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introduction
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Simon St.John Bailey

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Christian G Bailey
Welcome to the world of "Fun Baking Favorites,"
Editing
Isabel Toyos
where the joy of baking meets the delight of savoring
delicious creations. This cookbook is your passport to
Compilation a world of sweet, whimsical, and downright fun treats
Sofia Toyos
that are perfect for bringing a smile to your face and a
Design and lay out touch of magic to your kitchen.
Natalia Canet

ISBN: 9781600812927

All rights reserved. No part of this book may

be stored, reproduced or transmitted in any
form and by any means without written
permission of the Publisher, except in the
case of brief quotations embodied in critical
articles and reviews.

Publication Date 2023

• Baking isn't just about satisfying your imagination run wild. It's about turning
sweet tooth; it's an art form that allows you ordinary ingredients into extraordinary
to infuse your creations with personality delights.
and creativity. Whether you're looking to
surprise your kids with peanut butter • So, gather your apron, dust off your
blossom cookies, whip up colorful cupcakes mixing bowls, and let's embark on a
for a birthday celebration, or indulge in a journey of baking magic together. These
gooey chocolate fudge cake for a cozy night fun baking favorites are perfect for
in, this cookbook has you covered. special occasions, rainy days, or any time
you want to inject a dose of happiness
• Inside, you'll find a treasure trove of into your life. Get ready to roll up your
recipes that are not only scrumptious but sleeves, have a blast, and savor the
also designed to add a dash of fun to your whimsy that comes with every delightful
baking adventures. We've gathered a bite. Fun baking awaits!
delightful assortment of classics with a
twist and whimsical creations that will
make your taste buds dance. From the
simplicity of pumpkin spice bread to the
extravagance of zesty lemon bars, these
recipes are your ticket to a world of sweet
escapades.

• Whether you're a seasoned baker or a

novice in the kitchen, our easy-to-follow
instructions and helpful tips will guide Difficulty scale
you every step of the way. Baking is a
| Easy to do
..................................
wonderful way to bond with family and
friends, create memories, and let your | Requires attention
..................................

| Requires experience
..................................
6 > fun baking favorites 7>

classic
chocolate chip cookies
| Cooking time: 10-12 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> 1 cup (2 sticks) unsalted 1.Preheat your oven to 375°F (190°C) and
butter, softened line a baking sheet with parchment paper.
> ¾ cup granulated sugar 2.In a large mixing bowl, cream together the
> ¾ cup brown sugar, packed
> 2 large eggs
softened butter, granulated sugar, and brown
> 1 teaspoon pure vanilla sugar until the mixture is light and fluffy.
extract 3.Beat in the eggs, one at a time, and then
> 2¼ cups all-purpose flour stir in the vanilla extract.
> 1 teaspoon baking soda 4.In a separate bowl, whisk together the flour,
> ½ teaspoon salt
> 2 cups semisweet
baking soda, and salt. Gradually add this dry
chocolate chips mixture to the wet ingredients, mixing until
just combined.
5.Gently fold in the semisweet chocolate
chips. Drop rounded tablespoons of cookie
dough onto the prepared baking sheet,
spacing them about 2 inches apart. Bake in
the preheated oven for 10-12 minutes or
until the edges are golden brown. Allow the
cookies to cool on the baking sheet for a few
minutes before transferring them to a wire
rack to cool completely.

Enjoy your delicious homemade chocolate

chip cookies! This recipe serves
approximately 36 cookies.

...........................................
Serves: Approximately 24 cookies

tip from the chef

Make a cookie sandwich with chocolate
chip ice cream.
8 > fun baking favorites 9>

homemade
apple pie
| Cooking time: 45-55 minutes - Preparation time: 20 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 425°F (220°C). Place > 2 pie crusts (store-bought
one pie crust in a 9-inch pie dish and set or homemade)
aside. > 6-7 cups of thinly sliced
and peeled apples (e.g.,
2.In a large mixing bowl, combine the sliced Granny Smith, Honeycrisp)
apples, granulated sugar, flour, ground > ¾ cup granulated sugar
cinnamon, ground nutmeg (if using), and > 1 tablespoon all-purpose
lemon juice. Toss the mixture until the flour
apples are evenly coated. > 1 teaspoon ground
cinnamon
3.Pour the apple mixture into the prepared pie > ¼ teaspoon ground nutmeg
crust. Dot the top with small pieces of butter. (optional)
4.Place the second pie crust over the apple > 1 tablespoon lemon juice
filling. Trim any excess crust and crimp the > 2 tablespoons butter, cut
edges to seal the pie. You can also make a into small pieces
> 1 egg (for egg wash)
lattice crust or decorative design if you prefer. > 1 tablespoon milk (for egg
5.In a small bowl, whisk together the egg and wash)
milk to create an egg wash. Brush the top
crust with the egg wash, which will give the
pie a beautiful golden finish. Cut a few slits
in the top crust to allow steam to escape.
6.Place the pie on a baking sheet (to catch any
drips) and bake in the preheated oven for
45-55 minutes, or until the crust is golden
brown, and the filling is bubbling. If the
edges of the crust start to brown too quickly,
you can cover them with aluminum foil.
7.Once done, remove the pie from the oven
and allow it to cool for at least 1-2 hours
before serving. This will help the filling set.
.........................................
Serves: Approximately 8 people
10 > fun baking favorites 11 >

fudgywith
brownies
walnuts
| Cooking time: 20-25 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> ½ cup (1 stick) unsalted 1.Preheat your oven to 350°F (175°C) and
butter grease an 8x8-inch baking pan or line it with
> 1 cup granulated sugar parchment paper.
> 2 large eggs
> 1 teaspoon vanilla extract
2.In a microwave-safe bowl, melt the butter in
> ¹⁄³ cup unsweetened cocoa 30-second intervals until fully melted.
powder Alternatively, you can melt it on the stove
> ½ cup all-purpose flour over low heat. Allow the melted butter to
> ¼ teaspoon salt cool slightly.
> ½ cup chopped walnuts
(optional)
3.In a separate mixing bowl, whisk together
the granulated sugar, eggs, and vanilla
extract until well combined.
4.Pour the melted butter into the sugar and
egg mixture and stir until smooth.
5.Sift in the cocoa powder, all-purpose flour,
and salt. Mix until just combined. If using
walnuts, fold them into the batter. Pour the
batter into the prepared baking pan and
spread it evenly.
6.Bake in the preheated oven for 20-25
minutes, or until a toothpick inserted into
the center comes out with a few moist
crumbs. Be careful not to overbake; you
want the brownies to be fudgy.
7.Allow the brownies to cool in the pan for a
while, then cut them into squares. Enjoy
your fudgy brownies with walnuts!

