Sweet N Creamy Macaroni Salad

Ingredients:
450 grms elbow macaroni
2-1/2 cups mayonnaise
1 sm jar red kaong, drained
1 sm jar green nata de coco, drained
1 can condensed milk ( less or more according to your desired taste).
1 can all purpose cream
1/4 cup raisens
1 medium can of pineapple tidbits
1 cup cheddar cheese cut into cubes

Directions:
Cook elbow macaroni according to package cooking instructions.
Drain, rinse under running water and allow to cool completely.
In a large mixing bowl, combine macaroni and add rest of the ingredients. Gently
stir together until evenly distributed.
Refrigerate about 4 hours or overnight.
Serve cold and enjoy!

Sweet Macaroni Salad

Ingredients:
400 grms elbow macaroni pasta, cooked
1 cup green kaong, rinse and drained
2 cups pineapple tidbits, drained
1 cup fruit cocktail, drained
1/4 cup raisins
1-1/2 cups mayonnaise
3/4 cup condensed milk
1/4 cup nestle cream- optional, I omit that.
1/2 cup cheddar cheese, cubes

Instructions:
In a cooking pot, boil the macaroni pasta until fully cooked.
When done drain the water and rinse the macaroni with cold water and let it cool.
Set aside.

In a big bowl, combine all ingredients while adding mayonnaise, cream, condensed
milk and cheese.

Stir gently to distribute. Chill for a few hours or overnight.

Best Chocolate Cake

INGREDIENTS
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe (see recipe below)

INSTRUCTIONS
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking
spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a
large bowl or the bowl of a stand mixer. Whisk through to combine or, using your
paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on
medium speed until well combined. Reduce speed and carefully add boiling water
to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35
minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the
pan and cool completely.
Frost cake with Chocolate Buttercream Frosting.

NOTES
The cake batter will be very thin after adding the boiling water. This is correct and
results in the most delicious and moist chocolate cake I've ever tasted!
Perfect Chocolate Buttercream Frosting

INGREDIENTS
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

INSTRUCTIONS
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any
lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a
tablespoon of milk. After each addition has been combined, turn mixer onto a high
speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches
the right consistency. If it appears to wet and does not hold its form, add more
confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Cathedral Window Jelly Dessert

Colored Gelatin
• 1 (3oz/85g) box of strawberry jelly powder
• 1 (3oz/85g) box of lime jelly powder
• 1 (3oz/85g) box of lemon or mango jelly powder
• 1 cup boiling water per 3 oz box
• ⅓ cup cold water per 3 oz box
Cream Jelly
• ½ cup pineapple juice
• ½ cup condensed milk
• ½ cup heavy cream
• 4 tbsp sugar
• ¼ tsp salt
• 1 ½ cups water
• 3 tbsp unflavoured gelatin
• 1 cup boiling water

Preparing
1. In three separate mixing bowls, completely dissolve the contents of each
envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water
to each. Transfer each gelatin flavor in square or rectangular containers and
refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your
preferred jelly molds.
2. In a medium bowl, combine pineapple juice, condensed milk, heavy cream,
sugar and salt. Whisk until incorporated and set aside.
3. In another mixing bowl, combine 1½ cup water and 3 tablespoon unflavored
gelatin powder. Stir until the powder completely dissolves. Allow the mixture to
rest for 10 minutes. Gently add 1 cup boiling water to the gelatin mixture then
continue stirring until the mixture is clear.
4. Pour the gelatin mixture into the milk mixture, whisking until well incorporated.
Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set
in the fridge for at least 4 hours. Best would be overnight.
5. To serve, turn the jelly dessert out onto a serving plate.

