Angel Sugar Cookies

Ingredients

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!

Mini Chocolate Cake

Ingredients

• 1/3 cup water
• 1/3 cup pitted dates, coarsely chopped
• 1/4 cup unsweetened cocoa powder
• 1 oz. bittersweet chocolate (chunks or chips) (not unsweetened)
• 3 tbsp. light brown sugar
• 1/2 tsp. molasses
• 1 large egg, lightly beaten
• 1/4 tsp. vanilla extract
• 1/8 tsp. vinegar (I used apple cider vinegar)
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• pinch salt
• 2 tbsp. All-purpose flour

Method

1 Preheat oven to 325°F.

2 Rub 1 tsp. vegetable oil on the insides of a 12-cup, nonstick, mini-muffin pan.

3 Collect all ingredients. Measure listed amounts of dates, cocoa, chocolate, sugar, and flour. Set aside.

4 Bring water and dates to a simmer in a small saucepan. While still hot, transfer to a small food processor. Add cocoa powder and chocolate and pulse a few times to blend. Let cool a minute or two; you don't want the egg to start cooking. Add sugar, molasses, egg, vanilla, vinegar, baking soda, baking powder, and salt. Blend until smooth. Sprinkle the flour over the batter and pulse once or twice just to combine.

5 Divide batter evenly among cups. Bake about 20 minutes. Allow to cool for at least 30 minutes before removing from pan.

Angel Cake

Ingredients

• 1 1/2 cups cake flour
• 1/3 cup granulated sugar
• 12 large egg whites (1 3/4 cup), at room temperature
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 1 1/4 cup granulated sugar
• 1 tsp. vanilla extract

Method

1 Preheat oven to 375°F.

2 Sift together, at least three times, cake flour and 1/3 cup sugar.

3 In a large mixing bowl, whisk the egg whites until just frothy. Sprinkle the cream of tartar and salt over the froth and continue whisking until soft peaks form. Start to sprinkle in the sugar, 1 tablespoon at a time, as the mixer (you or a Kitchen Aid) continues whisking. Stop whisking when all the sugar has been incorporated, is mostly dissolved, and egg whites form stiff peaks.

4 Sift or sprinkle the flour/sugar mixture over the egg whites, about 4 tablespoons at a time, and fold in gently using a clean spatula. Sprinkle the vanilla extract in 1/2 tsp. increments between additions of flour.

5 Spoon into a 10 by 4 in., two-piece tube pan or angel food cake pan. Bake for 35 minutes at 375°. Turn the oven off and allow cake to continue browning for about 5 to 8 minutes more. Cool, inverted, until completely cool, 2 to 3 hours.

6 When cool, slide a thin knife between the cake and the pan to dislodge. Slice with a serrated knife. You'll need to wipe the knife clean about every third slice to keep it from tugging and pulling the cake.

Low Fat Raspberry Cheesecake

Ingredients

300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin Raspberries/Fresh Raspberries
2 Tbsp Powdered Sugar
1 Tsp Vanilla Essence

Method

• Place the Ritz biscuits into a food bag and crush.
• Place in a dish evenly.
• If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
• In a bowl mix the cream cheese, powdered sugar and vanilla essence well.
• Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
• Place cheesecake into fridge for approximately 30 minutes.
• Drain off tinned raspberries - place across the top of your cheese cake.
• Cover with plastic wrap and place in the fridge

Cheesecake Muffins

Ingredients

75g cream cheese
2 tablespoons caster sugar
2 cups plain flour
3/4 cups chocolate chips (about 100g)
1/2 cup caster sugar
3 tablespoons cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
60g butter, melted
1 cup milk
Dark brown sugar, for sprinkling (optional)

Method

1. Preheat oven to 190 C. Prepare a muffin tray - either line with paper cases or grease well. Beat cream cheese and 2 tablespoons caster sugar together, and set aside.
2. In a large bowl, combine flour, chocolate chips, 1/2 cup caster sugar, cocoa powder, baking powder and salt.
3. Make a well in the centre. Mix egg, butter and milk together, and pour into the well. Stir until just moist.
4. Spoon some chocolate batter into each muffin case (1 generous tablespoon) and drop 1 teaspoon of the cream cheese mixture on top. Cover with another heaped tablespoon of chocolate batter. This will form the cheesecake centre. (Yum!)
5. Sprinkle some dark brown sugar over the tops of the muffins, and bake in the oven for 15 - 20 minutes, or until springy to touch.

