Strawberry Cake

Ingredients:
½ cup plus 2 Tbsp of Unsalted Butter, at room temperature
¾ cup of Sugar
1 ½ cups of Flour
½ cup of Milk
½ tsp of Vanilla Extract
Zest of 1 small Orange
¼ tsp of Salt
1 tsp Baking Powder
4 Eggs
Fresh Strawberries, halved
½ Cup of Heavy Cream
¾ of a Cup of Strawberry Preserves
Juice of half of an Orange

Process,

1) Preheat your oven to 350 degrees, spray a 9 inch cake pan with non stick cooking spray
and lay the bottom with parchment paper and set aside.

2) In a small bowl, combine the flour, baking powder and salt. Set aside

3) In the bowl of an electric mixer fitted with a paddle attachment, cream together the
butter and sugar making sure to scrape the side of the bowl with a spatula to make sure
everything is incorporated.

4) Add the eggs, orange zest and vanilla and mix until well combined.

5) With the speed on low, add half of the dry ingredients and half of the milk, mix until
combined and add the remaining milk and dry ingredients and mix until just combined
but don’t over mix.

6) With a spatula scrape the bowl from the bottom up to make sure there are no
ingredients left behind. Pour the batter into the prepared pan and bake for 35 to 40
minutes or until when a toothpick inserted in the middle comes out clean.

7) In a small bowl mix together the strawberry preserves and orange juice. Set aside.

8) Cool the cake completely, about 2 hours and whip the heavy cream until stiff peaks
form.

9) When the cake is completely cooled, cut in half and spread the strawberry preserves
mixture all over it leaving a 1 inch boarder. Arrange the strawberries all over the top and
top it with the whipped cream and place the top cake over the cream.
 Slice and serve!

Lemon Cupcake
Ingredients:
1 ½ cups of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Unsalted Butter at room temperature
2 Eggs
¼ cup of Whole Milk
¼ cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract

Frosting:
2 Tbsp of Unsalted Butter at room temperature
¼ cup of Cream Cheese, at room temperature
1 tsp of Lemon Zest
1 ½ tsp of Lemon Juice
½ tsp of Vanilla Extract
1 ½ cups of Confectioner Sugar

Process,

1) Preheat the oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3) In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream
together the butter and sugar, add the eggs and incorporate well.

4) Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.

5) Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over
mix.
6) Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20
to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them
cool completely on a wire rack.

For the frosting:

7) In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the
remaining ingredients and mix until you have a creamy frosting.

8) Pipe or spoon on each cupcake and enjoy!

Tiramisu Cupcake
Ingredients:
3 Tbsp of Instant Espresso Powder
1/3 cup of Vegetable Oil
2 Eggs
1 cup of Warm Water
1 ½ cups of All Purpose Flour
1 cup of Granulated Sugar
2 Tbsp of Cocoa Powder
¼ tsp of Baking Soda
¼ tsp of Salt
1 tsp of Vanilla Extract
3 Tbsp of Milk

For the topping:

1 cup of Heavy Whipping Cream
2 Tbsp of Powder Sugar
Mini Chocolate Chips

Process,

1) Preheat the oven to 350 degrees, line a cupcake pan with liners and set aside.

2) In a small bowl, mix together the flour, baking powder, baking soda, salt and cocoa and set
aside. In a large measuring cup or a mug, add the warm water and instant espresso and let it sit
for a few minutes.

3) In a large bowl, cream together the eggs, sugar, vanilla, milk and vegetable oil, add the coffee
and water mixture and mix everything together so that you have a smooth mixture.

4) Add the dry ingredients and mix them in just enough to combine but not over mixing.

5) Using a large ice cream scoop, divide the batter evenly in the lined cupcake pan and bake for
18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes
cool completely.
6) To make the whipped topping, whisk the cream until soft peaks form, add the powder sugar
and continue to mix until it forms stiff peaks. Top each cupcake with the whipped cream and a
sprinkle of mini chocolate chips.

Vanilla Cupcake with Raspberry Frosting

Ingredients:
1 Cup Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

For the Frosting:

1 Stick of Unsalted Butter, softened
½ cup Raspberry Preserves
½ tsp Vanilla Extract
1 16oz Box of Powdered Sugar
Fresh Raspberries, for garnishing

Process,

1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the
eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and
with the speed on low mix together and slowly add the milk and just mix everything to combine.
DO NOTOVERMIX! Make sure you give everything a good stir with a spatula from the bottom
to incorporate any bit that wasn’t mixed.

3) Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because
they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

4) To make the frosting combine together all the frosting ingredients except the fresh raspberries
and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe
the frosting onto the cupcakes. Top with a few fresh raspberries and dive in!
5) These little beauties are so delicious and beautiful that I promise you everybody is going to
think that you went to a fancy shmancy bakery and bought them. I make these very often because
they always get a wow reaction from everybody and of course they are delicious!

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.
7. Using an offset spatula, cover cake again with remaining frosting.

How to make fondant:

Ingredients :
 4cups shifted granulated sugar
 3,5tbs glucose syrup
 0,5oz gelatin
 2tbs water

Directions:
 Put the gelatin in cold water for 5 minutes
 Warm the mix of glucose syrup and water
 Add the soft gelatin to the mix of glucose syrup and water
 Squeeze the mixture
 Add it to the granulated sugar and mix
Jelly Roll Cake
Ingredients:
For the cake batter:
1/3 cup of All Purpose Flour
½ tsp of Baking Powder
¼ tsp of Salt
½ cup of Ground Almonds
4 Eggs, separated
¾ cups of Granulated Sugar
1 tsp of Vanilla Extract
¼ tsp of Almond Extract

For the Filling:

1 ½ cups of Heavy Cream
3 Tbsp of Confectioner Sugar
1 tsp of Vanilla Extract

For the Sauce:

2 Pints of Fresh Strawberries, rinsed and hulled
6 Tbsp of Sugar
1 Tbsp of Fresh Lemon Juice
Confectioner Sugar, to finish

Process,

1) Place a rack in the center of the oven and preheat the oven to 375 degrees. Spray a 17X11 inch
baking sheet with non stick spray and lay the bottom with parchment paper.

2) In a small bowl, sift together the flour and baking powder, set aside.

3) In a large bowl, using a handheld electric mixer, beat the egg yolks until they become light in
color. Slowly beat in ½ cup of the sugar. Add in both kinds of extracts, then add in the dry
mixture along and the ground almonds and gently mix everything together.

4) In a separate bowl, using a handheld whisk, add the egg whites and salt and beat until foamy.
Gradually beat in the remaining ¼ cup of sugar and continue to whisk until the egg whites
develop soft to semi-stiff peeks.

5) Gently fold the egg whites in the yolk and flour mixture.

6) Spread the batter into the prepared pan and bake for 12 to 14 minutes or until lightly browned
and the cake springs back to the touch.

7) Meanwhile, spread a large lint free kitchen towel out on you work surface, dust it generously
with confectioner sugar.
8) As soon as the cake is ready, run a knife around the sides of the pan and invert onto the the
kitchen towel.

9) Roll up the cake in the towel from one of the long sides, place the rolled up cake on a rack to
cool.

10) Meanwhile, place a large bowl and your beaters from your electric mixer into the fridge for a
bit to chill them.

11) When the cake has cooled make the whipped cream topping.

12) In the chilled bowl, using a handheld electric mixer with the chilled beaters, add the cream,
vanilla and sugar and beat until the mixture forms stiff peeks.

13) Unroll the cake, leaving it on the towel. Spread the whipped cream all over, leaving about 2
inch border along one of the long sides.

14) Reroll the cake onto the towel, using the towel, lift the cake onto a platter, remove the towel
and place the cake in the fridge for a minimum of 2 hours to set (or up to overnight)

15) To make the sauce, add all of the sauce ingredients in a blender or food processor and blend
until smooth. Use immediately or cover and refrigerate up to 24 hours.

To serve, cut a slice of the jelly roll and place on a dessert plate, drizzle some of the sauce
around the edges.

Citrus Custard Tart

Ingredients:
1 9” Pre Made Pie Crust
4 Eggs
Juice and Zest of 1 Large Lemon
Juice and Zest of 1 Large Orange
¾ cup of Granulated Sugar
2/3 cup of Heavy Cream
¼ tsp of Salt

Process,
1) Preheat the Oven to 350 degrees, grease a 9” tart pan with some non stick cooking spray and
set aside.

2) Press the rolled out pie crust in the tart pan, prick with a fork all over and lay a piece of
aluminum foil over the top. Fill the aluminum foil with dried beans or rice and bake the crust for
15 minutes.

