Nutella & Oreo Mille Crêpe Cake (CREPES) | Recipe

What's better than Nutella and Oreos? A Nutella and Oreo Crepe Cake of course! This is such an amazing dessert and will impress anyone. The sweet Nutella cream compliments the soft crepes really well which contrasts the crunchy oreo cookies scattered throughout the cake. You have to try this!

Nutella and Oreo Crepe Cake Recipe                                                                 Recipe by iSaamuel   INGREDIENTS;
Crepes
1 egg,
1 tablespoon of melted, unsalted butter,
120ml of milk,
1 teaspoon of pure vanilla extract,
65g of plain, all purpose flour, 
2 tablespoons of sugar

extra butter if your pan isn't non-stick

Nutella cream
320ml of heavy whipping cream,
1/2 cup of Nutella (chocolate hazelnut spread),

8 crushed Oreo (chocolate sandwich cookies),

extra whipped cream and Oreos to garnish
 

METHOD;
Crepes
1. Whisk together the egg, butter, milk and vanilla extract in a large bowl.
2. Sift in the flour and the sugar and whisk well until there are no lumps of flour remaining.
Pour the batter through a strainer if there are lumps.
3. Heat a 5 inch non-stick pan on low to medium heat. Use butter to coat the pan if it isn't non-stick.
4. Pour 1/4 cup of batter on to the pan and swirl immediately to form an even circle throughout the pan. If there are gaps where there is no batter, pour in a little bit more.
5. The crepe is ready to be flipped when cooked for about 45-60 seconds and the top appears dry and 'puffed up'.
6. Cook the other side for around 30 seconds or until well golden brown.
7. Stack crepes on top of each other and using a cake mould that is slightly smaller than the crepes (5 inches), cut the edges off the crepes so that all of them are the same size.
8. Let them cool completely and meanwhile, we'll make the Nutella cream.

Nutella cream
1. Whip up the cream to soft peaks on high speed for 3-5 minutes. Make sure you don't over-whip the cream or else it'll start to separate and there is no going back once that happens- you'll have to start again.
2. Add in the Nutella and whisk until just combined.
Personally, I find this cream sweet enough but if you don't feel free to add sugar to taste, or extra Nutella.

Assembly
1. Take a crepe and smear the cream on top. Sprinkle on the Oreos evenly.
2. Repeat this process while remembering the layers- crepe, Nutella and then Oreos.
3. One you have one crepe remaining, place it on top and smear the Nutella cream on top, but this time, there is no need to garnish with the Oreo crumbs. Instead, garnish with piped whipped cream and whole Oreo cookies.
4. Place the whole cake in the refrigerator and refrigerate for 6 hours till overnight before serving.
Enjoy.

Pancakes | Recipe

Pancakes are one of my favourite breakfast foods ever- they're so easy to whip up and they're so delicious too. Growing up, I would wake up to a huge stack of pancakes that were drowned in maple syrup and so every time I make these, I immediately recall the happy moments of my childhood. Furthermore, these pancakes don't require a mixer to be made- just a whisk and a bowl! Since these pancakes are so foolproof, this has since become my go-to recipe for whenever I crave warm, fresh pancakes. Everybody needs a go-to recipe, and I guarantee you that this will soon become yours too! The thing I love about pancakes too is that they're so versatile- just like bread you can serve them sweet or savoury. For a savoury dish, serve with bacon and maple syrup, or for dessert, serve warm with a big scoop of good quality vanilla ice cream along with a heavy dose of chocolate syrup- yum!
 
Pancakes Recipe                                                                                              Recipe by iSaamuel 
INGREDIENTS;
135g of all purpose flour,
1 teaspoon of baking soda,
2 tablespoons of sugar,
140ml of milk,
1 egg,
2 tablespoons of melted, unsalted butter,

extra butter if your pan isn't non-stick

METHOD;
1. Into a large bowl, sift together the flour and baking soda. Whisk in the sugar.
2. In another bowl, whisk together the milk, egg and the melted butter.
3. Pour the dry ingredients into the wet and whisk briefly until it's just combined. Make sure no lumps of flour remain.
4. Heat your skillet/pan on low heat. Add a tab of butter and spread it out evenly across the pan if it isn't non-stick.
5. Using an ice cream scoop, scoop a dollop of the pancake batter on to the skillet. Using the back of the ice cream scoop/ladle, gently spread out the batter into a circular shape.
6. Cook the pancake for 30 seconds to 1 minute on the bottom, and only about 30 seconds for the other side.
The pancake is ready to flip when the top appears dry and bubbles are formed throughout its surface.
Tip: After you've flipped your pancake, make sure you do not press down/flatten it down with your pancakes in hopes of trying to cook faster- it won't. All it does is it flattens the pancake into a dense and chewy one. So with this in mind, be delicate with them!
7. Once your pancakes are done, stack them on top of each other and serve with a big tab of butter and lots of maple syrup. Garnish with fresh berries and bananas for a great, indulgent breakfast.

Feel free to incorporate chocolate chips into your pancake batter, or why not add fresh blueberries for a refreshing burst of flavour and texture!

Fruit and Cream Birthday Cake | Recipe

Have a friend/family member's birthday coming up and trying to look for that perfect birthday cake? Look no further- this cake is sure to impress! It consists of two light sponge cake surrounding a layer of fresh fruits and cream. On top of the cake, I've decided to decorate with half of a fresh mango, strawberries and a really cool sugar decoration, but feel free to use your favorite fruits that are in season. Not only is this cake impressive and elegant, it's also soooo delicious!

