RECIPE : DINNER ROLL

YIELD : 30 PIECES

Ingredients

1 (1/4-ounce) package dry active yeast

1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6 -cup, 3-inch muffin tin pan

Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let
sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4
ounces of butter. Slowly add 5 cups flour, adding more as needed to make an
elastic dough. Mix well, then roll out to floured surface and knead dough for
about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to
rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch
balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and
allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15

minutes, until golden brown.
 RECIPE : PANDESAL

YIELD : 24 PIECES

INGREDIENTS:

2 1/4 tsp active dry yeast

1 1/4 cup whole milk, warmed to 100-105 degrees F
3 cups all purpose flour
1 1/2 cups bread flour
1 1/2 tsp fine sea salt
3 Tbsp unsalted butter, room temperature
1/3 cup granulated sugar
2 large eggs, lightly whisked
breadcrumbs, as needed

PROCEDURE:
Dissolve yeast in warm milk. Add 2 tsp of sugar. Stir to combine. Let
stand for 5-10 minutes until yeast has activated and mixture is foamy.
In a large bowl, whisk together all purpose flour, bread flour, and salt.
Set aside.
Pour yeast mixture into the bowl of a stand mixer fitted with a hook
attachment. Add remaining sugar, butter and lightly whisked eggs.
With the mixer running on low speed, add the flour mixture in three
additions. Once all the flour has been added, increased speed to
medium. Continue to knead until dough comes together to form a
smooth ball.
Remove from mixing bowl and transfer to a lightly oiled bowl. Cover
with plastic wrap and let dough rise at room temperature for 1 hour.
Punch dough down and divide into 24 equal parts.
Roll dough into balls and dip the top of the bread roll into breadcrumbs.
Place breadcrumb side up on a parchment lined baking sheet. Cover
dough balls with plastic wrap to prevent dough from drying out. Allow
bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-
25 minutes until fragrant and golden brown. Eat bread rolls warm or at
room temperature.
 RECIPE : ENSAYMADA

YIELD: 16 PIECES
Ingredients
1 cup milk
cup + 2 Tbsp. sugar
cup shortening, softened to room temperature
1 envelop instant yeast bloomed in cup warm water with 1 tsp sugar
3 cup flour
3 egg yolks
Tbsp salt
cup butter, softened to room temperature- for brushing
TOPPINGS:
cup butter, softened to room temperature
cup powdered sugar
1 cup grated cheese

PROCEDURE:
In a mixing bowl, mix together milk, shortening, sugar and salt.
Add half of the flour and the bloomed yeast and mix for 3-5 minutes at
medium speed until paste-like consistency is achieved.
Add the egg yolks and the rest of flour and mix for another 3 minutes.
Add more flour if mixture is too liquid or too sticky but not too
much.The dough is supposed to be sticky.
Scrape the sides while folding the dough in the middle of the bowl and
then cover with kitchen towel. Let it rest and rise in a warm place for 2-
3 hours or until it doubled its size.
Scrape the sides of the bowl while tipping the sticky dough over to the
thinly floured working surface.
Roll the dough into a log and cut into 2. Roll each log again and cut into
2. Repeat this process until you end up with 16 slices .
Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and
brush the surface with softened butter. Roll it from one end of the long
side to the other end, creating a long, thin log then shape it in to a coil
(spiral) with the end tucked under.
Place each coiled dough in a greased mould and let it rest in a warm
place for about 30 minutes to 1 hour until it has risen to almost double
its size.
 Bake them in a preheated oven at 300F /150C for 20-25 minutes.
Once baked let them cool down for a few minutes before removing
from moulds.Then let them cool completely.
Meanwhile, prepare the butter cream by creaming cup of softened
butter and cup powdered sugar.
Using a knife or spoon, cover the top of the ensaymadas with
buttercream and lastly with generous amount of grated cheese.

RECIPE : SPANISH BREAD

YIELD: 15 PIECES

INGREDIENTS:

3 cups bread flour

4 1- 1 1/2 cups all purpose flour
5 1/2 cup sugar
6 1 tsp salt
7 1 pouch rapid rise yeast
8 3 egg yolks
9 3/4 cups evaporated milk or fresh milk
10 1/2 cup melted butter
11 1/2 cup water
12 extra flour for kneading

FILLING:

1/3 cup softened butter

1/4 cup brown sugar
1/3 cup bread crumbs
1/4 tsp vanilla

PROCEDURE:

Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until
bubbly. Set aside.

In a large bowl, combine the milk, sugar, butter, egg yolks and salt.

Blend well then add the yeast mixture.

Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting
all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough
should be moderate to stiff and elastic.

Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at
least an hour.

After rising, transfer the dough onto a lightly floured surface.

Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a triangular shape.
Spread some filling then roll up.

Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at
the bottom.

Cover the tray with a damp cloth and let it rise for 20-30 minutes.

