bake 1 hour and 10 minutes,do not open oven for first 45 minutes. If
you fell the top isbrowning quickly, cover w/ foil and continue baking.
8) Turn oven off and leave the cake in the oven for additional 1hour and
allow it to cool completely and serve.

Orange Marmalade Coffee Cake

 Ingredients: Process,
½ c. Vegetable Oil
1 1/4 c. Granulated Sugar 1) Preheat oven to 350C, Spray a bundt pan with non stick spray and set aside.
1 c. Vanilla Yogurt
½ c. Orange Marmalade 2) In a large bowl, mix flour, baking powder, baking soda and salt and set aside.
Zest of Orange
2 tsp. Vanilla Extract 3) In a large bowl, whisk yogurt, eggs, oil, orange marmalade, orange zest and sugar
2 tsp. Baking Powder
½ tsp. Baking soda 4) Add wet mixture to dry ingredients and mix well don’t over mix.
¼ tsp. Salt
3 eggs 5) Pour half of batter into prepared pan and set aside for just a few minutes.
2 1/2 c. All Purpose Flour
6) In a small bowl, mix all ingredients for topping and mix it with fingers until its all
For the sugar mixture for the center: crumbly texture spread it evenly on top of the half of the cake. pour the

1/4 c. Brown Sugar
1/4 c. Granulated sugar
2 Tbsp of Raw Sugar
¼ tsp. Ground Cinnamon
2 Tbsp. Cold butter, cut small pieces
For the glaze:
¼ c. Orange Marmalade
¼ c. Fresh Orange Juice
¼ c. Confectioner Sugar
remaining batter over the top of the sugar topping and make sure to level well.
bake for 45mins to an hour.
7) For the glaze, add the orange marmalade in a microwave safe bowl and pop it
in the microwave for 20seconds til runny.
8) Whisk in the orange juice and powdered sugar, pour over the coffee cake and
let it set for 15mins before serving.

Chocolate Sour Cream Bundt Cake

ingredients: procedure:
2 cups all-purpose flour 1.) combine and whisk flour, sugar, baking soda and salt in a bowl.. Set aside.
1 3/4 cups sugar 2.) melt butter, cocoa powder and water. Pour into the dry ingredients and mix well
1 1/2 teaspoons baking soda 3.) add eggs one at a time and mix every addtion.. Then add vanilla extract and
2 sticks (1 c.) unsalted butter sour cream, mix well.. But don’t over mix..
1/3 cup cocoa powder 4.) pour batter into your prepared bundt pan.
1 cup water 5.) preheat oven to 350F for 50 mins or til toothpick inserted comes out clean.
1/2 tsp fine salt
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the ganache:
4 oz. dark chocolate,
1/2 cup heavy cream

ingredients:
1 (6oz)Vanilla Yogurt (2/3 c.)
1 (6oz) Vegetable Oil
2 (12oz) Sugar
3 Eggs
3 (18oz) Flour
Zest of One Lemon
1/2 tsp of Salt
2 tsp baking powder
2 tsp. vanilla extract
classic lasagna
ingredients:
1 lb of Dried Lasagna Sheets
6 to 7 cups of Meat Sauce
2 lbs Whole Milk Ricotta
1 Egg
Salt and Pepper to taste
1 c. Grated parmesan
12 oz. Mozzarella thinly sliced
5 Fresh Basil Leaves
For the Meat Sauce:
1 Medium Onion
3 Tbsp Extra Virgin Olive Oil
1 lb Ground beef Sirloin
1 lb Sweet Italian Sausage
Salt and Pepper to taste
1 cup Dry Red Wine
3 (28 oz)can Tomato Puree
10 Feaves of Fresh Basil
Bechamel Sauce
ingredients:
¼ cup of Butter
¼ cup of Flour
4 cups of Whole Milk
Freshly Grated Nutmeg
Salt and White Pepper
italian pound cake
Preparation:
1)Preheat oven 350F, line a 9X5" loaf pan with parchment paper
and spray with non stick cooking spray.
2) In bowl, whisk yogurt, veg. oil and sugar, add eggs and lemon zest and blend to combine.
3) Add the flour, salt and baking powder and vanilla extract. Mix well but don’t over mix.
4) Pour batter into the pan and bake for 50 mins. to 1 hour
or until golden brown on top and fully cooked through.
preparation: meat sauce
1) saucepan add oil, onion cook til translucent about 5 minutes.
2) Stir in sausage and ground beef, breaking up with wooden spoon. Cook til meat just about
cooked through then add stock/water and cook for a minute.
3) Add tomato puree,if it is too thick add ½ cup of water. Partially cover pan, turn heat to
medium low and cook for 4hrs giving a stir once in awhile.
4) After 4 hours, season with salt and pepper, add basil and turn the heat off.
5) Preheat oven to 375 degrees.
Assembling the Lasagna:
6) Cook the lasagna noodles for 4 or 5 minutes til they are pliable.
[7) large bowl mix ricotta, ½ c. parmiggiano reggiano, egg and salt and pepper.]
8) 13 by 9’ casserole dish. Spread layer of meat sauce,then lasagna noodles,then spread
bechamel sauce evenly then top with grated quick melt cheese. Repeat the process.
10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom.
11) Wait for 20 minutes before cutting otherwise it will fall apart.
if there is left overs wrap with foil and freeze.. For reheating just preheat oven at 375F
for 25 to 30 mins.
prepration:
1) Add the milk in a small saucepan and bring to simmer.
2) large sauce pan over medium heat add butter and let it melts. Add flour and stir until it
is incorporated in the butter,cook til no more lumps.
3) Slowly add warm milk while whisking and cook few minutes til the milk has thickened,
stirring the whole time.
4) Season with touch nutmeg,salt and pepper.
5) Turn off heat and place in a large bowl. Cover with plastic wrap touching the surface.
 pineapple upside down cake
Ingredients
For the Glaze and Topping:
¼ cup of melted butter
½ cup of light brown sugar
7 pineapple rings
7 cherries
For the Cake Mix:
1¾ cups of all purpose flour
1 tsp of baking powder
¼ tsp of salt
½ cup of softened butter
¾ cup granulated sugar
2 eggs
½ cup of pineapple juice
orange pineapple muffins
ingredients:
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
zest of 1 orange
1/2 c. butter
3/4 c. sugar
1 egg
1/2 c. yogurt
1/4 c. pineapple juice
1 tsp. vanilla extract
1 can crush pineapple, drained
1/2 c. pecan/walnuts/peanuts,
optional, chopped
1 tbsp. milk if needed
lemon fudge cookies
ingredients:
1 1/2 c. flour
1/2 tsp. baking powder
pinch of salt
1 egg
1/2 c. butter
1 c. sugar
preparation
1) Preheat your oven to 350 F (177 C).
2) mix melted butter and brown sugar in a bowl. place it to the bottom of the pan
and smooth evenly. Place pineapple rings over it.
3) Cream butter and white sugar into a mixing bowl and whisk them together.
4) Add in eggs and whisk. Pour in pineapple juice and whisk until combined.
5) Sift in the flour, baking soda, and salt. Whisk until well combined but don’t over mix.
6) Pour the batter over the pineapple rings and smooth it out with a spatula.
7) Bake for 30 minutes or until an inserted toothpick comes out clean.
preparation:
1) preheat oven at 350F, butter muffin tin and set aside.
2) in a bowl mix flour, b.soda, b.powder, salt. Set aside
3) in another bowl cream butter and sugar.. Add egg and mix well..
4) then add yogurt, juice, vanilla extract and zest.. Mix well til blended.
5) pour in dry ingredients and mix til combined but don’t over mix.
6) add milk if necessary then fold in pineapple and nuts til just blended.
7) pour in batter to your tins and bake for 20 to 25mins or til toothpick
inserted in the center comes out clean.
8) brush with prepared glaze ( optional )
for the glaze:
1/3 c. orange juice
1/3 c. powder sugar
preparation:
1) preheat oven at 350F.
2) in a bowl, mix flour, baking powder and salt. Set aside.
3) in another bowl, cream butter and sugar until light and fluffy. Add in
egg, zest, lemon juice and food color. Mix til well combine.
4) add the dry and mix til combined. Chill for atleast 1 hour.
5) using ice cream scoop or spoon. Scoop some batter and roll using
2 tbsp. lemon juice palm of your hand to form a ball, and roll over powder sugar to coat.
lemon zest 6) put the batter into lined baking sheet and bake for 15 to 18 mins til
4 drops yellow color (opt.) cook.
powder sugar for dredging 7) let it cool and serve.

