Baking!

Brownies

You will need:

• 1⁄2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1⁄4 teaspoon baking powder
• 1⁄3 cup cocoa powder
• 1⁄4 teaspoon salt
• 1⁄2 cup flour

1. Firstly, Preheat oven to 350°.
2. Mix oil and sugar until well blended. Then, add eggs and vanilla; stir just until blended.
3. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. 
4. Pour into greased 9 x 9 square pan.
5. Bake for 20 minutes or until sides just start to pull away from the pan.
6. Cool completely before cutting.

Chocolate Chip Cookies

You will need:

• 125g butter, softened
• ½ cup brown sugar
• ⅓ cup caster sugar
• 1 egg
• 1 teaspoon vanilla
• 1½ cups self-raising flour
• ¾ cup CADBURY Milk Chocolate Baking Chips

1. Cream together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in flour then fold through Chocolate Chips.

2. Place teaspoonsful on greased baking trays. Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked. Cool on a wire rack.

Pavlova

You will need:

• 6 (59g) eggs, separated
• 1 1/4 cups (270g) caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 300ml thickened cream
• 2 tablespoons icing sugar mixture, sifted

1. Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
2. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.
3. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.