This recipe yields approximately 12

brownies, making it perfect for serving a
small group of people.

.............................................
Serves: Approximately 12 brownies
12 > fun baking favorites 13 >

fluffy pancakes
from scratch
| Cooking time: 2-3 minutes - Preparation time: 10 minutes
........................................................................................

method > 1 cup all-purpose flour

1.In a large mixing bowl, whisk together the > 2 tablespoons granulated
sugar
flour, sugar, baking powder, baking soda,
> 1 teaspoon baking powder
and salt. > ½ teaspoon baking soda
2.In a separate bowl, whisk together the > ¼ teaspoon salt
buttermilk, egg, and melted butter. > 1 cup buttermilk
3.Pour the wet ingredients into the dry > 1 large egg
> 2 tablespoons unsalted
ingredients and stir until just combined. Be
butter, melted
careful not to overmix; it's okay if there are a > Cooking spray or additional
few lumps. butter for the griddle
4.Preheat a griddle or a non-stick skillet over
medium-high heat and lightly grease it with
cooking spray or a small amount of butter.
5.Pour ¼ cup portions of the batter onto the
griddle for each pancake. Cook for about 2-3
minutes on one side until bubbles form on
the surface and the edges look set. Flip the
pancake and cook for an additional 1-2
minutes on the other side, or until both
sides are golden brown.
6.Repeat with the remaining batter. Serve your
fluffy pancakes warm with your favorite
toppings, such as syrup, fresh fruit, or
whipped cream.

This recipe yields approximately 8 pancakes,

making it suitable for serving 2-4 people,
depending on appetite. Enjoy your
homemade fluffy pancakes!

...........................................
Serves: Approximately 8 pancakes
14 > fun baking favorites 15 >

blueberry
muffins with streusel topping
| Cooking time: 18-20 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
For the Muffins: 1.Preheat your oven to 400°F (200°C) and
> 1½ cups all-purpose flour line a muffin tin with paper liners or grease
> ¾ cup granulated sugar it lightly.
> ½ teaspoon salt
> 2 teaspoons baking powder
2.In a large mixing bowl, whisk together the
> ¹⁄³ cup vegetable oil flour, sugar, salt, and baking powder.
> 1 egg 3.In a separate bowl, combine the vegetable
> ¹⁄³ cup milk oil, egg, and milk. Pour the wet ingredients
> 1½ cups fresh or frozen into the dry ingredients and stir until just
blueberries (if using frozen,
do not thaw)
combined. Gently fold in the blueberries.
4.In a small bowl, prepare the streusel
For the Streusel Topping: topping by mixing the flour and sugar. Add
> ¼ cup all-purpose flour the cold, cubed butter and use a fork or
> 2 tablespoons granulated pastry cutter to blend it into the dry
sugar
> 2 tablespoons cold butter,
ingredients until you have a crumbly
cubed mixture.
5.Divide the muffin batter evenly among the
muffin cups. Sprinkle the streusel topping
over each muffin.
6.Bake in the preheated oven for 18-20
minutes, or until a toothpick inserted into
the center of a muffin comes out clean or
with just a few moist crumbs.
7.Allow the muffins to cool in the pan for a
few minutes before transferring them to a
wire rack to cool completely.

This recipe yields approximately 12

blueberry muffins with streusel topping,
making it perfect for serving a small group of
people. Enjoy your delicious homemade
muffins!

...........................................
Serves: Approximately 12 muffins
16 > fun baking favorites 17 >

cinnamon
swirl banana bread
| Cooking time: 60-70 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat oven to 350°F (175°C) and grease > 2-3 ripe bananas
a 4x8 inch loaf pan. > ¹⁄³ cup melted butter
2.Mash ripe bananas in a bowl, then mix in > 1 teaspoon baking soda
> Pinch of salt
melted butter. > 1 cup sugar
3.Stir in baking soda, salt, sugar, egg, and > 1 large egg
vanilla extract. Gradually add flour and mix > 1 teaspoon vanilla extract
until combined. > 1½ cups all-purpose flour
4.In a small bowl, combine cinnamon and > 1 teaspoon ground
cinnamon
sugar for the swirl.
5.Pour half of the banana batter into the pan,
sprinkle with half of the cinnamon-sugar
mix, add the remaining batter, and top with
the rest of the cinnamon-sugar. Swirl gently
with a knife.

Bake for 60-70 mins, cool, and enjoy your

cinnamon swirl banana bread!

........................................
Serves: Approximately 8 people

tip from the chef

Serve with freshly sliced bananas on the side.
18 > fun baking favorites 19 >

soft and chewy

oatmeal raisin cookies
| Cooking time: 10-12 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> 1 cup (2 sticks) unsalted 1.Preheat your oven to 350°F (175°C) and
butter, softened line a baking sheet with parchment paper.
> 1 cup packed brown sugar 2.In a large bowl, cream together the softened
> ½ cup granulated sugar
> 2 large eggs
butter, brown sugar, and granulated sugar
> 1 teaspoon pure vanilla until it's light and fluffy.
extract 3.Beat in the eggs one at a time, then stir in
> 1½ cups all-purpose flour the vanilla.
> 1 teaspoon baking soda 4.In a separate bowl, whisk together the flour,
> 1 teaspoon ground
cinnamon
baking soda, cinnamon, and salt. Gradually
> ½ teaspoon salt add this dry mixture to the butter mixture
> 3 cups old-fashioned oats and mix until just combined.
> 1 cup raisins 5.Stir in the oats and raisins until evenly
distributed in the dough. Drop rounded
tablespoons of dough onto the prepared
baking sheet. Bake for 10-12 minutes, or
until the edges are golden but the centers
are still soft.