3) To make the filling, whisk together all of the remaining ingredients so that you have a nice
smooth custard.

4) When the pie crust has finished baking, remove the foil and beans and pour in you custard.

5) Reduce the temperature to 300 degrees and continue to bake it for 45 minutes.

6) Let it cool for 1 hour before serving.

Lemon Bars

Ingredients:
For the Crust:
2 Cups of Flour
1/2 cup of Powdered Sugar
2 Sticks of Unsalted Butter, at room temperature

For the Filling:

1 14 oz Can of Sweetened Condensed Milk
4 Eggs
2/3 Cup of Fresh Lemon Juice
Zest of One Lemon
1/4 tsp of Salt
1 tsp Baking Powder
1 Tbsp of Flour
Yellow Food Coloring (optional)

Process,

1) Preheat your oven to 350 degrees. Line a 9 by 13 inch baking pan with aluminum foil and set
aside.

2) in a large bowl combine all of the ingredients for the crust and mix together until it forms a
dough. Press the dough in the bottom and half way up the sides of the baking pan and bake for
20 minutes. remove from oven and let cool for a few minutes.

3) In a large bowl combine all of the filling ingredients and mix until everything is well mixed.
4) Pour into the baked crust and bake for 25 minutes.

5) Cool for 30 minutes at room temperature and 2 hours in the fridge.

6) Dust with confectioner sugar and cut into bars.

Cheesecake
Ingredients:
For the crust
1 ¼ up of Graham Cracker Crumbs
6 tbsp of Unsalted Butter, melted
¼ cup Sugar

For the Cheesecake

5 8oz packages Cream Cheese room temperature
1 cup of Sour Cream
Zest of 1 small Lemon
4 Eggs
1 tsp of Salt
1 tsp Vanilla
1 ½ cups Sugar
¼ cup All Purpose Flour

For the Berry Topping

¾ of a cup of Raspberry Preserves
Fresh Berries

Process,

1) Preheat your oven to 325 degrees. Line the outside of a 10 by 3” spring form pan
with aluminum foil, spray it with non stick cooking spray and set aside.

2) In a large bowl, mix together the crust ingredients until it forms a coarse
crumbly mixture. Pour it into your prepared pan and press it evenly. Bake for 8
minutes and set aside while you make your filling.

3) In the bowl of a standing mixer fitted with a whisk attachment, mix together all
of the filling ingredients for about 1 minute or until thoroughly combined.

4) Pour the mixture over your crust, and bake for 1 hour and 20 minutes exactly.
 5) Cool completely at room temperature then transfer to a fridge and cool
overnight.

6) Add the preserves in a small pan and just heat it up enough to make the
preserves a little easier to drizzle. Drizzle the preserves evenly over the top, and
scatter your fresh berries all over the top. Place it on a pretty platter and enjoy!

If you thought you couldn’t make a professional, delicious and beautiful

cheesecake at home, think again! This cheesecake is ten times better than the one
you buy at a fancy bakery, and it’s super easy to make.

Professional cheesecakes are so time consuming and demand so much attention

it’s kind of ridiculous. I am all about simple simple simple and I took all of the
tedious work out of making a cheesecake at home. This is by far the best and
easiest cheesecake I have ever eaten and made and I am sure once you guys give
it a try you will feel the same way.

Red Velvet Cupcake

Ingredients:
1 ¼ cup of all Purpose Flour
2 Tbsp of Cocoa Powder
½ tsp of Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

For the frosting,

2 Cups of Powdered Sugar

4 oz of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 Tbsp of Milk
1 tsp of Vanilla Extract
Process,

1) Preheat your oven to 350 degrees. Line a muffin pan with cup cake liners and set aside.

2) In a small bowl mix together the first 5 ingredients and set aside.In the bowl of an electric
mixer fitted with a paddle attachment, cream together the sugar and butter, add the egg and
vanilla and mix until well combined and creamy.

3) With the mixer running on low, add half of the dry ingredients and half of the buttermilk,
make sure its combined and add the remaining dry ingredients and buttermilk making sure to
combine everything together but not over mixing.Using a spatula mix the batter from the bottom
to make sure nothing is left stuck to the side of the bowl, add enough food coloring to get the
desired red color for your cupcakes.

4) Using a large ice cream scoop, scoop the batter evenly in your prepared pan and bake for 18 to
22 minutes or until when you insert a toothpick in the center it comes out clean.Let the cupcakes
cool completely.

