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Fudgy Brownies

(Laura Vitale) Ingredients: 2 Tbsp of warm water 1 tsp of instant espresso powder 142 g of unsalted butter (3/5 cup) 1 cup of fine sugar 2 large eggs (120 g w/o shell) 198 g of bittersweet chocolate, melted (1 ½ cup) 2 tsp of vanilla extract ¼ tsp of salt 1 Tbsp of cocoa powder 2/3 cup of all purpose flour Method: 1) Preheat oven to 176°C. Spray pan with non stick cooking spray and lay the bottom with parchment paper. Set aside. 2) Mix warm water and instant espresso powder. Set aside. 3) In a large bowl, whisk together the butter and sugar until fluffy. Whisk the eggs in. Add vanilla extract and espresso mixture. Beat until all is combined. 4) Add the melted chocolate and whisk. Add in dry ingredients (flour, cocoa powder, salt) and mix everything together until it’s incorporated. Do not overmix. 5) Pour batter into prepared pan and bake for 40-45 min. (Toothpick inserted in middle comes out with moist crumbs and not wet batter.) 6) Cool for 5 min in pan and transfer to cooling rack to cool. 7) Cut up and serve.

2) Sift the cake flour. Set aside. . 7) Stir in 1/3 of the dry ingredients and add in the milk. 8) Add in the rest of the dry ingredients and mix well. Spray pan with non-stick cooking spray and lay the bottom with parchment paper. add in the cocoa powder and the melted chocolate. sprinkle chopped nuts over (optional) and bake for 20 minutes or until a toothpick inserted in the middle comes out with moist and not wet crumbs. 6) Whisk in the eggs. 3) Melt the butter together with the caster sugar in a large mixing bowl over simmering boiling water. one at a time. 9) Pour batter into prepared tray .Brownies (孟老师的布郎尼) Ingredients: 150 g of unsalted butter at room temp (3/5 cup) 90 g of granulated sugar (1/2 cup) 20 g of cocoa powder (slightly less than 4 Tbsp) 150 g of bittersweet chocolate. 10) Let the brownie cool for 5 minutes before transferring it to a cooling rack. 5) Remove the heat. Whisk until all ingredients are well combined. baking powder and baking soda together. 11) Allow brownie to cool down completely before cutting. melted (slightly more than 1 cup) 3 large eggs (60 g each) 2 Tbsp of regular milk 150 g of cake flour ½ tsp of baking powder ¼ tsp of baking soda 60g nuts (optional) Method: 1) Preheat the oven to 180°C. While the mixture is still hot. *Do not overbake.

5) Separate 1/3 of the dough and set it aside. 3) Add the egg. 6) Smear the strawberry jam all over and crumble the rest of the 1/3 dough on top. vanilla and orange zest. Mix in until combined. 7) Bake for 30 min or until golden brown. 8) Allow to cool completely before cutting into bars. Press the remaining 2/3 into the bottom of the pan. cream together the butter and sugar. salt and baking soda and mix it all together until a dough forms. 2) In a large bowl. Line a 9x9 inch baking pan with parchment paper and spray it lightly with non-stick cooking spray. .Strawberry Bars (Laura Vitale) Ingredients: 240g of unsalted butter at room temp (1 cup) 1 cup of granulated sugar 1 large egg 1 tsp of vanilla extract Zest of ½ an orange 2 cups of all purpose flour ½ tsp of salt 1 tsp of baking soda Slightly more than ½ cup of seedless strawberry jam Method: 1) Preheat the oven to 190°C. 4) Add the flour.

5) Add the remaining cup of white chocolate chips to the remaining batter. heat the jam until it’s warm enough to be runny. line a 9x9 inch baking dish with parchment paper and spray with non-stick cooking spray. Press 2/3 of this batter in the bottom of your prepared pan and bake for about 15 min or until lightly golden brown. 6) Pop it back into the oven to bake for another 25 minutes or until the edges are browned. 7) Let them cool completely before cutting up into bars. mix to incorporate. Spread the jam over the cooked crust. . 2) Melt butter and 1 cup of the white chocolate chips in a microwavable bowl in the microwave for about 1 min or until the mixture is smooth and melted.White Chocolate Berry Bars (Laura Vitale) Ingredients: 120 g of unsalted butter at room temp (1/2 cup) 2 cups of white chocolate chips (separated cups) 1 cup of all purpose flour 2 large eggs ½ cup of granulated sugar ½ tsp of salt 1 tsp of vanilla extract ½ cup of seedless strawberry/raspberry jam ½ cup of sliced/pounded almonds Method: 1) Preheat the oven to 177°C. Sprinkle the almonds over the batter. drop spoonfuls of batter on top of the jam. Set aside. 4) In a small saucepan. 3) Add in the flour and salt.