Allow the cookies to cool on the baking

sheet for a few minutes before transferring
them to a wire rack to cool completely. Enjoy
your soft and chewy oatmeal raisin cookies!

...........................................
Serves: Approximately 24 cookies

tip from the chef

Nothing better than a glass of cold milk
or a cup of brewed tea to go with these
Oatmeal cookies.
20 > fun baking favorites 21 >

zesty
lemon bars
| Cooking time: 25-30 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C) and For the Crust:
grease or line an 8x8 inch baking pan. > 1 cup all-purpose flour
2.In a bowl, mix together the softened butter, 1 > ½ cup unsalted butter,
softened
cup flour, and ¼ cup powdered sugar to form > ¼ cup powdered sugar
a crumbly dough. Press this into the bottom of
the prepared pan and bake for 15 minutes For the Lemon Filling:
until lightly golden. > 1 cup granulated sugar
3.While the crust bakes, prepare the lemon > 2 large eggs
> Zest and juice of 2 lemons
filling by whisking together 1 cup granulated (about ½ cup fresh lemon
sugar, 2 eggs, lemon zest, lemon juice, 2 juice)
tablespoons flour, and ½ teaspoon baking > 2 tablespoons all-purpose
powder. flour
4.Pour the lemon filling over the baked crust > ½ teaspoon baking powder
> Powdered sugar for dusting
and return it to the oven. Bake for an
additional 10-15 minutes until the filling sets
and the edges turn golden.
5.Allow the lemon bars to cool in the pan, then
refrigerate until firm. Dust with powdered
sugar, cut into bars, and serve. Enjoy your
zesty lemon bars!

.......................................
Serves: Approximately 12 bars

tip from the chef

Make lemon twists or lemon slices with
a raspberry on top to garnish.
22 > fun baking favorites 23 >

velvet cupcakes
with cream cheese frosting
| Cooking time: 18-20 minutes - Preparation time: 20 minutes
...........................................................................................

ingredients method
For the Cupcakes: 1.Preheat your oven to 350°F (175°C). Line a
> 1½ cups all-purpose flour muffin tin with cupcake liners.
> 1½ cups granulated sugar 2.In a bowl, sift together the flour, sugar,
> ½ cup unsalted butter,
softened
cocoa powder and baking soda.
> 2 large eggs 3.In a separate bowl, cream together the
> 1 cup buttermilk softened butter and granulated sugar. Add
> 1 teaspoon vanilla extract the eggs one at a time, mixing well after
> 1 teaspoon white vinegar each addition. Stir in the buttermilk, vanilla
> 1 teaspoon baking soda
> 1 teaspoon cocoa powder
extract, white vinegar, and red food coloring.
> 1-2 tablespoons red food 4.Gradually add the dry ingredients to the wet
coloring (adjust for desired ingredients, mixing until just combined.
color) 5.Divide the batter evenly among the cupcake
liners, filling each about ²⁄³ full. Bake for
For the Cream Cheese
Frosting:
18-20 minutes, or until a toothpick inserted
> 8 oz cream cheese, into the center of a cupcake comes out
softened clean. Allow the cupcakes to cool
> ½ cup unsalted butter, completely.
softened For the Cream Cheese Frosting:
> 4 cups powdered sugar
> 1 teaspoon vanilla extract
1.In a separate bowl, beat the softened cream
cheese and butter until creamy.
2.Gradually add the powdered sugar and
vanilla extract, beating until the frosting is
light and fluffy.
3.Frost the cooled cupcakes with the cream
cheese frosting using a piping bag or a
spatula.
This recipe serves approximately 12 people.

.............................................
Serves: Approximately 12 cupcakes
24 > fun baking favorites 25 >

buttery
garlic knots
| Cooking time: 12-15 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 375°F (190°C) and > 1 pound pizza dough
line a baking sheet with parchment paper. > 4 tablespoons unsalted
2.Divide the pizza dough into 12 equal butter, melted
> 2 cloves garlic, minced
portions. Roll each portion into a rope-like > 2 tablespoons fresh
shape, then tie each rope into a knot. Place parsley, chopped
the knots on the prepared baking sheet. > ¼ cup grated Parmesan
3.In a small bowl, combine the melted butter cheese
and minced garlic. Brush the garlic butter > Salt, to taste
> Marinara Sauce for dipping
mixture over each knot.
4.Bake in the preheated oven for 12-15
minutes, or until the knots are golden brown
and cooked through.
5.Once out of the oven, immediately sprinkle
the warm garlic knots with chopped fresh
parsley, grated Parmesan cheese, and a
pinch of salt. Serve and enjoy your buttery
garlic knots!

This recipe serves approximately 4 people as

an appetizer or side dish.

........................................
Serves: Approximately 4 people

tip from the chef

Step it up a notch and add some very finely
chopped pepperoni or Italian seasoning to the
knots before baking.
26 > fun baking favorites 27 >

strawberry
shortcake
| Cooking time: 15-18 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
For the Shortcakes: 1.Preheat your oven to 425°F (220°C) and line
> 2 cups all-purpose flour a baking sheet with parchment paper.
> ¼ cup granulated sugar 2.In a mixing bowl, whisk together the flour,
> 1 tablespoon baking
¼ cup sugar, baking powder, and salt. Add the
powder
> ½ teaspoon salt cold, cubed butter and use a pastry cutter or
> ½ cup unsalted butter, your fingers to work it into the dry ingredients
cold and cubed until you have a coarse, crumbly mixture.
> ²⁄³ cup milk 3.Pour in the milk and vanilla extract. Stir until
> 1 teaspoon vanilla extract
just combined, being careful not to overmix.
For the Strawberry Filling: 4.Turn the dough out onto a floured surface
> 1 pound fresh strawberries, and gently knead it a few times until it comes
hulled and sliced together. Pat the dough to about 1-inch
> ¼ cup granulated sugar thickness and use a round cookie cutter or a
> Whipped cream for topping
glass to cut out shortcakes. Place them on
the prepared baking sheet.
5.Bake in the preheated oven for 15-18
minutes or until the shortcakes are golden
brown. While they bake, mix the sliced
strawberries with ¼ cup sugar and let them
sit to create a juicy strawberry filling. Once
the shortcakes have cooled, split them in
half, top with the strawberry mixture and
whipped cream, then serve.

This recipe serves approximately 6 people.

Enjoy your strawberry shortcake!

........................................
Serves: Approximately 6 people

tip from the chef

Try substituting the whipped cream for
a heaping scoop of vanilla ice cream.
28 > fun baking favorites 29 >

chocolate
marble pound cake
| Cooking time: 50-55 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C). Grease > 1½ cups all-purpose flour
and flour a 9x5 inch loaf pan. > 1 teaspoon baking powder
2.In a mixing bowl, whisk together the flour, > ¼ teaspoon salt
> ½ cup unsalted butter,
baking powder, and salt. softened
3.In another bowl, cream together the > 1 cup granulated sugar
softened butter and granulated sugar until > 3 large eggs
light and fluffy. Beat in the eggs one at a > 1 teaspoon vanilla extract
time, then stir in the vanilla extract. > ¼ cup unsweetened cocoa
powder
4.Gradually add the dry ingredients to the > ¼ cup milk
butter mixture, mixing until just combined.
5.Remove 1 cup of the batter and stir in the
unsweetened cocoa powder and milk to
create the chocolate batter. Alternately
spoon dollops of the plain and chocolate
batters into the prepared loaf pan. Use a
knife or skewer to gently swirl the batters
together to create a marble effect.
6.Bake in the preheated oven for 50-55
minutes or until a toothpick inserted into the
center comes out clean. Allow the cake to
cool in the pan for about 10 minutes, then
transfer it to a wire rack to cool completely.

This recipe serves approximately 8 people.

Enjoy your delicious chocolate marble
pound cake!

........................................
Serves: Approximately 8 people

tip from the chef

Drizzle with chocolate syrup and top
with strawberry.
30 > fun baking favorites 31 >

peanut butter
blossom cookies
| Cooking time: 10-12 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> ½ cup granulated sugar 1.Preheat your oven to 375°F (190°C). Line a
> ½ cup packed brown sugar baking sheet with parchment paper.
> ½ cup creamy peanut 2.In a mixing bowl, cream together the
butter
> ½ cup unsalted butter,
granulated sugar, brown sugar, peanut
softened butter, softened butter, and egg until the
> 1 large egg mixture is smooth.
> 1½ cups all-purpose flour 3.In a separate bowl, whisk together the flour,
> 1 teaspoon baking soda baking soda, and salt. Gradually add this dry
> ½ teaspoon salt
> 24 chocolate kisses
mixture to the peanut butter mixture, mixing
candies, unwrapped until well combined.
4.Shape the dough into 1-inch balls and place
them on the prepared baking sheet. Flatten
each ball slightly with a fork, creating a
crisscross pattern.
5.Bake in the preheated oven for 10-12
minutes or until the edges are golden brown.
As soon as you remove the cookies from the
oven, gently press a chocolate kiss into the
center of each cookie. Allow them to cool on
the baking sheet for a few minutes before
transferring them to a wire rack to cool
completely.

This recipe serves approximately 24 people.

Enjoy your peanut butter blossom cookies!

...........................................
Serves: Approximately 24 cookies

tip from the chef

Serve these Peanut Butter Blossom Cookies
with your favorite Peanut Butter Ice Cream.
32 > fun baking favorites 33 >

cherry
almond scones
| Cooking time: 15-18 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 400°F (200°C) and line > 2 cups all-purpose flour
a baking sheet with parchment paper. > ¼ cup granulated sugar
2.In a mixing bowl, whisk together the flour, > 2½ teaspoons baking
powder
granulated sugar, baking powder, and salt. > ½ teaspoon salt
3.Add the cold, cubed butter to the dry > ½ cup unsalted butter, cold
ingredients. Use a pastry cutter or your and cubed
fingers to work the butter into the flour > ½ cup dried cherries
mixture until it resembles coarse crumbs. > ¼ cup sliced almonds
> ²⁄³ cup milk
4.Stir in the dried cherries and sliced almonds. > 1 teaspoon almond extract
Then, add the milk and almond extract, > 1 egg (for egg wash)
mixing until just combined. > Powdered sugar (for
5. Turn the dough out onto a floured surface dusting, optional)
and gently knead it a few times until it comes
together. Pat the dough into a circle about
1-inch thick. Cut it into 8 wedges.
6.Place the wedges onto the prepared baking
sheet, leaving some space between them.
Beat the egg and brush it over the tops of the
scones. Bake for 15-18 minutes, or until they
are golden brown.
Optional: Dust the scones with powdered
sugar once they've cooled slightly. Serve and
enjoy your cherry almond scones!

This recipe serves approximately 8 people.

........................................
Serves: Approximately 8 scones

tip from the chef

Serve with a side of cherry preserves.
34 > fun baking favorites 35 >

raspberry
chocolate chunk blondies
| Cooking time: 25-30 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> ½ cup unsalted butter, 1.Preheat your oven to 350°F (175°C). Grease
melted and line an 8x8-inch baking pan with
> 1 cup light brown sugar parchment paper, leaving an overhang for
> 1 large egg
> 1 teaspoon vanilla extract
easy removal.
> 1 cup all-purpose flour 2.In a mixing bowl, combine the melted butter
> ½ teaspoon baking powder and brown sugar until well mixed.
> ¼ teaspoon salt 3.Stir in the egg and vanilla extract until the
> ½ cup fresh raspberries mixture is smooth.
> ½ cup chocolate chunks or
chips
4.In a separate bowl, whisk together the flour,
baking powder, and salt. Gradually add this
dry mixture to the wet ingredients, stirring
until just combined.
5.Gently fold in the fresh raspberries and
chocolate chunks. Pour the batter into the
prepared pan and spread it evenly.
6.Bake in the preheated oven for 25-30
minutes, or until the Blondies are set and a
toothpick inserted into the center comes out
with a few moist crumbs. Allow them to cool
in the pan, then use the parchment paper
overhang to lift them out. Cut into squares
and serve.