choco lava cake

ingredients: preparation:
200 g. chocolate preheat oven at 450F.
1/2 c. butter melt chocolate and butter in a bain marie.
2 eggs mix eggs, yolks and sugar til sugar is dissoved.
2 egg yolks then add vanilla and salt mix well.
1/2 c. sugar then pour in choco mixture and mix well.
1/3 c. flour then fold in the flour just incorporated don’t over mix.
1 tsp. vanilla extract bake at 450F for 18 mins exactly. Let stand for 5mins
pinch of salt serve ( with vanilla ice cream ) optional.

angel food cake laura angel food cake joy baking

12 Egg Whites, at room temperature 1 1/4 cups (125 grams) sifted cake flour
1 cup of Cake Flour
1 ½ cups of Granulated Sugar 1 1/2 cups (300 grams) granulated white sugar
1 ½ tsp of Cream of Tartar
1 ½ tsp of Vanilla Extract 1 1/2 cups (360 ml) egg whites, at room temperatu
½ tsp of Almond Extract
¼ tsp of Salt 1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon fresh lemon juice

choco angel food cake laura
2 teaspoons pure vanilla extract
12 Egg Whites, at room temperature
3/4 cup of Cake Flour 1/2 teaspoon pure almond extract
1/3 cup of Cocoa Powder
1 1/2 cups of Granulated Sugar
1 1/2 tsp of Cream of Tartar
1 tsp of Instant Espresso Powder
1 1/2 tsp of Vanilla Extract
1/4 tsp of Salt
 Lemon Cupcakes

Ingredients: Frosting: Process:

1 ½ cups of All Purpose Flour 2 Tbsp of Unsalted Butter 1) Preheat oven to 350F, line c
heat til smokey, 1 tsp of Baking Powder ¼ cup of Cream Cheese, 2) In a bowl, whisk flour, bakin
the way through. ¼ tsp of Salt 1 tsp of Lemon Zest 3)large bowl,whisk/cream butt
or 2 minutes then 1 cup of Granulated Sugar 1 ½ tsp of Lemon Juice 4) Add sour cream, milk, lemo
. ½ cup of Unsalted Butter ½ tsp of Vanilla Extract 5) Add dry ingdts. to wet&mix
to the hot pan 2 Eggs 1 ½ cups confectioner Sugar 6) divide your batter evenly in
¼ cup of Whole Milk about 20-22mins or til cook
, quickly toss ¼ cup of Sour Cream For the frosting:
2 tsp of Freshly Grated Lemon Zest 7) large bowl using hand mixer
1 Tbsp of Fresh Lemon Juice add the remaining ingredien
½ tsp of Vanilla Extract

fudgy brownies
Ingredients: Process:
5 oz. unsalted butter (1 & 1/4th stick ) 1) Preheat oven to 350F. Spray 8X8 inch square pan
owder, set aside. 7 oz (200g.) bittersweet chocolate, melted with non stick spray and lay the bottom with
ll. 1 c. sugar parchment paper.
2 tsp vanilla extract
repared pan, ¼ tsp salt 2) In a small cup mix together the warm water with
on top. 1 Tbsp cocoa powder the instant espresso powder.
pletely then serve! 2 Eggs
2 Tbsp warm water 3) In a large bowl whisk together the sugar and
1 tsp instant espresso powder butter til fluffy. Add eggs, vanilla extract and
2/3 c. all purpose flour espresso mixture. Beat til all combined.

4) Add the melted chocolate and whisk, add the

dry ingredients and mix together til its well

incorpoprated but don’t over mix..

5) Pour batter into your prepared pan and bake for

40-45 mins. Til toothpick inserted in the middle
comes out clean with moist crumbs but not wet.

Red Velvet Cheesecake Brownies

Ingredients: Process:
 1/2 c Unsalted Butter,
1 cup of Granulated Sugar 1) Grease 8x8 baking pan line with parchment paper.
1/4 tsp of Salt 2) Preheat the oven to 350 degrees.
2 eggs 3) In the bowl of a standing mixer, cream butter and sugar,
3/4 cup of Flour &eggs,beat well. Add cocoa powder,mix, add salt, food
3 Tbsp of Cocoa powder color and vinegar,mix. Add flour and mix to incorporate.
1 tsp of Distilled Wine Vinegar 4) Reserve 1/4 of the batter and pour the remaining batter
1 tsp of Vanilla Extract into prepared pan.
5) In a different bowl, using a handheld electric mixer cream
Cream Cheese Filling: together cream cheese,sugar,egg and vanilla very well
8oz of Cream Cheese, til there are no lumps.
1 Egg 6) Spread the cream cheese on top of the brownie layer, then
3-1/2 Tbsp of Sugar using spoons,dollop the remaining batter on top and swirl.
1 tsp of Vanilla Extract 7) Bake for 30mins or until fully cooked.

caramel sauce Salmon/Tuna Nico

ingredients:
Ingredients: 2 Salmon fillet, with the skin on
1 c. Granulated sugar 1 Lettuce
½ c. Water 1 Potatoes, cooked
¾ c. Heavy Cream, warmed slightly Green beans, trimmed/blanche
2 Tbsp. Unsalted butter at room temperature Tomatoes, cut into wedges
¼ tsp. Salt 2 Hard Boiled Eggs, quartered
½ tsp. Vanilla Extract ½ cup of Pitted Kalamara Olives
¼ cup of Fresh Parsley, finely ch
Process for the dressing:
3 Tbsp of White Wine Vinegar
1) In a non stick sauce pan put sugar and water, cook over medium 2 Tsp of Dijon Mustard
low heat, until sugar dissolves wihout stirring, just swirl the pan ¼ cup of Extra Virgin Olive Oil
around once the sugar has dissolved, turn to medium highand let
bubble away til turns deep amber color maybe about 8-10 mins.

2) Turn the heat down to low at this point and add the warm heavy
cream slowly careful coz it bubbles vigorously. Keep whisking
until everything is well combined and turn the heat off.

3) Add the butter, salt and vanilla and whisk in until the butter melts.
set aside to cool completely.
 salisbury steak
For the patties:
1-1/2 lb of Ground Beef
2 Tbsp of Grated Onion
1 Egg
1/2 cup of Bread Crumbs
2 tsp of Worcestershire Sauce
1 Tbsp of Ketchup
Salt and Pepper, to taste
For the Sauce:
3 Tbsp of Unsalted Butter
1 Onion, sliced half moon
8oz Mushrooms, sliced
2 Tbsp of Flour
2 cup of Beef Broth
Dash of Worcestershire Sauce
sloppy joe
ingredients:
1-1/2 pounds of Ground Beef
1 Small Yellow Onion
1 Red Bell Pepper, diced
4 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 tsp of Dry Mustard Powder
2 tsp of Paprika
2 tsp. Garlic Powder
2 tsp Onion Powder
2 Tbsp of Brown Sugar
2 tsp Worchesteshire Sauce
2 Tbsp of Ketchup
1 1/2 cups of Tomato Sauce
1/4 cup of Water
Salt and Pepper, to taste
Preparation:
1) In a bowl, mix ground beef, grated onion, egg, bread crumbs, worcesteshire
sauce, ketchup, salt and pepper. Form into 6 patties.
2) In a pan, sear steaks 3mins. per side til good color, set aside.
3) same pan over medium high heat, melt butter, add mushrooms and onions and
saute til developed color w/o seasoning it.
4) Stir in flour for 30 seconds and add beef stock or water along with
worcestershire sauce.
5) Bring to a boil, reduce heat to medium, add steaks back in and cook for 10 mins.,
flip them halfway through for even cooking.
6) Sprinkle over some freshly chopped parsley and enjoy!
Preparation:
1)large skillet, add the oil over medium high heat until the oil is nice and hot.
2) Add beef and break it as much as you can. Cook until it’s cooked through,
remove most drippings then add onion, peppers and garlic. Season with salt
and pepper and cook til vegies developed color for maybe 5 mins.
3) Add the brown sugar, granulated onion, granulated garlic, paprika and mustard
powder, cook all together for about a min. stirring all the time.
4) Add the tomato sauce, touch of water and worchesetshire, lower the heat
to low, partially covered and cook for 15mins.
5) Adjust the seasoning according to taste and spoon mixture over toasted
buttered buns.
chocolate cupcake