Two Versions to prepare a Yema Cake and Yema Frosting

Yema Cake Version 1

Ingredients:
2 1/2 Cup Cake Flour
3 Tsp Baking Powder
1 Tsp Salt
1/2 cup Vegetable Oil
6 Egg Yolks
1/4 Cup Sugar
1 Cup Whole Milk
1 Teaspoon Lemon Extract

For The Meringue

6 Egg Whites
1 Cup Sugar
1 Tsp Cream Of Tartar

1. Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
2. In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
3. Beat in slow speed or mix with a wire whisk until mixture is smooth.
4. Combine dry and wet mixture, continue mixing until well blended. Set aside.
5. On a separate bowl , mix egg whites and cream of tartar.
6. Gradually add in sugar and continue to beat until stiff but not dry.
7. Combine flour mixture and egg white mixture.
8. Slowly add vegetable oil and fold using a rubber spatula.
9. Line or grease cake pan and pour the mixture.
10. Bake in a preheated oven at 347 °F for 40 minutes.
11. Let your freshly baked sponge cool down first, then slice horizontally.
12. Prepare your Yema Frosting while waiting for the cake to cool down.
OR

Yema Cake Version 2

Ingredients:
500g Cake Flour
500g Sugar
4tbps Baking Powder
370ml Evaporated Milk
2 cups Water
1 cup Egg White

1. Combine all cake ingredients and set aside.

2. Next beat egg white stiff, add milk and water and then mix the dry ingredients.
Mix it thoroughly.
3. Wipe your molder with butter and steam 15 to 20 min.
4. Let your freshly baked sponge cake cool down first before slicing.
5. Cut it in half horizontally.
6. Prepare your Yema frosting while waiting for the cake to cool down.

Yema Frosting Version 1

1 cup Butter
6 Egg Yolks
1 can Sweet Condensed Milk
1 can Evaporated Milk
½ cup Grated Cheese

OR

Yema Frosting Version 2

300 ml Sweet Condensed Milk
4 Egg Yolks
2 tsp Vanilla- or Lemon Essence
½ cup Grated Cheese

Preparing of the Frosting:

1. In a saucepan, combine all milk and egg yolks over a low heat and stir until it
slightly thickens. It gets thicker by cooling down.
2. Stir in the butter or essence and let it cool down first before spreading.
3. To assemble the cake, spread 1/3 part of yema frosting on the top of 1st half of
your cake.
4. Place the other half of the cake on top and apply the remaining yema filling
evenly on all sides of the cake.
5. Sprinkle with grated cheese

LECHETIN

1 pack Gulaman (white)

1 cup pineapple juice
6 egg yolks
3 cups cold water
3/4 to 1 cup sugar (adjust according to your taste)
1 cup evaporated milk
1 can condensed milk
2 tsp. vanilla
1 1/2 cup sugar for caramel Ingredients:

Divide equally the 1 1/2 cups of sugar among 6 llaneras and put over low to
medium heat. Make sure not to burn the sugar. You can add a few drops of water
to help dissolve the sugar. Put aside once caramelized.

2. Beat egg yolks and add evaporated milk, condensed milk and vanilla. Mix well
and set aside.

3. In a sauce pan, pour cold water and add the gulaman powder, pinapple juiceand
sugar and mix well.

4. Turn the heat to medium and stir continuously. Once the sugar is dissolved, add
the milk and egg mixture. You can adjust the sweetness according to your taste.
Stir continuously until the mixture is hot and before it reach the boiling point.

5. Turn off the heat then transfer the mixture into a jug or pitcher so it will be
easier to pour the mixture into the moulders or llaneras.

6. Pour the mixture into the prepared moulder (llanera) according to your desired
thickness. Let it set for 2-3 hours in the fridge until it firms up then ready serve.
Enjoy!