This recipe serves approximately 9 people.

Enjoy your raspberry chocolate chunk
Blondies!

...........................................
Serves: Approximately 9 Blondies

tip from the chef

Garnish with extra raspberries and mint leaves
36 > fun baking favorites 37 >

pumpkin
spice bread
| Cooking time: 60-70 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C). Grease > 1¾ cups all-purpose flour
and flour a 9x5-inch loaf pan. > 1 teaspoon baking soda
2.In a bowl, whisk together the flour, baking > ½ teaspoon salt
> ½ teaspoon ground
soda, salt, cinnamon, nutmeg, and cloves. cinnamon
3.In a separate mixing bowl, cream together > ½ teaspoon ground nutmeg
the softened butter and granulated sugar > ½ teaspoon ground cloves
until it's light and fluffy. Beat in the eggs > ½ cup unsalted butter,
one at a time, then mix in the pumpkin, softened
> 1½ cups granulated sugar
water, and vanilla extract until well > 2 large eggs
combined. > 1 cup canned pumpkin
4.Gradually add the dry ingredients to the wet puree
ingredients, mixing until just combined. > ¹⁄³ cup water
Don't overmix; a few lumps are okay. > 1 teaspoon vanilla extract
> Walnuts (optional)
5.Pour the batter into the prepared loaf pan
and spread it evenly. Bake in the preheated
oven for 60-70 minutes or until a toothpick
inserted into the center comes out clean.
Allow the pumpkin spice bread to cool in the
pan for about 10 minutes before transferring
it to a wire rack to cool completely.

This recipe serves approximately 8 people.

Enjoy your pumpkin spice bread!

........................................
Serves: Approximately 8 people

tip from the chef

Serve a slice of this delicious pumpkin bread
with a dollop of whip cream.
38 > fun baking favorites 39 >

vanilla
custard tarts
| Cooking time: 20-25 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> 1 sheet of frozen puff 1.Preheat your oven to 375°F (190°C). Grease
pastry, thawed four tartlet pans or use a muffin tin.
> 1 cup whole milk 2.Roll out the thawed puff pastry sheet on a
> ½ cup heavy cream
> ½ cup granulated sugar
floured surface and cut it into four equal
> 3 large egg yolks squares. Line each tartlet pan or muffin cup
> 2 teaspoons vanilla extract with a square of puff pastry, gently pressing
it in to form the crust.
3.In a saucepan, heat the milk and heavy
cream over medium heat until it begins to
simmer. Remove it from the heat
immediately.
4.In a separate bowl, whisk together the
granulated sugar, egg yolks, and vanilla
extract until well combined. Gradually pour
the hot milk mixture into the egg mixture,
whisking continuously.
5.Pour the custard mixture into the pastry-
lined tartlet pans. Bake in the preheated
oven for 20-25 minutes or until the custard
is set and the pastry is golden brown.

Let the vanilla custard tarts cool slightly

before removing them from the pans. This
recipe serves approximately 4 people. Enjoy
your vanilla custard tarts!

......................................
Serves: Approximately 4 tarts

tip from the chef

Serve with mixed fresh fruit on top.
40 > fun baking favorites 41 >

cranberry
orange biscuits
| Cooking time: 12-15 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 425°F (220°C). Line a > 2 cups all-purpose flour
baking sheet with parchment paper. > ½ cup granulated sugar
2.In a mixing bowl, whisk together the flour, > 2½ teaspoons baking
powder
granulated sugar, baking powder, baking > ½ teaspoon baking soda
soda, and salt. > ½ teaspoon salt
3.Add the cold, cubed butter to the dry > ½ cup unsalted butter, cold
ingredients. Use a pastry cutter or your and cubed
fingers to work the butter into the flour > Zest of 1 orange
> ½ cup dried cranberries
mixture until it resembles coarse crumbs. > ¾ cup buttermilk
4.Stir in the orange zest and dried cranberries. > 1 teaspoon vanilla extract
Then, pour in the buttermilk and vanilla
extract, mixing until just combined.
5.Turn the dough out onto a floured surface
and gently knead it a few times until it comes
together. Pat the dough to about 1-inch
thickness and use a round cookie cutter or a
glass to cut out biscuits. Place them on the
prepared baking sheet.
6.Bake in the preheated oven for 12-15
minutes or until the biscuits are golden
brown. Allow them to cool slightly before
serving.

This recipe serves approximately 8 people.

Enjoy your cranberry orange biscuits!

.........................................
Serves: Approximately 8 biscuits

tip from the chef

Serve with your favorite cranberry orange jam
42 > fun baking favorites 43 >

caramel
pecan rolls
| Cooking time: 15-20 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
> 1 sheet of refrigerated puff 1.Preheat your oven to 375°F (190°C). Grease
pastry a muffin tin or line it with parchment paper.
> ½ cup chopped pecans 2.Roll out the sheet of refrigerated puff pastry
> ¼ cup granulated sugar
> ¼ cup unsalted butter
on a floured surface to create a rectangle.
> ¼ cup heavy cream 3.In a saucepan, melt the butter over medium
> ¼ cup brown sugar heat. Stir in the granulated sugar, brown
> ½ teaspoon vanilla extract sugar, heavy cream, and vanilla extract.
Cook, stirring constantly, until the mixture
thickens and becomes caramel-like, about
3-4 minutes.
4.Sprinkle chopped pecans over the puff
pastry, leaving a small border around the
edges. Drizzle the caramel sauce over the
pecans.
5.Roll up the puff pastry, starting from one
long edge. Slice the roll into approximately 6
even pieces. Place each piece into the
prepared muffin tin.
6.Bake in the preheated oven for 15-20
minutes or until the rolls are golden brown
and the caramel is bubbling. Allow them to
cool for a few minutes before serving.

