Compiled Recipe – Chocolate Marshmallows Cookie

Chocolate Marshmallows Cookie

* 1 cup butter, softened
* 1 ¼ cup sugar
* 2 large eggs
* ½ cup cocoa powder
* 2 ¼ cup all purpose flour
* ½ tsp salt
* 1 tsp baking powder
* 8 medium marshmallows, halved
* oil (for greasing)

1) Beat butter and sugar together in a large bowl. Add eggs; beat until mixed well. Sift cocoa powder, flour, salt and baking powder into the bowl. Stir to mix. (Note: Dough will be sticky.) Chill overnight.

2) Pre-heat oven to 350◦F. Grease hands then baking sheet with oil.

3) Roll tablespoonfuls of the cookie doughs into balls. Place on prepared sheet with 2 inches between each ball. Keep any leftover dough chilled.

4) Bake for 6 minutes, or until edges are set. Press a marshmallow half, cut side down, into the center of each cookie. Transfer into a cooling rack. Store in an air-tight container.


Compiled Recipe – Steamed Chocolate Cake

Steamed Chocolate Cake

* ½ cup plus 2 tbsp cake flour
* 1 tbsp dutch-processed cocoa powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp vanilla extract
* 1 tbsp fresh milk
* 2 tbsp semi-sweet chocolate, chopped
* ice cream (to top)
* ½ cup dark chocolate, chopped
* ½ cup all purpose cream

1) Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

2) Sift cake flour, cocoa powder and salt into a bowl.

3) Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and mix; mix until well combined.

4) Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

5) Place bowls inside a large lidden pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

6) Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

7) Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.



Compiled Recipe – Chocolate and Orange Panna Cotta

Chocolate and Orange Panna Cotta

* 4 tea bags (use Earl Grey)
* 2 tbsp unsweetened powdered gelatin
* ¼ cup sugar
* 2 tbsp unsweetened powdered gelatin
* 2 cups all-purpose cream
* 1 ½ cups milk
* ¼ cup orange flavored liqueur (use Cointreau)
* ¼ cup unsweetened cocoa powder
* ½ cup sugar
* zest from 1 orange

1) Make the tea jelly: Heat 4 cups water in a medium saucepan until just about to boil. Add Earl Grey tea bags and steep for 3 to 4 minutes. Remove tea bags, then add gelatin and sugar. Stir to dissolve.

2) Pour mixture into an 8-inch square baking pan lined with plastic wrap. Cover and chill for 6 hours, preferably overnight.

3) Make the panna cotta: Heat 1 cup water in a medium saucepan until just about to boil. Stir in gelatin until dissolved. Lower heat to simmer, then add all purpose cream, milk, liqueur, cocoa powder, sugar and orange zest . Pour into a large heatproof bowl and allow to cool until cool to the touch, about 30 minutes to 1 hour.

4) Cut tea jelly into ½-inch cubes then remove from baking pan. Set aside.

5) Pour cooled panna cotta mixture into a 10 ½-inch Bundt pan greased with non-stick cooking spray. Add tea jelly cubes, making sure to distribute them evenly. Cover and chill for 6 hours or up to overnight.

6) Carefully turn Bundt pan over a serving dish, shaking gently to help release the panna cotta. Serve chilled.





Compiled Recipe – Strawberry Cream Cheese Fudge Brownies

Strawberry Cream Cheese Fudge Brownies

* 8 tbsp cocoa powder
* 1 cup margarine
* 2 cups granulated sugar
* 4 eggs
* 1 tsp vanilla extract
* 2 ½ cups all purpose flour
* salt
* 2 packs of Arla Lactose free Fresh Cream Cheese
* 1 tsp vanilla extract
* 2 cups powdered sugar
* ½ cup strawberry jam

1) Melt margarine in a pan over medium heat, stir in cocoa until well incorporated.

2) In a separate bowl, mix sugar and eggs, then add the margarine and cocoa mixture.

3) Stir in vanilla, flour, nuts and salt.

4) Pour in a 9″ by 13″ greased baking pan and bake for 25 to 30 minutes in a preheated oven at 325 degrees.

5) To make the frosting, mix cream cheese and margarine until very creamy.

6) Add vanilla and gradually stir in powdered sugar.

7) Fold in strawberry jam.

8) Spread over cooled brownies.



Compiled Recipe – Toaster Oven Chocolate Cookies

Toaster Oven Chocolate Cookies

* 2 ½ cups all-purpose flour
* ½ cup cocoa powder
* ½ tsp baking powder
* ½ tsp sea salt
* 1 cup unsalted butter, softened
* ¾ cup brown sugar
* ½ cup sugar
* 3 large eggs
* 2 teaspoons vanilla extract
* 1 cup semi-sweet chocolate chips
* 12 large peanut butter cups

1) Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

2) In another bowl, cream together butter and sugars on medium speed until light and fluffy.

3) Add eggs, one at a time, and vanilla extract, mixing on low speed until combined. Add dry ingredients, mixing until well-combined. Fold in chocolate chips. Refrigerate dough for at least 45 minutes.

4) Scoop out balls of dough using an ice cream scooper. Flatten balls into cookies on a prepared baking sheet.

