If you’re not a meat lover or a person who eats products with gluten, you’ve come to the right place to bake your perfect cookie! In this recipe, you will learn how to make the vegan gluten-free brownies which will be a delightful snack or dessert for you if you’re a fan of these brownies!

Ingredients:

• 1 cup + 2 tbsp milk of choice

• 1/2 cup + 3 tbsp oil

• 1 tbsp pure vanilla extract

• 1 cup spelt, white, or ap gluten-free flour

• 1 cup unsweetened cocoa powder

• 1/4 tsp + 1/8 tsp salt

• 1/2 tsp baking powder

• 1/2 cup brown sugar, unrefined if desired

• 1/3 cup white sugar, unrefined if desired, OR stevia baking blend

• 2 tbsp cornstarch, or ground flax

• 2/3 cup mini chocolate chips optional

Instructions:

1. Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well).

2. Preheat the oven to 330F. Grease a 9×13 pan (or 8×8 for thick brownies), or line with parchment paper, and set aside.

3. In a large mixing bowl, thoroughly combine all dry ingredients. Stir wet into dry. Pour into the pan. Smooth down.

4. Bake for 16 minutes, or 24 in 8×8. The brownies will look a little underdone when they come out, but that’s okay!

5. Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well.

6. Store in the refrigerator for up to 4 days, or freeze.

7. Frost with a frosting of choice or the following recipe: 1/2 cup cocoa powder, 2 tbsp pure maple syrup or agave, and 1/2 cup virgin coconut oil melted.

8. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze for 20 minutes to set.

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Note: The original recipe comes from Chocolate Covered Katie!

During this long and stress quarantine, we attain new skills, such as baking. We would make like cookies, cupcakes and the occasional tarts but how often do we go the extra mile. People don't usually look up new recipes that involve buying a lot more things but at this point, why not! Let's go the extra step and make a creamy cheesecake, one so amazing that you would want to make more!

Ingredients:

Crust:

• 1 ½ cups graham cracker (crushed) (128g)

• ¼ cup of confectioners sugar (28g)

• 5 ⅓ tablespoons melted butter (74g)

• ⅛ teaspoon salt

Filing:

• Two 8 ounce packages of cream cheese at room temperature (452g)

• 2 large eggs

• ⅔ cup granulated sugar (152g)

• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.

2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.

3. Press the cookie crumbs into the bottom of the pan and sides if wanted to

4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.

5. Pour the filling into the crust.

6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). the filling won't look entirely set in the center.

Fluffy, soft, cloud-like bread, dipped in the creamiest of milks. I can’t think of anything else but japanese milk bread. Fresh out of the oven, the aroma that fills the house. The classy shine, the milk-like taste, It's soft and fluffy, Japan, you can't hide this from us. Follow along as you make a bread, so soft, you can sleep on it!

Ingredients

Special Appliances:

• 4,5x9 inch loaf pan

Tang Zhong:

• 35 g (1/4 cup) Bread Flour

• 175 g (3/4 cup) Milk

Milk Bread:

• Bread Flour 340 g (2+2/3 cup)

• Salt 3 g (1/2 teaspoon)

• Sugar 30 g (2 tablespoons)

• Active Dry Yeast 5 g (1+1/4 teaspoon)

• Egg 40 g, room temperature (bit less than 1 medium size egg: keep aside the leftover egg for brushing the top of Milk Bread)

• Whole Milk, lukewarm, 140 g (1/2 cup+1 tablespoon) 104 degrees Fahrenheit

• Tang Zhong (about 155 g)

• Unsalted Butter, cubed and softened at room temperature, 40 g (3 tablespoons)

• Extra bread flour for the working surface

• Egg+Milk mix for brushing the top

Directions

Prepare the Tang Zhong:

1. In a non-stick pan, combine flour and water.

2. Cook, stirring constantly, over medium heat until the mixture thickens into a pudding-like consistency.

3. Transfer into a small bowl, cover and cool down to room temperature.

Prepare the Milk Bread:

1. In a large bowl mix flour and salt.

2. Add sugar, dry yeast and combine.

3. Add the egg (beaten), lukewarm milk and start to combine with a spatula.

4. Add the Tang Zhong and combine with a spatula until it reaches a very sticky consistency.

5. Add the butter (room temperature) and combine with a spatula.

6. Sprinkle the work surface with at least 3 tbsp of flour and start to knead the dough with your hands; if you have a stand mixer you can use it, since the dough is pretty sticky.

7. Incorporate a little flour until knead the dough, but don’t add too much flour: the dough have to remain very soft and slightly sticky*

Tip: The consistency of your dough may vary depending on your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together but consider that this is a pretty sticky dough. You can use your scraper instead of your hands to help you knead.

8. Knead for about 15 minutes or until the dough will be smooth and elastic.

9. Form into a ball, place it in a greased bowl and cover with plastic wrap.

10. Let it rise in a warm place** for about 45 minutes or until triple in size: the dough will be ready when you poke it and it will maintain its shape.

11. Transfer the dough over a silicone pastry mat or a floured surface and split it into 3 equal pieces.

12. Roll each piece into a ball and cover every ball with plastic wrap.

13. Use a rolling pin and roll one piece into a long oval shape.

14. Fold the right third of the oval over the middle, then fold the left third of the oval over the middle.

15. Turn the packet and roll into a rectangular shape.

16. Roll the rectangular from the bottom to get a fat roll.

17. Cover the roll with plastic wrap and repeat with the other 2 pieces of dough.

18. Arrange the 3 rolls of dough into a greased 11, 5x22 ,5 cm – 4 , 5x9 inch loaf pan.

19. Cover with plastic wrap and let it rise in a warm place for about 30 minutes, or until the dough reaches the rim of the loaf pan.

20. Brush the top with beaten egg + milk.

21. Bake in a preheated static oven at 175°C-350°F for about 25 minutes.

22. Cool down for 15 minutes, then remove from the pan and cool down on a wire rack

You can store the bread into a paper bag and place the paper bag into a plastic bag for about 1 week.

**I let it rise in a slightly warm oven: I preheat it for about 4-5 minutes at 50°C, then turn it off and place the dough to rise.