This recipe serves approximately 6 people.

Enjoy your caramel pecan rolls!

.....................................
Serves: Approximately 6 rolls

tip from the chef

Serve with extra sauce and pecans and a
dollop of whip cream.
44 > fun baking favorites 45 >

triplebrownie
chocolate
cookies
| Cooking time: 10-12 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C). Line a > 1¼ cups all-purpose flour
baking sheet with parchment paper. > ¼ cup unsweetened cocoa
2.In a mixing bowl, whisk together the flour powder
> ¼ cup unsalted butter,
and cocoa powder. softened
3.In another bowl, cream together the > ½ cup granulated sugar
softened butter, granulated sugar, and brown > ¼ cup brown sugar, packed
sugar until it's light and fluffy. Add the egg > 1 large egg
and mix until well combined. > ½ teaspoon baking soda
> ¼ teaspoon salt
4.Gradually add the flour-cocoa mixture, > ½ cup semisweet chocolate
baking soda, and salt to the butter-sugar chips
mixture, mixing until just combined. > ¼ cup white chocolate
5.Fold in the semisweet, white, and milk chips
chocolate chips until evenly distributed. > ¼ cup milk chocolate chips
Drop spoonfuls of cookie dough onto the
prepared baking sheet.
6.Bake in the preheated oven for 10-12
minutes or until the cookies are set around
the edges but slightly soft in the center.
Allow them to cool on the baking sheet for a
few minutes before transferring to a wire
rack to cool completely.

This recipe serves approximately 18 people.

Enjoy your triple chocolate brownie cookies!

...........................................
Serves: Approximately 18 cookies

tip from the chef

Serve with a drizzle of chocolate syrup and sliced
strawberries on top.
46 > fun baking favorites 47 >

mini quiches
with spinach and cheese
| Cooking time: -20-25 minutes - Preparation time: 20 minutes
............................................................................................

ingredients method
For the dough: 1.Preheat your oven to 375°F (190°C). Grease
> 1 sheet of refrigerated pie a muffin tin or use silicone muffin liners for
crust or homemade pie easy removal.
dough
> 1 cup fresh spinach,
2.Roll out the pie crust or homemade pie
chopped dough and use a round cookie cutter or a
> ½ cup shredded Swiss glass to cut out circles that fit into the
cheese muffin cups. Press the circles into each
> ¼ cup grated Parmesan muffin cup to form the quiche crusts.
cheese
> 3 large eggs
3.In a bowl, combine the chopped spinach,
> ½ cup milk shredded Swiss cheese, and grated
> Salt and pepper to taste Parmesan cheese. Divide this mixture evenly
among the prepared crusts.
4.In another bowl, whisk together the eggs,
milk, salt, and pepper. Pour this mixture
over the spinach and cheese in each muffin
cup, filling them almost to the top.
5.Bake in the preheated oven for 20-25
minutes or until the quiches are set and
lightly golden on top. Allow them to cool for
a few minutes in the muffin tin before using
a knife to gently remove them.

This recipe serves approximately 6 people,

with each person enjoying one mini quiche.
Enjoy your spinach and cheese mini quiches!

................................................
Serves: Approximately 6 mini quiches

tip from the chef

Serve with a side of mixed fruit.
48 > fun baking favorites 49 >

raspberry
linzer cookies
| Cooking time: 10-12 minutes - Preparation time: 20 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C) and line > 1½ cups all-purpose flour
a baking sheet with parchment paper. > ½ cup ground almonds
2.In a bowl, combine the all-purpose flour and > ½ cup unsalted butter,
softened
ground almonds. > ½ cup granulated sugar
3.In another bowl, cream together the softened > 1 large egg yolk
butter and granulated sugar until light and > 1 teaspoon vanilla extract
fluffy. Beat in the egg yolk and vanilla extract. > ½ cup raspberry jam (or
4.Gradually add the flour-almond mixture to any jam of your choice)
> Powdered sugar for dusting
the butter mixture, mixing until the dough (optional)
forms.
5.Roll out the dough on a floured surface to
about ¼-inch thickness. Use a round cookie
cutter to cut out cookies. For half of them,
use a smaller shape (like a heart or a star) to
create the center cutout. Place them on the
prepared baking sheet.
6.Bake in the preheated oven for 10-12
minutes or until the edges of the cookies are
lightly golden. Allow them to cool completely.
To Assemble:
1.Spread raspberry jam (or your preferred jam)
on the solid cookies without cutouts.
2.Place the cutout cookies on top to create
sandwich cookies.
Optional: Dust the top cookies with powdered
sugar for an extra touch.

This recipe serves approximately 20 people

with one sandwich cookie per serving. Enjoy
your raspberry Linzer cookies!

........................................................
Serves: Approximately 20 sandwich cookies
50 > fun baking favorites 51 >

chocolate
fudge cake
| Cooking time: 30-35 minutes - Preparation time: 30 minutes
...........................................................................................

