About This Cake: Pumpkin / Chocolate marble moist loaf cake cocoa powder for chocolate flavour pumpkin pie puree Not pie filling pumpkin spices! super simple steps! This loaf cake is a must try if you love the pumpkin season…. but also love chocolate! moist inside and gently crunchy on-top; its simply a must bake. Recipe … Read more Marble Pumpkin Loaf
Classic White Cake layers & Sweet American Buttercream About This Cake: makes three 9 inch cakes * I have cut off the golden edges around the cake (optional step)* American buttercream: consists of unsalted butter, icing sugar, milk, and vanilla extract American buttercream is very sweet! Swiss buttercream could be made alternatively light and fluffy … Read more Vanilla Layer Cake
About This Recipe: one base donut recipe; perfect for customizing flavours! recipe for honey cruller batter as well ! (pictures above on far left) simple ingredients; yeast, flour, butter etc. quick and fun to make! oil fried or oven baked options yields 16 donuts The Method: whether you are oil frying or oven baking these … Read more Donuts: one recipe. endless flavours.
Luscious Lemon Loaf with Playful Poppyseeds About This Recipe: moist cake with subtle crunchy top lemon juice & zest poppyseeds for texture 3 large eggs needed! yogurt or sour cream needed! quick one bowl mixing then 1 hr in the oven! sweet lemony drizzle The Method: this recipe follows a very simple butter mixture and … Read more Lemon Poppyseed loaf Cake
These cookies are what Peanut Butter dreams are made of !
This is what you’ll love
Chewy cookies without getting stuck
Simplest ingredients/steps
Rich & Strong PB flavour *for all my fellow PB lovers !
Even cookie size
Steps: Your soon to be “go to” cookie recipe:
The dry mix:
whisk the flour, baking powder , salt to make the dry mix.
2.The creamed butter:
whipping the butter until softened and creamy then adding the sugar, eggs, vanilla and of course the Peanut Butter!
3. Combining the flour & peanut butter mixtures
4.Rolling out balls and freezing for 15 mins
5.Coating in granulated sugar
6.Bake & devour!
A cookies multiple ways:
dipped, sandwiched, jam/jelly filled or plain these cookies are a hit!
Chocolate Dipped
Ice Cream Sandwiched
The Recipe
Prep time
Bake time
Total time
15 mins
10 mins
~25 mins
Yields 2 dozen medium cookies
Chewy Peanut Butter Cookies
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter *softened
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 cups smooth peanut butter
1 teaspoon vanilla
*sugar for rolling*
Procedure:
Step 1)
In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until all are evenly combined. Set aside.
Step 2)
In another, medium sized bowl cream the *room temperature* butter and sugar for 2-5 mins until it appears fluffy and whipped.
I recommend using an electric mixer. But, by hand works just as well.
Add the vanilla and eggs -one at a time and precede to mix them on medium with an electric mixer or by hand.
Step 3)
Combine the dry flour mixture and the butter mixture by folding the dry into the wet with a rubber spatula or wooden spoon. Mix the two until a thick cookie dough texture forms without any visible flour un-mixed.
Step 4)
Use a medium cookie scoop, a tablespoon, or regular spoon to make balls about a tablespoon in size. Roll the balls in your hands and then, roll in granulated sugar. place on a parchment or silicon lined cookie sheet. Freeze for 15 mins.
Step 5)
Preheat the oven to 350 Degrees F (177 C).
With a fork press down to imprint the cookies. Press in one direction, then in the opposite to form a hashtag (#) imprint.
Bake the cookies for 10-12 mins. They will be soft once done, but they will firm up upon cooling.
I swear by Fry’s cocoa powder for every chocolate recipe. No other brand gets the richness that Fry’s does. I would recommend this cocoa powder 100%!
of course the recipe works with any other brand as well, however, I truly think no other brand gets such a deep chocolate flavour.
The Main Steps: Baking on the stovetop
This recipe makes for such rich brownies only eating one or two will be more than enough! There is quite a lot of butter and a whole cup of cocoa powder! that is exactly how chocolatey these are 🙂
The major difference in this recipe’s procedure is that much of the mixing is in a large pot on the stovetop rather than a mixing bowl on the table. This is due in part because the cocoa being a whole cup ( a lot for a recipe) will mix into the other ingredients more smoothly with the gentle catalyst of heat from the stove top. Mixing on the stove in a large saucepan also minimizes any wasted batter from transferring to mixing bowls. We want all the batter after-all!
5 Steps Breakdown.
Sifting together dry ingredients
melting the butter on the stovetop in a pot and adding the cocoa, eggs, vanilla
thoroughly mixing on stovetop to rid of any lumps
adding flour mixture
pouring in lined pan and baking in oven
The Recipe:
Rich Chocolate Brownies
Prep time
Bake time
Total time
15 mins
30 mins
45 mins
Yields: 2 dozen brownies
Ingredients:
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 cup cocoa powder
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
Procedure:
Step 1)
Preheat the oven to 350 Degrees F (177 C)
In a medium sized bowl whisk together the flour, baking powder and salt. once well combined, set aside.
Step 2)
In a large saucepan on the stove top melt the butter on medium. Continue until there are no solid pieces then add the cocoa powder. Stir in the cocoa powder until there are no lumps and the consistency is a smooth chocolate butter mixture. Now, add the sugar and mix until well incorporated.
Step 3)
remove the saucepan from the heat and let it cool off for 3-5 mins. Add the eggs one at a time, then the vanilla and combine well.
Step 4)
Pour the flour mixture into the saucepan mixture and mix until there are no lumps of flour and the thick chocolate batter appears smooth.
Step 5)
Pour the batter into a parchment lined or oiled 13×9 inch pan or two 8 inch pans. Bake for 30-35 mins .
You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!
The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!
About This Cake:
Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour 🙂
Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!
Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.
The Process: 5 steps
Make the batter:
In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!
2. Bake & Assemble:
We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.
3. Ice the perimeter:
After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.
4. Smoothing the frosting:
In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.
5. Decorate/Pipe and Enjoy!
Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done 🙂 it’s a creative adventure in this step!
Neapolitan Cake: Chocolate, Strawberry & Vanilla
The recipe:
Ingredients:
2 1/2 cups flour *cake or all purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tsp salt
3/4 cup unsalted butter *room temp
1 cup sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk or buttermilk
1/4 cup oil
1/2 cup unsalted butter
3 cups powdered sugar
1/4 teaspoon vanilla
2 tablespoons milk or heavy cream
Additions for different layers
2 tablespoons cocoa powder
2-3 strawberries
2 tbsp granulated sugar
Prep time
Bake + cool time
Total time
25 mins
1 3o mins
2 hours
Yields: three 8×10 in cakes
Procedure:
Step 1)
Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.
Step 2)
In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.
Step 3)
In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.
Step 4)
Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.
pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.
Step 8)
spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*
Step 5)
Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.
To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!
To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.
Step 7)
Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.
Happy Baking!
Buttercream
In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.
