Decorated cookies "flower baskets"
Cookies decorated with royal icing to coffee and cocoa
Ingredients for 12 oval-shaped cookies:
100 grams of butter
110 grams of sugar
2 egg yolks
150 grams of flour
50 g of cocoa powder
1 heaping tablespoon of coffee
110 grams of sugar
2 egg yolks
150 grams of flour
50 g of cocoa powder
1 heaping tablespoon of coffee
Preparation :
Preheat the oven to 18 ° 0 . Work with a spoon the butter and sugar in a large bowl. Add the egg yolks one at a time and mix them well with butter and sugar. Put a teaspoon of coffee in the 'cream' you have obtained and continue to stir until it is completely dissolved. Pour the flour and cocoa , continue to work the mixture with a spoon until it becomes 'sandy' and grainy, then mix the dough with your hands just enough to make it homogeneous. Form a ball, wrap in plastic wrap and let rest in the fridge for half an hour . Knead for about a minute the dough with your hands before you roll and print oval-shaped cookies. Put them on a baking sheet lined with parchment paper and cook for 12-13 minutes . Started to decorate them only after they are well cooled.
Decoration :
To achieve the 'weaving of the basket you need the royal icing consistent not diluted with water, the hole in the nozzle must not be small , the right size is 2 mm.
Put the icing in the pastry bag :
Make a vertical line on the left bottom half of the biscuit:
Pipe small horizontal lines on the line you just laid leaving a gap of about 4 mm between the one and the other:
Take a vertical line parallel to the first leaving a space of about 4 mm between them:
Pipe small horizontal lines in the spaces that you are just format
Make another vertical line parallel to the previous ones:
Continue to interlock the rows of all the lower part of the biscuit:
Create a small string of ice to simulate the handle:
Have fun filling your basket flowers and leaves made of colored ice, if you prefer you can also make them with sugar paste:
.... Your flower baskets are ready!
Decorated cookies "flower baskets"
Decorated cookies "Tea-time set"
For all lovers of ' teatime , a prestigious service in china and platinum .... to munch!
fragrant biscuits with butter, flavored with orange flowers that go well with a strong black tea or a light citrus scent.
fragrant biscuits with butter, flavored with orange flowers that go well with a strong black tea or a light citrus scent.
For a dozen cookies you will need:
Ingredients
100 grams of butter at room temperature
100 grams of sugar
2 egg yolks
200 grams of flour
1/2 tsp of essence to the orange
100 grams of sugar
2 egg yolks
200 grams of flour
1/2 tsp of essence to the orange
Preparation :
Preheat the oven to 180 °. Work with a spoon the butter and sugar in a large bowl. Add the egg yolks one at a time and mix them well into the mixture. Pour the flour , put the essence of the orange blossom and continue to work the mixture with a spoon until it becomes 'sandy' and grainy, then mix the dough with your hands just enough to make it homogeneous. Form a ball, wrap in plastic wrap and let rest in the fridge for half an hour . Knead for about a minute before you roll the dough and print cookies with special molds, if you do not, you can always get the shapes using hand with a knife or a sharp knife.
Put the cookies on a baking sheet lined with parchment paper and bake for 12-13 minutes :
Remove from the oven and move immediately above the parchment paper with the cookies on a work surface, allow to cool completely before decorating:
Start to decorate with royal icing pink , burst all the bubbles with a toothpick and let it dry for about 30 minutes :
Decorate with white royal icing . Let it dry thoroughly before moving :
With white royal icing consisting do small embroidery using a nozzle from the tiny hole and, once dry, dust pearl silver:
Your cookies shaped like tea ... I'm ready!
The teapot ....
The cup ....
The sugar ....
