Compiled Recipe – Milo Popsicle

Milo Popsicle

* 1 cup whole milk
* ¼ cup powdered chocolate drink (use Milo) or to taste
* ¼ cup chocolate wafers, finely crushed

1) Place milk and Milo in a pitcher and mix well (Note: You can add more Milo, if desired).

2) Pour into popsicle molds and freeze overnight.

3) Unmold popsicles when ready to serve. Coat tops with each crushed wafers.



Compiled Recipe – Creme Brulee

Crème Brulee

* 1 cup whole milk
* 1 cup heavy cream
* 1 vanilla pod, slit lengthwise and seeded or 1 tbsp vanilla extract
* 8 egg yolks
* 1/3 cup sugar, plus extra to sprinkle

1) Pre-heat oven to 325◦F.

2) Place milk, cream and vanilla in a saucepan over low heat. Simmer for 10 to 15 minutes. Let cool for 5 minutes.

3) Whisk egg yolks and sugar in a bowl until pale in color. Slowly add cream mixture and whisk until well combined.

4) Bake in the pre-heated oven until set but centers still jiggle, about 30 to 40 minutes.

5) Remove ramekins from baking pan; let cool completely. Refrigerate for at least 4 hours.

6) Sprinkle 1 teaspoon sugar on top of each ramekin and caramelize sugar in the broiler or using a blow torch. Serve immediately.


To make Earl Grey crème brûlée: Steep 2 Earl Grey tea bags in hot milk for 1 hour; strain and use milk in step 1.

To make chai latte crème brûlée: Steep 3 cloves, 2 pieces star anise, 1 cinnamon stick, and 5 cardamom pods in hot milk for 30 minutes; strain and use milk in step 1.

To make coconut crème brûléeUse ½ cup coconut cream and ½ cup heavy cream instead of 1 cup heavy cream in step 1. Steep pandan leaves in hot milk for 30 minutes; strain and use milk in step 1.




Compiled Recipe – Olive Oil Cupcakes

Olive Oil Cupcakes

* 2/3 cup olive oil
* 2/3 cup whole milk
* 2 large eggs
* 4 tsp lemon juice
* zest from 1 lemon
* 2/3 cup all purpose flour
* ½ cup sugar, plus 1/3 cup
* ½ tsp baking soda
* ½ tsp baking powder
* 1 tsp salt
* fresh strawberry slices (for garnish)
* strawberry jam (to garnish)
* egg yolks, from 9 large eggs
* 3 ½ teaspoons cornstarch
* 1/8 cup sugar
* 1/8 cup whipping cream
* ½ cup whole milk
* 1 tbsp butter
* ½ tsp vanilla extract
* 1 1/3 cup whipping cream
* 2 1/3 tablespoons sugar
* 4 ¾ teaspoons truffle honey (use regular honey if you don’t like the truffle flavor)
* lemon zest, from ¼ lemon

1) Pre-heat oven to 375◦F. Line a regular 12-cup muffin pan with cupcake liners.

2) In the bowl of an electric mixer fitted with the whisk attachment, combine oil, milk, eggs and lemon juice and zest.

3) Sift together flour, sugar, baking soda, baking powder and salt into a bowl.

4) Slowly add dry ingredients to wet ingredients and mix on low speed. Once wet ingredients partially absorbed by the dry ingredients, increase speed to medium. Mix until combined.

5) Portion batter evenly among cupcake liners, filling until ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the pan and let cool.

6) Make the custard: Whisk together egg yolks, cornstarch, sugar and salt in a bowl until well combined; set aside. Combine remaining ingredients in a saucepan over medium heat, mixing occasionally, until mixture comes to a simmer. Pour half of the hot milk mixture into the egg yolk mixture, mix using a wire whisk, then pour mixture back into the saucepan. Mix until mixture thickens, about 3 minutes. Dip a spoon into the mixture or run a finger across the back of the spoon; if your finger leaves a trail mark, the mixture is done. Turn off heat and allow mixture to cool.

7) Make the whipped cream: Pour whipping cream and sugar into the chilled bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed  until soft peaks form. Using a spatula, fold in truffle honey and lemon zest then fold in the prepared custard. Chill for a few minutes if custard cream is too soft.

8) Place strawberry slices on cooled cupcakes. Pipe custard cream on top then drizzle with strawberry jam.





Compiled Recipe – White Chocolate Cupcakes with Strawberry Frosting

White Chocolate Cupcakes with Strawberry Frosting

* ¾ cup all-purpose flour
* ½ tsp baking powder
* ¼ tsp salt
* ¼ cup butter, softened
* ½ cup sugar
* 1 medium egg, at room temperature
* ½ tsp vanilla extract
* ¼ cup whole milk, at room temperature
* 1/3 cup white chocolate, melted
* 4 strawberries, sliced in half
* ¼ cup butter, softened
* ¾ cup confectioner’s sugar
* 1 tbsp fresh strawberry puree
* 1 tbsp basil, chopped

1) Pre-heat oven to 350°F. Line a regular muffin pan with 8 liners and set aside.