CATHEDRAL WINDOWS

gelatin, in different flavors and colors (at least 4)

8 envelopes clear, unflavored gelatin
1.5 liters evaporated milk, at room temperature
small can condensed milk
Cook/dissolve flavored gelatin separately according to packet instructions,
reducing the amount of water by about half a cup. When set, cube and leave in the
refrigerator.
Mix condensed milk into evaporated milk. Dissolve 8 envelopes unflavored gelatin
in milk. Bring to a boil in a thick-bottomed pan.
Let cool until milk thickens a bit. Pour into desired mold, about 2/3 full.
Drop flavored gelatin cubes into milk-gelatin mixture, and mix the colors and
flavors by stirring them around gently.
Refrigerate until set.

Good for 3 molds.

I use Knoxx gelatin, and the instruction is 1 cup liquid to 1 envelope. The 1.5 liters
evap in this recipe is equivalent to 6 cups (1:1 minus 2 cups).
If the gelatin does not set, reboil and reboil.
Reduce the amount of water in dissolving the flavored gelatin cubes by up to 1/4 so
they won't melt readily when mixed.
Never put in the flavored gelatin cubes into the milk mixture while still warm, or
they will melt.

CHOCOLATE AND CINNAMON FLAN

215g (1 cup) caster sugar

60ml (1/4 cup) water
500ml (2 cups) milk
100g dark cooking chocolate, coarsely chopped
6 eggs
1 x 395g can sweetened condensed milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Strawberries, washed, hulled, quartered, to serve

Step 1
Preheat oven to 160°C/320F. Line the base of a large baking dish with a tea towel,
folded to fit.
Step 2
Place the sugar and water in a medium saucepan over low heat. Cook, stirring, for
5 minutes or until the sugar dissolves.
Step 3
Increase heat to medium and bring to the boil. Cook, without stirring, occasionally
brushing down the side of pan with a pastry brush dipped in water, for 7 minutes or
until golden. Use an oven mitt or tea towel to hold a round 20cm (base
measurement) cake pan with one hand. Pour in the caramel and swirl to coat the
base and 2cm up the side. Set aside to cool completely.
Step 4
Meanwhile, place the milk and chocolate in a medium saucepan over low heat.
Cook, stirring, for 4-5 minutes or until the chocolate melts and the mixture is
smooth.
Step 5
Whisk together the eggs, condensed milk, cinnamon and vanilla in a large bowl.
Gradually add the chocolate mixture to the egg mixture, whisking constantly. Place
the cake pan in the lined baking dish. Pour the custard mixture into the pan. Pour
enough boiling water into the dish to come halfway up the side of the pan. Bake in
oven for 40 minutes or until just set.
Step 6
Carefully remove the cake pan from the baking dish. Set aside for 40 minutes to
cool. Place in the fridge for 8 hours or overnight to chill.
Step 7
To serve, run a flat-bladed knife around the edge of the pan. Carefully turn the flan
onto a serving plate. Cut into wedges and serve with strawberries.

CHICKEN MACARONI SALAD

250 g elbow macaroni pasta (cooked according to package directions; drained)

250 g chicken breast (boiled and shredded)
1 cup pineapple tidbits
1/2 cup pickles relish
1/2 cup cheddar cheese (cut into small cubes)
1/2 cup raisins
1 small carrots, peeled and grated
2 celery stalks (chopped and cubed)
1 med sized onion (finely chopped)
1/4 cup cashew nuts (roasted and unsalted)
470 ml mayonnaise
salt and pepper to taste

How to make:
Toss all ingredients in a salad bowl. Stir in mayonnaise, season with salt and
pepper and mix well. Serve chilled.
CHICKEN FRUIT SALAD RECIPE >>>

3 cups cooked chicken fillet, cubed

3/4 cup celery, chopped
3/4 cup red grapes, halved and seeded
20 ounces pineapple chunks, in their own juice, drained
11 ounces Mandarin oranges, drained
1/4 cup chopped pecans
1/4 cup mayonnaise or salad dressing
1/8 teaspoon salt
Lettuce leaves, as desired

Add chicken, celery, grapes, pineapple, oranges and 3 tablespoons of pecans to a

large bowl.
Toss the mixture gently to mix.
Add the mayonnaise or salad dressing plus salt to the chicken mixture.
Toss gently to combine.
Chill until ready to serve.

