Chapter 5 | Easy Cinnamon Rolls

EASY CINNAMON ROLLS

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

Servings: 16 Rolls

Ingredients

DOUGH:

• 1 cup warm milk
• 4 1/2 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 1/3 cup canola or vegetable oil
• 4 1/4 cups all purpose unbleached flour 

FILLING:

• 1/3 cup softened salted butter
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon

FROSTING:

• 2 oz. cream cheese, at room temperature
• 1/4 cup softened salted butter
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

Instructions

DOUGH:

1. In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of granulated sugar together to dissolve. Stir and proof 5 minutes.
2. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt.
3. Once the yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. 
4. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. You still want it to be a little sticky. Rest dough for 5 minutes

FILLING:

1. Preheat oven to 350º F | 175°C. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
2. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside. Sprinkle counter with flour and roll dough to about 18x24.
3. Spread the softened butter over the dough. Make sure to leave a 1-inch strip along one of the of edges of the longer sides of the dough. Dump the brown sugar and cinnamon mixture over the butter creating an even layer.
4. Roll the dough up into a tight log. Seal the entire thing with the untouched edge. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Leave space between the rounds. Bake about 20 minutes or until tops start to brown lightly.

FROSTING:

1. Whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate.
2. Mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
3. Once rolls have been removed from the oven, frost half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

                                                                   ♥

Chapter 4 | Fudge Chocolate Cake

Fudge Chocolate Cake

Prep Time

25 mins

Cook Time

45 mins

Total Time

1 hrs 10 mins

Servings: 16

Calories: 302 kcal

Ingredients

CHOCOLATE CAKE:

• 1 1/2 cups all-purpose or plain flour
• 1 1/2 cups white granulated sugar 
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon pure vanilla extract
• 3/4 cup milk
• 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder

CHOCOLATE GANACHE:

• 1 cup (250 ml) heavy cream or thickened cream
• 8- ounces (250 grams) semi sweet or dark chocolate chips

Instructions

1. Preheat oven to 350º F | 175°C. 
2. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.

CHOCOLATE CAKE:

1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
2. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
3. Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
4. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.

CHOCOLATE GANACHE:

1. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
2. Spread evenly over the cake.

                                                                   ♥

Chapter 3 | Chewy Chocolate Chip Cookies

Cookie Dough

Spoon - N - Cut Cookie Measuring Tool

Chewy Chocolate Chip Cookies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Ingredients

• ½ cup white sugar
• 1 cup brown sugar
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi sweet chocolate chips

Instructions

1. Preheat oven to 350º F | 175°C.  
2. Mist a large baking sheet with cooking spray, then wipe it off with a paper towel. (You barely need anything on the pan, the cookies will produce their own anti-stick grease!) 
3. In a large bowl mix together sugars, butter, eggs, and vanilla. In another bowl combine flour, salt, and baking soda and whisk to combine. Add dry ingredients to wet ingredients and mix until just combined (I do this part with a spoon or spatula, instead of a hand mixer etc, to keep the batter from becoming "over mixed")
4. Roll the dough into 1.5 inch balls (if the dough is way too sticky you can add a little more flour 1 tablespoon at a time until you can roll it - it will still stick to your hands a little bit but that's okay). Place rolled dough balls on prepared baking sheet 2-3 inches apart and press each ball down slightly with the palm of your hand to flatten it a little bit. Stuff extra chocolate chips in the top of the cookies if you'd like. (I always do this) Bake 10-12 minutes.
5. Remove from oven and allow to cool 5-10 minutes on the pan. Repeat process with remaining dough. Store in airtight container at room temperature.

                                                                   ♥

Chapter 2 | Nutella Cupcakes

This weeks upload on CupcakeJemma's youtube channel was Nutella Cupcakes. Being the cupcake enthusiast and Nutella lover that I am, I knew I had to recreate this recipe. You can watch the video here and if you aren't following her you need to jump on the bandwagon.

I baked half of the cupcakes in these fun liners and the other half in white. I liked the look of the colorful ones a better as they added a little extra something to the cupcakes. They also held up better than the white liners.

Lets talk a little bit of the outcome of these cupcakes. The cakes themselves are very decadent. They're neither too dry nor too moist. The pulverised hazelnuts add a distinct texture that adds to the Nutella theme. However, you could definitely leave them out and just use this recipe as a plain chocolate cupcake recipe. To bring out the chocolate flavour I added 2 tablespoons of concentrated coffee and it made the batter that much more delicious!

 The frosting on the other hand didn't really work for me. It turned out grainy and the 3-4 tablespoons of milk were too much. My frosting was too runny. To get it to a workable texture again I had to chill it for 20 minutes. Despite the difficulty, the taste was good and it made up for texture.

Nutella Cupcakes

Prep Time

25 mins

Cook Time

20-22 mins

Total Time

1 hrs

Servings: 12

Ingredients

CUPCAKES:

• 50 grams roasted, skinned & pulverised hazelnuts
• 100 grams self raising flour
• 25 grams cocoa powder
• 125 grams caster sugar
• 1 1/4 teaspoons baking soda
• a pinch of salt
• 140 grams unsalted butter, soft
• 2 large eggs
• 1 1/2 tablespoons whole milk
• 1 1/4 teaspoons vanilla extract
• 2 tablespoons concentrated coffee

BUTTERCREAM:

• 100 grams unsalted butter, softened
• 150 grams Nutella
• 225 grams icing sugar, sifted
• 3-4 tablespoons whole milk

Instructions

CUPCAKES:

1. Preheat the oven to 340º F | 170°C. 
2. Combine hazelnuts, flour, cocoa powder, cocoa powder, baking soda and salt in a large bowl. Whisk thoroughly to combine well.
3. In a separate bowl combine butter, eggs, milk, vanilla and coffee. Beat until thoroughly combined. to the flour mixture and beat well to combine. 
4. Mix the two mixtures and divide them evenly into your cupcake liners.
5. Bake for about 20 - 22 minutes.
6. Remove from oven and allow to cool for 20 minutes. 

BUTTERCREAM:

1. Add softened butter and nutella into a mixing bowl and beat on high speed for 4-5 minutes. 
2. Pour in the sifted icing in two batches, beating after each one. 
3. Add the desired amount of milk until you get the consistency that you want.
4. Pipe evenly over your cupcakes.

                                                                   ♥