Products process

The product process of the product presented was made using crucial and key
step-by-step processes, ranging from gathering ingredients, and preparing the goods to make the
finish products

Cinnamon Rolls
Ingredients
4 tablespoons butter, melted, divided

Dough:
2 cups all-purpose flour, plus more as needed
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, softened
¾ cup milk
1 egg

Filling:

½ cup white sugar

½ cup brown sugar
1 tablespoon ground cinnamon

Cream Cheese Frosting:

1 cup confectioners' sugar
4 ounces cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract

PROCEDURE:

Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2
tablespoons of the melted butter.

To make the dough: Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a
large bowl. Work 3 tablespoons softened butter into flour mixture using your hands.

Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber
spatula until a soft dough forms.

Turn dough out onto a well-floured work surface and roll dough into a 1/4-inch thick rectangle.
Brush surface of dough with remaining 2 tablespoons melted butter.
To make the filling: Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small
bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish.
Sprinkle remaining cinnamon sugar over butter-brushed dough.

Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared
baking dish.

Bake in the preheated oven until rolls are set, 20 to 25 minutes.

To make the frosting: Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and
vanilla extract together in a bowl until frosting is smooth.

Top hot cinnamon rolls with cream cheese frosting

CHURROS:
Ingredients
1 c. water
6 tbsp. butter
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. kosher salt
2 large eggs
Vegetable oil, for frying
Cinnamon sugar

FOR THE CHOCOLATE DIPPING SAUCE

3/4 c. dark chocolate chips
3/4 c. heavy cream
1 tsp. ground cinnamon
1/4 tsp. kosher salt

Step 1
Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a
boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until
thickened, 30 seconds. Let mixture cool for 10 minutes.
Step 2
To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer
mixture to a piping bag fitted with a large open star tip.
Step 3
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°.
Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use
kitchen scissors to cut off dough from piping bag.
Step 4
Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil
come back to 375° before each batch. Remove churros with a slotted spoon or tongs and
immediately roll churros in cinnamon sugar, then place on a cooling rack.
Step 5
Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small
saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips
and let sit 2 minutes. Add cinnamon and salt and whisk to combine.
Step 6
Serve churros with chocolate dipping sauce

Pumpkin Pie:
Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cubed
1/4 teaspoon salt
2-3 tablespoons ice water
For the Pumpkin Filling:

1 can (15 ounces) pure pumpkin puree

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 can (12 ounces) evaporated milk
Instructions:

For the Pie Crust:

Prepare the Dough:

In a food processor, combine the flour and salt. Add the chilled, cubed butter and pulse until the
mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, and pulse until the dough starts to come together.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap
and refrigerate for at least 1 hour.
Roll Out the Dough:
Preheat your oven to 425°F (220°C). On a floured surface, roll out the chilled dough to fit your
pie dish.
Transfer the Dough:

Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough hanging over
the edges and crimp the edges as desired.
For the Pumpkin Filling:

Preheat the Oven:

Reduce the oven temperature to 375°F (190°C).

Prepare the Filling:

In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
Add the eggs and whisk until well combined.
Gradually stir in the evaporated milk until the mixture is smooth.
Fill the Pie Shell:

Pour the pumpkin filling into the prepared pie shell.

Bake:

Bake the pie in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F
(175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the
center comes out clean.
Cool and Serve:

Allow the pie to cool completely on a wire rack before serving. You can refrigerate it for a few
hours to chill before serving.
Optional: Garnish:

Serve the pumpkin pie as is or with a dollop of whipped cream. You can also sprinkle a bit of
cinnamon or nutmeg on top for added flavor.

Custard Pie:
ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
2-3 tablespoons ice water
For the Custard Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
Ground nutmeg (for sprinkling on top)
Instructions:
1. Prepare the Pie Crust:
a. In a food processor, combine the flour, sugar, and salt. Pulse to mix.
b. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
c. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
d. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Roll out the Pie Crust:

a. Preheat your oven to 375°F (190°C).
b. On a floured surface, roll out the chilled pie crust into a circle large enough to fit your pie dish.
c. Carefully transfer the crust to the pie dish, pressing it gently into the bottom and sides. Trim
any excess overhang.

3. Pre-bake the Crust:

a. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
b. Bake in the preheated oven for about 15 minutes. Remove the parchment paper and weights,
and bake for an additional 5 minutes, or until the crust is golden brown.

