Carrot Cake Ingredients:

4 large eggs, room temp

1 cup granulated sugar
1 cup of vegetable oil or extra light olive oil
2 cups of all purpose flour * see notes
1 tsp baking soda
¼ tsp baking powder
3 cups (about 1 lb) shredded carrots (grated on the large holes)
Frosting/Decor Ingredients:
16 oz (2 sticks) cream cheese, softened at room temp
1 stick (8 Tbsp or 113 grams) of butter, softened at room temp
2 cups powdered sugar
1½ cups walnuts, toasted on a skillet and coarsely chopped

Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in
a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!! What you'll need:

for the dough:

1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)

Learn how to make homemade fudgy brownies from scratch! Gooey, moist and delicious, this recipe for brownies is
better than any boxed mix brownie you'll try. Give em a try! What you'll need:
1/2 cup vegetable oil (120ml)
3/4 cup semi-sweet chocolate chips (170g)
3 large eggs
3/4 cup white sugar (150g)
1/4 cup packed light brown sugar (50g)
1/2 tsp instant coffee powder
1 tsp vanilla
3/4 cup all-purpose (plain) flour (100g)
1/4 tsp salt

For the cupcakes: 1 cup (125g) All-purpose flour 1/3 cup (40g) Cocoa powder 1/4 teaspoon Salt 1/2 teaspoon
Baking soda 1 large Egg 1 cup (200g) Sugar 1/2 cup (120ml) Buttermilk 1/3 cup (80ml) Vegetable oil 1/2 cup
(120ml) Coffee 1 teaspoon Vanilla extract For the frosting: 1/2 cup (115g) Butter, softened 1/3 cup (40g) Cocoa
powder 1¾ cups (220g) Powdered sugar 1 teaspoon vanilla extract 1-2 tablespoons heavy cream 1/4 teaspoon Salt
Directions: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. 2. In a large bowl sift
flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside. 3. In a separate bowl whisk all wet
ingredients. 4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix. 5. Scoop the
batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow
to cool completely. 6. Make the buttercream: In a large bowl, beat butter until fluffy. Add cocoa powder and. beat
until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream
and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes. 7. Sprinkle some chocolate sprinkle
chocolate chips. Evenly spread the batter into the prepared
pan and bake for about 30 minutes or until a wooden
toothpick inserted into the center of the cake comes
out clean.

Remove from oven and let cool on a wire rack. While you
can serve this cake the day it is baked, the flavor and
texture of the cake improves when stored overnight.

Serve plain, with whipped cream, or vanilla ice cream.

Serves about 12 people.

View comments on this recipe on YouTube

Chocolate Apple Cake:

2 cups (260 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (preferably Dutch-processed (alkalized))

2 teaspoons (8 grams) baking powder

3/4 teaspoon (3 grams) baking soda

1/2 teaspoon (2 grams) salt

2 large eggs (100 grams), at room temperature

1 1/2 cups (300 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, melted and cooled to room temperature

1 cup (240 ml/grams) buttermilk, at room temperature

2 teaspoons (8 grams) pure vanilla extract

2 cups (270 grams) peeled, cored, and shredded apple (you will need about 1 pound/ 450 grams of apples) (about 2
large)

3/4 cup (125 grams) semisweet or bittersweet chocolate chips

Read more: https://www.joyofbaking.com/cakes/ChocolateAppleCake.html#ixzz64KhU6rn4
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INGREDIENTS

For the muffins:

 2 Apples

 1 Egg, large

 1/2 cup (120ml) Milk

 1/3 cup (80ml) vegetable oil

 1¼ cups (160g) Flour

 2 teaspoons Baking powder

 1/4 teaspoon Salt

 3/4 cup (150g) Sugar

 1 teaspoon Vanilla extract

For the crumble:

 1/4 cup (60g) Butter, cold

 1/2 cup (65g) Flour

 1/2 cup (100g) brown Sugar

 1 teaspoon Cinnamon
DIRECTIONS

1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil
(optional) and set aside.
2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.
3. In a separate bowl, combine flour, baking powder, sugar and salt.
4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well
to ensure the apples are well coated.
5. Pour the wet mixture into the dry mixture and mix until combined.
6. Scoop the batter into muffin cups until 3/4 full.
7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and
crumble together using your finger tips.
8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick
inserted into the center comes out clean.
9. Let cool before serving.
BLACK FOREST
Cherries

24 ounce (700 ml) jar of Morello Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

1/4 cup (50 grams) granulated white sugar

Chocolate Genoise:
3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour

1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar

1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)

1 teaspoon pure vanilla extract

3 tablespoons (35 grams) granulated white sugar

Read more: https://www.joyofbaking.com/BlackForestCake.html#ixzz65TOYdZjj
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Fluffiest Homemade Donuts Recipe: - 280 gr of All Purpose Flour ( 2 cups + 3 tbsp flour) - 40 gr Sugar ( 3 tbsp) -
1/2 tsp Salt - 1/4 tsp Nutmeg - 1 egg - 120 gr Whole Milk ( 1/2 cup ) - 40 gr melted Butter ( 1/3 stick ) - 7 gr Dry
Yeast ( 1 packet ) Glaze for Donuts : - 250 gr Powdered Sugar ( 2 cups) - 75 gr Butter ( 2/3 Stick ) - 3-5 tbsp Milk
depending how thin you like your glaze - 1 tsp Vanilla TIP : Donuts are best freshly made. However if you'd like to
make these ahead of time, once cooled store the donuts in a ziplock bag or an air-tight container and just before
serving pop them in the microwave for 30 seconds. They'll be as delicious as when they’d just been made. Enjoy!