Method: 1) Preheat oven to 170°C and line a 19x9x8 cm loaf pan with parchment paper all sides up. stir well and add 2 Tbsp of lemon juice in it. . fold through completely.html) Ingredients: 150 g of plain flour (1 1/5 cup) 1/8 tsp of baking powder 150 g of unsalted butter at room temperature 130 g of icing sugar ½ Tbsp golden syrup or honey 3 large eggs (70 g each) 1/8 tsp of salt 5 g of earl grey tea dust from 2 tea bags 15 g of ground almond 1 Tbsp of fresh whole milk Lemon zest of 1 large lemon Lemon syrup for brushing: 50 g of sugar + 100 g of hot water. remove it from the loaf tin. Pour batter into prepared loaf tin and bake for 50 min or till toothpick inserted into the middle comes out clean.Earl Grey Tea Cake (Anncoo Journal: www. tea dust. (baking time may very according to oven) 6) When cake is done. Mix till all is incorporated well.anncoojournal. 3) Whisk butter and icing sugar together. 5) Add flour mixture and using a spatula. ground almonds. 7) Brush cake with lemon syrup while it is still warm. add in the salt. 4) Add eggs one at a time and beat well. 2) Sift flour and baking powder together twice and set aside.com/2013/04/earl-grey-tea-cake. 8) Leave to cool completely before serving or storing. lemon zest and milk. mix well and set aside. After adding all the eggs. Add golden syrup/honey and mix it well till mixture becomes light and fluffy.

2) To prepare the streusel topping. Set aside this to be used later. mix together the flour and ground cinnamon in a mixing bowl. 4) Stir in the brown sugar and nuts and use the spatula to mix everything together. place in a 180°C oven for 15 minutes or until fragrant. peeled and cut into thin slices (1/8 inch=3mm) Streusel Topping ½ cup of all purpose flour ½ tsp of ground cinnamon 3 Tbsp of cold unsalted butter.Apple Streusel Cake (Joyofbaking. 11) Remove from the oven and let it cool slightly before serving. Can choose to serve with whipped cream or vanilla ice cream at the side. Tip: To toast nuts. 3) Cut in the cold butter using a fork until it resembles coarse crumbs. whisk together the flour. 9) Evenly spread the apple slices onto the top of the cake and then sprinkle with the streusel topping prepared earlier on. cut into pieces ¼ cup of brown sugar ¼ cup of toasted and chopped walnuts Method: 1) Preheat oven to 177°C. beat the butter and sugar until light and fluffy.com) Ingredients: Cake Batter 1 cup of all purpose flour 1 tsp of baking powder 1/8 tsp of salt ¼ cup of unsalted butter. 7) Add the flour mixture alternating with the milk to the mixture in (3) and beat only until combined. . Add the egg and vanilla extract and beat until incorporated. 8) Spread the batter into the bottom of the pan and smoothen with an offset spatula. room temp (56 g) ½ cup of granulated sugar 1 large egg ½ tsp of pure vanilla extract 1/3 cup milk 2 large Granny Smith apples. 6) In the bowl with the electric mixer. 5) In another mixing bowl. Spray an 8 inch spring form pan and line the bottom of the pan with parchment paper. baking powder and salt. 10) Bake for 40-45 min or until a toothpick inserted in the centre of the cake comes out clean.

cream together the butter and sugar until smooth. softened at room temp (240 g) 1 cup of white sugar (OR ½ white ½ brown) 1 egg 1 tsp of vanilla extract 2 ½ tsp of matcha green tea powder Method: 1) Preheat the oven to 190°C and line a baking tray with parchment paper. Let them stand on the cookie sheets for 2 min before removing to cool on wire racks. baking soda and baking powder. 5) Roll into dough balls about one inch in diameter and flatten slightly to create round disks. 3) In a large bowl. Set aside. Set aside. 6) Bake for 8-10 min or until golden. Beat in the egg and vanilla. Place them onto ungreased cookie sheets. 4) Gradually blend in the dry ingredients portion by portion. matcha green tea powder.com) Ingredients: 2 ¾ of all purpose flour 1 tsp of baking soda ½ tsp of baking powder 1 cup of unsalted butter. stir together the flour.Matcha Green Tea Cookies (Kirbiecravings. 2) In a small bowl. .

