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Chocolate Coconut Cake


4 eggs
1 cup sugar
¼ cup oil
1 cup flour
1 pinch of salt
1 ½ cups powdered chocolate
½ cup boiling water
½ teaspoon vanilla essence
1 ½ teaspoon baking soda
2 cans (790g) sweetened condensed milk
50g butter
200g dry coconut flakes
100 ml coconut milk
300g chocolate ganache
250g coconut shavings


Separate yolks from whites. Reserve the whites and in a bowl, mix the yolks with the sugar and the oil.
Mix flour, salt and powdered chocolate.
Add the water and the flour-chocolate mix alternating them in steps to the yolk mixture.
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Chocolate Pretzel Pie


Servings: 8

For the pretzel crust:
5 cups crushed pretzels
1 stick (8 tablespoons) melted butter
⅓ cup brown sugar
For the chocolate pie filling:
¼ cup cornstarch
1 ½ cups sugar
¼ teaspoon salt
4 egg yolks
3 cups milk
7 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons lemon juice

1. Preheat oven to 350˚F/175˚C.
2. Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
3. Bake for 10 minutes or until golden.
4. Let cool to room temperature.
5. Whisk cornstarch, sugar, and salt in a medium saucepan.
6. Mix in egg yolks and milk, and heat mixture at medium heat.
7. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
8. Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
9. Mix until ingredients are incorporated into a smooth pudding texture.
10. Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
11. Let the pie chill in the fridge uncovered for at least 4 hours.
12. Enjoy!
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Strawberry Cheesecake Old-Fashioned Donuts

4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying

4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!
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Chocolate Balloon Bowls


3 cups chocolate
Water balloons, inflated


Melt chocolate in a microwave at 30 second interval until smooth.
On a baking sheet lined with parchment paper, spoon rounds of chocolate and set aside. This will serve as your base.
Prepare your balloons for dipping. Dip the round part of the inflated balloon into the melted chocolate. Place onto one of the chocolate rounds on the parchment paper. Refrigerate for 15 minutes or until solid.
Pop the balloons and remove.
Put whatever you like into these chocolate cups -- mousse, ice cream, more chocolate, etc. Enjoy!
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Cinnamon Apple Roses


1-2 sheets puff pastry
1/4 cup cream cheese
3 tbsp sugar
1 apple
1 tbsp lemon juice
3 tbsp water


Take out the core and thinly slice the apple.
Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.
Roll out the puff pastry and cut into 4 even strips.
Spread cream cheese and sprinkle on sugar onto the puff pastry strips.
Arrange the apple slices and sprinkle cinnamon on top.
Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins.
Bake for 40 minutes at 375 degrees F.
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The Art Of Pancakes

Good Morning :)
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2 1/2 cups (310g) all­purpose flour 1/2 tsp (2g) salt
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sugar
15g fresh yeast (1 envelope active dry yeast) 2 tbsp (30g) melted butter
1 egg, beaten
1/2 cup (150g) Nutella, room temperature Egg for brushing
In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the beaten egg and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 15x12 inches (40x30cm).
Spread Nutella evenly, leaving a clean 1/2­inch border around the edges. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
Transfer to a parchment paper lined baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.
Preheat the oven to 350F (180C).
Brush the braided bread with beaten egg.
Bake for 15­20 minutes until golden brown. Enjoy!
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Sponge Cake Cream Kisses


1/3 self raising flour
1/3 caster (superfine) sugar
3 eggs (separated)
200ml thickened/heavy/whipping cream (35% fat content)
Jam of your choice (raspberry is my favourite)
Icing/powdered sugar to dust

Preheat your oven to 220C and line your baking tray with baking paper. Dust very generously with icing sugar.

Separate your eggs, place egg whites in a clean stainless steel bowl and using a hand mixer, a stand mixer or even your hand if you're brave whip for 30 seconds to break the egg whites, before slowly adding the castor sugar little by little. You're looking for shiny white foamy goodness! Just like you would for a meringue.

Add the egg yolks to your meringue, and mix until combined. Not a second more.

Sift enough self raising flour over the egg mixture for it to be covered and slowly fold in careful not to deflate the eggs too much. You want to retain as much of the air in those eggs as you can. Do this until all the flour is used.

Scoop about a tablespoon of mixture onto your baking tray, keeping in mind the cakes will spread. A small I've cream scooper will help keep them nice and round.

Bake for two minutes keeping an eye on them because you want them to rise but stay white.

Assemble your cakes by spreading jam on one or both sides, then add a dollop of cream, sandwich it with another cake and dust with icing sugar. You're done!
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No-Bake Peach Cheesecake

150 g canned peaches
red food coloring
10 plain cookies
40 g unsalted butter, melted
100 g plain yogurt
50 ml milk
70 g peaches, chopped
10 g powdered gelatin
100 ml hot water
200 g cream cheese
40 g sugar
150 ml syrup from the peach can
red food coloring
3 g powdered gelatin

Let's get Cooking...

1.Slice canned peaches thinly. Add in 2 tbsp syrup from the can with just a touch of red food coloring and mix well. Set aside for 1 hour as we'll be using this later.

2.Put cookies in a ziploc bag and crush until they resemble coarse sand. Combine with melted butter and press onto the bottom of a round cake pan. Chill in refrigerator.

3.Move onto the next step when the cookie crust is almost ready. In a bowl, combine plain yogurt, milk, cream cheese, sugar and chopped canned peaches and mix well. Add in the gelatin and mix until ingredients are combined. Pour mixture into the cake pan and refrigerate.

4.Once it has firmed up, take out the sliced peaches out of the refrigerator. Arrange the slices on top, making it look like a rose.

5.Combine 150 ml syrup from the can of peaches, a tiny bit of food coloring and 3 g powdered gelatin. Microwave until hot. Once the mixture has cooled down, pour over the cake and refrigerate until firm.

6.Decorate with a sprig of mint. Slice and serve.

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2 eggs
250 ml milk (warmed in microwave for 90 seconds)
40 grams sugar
(caramel sauce)
1 tbsp water
4 tbsp sugar
1 tbsp additional water

Combine eggs and sugar in a bowl. Slowly mix in the milk.

Strain mixture into a microwave-safe bowl.

Cover with plastic wrap and microwave for 90 seconds at 600 watts. Take it out and give it a quick mix around. Cover and microve for another minute at 600 watts. Once it's cool, chill in the refrigerator.

To make the caramel, combine water and sugar in a saucepan and heat over low heat. Once it becomes an amber color, add in 1 tbsp of water.

Invert the custard onto a plate and serve with caramel sauce. If desired, top with whipped cream and your favorite fruits.
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