stick spray and set aside.
da and salt and set aside.
malade, orange zest and sugar.
on’t over mix.
for just a few minutes.
mix it with fingers until its all
of the cake. pour the
and make sure to level well.
owave safe bowl and pop it
ur over the coffee cake and
alt in a bowl.. Set aside.
e dry ingredients and mix well.
en add vanilla extract and
nserted comes out clean.
ingredients:
½ cup Unsalted Butter,
¾ cup Granulated Sugar
¼ cup Brown Sugar
1 Egg
½ cup Cocoa Powder
1 cup All Purpose Flour
¼ tsp Salt
1 tsp Vanilla Extract
½ tsp Instant Espresso Powder
1/2 tsp Baking Powder
½ tsp Baking Soda
3/4 cup Buttermilk
Lemon Curd
ingredients:
3 Egg Yolks
2 Eggs
1 Cup of Sugar
Zest and Juice of 3 Lemons
1/2 cup of Unsalted Butter,
Pinch of Salt
red velvet cupcake
ingredients:
1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter,
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring
For the frosting:
2 Cups of Powdered Sugar
Preparation:
1) Preheat your oven to 350 degrees, line a 12 piece
2) In a small bowl, combine the flour, cocoa powde
3) In a large bowl, cream together the butter and bo
whisk til smooth.
4) Add the buttermilk, whisk a bit then add the dry
don’t over mix.
5) divide the batter to your muffin tin and bake for
comes out clean.
preparation:
1) Cream butter and sugar, add eggs and egg yolk,cre
zest and whisk together. Don’t panic ifit curdles.
2) Pour in the saucepan and cook on medium low he
constantly with wooden sppon.
3) The curd is done when thickens and coats the bac
cover with plastic wrap, wrap touches the curd fo
4) Allow to cool completely in the fridge before serv
preparation:
1) Preheat oven to 350F. Line a muffin pan and set a
2) In a bowl mix first 5 ingredients and set aside.
3) In separate bowl, cream sugar and butter, add th
4) add half of the dry and half of buttermilk, mix.. t
and buttermilk, mix but don’t over mix.
5) add enough food coloring to get the desired red
6) bake for 18 to 22 minutes or toothpick inserted c
7) frost the cupcake if desired.

zest and blend to combine.
well but don’t over mix.
oon. Cook til meat just about
y cover pan, turn heat to
the heat off.
e.
lt and pepper.]
na noodles,then spread
se. Repeat the process.
gna is bubbly at the bottom.
t.
t preheat oven at 375F
. Add flour and stir until it
l the milk has thickened,
ap touching the surface.
4 oz of Cream Cheese,
2 Tbsp of Unsalted Butter,
1 Tbsp of Milk
1 tsp of Vanilla Extract
chocolate cake
Ingredients Preparation
For the cake: 1) Preheat oven to 350F. Grease and line 2 - 9”cake p
2 cups Granulated Sugar
1 cup Buttermilk 2) Add the instant espresso powder in the water and
2/3 cup Vegetable Oil
1 cup Water 3) In a large bowl, combine sugar, buttermilk, oil, esp
2 Eggs whisk well to combine.
2 cups Flour 4) Add flour, cocoa powder, salt, baking powder and
1/2 tsp Salt mix well but don’t overmix
1 tsp Baking Soda 5) Divide batter evenly into 2 greased pans. Bake for
½ tsp Baking Powder comes out clean.
¾ cup Unsweetened Cocoa Powder 6) Allow the cakes to cool for 45 minutes or until com
½ tsp Vanilla Extract
1 tsp Instant Espresso Powder 7) Make the ganache by heating heavy cream just to
For the filling: for 5mins then mix and chill for few hours.
1 (8oz) Philadelphia Cream Cheese
1 cup Smooth Peanut Butter 8) For the filling, in a bowl mix cream cheese, peanu
½ cup Powdered Sugar until well combine.
½ tsp Vanilla Extract
For the ganache:
½ cup Heavy Cream
5 oz Semisweet Chocolate Chips
caramel custard cake
INGREDIENTS: Put about 1/3-inch of water into a pan large enough for your r
Caramel
1/3 cup sugar To make caramel: Put the cake pan in the hot oven while you’re
Custard
4 egg yolks For the custard: Whisk egg yolks and sugar together until comb
1/2 cup sugar
1 & 1/3 cup evaporated milk For the cake: Sift flour, baking powder and salt into a large mixi
1 tsp vanilla
Cake Grate the orange zest into a small mixing bowl, add egg yolks a
100 g. cake flour (1 scant cup,
1 & 1/4 tsp baking powder Make a well in the flour mixture and pour in the orange juice m
1/4 tsp salt
 2 egg yolks In a medium mixing bowl, beat egg whites and cream of tartar

3 Tbsp sugar (for cake base)

3 Tbsp vegetable oil Gently fold the egg whites into the flour mixture in 3 additions
Zest of half an orange
bottom of the pan 1/3 cup fresh orange juice Strain the custard into the caramel-lined cake pan, and gently p
1 tsp vanilla
hem together. 3 egg whites Place the cake in the water bath and bake for 45-55 minutes un
l combined. 1/4 tsp cream of tartar
ned but don’t over mix. 3 Tbsp sugar (for meringue) Remove cake pan from the water bath and immediately run a t
th a spatula.
clean. Chill in the fridge for at least a few hours until cold before servi

chiffon cake ( conundrums )

Cake: Berries and Cream:
2 1/4 c. cake flour (not self-rising) 2 lbs (5 c.) strawberries, hulled & quartered
1 1/2 c. sugar, divided 1/2 c. sugar
2 1/4 tsp. baking powder 1 tbsp. lemon juice
3/4 tsp. salt Pinch of salt
1/2 c. veg. oil 2 c. cold heavy cream
7 large eggs, separated + 2egg whites 1/4 c. powder sugar
3/4 c. milk
1/2 tsp. cream of tartar
2 tsp. vanilla extract
Preparation:
1. Preheat oven to 325F. Whisk flour, half sugar, baking powder, and salt. Whisk together oil, egg yolks, and milk in a
whisk flour mixture into eggyolk mixture.
2. Beat egg whites until frothy, add cream of tartar and beat until soft peaks. Gradually add remaining half sugar, bea
stiff peaks. Fold the eggwhites into the batter.
3. Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside d
4. Combine strawberries, sugar, lemon juice, and salt, and let sit, stirring occasionally for 1 hour. Beat cream and pow

until medium peaks form.

5. Cut cake horizontally into 3 layers. Assemble 1st layer,spread half the berries with juices then topped with half of
then do so with the remaining layers of cake.
6. Refrigerate 1 hour. Before serving sprinkle with powder sugar.

chiffon cake
Ingredients: Preparation:
3 eggs, separated 1. preheat oven at 170 C. Then whisk eggwhites til frothy, add cream of ta
 1/2 c. sugar, divided ( 2tbsp for yolks ) then add sugar til stiff peaks. Set aside.
3 tbsp. veg. oil 2. in a bowl, whisk eggyolks and 2 tbsp. sugar til pale color. Add vanilla ex
2 tsp. vanilla extract then whisk. Then add zest and juice, mix well.
orange/lemon zest 3. then add sifted flour, baking powder and salt to wet and mix well til com
1/4 c. orange/lemon juice 4. and then fold the eggwhites to the batter for three addition. Be careful
2/3 c. cake flour 5. transfer to your prepared 7" pan and bake for 30-35mins at 170 C.
1 tbsp. baking powder 6. let it cool upside down.
pinch of salt

cake joy baking choco chiffon cake joy baking

s) sifted cake flour 6 large eggs plus one additional egg white (30 grams)
2 cups (200 grams) sifted cake flour
s) granulated white sugar 1/4 cup (25 grams) unsweetened cocoa powder (regular unswe
1 1/2 cups (300 grams) granulated white sugar, divided
gg whites, at room temperature (from about 12 large eggs) 2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflo
3/4 cup (180 ml) freshly brewed coffee or water, at room temp
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:
6 ounces (180 grams) semi sweet chocolate, chopped
mond extract 4 tablespoons (57 grams) butter, diced
2 tablespoons light corn syrup (liquid glucose or golden syrup)
1 tablespoon liqueur (optional) (I like to use Frangelico or a coff

Mocha Filling:
1/2 teaspoon pure vanilla extract
1/4 cup (50 grams) white sugar
2 tablespoons (15 grams) unsweetened cocoa powder
1 teaspoon (2 grams) instant coffee powder
1 cup (240 ml) cold heavy whipping cream (35-40% butterfat co
 Process:
1) Preheat oven to 350F, line cupcake tin and set aside.
2) In a bowl, whisk flour, baking powder and salt, set aside.
3)large bowl,whisk/cream butter and sugar,eggs, mix well..
4) Add sour cream, milk, lemon zest & lemon juice, mix well.
5) Add dry ingdts. to wet&mix to combine,don’t over mix.
6) divide your batter evenly in lined muffin tin. Bake for
about 20-22mins or til cooked.
For the frosting:
7) large bowl using hand mixer, cream butter&cream cheese.
add the remaining ingredients til creamy frosting.

