Marble cake is the perfect solution when you feel indecisive about making either a chocolate or a vanilla cake. This Marble cake will satisfy your cravings when it comes to both vanilla and chocolate! Ingredients: 1 1/2 cup white sugar 1/2 cup oil 4 eggs 1 tsp vanilla 1/2 tsp salt Orange zest 1/2 tsp vinegar 3/4 tsp baking soda 1 3/4 cup flour 1/4 cup milk 3 tbsp cocoa powder Directions: Preheat oven to 160°C. In a large bowl, mix the white sugar and vegetable oil for a few minutes until light and fluffy.(about 3-5 minutes) Add in the eggs, orange zest and vanilla and mix until fully incorporated. Add in the vinegar into the egg mixture. (you might find adding vinegar weird but the sole purpose of adding it is to activate the baking soda so our cake rises perfectly in the oven) In another bowl, mix the flour, salt and baking soda. Add your flour mix into the main mixing bowl and stir until combined. For the chocolate mixture, pour half the batter into a separate bowl and add the cocoa powder and milk. Into a loaf pan greased with some vegetable oil (lined with parchment paper), alternate between adding a spoonful of the plain vanilla batter and the chocolate until all the batter is used up. Using a toothpick, wooden skewer, chopstick, etc. , swirl your cake batter to create a random swirl pattern. Bake the marble cake for about an hour on the middle rack.(a tooth pick should come out clean once inserted in the center of the cake) Allow the cake to cool for at least 10 minutes before flipping it out. Once the cake has fully cooled down, slice the cake into thick slices and serve. Bon Appétit!

The Sacher Torte. The world’s most famous chocolate cake and the cake that holds a lot of sentimental value to me. When I was 8 years old, I had the chance to try the Sacher torte at Hotel Sacher in Salzburg We came by the hotel every night after dinner for a slice of this very cake. Another famous dessert I wanted to try at the hotel was the Nockerl, a fluffy sweet souffle that looks like the three local alpine peaks. I did not get the chance to try the dessert as we showed up at the cafe when the baking station in the Kitchen was closed (they mainly closed the kitchen at around 9:00PM) [the dessert in question:] When ordering the dessert, I vividly remember two old ladies asking me how I could possibly order a dessert this huge after dinner! It was my last night in Salzburg and I was absolutely devastated that I could not try the Nockurl so one of the waiters offered to take me into the kitchen to make a dessert of my choice. My parents agreed and I went with the waiter into the kitchen and made an ice cream sundae with two wafers on top. He also cut a slice of sacher cake and finished it up with a side of whipped cream. Throughout making my own dessert, he gave me a tour of all the different stations in the kitchen and showed me where everything is made. We came back to the table and I absolutely devoured the ice cream concoction along with the slice of cake. I knew at that moment that my lifelong dream would be me opening my own restaurant with a kitchen just like the one I had seen that night. [Here is little me trying to figure out how to tackle the ice cream sundae I had just made] I don’t think the waiter realized how much his little tour of the kitchen impacted me as it is one of the main reasons I'm as passionate as I am about cooking. P.S. I ran out of chocolate midway while filming so I could not glaze the cake to get that signature look. Overall, the cake did end up coming close to the original one I had in Salzburg ;)

