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🥥 COCONUT CASSAVA CAKEINGREDIENTS- 500g grated cassava, fresh or frozen and thawed- 200ml coconut milk- 100g sugar- 2 eg...
09/20/2026

🥥 COCONUT CASSAVA CAKE

INGREDIENTS

- 500g grated cassava, fresh or frozen and thawed
- 200ml coconut milk
- 100g sugar
- 2 eggs
- 60g melted butter
- 1 tsp vanilla
- ½ tsp baking powder
- Pinch of salt
- 60g shredded coconut

METHOD

1. Preheat oven to 180°C and line a 20cm square pan.
2. Whisk eggs, sugar, coconut milk, butter, and vanilla.
3. Add grated cassava, baking powder, and salt.
4. Fold in the shredded coconut.
5. Pour into the prepared pan and smooth the top.
6. Bake for 45–55 min until deeply golden.
7. Brush the top with a little coconut milk while warm.
8. Cool completely before cutting.
9. Slice into thick squares and serve.

🤎 BROWN BUTTER MOCHI CAKEINGREDIENTS- 200g sweet rice flour- 120g sugar- 2 eggs- 240ml coconut milk- 80g browned butter-...
09/20/2026

🤎 BROWN BUTTER MOCHI CAKE

INGREDIENTS

- 200g sweet rice flour
- 120g sugar
- 2 eggs
- 240ml coconut milk
- 80g browned butter
- 1 tsp vanilla
- 1 tsp baking powder
- Pinch of salt

METHOD

1. Brown the butter in a saucepan until golden and nutty; cool slightly.
2. Whisk eggs, sugar, coconut milk, and vanilla.
3. Add sweet rice flour, baking powder, and salt.
4. Stir in the browned butter until smooth.
5. Pour into a lined 20cm square pan.
6. Bake at 175°C for 35–40 min until golden.
7. Cool completely in the pan.
8. Cut into neat squares.
9. Serve with toasted coconut or powdered sugar.

🥜 PEANUT BUTTER WHOOPIE PIESCAKES- 180g flour- 40g cocoa powder- 120g sugar- ½ tsp baking soda- 1 egg- 120ml milk- 80g b...
09/19/2026

🥜 PEANUT BUTTER WHOOPIE PIES

CAKES

- 180g flour
- 40g cocoa powder
- 120g sugar
- ½ tsp baking soda
- 1 egg
- 120ml milk
- 80g butter, melted
- 80g peanut butter
- 1 tsp vanilla
- Pinch of salt

FILLING

- 120g cream cheese
- 60g peanut butter
- 50g powdered sugar
- 1 tsp vanilla

METHOD

1. Whisk flour, cocoa, baking soda, salt, and sugar.
2. Add egg, milk, melted butter, peanut butter, and vanilla.
3. Mix until smooth.
4. Spoon 12 small rounds onto a lined baking tray.
5. Bake at 180°C for 10–12 min.
6. Cool completely.
7. Beat cream cheese, peanut butter, powdered sugar, and vanilla until fluffy.
8. Spread filling onto half the cakes and sandwich with the remaining halves.
9. Chill for 20 minutes before serving.

❤️ LINZER TORTEDOUGH- 180g flour- 100g ground almonds- 120g butter, softened- 80g sugar- 1 egg- 1 tsp cinnamon- ½ tsp va...
09/19/2026

❤️ LINZER TORTE

DOUGH

- 180g flour
- 100g ground almonds
- 120g butter, softened
- 80g sugar
- 1 egg
- 1 tsp cinnamon
- ½ tsp vanilla
- Pinch of salt

FILLING

- 180g raspberry jam
- 30g sliced almonds
- Powdered sugar

METHOD

1. Beat butter and sugar until creamy.
2. Add egg and vanilla.
3. Mix in flour, almonds, cinnamon, and salt.
4. Chill the dough for 30 minutes.
5. Press two-thirds into a 22cm tart pan.
6. Spread raspberry jam evenly over the base.
7. Roll the remaining dough and cut thin strips.
8. Arrange the strips in a lattice over the jam and sprinkle with almonds.
9. Bake at 175°C for 30–35 min. Cool and dust with powdered sugar.

🍫 CHOCOLATE BABKADOUGH- 300g flour- 50g sugar- 7g instant yeast- 120ml warm milk- 1 egg- 60g butter, softened- 1 tsp van...
09/18/2026

🍫 CHOCOLATE BABKA

DOUGH

- 300g flour
- 50g sugar
- 7g instant yeast
- 120ml warm milk
- 1 egg
- 60g butter, softened
- 1 tsp vanilla
- Pinch of salt

FILLING

- 100g dark chocolate, melted
- 30g butter
- 30g cocoa powder
- 40g sugar

METHOD

1. Mix flour, sugar, yeast, milk, egg, vanilla, and salt.
2. Add butter and knead until smooth and elastic.
3. Cover and let rise for 1 hour.
4. Roll the dough into a rectangle.
5. Spread with melted chocolate, butter, cocoa, and sugar.
6. Roll tightly into a log.
7. Slice the log lengthwise and twist the two halves together.
8. Place in a loaf pan and proof for 30 minutes.
9. Bake at 180°C for 30–35 min until deeply golden. Cool before slicing.

MAPLE PECAN SWEET POTATO PIECRUST- 1 pie crust- 1 tbsp brown sugarFILLING- 350g cooked sweet potato, mashed- 2 eggs- 100...
09/18/2026

MAPLE PECAN SWEET POTATO PIE

CRUST

- 1 pie crust
- 1 tbsp brown sugar

FILLING

- 350g cooked sweet potato, mashed
- 2 eggs
- 100ml maple syrup
- 80ml heavy cream
- 40g brown sugar
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 70g pecans, chopped

METHOD

1. Place the pie crust in a 23cm pie dish and prick the base.
2. Sprinkle the base lightly with brown sugar.
3. Whisk mashed sweet potato, eggs, maple syrup, cream, and brown sugar.
4. Add vanilla, cinnamon, nutmeg, and salt.
5. Fold in half of the pecans.
6. Pour the filling into the crust.
7. Sprinkle remaining pecans over the top.
8. Bake at 175°C for 45–50 min until the center is just set.
9. Cool completely, then slice and serve.

BAKED RICE PUDDINGINGREDIENTS- 150g short-grain rice- 750ml whole milk- 80g sugar- 30g butter- 1 tsp vanilla- ½ tsp cinn...
09/17/2026

BAKED RICE PUDDING

INGREDIENTS

- 150g short-grain rice
- 750ml whole milk
- 80g sugar
- 30g butter
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 egg yolks
- 40g raisins
- Pinch of salt
- 2 tbsp brown sugar

METHOD

1. Rinse the rice and drain well.
2. Simmer rice and milk over low heat for 20 minutes, stirring often.
3. Add sugar, butter, vanilla, cinnamon, salt, and raisins.
4. Cook for another 5 minutes until creamy.
5. Remove from heat and stir in the egg yolks.
6. Pour into a buttered baking dish.
7. Sprinkle the top evenly with brown sugar.
8. Bake at 190°C for 20–25 min until golden and lightly caramelized.
9. Rest for 10 minutes, then spoon onto plates and serve warm.

COCONUT JAM THUMBPRINT COOKIESINGREDIENTS- 180g flour- 100g butter, softened- 70g sugar- 1 egg yolk- 1 tsp vanilla- 70g ...
09/17/2026

COCONUT JAM THUMBPRINT COOKIES

INGREDIENTS

- 180g flour
- 100g butter, softened
- 70g sugar
- 1 egg yolk
- 1 tsp vanilla
- 70g shredded coconut
- 100g strawberry jam
- Pinch of salt

METHOD

1. Beat butter and sugar until creamy.
2. Add egg yolk and vanilla.
3. Mix in flour and salt.
4. Fold in shredded coconut.
5. Shape into small balls and place on a lined tray.
6. Press a small thumbprint into each cookie.
7. Fill each center with a little jam.
8. Bake at 175°C for 12–14 min until lightly golden.
9. Cool completely and serve.

CHOCOLATE HAZELNUT CHOUX RINGSCHOUX- 125ml water- 60g butter- 75g flour- 2 eggs- 1 tbsp sugar- Pinch of saltFILLING- 150...
09/17/2026

CHOCOLATE HAZELNUT CHOUX RINGS

CHOUX

- 125ml water
- 60g butter
- 75g flour
- 2 eggs
- 1 tbsp sugar
- Pinch of salt

FILLING

- 150g chocolate hazelnut spread
- 60g roasted hazelnuts, chopped

TOPPING

- 100g dark chocolate
- 30g chopped hazelnuts

METHOD

1. Boil water, butter, sugar, and salt.
2. Add flour and stir until a smooth dough forms.
3. Cool for 5 minutes.
4. Beat in the eggs one at a time.
5. Pipe small rings onto a lined baking tray.
6. Bake at 190°C for 25–30 min until puffed and golden.
7. Cool completely and slice horizontally.
8. Fill with chocolate hazelnut spread and chopped hazelnuts.
9. Dip the tops in melted chocolate and sprinkle with hazelnuts.

CINNAMON APPLE FRITTERSINGREDIENTS- 2 apples, peeled and diced- 180g flour- 50g sugar- 1 tsp baking powder- ½ tsp cinnam...
09/16/2026

CINNAMON APPLE FRITTERS

INGREDIENTS

- 2 apples, peeled and diced
- 180g flour
- 50g sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 egg
- 120ml milk
- 1 tsp vanilla
- Pinch of salt
- Oil for frying

GLAZE

- 100g powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla

METHOD

1. Mix flour, sugar, baking powder, cinnamon, and salt.
2. Whisk egg, milk, and vanilla separately.
3. Combine wet and dry ingredients into a thick batter.
4. Fold in the diced apples.
5. Heat oil to 175°C.
6. Drop spoonfuls of batter into the hot oil.
7. Fry for 2–3 min per side until golden.
8. Drain on a wire rack.
9. Drizzle with vanilla glaze and serve warm.

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