Cream Scones

special by R’unique

scones scones1



  • 2 cups (260 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated white sugar
  • 2 teaspoons (10 grams)baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (75 grams) cold unsalted butter, cut into pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) milk


  1. In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips.
  2. In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined.
  3. Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart.
  4. Bake for about 15 -18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean

Recipe Adapted From Joy of Baking


Linzer Cookies

special by R’unique



  • 1 cup (150 grams) whole almonds(blanched or natural)
  • 2 cups (260 grams) all purpose flour
  • 1/2 teaspoon (1 gram) ground cinnamon
  • 1/2 teaspoon (2 grams) salt
  • Zest (outer yellow skin) of one small lemon
  • 1 cup (226 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) granulated white sugar, divided
  • 1 teaspoon (5 grams) pure vanilla extract
  • 2 large (40 grams)egg yolks
  • 1/2 cup (60 grams) confectioners Sugar
  • 1/2 cup (120 ml) Raspberry or Black Currant Jam


  1. Preheat your oven to 350 degrees F (180 degrees C).
  2. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground. 
  3. In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest. 
  4. In the bowl of your electric mixer , beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
  5. Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  6. Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cookie cutter cut out the cookies. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet.
  7. Bake the cookies for about 12 min.(until lightly browned around the edges).

Recipe Adapted from Joy of Baking

M&M Cookies

special by R’unique



  • 115 gr butter, softened
  • 70 gr white sugar
  • 70 gr brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1 teaspoons soda
  • 1 pinch of salt
  • 260 gr all-purpose flour
  • 1 cup M&M


  1. 1.Preheat oven to 175 degrees C.
  2. 2.Whisk the butter with white and brown sugar for 2 minute (until smooth).
  3. 3.Add room temperature egg and the vanilla extract & mix them for 1 minute.
  4. 4.In a separate bowl, combine flour, baking soda, and salt. After than add it to the mixture and mix for 2-3 minutes.
  5. 5.Add up M&Ms and mix it with spoon.
  6. 6. Bake about 10-15 minutes, until cookies are golden around the edges.




Cinnamon Rolls

special by R’unique




  • 4 1/2 – 5 cups (590 – 660 grams) all-purpose flour
  • 1 package (1/4 ounce) (7 grams) (2 teaspoons) active dry yeast
  • 1 cup (240 ml) milk
  • 1/3 cup (75 grams) unsalted butter
  • 1/3 cup (66 grams) granulated white sugar
  • 1/2 teaspoon (2.5 grams) salt
  • 3 large eggs


  • 3/4 cup (160 grams) packed light brown sugar
  • 1/4 cup (35 grams) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
  • 1/2 cup (120 ml) raisins or currants (optional)
  • Half-and-half(or light cream)


  1. In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups (295 grams) flour and the yeast.
  2. In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees F) (50 degrees C) and the butter is almost melted.Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (295 – 365 grams) flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 – 2 hours).Then gently punch the dough to release the air and let rest for 10 minutes. 
  3. Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly.
  4. Roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour). (At this point you can refrigerate the Cinnamon Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes.) Break any surface bubbles with a toothpick. Lightly brush rolls with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to30 minutesor till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.

Adapted from Joy of Baking

Chocolate Fudge Cookies

special by R’unique

**made with love**



  • 1 cup (115 grams) pecans or walnuts
  • 1/2 cup (60 grams) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon instant espresso powder or instant coffee powder(optional)
  • 1 pound (450 grams)bittersweet or semisweet chocolate, coarsely chopped
  • 1/4 cup (57 grams) unsalted butter, cut into small chunks
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (170 grams) semisweet dark chocolate chips
  • 1 cup (170 grams) white chocolate chips


  1. Sift or whisk together the flour, baking powder, salt, and espresso powder.  
  2. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth.Remove from heat and set aside to cool to room temperature.
  3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.
  4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.  
  5. Bake cookies for about 10 -12 minutes or just until set. The tops of the cookies will be cracked and shiny. It is important not to over bake these cookies or they will be dry.