Preheat oven to 325 degrees F.

Bake for 20-25 minutes.

RECIPE : CINNAMON ROLL

YIELD : 12 TO 15 PIECES

Dough:

1/4 -ounce package yeast

1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

PROCEDURE:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter,
salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until
dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased
bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle
with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge
together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close
together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or
until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze
reaches desired consistency. Spread over slightly cooled rolls.
 RECIPE : BUTTERSCOTH DROP COOKIES

YIELD: 20 PIECES

INGREDIENTS

14 tablespoons unsalted butter, room temperature

1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

PROCEDURE

1. Preheat oven to 375 degrees. Line two baking sheets with

parchment paper or a nonstick baking mat; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment,

cream together butter and sugar. Beat in egg, dry milk, and vanilla.

3. In a medium bowl, sift together flour, baking soda, and salt. With
the mixer running, slowly add flour mixture to butter mixture. Fold in
pecans.

4. Drop heaping tablespoons of batter onto prepared baking sheets

about 2 inches apart. Lightly flour your fingers and press each piece of
batter into a 3-inch circle.

5. Transfer to oven and bake until lightly browned, 8 to 10 minutes.

Transfer cookies to a wire rack to cool completely.
 RECIPE: OATMEAL PEANUT BUTTER COOKIES

YIELD : 24 PIECES

INGREDIENTS

14 tablespoons unsalted butter, room temperature

1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
cup oatmeal
cup peanut butter

PROCEDURE:

1. In a small bowl, cream peanut butter and brown sugar until fluffy. Beat
in egg. Add oats and baking soda to creamed mixture; mix well.

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten

slightly. Bake at 350 for 6-8 minutes. Remove to wire racks to cool. Store
in an airtight container. Yield: 2 dozen.
 RECIPE: CHOCO CHIP COOKIES

YIELD: 36 PIECES

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

PROCEDURE

1. Preheat oven to 350 degrees. In a small bowl, whisk together the

flour and baking soda; set aside. In the bowl of an electric mixer fitted
with the paddle attachment, combine the butter with both sugars; beat
on medium speed until light and fluffy. Reduce speed to low; add the salt,
vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour
mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart
on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the
center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet
1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store
cookies in an airtight container at room temperature up to 1 week.
 RECIPE: CHOCO CRINKLES

YIELD: 48 PIECES

INGREDIENTS

1 1/4 cups all-purpose flour

8 oz sweet dark chocolate
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

PROCEDURE

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits,
and melt over medium heat in a heat-proof bowl or the top of a double
boiler set over a pan of simmering water. Set aside to cool. Sift together
flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle

attachment, beat butter and light-brown sugar until light and fluffy. Add
eggs and vanilla, and beat until well combined. Add melted chocolate.
With mixer on low speed, alternate adding dry ingredients and milk until
just combined. Divide the dough into quarters, wrap with plastic wrap,
and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log

approximately 16 inches long and 1 inch in diameter, using confectioners
sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a
baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and
toss in confectioners sugar, a few at a time. Using your hands, roll the
pieces into a ball shape. If any of the cocoa-colored dough is visible, roll
dough in confectioners sugar again to coat completely. Place the cookies
2 inches apart on a Silpat-lined baking sheet. Bake until cookies have
flattened and the sugar splits, 12 to15 minutes.
 RECIPE: RED VELVET CRINKLES

YIELD: 48 PIECES

INGREDIENTS

1 1/4 cups all-purpose flour

Red food color
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

FILLING

1/2 cup (1 stick) unsalted butter, room temperature

1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts

PROCEDURE

Sift together flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle

attachment, beat butter and light-brown sugar until light and fluffy. Add
eggs and vanilla, and beat until well combined. Add melted chocolate.
With mixer on low speed, alternate adding dry ingredients and milk until
just combined. Divide the dough into quarters, wrap with plastic wrap,
and chill in the refrigerator until firm, about 2 hours.

On a clean countertop, roll each portion of dough into a log

approximately 16 inches long and 1 inch in diameter, using confectioners
sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a
baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and
toss in confectioners sugar, a few at a time. Using your hands, roll the
pieces into a ball shape. If any of the cocoa-colored dough is visible, roll
dough in confectioners sugar again to coat completely. Place the cookies
2 inches apart on a Silpat-lined baking sheet. Bake until cookies have
flattened and the sugar splits, 12 to15 minutes.
 RECIPE: UBE CRINKLES

YIELD: 48 PIECES

INGREDIENTS

1 1/4 cups all-purpose flour

UBE food color
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs

1 teaspoon pure vanilla extract

1/3 cup milk

1 cup confectioners' sugar, plus more for rolling

PROCEDURE

Sift together flour, cocoa, baking powder, and salt.

