Chocolate Chip Angel Food Cupcakes 3/4 cup sugar, divided 1/2 cup sifted cake flour 5 large

egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla extract 1/2 cup coarsely chopped chocolate chips Preheat oven to 350F. Very lightly grease a 12-cup muffin pan (skip this step if your pan is nonstick). In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract. Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 16-18 minutes, until tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes. Cool completely before using a butter knife to release the cupcakes from the muffin pan.

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup butter

Banana choco chip muffins 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups bananas, mashed & overripe 1 cup chocolate chips cinnamon sugar

Directions: Preheat oven to 350F (175C). Lightly grease (or line with paper cups) muffins tins. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. (i use an electric hand mixer). Stir flour mixture into banana mixture; stir just to moisten (lumps are okay.) stir in chocolate chips. chill batter at least 45 minutes in the fridge (important for dome tops) Fill muffin tins to the very top (also important for dome tops). Sprinkle with cinnamon sugar mixture. Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Read more: http://www.food.com/recipe/extra-banana-chocolate-chip-muffins-181348#ixzz1zsZKJ93v

Crema de Fruta Ingredients: 1 cup flour 1 tsp baking powder 8 pieces egg yolks 1 3/4 cups sugar 1 big can fruit cocktail (about 30 ++ ounces) 2 tbsp unflavored gelatin 4 cups milk 1/3 cup butter 1 tsp vanilla extract 2 cups water Procedures: 1. Bake the Sponge Cake 1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside 1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick. 1.3. Add-in cup of sugar slowly while beating the egg 1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly 1.5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts 1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed 1.7. Preheat the oven at 350 degrees Fahrenheit 1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cakeis ready 1.9. Set the Sponge Cake aside 2. Distribute the Sweet Syrup on top of the Sponge Cake 2.1. Heat the saucepan and place cup of sugar 2.2. Add cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes 2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush) 3. Put a layer of Custard on top of the Sponge Cake 3.1. Combine the cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens 3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well 3.3. Pour-in the egg yolk cooked mixture combination back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard) 3.4. Apply the layer of custard evenly on top of the Sponge cake 4. Drain the liquid concentrate from the fruit cocktail and set aside. 5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly 6. Dilute the gelatin in 2 cups of water 7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil 8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature 9. Pour the gelatin mixture on top of the fruit cocktail layer 10. Refrigerate (preferably overnight) 11. Serve chilled for dessert. Share and Enjoy!