KYLE'S WORLD
Recipe Book
Table of Contents
Baking:
Meals:
Extras:

* - personal favorite
Rules of Thumb
  • room temperature ingredients - most ingredients should be at room temperature when baking, unless specifically mentioned otherwise. this includes things like butter, eggs, cream cheese, and sour cream. some of these ingredients can be impossible to work with if they are not room temperature (like butter), but others it is only recommended to use at room temperature (like eggs). being at room temperature helps the ingredients mix/incorporate together more evenly
  • warming butter - if you need to get butter to room temperature fast, i cut the stick of butter into small cubes (cut at tbsp markings, then cut each into 4ths). then microwave for 5 seconds at a time until they soften up. just remember that room temperature is colder than you think, so don't over-warm it
  • weight vs volume - if a recipes gives you a measurement in weight and volume, always use weight! you can also do the conversion yourself using a conversion chart
  • measuring flour - if you are measuring powdery ingredients by volume, like flour, you should always use a spoon to scoop the flour and gently pour it into your measuring cup. once the cup is slightly overflowing, level it out using a leveler or back of a butter knife. this avoids packing the flour, which is good since a packed cup can contain almost 50% more flour than intended!
  • measuring brown sugar - when measuring brown sugar by volume, you should pack brown sugar into your measuring cup to get the final measurement. this is the opposite of what you do for flour, so don't get them confused!
  • sifting - i recommend always sifting "clumpy" dry ingredients. that includes flour, powdered sugar, corn starch, baking powder, and cocoa powder. its simple but helps a lot by evenly distributing the ingredient.
  • separating eggs - when separating eggs, i like to use the 3 bowl method: use one bowl for collecting egg yolks, one collecting egg whites, and one empty bowl. begin by cracking one egg and hold over the empty bowl. let some of the egg whites drain into the bowl and then slowly transfer the egg yolk between the shell halves until all the whites have drained. dump the egg yolk to the yolk bowl, and pour all the drained egg whites into the egg white collection bowl (making the bowl empty again). (or use the alternative method of cracking the entire egg into the empty bowl, and scooping the yolk out with your hands.) then repeat for each egg. because you are using an empty bowl the catch the current egg whites each time, if you mess up one egg by piercing the yolk, it wont ruin any the egg whites you've collected so far!
  • vanilla extract - vanilla extract is expensive :( if you plan on baking a lot, i'd recommend buying imitation vanilla to substitute into some recipes. most times, you cannot taste the difference (this has been well tested). i use Baker's imitation vanilla. you can substitute extract for imitation 1:1. in general, the rule is: if vanilla is not the main/only flavor or you are going to bake it in the oven, use imitation vanilla (e.g., cake batters, cookie doughs). if you are making something you don't bake where vanilla is the main flavor, use real vanilla extract (e.g., whipped cream, custards, icings).
Coconut Cream Pie
Pie Ingredients:
  • 1 & 1/2 cups heavy whipping cream
    • you can sub out any amount of heavy cream with half-and-half, but it will take longer to thicken up
  • 1 & 1/2 cups coconut milk
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup corn starch
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sweetened coconut flakes
  • 1/4 cup toasted coconut flakes
  • 1 (9 inch) pie shell
Whipped Cream Ingredients:
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
Pie Instructions:
  1. bake the pie crust according to it's instructions and let it cool to room temp
    • i use pre-made Pillsbury pie crust
    • if toasting coconut flakes, do that now - spread coconut onto baking sheet and bake 2-3 mins, watching constantly
  2. combine 1 & 1/2 cups heavy whipping cream, 1 & 1/2 cups coconut milk, 3/4 cup sugar, and 1/4 tsp salt in a medium pot, whisk until combined
  3. sift in 1/3 cup corn starch to the pot, whisk until combined
  4. beat the 2 eggs and then add them into the pot, whisk until combined
  5. while whisking constantly, bring the mixture to a boil over medium-low/medium heat until the mixture thickens (20-30 minutes)
    • it should be rather thick, enough that a clump of it will stay within the whisk when you pick it up
  6. remove pan from the heat and stir in the 1 tsp vanilla extract and (1) cups of non-toasted coconut flakes
  7. pour custard into the pie shell, then put in fridge to chill until firm (about 4 hrs)
  8. top with whipped cream, and add desired toppings (non-toasted coconut flakes, toasted coconut flakes, walnuts, etc.)
