Pinecrest Bakers

10/10/2026

🍫 Marble Chocolate Vanilla Muffins

Ingredients
• 2 cups (250g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ cup (113g) butter, softened
• 2 large eggs
• ¾ cup (180ml) milk
• 1½ teaspoons vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup (25g) unsweetened cocoa powder
• 2 tablespoons (30ml) milk, for the chocolate batter

Instructions

Cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Mix the flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture, alternating with the ¾ cup milk. Mix just until combined.

Transfer about one-third of the batter into another bowl. Add the cocoa powder and 2 tablespoons of milk, then mix until smooth.

Line a muffin tray with paper cups. Spoon alternating portions of vanilla and chocolate batter into each cup.

Use a toothpick or skewer to gently swirl the two batters together, creating a marble pattern.

Bake in a preheated oven at 180°C (350°F) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack.

Enjoy your soft, moist and beautifully marbled chocolate-vanilla muffins! 🍫🧁

10/10/2026

🍫 Vanilla & Chocolate Marble Cake

Ingredients

Vanilla Batter
• 2 cups all-purpose flour — 250g
• 1 cup granulated sugar — 200g
• ½ cup butter — 113g
• 4 large eggs
• ½ cup milk — 120ml
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder — 8g
• ¼ teaspoon salt

Chocolate Batter
• ¼ cup unsweetened cocoa powder — 25g
• 2–3 tablespoons milk — 30–45ml

Method

Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Sift together the flour, baking powder and salt. Add the dry ingredients gradually to the butter mixture, alternating with the milk. Mix just until combined.

Transfer about one-third of the batter into a separate bowl. Add the cocoa powder and 2–3 tablespoons of milk, then mix until smooth.

Grease and line a square baking pan. Drop alternating spoonfuls of the vanilla and chocolate batters into the pan.

Use a skewer or knife to gently swirl the two batters together to create the marble pattern. Don’t over-swirl.

Bake in a preheated oven at 170°C (340°F) for about 35–45 minutes, or until a skewer inserted in the centre comes out clean.

Allow the cake to cool completely before cutting into squares. Dust lightly with icing sugar if desired.

Result: Soft, buttery vanilla cake beautifully swirled with rich chocolate in every bite. 🍰🤎

10/10/2026

🍓🍉 Strawberry & Dragon Fruit Ice Cream

Creamy, fruity, naturally pink and loaded with crunchy dragon-fruit seeds!

Ingredients
• Fresh strawberries – 2 cups (300g)
• Fresh red dragon fruit – 2 cups (300g)
• Heavy whipping cream – 2 cups (480ml)
• Sweetened condensed milk – 1 cup (320g)
• Full-cream milk – ½ cup (120ml)
• Vanilla extract – 1 teaspoon (5ml)
• Lemon juice – 1 tablespoon (15ml)
• Sugar – 2 tablespoons (25g), optional depending on the sweetness of the fruits

Method

Wash and chop the strawberries and dragon fruit.

Add the strawberries, dragon fruit, lemon juice and sugar to a blender. Blend until smooth but still slightly textured.

Whip the cold whipping cream until it becomes thick and fluffy.

Add the condensed milk, full-cream milk and vanilla extract to the whipped cream. Gently fold until well combined.

Fold in the blended strawberry and dragon-fruit mixture until you have an evenly pink, creamy mixture.

Pour into a clean, freezer-safe container and smooth the surface.

Cover tightly and freeze for 6–8 hours or overnight until completely firm.

Allow the ice cream to sit at room temperature for about 5–10 minutes before scooping.

Serve with fresh strawberries and dragon-fruit pieces.

Tip: For an even creamier texture, stir the ice cream once or twice during the first 2–3 hours of freezing before allowing it to freeze completely.

07/10/2026