In the bowl of a heavy-duty electric mixer fitted with the paddle

attachment, beat butter and light-brown sugar until light and fluffy. Add
eggs and vanilla, and beat until well combined. Add melted chocolate.
With mixer on low speed, alternate adding dry ingredients and milk until
just combined. Divide the dough into quarters, wrap with plastic wrap,
and chill in the refrigerator until firm, about 2 hours.

On a clean countertop, roll each portion of dough into a log

approximately 16 inches long and 1 inch in diameter, using confectioners
sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a
baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and
toss in confectioners sugar, a few at a time. Using your hands, roll the
pieces into a ball shape. If any of the cocoa-colored dough is visible, roll
dough in confectioners sugar again to coat completely. Place the cookies
2 inches apart on a Silpat-lined baking sheet. Bake until cookies have
flattened and the sugar splits, 12 to15 minutes.
 CLASSIC LOAF BREAD

Ingredients

1 package (1/4 ounce) active dry yeast

2-1/4 cups warm water (110 to 115)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons canola oil

6-1/4 to 6-3/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil
and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2
cup at a time, to form soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 8-10
minutes. Place in a greased bowl, turning once to grease the top. Cover
and let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in
half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover
and let rise until doubled, about 30-45 minutes.

4. Bake at 375 for 30-35 minutes or until golden brown and bread
sounds hollow when tapped. Remove from pans to wire racks to
cool. Yield:2 loaves (16 slices each).
 CHEESE BREAD

1/4 cup melted unsalted butter or

Ingredients
794 grams (28 oz / 6 1/2 cups)
unbleached bread flour (can use all purpose, if
that's all you have)
2 tsp fine salt or 1 Tbsp. coarse kosher
salt
5 Tbsp white or brown sugar(or 3 1/2
Tbsp. honey or agave nectar)
vegetable oil
Cheddar and Herb (to make one loaf):
2 cups shredded sharp cheddar cheese
1/4 cup minced herbs (parsley and
chives are good choices)
Parmesan, Garlic and Herb (to make one
loaf):
1 1/2 cups freshly grated Parmesan

1 cup lukewarm water, about 95 (for
even softer bread, use 1 cup water leftover
from boiling potatoes, cooled)
1 cup + 2 Tbsp lukewarm buttermilk or
milk
1 1/2 Tbsp instant yeast
1/2 tsp garlic powder (or about 2 tsp.
minced fresh garlic)
1/4 cup minced herbs (parsley works
well)
1/4 cup butter, at room temperature

Instructions
1. In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip:
If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're
using honey or agave, add with the liquid ingredients instead.
2. In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast
until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or
with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
3. Continue mixing the dough, adding more flour or water, as needed, until the dough becomes
soft, smooth and tacky, but not sticky.
4. Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form
dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate
for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip:
I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
5. Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you
plan to bake, to allow it to come to room temperature.
6. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin,
roll into a rectangle approximately 10 inches wide and 16 inches long.
7. For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface
of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam
together.
8. For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough.
Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the
toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the
seam together.
9. Grease two 8-inch by 4-inch loaf pans and set aside.
10. Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each
piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest
end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the
left-side piece. Straighten it up and then repeat, pinching together the end closest to you. If any
cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into
 the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic
wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
11. Preheat oven to 350 Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans
front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is
already well-browned), to prevent the top from over-browning. Bread should reach about 185 internal
temperature in the centre.
12. Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a
sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to
cool for 1 hour before slicing.
 APPLE CINNAMON MUFFIN

INGREDIENTS:
For the Muffins:
2 tablespoons unsalted butter
4 tablespoons unsalted butter, melted
2 Granny Smith apples (6 ounces each), peeled, cored, and cut into -inch pieces (3
cups)
2 tablespoons light brown sugar
teaspoon ground cinnamon, divided
2 cups (354 grams) all-purpose flour
2 teaspoons baking powder
teaspoon baking soda
1 teaspoons salt
1 cup (198 grams) granulated sugar
2 eggs
cup (50 grams) vegetable oil
cup (120 ml) apple cider
cup (113 grams) plain whole milk yogurt
1 teaspoon vanilla extract

For the Topping:

2 tablespoons granulated sugar
2 tablespoons light brown sugar
teaspoon ground cinnamon