5) To make the frosting simply put all the frosting ingredients into the bowl of an electric mixer
and mix until well combined and it has the consistency of a thick frosting.Frost the cupcakes
either with a little spatula or using a disposable piping bag fitted with a plain large tip.

6) Let cool in the fridge for about 10 to 15 minutes to set a little before serving (if you can resist
them anyway)

Angel Food Cake

Ingredients:
12 Egg Whites, at room temperature
1 cup of Cake Flour
1 ½ cups of Granulated Sugar
1 ½ tsp of Cream of Tartar
1 ½ tsp of Vanilla Extract
½ tsp of Almond Extract
¼ tsp of Salt

Process,

1) Preheat the oven to 350 degrees.

2) In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, salt and
cream of tartar, whisk on medium speed until the eggs whites are frothy.

3) Turn the speed up to medium high and start adding the sugar slowly and continue to whisk
until the egg whites have reached stiff peeks.

4) Turn the mixer off and using a spatula, fold in the flour, vanilla and almond extract but when
adding in the flour, add it 1/3 at a time and fold well after each addition.

5)Pour batter in a 10 inch tube pan (the 2 part pan) and run a knife threw it to remove any air
bubbles.

6)Bake for about 45 minutes or until it springs back to the touch. Immediately invert the pan onto
a wine bottle or any kind of object that can hold the pan upside down.

7) Cool completely before removing from the pan.

8) Slice and serve some berries and whipped cream on top

Blueberry Pancake
Ingredients:
1 ½ cups of All Purpose Flour
2 tsp of Baking Powder
1 tsp of Baking Soda
½ tsp of Salt
2 Eggs, separated
2 cups of Buttermilk
¼ cup of Granulated sugar
¼ cup of Unsalted Butter, melted
1 ½ cups of Blueberries

Process,

1) In a large bowl, whisk together the flour, salt, baking powder, baking soda and sugar, set
aside.

2) In a small bowl, toss the blueberries with a couple tablespoons of the flour mixture and set
that aside.

3) In a large measuring cup or small bowl, whisk together the buttermilk, egg yolks and melted
butter and set that aside as well.

4) In another bowl, whisk the egg whites until they develop stiff peaks.
5) Pour the buttermilk mixture into the flour mixture and whisk until everything is combined
well, fold in the egg whites and blueberry mixture and mix everything in gently in over to
prevent the egg whites from deflating.

6) Preheat a large griddle over medium heat and brush it with some melted butter or spray with
non stick spray.

7) Using a 1/3 cup measuring cup, ladle out the batter and spread it out a bit. The pancakes will
need about 2 to 3 minutes on one side or until they start to form little bubbles around the edges,
flip them and cook them for another 2 minutes or so or until both sides are golden brown and the
pancakes are fully cooked through

Blueberry Turnovers
Ingredients:
3 Sheets of Puff Pastry, thawed
3 oz Cream Cheese, softened
1/2 cup of Granulated Sugar
½ tsp of Vanilla Extract
½ tsp of Lemon Zest
2 tsp of Lemon Juice
1Egg Yolk
1 cup of Blueberries
2 tsp of Corn Starch
Pinch of Salt
Egg Wash (one egg beaten with 1 tbsp of water)
Powdered Sugar, optional

Process,

1) Preheat the oven to 375 degrees, line a couple baking sheets with parchment paper and set
aside.

2) In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla and egg yolk. Mix it
together with a wooden spoon and set aside.

3) In another bowl, add the blueberries, remaining sugar, corn starch and lemon juice and set that
aside for a few minutes as well.

4) Dust some flour on your work surface, and working with one piece of puff pastry at a time,
roll it out slightly with a rolling pin until it’s 10” square all around.

5) Using a 4” round cuter, cut 4 circles out of each piece of puff pastry. Place the cutouts on the
parchments lined baking sheets.
6) Dollop about 2 tsp of the cream cheese mixture in the center of each one and top that with a
tbsp of the blueberry mixture.

7) Brush the edges of the cutouts with the egg wash and fold over one half and seal it shot (in a
half moon shape)

8) Brush the top with the egg wash as well and make a tiny little slit at the top of each one with a
sharp knife.

9) Bake them for about 25 minutes or until golden brown, making sure to rotate the baking sheets
half way though baking for even coloring.

