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AP Flour - 2 cup Sugar - 1 cup + 2 tbsp. Almond Flour - 1/2 cup Salt - 1/4 tsp Butter - 9 tbsp., cubed Egg - 1 In a large mixing bowl, whisk AP Flour, confectioners’ Sugar, Almond Flour, and Salt to combine. Add Butter to Flour mixture and toss with fingers until butter pieces are thoroughly coated with Flour mixture. Using your fingertips, pinch and flatten butter, then rub it between your fingertips until a sandy texture forms, 3 to 4 minutes. Make a well in the center of t

INGREDIENTS 2 cup milk powder ½ cup all-purpose flour – plain flour or maida ½ tsp baking soda ½ tsp baking powder ½ tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter ¾ cup whole milk syrup 1 ½ cup sugar 1 cup water ¼ tsp cardamom powder ¼ tsp saffron thread 1 tsp lemon juice For serving 1 Tbsp pistachio sliced ¼ cup chocolate gnash Also need 9 ½ by 5 ½ loaf pan INSTRUCTIONS To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder,

Bake up a batch of these Chocolate treats for your favorite Chocolate lover. The Cupcakes are delicious on their own simply sprinkled with powdered Sugar, but with the addition of the whipped Ganache frosting, they’re irresistible. All Purpose Flour - 1 1/2 cup Hot Cocoa - 1/2 cup Dark Chocolate - 1/4 cup, chopped Baking Soda - 1 tsp Baking Powder - 1 tsp Sugar - 2/3 cup Salt Egg - 2 Milk or Buttermilk - 1 cup Oil - 1/2 cup Vanilla - 1 1/2 tsp Preheat oven to 350ºF. Prepare

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm) 1 3/4 cups whole milk 2 tablespoons unsalted butter, plus more for greasing 1 cinnamon stick 1 3-inch strip of lemon peel 1 cup granulated sugar 2 1/2 tablespoons cornstarch 2 tablespoons all-purpose flour 4 large egg yolks Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the

Pecan pie filling: Brown sugar - ½ cup Heavy whipping cream - 2 tbsp. Egg - 1 Vanilla extract - 1/2 tsp Maple syrup - 1 tbsp. Salt Pecan - 2/3 cup, chopped Cookie dough: Butter - ½ cup Sugar - ⅓ cup Brown sugar - ¼ cup Egg yolk - 1 Vanilla extract - 1/2 tsp Milk - 1 tbsp. AP Flour - 1 ⅓ cup Baking soda - ¼ tsp Baking powder - ¼ tsp Salt For topping: Pecan - ¼ cup Dark chocolate - 4 oz Make the pecan pie filling. Combine all ingredients except for pecans in a small 1-quart

Unsalted butter AP Flour - 1 1/2 cup Baking soda - 1 tsp Cinnamon powder - 1/2 tsp Salt Egg - 2 Oil - 1/2 cup Sugar - 3/4 cup Banana - 2 Confectioners' sugar, for dusting Preheat oven to 350°F. Butter and flour a 8 1/2-by-4 1/2-inch metal loaf pan. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In another bowl, whisk eggs with oil (or butter), sugar and mashed bananas. Stir banana mixture into dry ingredients. Scrape batter into prepared pan and bake

Almond - 1 ½ cups, sliced Almond paste - 8 oz Sugar - ⅓ cup Egg - 1 Butter - 3 tbsp. Vanilla extract - 2 tsp Salt Croissant - 8 Powdered sugar Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes. Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses.