Place ingredients in food mixer and whisk till smooth and pale, 2-3 minutes.

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1 Recipes Vanilla Cupcakes (Courtesy of Calamity CupCakes) 225g (8oz) unsalted butter, softened 225g (8oz) caster sugar 225g (8oz) self-raising flour 1 tsp baking powder 4 eggs 1 tsp vanilla essence Preheat oven 160 C. Place 18 paper baking cases in muffin tins. Place ingredients in food mixer and whisk till smooth and pale, 2-3 minutes. Spoon the mixture into cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Remove cupcakes and cool on a rack. Calamity top baking tips: Make sure butter is softened Use medium sized eggs Use best quality vanilla essence you can find Use coloured muffin cases to brighten up your delicious cakes! Icing 115g (4oz) unsalted butter 225g (8oz) icing sugar, sieved 1 tsp vanilla essence Prepare the icing by beating the butter,icing sugar and vanilla essence until smooth. Calamity icing top tips: Use the best quality vanilla essence you can find Top with sugar sprinkles or flowers for visual effect Use an icing bag and nozzle for a professional finish, and have fun! (paper icing bags and nozzles now available in most supermarkets) Chocolate Chip Cookies Recipe: 1 cup (2 sticks) (226 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 3/4 cup (160 grams) firmly packed light brown sugar 2 large eggs

2 1 1/2 teaspoons pure vanilla extract 2 1/4 cups (295 grams) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (270 grams) semisweet chocolate chips 1 cup (100 grams) walnuts or pecans, coarsely chopped (optional) Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes). For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about minutes, or until golden brown around the edges. Cool completely on wire rack. Makes about 4 dozen - 3 inch round cookies. Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes. New York Cheesecake: Crust: 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs) 1/4 cup (50 grams) granulated white sugar 1/2 cup (114 grams) unsalted butter, melted Filling:

3 32 ounces (1 kg) (4-8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 1 cup (200 grams) granulated white sugar 3 tablespoons (35 grams) all purpose flour 5 large eggs, room temperature 1/3 cup (80 ml) heavy whipping cream 1 tablespoon lemon zest 1 teaspoon pure vanilla extract Topping: 1 cup (240 ml) sour cream (not low fat or fat free) 2 tablespoons (30 grams) granulated white sugar 1/2 teaspoon pure vanilla extract Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet. Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for 15 minutes and then lower the oven temperature

4 to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day. Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight. Carrot Cake: Carrot Cake Recipe: 1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260 grams) all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs 1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable or canola oil 2 teaspoons pure vanilla extract Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

5 Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted 1 teaspoon (4 grams) pure vanilla extract finely grated lemon zest of one lemon Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3-4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5-10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers. Serves Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

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