Birthday Cream Cake Recipe                                                                            Recipe by iSaamuel
INGREDIENTS;
Cake
4 egg yolks,
55g of bread flour (sifted),
3 tablespoons of milk,
2 teaspoons of vanilla extract,
3 tablespoons of vegetable oil (or any other flavourless oil)

4 egg whites,
50g of sugar

Sugar decoration
100g of sugar,
2 tablespoons of water

Cream
450ml of heavy whipping cream,
3 tablespoons of powdered sugar (more or less according to taste)

METHOD;
Cake
1. Mix together the egg yolks, milk, vanilla extract and oil together with a whisk until well homogenised.
2. Sift in the bread flour and whisk for about 2-3 minutes or until gluten strands form and the mixture becomes thick. Set aside.
3. In another large, clean bowl, add in the egg whites and start whipping it until frothy.
4. Once frothy, gradually add in the sugar and whisk until soft, glossy peaks are formed.
To test if they're ready, tilt the bowl with the egg whites and see if they move around. If not, they're done- they should be nice and firm.
5. Fold the beaten egg whites into the egg yolk mixture. Start off with a 1/3 of the egg whites and whisk this in to lighten up the egg yolks.
6. Add the rest of the egg whites in, but this time, folding gently so as not to deflate the air bubbles we worked so hard for (while whipping).
7. Once the batter is well mixed and that there are no more streaks of egg whites, pour this mixture into two 7-8 inch lined baking cake tins.
8. Bake at 180c for 20-25 minutes or until a skewer inserted in the centre of both cakes come out clean.
Let the cake cool before decorating.

Sugar decoration
1. Heat the sugar and water on medium low heat until it becomes light amber in colour.
2. Take it off the heat immediately once it reaches this stage and set up a bowl with two knives on top. (See video)
3. Using a fork, dip it into the caramel and drizzle on top of the knives rapidly from left to right to form thin sugar strands.
4. Once you have made enough, gather the strands and form a sugar ball. (See video)

Cream
1. Whip the cream with the sugar until soft peaks form.
Use this cream to decorate the cake.

DECORATING
1. Place the cake on a cake turntable lined with 4 pieces of parchment paper on either side of the cake. (We remove these pieces of parchment paper at the end for a clean finish.)
2. Spread cream and add fruits on top before covering with the 2nd layer.
3. Cover the whole cake evenly with cream. Smooth with a palette knife, pipe and decorate as you wish.

For a decoration idea, watch the video.
Enjoy!

Classic Italian Tiramisu Cake | Recipe

Layers of softly whipped mascarpone cream sits delightfully on top of layers of coffee-scented lady fingers that softens into a sponge/ cake-like layer. This classic 'pick me up' dessert is surely going to impress even the fussiest dessert-eater!

Classic Italian Tiramisu Recipe                                                                            Recipe by iSaamuel
INGREDIENTS;
250g of Mascarpone Cheese,
200ml of Whipping Cream,
3 Egg Whites,
3 Egg Yolks,

1 Tablespoon of Sugar,
2 Tablespoons of Instant Coffee,
1/2 cup of hot, boiled Water,
A shot of Rum, Amaretto or Marsala liquer ;) (optional),

200g of Italian savoiardi Lady Fingers,
Cocoa Powder.

For the Coffee Syrup
1. In a shallow dish/plate, combine together the hot water, sugar and instant coffee.
2. Stir well until the both the sugar and the instant coffee are dissolved. Set aside and let to cool.

For the Mascarpone cream
1. Whisk together the softened mascarpone cheese and the whipping cream until soft peaks form.
2. Fill a pan 1/4 full with water and bring to a boil.
3. Place a heatproof bowl on top with the 3 egg whites in. Whisk constantly until warm to the touch. Remember the bowl should not be directly touching the hot water underneath.
4. Take the egg whites immediately away from the pan, and use an electric mixer to whisk until stiff peaks form.
5. Fold the egg whites into the mascarpone cream gently until well combined.
6. In the pan, place a bowl in the hot water and whisk/stir the egg yolks vigorously until, again, warm to the touch.
7. Pour the heated egg yolks and gently fold into the mascarpone cream and egg white mixture.

To assemble
1. Dip each lady finger in the coffee syrup for around 3 seconds, and then place in a springform cake pan or a baking dish, until you end up with one even layer.
 With each layer of lady fingers, layer them in the opposite direction as you did before in the previous layer.
 2. Place some of the mascarpone cream on top, and spread evenly for a thin layer. Dust this cream layer with cocoa powder.
3. Repeat this layering process until everything is used up/ you reach the top of your pan/dish.
4. Refrigerate this cake for at least 5 hours for the cream to set, before slicing and serving.

Enjoy!

