Banana chocolate chip muffin – 250ml/9fl oz milk

Ingredients: – 125ml/4½fl oz vegetable oil

1 1/2 cups all purpose flour – 2 tsp vanilla extract
2 tbsp cocoa powder – 250ml/9fl oz boiling water
1 cup semi-sweet chocolate chips
1/2 cup sugar For the chocolate icing
1 tsp salt – 200g/7oz plain chocolate
1 tsp baking soda – 200ml/7fl oz double cream
1 cup mashed banana
2 pieces eggs
1 tsp vanilla essence
Instructions:
1/2 cup cooking oil or melted butter
Mama’s Guide Procedure: Grease and line two 20cm/8in round pan.
1. Mix all the dry ingredients thoroughly until
everything is evenly distributed. (flour, For the cake:
sugar, salt, and baking soda)
2. Add the other ingredients (mashed In a large mixing bowl, mix all of the cake
bananas, eggs, vanilla essence, and ingredients, except for the boiling water.
cooking oil) then mix well with the dry
Next, pour the boiling water in the
ingredients.
3. Add the cocoa powder and the chocolate mixture, little by little until it becomes smooth.
chips. Mix well. (Don’t worry if the cake mixture is a bit runny.)
4. Pour the mixture into the molds with
Divide the cake batter between the pan and
cupcake liners, just 3/4 full.
bake in preheated oven of 180C for 25-35
5. Preheat the oven to 160-170 degrees
minutes, or until the top is firm to the touch
celsius.
5. Bake the muffins for atleast 30-40 and a toothpick inserted into the center of cake
minutes. comes out clean.
7. Remove from the oven and let it cool
Turn off oven and remove the cakes from the
down, then serve.
oven. Let it cool completely and set aside.
8. Share and happy eating!
For the chocolate icing:

Chocolate Cake
In a shallow sauce pan, melt the chocolate and
cream over a lowest heat, stir until smooth.
Ingredients Don’t over heat the chocolate.

For the cake Remove the pan from heat immediately when
– 225g/8oz plain flour chocolate is already melted. Continue whisking
– 350g/12½oz caster sugar the chocolate mixture until smooth, glossy and
– 85g/3oz cocoa powder thickened. Set aside and let it cool for about 1
– 1½ tsp baking powder or 2 hours. Let it become thick until smooth and
– 1½ tsp bicarbonate of soda spreadable in consistency but not runny.
– 2 free-range eggs
Cake Assembly:
Run a knife around the inside of the cake pan to
loosen up the sides. Gently flip over the cake
pan into a plate and transfer.
(Wet ingredients)
In another bowl, combine oil, eggs and
vanilla for about 3 or 4 minutes. Gently
add this wet ingredients to the dry
ingredients.