4) In a separate bowl.com) Ingredients: ¼ cup of unsalted butter 1 cup of granulated white sugar 2 large eggs ½ cup of vanilla almond milk / regular milk 1 cup of all purpose flour 1 Tbsp of matcha green tea powder 1 tsp of baking powder ¼ tsp of salt Method: 1) Preheat the oven to 165°C. 5) Pour batter into prepared loaf pan and bake for 45-50 min or until golden brown on the outside and a toothpick inserted into the middle comes out clean. . matcha powder. Line a loaf pan with parchment paper.Matcha Green Tea Pound Cake (www. baking powder and salt. 2) Using a mixer.thevintagemixer. 3) Add the milk and eggs and beat until well combined. Add flour mixture to egg mixture and blend until smooth. cream the butter and sugar together. mix the flour.

com) Ingredients (12cupcakes): 2 cups of cake flour 1 tsp of baking powder ½ tsp of baking soda ½ tsp of salt 1 tsp of instant espresso powder w 1 Tbsp of warm water 1/3 cup of dutch processed cocoa powder 1 1/3 cups of granulated white sugar 1 whole egg 1 egg white 85 g of unsalted butter 1 cup of low fat yogurt 1 tsp of vanilla extract 1 ½ Tbsp of matcha powder Method: 1) Preheat oven to 177°C and line muffin pan with cupcake liners. 3) In a small bowl. 8) Whisk in half of the remaining flour. baking powder. 11) Add matcha powder to the rest of the yogurt batter in the mixing bowl. whisk whole egg with egg white and set aside. beating consistently for about 2 min. Sift together and set aside.Matcha Chocolate Swirl Cupcakes (kirbiecravings. 2) Use whisk to combine flour. Whisk until smooth and set aside. 4) In another small bowl. beat in about a third of the flour mixture. Use a table knife to swirl the mixture. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 min. 6) Add in egg mixture. 5) Cut butter into pieces and place into an electric mixing bowl. On high speed. . 9) Whisk in the remaining flour. Beat for 1 min to soften. Then add a spoonful of green tea batter. 7) Using a manual whisk. 13) Bake for about 35 min or until toothpick inserted into the middle comes out clean. Set aside. 12) Use a large spoon and scoop some chocolate batter to the bottom of each cupcake liner. Then beat it half of the yogurt. baking soda and salt. combine the espresso powder mixture. beat it the rest of the yogurt and the vanilla. 10) Measure out 1 ½ cup of the yogurt batter and mix into the cocoa mixture. It may help to start the knife at the bottom and lift some of the batter towards the top and swirl. cocoa and 1/3 cup of the sugar with ¼ cup of water.

one at a time beating well after each addition. 2) Beat butter and sugar until pale and creamy.com) Ingredients: 125 g of unsalted butter. softened at room temp 185 g of granulated sugar (slightly less than 1 cup) 2 large eggs 160 g of self-raising flour (1 ¼ cup) 30 g of dessicated coconut (1/4 cup) ½ cup of natural yogurt Zest and juice of 1 lemon 150g of fresh strawberries cut into quarters Method: 1) Preheat the oven to 180°C and line a loaf pan with parchment paper.anncoojournal. 4) Add lemon zest and juice and mix well. then turn out onto a wire rack to cool completely. 7) Bake for 55 min or until a skewer inserted in the centre comes out clean. 5) Stir in flour. 6) Pour mixture into prepared loaf pan and smoothen the top. 3) Add eggs. dessicated coconut. . yogurt and strawberries using a spatula. 8) Cool in tin for about 10 min.Lemon and Strawberry loaf (www.

Chocolate Banana Cake All moist and dense. 4. (in other words. softened 200 castor sugar 2 large eggs 1 1/3 cups of mashed bananas (about 4 pieces) 1 teaspoons of vanilla extract ½ cups of sour cream 80g of semi-sweet chocolate chips* *used both Hershey’s brand Method: 1. baking soda and salt in a bowl and whisk to combine. remaining half of sour cream. Scrape batter into greased pan (I simply brush mine with melted butter) and smooth the top. cocoa. Once incorporated. (do not use the mixer here!) 7. At low speed. add in 1/3 of the flours. If you want. Add mashed bananas and vanilla extract. then 1/3 of flour. then remaining 1/3 of flour) 6. At medium speed. beat in the eggs one at a time. stir in chocolate chips manually. or until skewer comes out clean (if they are stains due to the chocolate chips then its fine!). Sift together flour. 2. Bake for 1 ½ hour. you can decorate it with the remaining banana you have. just slice em’ up and place them on the top! 8. and beat it at town speed until just blended.blended. . alternating with the sour cream in 2 additions. Beat butter at medium speed until creamy. then ½ of the sour cream. Set aside. Preheat your oven to 175°C. so that the mixtures are evenly mixed. about 1 minute. 5. Cool for 15 mins before unmoulding. Ingredients: 152g plain flour 1/4 cup of cocoa powder* 1 teaspoons of baking soda 1/4 teaspoon of salt 113g of unsalted butter. add flour in 3 additions. 3. about 2 minute. Gradually beat in the sugar at high speed until well. Do make sure that the sides of the mixing bowl are scrapped.