350F. Spray 8X8 inch square pan

ray and lay the bottom with
r.

x together the warm water with

sso powder.

hisk together the sugar and

dd eggs, vanilla extract and
. Beat til all combined.

hocolate and whisk, add the

nd mix together til its well

ut don’t over mix..

your prepared pan and bake for

othpick inserted in the middle
with moist crumbs but not wet.
 with parchment paper.

ixer, cream butter and sugar,

a powder,mix, add salt, food
flour and mix to incorporate.
nd pour the remaining batter

handheld electric mixer cream

ar,egg and vanilla very well

n top of the brownie layer, then

maining batter on top and swirl.

Salmon/Tuna Nicoise Salad

ingredients:
2 Salmon fillet, with the skin on
1 Lettuce
1 Potatoes, cooked
Green beans, trimmed/blanched
Tomatoes, cut into wedges
2 Hard Boiled Eggs, quartered
½ cup of Pitted Kalamara Olives
¼ cup of Fresh Parsley, finely chopped
for the dressing:
3 Tbsp of White Wine Vinegar
2 Tsp of Dijon Mustard
¼ cup of Extra Virgin Olive Oil
ead crumbs, worcesteshire

d mushrooms and onions and

water along with

s back in and cook for 10 mins.,

ntil the oil is nice and hot.

until it’s cooked through,

and garlic. Season with salt

r maybe 5 mins.
ed garlic, paprika and mustard
g all the time.
esetshire, lower the heat

n mixture over toasted

 n to 350 degrees, line a 12 piece cupcake tin with liners and set aside.
ombine the flour, cocoa powder, baking powder, baking soda and salt.
ream together the butter and both sugars, add the egg and vanilla and
.
lk, whisk a bit then add the dry ingredients and whisk just incorporated,

to your muffin tin and bake for 22 to 25 mins or toothpick inserted

n:
sugar, add eggs and egg yolk,cream together well. Add Lemon juice,
gether. Don’t panic ifit curdles.
pan and cook on medium low heat for about 10 minutes stirring
wooden sppon.
when thickens and coats the back of spoon. Pour the mixture in a bowl,
wrap, wrap touches the curd for it won’t form skin.
mpletely in the fridge before serving.

350F. Line a muffin pan and set aside.

t 5 ingredients and set aside.
cream sugar and butter, add the egg and vanilla and mix well til creamy.
ry and half of buttermilk, mix.. then add remaining dry
mix but don’t over mix.
coloring to get the desired red color for your cupcakes.
minutes or toothpick inserted comes out clean.
 50F. Grease and line 2 - 9”cake pans.

spresso powder in the water and give it a stir. Set aside.

ombine sugar, buttermilk, oil, espresso water, vanilla extract and eggs.
mbine.

powder, salt, baking powder and baking soda.

t overmix
nly into 2 greased pans. Bake for 35 minutes or toothpick inserted
.
o cool for 45 minutes or until completely cooled.

e by heating heavy cream just to boiling point, then pour to choco chips
ix and chill for few hours.

a bowl mix cream cheese, peanut butter, powdered sugar and vanilla
e.

to a pan large enough for your round cake pan to sit in.

pan in the hot oven while you’re making the caramel. In a small heavy-bottomed pot, heat sugar until it is melted and turns into an amber

ks and sugar together until combined. Add evaporated milk and vanilla and whisk until sugar is completely dissolved. Set aside.

powder and salt into a large mixing bowl.

mall mixing bowl, add egg yolks and sugar (for cake base) and whisk until combined. Add oil, vanilla and orange juice and whisk until combin

e and pour in the orange juice mixture all at once; whisk until completely smooth.
t egg whites and cream of tartar on high speed until frothy. Gradually add sugar (for meringue) and continue to beat until soft peaks. Lower

the flour mixture in 3 additions using a rubber spatula.

mel-lined cake pan, and gently pour the cake batter over the custard. If there are large bubbles, pop them by running a toothpick or the tip

h and bake for 45-55 minutes until the top of the cake is golden brown.

ter bath and immediately run a thin metal spatula around the cake to release it from the pan. Make sure that the cake is loose by shaking t

few hours until cold before serving.

& quartered

ether oil, egg yolks, and milk in a large bowl.

ally add remaining half sugar, beating until

to 55 minutes. Let cool upside down for 1 hour.

y for 1 hour. Beat cream and powder sugar

juices then topped with half of whipped cream.

whites til frothy, add cream of tartar til soft peaks.

 .
ugar til pale color. Add vanilla extract and oil
ix well.
nd salt to wet and mix well til combined.
tter for three addition. Be careful not to deflate.
ake for 30-35mins at 170 C.

ffon cake joy baking

al egg white (30 grams)

ed cocoa powder (regular unsweetened or Dutch-processed)

ated white sugar, divided

vegetable, corn, canola, or safflower oil)

d coffee or water, at room temperature

eet chocolate, chopped

(liquid glucose or golden syrup)

) (I like to use Frangelico or a coffee flavored liqueur)

weetened cocoa powder

offee powder
pping cream (35-40% butterfat content)
melted and turns into an amber-coloured caramel, stirring only as needed to even out dark spots. When caramel is almost ready, remove t

dissolved. Set aside.

nge juice and whisk until combined.

 e to beat until soft peaks. Lower speed to medium and continue to beat until stiff peaks, being careful not to overbeat the egg whites.

by running a toothpick or the tip of a paring knife through them.

hat the cake is loose by shaking the pan gently and the cake should move like it is floating on the caramel. Place a large serving plate on top
aramel is almost ready, remove the cake pan from the oven, and once the caramel reaches the desired colour, immediately pour the caram
 to overbeat the egg whites.

Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate. Note: The plate should have some depth so tha
our, immediately pour the caramel into the hot cake pan, tilting the pan around to spread out the caramel, making sure it covers the entire
e should have some depth so that it can hold in the pooling caramel. Also, it can be a bit challenging to try to invert the cake when hot; plea
making sure it covers the entire pan surface. If there are large bubbles, pop them with a spatula or a spoon. Set aside to cool. (If the sugar
to invert the cake when hot; please be very careful not to burn yourself when doing it!
n. Set aside to cool. (If the sugar hardens before you can evenly spread out the caramel, put the cake pan on the stove on the lowest heat s
n the stove on the lowest heat setting to re-melt the sugar.)
 teriyaki sauce simple salad dressing

1/4 c sugar Ingredients:

soy sauce 1st recipe
water 2 tsp. Dijon Mustard salad
1 tbsp. vinegar 2 tsp. Anchovy Paste 1 mixed lettuce
sesame oil 1 tbsp. Lemon Juice 1 Small Red Onion
grated ginger 1 tsp. Worcestershire Sauce 1/2 c. Mint Leaves
4cloves minced garlic 1/2 c. Parmesan cheese 1/2 c. Toasted Walnuts
mix well 1/3 c. Extra Virgin Olive Oil
Salt and Pepper
great for stir fry chicken and vegies. optional: minced garlic

2nd recipe
salad
3tbsp. Lime juice 1 mixed lettuce
3tbsp. chopped cilantro 2 tomatoe wedges
1/4 c. olive oil 1 avocado
salt and pepper ½ red onion

3rd recipe
salad
1p lemon juice mixed lettuce, beets,
2p extra virgin olive oil tomatoes, bell peppers
3/4 p. honey cucumbers, red onions
red raddish etc..
ad dressing chicken breasts marinade

Taco Seasoning Blend:

1 Tbsp Chili Powder
salad 1 tsp Granulated Garlic
ed lettuce 1 tsp Granulated Onion
ll Red Onion 1 tsp Paprika
Mint Leaves 1 tsp Ground Cumin
Toasted Walnuts 1/2 tsp Oregano
1/2 tsp Ground Coriander
1/2 tsp Corn Starch
olive oil, salt and pepper

salad 2nd marinade

d lettuce
toe wedges 2 Tbsp. olive Oil
ado 2 Tbsp. balsamic Vinegar
nion 1 Tbsp. salt free steak seasoning
1 tsp. garlic powder / 1 clove minced garlic
1 tsp. Dried Rosemary
Salt and Pepper
salad
ettuce, beets,
es, bell peppers 3rd marinade
ers, red onions
dish etc.. green chili, ginger, sweet curry powder, paprika, salt
and lime juice
mix well using mortar and pestle..
frying pan put plenty of cooking oil..add garlic, oninons

and horse radish. Then half deep fry the chicken

 Chicken Enchilada Casserole
Ingredients:
1 lb of Shredded Cooked Chicken
1 Small Onion, diced
12 to 14 Small Corn or Flour Tortillas
1 4oz can of Mild Green Chilies
2-1/2 c. Shredded Mexican Cheese
2 14oz can of Red Enchilada Sauce
1 tsp of Chili Powder
1 tsp of Cumin
1/4 tsp of Dried Oregano
3 Tbsp Vegetable Oil
Salt and Pepper, to taste
process,
1) Preheat oven 350F and grease a 9x13 inch pan with vegetable oil.
2) In pan add oil, onions cook for 4 to 5 mins. til golden brown, add
chili pwder,cumin,oregano and cook for 30seconds.
3) Add canned chilies, shredded chicken, salt and pepper and cook
everything for 2mins., set aside..
4) same skillet, add all sauce and allow it to boil, mix together
water and cornstarch and add to the sauce to thickens..
5) Take each tortilla and quickly warm it up either in a skillet or right
over a gas burner, set them aside.
6) Add half of the sauce in the bottom of your pan and set aside.
7) Take each tortilla, add spoonful of sauce,top with chicken mixture
followed by cheese,wrap place in the pan seam side down.
8) pour remaining sauce over the top, sprinkle remaining cheese and
bake for 30mins., til top is golden brown.
 Enchilada Sauce

Ingredients: Process,
th vegetable oil. 2 Tbsp of Vegetable Oil
den brown, add 2 Tbsp of All Purpose Flour 1) In a saucepan, add oil over medium heat, add flour, and
ds. 1 Tbsp of Chili Powder all spices and saute for 30 seconds.
epper and cook 1 tsp of Ground Cumin 2) Add tomato sauce and water, bring to boil and simmer for
1/4 tsp of Granulated Sugar 15mins., season to taste, puree using blender
x together 1/2 tsp of Dried Oregano
ckens.. 1/2 tsp of Granulated Onion
a skillet or right 1/2 tsp of Granulated Garlic
1 14 oz can Diced Tomatoes with Green Chilies
nd set aside. 2 cups of Water
chicken mixture
ide down.
ining cheese and
 cess,

medium heat, add flour, and

econds.
r, bring to boil and simmer for
ree using blender
 chicken
parmesan pasta
Ingredients: process:
1 lb Chicken Breast 1.) In a large pot, olive oil, add the chicken and
2 Tbsp Olive Oil cook to brown then add onions and garlic
15oz can Crushed Tomatoes cook to translucent.
1 Onion 2.)add half cup of parmesan,crushed tomatoes,
3 Cloves Garlic water, and italian seasoning bring to boil and
3 c. water simmer for 15mins.
1 c. Grated Parmesan 3.)Add pasta, season with salt and pepper bring
1 Tbsp Italian Seasoning back up to boil, cover and simmer for 10 mins.
12oz penne or rigatoni until pasta is cooked.
1 c. Shredded Mozzarella Cheese 4.)Sprinkle rest of parmesan and mozzarella on
Salt and Pepper top of the pasta, cover and cook til the cheese
are all melted. Serve with fresh basil.
 Lazy Daisy Cake:
Ingredients:
1 c. (130 g.) all purpose flour
1 tsp. (4 g. ) baking powder
1/4 tsp. (1 g.) salt
2 eggs
1 c. (200 g.) granulated white sugar
1 tsp. (4 g. ) vanilla extract
1/2 c (120ml/g) whole milk
1 tbsp. (14g.) unsalted butter
broiled frosting:
procedure:
1.) Preheat oven to 350F (180C). Butter and flour 8x8 inch
baking pan.
2.) In a bowl, sift or whisk together the flour, baking powder,
and salt.
3.) heat milk and butter in a saucepan. Set aside
4.) in the bowl with a hand mixer, beat eggs, sugar, and
vanilla extract on medium high speed til thick, yellow pale
1/3 c. (65g.) packed light brown sugar
3 tbsp. (42g.) unsalted butter
1/4 c. (60g/ml) cream
1/2 tsp. (2g.) vanilla extract
1/2 c. (50g.)dessicated coconut(unsweet)
carrot cake bars:
Ingredients:
2 c. All Purpose Flour
1 c. Granulated Sugar
½ c. Brown Sugar
½ c. Unsweetened Applesauce
½ c. Vegetable Oil
3 c. Shredded Carrots (5 large carrots)
2 Tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 Tsp. Pumpkin Pie Spice
4 Eggs
1 tsp. Vanilla Extract
For the Frosting:
6 oz Cream Cheese, room temp.
3 Tbsp of Unsalted Butter, softened
2 tsp of Vanilla Extract
Zest of Half of an Orange
2 ¼ cup of Confectioner Sugar
and fluffy. Add the flour mixture and beat til smooth.
then add the hot milk mixture and fold til combined well.
5.) Pour batter prepared pan. Bake for 25 - 30 mins., until
toothpick inserted comes out clean. Or golden brown color.
6.) Place all the frosting ingredients (except the coconut) in
small pan and stir over medium heat til melted and comes
to a boil. Remove from heat and stir in the dessicated
coconut and immediately pour on to the cake. Then place
under broiler just to bubble and golden brown color.
pumpkin pie spice cake process,
1 tbsp. ground cinnamon 1) Preheat oven to 350C, spray a 15X10
1 & 1/2 tsp. ground ginger some parchment paper..
1/2 tsp. fresh grated nutmeg 2) In a large bowl, mix flour, baking pow
1/2 tsp. ground cloves 3) In a small bowl, add shredded carrots
1/4 tsp. ground allspice (optional) 4) In another bowl, mix oil, sugars, apple
1/8 tsp. salt 5) Pour the wet ingredients into the dry
mix well 6) Pour batter into baking dish and bake
7) Allow it to cool completely.
frosting process:
8) In a bowl, add butter, cream cheese, orange zest and vanilla and using a hand he
9) Add the powdered sugar and continue to mix until you have a creamy mixture.
10) Smear the Frosting all over the top of the carrot cake and place it in the fridge f
American Sponge Cake:
ingredients
6 large eggs, separated
1 cup (100 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 grams)gran. sugar,divided
1 teaspoon pure vanilla extract
2 tablespoons water
Zest of a lemon or orange (outer skin)
3/4 teaspoon cream of tartar
process
1. Preheat oven 350F(180 degrees C)prepare 10 inch (25 cm) tube pan.
2. Separate eggs, placing yolks and white in one separate bowl and cover.
3. Meanwhile whisk sifted flour,baking powder and salt. Set aside.
4. egg yolks and 2/3 cup of the sugar in the bowl use a hand mixer,beat on
high speed til thick, fluffy and pale, then add vanilla extract,water and
lemon zest. Set aside.
5. In a clean bowl, whip the egg whites until foamy, add cream of tartar
and beat til soft peaks, gradually add sugar til glossy and stiff peaks.
6. sift flour mixture over the beaten egg yolks (one third flour mixture at
a time) gently but quickly fold the flour mixture to yolk batter. Then
fold a half of the beaten whites to lighten batter then add the rest of
the whites til no traces of white but don’t over fold.
7. Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted
into the center comes out clean.
choco moist cake

Prep Time: 15 Minutes

Bake Time: 1 Hour
Yield: One 9" x 12" Single Layer Cake
(Twelve 3" x 3" Square Slices)
Ingredients
2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda (Bicarbonate of Soda)
1 Teaspoon Baking Powder (Optional) This will make the cake rise just a little bit more than using the Baki
¾ Cup Hershey's Cocoa
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
You can freeze buttermilk so you have it to make another buttermilk chocolate cake recipe later.
Can't find buttermilk?
Here's how to make a substitute...
Add 1 Tablespoon of White Vinegar or Lemon Juice to a measuring cup. Add milk and fill to 1 cup (240 ml

Can I use regular milk or half and half?

No. Buttermilk is acidic and counters the Baking Soda (a base) to eliminate any bitter taste.

1 Cup Mazola Vegetable Oil (Mazola is a brand name. Any high quality vegetable oil will do.)
1 ½ Teaspoons Vanilla Extract
1 Cup Boiling Water
You can use 1 Cup of strong coffee instead of the boiling water. Doing so intensifies the chocolate flavor. If
Preparation
Preheat Oven to 300° F
(This is not a typo! This is a slow bake chocolate cake recipe.)
Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish.
(Note: You can this recipe for cupcakes and as a layer cake. I included the baking times for each option be
Place all the ingredients on the left except the cup of boiling water into a mixing bowl.
Mix at medium or medium high speed. After about 1 minute add the 1 cup of boiling water. Then continu
Bake for...
9" x 13" Baking Dish Bake for 1 hr.
(or)
Cupcakes: 22 - 23 min.
Be sure to use cupcake liners.
(or)
(2) 8 in. x 2 in. Round Cake Pans - 45 min.
 Note:
Never fill the pan more than 2/3 full or it will cook over especially if you used both the baking soda and th
You can use 8 in. x 1½ in. pans but you will definitely have left over batter and you should start checking t
Depending how accurately you measure you may have a little left over batter with the 8 in. x 2 in. pan.
Test by sticking it in the middle with a knife or toothpick. If it comes out clean... it's done! If not, put it bac
Allow to cool.?
Show less

Chocolate Cake:
ingredients:
1 1/2 c. (195 grams) all purpose flour
1 c. (200 grams) granulated white sugar
1/4 c. (25 grams) cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup (75 grams) butter, melted
1 cup (240 ml) warm water
1 tbsp. lemon juice/vinegar
1 tsp. pure vanilla extract
Chocolate Frosting:
6 oz. (170 grams) semi-sweet chocolate
3/4 c. (180 ml) heavy cream
1 tbsp. unsalted butter
mix over double broiler til melts.
process:
1.) preheat oven t0 350F (177C)
2.) In an ungreased 8 inch (20 cm) squar
sifted cocoa powder, baking soda, ba
3.) Add melted butter, water, lemon juice
whisk together all ingredients til well
4.) Bake for 30-35mins. or until cake spri
toothpick inserted comes out clean.

cherry cobbler
Ingredients: Process,
For the Cherries:
4 c. Sweet Pitted Cherries 1) Preheat the oven to 350 degrees.
1/2 c. Granulated Sugar
1 Tbsp Cornstarch 2) Pour butter in the bottom of a 9x13 baking dish, pop in the
1/2 tsp Ground Cinnamon oven so the can melt. Set aside
2 tsp lemon juice 3) In a saucepan, add the cherries, sugar, cornstarch, cinnamon
and lemon juice bring to a boil. Off the heat, set aside.
For the Batter: 4) In a large bowl, mix together the flour, baking powder, salt
1/2 c. Butter, melted and sugar. Add egg and milk mixture and stir to combine.
1 c. Flour 5) Pour batter over the butter but do not stir the two together.
2 tsp Baking Powder 6) Scatter the cherry mixture evenly over the top and don’t stir
1/4 tsp Salt them, just leave them as is.
1 c. Sugar 7) Bake for about 40 minutes or until golden brown.
1 Egg
3/4 c. Milk
Summer Coffee Cake
Serves 8 to 10

½ c Unsalted Butter, melted Process,

¼ cup of Sour Cream
¾ cup of Milk Preheat your oven to 400 degrees, spray an 8x8 Baking dish with non-stick cooking spray and l
2/3 cup of Granulated Sugar
1 Tsp of Vanilla In a large bowl, whisk together the flour, sugar, baking powder and salt.
Zest of One Orange
1 Egg Place the raspberries in a small bowl and add in ¼ cup of the dry ingredients and gently toss th
1 3/4 Cups of All Purpose Flour
2 tsp of Baking Powder In a separate bowl or a large measuring cup, whisk together the milk, sour cream, melted butt
½ tsp of Salt
1 cup of Fresh Raspberries Pour the wet ingredients into the dry and whisk them all together until they are well incorpora

For the Glaze Using a spatula, very gently fold in the raspberries and flour mixture.
2/3 cup of Confectioner Sugar
1 Tbsp of Freshly Squeezed OrangPour the batter into your prepared pan and bake for 30 to 35 minutes or until a toothpick inse

Allow to cool completely.

To make the glaze:
In a bowl, whisk together the confectioner sugar and orange juice until it develops a runny con

Invert the cake on a platter and drizzle the glaze over the top.

Allow it to set for a bit and then serve.

triple choco pound cake
Ingredients:
Pound Cake:
1 c. Unsalted Butter
5 Eggs
1 c. sour cream
2 1/2 Cups of All Purpose Flour
1/2 cup of Sifted Cocoa Powder
1 tsp of Instant Espresso Powder
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
procedure:
1.) Preheat your oven to 350 degrees. Spray a 10 inch
bundt pan with spray,set aside.
2) In a large bowl cream together the butter and sugar
mix well, add eggs and whisk til light and fluffy.
3) Mix in the sour cream and vanilla.
4) Add flour, baking powder, baking soda, cocoa,
instant espresso powder and salt. Mix while adding
milk but don’t overmix.
5) Pour batter into prepared pan.
bake for 50mins. -1hr.
 1 3/4 Cups of Sugar 6) Heat the cream in a small pan over medium heat
1 tsp of Vanilla Extract til just about to boil. Pour over choco chips and let
1/4 cup of Milk sit for 1min., add softened butter and whisk til
chocolate has fully melted.
For the Ganache: 7) Pour the ganache over the pound cake
4 oz Semisweet Chocolate Chips and top with choco shavings.
1/3 cup of Heavy Cream
1 tsp Butter,
1/8 tsp of Salt

ven to 350C, spray a 15X10X1inch baking pan with non stick spray and lay the bottom with
rchment paper..
bowl, mix flour, baking powder, baking soda, salt and pumpkin pie spice.
bowl, add shredded carrots and a half a cup of the dry ingredients, mix well.
r bowl, mix oil, sugars, apple sauce, vanilla and eggs.
wet ingredients into the dry and mix to combine. Fold in the shredded carrots.
er into baking dish and bake for 25 to 30 mins or until toothpick comes out clean.
cool completely.

vanilla and using a hand held mixer, mix until creamy and well combined.
ou have a creamy mixture.
ke and place it in the fridge for about 15 minutes. Cut serve and Enjoy!
5 cm) tube pan.
te bowl and cover.
. Set aside.
hand mixer,beat on
extract,water and

d cream of tartar
and stiff peaks.
d flour mixture at
olk batter. Then
n add the rest of

toothpick inserted
bit more than using the Baking Soda only.

e cake recipe later.

milk and fill to 1 cup (240 ml). Let it stand for 5 minutes.

y bitter taste.

ble oil will do.)

sifies the chocolate flavor. If you're making it for children you might want to stick with the boiling water.

ng times for each option below.)

boiling water. Then continue to mix until all ingredients are blended and smooth.Pour into greased and floured baking dish. Note: If you're
both the baking soda and the optional baking powder.
you should start checking to see if it's done at 35 or 40 minutes.
with the 8 in. x 2 in. pan.
... it's done! If not, put it back in the oven for an additional 5 minutes and then test again.

process:

oven t0 350F (177C)

reased 8 inch (20 cm) square pan,stir flour, sugar,
oa powder, baking soda, baking powder and salt.
ed butter, water, lemon juice, and vanilla extract.
gether all ingredients til well blended.
30-35mins. or until cake springs back when pressed,
k inserted comes out clean.

peach cobbler
Ingredients: Process,
For the peaches:
4 c. Peaches 1) Preheat the oven to 350 degrees.
1/3 c. Granulated Sugar
½ tsp Ground Cinnamon 2) Pour butter in the bottom of a 9x13 baking dish, pop in the
2 tsp lemon juice oven so the can melt. Set aside
3) In a saucepan, add the cherries, sugar, cornstarch, cinnamon
and lemon juice bring to a boil. Off the heat, set aside.
For the Batter: 4) In a large bowl, mix together the flour, baking powder, salt
1/2 c. Butter, melted and sugar. Add egg and milk mixture and stir to combine.
1 c. Flour 5) Pour batter over the butter but do not stir the two together.
2 tsp Baking Powder 6) Scatter the cherry mixture evenly over the top and don’t stir
¼ tsp Salt them, just leave them as is.
1 c Sugar 7) Bake for about 40 minutes or until golden brown.
1 Egg
¾ cup of Milk
on-stick cooking spray and lay the bottom with parchment paper, set aside.

ngredients and gently toss the raspberries in the dry ingredients mixture so that they are coated well.

ilk, sour cream, melted butter, egg, vanilla and orange zest.

until they are well incorporated.

tes or until a toothpick inserted in the center comes out clean.

until it develops a runny consistency.
 re:
egrees. Spray a 10 inch
ide.
her the butter and sugar
k til light and fluffy.
anilla.
aking soda, cocoa,
d salt. Mix while adding

an.
an over medium heat
ver choco chips and let
butter and whisk til

ound cake
s.
ured baking dish. Note: If you're using 8" baking pans fill to 2/3 the height of the baking pan.
king dish, pop in the

cornstarch, cinnamon
heat, set aside.
baking powder, salt
nd stir to combine.
stir the two together.
the top and don’t stir

den brown.
choco loaf bread

ingredients: Process,
1/2 c. Unsalted Butter
1 c. Granulated Sugar 1) Preheat oven 350C, line 9x5 loaf pan with parchment paper
1-1/4 c. All Purpose FLour and spray with non stick spray.
1/2 c. Cocoa Powder 2) In a bowl, stir the flour, cocoa powder, baking powder and
2 tsp Baking Powder salt.
1 tsp Vanilla Extract 3) In the bowl ,cream butter and sugar until well combined,
1/2 tsp of Salt add eggs and vanilla extract and mix til well combined.
2 Eggs 4) Add the dry ingredients with the milk and mix
1/2 cup of Milk well enough to combined. Don’t over mix.
Pearled Sugar 5)put batter to prepared pan and bake for 45-60 mins.
 buttermilk sour cream
ingredients ingredients

1 c. whole milk 1 c. whipping cream

1 tsp. distilled white vinegar/ 1 tsp. lemon juice
lemon juice

mix and let stand for 5mins. whisk til thickens.

