115g vegetable oil 300g granulated sugar 1 tbsp vanilla extract 260g all-purpose flour 65g unsweetened cocoa powder 1 ½ tsp baking soda 1 tsp salt 3 medium zucchinis, finely shredded (DO NOT DRAIN) 140g semi-sweet chocolate chunks 1. Preheat oven to 350F and prepare a 9 x 13 pan with butter
top of page
To see this working, head to your live site.
125g flour 15g corn starch 125g sugar 2g salt 5g baking powder 1 egg, room temperature 100g vegetable oil 50g milk 20g sour cream 5g vanilla extract 150g butter, room temperature 300g powdered sugar 20g raspberry puree 1. Preheat the oven to 325F. 2. Line mini cupcake pans with paper liners.
280 g chocolate 1 kg strawberries (Optional) Toppings, like crushed nuts or coconut 1. Wash and dry strawberries. 2. If you have toppings, add a handful of each onto their own small plates for easier use later. 3. Line a sheet pan with parchment or waxed paper. 4. Melt your chocola
180g melted butter 175g flour 7g baking powder 200g eggs (about 4 eggs) 130g granulated sugar 35g honey 1g salt Zest from two lemons 1 vanilla bean 1. Melt butter (microwave on low or stove top on low heat). Let it cool down. 2. Sift flour and baking powder. 3. Mix sugar, salt and eggs
400g flour 20g sugar 5g salt 70g butter 10g oil 800g milk 4 eggs 60g water or beer (Optional) Flavor extract, such as vanilla or orange blossom 1. Put the flour in a large bowl and make a hole in the middle. 2. Whisk together the eggs, sugar, melted butter, and oil in a separate bowl
Crust: 30g melted butter 100g graham crackers (or you can use anything you want, such as brownies, cookies, Oreos, etc.) Filling: 150g cream cheese 200g mascarpone or labneh 70g powdered sugar 5g vanilla extract Topping (choose one): Vegan lemon curd: 65g lemon juice 15g corn starch 100g w
30g ground flaxseed 90 ml cold brew coffee 225g vegan chocolate chips 160g sugar 90g vegan butter 5g vanilla extract 95g gluten-free flour 5g salt 5g baking powder 30g cocoa powder 1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside. 2. Prepare your fla
300g sugar 100g flour 65g cocoa powder 50g powdered sugar 5g sea salt 2 eggs 115g avocado oil 20g water 10g vanilla extract 100g chocolate 50g hazelnuts 10g Maldon salt 1. Preheat the oven to 325F. 2. Line your pan with parchment and oil. 3. Combine the sugar, flour, cocoa powder, powdered
225g dark chocolate 170g heavy cream (Optional) 1/4 tsp pure vanilla, coffee, orange, or other extract (Optional) A pinch of salt (Optional) Toppings, such as cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate 1. Chop chocolate finely so it w
227g butter 200g sugar 200g light brown sugar 2 tsp vanilla extract 2 eggs 360g flour or gluten-free flour 1 tsp baking soda ½ tsp baking powder 1 tsp salt 400g chocolate (chopped) 1. Preheat oven to 375F. Line a baking pan with parchment paper and set aside. 2. In a separate bowl, mix fl
bottom of page