Decorated cookies "Tea-time set"
Cake topper "Bee mine"
I use two different materials; little body and cap are chocolate dark while everything else is in sugar paste white and colored. Here are two simple recipes DARK CHOCOLATE:
Ingredients:
200 grams of dark chocolate tin
2 tablespoons l water
4 tablespoons sugar (or honey)
160 grams of powdered sugar
Preparation:
Melt the chocolate in a double boiler, when it is completely fluid Remove from heat and add the ' water . Stir with a spoon and add theglucose , amalgamente the mixture well. Put it on a surface of marble or possibly on a table protected by plastic wrap, add gradually the sugarand continue to knead with your hands as you would a bread dough. If, after you have added all the powdered sugar should still be sticky or too greasy, mettetene the other until you get the right consistency. Form a ball and let rest in refrigerator for 12 hours is not the first to use it.
SUGAR PASTE:
Ingredients:
500 grams of icing sugar vanilla
50 g glucose
30 g water
2 1/2 sheets of gelatin (gelatin)
1 tbs of butter
Preparation:
Allow the gelatin to soak for 10 minutes in a bowl of cold water. Pour the icing sugar on a work surface and make a well. In a saucepan, place the glucose , l tbsp water , bring almost to the boil. It 'important not to reach the boil otherwise the gelatin may deteriorate. Turn off the heat, squeeze the jelly, put it in the pot and stir well with a spoon for a few seconds until it is all blended perfectly. Pour immediately the hot mixture on the sugar, taking care not to burn the paste worked like a bread dough. If needed, add more sugar icing. After a few minutes you will have got a good loaf of white sugar paste, soft and fragrant, wrap well in plastic wrap and put it in a plastic bag for food, close it and not let it sit in the refrigerator for 24 hours before using it.
Even after put food colors, especially if they are in powder form, it would be better to rest for a few hours before use. The colors in the gel does not give this problem but to get the very dark colors such as black or deep red, remember that they need a large amount.
Cake topper "Bee mine"
Cake pops with chocolate
Cake pops chocolate "Kawaii mushrooms"
The cake pops are a fun and unique alternative to the traditional birthday cake. They are simple to do and immediately capture the attention of young and old, and if you do not have the time to prepare achocolate cake made at home or you can purchase a ready to use thesnack favorite of your kids as a base. The hat is made entirely of sugar paste and the stem is coated in white chocolate plastic , the details of the face are made of sugar paste colored.
Chocolate Cake
Ingredients:
200 ml of Milk
1 egg large
1 cup sugar
1 and a half cups of flour
½ cup cocoa powder
1 sachet of yeast
Preparation:
Butter a mold for cake (okay that is a mold round plum cake) and sprinkle with a little flour, remove excess flour and set the mold aside. Preheat the oven to 180 ° . In a large bowl, mix the cream with the sugar , add the 'egg and mix again. Little by little, pour the flour and cocoa , stir the mixture well. Finally enter the yeast , take one last energetic mixed with a spoon and pour it into the mold. Cook for 40 minutes without opening the oven and take a test or until toothpick inserted in the center of the cake to see if it is fully cooked before deco.
Allow it to cool completely before making the cake pops !
Coarsely crumble the cake into a bowl and put two tablespoons generous cream with hazelnut spread and mix well with the aid of a fork. Shape into balls to pear-shaped and place them on a tray covered with parchment paper. Let them harden for two hours in the fridge :
Lay the plastic chocolate with a rolling pin in silicone on a lightly sprinkled with powdered sugar and a disk with a cookie cutter or a glass. Coat the stem of the mushroom, since the mixture of sticky cake pops do not need to use water or apricot jelly to join the two materials:
Place the stem on a baking cups, paper and stop it, if needed, with a drop of apricot jelly. Color the sugar paste with a hint of red , form a ball and crush it with your fingers on the sides until it takes the shape of the hat.Attach it to the stem with a little water:
With nozzles for piping bag pipe the circles dishes fondant sugar white and place them with a brush moistened with water on the cap:
With the sugar paste or plastic chocolate color black prepared his eyes and mouth, cheeks instead let them red or pink intense
With the help of a thin layer of apricot jelly applied to the details of the face giving a smiling and friendly .... your cake pops are ready!
Chocolate Chip Cupcakes recipe
Ingredients:
4 medium eggs.
