Skin Care Recipes – All In One Place By Experts

All Recipes in One place

CUPCAKES (2013-01-16 17:56)

THIS SITE GIVES EASY STEP BY STEP INSTRUCTIONS ON MAKING BEAUTIFUL DESSERTS

EASILY AT HOME.

AMAZING CUPCAKES RECIPES (2013-01-16 20:21)

Basic Instructions to follow for making cupcakes

1 The Ingredients used for making cupcakes should be at room temperature.

2 Do not overbeat the batter

3 Pour the batter evenly(we can use an ice cream scoop spoon). fill the cupcakes pan slightly over halfway

[1]

IMAGE DEPICTING CUPCAKES FILLED

SLIGHTLY OVER HALFWAY

4Always bake in the middle of the oven.

5 All the dry ingredients need to be sifted well to avoid forming lumps.

6 Cool the Cupcakes before frosting.

BROWNIE CUPCAKES Try these yummy brownie cupcakes that are rich and velvety and easy to make.

Ingredients YIELDS 12 CUPCAKES

1/2 cup Dark Chocolate

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[2]

Brownie Cupcakes1/2 cup butter

11/4 cup sugar

3 eggs

3/4 cup All purpose Flour

1/2 teaspoon salt



NUTELLA CUPCAKES

NUTELLA CUPCAKES ARE HEALTHY AND DELICIOUS AND A FAVOURITE AMONGST KIDS AND

ADULTS.

INGREDIENTS

MAKES 12 Cupcakes

10 tablespoons softened butter

3/4 cup white granulated sugar

3 Eggs

1/2 teaspoon vanilla essence

1 3/4 cup Sifted all purpose flour

1/4 teaspoon salt

2 teaspoon baking powder

Nutella-1/3 cup

Method

Preheat oven to 325 degrees Fahrenit. Line 12 muffin tins with paper liners. Beat the butter and sugar with

an electric beater at high speed until light and creamy f Add in the Eggs one at a time till fully blended.now

add vanilla essence. stir in the flour,salt and baking powder and mix until the batter is uniform and no flour

(make sure to not over beat the batter)as it will result in the cupcakes being hard and not soft and spongy.

Using an ice cream scoop fill each muffin liner with batter. Top each cake with 11/2 tsp nutella .Swirl Nutella

into the cupcakes batter with a toothpick making sure it is folded well . Bake for 20 minutes.remove to a

wire rack to cool completely

AMAZING VANILLA CUPCAKE RECIPE

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[3]

VANILLA CUPCAKESTry this vanilla cupcake recipe.these

cupcakes are sweet and buttery and very simple to make.

INGREDIENTS

FOR THE VANILLA CUPCAKE

SERVES-2

All purpose flour-1/2 cup

baking powder-1/2 teaspoon

granulated white sugar(sifted)-1/2 cup

1 egg separated

vanilla essence(extract)-1/2 teaspoon

salt a pinch

METHOD

In a bowl sift the all purpose flour,baking powder and salt and mix all three dry ingredients together well.

in another bowl beat egg yolk with a high speed electric beater until fluffy.add sugar gradually while still

beating.

now add the vanilla essence and flour mixture all at once.

In another bowl beat the egg white until it stands in moist peaks.then fold into the egg yolk mixture until

well blended.

pour the batter into cupcakes pans .

bake in a preheated oven at 450 degrees celcius for about 15 minutes.

once baked remove the cupcakes from oven and cool.

Banana cupcakes

EXOTIC HOME MADE CUPCAKES

Ripe Bananas are used to make these cupcakes.

Ingredients

All purpose flour-1/2 cup

baking powder-1/2 teaspoon

Brown sugar(sifted)-1/2 cup

1 egg separated

vanilla essence(extract)-1/2 teaspoon

salt a pinch

1 ripe banana.

Method

In a bowl sift the all purpose flour,baking powder and salt and mix all three dry ingredients together well.

in another bowl beat egg yolk with a high speed electric beater until light and fluffy.add brown sugar gradually

while still beating.

now add the vanilla essence and flour mixture all at once.Mash a ripe banana and mix into this mixture.

In another bowl beat the egg white until it stands in moist peaks.then fold into the egg yolk mixture until

well blended.

pour the batter into cupcakes pans .

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bake in a preheated oven at 350 degrees celcius for about 15 minutes.

once baked remove the cupcakes from oven and cool

STRAWBERRY CUPCAKES

These cupcakes are a sweet delight served at tea parties.

ingredients

For the cupcakes

1/2 cup unsalted butter (room temperature)

1 cup sugar

2 eggs (large) if using small then 3 eggs

1-1/3 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon(a pinch)salt

1/2 cup strawberry sauce

1/4 cup milk

[4]

for the strawberry sauce

200 gms (1 cup)strawberries(cut the stems)

1/2 cup sugar

Method for strawberry sauce

cut the strawberries into small pieces

In a pan soak the strawberries with sugar and add about 1- 2 tablespoon of water to it.and boil on medium

heat for 10-15 minutes till the strawberries become soft and saucy.in a blender puree until smooth.set aside

and let it cool before using in cupcakes recipe

METHOD

FOR THE CUPCAKES

Preheat oven to 350 degrees.line the muffin cups with paper.

in a bowl mix flour,baking powder,baking soda and salt together.(sift these dry ingredients).

now In another bowl Beat butter and sugar together with an electric beater at high speed

until light and fluffy.

Add eggs one at a time beating until each is well incorporated.

Now add the flour mixture in 2 batches alternating with the milk i.e flour milk ,flour milk,add the strawberry

sauce.beat until well mixed

scoop this batter into cupcake papers about 3/4 full.bake for 20-22 minutes or until a toothpick inserted in

the middle comes out clean.

RED VELVET CUPCAKES

These Cupcakes are a perfect treat to be served at christmas/valentine’s day celebrations

INGREDIENTS(For the CUPCAKES)

2 CUPS ALL PURPOSE FLOUR(SIFTED)

17

1 TEASPOON SALT

1 TEASPOON BAKING POWDER

1/4 CUP BAKING SODA

1/4 CUP COCOA POWDER

1 TABLESPOON RED FOOD COLOUR

1 1/2 TABLESPOON WATER

UNSALTED BUTTER-1 STICK(4OUNCE)AT ROOM TEMPERATURE

2 CUPS GRANULATED SUGAR

2 LARGE EGGS AT ROOM TEMPERATURE.

1 TEASPOON VANILLA ESSENCE

1/2 CUP BUTTER MILK

METHOD

In a bowl mix flour,baking powder,baking soda and salt and sift.keep aside-(flour mixture)

whisk the cocoa ,food color and water in a small bowl until smooth.set aside(red cocoa mixture)

Using an electric beater at a high speed beat eggs and sugar together in a bowl until light and fluffy.add the

melted butter to this mixture and beat well with the beater till it forms a creamy texture.now add the red

cocoa mixture and vanilla essence to this and mix well .

using a wooden spoon or spatula FOLD IN the flour mixture and buttermilk LITTLE BY LITTLE starting

and ending with the flour mixture and mix gently UNTIL FULLY integrated.(DO NOT OVERBEAT THE

BATTER)

POUR THE CUPCAKES BATTER INTO PAPER LINED CUPs AND bake in a preheated oven for 20-25

minutes or until a tooth pick inserted comes out clean

FROSTING FOR CUPCAKES (2013-01-21 19:38)

There is no doubt that cupcakes frosting is an important element in the cupcakes making process.but it does

not require one to be an expert at it.frosting of cupcakes can be a very enjoyable experience as all you need is

to be a little creative and innovative with your decorations. and a little bit of practice.there are very simple

ideas that you can follow to make your cupcakes look more appetizing and irresistible.

for eg-you can use bright colors in your frosting.

you can use cream jams or chopped fruits at the center of the cupcakes and dust them with icing sugar or

can use even sprinkle candy confetti, grated chocolates or coconut or even gems on your cupcakes to make

them a tasty treat.

Using frosting techniques that we will discuss later on you can make cupcakes in a jar,dual or multicolored

cupcakes

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[1]

PIPING BAG[2]

NOZZLES

EASY FROSTING RECIPE FOR CUPCAKES

CARAMEL FROSTING RECIPE

Ingredients for the frosting

Soft butter 1/2 cup

a pinch of salt [3]

CARAMEL FROSTING RECIPE

vanilla essence 1 teaspoon

milk 2 tablespoon

icing sugar 2 cups

for the toffee sauce(caramel)

1/2 cup sugar

2 tablespoon of butter

Method for the frosting

1 using an electric beater at a high mix beat butter in a bowl till smooth and creamy,add milk, sugar ,vanilla

essence and salt to it at continue beating until light and fluffy.

METHOD

for the toffee sauce

1 make toffee sauce with sugar and butter on a low flame. caramelise till golden brown then fold into the

frosting mixture.

caramel frosting recipe for cupcakes is ready.

strawberry frosting

STRAWBERRY FROSTING FOR 12 CUPCAKES

Ingredients

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[4]

STRAWBERRY FROSTING RECIPE1/2 cup butter

melted

1 teaspoon vanilla essence

1/2 cup chopped strawberries

salt a pinch

11/2 cup sugar (powdered)

1-3 teaspoons milk

Method

Puree the strawberries in a blender.

In a bowl using an electric beater beat butter,vanilla essence,salt and pureed strawberries together at a high

speed.now add sugar to it and beat well until fully incorporated.add milk 1 teaspoon at a time depending on

the consistency.

NUTELLA FROSTING

Frosting-12 Cupcakes

ingredients

1/2 cup butter

[5]

NUTELLA FROSTING RECIPE1/2 cup nutella

2 cups powdered sugar

Method

In a bowl using an electric beat whip butter and nutella together until it forms a creamy texture.gradually

add in the sugar and beat till completely blended.use can use cream about 1-2 tablespoon depending on the

consistency desired.

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COFFEE CUPCAKES (2013-01-27 17:22)

COFFEE CUPCAKES WITH MOCHA FROSTING

SERVES-2 CUPCAKES PREPARATION TIME-20 MINUTES COOK TIME-15 MINUTES

Ingredients

FOR THE COFFEE CUPCAKES

ALL PURPOSE FLOUR-1/2 CUP

BAKING POWDER-1/2 teaspoon

GRANULATED SUGAR SIFTED-1/2 cup

EGG-1 SEPARATED

VANILLA EXTRACT-1/2 teaspoon

SALT a pinch

1/2 CUP STRONG SHOT OF ESPRESSO

FOR THE MOCHA FROSTING

SOFT BUTTER-1/2 CUP

SALT a pinch

MAKE SOME ESPRESSO COFFEE

1 TABLESPOON COCOA POWDER

METHOD

In a large bowl mix flour,baking powder and salt together and sift.

In another bowl beat egg yolk with a high speed electric beater until fluffy.Add sugar gradually while still

beating.

Add vanilla and flour mixture all at once .

In another bowl beat egg white until it stands in moist peaks.then fold into yolk mixture until well blended.now

fold in the strong shot of espresso into the mixture and mix gently.

Pour into cupcakes pans .Bake in a preheated oven at 350 DEGREES CELCIUS for about 15 minutes.

METHOD FOR THE FROSTING

Mix all the ingredients for frosting together in a big bowl and beat at high speed with an electric beater.

HOW TO MAKE EASY CHOCOLATE GANACHE FROSTING (2013-01-29 13:56)

Ganache frosting is very easy to make.it can used on plain cupcakes or chocolate cupcakes.The

end result is simply amazing.cupcakes with ganache frosting are served at weddings,tea par-

ties,kids birthday bash .

GANACHE FROSTING

INGREDIENTS

200 gms sweet chocolate compound

200 ml cream(whipped)

Method

In a double boiler(take a pan half filled with water and put a bowl on top of the pan).

Break the chocolate into pieces and put in the bowl for melting.once the chocolate has

melted.add whipped cream to it and mix well.

now remove the bowl from the pan .whip the creamy ganache till it forms peaks.once frosted

refrigerate for the ganache to set.

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1.2

February

FROSTING CUPCAKES-HOW TO MAKE PRETTY CUPCAKES AT HOME

(2013-02-05 00:21)

Frosting makes a plain cupcake look sleek and elegant.it is a false notion that frosting can be

done only by professional chefs. It can be easily mastered at home. All it calls for is a little bit

of practise In this post we shall discuss about Frosting cupcakes at home. For frosting cupcakes

we need a piping bag,a few decoration tips(nozzles),and a few baked plain cupcakes. 1. Choose

the tip that you want to use for your frosting. We need to make a small cut depending on

the diameter of the nozzle at the base of the piping bag . REFER TO THE IMAGE GIVEN

BELOW: [1]

CUTTING THE PIPING BAG AT THE

BASE

2 Once the tip has been fit perfectly into the piping bag, the next step requires filling up the

piping bag. using a spoon fill the frosting into the piping bag and push it down gently at the

base until your piping is nearly half full now squeeze it until the frosting comes out through the

tip. REFER THE IMAGE BELOW:- [2]

FITTING

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NOZZLE INTO THE PIPING BAG[3]

FILLING UP FROSTING

INTO THE PIPING BAG

3 The final step of frosting cupcakes-take a plain cupcake starting from the outside edge work

your way inwards until you get to the centre of the cupcake.REFER TO THE ILLUSTRATION

BELOW GIVEN BELOW: [4]

MAKING SWIRLS WITH THE

NOZZLE ON THE CUPCAKE


4.

VANILLA BUTTER CREAM FROSTING (2013-02-09 21:40)

VANILLA BUTTERCREAM FROSTING RECIPE Vanilla buttercream frosting is very simple

to make and very tasty.You can even add food colors of your choice to this frosting to make

your cupcakes look more impressive.

INGREDIENTS 1/2 cup butter [1]

VANILLA BUTTERCREAM

FROSTING21/2 cups sugar(powdered) 1 teaspoon vanilla extract milk-2-3 tablespoons

METHOD Using an electric beater in a large bowl beat the butter at a high speed until

creamy.Now add sugar 1/2 cup and beat well.again add 1/2 cup powdered sugar and beat well

.follow this till all 21/2 cups of sugar is completely meshed into the creamy butter.now add the

vanilla extract and milk to the butter mixture and beat well at high speed until the frosting

is light and fluffy.add food color of your choice to tint the frosting. Your vanilla buttercream

frosting is ready.


APPLE

CUPCAKES-CUPCAKES

THAT

ARE

HEALTHY,NUTRITIOUS

AND

YUMMY TO TASTE (2013-02-12 20:55)

A very simple and easy recipe to make delicious apple cupcakes at home.Most of the cupcakes recipe that i

have read and followed use cinnamon sticks and nutmeg which makes the apple cupcakes taste spicy. These

cupcakes can be served at breakfast and are enjoyed by kids. Ingredients 1/2 cup butter unsalted 1 1/2 cup

all purpose flour(sifted) 1/2 cup sugar 2 large eggs 2-3 tablespoon milk 1 teaspoon vanilla extract boiled

(stewed)apples METHOD to stew apples peel the apples and slice them.put the sliced apples in a pan with

little water and and some sugar.boil for about 5-10 minutes .cool then mash the boiled apples. METHOD

FOR BAKING CUPCAKES In a bowl beat the butter and sugar together with an electric beater at high

speed.Now add eggs to this mixture one at a time and beat well . Add the flour and vanilla extract and milk

to the butter mixture and mix gently with a wooden spoon or spatula. Pour 1 -2 tablespoon of batter into

lined cupcakes cups.Now put about 1 teaspoon of stewed apple mixture into it and cover it with a tablespoon

of the remaining cupcakes batter . Bake in a preheated oven for 10-15 minutes. since these cupcakes are with

filling.for frosting we can dust icing sugar over the cupcakes rather than use a heavy creamy frosting.

24

RAINBOW CUPCAKES (2013-02-15 00:41)

RAINBOW CUPCAKES ARE BEST SERVED AT KID’S BIRTHDAY PARTIES INGREDIENTS FOR THE

CUPCAKES 1 CUP ALL PURPOSE FLOUR 1 CUP SUGAR 3 EGGS ½ CUP BUTTER ½ TEASPOON

VANILLA EXTRACT ½ TEASPOON BAKING POWDER A PINCH OF SALT FEW DROPS OF FOOD

COLOUR –EACH OF BLUE,PINK AND YELLOW(OR ANY OTHER COLOR COMBINATIONS OF

YOUR CHOICE.) COLORED SPRINKLERS FROSTING ½ CUP UNSALTED SOFT BUTTER 2 CUPS

ICING SUGAR 2 TABLESPOON MILK SALT A PINCH FEW DROPS OF PINK FOOD COLOURING

METHOD FOR THE CUPCAKES IN A BOWL MIX FLOUR, BAKING POWDER AND SALT TO-

GETHER AND SIFT. IN ANOTHER BOWL BEAT BUTTER AND SUGAR TOGETHER TILL LIGHT

AND CREAMY IN TEXTURE WITH AN ELECTRIC BEATER AT HIGH SPEED. NOW ADD EGGS TO

THE CREAMY MIXTURE ONE AT A TIME AND BEAT WELL WITH THE BEATER AFTER EACH

ADDITION. USING A WOODEN SPOON OR SPATULA FOLD IN THE SIFTED FLOUR MIXTURE

AND MIX GENTLY TILL WELL BLENDED. NOW DIVIDE THIS BATTER INTO 3 PORTIONS IN 3

SEPARATE BOWLS.ADD FEW DROPS OF DIFFERENT COLOR TO EACH OF THE THREE DIFFER-

ENT BOWLSAND MIX WELL.YOU HAVE NOW A BOWL OF PINK PASTE,A BOWL OF YELLOW

PASTE AND A BOWL OF BLUE PASTE. PREHEAT OVEN AND LINE THE PAPER CUPS.PLACE

ONE COLOR AT THE BOTTOM OF THE CUPCAKE PAPER FOLLOWED BY NEXT AND THEN

NEXT TILL 2/3 FULL.BAKE FOR 20-25 MINUTES UNTIL COOKED.COOL FOR 5 MINUTES BEFORE

TURNING ONTO THE WIRE RACK TO COOL COMPLETELY METHOD FOR FROSTING IN A BOWL

USING AN ELECTRIC BEATER AT A HIGH SPEED BEAT BUTTER TILL PALE ADD ICING SUGAR

,SALT AND MILK TO IT AND CONTINUE BEATING TILL WELL COMBINED.USING A SPOON ADD

A FEW DROPS OF PINK FOOD COLOUR TO IT AND MIX GENTLY.FROST ON THE CUPCAKES

AND DECORATE IT WITH SPRINKLERS.YOUR RAINBOW CUPCAKES ARE READY TO SERVE.

CHOCOLATE CHIP CUPCAKES (2013-02-26 00:07)

CHOCOLATE CHIP CUPCAKES

MAKES 12 CUPCAKES

INGREDIENTS-FOR THE CUPCAKES

11/2 CUP FLOUR

½ CUP BUTTER

1 CUP CASTOR SUGAR

2 EGGS

½ CUP MILK

1 TEASPOON VANILLA EXTRACT

1 TEASPOON BAKING POWDER

½ CUP SEMI-SWEET CHOCOLATE CHIPS

FOR THE FROSTING

8 TABLESPOONS UNSALTED BUTTER MELTED

16 TABLESPOONS ICING SUGAR

4 TABLESPOON MELTED CHOCOLATE

FOR THE GARNISH

EDIBLE SILVER BALLS

METHOD

PREHEAT OVEN TO 180 DEGREE CELCIUS

IN A BOWL PUT THE BUTTER AND SUGAR AND BEAT WITH A WHISK UNTIL LIGHT AND

FLUFFY.ADD THE VANILLA EXTRACT TO THE BUTTER SUGAR MIXTURE

25



ADD THE EGGS TO THE BUTTER -SUGAR MIXTURE ONE AT A TIME WHISKING WELL AFTER

EACH ADDITION UNTIL WELL INCORPORATED

SIFT

THE

FLOUR

AND

BAKING

POWDER TOGETHER.NOW ADD THE FLOUR MIXTURE AND MILK ALTERNATELY START-

ING AND FINISHING WITH FLOUR(FLOUR:MILK:FLOUR:MILK:FLOUR)

PUT THE BATTER IN THE LINED CUPCAKES MOLDS.ADD A FEW CHOCLATE CHIPS IN ALL

BATTER FILLED CUPCAKE MOLDS AND MIX WITH A SMALL SPOON TILL THOROUGHLY MIXED

IN THE BATTER.

BAKE FOR 20-25 MINUTES.LET THEM COOL BEFORE FROSTING THE CUPCAKES.

FOR THE FROSTING

IN A BOWL WHISK THE BUTTER TILL CREAMY ANDSMOOTH.SLOWLY ADD IN THE SUGAR

AND GRADUALLY BEAT THE SUGAR INTO THE CREAMY BUTTER.NOW USING A WOODEN

SPOON GENTLY MIX THE MELTED CHOCOLATED INTO THIS BUTTER SUGAR MIXTURE TILL

WELL BLENDED.

FILL THE PIPING BAG WITH THIS FROSTING AND PIPE OUT SWIRLS ON THE CUP-

CAKES.GARNISH WITH SILVER EDIBLE BALLS.

LEMON CUPCAKES-CUPCAKES WITH A TANGY TWIST (2013-02-26 17:33)

LEMON CUPCAKES LEMON CUPCAKES ARE VERY SIMPLE AND EASY TO MAKE AND TASTE

SIMPLY DELICIOUS WITH A TANGY TWIST TO IT. INGREDIENTS FOR LEMON CUPCAKES ½ CUP

(8 TABLESPOON) UNSALTED BUTTER ROOM TEMPERATURE ½ CUP (8 TABLESPOON ) CASTOR

SUGAR ½ CUP ALL PURPOSE FLOUR SIFTED [1]

LEMON CUPCAKES2 EGGS MEDIUM SIZE ZEST OF HALFLEMON (ZEST IS THE OUTER LAYER OF

THE CITRUS FRUIT LEMON THAT IS SCRAPED OR SHREDDED) 1 TABLESPOON LEMON JUICE

LEMON FROSTING ½ CUP UNSALTED BUTTER ROOM TEMPERATURE 11/4 CUP ICING SUGAR

ZEST OF HALF LEMON 1 TABLESPOON LEMON JUICE METHOD FOR THE LEMON CUPCAKES

PREHEAT OVEN TO 180 DEGREE CELCIUS LINE THE CUPCAKES CUPS WITH PAPER LINERS. IN

A BOWL BEAT THE BUTTER AND SUGAR TOGETHER WITH A BEATER TILL CREAMY TEXTURE

IS FORMED.NOW ADD THE EGGS ONE BY ONE AND BEAT WELL. FOLLOWED BY ADDING

LEMON ZEST AND LEMON JUICE AND BEATING AGIAN.NOW USING A WOODEN SPPON OR

SPATULA FOLD IN THE FLOUR MIXTURE AND MIX GENTLY TILL COMPLETELY BLENDED.

POUR THIS BATTER WITH A SPOON IN THE LINED CUPCAKE MOLDS FILLING ABOUT 2/3RD

FULL.BAKE FOR 15-20 MINUTES TILL COOKED OR TILL A TOOTHPICK INSERTED AT THE

CENTRE COMES OUT CLEAN.REMOVE FROM OVEN AND LET THEM COOL. METHOD FOR THE

26



FROSTING IN A LARGE BOWL USING AN ELECTRIC BEATER BEAT THE BUTTER TILL CREAMY

FOR ABOUT 2-3 MINUTES.ADD LEMON ZEST AND LEMON JUICE TO IT AND BEAT TILL SOFT.

NOW GRADUALLY ADD IN THE ICING SUGAR TO THIS MIXTUREAND MIX WELL AFTER EACH

ADDITION.(THE MORE YOU WILL BEAT THE MIXTURE THE LIGHTER THE FROSTING WILL

BE) GARNISH WITH SILVER EDIBLE BA



FROSTING CUPCAKES-EASILY MAKE PRETTY LOOKING CUPCAKES AT

HOME (2013-03-08 21:19)

TWO COLORED FROSTING

[1]

There are no set rules that need to be followed when decorating cupcakes. Frosting adds more appeal to your

cupcakes. All it requires is a little bit of imagination on your part. There are various creative ideas that you

can implement when decorating your cupcakes. One such idea is a two–toned frosting .In this we used two

different colours for frosting the cupcakes.

For this the material required is: A few baked cupcakes Frosting Food colours (red or blue or any other

colour ) 3 Piping bags Nozzles of your choice Bowls and spoons Bake plain or vanilla cupcakes as per the

recipe given in this blog. Let them cool. Next prepare the basic frosting

Ingredients for the basic frosting 2 cups icing sugar 1 teaspoon vanilla extract A pinch of salt Milk 2 tablespoons

Soft butter-1/2 cup In a bowl using an electric beater cream butter, vanilla extract and salt together. Add

the icing sugar gradually beating well after each addition. Do not pour in milk. Gradually add milk teaspoon

27





by teaspoon until you get the desired consistency. [2]

FEW DROPS OF COLOUR ADDED TO PLAIN FROSTING Now divide the frosting in two separate bowls.

[3]

PINK AND BLUE COLOURED FROSTINGIn one

bowl add a few drops of blue colour to make blue coloured frosting and in another bowl add few drops of red

colour to get pink coloured frosting and mix well using a spoon as shown in the images.

Now make a small snip at the bottom of your piping bag to fit the nozzle of your choice. Make sure not

to make a big snip to ensure that the nozzle it tightly fit into the piping bag Now take another disposable

piping bag for blue coloured frosting. Make a small cut at the bottom of the piping bag and fill it with blue

coloured frosting and staple the top of the bag.

[4]

BLUE AND PLAIN FROSTING IN SEPARATE

PIPING BAGS

28





[5]

PINK AND WHITE FROSTING IN SEPARATE

PIPING BAGS In another piping bag make a similar cut at the bottom (ensure that the cut in both the

piping bags is of the same size).Now fill it up with the plain frosting and staple at the top.

[6]

BOTH PIPING BAGS PUT TOGETHER INTO

THE DECORATING BAG WITH NOZZLENow place both these piping bags into the decorating

bag with the nozzle and staple all the bag together so they are held together at one place.

