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Chocolate Chip Cookie Ingredients 12 ounces melted butter 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoons salt 22 ounces all-purpose flour 12 ounces white sugar 9 ounces light brown sugar 2 large eggs 2 egg yolks 1 vanilla bean 16 ounces high-quality semi-sweet chocolate Maldon Sea Salt for topping Directions Melt butter, and smoke according to above description. (Be sure to cool butter to room temperature before mixing below batter. Smoke Maldon Sea Salt now, as well.) In a medium bowl, combine dry ingredients (baking powder, baking soda, salt and flour). Whisk to evenly distribute the leavening. In the bowl of a standing mixer, combine both sugars with cooled melted butter. Mix on low speed with paddle attachment until fully combined. Add eggs, yolks and vanilla to sugar and butter mixture. Mix until combined. Slowly, combine wet and dry ingredients in single bowl. (Three batches works best.) Add chocolate pieces and mix until evenly distributed. Using a 3-ounce scoop, scoop dough onto a parchment-lined cookie sheet. Chill or freeze 24 hours. (For longer-term storage, transfer dough to a freezer bag.) To bake: Preheat oven to 300 degrees. Place frozen scooped cookies onto a parchment-lined sheet pan with at least two inches of space between each. Top with smoked Maldon Sea Salt. Bake until golden brown and center of cookie is set, 28 to 30 minutes for 3-ounce frozen dough balls. (Less baking time will be needed if baking from refrigerated, fresh or smaller-sized cookies.)

Sweet Nido Custard Milk Powder Cake Ingredients 2 cups Milk powder Nido 3 cups Water Room temperature 1/2 cup Sugar 3 Tbsp All purpose flour 2 Eggs Small. 1 Egg if they’re big 1 Pkt Digestive Biscuits Instructions Lay your digestive cookies onto a glass pan In a bowl, add flour, sugar & kenya milk powder Add the egg and water then whisk well to remove any lumps Pour mix into a large pot and bring to a boil, stirring constantly Once mixture has thickened. Pour over the biscuits Cover the top with grease-proof paper or cling film and put in the fridge to cool

Moist Chocolate Cake Ingredients 2 cups All purpose flour 2 cups caster sugar 2 tsp baking powder 1 1/2 tsp bicarbonate of soda 2 Eggs 1/2 Cup Cocoa powder 1 cup black coffee 2 tsp instant coffee in a cup of hot water 1/2 cup vegetable oil 1 cup Milk Chocolate ganache 250 g Chocolate chips 230 ml Heavy cream

Pancakes with Coconut Buttercream Ingredients Pancakes 1 1/2 Cups All purpose flour 2 tbsp caster sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg 1 2/3 cups milk 2 1/2 tbsp vegetable oil Coconut butter cream 3 tbsp Butter room temperature 2 1/2 tbsp icing sugar 1 tbsp coconut powder 1 tsp water

Mitai Little Donuts Covered in Frosted Sugar Ingredients Mitai 1 1/2 Cups All Purpose flour 1/2 tsp Baking powder 1 tsp Instant yeast 1 Egg 1/2 Cup Coconut milk You might need less or more so add a little at a time Sugar Frosting 1 Cup Sugar 1/2 Cup Water 1/2 Tsp Cardamom Powder or 3 whole cardamoms

jalebis recipe Ingredients Saffron-cardamom syrup 1 cup of sugar 3/4 cup water pinch of Saffron 3 cardamom pods Make the jalebi 1 cup All purpose flour 1/4 cup gram flour 1 tsp baking soda bicarb 1/4 tsp saffron food colour 1 cup of water 3 tbsp melted butter 1 tbsp white vinegar 2-3 cups oil to fry jalebi pistachios to garnish optional Instructions Make the sugar syrup In a thick bottomed pan, add the sugar, water, saffron and cardamom pods. Bring mixture to a boil Once bubbles cover the top of the syrup, switch the fire off and cover the syrup. Jalebi In a bowl, add the All purpose flour, gram flour, bicarb and food colour. Mix well In a separate bowl, add the water, melted butter and vinegar. Stir well. Add the water mixture to the dry ingredients and whisk well to make a smooth batter Transfer the batter to a piping bag. In a thick bottomed pan, add the cooking oil. Heat the oil until it gets to the right temperature. You can test this by dipping a wooden skewer in the oil. If bubbles form around the skewer then you’re ready for the next step. Reduce the flame to medium-low and pipe the jalebi batter into the hot oil in a circular motion.

Sweet Rice Cake Bread Ingredients 2 cups of long grain basmati rice 3 cups of coconut milk 2 cups of water you might need more 1 1/4 cups sugar 1 1/2 tsp ground cardamom 1/4 cup milk powder 1 egg white add an extra for a richer rice bread 1 1/2 tsp instant yeast 3 tbsp melted butter Instructions Thoroughly wash the rice and soak it overnight. Line the bottom of a thick-bottomed pan with parchment paper and brush the sides with butter. This helps avoid the rice bread from sticking to the pan. In a blender add the rice and 3 cups of coconut milk. Blend well. If the consistency is too thick, then slowly add the water. Omit the water if the batter is runny. Add the sugar and cardamom followed by 1 egg white. Blend for 1 min sprinkle on the yeast and use a whisk to mix the batter. Cover and set aside to rise. After about an hour, mix the batter gently and pour the mixture into your thick bottomed pan. Place the pan on the stove top and set your flame to medium-low. Cover the pan and let it gently steam for 10 min. Check the top after 10min by gently pushing the rice cake. It should be firm but spongy. Transfer it to your oven and put on the grill function. Brush the top with melted butter and grill uncovered for 10 min. You’re looking for a beautiful golden brown top. Important: if the rice cake doesn’t bounce back when you gently press then cover and give it a few more minutes on the stove top. Once it’s a beautiful golden brown colour, pull it out the oven and cover with the lid; add a cloth on top to catch the water droplets that form. Set aside to cool before removing the rice cake from the pan. Once cooled, cut into small squares and serve.

Kashata Za Njugu Peanut Burfi Kashata za njugu is a popular East African sweet snack made by caramelizing sugar and mixing it with roasted or crushed peanuts, often flavored with cardamom. It is crunchy, sweet, and commonly served with tea or coffee Ingredients 1 cup peanuts 2/3 cups vanila sugar 2/3 cups water 1 tsp cardamom powder 2 tbsp milk powder Instructions Grind the peanuts to a powder Add the milk powder In a thick bottomed pan, add the sugar, water and cardamom Bring the sugar mixture to a boil until bubbles cover the surface Add the peanuts to the sugar mixture and reduce the heat to low. Keep mixing the peanuts and sugar until it all comes together to a mass. Pour the mixture onto some parchment paper and roll out. Let it cool Cut it into desired shapes Serve

Keki ya njugu Nutty Peanut Cake Ingredients 2 cups peanuts 1/2 cups + 1 tbsp sugar 2 whole eggs 1/2 cup softened butter 1 1/2 cups All purpose flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 cup milk 2 tbsp milk powder optional Instructions Preheat the oven to 180ºc Add the peanuts to a grinder and grind (don’t worry if there are a few big pieces left) Cream the butter and sugar until pale Add one egg at a time and mix until smooth Next add the flour, baking powder and bicarb and mix well until there are no lumps left Fold in the crushed peanuts and transfer the batter into a greased cake tin Bake at 180ºc for 20-40 min or until cake is golden brown