Holy Chocolate Cake Batman!

Sticky Toffee Bundt Cake

Adapted from Sorted Food's Dessert in Duvets

Recipe Cake 275 g chopped pitted dates 400 mL cold water 2 tsp baking soda 225g softened unsalted butter 140g light brown sugar* 3 large eggs 420g flour 1 tsp salt 1 tbsp ground ginger 100g chopped walnuts

Toffee Sauce 100g unsalted butter 250g dark brown sugar 250 mL golden syrup 200 mL double cream 1 pinch ground cloves** 1 squeeze lemon juice 1 tsp salt 1 tbsp instant coffee

In a sauce pan, simmer the dates in water with baking soda and allow to bubble for about 5 minutes until the dates soften and almost dissolve. Allow mixture to cool.

Beat the butter and brown sugar until light and fluffy. Then add in 1 egg at a time until all combined In another bowl combine the flour, salt, ginger, and walnuts. Fold 1/2 the flour mixture into the butter mixture until combined and then fold in 1/2 the date mixture. Repeat and fold the rest of the flour mixture and then the rest of the date mixture until combined. Grease a bundt tin and pour in the batter and bake in an oven heated to 170C for 45 min. until skewer comes clean.

While baking, put all the toffee sauce ingredients in a sauce pan and allow to bubble for 5 min. Once the cake is done, poke holes and fill the holes with some of the toffee sauce and bake for another 10 min.

Flip the cake out and when ready to serve, heat the toffee sauce and pour over the cake. Serve with vanilla custard or vanilla ice cream.

Levain Inspired Chocolate Chip Walnut Cookies

Lemon Thins

Adapted from American Test Kitchen's The Perfect Cookie

Recipe Cookie 1 1/2 cup flour 2 tbsp cornstarch 1/4 tsp salt 1/4 tsp baking powder 1/8 tsp baking soda 10 tbsp unsalted softened butter 1/2 cup sugar 2 tbsp lemon juice 1 large egg yolk 1 1/2 tsp lemon extract

Glaze 1 cup powdered sugar 1 tsp lemon zest 7 tsp lemon juice pinch of salt

In one bowl, combine the dry ingredients (flour, cornstarch, salt, baking powder, and baking soda). In another bowl, beat the butter and sugar until light and fluffy and then mix in the lemon juice, egg yolk, and lemon extract until combined. Stir in flour mixture until combined. Split the dough into 2 1" thick disks and wrap it in plastic wrap and refrigerate for at least 1 hour.

Onigiri

Recipe rice seaweed tuna sriracha mayonnaise

Cook the rice and allow it to cool a little until it is cool enough to handle. Cook the rice a little wetter so that it can stick better. Make the desired filling, which in this case I took canned tuna and mixed it with mayo and sriracha until it tasted like I wanted. I used multigrain rice and sprinkled in black and white sesame seeds. Using a onigiri mold, put a thin layer of rice, then fill it with the tuna mixture. Then put the thin top layer of rice an squeeze until tightly packed.* Remove from the mold and either wrap it entirely with seaweed or cut a small piece of seaweed to put on the bottom.

Chocolate Linzer Cookies with Raspberry or Black Cherry Jam

Treacle Tart

Japanese Swiss Roll

See here for the recipe.

Applesauce Cake

Adapted from: Applesauce Cake - The Best Classic Recipe!

Recipe 1/2 cup applesauce 1/2 cup water 3 tbsp oil or additional applesauce* 2 tsp vanilla extract 1 tbsp white vinegar 1 1/2 cup flour 1/3 cup sugar 3/4 tsp salt 3/4 tsp baking soda 3/4 tsp baking powder 1/4 tsp cinnamon

Combine the wet ingredients and then fold in the dry ingredients. Grease in a 8" pan and bake at 350F for 18 min, or until the toothpick comes out clean. If you would like frosting, allow it to cool prior to frosting.**

Cheese Loaf Bread

Banana Bread

Pear Cherry Streusel Bar

Chocolate Chip Walnut Cookies

Cinnamon Swirl Cookies

Chocolate Crinkle Cookies

Soft and Chewy Gingerbread Cookie

Adapted from The Perfect Cookie by America's Test Kitchen

Recipe Cookie 3 cups flour 3/4 cup dark brown sugar* 1 tbsp ground cinnamon 1 tbsp ground ginger 1/2 tsp ground cloves** 1/2 tsp salt 12 tbsp melted unsalted butter 3/4 cup light molasses*** 2 tbsp milk

Icing 2 egg whites 2 2/3 confectioner's sugar

Combine the dry ingredients in a bowl (flour, brown sugar, cinnamon, ginger, cloves, and salt). Then add in the melted butter, molasses, and milk until well combined into a dough. Divide the dough in half and wrap and refrigerate for 1 hour minimum up to 24 hours. Roll the dough to be 1/4" thick and cut the cookies using similar sized cookie cutters to allow for same bake times. Bake at 350F for 9-11 minutes until puffy and edges just set.

