cookies

NY Levaine Double Chocolate Cookies

NY Levaine Chocolate Chip Cookies are the bomb, but did you know there’s better than that? NY Levaine Double Chocolate Cookies, that’s what! Today, I just wanted to make giant cookies that resemble that. It is very different from my other cookie recipes, but that’s exactly what we want. So let’s get started!

To be honest, I don’t know what NY Levaine Double Chocolate Cookies taste like. I haven’t gone to the US, and that is sad because this Levaine Bakery is so popular in making big gooey cookies that everybody has been crazy about, and I can’t have them because I’m far away and pandemic and all. So I searched for recipes online and tried Cupcake Jemma‘s take on it. I couldn’t say if it is close to what the real Levaine cookies are, but I trust Jemma and this is close to what I can do for now. I’ll update you when I go to New York in the future and try these cookies for myself.

NY Levaine Double Chocolate Cookies are popular cookies that are big, crunchy in the outside and soft and gooey in the inside. When I heard about it, I know I have to try it (or make it at home). I know you want to try it too and that is why you are here.

One tip that I want to say is to use bigger size chocolate chips for this recipe. I used a smaller size and that didn’t really ooze in the inside of the chocolate. It looked like there were no chocolate chips in it, and if you see the photo you’d think that it is dry. That was kind of disappointing so don’t do the same mistake I did. Use bigger chocolate chips, that’s the trick!

How to Make NY Levaine Double Chocolate Cookies?

Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter. Pour the dark chocolate chips and mix for 30 seconds to combine. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes). Space the cookies out on the hot baking tray and bake for 18 minutes. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

You may also like my other cookie recipes:

1 Chocolate Chip Cookies

2 ANZAC Cookies

3 Rose Butter Cookies

4 Coffee Cake Cookies

5 The Best Chocolate Chip Cookie Recipe Ever


NY Levaine Double Chocolate Chip Cookies Recipe

INGREDIENTS:

230 grams butter, cold and cubes

160 grams caster sugar

160 grams soft light brown sugar

450 grams dark chocolate chips

230 grams self-raising flour

200 grams plain flour

70 grams cocoa powder

1 teaspoon salt

1/4 teaspoon baking soda

3 teaspoons baking powder

2 large eggs

1 egg yolk

INSTRUCTIONS:

  1. Beat the cold butter into a stand mixer for 1 minute, just to break the butter a little bit.
  2. Now, pour both caster and soft light brown sugar in the bowl. Mix it for 30 seconds just to combine. Don’t worry that it is not creamed – the consistency should be like nuggets of butter.
  3. Pour the dark chocolate chips and mix for 30 seconds to combine.
  4. Add in the dry ingredients; self-raising flour, plain flour, cocoa powder, baking powder, baking soda and salt. Mix to combine until it reaches breadcrumbs consistency.
  5. In a medium bowl, beat the eggs lightly before adding to the mixture. Bind it all together, about a minute or 2. Don’t overbeat.
  6. Measure out 125 grams of cookie balls each. Gently squish them together into balls but not rolling them.
  7. Lay them out on a tray and wrap with cling wrap. Freeze the cookie balls for 90 minutes or chill overnight.
  8. Preheat the oven at 350 degrees F (180 degrees C) with the baking tray inside (see notes).
  9. Space the cookies out on the hot baking tray and bake for 18 minutes.
  10. Cool the cookies completely (leave them on the tray), about 10 minutes before serving.

Serve and enjoy these NY Levaine Double Chocolate Chip Cookies with family and friends!

NOTES:

  • It is important that the butter is cold – straight to the fridge before beating it.
  • I used 70% chocolate, but if it is too intense for you, you can use whatever chocolate you like. 50% is good.
  • Salt is important because it pulls out flavor and it enhances everything.
  • Beat the eggs in a separate bowl before adding to the mixture. We don’t want to overbeat the batter.
  • Freeze the cookies balls for at least 90 minutes to create a gooey texture inside the cookies, and stop them from spreading while baking.
  • Preheat the oven with the baking tray inside – to make the bottom of the cookies nice and crispy.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this NY Levaine Double Chocolate Chip Cookies recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies

Chewy Choco Butternut Crinkles

If you love Choco Butternut Doughnuts, you’ll surely love this recipe. We’ve added the most loved choco butternut coating to your usual Chocolate Crinkles for an awesome twist. Are you ready to get shook?

