Chocolate Crinkles

Ingredients:

2 cups sifted all purpose flour

2 tsp. baking powder
¼ tsp. salt
1 cup cocoa powder
1 tsp instant coffee powder
1 cup white sugar
2/3 cup brown sugar packed
½ cup canola oil
4 large eggs
1 tsp vanilla extract
1 Tbsp. glucose
Around 1 cup of confectioner’s sugar

Procedure:

1. Prepare all the needed tools and ingredients.

2. Measure all the dry ingredients and then sift.
3. In a bowl with dry ingredients, make a well and put the wet ingredients then mix using
hands with oil or gloves till all the ingredients are well incorporated.
4. Triple cling wrap the dough and put in the freezer for at least 2 hours or even overnight.
5. Pre heat oven at 200C.
6. Line your baking sheet or tray with parchment paper.
7. Wear gloves and put some oil in your hands.
8. Using 1 tbsp measuring spoon , scoop the dough and level the top of the scooper then
roll into balls and line on the parchment paper and continue till you fill the whole baking
sheet.
9. Dip in a bowl of sifted icing sugar and line back into the baking sheet ( be generous )
10. Bake in about 8-10 mins. Wait for the largest crack then remove from the oven and
leave on the tray till it cools down.
 BROWNIES

Ingredients:

250 grams chocolate

125 grams unsalted butter
70 grams cocoa powder
1 tsp coffee powder

Put all together and then melt in a double boiler until it becomes thick.

4 large eggs
200 grams granulated white sugar
2oo grams brown sugar

Cream using wire whisk in a bowl until it becomes light in color. Then
combine the melted chocolate cocoa mixture until it becomes fudgy in
appearance.

175 grams all purpose flour

½ tsp baking soda
½ tsp salt

Mix and then sift all together. Combine in the chocolate mixture don’t
over mix.
Put some chocolate or peanuts on top.
Line a baking pan with parchment paper and bake it for about 35-45
minutes in a pre-heated oven.
Red Velvet Cupcake

Ingredients:

A. Dry Ingredients
2 ½ cup All Purpose Flour
2 tbsp + 2 tsp. Cocoa Powder
1 tsp baking powder
1 tsp baking soda
1 cup white sugar
1/3 cup packed browned sugar

B. Wet Ingredients
2 ½ tsp red food color
½ cup oil
2 pcs eggs
1 tsp vanilla
1 cup buttermilk

Procedure:
1. In a bowl mix together the dry ingredients (A)
2. Add the wet ingredients (B) into the dry ingredients and then mix them all together.
3. Scoop the mixture and lined at your prepared pan.
4. Bake on preheated oven 350 F to 12-15 min
5. Tooth pick test
6. Don’t over bake.

Cream Cheese frosting:

4 cups sifted powdered sugar

¼ cup butter

1 packed cream cheese

1 tsp vanilla

Cream the butter and cream cheese together and then add the powdered sugar, vanilla and
milk (1 tsp). beat until soft.
Homemade Doughnuts Recipe
You can make fluffy doughnuts at home! Homemade doughnuts are much easier than you
think they are. You can also get creative with the toppings, or stick to the classic chocolate
ganache or cinnamon-sugar coating.

Homemade Doughnuts Ingredients

3 cups bread flour
2 teaspoon instant yeast
2 tbsp white sugar
1/2 teaspoon salt
2 tbsp melted butter
1 pc egg
1 cup warm milk
canola oil, for frying

How to Make Homemade Doughnuts

Mix flour, salt, and yeast in bowl. Set aside.

In a mixer bowl, blend water, sugar, egg, and melted butter on low. Add half of the flour mixture
into the wet ingredients until flour is just incorporated. Add the remaining flour and mix until
combined. Increase speed to medium and continue mixing dough, scraping down sides as
necessary until dough is smooth, about 5 minutes.

Transfer dough to a large oiled bowl. Cover with a clean kitchen towel, and let rise in a warm
place for about 1 hour or until doubled.

Remove towel and turn out on a floured surface. Roll out dough to 1/4-inch thickness. Using
doughnut cutter or a 3-inch and 1-inch cutter, cut doughnut shapes into the dough, rerolling
scraps to make more doughnuts or holes. Transfer finished doughnuts to a floured baking sheet
until oil is ready for deep fryin
Moist Chocolate Cake
1 ¾ cup All Purpose Flour
¾ cup Cocoa
2 cups white sugar
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 pcs eggs
1 ½ tsp vanilla extract
½ cup oil
1 cup fresh milk
1 cup hot water
1 tsp coffee

Procedure:

1. Pre heat oven to 150 degree celcius. Prepare 3oz muffin pan and cupcake
liner. This recipe makes 32 cupcakes.
2. Prepare large bowl mix all the dry ingredients all purpose flour, cocoa,
baking soda, baking powder and salt.
3. Add all the wet ingredients egg, vanilla, oil, fresh milk and hot coffee. Mix it
well and scrape the side of the batter to avoid any lamps.
4. Scoop the mixture into the cupcake liner for about ¾ full. Then give a little
tap to remove air bubbles.
5. Bake them for about 25 minutes or until toothpick comes out with moist
crumbs. Let them cool for 1 hr. before piping the frosting.
Brazo De Mercedez

