BLONDIE

INGREDIENTS:

2 1/2 cups all-purpose flour 

1 tsp baking soda

1 tbsp corn starch

1 tsp salt

3/4 cup unsalted butter

1 cup light brown sugar

2/3 cup granulated sugar

2 eggs 

1 tbsp vanilla extract 

1 cup white chocolate chips

METHOD:

1.Preheat oven for 180 degree C. Line an 9x9 inch baking sheet with parchment paper and melt the butter you'll need for the recipe in a large bowl.

2. Add the flour, salt, baking soda, and corn starch to a medium bowl then whisk together and set aside.

3. Pour the melted butter into a large bowl. Add the white and brown sugars and whisk together.

4. Add the eggs and vanilla to the butter mixture and mix together well.

5. Dump the dry mixture into the wet and mix until almost combined then stir in all but a handful of the white chocolate chips, mixing so they're distributed.

6. Transfer the dough to an 9x9 inch baking dish lined with parchment paper and spread toward the edges giving it a rough smooth. Top with the reserved white chocolate chips.

7. Bake for about 45 minutes at 180 degree C. The blondies are done when the edges are set and golden brown and a toothpick or skewer inserted into the center comes out mostly clean. Let the blondie cool in the pan for about an hour before removing and cutting.

Slutty brownie

For Cookie Dough:

1 cup unsalted butter (softened)

¾ cup brown sugar 

1/2 cup granulated sugar 

1 egg

2 tsp. vanilla extract 

2 cups all-purpose flour 

1 ¼ tsp. kosher salt

½ tsp. baking powder

¼ tsp. baking soda

1 cup semi-sweet chocolate chips

½ cup quick oats

For middle layer:

3pts vanilla oreo cookies 

For Brownie:

3/4 cup unsalted butter (melted)

½ cup brown sugar (100g)

½ cup granulated sugar (100g)

2 tsp. vanilla extract 

2/3 cup cocoa powder (65g)

½ cup all-purpose flour (60g)

2 tsp coffee

½ tsp salt

½ tsp. baking powder

2 eggs

½ cup semi-sweet chocolate chips

Make the Cookie Dough:

1.Using a hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.

2. In a separate bowl, stir together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating on low speed until just combined.

3. Fold in both chocolates and oats until just combined (do not overbeat).

4. Divide dough in half; spread half of dough in an even layer in the bottom of a foil-lined, greased baking pan. Set pan aside while making brownie layer.

Make the Cookie Layer:

Place the Oreos on top of the cookie dough layer; breaking cookies to fit, as needed.

Make the Brownie Layer:

1. Preheat oven to 350°F. Mix the cocoa powder, flour and baking powder in a bowl then set aside.

2. In a medium bowl, beat together melted butter, sugars, eggs, and vanilla. Mix very well as this step gives you that nice brownie top.

3. Sift the dry mixture into the butter mixture; stir until no streaks remain then fold in the chocolate chips.

4. Pour brownie batter over Oreo layer; gently smooth top with an offset spatula.

5. Bake at 350° until a wooden pick inserted comes out mostly clean, 35 to 40 minutes.

6. For best slicing results, let cool completely, about 2 hours.

Donuts

Ingredients for Donuts:

Unsalted Butter: 40 gms (chilled)

Sugar: 60 gms (1/3 cup)

Flour (Maida): 250 gms 

Eggs: 1 no.

Salt: ¼ tsp

Baking Powder: 2 small pinch

Vanilla Essence: ½ tsp

Milk: 100 ml

Yeast: 1tsp

 Ingredients for Chocolate Glazing:

Chocolate chips: ½ cup

Butter: 2 tsp

Fresh Cream: 2 tsp

Ingredients for Sugar Glazing:

Powdered Sugar: ½ cup

Butter: 1 tsp

Vanilla essence: few drops (optional)

Water: 2 tbsp

Method:

Measure all the ingredients. Sieve the flour, Baking Powder and salt together  combine well.

In a cup, add 1 tsp yeast and 1 tbsp sugar and pour half of the Luke warm milk, stir and keep aside for rising.

Take the chilled butter and mix with the flour to form bread crumb texture. Mix the rest of the sugar with the remaining milk. Slightly beat the egg and add vanilla Essence. 

Pour it to the Maida mix along with fermented yeast and milk and combine well to form a soft smooth dough. Cover well and let it rest till double in size (around one and half hour).

Tap the dough and roll into ¼ inch thickness. Cut out rings with a donut cutter and keep in a dusted plate for rising again (20 minutes).

Heat oil in a pan and fry the donuts on both sides till golden brown, drain and keep aside. Coat on one side with chocolate or sugar glazing and decorate with sprinkles or icing sugar.

For chocolate glazing:

Melt the chocoloate chips and butter together in a bowl (double boiler method). Add cream and mix well to get thick, smooth consistency.

For sugar glazing:

Mix the powdered sugar, warm water and butter together. Add two drops vanilla essence. Dip the donuts in the chocolate or sugar glazing and top with sprinkles or icing sugar.