For the Pastry

• In a sauce pan on medium heat, add water, sugar, vegetable oil, and salt.
• Continue stirring until the sugar melts and the mix is well incorporated.
• Once the water comes to a boil, turn off the heat.
• Add the flour and mix until a pastry dough forms.
• Let it sit aside to cool down.
• Mix the sugar and cinnamon and set aside as a rolling station.
• Place your cooled pastry into pastry bags. If you have tips, choose wide ones if not, don't stress I usually make them with no designs and do not use pastry tips.
• In a pan heat oil for deep-frying, and add the churros without over crowding the pan.
• Fry in batches until golden and roll in sugar/cinnamon as soon as you take them out of the oil so the sugar sticks.
• Serve hot and enjoy.

• This recipe comes together fast. Start with your oven and follow the below.
• Preheat your oven to 175 degrees before you start.
• Mix all the dry ingredients except the sugar.
• Add the sugar to the dry ingredients and mix again.
• Mix all the wet ingredients.
• Pour the wet ingredients over the dry ingredients and mix well.
• Line up a 8 x 8 in oven proof dish with parchment paper
• Pour the brownie mixture into your baking dish.
• Because this is made with butter not oil it will not liquid like, don't worry, it is the desired consistency. Watch the video on the page for details.
• Bake for 25 minutes for a fudge like texture.
• Bake for 30 minutes for a cake like texture.
• I like to cut it when its warm, into equal squares you can cut into 9 or 12.
• Allow to cool down and enjoy.

For the cupcakes

• Mix the dry ingredients and set aside.
• Beat butter and add brown sugar and white sugar.
• Continue beating until it forms a light color then add the eggs.
• Add the pumpkin puree and continue beating.
• Gradually add the milk until the mixture comes together.
• Gradually add the dry ingredients as you continue mixing.
• Line up your cupcakes tray with silicon molds or paper cups and fill in 3/4 of the filing.
• Bake at 180° degrees for 20 minutes
• If frosting with cream cheese, make sure your cupcakes are totally cooled down before you do so.

For Cream Cheese Frosting

• Beat room temp butter until creamy.
• Add the cream cheese and beat again.
• Add the sugar and beat until frosting comes together,

• Preheat oven to 200 degrees.
• In the bowl of your stand mixer or any bowl of choice mix together all dry ingredients.
• In a separate bowl mix together all wet ingredients.
• Add wet ingredients to dry ingredients and mix until well incorporated and dough forms.
• Fold in blueberries using a spatula, do not mix using stand mixer or hand mixer so they don't break.
• Mix the topping ingredients together (flour and brown sugar) and shred cold butter into the mixture.
• Mix using your fingers and rub until a wet sand texture is formed. If too dry add more shredded cold butter until desired consistency is reached.
• Line up a muffin tin with baking paper, i prefer silicon molds and spray the top so it doesn't stick when the muffins rise.
• Fill in the mixture into each mold and top with the streusel crumble
• Bake for 18 minutes or until a tooth pick comes out clear without drying out the berries.

• In a bowl using a hand mixer, beat cream cheese, sugar, and tahini until creamy.

  Fold in crushed kitkat, and refrigerate.
  
• Butter your pastry cones and carefully wrap the Kunafa dough around them. Seal with a glue paste made of equal amounts of flour and water (1/4 cup flour + 1/4 cup water).
• Heat up some oil in a pan and carefully drop in the cones. I recommend using skewers to drop them, turn them, and take them out. Tongs would break the dough. Frying will take around 30 seconds per side. Do NOT leave unattended.
  
• Once the dough has cooled down (this should take just a few moments) carefully remove the cones, and begin filling each tube with the delicious mixture.
• Garnish with additional KIT KAT AND SERVE.

• Mix water and yeast, set aside to activate 5 – 10 minutes.
• Meanwhile mix milk, sugar, eggs, and vanilla.
• In the bowl of you stand mixer, mix flour and salt.
• Add the activated yeast mixture, and the milk mixture.
• Mixture will be sticky. DO NOT BE AFRAID, that’s perfectly fine and result in fluffiness.
• Flour your work surface and knead dough by hand, add flour so it doesn’t stick to your hands BUT not too much to make the dough dry.
• Form in a ball, and place in a bowl for 2 hours covered to rise.
• Flour your work surface again, and roll out the dough. Dusting slightly after you’ve rolled it into a rectangle.
• If you have a donut cutter, use it, if not a glass cup would suffice.
• Once you’re done shaping your donuts, cover with a tea towel and let them rest for at least an hour until they double in size again.
• Deep fry in oil until both sides are golden.
• Drain on a tea towel and wait to completely cool before glazing or decorating.