Whipped Cream Instructions:
  1. put everything in a medium bowl and mix with an electric mixer on medium-high speed until stiff peaks form (basically until it is whipped cream consistency)
    • if you over-mix it, just add a bit more heavy cream and fold it in with a spatula
    • homemade whipped cream really makes a huge difference, so i highly encourage you to make your own. it is very easy and tastes soooo much better than store-bought
Notes:
Coconut Cream Pie
Sugar Cookies
Cookie Ingredients:
  • 1 cup butter (room temp)
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 medium egg
  • 2 tsp baking powder
  • 3 cups flour
Royal Icing Ingredients:
  • 2.5 cups confectioners sugar
  • 1 tbsp meringue powder
  • 5-6 tbsp room temp water
  • 1/2 tbsp almond or vanilla extract
    • use whichever you want, i typically use vanilla
Cookie Instructions:
  1. preheat the oven to 350F
  2. add 1 cup butter and 1 cup white sugar to a large bowl and beat on medium until combined and creamy (around 3 minutes)
  3. add in 1 tsp vanilla extract, 1/2 tsp almond extract, and 1 egg, continue beating until combined
  4. add in 2 tsp baking powder, and add the flour 1 cup at a time, beating on high in-between each cup to incorporate it (for a total of 3 cups)
  5. cut out a section of parchment paper to line the counter, and divide the dough into batches that will fit onto the paper
  6. roll the dough out to your desired thickness (around 1/4in), cut using a cookie cutter, and transfer to a baking tray lined with parchment paper
  7. bake for 8-9 minutes, or until just golden on the edges
  8. remove and let cool to room temperature before adding icing (see my royal icing recipe here)
Royal Icing Instructions:
  1. add all ingredients to a medium bowl, and beat on medium for around 5 minutes
  2. when lifting the whisk, the icing should drizzle down and the surface in the bowl should smooth out within 5-10 seconds. if it does not, add more water if it's too thick, or add more confectioners sugar if it's too thin
  3. you can top the cookies with the icing as-is, or split into small bowls, add food coloring, mix, and then add to a piping bag to decorate
    • if you don't have piping bags, a ziploc bag with a small cut made at the corner will also work
Notes:
  • this will make around 2 dozen cookies, but that heavily depends on your cookie cutter shape
Carrot Cake
Cake Ingredients:
  • 1 cup white sugar (200g)
  • 1 cup brown sugar (210g)
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce (4oz)
  • 4 large eggs (200g)
  • 3 tsp vanilla extract
  • 2 cups flour (240g)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 4-5 cups grated carrots using the large side of a grater (1.5-2 lbs of carrots)
  • 1/2 cup chopped pecans
Cream Cheese Frosting Ingredients:
  • 1/2 cup salted butter (1 stick), room temperature
  • 8 oz cream cheese, room temperature
  • 3.5 cups powdered sugar
  • 1 tsp vanilla extract
Cake Instructions:
  1. preheat oven to 350F. grease two 9-inch circular pans
    • can optionally use a 9x13 rectangular pan, but increase the oven temp to 400F
  2. in a large bowl, add 1 cup white sugar, 1 cup brown sugar, 3/4 cup vegetable oil, 1/2 cup applesauce, 4 eggs, and 3 tsp vanilla and beat with a hand/stand mixer on medium speed
    • remember that brown sugar should be packed in the measuring cup before measuring
  3. mix in 2 cups flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/2 tsp salt
  4. once just mixed, stir in 4 cups carrots and 1/2 cups pecans with a spatula
    • once the flour is added, be careful not to over-mix the batter!
  5. pour the batter into the pans evenly
  6. bake until a toothpick inserted into the middle of the cake comes out clean (roughly 35 mins). let the cake cool undisturbed in the pans for 10 minutes, then flip the cakes out onto a wire rack and let cool to room temp
Frosting Instructions:
  1. beat the 1/2 cup butter, 8oz cream cheese, 3.5 cups powdered sugar, and 1 tsp vanilla in a large bowl with a hand/stand mixer until smooth
  2. if you are going to use food coloring to add icing decorations, set aside 15-20% of the icing
  3. flip one of the cakes onto your serving platter upside-down (so the flat bottom side is facing up). use half of the remaining icing and evenly spread it across the surface
  4. add on the second cake (also upside-down), and ice with the remaining half of the icing
  5. if adding designs, grab the portioned off icing. use 2/3 of it for orange, and 1/3 for green. use a piping bag to draw carrot designs. you can also use leftover pecans to decorate.