[7]

MAKING SWIRLS WITH THE TWO COLOURED

FROSTINGPipe out a bit of the frosting to ensure that it’s coming out well in two colours before using it

on the cupcakes. Start from the outside inwards making swirls .Your two coloured frosting cupcakes are

ready. In case you want a pink and white coloured frosting follow the same procedure as discussed above.

Experiment with different two colour combinations and make your cupcakes look attractive and appetizing

when serving to guests.

29





EGGLESS

CUPCAKES-HOW

TO

MAKE

CUPCAKES

WITHOUT

EGGS

(2013-03-18 10:42)

EGGLESS CUPCAKES RECIPES How to make eggless cupcakes Baking eggless cupcakes is a fairly simple

and easy process. Let’s try making eggless cupcakes with a vanilla flavour INGREDIENTS 1 CUP ALL

PURPOSE FLOUR (WELL SIFTED) [1]

VANILLA

CUPCAKES(EGGLESS)1 CUP WHITE SUGAR ½ TEASPOON BAKING POWDER ½ TEASPOON

BAKING SODA 1 CUP YOGHURT AT ROOM TEMPERATURE. ½ TEASPOON VANILLA EXTRACT

½ CUP BUTTER METHOD- Preheat oven to 180 degrees Celsius for about 10-15 minutes. Line the cupcakes

cups with paper liners of your choice. In a bowl mix the all purpose flour, baking powder and baking soda

together and sift. keep aside. In another bowl using an electric beater beat butter and sugar together till

light and creamy. add vanilla extract to this mixture and beat well. Now taking a wooden spoon gently fold

in the flour mixture and mix well. the batter gets thick at this point add about 3-4 tablespoon of curd to it

and mix again.(if the batter is still thick add more curd depending on the consistency desired. Do not add

all of the curd at once as it can make the batter very thin. Add spoon by spoon till the desired consistency

is achieved. Pour the batter in the lined cupcakes cup about 2/3rdfull. Bake for about 15-20 minutes. The

cupcakes will appear more white in color.Do not worry if they are not completely brown in color .After about

15 minutes insert a tooth pick at the centre of the cupcakes. If it comes out clean , your cupcakes are cooked

and ready. Remove from the oven and cool. Decorate them with the frosting of your choice and serve.

1.


30





HEALTHY FROSTING RECIPE-MAKES YOUR CUPCAKES LOOK YUMMY AND

HEALTHY (2013-03-24 18:11)

HEALTHY FROSTING RECIPE A healthy frosting recipe is completely free from fat or has low percentage

of fat in it. There are various substitutes that you can use to make a fat free and delicious healthy frosting for

your cupcakes. In place of a thick creamy milk you can use low fat or toned milk, butter can be substituted

with low fat butter. Icing sugar is used to make the frosting more thick in terms of consistency. You can use

cornstarch to get the right consistency in place of icing sugar. Greek yoghurt recipe You can use a yoghurt

as a healthy substitute in your frosting recipe. A Greek yoghurt is very light and healthy and can be easily

used for frosting purposes. It is very thick and when used on cupcakes as a frosting it does not drip off

to the sides. Greek Frosting recipe A VERY DELICIOUS HEALTHY LOW FAT FROSTING RECIPE.

The ingredients required are:[1]

GREEK FROSTING RECIPE 1 cup Greek yoghurt

½ teaspoon vanilla extract ½ cup powdered sugar (sifted) METHOD Take a bowl and whisk the yoghurt

and powdered sugar together with a beater or a spoon till the mixture turns a bit more thick. Now add

the vanilla extract to it and mix well again .Place the frosting in the fridge and refrigerate for at least 1-2

hours.Spread it on cupcakes. NOTE-When using yoghurt as a base for making frosting to thicken it instead

adding more icing sugar use cornstarch.Using cornstarch will give it a frosting like consistency. CHOCOLATE

FROSTING RECIPE A LOW FAT CHOCOLATE FROSTING RECIPE ½ cup cocoa 1 1/4cup icing sugar

Water 2-3 tablespoon In a bowl mix cocoa powder and icing sugar sugar.Now add water to it depending on

the consistency desired LEMON FROSTING RECIPE This lemon frosting recipe is a very healthy frosting

recipe as it is low in fat has a tangy flavor and is very yummy Ingredients 1 1/2 tablespoon low fat plain

yoghurt 1-2 teaspoon of cornstarch (as per the consistency desired) [2]

LEMON

FROSTING RECIPE ½ teaspoon lemon juice ½ teaspoon lemon rind (shredded) ½ cup icing sugar(you

can even use ¾ cup of sugar if the taste of frosting is completely tangy and less sweet add more icing sugar

depending on the flavour you want in your frosting) METHOD In a bowl using a beater beat the yoghurt

and sugar together till thick and well blended. Now add lemon rind and lemon juice to it and beat again. if

the frosting is not very thick and is light add first 1 teaspoon of cornstarch to it and mix well and check the

consistency.Add cornstarch as per the consistency required for the frosting.


BEST FROSTING RECIPE (2013-03-25 18:42)

BEST FROSTING RECIPE For me the best frosting recipe is one that is quick and easy to make and at the

same time very delicious to taste. Some of the best frosting recipes that i would like to share are : WHIPPED

CREAM FROSTING RECIPE 1 cup heavy thick cream easily available in the market ½ cup sugar 1 teaspoon

vanilla extract METHOD The first step is to whip the cream with a beater at a high speed and continue to

beat till the cream forms stiff peas like a foam. Now add the icing sugar and vanilla extract to this cream

and beat till the mixture is fluffy. You can add more icing sugar if you like as icing sugar helps to stiffen up

31

the icing . Spread over your dessert and relish the taste of this simple and easy frosting. BEST VANILLA

FROSTING RECIPE 11/2 cup sugar 11/2 tablespoon butter 11/2 tablespoon milk 1/2 teaspoon vanilla

extract METHOD In a bowl using an electric beater at a high speed beat the butter and sugar together until

it is creamy.Now add milk and vanilla extract to this creamy mixture and beat at a medium speed till the

mixture is smooth and fluffy. Pipe this frosting on your plain vanilla cupcakes to give the cupcakes an exotic

taste and appeal.A very yummy and simple to make best vanilla frosting recipe. Best Cream cheese frosting

recipe Cream cheese frosting is very popular and is used on various cupcakes to give that extra appeal and

an extraordinary flavor.This cream cheese frosting recipe is the best for me as it can be made easily and is

very very delicious to taste. INGREDIENTS for the cream cheese frosting 1 cup butter 11/4 cup or 250 gm

cream cheese 1 teaspoon vanilla extract 3 cups powdered or icing sugar well sifted Method In a bowl using

an electric beater at high speed beat the cream cheese and butter together until it is creamy and smooth and

does not form any lumps.Now turn the beater to a low speed mix vanilla extract and gradually add in the

powdered sugar till it completely well blended into the mixture and light and fluffy.Store in the refrigerator

for some time till it is stiff. CHOCOLATE BUTTERCREAM FROSTING Chocolate butter cream frosting a

good blend of butter and cocoa that is very quick and easy to make and appetizing. INGREDIENTS 1/2 cup

melted butter 1/2 teaspoon coffee granules 1/2cup cocoa powder 2 cups sugar powdered or icicng well sifted

11/2 teaspoon vanilla extract 1/2 cup water(depending on the consistency you want for your frosting) Method

Using an electric beater beat butter in a bowl at a high speed until it is light and creamy.Now mix in the

cocoa powder ,vanilla extract coffee granules and continue to beat well with the beater.Now gradually add in

the powdered sugar and water alternatively.Add water with a spoon depending on the thickness desired.(do

not pour the entire 1/2 cup of water to the mixture as it might make your frosting very thin. For thick

frosting use less water.

FLUFFY FROSTING RECIPE-HOW TO MAKE FLUFFY CREAMY LOOKING CUP-

CAKES EASILY AT HOME (2013-03-27 22:40)

FLUFFY FROSTING RECIPE Making a fluffy frosting is a very easy process.For the fluffy frosting recipe you

need to keep some points in your mind.The first-Always use an electric beater for getting a fluffy frosting.Don’t

try to whisk or beat with a spoon as it will not give you the desired results. Secondly always make sure

that the butter uses for frosting is soft at room temperature.Butter needs to be whipped really well before

adding sugar to it to make the frosting fluffy. Some of the fluffy frosting recipes that i have tried in my

kitchen i would like to share with you. FLUFFY FROSTING RECIPE (VANILLA FLAVOR) 1 cup butter

soft at room temperature 61/2 cups icing sugar or powdered sugar(sifted) 11/2 teaspoon vanilla extract 3-5

tablespoons milk(optional) Method

In a bowl using an electric beater at a high speed beat the soft butter till it is fluffy.Now add 4 cups of sugar

to it and vanilla extract to it and beat again with the beater for about 5 minutes till the mixture is smooth

and creamy in texture.Now add the remaining 21/2 cups of icing sugar one at a time and gradually continue

beating with beater after each cup addition of remaining 2 1/2 cups of sugar till the mixture thickens.

In case the frosting appears dry then add a little milk to it.You may or may not add milk depending on the

consistency required.You can even add a few drops of any food color of your choice to this frosting and mix it

well.Your Plain vanilla fluffy frosting /colored frosting is ready.Spread it or pipe it on your cupcakes to make

them look more decorative. FLUFFY FROSTING RECIPE (CHOCOLATE FLAVOR) This frosting recipe

is very simple and has a very buttery chocolaty flavour to it. it can be easily and quickly made at home.

INGREDIENTS ½ CUP BUTTER ROOM TEMPERATURE 2/3 CUP COCOA POWDERED (UNSWEET-

ENED) 3 1/2 CUPS CONFECTIONERS’ SUGAR (POWDERED OR ICING SUGAR) 2 TEASPOON

VANILLA EXTRACT A PINCH OF SALT 1/3 CUP MILK ROOM TEMPERATURE Method To make

the frosting more fluffy and light the butter and milk used for the frosting should be at room temperature

In a large bowl mix the butter and cocoa powder together with an electric beater at medium speed till the

32



mixture is soft and well blended. Now add milk, vanilla extract, and salt to it and beat again. Now add the

confectioners’ sugar to this butter-cocoa-vanilla-milk mixture and beat with the beater at a low speed till the

frosting is fluffy for around 3-4 minutes. In case the frosting appears to be too thick then add some more

milk to it and mix it well. If you want the consistency of the frosting to be more thick then make an addition

of icing sugar(confectioners’ sugar)to it and mix well.(Add 1 tablespoon of sugar at a time ,mix and check

the consistency. Do not add ½ or 1 more cup of sugar all together. Add spoon by spoon).

Pipe or spread this frosting on chocolate or plain cupcakes to give the cupcakes a more yummy

BLUEBERRY FROSTING RECIPE-MAKES CUPCAKES LOOK SIMPLY GOR-

GEOUS (2013-03-28 19:40)

BLUEBERRY FROSTING RECIPE Blueberry frosting adds extra appeal to your cupcakes. Blueberry

frosting is not only yummy to taste but also makes your cupcakes look pretty and perfect. Ingredients ½ cup

butter at room temperature 1 teaspoon vanilla extract 11/2 cup powdered (icing sugar) 31/2 tablespoons

blueberry puree METHOD For the blueberry puree 1 cup blueberries washed properly 1/3 cup icing sugar 1/3

cup water ¼ teaspoon juice of lemon [1]

BLUEBERRY

PUREE Method for the blueberry puree In a saucepan put the washed blueberries and sugar together.Put

it on low flame. Now add the water and lemon juice to it and constantly stir the mixture on high flame

for about 10-15 minutes till the mixture thickens completely. Remove from heat .Let it cool. sieve this

mixture to get a smooth blueberry puree. Another method that you can follow is to first mash the blueberries

in the food processor and then heat it on flame with water,sugar and lemon juice. To make an extra

smooth puree you can pass this mixture through a sieve. Process for Making the blueberry frosting [2]

33





BLUEBERRY FROSTING RECIPE Using an electric

beater at a high speed cream the butter till is completely light and fluffy. Now reduce the speed of the beater

to medium and add in the sugar and beat well. Now mix the vanilla extract and blueberry puree to this

mixture and mix well .Use this frosting on your cupcakes to give them a decorative appetizing look.



April

CHOCOLATE CUPCAKE RECIPE (2013-04-02 18:52)

A VERY SIMPLE AND EASY TO MAKE CHOCOLATE CUPCAKE RECIPE INGREDIENTS 11/3 cup

all purpose flour 2/3 cups white granulated sugar 2/3 cups milk [1]

CHOCOLATE

CUPCAKE RECIPE 1 Large egg room temperature ¼ cup dark chocolate melted 1 tablespoon vanilla extract

2 tablespoons baking powder METHOD

PREHEAT oven to 180 degree Celcius. Line the paper cups with paper liners In a bowl mix the all purpose

flour, baking powder together and sift well .keep aside. In a double boiler melt the dark chocolate and keep

it aside to cool. Just make sure that the even after chocolate is cooled it is smooth enough to be easily

poured into the cupcakes batter. Let the chocolate cool for a few minutes after it has been melted and keep

stirring it to keep it smooth. In a large bowl using an electric beater beat the egg and sugar together until

light and fluffy. add the vanilla extract and beat well. Now add the flour –baking powder mixture and milk

to it alternately (flour –milk flour-milk flour) finishing with the flour mixture. Now ad the smooth dark

chocolate to this mixture a little at a time and mix well. Pour the batter into the cupcakes pan about 2/3

full.Bake for 15-20 minutes till cooked or till a toothpick inserted at the centre comes out clean. FROSTING

INGREDIENTS 1/3 cup butter room temperature 2 teaspoon vanilla extract 3 tablespoon milk ¼ cup melted

chocolate 4 cups of icing or powdered sugar Water as required Method In a big bowl add all the ingredients

(do not add water )and using an electric beater at a medium speed beat it till it forma a smooth icing. If

the frosting is too thick, Add water a few drops at a time till the desired consistency is achieved. Pipe the

frosting and make pretty swirls on your chocolate cupcake.



CARROT CUPCAKES WITH CREAM CHEESE FROSTING (2013-04-02 19:50)

A VERY EASY AND YUMMY TO TASTE CARROT CUPCAKE RECIPE

INGREDIENTS

[1]

CARROT CUPCAKE RECIPE

2 CUPS all purpose flour

11/2 teaspoons baking soda

1/2 teaspoon salt

11/2 teaspoon grounded cinnamon

4 eggs large

1 cup sugar

1 cup vegetable oil

2 cups finely grated carrots

1/2 teaspoon vanilla extract

1 cup grated apples(2 large apples)

1/2 cup chopped walnuts

1 cups raisins

Cream cheese frosting

1/2 cup Butter room temperature

1 cup cream cheese room temperature

21/2 cups powdered sugar well sifted

1 teaspoon vanilla extract

Method

Preheat oven to 350 degrees F OR 180 degrees C.

Line the cupcake cups with paper liners.

In a bowl whisk together the all purpose flour,baking soda,salt and ground cinnamon ADD in the chopped

walnuts to this flour mixture.Keep aside.

In another bowl,with the electric beater beat the eggs till lightly beaten.Now add the sugar,vanilla extract

and oil to this egg mixture and whisk well until slightly thickened.Now Fold in the Flour mixture into this well

beaten egg-sugar-oil mixture until well blended.With a large spatula or spoon fold in the grated carrots,grated

apple,raisins to the mixture and .Fill the cupcakes cups with this batter and bake for about 15-20 minutes or

till a toothpick inserted at the center of the cupcake comes out clean.

35



Method for frosting

In a bowl using an electric beater beat the butter and cream cheesetogether till creamy.Now add in the

powdered sugar and beat well until fully blended and verysmooth.Beat in the vanilla extract.If more sugar is

needed then add more (do not add 1/2 or 1 cup odf sugar .Add in small quantity 1 tablespoon at a time

depending on the taste and consistency desired).Pipe The frosting making pretty swirls on your cupcakes .


OREO CUPCAKES-SIMPLY AMAZING CUPCAKES (2013-04-04 16:21)

OREO CUPCAKES YUMMY TO TASTE AND PRETTY LOOKING OREO CUPCAKES INGREDIENT

1 cup Butter room temperature 1 cup granulated sugar[1]

OREO CUPCAKES 3 Eggs

large 1 teaspoon vanilla extract 11/2 teaspoon baking powder 1 teaspoon salt 3 cups all purpose flour 1 cup

milk 12-14 coarsely crushed oreo cookies Method Preheat oven .Line the cupcakes cups with paper liners. In

a bowl with an electric beater set at a high speed beat the butter and sugar together till it forms a creamy

texture. Now add the 3 eggs to it one at a time beating well after each addition so that it gets completely

blended into the mixture. add in the vanilla extract and beat well again. Now take another bowl, mix

together the flour, baking powder and salt together. Now add this flour-baking powder-salt mixture to the

wet eggs –sugar-butter- vanilla mixture alternating with milk. That is flour milk flour milk flour. Beginning

and ending with flour. Beat well with the beater after each addition until the mixture is well combined. Now

using a spoon stir in the crushed oreo cookies to this mixture and mix well. Pour this cupcakes batter into

the line cupcakes cup 2/3 full. Bake for about 15-20 minutes. Let it cool for 15 minutes. Remove from the

cupcake cups and cool completely on wire racks. Frosting for OREO cupcakes To enhance the taste of oreo

cupcakes we shall make a frosting using whipped cream INGREDIENTS FOR THE FROSTING 3/4 cup

butter room temperature softened

11/4 cream cheese softened

1/4 cup heavy whipped cream

51/2cup confectioners’ sugar Method In a bowl with the beater at a high speed cream the butter and cheese

together till it forms a smooth creamy texture.Now turn the speed to medium and add the powdered sugar

to this mixture beating well till well combined.Now using a spoon fold in the whipped cream and mix well

.Pipe the frosting on your oreo cupcakes making beautiful swirls of your choice.


PINA COLADA CUPCAKES RECIPE (2013-04-04 23:08)

[1]

PINA COLADA CUPCAKE

PINA COLADA CUPCAKES RECIPE WITH COCONUT FROSTING INGREDIENTS All purpose flour-1

cup Baking powder-1 teaspoon Granulated sugar-1 cup (sifted) 2 eggs(separated) Vanilla extract-1 teaspoon

Salt a pinch 1 ½ cup finely chopped pineapples A few drops of yellow food colouring FOR THE COCONUT

FROSTING ½ cup Butter softened A pinch of salt Vanilla extract 1 teaspoon Milk 2 tablespoon Icing sugar

or powdered sugar 2 cups 3 -5 tablespoons thickened coconut cream Method for the cupcakes Preheat oven to

350 degrees F OR 180 degrees Celcius. Line the paper cups with paper liners. In a bowl take the flour, baking

powder and salt together. Sift and set aside. In another bowl beat the egg yolks with an electric beater at a

high speed till it gets fluffy. Now add the powdered sugar to it and continue beating with beater.Now add

the vanilla extract and flour to this mixture and beat well till well incorporated.Now spoon in the finely

chopped pineapples and food coloring and mix well with a spoon. Now take another bowl and with the

electric beater beat the egg whites at a high speed till it stands in peaks.Now using a spoon fold this mixture

into the egg yolk –flour mixture and mix gently until well blended.Pour the cupcakes batter in the cupcakes

pans and bake for about 15-20 minutes or until a toothpick inserted at the center of the cupcake comes out

clean.Let it cool in the cupcakes pans for 10-15 minutes.remove from oven and let it cool completely on the

wire rack. METHOD for frosting In a bowl using an electric beater at a high speed beat all the ingredients

except thickened coconut cream till creamy.Now add the thickened coconut cream to it and mi x well till fully

combined.


SUGAR FREE CUPCAKE RECIPE-Healthy ,nutritious cupcakes that can be savoured

by kids and diabetics (2013-04-12 18:15)

SUGAR FREE CUPCAKE RECIPE MANGO CUPCAKES 1 Cup all purpose flour 1 teaspoon baking

powder A pinch of baking soda 2 eggs large 1 teaspoon vanilla extract 3 tablespoon milk ½ cup butter room

temperature ½ cup ripe sweet mango pureed 3 tablespoons of honey (optional) 1 sweet mango ( diced) cut

into small pieces for the garnishing Method

In a large bowl mix the all purpose flour and baking powder together. Sift and keep aside. In another bowl

beat the butter with an electric beater until creamy. Add eggs one a t a time and beat well after each addition

till well blended. Add the vanilla extract and beat again .Now add in the flour baking powder mixture and

mix well. Using a spoon add the mango puree ,honey and milk and mix gently. If the batter is dry , add

more milk(a little milk add spoon by spoon till the desired consistency is achieved). Pour this batter into

paper lined cupcake pans and bake in a preheated oven at 350 degree F OR 180 degree C for 15-20 minutes

or till a toothpick inserted at the centre of the cupcakes comes out clean. Cool in the pans for about 10-15

minutes and remove from the oven and let the cupcakes cool completely before frosting them. Top the cooled

mango cupcakes with cream cheese and garnish with small cut pieces of mango. BANANA CUPCAKES

2 cups all purpose flour 11/2 teaspoon baking powder 3 large eggs ½ cup butter soft at room temperature

1 teaspoon vanilla extract A pinch of baking soda 2 mashed bananas ½ cup water ½ cup finely chopped

walnuts METHOD Preheat oven to 350 degrees F OR 180 degrees C. Line the cupcakes cups with paper

37

liners. In a bowl mix the all purpose flour , baking soda and baking powder together. Sift and keep aside. In

another large bowl beat the butter with an electric beater at a high speed till light and creamy. Now add the

eggs to the butter mixture one at a time beating well after each addition. Till well mixed. Add the vanilla

extract and beat well again. Now add the sifted dry flour baking powder mixture and mashed bananas to

the batter beat well. Now using a spoon add water to the mixture depending on the consistency required.

Add the chopped walnuts and mix well. Pour the batter in cupcake pans and bake for 15-20 minutes till

completely cooked or until a tooth pick inserted at the centre of the cupcake comes out clean.

Cool the cupcakes in the oven for 10 minutes. Remove from oven and let them cool completely before

removing them from cupcake pans .Your sugar free cupcakes are ready.

BLUEBERRY SUGAR FREE CUPCAKES INGREDIENTS ½ cup butter softened at room temperature

2 large eggs 1 teaspoon baking powder 12 tablespoons Splenda sugar 1 cup all purpose flour ¼ cup milk

½ cup blueberries pureed For frosting use vanilla (fat free) yoghurt Method Preheat oven to 350 degrees F

or 180 degrees C.Line the cupcake pans with paper liners. Take a bowl and mix flour and baking powder

together. sift and set aside. Now take another large bowl and using an electric beater beat the butter and

Splenda sugar together till light and creamy texture is formed. Now beat in the eggs one at a time beating

well with the beater after each addition the the eggs are well blended into the mixture. Using a spoon add

the flour –baking powder mixture and mix gently. Now add milk to it and then fold in the blueberries puree.

If the mixture is too dry then pour in more milk little by little till the desired consistency is achieved. Spoon

the batter into paper lined cupcakes pans about 2/3rdfull. Bake in the preheated oven for 15-20 minutes

or till a toothpick inserted at the centre of the cupcakes comes out clean. Let the cupcakes cool in the

oven for 10 minutes .Remove from oven and let them cool completely before frosting them .Spread vanilla

yoghurt on top of the cooled cupcakes and add one blueberry on top of it for garnishing. SUGAR FREE

CHOCOLATE CUPCAKES 11/2 cup all purpose flour(sifted) 2 large eggs (3 eggs if small) lightly beaten ½

cup cocoa powder 1 cup Splenda sugar ½ teaspoon baking powder A pinch of salt ¾ cup butter soft at room

temperature ¼(4-6 tablespoons) cup milk 1 teaspoon vanilla extract METHOD Preheat oven to 350 degree F

OR 180 degrees C. Line the cupcakes pans with paper liners. In a bowl mix the all purpose flour , baking

powder ,salt together. Sift and set aside. In another bowl using an electric beater beat the butter and sugar

together till forms a creamy texture. Now add the beaten eggs mixture to it and beat well till well blended.

add in the vanilla extract and beat well. Now using a spoon gently fold in the flour and cocoa powder into

the mixture starting and ending with flour (flour cocoa flour cocoa flour. Add in the milk and mix gently

till all ingredients are well incorporated. Now spoon this batter into the lined cupcakes cups and bake in

the oven for 15-20 minutes till cooked or a toothpick inserted at the centre of the cupcakes comes out clean.

Let the cupcakes cool in the oven for 10 minutes. Remove from oven and let them cool completely before

removing the cupcakes from the cupcakes pans. For the frosting dust the chocolate cupcakes with powdered

sugar. Your healthy, nutritious sugar free chocolate cupcakes are ready. Sugar free chocolate frosting 2 oz

dark or unsweetened chocolate 1/3 cup heavy whipped cream 1 stick butter(1/2 cup) at room temperature 6

tablespoons Splenda Sweetner 1 teaspoon pure vanilla extract 1 teaspoon cocoa powder Method In a double

boiler melt the dark or unsweetened chocolate till it is complete melted .Stir the chocolate till it is smooth in

texture and let it cool for some time. Now using an electric beater beat the whipped cream into the cooled

melted chocolate. Beat at medium speed now add butter ,cocoa powder ,vanilla extract and Splenda sugar to

the mixture and continue beating till it fluffy for about 2-3 minutes. Pipe this delicious sugar free chocolate

frosting on your chocolate cupcakes and serve. STRAWBERRY CUPCAKES RECIPE INGREDIENTS 1 ½

cup all purpose flour 1 teaspoon baking powder ½ cup butter room temperature 14 tablespoons of Splenda

low calorie sweetner ½ cup milk 2 eggs 1 teaspoon vanilla extract 3/4 cup strawberries topped, washed and

very finely chopped. 2 tablespoons of honey METHOD Preheat oven to 350 degree F OR 180 degrees C.

Line the cupcake pans with paper liners. In a bowl mix the flour, baking powder together. sift and set aside.

