Sie sind auf Seite 1von 5

EASY CHOCOLATE CHIP COOKIES

INGREDIENTS

 1 and 1/4 cup all-purpose flour


 1/4 tsp salt
 1 cup chocolate chips (any kind you prefer)
 3/4 cup brown sugar
 1 stick (4 oz, 113 grams, 1/2 cup) softened butter- salted or unsalted, at room
temperature
 1 large egg, at room temperature
 1 tsp vanilla extract (optional)

INSTRUCTIONS

1. Preheat oven to 320ºF.


2. Line your cookie tray with the non-stick baking sheet. Set aside.
3. Cream butter and sugar together until fluffy.
4. Add the egg and vanilla (if using) to the butter/sugar mixture and mix until
incorporated.
5. Stir in the flour, salt, and the chocolate chips just until combined. Save some
chocolate for topping. Do not mix for a long time or it will create cookies that are
too tough or cakey.
6. Using a spoon, scoop 2 mounds about each and form it into a ball, place it onto
the pan with the non-stick baking sheet. Do not put more than 9 cookies per
sheet.
7. Add few chocolate chips at the top and slightly flatten them.
8. Bake at 320ºF for 8-12 minutes until just set on the edges and middle still looks a
little bit undercooked.
9. Allow to cool on the baking sheet for 5 minutes before removing. Cookies will
continue to cook on the sheets for a few minutes.
10. Cool completely and store in an airtight container. This will last for about 3-5 days.
BANANA OATMEAL RAISIN BARS
INGREDIENTS

 2 cups all-purpose flour


 1 and 1/2 tsp baking powder
 1/2 tsp salt
 1 and 1 /4 cup packed brown sugar
 2 sticks (8 oz, 227 grams, 1 cup) softened butter- unsalted, at room temperature
 4 large eggs, at room temperature
 1/4 cup milk
 1 cup (125grams) QUAKER Instant Oatmeal (Banana and Honey Flavor)
 50g raisins soaked in water until plumped up
 1/2 tsp banana extract (optional)

INSTRUCTIONS

1. Drain the raisins and set it aside.


2. Preheat oven to 350ºF.
3. Grease a 9”x13”x2” pan with a small amount of butter and lightly dust the pan
with flour. Set aside.
4. Sift together flour, baking soda and salt (preferably, but you can skip this step and
just mix together the 3 into one bowl). Set aside.
5. In another bowl, cream butter and sugar together until fluffy.
6. Add in eggs one at a time, beating after each addition.
7. Stir in oatmeal, milk and banana extract (if using) to the butter/sugar/egg mixture.
8. Add in the flour mixture until incorporated.
9. Fold in the drained raisins.
10. Pour the mixture in the greased pan.
11. Bake at 350 ºF for 12-20 minutes or until toothpick inserted in center comes out
clean.
12. Cool completely and cut it into desired bite sizes.
PINEAPPLE UPSIDE-DOWN CAKE
INGREDIENTS

Topping

 1/3 cup brown sugar


 1/2 stick (2 oz, 56 grams, 1/4 cup) softened butter- unsalted, at room temperature
 9 slices of canned pineapple
 8-10 cherries cut in halves

Cake
 1 and 1/2 cup all-purpose flour
 1 and 1/4 tsp baking powder
 1/4 tsp salt
 3/4 cup granulated white sugar
 1 stick (4 oz, 113 grams, 1/2 cup) softened butter- unsalted, at room temperature
 1 large egg, at room temparature
 3/4 cup milk

INSTRUCTIONS

1. Preheat oven to 350ºF.


2. In a 9” pan, melt butter in the oven. Sprinkle brown sugar evenly over the melted
butter. Arrange the pineapple and cherries at the top. Set aside.
3. Mix together flour, baking powder and salt into one bowl. Set aside.
4. In another bowl, cream butter and sugar together until fluffy.
5. Add the egg to the butter/sugar mixture and mix until incorporated.
6. Add the flour mixture and milk in alternating batches, beat on low for 30 seconds
interval each. Mix until it has a smooth consistency.
7. Scoop the batter onto the pan with the pineapples/syrup, distributing it carefully.
Flatten with a spatula and tap the pan onto the table to settle the batter.
8. Bake at 350ºF for 45-50 minutes or until toothpick inserted in center comes out
clean.
9. While it’s hot, place a serving plate upside down over the pan; turn the plate and
pan over. Leave the pan over the cake for a minute to let it come off clean.
10. Take off the pan, arrange if there are loose pieces and serve warm.
QUICK AND EASY BROWNIES
INGREDIENTS

 1 cup all-purpose flour


 1/2 tsp baking powder
 1/4 tsp salt
 1/2 cup cocoa powder
 1 and 1/3 cup granulated white sugar
 3/4 cup (7 fl oz, 177ml) vegetable oil
 3 large eggs, at room temperature
 1 and 1/2 tsp vanilla extract (optional)

INSTRUCTIONS

1. Preheat oven to 350ºF.


2. Grease a 9” pan with a small amount of butter and lightly dust the pan with
cocoa powder, or line it with a non-stick baking sheet. Set aside.
3. Mix together flour, baking powder, salt and cocoa powder into one bowl. Set
aside.
4. In another bowl, beat together the oil, sugar and vanilla extract (if using).
5. Add the eggs to the oil/sugar mixture and mix until incorporated.
6. Add in the flour mixture slowly, mixing it together.
7. Pour the mixture in the greased pan or pan with the lined non-stick baking
sheet.
8. Bake at 350ºF for 25-30 minutes or until toothpick inserted in center comes out
clean.
9. Cool completely and cut it into desired bite sizes.
MILO RAISIN BARS
INGREDIENTS

 1 cup all-purpose flour


 1/2 tsp baking powder
 1/4 tsp salt
 1/2 cup packed brown sugar
 1 stick (4 oz, 113 grams, 1/2 cup) softened butter- unsalted, at room temperature
 2 large eggs, at room temperature
 1/2 cup (125grams) Milo
 25g raisins soaked in water until plumped up
 1/4 tsp vanilla extract (optional)

INSTRUCTIONS

13. Drain the raisins and set it aside.


14. Preheat oven to 350ºF.
15. Grease a 9” pan with a small amount of butter and lightly dust the pan with flour.
Set aside.
16. Sift together flour, baking soda and salt (preferably, but you can skip this step and
just mix together the 3 into one bowl). Set aside.
17. In another bowl, cream butter and sugar together until fluffy.
18. Add in eggs one at a time, beating after each addition.
19. Stir in milo, milk and vanilla extract (if using) to the butter/sugar/egg mixture.
20. Add in the flour mixture until incorporated.
21. Fold in the drained raisins.
22. Pour the mixture in the greased pan.
23. Bake at 350 ºF for 12-20 minutes or until toothpick inserted in center comes out
clean.
24. Cool completely and cut it into desired bite sizes.