This is probably one of my new favorite sandwiches! The meatballs ,flavorful marinara, and the melty cheese create an irresistible combo that everyone just ADORES! I don’t know about you but ever since watching the show F.R.I.E.N.D.S I’ve always wanted to try the meatball sandwich that Joey claims to be THE GREATEST SANDWICH IN THE WORLD! And I assure you after making this I can give Joey a second vote on this being THE GREATEST SANDWICH IN THE WORLD! [click here to view video tutorial on Instagram] Makes about 12 large meatballs Ingredients: 1/2 kg ground beef 1/2 cup panko breadcrumbs 3 tbsp olive oil 1 small onion(chopped) 1/2 cup fresh basil leaves(chopped) 1 egg 2 tbsp Worcestershire sauce 1 tsp salt 1 tsp black pepper 1/4 cup grated parmesan 2 crushed garlic cloves 1 8oz can of puréed tomatoes 1/4 cup water 2 tbsp dried oregano+1 tbsp basil+1/2 tsp pepper+1/2 tsp salt 1 1/2 cup of shredded mozzarella Bread rolls of choice(the number varies according to your meatball and bread's size{I used about 5}) Directions: Start by placing a tablespoon of olive oil in a pan over medium heat. Add the onions into the pan and cook until translucent(about 5-6 minutes)then place aside. In a large bowl, add in your egg and panko and mix. Once the panko and egg are mixed, add in the ground beef, Worcestershire sauce, salt, pepper, and sautéed onions and stir until combined. Finally add in your basil and parmesan cheese.(to cut the basil evenly ,roll up the leaves then chop) Start forming the meatballs in between your palms. Once the meatballs are formed, place them in a large pan over high heat. Flip your meatballs and allow them to develop some color. Once you seared your meatballs, lower the heat and cover the pan so the meatballs can fully cook on the inside.(allow them to cook for at least 10-13 minutes) Remove your meatballs from the pan and set aside. In the same pan, add in 2 tablespoons of olive oil and the garlic cloves and cook over high heat for 1-2 minutes or until fragrant. Add in the pureed tomatoes, water,2 tbsp dried oregano,1 tbsp basil,1/2 tsp pepper,1/2 tsp salt, and allow to simmer. Place your meatballs into the tomato sauce. Flip your meatballs to coat them with the flavorful tomato sauce and add in some fresh basil leaves. Cover the meatballs and allow them to simmer for 20 minutes on low heat. While the meatballs are simmering, cut open your bread rolls and toast them for 3 minutes in the oven. Once out, place the meatballs inside your toasted bread and spoon in some of the delicious tomato sauce. Finally top with some shredded mozzarella cheese and grated parmesan and bake for about 6 minutes top rack to allow the cheese to melt. Once out, sprinkle with some fresh basil and serve immediately. Bon Appétit!

Eating carrot cake is the only right way to get your daily intake of veggies. This recipe is easy and absolutely delicious! [click here to view video tutorial on instagram] Ingredients: Cake batter: 2 cups flour 2 cups white sugar 1 1/2 cups vegetable oil 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1/4 tsp ginger 1 tsp cinnamon 2 1/2 cups shredded carrots 4 eggs Cream Cheese Frosting: (you can half the frosting recipe if you only want to frost the inside or only the outside) 1 tsp vanilla 180g cream cheese (at room temperature) 200g butter (softened at room temperature) 1 3/4 cups powdered sugar 1/2 tsp salt Directions: For the cream cheese frosting: Using a hand mixer or a whisk, start by beating the butter until it is light and fluffy. Add in the cream cheese and whip until it turns fluffy. Add the powdered sugar , vanilla and salt and mix until the powdered sugar is fully incorporated. Keep your frosting refrigerated until you need to use it. For the cake layers: In a large bowl or stand mixer, mix in the sugar and oil until they are light and fluffy. Add in the eggs one by one mixing the batter between each egg. In another bowl, mix the baking soda , baking powder, spices and flour together. Add your dry mix into the wet ingredients and mix until the flour is no longer visible. Add your shredded carrots into the batter and mix just until incorporated (don't overman your batter as it will make your cake dense) Grease your cake pans with a little oil and line your baking pans with parchment paper to prevent the cake from sticking Proceed to pour your batter into your desired cake pans. (avoid filling your pans too much since the cake will rise during baking) Bake for 50-60 minutes at 165°C or until a toothpick comes out clean when inserted. When the cakes are out allow them to cool for at least 10 minutes before removing them from the pans. Let the cakes fully cool down at room temperature then at least 1 hour in the fridge before layering/stacking them. Frost your cake in any way you desire and refrigerate the cake for at least 2 hours before serving or overnight. (the longer you leave the cake in the fridge the better it tastes) Bon Appétit!

