cookies and biscuits

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 and biscuits

Cheese Crinkles

I guess you have tried the Classic Chocolate Crinkles, but have you tried Cheese Crinkles? These are crinkles made with cheese. Yes, you heard that right. Cheese in crinkles? That sounds insane, but it is actually good! If you like sweet and salty bursting in your mouth, this is the recipe for you. I hope you could try it.

I know by now you have tried Chocolate Crinkles, Ube Crinkles and Red Velvet Crinkles. I recommend you try them. They are sweet and delicious. There are so many flavors to enjoy. Some make their crinkles with cream cheese filling. But how about Cheese Crinkles? Does this sound good to you? Yes, that chewy, salty and sweet in one cookie is really amazing. It bursts in your mouth like heaven. Did I need to say more?

How to Make Cheese Crinkles?

Cream butter and sugar in a large bowl, about 2 minutes. Add eggs and continue mixing until the batter turns light and fluffy. Put the cheese and vanilla extract in the batter and mix well. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball with the palm of your hand. Preheat the oven to 350 degrees F (180 degrees C). Coat each dough ball in icing sugar. Lay the dough balls onto a baking sheet, making sure they are spaces in between them. Bake the balls in a preheated oven for 10 minutes. Let it cool before serving.

You may also like my other crinkle recipes:

1 Chocolate Crinkle

2 Ube Crinkle

3 Chewy Choco Butternut Crinkles


Cheese Crinkles Recipe

INGREDIENTS:

1/2 cup (113 grams) unsalted butter, softened

1 cup sugar

2 large eggs

2 cups cheddar cheese, grated

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoon baking powder

FOR COATING:

1 cup icing sugar

INSTRUCTIONS:

  1. Cream butter and sugar in a large bowl, about 2 minutes.
  2. Add eggs and continue mixing until the batter turns light and fluffy.
  3. Put the cheese and vanilla extract in the batter and mix well.
  4. Sift all-purpose flour and baking powder and add to the batter. Using a wooden spoon, mix it until well combined.
  5. Cover the bowl with a cling wrap and chill it in the fridge for at least 2 hours.
  6. Once chilled, use an ice cream scoop to get the exact amount of batter each time. Mold it into a ball.
  7. Preheat the oven to 350 degrees F (180 degrees C).
  8. Coat each dough ball in icing sugar.
  9. Bake the balls in a preheated oven for 10 minutes.

Serve and enjoy these Cheese Crinkles with family and friends!

NOTES:

  • Use unsalted butter in this recipe, as the cheese is salty itself.
  • I suggest you use good quality cheese, for this one I use cheddar.
  • For even cookie result, use ice cream scoop to get the dough. Roll each dough in the palm of your hands until they are nice and round.
  • My other tip is to put the dough balls back in the fridge and chill for 10 minutes (while the oven is preheating) before baking them.
  • Make sure that the oven temperature is correct. Check the cookie after 10 minutes. Sometimes the key to a beautiful crack Cheese Crinkles is the temperature of the oven, how chilled the dough is and the time of baking.

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 Cheese Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Homemade Pita Chips

Did you know making your own pita chips is so easy? It tastes amazing and your kids will surely love it. It is so easy to customize as well. Just add any herbs and flavoring that you like and voila, you have made your own snack.

Don’t laugh when I say the first time I have tried pita chips is when my daughter asked to buy one from Pita Pit last year (2019). It is good and all, but I reckon, it was pricey for a few chips in a bag. She so love it and always begs for one. It is hard to say no sometimes, then until one day I decided to make my own. My first try was a success and I never turned back. I make it at home once a week, and my daughter is happy. End of story, but of course I want to share it with you. That is why I am here, writing down the ingredients you need and the instructions for you to follow. Believe me, it is so simple, quick and very easy.

How to Make Homemade Pita Chips?

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown. Remove from the oven and leave it to cool completely. Serve with your favorite dips or eat as is.