In another bowl with an electric beater beat the butter , splenda sweetner and honey together till it is light

is fluffy. Add the eggs one at a time beating well after each addition till well blended. Add in the vanilla

extract and beat well after each addition.Now using a spoon fold in the half of the flour mixture and milk

and mix gently. Add the remaining flour mixture and chopped strawberries and fold in gently. Spoon the

38

mixture into cupcakes pans .Bake in the oven for about 15 -20minutes or till a toothpick inserted at the

centre of the cupcakes comes out clean. .Let the cupcakes cool in the oven for about 10 minutes. Remove

and cool on a wire tray. FOR THE FROSTING Sugar free strawberry frosting Ingredients 1 cup cream

cheese room temperature ½ stick butter room temperature ½ cup strawberries pureed 1 teaspoon vanilla

extract 4 teaspoons splenda sweetner METHOD In a bowl using an electric beater mix the cream cheese ,

vanilla extract and butter together and blend well. Add in the strawberry puree and mix well .Add splenda

sweetner to the frosting and mix .Your yummy sugarfree strawberry frosting is ready. Pipe it on your sugar

free cupcakes .

Jade Mat (2013-04-24 17:57:53)

tried this recipe came out really well.i am going to try more recipes on this blog

AWESOME CUPCAKES RECIPES-HOW TO MAKE AWESOME CUPCAKES FOR

ALL OCCASSIONS (2013-04-27 19:09)

YELLOW COLORED CUPCAKES WITH CREAM CHEESE FROSTING INGREDIENTS 2 sticks + ¼

stick of butter room temperature(1 cup +1/4 cup) 3 cups granulated white sugar 3 cups all purpose flour

6 eggs large room temperature 1 cup sour cream room temperature 2 teaspoon vanilla extract 1/3 cup

corn starch 1 teaspoon baking soda 1 teaspoon salt For the cream cheese frosting INGREDIENTS 3 sticks

of unsalted butter room temperature 1 pound of cream cheese room temperature 1 cup powdered sugar 1

teaspoon vanilla extract METHOD FOR THE CUPCAKES Preheat oven to 350 degrees F OR 180 Degrees

C.Line the cupcakes cups with paper liners. In a bowl mix the flour,salt,baking soda and cornstarch together

sift and set aside.In another bowl using an electric beater at a high speed beat the sugar and butter together

till it is creamy and fluffy .Now add the eggs one at a time beating well after each addition.add the sour cream

and vanilla extract,Beat well till well blended.Now add the flour-baking soda-corn starch-salt mixture and

beat well at a low speed till all ingredients are well combined.Fill the line cupcakes cups with the batter about

2/3 full.bake in a preheated oven for about 20 -30 minutes or till a toothpick inserted at the center of the

cupcakes comes out clean.Let the cupcakes cool in the oven for 10-15 minutes.Remove from oven and allow

the cupcakes to cool completely before removing them from the cupcakes pans and frosting the cupcakes.

For the frosting In a bowl using an electric beater beat the butter and cream cheese at high speed .Turn

the speed of the beater to low and add in the sugar and vanilla extract and beat well till a smooth frosting

mixture is formed.Top or pipe this frosting on top of your cupcakes. MOIST CHOCOLATE CUPCAKES

11/2 Cups all purpose flour sifted

1 cup granulated sugar

1 Teaspoon baking soda

1/2 cup unsweetened cocoa powder

1 cup water

1/2 cup any vegetable oil

1 teaspoon vinegar

For the Frosting 2 cups powdered sugar ½ cup cocoa powder unsweetened 6 tablespoons of butter room

temperature 6 tablespoons of milk 1 teaspoon vanilla extract METHOD Preheat oven to 350 degrees for 180

degrees C.Line the cupcakes pan with paper liners. In a bowl mix the flour and cocoa powder together.Now

add in the sugar ,water and oil and Beat with an electric beater till all ingredients are well combined .Now

add in the vinegar and mix well .Make sure that the batter is very smooth and without any lumps before

spooning into the cupcake pans.Bake for about 20-25 minutes or till a toothpick inserted at the center of the

cupcakes comes out clean.leave the cupcake pan in the oven to cool for about 10 minutes.remove from the

oven and cool the cupcakes completely before frosting them. Method In a bowl using an electric beater beat

39

the butter till it forms a creamy texture.add vanilla extract and beat well.add the milk and sugar and cocoa

powder till a soft smooth frosting is formed.Pipe this rich dark chocolate frosting on your cupcakes. RICH

CARROT RAISINS CUPCAKES INGREDIENTS 2/3 cup all purpose flour(sifted) 125 gm carrots grated

125 gm granulated sugar 125 gm raisins ½ teaspoon vanilla extract 120 ml vegetable oil 1 teaspoon baking

powder(sifted) Salt a pinch(sifted) 2 eggs large 2 teaspoon zest of orange For the frosting 50 grams butter

room temperature 250 grams powdered sugar 125 grams cream cheese cold METHOD Preheat oven to 180

degrees C OR 350 degrees F.Line the cupcake cups with paper liners. In a bowl mix the sifted flour,baking

powder and salt mixture together and set aside.In another bowl using an electric beater beat the eggs and

sugar together till it is creamy and fluffy.Now add in the orange zest,vanilla extract and oil to this well

beaten egg-sugar mixture and beat well till completely blended. Add the sifted dry flour –baking powder-salt

mixture spoon by spoon and beat well after each addition till all ingredients are well incorporated.Using a

spoon add in the raisins and grated carrots and mix well gently. Pour this batter in paper lined cupcakes

cups about 2/3 full and bake for about 20-25 minutes till cooked or a toothpick inserted at the center comes

out clean.Let the cupcakes cool for 10 minutes.Remove from oven and cool completely before frosting.The

cooked cupcakes will be spongy and brownish in color. For the frosting Using an electric beater beat the

butter and sugar together at a high speed till it turn creamy and fluffy.Now add in the cold cream cheese and

beat well with the beater for about 3-5 minutes till the frosting becomes fluffy.Pipe this frosting onto the

cupcakes. CHOCOLATE PEANUT BUTTER CUPCAKE INGREDIENTS 2 Cups all purpose flour 11/2

cup granulated sugar ½ cup peanut butter 11/2 teaspoon baking powder A pinch of baking soda 1 teaspoon

salt 3 tablespoons cocoa powder 1 cup milk Teaspoon vanilla extract 3 eggs large Method Preheat oven to

350 degrees F OR 180 degrees C. Line the cupcake cups with paper liners. In a bowl mix the flour, salt,

baking powder ,baking soda and salt together .Sift .now mix Add cocoa powder to this sifted dry ingredients

mixture.mix well and set aside. Take another bowl and using an electric beater at a high speed beat the

butter and sugar together till it is light and creamy. Now add in eggs one at a time. Beating well after each

addition till the eggs are well blended into the mixture .Add the vanilla extract and beat well again. Turning

your beater to a low speed add in the flour and milk alternately with a spoon (flour-milk-flour) beginning and

ending with flour. Mix well till all ingredients are completely well incorporated. Now spoon this prepared

batter in the paper lined cups about 2/3 full and bake in the preheated oven for about 20-25 minutes until

cooked or till a toothpick inserted at the center of the cupcakes comes out clean. Leave the cupcakes pan

in the oven and let it cool for about 10 minutes. Remove the cupcakes pan from the oven and allow the

cupcakes to cool completely before frosting them. For frosting you can use butter cream frosting, or directly

apply peanut butter as frosting on top of the cupcakes.

1.5

May

PINK VELVET CUPCAKES-MAKING YUMMY PINK VELVET CUPCAKES

(2013-05-20 18:51)

ENJOYS THESE DELECTABLE CUPCAKES TREATS.

INGREDIENTS

21/2 cup all purpose flour (sifted)

1 Cup unsalted butter room temperature

40



[1]

11/3 cups sugar granulated white

1/8 th teaspoon pink food color

11/2 teaspoon vanilla extract

3 large eggs

11/2 teaspoon baking powder(sifted)

a pinch of salt

a pinch of baking soda

1 cup buttermilk

Real vanilla frosting

butter room temperature-11/2 sticks

4 cups powdered sugar

1/4 teaspoon salt

1/4 cup milk

3 tablespoons of vanilla extract

METHOD

Preheat oven to 350 degrees F or 180 degrees C.

line the cupcake cups with paper liner.

In a bowl mix all the dry ingredients together-flour,baking powder,salt and baking soda together .Mix and

set aside.

In another bowl beat the butter and sugar together till it is light and creamy.add a very small quantity of

pink food color to it.increase the quantity of the food color dependingon the shade of pink color you want for

your cupcakes and beat well.Add vanilla extract.beat well again.

Now add eggs to this mixture one at a time beating well after each addition till all ingredients well blended.Now

add the flour mixture and butter milk alternately beginning and ending with flour (flour buttermilk flour

butterlik flour).stirring well till all ingredients are well mixed completely.

Pour this batter into paper lined cupcakes cups about 2/3 rd full and bake in the preheated oven for 20-25

minutes or till a toothpick inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the

oven for 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.

Method for the real yummy vanilla frosting

In a bowl using an electric beater at a high speed beat the butter and vanilla extract together until creamy in

texture.Now add the powdered sugar to this creamy mixture one at a time beating well after addition until it

is well combined.add milk one tablespoon at a time till the desired consistency is achieved.

Pipe this yummy frosting on your pink velvet cupcakes.

BLUE VELVET CUPCAKES-MAKING PRETTY BLUE VELVET CUPCAKES

(2013-05-20 18:57)

[1]

BLUE VELVET CUPCAKE

BLUE VELVET CUPCAKES

INGREDIENTS

2 CUPS of sugar

2 sticks of butter at room temperature

1 tablespoon of cocoa powder

1 1/2 tablespoon of royal blue gel food colr

1 small drop of violet gel food color

2 1/2 cups of flour

1 teaspoon of salt

1 cup buttermilk

1 teaspoon of vanilla extract

1/2 teaspoon of baking soda

and

1 tablespoon of vinegar

2 large eggs

For the frosting

Ingredients required are:

one pound of cream cheese

2 sticks of butter at room temperature(softened)

1 teaspoon of vanilla extract

4 cups of powdered sugar(sifted)

Method for the blue velvet cupcakes

Preheat oven to 350 degree F.Line the cupcake cups with paper liners.

In a bowl mix the flour and salt together.sift and set aside.

In another bowl using an electric beater beat the butter and sugar together till the mixture is creamy,light

and fluffy.

Now add eggs one at a time beating well after each addition.In a separate bowl mix the cocoa powder and

Food colors together to make a paste.add this paste to the well beaten egg-sugar-butter mixture and mix

well again.Now add the sifted flour-salt mixture to the creamed mixture alternating with buttermilk .Mixing

well till all the ingredients are well incorporated.Now add the vanilla extract to this well combined mixture

and stir well.In another bowl mix the baking soda and vinegar together and add to the prepared cupcakes

batter .Mix just to combine.

spoon this batter into the lined cupcake pans about 2/3 full and bake for about 20-25 minutes or till a

toothpick inserted at the centre of the cupcake comes out clean.

Let the cupcakes cool in the oven for 10 minutes.removes cupcakes from oven and allow them to cool

completely before frosting them.

for the frosting

In a large bowl using an electric beater at a high speed beat the cream cheese,vanilla extract and butter

together till smooth in texture.now add the powdered sugar to it 1 cup at a time and beat first at a low speed

42



to combine the sugar well and then at a high speed till the frosting is very light and fluffy.Pipe this frosting

on your cupcakes and serve

1. http://4.bp.blogspot.com/-12TGO9hk1zc/UZokMg0JfGI/AAAAAAAAAZw/XW50gSwx_a8/s1600/BLUE+VELVET+CUPCAKES.jpg

BUTTER CUPCAKE-MAKING MOUTH WATERING DELICIOUS BUTTER CUP-

CAKE AT HOME (2013-05-22 23:14)

[1]

BUTTER CUPCAKES INGREDIENTS

11/2 CUP All purpose flour

11/2 teaspoon baking powder

4 large eggs room temperature

3/4 cup of milk

2 teaspoon vanilla extract

a pinch of salt

2 sticks of butter(1 cup)room temperature

1 cup white sugar granulated

Method

Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners.

In a bowl mix the baking powder,flour and salt together.sift and set aside.

Take another bowl and using an electric beater beat the butter,granulated sugar and vanilla extract together

at a high speed till the mixture is creamy.Now add eggs to this one at time beating well after each addition

till all the eggs are well blended.

Now turn the electric beater to a low speed and gradually add in the flour-baking powder-salt mixture

alternating with milk and beginning and ending with flour(flour-milk-flour).

Now spoon this cupcakes batter into the lined cupcake pans about 2/3 rd full and bake in the oven for about

20-25 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean.let the cupcakes cool

in the oven for about 10 minutes.remove from oven and let them cool completely .

serve and enjoy this simply delicious mouthwatering butter cupcake.

ORANGE LEMON BUTTER CUPCAKE-SIMPLY ADORABLE

A SLIGHT VARIATION HAS BEEN MADE TO THE BASIC BUTTER CUPCAKE RECIPE TO ADD A

TANGY TWIST TO IT FLAVOUR.

43



[2]

ORANGE BUTTER CUPCAKES

INGREDIENTS

200 grams of all purpose flour(sifted)

3 large eggs

1 teaspoon of vanilla extract

175 grams of butter at room temperature

170 grams of white sugar

1 teaspoon of grated lemon rind

1 teaspoon of grated orange rind

1/2 teasppon of baking powder

combine together

1 tablespoon of freshly squeezed orange juice

1 tablespoon of lemon juice

ORANGE BUTTER CREAM FROSTING

INGREDIENTS

1 cup butter at room temperature(softened)

6 cups of powdered sugar

1/2 cup of orange juice

1 teaspon orange zest(grated)

Method

Preheat oven to 350 Degrres F or 180 Degrees c.

Line the cupcake pans with paper liners

Take a Large bowl and using an electric beater beat the butter,sugar and vanilla extract together till it is

creamy and fluffy.

Now add in the eggs beating well after each addition till the eggs are well blended into the creamy butter

mixture.

Now add the lemon and orange rinf .and beat again.

Now using a wooden spoon or spatula fold in the sifted flour and alternate it with the combined juices(lemon

and orange juice mixture).and Mix well.

Spoon this batter into the lined cupcake pans about 2/3rd full and bake for 20-25 minutes or till a toothpick

inserted at the center comes out clean.Let the cupcakes cool in the oven for about 10 minutes.Removes the

cupcakes pans from the oven and allow the cupcakes to cool completely before Frosting the cupcakes.

METHOD FOR THE FROSTING

In a large bowl using an electric beater beat the butter till it is creamy.now gradually add in the sugar

(4 cups)1 cup at a time and beat till the frosting is smooth .Now add the orange juice (1/4 cup) and the

zest.Now add the remaining two cups of sugar again 1 cup at a time till the frosting is thick enough.you can

add more orange juice depending on the consistency required for the frosting.

Pipe this frosting onto your orange butter cupcakes and make beautiful swirls.enjoy this tasty treat.



VALENTINES

DAY

CUPCAKES-‘ENJOY

THESE

GORGEOUS

DELECTABLE

TREATS (2013-05-24 10:55)

[1]

VALENTINES DAY CUPCAKES

INGREDIENTS MAKES 12 CUPCAKES 11/2 Cup white sugar 11/2 cup all purpose flour (sifted) ½

cup cocoa powder (unsweetned) ½ teaspoon baking powder A pinch of salt 1 egg ½ stick butter at room

temperature 1 teaspoon vanilla extract ½ cup milk For the frosting ½ cup butter at room temperature 2 cups

of powdered icing sugar well sifted 2 tablespoon of milk 2 drops of pink gel food colour 5 ml of strawberry

flavouring METHOD Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake cups with paper

liners. In a bowl mix the dry ingredients flour, baking powder, salt and cocoa powder together. set aside. In

a bowl using an electric beat the butter, sugar and vanilla extract together till it light creamy and fluffy. Now

add the egg to this mixture and beat well till blended.Now add the dry ingredients to this mixture alternating

with milk (beginning and ending with milk).if the batter is too thick,add more milk (one tablespoon at a

time)depending on the consistency desired. Spoon this batter into paper lined cupcake pans and bake in the

oven for about 15-18 minutes or till a toothpick inserted at the center comes out clean. Let the cupcakes cool

in the oven for 10-15 minutes. Remove from the oven and let them cool completely before frosting. Method

for the frosting Beat the butter with an electric beater at a high speed till it is creamy and fluffy. Now

add in the powdered sugar 1 cup at a time and continue beating till the frosting is thick. Now add in the

milk and the pink color gel and strawberry flavor and beat for 1 more minute. Pipe this frosting on your

45



cupcakes ,make beautiful swirls and serve. [2]

VALENTINES DAY

CUPCAKESANOTHER SPECIAL VALENTINES DAY CUPCAKE-A VERY DELECTABLE TREAT FOR

YOUR VALENTINE

INGREDIENTS

1/3 cup cocoa powder

11/3 cup all purpose flour

11/2 teaspoon baking powder

a pinch of salt

1/2 cup butter room temperature

1 cup sugar

2 large eggs

11/2 teaspoon vanilla extract

1/2 cup boiling hot water

FOR THE PRETTY FROSTING

8 ounces of fat cream cheese at room temperature

1/2 butter at room temperature

1 teaspoon of vanilla extract

4 cups of icing sugar

pink food color a few drops

Method for the cupcakes

Preheat oven to 350 degrees F or 180 degrees C.Line the cupcake pans with paper liners.

In a bowl mix the cocoa powder and hot water together and set aside.

In another bowl mix the flour,baking powder and salt together.sift and set aside.

Now take a bowl and using an electric beater at a high speed beat the butter and sugar together till it is light

and creamy.Now add in the eggs one at a time beating well after each addition.add in the vanilla extract and

beat again till all ingredients are well blended.Now add in the sifted flour-baking powder- salt mixture and

beat at a low speed .Now mix the cocoa water and beat till well combined.Spoon this batter into paper lined

cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick inserted at the center of

the cupcake comes out clean.

Let the cupcakes cool in the oven for about 10 minutes.remove from the oven and allow the cupcakes to cool

completely before frosting them.

Method for the delicious pretty frosting

with an electric beater beat the butter and cream cheese together till it is light and fluffy.Now add in the

46



vanilla extract and beat again.now gradually add in the powdered icing sugar one cup at a time beating well

after each addition till all ingredients are well combined.Now add a few drops at a time of pink food color

till you get the shade of your choice.fill this frosting into your piping bag and attach a tip of your choice to

it.Make swirls of your choice.garnish the frosting with sprinkles



FRUIT CUPCAKES-HOW TO MAKE YUMMY HEALTHY FRUIT CUPCAKES

(2013-05-30 00:09)

FRUIT CUPCAKES

1 cup butter at room temperature

1 cup white granulated sugar

1 teaspoon vanilla extract

11/2 cup all purpose flour[1]

RASPBERRY CUPCAKES

2 tablespoons milk

1/2 cup fresh raspberries

1 teaspoon baking powder

1/2 teaspoon baking soda

RASBERRY BUTTERCREAM FROSTING

INGREDIENTS

11/2 sticks of butter (softened)at room temperature

1 package of cream cheese

4 cups of powdered sugar

1 tablespoon of vanilla extract

3 tablespoons of raspberry puree(made fresh from 1/2 cup of fresh raspberry)

Method

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcake cups with paper liners.

In a bowl mix the flour,baking powder and baking soda together.sift and set aside.

47

In a bowl beat the Butter and sugar together with an electric beater at a high speed till the mixture is creamy

and light.

Now add in the vanilla extract and milk and beat well again.Now mix in the sifted flour-baking powder

-baking soda mixture and mix gently till all ingredients .Now add the raspberries and mix gently.Now spoon

this batter into the lined cupcake pans about 2/3rd full and bake for about 15-20 minutes or till a toothpick

inserted at the center of the cupcake comes out clean.Let the cupcakes cool in the oven for 10 minutes.remove

from oven and let the cupcakes cool completely before decorating them .

Method

Take a big bowl and with an electric beater beat the butter,vanilla extract and cream cheese together at a

high speed till it is creamy and smooth.turn the speed of the beater to low and add in the powdered sugar

one cup at a time and beat well with the beater .Now add in the fresh raspberry puree one tablespoon at a

time and continue beating till the desired consistency for the frosting is achieved.

In case you want the consistency of the frosting to be more thick, you can add more cups of powdered sugar .

Pear cupcakes

1/2 cup butter (softened) at room temperature

1 cup granulated sugar

1 cup all purpose flour(sifted)

1 teaspoon baking powder(sifted)

2 large eggs

a pinch of salt

1 pear-finely peeled,cored and shredded

METHOD

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcake pans with paper liners.

In a bowl beat the butter and sugar together at a high speed with the beater till creamy and fluffy.

Now add in the eggs one at a time and beat well after each addition.Now add in the flour and baking powder

and mix well till all ingredients are well blended.add in the salt and beat again till the batter is smooth and

without any lumps.Now spoon in the shredded pear and stir with a spoon til well incorporated.Spoon this

cupcakes batter into paper lined cupcake pans and bake in the oven for about 15-20 minutes or till a toothpick

inserted in the center of the cupcake comes out clean.Let the cupcakes cool in the oven for sometime.remove

from oven and allow the cupcakes to cool completely before frosting them.

BANANA CUPCAKES WITH COCOA FLAVOUR

11/2 cup-all purpose flour

cocoapowder (unsweetned)-2 tablespoons

baking powder-11/2teaspoons

butter-1/4 cup at room temperature(softened)

castor sugar-1/4 cup

1 egg large

banana 1 cup mashed

skimmed or toned milk-2/3 cup

1 teaspoon vanilla extract

Method

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcake cups with paper liners.

In a bowl mix the all purpose flour,baking powder and cocoa powder together.set aside.Take another bowl

and beat the butter and sugar together with electric beater till it is creamy and light.Now add in the egg and

vanilla extract into the creamy mixture and beat again.Add the flour-cocoa-baking powder mixture and mix

well.add the skimmed or toned milk and mix all the ingredients till all are well blended.Now using a spoon

add the mashed bananas and mix gently.

Spoon the batter into cupcake pans about 2/3 rd full and bake for about 2025 minutes or till a toothpick

48



inserted at the center of the cupcakes comes out clean.Let the cupcakes cool in the oven for about 10

minutes.Remove from oven and allow them to cool completely.

KIWI CUPCAKES

INGREDIENTS

1 cup all purpose flour

2 teaspoons baking powder

1 cup butter at room temperature

1 cup sugar

3 eggs

1 teaspoon vanilla extract

2 kiwi fruit peeled and finely chopped

METHOD

Preheat oven to 180 Degrees C or 350 Degrees F.

line the cupcake pans with paper liners.

In a bowl mix the flour and baking powder together.Sift and set aside.In another bowl beat the butter and

sugar together with an electric beater till it is light and creamy.Add in the eggs one at a time beating well after

each addition.Add vanilla extract and beat well again.Now add in the sifted flour-baking powder mixture and

beat well till the batter is completely smooth.Now with a spoon stir in the kiwi fruit.Spoon this kiwi cupcakes

batter into paper lined cupcake pans about 2/3 rd full and bake in the oven for about 15-20 minutes till the

cupcakes are cooked and golden brown.Let the cupcakes remain in the oven and cool for 10 minutes.remove

from oven and allow the cupcakes to cool completely before frosting them.

PEACH CUPCAKES WITH PEACH CREAM CHEESE FROSTING

INGREDIENTS

1/2 cup butter at room temperature (softened)

1 cup sugar

2 large eggs

1 1/4 cup flour[2]

PEACH CUPCAKESWITH PEACH CREAM CHEESE

FROSTING

1 teaspoon baking powder

1/2 teaspoon of salt

1/2 cup buttermilk

1/2 teaspoon grounded cinnamon

1 cup peach puree(for the puree peel the peaches and process the peach flesh in the blender)

FOR THE PEACH CREAM CHEESE

49



FROSTING

8 Ounces of cream cheese softened

1/2 butter at room temperature(soft)

2 cups powdered sugar

1 teaspoon vanilla extract

few drops of red gel or paste color(no liquid color)

few drops of yellow gel or paste colour(no liquid color)

METHOD

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcake cups with paper liners.

In a bowl mix the flour and soda bicarbonate together.sift and set aside.In a bowl with an electric beater beat

the butter and sugar together till it is creamy and fluffy.beat in the eggs one at a time .add in the vanilla

extract and peach puree and beat well.Now add in the sifted flour-soda bicarbonate mixture alternating with

buttermilk.Mix well so that all ingredients are well blended and the batter is smooth without lumps.Now pour

this batter into the paper lined cupcake pans and bake for about 25-30 minutes or till the toothpick inserted

at the center of the cupcakes comes out clean and the cupcakes is slightly golden in color.Cool the cupcakes

in the pan for about 10 minutes.remove from oven and let the cupcakes cool completely before frosting them.

METHOD FOR PEACH CREAM CHEESE FROSTING

to get the peach color

Mix scant drops of red color in yellow food color.It will give you orange color.Add a few drops of this orange

made color to your frosting scant drops at a time to get the desired peach shade for your frosting.

In a bowl with the beater cream the cream cheese ,vanilla extract and butter together till it is creamy.Now add

in the powdered sugar one cup at a time and beat well till the frosting is thick and of desired consistency.Now

add in the prepared orange food color a few drops at a time and mix to get the desired peach color for your

frosting.


BLACK BOTTOMCUPCAKES-YUMMY MOIST CHOCOLATE CUPCAKES WITH

A CREAMY CHEESECAKE FILLING (2013-06-01 18:14)

[1]

BLACK BOTTOM CUPCAKES

BLACK BOTTOM CUPCAKES IS A VERY RICH BLEND OF MOIST SPONGY CHOCOLATE CUP-

CAKES AND CHEESECAKE.THESE DELICIOUS CUPCAKES CAN BE SERVED AT ANY OCCASSION.

BLACK BOTTOM CUPCAKES ARE VERY EASY TO MAKE AND SIMPLY DELECTABLE TO TASTE.