DIRECTIONS:
1 Prepare the Muffins: Adjust an oven rack to the upper-middle position and preheat
the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with
non-stick cooking spray.
2 Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the
apples, brown sugar, teaspoon of the cinnamon. Cook, stirring often, until the
moisture has completely evaporated and the apples are well browned, about 9
minutes. Remove the pan from the heat and allow to cool for 10 minutes.
3 Meanwhile, whisk the flour, baking powder, baking soda, salt and the remaining
teaspoon of ground cinnamon together in a large bowl.
4 Whisk the granulated sugar, eggs, oil, and 4 tablespoons of melted butter together in
a medium bowl until thick, about 30 seconds. Whisk the cider, yogurt and vanilla into
the sugar mixture until combined.
5 Fold the sugar mixture and the cooled apples into the flour mixture until just
combined. Divide the batter evenly among the prepared muffin cups (there should be
able cup of batter per cup, and the cups will be filled to the rim).
6 Mix Together the Topping: In a small bowl, stir together the sugar, brown sugar and
cinnamon for the topping. Sprinkle the muffin tops evenly with the topping.
 7 Bake until golden brown and a toothpick inserted in the center comes out with a few
moist crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through
baking. Let the muffins cool in the muffin tin on a wire rack for 10 minutes. Remove
the muffins from the pan and place on a wire cooling rack. Cool for 5 more minutes
before serving. The muffins can be served warm or at room temperature. Store the
muffins in an airtight container at room temperature for up to 3 days.

BLUEBERRY MUFFIN

For the Muffins:

2 cups (283 grams) fresh blueberries, divided
1 cups (227 grams) granulated sugar + 1 teaspoon, divided
2 cups (354 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
cup (57 grams) unsalted butter, melted and cooled slightly
cup (56 grams) vegetable oil
1 cup (240 ml) buttermilk
1 teaspoons vanilla extract

For the Sugar Topping:

cup (66 grams) granulated sugar

DIRECTIONS:
1 Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Spray a
standard muffin tin with non-stick cooking spray.
2 Bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer in a small
saucepan over medium heat. Cook, mashing berries with a large spoon several times
and stirring frequently, until berries have broken down and mixture is thickened and
reduced to cup, about 6 minutes. Transfer to a small bowl and cool to room
temperature, 10 to 15 minutes.
3 Whisk the flour, baking powder, and salt together in a large bowl. Whisk the
remaining 1 cups sugar and the eggs together in a medium bowl until thick, about
45 seconds. Slowly whisk in the melted butter and oil until combined. Whisk in
buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture
and remaining cup of blueberries into the flour mixture until just moistened. (Batter
will be very lumpy with few spots of dry flour; do not overmix.)
4 Divide the batter equally among the prepared muffin cups (the batter should
completely fill the cups and mound slightly). Spoon 1 teaspoon of the cooked
blueberry mixture into the center of each mound of batter. Using a skewer, gently
swirl the filling into the batter using a figure-eight motion. Sprinkle the sugar evenly
over muffins.
5 Bake until the tops of the muffin are golden and just firm, 17 to 19 minutes, rotating
the muffin tin from front to back halfway through the baking time. Cool the muffins in
the tin for 5 minutes, then transfer to a wire rack and cool for 5 minutes before
serving. The muffins can be stored in an airtight container at room temperature for
up to 4 days, or wrapped individually with plastic wrap, placed in a freezer bag, and
frozen for up to 2 months.
 TRIPLE CHOCOLATE MUFFIN

INGREDIENTS:
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
cup granulated sugar
cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
teaspoon baking soda
teaspoon salt
1 cups buttermilk
1 egg
1 teaspoon vanilla extract
cup semisweet chocolate chips

DIRECTIONS:
1 Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (or
spray with non-stick cooking spray).
2 Melt the butter and chocolate together in a bowl over a saucepan of simmering water
(or do so in a microwave on 50% power in 30-second increments), until completely
melted and smooth. Remove from the heat.
3 In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder,
baking soda and salt. In a large glass measuring cup or a small bowl, whisk together
the buttermilk, egg and vanilla until well combined. Pour the liquid ingredients and
the melted butter and chocolate over the dry ingredients, add the chocolate chips,
and with a rubber spatula, gently fold until all ingredients are incorporated. Do not
overmix the batter. Divide the batter evenly among the muffin cups.
4 Bake for 15 to 20 minutes, or until a thin knife inserted into the center of the muffins
comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully
removing each muffin from its mold. Serve warm or at room temperature. Muffins can
be stored at room temperature in an airtight container for up to 4 days (or frozen for
up to 2 months).
 RAINBOW CAKE

INGREDIENTS

Vegetable shortening

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 1/3 cups sugar

5 large egg whites, room temperature

2 teaspoons pure vanilla extract

1 1/2 cups milk, room temperature

Red, orange, yellow, green, blue, and purple gel food coloring

DIRECTIONS

1 Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-
inch cake pans as you have, reusing them as necessary) with shortening. Line
bottom of each cake pan with parchment paper; brush again and set aside.

2 In a large bowl, whisk together flour, baking powder and salt; set aside. In the
bowl of an electric mixer fitted with the paddle attachment, cream together
butter and sugar. Slowly add egg whites and mix until well combined. Add
vanilla and mix until fully incorporated. Add flour mixture and milk in two
alternating additions, beginning with the flour and ending with the milk. Mix
until well combined.