5) Place a peanut butter cup on the center and cover with another scoop of dough. Press sides together to seal. Repeat with remaining cookies and peanut butter cups.

6) Place stuffed cookies on the prepared baking sheet. Refrigerate for at least 30 minutes.

7) Preheat oven to 350ºF.

8) Bake cookies in the toaster oven for 18 minutes straight from the refrigerator. Transfer cookies to a wire rack to cool. Serve with milk, if desired.

Tip: Store the batter in an airtight container for 3 to 4 days at room temperature or for 1 week in the refrigerator.


Compiled Recipe – Moist Chocolate Cake

Moist Chocolate Cake

* 1 ¾ cups vegetable oil
* 2 extra large eggs
* 2/3 cup whole milk, mixed with 1 tbsp of white vinegar
* 1 ½ cups and 2 tbsp (275 grams) all purpose flour
* 1 ½ cups regular cocoa powder
* 1 ¾ cups white sugar
* 2 ½ tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 1 tbsp instant coffee granules
* 1 cup boiling water

1) Pre-heat oven to 350˚F. Grease and line 2 (8-inch) round cake pans with parchment paper.

2) Mix vegetable oil, eggs and milk mixture in a large bowl until well blended. Set aside.

3) Whisk together flour, cocoa powder, baking powder, baking soda, salt and instant coffee in another bowl.

4) Slowly add flour mixture to wet mixture and stir gently until just combined. Add boiling water and mix until smooth.

5) Divide cake batter evenly between prepared pans. Tap pans lightly on a flat surface to remove air bubbles.

6) Bake in the pre-heated oven for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack before removing cakes from pans.



Compiled Recipe – Irish Cream Milkshake

Irish Cream Milkshake

* 1 cup whole milk
* 1 cup vanilla ice cream
* ½ cup Irish cream liqueur
* 2 tbsp chocolate syrup
* whipped cream, freshly whipped (to top)
* cocoa powder (to dust)

1) Place whole milk, vanilla ice cream, Irish cream liqueur and chocolate syrup in a blender. Blend on medium speed until smooth. Pour into 2 tall glasses.

2) Top with freshly whipped cream and dust with cocoa powder, if desired.


Compiled Recipe – Steamed Orange Chocolate Cake

Steamed Orange Chocolate Cake

* ¼ cup butter
* ½ cup sugar
* ½ cup evaporated milk
* zest from half an orange
* 2 tbsp orange juice
* 1 large egg
* ½ tsp vanilla
* ½ cup all purpose flour
* ¼ cup cocoa powder
* ½ tsp baking soda
* ½ tsp baking powder
* 1 cup whipping cream
* 2 tbsp orange juice
* 1 cup semi-sweet chocolate chips

1) Combine butter, sugar, evaporated milk, orange zest and juice in a small saucepan. Cook over low heat until sugar is dissolved.

2) In a bowl, lightly add egg and vanilla. Add butter sugar mixture. Whisk together until combined.

3) Sift together flour, cocoa powder, baking soda and baking powder. Gradually add dry ingredients to milk-egg mixture.

4) Pour cake batter into a 5-inch cake pan and cover with foil. Place a wire rack inside a large pot. Pour in enough water to create steam. Place cake pan on top of the rack and cover the pot with a lid. Steam over medium heat for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Set aside to cool.

5) Meanwhile , make the ganache: Combine cream, orange zest and orange juice in a saucepan. Cook over medium heat until warmed. Pour hot cream over chocolate chips and stir until chocolate has melted.

6) Place chocolate cake on a wire rack. Pour ganache over cake, making sure to glaze all sides. Let stand at room temperature to sit.



Compiled Recipe – Red Velvet Cupcakes

Red Velvet Cupcakes

* 2 ¾ tbsp cocoa powder
* 3 tbsp liquid red food coloring
* 1 tsp vanilla
* 4 tbsp salted butter, softened
* ¾ cup white sugar
* 1 large egg
* ½ cup buttermilk, at room temperature
* 1 cup plus 2 tbsp all purpose flour, sifted
* ¼ tsp sea salt
* ½ tsp baking soda
* 1 ½ tsp white vinegar

For the frosting:
* 4 ounces salted butter, softened
* 8 ounces cream cheese, softened
* 2 cups powdered sugar, sifted
* 1 tsp vanilla extract
* pinch of salt

1) In a small mixing bowl, combine the cocoa powder, coloring, and vanilla and stir to make a paste. Set aside.

2) In a medium-sized mixing bowl, beat the butter and sugar together until fluffy. Beat in the egg and mix until fluffy. Add the paste and mix until combined.

3) Pour half of the flour mixture into the butter mixture and beat for 15 seconds. Pour half of the buttermilk into the butter mixture and beat for 15 seconds. Repeat with the remaining half of the flour and buttermilk.

4) Add the white vinegar, baking soda, and salt into the batter and beat until just combined.

5) Scoop into a pan lined with cupcake liners. Bake for 20 to 22 minutes at 350°F or until a toothpick inserted in the middle comes out clean.

6) To make the frosting: beat butter and cream cheese together until fluffy. Add vanilla and beat until just combined. Add sugar and beat until fluffy. Pipe onto cooled cupcakes.