Thai Coconut Shrimp Noodle Bowl
Ingredients:
1 Can Whole Coconut Milk
1 can light Coconut Milk
1 Tbsp Red Thai Curry Paste
2 Tbsp Vegetable Oil
1 Small Onion, thinly Sliced
1 Tbsp Chopped Ginger
2 Cloves Garlic, minced
3 inch Piece of Lemongrass, bruised
Juice and Zest of 1 Lime
1 c Sugar Snap Peas
2 c of Roughly Torn Bok Choi
2 C Water or Chicken Stock
1 Tbsp of Fish Sauce
1lb of Shelled and Deveined Shrimp
8 oz Cooked Rice Noodles/any noodle
Chopped Scallions, for serving
Chopped Cilantro, For serving
Tex Mex Chicken Noodle Soup
Ingredients:
For the Soup:
2 Tbsp of Olive Oil
2 Skinless chicken breast, about 3/4lb
1/2 of a Yellow onion, diced
2 Carrots, peeled and diced
2 Stalks of Celery, diced
14 oz of Salsa
12 cups of Chicken Stock
1/2 tsp of Chili Powder
1/2 tsp of Ground Cumin
1/2 tsp of Dried Oregano
6 oz of Egg Noodles
Salt, to taste
Optional Toppings:
Diced avocado for topping
Cilantro for topping
Lime wedges for topping
Process,
1) oil to a large pot over medium heat, add onion, garlic and ginger
and saute for 4-5mins., stir in curry paste and stir.
2) Add coconut milk, stock or water, lemongrass, fish sauce, lime zest
and juice , bring to boil at low heat fro 20mins.
3) Add shrimp, bok choy and sugar snap peas, simmer for 5 minutes,
taste for seasoning.
4) Stir some cilantro and spring onions, then serve over rice noodles
and top with scallions
salsa
Ingredients:
2 15oz cans Diced Tomatoes w/ Onions&Peppers 1) In a soup pot medium hi
1 cup (loosely packed) of Cilantro add oil then saute onion
1 Small Yellow Onion 2) Add the chicken back in
1 Jalapeno, seeded bring to boil, reduce hea
Juice of 1 Lime 3) Remove the chicken, shr
3 Small Cloves of Garlic then increase heat to me
1 tsp of Sugar 4) Add the egg noodles, co
1/2 tsp of Cumin
1/2 tsp or Oregano NOTE: I personally love top
Lots of Salt
Process,
1) Add all ingredients in food processor,
pulse til desired consistency
2) Place the salsa in a bowl, cover and
pop in the fridge
3) Serve with tortilla chips
arlic and ginger
r.
h sauce, lime zest

er for 5 minutes,

ver rice noodles

Process,

1) In a soup pot medium high heat, add olive oil and sear chicken both sides, set aside.
add oil then saute onions,celery and carrots for few mins til softens.
2) Add the chicken back in along with the stock, salsa, cumin, chili and oregano,
bring to boil, reduce heat to low and simmer for 60-90mins til meat falls apart.
3) Remove the chicken, shred the meat, add the chicken back in the pot
then increase heat to medium and bring to boil.
4) Add the egg noodles, cook according to package instructions, adjust the seasoning

NOTE: I personally love topping this soup with avocado, cilantro and lime
 Cocoa Brownies
Ingredients: process:
10 tbsp. (140 g.) unsalted butter 1.) Preheat oven to 325F (165C) place oven rack
1 1/4 c. (250 g.) granulated sugar center of the oven. Line 8x8 pan with parchment.
3/4 c. (75 g.) cocoa powder,
1 tsp. vanilla extract 2.) In a small saucepan melt the butter. Stir/whisk
2 eggs in sugar and cocoa powder. Mix well, add vanilla
1/2 c. (65 g.) all-purpose flour extract and eggs, mix til batter is nice and shiny.
1/4 tsp. baking powder
1/4 tsp. salt 3.) In a small bowl, whisk flour, baking powder,
1/4 c. (60 ml) sour cream salt. Add the dry into the batter mixture and
1/2 c. (85 g.) semi/bitter sweet choco chips sour cream and (optional) choco chips or nuts.
or nuts (optional) and fold til well combine. Do not over mix.

4.) Pour into prepared pan. Bake for 28 - 30 mins.

or toothpick inserted comes out a bit of moist
crumbs on it. Let cool completely.
 glazed chewy brownies cake brownies
Ingredients: Ingredients:
browny batter: ¼ c. unsalted butter (half stick)
1/2 c. unsalted butter (1 stick butter) ½ c. bittersweet choco chips/any melted
10 oz semisweet chocolate chips ¾ c. granulated sugar
3/4 c. granulated sugar 1 tbsp. corn syrup
1/4 tsp. salt 2 eggs
2 eggs 2 tsp. vanilla extract
1 c. Flour 1 tsp. instant espresso powder
2-1/2 Tbsp. cocoa powder 3 tbsp. whole milk, lukewarm
1/2 tsp Instant Espresso Powder 1/2 c. all purpose flour
½ tsp. baking powder
for glaze: ¼ tsp. salt
2 tbsp. milk
2 tbsp. cocoa powder Process:
1 c. confectioner sugar
1 tbsp. unsalted butter 1) Preheat oven 350F, spray bottom of 8X
Pinch of salt baking pan and lay bottom with parchm
place one rack to the center of the ove
Process
2) In a small bowl, mix flour, instant
brownies: espresso powder, salt, and baking pow
1) Preheat oven to 350F.Line 8x8” baking set aside
pan with parchment paper
3) In a large bowl, whisk butter, sugar, cor
2) saucepan add butter and chocolate add eggs, vanilla extract and milk and m
chips and melt over medium low heat.
4) Add melted chocolate and whisk until t
3) In a bowl, add sugar, eggs, flour, cocoa powder, mixture is thick and creamy.
espressso powder, salt, and melted chocolate
mixture. Mix together well, add (choco chips) 5) Add dry ingredients and mix until well
mix briefly.
6) pour batter to prepared pan and bake f
4) Spread the batter evenly in the prepared pan,
bake for 40 mins and allow to cool completely.
glaze:
5) To make the glaze, in a bowl mix together the
sugar, cocoa powder, and salt. And work in but
en rack then start adding the milk slowly while mixing
til the glaze reaches the right consistency.
6)Spread the glaze evenly over the top, allow it
to set completely or put in the fridge to set.
 cake brownies
nts:
lted butter (half stick)
rsweet choco chips/any melted
ulated sugar
orn syrup

nilla extract
stant espresso powder
hole milk, lukewarm
l purpose flour
aking powder
lt

t oven 350F, spray bottom of 8X8 inch

pan and lay bottom with parchment paper.
one rack to the center of the oven.

mall bowl, mix flour, instant

so powder, salt, and baking powder.
de

ge bowl, whisk butter, sugar, corn syrup.

gs, vanilla extract and milk and mix well.

elted chocolate and whisk until the

e is thick and creamy.

y ingredients and mix until well blended.

atter to prepared pan and bake for 30mins.

