Ingredients

BROWNIES!
4 dozens = 48 pcs brownies

6 large eggs
2 cups (170g) cocoa powder
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons (21g) Pure Vanilla Extract
24 tablespoons (339g) unsalted butter, at room temperature
3 cups (594g) granulated sugar
2 1/4 cups (270g) Unbleached All-Purpose Flour
3 cups (510g) chocolate chips

8 dozens = 96 pcs brownies

12 large eggs
4 cups of cocoa powder
3 tspn table salt
3 tspn baking powder
3 tspn vanilla extract
3 cups of unsalted butter ( grabeha 3 cups )
6 cups of granulated suguar
4 1/2 cupsEdit with the Docs
of unbleached app flour
all purpose
6 chocolate chips
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others to edit at the same time.
COOKIES!
4/2 dozens medium chewy chocolate chip cookies
NO THANKS GET THE APP
4 dozens = 2 tbsp dough each cookie
2 dozens = 1/4 cup dough each cookie

1 ½ cup unsalted butter (3 sticks), softened

1 3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 ½ tablespoons cornstarch
2 teaspoon baking soda
1 teaspoon kosher salt
4 cups all-purpose flour
3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)

16 pcs chewy white choco matcha cookies

2 cups + 2 tbsp all purpose flour

2 cups + 2 tbsp all purpose flour
1 tsp baking soda
½ tsp salt
1 tbsp matcha powder
1 cup unsalted butter
½ cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 eggs room temperature
1 cup white chocolate chips

CHURROS!
30 pcs churros

Churros
1 cup (8oz/225g) water
½ cup (4oz/113g) butter
½ tsp vanilla extract
2 tablespoons brown sugar
¼ tsp salt
1 cup (5oz/143g) plain flour/ all purpose flour
3 eggs (at room temperature)
Churro Coating
¼ cups (4oz/113g) sugar
¼ tsp salt
1 tsp cinnamon

Hot Chocolate

6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped

2 ½ cups (20oz/570ml) milk
½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
¼ teaspoon vanilla
30 x 15 = 450 divided by 5 because in one basket, there's 5 pcs. This batch is made for 90
servings of churros :)

Churros
15 cups (8oz/225g) water
7 ½ cups (4oz/113g) butter
7 ½ tsp vanilla extract
30 tablespoons brown sugar
3 3/4 tsp salt
15 cups (5oz/143g) plain flour/ all purpose flour
45 eggs (at room temperature)
Churro coating
3 3/4 cups (4oz/113g) sugar
3 3/4 tsp salt
15 tsp cinnamon

Hot Chocolate
 Hot Chocolate
90 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
37 ½ cups (20oz/570ml) milk
7 ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
3 3/4 teaspoon vanilla
PROCEDURE IN MAKING!

BROWNIES!
1. Preheat the oven to 350°F. Lightly grease a rimmed half sheet pan (about 13" x 18"
outside dimensions).

2. Crack the eggs into a large bowl; the bowl of your stand mixer works well here. Add the
cocoa, salt, baking powder, espresso powder, and vanilla. Beat slowly until everything is
barely combined, then beat at medium speed for about 1 minute, or until smooth.

3. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the
butter. Add the sugar and stir to combine. Continue to heat (or microwave) briefly, just until
the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as
you stir it.

4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.Add the
flour and chips, again stirring until smooth.

5. Spoon the batter into the prepared pan, smoothing the top as best you can.

6. Bake the brownies for 30 to 35 minutes, until the edges feel set and the center is very
moist, but not uncooked. A knife tip poked into the center shouldn't reveal any raw batter.

7. Remove the brownies from the oven and cool them on a rack before cutting and serving.

8. Store any leftovers, well-wrapped, at room temperature for five to six days; freeze for
longer storage.

Tips from bakers:

1. Why heat the butter and sugar together? Heating the two will help the sugar dissolve
fully in the batter, which helps the brownies to develop a shiny (rather than dull) top crust
— as does adding chocolate chips to the batter. The chips soften and partially melt in the
batter, and their sugar migrates to the top crust where it caramelizes, along with the
dissolved sugar.

2. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and
carefully poke it into the center of the pan, digging around just enough to see the interior.
You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot
in the center of your brownies; just cut around it when you're cutting the brownies into
squares.
COOKIES!