INGREDIENTS FOR THE CREAM CHEESE FILLING

1 Package(i.e 8 ounce)of cream cheese at room temperature and softened

1 egg (large egg)

1/3 cup white granulated sugar

1 cup of semi sweet mini chocolate chips.

FOR THE CHOCOLATE CUPCAKES(makes 12)

50



11/2 cups of all purpose flour

1 cup of water

1/4 cup of cocoa powder(unsweetned)

a pinch of salt

1 teaspoon of baking soda

1 cup of sugar

1/3 cupof vegetableoil

1 tablespoon of white vinegar

and

1 teaspoon of vanilla extract

METHOD FOR THE CREAM CHEESE FILLING

In a bowl using an electric beaterbeat the creamcheese and sugar together till the mixture is creamy and

light.Now add in the egg to this creamy cheese-sugar mixture and beat well again with the beater(do not

overbeat the filling with the beater as it will make the filling thin and runny).Using a spoon stir in the

chocoalte chips and set aside.

METHOD FOR THE MOIST SPONGY CHOCOLATE CUPCAKES.

For making these cupcakes do not use any electric beater or mixer as the use of mixer is not required.

Preheat oven to 350 Degree F or 180 Degrees C.

Line the cupcake pans with paper liners.

In one bowl mix(with a wooden spoon or spatula) all purpose flour,sugar ,cocoa powder,salt and baking soda

together.Sift and set aside.

In another bowl mix water,vegetable oil,vanilla extract and vinegar together.

Now mix the wet ingredients with dry ingredients mixing gently with the spoon till the dry and wet ingredients

are completely well blended and the batter is smooth .

Now divide this cupcakes batter evenly into the paper lined cupcake pans .Spoon a few teaspoons of the

cream cheese filling evenly into the centre of each cupcake (if the cupcake cups fill up to the full with batter

and filling ,need not worry)

Bake in the oven for about 20-25 minutes or till a toothpick inserted at the centre of the cupcakes comes out

clean(i.e the cream cheese filling is properly set at the centre and the cupcakes are spongy to the touch.the

top of the cupcakes are slightly golden brown when they are completely cooked.Allow the cupcakes to cool

completely before serving them

INGREDIENTS FOR MAKING CUPCAKES-WHAT ARE THE INGREDIENTS RE-

QUIRED FOR MAKING CUPCAKES (2013-06-02 23:13)

[1]

INGREDIENTS FOR CUPCAKES

Cupcakes are short cakes served at every occassion.A very delicious treat that can be easily made at

51





home.Cupcakes can also be decorated as per different occassions .THROUGH FROSTING ONE CAN EAS-

ILY MAKE PRETTY AND BEAUTIFUL CUPCAKES.All it requires is a little bit of your imagination and

you can come up with your own creative cupcakes.

The ingredients that are usually used in making cupcakes are all purpose flour or self raising

flour,eggs,milk,baking powder,sugar,butter,vanilla extract ,CUPCAKE PANS,PAPER LINERS,.The quantity

of the ingredients for cupcakes to be used depends on the number of cupcakes you want to make.

[2]

THE ABOVE IMAGE SHOWS HOW TO PLACE

PAPER LINERS IN THE CUPCAKE PANS BEFORE FILLING THEM UP WITH CUPCAKES BATTER

AND BEFORE PLACING THE CUPCAKE PAN IN THE OVEN FOR BAKING CUPCAKES.

BASIC CUPCAKE RECIPE FROM SCRATCH (2013-06-03 14:19)

[1]

BASIC CUPCAKE RECIPEBASIC CUPCAKE

RECIPE

1 cup butter at room temperature(softened)

1 cup white granulated sugar(castor sugar)

3 eggs

2 1/2 cups flour(all purpose flour or self raising flour) sifted

1/2 cup of milk

1 teaspoon of vanilla extract

1 teaspoon of baking powder

METHOD FOE THE BASIC CUPCAKE RECIPE

Preheat oven to 350 Degrees F or 180 Degrees C.

52



Line the cupcake pans with paper liners.

In a bowl using an electric beater beat the sugar and butter together till it is light and creamy.Now add the

eggs one at a time,beating well with the electric beater after each addition.Now add in the vanilla extract

and beat again.

Now using a spoon mix in the flour and milk alternately.starting and ending with flour.(flour milk flour).Mix

gently with the spoon till all ingredients are well blended and the batter is smooth.Now spoon this batter into

the cupcake pans about 2/3 rd full.AND bake in the oven for about 10-15minutes.Let the cupcakes remain in

the oven for 10 minutes to cool.remove from oven and let the cupcakes cool completely before frosting and

serving them.

July

CUPCAKES FILLING RECIPES (2013-07-10 21:39)

CHOCOLATE CUPCAKES WITH CREAM FILLING

1 Cup all purpose flour

1/2 cup cocoa powder(unsweetned)

[1]

CHOCOLATE CUPCAKES WITH CREAM FILL-

ING1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

a pinch of salt

1/2 cup butter at room temperature softened

1 cup of white sugar

1 teaspoon vanilla extract

FOR THE CREAM FILLING

INGREDIENTS

1 stick of unsalted butter at room temperature

2 cups of powdered sugar

1/4 cup of milk

1/2 teaspoon of vanilla extract

for the chocolate frosting

INGREDIENTS

3/4 CUP OF semi sweet chocolate chips

53



1/4 cup of heavy cream

METHOD

FOR THE CUPCAKES

Take a large bowl and mix the all purpose flour,baking powder,cocoa powder,baking oda and salt together.sift

and set aside.Take another bowl and with an electric beater at a high speed beat the sugar and butter

together till it

fluffy and creamy.Now add in the egg and vanilla extract and beat at a low speed till well mixed.

Now mix the flour and milk alternately to this mixture starting and ending with flour(flour,milk,flour).Mix till

all ingredients are well blended and the batter is smooth.Now spoon this batter into paper lined cupcake pans

and bake in a preheated oven at 350 degrees F or 180 Degrees C FOR ABOUT 15-20 MINUTES OR TILL

A TOOTHPICK INSERTED AT THE CENTER OF THE CUPCAKE COMES out clean.let the cupcakes

cool in the oven for 10 minutes before removing them from the oven.Cool the cupcakes completely before

filling them and frosting them.

FOR THE CREAM FILLING

Beat butter with a beater till it is smooth .Now add in the sugar,milk ,vanilla extract and beat till a spreadable

consistency is formed.

Now using a knife cut the top of the cupcake in a cone shape and fill the space(hole) with the cream filling

and cover with the removed top of the cupcake(images shown in another post)

frosting

Using a double boiler melt the chocolate chips .Once the chocolate is melted add cream to it and mix

well.remove from the double boiler and spread on top of the cupcakes.

VANILLA CUPCAKES WITH STRAWBERRY FILLING AND STRAWBERRY CREAM FROSTING

INGREDIENTS FOR THE CUPCAKES

2 3/4 cups flour

1 cup of unsalted butter softened at room temperature

[2]

2 cups of white sugar

11/2 teaspoons of vanilla extract

3 eggs Large

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

11/2 cup of sour cream

1 cup strawberry preserves or jam(for the filling)

54



for the frosting

2 sticks of butter at room temperature softened

1 teaspoon of vanilla extract

1/3 cup of strawberry jam

4 cups of confectioner’s sugar

1/4 cup of milk

salt a pinch

METHOD FOR THE CUPCAKES

Preheat oven to 350 Degrees F or 180 Degrees C.

Line your cupcake cups with paper liners.

take a large bowl and mix flour,baking powder,baking soda and salt together.sift and set aside.

In another bowl using an electric beater beat the butter and sugar together till it is light and fluffy.Now

add in the eggs one at a time beating well after each addition.add the vanilla extract and mix well.Now add

in the flour mixture alternating with sour cream and mix well gently.The cupcakes batter will be thick in

consistency.Spoon this batter into paper lined cupcake pans and bake in the oven for about 20-25 minutes or

till a toothpick inserted comes out clean.Cool the cupcakes completely.

Now cut the top of the cupcakes with a knife into a cone shape.(see another post which details how to cut

top of the cupcake into a cone shape).

[3]

IMAGE SSHOWING CUTTING THE TOP OF THE

CUPCAKE

55



INTO A CONE SHAPE [4]

IMAGE SHOWING COV-

ERING THE CUPCAKE WITH THE TOP AFTER PUTTING THE FILLINGFill the hole with the

strawberry jam or preserves and cover with the cupcake top.

For the frosting

beat the butter and vanilla together with an electric beater till it is creamy and light in texture.Now add the

strawberry jam and salt to it and mix well.Add confectioner’s sugar 1 cup at a time beating well after each

addition till well blended.Add milk 1 tablespoon at a time of milk depending on the consisency required for

the frosting.Using a piping bag pipe this frosting on the cupcakes and make beautiful swirls of your choice.


HOW TO CUT TOP OF THE CUPCAKES WITH KNIFE INTO A CONE SHAPE-

HOW TO PUT FILLING IN CUPCAKES (2013-07-10 21:45)

The following pictures will give a step by step method to cut the top of the cupcakes with a

knife into a cone shape

56





[1]

CUTTING THE CUPCAKE WITH A KNIFE [2]

THE CONE SHAPE

CUT WITH THE KNIFE [3]

FILLING THE HOLE WITH THE FILLING

[4]

TRIMMING THE INSIDE OF THE TOP TO FIX ON TOP OF THE

57



CUPCAKE [5]

COVERING THE TOP OF THE CUPCAKE



-EASY CUPCAKES RECIPES-MAKING EASY CUPCAKE RECIPES SCRATCH

(2013-07-15 22:31)

THE RECIPE DISCUSSED UNDER THIS POST ARE VERY SIMPLE AND EASY TO MAKE.AND

THEY TURN OUT REALLY WELL AND LOOK DELECTABLE AND EXOTIC TO TASTE.

CHOCOLATE NUTTY BUTTY CUPCAKE WITH CHOCOLATE FUDGE FROSTING All purpose flour-2

cups Butter room temperature softened-1 cup 3 large eggs Baking powder -1 /2 teaspoon Castor sugar-2 cups

Baking soda-1/4 teaspoon Salt a pinch Milk-1/2 cup Cocoa powder-3 tablespoons ¾ cup-chopped nuts Dark

chocolate-melted ¼ cup(MELT THE DARK CHOCOLATE IN A DOUBLE BOILER AND LET IT COOL

SLIGHTLY FOR A FEW MINUTES SO THAT WHEN IT IS USED IN THE BATTER PREPARATION IT

IS SMOOTH ENOUGH TO BLENDED EASILY WITH THE OTHER INGREDIENTS .DO NOT COOL

DARK CHOCOLATE FOR LONG AS IT WILL GET HARD AND NOT MIX WELL IN THE BATTER)

METHOD Preheat oven to 350 Degrees F or 180 Degrees C. Line the cupcakes tray with the cupcake moulds

with paper liners of your choice. Take a large bowl and mix in the flour,baking powder,salt,baking soda and

cocoa powder together in it.sift these dry ingredients and set them aside to be used later on when preparing

the cupcakes batter. Now take one more bowl and using an electric beater at a high speed beat the butter

and sugar together till the mixture turns creamy and light.Now turn the speed of the beater to low and add

in the vanilla extract to this creamy mixture and beat.Add the eggs one at a time beating well after each

addition till all ingredients are well blended .NOW ADD IN THE MELTED DARK CHOCOLATE Now add

the sifted dry ingredients and milk alternately to this well blended mixture.add spoon by spoon and mixing

well till it forms a smooth cupcakes batter.Gently fold in the chopped nuts into this smooth cupcakes batter.

Now pour this batter into paper lined cupcake pans and bake for about 15-20 minutes till the cupcakes are

cooked or till a toothpick inserted at the center of the cupcakes comes out clean.Allow the cupcakes to remain

in the oven for about 10-15 minutes. Remove from the oven and let the cupcakes cool completely before

frosting them. FOR THE FUDGE FROSTING ½ cup butter (unsalted) ¼ cup unsweetned cocoa powder

58

1/3 cup milk 3 cups powdered sugar 1 tablespoon vanilla extract Finely chopped nuts for garnishing Method

In a pan over low heat mix in the cocoa powder,milk and butter together and cook till the butter melts

completely.Bring it to a boil and remove from fire. Now add in the powdered sugar and vanilla extract to this

boiled mixture and stir .after this with an electric beater beat this mixture till it is smooth in consistency

for frosting.Use it immediately .With a knife spread a layer over the cupcakes and garnish with nuts or frost

with a piping bag and make swirls of your choice.

DARK CHOCOLATE CUPCAKE WITH LEMON buttercream FROSTING

1 cup sugar

1 cup all purpose flour

1/3 cup dark cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

a pinch of salt

1 egg large

1/2 cup butter milk

1/4 cup oil

1/2 cup coffee

1/2 teaspoon vanilla extract

Method

Line your cupcakes tray with paper liners.

Preheat your oven to 350 Degrees F or 180 Degrees C.

In a bowl mix all the dry ingredients together(flour,cocoa powder,baking powder,baking soda,salt) sift them

and set aside.

In another bowl beat the egg and sugar together till light and fluffy.Now add in the vanilla extract and beat

well again.Turn the speed of the beater to low and Add the sifted dry ingredients ,buttermilk,coffee and oil

together and beat well with the beater till all ingredients are well blended and a smooth without lumps batter

is formed.

Now pour this batter into your paper lined cupcake pans and bake for about 15-18 minutes.Cool the cupcakes

in the cupcakes tray for about 10-15 minutes.Remove your cupcakes from the tray and cool them completely

before frosting them.

FOR THE LEMON BUTTERCREAM FROSTING

THE INGREDIENTS NEEDED ARE:

11/2 sticks of unsalted butter softened

3 cups of powdered sugar

1 teaspoon vanilla extract

1 tablespoon of lemon juice

1 tablespoon of lemon zest(grated outer skin of lemon i.e lemon rind)

a pinch of salt

1 teaspoon lemon essence

METHOD

Cream butter in a bowl with an electric beater or mixer.add salt,vanilla extract ,lemon zest,lemon juice and

lemon essence and beat .Now add the powdered sugar 1 cup at a time and continue beating for about 5

minutes or more till the frosting is fluffy.pipe or spread this fluffy lemon buttercream frosting on your dark

chocolate cupcakes and top with lemon zest

59



UNUSUAL

CUPCAKE

RECIPES-STRANGE

UNUSUAL

CUPCAKES

(2013-07-15 23:33)

LIME CUPCAKES STUFFED WITH FRESH STRAWBERRIES AND WITH LIME FROSTING

INGREDIENTS FOR THE CUPCAKES

1 Cup of white sugar

1/2 cup of butter at room temperature

[1]

2 eggs large

1 teaspoon baking powder

1/2 cup of milk

1 teaspoon of vanilla extract

11/2 cups of all purpose flour

1 teaspoon lime zest (grated lime skin)

fresh strawberries 12

METHOD FOR THE LIME CUPCAKES

Preheat oven to 350 Degrees F or 180 Degrees C.

Line the cupcake cups with paper liners.

Take a bowl and mix together the dry ingredients flour and baking powder.Sift and set aside.In another bowl

with an electric beater beat the butter and sugar together till it is creamy and fluffy.Now add in the eggs one

at a time and the vanilla extract and beat well again.

Now mix the sifted flour baking powder mixture and milk alternately.Mix well till all ingredients are well

blended and formed into a smooth batter.Now stir in the lime zest.

Spoon this batter into the paper lined cupcake pans and bake for about 20-25 minutes.Let the cupcakes cool

completely before filling them with the strawberries and frosting them.

Now cut the top of the cupcake into a cone shape with the knife leaving around 1 inch of the cake at the

bottom of the cupcake.(refer to how to cut cone shape with knife post on this blog).

Stuff the hole with the strawberry and cover with the remaining cake.

FOR THE LIME FROSTING

1/2 cup butter softened

4 cups powdered (confectioner’s )sugar

2 tablespoons of lime juice

1 teaspoon vanilla extract

lime zest for garnish

METHOD

Using an electric beater at a medium speed beat the butter till it is creamy.add vanilla extract and beat

again.Now add the powdered sugar 1 cup at a time and beat after each addition till you get a desired thick

consistency.Add the lime juice .Put the frosting in the piping bag and pipe swirls of your choice.Garnish your

cupcakes with the lime zest.

60


COCONUT CUPCAKES (2013-07-17 16:07)

COCONUT RUM CUPCAKES

This cupcake recipe is very simple and easy to make.

2 Cups all purpose flour

2 cups sugar

3 eggs large

butter room temperature(softened)-3/4 cup

baking powder-1 teaspoon

baking soda-1/4 teaspoon

coconut extract-1/2 teasppon

vanilla extract-1 teaspoon

1/3 cup coconut milk

1/4 cup shredded coconut

1/3 coconut rum(any brand)

METHOD

Preheat oven to 350 degrees F or 180 Degrees C.Line the cupcake pans with paper liners.

In a bowl using an electric beater,cream the butter ,sugar and eggs together till light and fluffy.Now add in

the vanilla extract and coconut extract and continue beating till well blended.

Combine the dry ingredients( flour,baking powder and baking soda )together in a bowl.Now add half of the

dry ingredients into the well blended butter-sugar-egg-extracts mixture,mixing well till all ingredients are well

combined.Add in the coconut milk.Once the coconut milk is mixed well,add the remaining dry ingredients.add

the coconut rum and fold in the shredded coconut.Mix well gently till a smooth batter is formed.

Now spoon this cupcakes batter into the cupcake tins and bake in the oven for about 20-25 minutes.once the

cupcakes are cooked,let them cool completely before frosting them.

FOR THE FROSTING

INGREDIENTS REQUIRED ARE:

1 Cup of butter at room temperature (softened)

1/4 cup of coconut rum

1 tablespoon vanilla extract

3 cups of confectioner’s sugar

METHOD FOR THE FROSTING

In a bownl with an electric beater beat the butter at a high speed till it is creamy and smooth.Add in the

rum and vanilla extract and beat well again.Now gradually add in the confectioner’s sugar one cup at a time

beating well after each addition till the desired consistency is achieved.you can add only 3 cups of sugar or

more cups depending on how thick you want your frosting to be.

Lemon-Coconut Cupcake

INGREDIENTS FOR THE CUPCAKES

BUTTER-1 stick room temperature softened

sugar-1 cup

eggs-2 large

flour-11/2 cups

1/2 cup sweetened coconut shredded

grated lemon zest-4 teaspoons

a pinch of salt

61

baking powder-1 teaspoon

milk-1/2 cup

for the lemon cream cheese frosting

3Tablespoons softened cream cheese

11/2 tablespoon butter softened

1/2 teaspoon grated lemon zest

11/2 teaspoon lemon juice

11/2 cups powdered sugar

1/2 cup shredded coconut sweetned

METHOD FOR MAKING THE LEMON COCONUT CUPCAKES

Preheat oven to 350 degrees F or 180 Degrees C.line the cupcake tins with paper line.

Take a bowl and cream the butter and sugar in it with the help of an electric beater at a high speed.mix the

eggs into the creamed mixture one at a time and beat well after each addition.

Now take another bowl and mix all the dry ingredients together in it(i.e flour,baking powder,salt.lemon

zest,salt and shredded coconut).Now using spoon by sppon method add this dry ingredients mixture into the

creamed butter mixture alternating with milk.Mix well till all ingredients are well incorporated.Sppon this

prepared cupcakes batter into the paper lined cupcake pans about 2/3 rd full and bake for about 20 minutes

or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely

before frosting them.

METHOD FOR THE LEMON CREAM CHEESE FROSTING

In a bowl beat the butter and cream cheese together with an electric beater till it is fluffy.Now add the lemon

zest and lemon juice and beat well again.now add the powdered sugar 1/2 cup at a time and beat well till the

frosting is thickened and fluffy and the desired consistency is achieved.Spread this frosting over the cupcake or

pipe it with the nozzle of your choice and make beautiful swirls.garnish the frosting with shredded sweetned

coconut.

Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice.

Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.

CHOCOLATE CHIP BANANA CUPCAKES (2013-07-17 16:11)

CHOCOLATE CHIP BANANA CUPCAKES

A VERY DELICIOUS VARIETY OF CUPCAKES THAT CAN BE SERVED ON ANY OCCASSION BE

IT KID’S BIRTHDAY PARTIES,TEA PARTY.CAN EVEN BE SERVED AS A HEALTHY BREAKFAST

SNACK.THE RARE BLEND OF BANANAS AND CHOCOLATE IS SIMPLY AMAZING.ONCE BAKED

THE CUPCAKES TURN OUT REALLY WELL.IT DOESN’T REQUIRE MUCH TIME AND EFFORT IN

MAKING THEM.SO LET’S GET STARTED.

INGREDIENTS FOR THE CUPCAKES

1 cup semi sweet chocolate chips

11/2 cups of all purpose flour(sifted)

2 eggs large

1/2 cup butter(softened)room temperature

1/2 cup castor sugar

2 tablespoons of milk

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ripe bananas mashed properly

1/2 teaspoon vanilla extract

62

METHOD

Preheat oven to 180 Degrees C or 350 Degrees f.lIner the cupcake tins with paper liners of your choice.

In a bowl using an electric beater beat the eggs and sugar togetether till it light and fluffy and well mixed.Now

mix in the melted butter and vanilla extract and beat well again till it forms a creamy mixture.add the sifted

flour ,baking powder ,baking soda and milk to the creamy mixture and beat well at a low speed till all the

ingredients are well combined.Using a spoon stir in the mashed bananas and chocolate chips and mix well

gently till they are well blended .Now pour this prepared cupcakes batter into your paper lined cupcake tins

and bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let

the cupcakes cool completely before removing them from the cupcake tins and frosting them.

CHOCOLATE LAVA CUPCAKE RECIPE (2013-07-17 19:56)

Chocolate is one of the most used and preferred ingredients that is used in making desserts.There are so

many varieties of chocolates that you can use be it white chocolate,chocolate chips,dark chocolate etc.In this

posts today we shall discuss the recipe for making chocolate lava cupcake.A chocolate cupcake filled with

melted chocolate inside.Simply amazing . MAKES 12 CUPCAKES

INGREDIENTS REQUIRED FOR MAKING THE CUPCAKES

1 CUP Semi sweet chocolate chips

1 stick butter softened at room temperature

1 teaspoon vanilla extract

3 tablespoons all purpose flour

1/4 teaspoon salt

4eggs

SUGAR-1/4 CUP

2 teaspoon cocoa powder

1/2 cup chocolate pieces

METHOD FOR MAKING CUPCAKES

preheat your oven to 350 degrees F or 180 Degrees C.line your cupcake tins with paper liners.

using a double boiler melt the chocolate chips and butter together.Now add the vanilla extract to this melted

chocolate butter mixture and mix well.Pour the mixture in a large bowl.Now take another bowl and combine

the all purpose flour,sugar .cocoa powder and salt in it.using a spoon gradually and gently add the flour

mixture into the melted chocolate mixture and mix well till all ingredients are well combined.Do not over stir

the mixture.

Now add eggs one at a time into this mixture beating with an electric beater at a high speed after each

addition till the becomes creamy and smooth.

Spoon this creamy mixture into your cupcake tins slightly more than 1/2 (half) filled,add the chocolate pieces

into the centre as a filling.And pour the batter on top the cupcake tins each should not be more than 2/3

full(with the batter).Bake for about 10-15 minutes.The cupcakes will be puffed up and cooked from outside

but will remain moist in the middle.

For frosting you can either sprinkle powdered sugar on top of the cupcakes or

opt for a chocolate glaze on the cupcakes

FOR THE CHOCOLATE GLAZE

INGREDIENTS REQUIRED ARE

50 grams semi sweet chocolate chips

2 tablespoons butter room temperature

1 cup powdered sugar

11/2 tablespoons of water

63

Method for making the chocolate glaze

In a saucepan melt the butter and sugar together.Gradually add in the powdered sugar.Add water spoon by

spoon depending on the consistency required for the glaze.

RASPBERRY CUPCAKE RECIPE (2013-07-18 19:58)

INGREDIENTS FOR MAKING THE RASPBERRY CUPCAKES makes 12 cupcakes

3/4 CUP Butter at room temperature

3/4 cup castor sugar

3 large eggs room temperature

3/4 cup self raising flour

3/4 teaspoon baking powder

1/2 cup raspberries frozen

1/2 teaspoon fresh mint leaves finely chopped

FOR THE FROSTING

50 grams butter at room temperature

100 Grams cream cheese

11/2 cups of powdered sugar

2 tablespoons raspberry jam without seeds

METHOD FOR MAKING THE CUPCAKES.

Preheat oven to 180 degrees C.Line the cupcake pan with paper liners.

In a bowl using an electric beater at medium speed cream the butter and sugar until light and fluffy.

Now add in the eggs one by one following each with a spoonful of the self raising flour.Mix until all ingredients

are well incorporates.Now add the raspberries and finely chopped mint leaves and fold into the mixture gently

until evenly dispersed.Spoon this prepared cupcakes batter into your paper lined cupcake pans about 2/3 rd

full and bake in the oven for about 20-25 minutes till golden on top.Let the cupcakes remain in the oven for

about 10 minutes to cool.Transfer to a wire rack and cool completely before frosting them.

METHOD FOR THE FROSTING

In a large bowl with an electric mixer beat the butter till it is creamy.Add the cream cheese and jam and

beat again till the ingredients are well combined.Now mix in the icing or powdered sugar and beat well till

the desired consistency is achieved.

Using a star nozzle fit it at the end of your piping bag and fill the frosting into the bag.Pipe swirls of the

buttercream frosting to the top of each of your cupcakes and garnish with a raspberry to each to decorate.

GUAVA CUPCAKE RECIPE (2013-07-18 20:35)

Ingredients MAKES 12 CUPCAKES

For Cupcakes

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoons baking powder

1/2 teaspoon table salt

64



[1]

1 stick butter at room temperature

1/2 cup sour cream

1 large egg room temperature

2 large egg yolks , room temperature

1 1/2 teaspoons vanilla extract

3/4 cup guava jam

For Guava and Cream Cheese Frosting

11/4 cup cream cheese softened

1/2 butter softened

2 cups powdered sugar

1/4 cup guava jam

Directions

Make Cupcakes

Preheat oven to 350 degrees F or 180 Degrees C. Line cupcake tin with paper liners.