CREMA DE FRUTA
Allergy Note: contains eggs, dairy and wheat

sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract

cake syrup:
1/4 cup sugar
1/4 cup water

custard:
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract

30 oz. can of fruit cocktail in heavy syrup

1 Tbsp. unflavored gelatin

To make the sponge cake:

Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (I
used an aluminum pan because sometimes I forget to bring back my baking pans
during potlucks or family gatherings). Sift the flour and baking powder together.
Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the
sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter
has melted. Slowly pour into the batter; mix until combined. Pour into prepared
pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of
the cake comes out clean. Let cool completely.

To make the cake syrup:

Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle
lightly over the sponge cake.

To make the custard:

In a saucepan, combine sugar, flour and milk. Cook in medium-high heat,
whisking constantly, until it thickens. Pour some of the mixture over the egg yolks
and mix together till combined. Add the egg yolk mixture to the saucepan. Cook
for a few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.

Using a strainer or sieve, drain and reserve the syrup from the fruit cocktail in a
medium bowl. Sprinkle the unflavored gelatin over the syrup. Let the gelatin
"bloom" (absorb liquid and expand), about 1 to 2 minutes. Microwave for 30
seconds to 1 minute to melt the gelatin. Set aside. Arrange fruit cocktail over the
cooled custard. Carefully pour the gelatin/syrup mixture over the fruit cocktail and
custard.

Refrigerate for at least 2 hours before serving

UBE MACAPUNO CAKE (requested)

Ingredients: ·
2 1/2 cups cake flour, (sifted with baking powder and salt) ·
3 teaspoons baking powder ·
1 teaspoon salt ·
1 cup ube (purple yam), cooked and finely grated 3/4 cup milk + 1/8 cup milk ·
1 teaspoon pure vanilla extract ·
1/2 cup light corn syrup ·
7 egg yolks, lightly beaten ·
1/2 cup vegetable oil ·
7 egg whites ·
1 teaspoon cream of tartar ·
1 cup caster’s sugar ·
1 (12 ounce) jar macapuno (coconut preserves)
*OPTIONAL – use as filling (available from specialist Asian stores)
Buttercream Icing: ·
Egg whites 50 ml ·
Refined sugar 100 g ·
butter, cold, cut into cubes 250 g ·
2 tsps violet food colouring (or until desired shade is achieved)

Directions

Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans
with parchment paper, Do NOT grease. Mix together and sift the flour, baking
powder,and salt; set aside.

2. Place grated ube in a large bowl. Mix together 3/4 + 1/8 cup milk and 1 teaspoon
pure vanilla; gradually blend into ube until smooth. Blend in light corn syrup, egg
yolks, and oil. Beat in flour mixture until smooth; set aside.

3. In a large bowl, beat egg whites with cream of tartar until foamy. Gradually add
sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the
batter, then quickly fold in remaining whites until no streaks remain. Pour batter
into prepared pans.

4. Bake in the preheated oven for 30 to 35 minutes, or until the centre of cake
bounces back. Invert pans on a wire rack and let cool upside down. When cool, run
a knife around the edges to loosen cake from pans. Fill between layers with
coconut preserves, then frost top and sides with butter icing.

5. To make Butter Icing: Combine egg white and sugar until fully incorporated.
Place on top of a barely simmering hot water bath (double boiler). Whisk
constantly until temperature reaches 65 -70 degrees C. Transfer into a mixing bowl
with whisk attachment, whisk until medium stiff. Replace with paddle attachment
then beat on medium speed until cold. Gradually add the butter and beat on
medium speed until smooth. Add violet food colour.
LECHE FLAN

1 big can (15oz) evaporated milk

1 big can(14oz) condensed milk
10 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
a pinch of salt
a dash of cinnamon

For the Caramel:

1/2 cup sugar
1/2 cup water

Procedure:
1. In a small bowl, mix thoroughly sugar & water and pour into the molds equally.
Heat molds with sugar and water mixture on low fire until the sugar is caramelized.
Set aside and let cool. Note: The caramelized mixture should solidify once totally
cooled.

2. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, a
dash of cinnamon and pinch of salt manually or by blender.

3. Pour gently the mixture on top of the caramel on the aluminum molds to about 1
1/4 inch thick.

4. Cover molds individually with aluminum foil. Steam for about 30 minutes . To
tell whether the leche flan is already cooked, insert a knife on the mixture and if it
comes out clean then the flan is already cooked.

5. Let cool and keep refrigerated.

How to serve: Run a thin knife around the edges of the mold to loosen the Leche
Flan. Place a platter on top of the mold and turn upside down.
Fruit Salad

Easy and delicious fruit salad. A wonderful addition to my Christmas dessert to

finish off dinner.

Ingredients:
5 cups fruit cocktail
1/2 cup sweetened condensed milk
1/2 cup all purpose cream
1/4 cup plain cream cheese
2 apples, peeled and cubed
1/4 cup cheddar cheese, cubed, optional
1/2 cup strawberry cubes or maraschino cherry, halves, optional

Procedure:
Drain fruit cocktail thoroughly. Set aside.
Stir together the condensed milk, all purpose cream and cream cheese. Whip until
well blended.

Add in the fruit cocktail, apples and cheddar cheese.

Put in the strawberries and mix together to evenly distribute the fruits.

Refrigerate and serve cold. Enjoy!

Rainbow Gelatin

I so much love colors in food, especially desserts. It's time consuming , but super
easy to make. So eye catching colorful and just beautiful sitting on a platter!

Ingredients:
7 box of assorted jello, like lime,strawberry,mango,blueberry,orange or any flavor
you want
1 big can evaporated milk

Directions:
To each box of gelatine add 1-1/2 cup boiling water.Take out 1/2 cup of gelatine
mixture and add 1/4 cup of evap milk. Let strawberry gelatin set. Then add cream
strawberry mixture.
Continue with other gelatine in order given alternately a plain
layer with a cream layer.
Use a gelatin mold or oblong pan, setting maybe hastened by putting pan in freezer
for 15-20 minutes between layers.
No Bake Crema de Fruta

Ingredients:
1 big can fruit cocktail, drain and reserve the juice
200 grms graham crackers
2 cans (160 grms)nestle cream or all purpose cream
1 big can condensed milk
1/2 pk unflavoured gelatin or knox gelatine

Method:
Pour nestle cream and condensed milk in a mixing bowl. Whisk well until
combined.
In large square pyrex dish, arrange graham crackers. Spread and cover them with
cream. Repeat another layer and top with fruit cocktail, reserve the other half can
of fruit cocktail for another layer.
Dissolved gelatin powder in cold water. Simmer on medium heat, and add the fruit
cocktail syrup. Stir occasionally until mixture boils. Let it cool for 2 minutes.
Pour the gelatin mixture over the graham crackers and fruit. Let it cool and put in
the fridge. Best served when chilled.
Share and enjoy!

CATHEDRAL WINDOW JELLY DESSERT(requested)

I love this recipe, the beautiful cubes of fruit jelly in sweet pineapple flavoured
cream jelly for a refreshing dessert.Delicious!

Ingredients:
1 box of strawberry jelly powder, alsa gulaman or mr gulaman
1 box lime jelly powder
1 box mango jelly powder
1 cup boiling water per box
1/3 cup cold water per box

Cream Jelly
1/2 cup pineapple juice
1/2 cup condensed milk
1/2 cup all purpose cream
4 tbs sugar
1/4 tsp salt
1-1/2 cups water
3 tbs unflavored gelatin, knox1 cup boiling water

Method:
In three separate mixing bowls, completely dissolve the contents of each envelope
of flavored jelly powder in l cup boiling water, stir in 1/3 cup cold water. Transfer
each gelatin flavor in square containers and refrigerate until they set.
Cut the flavored gelatin into cubes and arrange in preferred jelly molds.
In a medium bowl, combine pineapple juice, condensed milk, cream and sugar.
Stir, set aside.
In another bowl, combine 1/2 cup water and 3 tbs unflavored gelatine powder. Stir
until the powder completely dissolves. Allow the mixture to rest for 10 minutes.
Add 1 cup boiling water to the gelatin mixture, continue stiriing until the mixture is
clear.
Pour the gelatine mixture into the milk mixture until well incorporated.
Pour this gelatine milk mixture evenly over the jelly cubes, in the mold. Allow to
set in the fridge at least 4 hrs or overnight.
To serve, turn jelly dessert out onto a serving plate.
Enjoy!

Classic Macaroni Salad

Love, love, love Macaroni Salad! cut up some small cubes of cheese and add, at
your in heaven! Delicious!
This is one of my Mom's favourite.

Ingredients:
400 grms elbows macaroni
700 ml real mayonnaise
1/3 cup carrots cubed, par-boil
1 tbs white onion, minced
1/2 cup pickle relish, drained
1/2 cup cooked ham, diced
3/4 cup pineapple tidbits
1/4 cup raisens, optional
1 cup cooked chicken breast, diced
3 tbs condensed milk

Method:
Cook elbows macaroni according to pack directions. Rinse under cold water and
drain. Set aside and let it cool.
In a separate bowl, mix the the rest of the ingredients.
Add mayonnaise and cooked macaroni.
Refrigerate for at least 4 hrs before serving, but preferably overnight.
Share and enjoy!
Delicious and Nutritious Healthy Carrot Cake

Ingredients:

For the Cashew Cream Frosting:

2 cups cashews (preferably soaked for a few hours then drained. This is not
entirely necessary but if the cashews aren’t soaked you’ll need to add more water).
⅓ cup maple syrup
2 tablespoon lemon juice
1 tablespoon coconut oil
Water (as required)

For the Carrot Cake:

2 large carrots, peeled and diced
1 cup almond meal
1 cup hazelnut meal
1 cup dates
½ cup dried apricots
½ teaspoon cinnamon (or to taste)
¼ cup shredded coconut
¼ cup dried pineapple
¼ cup sultanas or raisins
½ teaspoon orange zest

To decorate:
Dried fruits and nuts of your choice. Or shredded/flaked coconut.

Instructions

To make the Cashew Cream Frosting:

Step 1 – Place cashews into your high power blender (or food processor).
Step 2 – Blend on high speed until a paste-like cashew cream begins to form.
You’ll need to scrape the sides of the blender a few times to get the mixture to
form.
Step 3 – Add the maple syrup, lemon juice and coconut oil. Blend until the
cashews become creamier. Add water gradually and as little as possible. You want
the cream frosting to loosen and become smooth and silky but you don't wan to
dilute the flavors with water. How much water you need will vary (and will also
depend on whether you pre-soaked your cashews).
To make the Carrot Cake:
Step 1 – Place the diced carrots, almond meal, hazelnut meal, dates, dried apricots,
and cinnamon into your food processor. Blitz until very well combine and forms a
soft paste.
Step 2 – Add coconut, dried pineapple, sultanas/raisins, and orange zest to the
mixture in the food processor. Blitz very briefly until just combined. You want
these ingredients to be less processed so that there’s some texture variance in the
finished cake (ie, you want some different sized “bits” in your cake).

To Assemble:
Use either two mini spring-form pans or a small spring-form pan.
Step 1 - Press a layer of carrot cake mixture into the base of your pan. It should
approx 2.5cm (1 inch) thick.
Step 2 - Add a layer of cashew cream frosting.
Step 3 Optional: Sprinkle dried fruits and nuts on the cashew cream frosting layer.
I used a tropical fruit mix I had in the cupboard for the cakes in the photo. It added
a lovely color, texture and even more flavor. Shredded or flaked coconut would
also work well.
Step 4 - Add another layer of carrot cake mixture onto of the cashew cream
frosting (same thickness as your base layer). Smooth top of cake so it’s even.
Step 5 – For best results refrigerate for a few hours (or overnight). Place plastic
wrap or a plate over the top of the cake to prevent it drying out in the fridge. If
you’re not refrigerating, move straight onto Step 6.
Step 6 – Remove the cakes carefully from spring-form pans. The cakes will still be
malleable so handle them gently.
Step 7 – Top cakes with cashew cream frosting and decorate as you like.
Step 8 – Slice with a sharp knife that’s been heated under hot running water. This
makes cutting the cake easier. Enjoy!

BROWNIES

Recipe 1: Chocolate Chip Cookie Brownies

For the Cookie Base:

1 1/2 cups flour
1/4 cup sugar
Pinch salt
1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
1 egg, lightly whisked
1 teaspoon of vanilla extract
1 cup chocolate chips
For the Brownie Layer:
1 cup flour
1 cup sugar
1 tablespoon cocoa
1/2 teaspoon salt
1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
8 oz 70% dark chocolate, chopped
2 eggs
1 tablespoon vanilla extract
1 cup chocolate chips

Method
1. Preheat your oven to 350°.

For the Cookie Base:

1. Put flour, sugar, salt and butter into a medium bowl and mash the mixture until
it’s crumbly. Whisk the egg with the vanilla and stir in along with the chocolate
chips. Continue stirring until a dough comes together. Press it into a lightly oiled
parchment-lined, 8” by 8” baking dish.
2. For an extra crispy cookie-like base, pre-bake the cookie dough for 15 minutes,
If you prefer a softer base layer don’t pre-bake. Either way will support the
brownie layer.

For the Brownie Layer:

1. Whisk the flour, sugar, cocoa and salt together. Meanwhile melt the butter over
low heat. Turn off heat and add the chocolate. Stir gently with a whisk as the
chocolate melts then whisk the mixture smooth. In a second bowl whisk the eggs
with the vanilla. Scrape and discard the whisk. Add the wet ingredients to the dry
ingredients. Add the chocolate chips and mix well with a wooden spoon or the like.
2. Pour the batter over the baked or un-baked chocolate chip cookie base and bake
for 45 minutes, until a toothpick comes out clean when inserted into the centre of
the brownie.
Recipe 2: Triple Chocolate Brownies

Use a 1 x 8-inch square pan to make 9 large brownies or 16 small brownies.

Ingredients

10 ounces (300 g) bittersweet or semisweet chocolate, chopped

2/3 cup (150g) unsalted butter
3/4 cup (175 mL) sugar
1 tsp (5 mL) vanilla extract
3 x large eggs
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt
3 ounces (90 g) white chocolate chips or chunks
3 ounces (90 g) milk chocolate chunks

Serving option: Drizzle with Decadent Chocolate Sauce. (see recipe below)

Method
1. Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment
paper.
2. In a bowl resting over a pot of barely simmering water, melt chocolate and
butter, stirring gently. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate
chips.
4. Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies
comes out clean. Cool before slicing.

Decadent Chocolate Sauce

Ingredients

1 can (300 mL) sweetened condensed milk

2 ounces bittersweet chocolate, chopped
2 tbsp unsalted butter
2 tbsp corn syrup
2 tsp pure vanilla extract
dash salt
Method
1. Slowly heat condensed milk, chocolate, butter and corn syrup in a small heavy-
bottomed saucepot over low heat, stirring often. Once chocolate is melted (but still
looks grainy), increase heat to medium and stir constantly until smooth and
creamy.
2. Remove from heat and stir in vanilla and salt.
3. Serve chocolate sauce warm.