1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown
and granulated sugar together on medium speed, beating until light and fluffy for
about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed.
Turn the mixer up to medium-high and mix for 1 minute.
2. Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and
salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.
3. Add the chocolate chips and either beat for a few seconds on low speed or fold in
by hand.
4. Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top
with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at
least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25
minutes in the freezer.
5. When ready to bake, preheat the oven to 350 F. Spread cookie dough on a baking
sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until
the edges are just golden. Make sure not to over bake, the cookies will set up as they
cool.
6. Remove from the oven, let cool on a baking sheet for 5-10 minutes, and then
transfer to a wire rack to finish cooling. (Store in an airtight container.)
MATCHA COOKIES!
1. Brown your butter. Heat your butter over medium heat until it turns a golden yellow color.
Pour butter in a heat proof bowl to cool. As the butter cools, it will get darker in color.
2. Combine ?our, baking soda, salt, and matcha powder in a medium size mixing bowl. Mix
well and set aside.
3. Next add in white sugar and brown sugar to your butter. Mix to combine. Once well
combined, add in your eggs and vanilla. Whisk together. Whisk until you get a light and
creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.
4. Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3.
Combine with a spatula until a green dough forms.
5. Add in the white chocolate chips and mix until they are well incorporated.
6. Let the dough rest in the fridge for 1 hour.
7. Preheat oven to 350 degrees F.
8. Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream
scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
9. Bake for 10-12 minutes.
10. Let cookies cool for 10 minutes before putting them on a cooling rack.
11. Cool cookies for another 15 minutes before serving.

CHURROS!

1. Preheat the oven to 400°F (200°C). Place two baking sheets on top of each other to
bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
 2. In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-
high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is
simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has
formed.

3. Now, using a wooden spoon you want to stir the dough around your pot and cook it for
about a minute over LOW heat. The mixture will clump and pull away from the sides of the
pan. Just do it for a minute :), then take it off the heat and set it aside.

4. In a jug, combine eggs and vanilla and whisk together.

5. Using your wooden spoon, add a little of your egg mixture into your dough. Stir and
mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the
mixture has the appearance of mashed potatoes.

6. Continue adding your eggs until combined

7. Transfer your dough to a piping bag fitted with a star nozzle.

8. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them
nice and thick. Do this by putting pressure on the bag and piping slowly.

9. Leave about 2 inches of space between the churros.

10. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and
leave them in there for 10 minutes to dry a little. This step helps them keep their shape and
not go flat once they cool.

11. Combine sugar, cinnamon, and salt in a ziplock baggie.

12. Take the churros straight from the oven and toss them in the mixture until well covered.
It is best to do this when the churros are warm and fresh from the oven.

13. Enjoy your homemade churros with my decadent and thick hot chocolate

14. For the Hot Chocolate:

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 14. For the Hot Chocolate:

15. In a large heavy saucepan, heat the milk until simmering.

16. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until
the chocolate is melted.

17. Whisk the cornstarch mixed with water (aka slurry) into the chocolate.

18. Cook over medium heat, whisking constantly until the chocolate mixture begins to
bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.

19. Remove chocolate from heat and stir in vanilla.

20. Serve in large cups with churros.

To Buy: (ingredients)
- Large eggs at least 50 (katung gi butangan ug cardboard egg)
- baking powder at least 4 packs
- vanilla extract at least 3 glass
- unsalted butter at least 6 packs
- butter at least 6 packs
- unbleached all purpose flour at least 6 packs
- all purpose flour at least 8 packs
- Chocolate chips at least 4 packs
- white chocolate chips at least 3 packs
- cocoa powder at least 2 packs
- cornstarch at least 6 packs
- baking soda at least 2 packs
- 1 pack matcha powder
- 1 pack cinnamon powder
- 58% cacao chocolate(dark chocolate) at least 4 packs(1 cup is like 1 pack of chocolate)
- edible glitter 1 pack
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 To Buy: (packaging)
- paper cups at least 50x2= 100 cups for churros
- plastic cups at least 50x2= 100 cups for drinks
- paper sticker at least 8 packs

To Buy: (decoration)
- white cloth 1 thin 1 thick
- pastel blue cloth 1 thin 1 thick
- pastel pink cloth
- pastel purple cloth
- pastel green cloth
- sewing pins for table skirting at least 2 packs
- thumb tacks for table skirting at least 2 packs
- styro board 2 pieces
- cardboard 2 pieces

Not needed to buy but needed in prep:

- at least 4 packs of salt
- at least 5 packs of sugar
- at least 4 packs of brown sugar
- ice na tag piso
- cooler to place the ice
- water dispenser for the drinks
- cashier box
- christmas lights
- lychee flavour drink (handled by Sofhea)
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