Tiramisu Ice Cream (No Churn/Ice Cream, Eggless) | Recipe

This recipe combines all of the mature flavors of your classic Tiramisu, in a cold, soft and creamy ice-cream form. This is absolutely perfect at times when you crave something creamy and cold under the hot rays of summer. I love this recipe because it is SO easy- there is no need to churn or buy an additional ice cream maker just to make delicious ice cream. Thanks to the condensed milk in the recipe, it provides a depth of richness, and, the condensed milk and alcohol in this never actually freezers hard and firm, so it leaves your ice cream with minimal ice crystals for a soft and dreamy texture- reminiscent of a luscious gelato.
The decadence of this ice cream goes really well with the sponge fingers in this recipe, as they soften up in the freezer into miniature sponge cakes for a variety of textures, as the ice cream gently melts in your mouth. The magic about making homemade ice cream is that you know what will be in it, unlike with many store-bought brands, where they have ingredients you can't even pronounce! Enough with the talking, here's the recipe:

Tiramisu Ice Cream Recipe                                                                                   Recipe by iSaamuel
INGREDIENTS;
300ml of Heavy Whipping Cream,
1/2 - 3/4 Cup of Condensed Milk (Depending on your personal preferrence of sweetness),
1 Tablespoon of Coffee Extract or 1 Tablespoon of a Coffee Liquer,
125g of Mascarpone Cheese (Softened),
2 Tablespoons of Instant Coffee,

7 Sponge Fingers (Chopped into bite-size pieces),
Your personal choice of nuts (Optional).

1. In a large bowl (as always ;)), whisk together the whipping cream, the condensed milk, and coffee extract/liquer until soft peaks form.
2. Add in the mascarpone cheese and instant coffee, whisking thoroughly until a pale brown colour is achieved.
3. Chop the sponge fingers into bite-size pieces. Fold them in with the nuts into the cream mixture.
I like to use sponge fingers with this recipe, rather than traditional Italian Savoiardi Lady Fingers, because it softens easier, therefore results in almost miniature 'sponge cake pieces' in the end result.
4. Pour this mixture into an air-tight freezable container and freeze for at least 5 hours until the ice cream is cold and set.
5. Scoop and serve this to family and friends to show them that you are the next ice cream maker of the house! Enjoy.

Homemade Buttery Croissants from Scratch | Recipe

I absolutely adore fresh croissants- there's nothing better than the crispy exterior against the soft yet chewy, hot, steaming interior on the first bite. Now I know there are many people out there who are intimidated with idea of making homemade puff pastry/croissant dough, but I can re-assure you now- they're really not at all that hard to make! The lovely nature of recipes like these is that you can double the recipe and keep half of the final dough in the freezer, so they are ready to be baked whenever you need to satisfy that irreplaceable 'fresh-croissant' craving reminiscent of the ones from Paris patisseries.
I've seen far more complicated recipes for croissants, so I have decided to create my own which is just as great, if not better. (Yes, I said it!) They key thing about these croissants is the use of high-quality, fresh ingredients that add to the utmost superior end result- so with that in mind, please don't use margarine in those tubs which are heavily diluted with about 70% of water for its spreadable consistency, because they just don't work! Enough talking, here comes the recipe:

Buttery Croissants Recipe                                                                               Recipe by iSaamuel 

INGREDIENTS;
2 Cups of Bread Flour,
2 Teaspoons of Fast-Action Dried Yeast,
1/2 Cup of Sugar,
1/2 Cup of Milk,
2 Tablespoons of Butter,
1 Teaspoon of Salt,

3/4 cup of cold, cubed, unsalted Butter.

1. In a large bowl, sift the bread flour and then add the dried yeast, sugar, milk, salt and the 2 tablespoons of butter.
Knead well until a rough dough forms.
2. Transfer the dough on a lightly floured surface and knead for around 5-10 minutes, until a smooth and elastic dough is achieved. Try to avoid the incorporation of too much extra flour despite seeing the dough being sticky, or else you will end up with tough croissants- so don't panic- just slowly knead until the desired consistency is reached.
(Feel free to use a stand-mixer to do this if one is available.)
3.  Shape the ball and then flatten it into a rough disc on a plate, and cover it with plastic wrap to let it rise overnight in the fridge.
4. Get your 3/4 cup of cold, cubed butter and place it on a piece of parchment/baking paper to form a 7x7 inch slate of butter. Take another piece of parchment paper on top, and use a rolling pin to whack and to roll out the butter to get it even. Put this in the fridge overnight with the dough to harden.
5. The next day,  take the dough out from the fridge, peel off the plastic wrap and it should have doubled in size. Punch the dough to release the air.
6. Lightly flour a surface/table and use a rolling pin to roll the dough out into an even 8x8 inch square.
7. Peel the cold butter taken from the fridge off the sheets of parchment paper, and place it in the centre of the dough.
8. Fold the dough over the butter to seal it. Roll the dough into an 8x23 inch piece of rectangular dough. Brush off excess flour with a pastry brush.
8. Fold the dough over itself into 3 layers (watch the video) and place in the fridge for 30 minutes for the butter to harden.
9. After 30 minutes, take it out from the fridge and roll the dough out into another 8x23 inch piece of dough. Fold the dough over itself again (working quickly so the butter doesn't melt) and place this into the fridge again.
Repeat this 'rolling-folding-resting' process for a total of 8 times/ more for even more layers.
10. After doing this for a total of 8 times, let the dough rise in the fridge overnight.
11. The next morning, cut the dough in half with a sharp knife. With one half of the dough, roll it out into a final 8x23 inch dough. With the vertical dough, divide it into 3 horizontal parts. Cut each piece diagonally in half.
 