Notes:
  • this recipe calls for a lot of stuff, BUT! it is very good and worth it if you love carrot cake (like i do)
  • original recipe
Carrot Cake
Thick Chocolate Chip Cookies
Ingredients:
  • 125g salted butter, room temperature
  • 100g white sugar
  • 75g brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 275g flour
  • 1 tbsp corn starch
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 175g chocolate chips
  • 1 XL hershey's bar (125g)
    • can substitute with 125g chocolate chips or any other chocolate
Instructions:
  1. use a hand/stand mixer on medium speed to beat 125g butter, 100g white sugar, and 75g brown sugar until creamy
  2. add 1 egg and 1 tsp vanilla extract, beat again until evenly incorporated
  3. sift in 275g of flour, sift in 1 tbsp corn starch, add 1 & 1/2 tsp baking powder, and 1/2 tsp baking soda, beat on medium until a thick dough is formed
  4. chop the hershey's bar into chocolate chip sized chunks. add in the entire XL hershey's bar and 175g chocolate chips to the dough, then beat until chocolate is evenly distributed
    • you just need 300g total of chocolate, doesn't matter what kind it is. you can sub out the hershey bar or chocolate chips for something else
  5. line 2 baking trays with silicon baking mats
    • using silicon mats are rather important since they prevent burning the bottom. if you don't have them, parchment paper is the next best option, and if you don't have either, just pray they don't get too burnt
  6. roll the dough into balls that are 60g, 90g, or 120g each (depending on how big you want them), and place onto the baking sheets leaving some space between each ball
    • depending on your cookie size, this will make 16, 12, or 8 cookies
  7. (optional) lift the dough balls up a foot or two and drop them onto the baking tray to slightly flatten them
  8. put the trays/dough into the fridge to chill for 1 hour. while chilling, preheat oven to 390F
  9. bake the cookies for around 11, 13, or 15 minutes (depending on your cookie size), or until the edges/tops are just golden brown
    • these are imprecise timings, so always go off the golden color rather than the time
  10. remove from oven, leave them to cool on the baking tray until they reach room temp (at least 30 mins)
    • very important to leave them undisturbed and for at least 30 mins! they will finish baking on the tray while cooling
Notes:
  • the original recipe called for 120g cookies, this only makes 8 (yes 8!) very large cookies. these are thick and wonderful and great if you aren't planning on sharing with lots of people, but if you do want to share i recommend making the small 60g cookies - they are still plenty big and just as good
  • these cookies are meant to be thick and chewy. that is how i like my chocolate chip cookies, so be warned if that isn't your thing
  • original recipe
Apple Pie
Pie Ingredients:
  • 1 pie crust
  • 1 stick salted butter
  • 3 tbsp flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 tsp cinnamon
  • 3/4 tsp vanilla
  • 5 large granny smith apples
Topping Ingredients:
  • 1 stick of salted butter, room temperature
  • 1 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup oats (can reduce to 1/3 if you're an oat hater)
Instructions:
  1. preheat oven to 425F and gather ingredients (you will not have time to measure once you start!)
  2. peel and slice all the apples and put into a large bowl
    • i use an apple 3-in-1 peeler/corer/slicer, but you can do any method you want
  3. melt 1 stick butter in a medium pan on medium heat, stir in the 3 tbsp flour and constantly stir with a spatula until it makes a paste
  4. add in 1/2 cup white sugar and 1/2 cup brown sugar and bring to boil
  5. once boiling, quickly add 3/4 tsp cinnamon and 3/4 tsp vanilla and stir
  6. once thoroughly mixed, immediately pour the mixture over the apples and stir the apple bowl with your mixing spatula to evenly coat them
    • make sure to reach the bottom or shake the bowl to prevent the paste from pooling at the bottom
  7. once the apples are coated, pour the apple mix into the pie crust (it will likely overfill it, that is okay, it shrinks a lot when baking)
  8. add all the crumble ingredients together in a medium bowl (1 stick butter, 1 cup flour, 2/3 cup brown sugar, and 2/3 cup oats)
  9. mix the crumble ingredients with a hand mixer on medium until evenly incorporated and it forms little crumble balls
  10. cover the apples in the crumble topping
  11. bake for 20 minutes, then reduce oven to 350F and loosely cover the pie with foil. continue baking for another 20-25 minutes
    • you should see the sauce bubbling along the edges of the pie
  12. remove the pie and let cool to desired serving temperature
Apple Pie
Pavlova
Pavlova Ingredients:
  • 4 medium eggs, room temperature
  • 220g caster sugar
    • caster sugar is also called superfine or baker's sugar
    • you will likely not have this. BUT! this can be easily made by blending up granulated white sugar in a food processor or blender until it is a super fine powder
  • 1 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 2 tbsp corn starch
Whipped Cream Ingredients:
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla extract
Pavlova Instructions:
  1. preheat oven to 265F
  2. put a small amount of vinegar or lemon juice on a paper towel and wipe down the bowl, whisk, spoon, and spatula to remove any oils
  3. add the 4 egg whites to your mixing bowl, use a stand mixer or electric hand mixer on low speed to whisk the meringue until large bubbles start to form, then turn up to high and whisk until frothy and soft peaks form
  4. turn the mixer down to medium and begin to add your sugar one spoonful at a time, until all 220g has been added
    • adding it all at once will collapse your egg whites which will ruin the mixture, so go slow!