10) Let them cool for a few minutes than dust them with confectioner sugar and enjoy

Granola Muffins
Ingredients:
1 ½ cups of All Purpose Flour
¾ cup of Sugar
1 ½ cups of Granola
½ cup of Vegetable Oil
1 Egg
½ cup of Milk
1 tsp of Vanilla Extract
1 tsp of Baking Powder
1/2 tsp of Salt

Process,

1) Preheat the oven to 350 degrees, line a 12-piece muffin tin with liners and set aside.

2) In a large bowl, mix together the flour, granola, baking powder, and salt, set aside.

3) In a large measuring cup or a bowl, whisk together the milk, vegetable oil, vanilla extract and
sugar, mix until well combined.

4) Pour wet ingredients into dry and mix with a wooden spoon until well mixed but not over
mixing.

5) Using a large ice cream scoop, divide the dough into the foiled lined muffin tin and bake for
18 to 20 minutes or until a toothpick comes out clean when inserted in the center.
Granola Bars
Ingredients:
2 cups of Rolled Oats
½ cup of Flour
½ tsp of Baking Soda
1/3 cup of Unsalted Butter
1/2 cup of Honey
¼ cup of Brown Sugar
¼ tsp of Cinnamon
½ tsp of Vanilla Extract
1/8 tsp of Salt
2 cups of mixed nuts and dried fruit

Process,

1) Preheat your oven to 350 degrees, line a 8x9 square baking pan with parchment paper and
spray with non stick cooking spray.

2) In a large bowl combine the oats, baking soda, cinnamon, salt, flour, and mixed nuts and fruit.
Set aside.

3) In a small saucepan over medium heat, cook together the butter, honey and brown sugar, bring
to a boil and turn the heat off. Add the vanilla and mix it in.

4) Pour the wet mixture over oat mixture and mix everything together to combine.

5) Pour mixture into prepared pan and make sure the mixture is evenly spread out.

6) Bake for about 25 to 30 minutes.

7) Cool completely for about 3 hours cutting into bars.

Pound Cake

Ingredients:
½ Cup of Unsalted Butter at room temperature
3 Eggs
½ Cup of Sour Cream
1 ½ Cups of All Purpose Flour
¼ tsp of Baking Powder
1/8 tsp of Baking Soda
¼ tsp of Salt
1 Cup of Sugar
½ tsp of Vanilla Extract

Process,

1) Preheat your oven to 350 degrees. Spray a 9 by 5” loaf pan with non stick cooking spray and
lay the bottom with parchment paper.

2) In a large bowl cream together the butter and sugar with an electric mixer. Add the eggs and
whisk for about 2 minutes or until light and fluffy.

3) Mix in the sour cream and vanilla.

4) Add the flour, baking powder, baking soda and salt. Mix it in just to combine but do not over
mix.

5) Pour the batter into the prepared an and smooth the top so its even. Cook for about 50 minutes
to 1 hour or until when a toothpick entered in the center comes out clean.

Let cool for about 10 minutes before serving.

Cranberry Orange Muffins

Ingredients:
1 ½ cup All Purpose Flour
1 tsp Baking Powder
¼ tsp Salt
½ cup Orange Juice
1 tsp Orange Zest
½ cup Unsalted Butter, at room temperature
1 cup Sugar
1 cup Fresh Cranberries, halved
2 Eggs

Process,

1) Preheat your oven to 350 degrees, line a 12 piece muffin pan with liners and set aside.

2) In a small bowl, combine the flour, baking powder and salt, mix and set aside.
3) In another small bowl, toss together the cranberries with ¼ cup of the flour mixture making
sure all the cranberries are coated with the flour, set aside.

4) In a large bowl, cream together the butter and sugar, add the eggs and orange zest and mix
until smooth.

5) Add the four mixture and mix just until the dry ingredients are almost incorporated, add the
orange juice and mix everything together but DO NOT OVER MIX.

6) Fold in the cranberries gently and using a large ice cream scoop, divide the batter evenly in
the liners.

7) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Let them cool and enjoy!

White Chocolate Raspberry Bars

Ingredients:
½ cup of Unsalted Butter, at room temperature
2 cups of White Chocolate Chips
1 Cup of all Purpose Flour
2 Eggs
½ cup of Granulated Sugar
½ tsp of Salt
1 tsp of Vanilla Extract
½ cup of Seedless Raspberry Jam
½ cup of Sliced Almonds

Process,

1) Preheat the oven to 350 degrees, line a 9x9 inch baking dish with parchment paper and spray
with non stick cooking spray, set aside.