Cutting the dough for it to be rolled into croissants

12. You should be left with 6 isosceles triangles, to which you'll then roll them tightly from the wide end to the point to form croissants. Repeat this for the rest of the dough.
13. Leave the croissants to rise in a warm place for 1 hour, covered with a plastic wrap.
After 1 hour, mix 1 egg with 2 tablespoons of water to make a egg-wash, and brush this onto
each croissant with a pastry brush, unless you would want to freeze half of the batch for future use.
14. Bake at 200c for 20-25 minutes until golden brown and well risen. That's it! Serve these warm for breakfast with ham and cheese or as a dessert with powdered sugar and fruits. Enjoy!

I know what you're thinking- that this seems like a long hefty recipe, but it's actually really simple- perhaps the hardest part is waiting for the dough to rise and rest, but that's it. It'll be so worth it, so do give this a try to impress your family and friends- enjoy!

French Chocolate Macarons | Recipe

Crunchy on the outside, soft and chewy on the inside- this is a perfect sweet cookie that you can re-create at home, impressing friends and family with them having thought these just came out of a famous French patisserie!
For me, the perfect macaron must have a light, thin 'egg-shell'-like texture, and the inside of the macaron shell should soft and ever so slightly chewy. Since macarons need to be precise and accurate in order to achieve the right texture, and for the 'feet' to appear, it is vital to measure the ingredients using a digital food scale rather than relying on cups for measurement to achieve the best results everytime. Enough with the talking, here is the recipe:

French Chocolate Macarons Recipe                                                                        Recipe by iSaamuel

 INGREDIENTS;
- 40g of Egg Whites,
- 16g of Caster Sugar,

- 75g of Powdered Sugar,
- 10g of Cocoa Powder, (replace with more Powdered Sugar if wanting plain macarons)
- 50g of Almond Flour,

Ganache filling;
- 60g of Dark Chocolate, melted, (use Milk if you like),
- 3 Tablespoons of Heavy Cream.

1. Whisk egg whites and caster sugar until stiff peaks are formed.
2. Sift in the powdered sugar, cocoa powder and almond flour on top of the stiff egg whites.
3. Cut and fold the dry ingredients into the egg whites with a spatula (this process is called 'Macaronage'). Do not over-mix or under-mix.

Over-mixing will result in flat macarons, while under-mixing creates 'cracked' macarons.
Mix until the batter is a 'lava-like' drooping consistency. The batter is ready when it spreads out gradually after being poured.

4. Pour the complete batter in a piping bag and cut the corner.
5. Pipe macaron batter into even circles on a lined baking sheet. Drop the baking sheet 3 times to release any air bubbles.
6. Let the macarons rest and air-dry for 30 minutes to an hour, or until dry to touch.
7. Once dried, bake at 160C for 15-18 minutes. During the process you should see 'feet' forming under the cookies. The macarons are done when the peel  off the baking sheet easily.

For the Chocolate Ganache filling;
1. Melt dark chocolate with cream in the microwave or over a 'bain-marie' (double boiler- a pan of simmering water under a bowl). Mix well to combine and you're done!

Fill or pipe this filling in between 2 cookies and decorate with Cocoa Powder or edible glitter/luster dust! Enjoy.

Soft and Chewy Nutella Cookies Recipe

 




Delicious chewy, fudgy and brownie-like cookies with a pleasant hazelnut taste and aroma.

Nutella Cookies Recipe                                                                                           Recipe by iSaamuel

INGREDIENTS;
1 and 1/2 cups of All Purpose Plain Flour,
3 Egg Whites,
1/2 cup of Cocoa Powder,
3/4 cup of Dark Brown Sugar,
1/2 cup of Nutella
1 teaspoon of Baking Soda,
1 teaspoon of Pure Vanilla Extract,
50g of Milk Chocolate, melted

1. In a large mixing bowl, whisk together the flour, cocoa powder and brown sugar until everything is well combined and no lumps remain.
2. Add in the Nutella and cut into the flour mixture with a knife until crumbly.
3. Mix in the egg whites, baking soda and vanilla extract until a rough dough is formed. Add in the melted milk chocolate.
4. Mix the dough with a spatula once more until a sticky dough is formed.
5. With a large ice cream scoop, scoop the cookie dough onto a lined baking sheet. Bake at 180C for 10-12 minutes or until the edges are set with a slightly soft interior.

                                                                                                                                                                         
Let the cookies cool before serving with a BIG glass of milk. Enjoy!
I love Nutella so much, and I'm sure you'll love this recipe as much as I do!

Birthday Vanilla Cupcakes | Recipe

These cupcakes are absolutely perfect for any birthday party. They may look normal on the outside, but inside, they are filled with a creamy, vanilla custard waiting to be oozed out and suprised by anyone. Topped off with whipped cream, feel free to decorate them your way!

Birthday Vanilla Cupcakes Recipe                                                                       Recipe by iSaamuel

INGREDIENTS;
45g of Bread Flour,
3 Egg Yolks,
2 Teaspoons of Pure Vanilla Extract,
3 Tablespoons of Vegetable Oil,
2 Tablespoons of Milk,
45g of Sugar,
The seeds from 1 Vanilla Bean/Pod,

3 Egg Whites,
1 Teaspoon of Cream of Tartar,

- Custard*
 3 Egg Yolks,
 The seeds from 1 Vanilla Bean/Pod,
 1 Tbsp of Vanilla Extract,
 1/2 Cup of Sugar,
 1 Tbsp of Cornstarch,
 3 Cups of Fresh Milk