3 Divide batter evenly between six medium bowls. Add enough of each color of
food coloring to each bowl, whisking, until desired shade is reached. Transfer
each color to an individual cake pan. Transfer to oven and bake until a cake
 tester inserted into the center of each cake comes out clean, about 15 minutes
(working in batches if necessary).

4 Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes.
Invert cakes onto a wire rack; re-invert and let cool completely.

5 Using a serrated knife, trim tops of cakes to make level. Place four strips of
parchment paper around perimeter of a serving plate or lazy Susan. Place the
purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the
first layer with a small offset spatula so it extends just beyond edges. Repeat
process with blue, green, yellow, and orange layers.

6 Place the remaining red layer on top, bottom-side up. Gently sweep away any
loose crumbs with a pastry brush. Using an offset spatula, cover the top and
sides with a thin layer of frosting (also use any of the excess frosting visible
between the layers). Refrigerate until set, about 30 minutes.

CHOCOLATE RED VELVET CAKE

INGREDIENTS

Unsalted butter, for cake pans

2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
FOR FROSTING
8 OZ CREAM CHEESE
1 CUP CONFECTIONER SUGAR
1 CUP WHIP CREAM

DIRECTIONS
1 Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans.
Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake
flour, salt, and cocoa; set aside.

2 In the bowl of an electric mixer fitted with the paddle attachment, combine the
sugar and oil, and beat on medium speed until well combined. Add eggs, one at a
time, beating well after each addition. Add food coloring and vanilla, and beat until
well combined. Add flour mixture, alternating with buttermilk, scraping the sides of
the bowl with a rubber spatula as needed.

3 In a small bowl, mix baking soda and vinegar until combined. Add to batter, and
beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a
cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and
return to the rack to cool completely.

4 Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on
top; spread and swirl the remaining frosting around the sides and top of the cake.
The cake can be stored in the refrigerator for up to 6 hours. Bring to room
temperature before serving.
 CHEESE BREAD

Ingredients

FOR THE DOUGH

1 pack (9 gram) instant dry yeast
cup warm water
1 Tablespoon sugar
cup butter or shortening
1 cup milk
cup sugar
teaspoon salt
3 cup all-purpose flour
cup potato flakes (optional)
1 egg
FOR THE STREUSEL TOPPING
2 cups grated cheese
cup flour
1 cup powdered sugar
cup butter, melted at room temperature
1 cup powdered milk (skimmed milk)
Instructions
1 In a small bowl, proof yeast by mixing together the yeast, warm water, and 1
Tablespoon of sugar. This takes about 3-5 minutes.
2 Meanwhile, in a mixing bowl, whisk together milk, butter or shortening, sugar and
salt until well combined. You may use a bloom whisk or electric mixer.
3 Add the potato flakes and 2 cups flour and mix until paste-like consistency is
achieved.
4 Add the rest of the flour, egg, and the bloomed yeast and mix using a spatula to
form a dough. You might need to add more flour if the mixture is too liquid or too
sticky but not too much.The dough is supposed to be sticky. Scrape the sides of the
bowl while tipping the sticky dough over to a floured working surface. Knead for 7
minutes.
5 Form the dough into a ball and place in a greased bowl. Cover the bowl with plastic
wrap and let it rest and rise in a warm place for 40 minutes to an hour or until it
doubled in size. I usually warm my oven at 50C for 5 mins and turn it off then put
the bowl of dough on the middle rack then close the door. This shortens the waiting
time to 20-30 mins.
6 Prepare the cheese streusel. In a big bowl, using a spatula, cut the butter into the
flour until small chunks are formed. Add the powdered sugar and powdered milk
and mix until it gets crumbly. Add the grated cheese and mix until well distributed.
7 Take the dough from the oven and remove the cover. Line 2 baking sheets with
parchment paper. Pinch a small piece from the dough about the size of a golf ball
and roll it between your palms to form a ball.
8 Cover each dough ball generously with cheese streusel pressing it gently around so
the topping would stick. Arrange the covered dough balls on the lined baking sheet.
Leave some gaps in between as they will rise a bit again. Do not let them rise so
much.
9 Bake them in a preheated oven at 300F /150C for 12 minutes or until they turn
slightly golden. Turn off the oven but leave the cheese bread in the oven for another
5 minutes.
10 Best eaten while still warm.
Ingredients
cup + 2 Tbsp warm milk (95-110F/35-43C)
DOUGNUT RECIPES