Low Fat Chocolate Fudge Biscuits

Ingredients

1/2 cup granulated sugar
2 tablespoons prune baby food
1 egg white
1 tablespoon water
1/2 teaspoon espresso powder
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder, natural
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour (I used white whole wheat) (3 ½ oz)

Filling:

1 ounce unsweetened chocolate, cut into chunks
1 tablespoon granulated sugar
2 teaspoons corn syrup
1/4 teaspoon cornstarch dissolved in 1 ½ tablespoons water
1/4 teaspoon vanilla

Method

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment or a Silpat.
In a medium size (2 quart) mixing bowl, using a mixing spoon, mix together sugar and prune baby food. Stir in egg white, water, espresso powder and vanilla. Add cocoa powder and stir until well mixed. Add baking soda and salt and beat with the mixing spoon, taking care that baking soda is well-distributed through mixture (no lumps). Add the flour and stir to make dough.
Shape dough into 14 neat balls about ¾ inch in diamter. Place on ookie sheet, spacing as well as possible to fit all 14 (these don’t spread much) and bake for 10-11 minutes or until cookies appear set.

Remove cookies from oven and immediately press a deep indentation into the center. Spoon filling into indentations, dividing evenly among cookies.
While cookies bake, prepare the filling in microwave.

Microwave Filling:

In a small (1 quart or so) microwave-safe bowl, melt the chocolate in microwave. When chocolate is melted, stir in sugar, corn syrup and dissolved cornstarch/water mixture. Stir well and return to microwave. Microwave for about 40 seconds or until mixture starts to boil. Remove from microwave and stir well. Stir in vanilla.

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Potato Chips Cookies

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 1/2 cup more for coating
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 3/4 cup potato chips, crushed
• 1/2 cup pecans, chopped

Method

1. Heat oven to 375°F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
2. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart.
3. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Lemon Chamomile Shortbread

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• grated zest from 1 lemon
• 1 teaspoon loose chamomile tea
• 2 1/4 cups all-purpose flour

Method

1. Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
2. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
3. Cool completely on a wire rack. Remove the shortbread cookies from the pan.

Coconut Sandwich Cookies with Cream Cheese Filling

Ingredients:

• 130g self-raising flour
• 60g unsalted butter
• 60g icing sugar
• 1 egg yolk
• 20g dessicated coconut
• egg yolk for brushing
  

Cream cheese filling:

• 100g cream cheese, at room temperature
• 30g unsalted butter, at room temperature
• 3 tbs icing sugar

Method

In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.

Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.

Pre-heat the oven to 180 deg C.

Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.

Bake in preheated oven for 10 mins.

Let the cookies cool on wire rack while you prepare the cream cheese filling.

Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.

Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.

Nutella Cookies

Ingredients

• 1 1/3 cup all-purpose flour
• 2 tbsp unsweetened cocoa
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 7 tbsp unsalted butter, at room temp.
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2/3 cup Nutella
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup semisweet chocolate chips
• 1/2 cup toasted & skinned hazelnuts, coarsely chopped

Method

Preheat oven to 350F.

Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Peanut Butter Brownies

Ingredients

• 1 cup flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 stick of butter cut into pieces
• 1 1/3 cups of chocolate chips
• 1 1/4 cup sugar
• 3 eggs
• 6 Tbs. creamy peanut butter

Method

1. Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray with cooking spray. Set aside. In a bowl, mix together the flour, cocoa powder, baking powder and salt, stir with a fork to combine and set aside. In a bowl set over a pan of simmering water, melt the butter and chocolate. Stir occasionally until melted. Remove from the heat and add the sugar. Once mixed, add the eggs and mix well. Add the flour mixture stirring only until combined. Don't over mix.

2. Heat the peanut butter in a small dish for about 15-30 seconds until slightly melted. Do not overheat. If the peanut butter is too runny it won't swirl well with the brownies. Drop the peanut butter by tablespoon in about 6 seperate spots. Swirl the peanut butter and brownies mixture with a butter knife.