- Whipped Cream**
  3/4 Cup of Heavy Whipping Cream,
  2 Tablespoons of Sugar

Vanilla Cupcakes
1. In a large mixing bowl, whisk together the Bread Flour, Egg Yolks, Vanilla Extract, Oil, Milk and Sugar until pale, thick and creamy.
2. Add in the seeds from the Vanilla Pod and whisk well until the seeds are evenly visible and distributed through the batter.
3. In another large bowl, whisk Egg Whites and Cream of Tartar until stiff peaks are formed and Egg Whites are glossy. When the bowl is tipped, the Egg Whites should not fall out or move. If it moves, whisk longer until it does not move at all.
4. Fold the Egg Whites, with a rubber spatula, into the Egg Yolk batter, gently and gradually., until a complete batter is formed. Be gentle and don't whisk vigorously otherwise you will lose the air beaten for the Egg Whites, resulting in an unfavorable texture (chewy).
5. Divide batter equally into a lined cupcake pan. Bake at 180C for 15-25 minutes or until a toothpick or a skewer is clean when inserted into the centre of a cupcake.
6. Let the cupcakes cool before decorating.

Custard*
1. Whisk egg yolks and sugar in a large bowl for 5-8 minutes until the mixture is pale and thick.
2. Heat up the milk in a large saucepan on medium-high heat, along with, vanilla beans, and the used vanilla pod, until it just comes to a boil. Take 3 tablespoons of the milk and mix with the constarch to create a slurry. 
3. Remove the vanilla pod. Pour the hot milk over the egg yolks while whisking constantly. When completely mixed in, return to the pan. Pour in your cornstarch slurry.
4. Stir over a low heat until the mixture thickens enough to coat the back of a spoon. This will take about 5-6 minutes.
5. Once completed, sieve the custard with a strainer into a large bowl in case of any cooked or curdled eggs.
6. Stir in your vanilla extract well. It's now done!

Whipped Cream**
1. Whip the cream with the sugar until soft peaks form. Don't over mix or it could turn into butter and seperate. You could also add vanilla extract!

Decorating the Cupcakes
1. Place the Custard and Cream into two seperate piping bags fitted with star piping tips.
2. Poke a hole into the center of each cupcakes and slowly pipe in the custard until the cupcake feels 'full'. Scrape of and remove any excess custard on top.
3. Pipe the Whipped Cream on the cupcakes. Decorate with colorful edible sprinkles, Oreos, or even fruits. It's up to you. Be as creative as you like- enjoy!

Oreo Chocolate Cake Recipe

A soft and rich Chocolate Cake sits on top of a crunchy, buttery Oreo base. All underneath a bed layer of whipped cream under a bed of fresh and sweet fruits.

Oreo Chocolate Cake Recipe                                                                                 Recipe by iSaamuel

INGREDIENTS;
15 Oreo cookies, crushed,
2 Tablespoons of Melted Butter,

45g of Bread flour,
2 Egg Yolks,
3 Tablespoons of Melted Chocolate Chips,
3 Tablespoons of Cocoa Powder,
2 Tablespoons of Oil,
3 Tablespoons of Milk,

2 Egg Whites,
50g of Sugar,

Whipped Cream, Fruits, Oreo cookies, and Powdered Sugar to garnish.

Oreo Cookie base
1. Crush 15 Oreo cookies in a plastic food bag with a rolling pin. Get rid of your stress and whack the cookies hard into fine crumbs. You could also use a food processor, but that's not fun!
2. Mix the crushed Oreo cookie crumbs with the melted butter until they are moistened like wet sand.
3. Pour the cookie mixture into a lined cake pan and press evenly across the base. Set aside in the fridge.

Making the Chocolate Cake
1. In a large mixing bowl, place the bread flour, egg yolks, melted chocolate chips, cocoa powder, oil, and milk. Whisk everything for about 3-5 minutes until the mixture is thick, and gluten strands should appear.
2. In another bowl, whisk egg whites and sugar until stiff peaks form and the mixture is glossy. Use your elbow grease or electric beaters if you'd like!
3. Gradually fold the egg whites into the egg yolk mixture gently, until everything is well combined. Do not over mix as this would deflate the air from the egg whites resulting in a hard, dense cake.
4. Pour the complete Chocolate Cake batter on top of the Oreo cookie base. Bake at 180C for 15-20 minutes.Let the cake cool before decorating.
5. To decorate, whip 1/2 cup of heavy whipping cream with 1 tbsp of sugar until stiff peaks form. Transfer this mixture into a piping bag fitted with a star tip. Pipe and decorate!

Garnish the cake with fresh fruits such as raspberries and blueberries or chocolate shavings and enjoy!

Fresh Fruit and Cream Sponge Cakes Recipe

Fluffy and soft sponge cakes, with sweet mangoes under creamy custard and freshly whipped cream. Feel free to use any fruit you'd like!

Fresh Fruit and Cream Sponge Cakes Recipe                                                    Recipe by iSaamuel 

INGREDIENTS;
6 Egg Yolks,
6 Egg Whites,
90g of Sugar,
1 Tbsp of Pure Vanilla Extract,
2 Tbsps of Milk,
3 Tbsps of Oil,
1 Tsp of Cream of TarTar,
80g of Bread Flour,

2 Ripe Mangos,

3/4 Cup Heavy Whipping Cream,
2 Tbsps of Sugar.
Powdered Sugar to garnish.

