And here is the slightly modified one from the video:
Ingredients:
2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 Eggs
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips
– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.
1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract
– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.
These cookies are nice and spicy for the cooler weather and perfect for the holiday season! They are a cross between a gingersnap and a spice cookie and have a delicious snap when you bite or break them.
2 cups Flour
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
½ cup Vegetable shortening
½ cup Packed brown sugar
1 Egg
½ cup Molasses
White sugar and cinnamon for topping
– Preheat oven to 350ºF/180ºC and line 2 cookie sheets with baking parchment.
– In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
– In the bowl of a mixer, beat together shortening and brown sugar.
– Mix in egg and molasses until well combined.
– Stir in flour mixture.
– Scoop into round balls and place on cookie sheets.
– Dampen the bottom of a glass and dip into sugar cinnamon mixture. Use this to flatten cookies to desired thickness, dipping glass into mixture between each cookie.
– Bake for 12-15min or until a light golden color and firm to touch.
– Cool on wire rack.
Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!
This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.
2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder
– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.
Lemon Syrup:
½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water
– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.
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