Banana Cupcakes

Ingredients

2 medium ripe bananas, peeled

1¼ cups all purpose flour

¼ teaspoon salt

1½ teaspoons baking powder

1½ teaspoons vanilla extract

¾ cup brown sugar

½ cup butter, room temperature

1 large egg

¼ cup semi-sweet chocolate chips (optional)

How to Bake

1. Whisk flour, baking powder, and salt in medium bowl to blend.

2. Mash bananas with fork in another medium bowl until smooth.

3. Using electric mixer, beat egg, sugar and butter in large bowl until light 

    and fluffy, about 3 minutes, then add vanilla extract.

4. Add all dry ingredients in the egg mixture until smooth then add mashed 

    banana and mix completely.

5. Add the semi-sweet chocolate chips in the batter if using one.

6. Preheat turbo broiler to 175°C.

7. Divide batter among muffin cups with paper liners about 3/4 full.

8. Bake cupcakes for 15 minutes or until tester inserted into center comes 

    out clean.

9. Transfer the banana cupcakes to cooling rack and let cool completely.

Brownie Cupcakes

Lengua de Gato

Ingredients

1 cup all-purpose flour, sifted

½ cup caster sugar

egg white from 2 eggs

¼ teaspoon salt

½ cup butter, softened

½ teaspoon vanilla extract

Cooking procedure

1. Cream the butter using an electric mixer then gradually add the sugar. 

    Continue mixing for another 2 minutes.

2. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.

3. Add salt and vanilla extract.

4. Gradually stir-in the flour and mix until the mixture is well incorporated.

5. Place the mixture in a piping bag with a round tip. I used a catsup 

    dispenser as substitute the first time I did this recipe since piping 

    bag was unavailable.

6. Preheat turbo broiler to 175°C.

7. On a baking tray lined with parchment paper, begin piping the mixture. 

    Each piece should be about 2.5 to 3 inches in length.

8. Bake for 6 to 7 minutes.

9. Remove from turbo broiler and place in a cookie rack until the

    temperature cools down.

Choco Butter Cupcakes

Bread Pudding

Ingredients

3 cups diced bread

¼ cup raisins

½ cup cashew nuts

2 medium eggs, melted, room temperature

10 tbsp refined sugar

⅛ tsp of salt

1¼ cups evaporated milk

½ stick butter, melted

½ tsp vanilla extract

How to Bake

1. Line a 7 x 8 x 2 baking pan with parchment paper.

2. Place diced bread in the pan, then evenly scatter raisins and nuts. Set aside.

3. In a mixing bowl, combine eggs, sugar and salt. Whisk until sugar dissolves.

    Pour in evaporated milk and vanilla extract in the egg mixture and whisk well 

    to combine. Add in the melted butter and whisk until well incorporated.

4. Pour the egg mixture in the pan of bread, raisin and nuts. Soak for 30 minutes.

    Using a spoon or spatula lightly press down the bread mixture evenly at the 
    bottom of the pan.

5. Bake bread pudding in the turbo broiler at 175°C for about 25 minutes, until 
    golden brown, firm and a bit moist. Remove from the turbo broiler and place 
    on a cooling rack to cool completely.

Chocolate Chip Cookies

Shortbread Cookies