1. In a large mixing bowl, place the Bread Flour, Egg Yolks, Oil, Milk and Pure Vanilla Extract. Whisk this mixture together for 3-5 minutes vigorously until the batter becomes thick and gluten strands should appear.
2. In another large bowl, whisk together the Egg Whites, Cream of TarTar and the Sugar until stiff peaks form, and are glossy.
3. Fold Egg Whites into Egg Yolk mixture gently until it is all combined together. Do not overmix as this will deflate all of the air you have whipped into the egg whites, making for a dense, chewy, 'gummy' cake.
4. Pout the complete batter into a rectangular baking pan (swiss roll pan), spread out batter evenly, and bake at 180C for 15-20 minutes.
5. Let the cake cool. Cut out the cake into circles with a wide cookie cutter. Cut your mango into bite size cubes. Whip the Heavy Whipping Cream with sugar until stiff peaks form.

Decorate as you like by piping the cream and drizzling on custard. Enjoy this layered, professional and elegant dessert!

Hokkaido Chiffon Cupcakes Recipe

Fluffy and soft cupcakes, scented with vanilla and oozing with fresh whipped cream in the center.

Hokkaiado Chiffon Cupcakes Recipe                                                                     Recipe by iSaamuel

INGREDIENTS;
2 Egg Yolks,
2 Egg Whites,
65g of Sugar,
2 Tsps of Pure Vanilla Extract,
3 Tbsps of Milk,
3 Tbsps of Vegetable Oil,
70g of Cake Flour,
1/2 Cup Heavy Whipping Cream,

Powdered Sugar to garnish.

1. Whisk together the Egg Yolks and Sugar until thick and creamy with a Whisk or Electric Beaters. Add Vanilla Extract, Oil and Milk and whisk until thoroughly combined.
2. Sift in Cake flour and whisk gently, taking care not to overmix.
3. In another mixing bowl, whisk the Egg Whites until stiff peaks form. Fold Egg Whites into the Egg Yolk mixture gently.
4. Once your batter is complete, evenly distribute cupcake batter into a lined cupcake tin.
5. Bake cupcakes at 180C for 15-25 minutes.
6. Let the cupcakes cool. Whip the Heavy Whipping Cream with 2 tablespoons of sugar until stiff peaks form. Do not 'over beat' or it will turn into butter!
7. Place cream in a piping bag, and using the piping tip, poke a hole into the center each of the cupcakes and gently squeeze cream until it feels full.
8. Dust with powdered sugar and serve.

This beautiful dessert will please anyone. Enjoy!

Molten Chocolate Cake Recipe

A soft cake oozing with a warm chocolate center than no one can resist underneath a sprinkle of elegant powdered sugar.

Chocolate Lava Cake. There's a reason why you see this dessert at almost every restaurant you visit.. because it's so good! It's elegant, it looks professional, and it is delicious. Once you make this, everyone won't stop praising you! Give this recipe a try for that meal you have planned!

Molten Chocolate Cake Recipe                                                                         Recipe by iSaamuel

INGREDIENTS;
50g of 65% Dark Chocolate,
50g of 55% Milk Chocolate,
50g of Butter,
50g of Sugar,
2 Eggs,
1 Tsp of Pure Vanilla Extract,
1/4 Cup of All Purpose Flour,
Butter and Cocoa Powder to grease and coat ramekins,

Powdered Sugar and fruits to garnish.

1. Over a pan of simmering water, place a large heatproof bowl on top with you Dark and Milk Chocolate placed inside along with the butter. Make sure the water does not touch the bottom of the bowl, and that the bowl should be completely dry, as well as the utensils you are using to melt the chocolate, as it could seize up the chocolate, turning it clumpy meaning you would have to start again.
2. Set the melted chocolate aside once it has completely melted thoroughly with the butter. In a large bowl, whisk the eggs and the sugar together.
3. With your pan of water simmering still on the stove, place the bowl of whisked eggs on top. Whisk constantly until the sugar dissolves and the eggs are warm to the touch, light and thick. Set aside.
4. Pour the melted chocolate into the whisked eggs and whisk constantly. Add the vanilla extract. Mix well.
5. Whisk in the flour until the batter is lump free. Grease 3 ramekins with butter and cocoa powder. Fill each one evenly with equal amounts of cake batter 3/4 way full.
6. Bake at 180C for 5-10 minutes.
How will you know they're ready? Check at 5 minutes to see if the cake is baked on top. Shake the cake little and it should be still a little 'jiggly'.
7. Make sure the cakes do not overbake. Serve immediately once taken out from the oven to quickly enjoy the molten center.
Dust with powdered sugar, garnish with fruits, and get ready for endless praise from family and friends. Enjoy!

Chocolate Banana Muffins Recipe

A moist chocolate muffin sceneted with banana for an extra boost of sweetness. A 'on-the-go' breakfast or snack! Give this a recipe a try!

Chocolate Banana Muffin Recipe                                                                         Recipe by iSaamuel

INGREDIENTS;
2 Ripe Bananas,
1 Cup of All-Purpose Flour,
1/2 Cup of Cocoa Powder,
1/2 Cup and 2 Tablespoons of Sugar,
1/2 Tsp of Baking Powder,
1/2 Tsp of Baking Soda,
1/2 Cup of Vegetable Oil,
3/4 Cup of Fresh Milk,
1 Tsp of Vanilla Extract,
1/4 Cup of Melted Milk Chocolate,

- Powdered Sugar and Fruits to garnish (optional).

