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Chocolate cake/cupcakes


1 3/4 cups all-purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk;
let stand 5 minutes until thickened)
1/2 cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)


Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper
circles) and set aside.

In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs,
buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl
from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until
toothpick inserted in centre comes out clean with just a few moist crumbs attached.

Allow to cool 15 minutes in pans, and then run a butter knife around the edges of each cake. Place a
wire cooling rack over top of each pan. Wearing oven mitts use both hands to hold the racks in place
while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the
pans until the cakes release. Cool completely before handling or frosting.

Carrot cupcakes with cream cheese frosting

Cream Cheese Icing:
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar

1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon
vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in
heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in
carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and
ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to
the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out
clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining

Banana Chocolate muffins
2 cups all-purpose flour, unbleached
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup canola oil
4 bananas, ripe, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips ( nondairy)
1 cup walnuts (optional)
Prehaet oven to 350 degrees.
Line you muffin tins with liners.
In a medium bowl, mix flour, baking soda and salt.
In a large bowl, beat the sgar and oil together.
Then add mashed bananas.
Stir in water and vanilla and mix thoroughly.
Add the flour mixture and the chocolate chips and mix until just combined.
Fill each muffin tin with about 2 full TBSP of the batter.
Bake for 20-30 minutes until golden brown and toothpick comes out clean.
*mine took exactly 25 minutes to be perfect!

Blue Berry Cheesecake Recipe
2 cups crushed graham crackers
1 stick butter, melted
3 T white sugar

2 bars of 8oz cream cheese, room temperature
1 cup white sugar
2 large eggs
1 cup heavy cream
2 t vanilla
1/2 t fine salt

1 21‑oz can of blueberry pie filling/topping
1. Preheat oven to 175°C and line 3/4 oz mini muffin tins with paper cups.
2. To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted bu‗er
in a bowl.
3. Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside.
4. To make the cheesecake, with the lowest speed setting, beat cream cheese until smooth and fluffy
5. Gradually add sugar and salt while beating, scraping the sides of the bowl often.
6. Add the eggs one at a time, mixing until incorporated.
7. Add the vanilla extract and heavy cream and mix well.
8. Let the cheesecake ba‗er rest for around 10 minutes to remove most of the air bubbles that were
formed during the mixing process.
9. Scoop cheesecake ba‗er into prepared crusts and bake for about 20‑25 minutes, or until firm but the
centers of the cheesecakes still a bit jiggly.

Fudgy Brownies

10 tablespoons (145 grams) unsalted butter
1 1/4 cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans (optional)

Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and
sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on
two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely
simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the
bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks
gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside
for 3 to 5 minutes until it is only warm, not hot.
stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after
each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then
beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts,
if using. Spread evenly in lined pan.

Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean
(you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10
minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.

Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to
30 minutes to firm up. Cut into 16 squares.

These are on the bittersweet side – we like that, but if you are more into milk chocolate than semi-
sweet or dark, these may be a little bitter for you. Some readers have had success with adding a little
more sugar to accommodate.

Thick & Chewy Better Than The Boxed Brownies

½ c. all-purpose flour*
¾ c. unsweetened cocoa powder
1¼ c. sugar
1 stick + 3 tbsp. (11 tbsp.) unsalted butter
2 eggs, cold
⅛ tsp. baking soda
1 tbsp. cornstarch*
¼ tsp. salt
1 tsp. vanilla extract
½ c. chocolate chips, milk or semi-sweet
¼ c. semi-sweet baking bar*, chopped
1. Preheat oven to 325 degrees. Line a 8x8 inch pan with parchment or foil, set aside.
2. In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1
and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and
cocoa powder.
3. In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on
add one egg at a time, mixing just until incorporated.
4. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing
speed on
low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold
the chocolate chips and chunks.
5. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30
minutes or
until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and
-This recipe can easily be doubled to fit a 9x13 inch pan. The bake time might increase by 3-5 minutes. It
make approximately 24 brownies. I used a metal pan for these brownies, not pyrex.
*1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.

The Baked Brownie Recipe
350F/30 minutes
What we need:
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces (311.7g) dark chocolate, coarsely chopped
1 cup (8 ouces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant coffee powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

Here’s how:
(1) Melt together butter, dark chocolate and coffee powder in a pan set over a saucepan with simmering
(2) Once melted turn off the heat and add white and brown sugar.
(3) Mix until completely combined. Bring the mixture to room temperature.
(4) In the meantime, line your baking pan with Cut Rite or Parchment Paper. The book requires a 9×13
inches pan but I don’t have one. The nearest was a 9×12. That should do :)
(5) In a medium sized bowl, combine flour, salt and cocoa powder. Sift or dry whisk and set aside.
(6) Once the chocolate mixture has cooled to room temperature. Add 3 eggs. Whisk until just combined,
no streaks of eggs left. Then add the remaining 2 eggs. Add in the vanilla extract.
(7) Sprinkle the dry ingredients over the chocolate mixture. Fold using a spatula (do not use a whisk)
only until combined.
(8) Spread evenly on the pan and bake for 30 minutes. Make sure to rotate the pan halfway through the
baking time.

Chocolate crickles
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then
stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough,
and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough
into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before
placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before
transferring to wire racks to cool.