Ingredients:
9 large egg whites at room temperature
¼ teaspoon cream of tartar
2/3 cup white sugar
½ teaspoon vanilla extract
½ cup confectioner’s sugar
9 large egg yolks
Procedures:
Pre-heat oven to 350 F/160 C.
Prepare a baking pan in line with baking paper.
Whip egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisker on medium
speed until frothy and starts to expand in volume.
Gradually add sugar. Whip until shiny, small bubbles appear and soft peaks form.
Using an offset spatula spread meringue evenly on the lined baking pan. Lightly run a cake decoratoring
comb or a fork on the surface of the meringue to create a ridged pattern.
Bake in a pre heated oven for about 20 minutes or until set and top is golden brown.
Remove meringue from the oven. Dust the top with confectioner’s sugar.
Spread the prepared filling and roll it again.
Filling:
Mix condensed milk and eggyolk and a dash of lemon zest.
Cook in a baine marie method stirring until thick.
Spread lengthwise on the center of the meringue.
Tighten the roll and keep covered in parchment paper.
Chill in the refrigerator
CHOCOLATE CHIPS COOKIES

1/2 bar Browned Butter

50 g White Sugar
75g Dark Brown Sugar
1 pc. Egg
125 g Bread Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
150g Semi-sweet Chocolate Chips
75 g Walnuts

PROCEDURE:

1. Pre-heat oven to 350F.

2. Melt butter for 5 mins until deep brown in color.

3. Whisk to cool. Add the sugars and whisk until caramel in color and
sugars are dissolved and no longer warm

4. Add egg. Beat slowly using a whisk so as not to incorporate too much
air.

5. Add flour, baking soda and salt. Stir with spoon until smooth. Don't
overmix.

6. Fold in chocolate chips and walnuts using hand or silicone spatula.

7. Scoop onto baking sheet. 2” apart to give room for “spreading.”

8. Bake at 350F or 180C for 8-10 or 12 minutes. Edges should be light

brown and middle is set. Cookies will continue to cook through even after
they are out of the oven.

9. Cool baking sheet on a wire rack for 5 mins to let air circulate at the
bottom and stop cooking process but immediately transfer cookies on the
wire rack. Don't let them crisp up at the baking sheets.
MAJA JELLY RECIPE
INGREDIENTS:

️25grams Unflavored Jelly Powder (Yellow) (1 sachets Mr Gulaman)

️5 cups water

️1/2 cup sugar (adjust as needed)

️1/2 cup condensed milk

️3/4 cup evaporated milk

️1/4 cup cornstarch

️1/2 cup cream corn

️cheese (for toppings) (optional)

PROCEDURE

1. Dissolve jelly powder in 5 cups water. Add sugar. Dissolve and put on heat. Boil.

2. Once boiling, add evaporated milk, condensed milk and cream corn. Stir and let it
boil.
 3. Dissolve cornstarch in 1/4 cup water. Make sure that there's no lumps. Add to the
boiling mixture. Stir well. Simmer for 3 minutes.

4. After 3 minutes, remove from heat. Transfer to mold containers. Let it cool and chill
for at least 4 hours before removing from molds.

5. Top with desired toppings. I put some corn bits and grated cheese.

CHOCOLATE MOUSSE
RECIPE

Ingredients:

1/2 cup bittersweet chocolate chunks

¾+1/8 cups heavy cream, chilled

1 large egg white

1/8 cup sugar

Bittersweet chocolate, shaved, for garnish

Steps: 1. Temper chocolate, stirring until melted. Turn off the heat and let
stand.

2. Beat heavy cream until it forms soft peaks. Set aside.

3. Whip egg whites with a hand mixer until soft peaks form, gradually
adding in sugar.
 4. Using a whisk, fold the tempered chocolate into the egg whites. Once
fully incorporated, fold in the whipped cream. Transfer to a baking dish if
desired, cover and refrigerate until set (about 1 hour).

5. Serve with shaved chocolate and enjoy!

Red Velvet Cupcakes

Ingredients
INGREDIENTS

For the Cupcakes:

 1 2/3 cup all-purpose flour 215g
 2 tsp cocoa powder 4g
 1 cups granulated sugar 200g
 1/4 tsp baking soda 1g, heaping
 1 tsp baking powder 4g, heaping
 1/4 tsp kosher salt 1g, heaping
 3/4 cup unsalted butter 190g, room temperature
 3 eggs room temperature
 2 tsp vanilla extract 5mL
 3/4 cup buttermilk 177mL
 red food coloring

For the Cream Cheese Frosting:

 3 sticks unsalted butter 340g, room temperature
 1 ½ lb confectioners sugar 550g, sifted
 16 oz cream cheese 455g, room temperature
 1 tsp vanilla extract 5mL
 1 pinch kosher salt
INSTRUCTIONS

For the Cupcakes:

 Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
 In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk.
 In another bowl, whisk together the wet ingredients until combined. (The batter may be
clumpy! Do not worry!)
 Add the wet ingredients to the dry ingredients. Mix until combined.
 Add the red food coloring until you reach the desired color.
 Distribute the batter evenly into cupcake papers.
 Bake for 15-20 minutes or until golden and springy to the touch.

For the Cream Cheese Frosting:

 Cream the butter. Sift confectioners sugar into a large bowl.
 Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of
salt. Beat together.
 Add the confectioners sugar in cups. Mix until combined. If you’re wanting a stronger
buttercream, keep adding more sifted confectioners sugar until it’s stiff.
 Transfer buttercream to a piping bag, snip off the tip and add a large dollop on top of each
cupcake