4. Prepare the Custard Filling:

a. In a saucepan, whisk together the sugar, cornstarch, and salt.
b. In a separate bowl, whisk together the egg yolks and a small amount of the milk to temper the
eggs.
c. Gradually whisk the tempered egg mixture into the sugar mixture in the saucepan.
d. Gradually whisk in the remaining milk and cook over medium heat, stirring constantly until
the mixture thickens and comes to a boil.
e. Remove from heat and stir in the vanilla extract.

5. Assemble and Bake:

a. Pour the custard filling into the pre-baked pie crust.
b. Sprinkle the top with ground nutmeg for flavor.
c. Bake in the preheated oven for 25-30 minutes or until the custard is set and a toothpick comes
out clean when inserted into the center.
d. Allow the pie to cool completely before serving.

6. Serve:
a. Once the custard pie is cooled, slice and serve.
b. Optionally, you can top each slice with a dollop of whipped cream

Cheesecake:
Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Instructions:

For the Crust:

Preheat the Oven:

Preheat your oven to 325°F (163°C).

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the
crumbs are evenly coated with butter.
Press Into Pan:

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Bake the Crust:

Bake the crust in the preheated oven for about 10 minutes. Remove it from the oven and allow it
to cool while you prepare the filling.
For the Cheesecake Filling:

Prepare the Cream Cheese:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Sugar and Vanilla:

Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined.
Add Eggs:
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl
as needed.
Add Sour Cream and Heavy Cream:

Mix in the sour cream and heavy cream until the batter is smooth and well combined.
Pour Into Crust:

Pour the cream cheese mixture over the prepared crust in the springform pan.
Smooth the Top:

Use a spatula to smooth the top of the cheesecake batter.

Bake the Cheesecake:

Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is set and
the top is lightly browned.
Cooling:

Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, transfer it to
the refrigerator and chill for at least 4 hours or overnight.
Serve:

Once the cheesecake is thoroughly chilled, remove it from the springform pan and transfer it to a
serving plate. Slice and enjoy!

Carrot Cake:
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Procedures:
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt,
cinnamon, nutmeg, and ginger.
Combine Wet Ingredients:

In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.
Mix Batter:

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Add Carrots, Pineapple, and Nuts:

Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) into the batter.
Bake:

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30
minutes or until a toothpick inserted into the center comes out clean.
Cool:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool
completely.
Prepare Cream Cheese Frosting:

In a mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until
smooth and creamy. Gradually add the powdered sugar and continue beating until well
combined.
Frost the Cake:

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake
layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate (Optional):

Optionally, you can decorate the cake with additional chopped nuts, shredded carrots, or a
sprinkle of cinnamon.
Serve:
Slice and enjoy your homemade carrot cake!

Croissant:
Ingredients:

For the Dough:

1 1/4 cups warm milk

2 tablespoons active dry yeast
1/4 cup granulated sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt

For Lamination:
1 1/4 cups (2 1/2 sticks) unsalted butter, cold

For Egg Wash:

1 egg, beaten with a splash of water
Instructions:

Activate Yeast:

In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let it sit for about
5-10 minutes until it becomes frothy.
Make the Dough:

In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center
and pour in the activated yeast mixture. Mix until a dough forms.
Knead the Dough:

Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes
smooth. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1
hour or overnight.
Prepare the Butter Block:

Place the cold butter between two sheets of parchment paper and pound it into a rectangle about
half the size of your dough. Refrigerate for 15-20 minutes.
Laminate the Dough:

Roll out the chilled dough on a floured surface into a larger rectangle. Place the chilled butter
block on one half of the dough and fold the other half over the butter. Seal the edges.
Make the Turns:
Roll out the dough into a rectangle again and fold it into thirds (like a letter). This completes one
turn. Repeat this process for a total of three turns, chilling the dough for 30 minutes between
each turn.
Rest the Dough:

After the final turn, let the dough rest in the refrigerator for at least 1 hour or overnight.
Shape the Croissants:

Roll out the laminated dough into a large rectangle. Cut it into triangles. Roll each triangle
starting from the wide end to the tip.
Proof the Croissants:

Place the shaped croissants on a baking sheet lined with parchment paper. Let them rise at room
temperature for 1-2 hours until doubled in size.
Bake:

Preheat your oven to 400°F (200°C). Brush the croissants with the egg wash. Bake for 15-20
minutes or until golden brown.
Cool and Enjoy:

Allow the croissants to cool on a wire rack for a few minutes before serving

Canele:
Ingredients:
​ 470ml full-fat milk
​ 50g good-quality French unsalted butter
​ ½ vanilla pod, split lengthways and seeds scraped out
​ 230g granulated sugar
​ 1 medium egg and 2 medium egg yolks, beaten
​ 50ml dark rum
​ 120g plain flour
.