INGREDIENTS
Tbsp active dry yeast/ instant yeast
1 Tbsp butter, melted at room temperature
cup sugar
1 egg
2 cup flour
tsp salt
1 tsp vanilla extract -optional
1 tsp cinnamon powder -optional
pinch of nutmeg -optional
CHOCOLATE DIP FROSTING
100 g chocolate (at least 40% cacao) , cut into pieces
50 g all-purpose or heavy cream
WHITE CHOCOLATE DIP FROSTING
100g white chocolate
50 g all-purpose or heavy cream
cup powdered sugar
2 Tbsp powdered milk (or coffee creamer)
Instructions
1 In a large bowl (or that of an electric mixer if using one), combine warm milk, sugar
and yeast. Stir until well blended. This is to proof the yeast. Let it sit for some
minutes until a foam forms on the surface, then you know that your yeast is
activated.
2 Add the butter, egg and flour and mix using wooden spoon (or beat with the dough
hook attachment) for 2 minutes in medium speed. Add the rest of ingredients and
mix for another 1-2 minutes.
3 Dump dough in the counter and knead for about 3-5 minutes, adding flour or milk if
needed. Do not overflour. If still too sticky, just go on kneading without adding any
more flour and it will becomes less sticky eventually. It should be soft, smooth and
only slightly sticky.
4 Form into a ball and place in a greased bowl and cover with cloth or towel and let
rise for an hour or until it has doubled its size.
5 Punch down the dough and roll it out on a floured counter up to about half an inch
thick. Cut out circles using a doughnut or round cookie cutter. Transfer the cut
doughnuts into the baking sheet lined with parchment paper. Cover the tray and let
them rise the second time for about 45 minutes. You can cut smaller circles from the
leftover dough and bake them with the holes as is or roll them all together one more
time to make more doughnuts.
6 Bake the doughnuts at 375F/180C for 8-10 minutes. Bottom should only be
slightly browned while top is still pale. This makes it more chewy.
7 While doughnuts are baking, prepare the dip frosting. Combine the chocolate and
cream in a small bowl. Heat in the microwave for 10 seconds and then stir until the
chocolate melts completely. Heat for another 5-10 seconds if not warm enough but
not more. Follow same for white chocolate, but only add the powdered sugar and
milk after melting the white chocolate in the cream.
8 Once the doughnuts and dips have cooled down to room temperature, dip the top
half of the doughnut in the frosting then put them back in a tray as they might drip
a bit. Design or top with whatever or however you fancy but be quick before the
frosting starts to set.

CHOCO MARBLE POUND CAKE

INGREDIENTS
CLASSIC POUND CAKE BATTER
1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
CHOCOLATE POUND CAKE BATTER
2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
DIRECTIONS
1 Preheat oven to 325 degrees.
MAKE CLASSIC POUND CAKE BATTER
1 Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
2 Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8
minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla
extract.
3 Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after
each and scraping down sides. Reduce speed to low, and add flour mixture in 4
additions, mixing until just incorporated.
MAKE CHOCOLATE POUND CAKE BATTER
1 Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa
powder, and salt in a bowl.
2 Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8
minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla
extract.
3 Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after
each and scraping down sides. Reduce speed to low, and add flour mixture in 4
additions, mixing until just incorporated.
 CAPPUCCINO BAR COOKIES
INGREDIENTS
1/2 cup (1 stick) unsalted butter, plus more for pan

4 ounces unsweetened chocolate, chopped

1 1/2 cups sugar

1 tablespoon instant espresso powder

2 teaspoons pure vanilla extract

4 large eggs, lightly beaten

1 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 325 degrees. Place rack in center. Butter a 9-inch square
baking pan, and line the bottom with parchment or wax paper. Coat paper with
butter; set aside.
2. In a large saucepan over very low heat, melt chocolate and butter
together, stirring, until completely melted. Let cool slightly. Whisk in sugar,
espresso powder, vanilla, and eggs.
3. In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add
to the chocolate mixture, and stir until just combined, but do not overmix. Fold
in chocolate chips.
4. Pour into prepared pan, and bake until a toothpick inserted in the center
comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool
completely. Run a sharp paring knife around edges, then invert. Peel off
parchment paper, and cut into 16 squares.
 BUTTERSCOTCH BAR COOKIES

INGREDIENTS
9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan

1 2/3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup butterscotch chips

1/2 cup unsalted cashews, coarsely chopped (3 ounces)

1/4 cup toffee bits

DIRECTIONS
1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan
with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining
(excluding overhang); set pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl, and set
aside.
3. Put butter and sugar in the bowl of an electric mixer fitted with the
paddle attachment; cream on medium speed until pale and fluffy, about 3
minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat
on low speed, scraping down sides of bowl, until well incorporated. Mix in
butterscotch, cashews, and toffee.
4. Pour batter into prepared pan; spread with a rubber spatula. Bake until
golden brown and a cake tester inserted into blondies (avoid center and edges)
comes out with a few crumbs but is not wet, 42 to 45 minutes.
5. Let cool slightly in pan, about 15 minutes. Lift out, and let cool
completely on a wire rack before cutting into squares.
 CHOCO CHIP BAR COOKIES