In a bowl Whisk together flour, sugar, baking powder, and salt . Using an electric beater at medium speed

beat the butter, sour cream, egg and egg yolks, and vanilla extract until smooth and creamy. Add in the dry

ingredients and beat well till all ingredients are well blended together.

Divide batter evenly among cups of prepared tin and Bake for 20-25 minutes until cupcake tops are pale gold

and toothpick inserted into center comes out clean.Let the cupcakes cool in the oven for 10 minutes.Remove

from oven and cool them completely before frosting them.

Make Frosting

With an electric mixer at medium speed, beat the cream cheese and butter together until smooth.now Add

the powdered sugar, 1 cup at a time, until combined. Add the guava jam.

With a small spoon or knife, scoop out some of the top of the cupcake and make an inward holeake so the

guava filling can fit inside ofit. ADD ABOUT 1 -2 SPOONs OF THE JAM INTO THE HOLE.cover the

with the remaining top of the cupcake.

Pipe or spread frosting on top of cupcake



65

SIMPLE CUPCAKE RECIPE (2013-07-23 20:53)

A SIMPLE CUPCAKE RECIPE IS SOMETHING THAT CAN BE EASILY MADE AT HOME.IT DOES

NOT REQUIRE THE USE OF TOO MANY INGREDIENTS.A SIMPLE CUPCAKE RECIPE HAS FEW

INGREDIENTS AND IS VERY EASY TO MAKE.IN THIS POST WE SHALL DISCUSS SOME OF MY

FAVORITE SIMPLE CUPCAKE RECIPES:

VANILLA CUPCAKE RECIPE

A VERY SIMPLE AND EASY TO MAKE CUPCAKE RECIPE.

INGREDIENTS

2 cups all purpose flour

1/2 cup unsalted butter softened

3/4 cup castor sugar

11/2 teaspoon baking powder

2 large eggs

1 cup milk

1 teaspoon vanilla extract (optional)

METHOD

Preheat oven to 350 Degrees F or 180 Degrees C

Line cupcake tins with paper liners.

In a bowl cream the butter and sugar together till light and fluffy.Beat in the eggs one at a time.Add flour

mixed with baking powder and salt alternately with milk beat well.Stir in the vanilla extract.

Divide the batter evenly among cupcake tins and bake for 18 minutes.Let the cupcakes cool in the cupcake

tins.

ANOTHER MOST SIMPLE CUPCAKE RECIPE

INGREDIENTS

150 Grams all purpose flour

150 grams butter softened

150 grams sugar

1 teaspoon milk

2 eggs

Method

Preheat oven to 350 Degrees F or 180 Degrees C.Line cupcake pans with paper liners.

In a bowl beat all the ingredients together into a smooth and creamy batter.Fill the cupcake pans with the

batter and bake for about 15 minutes.Let the cupcakes cool in the oven in the cupcakes pans.This is a very

simple cupcake recipe very easy to make and the cupcakes always come out of the oven like a treat.

MARBLE CUPCAKE RECIPE (2013-07-24 19:34)

MAKES 12 CUPCAKES Ingredients Required for the Cupcakes Cupcakes

• ¾ cup butter at room temperature – softened

• ¾ cup sugar

• ¾ cup sifted self-raising flour

• 1 teaspoon sifted baking powder

• 1 large egg(or 2 small eggs) room temperature

66

• 1 teaspoon vanilla extract

• 3 tablespoons cocoa powder

• ¼ teaspoon salt

METHOD FOR MAKING THE CUPCAKES

1. Preheat the oven to 325 °F – 180 °C.

2. Line the cupcake baking pans with paper liners of your choice.

3. Add the butter in a bowl and mix it with an electric beater at medium speed.

4. Gradually add the sugar to the butter mixture while beating continuously

5. Beat in the eggs a little at a time.

6. Using a spoon or spatula Add the sifted flour gradually . Keep on Stirring till all traces of flour are

gone.

7. Now Add the baking powder.

8. Add a pinch of salt and the vanilla extract.

9. Mix the batter to a smooth mixture.

10. Now Divide the batter into two separate bowls.

11. Blend the cocoa powder into one portion of batter and beat till it is smooth.

12. Spoon the two batters into the baking cups alternately until they are half full.(plain batter followed by

cocoa batter ,again plain batter)

13. Then, with a fork, smoothly draw swirls through the batter of each cupcake to marbleize it. Don’t mix

the batter.

14. Bake in the preheated oven for about 15 – 20 minutes or until a toothpick inserted in the center of a

cupcake comes out clean.

15. Set aside on a cooling rack to cool.

CHOCOLATE CHEESECAKE CUPCAKES (2013-07-25 17:36)

Chocolate Cheesecake Cupcakes

INGREDIENTS FOR THE CUPCAKES -MAKES 16 CUPCAKES

67

1 ½ cups Semi sweet chocolate chips

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

½ cup butter softened room temperature

1 egg (large)

1 teaspoon vanilla extract

¾ cup milk FOR THE FILLING

2 packages of cream cheese, softened at room temperature

1/4 cup granulated sugar

1 large egg

a pinch of salt

1. Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners. Melt ½ cup

of semi sweet chocolate chips in the double boiler.Remove and allow to cool at room temperature

2. In a bowl combine the flour,baking powder and salt together.Sift and set aside.

3. In another bowl Beat the butter and sugar together till it is creamy and light.Add in the vanilla extract

and egg and beat well till well blended.

4. Beat in the melted chocolate into this creamy well beaten mixture.

5. Gradually add in the flour mixture alternating with milk.Beat well till all ingredients are well incorporated

6. For the filling Method

7. Take another bowl and with a beater beat the cream cheese,egg,salt and sugar together at medium

speed till creamy.Now add 1 cups of semi sweet chocolate chips to it.stir well.

8. Spoon the cupcakes batter into your paper lined cupcake pans filling ½ full,Now using a round spoon

put the cream cheese filling over the batter .Spoon the remaining batter over the filling.Bake for about

20 minutes till cooked or till a toothpick inserted at the center of the cupcakes comes out clean.

9. Remove to wire rack to cool completely.

BROWNIE CHEESECAKE CUPCAKES (2013-07-25 17:40)

LEMON AND RASPBERRY CUPCAKES (2013-07-25 17:42)

68

SOUR CREAM CHOCOLATE CUPCAKES (2013-07-29 19:30)

Sour Cream CHOCOLATE CUPCAKES ½ cup butter softened 2/3 cup caster sugar 1 teaspoon vanilla

extract 2 eggs 1 cup self raising flour 1/3 cup cocoa powder 1/2 teaspoon soda bicarbonate 1/2 cup milk

METHOD FOR MAKING THE CUPCAKES 1. Preheat oven to 350 Degrees F OR 180 Degrees C 2. Line

the cupcake pans with paper liners. 3.Using an electric beater Cream the butter, sugar and vanilla extract

together until light and creamy. gradually add in the eggs one at atime and mix unti well combined. 4.Now

sift flour, cocoa and soda bicarbonate together in a bowl. Add the sifted dry ingredients the to creamed

mixture alternating with milk. stir until just combined. 5. spoon in the batter into the paper lined cupcake

pans and bake for about 20 mintues or until skewer comes out clean. cool the cupcakes completely before

frosting them Chocolate buter cream ½ cup butter, softened 1 1/4 cups icing sugar, sifted 1 tablespoon cocoa

powder , sifted 1 tablespoon milk METHOD Take a large bowl and using an electric beater beat all the

ingredients together till smooth.Spread this frosting on top of your sour cream chocolate cupcakes.

ORANGE CUPCAKES RECIPE (2013-07-29 19:35)

ORANGE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING SIMPLY IRRESISTABLE CUP-

CAKES.A GREAT COMBINATION AND DELICIOUS TO TASTE INGREDIENTS REQUIRED FOR

MAKING THE ORANGE CUPCAKES 3 cups all-purpose flour 1 Tablespoon baking powder ½ teaspoon salt

¾ cup butter, room temp softened 2 cups sugar 4 large eggs 2 teaspoons of pure orange extract 1 tablespoonof

grated orange zest(orange rind ) 1½ cups milk METHOD FOR MAKING THE CUPCAKES 1. Preheat

the oven to 350°F (175°C). Line the cupcake tins cups with paper cupcake liners. 2. Ina small bowl Whisk

together the flour, baking powder, and salt together sift and set aside. 3. In a large bowl, beat the butter

and sugar together with an electric mixer on medium speed until light and fluffyl. Gradually Add in the eggs

one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in

the flour alternating with the milk in two additions and beating well till all ingredients are well combined 4.

Pour the cupcakes batter into the paper lined cupcake tins, filling each cup about two-thirds full. Bake for

17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes

cool in the pans for 10 minutes, Allow the cupcakes to cool completely before frosting them. For the frosting

1 package cream cheese softened room temperature ¼ cup butter at room temp 2 teaspoons of grated orange

zest 1 teaspoon pure orange extract 2 cups powdered sugar Make the frosting 1. Take a large bowl, beat the

cream cheese and butter together with an electric beater until light and creamy. Now Beat in the orange zest

and orangeextract. Now turn the speed of your electric beater to low and gradually add in the powdered

sugar beating continuously 1 cup at a time till the desired thick consistency is achieved. 2. Pipe this frosting

on your cupcakes with the nozzle of your choice.Make beautiful swirls and serve.

CHOCOLATE ORANGE CUPCAKE (2013-07-31 21:16)

A VERY DELICIOUS AND RARE COMBINATION.ENJOYED BY ALL INGREDIENTS FOR THE

CUPCAKES

• 3 Tablespoons cocoa powder

• 1/4 cup hot water

• 1-1/4 cups all-purpose flour

69

• 1 teaspoon each baking powder

• A pinch of baking soda

• A pinch of salt

• Grated zest of 1 orange

• 2 large eggs, at room temperature

• 3/4 sugar

• 1/2 cup buttermilk, at room temperature

• 1/2 teaspoon vanilla extract

• 1/4 cup butter softened room temperature

• .

• INGREDIENTS FOR THE FROSTING

• 1 cup of bittersweet or dark chocolate

• 1 cup butter room temperature

• 2 cups powdered sugar

Preparation: Preheat your oven to 350 degrees F (180 degrees C). Line your cupcake tins with paper liners

of your choice.

Take a bowl and mix the cocoa powder with hot water till it completely dissolves.set aside.Now take another

bowl and sift the flour, baking powder, baking soda, salt and the grated orange zest together into it.

In a large bowl, using an electric beater beat together the eggs and granulated sugar until well combined.

Now mix in the [1]buttermilk and [2]vanilla extract and beat well, then the dissolved cocoa. Whisk in the

melted butter, then the dry ingredients and beat well till all ingredients are well incorporated and the batter

is smooth.

Spoon the batter into the paper lined cupcakes tins . Bake for 15 to 20 minutes until the cupcakes are puffed

and a toothpick inserted into the center of one comes out clean. Let cool completely on a wire rack. Remove

the cupcakes from the pan.

For the frosting, melt the chocolate in a double boiler and allow it to cool to room temperature. Meanwhile,

using an electric beater, beat the butter and confectioners’ sugar on medium speed until creamy and smooth,

for about 3 minutes. Beat in the melted chocolate until combined. Fill the frosting into the piping bag and

make swirls of your choice on top of each cupcake.Refrigerate the cupcakes until 30 minutes before serving to

set the frosting.

MINT CHOCOLATE CUPCAKE RECIPE (2013-08-01 13:13)

CHOCOLATE MINT CUPCAKES

CHOCOLATE AND MINT CUPCAKES TURNS OUT TO BE ONE OF THE RAREST AND DELICIOUS

COMBINATIONS.

In this post u shall be discussing a very simple and easy to make chocolate mint cupcake recipe that i have

myself tried at home and the results were simply amazing.So let’s get started with the process of making

yummy delicous chocolate mint cupcakes

This recipe makes 12 cupcakes.the time required for making these cupcakes is about 15-20 minutes.

Ingredients required for making the chocolate mint cupcakes are:

2 cups of all purpose flour

1 teaspoon baking soda

a pinch of salt

2/3 cup of butter softened at room temperature

1/2 cocoa powder

11/2 cup granulated white granulated sugar

1 teaspoon of peppermint extract(easily available in the market)

3 large eggs

1 cup milk

For the filling

1 teaspoon of peppermint extract

11/4 cup whipped cream

For the frosting

3/4 cup of chocolate

1/2 cup of unsalted butter room temperature

1 teaspoon of peppermint extract

METHOD

Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners.

In a bowl mix the flour,baking soda and salt together.Sift and set aside.

Take another large bowl and using an electric mixer cream the butter and sugar together till light and

fluffly.Now add in the eggs one at a time and beat well after each addition.Add the cocoa powder and

peppermint extract and beat well again till all ingredients are well blended.

Now gradually spoon by spoon alternately add the sifted flour mixture and milk and mix well till all ingredients

well meshed and a smooth batter is formed.Pour this batter into paper lined cupcake pans about 2/3rd full

and bake for about 12-15 minutes or till a toothpick inserted at the center of the cupcake comes out clean.

FOR THE FILLING

Beat the whipped cream and mix the peppermint extract .Place this filling in a ziplock bag or piping bag(it

helps to place the ziploc bag, one point down, in a tall glass while filling).

When the cupcakes are cool insert the tip of the nozzle that is inserted at the end of the piping bag into the

center of the cupcake and press the pastry bag to insert the filling in the middle of the cupcake.

FOR THE FROSTING

MELT THE CHOCLATE OVER A DOUBLE BOILER.lET IT COOL AT ROOM TEMPERATURE

iN A BOWL WITH AN ELECTRIC BEATER THE BUTTER TILL CREAMY.nOW ADD IN THE PEP-

PERMINT EXTRACT AND THE MELTED CHOCOLATE.MIX WELL .SPREAD ON TOP OF YOUR

CUPCAKES.

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HOMEMADE GRAPEFRUIT CUPCAKE RECIPE (2013-08-01 13:22)

HOMEMADE GRAPEFRUIT CAKE FROM SCRATCH

INGREDIENTSW FOR THE CUPCAKES

1/2 cup cup butter softened at room temperature

2 cups white granulated sugar

2 eggs large

1 teasppon vanilla extract

1 tablespoon freshly grated grapefruit zest

1 cup grapefruit juice

1 cup crushed (finely grated) grapefruit no pith, no peel

3 cups cake flour sifted

2 teaspoon baking powder

a pinch of salt

METHOD FOR MAKING THE CUPCAKES

PREHEAT oven to 350 degrees F OR 180 Degrees C.Line the cupcake tins with paper liners.In a bowl Sift

the flour, baking powder and salt together. set aside.

Take another large bowl,with an electric beat cream the butter and sugar together till light and fluffy.now

add in the eggs one at a time beating well after each addition.

Stir in the vanilla extract and 1/2 cup of crushed grapefruit and beat well again with the beater on low

speed. now Beat in the flour mixture alternately with the grapefruit juice.Mix well till all ingredients are well

blended into a smooth batter.Pour batter into prepared cupcake pans.

Bake for 15-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Let cakes cool in the oven for 10 minutes, then turn out on a wire rack to cool completely.

GRAPEFRUIT CREAM CHEESE FROSTING

2 small packages of cream cheese softened room temperature

3 Tablespoons of grapefruit juice

1 tsp grapefruit zest

3/4 cup powdered sugar, sifted

pink grapefruit sections (for garnish)

METHOD FOR THE FROSTING

In a large bowl with an electric beater on medium speed cream beat the cream cheese until fluffy. Now mix

in the grapefruit juice and grapefruit zest and beat well again.Gradually add the powdered sugar and beat

well with the beater until well blended. Spread the frosting on top of the cupcake and garnish with the pink

grapefruit sections

HOMEMADE BANANA MARBLE CUPCAKE RECIPE (2013-08-01 13:45)

Ingredients

2-1/4 cups all purpose flour

2 teaspoons baking powder

1/3 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1-1/2 cups white sugar

2 eggs, beaten

1/4 cup milk

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3/4 tsp vinegar

1-1/2 tsp pure vanilla extract

2 squares of chocolate

1/2 cup milk

1/2 cup mashed banana

Directions

PREHEAT oven to 350 degrees F or 180 Degrees C. Line the cupcake tins with paper liners.

In a bowl mix the flour,baking powder,baking soda and salt together.sift and set aside.

Melt the chocolate over hot water in a double boiler. Now Add 1/2 cup milk to the melted chocolate gradually,

blend well and cool.

Ina bowl using an electric beater beat the butter and sugar together till creamy for 5 minutes.Now add the

beaten eggs to it and vanilla extract and mix well.Now add the sifted flour mixture alternately with the 1/4

cup milk and vinegar.Mix well till all ingredients are well combined.

Now Divide the batter into two portions in two separate bowls. To one bowl add the chocolate mixture, and

to the other bowl add the mashed banana. Mix the added ingredient in each bowl well. pour the batter by

spoonfuls in the cupcake tins, alternating with dark and light batter to get marbled effect . Bake for about

15-20 MINUTES OR TILL A TOOTHPICK INSERTED AT THE CENTER OF THE CUPCAKES COMES

OUT CLEAN.Let the cupcakes remain in the oven for 10 minutes.Remove from oven and allow the cupcakes

to cool completely before frosting them.

For the banana marble cupcakes i will be using the a basic chocolate frosting and the recipe for the chocolate

frosting is as under:

CHOCOLATE FROSTING FOR THE BANANA MARBLE CUPCAKE

Ingredients FOR THE FROSTING

1 cup butter softened at room temperature

4 cups powdered sugar, sifted

1-1/4 cup cocoa powder

1 tsp pure vanilla extract

Directions

In a large mixing bowl, using an electric beater beat cream butter until light and fluffy for at least two

minutes. Add in the vanilla extract and cocoa powder and beat well.Gradually beat in confectioners’ sugar 1

cup at a time beating well after each addition till the desired thick consistency is achieved.

1.9

September

CRANBERRY WHITE CHOCOLATE CUPCAKE RECIPE (2013-09-09 16:52)

INGREDIENTS

6 ounces OF white chocolate

1 cup butter

1-1/2 cups white sugar

2 teaspoons vanilla extract

6 eggs at room temperature

1 cup all purpose flour

1 teaspoon baking powder

a pinch of salt

3/4 cup dried cranberries

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METHOD FOR THE CUPCAKES

1. In a bowl chop the chocolate.Add butter to the chocolate and place the bowl over a double boiler

2. Stir until the chocolate melts and butter is well combined.

3. Remove from heat and mix in the sugar.when you add in the sugar the mixture will separate.

4. Allow the to mixture cool for about 8 to 10 minutes.

5. Now Add the vanilla extract and beat with an electric beater for about 3 minutes.This will make the

mixture thick with no traces of butter floating on the top.

6. Now Add in the eggs one at a time,beating well after each addition.

7. In a separate bowl Sift the flour, baking powder, and salt together.Add this sifted dry ingredients into the

mixture,beat well with the electric mixer until blended.

8. Roughly chip the cranberries. Stir into the batter.

9. Scoop the prepared batter into cupcake cups about 2/3rd full and put into a preheated oven at 350 degrees

F or 180 degrees C.

10. Bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out

clean.allow the cupcakes to cool completely before frosting them.

Cranberry White Chocolate Buttercream frosting

8 ounces of white chocolate chopped

1/2 cup butter at room temperature

1 package of cream cheese softened at room temperature

2 cups of powdered sugar

1 teaspoon vanilla extract

METHOD FOR THE FROSTING

1. melt the white chocolate in a double boiler. Allow to cool for 2-5 minutes. with an electric beater, In a

bowl beat the butter at medium speed till it is creamy.

2.Now Beat in the melted white chocolate.

3. Now add in the powdered sugar and vanilla extract and beat at low speed until light and fluffy.In case you

want a more thick frosting ,you can Add more powdered sugar to arrive at the consistency and sweetness

you like.Now using a piping bag and nozzle of your choice pipe the frosting on your cooled cupcakes making

beautiful swirls and top it with chopped cranberries.

Grapefruit-Pomegranate Cupcakes (2013-09-09 16:55)

INGREDIENTS

1 cup butter at room temperature

2 cups of white sugar

4 large eggs at room temperature

2-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

a pinch of salt

1/2 cup milk

1/2 cup grapefruit juice

2 teaspoons zest of grapefruit

2/3 cup pomegranate seeds

METHOD

Preheat oven to 350 F or 180 C.line cupcake pans with paper liners.

1.In a bowl Beat the butter and sugar together with an electric beater on high speed until soft

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3. Add the eggs one at a time, beating well after each addition.

4. Whisk together flour, baking powder, baking soda, and salt in a bowl.

5. Measure out milk and grapefruit juice together. Add the zest of grapefruit.

6. Now Add about 1/4 of the flour mixture to the soft well beaten butter/sugar mixture and beat to combine.

7. After this Add about one third of the milk/juice mixture and beat until well combined.

8. Repeat the above process , alternating the flour and milk and ending with the flour mixture.

9. Now spoon in the pomegranate seeds.and mix gently into the batter.

10. Spoon this batter into the paper lined cupcake pans and bake for about 20-25 minutes or till a toothpick

inserted at the center of the cupcakes comes out clean.

11. Allow the cupcakes to cool completely before frosting them.

Cream Cheese Frosting

1 packages of cream cheese at room temperature

1/2 stick butter unsalted at room temperature

4 cups sifted confectioner’s sugar(sifted)

1 teaspoon vanilla extract

METHOD FOR THE FROSTING

In a large bowl with an electric beater Beat the butter and cheese together at medium speed until creamy and

smoothNow add vanilla extract and beat well.Add the Powdered sugar one cup at a time beating well after

each addition till combined.Pipe the frosting on your cupcakes and garnish with pomegranate seeds.Enjoy.

LEMONADE STRAWBERRY CUPCAKES (2013-09-11 13:23)

Lemon Cupcakes

1 1/4 cups of cake flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs large room temperature

3/4 cup white sugar

1/2 teaspoon pure vanilla extract

1 teaspoon lemon extract

2 Tablespoons fresh lemon juice

1 teaspoon fresh lemon zest

1/2 cup vegetable oil

1/2 cup sour cream

For the Strawberry Frosting

1/2 cup butter room temperature

4 ounce of cream cheese (cold)

4 cups confectioner’s sugar

1 teaspoon pure vanilla extract

3 Tablespoons strawberry jam

3 fresh strawberries, pureed

1 Tablespoon milk

directions:

Lemon Cupcakes

Preheat oven to 350 Degrees F OR 180 Degrees C.Line the cupcake pans with paper liners of your choice

In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together sift and set aside.

In a bowl using an electric beater beat the eggs one at a time for 20 seconds.Now Add sugar and continue to

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beat on medium speed for about 30 seconds.Now Mix in vanilla extract, lemon extract, lemon juice, lemon

zest and oil and beat with beater till all ingredients are well combined.After this Add the sour cream and mix

well.Now turn the speed of the electric beater to low and add the dry ingredients .Mix well till all ingredients

are completely well meshed and a smooth batter without lumps is formed.

Pour the batter into the cupcakes pan prepared with paper liners. Bake cupcakes in pre-heated oven for about

12-15 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool

completely before frosting them.

Strawberry Frosting

In the bowl with an electric mixer at a high speed, beat butter until smooth and creamy.

After this Add in the cream cheese, and again beat till well blended.

Now turn the speed of the electric mixer to low and beat in the powdered sugar one cup at a time.

Add the vanilla extract, followed by strawberry jam and beat well.

If the frosting appears to be very thick, add heavy milk, then beat until light and fluffy.

Frost on cooled cupcakes using the piping bag and make swirls with nozzles of your choice.Garnish with

chopped strawberries.

CHOCOLATE PEPPERMINT CUPCAKES (2013-09-11 13:25)

2 cups castor sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon salt

2 eggs large room temperature

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

METHOD FOR MAKING THE CUPCAKES

Line the cupcakes tin with paper liners. Heat oven to 350 Degrees F OR 180 Degrees C.

In a large bowl, MIX together sugar, flour, cocoa, baking powder, baking soda and salt.Set aside

Now Add in the eggs, milk, oil and vanilla. Beat with an electric beater on medium speed for 1 minute.

Stir in boiling water .the batter will appear ti be thin.it is ok.

Fill the cupcake pans 2/3 full with the prepared cupcakes batter.

Bake the cupcakes for about 20-25 minutes.or till a toothpick inserted at the center of the cupcakes comes

out clean.

Cool completely the cupcakes on wire rack before frosting.

Peppermint Cream Cheese Frosting

1 stick butter, at room temperature

6 ounce cream cheese, at room temperature

31/2 cups powdered sugar

1 teaspoon pure peppermint extract

1/2 teaspoons vanilla extract

3 Tablespoons heavy cream

METHOD FOR THE FROSTING

Place butter in a large mixing bowl and with an electric beater beat till light and smooth. Add the cream

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cheese and blend until combined for about 30 seconds.

Add in the powdered sugar one cup at a time and blend at low speed with the beater until combined.Now

turn the speed of the beater to medium and beat until the mixture is fluffy.

Add vanilla and peppermint extract to it.

Now Slowly add the heavy cream a little at a time until desired consistency is achieved.Beat until fluffy for

about 1 minute.

carefully fill the piping bag with frosting and frost the cupcakes.

LEMON MERINGUE CUPCAKES (2013-09-12 18:47)

LEMON MERINGUE CUPCAKES INGREDIENTS

1 cup butter softened

1 teaspoon pure vanilla extract

1 cup caster sugar

3 eggs room temperature large

2 1/2 cups self-raising flour, sifted

1/2 cup milk

1 cup lemon butter FROSTING

3 egg whites

3/4 cup caster sugar

Method

Preheat oven 180°C. Line the cupcake tin with paper liners of your choice.Now Using an electric beater,In

a large bowl beat the butter, vanilla extract and sugar togehterl until light and fluffy. Now Add the eggs,

1 at a time, beating thoroughly after each addition (mixture will separate at this stage). Now mix in half

of the sifted self raising flour. Stir in half the milk(flour milk flour). Repeat with remaining flour and milk

until well combined. Pour this batter in paper lined cupcake pans and bake for about 10-15 minutes or till a

toothpick inserted at the center of the cupcakes comes out clean.Allow the cupcakes to cool.