Spoon a little chocolate icing over the top of

Sprinkle chocolate chips and combine
one of the chocolate cake, then carefully top until well incorporated. But don’t over
with the other cake. mix. Add some more chocolate chips, if
you want more visible chocolate chips
Transfer the cake to a cake stand and frost the on top.
cake all over with the chocolate icing, using a
palette knife.
Scoop the batter into muffin cups and
bake at 190°c for 20 minutes. (Always
Serve. Share and enjoy!
use the center rack of your oven to
avoid toasting the bottom or top). Each
Chocolate Chip Muffins oven varies in heat and temperature so
always watch over on what you bake.
with Condensed Milk You know you are in the right track if the
smell is heavenly fresh baking. That is
Preparation time: 20 minutes your best guide.
Total time: 40 minutes
Serves: 15 Note: Add some more chocolate chips, if
you want more visible chocolate chips
Ingredients: on top before placing it in oven.
• 500g condensed milk (i used Milkmaid)
• 1.5 cups Plain flour Insert toothpick in center if it comes out
• 5 tbsp. Coco powder clean, then its already cooked. Turn of
• 1 tbsp. Baking powder heat and transfer into a wire rack and let
• 1/2 cup Water it cool completely.
• 1/2 cup Vegetable oil
• 4 Eggs
• 2 tsp Vanilla Mama’s Mango Swiss Roll
• 1/2 cup Chocolate chips
Makes a 27″ X 27″ tray
Instructions:
Ingredients:
(Dry ingredients)
In a large bowl, combine flour, coco 3 Egg Yolks
powder, baking powder, condensed milk 3 Egg Whites
and water in and beat using an electric 25 ml Oil
mixer (about 3 minutes) until the 30g & 40g & 50g Sugar
ingredients are well incorporated. 20ml Milk
50g Cake Flour
10g Corn Starch 10g Once cake is cooled, transfer the cake
1/4 teaspoon Baking Powder onto another clean sheet of grease
2 Mangoes paper.
1 pack Fresh Cream
9.Spread (7) onto the cake and add on
the Mango cubes. Roll the cake up tight
and bring to the fridge for chilling.
Instructions:
10.Chilled for approx. 15 mins and it is
1. In a mixing bowl, combine both Egg all ready to be serve.
Yolks and 30g Sugar together. Blend in
the oil and milk. Mixed well till you see a
pale yellowish mixture. Party Vanilla Cupcakes
2. In another medium bowl, sift Cake Ingredients:
Flour, Cornstarch and Baking Powder
individually for 2-3 times. Add them into For the cupcakes:
bowl (1).
1 2/3 cups all purpose flour
1 cup sugar
3. In a third mixing bowl, beat the Egg 1/4 tsp baking soda
Whites till white peaks are formed. Add 1 tsp baking powder
in 40g of the Sugar and continue 3/4 cup salted butter, room temp
beating till you see big peaks of cream. 3 egg whites
1 tsp vanilla extract
4.Add in one-third of the Egg white 1/2 cup sour cream
mixture into bowl (2) and blend well. 1/2 cup milk (any liquid milk, fresh milk
Pour the remaining Egg White mixture or evap)
into (2) again and stir well to ensure that
batter is smooth.
For Icing:
5.Preheat the oven at 190 degree 1/2 cup salted butter
celsius. 1/2 cup shortening
4 cups powdered sugar
6.Pour the ready batter into the baking 2-3 tbsp water or cream
tray and bake for 10 mins. 1 tsp vanilla extract

7.In a new bowl, combine the Fresh

cream and 50g Sugar together. Instructions:
Whipped them up to ensure that thick CUPCAKES
cream is formed.
In a mixing bowl, combine flour, sugar,
baking soda and baking powder.
8.When the cake is ready, place the
cake onto another tray to allow cooling.

Using an electric hand mixer, add and
beat butter, egg whites, vanilla, sour
cream and milk and mix on medium
speed until it becomes smooth. But be
careful not to over mix.
Fill cupcake liners at ¾ full.
Bake for 18-20 minutes in preheated
oven at 350 degree
Let it cool for 2 minutes and transfer it in
cooling rac
ICING
In a large mixing bowl, (using an electric
mixer) combine butter and shortening
and mix until smooth. Gradually add the
first half of powdered sugar and beat
until smooth. Add vanilla extract and 1-2
tbsp of water and continue beating until
smooth. Add the rest of your powdered
sugar. Keep on mixing at medium speed
until smooth.
Add a little more water or cream until
desired consistency is reached.
Prepare your piping bags and top each
cupcakes with icing and decorate with
blue candies on top.
Healthy Oatmeal-Chocolate
Chip Cookies
Ingredients
 1 cup white whole-wheat flour
 1 teaspoon baking powder
 ½ teaspoon salt
 ⅔ cup packed light brown sugar
 6 tablespoons unsalted butter, melted
 1 large egg
 1½ teaspoons vanilla extract
 1 cup old-fashioned rolled oats
 ½ cup semisweet chocolate chips
Preparation
Prep
25 m
Ready In
1 h 15 m
1. Preheat oven to 350°F. Lightly coat a
baking sheet with cooking spray.
2. Whisk flour, baking powder and salt in a
medium bowl. Whisk brown sugar,
butter, egg and vanilla in a large bowl.
Add the flour mixture, oats and
chocolate chips; stir with a wooden
spoon until well combined. Drop level
tablespoons of the dough onto the
prepared baking sheet, making 12
cookies per batch.
3. Bake until golden brown on the bottom,
12 to 14 minutes. Cool on the pan for 5
minutes before transferring to a wire
rack to cool completely. Repeat with the
remaining dough.