3. Bake for about 45 minutes or until the edges have crisped and the brownies look cooked through. Cool in the pan completely and then refrigerate until cold before cutting

Plum Loaf Cake

Ingredients

• 1 1/2 sticks (3/4 cup) unsalted butter, softened at room temperature
• 1 cup dark brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• zest of one small lime
• 1 tsp ground cardamom
• 1 pint very ripe cherry-sized plums, pitted and separated into small pieces (skins on)
• 3 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup vanilla yogurt (full or lowfat)
• 2/3 cup Skor toffee bits

Method

Cream together butter, sugar and splenda. Add eggs one at a time, mixing thoroughly after each one. Add extracts, zest and cardamom and stir to blend. Add in plums. Don't be worried if they get mashed to a pulp when you blend them in. Sift together remaining dry ingredients. Add 1/3 dry ingredients, then 1/3 cup yogurt, then the second third of dry ingredient, the rest of the yogurt, and finally add in toffee and remaining dry ingredients. Mix until just combined (don't overmix!) The batter should be just a little on the dry side of a normal cake batter.

Pour batter into the loaf pan and smooth the top with a spatula. Sprinkle with sugar. Bake for about 1 1/2 hours, or until a toothpick or skewer inserted into the middle comes out clean. Cool in pan 10 minutes, then turn out onto a cooling rack.

Lemon Cookies

Ingredients

• 1/2 c butter, slightly chilled
• 1 c sugar (plus another 1/4 c for rolling)
• zest of 2 lemons, plus 1 T lemon juice
• 1 egg
• 1 1/2 cups flour
• 1/4 t baking soda
• 1/4 t salt

Method

1. Preheat oven to 350. In a mixer, blend butter and sugar until combined. Add in lemon zest, lemon juice and egg and mix until fluffy. Dump in flour, baking soda and salt and combine.

2. Prepare cookie sheet with silpat or parchment paper. On a small plate, roll teaspoons of dough into balls and then roll in the remaining sugar. Add to cookie sheet. Bake for about 12-14 minutes or until the edges are lightly golden. Remove from sheet and cool on racks. Makes 3 dozen.

Carrot Raisin Loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cups brown sugar, firmly packed
• 3 eggs
• 1/2 cup chopped walnuts
• 1/2 cup canned crushed pineapple, with juice, drained
• 1/2 cup raisins
• 1 cup finely shredded carrots

Method

1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl.

2. In a separate bowl, whisk together the oil, sugar and eggs.

3. Stir the liquid mixture into the flour; mix well.

4. Add the walnuts, pineapple, raisins and carrots; stir again.

5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter.

6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

Chocolate Cream Cheese Muffins

Ingredients

-------------
For Muffins
------------

• 3 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 1/4 cup butter, melted
• 2 cups water
• 2 tbsp vinegar
• 1 tbsp vanilla extract

-----------
For Filling
-----------

• 1 8 oz package cream cheese, softened
• 1/4 cup apple sauce
• 1/4 cup agave nectar
• 1/4 tsp salt
• 1/2 cup chocolate chips

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For Frosting
-------------

• 4 oz cream cheese, room temperature
• 3 tbsp unsalted butter, room temperature
• 1 tbsp vanilla extract
• 1 cup powdered sugar

Method

preheat oven to 350 degrees F. line muffin cups with paper liners.

In a large bowl, mix together flour, sugar, cocoa, salt and baking soda. stir in butter, water, vinegar and vanilla until blended. pour mixture into prepared muffin cups, filling each 2/3 full.

In a medium bowl, beat together the cream cheese, apple sauce, agave nectar and salt until light and fluffy. stir in chocolate chips. drop a heaping teaspoonful of the cream cheese mixture into each cupcake. bake in the preheated oven for 25 minutes. allow to cool completely before icing.

To make frosting, using electric mixer, beat cream cheese, butter and vanilla extract in large bowl until smooth. add powdered sugar, beating until smooth.

Lime Yoghurt Cake

Ingredients

• 4 eggs
• 100g caster sugar
• 3 tablespoons plain flour
• 400g greek yoghurt
• 1 1/2 limes

Method

Preheat the oven to 180ºC

Zest the limes and squeeze out the juices and set aside. Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, and lime zest and juice. Beat until well mixed.