Who doesn’t like Dunkin’ Donut’s Choco Butternut Doughnuts? It’s one of my favorite doughnut flavors, and I’m pretty sure it is yours too. So why not, revamp the usual chocolate crinkles to choco butternut crinkles, and make it chewy. Are you ready to get shooked?

How to Make Chewy Choco Butternut Crinkles?

To make the chocolate cookie mixture, add all the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Combine the wet ingredients to the dry and mix well using a wooden spatula. Cover with glad wrap and let chill in the fridge for 1 to 2 hours. To make the coating, add flour and melted butter together, then add the remaining ingredients, mix until well combined. Add orange food coloring until you are happy with the color. Once the chocolate cookie mixture is chilled, start preheating the oven to 380 degrees F (180 degrees C) while rolling the mixture into balls. Roll the chocolate balls into the coating mixture. Repeat the step until all the mixture is finished. Bake them for 10 to 12 minutes. I prefer to bake them for 10 minutes only for a chewy texture.

You may also like my other Crinkle recipes:

Chocolate Crinkles

Ube Crinkles

Cheese Crinkles


Chewy Choco Butternut Crinkle Recipe

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened dutch-processed cocoa powder

1 cup white sugar

1/3 cup brown sugar

4 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

150 grams semi-sweet chocolate, melted

COATING:

1/2 cup + 2 tablespoons all-purpose flour

1 tablespoon salted butter, melted

1/2 cup icing sugar

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons white sugar

orange food coloring, as desired

INSTRUCTIONS:

  1. MAKE COOKIES: In a large bowl, mix flour, baking powder, and salt. Add cocoa powder. Mix well and set aside.
  2. In a separate bowl, mix white and brown sugar. Add eggs, one at a time and mix well. Add vanilla extract and vegetable oil. Mix until incorporated.
  3. Mix in semi-sweet chocolate until combined.
  4. Combine the wet ingredients to the dry ingredients. Mix thoroughly. Use a wooden spatula if the batter gets hard. Once done, cover with glad wrap and let it chill in the fridge for 1 to 2 hours.
  5. MAKE COATING: In a bowl, mix flour and melted butter. Add icing sugar, cinnamon powder, and nutmeg. Add white sugar and mix well. Add orange food coloring as desired. Mix well.
  6. At this point, preheat oven to 350 degrees F (180 degrees C).
  7. ASSEMBLE CRINKLES: Take the chocolate cookie dough out of the fridge. Get 1 tablespoon of the chocolate dough and roll into a ball. Coat the chocolate cookie ball with the butternut coating. Repeat the same step to the remaining mixture until finished.
  8. Bake for 10-12 minutes in the preheated oven. Let it cool.

Serve and enjoy this Chewy Choco Butternut Crinkle with family and friends!

NOTES:

  • Make sure to use room temperature eggs. Add eggs into the bowl one at a time.
  • Use wooden spoon to mix the chocolate crinkle mixture, as it will get harden as you combine the dry and wet ingredients together.
  • It is recommended to chill the mixture into the fridge for 1 to 2 hours so that the crinkles for a rounded top finish. Otherwise, crinkles will be flat when baked.
  • Know your oven. Personally, I like baking my crinkles up to 10 minutes only to retain it’s fudgy and chewy texture.
  • These chewy choco butternut crinkles can be stored for up to 1 week when refrigerated.

Made this? Tag me on Facebook @asliceofkatenph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Chewy Choco Butternut Crinkle recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
low carb and keto

Keto Chocolate Buttercream Frosting

Are you looking for a buttercream frosting recipe that is sugar-free and low in carbs? You are in the right place. This recipe is Keto Chocolate Buttercream Frosting that is creamy and smooth, that is not too sweet.

This Keto Chocolate Buttercream Frosting is perfect to use as a finishing touch on all your keto cakes and cupcakes. I used this frosting on my Keto Chocolate Cake. I prefer to use powdered erythritol sweetener in this recipe. This buttercream is richer and more flavourful if using dutch cocoa powder. This Keto frosting can be stored in the refrigerator for up to five days or in the freezer for 2 weeks.

How to Make Keto Chocolate Buttercream Frosting?

This is really easy and simple to make. Basically, you add the butter, confectioner’s sweetener and cocoa powder. Initially, mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy. At this time, add the heavy cream, vanilla, and salt. Mix for another 2-3 minutes. If the frosting is to thin, just add more powdered sugar, and add heavy cream if it’s too thick.

You may also like my other Keto Recipes:

Keto Brazo de Mercedes

Homemade Keto Condensed Milk

Keto Pancakes


Keto Chocolate Buttercream Frosting Recipe

INGREDIENTS:

1/2 cup unsalted butter, room temperature

1/2 cup powdered sweetener, like Swerve confectioner’s

3 tablespoons cocoa powder

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

pinch of salt

INSTRUCTIONS:

  1. In a large bowl add the room temperature butter and Swerve confectioner’s sweetener and cocoa powder together.
  2. Mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy.
  3. Add the heavy cream, vanilla and salt. Mix for another 2-3 minutes.
  4. Adjust the consistency on your liking. Add more heavy cream to thin the frosting, or more powdered sugar to thicken.

Serve and enjoy this Keto Chocolate Buttercream Frosting with family and friends!

NOTES:

  • When making frosting, always use room temperature ingredients. It is important to the success of this recipe.
  • If using salted butter, you can omit the salt from the recipe.
  • Mix the frosting for approximately 10 minutes in total for a fluffy and smooth texture.
  • You can use hand mixer or stand mixer for this.
  • Adjust the consistency of the frosting by adding more heavy cream to thin it, or more powdered sweetener to thicken it.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Buttercream Frosting recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Keto Chocolate Cake

This Keto Chocolate Cake is too good to be true. It is an exceptionally delicious cake without any flour or coconut flour. Do I need to say more? There’s no oil in this recipe and the best of all, it is sugar-free because I’m using Natvia Sweetener that was gifted to me by Natvia Living. Thank you so much!

You should really try this Keto Chocolate Cake recipe, either you’re on a Keto diet or not. It is really worth a try. It is quite simple to make and can definitely go against any cake mix you can buy in stores. It is dense and fudgy and can be served in a get-together, parties, and special occasions. If you want a double layer, just double the recipe. Also, for this recipe, I used my Keto Buttercream Frosting Recipe.

How to Make Keto Chocolate Cake?

Basically, mix all together in a large bowl. Add the dry ingredients first then the wet ones. Mix them very well. Pour the batter into prepared baking pans (lined with parchment paper). Spread the batter to smoothen the top. If it is challenging, you can use another parchment paper to smoothen the top. Bake in the preheated oven for 14 minutes or until it firms up. Let it cool completely before frosting.

You may like my other Keto or Chocolate Cake recipes:

Keto Brazo de Mercedes

Perfect Chocolate Cake

Crazy Chocolate Cake


Keto Chocolate Cake Recipe

INGREDIENTS:

1 1/2 cups fine almond flour

1/3 cup erythritol sugar

1/4 cup cocoa powder

2 1/4 teaspooon baking powder

1/2 teaspoon salt

3 eggs

1/3 cup water or milk of choice

1 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8-inch pan and line it with parchment.
  2. In a large bowl, add all the dry ingredients and mix them together. Now, add the wet ingredients and stir together very well.
  3. Pour the batter into the pan. Use a second sheet of parchment paper to smooth down the top.
  4. Bake in the oven for 14 minutes or until it firms up.
  5. Let it cool completely before frosting the cake.

Serve and enjoy this Keto Chocolate Cake with family and friends!

NOTES:

  • For a double layer cake, just double the recipe and bake into two separate 8-inch pans.
  • Click this for a Keto Frosting Recipe.
  • To smoothen the top of the cake batter, use a parchment paper.
  • Baking time is 14 minutes on a middle rack but all ovens are different, continue baking for a few minutes until the cake is firm.
  • I don’t recommend to substitute almond flour for coconut flour, as coconut flour is so absorbent, it will dry out the cake.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Cake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cupcakes

Double Chocolate Cupcakes

These delicious Double Chocolate Cupcakes are made solely by my daughter (10) from scratch using cocoa powder and topped with creamy chocolate ganache. Yep, she got her baking skills from her Mama, and I do hope she’ll do better than me. 

A one-bowl recipe of chocolate goodness that is so quick and easy to make. If my 10-year-old daughter can do it, so can you. These are frightfully good – they are gone in seconds. It didn’t reach the next morning. For variation, you can use white chocolate or milk chocolate, instead of dark chocolate. Have a go, and let me know how it turned out. 


Double Chocolate Cupcakes Recipe

INGREDIENTS:

FOR THE CUPCAKES:  

115 grams (1/2 cup)butter, softened  

3/4 cup sugar  

3/4 cup self-raising flour  

1/4 cup cocoa powder  

1 pinch baking powder  

2 eggs  

FOR THE CHOCOLATE GANACHE:  

2/3 cup cream  

350 gram dark chocolate melt  

55 grams (1/4 cup) unsalted butter

How to Make Double Chocolate Cupcakes?

INSTRUCTIONS:

1. MAKE CUPCAKES: Preheat the oven to 190 degrees C. Place 12 paper cases in a 12-hole cupcake tin.  

2. In a  large bowl, whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.  

3. Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.  

4. MAKE CHOCOLATE GANACHE: Heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until firm, but not hard.  

5. Put the mixture into a pupping bag and pipe swirls on top of the cakes. Decorate as you wish.  

Serve and enjoy these Double Chocolate Cupcakes with family and friends!

NOTES:

  • Use milk chocolate or white chocolate instead of dark chocolate.
  • This recipe can make up to 12 cupcakes.
  • These Double Chocolate Cupcakes should be eaten immediately or up to 3 days when kept in the fridge. It is not suitable to freeze.
  • You can decorate these cupcakes as you wish. My kids opted for chocolates on top of the ganache.
  • If you don’t have self-raising flour, you can make your own by adding 1 cup flour (all-purpose or plain), 1 1/2 teaspoon baking powder and 1/4 teaspoon salt together. Get 3/4 of that to make for these cupcakes.

Did you make these Double Chocolate Cupcakes? Please leave a comment below. 


brownies and slices

Easy Chocolate Weetbix Slice

This Easy Chocolate Weetbix Slice recipe is a Kiwi Classic. It’s so easy that my daughter (10) made it independently. It’s a perfect treat for those lovely kids who worked so hard on their home learning, and for the awesome parents out there who keep sane during the lockdown. You’re not alone!

Weetbix is a Kiwi choice for a breakfast cereal as a part of a healthy balanced diet. It’s a great source of healthy wholegrains and is low in sugar. It provides vitamins and minerals for a great start of your busy day! And this slice recipe incorporates the healthy wholegrain cereal, Weetbix.

Klarion joined the Weetbix Baking Photo Contest on Facebook and posted a grid of photos of her baking this yummy goodies. We were so surprised that she won the contest. She was given $100 prezzy card that can be used in 1M stores online. This was an incredible news for us! She was over the moon to have won the contest. Congratulations Klarion! More power to Weetbix!


Easy Chocolate Weetbix Slice Recipe

INGREDIENTS:

FOR BASE:  

185 grams butter

1 cup white sugar

2 tablespoon cocoa powder

3 Weetbix, crushed

1 cup all purpose flour

1 cup desiccated coconut

1 teaspoon baking powder  

FOR ICING:  

2 cups icing sugar

3 tablespoon cocoa powder

50 grams butter, softened

2-3 tablespoons boiling water

How to Make Easy Chocolate Weetbix Slice?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.  

2. In a large saucepan, melt butter, sugar and cocoa over low heat.  

3. Take the saucepan off the heat, then add crushed Weetbix, flour, desiccated coconut and baking powder. Mix together.  

4. Pour the mixture into a lined tray and press down firmly. Bake for 20 mins.  

5. MAKE ICING: In a large bowl, mix icing sugar, cocoa powder and butter together. Add 1 tablespoon boiling water, or as needed to loosen mixture. Whisk out any lumps.  

6. Ice the slice while it is still warm, then cut up once cooled or when icing has set.  

Serve and enjoy this Easy Chocolate Weetbix Slice with your family and friends!

NOTES:

  • The combination of Weetbix and desiccated coconut gives its great texture.
  • Alternatively, you can use cornflakes if you don’t have Weetbix on hand.
  • Make sure to firmly press the mixture on the tray to prevent breakage.
  • Add more boiling water as needed on your icing mixture.
  • Whisk any lumps on your icing mixture.
  • This Easy Chocolate Weetbix Slice is perfect with a glass of milk.

Did you make this Easy Chocolate Weetbix Slice? Please leave us a comment below.


brownies and slices

Quick and Easy Easter Carrot Patch Brownie

Isn’t this Quick and Easy Carrot Patch Brownie so cute? It’s so easy to make and so fun to decorate. I’m pretty sure this will be in every home at Easter time.

Back in 2017, my daughter made this adorable brownie for Easter that we originally saw from Delish, but made our brownie from scratch. We also made carrots from fondant, as we don’t have strawberries at hand during those times. You can watch my daughter’s video here:  Quick and Easy Easter Carrot Patch Brownie.


Quick and Easy Easter Carrot Patch Brownie Recipe

INGREDIENTS:

FOR CHOCOLATE CAKE:  

2 cups sugar

1 cup vegetable oil

4 eggs

2 teaspoon vanilla

1 cup flour

2/3 cups cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt  

FOR CHOCOLATE GANACHE:  

100 grams dark chocolate

50 grams heavy cream  

FOR TOPPINGS:  

Carrot Fondant (or strawberries dip in orange chocolate melt)

Oreo Cookies Chocolate Eggs  

How to Make Quick and Easy Easter Carrot Patch Brownie?

INSTRUCTIONS:

1. Preheat oven to 160 degrees C.  

2. Mix oil and sugar until well blended.  

3. Add eggs and vanilla, stir well.  

4. In a separate bowl, mix all the dry ingredients.  

5. Add the dry ingredients to the oil and sugar mixture. Mix them together.  

6. Pour into greased square or rectangle pan.  

7. Bake for 20-25 minutes until well baked or undercook if you want it gooey.  

8. Cool completely before cutting into squares.  

9. MAKE GLAZE: Simple put dark chocolate and heavy cream in a bowl and put it in the microwave for 1 minute and then mix. Repeat this step until melted.  

10. Spread the ganache on top of the brownies until covered.  

11. Smash Oreo cookies with rolling pin or whizz it in a food processor. Sprinkle it on top of the brownies.  

12. Mold fondant into carrot or you could use strawberries dipped in orange chocolate melt.  

13. Decorate brownies with carrots and eggs.  

Serve and enjoy this Quick and Easy Easter Carrot Patch Brownie with family and friends!

NOTES:

  • You can use strawberries and blueberries to decorate your Easter brownies as shown on the image above.
  • If you want a chewy brownie, you can replace vegetable oil to butter.
  • Using brown sugar helps create a good texture on the brownie, you are welcome to do half and half. Instead of using 2 cups of white sugar, you can use 1 cup of white sugar and 1 cup of brown sugar.
  • Grease the pan and line it with greased parchment (baking) paper will help the brownie rise evenly.
  • Brownies are meant to be crispy in the outside and soft and fudgy in the inside, but if the middle is too soft, there would be a problem in cooking times or temperature. Baking it more than what the recipe says or making adjustments in the oven temperature may do the trick.