This recipe is by far one of my favorites for layering cakes! The layers are stable enough to be stacked yet have the fluffiest texture! Here is a naked peach cake I made using this recipe. This rustic peach cake is basically made up of 3 decadent layers of vanilla cake rounds, peach jam and the lightest whipped cream ! Ingredients: 1 tsp Vanilla 1/2 tsp Salt 1 tbsp Lemon zest 1/2 cup Oil 2 1/2 tsp baking powder 1/2 tsp baking soda 2 cups sugar 4 eggs 200g sour cream 2 1/2 cup flour Directions: In a large bowl or stand mixer, mix in the oil, sour cream ,eggs ,sugar ,lemon zest, salt and vanilla until they are fully combined. In another bowl, mix the baking soda , baking powder, and flour together. Add your dry mix into the wet ingredients and mix until the flour is no longer visible. Grease your cake pans with a little butter or line your baking pans with parchment paper to prevent the cake from sticking Proceed to pour your batter into your desired cake pans. (avoid filling your pans too much since the cake will rise during baking) Bake for 20 min at 180°C then 15 min at 150°C or until a toothpick comes out clean when inserted. When the cakes are out allow them to cool for at least 10 minutes before removing them from the pans. Let the cakes fully cool down at room temperature then at least 1 hour in the fridge before layering/stacking them. Bon Appétit!

I bet Garfield the Cat would have been proud of me for devouring this ;) [Click here to watch video tutorial] Ingredients: Bolognese sauce (click here for recipe) Béchamel sauce (click here for recipe) 12 Lasagna noodles(or use fresh pasta) 300g mozzarella cheese 1/2 cup grated Parmesan cheese Salt and Pepper to taste Directions: Place a large pot of water over the stove and heat until starts boiling. Drop in your lasagna noodles and boil them for 4-6 minutes and remove. In a medium-sized baking dish start assembling the lasagna by spreading a good amount of the Bolognese. Followed by a layer of the lasagna noodles. Then we add another layer of the Bolognese and spoonfuls of bechamel sauce . And sprinkle a layer of cheese. Repeat steps (3,4,5,6) until the baking dish is filled. Then add a generous sprinkle of cheese on top and the grated Parmesan. Finally top with some salt and pepper and bake for 35 minutes covered and 10 minutes uncovered at 180 degrees celcius Place a baking sheet full of water at the bottom of the over to create steam. Allow to sit for 10 minutes before serving. Bon Appétit!