2) In a small microwavable bowl, add the butter and 1 cup of the white chocolate chips, melt in
the microwave for about 1 minute or until the mixture is smooth and melted.

3) In a large bowl, whisk together the eggs and sugar until the mixture becomes light and pale in
color. Add the melted butter and chocolate mixture and whisk tom combine.

4) Add in the flour and salt, mix to incorporate. Press 2/3 of this batter in the bottom of your
prepared pan and bake for about 15 minutes or until lightly golden brown.
5) In a small saucepan, heat the jam until it's warm enough to be runny. Spread the jam over the
cooked crust.

6) Add the remaining white chocolate chips to the remaining batter, drop spoonfuls of the batter
on top of the jam, sprinkle over the almonds and pop it back into the oven to bake for about 25
minutes or until the edges are browned.

Let them cool completely before cutting into squares.

Lemon Knot Cookies

Ingredients:
4 cups of All Purpose Flour
3 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Shortening
Zest of One Lemon
Juice of One Lemon
3 Eggs
1/3 cup of Milk

For the Glaze:

1 ½ cup of Confectioner Sugar
Zest of one Small Lemon
1 Tbsp of Lemon Juice

Process,

1) In a bowl, mix together the flour, baking powder and salt, set aside.

2) In the bowl of a standing mixer fitted with a paddle attachment, cream together the sugar and
shortening, add the lemon zest and eggs and beat until the eggs are well incorporated.

3) Beat in the milk and lemon zest and make sure its all mixed well.

4) Add the dry ingredients and mix them in so that everything is well combined (the dough will
be sticky)

5) Wrap the dough in plastic wrap and stick it in the fridge for a minimum of 3 hours or
overnight.
6) Preheat the oven to 350 degrees and line a couple baking sheets with parchment paper, set
aside.

7) Take your dough out of the fridge and cut it into 3 equal pieces. Cut each piece into 12 pieces.

8) Take each small piece and roll it between your fingers to make a 6 inch rope.

9) Tie the rope into a loose knot and place it on the parchment paper lined baking sheet.
Continue with the rest of them and place them about an inch apart on the baking sheets.

10) Bake them for about 12 minutes or until lightly golden, let them cool on the baking sheets.

11) To make the glaze, combine the confectioner sugar, lemon juice and zest and whisk to
combine. Add one teaspoon of water a time and whisk it in until the mixture becomes the
consistency of heavy cream.

12) Brush the glaze on top of the cookies and place them on a rack to dry.

13) To store, place them in an airtight container and store them in the fridge

Cakey Brownies
Ingredients:
¼ cup of Unsalted Butter, softened at room temperature
½ cup of Bittersweet Chocolate Chips or any kind of baking chocolate, melted either in a
microwave or over a double boiler
¾ cups of Granulated Sugar
1 Tbsp of Corn Syrup
2 Eggs
2 Tsp of Vanilla Extract
1 Tsp of Instant Espresso Powder
3 Tbsp of Whole Milk, lukewarm
1/2 cup of All Purpose Flour
½ tsp of Baking Powder
¼ tsp of Salt

Process,

1) Preheat the oven to 350 degrees, spray the bottom of an 8X8 inch baking dish and lay the
bottom with parchment paper, set aside. Also place one of the oven racks in the center of the
oven.
2) In a small bowl, mix together the flour, instant espresso, salt and baking powder, set aside.

3) In a large bowl, whisk together the butter, sugar and corn syrup, add the eggs and vanilla and
milk and mix together well.

4) Add the melted chocolate and whisk until the mixture is thick and creamy.

5) Add the dry ingredients and mix them in until they are well blended.

6) Scrape the batter into the prepared pan and bake it for 30 minutes.

Banana Chocolate Chip Muffins

Ingredients:
½ Cup of Vegetable Oil
2 Eggs
½ Cup of Sugar
3 Mashed Bananas
¼ tsp of Vanilla Extract
1 2/3 Cup of All Purpose Flour
1 tsp Baking Powder
½ tsp of Baking Soda
¼ tsp of Salt
¼ tsp of Cinnamon
1 Cup of Chocolate Chips

Process,

1) Preheat your oven to 400 degrees. Line a 12 piece muffin tin with muffin liners and set aside.