  5. turn the mixer back up to high and continue mixing until stiff peaks form and the sugar is completely dissolved
    • test the sugar is dissolved by rubbing a bit of the mixture between your fingers
  6. add 1 tsp cream of tartar and 1/2 tsp vanilla extract, then quickly mix on medium until they are evenly combined
  7. stop mixing and sift in half of the corn starch (1 tbsp) into the mixture. fold the mixture with a spatula to incorporate it. repeat for the second half
  8. line a large baking tray with parchment paper, dump all of the meringue onto the center of the baking tray, form it into a rough dome shape, then scoop out some of the meringue from the center to form a divot
  9. (optional) use a thin spatula to shape the pavlova it by dragging the spatula from the bottom to the top, slightly curving as you get closer to the top. repeat that design all the way around. scrape off any mixture on your spatula on the edge of the mixing bowl before each stroke. re-scoop out the center divot at the end
    • you can use the leftover mixture wiped on the mixing bowl to make a miniature pavlova you can bake along with the big one. after baking you can inspect the mini pavlova to get you an idea if the big one turned out without having to crack it open
  10. bake the pavlova for 10 minutes at 265F, then, without opening the oven door, turn the oven down to 210F and bake for 90 minutes. then, without opening the oven door, turn the oven off and let come to room temperature
    • i like bake this at night and let it cool in the oven overnight. otherwise it should take 2(?) hours to come to room temp
  11. carefully transfer the pavlova to your desired serving tray. gently tap the center divot with a utensil until it caves in (be careful not to crack anywhere outside the center divot).
  12. fill the divot and top with whipped cream and pile on your desired fruit topping until you can't fit any more fruit
    • chopped strawberries are the best imo, but any combination of summer berries will be good
Whipped Cream Instructions:
  1. put everything in a medium bowl and mix with an electric mixer on medium-high speed until stiff peaks form (basically until it is whipped cream consistency)
    • if you over-mix it, just add a bit more heavy cream and fold it in with a spatula
    • homemade whipped cream really makes a huge difference, so i highly encourage you to make your own. it is very easy and tastes soooo much better than store-bought
Notes:
  • the original recipe is a youtube video which will be very helpful if you are unfamiliar with identifying soft/stiff peaks. it also gives a visual example of how big to make the center divot and how to shape it to look more fancy
  • you can modify this to make mini pavlovas by splitting the meringue mixture into 6-8 parts, and follow the same baking instructions
  • original recipe
Pavlova
Wassail
Ingredients:
  • 2 quarts sweet apple cider
  • 2 cups orange juice
  • 1 cup lemon juice
  • 40 oz pineapple juice
  • 1 tsp whole cloves
  • 3 cinnamon sticks
Instructions:
  1. mix everything together in a large pot and heat until just simmering, let simmer for 30ish minutes
    • if you have a spice bag/container, put the cloves and cinnamon sticks in there (its fine if not, they can just float around)
    • reduce heat to low to keep it warm for a while while serving
Texas Sheet Cake
Cake Ingredients:
  • 2 cups flour
  • 2 cups white sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream (4 oz)
  • 2 medium eggs
  • 1 cup butter (2 sticks)
  • 1 cup water
  • 5 tbsp unsweetened cocoa powder
Icing Ingredients:
  • 6 tbsp milk (fat content doesn't matter)
  • 5 tbsp unsweetened cocoa powder
  • 1/2 cup butter (1 stick)
  • 4 cups confectioner's sugar
  • 1 tsp vanilla extract
  • (optional) 1 cup chopped walnuts
Instructions:
  1. preheat the oven to 350F and pre-measure ingredients
  2. grease a 10x15 jelly roll pan
    • if you don't have a jelly roll pan, you can use any other baking pan. BUT! you will want to adjust the ratios of the ingredients to match the new surface area. otherwise the cake will be too tall and you will have to cook it for longer (it will still taste good, but won't be a sheet cake)
  3. cake: melt 1 cup butter in a medium saucepan over low heat. once melted, add in 1 cup water and 5 tbsp cocoa powder and mix thoroughly
  4. increase the temperature to medium/medium-high and bring to a boil. once boiling, immediately remove from the heat
  5. let the mixture cool until it is able to be safely touched (but still warm/lukewarm)
    • this will take ~15 minutes
  6. while the wet mixture is cooling, combine 2 cups flour, 2 cups white sugar, 1 tsp baking soda, and 1/2 tsp salt in a large mixing bowl. whisk together to evenly combine
  7. in a small bowl, mix the 2 eggs and 1/2 cup sour cream together. once mixed, add to the dry mixture and beat with an electric hand mixer on medium until combined.