Babka is a sweet braided bread/cake. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking. Makes about 2-3 Babkas (according to size) [click here to watch video tutorial on instagram] Ingredients: Dough: 2 tbsp yeast 1 cup milk 1/2 tsp salt 1 egg and 2 yolks 1/4 cup honey 1 tsp vanilla 1/4 cup sugar 3 1/2 cup flour 1/4 cup butter Chocolate mix: 200g roughly chopped chocolate 1/3 cup butter 1 1/2 tbsp cinnamon 1 tsp vanilla 1/2 cup white sugar 1/2 cup brown sugar 1/3 cup of unsweetened cocoa powder Cinnamon mix: 1/3 cup butter 2 tbsp cinnamon 1/3 cup brown sugar 1/3 cup white sugar Simple syrup: 1/2 cup sugar 1/3 cup water Directions: Making the dough: Placethe yeast into the milk and leave aside for 10 minutes until it gets foamy. In a bowl or stand mixer add in the eggs, honey, vanilla, salt, and sugar and mix until incorporated. Add in the milk and yeast mix. Gradually add in the flour and mix on medium speed for 2 minutes as you do the dough will start forming. Whilst mixing add the butter a few teaspoons at at time. Continue mixing for about 7 minutes on medium speed until the dough is completely shiny, elastic , and pulls away from the sides of the bowl.(or knead for 10 minutes by hand) Cover the dough with plastic wrap and allow to rest for 2 hours. Grease two loaf pans with oil and line the bottom of each pan with parchment paper. Once the dough has doubled in size, divide the dough in half and keep one half covered . Making the chocolate filling: In a microwave safe bowl, mix the chocolate, butter, cinnamon, vanilla, white sugar, brown sugar ,and unsweetened cocoa powder until combined. Microwave the chocolate mix for 1 minute(mixing every 20 seconds) or until fully melted. Making the Cinnamon filling: Mix the butter, cinnamon, brown sugar, and the white sugar until it becomes like a paste. Making the Simple syrup: In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. Shaping the Dough: Roll out the dough on a lightly floured surface and shape into a rectangle . Spread the half of the mixture(cinnamon or chocolate)over the rectangle, leaving a 2 cm border all around. Roll up the rectangle like a log and freeze it for 15 minutes(this will help us get a neater cut on the babka) Using a serrated knife, cut the log into two long even halves. Once you have two even halves , start braiding the dough by lifting the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple twist braid. Carefully lift the braided dough into the lined loaf pan.( Don’t worry if there are gaps in the pan since the dough will fill up the pan) Cover the pan with a damp towel and allow the dough to rest for 30 minutes before baking for 30 minutes at 180 degrees celsius until a skewer inserted into the center comes out clean with no dough attached. Repeat with the remaining dough. While the cakes are in the oven, make the syrup. As soon as the babkas come out of the oven, brush the syrup over them. Let them cool until they are warm, then remove them from their pans. Bon Appétit!

These are probably my favorite cookies to make! They turn out soft and chewy every time. makes about 20 cookies (60g each) Ingredients: 200g butter (melted) 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 2 eggs 1 tsp baking soda 3 cups flour 1/2 tsp salt 1 cup of chocolate chips (use more or according to preference) Directions: Preheat oven to 160°C. Place your butter in a microwave safe bowl, and melt at 30 second intervals until fully melted.(or melt in a pan over medium heat) In a stand mixer, cream together the melted butter, brown sugar and white sugar until light and fluffy. Add the eggs and vanilla and mix until just combined. In another bowl, mix the flour, baking soda and salt, then add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough) Stir in the chocolate chips Grab a few tablespoons of the cookie dough and shape the cookie dough into a ball.(I use about 60g of cookie dough for each cookie) Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other. Bake the cookies for 10-12 minutes on the middle rack.(the cookies will look pale from the outside and will still be soft on the inside) Allow the cookies to cool for at least 10 minutes on the baking sheet before removing them. Bon Appétit!

I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look! Ingredients: For the batter: 1 cup flour 2 tbsp white sugar 1/4 tsp salt 1 egg 1 1/2 tsp baking powder 1 tsp paprika 3/4 cup milk(cold) 4 hotdogs Mozzarella cheese (either sticks or cut into large rectangular pieces)- optional For coating: 1 1/2 cups panko breadcrumbs For frying: 2 cups of vegetable oil Directions: Skewer your hotdogs and mozzarella by using either a regular wooden skewer or a chopstick and set them aside. (you can make certain corn dogs with only hotdogs and others with both cheese and a hotdog) In a bowl, mix together the flour, white sugar, salt, baking powder and paprika until combined. Add in the egg and gradually start mixing in the milk until a thick batter forms. (you may use more or less milk according to the consistency of the batter) Pour your batter into a tall glass for easier coating. Pour the oil into a pan deep enough to coat at least half your corn dog. (I used a small sized pan which worked perfectly) Heat the oil on medium high heat (to test if your oil is ready, simply dip a skewer or a chopstick in the oil and if bubbles start forming around the stick, the oil is ready.) Dip your corndog into the batter, then into the panko breadcrumbs, then immediately into the frying oil. Cook the hot dogs until they turn golden brown and the batter is seen to be fully cooked. (This took me about 3 minutes while turning the hotdog on all sides) Remove the cooked corndogs and allow them to drain on a cooling rack or a paper towel for a few minutes before serving. Repeat with the rest of your hotdogs. Serve with condiments of choice or even sprinkle some sugar on top! Bon Appétit!