INGREDIENTS
2 3/4 cups all-purpose flour

1 1/4 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

2 1/2 sticks unsalted butter, softened

1 1/4 cups packed dark-brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups semisweet chocolate chips

DIRECTIONS
1. Sift together flour, salt, baking powder, and baking soda.
2. Preheat oven to 350 degrees. Beat butter and sugars with a mixer on
medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a
time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined.
Mix in chocolate chips.
3. Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough
onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until
golden around edges but soft in the middle, about 15 minutes. Let cool for 5
minutes. Transfer cookies to a wire rack, and let cool completely.
 CHOCO BROWNIES
INGREDIENTS
1 stick unsalted butter, cut into tablespoons, plus more for pan

6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped

(about 1 1/4 cups)

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

3 large eggs, room temperature

1/4 cup unsweetened cocoa powder

1/2 teaspoon coarse salt

3/4 cup all purpose flour

DIRECTIONS
1. Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan
with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter
parchment.
2. Place butter and chocolate in a large heatproof bowl set over a saucepan
of simmering water and melt, stirring, until smooth. Remove from heat and
whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and
salt, then fold in flour until combined.
3. Pour batter into pan and bake until a toothpick inserted in center comes
out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire
rack. Lift out brownies with parchment overhang. Cut into 16 squares.
 GANACHE CAKE

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus

more for pans

2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed light-brown sugar

2 large eggs plus 2 large egg yolks, room temperature

6 ounces bittersweet chocolate, melted

1 teaspoon pure vanilla extract

1 cup low-fat buttermilk

Dark-Chocolate Ganache

DIRECTIONS

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust
with cocoa, tapping out excess. Line bottom of each pan with a round of
parchment paper; set aside. In a medium bowl, whisk together flour, cocoa,
baking powder, baking soda, and salt; set aside.

2. In a large bowl, using an electric mixer, beat butter and sugar until light
and fluffy. Add eggs and yolks, one at a time, beating well after each addition;
beat in chocolate and vanilla. With mixer on low, alternately add flour mixture
in three parts and buttermilk in two, beginning and ending with flour mixture.

3. Divide batter between prepared pans; smooth tops. Bake until a toothpick
inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15
minutes; run a knife around edge of each pan, and invert cakes onto a wire rack
to cool completely.
4. Set a rimmed baking sheet upside down on a work surface. Place one
cake on sheet, and spread top with 1/3 of ganache. Place second cake on top,
and spread remaining ganache over top and sides of cake. Using two wide
metal spatulas, carefully transfer frosted cake to a serving platter.
 STRAWBERRY CREAM CAKE

INGREDIENTS

FOR THE CAKE

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks

1/2 teaspoon pure vanilla extract

1/2 cup whole milk
FOR THE FILLING
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream

DIRECTIONS

1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan,
and line with parchment paper. Butter and flour paper and sides. In a medium
bowl, whisk together flour, baking powder, and salt; set aside.

2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a
large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well
after each addition. Beat in vanilla. With mixer on low, alternately add flour
mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix
just until combined. Spread batter in prepared pan.

3. Bake until a toothpick inserted in center of cake comes out clean, 30 to

35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.
Using a serrated knife, split cake in half horizontally; place bottom half, cut side
up, on a serving plate.

4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar;
set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with
gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until
gelatin is dissolved. Remove from heat; let cool.
5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a
large bowl until very soft peaks form. Continue to beat, and gradually add
gelatin mixture; beat until soft peaks form.

6. Arrange half of strawberries over bottom cake layer; top with half of
whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side
down. Top cake with remaining whipped cream, leaving a 1-inch border.
Refrigerate cake and remaining strawberries separately, at least 1 hour (or up
to 1 day). Just before serving, spoon strawberries over cake.
 MOCHA ROLL CAKE