    • this should make a very thick "batter". make sure everything is evenly combined and there are no dry ingredients unincorporated on the sides/bottom of the bowl
  8. once the butter/cocoa mixture is lukewarm, add it to the flour mixture. beat with a hand mixer on medium until evenly combined
  9. pour the batter into the greased pan and bake for around 20 minutes, or until a toothpick can be inserted and come out clean
    • always go off the toothpick test rather than going off the time
  10. icing: when the cake has around 10 minutes left to bake, start making the icing. combine 6 tbsp milk, 5 tbsp cocoa powder, and 1/2 cup butter into a large saucepan over medium heat
    • if you are using a different pan size and did not adjust the amount of batter, your cake will have to cook for longer (potentially 15-20 min longer). do not make the icing until the cake is almost done, otherwise it will harden before the cake is finished baking!
    • note that for the cake we melted the butter first, but we are not doing that here
  11. bring the mixture to a boil, whisking constantly the whole time! once boiling, immediately remove from the heat
  12. add in the 4 cups of confectioners sugar and 1 tsp vanilla extract
    • best to add the vanilla halfway through adding the sugar since it will be very thick by the end
    • once you start adding the confectioners sugar you are on the clock! you have plenty of time, just make sure to not dilly dally
  13. the cake should be done around the time you are done with the icing. pour the icing over the warm cake. if using a topping (walnuts, pecans, coconut, etc.), sprinkle them over the top to let them embed into the icing. let the cake cool for at least a few hours for the icing to set
Notes:
  • you can leave covered at room temp for 2-3 days, or up to 5 days in the fridge
  • original recipe
Italian Cream Cake
Cake Ingredients:
  • 1/2 cup butter (1 stick)
  • 1/2 cup vegetable shortening
  • 2 cups white sugar
  • 5 large eggs yolks
  • 5 large eggs whites
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup chopped pecans
  • 1 cup coconut flakes
Icing Ingredients:
  • 1/2 cup butter (1 stick)
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 16 oz powdered sugar
  • coconut flakes for topping
  • chopped pecans for topping
Instructions:
  1. let all butter and cream cheese warm to room temperature
  2. cake: preheat the oven to 325F and grease a 9x13 baking dish
  3. in a large bowl, use a hand/stand mixer to cream the 1/2 cup butter, 1/2 cup vegetable shortening, and 2 cups sugar until smooth
  4. add in the 5 large egg yolks one at a time, mixing until incorporated each time
  5. in a small bowl, mix 1 cup buttermilk, 1 tsp vanilla extract, and 1 tsp baking soda
  6. into the large bowl, sift 1/2 cup and 1/4 of the buttermilk mixture at a time, mixing until incorperated each time. repeat until all 2 cups of flour and all buttermilk mixture has been added
  7. beat the egg whites with a hand/stand mixer until soft peaks are formed
  8. fold 1/4 of egg whites into the batter at a time, until all egg whites have been added
  9. gently fold in the 1 cup chopped pecans and 1/2 cup coconut flakes
  10. pour the batter into the 9x13 dish and bake for 40 minutes
  11. reduce heat to 225F and bake for another 10 minutes, or until an inserted toothpick comes out clean
    • check with a toothpick at the start of this step since it may come out clean. if it does, just skip this step
  12. icing: in a large bowl, mix 1/2 cup butter, 8 oz cream cheese, 1 tsp vanilla extract
  13. mix in 4 oz powdered sugar at a time on high until smooth, repeating until all 16 oz powdered sugar has been added
  14. let the cake cool down to room temp, then ice the cake and top with chopped pecans and coconut flakes
    • you can toast some of the coconut flakes on a baking pan in the (still hot) oven if you want
Notes:
  • store in the fridge, but let come to room temp before serving for best taste
  • original recipe
Triple Chocolate Cake
Cake Ingredients:
  • 220g flour
  • 64g unsweetened cocoa powder
  • 350g sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp espresso powder
  • 113g vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 240g buttermilk
  • 240g hot coffee
Icing Ingredients:
  • 282g butter, room temp (2.5 sticks)
  • 420g powdered sugar
  • 64g unsweetened cocoa powder