2 cups of flour.
1 ½ cups of sugar.
1 ½ cups of chocolate chips.
1 cup of margarine.
1 cup of milk.
½ cup of whole wheat flour.
2 teaspoons of baking powder.
2 teaspoons of vanilla.
½ teaspoon of salt.
ICING:.
1 cup of chocolate chips.
½ cup of softened margarine.
2 ½ cup of sifted powdered sugar.
¼ cup of milk.
1 teaspoon of vanilla.
Directions:
Preheat your oven to 350°F (175°C).
In a suitably sized bowl, sift together the flour, baking powder, salt and whole wheat flour.
In another bowl, beat butter and sugar until fluffy.
Stir in the vanilla and eggs.
Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.
Stir in the chocolate chips.
Pour into greased or lined muffin pan.
Bake for 20 minutes.
Allow to cool completely and frost with the icing recipe if desired.
ICING:. two methods
Using your microwave, heat the chocolate chips, stirring as they begin to melt.
Stir until smooth.
Chocolate TOPPING
In small bowl, beat the melted chocolate with softened margarine, sugar, milk and vanilla until creamy.
for the topping.
Rainbow Cupcakes
Ingredients
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Makes 10
Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.
Pipe or spread frosting onto cooled cupcakes.
Tiramisu Cheesecake RecipeItalian Delight
1 box (12 oz)
5 tsp.
3 Tb
4 (8 oz) pkg.
1 cup
1 cup
4
1 cup
2 Tb Vanilla wafers (approx. 88 wafers) divided
Instant coffee, divided
Hot water, divided
Cream Cheese
Sugar
Sour Cream
Eggs
Cool Whip whipped topping
Unsweetened cocoa powder
Oven Temp ~ 325° Baking Time ~ 1 Hour
Pan Type ~ 9 inch springform pan
Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan). Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
Chocolate Moist kukus
Bahan
800 gm gula kasar
400 gm gula dimasak menjadi gula hangus
10 biji telur
500 gm mentega
1 kg tepung gandum
300 gm buah kismis hitam
200 gm buah red dates
50 gm buah kurma
1 sudu esen vanilla
Cara membuat
Pukul mentega dan gula sehingga kembang
Kemudian masukkan telur satu-persatu hingga habis.
Pukul lagi
Selepas itu, masukkan tepung gandum, gula hitam, dan esen vanilla.
Gaul rata-rata.
Selepas itu, masukkan buah red dates, buah kurma dan kismis hitam.
Kacau hingga semuanya sebati.
Kukus selama 8 jam
Carrot Cake
Ingredients
Directions
All Recipe and ideas are courtesy of individuals blogs,Thank you.
Cake topper "Bee mine"
I use two different materials; little body and cap are chocolate dark while everything else is in sugar paste white and colored. Here are two simple recipes DARK CHOCOLATE:
Ingredients:
200 grams of dark chocolate tin
2 tablespoons l water
4 tablespoons sugar (or honey)
160 grams of powdered sugar
2 tablespoons l water
4 tablespoons sugar (or honey)
160 grams of powdered sugar
Preparation:
Melt the chocolate in a double boiler, when it is completely fluid Remove from heat and add the ' water . Stir with a spoon and add theglucose , amalgamente the mixture well. Put it on a surface of marble or possibly on a table protected by plastic wrap, add gradually the sugarand continue to knead with your hands as you would a bread dough. If, after you have added all the powdered sugar should still be sticky or too greasy, mettetene the other until you get the right consistency. Form a ball and let rest in refrigerator for 12 hours is not the first to use it.
SUGAR PASTE:
Ingredients:
500 grams of icing sugar vanilla
50 g glucose
30 g water
2 1/2 sheets of gelatin (gelatin)
1 tbs of butter
50 g glucose
30 g water
2 1/2 sheets of gelatin (gelatin)
1 tbs of butter
Preparation:
Allow the gelatin to soak for 10 minutes in a bowl of cold water. Pour the icing sugar on a work surface and make a well. In a saucepan, place the glucose , l tbsp water , bring almost to the boil. It 'important not to reach the boil otherwise the gelatin may deteriorate. Turn off the heat, squeeze the jelly, put it in the pot and stir well with a spoon for a few seconds until it is all blended perfectly. Pour immediately the hot mixture on the sugar, taking care not to burn the paste worked like a bread dough. If needed, add more sugar icing. After a few minutes you will have got a good loaf of white sugar paste, soft and fragrant, wrap well in plastic wrap and put it in a plastic bag for food, close it and not let it sit in the refrigerator for 24 hours before using it.
Even after put food colors, especially if they are in powder form, it would be better to rest for a few hours before use. The colors in the gel does not give this problem but to get the very dark colors such as black or deep red, remember that they need a large amount.
Even after put food colors, especially if they are in powder form, it would be better to rest for a few hours before use. The colors in the gel does not give this problem but to get the very dark colors such as black or deep red, remember that they need a large amount.
Cake topper "Bee mine"
Cake pops with chocolate
Cake pops chocolate "Kawaii mushrooms"
The cake pops are a fun and unique alternative to the traditional birthday cake. They are simple to do and immediately capture the attention of young and old, and if you do not have the time to prepare achocolate cake made at home or you can purchase a ready to use thesnack favorite of your kids as a base. The hat is made entirely of sugar paste and the stem is coated in white chocolate plastic , the details of the face are made of sugar paste colored.
Chocolate Cake
Ingredients:
200 ml of Milk
1 egg large
1 cup sugar
1 and a half cups of flour
½ cup cocoa powder
1 sachet of yeast
Preparation:
Butter a mold for cake (okay that is a mold round plum cake) and sprinkle with a little flour, remove excess flour and set the mold aside. Preheat the oven to 180 ° . In a large bowl, mix the cream with the sugar , add the 'egg and mix again. Little by little, pour the flour and cocoa , stir the mixture well. Finally enter the yeast , take one last energetic mixed with a spoon and pour it into the mold. Cook for 40 minutes without opening the oven and take a test or until toothpick inserted in the center of the cake to see if it is fully cooked before deco.
Allow it to cool completely before making the cake pops !
Coarsely crumble the cake into a bowl and put two tablespoons generous cream with hazelnut spread and mix well with the aid of a fork. Shape into balls to pear-shaped and place them on a tray covered with parchment paper. Let them harden for two hours in the fridge :
Lay the plastic chocolate with a rolling pin in silicone on a lightly sprinkled with powdered sugar and a disk with a cookie cutter or a glass. Coat the stem of the mushroom, since the mixture of sticky cake pops do not need to use water or apricot jelly to join the two materials:
Place the stem on a baking cups, paper and stop it, if needed, with a drop of apricot jelly. Color the sugar paste with a hint of red , form a ball and crush it with your fingers on the sides until it takes the shape of the hat.Attach it to the stem with a little water:
With nozzles for piping bag pipe the circles dishes fondant sugar white and place them with a brush moistened with water on the cap:
With the sugar paste or plastic chocolate color black prepared his eyes and mouth, cheeks instead let them red or pink intense
With the help of a thin layer of apricot jelly applied to the details of the face giving a smiling and friendly .... your cake pops are ready!
Chocolate Chip Cupcakes recipe
Ingredients:
4 medium eggs.
2 cups of flour.
1 ½ cups of sugar.
1 ½ cups of chocolate chips.
1 cup of margarine.
1 cup of milk.
½ cup of whole wheat flour.
2 teaspoons of baking powder.
2 teaspoons of vanilla.
½ teaspoon of salt.
ICING:.
1 cup of chocolate chips.
½ cup of softened margarine.
2 ½ cup of sifted powdered sugar.
¼ cup of milk.
1 teaspoon of vanilla.
Directions:
Preheat your oven to 350°F (175°C).
In a suitably sized bowl, sift together the flour, baking powder, salt and whole wheat flour.
In another bowl, beat butter and sugar until fluffy.
Stir in the vanilla and eggs.
Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.
Stir in the chocolate chips.
Pour into greased or lined muffin pan.
Bake for 20 minutes.
Allow to cool completely and frost with the icing recipe if desired.
ICING:. two methods
Using your microwave, heat the chocolate chips, stirring as they begin to melt.
Stir until smooth.
Chocolate TOPPING
In small bowl, beat the melted chocolate with softened margarine, sugar, milk and vanilla until creamy.
for the topping.
Rainbow Cupcakes
Ingredients
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Makes 10
Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.
Pipe or spread frosting onto cooled cupcakes.
Tiramisu Cheesecake RecipeItalian Delight
1 box (12 oz)
5 tsp.
3 Tb
4 (8 oz) pkg.
1 cup
1 cup
4
1 cup
2 Tb Vanilla wafers (approx. 88 wafers) divided
Instant coffee, divided
Hot water, divided
Cream Cheese
Sugar
Sour Cream
Eggs
Cool Whip whipped topping
Unsweetened cocoa powder
Oven Temp ~ 325° Baking Time ~ 1 Hour
Pan Type ~ 9 inch springform pan
Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan). Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
Chocolate Moist kukus
Bahan
800 gm gula kasar
400 gm gula dimasak menjadi gula hangus
10 biji telur
500 gm mentega
1 kg tepung gandum
300 gm buah kismis hitam
200 gm buah red dates
50 gm buah kurma
1 sudu esen vanilla
Cara membuat
Pukul mentega dan gula sehingga kembang
Kemudian masukkan telur satu-persatu hingga habis.
Pukul lagi
Selepas itu, masukkan tepung gandum, gula hitam, dan esen vanilla.
Gaul rata-rata.
Selepas itu, masukkan buah red dates, buah kurma dan kismis hitam.
Kacau hingga semuanya sebati.
Kukus selama 8 jam
Carrot Cake
Ingredients
Directions
All Recipe and ideas are courtesy of individuals blogs,Thank you.
Cake pops with chocolate
Cake pops chocolate "Kawaii mushrooms"
The cake pops are a fun and unique alternative to the traditional birthday cake. They are simple to do and immediately capture the attention of young and old, and if you do not have the time to prepare achocolate cake made at home or you can purchase a ready to use thesnack favorite of your kids as a base. The hat is made entirely of sugar paste and the stem is coated in white chocolate plastic , the details of the face are made of sugar paste colored.
Chocolate Cake
Ingredients:
Ingredients:
200 ml of Milk
1 egg large
1 cup sugar
1 and a half cups of flour
½ cup cocoa powder
1 sachet of yeast
1 egg large
1 cup sugar
1 and a half cups of flour
½ cup cocoa powder
1 sachet of yeast
Preparation:
Butter a mold for cake (okay that is a mold round plum cake) and sprinkle with a little flour, remove excess flour and set the mold aside. Preheat the oven to 180 ° . In a large bowl, mix the cream with the sugar , add the 'egg and mix again. Little by little, pour the flour and cocoa , stir the mixture well. Finally enter the yeast , take one last energetic mixed with a spoon and pour it into the mold. Cook for 40 minutes without opening the oven and take a test or until toothpick inserted in the center of the cake to see if it is fully cooked before deco.
Allow it to cool completely before making the cake pops !
Allow it to cool completely before making the cake pops !
Coarsely crumble the cake into a bowl and put two tablespoons generous cream with hazelnut spread and mix well with the aid of a fork. Shape into balls to pear-shaped and place them on a tray covered with parchment paper. Let them harden for two hours in the fridge :
Lay the plastic chocolate with a rolling pin in silicone on a lightly sprinkled with powdered sugar and a disk with a cookie cutter or a glass. Coat the stem of the mushroom, since the mixture of sticky cake pops do not need to use water or apricot jelly to join the two materials:
Place the stem on a baking cups, paper and stop it, if needed, with a drop of apricot jelly. Color the sugar paste with a hint of red , form a ball and crush it with your fingers on the sides until it takes the shape of the hat.Attach it to the stem with a little water:
With nozzles for piping bag pipe the circles dishes fondant sugar white and place them with a brush moistened with water on the cap:
With the sugar paste or plastic chocolate color black prepared his eyes and mouth, cheeks instead let them red or pink intense
With the help of a thin layer of apricot jelly applied to the details of the face giving a smiling and friendly .... your cake pops are ready!
|
Chocolate Chip Cupcakes recipe Ingredients:
4 medium eggs.
2 cups of flour. 1 ½ cups of sugar. 1 ½ cups of chocolate chips. 1 cup of margarine. 1 cup of milk. ½ cup of whole wheat flour. 2 teaspoons of baking powder. 2 teaspoons of vanilla. ½ teaspoon of salt. ICING:. 1 cup of chocolate chips. ½ cup of softened margarine. 2 ½ cup of sifted powdered sugar. ¼ cup of milk. 1 teaspoon of vanilla. Directions:
Preheat your oven to 350°F (175°C).
|
In another bowl, beat butter and sugar until fluffy.
Stir in the vanilla and eggs.
Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.
Stir in the chocolate chips.
Pour into greased or lined muffin pan.
Bake for 20 minutes.
Allow to cool completely and frost with the icing recipe if desired.
ICING:. two methods
Using your microwave, heat the chocolate chips, stirring as they begin to melt.
Stir until smooth.
Chocolate TOPPING
In small bowl, beat the melted chocolate with softened margarine, sugar, milk and vanilla until creamy.
for the topping.
Rainbow Cupcakes
Ingredients
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Makes 10
Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups confectioners’ sugar
In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioners sugar until frosting reaches a thick, spreadable consistency. You will probably use 2 1/2-3 cups.
Pipe or spread frosting onto cooled cupcakes.
Pipe or spread frosting onto cooled cupcakes.
Tiramisu Cheesecake RecipeItalian Delight
| 1 box (12 oz) 5 tsp. 3 Tb 4 (8 oz) pkg. 1 cup 1 cup 4 1 cup 2 Tb | Vanilla wafers (approx. 88 wafers) divided Instant coffee, divided Hot water, divided Cream Cheese Sugar Sour Cream Eggs Cool Whip whipped topping Unsweetened cocoa powder |
Oven Temp ~ 325° Baking Time ~ 1 Hour
Pan Type ~ 9 inch springform pan
Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan). Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.Pan Type ~ 9 inch springform pan
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 3-1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
Chocolate Moist kukus
Bahan
800 gm gula kasar
400 gm gula dimasak menjadi gula hangus
10 biji telur
500 gm mentega
1 kg tepung gandum
300 gm buah kismis hitam
200 gm buah red dates
50 gm buah kurma
1 sudu esen vanilla
Cara membuat
Pukul mentega dan gula sehingga kembang
Kemudian masukkan telur satu-persatu hingga habis.
Pukul lagi
Selepas itu, masukkan tepung gandum, gula hitam, dan esen vanilla.
Gaul rata-rata.
Selepas itu, masukkan buah red dates, buah kurma dan kismis hitam.
Kacau hingga semuanya sebati.
Kukus selama 8 jam
400 gm gula dimasak menjadi gula hangus
10 biji telur
500 gm mentega
1 kg tepung gandum
300 gm buah kismis hitam
200 gm buah red dates
50 gm buah kurma
1 sudu esen vanilla
Cara membuat
Pukul mentega dan gula sehingga kembang
Kemudian masukkan telur satu-persatu hingga habis.
Pukul lagi
Selepas itu, masukkan tepung gandum, gula hitam, dan esen vanilla.
Gaul rata-rata.
Selepas itu, masukkan buah red dates, buah kurma dan kismis hitam.
Kacau hingga semuanya sebati.
Kukus selama 8 jam
Carrot Cake
Ingredients
Directions
All Recipe and ideas are courtesy of individuals blogs,Thank you.
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