Cake
4 large Eggs
1 cup sugar
1
/ 4 cup Butter, softened
2 teaspoons vanilla
3
/ 4 cup all-purpose flour
1
/ 4 cup unsweetened cocoa
1
/ 4 cup water
1 teaspoon baking powder
1 teaspoon baking soda
1
/ 4 teaspoon salt
Filling
1 tablespoon instant espresso or instant coffee granules
1 tablespoon water
1 cup Heavy Whipping Cream
1
/ 4 cup powdered sugar
1 (1-ounce) square semi-sweet baking chocolate, grated
Topping
Powdered sugar
DIRECTIONS
1. Heat oven to 350F. Spray 15x10x1-inch baking pan with no-stick cooking
spray. Line bottom of pan with parchment paper. Spray paper and sides of
pan lightly with no-stick cooking spray. Set aside.
2. Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks
form. Set aside.
3. Combine 2 egg yolks, sugar, butter and vanilla in bowl. Beat at medium
speed, scraping bowl often, until creamy.
4. Add all remaining cake ingredients. Beat at low speed until well mixed. Gently
stir egg whites into chocolate mixture until well mixed.
5. Pour into prepared pan; spread evenly. Bake 10-15 minutes or until top
springs back when touched lightly in center and cake pulls away from edge of
pan. Immediately loosen sides of cake by carefully running sharp knife
between cake and paper. Cool 10 minutes.
6. Invert cake onto smooth clean cotton dish towel sprinkled generously with
sifted powdered sugar. (Do not use terry cloth towel.) Very carefully remove
top piece of parchment paper. (Cake may stick slightly to paper.) Lightly
spray 15x10-inch piece of parchment paper and place over cake, sprayed-
side down. While cake is warm, roll up cake and paper in towel beginning with
10-inch side. Cool completely, seam-side down, about 30 minutes.
7. Dissolve instant espresso in 1 tablespoon water in bowl; set aside. Beat
whipping cream in chilled small bowl at high speed until soft peaks form.
Gradually add powdered sugar; continue beating until stiff peaks form. Gently
stir in dissolved espresso and grated chocolate.
 8. Carefully unroll cake; remove top piece of parchment paper. Evenly spread
filling over cake. Roll up cake from 10-inch end by carefully lifting towel,
ending with seam-side down. Sprinkle cake with sifted powdered sugar. Trim
edges, if necessary. Carefully place onto serving plate. Cover; refrigerate until
serving time. Garnish with chocolate-covered coffee beans, if desired.
Carefully cut slices using sharp serrated knife.

FRUIT CAKE

INGREDIENTS
1 cup golden raisins
1 cup dried Calimyrna figs, chopped
1 cup dried apricots, chopped
1 cup dried pears, chopped
1/3 cup candied ginger, chopped
1/4 cup candied orange peel, chopped
1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for
brushing
Vegetable-oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup packed dark-brown sugar
4 large eggs

2 tablespoons dark unsulfured molasses (not blackstrap)

1 tablespoon pure vanilla extract
1 cup chopped toasted walnuts
1 cup sweetened flaked coconut
DIRECTIONS
1. Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let
stand at room temperature 3 hours or overnight.
2. Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch
round cake pan. Coat pan with cooking spray; line with parchment. Spray lining.
Flour pan; tap out excess.
3. Preheat oven to 325 degrees. Whisk together flour, baking powder,
spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl
of an electric mixer fitted with the paddle; mix on medium speed until smooth.
Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture;
mix until smooth. Mix in fruit, nuts, and coconut.
4. Pour batter into pan. Bake until a cake tester comes out clean, about 2
1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with
up to 1/2 cup liqueur. Unmold; let cool.
 MOCHA CAKE

For the Mocha Chiffon Cake 6 egg whites

325F 1/2 teaspoon cream of tartar
2 teaspoons instant coff ee powder
3/4 cup hot water For the Mocha Icing:
1 3/4 cup all-purpose flour 1 1/4 cups sugar
1 1/2 cup sugar 5 large egg whites
1 tablespoon baking powder 2 cups (8 sticks or 2 pounds) unsalted
1/2 teaspoon salt butter, cut into pieces
1/2 cup vegetable oil 1 teaspoons pure vanilla extract
6 egg yolks 2 tablespoons Kahlua (or just water)
1 teaspoon vanilla extract 2 tablespoons instant coffee
Mix together coffee powder in hot water. Let it cool.

(2) In a bowl, mix together dry ingredients well flour, sugar, baking powder and salt. Make a
well in center; add oil, egg yolks, vanilla and coffee. Beat until smooth.

(3) In large bowl, beat egg whites and cream of tartar until stiff but not dry.

(4) Pour the mocha batter over the egg whites. Using a spatula or a wire whisk, fold it
carefully. Spoon batter into 2 8-inch round pans (or a 10-inch tube pan)

Bake in preheated 325 degrees F oven for 30-40 minutes (for 2 8-inch round pans) or 60 to 70
minutes for a 10-inch tube pan or until cake springs back when lightly touched. Turn pan
upside down and let cake hang until cool. Remove from pan.

(5) To make the Mocha Icing, beat egg whites and sugar in a heatproof bowl over a pot of
simmering water. Whisk until the texture is smooth and sugar has been dissolved. Remove
from heat and whisk until stiff peaks form. Let ir cool (I usually place my bowl in the ref to
hasten cooling process, but thats just me).

(6) Combine Kahlua (or water) and coffee.

(7) Pour it over butter.

(8) Mix until well combined.

(9) Add butter to egg whites gradually (in small batches).

(10) At one point, it will become soupy and will not look like a good batch of icing at all but
have faith, it will pass.

(11) Mix until all is smooth and creamy.

Assemble the cake decorate it with chocolate covered coffee beans or coffee bean shaped
chocolates. I used the ones Meiji made. I just cant remember the name. Maybe Ill time travel
to when I bought it then go back to the future and properly finish this post.