Using a small knife, cut a wide round from the top of each cooked cupcake. Discard the tops removed from

each of the cupcakes.. Spoon 2 teaspoons of lemon butter into each hole of the cupcake.. Place cupcakes on

a large baking tray. Increase oven temperature to 200 degree C.Bake For 2-4 minutes or till the top of the

cupcakes turn golden.Allow them to cool in the oven for about 10 minutes.

For the frosting In a large bowl Using an electric mixer, beat the egg whites and sugar until sugar is completely

dissolved. Spoon mixture into a piping bag. Pipe the frosting mixture over lemon butter.YOUR LEMON

MERINGUE CUPCAKES ARE READY.ENJOY..

FRUIT CUPCAKES (2013-09-12 19:09)

INGREDIENTS

” 1 cup strawberries, finely chopped

” 1 cup castor sugar, plus 2 tablespoons of additional sugar

” 1 1/2 cups all-purpose flour

” A Pinch of ground cinnamon

” 1/2 teaspoon baking soda

” 1/4 teaspoon ground nutmeg

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” 1 teaspoon salt

” 1 banana ripe thoroughly mashed

” 2 large eggs room temperature

” 1/4 cup vegetable oil

” zest of 1 lemon

” 1/2 pint blueberries

” 1 cup chopped walnuts

Directions FOR MAKING THE CUPCAKES

Line the cupcake pans with paper liners.

Preheat oven to 350 degrees F or 180 degrees C

In a bowl, mix tthe strawberries and 2 tablespoons sugar togetherAllow it to sit for 15 minutes or more until

strawberries give off juices.

In another bowl, mix together the flour, cinnamon, baking soda, nutmeg and salt. Set aside

In a large bowl, mix together the mashed ripe banana, 2 eggs, vegetable oil, 1 cup sugar, strawberries, and

lemon zest.

Now Mix the dry ingredients into the wet ingredients until all of them are well combined. Now Fold in the

blueberries and walnuts.

Scoop this prepared cupcakes batter evenly into the paper lined cupcakes pans. Bake in the preheated oven

for about 20-25 minutes until a toothpick inserted in center of cupcakes comes out with a few crumbs but

not wet, Allow the cupcakes to cool in the oven for about 10 minutes before removing them

CHOCOLATE CUPCAKES FILLED WITH MARSHMALLOWS (2013-09-13 19:10)

CHOCOLATE CUPCAKES FILLED WITH MARSHMALLOWS-MAKES 12 CUPCAKES

iNGREDIENTS for making the cupcakes

3 large eggs room temperature

3/4 cup butter unsalted softened

3/4 cup sugar

1/2 teaspoon baking powder

1 cup self raising flour

2 tablespoons of cocoa powder

for the filling

1 cup marshmallows

FOR THE FROSTING

11/2 cup powdered or icing sugar

1/2 cup butter unsalted

1/4 cup cocoa powder

40 ml whole milk

METHOD FOR MAKING THE CUPCAKES

Preheat oven to 180 Degrees C.Line the cupcake pans with paper liners.In a small bowl mix the flour,cocoa

powder and baking powder togehter.set aside.

In a large bowl with an electric beater cream the butter and sugar together till it is light and fluffy.Add

the eggs one at a time beating well after each addition.Now using a spoon gently fold in the flour-cocoa

powder-baking powder mixture and mix till smooth batter is formed.Spoon this batter into the lined cupcake

pans about 2/3 rd full and bake in the oven for about 15-20 minutes or till a toothpick inserted at the center

of the cupcakes comes out clean.Remove the pan from the oven and let the cupcakes cool slightly before

tranfering them to a wire rack to let them cool completely.

For the frosting

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In a bowl with the beater beat the butter till it is creamy.Now add in the cocoa powder and beat well

again.Add the powdered sugar and beat till well blended.Now slowly add in the milk while contiue beating

till the frosting is light and fluffy.

for the filling

In a double boiler over simmering water melt the marshmallows.Once the cupcakes are cooked.Using a

knife cut out a small well into the center of each of the cupcakes and pour in the melted marshmallow into

each,allow them to cool.

Now using a spoon or knife Spread the prepared chocolate frosting on the top of each of your cupcakes

.Garnish with small marshmallows

DOUBLE LEMON CUPCAKES FILLED WITH LEMON CURD (2013-09-14 00:20)

INGREDIENTS

3-1/2 cups all-purpose flour well sifted

2 tablespoons finely grated lemon zest2 tablespoons of freshly lemon juice

1/2 teaspoon baking powder

1-1/2 teaspoons kosher salt

3 sticks of butter room temperature

23/4 cups of granulated sugar

8 ounces cream cheese at room temperature

7 large eggs at room temperature

1 teaspoon pure vanilla extract

Icing sugar, for dusting

2 cups [1]lemon curd

METHOD FOR MAKING the cupcakes

1. Preheat the oven to 325 DegreesF or 180 Degrees C.line two cupcake pans with paper liners of your choice.

2. In a large bowl mix together the flour, lemon zest, baking powder, and salt .set aside 3. In another bowl

cream together the butter and sugar with an electric beater till fluffy and light.Now Add the cream cheese

and beat well until completely incorporated. 4. Now Add in the eggs, one at a time beating well after each

additionto ensure streaks of yolk remain. Follow it by Adding the lemon juice and vanilla extract , and beat

well until well combined. 5. Now add the dry ingredients with a spoon mixing well and scraping from the

sides of the bowl after additions. Mix together until all ingredients are combined.

6. Scoop the prepared

batter in the lined cupcake cups filling each mold about 3/4 full. 7. Bake for 25 minutes, or until a toothpick

r inserted into the center of one of the cupcakes comes out clean. 8. Allow the cupcakes to rest in the oven

for 5 minutes, then move to a cooling rack and allow to cool completely before filling the cupcakes with lemon

curd. 9. Insert the base of a large pastry tip into the center of a cupcake about 1/4-inch deep, and twist

until the cake center twists alongside the tip; pull directly up to remove the center. Repeat with all of the

cupcakes. 10. Sift powdered sugar over the tops of the cupcakes using a strainer. 11. Put the lemon curd

into the piping bag and pipe it nto the cupcakes until it’s flush with the tops of the cupcakes.Serve and enjoy

1. http://www.yumsugar.com/Lemon-Curd-Recipe-7469372

APPLESAUCE CUPCAKES (2013-09-14 00:25)

INGREDIENTS FOR THE CUPCAKES

MAKES 12 CUPCAKES 1/2 Cup butter room temperature 1 Egg large room temperature

79

1/4 cup castor Sugar

1 1/2 cup all purpose Flour

1 teaspoon Baking powder

1/4 teaspoon Salt

1 teaspoon Cinnamon

1 1/2 teaspoon Nutmeg

1 cup Unsweetened applesauce

1 teaspoon Pure Vanilla extract

1/4 cup Chopped walnuts METHOD FOR MAKING THE CUPCAKES

Preheat oven to 375 F OR 180 C.Line the cupcake pans with paper liners.Using an electric beater in a large

bowl Cream the butter until fluffy. Now in a separate bowl thoroughly beat the egg and sugar together,transfer

it to the well beaten butter bowl and blend with the beater.

In a bowl Sift together all the dry ingredients(flour,baking powder,salt,cinnamon). Add the dry ingredients

mixture to the butter mixture alternating with

applesauce, mixing well after each addition. Stir in the vanilla extract and walnuts.nuts with a spoon.Scoop

this prepared cupcakes batter into your lined cupcake pans and bake in the oven for about 15 to 20 minutes

or till a toothpick inserted at the center of the cupcakes comes out clean

PLUM CUPCAKE (2013-09-26 12:02)

Ingredients “Refined flour (maida)1 cup “Baking powder1/2 teaspoon “Walnuts,chopped2 tablespoons

“Raisins,chopped3 tablespoons “Butter,softened1/2 cup “Brown sugar1 cup “Vanilla essencea few drops

“Eggs3 “Lemon zest1 teaspoon Method

Preheat the oven to 160° C. Line the cupcakes pan with paper liners. Sieve the flour along with baking powder

in a bowl. Add the walnuts and raisins and mix. Cream the butter and brown sugar with the vanilla essence

in another bowl using an electric beater. Add the eggs one at a time beating well after each addition and add

lemon zest, mixing continuously. Fold in sieved flour with a spoon and mix. Pour the cupcakes batter into

the paper lined cupcake pans and bake in the preheated oven for fifteen to twenty minutes. Remove from

oven and turn onto a rack to cool.

1.10

October

BROWN SUGAR CAKE (2013-10-01 17:14)

BROWN SUGAR CAKE

INGREDIENTS

2 cups Brown sugar; packed

1 3/4 cup Flour; sifted

2 teaspoons Cinnamon

2 teaspoons Ground ginger

1 teaspoon Ground cardamom

1 teaspoons Ground cloves

1 teaspoon Baking soda

1/4 teaspoons Salt

2 Eggs

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3/4 cup Buttermilk

1/2 cup Butter; melted

1 cup Pecans; chopped

BUTTERSCOTCH GLAZE

1/4 cup Butter

1/4 cup Brown sugar

2 tablespoons of Milk

1 cup Powdered sugar

1 teaspoon Vanilla extract

METHOD FOR MAKING THE CAKE

– Preheat oven to 325 degrees F.

Grease and flour 9-cup tube (Bundt) pan.

– In large bowl combine dry ingredients. Add buttermilk, eggs and melted butter. Beat well. Add nuts if

desired.

Pour into prepared pan.

– Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack or plate.

Cool.

–Top with Butterscotch Glaze. use 4 Tbsp of buttermilk powder, add with the dry ingredients. Then add 3/4

CUP OF water where the buttermilk is to be added.

GLAZE: In sauce pan, combine butter, brown sugar and milk. Bring to full boil, add sugar and extract. Beat

until smooth. Add more milk to make a good consistency for drizzling if necessary.

RICE PUDDING RECIPE-VERY EASY TO MAKE (2013-10-01 17:17)

INGREDIENTS

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

Directions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer

for 20 minutes.

2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium

heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook

2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

CHOCOLATE HAZELNUT CAKE (2013-10-01 17:26)

3 ounce. Toasted Hazelnuts, skins removed

3 Tablespoons. Confectioner’s Sugar

1/4 cup Cocoa

(1 1/2 sticks) Unsweetened Butter

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3/4 cup Sugar

1/3 cup Unsweetened Hazelnut Paste

6 eggs, separated

8 oz. Bittersweet Chocolate

2 oz. Unsweetened Chocolate

2 tsp. Strong Brewed Espresso

2 tsp. Frangelico

2 tsp. Vanilla

5 Tbs. Sugar

It Preparation –

Preheat the oven to 325° degrees. Spray a 9 inch springform pan lightly with non-stick spray and set asided.

In a bowl over a double boiler, melt together the chocolates and set aside to cool. In a food processor, grind

nuts with cocoa and confectioner’s sugar until very fine; set aside. Using the paddle attachment of and electric

mixer, beat butter and sugar until very light. Add paste and beat in, scraping down the sides, then add yolks,

one at a time. Beat in ground hazelnut mixture. Beat in extracts, then the melted chocolates. Fold in the

nut miture. Beat egg whites with 5 tbs. of sugar until soft peaks form, then fold into batter. Pour batter

into prepared pan. Bake till set.

Preheat the oven to 350°. Butter a 10” springform pan, and sprinkle bottom evenly with the tablespoon of

sugar. In another bowl, sift together the flour, baking powder and salt. Place the egg yolks in the bowl of an

electric mixer, add the rest of the sugar, and beat with the whisk attachment until thick and pale, about 2

minutes. Turn speed of mixer down to medium, add the water, lemon zest and vanilla. Beat at high speed

for 5 minutes. Add the flour mixture in batches, and mix until incorporated. Remove cake batter to another

bowl, and set aside. Wash the mixer and whisk carefully, and dry well. Beat the egg whites in the bowl of

the mixer until stiff peaks form. Using a spatula, fold egg whites into the cake batter. Line the cake pan with

the apple slices, and pour the batter over them. Bake for about 30 to 35 minutes, or until a tester inserted in

the center comes out cleanly and the cake springs back when touched lightly. Cool, and serve with vanilla ice

cream.

OREO ICE CREAM CAKE (2013-10-01 17:28)

OREO ICE CREAM CAKE

INGREDIENTS

42 reg. type Oreo cookies

1 tub reg. (or light) Cool Whip

1/2 gal. chocolate chip or mint chip ice cream

1/4 cup. butter

1 pt. hot fudge

Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream

in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice

cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with

remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

7 layered bars (2013-10-01 17:32)

INGREDIENTS 1/2 cup unsalted butter 1 1/2 cups graham cracker crumbs

1 cup chocolate chips

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1 cup toffee pieces

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded coconut

METHOD

Preheat oven to 350 degrees

Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.

Spread crumbs evenly over bottom of pan. Layer chocolate chips, toffee pieces, and nuts over crumbs. Pour

condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake until edges are golden brown, about 25 minutes. Let cool.

Strawberry Swirl Cheesecake Cupcakes (2013-10-01 18:04)

INGREDIENTS

Crust:

1 1/2 cups graham cracker crumbs

4 Tbsp unsalted butter, melted

3 Tbsp sugar

Berry swirl:

6 oz. fresh strawberries or raspberries

2 Tbsp sugar

Cheesecake filling:

2 lbs cream cheese, at room temperature

1 1/2 cups sugar

pinch of salt

1 tsp vanilla extract

4 large eggs, at room temperature

Preheat oven to 325. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs,

butter, and sugar. Stir with a fork until combined. Press 1 Tbsp of mixture into the bottom of each cupcake

liner. Use a small drinking glass to press crumbs down evenly. Bake for 5 minutes. Transfer to a cooling rack.

To make berry swirl, combine berries and sugar in a food processor or blender. Process until mixture is

smooth. If using raspberries, pour through a mesh sieve to remove seeds.

For the filling, place cream cheese in the bowl of a mixer. Beat at medium-high speed until smooth. Blend in

sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each addition.

Spoon 2 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1 teaspoon of

the berry puree in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled

effect.

Bake until set, about 22 minutes, rotating halfway through baking. They will puff up slightly and return to

normal. Cool to room temperature then transfer to refrigerator for at least 4 hours.

BLUEBERRY BARS RECIPE (2013-10-01 18:09)

Blueberry Bars

Ingredients

1 cup all-purpose flour

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1 1/4 teaspoons baking powder

1/2 cup shortening

3/4 cup white sugar

3 eggs

3/4 teaspoon almond extract

1/3 cup milk

1 1/2 cups fresh blueberries

1/3 cup confectioners’ sugar

6 tablespoons cream cheese, softened

1 teaspoon almond extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

2.To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in

flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.

3.To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered

sugar and almond extract. Spread over blueberries.

4.Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

STRAWBERRY BARS RECIPE (2013-10-01 18:10)

Strawberry Bars

Ingredients

1 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs

1 teaspoon grated lemon peel

3 1/4 cups all-purpose flour

3/4 cup slivered almonds, chopped

1 teaspoon baking powder

1/2 teaspoon salt

1 (12 ounce) jar strawberry preserves

Directions

1.In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each

addition. Beat in lemon peel. Combine 3 cups flour, almonds, baking powder and salt; gradually add to

creamed mixture until mixture resembles coarse crumbs (do not over mix).

2.Set aside 1 cup of dough. Press the remaining dough into a greased 15-in. x 10-in. x 1-in. baking pan.

Spread preserves to within 1/4 in. of edges. Combine the reserved dough with the remaining flour; sprinkle

over preserves. Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool on wire rack. Cut

into bars.

MANGO MOUSSE (2013-10-01 18:16)

Mango Mousse

INGREDIENTS:

1 1/2 cups chopped ripe mango (about 2 mangoes)

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1/4 cup orange juice

1 tablespoon lemon juice

1/3 cup confectioners’ sugar

dash salt

1 cup whipping cream, whipped

mango slices for garnish

fresh mint, optional

PREPARATION:

Put chopped mangoes, orange and lemon juices, sugar, and salt in blender. Process until mixture is smooth.

Fold mango puree mixture into the whipped cream and pour into individual serving dishes. Chill. Garnish

with sliced mangoes and sprigs of mint, if desired.

Serves 4.

PEANUT BUTTER SHEET CAKE (2013-10-01 18:17)

Peanut Butter Sheet Cake

INGREDIENTS

1/2 c peanut butter

2 sticks margarine

1 c water

2 c flour

2 c sugar

2 eggs, beaten

1 salt

1 t soda

1/2 c buttermilk

METHOD FOR MAKING THE CAKE

Bring peanut butter, margarine and water to a rapid boil. Pour over dry ingredients. Mix well. Add eggs

and buttermilk. Mix well. Pour into a greased and floured cookie sheet. Bake 20-25 minutes at 350 degrees.

When the cake is cool, frost it with chocolate frosting.

EASY STRAWBERRY PIE (2013-10-01 18:37)

Ingredients

1 pie crust, pre-baked

1 pint ripe strawberries

1 (3 ounce) package strawberry Jell-O gelatin dessert

2 tablespoons cornstarch

1 cup hot water

1 cup cold water

1/2 cup sugar

whipped cream

Directions

1.pre-bake pie crust.

2.Cool.

3 Slice the strawberries into the pie crust.

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4.In a medium saucepan mix the package of jello with the cornstarch.

5. Add the water and the sugar.

6. Cook over medium heat until boiling.

7. Stir occasionally.

8. Pour the boiling mixture over the strawberries.

9. Place the pie in the refrigerator.

10 Chill for 3-4 hours until the jello glaze sets.

11 Serve with big dollops of whipped cream

EASY CHOCOLATE PIE RECIPE-EASY RECIPE TO MAKE CHOCOLATE PIE AT

HOME (2013-10-01 18:39)

A VERY SIMPLE RECIPE THAT ANYBODY CAN FOLLOW AND MAKE AT HOME.

INGREDIENTS:MAKES 2 PIES

2 cups sugar

5 heaping Tablespoons of cocoa

4 cups milk

6 egg yolks

1 stick butter or margarine

1 teaspoon vanilla

baked pie shell

PREPARATION:

Mix dry ingredients together. Add eggs, butter, and vanilla. Whisk in the milk. Cook over medium heat

until thick, stirring often. Pour into baked pie shell(s). Cover and chill thoroughly.

MANGO PIE RECIPE SIMPLY DELICIOUS (2013-10-01 18:42)

Yields: One 9 inch pie

Ingredients:

Pastry For 9” Two Crust Pie

5 cup Fresh Mango, Sliced

1 tsp. Lemon Juice

1 cup Sugar

1/4 cup All-Purpose Flour

1/4 tsp. Cinnamon

2 Tbsp. Butter

Heat oven to 425°. Prepare pastry. Mix mango and lemon juice. Stir together sugar, flour and cinnamon.

Mix with mango. Turn into pastry lined pie pan; dot with butter. Cover with top crust, which has slits cut

into it; seal with flute.

Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes

of baking.

Bake 9-inch pie for 35-35 minutes or until crust is brown and juice begins to bubble through slits in the crust.

Serve warm with vanilla frozen yogurt as a side dish.

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YUMMY CHOCOLATE BROWNIES (2013-10-01 18:50)

INGREDIENTS

3/4 cups melted butter

1-1/2 cups sugar

1-3/4 teaspoon vanilla

3 eggs

1/2 cup cocoa powder

3/4 cups flour

1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup chopped pecans 3/4 cup Hersehy’s semi-sweet chocolate chips

METHOD FOR MAKING THE BROWNIE

Pre-heat oven to 350. Grease a medium size baking pan with Crisco.

Combine all ingredients in a large mixing bowl and thoroughly mix. Add nuts last. Pour into pan.

Bake for 20 to 25 minutes. A matchstick will come out without any brownie mix sticking to it when they are

ready.

STRAWBERRY CRUMB BARS (2013-10-02 11:51)

INGREDIENTS

2S cups flour

T cup sugar

½ teaspoon salt

1 cup butter – cut into ½ inch pieces

+ 2 tablespoons butter

¼ cup brown sugar

½ cup quick cooking oats

¾ cup strawberry jelly

¾ cup fresh strawberries, hulled and chopped

1 tsp lemon juice

Instructions

1. Preheat oven to 375 degrees. Spray a 13×9 in pan with non stick spray.

2. Using an electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of

butter, 1 piece at a time. Continue mixing until combined – about 1 to 1½ minutes. Take 1¼ cups of this

mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14

minutes. The edges will be slightly browned.

3. While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2

Tablesoon of butter, using your fingers. Work until it is in small clumps.

4. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be

sure to leave some chunks of berries in there.

5. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for

22 to 25 minutes. The crust will be brown, and the filling will be bubbly.

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STRAWBERRY SHORTCAKE (2013-10-02 11:54)

Ingredients SERVES-8 LEVEL OF MAKING IS EASY

1 quart strawberries, hulled and quartered

1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons butter, cold and cubed

2/3 cup half-and-half, plus 1/4 cup

Sweetened whipped cream

Fresh mint sprigs, for garnish

Directions

Preheat oven to 400 degrees F.

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then

pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing

bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula

or fork, be careful not to over mix the dough or the biscuits will be tough.

Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds

together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.

Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the

remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15

minutes or until the biscuits have risen and are a light golden brown.

Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece,

then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.

FROSTY STRAWBERRY SQUARES (2013-10-02 11:55)

Ingredients

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup chopped walnuts

1/2 cup butter

2 egg whites

1 cup white sugar

2 cups sliced fresh strawberries

2 tablespoons lemon juice

1 cup heavy whipping cream, whipped

Directions

1.Preheat oven to 350 degrees F (180 degrees C).

2.Stir together first four ingredients. Spread evenly in a shallow baking pan.

3.Bake for 20 minutes, stirring occasionally.

4.Remove from oven and sprinkle 2/3 of these crumbs into a 13 x 9 inch baking pan.

5.Combine egg whites, sugar, berries, and lemon juice in a large bowl. With electric mixer, beat until stiff.

6.Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs on top.

7.Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries if desired

Can put the strawberries in home made ice cream, or top dipped ice cream with them.

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LEMON POUND CAKE (2013-10-02 12:05)

INGREDIENTS

LEMON POUND CAKE

1 2/3 cups pastry flour

1/2 tsp salt

1 cup unsalted butter softened, but a little cooler temperature (it should not be shiny)

1 1/2 cups sugar

5 large eggs, at room temperature

1 1/2 tsp vanilla extract

1 tbsp finely grated lemon zest

Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour, shaking out excess. Sift

flour and salt twice and set aside.

With electric beaters, beat butter until creamy and light-coloured. While beating, gradually pour in sugar,

then increase speed and beat until light and fluffy.

In a separate bowl, whisk together eggs to blend but do not add air. Add beaten eggs in 3 additions, beating

for 20 seconds after each addition. If batter looks like it is starting to curdle, wrap a warm, damp tea towel

around the bowl and continue beating. Add in vanilla and lemon zest.

Fold in flour by hand in 2 additions, spread batter into prepared pan and bake for 65 to 70 minutes, until a

tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out

onto a rack to cool completely.

Glaze

1/3 cup fresh lemon juice

1/2 cup sugar

zest of 1 lemon, removed in thin strips

While cake is cooling prepare glaze. Heat lemon juice, sugar and zest until sugar dissolves. While glaze and

cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. The syrup will soak in and

set with a crunchy exterior, and the zest will rest on top.

EASY LEMON BARS RECIPES (2013-10-02 12:07)

INGREDIENTS

1/2 cup and 2 tablespoons all-purpose flour

1/4 cup and 1 teaspoon confectioners’ sugar

1/4 cup and 1 tablespoon butter or margarine, softened

1-1/4 eggs

1/2 cup and 2 tablespoons white sugar

1 tablespoon and 3/4 teaspoon all-purpose flour

1 tablespoon and 2 teaspoons lemon juice

2 tablespoons and 3/4 teaspoon confectioners’ sugar for decoration

METHOD FOR MAKING THE LEMON BARS

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.

Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.

Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together

eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

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Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire

rack. Dust the top with confectioners’ sugar. Cut into squares.

CHOCOLATE CHIP COOKIES SCRATCH (2013-10-02 14:03)

INGREDIENTS-MAKES AROUND 60 COOKIES

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Chocolate Chips

Directions:

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large

bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in

chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool

completely.

MINT CHOCOLATE CHIP CHEESECAKE (2013-10-02 14:11)

A PERFECT TREAT.IN THIS RECIPE INSTEAD OF GRAHAM CRUMB CRACKERS CRUSHED

CHOCOLATE WAFERS HAVE BEEN USED AS A BASE AND FOR THE TOPPING WE HAVE USED

CHOCOLATE CHIPS IN PLACE OF FRUITS.

INGREDIENTS MAKES 12

1/3 cup crushed chocolate wafers

2 Tbsp. melted butter

1/4 cup ricotta cheese

2 oz. cream cheese

zest of 1 lemon

1/4 cup sugar

1 egg

2 Tbsp. mini chocolate chips

Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. Stir together crushed

chocolate wafers and melted butter. Fill each mini muffin cup with 1 teaspoon of chocolate wafer mixture.

Press down until firmly packed.

Blend ricotta cheese, cream cheese, lemon zest, sugar and egg together in a food processor. Divide evenly

among mini muffin cups. Sprinkle a few mini chocolate chips over each mini cheesecake. Bake 20 minutes or

until just set. Let cool completely. Refrigerate at least 1 hour.

90

APPLE PIE TRUFFLE RECIPE (2013-10-03 11:00)

ngredients:

2/3 cup frozen apple juice concentrate, defrosted

1/3 cup heavy cream

12 ounces milk chocolate, finely chopped

1 cinnamon stick

12 ounces chocolate candy coating

4 graham crackers

Preparation:

1. Pour the apple juice concentrate into a small saucepan and add the cinnamon stick to the pan. Place it

over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes,

but keep checking it until you have 1/3 cup of highly concentrated apple juice.

