Baking!

Ingredients for 12 cookies ½ cup granulated sugar (100 g) ¾ cup brown sugar (165 g), packed 1 teaspoon salt ½ cup unsalted butter (115 g), melted 1 large egg 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour (155 g) ½ teaspoon baking soda 4 oz milk or semi-sweet chocolate chunks (110 g) 4 oz dark chocolate chunk (110 g), or your preference Preparation In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, until the edges have started to barely brown. Cool completely before serving. Enjoy!

Ingredients for 9 servings 8 oz good-quality chocolate (225 g), semi-sweet 12 tablespoons butter, melted 1 ¼ cups sugar (250 g) 2 eggs 2 teaspoons vanilla extract ¾ cup all-purpose flour (95 g) ¼ cup cocoa powder (30 g) 1 teaspoon salt Preparation Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Enjoy!

Ingredients For the cupcake mixture 120g butter softened 120g caster sugar 2 egg 1 tsp vanilla extract 120g self-raising flour For the buttercream icing 140g butter softened 275g icing sugar 1-2 tbsp milk A few drops of food colouring (optional) Method Step 1 Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Step 2 Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract. Step 3 Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full. Step 4 Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack. Step 5 For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth. Step 6 Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well. Step 7 Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Ingredients 140g unsalted butter softened, plus extra for the tin 140g golden caster sugar 2 eggs beaten 1 tsp vanilla extract 140g self-raising flour 1 tsp baking powder 3 ripe bananas peeled and mashed 100g chocolate chips Method Step 1 Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Lined loaf cake tin Step 2 Beat the softened butter and sugar together using an electric whisk until light and fluffy. Step 3 Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Vanilla extract added to fluffy butter and sugar Step 4 Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips. Step 5 Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Loaf cake topped with chocolate chips Step 6 Bake for about 50 mins, or until puffed up and cooked through – a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days. Loaf cake on cooling rack