Ube Cake

INGREDIENTS

• 3 sticks unsalted butter, softened

• 1 1/2 cups sugar

• 5 eggs

• 1 cup Monin® Ube Syrup

• 1 1/4 cups coconut cream, unsweetened

• 3 3/4 cups cake flour

• 1 Tbsp. baking powder

• 1 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and prep three 9-inch cake rounds by liberally spraying with cooking oil.

2. In a mixing bowl, whisk all dry ingredients together until well combined.

3. In the bowl of a stand mixer equipped with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy (about 3 minutes), scraping the sides every 30 seconds.

4. Reduce the speed to medium-low and add in the eggs one at a time, until fully incorporated.

5. Add in the syrup and coconut cream and mix until fully incorporated.

6. Add in the mixed dry ingredients and mix until just combined.

7. Evenly distribute the batter between the three prepped cake rounds and bake for 30-40 minutes, or until a toothpick can come out clean when inserted into the center of each cake.

8. Remove the cakes from the oven and allow to completely cool to room temperature, then plastic wrap each cake individually and store in the refrigerator for future decorating.

Black Sugar Ginger Cookies

INGREDIENTS

• 1/2 cup butter, melted (optionally, use brown butter)

• 1 1/2 cups all-purpose flour

• 2 tsp. baking soda

• 1 tsp. cinnamon

• 1 tsp. ginger

• 1 tsp. salt

• 1/3 cup sugar

• 1/2 cup Monin Black Sugar Syrup

• 1 egg

INSTRUCTIONS

1. Preheat oven to 350° F and line two baking sheets with parchment paper or a silk pad.

2. In a mixing bowl, flour, baking soda, cinnamon, ginger, and salt until well incorporated.

3. In a separate mixing bowl, combine sugar, syrup, egg, and butter together. Slowly mix the dry ingredients, in batches, into the wet ingredients with a rubber spatula.

4. Using a medium cookie scoop, add the dough evenly onto the baking sheets.

5. Bake for 8 minutes or until cookies just puff up.

6. Cool completely. Serve immediately or wrap in plastic wrap and store at room temperature.

Black Sugar Ice Cream

INGREDIENTS

• 1 cup whole milk

• 1 cup heavy cream

• 6 large egg yolks

• 3/4 cup Monin Black Sugar Syrup

• Salt to taste

INSTRUCTIONS

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.

2. In a mixing bowl beat egg yolks and syrup with a whisk until well incorporated.

3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.

4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 180° to 190° F.

5. Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.

6. Pour the mixture into an ice cream maker and process according to manufacturers directions.

7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.