Chocolate brownies

I was surprised when our school directress asked me if I could teach baking lessons on summer since there are numerous parents who are requesting the school to offer a summer workshop for their kids. I know I'm confident when it comes to cooking, but baking?? hhmm, I'm not so sure.My husband said that our boss trusts me that much to give me such an offer even though there is some one she knows who is more capable of doing it. Baking is a lot different since you have to follow every instructions and use several techniques and you have to carefully measure every ingredients or else it would come out not so good. Though I have practiced a lot even before I was asked to teach, still I feel the need to practice more. So here's one of the recipes I tested. So far according to my critics, it was delicious.

Chocolate brownies w/ choco fudge frosting

Ingredients:

(225 gm.) 1 c. butter, softened

(400 gm.) 2 c. white sugar

4 pcs. Eggs

1 1/2 tsp. vanilla

(171 gm.) 1 1/3 c. all purpose flour

(85 gm.) 1 c. unsweetened cocoa powder

1 tsp. baking powder

chopped nuts, mini mallows, white choco

Direction:

1. Line a 9 x13 pan with parchment paper.

2. Preheat oven for 5 minutes in maximum heat then set temperature to 180C.

3. Combine butter, sugar and beat with an electric mixer until well blended.

4. Add eggs and vanilla. Beat until light and fluffy.

5. In another bowl, sift flour, cocoa and baking powder.

6. Gradually add flour mixture to egg mixture, blending until smooth.

7. Pour the batter into prepared pan.

8. Bake for 20-25 minutes.

9. Cool and spread top with chocolate frosting and add your favorite toppings ( nuts, marshmallow, white choco)

Chocolate frosting:

1 tetra brick condensed milk

2 Tbsp. cocoa powder ( dissolved in 1 Tbsp. oil)

2 Tbsp. butter

Direction:

1. Combine cocoa and condensed milk.

2. Over medium heat, cook the milk mixture in a pan stirring constantly.

3. Lower the heat when the choco-milk starts to boil.

4. Continue stirring until it thickens to a spreading consistency.

5. Stir in the butter and turn off the heat.

6. Spread the frosting over cooled brownies while it is hot.

YIELD: 48 slices

Orange chiffon cake

dry ingredients:

200 gms. All purpose flour

200 gms. White sugar

1 Tbsp. baking powder

1/2tsp. iodized salt

Liquid ingredients:

6 egg yolk

½ cup oil (105 gms)

¾ cup (140 gms.) Royal softdrink

1 orange zest, grated

Egg white mixture:

½ tsp. cream of tartar

6 egg white ( large)

60 gms. white sugar

Direction:

1. In a bowl, sift all the dry ingredients.

2. Make a well in the center of the dry ingredients and add the liquid ingredients. Mix lightly, stirring the batter in one direction only. Set aside.

3. Beat the egg white and cream of tartar until foamy.

4. Then gradually add the sugar a tbsp. at a time. Beat at steady speed (speed 4) until stiff peak forms when touched with a spatula. (At this point you may now preheat the oven for 4 mins. at maximum heat, then set the temperature to 160 C.

5. Divide the meringue. Fold and cut half of the meringue to batter mixture then add the second half, cut and fold again.

6. Pour into tube pan.

7. Bake at 325 F (160 C) for 55 mins. Then adjust temperature to 180 C and bake for another 10 mins.

8. Allow the cake to cool by placing it upside down on a rack.

9. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.