How to make...Brownies.

Ingredients

• Non-stick cooking spray (or butter) for greasing pan
• 5 ounces 70% bittersweet chocolate, finely chopped
• 8 tablespoons (4 ounces) unsalted butter
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 2 tablespoons cocoa powder
• 1 cup (7 ounces) granulated sugar
• 2 large eggs
• 1 large yolk
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup walnuts, chopped

Procedures

1. 1
   Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.
2. 2
   Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk, salt, and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture until combined.
3. 3
   Pour batter into prepared pan and smooth top. Evenly sprinkle walnuts over top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.

How to make...Spiced pumpkin cake.

Ingredients

• Baking spray
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup mild molasses
• 1/2 cup boiling water
• 8 ounces unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 tablespoons confectioners’ sugar
• 

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
2. 2
   In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
3. 3
   In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
4. 4
   Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
5. 5
   Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.

How to make...Oreo cake.

Ingredients

• For the Cake:
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 plus 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 2 tablespoons sour cream
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 teaspoon pure vanilla extract
•  
• For the Oreo whipped cream:
• 50 Oreo cookies
• 4 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon pure vanilla extract

Procedures

1. 1
   Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
2. 2
   Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
3. 3
   Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4s; set aside.
4. 4
   To Assemble Cake: Whip 2 cups of cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
5. 5
   Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
6. 6
   Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
7. 7
   Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.

   
   

   (Credit to @antararoy13)

How to make...Ice Cream cupcakes.

Ingredients

• For the Cupcakes
• 1 box cake mix (plus any required ingredients: water, oil, eggs etc)
• 24 flat bottomed wafer cones
•  
• For the Frosting
• 1 cup (2 sticks) butter, unsalted
• 1 1/2 cups confectioners sugar
• 2 teaspoons vanilla extract
• Food coloring (optional)
• Sprinkles (optional)

Procedures

1. 1
   Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.
2. 2
   Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
3. 3
   Remove from pan to a wire rack to cool completely (be sure to leave ample room between the cones so they don't get knocked over).
4. 4
   In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy. Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.
5. 5
   Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.

How to make...Ghostly halloween cupcakes.

Ingredients

•  For Cupcakes:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
•  
•  For Frosting
• 1 stick unsalted butter, at room temperature
• 2 cups confectioners' sugar
• 2 teaspoons milk
• 1 cup marshmallow fluff
• 36 dark chocolate baking chips

Procedures

1. 1
   Make Cupcakes: Preheat oven to 350°F. Line cupcake tin with holders.
2. 2
   In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
3. 3
   In a large bowl, beat butter together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add vanilla extract and beat until just combined.
4. 4
   Beat in 1/2 flour mixture, followed by sour cream. Beat in remaining flour mixture. Pour batter into cupcake holders.
5. 5
   Bake until a cake tester comes out clean, about 25 minutes.
6. 6
   Make Frosting: In a medium bowl, beat butter for 1 minute. Add confectioners' sugar and milk and beat until smooth. Add marshmallow fluff and beat until well combined. If needed, continue to mix until frosting is proper fluffy consistency.
7. 7
   Frost each cupcake. Cut 24 of the baking chips in half. Place two halves on each cupcake to serve as eyes. Add one whole chip below eyes to serve as mouth.

How to make...Raisin cupcakes.

Ingredients

• 1 cup (about 5 1/2 ounces) dark rye flour
• 1 cup (about 5 1/2 ounces) whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/3 cup vegetable oil
• 2 tablespoons blackstrap molasses
• 1/2 cup raisins
• 3 teaspoons sugar

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 400°F. Line 12 muffin cups with paper liners or grease with butter. In a medium bowl, whisk together rye flour, whole wheat flour, baking powder, baking soda, and salt; set aside.
2. 2
   In a large bowl, whisk eggs until lightly beaten. Whisk in milk, oil, and molasses. Add dry ingredients and stir until just combined. Stir in raisins. Spoon batter into prepared muffin tins. Sprinkle top of each muffin with sugar. Bake until puffed and golden and a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes.
3. 3
   Let cool 10 minutes in pan then transfer to a wire rack to finish cooling. Muffins will keep in an airtight container for up to three days.

How to make...Chelsea Buns.

INGREDIENTS

• 1 1/2 lb (675g) Flour

• 8 oz (200g) Butter

• 1 1/2 oz (30g) Yeast

• 8 oz (200g) Castor Sugar

• 5 Eggs, beaten

• Grated Rind from 1 Lemon

• 3/4 pint (400ml) Buttermilk or Sour Milk

METHOD

1. Warm the milk in a saucepan. 

2. Work the yeast and a teaspoon of sugar together until they are liquid, then add the heated milk.

3. Sift the flour and salt into a basin, rub half the butter lightly into the flour and add half the sugar and grated lemon rind. 

4. Add the beaten eggs to the milk and yeast, make a well in the centre of the flour, then mix well in. 

5. Beat the mixture thoroughly with a wooden spoon, cover the basin with a cloth, and place in a warm place to rise for about 1 1/2 hours, or until the dough has risen to twice it's size.

5. Remove to a floured board, and roll out like a strip of pastry to about 1/4 of an inch thick. 

6. Spread all over with the remainder of the butter and half of the remaining sugar, fold in three and roll out thinly again.

7. Dust with the remainder of the sugar and cut the strip in half, roll each strip up like a Swiss Roll. 

8. Cut the rolls into pieces about 1 1/4 inches thick, and put these on a greased tin about one inch apart.

9. Stand the pieces in the tin with the cut side uppermost, so that the coil shows. 

10. Put the tin in a warm place for about 25 minutes, or until each bun is almost as large again.

11. Sprinkle with more sugar and bake in a quick oven (375F / 190C / Mark 5) for about 25 minutes.