2) Combine flour, baking powder and salt in a bowl. Mix well and set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 1 to 2 minutes.

4) Add egg and vanilla; mix until well combined.

5) Gradually add flour mixture. Pour in milk and melted white chocolate. Mix until just combined.

6) Portion batter equally among muffin cups. Bake for 18 to 20 minutes. Transfer cupcakes to a wire rack and cool completely.

7) While cupcakes are baking, make the frosting: Beat together butter and confectioner’s sugar in a bowl; Add strawberry puree and mix well. Fold in basil. Cover and chill until ready to use.

8) Spread or pipe frosting on top of cooled cupcakes. Garnish with strawberry halves, basil leaves and grated white chocolate.




Compiled Recipe – Ham and Cheese Roll Ups

Ham and Cheese Roll Ups

* 1 cups all purpose flour
* ½ tsp salt
* ½ tsp baking powder
* 2 large eggs
* 1 ¼ cup whole milk
* 2 tbsp butter, unsalted, melted
* ½ tsp vanilla
*  2 slices ham
*  2 sticks gouda cheese

1) Whisk flour, salt and baking powder until no lumps remain. Whisk together eggs, whole milk, unsalted butter and vanilla. Slowly whisk liquid into dry mixture ; strain.

2) Heat an 8-inch non-stick skillet; brush with melted butter. Pour into 1/3 cup batter; swirl to spread evenly. Flip pancake when bottom begins to brown. Cook for about 2 minutes per side. Flip again and cook for 1 minute. Top with ham slices and cheese slices. When cheese is melted, transfer to a plate; roll tightly. Cool for 1 minute. Slice into 6. Repeat with remaining ingredients.




Compiled Recipe – Orange Butter Cake

Orange Butter Cake

* 1 ½ cups all purpose flour, plus more to coat the pan
* 1 tsp baking powder
* ¼ tsp salt
* ½  cup whole milk, at room temperature
* 1 tsp vanilla extract
* ½ cup unsalted butter
* 1 cup sugar
* 2 seedless navel oranges, zest only
* 2 large eggs, room temperature, beaten
* 2 navel oranges, juice only
* ½ cup sugar
* ½ cup water
* 2 navel oranges, sliced into thin rounds using a mandolin
* 3 tbsp orange marmalade
* 2 to 3 tbsp water

1) Pre-heat oven to 350˚F.

2) Grease an 8-inch round cake pan. Line bottom with parchment paper. Coat pan with flour and shake off excess.

3) Sift together flour, baking powder and sea salt into a medium bowl.  Repeat twice. Set aside.

4) Combine milk and vanilla in another bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and orange zest on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl.

6) With the mixer on medium speed, add eggs one at a time, scraping the sides down once both eggs have been added. Beat for 1 more minute.

7) Turn speed to low. Alternately add flour mixture in 4 additions and milk mixture in 3 additions.

8) Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before unmolding cake.

9) While cake is baking, make the candied orange slices: Place all ingredients in a non-reactive saucepan over low heat. Bring to a simmer then cover. Simmer until pith is tender and translucent, about 20 to 25 minutes. Transfer slices to a wire rack and cool completely.

10) Arrange candied orange slices on top of the cooled cake in overlapping pattern, covering the entire cake.

11) Make the glaze: Combine marmalade and hot water in a small saucepan over medium-low heat. Cook until smooth. If your marmalade is still chunky, add 1 more tablespoon of water. (Note: Glaze should be used while warm.) Brush candied orange slices with the warm orange glaze.

12) To cut the cake, use the sharp chef’s knife (not the serrated knife) and slowly saw through the orange cake slices then push down through the cake. Clean the knife after cutting each slice.



Compiled Recipe – Baked Mac Cups

Baked Mac Cups

* 4 tbsp unsalted butter, plus extra for greasing pan
* 2 tbsp all purpose flour
* 2 cups whole milk
* 8 ounces sharp cheddar cheese, shredded
* salt
* black pepper, freshly ground
* 2 cups elbow macaroni, cooked according to package directions
* 1/3 cup bread crumbs

1) Pre-heat oven to 350˚F (175˚C) .

2) Grease a muffin tin with non-stick cooking spray.

3) In a small bowl, stir together the bread crumbs, olive oil and salt. Set aside.

4) Heat 2 tablespoons of the butter in the saucepan over moderate heat.

5) Add the flour and cook, stirring until smooth, for 1 minute.

6) Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes.

7) Add the cheese and stir until it’s melted and the sauce is completely smooth. Keep the sauce warm over very low heat.

8) Add the pasta to the cheese sauce and stir to coat completely. Divide the macaroni and cheese evenly among the muffin cups.

9) Bake until golden and bubbling, about 15 minutes. Let the macaroni cool in the cups for 5 to 10 minutes before removing them and serving.


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.