While letting the cookies cool, whip the egg whites with the sugar until glossy soft peaks. Pipe decoration on the cookies

Black Forest Cake

Adapted from Black Forest Cake

Recipe Filling 12 oz. frozen pitted sweet dark cherries, chopped (about 2 1/4 cup) 3/4 cup granulated sugar 2 1/2 tbsp cornstarch 1/4 tsp grated lemon zest 2 tbsp lemon juice 1 tbsp unsalted butter cubed 1 tbsp maraschino liqueur or kirsch *

Cake 2/3 cup flour 1/2 cup dutch- process cocoa power 3/4 tsp salt 6 large eggs 1 1/4 cup granulated sugar 1/2 cup unsalted butter melted 2 tbsp maraschino liqueur or kirsch *

Frosting 2 cups heavy whipping cream** 1/4 cup powdered sugar 2 tsp maraschino liqueur or kirsch* Optional: shaved chocolates for topping and dark sweet cherries for garnish

Cook the cherries and sugar in a saucepan and boil. Constantly stir until the sugar dissolves and begin to soften (approx 4 min.) In a small bowl whisk together cornstarch, lemon zest, and lemon juice and then add this mixture into the cherry mixture and stir until very thick. Remove from the heat and add butter and liqueur and stir in the butter until it is combined. Cool in the refrigerator for 4 hrs or up to 2 days.

In a bowl, sift together all the dry ingredients (cocoa powder, flour, salt). In another bowl beat the eggs until foamy and then ad the sugar and beat until the volume triples. Fold in the dry ingredients. Then fold in the butter and divide the batter between 2 8" cake pans and bake at 350F for 22-25 min. After cooling, brush on the liqueur.

Beat the cream, powdered sugar, and liqueur until stiff peaks are formed.

Assemble the cake with 1 cake, pipe the whipped cream around the edge and spoon in the filing. Top with the remaining cake and spread the rest of the whipped cream on the top and sites. Sprinkle chocolate shavings and decorate with the cherries.

Pineapple Bars

Adapted from: Pineapple Bars - Pretty Providence

Recipe 1/2 cup softened butter 1 cup sugar 2 eggs 1 cup flour 1/4 tsp baking soda 1/4 tsp salt 1 1/4 cup crushed pineapple (drained) powdered sugar to garnish

Mixed Berry Ice Cream

Adapted from Microsoft Copilot

Can AI create a good ice cream recipe from scratch?

Recipe 2 cup mixed berries 1/2 cup plain yogurt 2 tbsp honey 1 tsp lemon juice

Blend the ingredients together in a food processor and freeze.

Mixed Berry Pie

Adapted from: Best Rose Pie Recipe - How To Make Beautiful Triple Berry “Rose” Pie (food52.com) and Graham Cracker Crust Recipe | King Arthur Baking

Recipe Crust 1 3/4 cup crust graham cracker crumbs 1/4 cup confectioner's sugar 6 tbsp melted butter

Pie Filing 1 lb strawberries quartered* 8 oz blueberries* 8 oz raspberries* zest and juice of 1 lemon 1/2 cup sugar 1/3 cup flour

After crushing the graham crackers into a crumb, mix it with the sugar and butter.** Press the crumble into a 9" diameter pie dish. Prebake the crust at 375F for 10-12 minutes and allow to cool before filling with the pie filling.

In a large pot, stir in the berries, lemon juice, sugar, and flour together until combined. Heat on medium until the mixture has thickened and allow to cool. Pour the mixture into the crust and bake at 425 F for 25-40 minutes.*** If you have a crumble topping, spread that on top and put in the oven for another 5ish minutes until golden brown. Take out of the oven and allow to cool before serving.

PB&J Bars

Adapted from The Perfect Cookie by America's Test Kitchen

Recipe 2 cups flour 1 tsp baking powder 3/4 tsp salt 12 tbsp softened unsalted butter 1 1/2 cup sugar 2 eggs 1 cup crunchy peanut butter 1 tsp vanilla extract 1/2 cup dry-roasted salted peanuts chopped coarse 1 1/2 cup raspberry jam