Whisk the egg whites until stiff then gently fold them in a figure of 8 motion into the mixture. Grease a 20-25cm springform baking tin with a little butter then pour in the mixture. Bake in the oven for 50-60 minutes until brown. The cake will rise magnificently, but then fall back into place when cooling, don’t worry yourself, this is supposed to happen.

Biscuit Log

Ingredients

• 12 Marie Biscuits
• 1 tbsp Cocoa Powder
• 4 tbsp Unsalted Butter
• 4 tbsp Powdered Sugar
• ½ tsp Instant coffee powder
• ¼ cup Warm Milk

Method

Mix the coffee powder in the milk. Dip each biscuit into this mixture and stack neatly one on top of the other.

Cream butter and sugar together and blend in the cocoa powder. Lay this mixture evenly on all four sides of the stacked biscuits.

Refigerate for 2 hours, remove and cut into slices.

Earl Grey Tea Cake

Ingredients

• 2 cups hot brewed earl grey tea
• 1 cup raisins
• 2.5 cups all purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp black pepper
• 1/2 cup butter, room temperature

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For Glaze
----------

• 2 tbsp hot brewed earl grey tea
• 6 tbsp icing sugar

Method


1.Pre Heat oven to 350 F. Grease a loaf Pan well.

2.Soak the raisins in the hot earl grey tea. Set aside.

3.In a bowl sift the flour, sugar baking powder, salt, cinnamon and black pepper together.

4.Cut the butter in the flour thoroughly. Mix well.

5.Add the tea with the raisins and mix till well combined.

6.Pour into the loaf pan and bake for 50-60 minutes or till a tester comes out clean.

7.Cool it for 10 minutes in the pan.

8.Remove from pan and place it on a wire rack. Place a plate below the wire rack.

9.Stir the 6 tbsp sugar into the hot tea and brush it over the loaf.

Mexican Meltaways

Ingredients

• Pecan halves -1cup
• Powdered sugar-2cups
• All purpose Flour-2cups
• Salt-1/4tsp
• Unsalted butter - 1cup ,softened
• Vanilla extract-1tsp
• Almond extract-1/2tsp

Method

In a food processor pulse the pecans with 1/4 cup of powdered sugar until nuts are finely ground.Sift together flour and salt and add the ground pecan to this mixture.

In a mixer cream the butter and 3/4 cup of powdered sugar until light and fluffy.Add the vanilla and almond extract. Scrap the bowl.Add the flour mixture until the dough just comes together.

Do not over mix the dough.Roll dough into 3/4inch balls and bake the cookie on a parchment paper ,2 inch apart for about 10-12 minutes or until bottom of the cookies are lightly brown.Cool the cookies on wire rack.

Place the remaining 1 cup powdered sugar in a bowl and roll the cooled cookie in the sugar and completely coat them with powdered sugar.Cookies are fresh for 4 days at room temperature.

Makes 36 cookies.

Walnut Coffee Cake

Ingredients

• Walnuts (toasted and rough chopped) - 1 cup (divided)
• Custard powder - 3 tbsps
• Sugar - 1 cup
• Baking powder - 1 tsp
• All purpose flour - 1 cup
• Instant coffee - 2 tsps(add to 1/2 cup boiling water and divide into two halves)
• Egg - 2
• Salt - 1 pinch
• Oil - 4 or 5 tbsps
• Milk (warm) - 4 tsps
• Brown sugar - 3 tsps

Method

In a bowl,sieve the flour and baking powder.

Add salt to it.

Blend oil,eggs,milk,coffee(1 part) and sugar.

Add to the flour little by little and mix without forming lumps.

Add custard powder to it.

Add 1 part of walnuts to it and mix thoroughly .

Preheat oven to 350 degrees.

Just apply little oil to the baking pan and dust with all purpose flour.

Now pour the mixture into it.

Mix leftover coffee,walnuts and brown sugar and pour over the it in random fashion.

Bake for 25 -30 minutes .

Allow to cool (it will be a little sticky at some places inside because of the custard) and then cut into pieces and store in a tight container.

Serve with tea/coffee.