Ingredients:

Chocolate Dough
• 1 1/2 cups (6 3/8 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
• 1/2 cup (3 3/4 ) brown sugar
• 1/2 cup (1 stick) butter, softened
• 1/4 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 large egg plus 1 large egg yolk

Peanut butter filling

• 3/4 cup peanut butter, crunchy or smooth, your choice
• 3/4 cup (3 ounces) confectioners’ sugar

Method:

• Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
• In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
• To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
• With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
• To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
• Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
• Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
• Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
• Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Ingredients:

• Egg – 4
• Bread – 6
• Garam masala powder- 1/4 tsp
• Ginger garlic paste – 1/4 tsp
• Chili powder – 1/2 tsp
• Turmeric – a pinch
• Garlic – 2 cloves
• Onion – 2 tbsp
• Salt – to taste
• Oil – to toast

Method:

• Grind Onion and Garlic as paste.
• Apart from Bread and Oil, mix all the ingredients with Egg and beat it well.
• Heat Oil in a pan, dip the bread slices in egg mix and place it on pan,
• apply oil on all sides of bread.
• Toast the Bread on both sides and remove from heat.

Ingerdients:

• 2 1/2 cups All purpose flour
• 3/4 cup

non-alkaline/non-Dutched cocoa powder

• 1 tablespoon baking powder (look for non-aluminum type)
• 3/4 teaspoon fine grain sea salt
• 1/2 cup barely melted unsalted butter (or coconut oil)
• 1 cup real maple syrup, room temperature
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup coconut milk, room temp
• 8 ounces good-quality bittersweet chocolate finely chopped

Method:

• Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8×8 square cake pan (I’ve also had success using a 9×9 pan, just adjust your baking time).
• Sift the flour, cocoa powder, baking powder, and salt into a large bowl.
• In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk.
• Pour the maple syrup mixture over the flour mixture and stir until barely combined.
• Add the chocolate and stir until everything comes together and is no longer dusty looking – avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 – 40 minutes.
• This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked – the toothpick doesn’t quite come out clean when testing.
• If you are going to use it for a layer cake – then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan.
• Serve with Cream.

Ingredients:

• 3 cups sifted cake flour (sift before measuring)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1 pound powdered sugar
• 4 egg yolks, well beaten
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 4 egg whites, well beaten .

Frosting:

• 1 cup sugar
• 1/2 cup light corn syrup
• 3 tablespoons water
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 cups grated coconut

Method:

• Cake:Measure the sifted cake flour into a bowl.
• Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
• Add the beaten egg yolks and beat well.
• Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently.
• Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Makes three 8-inch layers.

Frosting:

• Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler.
• Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla.
• Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

Ingredients:

• 1/2 cup chopped pecans, divided
• 1/3 cup raisins
• 1/4 cup sifted powdered sugar
• 1/4 cup margarine or butter, softened 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• One package of 8 refrigerated breadsticks
• Vanilla Glaze (recipe below)

Method:

• Combine half the nuts with the raisins, powdered sugar, margarine, cinnamon and vanilla.
• Unroll breadsticks, but do not separate. Spread raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise then seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly and shape into a circle on ungreased baking sheet. Seal ends.
• Bake in 350° oven 20 to 22 minutes or until golden. Cool slightly.
• Drizzle coffee cake with Vanilla Glaze.
• Sprinkle with remaining nuts and serve warm. Coffee cake recipe makes about 8 servings.

Vanilla Glaze:

• In a small mixing bowl combine 1/2 cup sifted confectioners’ sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir glaze until smooth; drizzle over coffee cake.
• More Coffee Cake Recipes