Method
STEP 1
Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g
sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat
and let cool to about 38C or until lukewarm to the touch – too cool and the butter will congeal,
too hot and the eggs will start to cook.

STEP 2
Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.

STEP 3
Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds,
scraping down the sides and bottom of the bowl between additions. Avoid over-whisking: too
many air bubbles will result in dry canelés. The batter should have the same consistency as
double cream.

STEP 4
Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the
surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge
overnight to rest the batter.

STEP 5
Heat oven to 230C/210C fan/gas 8. Warm eight (or 16 if you have them) 5cm canelé moulds on
the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised
exterior.

STEP 6
Brush the moulds with a thin layer of melted beeswax (too much will cause the mixture to spill
out during baking). Wring the clingfilm of any mixture that sticks to it, then gently mix to
recombine ingredients that may have settled overnight. Do not overmix, or you risk incorporating
too much air. The more uniform the batter, the better the final product.

STEP 7
Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise
slightly and then sink, so it is important to account for this.

STEP 8
Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by
180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. (Baking
time can vary depending on your oven.) Keep an eye on the canelés’ colour during the final mins
to avoid over- or under-baking. The bottom should be a deep maple syrup colour.

STEP 9
Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and
gently tap the base until the canelé drops out. Cool completely before serving.

Dorayaki Nutella:
Ingredients:
For Dorayaki Batter:
2 large eggs
1/2 cup sugar
1 tablespoon honey
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup water
1 teaspoon vanilla extract
Filling:
Nutella (as needed)
Instructions:
Prepare the Dorayaki Batter:

In a bowl, whisk together the eggs, sugar, and honey until well combined.
In a separate bowl, sift together the flour and baking powder.
Gradually add the flour mixture to the egg mixture, stirring continuously to avoid lumps.
Add water and vanilla extract to the batter, mixing until smooth.
Rest the Batter:

Cover the batter and let it rest for about 15-20 minutes. This allows the flour to absorb the liquid
and gives the pancakes a fluffier texture.
Cooking the Dorayaki:

Heat a non-stick pan or griddle over medium-low heat.

Lightly grease the surface with oil or butter.
Pour small portions of batter onto the pan to form pancakes, about 3 to 4 inches in diameter.
When bubbles start to form on the surface of the pancakes, flip them using a spatula. Cook the
other side until golden brown.
Assembling the Dorayaki:

Once the pancakes are cooked, spread a layer of Nutella on the surface of one pancake.
Place another pancake on top, creating a sandwich with Nutella in the middle.
Repeat this process for the remaining pancakes.
Serve:

Allow the Nutella-filled Dorayaki to cool slightly before serving. This is a delightful treat that
can be enjoyed as a snack or dessert

Taiyaki custard:
Ingredients:
For Taiyaki Batter:
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 egg
1 cup milk
1 tablespoon melted butter
For Custard Filling:
1 cup whole milk
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
Instructions:
Prepare the Custard Filling:

In a saucepan, heat the milk over medium heat until it's warm but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Slowly pour the warm milk into the egg mixture, whisking continuously to avoid scrambling the
eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it
thickens into a custard-like consistency.
Remove from heat, stir in the vanilla extract, and let the custard cool.
Prepare the Taiyaki Batter:

In a bowl, whisk together the flour, baking powder, and sugar.

In a separate bowl, whisk together the egg, milk, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
Cooking the Taiyaki:

Preheat your Taiyaki pan or fish-shaped mold on medium heat and lightly grease the molds.
Pour a small amount of batter into each side of the mold, making sure to cover the entire surface.
Add a spoonful of the custard filling in the center of one side of the mold.
Close the mold and cook for a few minutes until the Taiyaki turns golden brown. Flip it halfway
through the cooking process to ensure even browning.
Serve:

Carefully remove the Taiyaki from the mold and let it cool slightly before serving.
Optional Garnish:

You can dust the Taiyaki with powdered sugar or drizzle chocolate or caramel sauce on top for
added sweetness

Matcha mochi
Ingredients:
For the Mochi:
1 cup glutinous rice flour (also known as sweet rice flour or mochiko)
1/4 cup sugar
1 cup water
Potato starch or cornstarch (for dusting)
For the Matcha Filling:
1 cup sweet red bean paste (anko)
1 tablespoon high-quality matcha powder
1-2 tablespoons sugar (adjust to taste)
Water (for mixing matcha)

Instructions:
Prepare the Matcha Filling:

In a bowl, sift the matcha powder to remove any lumps.

Add a small amount of water to the matcha powder and whisk until you have a smooth,
lump-free paste.
In a separate bowl, mix the sweet red bean paste with the matcha paste. Add sugar to taste and
set aside.
Make the Mochi Dough:

In a heatproof bowl, combine the glutinous rice flour and sugar.

Gradually add water to the mixture, stirring to create a smooth batter.
Cover the bowl with plastic wrap or a microwave-safe lid.
Cook the Mochi Dough:

Steam the mochi mixture over high heat for about 20-25 minutes until it becomes translucent and
sticky.
Alternatively, you can microwave the mixture on high for 2-4 minutes, stopping to stir every
minute until it becomes a sticky, stretchy dough.
Shape the Mochi:

Dust a clean surface or a large piece of parchment paper with potato starch or cornstarch.
Transfer the cooked mochi onto the dusted surface.
While the mochi is still warm, divide it into small portions and flatten each portion into a round
disc.
Assemble the Matcha Mochi:

Place a small amount of the matcha-red bean paste filling in the center of each mochi disc.
Gather the edges of the mochi to encase the filling and pinch to seal, forming a ball or oval
shape.
Repeat this process for the remaining mochi portions.
Serve and Enjoy.

Vanilla mochi
Ingredients:
1 cup glutinous rice flour (sweet rice flour or mochiko)
1/4 cup granulated sugar
1 cup water
1/2 teaspoon vanilla extract
Additional:
Cornstarch or potato starch (for dusting)

Instructions:
Make the Mochi Dough:

In a heatproof bowl, combine the glutinous rice flour and granulated sugar.
Gradually add water to the mixture, stirring to create a smooth batter.
Stir in the vanilla extract.
Cover the bowl with plastic wrap or a microwave-safe lid.
Cook the Mochi Dough:

Steam the mochi mixture over high heat for about 20-25 minutes until it becomes translucent and
sticky.
Alternatively, you can microwave the mixture on high for 2-4 minutes, stopping to stir every
minute until it becomes a sticky, stretchy dough.
Shape the Vanilla Mochi:

Dust a clean surface or a large piece of parchment paper with cornstarch.

Transfer the cooked mochi onto the dusted surface.
While the mochi is still warm, divide it into small portions and roll each portion into a ball or
flatten into a disc.
Serve or Fill (Optional):

You can enjoy vanilla mochi as is, or you can fill it with your favorite sweet filling. Common
fillings include sweet red bean paste, fruit, or ice cream.
If you choose to fill the mochi, place a small amount of the filling in the center of each mochi
disc. Fold the edges over and pinch to seal.
Serve and Enjoy:

Your vanilla mochi is ready to be enjoyed! The vanilla flavor provides a simple and versatile base
that pairs well with various fillings or can be enjoyed on its own.

Red Velvet cookie

Ingredients:

For the Cookies:

2 1/4 cups all-purpose flour

2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 cup buttermilk
For the Cream Cheese Icing:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Prepare the Dry Ingredients:
a. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and
salt. Set aside.

3. Cream the Butter and Sugar:

a. In a large mixing bowl, cream together the softened butter and granulated sugar until light and
fluffy.

4. Add Eggs and Vanilla:

a. Add the eggs one at a time, beating well after each addition.
b. Mix in the vanilla extract.

5. Add Red Food Coloring:

a. Add the red food coloring to the wet ingredients, mixing until well combined. Adjust the
amount to achieve the desired vibrant red color.

6. Combine Dry and Wet Ingredients:

a. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
b. Slowly pour in the buttermilk and mix until the batter is smooth.

7. Scoop and Bake:

a. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2
inches apart.
b. Bake in the preheated oven for 10-12 minutes or until the edges are set. Be careful not to
overbake.

8. Cool the Cookies:

a. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a
wire rack to cool completely.
9. Prepare the Cream Cheese Icing:
a. In a bowl, beat together the softened cream cheese and butter until smooth.
b. Add the powdered sugar and vanilla extract, and beat until well combined.

10. Ice the Cookies:

a. Once the cookies are completely cooled, spread a dollop of cream cheese icing on top of each
cookie.

11. Serve and Enjoy:

Your Red Velvet cookies are now ready to be enjoyed! They are perfect for holidays, special
occasions, or any time you're craving a delicious treat

Chocolate chip cookie

Ingredients:

For the Cookies:

2 1/4 cups all-purpose flour

2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 cup buttermilk
For the Cream Cheese Icing:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Prepare the Dry Ingredients:
a. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and
salt. Set aside.

