Chocolate cookies

Ingredients:

180 gr butter (melted) – ¾ Cup

212 gr light brown sugar – ½ Cup

170 gr white granulated sugar  – ¾ Cup

354 gr all purpose flour – 2 ½ Cups

1 ½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 large eggs

2 teaspoon vanilla extract

340 gr bitter chocolate chunk – 2  cups

½ Cup nuts

Parchment paper

Instructions

Whisk the flour, salt, baking soda, cinnamon, in a medium bowl. Set aside. In a separate bowl melt the butter. Add in both white and brown sugar and whisk vigorously for about a minute.

Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in and add the other egg and the vanilla, stirring until fully mixed. Add the dry ingredients to the wet ingredients and stir until fully combine. Stir in the chocolate chunks and the nuts. Separate the dough in two bowls and CHILL FOR A MINIMUM OF 1 HOUR.

Set your oven to 190º C. Scoop around around 5 balls of 95 gr each and place on a oarchment-lined baking sheet and chill the dough in between each set. (total of 15 balls, around 3 sets). Bake for about 12 – 15 minutes, or until the edges are set and the cookies is beginning to tum golden brown through out, but still dough in the middle. Once out of the oven waut 5 min and transfer them to a wire rack to cool completely.

PECAN BANANA BREAD

INGREDIENTS

• 1 cup raw pecan pieces + more for topping
• Cooking spray for coating pan
• 1 3/4 cup baking flour mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup Sugar
• 1/2 pecan oil or canola oil
• 1 teaspoon vanilla extract
• 1/2 cup yogurt
• 3/4 cup ripe mashed bananas*

METHOD

Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan. In a bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine. In a mixer bowl, add the eggs, sugar and oil. Mix together. Add vanilla extract to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Make sure everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top. Bake the banana bread on the top shelf of your oven for 60 minutes, until a fork comes out with a few crumbs. Remove from oven and allow to cool for 10 minutes in pan. Transfer to your wire rack or desired plate.
Allow the bread to cool completely, and enjoy!

Pecan Chocolate Fudge Brownie

Prep time: 15 minutes
Cook time: 30 minutes

INGREDIENTS

• 1/2 Pecan Pieces
• 225 g of  semi-sweet Chocolate
• 12 tablespoons butter ( melted)
• 1 ¼ cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon salt

METHOD

1. Preheat oven to 180•C & prepare a 20 CM square baking dish with parchment paper

2. Melt half of the chocolate 🍫 & the other half chop into chunks (save for later)

3. Mix butter & Sugar, once mixed , add eggs & vanilla until completely incorporated.

4. Add in melted chocolate (not too hot), then sift in flour, Cocoa Powder and salt. Incorporate dry ingredients, don’t overmix so this doesn’t become a cake mix.

5. Fold in half of Pecans & Chocolate chunks , then transfer to baking pan. The other half of Pecan pieces use them for the top of mixture.

6. Bake for 25 mins, then cool down completely.

7. Slice & Enjoy!