1.  In a shallow plate, mash together the 2 ripe bananas and then set aside.
2. In a large bowl, whisk together the All-Purpose Flour, Cocoa Powder, Sugar, Baking Soda, Baking Powder until everything is fully combined thoroughly.
3. To the dry ingredients, add the mashed bananas, the Egg, Vegetable Oil, Milk, Vanilla Extract and Melted Milk Chocolate.
4. Whisk gently until a batter is formed. DO NOT OVERMIX or you'll have bread-like, chewy muffins.
5. Scrape down the sides of the bowl to see if there are any more lumps.
6. Distribute muffin batter evenly into a lined cupcake/muffin pan. Bake at 180C for 15-20 minutes or until an inserted toothpick comes out clean from the center of a muffin.
Dust with powdered sugar!

You could also add Chocolate Chips in the batter for more indulgent muffins. Enjoy.

Vanilla Cupcakes Recipe

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It seems that nowadays cupcakes are the next big thing, but I find that the ones from many bakeries are too sweet... The icing is packed full of powdered sugar, not to mention that the actual cake itself is loaded with a ton of butter and sugar, as if it wasn't sweet enough. Many cupcakes now come in endless varieties of flavors which then has a load of artificial flavor and coloring added- yuck!
I have come up with a recipe, that is much healthier and delicious, as I have cut down on the butter and sugar, and I also find that it has a softer texture than most cupcake recipes out there! I hope you enjoy me recipe!

Vanilla Cupcake Recipe                                                                                         Recipe by iSaamuel

INGREDIENTS;
2 Eggs,
1/2 Cup of Sugar,
1 Tbsp of Pure Vanilla Extract,
2 Tbsps of Melted Butter,
1/2 Cup of Fresh Milk,
1/2 Cup of Cake Flour.

1. In a large mixing bowl, whisk together the Eggs and the Sugar until the mixture doubles in volume and becomes thick and creamy. This step takes about 5-10 minutes to reach its maximum volume and texture!
2. Gradually sift in your Cake Flour and whisk gently to incorporate everything. Do not overmix otherwise you'll have tough bread-like cupcakes!
3. In another bowl, whisk Melted Butter along with Milk and Vanilla Extract and pour this mixture into your cake batter.
4. Stir gently until everything's combined but don't mix for too long as the cake batter will develop gluten! The cake batter should be at a nice and creamy consistency!
5. Line your Cupcake Pan with Cupcake liners and scoop the batter with an Ice-Cream scoop or with two spoons, and divide the mixture equally between the liners.
6. Bake at 180c for about 15-25 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.

Enjoy and serve with your favorite icing or a dollop of whipped cream! :)

Chocolate Cupcakes!

 

INGREDIENTS;                                                                                                       Recipe by iSaamuel

3 Eggs Whisked,

1/2 Cup of Sugar,
1/2 Cup of Cake Flour,
1/4 Cup of Cocoa Powder,
1/2 Tsp of Vanilla Extract,
2 Tbsps of Chocolate Chips (Melted) *I used Milk,
1 Tbsp of Instant Coffee,
1/4 Cup of Hot Water.

Whipped Cream;
3/4 Cup of Heavy Whipping Cream,
1 Tbsp of Powdered Sugar,
1/2 Tsp of Vanilla Extract.

1- Whisk together the Cocoa Powder, Instant Coffee, Vanilla Extract, Melted Chocolate and Hot Water in a small bowl. Set aside.

2- In a large bowl, mix eggs and sugar together with an electric mixer until it doubles in volume and turns pale, light and fluffy in appearance. (Beat for about 5-10 minutes to get the right consistency)

3- Add the Chocolate mixture into the light egg and sugar mixture you've set aside in Step 1. Whisk until well combined and mixed through.

4- Gradually sift in the flour and gently mix with a small whisk to prevent flour lumps. Do not overmix otherwise you'll have bread-y/chewy cupcakes! D:

5- Once the batter is well mixed and combined, portion the batter evenly into cupcake liners with an ice-cream scoop.

6- Bake at a preheated 180C for 20-30 minutes or until a toothpick inserted into a center of a cupcakes comes out clean without any batter!

7- In a large bowl, pour your heavy whipping cream, along with the powdered sugar and vanilla extract. Simply use a whisk and some elbow-grease to whip the cream until it forms a soft peak. (Go ahead and use your electric mixer, you know you want to. ;) )

8- Place the whipped cream into a piping bag fitted with a 'star tip' and gently pipe your desired pattern. Decorate as you like- be as creative as you can!

Impress your family and friends with these delicious Chocolate Cupcakes as you bring them to a Birthday party! Enjoy! (:

Extremely Soft and Chewy Nutella Cookies!

INGREDIENTS;                                                                                                       Recipe by iSaamuel

1 Egg Whisked,

1 Cup of Flour,

1 Tsp of Baking Soda,

1 Tbsp of Cocoa Powder,

1 Tsp of Vanilla Extract,

1/2 Cup of Nutella (Chocolate & Hazelnut Spread),

1/4 Cup of Butter,

3 Tbsp of Brown Sugar.

1- Whisk together the dry ingredients in a large bowl until well combined. (Flour, Baking Soda & Cocoa Powder)

2- In a large bowl, cream together the butter and sugar until light, creamy and smooth.

3- Add the Egg, Vanilla Extract and Nutella, and mix for 3 minutes until the mixture is very fluffy.