You may also like my other snack recipes:

1 Homemade Graham Crackers

2 Chocolate Butternut ala Dunkin’ Donuts

3 Chewy Choco Butternut Crinkles

4 Colorful Mini Puto

5 Brazo de Mercedes Cups


Homemade Pita Chips Recipe

INGREDIENTS:

4 medium pitas, cut into triangles

2-3 tablespoons olive oil

3/4 teaspoon kosher salt or sea salt

1 teaspoon thyme (optional)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Brush the parchment paper with oil. Set aside.
  2. Cut the pitas into 8 wedges using a kitchen knife or pizza cutter.
  3. Put the pitas in a large bowl. Drizzle with olive oil. Add salt and thyme. Toss the pitas until they are fully coated with oil.
  4. Lay them flat on the baking sheet, making sure that they are not on top of each other for even cooking. Bake for 4-5 minutes, depending on how thick the pitas. Take the baking sheet out and flip the chips over carefully, then return to the oven to bake for another 4-5 minutes, or until edges turn brown.
  5. Remove from the oven and leave it to cool completely.
  6. Serve with your favorite dips or eat as is.

Serve and enjoy these Homemade Pita Chips with family and friends!

NOTES:

  • For this recipe, you can a thicker pita but make sure to adjust the temperature of the oven and the baking time. For thick pitas, your oven should be 425 degrees F (225 degrees C) and bake for 5-8 minutes on each side, or until the edges turn brown.
  • You can customize your chips by adding other herbs, pastes and flavoring. I like mine with thyme or Italian herbs. Cheese powder, BBQ or garlic would be good to try to.
  • Serve homemade pita chips with your favorite dips, sour and chive, garlic and onion, guacamole, or hummus.
  • The key to crispy pita chips is a hot oven with the right temperature and enough fat. Make sure to coat those pita wedges with olive oil.
  • Transfer cooled pita chips to an airtight container and store for 1 to 2 days.

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 Homemade Pita Chips recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

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 Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Basic Scones

Basic Scones are perfect for morning or afternoon tea. You can serve these scones warm with melted butter and jam. Classic and delicious, a good partner of coffee or tea.

These Basic Scones are super buttery with a hint of sweet tanginess. It’s flaky but light and tender. You can add almost anything in these basic scones, there are so many variations you could create. Ideas are endless!

How to Make Basic Scones?

It’s simple to make these Basic Scones. In a large bowl, add flour, baking powder and salt. Rub cold butter into flour using just your fingertips, until it resembles breadcrumbs. You can also use pastry cutter to make the process easier. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. If the dough is too dry, add milk. Turn the dough out onto a slightly floured surface or kitchen counter. Knead the dough lightly. Turn and press with the heel of your hand 3 – 4 times. Pat and roll out to a 2cm thick round. Using 4-5 cm round cookie cutter, cut the dough. Re-roll offcuts and repeat this step until the dough is finish. Brush the top with milk and bake in a preheated oven for 12-15 minutes until well risen and golden on top.

You may also like my other scones recipe:

  1. Easy Cheese Scones

2. Cheese Scones

3. Blueberry Lemon Scones

4. Apple Caramel Scones

5. Caramilk Scones


Basic Scones Recipe

INGREDIENTS:

3 cups self-raising flour (or 3 cups plain flour and 6 tsp baking powder)

½ tsp table salt

60g cold butter, cubed

1 ¼ cups milk

INSTRUCTIONS:

  1. Preheat oven to 446 degrees F (230 degrees C).
  2. Lightly grease and flour a baking tray or line with baking paper.
  3. In a large bowl, add self-raising flour (or flour and baking powder), and salt.
  4. Rub the butter into the flour using just your fingertips, until it resembles breadcrumbs. You can also use a pastry cutter.
  5. Add milk all at once, mix it quickly with a wooden spoon to form a soft dough. Add more milk if necessary (if the dough is too dry).
  6. Turn dough out onto a floured surface and knead lightly by turning and pressing with the heel of hand 3 or 4 times.
  7. Pat or gently roll out to a 2cm-thick round. Cut the dough into 4-5 cm rounds with a floured cookie cutter. Re-rolling offcuts and repeat the step until the dough is finish.
  8. Place on a baking tray, brush tops extra milk.
  9. Bake for 12-15 minutes in a preheated oven, until golden and well-risen.

Serve and enjoy these Basic Scones with family and friends!

NOTES:

  • For better rise, use cold butter or even frozen butter.
  • Do not over mix. Just mix the dough until it comes together.
  • Before baking, chill the shaped scones for about 10 minutes. It relaxes the gluten which makes the scones tender. It also cools down the butter again for a flaky texture.
  • Separate the scones on a baking tray or you could try baking them like cinnamon rolls where they touch each other. It would make nice, soft sides.
  • You can add fruits or other sweet ingredients, but take the texture into consideration. Adding juicy fruits would make the dough sticky, add more flour until the texture is okay. If you added ingredients that would make the dough too dry, then you can add more milk. Adjust the texture as necessary.

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 Basic Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

bread

Caramilk Scones

These Caramilk Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. I used Cadbury’s Caramilk for these scones which gives the scones a sweet crunch every bite. For the drizzle, I used my Homemade Salted Caramel Sauce. It’s perfect for a weekend treat to bring to a family gathering or to friends’ get together.

As most of you already know, my family is obsessed with scones. I tried making these English biscuits in my kitchen a few years back and from then on, I’ve been making them at least twice a month. I’ve been trying different ingredients with it and today I’ve decided to add Cadbury’s Caramilk to my Basic Scones recipe. Who doesn’t like Caramilk? I’m so glad that this is actually available in New Zealand all year round now. I could bake so many things with it. A lot of you has been asking me to share this recipe when you saw my post on Instagram and Facebook, so here it is. I worked so hard on this because I love you all. So without any further ado.

How to Make Caramilk Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen butter into the flour mixture until it resembles bread crumbs. You can use a pastry cutter, 2 forks or rub with your fingers. Why do I grate the butter? I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped Cadbury’s Caramilk then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before drizzling with caramel.

You may also like my other scones recipes:

  1. Cheese Scones

2. Blueberry Lemon Scones

3. Classic Cheese Scones

4. Apple Caramel Scones

5. Basic Scones


Caramilk Scones Recipe

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped Cadbury’s Caramilk

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped Cadbury’s Caramillk, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Caramilk Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

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 Caramilk Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies and biscuits

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.
bread

Easy Basic Pancake | Martha Stewart

Weekends are not complete without homemade pancakes for breakfast using Easy Basic Pancakes by Martha Stewart. This recipe is so easy, it is ready in 30 minutes. You will never buy store-bought pancake boxes anymore once you’ve made this pancake batter from scratch.

Easy Basic Pancakes by Martha Stewart has been my go-to recipe for a decade now. This is a no-fail pancake recipe. It is fluffy, soft and it is so easy to make, you will never buy pancake mixes anymore.

How to Make Easy Basic Pancake?

In a large bowl, combine all the dry ingredients. Make a well in the middle and add all the wet ingredients. Beat it a whisk or you can use a hand mixer, but do not over mix the batter. A few lumps are fine. Heat a nonstick pan or a cast-iron skillet, add a little bit of oil then wipe the pan using a paper towel. If you want to make small pancakes, you can use 2 to 3 tablespoons of batter each time. If you want to make big pancakes, use a ladle. You know pancakes are cook when the surface of the batter has bubbles and some have popped already. Flip the pancakes carefully. It will take 1 to 2 minutes to cook on each side. Place them on a plate and continue cooking all the batter. To keep the cooked pancakes warm, preheat the oven to 200 degrees C (400 degrees F). Place the pancakes in a preheated baking tray or a heatproof platter.

You may also like my other pancake recipes:

Keto Pancakes

Chocolate Pancakes

Mini Pancakes


Easy Basic Pancakes Recipe

INGREDIENTS:

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings such as butter, maple syrup, icing sugar, honey, jams, preserves, whipped cream or chocolate syrup.

INSTRUCTIONS:

  1. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the middle. Add milk, melted butter or oil, and egg. Whisk until just moistened (do not over mix, a few small lumps are fine).
  2. Heat a nonstick pan or cast-iron skillet over medium. Add a little bit of oil, wipe it with a sheet of paper towel.
  3. For each pancake, spoon 3-4 tablespoons of batter or 1 ladle onto the skillet, using the back to spread batter into a round.
  4. Cook until you see some bubbles in the middle of the pancake and a few have burst, about 1 to 2 minutes. Using a thin spatula, flip the pancake carefully, and cook until browned on the underside, about 1 to 2 minutes more.
  5. Transfer to a platter. Continue with more oil and remaining batter.

Serve and enjoy these Easy Basic Pancakes with family and friends!