  • 50g heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • (optional) chocolate chips for decoration
  • (optional) strawberries for decoration
Instructions:
  1. cake: preheat oven to 350F. line two 9in cake pans with parchment paper and grease
  2. into a bowl, whisk all the dry ingredients together: 220g flour, 64g cocoa powder, 350g sugar, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, and 2 tsp espresso powder
  3. into a large mixing bowl, add the 113g vegetable oil, 2 large eggs, and 2 tsp vanilla extract. use a stand/hand mixer on medium-high and mix until combined
  4. add 240g buttermilk to the wet mixture and mix until combined
  5. brew a fresh cup (8oz/240ml) of hot coffee
    • if using a coffee machine, make sure it actually brews 240ml/g. my "8 oz" setting on my coffee maker brews closer to 200g. replace the missing amount with hot water
  6. slowly pour the dry mixture into the wet mixture then pour in the hot coffee. then whisk or beat on low speed until the batter is fully combined
    • this batter will be very thin and liquidy. that is okay!
  7. divide the batter evenly between the two cake pans. bake for 23-26 minutes until a toothpick inserted in the center comes out clean
  8. let the cakes cool down in the pans for 1 hour. then remove the cake from the pan and let them cool to room temperature
  9. icing: to a mixing bowl, add the 282g butter. use a stand/hand mixer on medium speed to beat it until creamy (2 mins)
  10. add the 420g powdered sugar, 64g unsweetened cocoa powder, 50g heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt. beat on low speed for 30 seconds then increase to high and beat for 1 minute.
    • if the icing is too thin, add more sugar. if too thick, add more heavy cream
  11. assembling: once the cake is cooled to room temperature, flip one cake upside down (bottom-up) onto your serving tray. add a layer of icing onto the surface. flip the second cake upside down on top of the icing layer. use the remaining icing to ice the top and sides of the cake
  12. (optional) decorate the top/sides with chocolate chips and strawberries
  13. cool the cake in the fridge for 30-60 minutes to set if serving immediately. otherwise store in fridge and take out to bring to room temp ~4 hours before serving
Notes:
Chocolate Cake
Chocolate Mousse Cake
Mousse Ingredients:
  • 3 cups heavy whipping cream, divided
  • 8 large egg yolks
    • freeze the the egg whites, or use them for my pavlova recipe :)
  • 1/4 cup sugar
  • 18.5oz semi-sweet chocolate, chopped
  • 3/4 cup powdered sugar
Cake Ingredients:
  • 1 cup flour
  • 3/8 cup cocoa powder
    • preferably use dutch-processed cocoa powder, but natural unsweetened also works
  • 3/4 cup sugar
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegetable/canola oil
  • 1 large egg
  • 1/4 cup butter milk
  • 1 tsp vanilla extract
  • 1/4 cup hot cocoa
    • make this by mixing 1 tsp cocoa powder and 60ml (1/4 cup) hot water
Ganache Ingredients:
  • 6oz semi-sweet chocolate, finely chopped
  • 3/4 cup heavy cream
Instructions:
  1. mousse: in a microwavable container, pour the 18.5oz chopped semi-sweet chocolate. microwave for short bursts (20 seconds) at a time, mixing very thoroughly between each burst. once only a few unmelted chunks remain, mix thoroughly until everything is melted
  2. in a medium saucepan, add 1 & 1/2 cup heavy cream, 8 egg yolks, and 1/4 cup sugar. whisk continuously over medium-high heat until it thickens enough to coat the back of a spoon (5-10 minutes)
  3. remove from the heat and continue whisking for 1-2 more minutes
  4. pour in your melted chocolate and whisk until fully combined
  5. transfer the chocolate custard to a large mixing bowl and let cool to room temp
  6. cake: preheat oven to 350F. grease a 9in round springform baking pan and line with parchment paper
    • a springform pan is unfortunately necessary for this recipe, a regular pan will not work
  7. in a medium bowl, mix the 1 cup flour, 3/8 cup cocoa powder, 3/4 cup sugar, 1 & 1/2 tsp baking powder, and 1/2 tsp salt
  8. in a large mixing bowl, add the 1/4 cup vegetable oil, 1 egg, 1/4 cup buttermilk, and 1 tsp vanilla extract. use a stand/hand mixer to beat together until combined
  9. slowly pour the dry ingredients into the wet, stirring to combine
  10. add the 1/4 cup hot cocoa and mix to combine
    • the batter will be thin, that is okay!