spray a 15X10X1inch baking pan with non stick cooking spray and lay the bottom with some parchment paper. orange zest and vanilla and using a hand held electric whisk. 6) Pour batter into your prepared baking dish and bake for about 25 to 30 minutes or until a toothpick comes out clean when tested. salt and pumpkin pie spice. vanilla and eggs. add the shredded carrots and a half a cup of the dry ingredients. mix together the oil. apple sauce. To make the frosting. mix together the flour. Fold in the shredded carrots. 7) Allow it to cool completely. Cut serve and Enjoy! . 4) In another bowl. sugars. 8) In a bowl. set aside. 5) Pour the wet ingredients into the dry and mix to combine.Carrot Cake Bars With cream cheese frosting. Ingredients (makes 36 small slices): 2 cups of All Purpose Flour 1 cup of Granulated Sugar ½ cup of Brown Sugar ½ cup of Unsweetened Applesauce ½ cup of Vegetable Oil 3 cups of Shredded Carrots (about 5 large carrots) 2 Tsp of Baking Powder ½ tsp of Baking Soda ½ tsp of Salt 2 Tsp of Pumpkin Pie Spice 4 Eggs 1 tsp of Vanilla Extract Method: 1) Preheat the oven to 350 degrees. set aside. 10) Smear the Frosting all over the top of the carrot cake and place it in the fridge for about 15 minutes. 2) In a large bowl. 3) In a small bowl. mix to make sure all the carrots are coated in the dry mixture. cream cheese. mix together until creamy and well combined. 9) Add the powdered sugar and continue to mix until you have a creamy mixture. baking powder. add the butter. baking soda.

2. Then gradually fold the dry ingredients into the butter/egg mixture alternating with the half and half or milk till combined. Grease and flour a standard loaf pan. 7. 3. vanilla and salt. In a large bowl. . baking powder and salt. lemon juice. 5. 8. cream the room temperature butter and sugar together. whisk the eggs and vanilla till frothy. Bake for 40 . In a medium bowl.Lemon Loaf With lemon glaze Ingredients: Loaf 1/2 cup unsalted room temperature butter (1 stick) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1 tablespoon lemon zest (approximately zest from 1 lemon) 2 tablespoons lemon juice (approximate juice from 1 lemon) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup half and half or milk Glaze 1 cup powdered sugar (sifted) 3 tablespoons lemon juice 1 teaspoon lemon zest (optional) 1/4 teaspoon vanilla extract pinch of salt Methods: 1. whisk together flour. Slowly beat the egg mixture into the butter mixture. whisk powdered sugar. Add optional lemon zest if you'd prefer more lemon flavor. While loaf is baking prepare glaze. In a small bowl. 4. In a small bowl. Place loaf on cooling rack and let cool for 5 minutes then remove loaf from pan and drizzle on glaze generously. Whisk in lemon juice and lemon zest.45 minutes till golden brown and a toothpick comes out clean. 6. Preheat oven to 350 degrees.

peanut butter. and frost each cupcake. For the peanut butter frosting: 8. 3.Chocolate Peanut Butter Cupcake Ingredients: For the cupcakes: 1 1/2 cups granulated sugar 1 cup all purpose flour 1/2 cup cake flour 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter. 9. greek yogurt and vanilla. Fill lined cupcake wells just over half full. 2. cream together the butter. or until a cake tester inserted in the center of a cupcake comes out clean or moist crumbs. Bake for 15 minutes. cream cheese and vanilla until well creamy and combined. cut into small cubes 4 eggs 1 cup greek yogurt 2 teaspoons vanilla extract For the frosting: 2 to 2 ½ cups of Confectioner Sugar ¼ cup of Unsalted Butter at Room Temperature 1 cup of Smooth Peanut Butter 8 oz Cream Cheese. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine. scraping the bottom and the sides of the bowl to be sure all the ingredients are well-combined. A little at a time. add the confectioner sugar and beat until well combined. Stir in the eggs. 6. 10. Preheat the oven to 177°C. 4. In a large bowl using a handheld electric mixer. 7. . if needed Method: 1. until the mixture resembles moist crumbs. Scoop the frosting in a disposable piping bag that’s been fitted with either a plain tip or a star tip. at room temperature ½ tsp of Vanilla Extract About 1 Tbsp of Milk. Mix in the butter on low speed. 5. Cool completely before frosting.