• 2 1/2 cups All purpose Flour
• 1/2 cup unsweetened Cocoa powder
• 1 1/4 cup Sugar (you may use half brown sugar and half white sugar)
• 1/2 tsp Instant Coffee powder (optional)
• 1 tsp Vanilla Essence
• 1 tbsp Baking powder
• 1/2 tbsp Baking soda
• 100 gms Unsalted Butter, softened
• 1/4 Vegetable Oil
• 3 medium Eggs
• 3/4 cup Milk
• 2 tbsp white Vinegar

• 1 cup Icing Sugar
• 3 tbsp Cocoa powder
• 70 gms Unsalted Butter, softened
• 60 ml warm Milk
• 100 gms Dark Chocolate, melted 

1. Preheat the oven at 170 deg C and line a 9x13 inches tray with baking paper.
2. Combine the milk and white vinegar in a jar, mix and set aside for 5 minutes.
3. In a large mixing bowl, combine the dry ingredients like flour, cocoa powder, sugar, baking powder, baking soda and a pinch of salt and mix with a balloon whisk.
   
   
   
4. Add in the butter, eggs, and butter milk.
   
   
   
   
   
   
5. Beat on the lowest setting until the ingredients come together.
6. Scrape the bowl and increase the speed gradually until everything is incorporated well.
7. Transfer the batter into the prepared tray and level out.
   
   
   
8. Bake for 35-40 minutes or until the skewer comes out clean. 
   
   
   

1. Melt the dark cholate in a microwave for 30 second bursts or until melted. Or you may double boil the chocolate over a saucepan with boiling water and melt the chocolate. Set aside to cool.
2. In a bowl combine icing sugar (sifted), Cocoa powder (sifted), add in the softened butter and mix well.
   
   
   
3. Gradually add milk little by little, as required.
4. Finally add in the melted and cooled chocolate and beat well until the frosting holds stiff peaks. (I like mine as ganache, so I did not do this step)
   
   
   
5. Finally, once the cake has cooled on a cooling rack, spread the frosting/ ganache and add your desired toppings like strawberries (if eating immediately), chocolate sprinkles etc.

Strawberry Turnovers 

Ingredients:

Instructions:

• 400 gms Cream Cheese, at room temperature *
• 1/2 cup granulated sugar
• 1 cup Whipping cream/ thick cream, cold
• 3 eggs
• 1 tsp Vanilla Extract 
• A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
• A pinch of salt to balance

1. Preheat your oven to 200°C. 
2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 
3. 
   
   
4. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
5. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 
   
   
   
6. Next add your sugar and whisk until completely dissolved. 
7. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 
   
   
   
8. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 
   
   
   
9. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 
   

   

   
   
10. Finally, pour your cheesecake batter to your prepared pan. 
    
    
    
11. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
12. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
13. Bon appétit! 

• If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
• *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
• **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
• You may store the cheesecake in your fridge for upto 3 days.
• I preferred it at room temperature.

Sparkling Strawberry Mocktail

Ingredients 

• 10-12 frozen Strawberries
• A few mint leaves
• 1-2 lemon, squeezed
• 1/2 cup simple syrup */ 1/4 cup sugar
• 2 Can Soda
• Ice, as required
• Fresh Strawberries for garnishing

Instructions :

1. In a bowl or Mason jar muddle up the mint leaves, lemon juice and sugar(if using).
2. 
3. Blitz the frozen Strawberries with the ice for 2-3 seconds.
4. Now to the Mason jar add the above mix, simple syrup (if sugar isn't being used) and more ice, if required.
5. Stir gently. Garnish with mint leaves and fresh Strawberries! Serve immediately and enjoy! 👌👌

Ingredients:

• Bundt pan
• 1 pack Strawberry/ Cherry flavor Jelly
• 1 pack Caramel Custard Pudding Mix
• 275 ml whole milk
• 1 Apple, Chopped uniformly
• 8-10 Strawberries, quartered
• Water, as required, on the pack
• Sugar, if required

Instructions:

1. Chop your fruits, (apple and strawberries uniformly) and make the jelly according to the instructions at the backside of the jelly pack.

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2. 
   
3. 
4. Pour in the prepared jelly liquid into the bundt pan and drop in the fruits proportionately and place in the fridge to set.
5. 
6. 
7. After about half an hour make your caramel custard according to the instructions on the pack and once the mixture is about to boil switch off the flame and let the mixture cool enough to pour over the jelly.
8. Ps: Do not keep the caramel to cool for too long as it might start to set.
9. Pour the cooled custard mixture slowly over the now set jelly and place in the fridge to set. At least for 3-4 hours.
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11. 
12. Once set place bundt pan in warm water for 5 minutes and slowly invert onto a serving plate by keep the plate upside down on the bundt pan and tilting the plate and pan together to invert and voila! Your pudding is ready to be relished!

• NOTE: 
• I like the Green's brand for the Caramel Custard. You may make your own caramel custard if you want. But this is an instant option. (very handy when you have guests coming over)
• You may add extra sugar before the milk boils if you feel the sweetness of the custard isn't enough.
• Only use the bundt pan if you are willing to take the risk. If so please do not forget this step, place your bundt pan in warm water for 5 minutes before you invert the pudding onto a serving plate.
• You may do the same in a glass bowl for more transparency if you do not want to invert and take a risk😊 but the bundt pan version looks so beautiful 😍😍😍