Recipe adapted from Joy of Baking

Banana Chocolate Cupcakes

special by R’unique



  • 1 cup (200 grams) granulated white sugar
  • 1 cup (130 grams) all-purpose flour
  • 1/3 cup (35 grams) unsweetened cocoa powder(regular or Dutch-processed)
  • 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed ripe bananas(about 1 medium sized banana)
  • 1/2 cup (120 ml) warm water
  • 1/4 cup (60 ml) milk


  1. Preheat oven to 350 degrees F (180 degrees C)
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.)
  4. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Recipe adapted from Joy of Baking

Dinner Rolls

special by R’unique



  • 4 cups of All Purpose Flour
  • ¼ oz Package of Rapid Rise Yeast
  • 1/3 cup of Granulated Sugar
  • 1 tsp of Salt
  • 1 cup of Milk, slightly warm
  • 1/3 cup of Unsalted Butter, Softened
  • 3 Egg Yolks
  • 3 Tbsp of Unsalted Butter, melted


  1. In a saucepan, add the milk and butter and wait until the butter melts. /not too hot! (*120degrees)
  2. In the bowl of a standing mixer (with a dough hook), add the warm butter and milk mixture and add the yeast over the top. Wait for 5 minutes.
  3. Add the flour, sugar, egg yolks and salt to the yeast mixture and mix until the flour is incorporated. (speed on low)
  4. Increase the speed to medium high and kneed the dough for about 5 to 7 min.
  5. Lightly grease a bowl with some olive oil and set aside.
  6. Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
  7. Dump the dough onto your work surface, (flour it a little if necessary) and deflate it. Cut the dough into 12 equal pieces.
  8. Cover the dough pieces with a kitchen towel as you work with one piece at a time.
  9. Lightly grease a 9X13” baking dish with either butter or cooking spray and set aside.
  10. Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
  11. Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
  12. Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
  13. Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven.

Recipe is adapted from Laura In The Kitchen 




Hummingbird Chocolate Cupcakes

special by R’unique

*New Year’s Eve*

cupcakesch cupcake



  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract


  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

Adapted from: The Hummingbird Bakery Cookbook


No-Bake Chocolate Biscuit Cake

Special By R’unique



For tiny biscuits:

  • 1 cup all-purpose flour
  • 1+1/4 teaspoons baking powder
  • Pinch of salt
  • 6 tablespoons butter, softened
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract

For Nutella Ganache:

  • 1 cup (240 grams) heavy cream
  • 200 grams bittersweet (%70 cocoa) chocolate, chopped finely
  • 2/3 cup (200 grams) Nutella
  • 1/4 teaspoon salt
  • 10 tablespoons (150 grams) butter, cut into small cubes and softened


To prepare the tiny biscuits;

  1. Stir together flour, baking powder and salt in a small mixing bowl.
  2. In a separate bowl, cream butter and add the sugar.
  3. Then add eggs, one at a time. Beat in vanilla.
  4. Add all the dry ingredients and mix just until combined.
  5. Follow the cutting technique.
  6. Preheat oven to 350ºF (180ºC). Bake 12 to 14 minutes.

For Nutella Ganache::

  1. Put the chocolate in a heatproof mixing bowl. Bring cream to a boil and pour over the chopped chocolate. Let stand for half a minute, then gently stir with a spatula until completely melted. Add Nutella and continue stirring until melted. Stir in salt and butter pieces.
  2. Put the biscuits in a mixing bowl, pour over the remaining ganache and stir gently to coat the biscuits. Transfer the mixture into the mold and get rid of air pockets by rapping the mold against the counter. Cover the top tightly with plastic wrap, pressing it against the surface to create an airtight seal. Freeze until completely hard, for 30-45 minutes.

Recipe is taken from CAFE FERNANDO – Thank you for the amazing recipe!!


Apple Cinnamon Cake

Special by R’unique



  • 6 apples, Mom uses McIntosh apples
  • 1 tablespoon cinnamon
  • 5 tablespoons sugar
  • 2 3/4 cups flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla
  • 4 eggs
  • 1 cup walnuts, chopped (optional)


  1. Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
  2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
  3. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Recipe is taken from: Smitten Kitchen

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