VIDEO TUTORIAL


cakes

Crazy Chocolate Cake

Have you heard about Crazy Chocolate Cake yet? I got this recipe from Totally the Bomb, and this is just the perfect recipe I was looking for, as I have ran out of eggs, milk, and butter. Yes, you read that right. This recipe has No EGGS, NO MILK and NO BUTTER.

There’s always a day when you want to eat chocolate cake but you can’t bake one because you lack some of the ingredients in your kitchen. Yep, I always do. Usually, I ran out of eggs, milk or butter. Have no fear, because this recipe is going to blow your mind! It’s fudgy, moist and chocolatey but it’s EGGLESS, MILKLESS and BUTTERLESS!!! You can even make this GLUTEN FREE (just replace flour to Gluten Free flour – it really doesn’t make any difference when it comes to taste or texture). This is my second time to make this recipe, as it’s very simple to make. On my first cake, I just sprinkle some icing sugar on top – that works well too! The second cake, I tried topping it with the Basic Chocolate Icing from Chelsea.


Crazy Chocolate Cake Recipe

INGREDIENTS:

1 ½ cups flour

1 cup sugar

1 teaspoon baking soda

3 tablespoons cocoa powder

1/2 teaspoon salt

5 tablespoons vegetable oil

1 teaspoon vinegar

1 cup water

1 teaspoon vanilla

How to Make Crazy Chocolate Cake?

INSTRUCTIONS:

1. Preheat over to 350 degrees F or 180 degrees C.  

2. In a bowl, mix flour, sugar, baking soda, cocoa powder, and salt. Mix the dry ingredients.  

3. Add the vegetable oil, vinegar and water. Mix until well combined.  

4. Bake in the oven for 25-30 minutes. Let it cool, then top with your favourite frosting. I used Basic Chocolate Icing in this recipe.  

Serve and enjoy this Crazy Chocolate Cake with your family and friends!

Did you make this Crazy Chocolate Cake? Please leave us a comment below.


pastries

Chocolate Butternut ala Dunkin’ Donuts

Chocolate Butternut or Choco Butternut is my most favourite donut in the whole wide world. Yes, it is!!! Sadly, I haven’t tasted this for so long until last year, when Dunkin’ Donut had launched Choco Butternut here in New Zealand. I was so thrilled and got a dozen. Unfortunately, for us New Zealanders, it was available for just a limited time.

So in order to satisfy my cravings for this yummy donut, I’ve come up with a recipe that I can do at home, now you can too! I’ve hacked into my childhood! Oh my Gosh! Try this recipe, and let me know what you think.


Chocolate Butternut ala Dunkin’ Donuts Recipe

INGREDIENTS:

FOR CHOCOLATE CAKE:

1  cup all purpose flour

1/3 cup cocoa powder

1 cup white sugar

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon instant coffee powder

1 whole egg

1/4 cup vegetable oil

1 cup water

1 teaspoon white vinegar

1 teaspoon vanilla essence  

FOR BUTTERNUT STREUSEL:

1/3 cup butter

2-3 teaspoons orange food colour

1 1/2 cups all purpose flour

1/2 cup white sugar

1/2 teaspoon nutmeg powder  

FOR CHOCOLATE GLAZE:  

3/4 cup icing sugar

1 tablespoon cocoa powder

2 1/2 tablespoons evaporated milk

1/2 teaspoon vanilla essence

How to Make Chocolate Butternut ala Dunkin’ Donuts

INSTRUCTIONS:

FOR CHOCOLATE CAKE:

1. Preheat oven to 175C/350F.  

2. Lightly grease an 8-inch round baking pain with cooking oil spray or smother with butter. Dust with a little bit of flour and line with parchment paper (baking paper) set aside.  

3. In a medium-sized bowl, combine all the dry ingredients; flour, sugar, baking powder, baking soda, salt, instant coffee powder and cocoa powder.  

4. In a separate bowl, combine the wet ingredients; eggs, vegetable oil, water white vinegar and vanilla essence.  

5. Add the wet ingredients to the dry ingredients. Mix them together until well combined.  

6. Bake for 25 minutes in a preheated oven.  

7. After 5 minutes, take it off the pan and cool the cake completely.  

FOR BUTTERNUT STREUSEL:  

1. In a non-stick pan, melt the butter.  

2. Add the orange food colouring. If you don’t have one, mix 1 tsp. of red food colour and 1 tsp of yellow food colour.  

3. Pour in the flour, sugar and nutmeg.  

4. Mix them all together until well incorporated. Turn off the heat and set aside. Once the mixture has cooled off, use your hands to combine the mixture and the colour together until the desired colour is achieved. (Add more food colour if you want it darker.)  

FOR CHOCOLATE GLAZE:  

1. In a bowl, combine icing sugar, cocoa powder, milk and vanilla essence.  

2. Mix well; set aside.  

TO ASSEMBLE:  

1. Crumb the cake with your hands and then roll a ball.  

2. Dip the cake balls into the icing glaze. Use a BBQ stick to pick the cake balls. Let the glaze drip. (We don’t need too much icing). Put the iced cake balls into the streusel mixture. Roll it until fully covered.  

3. Put all the cake balls in the fridge to set.  

Share and enjoy this Chocolate Butternut ala Dunkin’ Donuts with family and friends!

Did you make this Chocolate Butternut ala Dunkin’ Donuts? Please leave us a comment below.


brownies and slices

Best Fudgy Brownies

There could be many brownie recipes in the world, but my most favourite is the fudgy brownie… thus this recipe. I’m going to share with you, one of the best brownie recipes I’ve tried. It’s very easy to follow with just a few ingredients.

I remember back home when I go to the mall, I always see to it that I’m going to bring home a box of Brownies Unlimited. It’s so good! It feels like you craved for it again after finishing a box. They have a small kiosk in the corner of SM Centerpoint in the basement. You can’t escape the smell of it especially if you’re going to ride a taxi (because it’s located just near the entrance/exit going to the taxi lane). Luckily, I came across Cafe Delights and tried this Best Fudgy Brownies recipe, and it didn’t disappoint me.


Best Fudgy Brownies Recipe

INGREDIENTS:

1 1/2 cup unsalted butter, melted

1 tablespoon cooking oil (canola, vegetable, olive or coconut)

1 1/8 cup sugar (caster or white granulated sugar)

2 large eggs

2 teaspoons vanilla extract

1/2 cup all purpose flour (plain flour)

1/2 cup unsweetened cocoa powder

1/4 tsp salt

How to Make the Best Fudgy Brownies?

INSTRUCTIONS: 

1. Preheat oven tp 175C/350F.  

2. Lightly grease an 8-inch square baking pain with cooking oil spray or smother with butter. Line with parchment paper (baking paper); set aside.  

3. In a medium-sized bowl, combine melted butter, oil and sugar. Whisk well for about a minute.  

4. Add in the eggs and vanilla; beat until lighter in colour (about a minute or two).  

5. In the same bowl, sift in flour, cocoa powder and salt.  

6. Don’t whisk or beat. Gently fold the dry ingredients into the wet ingredients until just combined. (Overbeating affects the texture of the brownies).  

7. Pour batter into prepared 8-inch square pan, smoothing the top out evenly. If desired, top with chocolate chunks or chocolate chips.  

8. Bake for 20-25 minutes, or until the centre of the brownies is set to touch and doesn’t jiggle. Remember, if testing with a toothpick, the toothpick should not come out clean because we’re aiming for a fudgy-textured brownies.  

9. Remove from the pan and allow to cool for about 10 minutes to room temperature before slicing into 16 brownies.  

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