INGREDIENTS for RED VELVET CRINKLES

3 cups of All-purpose flour

cup Unsweetened Cocoa Powder
2 teaspoons of Baking Powder
teaspoon of Baking Soda (Sodium Bicarbonate)
teaspoon salt (Measuring Spoon: + )
1 1/3 cups granulated White Sugar
cup unsalted Butter (Softened, not melted)
3 large eggs
1 tablespoon milk or buttermilk
1 teaspoon Vanilla
2 teaspoon Vinegar
3 to 5 tablespoons Red Food Coloring (Depending on how red you want it to
be)
1 cup powdered sugar (also known as Confectioners Sugar/ Icing Sugar)
INGREDIENTS FOR CREAM CHEESE FILLING
1 box 8oz Cream Cheese
3 cups powdered sugar
2 teaspoons Vanilla
Procedure for Red Velvet Crinkles
1.
2.
3.
4.
5.

In a large mixing bowl, add all dry ingredients (Flour, Cocoa Powder,
Baking Powder, Baking Soda and Salt). Then whisk them together for a
minute then set aside.
Get your mixer, put it on low and whip the butter and granulated white
sugar until the color becomes pale and the consistency is fluffy.
Once butter mixture turns into expected consistency, slowly add 1 egg
at a time. They must be completely blended before you add another.
Afterwards, slowly add in the milk, vanilla, vinegar and the red food coloring.
With the mixer still at low speed, add the dry ingredients little by little
and mix until everything is now well combined.
Cover the soft dough with Saran/Cling Wrap and put it in the
refrigerator for 2 to 4 hours.

Procedure for Cream Cheese Filling

1.

Chop the cream cheese in small cubes and load into your mixing bowl.
Start whipping it on low.
2.
Add the vanilla. Then slowly add the confectioners sugar cup by cup.
Make sure it is sifted to prevent lumps.
3.
Place this mixture in a plastic storage container and pop in the
refrigerator until ready to use.
Cooking Instructions
1.
2.
3.
4.
5.
6.
7.

Preheat the oven at 350F

While your oven is heating up, get a 12 x 9 flat pan or whatever fits
your oven and line it with Parchment paper or Wax Paper then generously
apply with nonstick spray all over the lined paper.
Grab a tablespoon and scoop out dough. Then form a ball using your
palms. Roll this on your prepared confectioners sugar. Then press a little to
slightly flatten then line in the pan.
Place this in the oven for about 9 minutes if you want soft crinkles.
Leave it for more than 10 minutes and it will harden like bizcocho.
Take out from the oven and let it cool for 5 minutes before removing
from the tray.
Once its cool, just pipe in your prepared cream cheese filling and or
spread it using a butter knife and then just simply sandwich with another
crinkles.
CONGRATULATIONS! You made it this far, now go and place those
sandwiches in a container with cover and put it in the fridge and enjoy it cold
with milk.

Red Velvet Cake/cupcake Recipe

Ingredients
2 c. plain flour
1 tsp. of baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsps. unsweetened cocoa powder
2 c. sugar
1 c. vegetable oil
2 eggs
1 c. buttermilk
2 tsps. vanilla extract
1-2 oz. red food colouring (I used 2 1/4 tsp. of gel food colouring)
1 tsp. distilled white vinegar
1/2 c. of prepared plain hot coffee (don't skip this ingredient)
Method:
Pre-heat the oven to 325 F/ 170 C.
Grease and flour two 9" cake pans. I lined the pans with baking paper. Since
it is a moist cake, it sticks a bit so prepare the pans well.
In a mixing bowl, whisk the flour, baking powder, baking soda, cocoa powder
and salt.
Mix the sugar and vegetable oil in another bowl. If using gel food colouring,
add it in at this stage. You might want to temper the colour (mine's too red, I
think). Add in the eggs, buttermilk, vanilla and food colouring. Stir before
adding the coffee and vinegar. Blend everything together.
Use a large mixing bowl to combine all the ingredients together. Put about a
quarter of the dry ingredients in the mixing bowl. Add the wet ingredients
gradually, alternating with the dry ingredients, mixing after each addition
just until combined. The batter will quite liquid.
Divide the mixture equally between the two prepared pans.
Bake for 30-40 minutes or when a cake tester comes out clean. Do not over
bake.

Invert on cooling racks. When the pans are just warm, run a knife around the
edges to loosen the cakes. Invert onto the cooling racks, peel the lining
paper off and leave to cool completely.
Prepare the chocolate ganache and frosting.

Ingredients for the cream cheese frosting:

300 mls. whipping cream or double cream
1 1/2 c. cream cheese
1 c. confectioners sugar

Chocolate Chip Cookies

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat
in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot
water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely
browned.

Chocolate Cake/ Cupcake

Ingredients
1 cup all purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
tsp salt
2 eggs
2 tbsp vanilla extract
1 cup milk
cup butter (melted)

Procedures
Mix dry
Mix wet
Mix together

Chocolate Crinkles
Ingredients
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat
in eggs one at a time, then stir in the vanilla. Combine the flour, baking
powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at
least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with
parchment paper. Roll dough into one inch balls. I like to use a number 50
size scoop. Coat each ball in confectioners' sugar before placing onto
prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet
for a minute before transferring to wire racks to cool.

Banana Cake
Ingredients
6 ripe bananas (mashed)
1 cup sugar
1 cup oil
2 eggs
1 tsp baking soda
1 tsp vanilla extract
2 cups all purpose flour

MIX EVERYTHING

Pizza
Ingredients
1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110 to 115)
1/4 cup canola oil
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups (8 ounces) shredded part-skim mozzarella cheese
My Savings Add to Grocery List
Nutritional Facts
1 serving (2 slices) equals 537 calories, 19 g fat (7 g saturated fat), 40 mg
cholesterol, 922 mg sodium, 64 g carbohydrate, 4 g fiber, 25 g protein.

Directions
In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add
oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in
a warm place until doubled, about 45 minutes. Meanwhile, cook beef and
onion over medium heat until no longer pink; drain.
Punch down dough; divide in half. Press each into a greased 12-in. pizza pan.
Combine the tomato sauce, oregano and basil; spread over each crust. Top
with beef mixture, green pepper and cheese.

Bake at 400 for 25-30 minutes or until crust is lightly browned. Yield: 2
pizzas (3 servings each).