ingredients 4.Gradually stir in the boiling water until the

For the Cake: batter is smooth. The batter will be thin, but
> 1¾ cups all-purpose flour that's okay.
> 1¾ cups granulated sugar 5.Pour the batter evenly into the prepared
> ¾ cup unsweetened cocoa powder
cake pans. Bake in the preheated oven for
> 1½ teaspoons baking powder
> 1½ teaspoons baking soda 30-35 minutes, or until a toothpick inserted
> 1 teaspoon salt into the center of the cakes comes out
> 2 large eggs clean. Allow the cakes to cool in the pans
> 1 cup buttermilk for about 10 minutes, then transfer them to
> ½ cup vegetable oil
a wire rack to cool completely.
> 2 teaspoons vanilla extract
> 1 cup boiling water For the Chocolate Fudge Frosting:
1.In a saucepan, melt the butter over low heat.
For the Chocolate Stir in the semisweet chocolate chips until they
Fudge Frosting: are fully melted and the mixture is smooth.
> 1 cup unsalted butter
2.Remove the saucepan from the heat and
> 1½ cups semisweet chocolate
chips whisk in the cocoa powder.
> ½ cup unsweetened cocoa powder 3.In a separate bowl, sift the powdered sugar
> 4 cups powdered sugar to remove any lumps. Gradually add it to the
> ²⁄³ cup milk chocolate mixture, alternating with the milk,
> 2 teaspoons vanilla extract
and whisk until smooth. Stir in the vanilla
method extract.
1.Preheat your oven to 350°F 4. Allow the frosting to cool and thicken for
(175°C). Grease and flour two a few minutes.
9-inch round cake pans. To Assemble:
2.In a large mixing bowl, whisk 1.Place one of the cooled cakes on a serving
together the flour, sugar, plate. Spread a layer of the chocolate fudge
cocoa powder, baking powder, frosting on top.
baking soda, and salt. 2.Carefully place the second cake layer on top
3.Add the eggs, buttermilk, and frost the top and sides of the entire cake.
vegetable oil, and vanilla
extract to the dry ingredients. This recipe serves approximately 12 people.
Mix until well combined. Enjoy your decadent chocolate fudge cake!

..........................................
Serves: Approximately 12 people
52 > fun baking favorites 53 >

cinnamon
sugar pretzels
| Cooking time: 12-15 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 425°F (220°C) and > 1 pound pizza dough or
line a baking sheet with parchment paper. pretzel dough
2. Divide the pizza dough into 8 equal > ¼ cup unsalted butter,
melted
portions. Roll each portion into a rope-like > ½ cup granulated sugar
shape and twist them into pretzel shapes. > 1 tablespoon ground
Place them on the prepared baking sheet. cinnamon
3.Brush the melted butter evenly over the
pretzels.
4.In a bowl, combine the granulated sugar
and ground cinnamon. Sprinkle this
cinnamon sugar mixture generously over the
buttered pretzels.
5.Bake in the preheated oven for 12-15
minutes or until the pretzels are golden brown
and cooked through. Remove from the oven
and let them cool slightly before serving.

This recipe serves approximately 4 people as

a snack or dessert. Enjoy your cinnamon
sugar pretzels!

........................................
Serves: Approximately 4 people

tip from the chef

For a great dessert serve your pretzels on top of a
bowl of vanilla ice cream.
54 > fun baking favorites 55 >

apple crisp
with vanilla ice cream
| Cooking time: 30-35 minutes - Preparation time: 15 minutes
...........................................................................................

ingredients method
For the Apple Filling: 1.Preheat your oven to 350°F (175°C).
> 4 cups sliced and peeled 2.In a mixing bowl, combine the sliced and
apples (about 4-5 medium- peeled apples, granulated sugar, ground
sized apples)
> ¼ cup granulated sugar
cinnamon, ground nutmeg, and lemon
> 1 teaspoon ground juice. Toss to coat the apples evenly.
cinnamon Transfer the apple mixture to a greased
> ¼ teaspoon ground nutmeg 8x8-inch baking dish.
> 1 tablespoon lemon juice 3.In another bowl, prepare the crumble topping
For the Crumble Topping:
by mixing the old-fashioned oats, all-purpose
> ½ cup old-fashioned oats flour, brown sugar, and cold, cubed butter.
> ¼ cup all-purpose flour Use your fingers or a pastry cutter to work the
> ¼ cup brown sugar, packed butter into the dry ingredients until you have
> ¼ cup unsalted butter, cold a crumbly mixture.
and cubed
4.Sprinkle the crumble topping evenly over
To Serve: the apple mixture in the baking dish.
> Vanilla ice cream 5.Bake in the preheated oven for 30-35 minutes
or until the topping is golden brown and the
apple filling is bubbling. Remove from the
oven and allow it to cool slightly. Serve warm
with a scoop of vanilla ice cream on top.

This recipe serves approximately 4 people.

Enjoy your delicious apple crisp with vanilla
ice cream!

........................................
Serves: Approximately 4 people

tip from the chef

Top with chopped nuts of your choice and
substitute whipped cream for the Vanilla
Ice Cream.
56 > fun baking favorites 57 >

cheesy garlic
breadsticks
| Cooking time: 12-15 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 425°F (220°C) and > 1 pound pizza dough
line a baking sheet with parchment paper. > 2 tablespoons unsalted
2.Roll out the pizza dough into a rectangle butter, melted
> 2 cloves garlic, minced
shape on a floured surface, about ½-inch > ¼ cup grated Parmesan
thick. cheese
3.In a small bowl, mix the melted butter and > ½ cup shredded mozzarella
minced garlic. Brush this garlic butter evenly cheese
over the pizza dough. > 1 teaspoon dried oregano
(optional)
4.Sprinkle the grated Parmesan cheese, > Marinara sauce for dipping
shredded mozzarella cheese, and dried (optional)
oregano (if using) evenly over the dough.
5.Use a pizza cutter or a knife to cut the
dough into strips. Transfer the strips to the
prepared baking sheet, leaving a little space
between each.
6.Bake in the preheated oven for 12-15 minutes
or until the breadsticks are golden brown and
the cheese is bubbly. Remove from the oven,
allow them to cool slightly, and serve with
marinara sauce for dipping, if desired.

This recipe serves approximately 4 people.

Enjoy your cheesy garlic breadsticks!