  11. pour the batter into the baking pan and bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean
  12. let the cake cool in the pan for 20 minutes, then remove the springform ring and let it cool to room temp
  13. mousse pt 2: in a mixing bowl, use a stand/hand mixer on medium speed to beat the remaining 1 & 1/2 cups heavy cream until soft peaks form
  14. add the 3/4 cup powdered sugar and continue beating until stiff peaks form
  15. take 1/4 of the whipped cream and add it to the chocolate custard. mix to combine
  16. take the remaining whipped cream and carefully fold it into the chocolate custard, until combined
  17. assembly: lightly grease the the springform ring and reattach to the pan around the cake.
  18. pour in the chocolate mousse over the cake, spreading it evenly
  19. cover or put in an airtight container, and chill in fridge overnight
  20. ganache: place the 6oz finely chopped semi-sweet chocolate into a heatproof bowl
  21. pour the heavy cream into a separate heatproof bowl, and heat in the microwave until almost boiling (1-2 minutes)
  22. pour the hot cream over the chocolate and let sit for 1-2 minutes. then whisk until smooth and all the chocolate is melted
  23. chill in the fridge for 15-20 minutes. you want it thick enough to slightly drip, but not be too runny/stiff
    • reheat it in the microwave for a few seconds and mix if it gets too stiff
  24. take the cake out of the fridge. slowly remove the springform ring, using a thin knife to carefully separate the mousse from the ring where needed
  25. spoon the ganache near the edges at the top of the cake so it partially drips down the side. do this around the whole cake
  26. pour the remaining ganache over the top of the cake, spreading it out evenly
  27. chill the cake in the fridge for at 30 minutes to fully set
Notes:
Chicken Fettuccine Alfredo
Chicken Ingredients:
  • 1 lb chicken
    • i normally do closer to 2 lbs, just scale the seasonings up to however much chicken you have
  • 1 tsp italian herb seasoning
  • 3/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 1 tbsp butter
Pasta & Sauce Ingredients:
  • 16oz fettuccine pasta
  • 1/2 cup butter (1 stick)
  • 2 cups heavy whipping cream
  • 1 tsp garlic powder
  • 3/4 tsp italian herb seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups freshly grated parmesan cheese (around 0.4 lb)
    • if you're going to buy pre grated, make sure it is 100% real cheese otherwise it will not turn out well
Instructions:
  1. noodles: cook the fettuccine noodles according to the packaging
  2. chicken: while the pasta is cooking, prepare the chicken. mix all the seasonings together and season both sides of the chicken (1 tsp italian herb seasoning, 3/4 tsp sea salt, 1/4 tsp pepper)
  3. add the olive oil to a pan over medium-high heat. once it is shimmering, add in the chicken and leave undisturbedfor 5-7 minutes (until the bottom in golden-brown). flip the chicken and add 1 tbsp of butter into the center of pan, swirl to distribute. cook for another 5-7 minutes undisturbed
  4. once done, transfer to a cutting board and let the chicken rest for a few minutes. then cut into 1/2 to 1 inch strips. cover in foil to keep warm while cooking the sauce
  5. sauce: in the same pan the chicken was cooked in, add 1/2 cup butter and 2 cups heavy whipping cream and heat over medium-low heat. whisk constantly until the butter has melted
  6. add in the 1 tsp garlic powder, 3/4 tsp italian herb seasoning, 1/4 tsp salt, and 1/4 tsp pepper. whisk to evenly combine
  7. while continuing to whisk, continue to cook over medium-low heat until the sauce comes to a gentle simmer. let it simmer for 3-4 minutes, whisking constantly. the sauce should start to thicken
  8. add in the 2 cups of grated parmesan cheese. stir to evenly incorporate it until it is completely melted in and the sauce is smooth. once it is smooth, take the sauce off the heat
  9. combine: toss the noodles and sauce together in the pan. serve the pasta and top with your desired amount of chicken. can optionally top with more grated parmesan or black pepper if you want
Notes:
  • this makes about 4 big servings. it should ideally be eaten the day-of. you can easily scale this down by 1/2 if you want
  • to reheat this, i recommend putting the cold pasta in a pan, adding a bit of heavy cream or milk (maybe around 1/4 cup? i never measure it), and heating on medium while stirring. if you just use the microwave, the oil will separate from the sauce. adding the cream/milk and heating slowly on the pan will help reincorporate the sauce.
  • original recipe
Chicken Fettuccine Alfredo
Mississippi Pot Roast
Ingredients:
  • ~2.5 lbs eye of round rump roast (or any roast cut)
  • 1 can cream of mushroom (~10.5oz)
  • 1 packet ranch seasoning
  • 1 packet au jus
  • 1/2 jar pepperoncini
  • 1/4 cup butter (1/2 stick)
Instructions:
  1. mix the can of cream mushroom, packet of ranch seasoning, packet of au jus, and 1/2 of the liquid from a jar of pepperoncini to a medium bowl. mix to create a gravy
  2. place the roast into a crock pot
  3. pour the gravy over the roast
  4. place the 1/2 stick of butter on top of the roast
  5. place your desired amount of the pepperoncini peppers from the jar into the pot (anywhere none to 1/2 jar)
  6. cook on low for 8 hours. once done, take out the roast, shred it with two forks, and put it back in the pot to sit for at least a few minutes before serving
Bootleg Serious Sandwich
Ingredients:
  • 2 thin pizza crusts (ideally ~6in)
  • mustard (ideally dijon)
  • cheddar cheese (around 2 slices)
  • provolone cheese (around 2 slices)
  • ham (around 2oz)
  • salami (around 2oz)
  • chopped black olives
  • chopped red onions
  • thin sliced tomatoes
  • italian seasoning
  • sliced lettuce
  • (optional) italian vinaigrette
Instructions:
  1. preheat oven to 400F
  2. spread a thin layer of mustard onto both pizza crusts
  3. on the first pizza crust place cheddar then ham, on the second place provolone then salami, until the entire crust is covered
  4. place the pizza crusts directly on a baking sheet and bake for roughly 10 mins or until the edges of the crusts and meats are crisp
    • i mostly look at the edges of the ham - once the edges start to crisp up and curl in, you are close to the end, just go off vibes the rest of the way
  5. remove the crusts and leave them on the baking sheet until chilled to room temp
  6. on one of the pizza crusts, assemble the rest of the sandwich in this order: chopped olive spread, onions, few shakes of italian seasoning, sliced lettuce, splash of italian vinaigrette, and optionally some frank's red hot
  7. (optional) traditionally served with a side of a big pickle slice
Notes:
  • for context, this a recreation of the serious sandwich from zito's deli. because the recipe is not public, this involves a lot of winging it
  • it is very important to have the chopped ingredients be finely sliced/chopped! each bite should have a bit of every flavor, where no flavor dominates
  • there are no exact amounts of ingredients needed, just use enough to evenly cover your pizza crust
  • the olive spread i use is: 3 parts black olives, 1 part green olives, 1 part pepperoncini, all mixed and chopped up
Serious Sandwich
King Ranch Chicken
Ingredients:
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 3 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10 oz) diced tomatoes with chilies
  • 1/2 cup chicken broth
  • 2 lbs shredded cooked chicken
  • 8 oz shredded cheese
  • tortilla chips
Instructions:
  1. cook the chicken and shred it ahead of time to make assembly easier
    • i prefer to boil the chicken since that is the easiest and fastest
  2. preheat oven to 350F
  3. in a large pot, saute the chopped onion and bell pepper with butter until they soften (5-7 mins)
  4. mix in all seasonings: 3 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper
  5. add in the can of cream of chicken, cream of mushroom, (drained) diced tomatoes with chilies, and 1/2 cup of chicken broth
  6. stir until the mixture is evenly warm
  7. fold in all of the shredded chicken and top with cheese
  8. cover with aluminum foil and bake for 30 mins
  9. before eating, crush some tortilla chips and add them on top
Notes:
  • this makes me about 4 meals and heats up well in the microwave
  • many people top with tortilla chips before baking, but i prefer to add them at the end so they are still crunchy
  • despite the name, there is no ranch in this recipe
Guide

this page holds my collection of (mostly baking) recipes! i have a big sweet tooth, so i like to casually bake to satisfy my sugary cravings.

this page serves as a place to consolidate all the recipes i saved across handwritten notes, texts, and online. i keep them here all in one place and write notes for myself so i won't ever forget. plus it also lets me easily share my recipes with others when they ask how i baked something :) if i got the recipe from somewhere online, there will be a reference to the original at the bottom of the page.

if you have any good recipes feel free to share them to me (my email is on the homepage)! i would love to try your favorite cooking/baking recipes.

Chef
Kyle's World