3. Cream the Butter and Sugar:

a. In a large mixing bowl, cream together the softened butter and granulated sugar until light and
fluffy.

4. Add Eggs and Vanilla:

a. Add the eggs one at a time, beating well after each addition.
b. Mix in the vanilla extract.

5. Add Red Food Coloring:

a. Add the red food coloring to the wet ingredients, mixing until well combined. Adjust the
amount to achieve the desired vibrant red color.

6. Combine Dry and Wet Ingredients:

a. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
b. Slowly pour in the buttermilk and mix until the batter is smooth.

7. Scoop and Bake:

a. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2
inches apart.
b. Bake in the preheated oven for 10-12 minutes or until the edges are set. Be careful not to
overbake.

8. Cool the Cookies:

a. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a
wire rack to cool completely.

9. Prepare the Cream Cheese Icing:

a. In a bowl, beat together the softened cream cheese and butter until smooth.
b. Add the powdered sugar and vanilla extract, and beat until well combined.

10. Ice the Cookies:

a. Once the cookies are completely cooled, spread a dollop of cream cheese icing on top of each
cookie.

11. Serve and Enjoy:

Your Red Velvet cookies are now ready to be enjoyed! They are perfect for holidays, special
occasions, or any time you're craving a delicious treat

Oreo cookie
Ingredients:

For the Chocolate Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Filling:

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare the Chocolate Cookie Dough:
a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
b. Add the egg and vanilla extract, mixing well.

3. Combine Dry Ingredients:

a. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and
salt.

4. Combine Wet and Dry Ingredients:

a. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Shape and Bake:

a. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared
baking sheets, spacing them about 2 inches apart.
b. Flatten each ball with the bottom of a glass or your palm.

6. Bake in Preheated Oven:

a. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.
b. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a
wire rack to cool completely.

7. Prepare the Filling:

a. In a bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth
and creamy.

8. Assemble the Oreo Cookies:

a. Once the cookies are completely cooled, spread a dollop of the filling onto the flat side of one
cookie.
b. Top it with another cookie, flat side down, to create a sandwich.

9. Serve and Enjoy:

Your homemade Oreo cookies are ready to be enjoyed! They are perfect with a glass of milk or
as a sweet treat on their own.

Matcha Smores cookie

For the Matcha Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon matcha powder
1/2 teaspoon baking powder
1/2 teaspoon salt
For the S'mores Topping:
Graham crackers, crushed
Chocolate chips or chunks
Mini marshmallows

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare the Matcha Cookie Dough:
a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
b. Add the egg and vanilla extract, mixing well.

3. Combine Dry Ingredients:

a. In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt.

4. Combine Wet and Dry Ingredients:

a. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Shape and Bake:

a. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared
baking sheets, spacing them about 2 inches apart.
b. Flatten each ball slightly with your palm.

6. Create S'mores Topping:

a. Press crushed graham crackers onto the top of each cookie.
b. Insert chocolate chips or chunks into the dough, pressing them in gently.
c. Top each cookie with a few mini marshmallows.

7. Bake in Preheated Oven:

a. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.
b. If needed, you can broil the cookies for an additional 1-2 minutes to brown the marshmallows.

8. Cool on Baking Sheets:

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a
wire rack to cool completely.
9. Serve and Enjoy:
Your Matcha S'mores cookies are ready to be enjoyed! These unique cookies combine the rich,
earthy flavor of matcha with the classic S'mores elements.

Biscoff
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars:
a. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the
mixture is light and fluffy.

3. Add Eggs and Vanilla:

a. Add the eggs one at a time, beating well after each addition.
b. Mix in the vanilla extract.

4. Combine Dry Ingredients:

a. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves.
5. Combine Wet and Dry Ingredients:
a. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be
careful not to overmix.

6. Chill the Dough:

a. Chill the cookie dough in the refrigerator for at least 1 hour. This helps the flavors meld and
makes the dough easier to handle.

7. Shape and Bake:

a. Scoop rounded tablespoons of dough and roll them into balls. Place them on the prepared
baking sheets, spacing them about 2 inches apart.
b. Flatten each ball slightly with the bottom of a glass or your palm.

8. Bake in Preheated Oven:

a. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.

9. Cool on Baking Sheets:

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a
wire rack to cool completely.

10. Serve and Enjoy:

Your homemade Biscoff cookies are ready to be enjoyed! These spiced cookies are perfect with a
cup of tea or coffee.