2. Add the cream to the 1/3 cup concentrated apple juice in the saucepan, and bring this liquid to a boil.

Meanwhile, place the chopped milk chocolate in a large bowl.

3. Once the cream-apple juice mixture is boiling, pour it through a strainer (to catch the cinnamon stick)

over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth,

shiny mixture. This is your ganache.

4. Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and

roll, about 2 hours.

5. Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache

into small 1-inch balls. You should get 40-48 truffles, depending on how large you make them.

6. Return the balls to the refrigerator until they’re very firm, another 30 minutes.

7. While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food

processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave,

stirring after every 30 seconds to prevent overheating.

8. Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip

the truffles into the melted coating. Remove them from the coating and let the excess drip back into the

bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the

top liberally with the crushed graham crackers.

9. Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be

stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for

serving for the best taste and texture.

EASIEST CHOCOLATE TRUFFLE RECIPE (2013-10-03 11:03)

Ingredients

45gms unsalted butter, chopped coarsely

250gms good quality dark chocolate, chopped coarsely

1/3 cup thickened cream

1 teaspoon glucose

½ cup ) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I

have use small pink icing flowers and pink colored white chocolate as well. You are only limited by your

imagination or heart!

Method for making the truffles

1.Place the butter and chocolate in a medium sized microwave safe bowl.

2.Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30 sec

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intervals. Continue until chocolate has just melted. This should not take any more than 2minutes.

3.Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavorings add

them with the cream.

4.Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed

decorate with the heart sprinkles. Place in the refrigerator to set.

5.valentines chocolate Once firm place in the freezer for 5 min then push out of the mould. Either dust with

sifted cocoa powder or place into pretty paper cases to display.

6.Store in a cool dry place until ready to eat or give as a Valentines gift.

7.If you want to make the pink topped variation then colour some melted white chocolate pink and spoon

into the mould first to give a thin layer. Continue making the truffles.

CHOCOLATE PEANUT BUTTER FUDGE (2013-10-03 12:32)

INGREDIENTS FOR MAKING THE FUDGE

” 2½ cups Sugar

” 1 cup Milk

” 1 cup Pecans (chopped)

” ½ cup Butter

” ½ cup Peanut Butter

” ¼ cup Cocoa

” 1 tbsp Light Corn Syrup

” 2 tsp Vanilla Extract

How to make Chocolate Peanut Butter Fudge:

” Mix sugar, milk, cocoa, and corn syrup in a large saucepan.

” Cook the ingredients over medium heat and stir constantly, until the sugar dissolves.

” Add 2 tbsp butter and stir until it melts. Once the butter melts, cover and boil the mixture for 3 minutes.

” Uncover the pan and continue to cook, until the mixture becomes soft. Do not stir.

” Take off from heat and add the remaining butter, peanut butter, pecans, and vanilla extract.

” Allow the mixture to cool for about 10 minutes.

” Beat the mixture until the butter, peanut butter and pecans are thoroughly blended.

” Immediately pour the mixture into a buttered nine-inch square pan.

” Let it set, then cut into squares and serve.

FROZEN CHOCOLATE YOGHURT (2013-10-03 12:33)

Ingredients:

” 1/2 cup Chocolate Chips

” 1 cup Plain Yoghurt

” 2 tsp Cornstarch

” 3/4 cup Sugar

” 1 tsp Vanilla Extract

” 12 Ounces Low fat milk

How to make Chocolate Frozen Yogurt:

” Take a medium saucepan and heat it on high flame.

” Mix sugar and cornstarch in it.stir well.

” Gently pour the evaporated milk and chocolate chips.

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” Simmer over medium heat and stir until it turns thick and bubbly.

” Remove and cool till lukewarm.

” Add yogurt and vanilla extract.

” Keep in refrigerator until cold.

CHOCOLATE PUNCH RECIPE (2013-10-03 12:35)

Ingredients:

” 4 (1 oz) squares Semisweet Chocolate

” ½ cup Sugar

” 2 cups Hot Water

” 2 quarts Milk

” 1½ tsp Vanilla Extract

” 1 quart Vanilla Ice Cream

” 1 quart Club Soda (chilled)

” ½ pint Whipped Cream

” 2 tsp Ground Cinnamon

How to make Chocolate Punch:

” Put chocolate and sugar in hot water. Place over medium low heat and bring to a boil, stirring for 2

minutes.

” Pour in milk, stirring well.

” Add in vanilla extract and whisk to blend well.

” Remove from heat and bring on room temperature. Put in fridge until chilled.

” Divide and place ice cream in 12 punch bowls and pour the chilled liquid over each bowl.

” Add club soda and whipped cream and sprinkle with cinnamon.

” Serve immediately.

CHOCOLATE LAYERED DESSERT (2013-10-03 12:36)

A chocolate layered dessert with pudding, a graham cracker crust, sweetened cream cheese, and whipped

topping.

Ingredients:

1 package graham cracker crust mix

8 ounces cream cheese, softened

1 cup confectioners’ sugar

1 cup non-dairy whipped topping

1 package vanilla instant pudding

1 package chocolate instant pudding

3 cups milk

Preparation:

Make crust according to package directions and press into the bottom of a 9 x 13 x 2-inch pan. Bake at

350 degrees just a few minutes. Mix cream cheese, sugar and whipped topping and pour over crust. Mix

puddings and milk and pour over cheese layer. Dot with additional whipped topping. Chill.

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SWISS MERINGUE (2013-10-03 12:39)

INGREDIENTS

1/2 cup egg whites

1 cup sugar

1/4 tsp (or a pinch) Cream of Tartar

METHOD

Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe

from whipping.

Cream of Tartar and heat will help your whites whip firmer and make them safe to eat

Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot

enough that you can’t leave your finger in it for 5 seconds. And whisk the whole time so the whites can’t

cook.

Once it’s good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater.

(If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm

peaks and are about body temperature they are done!

VANILLA MOUSSE RECIPE (2013-10-03 19:26)

Ingredients

½ cup hot water

2 envelopes of unflavored gelatin

½ cup of sugar

One can of condensed milk

One teaspoon of vanilla extract

Pinch of ground cinnamon

Two cups of ice cubes

Directions

Add the hot water and the gelatin to a blender. Blend on high for 30 to 45 seconds.

Add the sugar and blend on high for 10 to 15 seconds.

Add the condensed milk and blend for 10 to 15 seconds.

Add the vanilla extract and cinnamon and blend for 10 to 15 seconds.

Add the ice cubes and blend for about one minute, or until smooth.

Pour the vanilla mousse mixture into serving dishes and chill in the refrigerator for at least one hour. For

best results, chill overnight.

BLUEBERRY CHEESECAKE (2013-10-04 09:43)

INGREDIENTS

2 lbs cream cheese, softened

1/2 cup heavy cream

6 eggs

1 1/2 cups granulated sugar

3 tablespoons cornstarch

1 1/2 tablespoons vanilla extract

2 tablespoons lemon juice

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1 cup sour cream

1/4 lb sweet butter, melted

1 3/4 cups fresh blueberries

1 1/2 teaspoons powdered sugar

METHOD FOR MAKING THE BLUEBERRY CHEESECAKE

1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon

juice.

2. Blend in the sour cream, butter, and blueberries.

3. Pour the mixture into a well-buttered 9 inch springform pan.

4. Bake in a preheated 350º oven for 1 hour.

5. Refrigerate overnight.

6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the

powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving.

APPLE SPICE CAKE RECIPE (2013-10-04 12:19)

AN AMAZING CAKE.VERY MOIST FROM INSIDE.

INGREDIENTS

3/4 Cup vegetable oil, or you can use melted butter

3 Cups flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 Cups sugar

3 large eggs

1 teaspoon vanilla

3 to 4 apples, cored and cut into 1/2 inch pieces (3 Cups)

1 Cup chopped pecans or you can use walnuts (optional)

METHOD FOR MAKING THE CAKE

Pre heat oven to 350 degrees F.

Grease, or use spray, a 12 Cup Bundt pan

Sift flour, cinnamon, baking soda, and salt.

In the bowl of an electric mixer with a paddle attachment, combine oil, sugar, and eggs. Mix on high speed

until lemon yellow.

With the mixer on low or medium slowly shake in the flour mixture just until incorporated.

Add vanilla, apples and nuts and stir just to combine.

Pour into pan and bake until a tester comes out clean, about 75 to 90 minutes.

Caramel sauce

1 Cup light brown sugar

1/2 Cup butter

1/4 Cup evaporated milk

1 teaspoon vanilla extract

Combine all ingredients in a saucepan over medium heat. Cook stirring constantly until thickened to desired

consistency.

95

BLACK CURRANT CAKE (2013-10-05 13:13)

A VERY DELICIOUS CAKE AND VERY EASY TO MAKE INGREDIENTS 1/2 cup dried currants

2 tablespoons whiskey

1 1/4cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/4cups sugar

1 cup plain low-fat yogurt

2/3 cup vegetable oil

1/4 cup whole milk

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup mini semisweet chocolate chips

METHOD FOR MAKING THE BLACK CURRANT CAKE Preheat oven to 350°F. Butter and flour 13x9x2-

inch metal baking pan. Combine currants and whiskey in small bowl. Let it stand for about 20 minutes.

Sift together flour, cocoa, baking soda and salt in a medium bowl. Whisk sugar, yogurt, oil, milk, eggs and

vanilla with an electric beater in another large bowl.Now Mix in the dry ingredients.after this Fold in the

currant mixture and chocolate chips. Pour the prepared cake batter into the prepared cake pan. Bake until

tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

BLACK CURRANT SORBET RECIPE (2013-10-05 13:23)

INGREDIENTS 250 grams) fresh or frozen blackcurrants

100 grams white sugar

300 ml water, plus 2 tablespoons

2 teaspoons of lemon juice

1/2 teaspoon powdered gelatine

1 egg white

METHOD FOR MAKING THE BLACK CURRANT SORBET

1. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has

dissolved. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool.

2. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened.

Allow to cool lightly, then puree in a blender. Press the pureed. blackcurrants through a sieve into a bowl to

remove seeds and skin.

3. Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes

until spongy. Stand the bowl in a pan of gently simmering water and heat gently for 1 – 2 minutes stirring

occasionally until the gelatine has dissolved. Stir the gelatine into the cooled sugar syrup.

4. Stir the sugar syrup into the blackcurrant puree and mix well. Turn into a rigid container and freeze,

uncovered, for about 3 hours until the mixture is firm around the edges.

5. Remove the blackcurrant mixture from the freezer and break up with a fork. Whisk the egg white until it

stands in stiff peaks, then fold into the blackcurrant mixture. Cover and freeze overnight, until solid.

6. To serve: stand at room temperature for about 30 minutes until the sorbet is soft enough to scoop into

individual glasses.

APRICOT CHEESE PIE

Preparation Method

INGREDIENTS FOR THE APRICOT CHEESE PIE

1 1/4 cups Quick Oats

1/4 teaspoon Cinnamon

1 cup Cottage cheese

3 Eggs

1/2 cup Pineapple juice

1 teaspoon Grated orange rind

1 cup 16 oz apricot halves – drained

1/4 cup Melted butter or margarine

1/8 teaspoon Ground nutmeg

1 package Reduced calorie cream cheese

1/2 cup Sliced dates

1 teaspoon Vanilla extract

3/4 teaspoon Cornstarch

METHOD FOR MAKING THE PIE

Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture
POLISH PEAR CAKE (2013-10-07 12:07)

A VERY DELICIOUS AND MOIST CAKE.

INGREDIENTS-MAKES 12 PIECES

1 cup white sugar

1 cup brown sugar

3 eggs, beaten

3/4 cup milk

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

4 cups raw diced pears

TOPPING

1/2 cup brown sugar

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1/4 cup milk

1/4 lb butter

METHOD FOR MAKING THE CAKE

Mix all cake ingredients by hand in order given.

Pour in a greased 9 x 13-inch pan or springform pan.

Bake at 350 degrees for 45 minutes and remove.

Topping:.

In saucepan mix all ingredients and bring to a slow boil for 3 minutes.

Pour over cake and return to oven for 4 minutes.

PEAR PIE (2013-10-07 12:09)

Pear Pie INGREDIENTS

6 average pears

1 unbaked pie crust – 9 inch

First Mixture

¼ cup sugar

[ tsp salt

1 tbsp cornstarch

1 ½ tbsp lemon juice

Second Mixture

¼ cup granulated sugar

¼ cup brown sugar

½ tsp cinnamon

½ tsp ginger

¼ tsp mace, nutmeg could be substituted

½ cup flour, or ¼ cup flour and ¼ cup graham cracker crumbs

¼ cup butter

BANANA SPLIT PIE (2013-10-07 12:33)

INGREDIENTS:

1 ready-made graham cracker crust

1 8-ounce package cream cheese,softened

1 cup powdered sugar

1 egg

1 teaspoon vanilla

1 small can crushed pineapple, drained

105

1 pound bananas, sliced

1 container Kool Whip, thawed

1 small jar maraschino cherries

1 tablespoon walnuts, shelled and crushed

PREPARATION:

Combine cream cheese, powdered sugar, egg and vanilla; beat until smooth. Spoon into pie crust. Next, layer

each remaining ingredient in order: pineapple, sliced bananas, Kool Whip, cherries. Top with nuts.

Let set for 1 hour in refrigerator.

CHAMPAGNE CHIFFON CAKE (2013-10-08 13:29)

INGREDIENTS

2 cups sifted cake flour

1/4 cup cocoa

1 1/2 cups sugar (superfine is best, regular is fine), divided

1 tbsp baking powder

1/2 teaspoon salt

3/4 cup champagne

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5 tbsp vegetable oil

1 1/2 teaspoons vanilla extract

7 large egg yolks

7 large egg whites, at room temperature

METHOD FOR MAKING THE CAKE

Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.

BUTTERSCOTCH PUDDING HOMEMADE (2013-10-09 18:57)

INGREDIENTS

2 Tablespoons butter

1 cup evaporated milk

3/4 cup brown sugar

2 cups whole milk

3 Tablespoons cornstarch

1/4 teaspoon salt

3 egg yolks

1 1/2 teaspoons vanilla

How To Make Homemade Butterscotch Pudding

Melt butter in a medium size saucepan. Add 1/4 cup evaporated milk and brown sugar. Stir and cook for 2

minutes, bring to a boil for 30 seconds longer. Remove from heat.

In another pan, scald whole milk, and remove from heat.

Combine the remaining 3/4 cup evaporated milk and cornstarch in a small bowl. Add salt and egg yolks,

using a whisk to mix well. Very slowly, add hot milk to the cornstarch mix, whisking constantly.

Carefully, whisk hot mixture into the pan with the brown sugar. Return the pan to the stove and cook on

low-medium heat, stirring constantly with a wooden spoon until the pudding comes to a boil. Boil 1 minute

longer, stirring all the time. Remove from heat and stir in vanilla.

Cool for 10 minutes, then pour into a glass or ceramic bowl and place a piece of plastic wrap directly on the

pudding to prevent a skin from forming. Let cool completely before serving with whipped cream.

Makes 4 – 1 cup servings.

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EASY PAVLOVA RECIPE (2013-10-16 11:04)

Ingredients

3 egg whites

1 pinch salt

1 cup white sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1 1/4 cups heavy whipping cream

1/2 cup confectioners’ sugar

1 pint fresh strawberries

METHOD FOR MAKING PAVLOVA

3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of

mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.

4. Bake at 300 degrees f. for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes.

When cool, the meringue should be hard on the outside, and slightly moist on the inside.


PEANUT BUTTER PIE RECIPE (2013-10-16 12:10)

INGREDIENTS FOR THE PEANUT BUTTER PIE

1 (9 inch) baked pie shell

3 egg yolks

A Pinch of salt

2 1/2 cups of . milk

3/4 cups of sugar

1/2 cup flour

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1 cup cream, whipped

1/2 cup roasted peanuts

METHOD FOR MAKING THE PEANUT BUTTER PIE

In a bowl Combine the egg yolks, salt and milk, and mix well.Now Place in heavy saucepan and cook over

low heat, stirring constantly until warm. Combine the sugar and flour;gradually add to milk mixture, stirring

constantly until the mixture has thickened. Boil for 1 minute. Remove from the heat. Stir in the vanilla

extract and peanut butter. Pour into cooled pie shell. Chill thoroughly. Serve with whipped cream and

roasted peanuts.

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APPLE CINNAMON UPSIDE DOWN CAKE (2013-10-16 12:17)

Serves 8 INGREDIENTS FOR THE CAKE

10 tablespoons unsalted butter, room temperature

1/2 cup packed light-brown sugar

3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges

1 tablespoon fresh lemon juice

1 1/2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup whole milk
APPLE CINNAMON BUNDT CAKE (2013-10-16 13:32)

INGREDIENTS FOR MAKING CAKE

3 eggs ROOM TEMPERATURE

1 cup vegetable oil

1 tablespoon cinnamon

1 teaspoon salt

1/2 teaspoon baking powder

2 tablespoon brown sugar

1 talebspoon vanilla extract

2 cups shredded apple

3 cups flour

1 teaspoon baking soda

3/4 teaspoon ground nutmeg

2 tablespoon powdered sugar

METHOD FOR MAKING THE APPLE CINNAMON BUNDT CAKE

In a bowl with an electric beater Beat the eggs, oil, and vanilla extract together.After this Add the apples

and sugar; and beat for 1 minute.Now In a separate bowl mix the flour, cinnamon, baking soda, salt, nutmeg,

and baking powder. add the apple to mixture and stir until blended. Pour into greased and floured bundt

pan. Bake at 325 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted near the center comes

109

out clean. Cool for 10 minutes in pan then remove from pan and cool completely on wire rack. Combine

powdered sugar and brown sugar, sprinkle over cake.

STRAWBERRY TORTE (2013-10-16 13:42)

INGREDIENTS

11 ounces cream cheese, softened

3/4 cup white sugar

2 teaspoons vanilla extract

1 pint heavy whipping cream

2 (12 ounce) packages ladyfinger cookies

1 (16 ounce) package frozen strawberries

1 tablespoon cornstarch

DIRECTIONS
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5. To unmold, loosen edges with knife, slipping point down sides of cups to let in air. Invert a dessert plate

over each cup; turn cup and plate over together. Makes 4 servings.

THREE LAYERED APPLE CAKE (2013-10-16 14:37)

Serves 12

FOR THE CAKE

1/2 cup (1 stick) unsalted butter, melted, plus more for pans

2 cups all-purpose flour (spooned and leveled), plus more for pans

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

3/4 teaspoon salt

2 cups packed light-brown sugar

2 large eggs

4 apples, peeled, two coarsely grated and two diced

FOR THE BUTTER CREAM

4 large egg whites

1 cup packed light-brown sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces


QUICK EASY COFFEE CAKE (2013-10-17 11:12)

INGREDIENTS

2 cups sifted flour, sifted before measuring

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

6 tablespoons butter

1 egg, beaten

1/2 cup milk

1 1/2 tablespoons melted butter

Topping

1 tablespoon flour

1/4 cup sugar

1/2 teaspoon cinnamon


SO GOOD BROWNIES (2013-10-18 12:25)

INGREDIENTS

1/2 cup butter, melted

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1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

METHOD FOR THE BROWNIES

Preheat oven to 350 Fahrenheit and grease an 8 or 9 inch square baking pan

In a large saucepan, melt butter remove from heat and stir in sugar and eggs and vanilla.

Beat in cocoa powder, flour, salt, and baking powder

Spread batter in prepared pan

Bake in preheated oven for 25-30 minutes.

Let cool for about 10 minutes

Then cut with a sharp knife.

To make FROSTING(TOTALLY OPTIONAL)

3 tablespoons butter, softened, NOT melted

3 tablespoons cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioner’s sugar

Combine all ingredients and frost brownies.

EASY BLACKBERRY COBBLER (2013-10-18 13:09)

Ingredients…

1 cup all-purpose flour

1 1/2 cups white sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

ETHOD FOR FROSTING THE YAM CAKE

In medium saucepan, combine brown sugar, dash of salt 1/4 cup of butter, pineapple juice reserved from

crushed pineapple, 2 tablespoons of milk and 1 tablespoon of yam liquid. Bring to a boil stirring constantly,

remove from heat, beat in powdered sugar and 1 teaspoon of vanilla. Cool about 10 minutes to allow it to

cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake.

HOW TO MAKE BANANA FUNNEL CAKE (2013-12-04 14:05)

Ingredients:

1 cup of banana puree

1/3 cup of milk

2 eggs

1/4 cup of sugar

2 1/2 cups of self raising flour

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

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1/8 teaspoon of cardamom

oil (for frying)

powdered sugar

METHOD FOR MAKING THE CAKE

Puree the bananas in the blender and then add the milk, sugar and eggs.

You now have to filter the spices and the flour and add it to the banana mixture.

Take a frying pan or a skillet and add some oil. Heat this at least upto 375F.

Before you pour the batter into the funnel you will need to cover the small opening with a finger.

Pour at least ¼ cup batter into the funnel and hold it over the hot oil.

When you pour the batter, you must move the funnel in swirls and create different criss-cross patterns with

it.

Once done, fry this for about a minute or two or wait until it turns golden brown.

You also need to turn the other side as well.

Once it is cooked, all you need to do is drain it on some paper towels.

Sprinkle with some powdered sugar and serve warm.

PEPPERMINT PIE RECIPE (2013-12-04 15:37)

Ingredients:

9 inches graham cracker crust or chocolate graham wafer pie crust That is (ready to use)

24 large marshmallows

1/2 cup milk

1 teaspoon vanilla extract

a pinch salt

6 drops of peppermint extract

6 drops of red food coloring

1 cup whipping cream, chilled

2 tablespoons peppermint candies, crushed

Directions:

1.In a saucepan, over low heat, combine marshmallows and milk. Stirring constantly till the marshmallows

are melted and the mixture is smooth.

2.Remove from the heat, add vanillacextract, salt, peppermint extract, and the food coloring.

3Now .Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.

4.Beat the whipping cream in a chilled bowl untill it is stiff.

5.Stir the peppermint mixture, and then fold into the whipping cream. Pour into the crust and refrigerate

for minimum 12 hours.

6.Garnish with peppermint candy just before serving.ENJOY

BEST CARAMEL APPLE CHEESECAKE (2013-12-04 19:05)

Ingredients

8 whole graham crackers

1 cup lightly toasted walnuts

2 tablespoons light brown sugar

5 tablespoons of unsalted butter, melted

1/2 cup plus 2 tablespoons of white granulated sugar, divided

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1 tablespoon orange zest

3 packages of cream cheese, at room temperature

1/2 cup plus 2 tablespoons packed light muscovado sugar

4 large eggs, at room temperature

1 large vanilla bean, seeds scraped

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1/2 cup heavy cream

PREPARATION METHOD

Apple Mixture Recipe Mentioned below

Apple Caramel Sauce recipe Mentioned below

Preheat the oven to 350 degrees F.

Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until

finely ground. With the motor running, add the butter through the feed tube and process until the mixture

just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into

the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden

brown and just set for about 8 minutes. Remove to a baking rack and let it cool completely.

Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.

Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light

and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and

beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and

mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla

extract and beat until combined. Add the salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum

foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the

roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water

from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center

still jiggles, about 55 minutes.

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath

for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the

cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining

toasted walnuts. Serve additional sauce on the side.

Apple Mixture:

2 cups apple juice

1/4 cup granulated sugar

1 vanilla bean, reserved from the cheesecake mixture

1 tablespoon cold butter

3 Granny Smith apples, peeled, seeded and thinly sliced

3 Fuji apples, peeled, seeded and thinly sliced

1/4 cup apple brandy

METHOD

Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly

thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring

occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer

the apples to a plate and let cool slightly.

Apple-Caramel Sauce:

1 1/2 cups granulated sugar

1/4 cup water

3/4 cup heavy cream

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Pinch salt

3 tablespoons apple brandy (recommended: Calvados)

1/2 teaspoon pure vanilla extract

METHOD

Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the

pot occasionally to even out the color, until amber in color, 10 to 12 minutes.

While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium

heat. Remove from heat and keep warm.

When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until

smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm

RECIPE BLUEBERRY PANCAKES (2013-12-04 19:16)

INGREDIENTS

1 cup . flour

2 tbsp. sugar

1 1/4 tsp. baking . powder

1/4 tsp. baking. soda

1/2 tsp. grated orange rind

1 cup. orange juice

2 tbsp of milk

2 tbsp. oil

1 egg large , beaten well

1 cup. blueberries

METHOD FOR MAKING THE BLUEBERRY PANCAKES

Combine the flour , sugar , baking powder , baking soda together in a bowl .Now Add the orange rind ,

orange juice , milk , oil and egg stirring well until smooth batter is formed .Spoon onto the griddle; top with

blueberries . Turn over the pancake when it bubbles .Serve.

COOKIES CREAM ICE CREAM RECIPE (2013-12-04 19:18)

INGREDIENTS-SERVES 4

3 egg yolks

1 (14 ounce) can of condensed milk

4 teaspoons of vanilla extract

1 cup chocolate sandwich style cookies, coarsely crushed

2 cups of heavy cream, whipped

METHOD FOR MAKING THE ICE CREAM

1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla extract.

2. Fold in the crushed cookies and whipped cream.

3. Pour the mixture into a 9 by 5-inch loaf pan lined with foil.

4. Cover and freeze for 6 hours or more until firm.

5. To serve, scoop ice cream from pan or cut into slices.

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LEMON PUNCH (2013-12-05 14:53)

Ingredients:SERVES 4

0.16 (12 oz.) frozen lemonade

0.16 (12 oz.) frozen orange juice

0.16 (1 lb. 14 oz.) can pineapple juice

0.32 cup cold water

0.16 quart soda water

0.32 quart ginger ale

0.16 quart lime sherbet

PREPARATION METHOD

Mix together lemonade, orange juice, pineapple juice, cold water, soda water and ginger ale. Pour into punch

bowl. Add the sherbet and stir for several minutes before serving. Needs no ice cubes.