2) In a small bowl add the chocolate chips and 3 tbsp of flour and mix until all the chocolate
chips are coated in the flour. Set aside.

3) In a large bowl add the first 5 ingredients and mix until all combined.

4) Add the flour and baking soda, baking powder, salt and cinnamon, whisk until all combined.

5) Fold in the chocolate chip and flour mixture.

6) Using a large ice cream scoop divide the batter into your muffin pan and bake for about 18
minutes.

Apricot Orange Muffins

Ingredients:
1 ½ cup of Flour
1 cup of Quick Cooking Oats
¼ up of Sugar
¾ cup of Brown sugar
1 ½ tsp of Baking Powder
¼ tsp of salt
2 eggs
6 Tbsp of Vegetable Oil
1 tsp of Vanilla extract
Zest of 1 small Orange
2/3 cup of Milk
2/3 cup of finely chopped Dried Apricots

Process,

1) Preheat your oven to 400 degrees. Line a 12 piece muffin pan with liners and set aside.

2) In a small bowl combine the apricots with 1 tbsp of the four. Set aside.

3) In a large bowl, whisk together the eggs, vegetable oil, vanilla, brown sugar, granulated sugar
and orange zest.

4) Add the flour, salt, baking powder and oats and mix until everything is well combined.

5) Fold in the dried apricot mixture and using an ice cream scoop, divide the batter among the 12
muffin liners.

6) Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool
for a little before serving.
Chocolate Cupcakes
Ingredients:
½ cup Unsalted Butter, at room temperature
¾ cup Granulated Sugar
¼ cup Brown Sugar
1 Egg
½ cup Cocoa Powder
1 cup All Purpose Flour
¼ tsp Salt
1 tsp Vanilla Extract
½ tsp Instant Espresso Powder
1/2 tsp Baking Powder
½ tsp Baking Soda
3/4 cup Buttermilk

Process,

1) Preheat your oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

2) In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set
aside.

3) In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk
until smooth.

4) Add the dry ingredients and mix just until they are almost all incorporated. Add the buttermilk
and mix everything quickly so you don’t over mix.

5) Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or
until a toothpick comes out clean when inserted in the center of a cupcake.

6) Let them cool completely before frosting them.

Vanilla Sugar Cookies
Ingredients:
1 ¾ cups of All Purpose Flour
½ tsp of Baking Powder
½ tsp of Salt
¼ tsp of Baking Soda
1 cup of Unsalted Butter at room temperature
1 cup of Granulated Sugar
1 Egg
½ tsp of Vanilla Extract
½ cup of Granulated Sugar for rolling cookies in

Process,

1) Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

2) In a small bowl combine first 4 ingredients and set aside.

3) In a large bowl cream together the butter and 1 cup of sugar, add the egg and vanilla and mix
until creamy and combined.

4) Add the dry ingredients and mix until everything incorporated.

5) Using a small (1 Tbsp measuring) cooking scoop or just using a tablespoon, form your
cookies and roll them around in the extra sugar. Place them on your prepared baking sheet a few
inches apart and bake for about 18 minutes rotating the baking sheet once.

6) Let cool on baking sheet for 5 minutes and remove to a wire rack to cool completely.

Vanilla Yoghurt Muffins

Ingredients:
1/4 cup of Vegetable Oil
½ cup of Granulated Sugar
1 cup of Vanilla Yogurt
1 tsp of Vanilla Extract
1 tsp of Baking Powder
½ tsp of Baking soda
¼ tsp of Salt
2 Eggs
2 cups of All Purpose Flour

For the Streusel Topping:

½ cup of Brown Sugar

¼ cup of Raw Sugar
1 1/12 Tbsp of Unsalted Butter, melted
½ tsp of Cinnamon
¼ tsp of Salt

Process,

1) Preheat the Oven to 375 degrees, line a muffin tin with liners and set aside.

2) In a large bowl, mix together the flour, baking soda, baking powder and salt and set aside.

3) In a large measuring cup or a bowl, whisk together the yogurt, eggs, vanilla, oil and sugar.

4) Pour wet ingredients into the dry and mix until they are all incorporated.

5) Divide the batter in the prepared muffin tin and set aside.

6) In a small bowl, mix together all of the ingredients for the topping, scatter the topping evenly
on top of each muffin.

7) Bake for 18 to 20 minutes or until fully cooked through and golden brown