Mug donuts

  

 Ingredients: 

 

Sugar - 3/4 cup 

Egg - 1 large 

All-Purpose flour - 1 1/2 cup 

Baking powder - 2 tsp. 

Salt - 1/4 tsp. 

Nutmeg - 1/4 tsp. 

Vegetable oil - 1/4 cup 

Milk - 3/4 cup 

Vanilla Extract - 1 tsp. 

Dark chocolate - 4 oz (chopped) 

Heavy cream - 1/2 cup 

Method of preparing the Mug Donuts: 

 

Whisk the sugar and egg together in a large bowl, until mixed.

 

Add the flour, baking powder, salt, and nutmeg. 

 

Mix in the oil, milk, and vanilla extract until the batter is smooth. 

 

Fill  2 large mugs half full with batter. 

 

Microwave for 1 minute and 30 seconds on high. 

 

In a separate bowl, heat heavy cream for about 40 seconds in the microwave. 

 

Pour the heated heavy cream into a bowl and add the chopped chocolate. 

 

Mix until smooth and drizzle over the donuts. 

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Chocolate Bread

 Ingredients

Bread

1 ½ cups (187.5 g) all-purpose flour

1 ½ cups (300 g) light brown sugar, packed

½ cup (59 g) regular unsweetened cocoa powder

½ tsp espresso powder

 2 tsp baking powder

½ tsp kosher salt

1 ¼ cups whole milk

1 large egg, room temperature

2 tbsp unsalted butter melted

1 tbsp vanilla extract

Topping

3 tbsp unsalted butter melted

⅓ cup (67 g) granulated sugar

1 tbsp regular unsweetened cocoa powder

¼ tsp ground nutmeg

Milk Chocolate Ganache

1 bag (11.5 ounces) milk chocolate chips

 ¾ cup (6 ounces) heavy whipping cream

 

Instructions

Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, espresso powder, baking powder, and kosher salt until well combined.

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. The batter should be slightly loose; avoid over-mixing.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack placed over a large piece of parchment paper.

Topping

While the bread is still warm, brush the entire surface with the melted butter for the sugar coating. In a small bowl, mix the sugar, cocoa powder, and nutmeg. Evenly sprinkle this mixture over the butter-coated surface of the bread, pressing gently to help it adhere. Turn the loaf as needed to coat all sides completely. Set aside while you make the ganache.

Ganache

Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.

In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.

Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted. Pour or drizzle the ganache over the top of the bread. Let it drip down the sides for a beautiful finish. After adding the ganache, let the bread rest for a few minutes to allow the ganache to firm up before slicing.

 

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Mango Cheesecake- No bake, no eggs

Ingredients

• Mango Puree :

• 2  mangoes

• 1 tbsp sugar ( optional )

• 1⁄4 cup water

• Base :

• 200 grams crushed graham crackers

• 1⁄4 cup condensed milk

• Cream Cheese :

• 250 grams cream cheese ( softened )

• 3 tbsp gelatin powder ( unflavored )

• 4 tbsp hot water

• 1⁄2 cup condensed milk

• 250 ml all purpose cream

• Topping :

• 1 tbsp gelatin powder ( unflavored )

• 3 tbsp hot water

• 1⁄3 cup mango puree

• Diced mangoes

Directions

• For the Mango Puree
• Separate the mango’s flesh from the seed . Peel the skin off and slice the mangoes into cubes.
• Place these in a blender with sugar, and water. Blend until it turns into a puree. Reserve ¼ cup to be used for the topping later on. Set aside.
• For the base
• Mix graham crackers and condensed milk until it looks like wet sand. Add more condensed milk as needed. Transfer into a spring-form pan. Pat down to create the base. Freeze for 1 hour.
• For the Cream Cheese
• In a large bowl, beat cream cheese until fluffy. Dilute gelatin powder with hot water. Pour this into the bowl with condensed milk. Beat until well combined.
• In another bowl, beat all purpose cream for 5 minutes or until soft peaks form. Pour in the cream cheese mixture, and mango puree. Mix until well combined.
• Pour this over the base. Smoothen the top, tap to release air. Chill for 6 hours or overnight.
• For the Toppings
• Mix gelatin and water until gelatin dissolved. Add in the reserved mango puree and mix well. Pour this over the chilled cheesecake.
• Let the gelatin set before adding diced mangoes on top          (optional ). Freeze for 1 hour. Take this off the pan. Slice and serve!

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Buttermilk Vanilla Waffles

 Powdered sugar dissolves more readily, keeping the batter smooth and light.

Egg whites provide extra water to fuel the batter's steamy rise, while omitting the yolks ensures waffles bake up fluffy and crisp, but never cakey.

A small portion of baking soda adds depth of flavor without neutralizing the tangy buttermilk.

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cups; 185 g)

• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45 g)

• 1/2 tsp (2 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

• 1/2 tsp (3 g) baking soda

• 1/2 tsp (2 g) baking powder

• 1 vanilla bean, split and scraped (see note)

• 14 ounces cultured lowfat buttermilk (1 3/4 cups; 395 g) (see note)

• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40 g)

• 2 large egg whites (about 2 1/2 ounces; 70 g)

• 1 tsp (5 ml) vanilla extract

• Maple syrup, for serving

 

For the Batter: 

In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.  

For the Waffles: 

Set waffle iron to medium and preheat until indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.