Making pesto is very simple! It’s basically blending a bunch of ingredients together and drizzling in plenty of olive oil to create an Emulsion - (is a mixture of two liquids that would not normally mix.) Personally, I love pesto since it can be used in various ways whether in a pasta dish or in a sandwich it always adds a fresh nutty flavor that brightens up any dish! I made an absolutely delicious pasta dish by simply tossing some boiled pasta in a couple of tablespoons of basil pesto and garnishing it with little knobs of creamy feta cheese. Ingredients: 2 garlic cloves 2 cup basil 1/3 cup walnuts (or pine nuts) 1/2 tsp salt 1/2 tsp pepper 1/4 cup grated Parmesan 1/4-1/3 cup olive oil (add gradually) Directions: Start by blending the walnuts and garlic together until they are coarsely chopped. Add in the basil and blend. Whilst blending the basil, add in the olive oil gradually until fully combined. Lastly add the parmesan, salt, and pepper and blitz until combined. Store the pesto in an airtight container for up to 3 days in the fridge. Bon Appétit!

Okay listen up, by everything I mean EVERYTHING! I use this dough to make pastries, flatbreads, pizza, and even quick and easy bread rolls! Make sure to give the dough a good slap for good luck ;) Ingredients: 3 cups flour 2 tbsp milk powder 1 tbsp sugar 1/4 cup oil 1 tsp salt 1 tbsp yeast 1 1/4 water (you might need more or less accordingly) Directions: Mix the flour, sugar, salt, oil and yeast in a large bowl until combined. Mix the milk powder with the water and add it gradually into the flour and mix until a dough forms. Once the dough forms kneed it for 7-10 minutes (using your hands or a hand mixer) Cover and allow to rest at least for 1 hour before using. Bake the dough for 30 minutes middle rack at 180 degrees celsius (check note) Bon Appétit! Note: The dough's cooking time may vary according to how you shape it. A good indicator that the dough is cooked, is when it rises and develops a beautiful golden color on top.

These honey glazed dinner rolls are a crowd pleaser and are guaranteed in becoming your next favorite recipe! Makes about 8 large bread rolls Ingredients: Dough: 1 cup of warm milk (I just put mine in the microwave until it was warm to the touch) 1 1/2 tbsp instant dry yeast 1 tbsp sugar 4 tbsp honey 3 cups flour 1 egg (and another one for the egg wash) 100g softened butter Glaze(after baking): 1 tbsp honey 1/2 tsp salt (or a pinch of flakey sea salt) 3 tbsp melted butter Directions: Mix the yeast and sugar into the warm cup of milk and set aside for 10 minutes. In a stand mixer, add the flour,egg,honey, and the milk-yeast mixture. Mix them until a dough forms then add in the butter and knead for 10 minutes. At this point, the dough should be soft but not too sticky. If the dough seems too sticky add some flour to fix the texture. Cover the dough with a damp towel and allow to rest for 1 hour. Afterwards, shape the dough into dough balls (I made about 8 100g rolls). You can use a scale to ensure their size. Place them in a greased baking pan and place the rolls a little far apart from each other as they will rise even more in the oven (you can use 2 finger indentations as the distance between the buns) Whisk the egg and brush the rolls. Bake them at 180°C middle rack for 25-28 minutes. Once the rolls are out of the oven, brush them with the glaze and allow them to cool for 5 minutes before serving. Bon Appétit! Glaze: In a microwave safe bowl, melt the butter and mix in the honey and salt.