NOTES:

  • Do not over mix the batter, whisk until just moistened. A few small lumps are fine.
  • For small pancakes, use 2 to 3 tablespoons of batter each time. You can make 12 to 15 pancakes. For bigger pancakes, use 1 ladle. You can make 6 to 8 pancakes.
  • You can use a nonstick pan or cast-iron skillet for cooking this recipe.
  • To keep the cooked pancakes warm, preheat oven to 200 degrees C (or 400 degrees F) and have a baking tray or heatproof platter ready.
  • Serve pancakes with your desired toppings. Mine is simply butter and maple.

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 Easy Basic Pancake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
pastries

Banana and Chocolate Chip Cinnamon Rolls

Banana Bread and Cinnamon Rolls have joined hands into this kitchen invention. Why not? If you love them both, then come have a look at this recipe that I’ve come up today. I added chocolate chips into it for added texture. You’re going to love this.

My husband and kids are absolutely in love with banana bread, maybe because I make them all the time. One main reason is that I don’t want to waste food, so whenever I see very ripened bananas in the counter, I would immediately convert it to a loaf of banana bread, banana cupcakes, banana oat cookies and so on. Stay with me as we make this Banana and Chocolate Chip Cinnamon Rolls together.

How to Make Banana and Chocolate Chip Cinnamon Rolls?

Activate the yeast by mixing yeast, sugar and salt in warm milk until it is foamy., about 10 minutes. In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Grease a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size. Roll the dough into 1/4 inch thick then make the filling. Just add all the filling ingredients (butter, sugar and cinnamon) together. Sprinkle into the dough. Now add the banana slices, placing them as you wish then sprinkle chocolate chips too. Roll the dough and cut into 10-12 pieces. Place in a baking pan or tray. Bake for 28-35 minutes in a preheated oven of 350 degrees F or 180 degrees C. Make the frosting by mixing cream cheese and sugar together while the rolls are baking. Make sure to wait for the cinnamon rolls to cool down a bit before spreading the frosting.

You may also like my other banana recipes:

Banana Crumb Muffins

Banana Oat Bread

Best Banana Cupcakes with Honey Cinnamon Frosting


Banana and Chocolate Chip Cinnamon Rolls Recipe

INGREDIENTS:

FOR THE DOUGH:

1 cup milk

3 tablespoons unsalted butter

2 1/4 teaspoons instant yeast (1 packet)

1 tablespoon white sugar

1/2 cup mashed ripe banana

2 and 3/4 – 3 and 1/4 all-purpose flour

FOR THE FILLING:

1/4 cup unsalted butter

1/3 cup brown sugar

1/2 – 1 tablespoon ground cinnamon

20 slices of very thin banana slice (1/2 cup)

1/3 cup chocolate chips

FOR THE FROSTING:

1/4 cup cream cheese

1/4 cup sugar

INSTRUCTIONS:

  1. MAKE THE DOUGH: In a bowl, heat the milk and butter in the microwave in 30 seconds increments until it reaches 110 degrees F or 43 degrees C. TO ACTIVATE THE YEAST: Sprinkle the yeast, sugar and salt and stir. Leave for 10 minutes until bubbly and foamy.In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Use a spatula for mixing as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Wipe a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size.
  2. MAKE FILLING: Lightly flour a surface to work on, roll out the dough into a long rectangle, about 1/4 inch thick. Mix softened butter and brown sugar together to make a paste. Spread on the dough. Sprinkle cinnamon on top. Add banana slices and chocolate chips too. Slowly and tightly roll up the dough and situate seam side down. Using a floss, cut the dough into 1 and 1/2 – 2-inch sections and position in a well-buttered pan (8×8 square or round pan).
  3. BAKING THE ROLLS: Cover the pan with plastic wrap and place on top of the oven to let it rise again while preheating the oven to 350 degrees F or 180 degrees C. Bake the rolls for 28-35 minutes or until slightly golden brown. Let the rolls cool for a few minutes before putting on top.
  4. MAKE FROSTING: In a small bowl, mix together softened cream cheese and sugar until it turns into a paste. Spread on top of slightly cooled cinnamon rolls.

Serve and enjoy these Banana and Chocolate Chip Cinnamon Rolls with family and friends!