Notes

From size and depth to heat settings and materials (cast iron versus nonstick), waffle irons vary considerably from brand to brand; a small test waffle is a low-risk way to determine how the batter behaves on your machine.

In place of buttermilk, this recipe can be made with a 50/50 blend of plain, nonfat Greek yogurt and milk. You can also make this recipe without the vanilla bean, but the waffles won't be as aromatic.

 

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Chocolate Eclairs

   

Ingredients for Chocolate Eclairs: 

 

Unsalted butter - 1/2 cup 

 

Water - 1 cup 

 

All-Purpose flour - 1 cup 

 

Salt - 1/4 tsp. 

 

Eggs - 4 

 

Vanilla pudding mix - 1 5-oz. packet 

 

Whole milk - 2 1/2 cups (cold) 

 

Heavy cream - 1 cup 

 

Confectioners’ sugar - 1 1/4 cups 

 

Vanilla extract - 2 tsp. 

 

Butter - 2 tbsp. (for the chocolate ganache) 

 

Hot water - 3 tbsp. 

 

Dark chocolate - 2 oz.

Method of preparing the Chocolate Eclairs: 

 

Preheat the oven to 450°F (230°C) and grease a cookie tray. 

 

In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until the butter melts completely. Reduce to low heat, and add the flour and salt. Stir vigorously until the mixture starts to form a stiff ball. 

 

Remove from the heat. Add the eggs, one at a time, beating well to incorporate completely after each addition. Using a spoon or a pastry bag fitted with a No. 10 (or larger tip), spoon or pipe the dough onto the cookie sheet in 1 1/2 x 4-inch strips. 

 

Bake for 15 minutes in a preheated oven, then reduce the heat to 325°F (165°C) and bake for 20 minutes longer. Leave to cool completely on a wire rack. 

 

For the filling, combine the pudding mix and milk in a medium bowl according to the package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioner’s sugar and 1 teaspoon of vanilla extract. Fold the whipped cream into the pudding mixture. 

 

Cut the cooled pastry shells in two lengthwise and fill the shells with the pudding mixture. 

 

For the icing, melt the chocolate and 2 tablespoons of butter in a medium saucepan over low heat. Stir in 1 cup of confectioner’s sugar and 1 teaspoon vanilla. Stir in the hot water, one tablespoon at a time, until the ganache is smooth and has reached the desired consistency. 

 

Remove from the heat, cool slightly, and drizzle over the top of your filled eclairs. Refrigerate until it’s time to serve.

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How to Make Softbatch Chocolate Chip Cookies

Everyone likes to have their cookies in a particular way - some enjoy them thin and crispy, others enjoy them nutty, whereas others still like them a little cakey. I think that the best kind of all, however, are rich, moist and taste just like they came out of the oven even days later! It's all down to a secret ingredient, and I bet you'll never guess what it is - it's cream cheese! Here's how to make soft batch chocolate chip cookies:

Makes: 28 cookies 

 

Prep Time: 10 minutes 

 

Ingredients 

• ½ cup (1 stick) unsalted butter, softened 

 

• ¼ cup cream cheese, softened (don’t use fat-free, light or whipped) 

 

• ¾ cup light brown sugar, packed 

 

• ¼ cup granulated sugar 

 

• 1 large egg 

 

• 2 tsp vanilla extract 

 

• 2¼ cups all-purpose flour 

 

• 2 tsp cornstarch 

 

• 1 tsp baking soda 

 

• ¼ tsp salt, optional and to taste 

 

• 2¼ cups semi-sweet chocolate chips or chunks

Instructions 

 

1. Combine the butter, cream cheese, sugar, eggs, and vanilla in the bowl of a stand mixer and beat on medium-high speed until well-creamed, light and fluffy. This should take about five minutes. You can also beat it with an electric hand mixer for at least seven minutes if you like. 

 

2. Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, which should take about one minute. 

 

3. Add the chocolate chips and chunks and beat momentarily, or mix by hand. 

 

4. Use a medium-sized cookie scoop to form heaping mounds and place the mounds on a large plate. Flatten them slightly with the palm of your hand, cover them in plastic wrap and put them in the fridge for at least two hours before you begin baking them. 

 

5. Preheat the oven to 350°F / 180 C, line a baking sheet with cooking spray and place the mounds on a baking sheet spaced at least two inches apart. Bake 8 cookies per sheet. Bake for 8-9 minutes. 

 

 6. Allow the cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. 

 

7. Store in an airtight container for up to one week, or freeze for up to three months and enjoy them whenever you like!

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Choco-almond Ice Cream

Ingredients
1 can evaporated milk
1 can condensed milk
1 pack all purpose cream
5 bars chocolate
Crushed almond (optional)

Method
Step 1- Pre-chill cream, condensed and evaporated milk then pour it all in the blender and mix vigorously until all ingredients are well blended. Add crushed almonds if you want and set it aside
Step 2- For the chocolate coating, first prepare and use a double boiler to melting the bar of the chocolate
Step 3- Melt 5 chocolates (for this recipe, choose the combination of milky and dark flavor of Goya chocolate bar), Transfer the chocolate to a pastry bag or a squeezed bottle
Step 4- Pour a portion of the chocolate in an ice candy plastic bag enough to evenly coat the almost full portion of the bag or use a funnel to pour the ice cream mixture inside of the ice candy bag
Step 5- Squeeze tightly by twisting downward and open the ice candy bag to seal the ingredients inside
Freeze overnight and serve as dessert after a meal.

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