........................................
Serves: Approximately 4 people

Tip from the Chef

Use fettuccine alfredo sauce for additional
dipping sauce.
58 > fun baking favorites 59 >

chocolate
zucchini bread
| Cooking time: 50-60 minutes - Preparation time: 20 minutes
...........................................................................................

ingredients method
> 2 cups grated zucchini 1.Preheat your oven to 350°F (175°C). Grease
(about 2 medium-sized and flour a 9x5-inch loaf pan.
zucchinis) 2.Grate the zucchini using a fine grater. Place
> 1½ cups all-purpose flour
> ½ cup unsweetened cocoa
the grated zucchini in a clean kitchen towel
powder and wring out excess moisture. Set aside.
> 1 teaspoon baking soda 3.In a mixing bowl, whisk together the all-
> ¼ teaspoon baking powder purpose flour, unsweetened cocoa powder,
> ½ teaspoon salt baking soda, baking powder, and salt.
> ½ cup unsalted butter,
softened
4.In another mixing bowl, cream together the
> 1 cup granulated sugar softened butter and granulated sugar until
> 2 large eggs it's light and fluffy. Beat in the eggs, one at
> 1 teaspoon vanilla extract a time, and then add the vanilla extract.
> ½ cup semisweet chocolate 5.Gradually add the dry ingredients to the wet
chips (optional)
ingredients, mixing until just combined. Fold
in the grated zucchini and semisweet
chocolate chips (if using).
6.Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50-60
minutes or until a toothpick inserted into the
center comes out clean. Allow the chocolate
zucchini bread to cool in the pan for about
10 minutes before transferring it to a wire
rack to cool completely.

This recipe serves approximately 8-10

people. Enjoy your chocolate zucchini bread!

.............................................
Serves: Approximately 8-10 people

tip from the chef

Garnish with Zucchini Ribbons
60 > fun baking favorites 61 >

almond
joy bars
| Cooking time: 20-25 minutes - Preparation time: 15 minutes
...........................................................................................

method ingredients
1.Preheat your oven to 350°F (175°C). Grease > 1½ cups sweetened
and line an 8x8-inch baking pan with shredded coconut
parchment paper, leaving an overhang on > 1½ cups almond slices
> 1 can (14 ounces)
two sides for easy removal. sweetened condensed milk
2. In a mixing bowl, combine the sweetened > 1½ cups semisweet
shredded coconut and almond slices. chocolate chips
3.Pour the sweetened condensed milk over > 2 tablespoons unsalted
the coconut and almonds, and stir until butter
everything is well mixed.
4.Press the mixture evenly into the prepared
baking pan.
5.In a microwave-safe bowl, combine the
semisweet chocolate chips and unsalted
butter. Microwave in 20-30 second intervals,
stirring each time until the chocolate and
butter are fully melted and smooth. Pour
this chocolate mixture over the coconut and
almond layer, spreading it evenly.
6.Bake in the preheated oven for 20-25
minutes or until the edges are golden brown
and the chocolate is set.
7.Allow the Almond Joy bars to cool in the pan
for about 15-20 minutes before using the
parchment paper overhang to lift them out.
Place them on a cutting board and let them
cool completely before cutting into 16 bars.

This recipe serves approximately 16 people.

Enjoy your homemade Almond Joy bars!

.......................................
Serves: Approximately 16 bars
62 > fun baking favorites 63 >

mini cheesecakes
with fruit toppin
| Cooking time: 15-18 minutes - Preparation time: 20 minutes
...........................................................................................

ingredients method
For the Crust: 1.Preheat your oven to 325°F (163°C). Line a
> 1 cup graham cracker standard muffin tin with paper liners.
crumbs 2.In a mixing bowl, combine the graham
> 2 tablespoons granulated
sugar
cracker crumbs, granulated sugar, and
> 4 tablespoons unsalted melted butter. Mix until the mixture
butter, melted resembles coarse sand.
3.Divide the graham cracker mixture evenly
For the Cheesecake Filling: among the muffin tin cups, pressing it down
> 1 (8-ounce) package cream
cheese, softened
firmly to create the crust.
> ½ cup granulated sugar 4.In another mixing bowl, beat the softened
> 1 large egg cream cheese until it's smooth and creamy.
> 1 teaspoon vanilla extract Add the granulated sugar, egg, and vanilla
extract, and continue to beat until the
For the Fruit Topping:
> Your choice of canned fruit
mixture is well combined.
pie filling (e.g., cherry, 5.Spoon the cream cheese mixture over the
blueberry, strawberry) graham cracker crust in each muffin tin cup,
filling them almost to the top.
6.Bake in the preheated oven for 15-18
minutes or until the edges are set, and the
centers are slightly jiggly. Allow the mini
cheesecakes to cool in the muffin tin, then
refrigerate them for at least 2 hours or until
they are fully chilled.
7.Once chilled, top each mini cheesecake
with your choice of canned fruit pie filling.
Chill until ready to serve.

This recipe serves approximately 12 people

with one mini cheesecake per serving. Enjoy
your mini cheesecakes with fruit topping!

........................................................
Serves: Approximately 12 mini cheesecakes
64 > fun baking favorites

all about chocolate

index Introduction.................................................3
Classic Chocolate Chip Cookies......................6
Homemade Apple Pie...................................8
Fudgy Brownies with Walnuts......................10
Fluffy Pancakes from Scratch......................12
Blueberry Muffins with Streusel Topping.......14
Cinnamon Swirl Banana Bread.....................16
Soft and Chewy Oatmeal Raisin Cookies.......18
Zesty Lemon Bars.......................................20
Velvet Cupcakes with Cream
Cheese Frosting .........................................22
Buttery Garlic Knots...................................24
Strawberry Shortcake..................................26
Chocolate Marble Pound Cake.....................28
Peanut Butter Blossom Cookies...................30
Cherry Almond Scones................................32
Raspberry Chocolate Chunk Blondies ..........34
Pumpkin Spice Bread.................................36
Vanilla Custard Tarts...................................38
Cranberry Orange Biscuits...........................40
Caramel Pecan Rolls ..................................42
Chocolate Brownie Cookies .........................44
Mini Quiches with Spinach and Cheese........46
Raspberry Linzer Cookies............................48
Chocolate Fudge Cake.................................50
Cinnamon Sugar Pretzels............................52
Apple Crisp with Vanilla Ice Cream..............54
Cheesy Garlic Breadsticks...........................56
Chocolate Zucchini Bread ..........................58
Almond Joy Bars........................................60
Mini Cheesecakes with Fruit Toppin.............62