4- Add the dry ingredients and mix on low speed. Then, switch to a spatula to combine everything well.

5- Line a baking sheet with Parchment paper and scoop cookie dough with an ice-cream scooper, then, place them on the baking sheet.

Cookies before baking!~

6- Flatten the cookies out and bake the cookies at 180°C for 10-15 minutes or until the cookies are soft in the middle. Do not overbake!

7- Let the cookies cool before serving. Enjoy! :)

Impress your family with these super chocolatey cookies! They will love this so much! A soft and chewy cookie combined with Nutella to create the ULTIMATE chocolatey cookie! (:

Light, Fluffy and Buttery Scones!

 

INGREDIENTS;                                                                                                       Recipe by iSaamuel

400g of Flour,

2 Eggs,

4 Tsp of Baking Powder,

70g of Sugar,

100g of Cold Butter - taken from the fridge,

140g of Milk - " "

1 Tsp of Vanilla Extract.

1- Sift the Flour and Baking Powder into a large mixing bowl and then add in the sugar. Mix with a whisk until thoroughly combined.

2- Place the Butter into the Flour mixture and rub them together with your fingertips. Do not use the palm of your hand as you don't want the butter to melt, because we are looking for a 'flaky' and moist scone! The mixture should be very crumbly, but should still have large chunks of butter throughout!

3- In a smaller bowl, whisk together the Milk, Eggs and Vanilla Extract until well combined. Pour the wet ingredients into the dry ingredients.

4- With a wooden spoon, mix the together gently and don't overmix, otherwise you will have very tough scones!

5- Cut out a large sheet of Cling Film/Plastic Wrap (I used Parchment Paper) and Pour the dough on top. Gently pat the dough to incorporate the left over Flour.

6- Wrap the Dough and Chill for 30 minutes in the Fridge.

7- 30 MINUTES LATER! Unwrap your dough, and pat it until it forms a rough rectangle. Then, using a knife or a Flour Scraper, cut/divide the dough in half, and fold one over the other. Pat the dough again, and repeat this process 5 times. Do not pat the dough too hard, or you will develop gluten which will cause hard and tough scones!

8- Pat the dough into a rectangle roughly 20cm by 15cm with a thickness roughly of 2.5cm.

9- Use a round cookie cutter and roll it in flour to prevent it from sticking. Press out dough and place them on a lined cookie sheet. If you have left over dough, pat it into a ball and then pat it again into a thick rectangle to form more scones until you no longer have any dough left. 

Brush each scone light with milk before baking them.

The scones before they are baked! n_n

 10- Bake at 180 degree Celsius for about 15-20 minutes or until golden brown and will spring back when touched! (:

Serve these with a thick tab of butter with some jam, eat them on their own and taste the amazing 'buttery-ness' or even eat with Nutella! Yum! Have fun making these and enjoy! Your family and friends will ask your for more! (:

Incredibly Soft and Fluffy White Bread!

INGREDIENTS...                                                                    Recipe by iSaamuel
For the Water Roux;
1/2 Cup of Water,
1/6 Cup of Flour.

For the Bread Dough;
2 and 1/2 Cups of Bread Flour,
5 Tbsp of Sugar,
3 Tbsp of Butter,
2 Tsp of Yeast,
1/2 Cup of Milk,
1 Egg,
Water Roux.

1. Mix the ingredients for the Water Roux on a saucepan on Low Heat. Keep whisking/mixing until the mixture thickens and leaves a 'trail' behind. Then, set aside and let it cool!
2. In a large bowl, mix the dry ingredients together (Bread Flour, Sugar and Yeast) until well combined and pour into a larger mixing bowl. (Stand Mixer Bowl)
3. In another bowl, whisk the wet ingredients together (Milk, Egg and Water Roux) until the mixture is well mixed through out. Then, pour the wet ingredients with the dry ingredients.
4. On a stand mixer, mix the mixture on low speed for 2 minutes until it forms a soft ball.
5. Add in the butter a tablespoon at a time, mixing after each tablespoon until the mixture is smooth, but it shouldn't be dough like.
6. Knead the mixture on high speed, for about 17-20 minutes until the dough is very smooth and elastic.

Don't have a stand mixer? Knead the dough fully for 25-30 with some elbow grease :D

How do you know when the dough is fully kneaded?
When you stretch out a piece of dough, it should not break-apart easily, but it should be stretched out until really thin and becomes translucent, and you can practically see from the dough. (See video for more details).

7. Place the dough in a well-greased bowl and cover the dough with a tea-towel to rise in a warm place (Microwave with a Cup of Hot Water) for 40 minutes or until double in size.

How do you know when the dough has 'rised' enough?
'Dip' your finger in flour, and then 'dip' your finger in the dough and leave an indent, if the indent stays, then your dough has risen enough!

8. Place dough on a clean surface and divide the dough into two pieces.
9.  Form each piece into a dough ball, and place them in a greased baking loaf pan.
10. Cover the dough and let it rise for 40 minutes or until double in size.
11. 40 minutes later, whisk together 1 Egg and 1 Tbsp of Water for the Eggwash, and brush over the bread before baking.
12. Bake at 180c for 25-30 minutes or until the bread springs back when touched! (:

This is the best bread recipe that I have ever come across, this also so easy to make and guarantees you every time with soft, fluffy white bread! Serve with a big tab of butter with some jam and you will impress everyone!~ Please make this wonderful recipe for your friends and family~! (: