Ingredients for Gingerbread pound cookies :

1 cup all purpose flour

1/2 cup butter

1/2 cup granulated sugar

2 eggs at the room temperature

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

Icing :

1 1/2 tbsp of butter

1/2 cup of icing sugar

1/2 cup cream cheese

1 tbsp of vanilla

Preheat oven to 325F. Spray your muffin pan with a nonstick cooking spray or coat it lightly with canola oil. Invert on paper towel to let excess drip off.

Cream the butter until creamy with a spatula .Add the sugar and beat on high for 30 seconds. Add eggs one at the time beating well after each addition.

In another bowl sift together flour, cinnamon , ginger and baking powder. With mixer on low speed add flour mixture to butter mixture in 3 additions, stopping mixer to scrape down of bowl with spatula. Do not over mix. Divide batter evenly among cups of already prepared pan. Tap firmly on counter 5 to 6 times to settle batter into pan.

Bake for 15 to 25 minutes depending on the stove or until pick tooth come out clean. Cool at room temperature

For the icing leave the cream cheese at room temperature for 30 minutes at least. Mix all the ingredients well with a mixer. Coat the gingerbread with the icing and sprinkle some candies.

4 cups of flower

1 cup ground almonds

1 cup sugar

3-4 squares Baker’s Semi-Sweet Chocolate- optional

confectioner sugar to sprinkle on the cookies

Directions : Mix 2 cups softened butter with 1 cup sugar. Stir in 4 cups flour.Stir in 1 cup ground almonds until well blended. Form rounded tablespoons of dough into 2 inch long crescent shapes with your fingers. Place cookies on an ungreased parchment or foil-lined baking sheet and bake at 350°F for 10-14 minutes or until lightly browned. Remove from baking sheet and cool on wire rack.

Optional :Chop 3-4 squares Baker’s Semi-Sweet Chocolate and microwave in microwavable bowl on MEDIUM for 1 1/2 – 2 minutes. Stir until chocolate is melted and smooth.
Dip one end of each crescent into melted chocolate then sprinkle with finely chopped pistachio nuts.

1 1/2 cup cake flour

1 1/2 cup super fine sugar

2/3 cup unsalted butter softened

3 large lightly beaten eggs

1/2 teaspoon vanilla essence

1 teaspoon baking powder

For The Butter Cream Icing

2/3 softened butter

1 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

multi colored sprinkles and varius candies

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx 1/2 full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla,food coloring and salt and mix with an electric mixer until light and fluffy.

Spread icing over the mini cupcakes and sprinkle with candy decorations of your choice.

For more cupcakes recipes click here.If you want to leave your comments how your cupcakes turn out click here.

Ingredients :

300 ml (1 1/4 cup) coconut milk
250 ml (1 cup) water
100 ml (approximately 1/2 cup) corn syrup
80 ml or 1/3 cup sugar
1000 ml or 4 cups of peel and grated butternut squash
1 tsp vanilla
1/2 tsp cinnamon
1 tbs brown rum -optional
1/2 cup whipped or egg white cream optional

Preparation

In a bowl combine the coconut milk, water, corn syrup and the sugar. Bring it to boil at medium heat and make sure that all the sugar is dissolved. Add the grated butternut and let it simmer for about 15 minutes. Add vanilla and cinnamon .Add the rum as well and simmer for another 10 minutes. If you want the butternut squash sorbet texture like ice-cream you can put the mixer in it. Once you took it out of the stove let it rest for about 10-20 minutes and then put it the refrigerator for 4 hours. Pass a mixer at the medium speed every hour. The last time when you pass the mixer you can add a beaten egg white or the whipped cream. This is optional.

1 pack (550g each) Oreo cookies
1/4 cup butter melted
4 pkg(250 g each) PHILADELPHIA Brick Cream Cheese
4 eggs
1 tsp vanilla
1 cup sugar
1 cup sour cream or 1 can sweetened condensed milk small can
1/2 cup chopped walnuts
Preparation

Preheat oven to 325 F.Place 30 cookies in a plastic bag.Crush cookies with rolling pin. Mix the crushed cookies with the melted butter in a bowl. Press firmly onto bottom of 13×9 inch baking pan. Personally I use a circular pan for the cheese cake.I like the round shape.

Beat the cream cheese, sugar and vanilla with the mixer on medium speed untill well blended.Add sour cream or condesend milk.

I tried making cheese cake with sour cream and the sweenetend condesed milk as well and I prefer the condensed milk. You do not add sugar if you use the condesened mik wich is already sweetened.

Mix well and add eggs one at the time, beating just untill blended after each addition. Chop remaining 15 cookies.Gently stir 1-1 1/2 cups of the chopped cookies into cheescake batter.Pour over crust.Sprinke with remaining chopped cookies.

Bake 45 minutes or untill centre is almost set. Cool.Refrigerate 3 hours or overnight.

Tips.

1.It is very important that the ingredients stay at the room temperature for at least an hour especially the cream cheese and the butter.

2.Use a springform pan and preheat the oven before.

3.Do not overbeat the cake

4.Lossen the edge of the cheesecake with a thin knife to prevent the cracking.

5.Do not open the door of the oven while it is baking.

Ingredients for orange cheesecake:

1 1/2 cups honey wafer crumbs

1/4 cup butter or margarine melted

3 (8 ounce) packages cream cheese softened

 1 can sweetened condensed milk small can 

  1/4 cup frozen orange juice concentrate, thawed

  3 eggs

 1 teaspoon grated orange zest    

1 teaspoon grated lemon zest

      Directions: Preheat oven to 300 F .Combine crumbs and butter and press firmly on bottom of 9” spring form pan. In a mixer bowl stirring the cheese until you see  creamy look. Add the sweetened condensed milk and continue to stir until smooth. Add the eggs one by one, the orange juice and the zest. Mix very well. Pour into prepared pan. Bake for 55 to 60 minutes. Do not bake for more than 60 minutes even if the cake looks not ready otherwise the cheese will start cracking on the top. Turn oven off and let sit in the oven for another hour with the door closed. Cool and chill overnight or at least 3 hours before serving. Decorate with oranges caramelized or orange zest. Serve 12.

 For more cheesecake recipe click here.

1 1/2 tbsp of butter
1/2 cup of icing sugar
4 oz of Philadelphia cream cheese (do not use the cream cheese spread)
1 tbsp of vanilla
Directions : Preheat oven to 350 degrees.Grease the pan with butter and coat with flour. Mix the dry ingredients (flour,baking powder,salt,baking soda and the sugar).Set aside.

Mix the wet ingredients as follow. Beat the white of the egg until firm.Add the yolks, egg, drained pineapple, carrots and the chopped nuts and the dry raisins.

Incorporate the dry ingredients with the wet ingredients in the oven at 350F for 50 to 60 minutes.

One time I just decided that I am going to change the shape of the cake and I added some pineapple at the bottom of the pan and on the sides and really liked the way it turned out.See image below.Notice that I did not use any icing as well.

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