NOTES:

  • Always use ripe bananas. They’re best for baking.
  • Chocolate chips are optional, you can also add nuts or Nutella spread if you wish.
  • Use dental floss in slicing the dough for a cleaner cut.
  • Make sure that your yeast is activated properly.
  • If you don’t like cream cheese frosting, you can make a simple glaze by adding 1 cup icing sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 tablespoons milk.

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 Banana and Chocolate Chip Cinnamon Rolls recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
bread

Apple Caramel Scones

These Apple Caramel Scones are soft in the inside with crisp crumbly edges. It is buttery and moist. The Homemade Salted Caramel Sauce gives it a good sweetness into it that makes you want to have one bite to the next.

My family is obsessed with scones. Their ultimate favourite is the cheese scones that I always make. But today, we are making Apple Caramel Scones because why not? If you have too many apples in your fruit bowl or maybe in your backyard, might as well make them into these yummy sweet scones that everyone loves. It tastes like apple pies.

How to Make Apple Caramel Scones?

In a large bowl, whisk flour, baking powder, cinnamon and salt. Mix in the grated frozen cold butter into the flour mixture using a pastry cutter, 2 forks or fingers until it resembles bread crumbs. I grate cold butter as I find it easier to make a crumb-like mixture. Place the bowl in the fridge while mixing the wet ingredients together. In another bowl, whisk together 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the flour mixture, add chopped apples then mix together until everything has come together. The dough will appear wet and moist. Pour the dough onto a lightly floured work surface, work the dough into a ball and press into an 8-inch round disc. With a sharp knife or dough scraper, cut the dough into 8 wedges. Brush each scone with remaining heavy cream and sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes. At this point, you can start preheating the oven to 400 degrees F (200 degrees C). Bake the scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove the scones from the oven and cool on a wire rack for a few minutes before topping with caramel.

You may also like my other scones recipes:

Cheese Scones

Blueberry Lemon Scones

Classic Cheese Scones


Apple Caramel Scones

INGREDIENTS:

2 cups (240 grams) all-purpose flour, plus more for work surface

2 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (115 grams) unsalted butter, frozen

1/2 cup (120 ml) heavy cream (plus 2 Tablespoon for brushing)

1 large egg

1/2 cup (100 grams) packed light or dark brown sugar

1 teaspoon vanilla extract

1 heaping cup (125 grams) peeled and chopped apples

OPTIONAL FOR TOPPING: coarse sugar

1/2 cup (120ml) store-bought or homemade salted caramel

INSTRUCTIONS:

  1. In a large bowl, mix together flour, baking powder, cinnamon and salt. Grate the frozen butter using a box grater. Add the grated butter into the flour mixture and combine together using a pastry cutter, two forks or your fingers. Mix it until it resembles bread crumbs. Refrigerate it while you mix the wet ingredients together.
  2. In another bowl, whisk 1/2 cup heavy cream, egg, brown sugar and vanilla extract. Pour over the wet mixture into the flour mixture. At this stage, you can add the chopped apples, and mix together until the dough appears to be moistened.
  3. In a lightly floured work surface, pour out the dough and make it into a ball. This will be sticky and wet, but that’s okay. If it is too sticky though, you can add a little more flour. If it becomes too dry, you can add 1-2 more Tablespoons heavy cream. Press the ball into an 8-inch round disc. Using a sharp knife or a pastry scraper, cut the dough into 8 wedges.
  4. Brush each scone with remaining heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Place them on a plate or baking tray and refrigerate the scones for at least 15 minutes.
  6. While the dough is chilling, preheat the oven to 400 degrees F (200 degrees C).
  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Take them out from the oven and cool for a few minutes before drizzling with Homemade Salted Caramel Sauce.

Serve and enjoy these Apple Caramel Scones with family and friends!

NOTES:

  • I grate frozen butter using box grater as I find it easier to work with.
  • You can use a pastry cutter, two forks or your fingers in combining the flour until it becomes together like bread crumbs.
  • The dough is sticky but not too sticky. If it is too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream.
  • You can brush scones with heavy cream and sprinkle with coarse sugar before or after refrigerating them.
  • Keep scones at room temperature for 2 days or refrigerate them for 5 days.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz 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 Apple Caramel Scones recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.