 Bruschetta
Ingredients: Process:
1 Fresh Baguette 1) Dice tomatoes into medium size cubes.
3 Medium Tomatoes sliced finely red onion.
2 Tbsp finely minced red onion 2)finely chopped basil, and minced finely the garlic.
1 Clove of Garlic mix all ingredients in a bowl.
1/4 cup Chopped Fresh Basil 4) Preheat oven
1 tsp dried oregano 5) Slice bread, drizzle with olive oil. Bake for 10 mins.
3 Tbsp extra virgin olive oil
Salt & Pepper (to taste)

Green Beans and Rosemary: 1) in a pan, add 2 tbsp olive oil,add garlic and rosemary,then
15oz Cannellini Beans, drain&rinsed add beans, salt and pepper and smashing them lightly
1 Tbsp of Rosemary Needles with a wooden spoon, finish with small lemon juice.
Garlic Oil
Salt and Pepper, to taste
Lemon Juice

Artichokes and Capers: For the artichoke hearts:

1 15 oz can of Quartered Artichokes 1) same pan, add infused garlic olive oil,then artichokes and
2 Tbsp of Capers capers. Saute for a minuteon medium heat. Season with
2 Tbsp of Fresh Chopped Parsley salt and pepper, fresh parsley and a squeeze of lemon.
Garlic Oil

Avocado and Mint: For the Avocado:

1 Avocado 1) In a bowl mash avocado,salt and lemon juice. Spread on
Fresh Mint toasted bread, top with chili flakes and fresh mint.
Pinch of Hot Pepper Flakes
Salt and Pepper, to taste
Lemon Juice
 Banana Chocolate Chip Muffins
Ingredients:
½ Cup of Vegetable Oil
2 Eggs
½ Cup of Sugar
3 Mashed Bananas
¼ tsp of Vanilla Extract
1 2/3 Cup of All Purpose Flour
1 tsp Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ tsp of Cinnamon
1 Cup of Chocolate Chips
Ingredients:
2 cups of Flour
1 Tbsp of Baking Powder
½ tsp of Salt
1/8 tsp of Ground Cinnamon
1 (12oz)Milk Chocolate Chips
2/3 of a cup of Whole Milk
½ cup Melted Unsalted Butter
2 Tbsp of Sour Cream
2 Eggs
½ tsp of Vanilla Extract
1/3 cup of Granulated Sugar
1/3 cup of Brown Sugar
Cherry Cake
Ingredients
¾ cup of Granulated Sugar
1 ½ cups of Flour
½ cup of Milk
1 tsp Baking Powder
½ tsp of Vanilla Extract
Process:
1) Preheat oven to 400F. Line muffin tin and set aside.
2) In a bowl, coat some flour your choco chips. Set aside.
3) In a large bowl add the first 5 ingredients and mix until all combined.
4) Add flour,baking soda, baking powder, salt and cinnamon,
whisk til combine.
5) Fold in the chocolate chip and flour mixture.
6)divide the batter into your muffin pan and bake for about 18 minutes.
choco chips muffins
Process:
1) Preheat oven 400F. Line a muffin tin and spray edges with nonstick spray.
2) In a small bowl mix together the first 4 ingredients and set aside.
3) In small bowl, add choco chips and coat with small amount of flour.
4) large bowl mix the remaining ingredients until combined. Add the dry ingrdnts,
mix to combine, don’t overmix. Fold the choco chips to the batter.
5) divide the batter evenly in the prepared muffin pan.
6) Bake for 15-18 minutes or until a toothpick inserted in muffin comes out clean.
Preparation
1) Preheat oven 350F. Spray a 9" round cake pan and lay with parchment paper
2)large bowl cream butter and sugar, add the eggs and vanilla and mix well.
3) Add 1 tbsp flour to cherries and mix, set aside.
4) Add flour and salt to the batter and mix just until it’s combined. Add the milk
and mix it.
5)fold in cherries. Pour batter in the pan and even out the top. Scatter almonds
4 Eggs
¼ tsp of Salt
1 cup Maraschino Cherries
½ cup of Slivered Almonds
Strawberry Orange Muffins
Ingredients
1 ½ cups of All Purpose Flour
½ c. Unsalted Butter,
1 tsp of Baking Powder
¼ tsp of Salt
3/4 c. Strawberries, batter
Zest and Juice of 1 Orange
1 cup of Granulated Sugar
2 Eggs
1 c. Strawberries, chopped
Apple Cinnamon Muffins
Ingredients:
1 ½ cups of All Purpose Flour
½ cup of Granulated Sugar
¼ cup of Unsalted Butter,
1 tsp of Baking Powder
1/2 tsp of Baking Soda
¼ tsp of Salt
½ cup of Plain Yogurt
1 tsp of Ground Cinnamon
1 tsp of Vanilla Extract
¼ cup of Milk
2 Eggs
2 Apples, peeled/grated
1 tsp Orange Zest
For the Topping:
¼ cup of Brown Sugar
¼ cup of Granulated Sugar
2 Tbsp of All Purpose Flour
¼ tsp of Cinnamon
3 Tbsp of Cold Unsalted Butter
1 cup of Chopped Walnuts
evenly on top and bake for 40-45mins.
6) Let cool for about 30 minutes, dust the top with confectioner sugar and dig in!
Preparation
1) Preheat oven 350F, line a 12 piece muffin tin.
2) In a small bowl, mix together the flour, baking powder and salt, set aside.
3)in a blender, puree cup of strawberries, pass it through a sieve and set aside.
4) In a small bowl, toss remaining 1 cup strawberries with flour mixture, set aside.
5) In a large bowl, cream butter, sugar, eggs, add orange zest and juice and the
strawberry puree. Whisk til combine very well.
6) Add flour mixture and mix but don’t over mix.
7) Fold in the chopped strawberry and flour mixture.
8) Using a large ice cream scoop, fill the muffin tin.
9) Bake them for 20 to 22 minutes or until a toothpick comes out clean.
Preparation:
1) Preheat oven 375F. Line a muffin tin and set aside.
2) large bowl, mix flour, salt, baking powder, baking soda and cinnamon, set aside.
3) other bowl, cream butter and sugar, add eggs, vanilla combined well.
4) Whisk in yogurt,apples and orange zest, add dry ingredients and milk
just add little milk if the batter is too thick.
5)divide your batter evenly in the lined muffin tin and set aside.
6) topping, in a bowl, add both sugar, flour, and butter. Using fork, mix wel.
toss in chopped walnuts.
7) Add a spoonful of the mixture on top of each muffin.
bake for 20-24 mins.
Strawberry Banana Muffins

Ingredients:
1/2 c. unsalted butter, melted
2 large eggs, lightly beaten
1 tsp. vanilla extract
2 large ripe bananas, mashed
1 c. strawberries
2 1/4 cups all-purpose flour
3/4 cup light brown sugar
1 1/2 tsp. baking powder
1/4 teaspoon baking soda
1 tsp. ground cinnamon
1/2 teaspoon (2.5 grams) salt
 Buttercream Frosting
Ingredients Preparation

onstick spray. 1 1/4 cup of Unsalted Butter 1) large bowl, cream butter, sugar and vanilla until combined & smooth.
4 1/4 cups of Powdered Sugar add milk 1tbsp at a time til smooth and right consistency.
side. 1 Tbsp of Vanilla Extract Use frosting any kind of cake or cupcake.
2 to 3 Tbsp of Milk
of flour.

dd the dry ingrdnts,

batter.
Orange Chocolate Chip Muffins
Ingredients Preparation
n comes out clean.
¼ cup of Vegetable Oil 1) Preheat oven 400F, line a muffin tin
¾ cup of Milk 2) small bowl, whisk flour, vanillina, baking powder and salt.
½ cup of Granulated Sugar 3)small bowl, toss choco chips with dry ingredients.

2 Tsp of Baking Powder
½ tsp of Salt
1 ¾ cups of All Purpose Flour
1 tsp of Vanilla Extract
parchment paper 2 Eggs
and mix well. 2 tsp of Orange Zest
1 Cup of Chocolate Chips
ned. Add the milk For the Topping:
1/3 cup of All Purpose Flour
Scatter almonds ¼ cup of Brown Sugar
4) large bowl, combine oil and sugar, add the eggs, and orange zest.
5) Add milk and combined well.
6) Add dry ingredients and mix but don’t over mix.
7) Add chocolate chip mixture and fold
8) Divide your batter evenly among the muffin liners and set aside.
9.) small bowl, combine ingredients for topping
and using forkmix everything together.
10) bake for 18 to 20 minutes.
 ¼ cup of Granulated Sugar
er sugar and dig in! ¼ c. Unsalted Butter, cold

alt, set aside.

ve and set aside.
r mixture, set aside.
nd juice and the

ut clean.

innamon, set aside.

ned well.

and milk

e.

ork, mix wel.

 nilla until combined & smooth.
d right consistency.
cake or cupcake.

ffins

g powder and salt.

gredients.

the eggs, and orange zest.

over mix.

muffin liners and set aside.

opping