10 MINUTE DESSERT-HONEY FLAPJACK RECIPE (2013-12-06 12:23)

INGREDIENTS

200g butter

200g sugar

200g honey

400g oats (plus a little bit more)

1 teaspoon vanilla extract

PREPARATION METHOD

1 Preheat oven to 180°c & grease two 30cm x 30cm cake tins

2 Melt the butter, sugar & honey in a saucepan, add vanilla extract.

3Now Add the oats into the mixture and mix well

4 Transfer the mixture to the cake tin & press down to about ¾” thick

5 Bake for about 15-20minutes or until golden

6 Let it cool in the tin, turn out & cut into squares.

EASY BLACKBERRY MOUSSE (2013-12-06 12:29)

INGREDIENTS

2 cups packed fresh blackberries

1 envelope unflavored gelatin

2 tablespoons cold water

1/3 cup plus 2 tablespoons granulated sugar

1/4 cup water

2 egg whites

1 1/2 cups whipping cream

Blackberries, for garnish, optional

Preparation METHOD

1. Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds.

2. Soften gelatin in 2 tablespoons cold water. set aside.

3. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into

gelatin mixture.

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4. Beat egg whites until stiff but not dry. Fold into berry mixture.

5. Beat cream until stiff peaks form. Fold into berries.

6. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries

and whipped cream, if desired.

7. Chill in refrigerator for 3 hours or until ready to serve.

BLACKBERRY ICE CREAM (2013-12-06 12:33)

INGREDIENTS

2 1/2 c. sugar, divided

3 c. fresh blackberries

3 eggs, beaten

1/4 tsp. salt

1 tbsp. vanilla extract

6 c. milk

1 (13 oz.) can evaporated milk

PREPARATION METHOD

Sprinkle 1/2 cup sugar over blackberries; crush lightly. Puree berries in electric blender; if desired, put

through a sieve to remove seeds. Combine eggs, salt, and remaining 2 cups sugar; beat well. Stir in vanilla,

milk and blackberry mixture. Pour into freezer can of a 1 gallon ice cream freezer. Freeze according to

manufacturer’s instructions. Yield: about 3 1/2 quarts

CINNAMON ROLLS (2013-12-06 14:24)

INGREDIENTS REQUIRED-MAKES 20 ROLLS

For the cream cheese frosting:

8 oz cream cheese

1/2 cup unsalted butter

1 teaspoon pure vanilla extract

3 cups confectioner’s sugar

1 tablespoon milk

INGREDIENTS REQUIRED

For the rolls:

1/2 cup warm water

2 packages dry yeast

2 tablespoons sugar

3 1/2 oz. package vanilla pudding mix

1/2 cup unsalted butter, melted

2 eggs

1 teaspoon salt

6 cups flour

INGREDIENTS REQUIRED

For the filling:

1 cup unsalted butter, softened

2 cups brown sugar

4 teaspoons ground cinnamon

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1 ½ cups golden raisins, optional

PREPARATION METHOD

For the frosting:

Mix all ingredients until smooth.

PREPARATION METHOD

For the rolls:

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix

well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl.

Cover and let rise until doubled. Punch down dough and let rise again.

Roll out on floured board to 34” x 21” size. Spread 1 cup room temperate over surface. In bowl, mix 2

cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top, then add raisins, if using, in an even layer,

pressing them into the dough. Roll up very tightly. With knife, tick a notch every 2”. Cut with thread or a

very sharp knife.

Place on lightly greased cookie sheet 2” apart. Press down on each roll with the palm of your hand. Cover

and let rise until double again.

Bake at 350 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE.

Frost warm rolls with cream cheese frosting

SHORT CRUST PASTRY BASE -ORANGE FLAVORED (2013-12-06 14:28)

INGREDIENTS REQUIRED ARE:

250gms butter

500gms plain flour

20gms grated parmesan (optional),

2 large eggs

1 tablespoon light brown sugar

1 orange, zest of, finely grated

METHOD FOR PREPARATION

In a food processor, mix together 250gms butter, 500gms plain flour, 20gms grated parmesan (optional), 2

eggs,1 tablespoon light brown sugar and 1 orange, zest, finely grated . Pulse until the dough forms a ball.

If the ingredients are too dry, add a couple of tablespoons of cold water until the dough catches. Remove

from the processor, form the dough into a flat disc if making a large tart or pie, or into a log if making small

tartlets, and rest in the refrigerator for 40-50 min.Preheat the oven to 180 Degree C.

Remove the pastry from the fridge and roll between grease-proof paper or ”Go-Between” to fit the required

mould. Prick the base of the pastry in the mould with a fork and bake for 10-12 min until golden.Leave the

pastry case to cool, then it is ready to be filled.

EASY BANANA CREAM PIE RECIPE (2013-12-06 14:30)

INGREDIENTS

1 graham cracker or cookie crumb crust

1 cup. water with 1 tbsp. lemon juice

2 bananas

1 small. pkg. instant vanilla pudding mix

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1 1/2 cup. milk

1 (8 oz.) sour cream

1 (3 oz.) cream cheese

1 small. pkg. Cool Whip

METHOD

Slice bananas into lemon water – be sure bananas are coated with lemon water; drain well. Mix together

milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in

crumb crust.

Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.

STREUSEL COFFEE CAKE (2013-12-06 14:33)

Topping:INGREDIENTS

1/2 cup brown sugar

1/4 cup sifted all-purpose flour (sift before measuring)

1/4 cup butter, room temperature

1 teaspoon cinnamon

.

Cake:INGREDIENTS

1 1/2 cups sifted all-purpose flour (sift before measuring)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 teaspoon vanilla extract

PREPARATION METHOD

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten

egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture

evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire

rack. Cut coffee cake into squares while still warm.

PINEAPPLE UPSIDE DOWN CAKE (2013-12-06 18:23)

INGREDIENTS REQUIRED FOR THE TOPPING

1 cup of firmly packed dark brown sugar

1/2 cups unsalted butter

1 can (20 oz) of Pineapple slices

Cake:

1 1/2 cups all purpose flour

6 tablespoons cake flour

6 tablespoons of ground almonds

3/4 teaspoons baking powder

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1/2 teaspoons salt

1 3/4 cups of sugar

1 cup (2 sticks) unsalted butter at room temperature

4 large eggs

3/4 teaspoons vanilla extract

3/4 cup sour cream

PREPARATION

Start by making the caramel topping. Take brown sugar & butter & combine & melt in a saucepan on

medium heat until sugar dissolves & the mixture is bubbly, this should take several minutes.

Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a

single layer on top of the caramel mixture.

Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, & salt in a large mixing bowl. In

a separate bowl, use an electric mixer to beat the sugar & butter together until light.

Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with

sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel & pineapple

in pan.

Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake

in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

HEART SHAPE STRAWBERRY CAKE (2013-12-06 18:27)

INGREDIENTS-SERVES-12

1 pkg. (18 ¼ oz) white or yellow cake mix

1 pkg. (3 oz.) strawberry gelatin

3 Tablespoons all purpose flour

1/3 cup vegetable oil

½ cup cold water

4 eggs

1 pkg. (10 oz.) frozen sweetened strawberries, thawed and cut up,

½ cup butter of margarine, softened

5 to 5 ½ cups confectioners’ sugar

METHOD

Line one 8-inch square and one 8 inch round pan with wax paper and grease lightly. Pre-heat oven to 350

degrees. In a large mixing bowl, combine cake mix, gelatin, and flour. Beat in oil, water, and eggs. Reserve

½ cup of juice from strawberries and drain the rest. Fold berries into batter. Divide the batter between

the two pans. Bake the square pan foe 30-35 minutes. Bake the round pan for 35-40 minutes. Cool for 10

minutes before removing from pans.

For Frosting, combine butter and reserved juice in a small mixing bowl. Gradually add sugar and mix until

it is fluffy, about two minutes. Place cooled square cake diagonally on large serving plate. Cut the round

cake in half. Frost the cut sides. Place the frosted sides against the top two sides of the square cake to form

a heart. Frost the sides and top of the heart

LEMON PUDDING SURPRISE (2013-12-06 18:33)

Ingredients

2 oz (50gms) Butter

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Grated Zest & Juice of 1 Lemon

3 1/2 oz (100gms) Castor Sugar

2 Eggs Large

2 oz (50gms) Plain Flour

1/2 pint (300ml) Milk

Directions

Pre-Heat the Oven to 350F (180C / Gas Mark 4). Butter a large oven dish.

Sift the Plain Flour.

Seperate the Eggs and wisk the Egg Whites until they stiffen.

Cream the Butter with the grated Lemon Zest and Castor Sugar.

When the texture has become fluffy, beat in the 2 Egg Yolks.

Mix in the Plain Flour while adding the Milk.

Add the Lemon Juice.

Gently, but thoroughly, fold in the stiff Egg Whites.

Pour the mixture into the oven dish and bake for around 30-40 minutes until the sponge has risen and the

top is golden brown.

Underneath the sponge will be a creamy Lemon sauce ’Surprise’

CHOCOLATE SAUCE PUDDING (2013-12-06 18:37)

Serves 6

Pudding INGREDIENTS

150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in)

4 tbsp cocoa powder

50 g ground almonds

100 g dark chocolate, roughly chopped

200 g caster sugar

175 ml milk

50 g melted butter

1 egg

Sauce INGREDIENTS

150 g dark muscovado sugar

3 tbsp cocoa powder

300 ml boiling water

PREPARATION METHOD

Heat the oven to 180C/356F

Let’s Start with the pudding first. Mix all the dry ingredients together in one bowl, milk, butter and egg in

another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would

guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.

Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little.

Spoon this over the pudding mixture and put in the oven.

Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge

or pudding feels firm to the touch (with a wooden spoon for example). Serve immediately with cream the

recipe suggests, I also added some fresh fruit.

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BLACK AND WHITE CHOCOLATE BREAD PUDDING (2013-12-06 18:43)

INGREDIENTS-SERVES-6

(1-pound) loaf French or Italian bread, cubed

3 cups milk

1/4 cup heavy cream

1/2 cup coffee flavored liqueur

1 cup sugar

1 cup packed light brown sugar

1/4 cup cocoa powder

1 tablespoon vanilla extract

2 teaspoons almond extract

1 1/2 teaspoon cinnamon

6 eggs, lightly beaten

8 ounces semisweet chocolate, grated

4 ounces white chocolate, in large chunks or pistolles

Kahlua Sauce: INGREDIENTS

1/3 cup unsalted butter, cut into 6 pieces

1 cup Kahlua

1/2 cup sugar

1 egg, lightly beaten

3/4 cup whipping cream, whipped to soft peaks, for garnish

METHOD

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish; sprinkle with white chocolate

chunks. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar,

brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add

the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk

mixture and mix well. Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in

the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs

most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through

the middle and it should come out clean.

Meanwhile, make Kahlua sauce. In the top of a double boiler, melt the butter and then add the Kahlua and

sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it,

then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until

slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.

Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a

spoonful of whipped cream on the other.

SPICY APPLE CRUMBLE (2013-12-06 18:47)

INGREDIENTS-SERVES-6

4 cups peeled, cored, sliced apples

1/4 cup water

3/4 cup all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

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1/2 teaspoon salt

1/2 cup softened butter

PREPARATION:

Place apples in a lightly buttered baking pan or dish, about 10 x 6 or 9-inch square. Add water. Combine

flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb

mixture over the apples.

Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender. Serve apple crumble warm with

ice cream, if desired.

TURTLE CHEESECAKE (2013-12-08 12:16)

INGREDIENTS

2 cups OREO Chocolate Cookie Crumbs

6 Tbsp. butter or margarine, melted

1 bag (14 oz.) KRAFT Caramels

1/2 cup milk

1 cup PLANTERS Pecan Pieces

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 Tbsp. vanilla

3 eggs

2 squares BAKER’S Semi-Sweet Baking Chocolate

METHOD

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick

springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are

completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust.

Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1

at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around

side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as

directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

CHOCOLATE COOKIE CHEESECAKE (2013-12-08 12:18)

INGREDIENTS

2 cups chocolate sandwich cookie crumbs

2 tablespoons butter, melted

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 pounds cream cheese, softened

1 1/4 cups white sugar

1/3 cup heavy whipping cream

2 tablespoons all-purpose flour

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1 teaspoon vanilla extract

4 eggs

1 1/2 cups chocolate sandwich cookie crumbs

16 ounces sour cream

1/4 cup white sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

PREPARATION METHOD

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press

mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175

degrees C) for 5 minutes; set aside.

In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream,

flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter

into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4

cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven

off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts,

and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving

time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove

ring from springform pan, decorate to choice and get out your fork

FUDGE TRUFFLE CHEESECAKE (2013-12-08 12:21)

-Ingredients

1 1/2 cups vanilla wafer crumbs

1/2 cup confectioners’ sugar

1/3 cup unsweetened cocoa powder

1/3 cup butter, softened

2 cups semi-sweet chocolate chips

3 (8 ounce) packages cream cheese

1 (14 ounce) can sweetened condensed milk

4 eggs

2 teaspoons vanilla extract

PREPARATION METHOD

1.Preheat oven to 300 degrees F (150 degrees C).

2.In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter or

margarine by hand. Press ingredients into a 9 inch springform pan.

3.In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.

4.In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk

until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the

ingredients are thoroughly blended. Pour the filling into the prepared crust.

5.Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but

will continue to cook after you remove it from the oven.

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LEMON CHEESECAKE BARS (2013-12-08 12:24)

INGREDIENTS

package cake mix, lemon

1/3 cup butter, softened

1 egg

8 ounces cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon peel, grated

2 tablespoons lemon juice

 

2 eggs

METHOD

Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.

Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until

smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.

Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved

cream cheese mixture. Refrigerate until firm

HOW TO MAKE STRAWBERRY CHEESECAKE (2013-12-08 12:27)

INGREDIENTS

1 1/2 cups finely crushed graham crackers

1/4 cup sifted powdered sugar

1/3 cup melted butter or margarine

2 cups fresh or frozen strawberries

1/2 cup sugar

3 8-ounce packages of cream cheese

1 can (14 ounces) sweetened condensed milk

4 eggs

1 teaspoon vanilla

1 cup chocolate chips, melted and cooled

PREPARATION METHOD

In a bowl, combine crushed graham crackers and powdered sugar. Blend in melted margarine. Press into the

bottom of a 9” springform pan.

In another bowl, combine the strawberries with 1/2 cup of granulated sugar; set aside.

For the filling: Using an electric mixer, beat the cream cheese with the condensed milk until combined. Add

vanilla and eggs. Divide this mixture in half. Add the melted chocolate to one half of the mixture. Pour

this (the chocolate batter) into the crust lined pan. Add the strawberry and sugar mixture to the remaining

batter. Spoon over the chocolate filling.

Bake at 350 degrees for 50-60 minutes. Remove from oven and cool for half an hour. Remove sides of the

pan. Cover and refrigerate for at least 4 hours before serving.

Garnish with strawberry halves.

LEMON CHEESECAKE DESSERT (2013-12-08 12:31)

INGREDIENTS

12 digestive biscuits

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100gms Butter, softened

1 tsp clear honey

2 Lemons, finely grated zest and juice

1 tbsp icing sugar

500gms Mascarpone

1/4 punnet Strawberries

1 sprig Mint

150ml raspberry sauce, to serve

spun Sugar, to serve

PREPARATION METHOD

1. Crush the biscuits into small pieces and combine with the butter and honey. Put this mixture into 4 metal

rings and press evenly into the bottom of the moulds.

2. Stir the lemon juice, zest and icing sugar into the cheese, being sure not to mix it too much as this will

cause the mixture to split. Taste as you go – if you have very juicy lemons you may not need all the juice.

3. Spoon the mix into the rings and use a palette knife to press it down to prevent air gaps. Sit onto serving

plates and remove the rings, loosening with with a hot cloth or blowtorch.

4. Decorate the tops with the strawberries and sprigs of fresh mint. Spoon the sauce around the side and top

with spun sugar.

LEMON CHIFFON CAKE (2013-12-08 12:37)

INGREDIENTS

3 8oz pkg 1/3 less fat

Philadelphia Cream Cheese

1 ¼ cup sugar or Splenda

¼ tsp kosher salt

½ tsp lemon extract

1 tsp real vanilla flavoring

1 tbp lemon juice

3 large eggs

2 cups fat free sour cream (divided)

1 cup fat free half and half

¼ cup sifted flour

2 ½ cups lemon curd (divided)

1 ¼ logs of sugar cookie dough for crust

Crust:PREPARATION METHOD

Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch

spring form pan. It is okay if dough spreads up the sides (looks decorative after baking).

Pre bake crust until light golden brown. Let cool completely before pouring batter in.

Cream together in a mixer, cream cheese, sugar, salt, lemon extract and vanilla flavoring (add lemon juice

last).

Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat eggs, 1½-cup

lemon curd, 1 cup of the sour cream, and 1 cup half & half.

Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium.

Mix in sifted flour one tablespoon at a time until fully incorporated.

Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour.

Remove from oven and let cool on wire rack for 20 minutes.

Topping: Mix together the remaining sugar, sour cream and lemon curd. Spread topping on cooled cheesecake.

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Turn oven up to 450°F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in

oven for 1 hour.

Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or over night

before serving.

EGGNOG CHEESECAKE (2013-12-08 13:56)

INGREDIENTS

1 1/4 cups finely crushed vanilla wafers (30 wafers)

3 tablespoons margarine or butter, melted

1/3 cup sugar

1 envelope unflavored gelatin

1 cup canned eggnog or dairy eggnog

4 beaten egg yolks

1/4 teaspoon ground nutmeg

2 (8 ounce) packages cream cheese, softened

2 tablespoons rum or milk

4 egg whites

1/2 cup sugar

1/2 cup whipping cream

chocolate shavings or crushed vanilla wafers (optional)

METHOD FOR PREPARATION

In a small mixing bowl, combine the 1 1/4 cups crushed wafers and melted margarine or butter; toss to

thoroughly combine.

Press crumb mixture into bottom and 1/2” up sides of a 9” springform pan to form a firm, even crust.

Chill about 1 hour or till firm.

Meanwhile, in a medium saucepan combine the 1/3 cup sugar and gelatin.

Stir in eggnog, egg yolks, and nutmeg.

Cook over medium heat, stirring constantly, till mixture just comes to a boil.

Remove from heat.

In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 seconds or till softened;

gradually beat in gelatin mixture.

Stir in rum or milk.

Chill till partially set.

In a medium mixer bowl beat egg whites on medium speed of electric mixer till soft peaks form (tips curl).

Add remaining sugar, beating to stiff peaks (tips stand straight).

In a small mixer bowl beat whipping cream to soft peaks.

Fold whites and whipped cream into gelatin mixture.

Turn into crumb-lined pan.

Cover; chill till firm, several hours or overnight.

Loosen sides of cheesecake from pan with a spatula; remove sides.

Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake

DECANDENT CHOCOLATE CHUNK CHEESECAKE (2013-12-08 14:19)

INGREDIENTS

8 OREO Chocolate Sandwich Cookies , crushed

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1/4 cup butter, melted

3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1/2 cup Sour Cream

3 eggs

12 (1 ounce) squares Semi-Sweet Baking Chocolate, divided

1/2 cup whipping cream

METHOD

Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark

nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of 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, beating on low speed after each addition just until blended. Chop 8

of the squares of chocolate; stir into batter. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen

cake. Cool completely.

Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from

heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3

hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator

RASPBERRY CHIFFON CHEESECAKE (2013-12-09 14:48)

INGREDIENTS REQUIRED

2 cups Chocolate wafer crumbs

1/3 cup Butter or margarine –

Melted

3 tablespoon Sugar

Raspberry Sauce:INGREDIENTS

2 1/2 cups Fresh or frozen unsweetened

Raspberries –

Thawed

2/3 cup Sugar

2 tablespoon Cornstarch

2 teaspoon Lemon juice

Filling/Topping:INGREDIENTS

3 8 oz pkgs cream cheese

-softened

1/2 cup Sugar

2 tablespoon All-purpose flour

1 teaspoon Vanilla extract

2 Egg whites

1 cup Whipping cream

2 tb Orange juice

1 1/2 cup Fresh or frozen unsweetened

Raspberries –

Thawed

PREPARATION METHOD

Combine the first three ingredients; press into bottom

and 1 1/2 in. up the sides of a greased 9-in.

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springform pan. Chill 1 hour or until firm. Puree

raspberries in a blender or food processor. Press

through a sieve; discard seeds. Add water if

necessary to measure 1 cup. In a saucepan, combine

sugar and cornstarch. Stir in raspberry juice; bring

to a boil. Boil 2 minutes, stirring constantly. Remove

from heat; stir in lemon juice and set aside. In a

mixing bowl, beat cream chese, sugar, flour and

vanilla until fluffy. Add egg whites; beat on low

just until blended. Stir in cream. Pour half into

crust. Top with 3/4 c raspberry suace (cover and

refrigerate remaining sauce). Carefully spoon

remaining filling over sauce. Bake at 375 for 35-40

minutes or until center is nearly set. Remove from

oven; immediately run a knife around pan to loosen

crust. Cool on wire rack 1 hour. Refrigerate

overnight. Add orange juice to chilled raspberry

sauce; gently fold in raspberries. Spoon over cheesecake.

MANGO CHEESECAKE RECIPE (2013-12-09 15:05)

MANGO CHEESECAKE IS A VERY DELICIOUS DESSERT THAT CAN BE EASILY MADE AT HOME.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:

3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped

3 (8-ounce) packages cream cheese, at room temperature

1 1/4 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs

Serve with:

Sliced, peeled and pitted mangoes

PREPARATION

For Crust:

Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened.

Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes.

Cool completely. Maintain oven temperature.

For Filling:

Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for

another use or use to spread over top of cheesecake). Beat cream cheese, sugar, and vanilla in large bowl until

smooth. Add eggs one at a time, beating well after each addition. Add the reserved 2 cups mango puree and

beat until well blended. Pour filling over crust in pan.

Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently

shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife

186

between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and

serve with sliced mangoes.

CRANBERRY CHEESECAKE TART (2013-12-09 15:08)

INGREDIENTS REQUIRED ARE:-

1 refrigerated pie crust

Filling:INGREDIENTS

1 can whole berry cranberry sauce

1/2 Cup chopped pecans

1 Cup sugar, reserve 2 Tablespoons for topping

1 Tb. cornstarch

1 1/2 (8 ounce) packages. (12 ounces total) cream cheese softened.

2 eggs

1 Tb. milk

Topping:INGREDIENTS

1 Cup sour cream

1/2 tsp vanilla

METHOD REQUIRED FOR MAKING THE TART

Heat oven to 450 degrees

Prepare pie crust according to directions for 1 crust baked shell using 10 inch tart pan with a removable

bottom or a 9 inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if

needed. Generously prick crust with fork. Bake at 450 for 9-11 minutes. Cool completely. Reduce oven to

375 degrees.

In a medium bowl, combine cranberry sauce, pecans, 6 tablespoons of sugar and cornstarch; spread into

cooled baked pie shell. In medium bowl, beat cream cheese, eggs, and remaining 1/2 cup sugar and milk at

medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375 for 25-30 minutes or until

set.

In a small bowl, combine sour cream, the reserved 2 tablespoons of sugar and vanilla; mix well. Spoon over

filling. Bake at 375 for an additional 5 minutes. Cool slightly. Refrigerate 3-4 hours or until set. Store in the

refrigerator.

TROPICAL CHEESECAKE DESSERT (2013-12-09 15:11)

Crust INGREDIENTS

1 cup of graham crumbs

1/2 cup gingersnap crumbs

5 Tbsp melted butter

Filling

1 lb cream cheese softened to room temperature

1 cup sour cream

1 cup sugar

2 large bananas

3/4 tsp cinnamon

1/4 tsp ground clove

4 slightly beaten eggs

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1/3 cup coconut cream

1/2 cup pureed fruit (apple, apricot, etc…)

METHOD

Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom

of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix

well. Push a little of the crumb mixture up the sides of the pan and make

a crust on the bottom with the remaining crumbs To make the filling Mix 1

lb cream cheese softened to room temperature with 1 cup sour cream Slowly

add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp

ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut

cream Add 1/2 cup pureed fruit (apple, apricot, etc…) Put the filling

into the pan on top of the crumb mixture Bake at 400 F for 35 – 40 minutes

Let cool and remove from pan

.

COCONUT CHEESECAKE RECIPE (2013-12-09 15:16)

INGREDIENTS

11/2 cups graham cracker crumbs

3 cups sweetened shredded coconut – toasted

1 tablespoon fresh squeezed lemon juice

2 pounds cream cheese – room temperature

4 large eggs

3/4 cup sugar

1/3 cup unsalted butter melted

15 ounces cream of coconut – – (1 can)

(such as Coco Lopez)

1 cup whipping cream

1 teaspoon vanilla extract

1 lemon – juice of

METHOD

Preheat oven to 325F. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil.

Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press

mixture onto bottom and up sides of pan.

Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each

addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well

blended. Pour filling into crust.

Bake until puffed and set in center, about 1 hour 25 minutes.

Transfer to rack and cool completely.

Cover and refrigerate overnight.

Cut around pan sides to loosen cake.

Remove pan sides. Sprinkle remaining coconut around edge of cake.

188

No Bake Chocolate Peanut Butter Oatmeal Cookies (2013-12-09 15:31)

INGREDIENTS NEEDED:

2 tablespoons butter

1/4 cup cocoa

1/2 cup sugar (I use cane sugar)

1/4 cup milk (I use condensed or whole milk)

dash salt

1 tsp. pure vanilla

1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal)

1 1/2 cups UNCOOKED oatmeal

STEPS

Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup

cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well.

Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter

some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for

awhile once it’s removed from the microwave, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to

cool.

Makes 12 cookies.

NO BAKE PEANUT BUTTER SQUARES (2013-12-09 15:34)

THIS DELICIOUS DESSERT REQUIRES APPROX.30 MINUTES TO PREPARE.

BUT NEEDS A COUPLE OF HOURS TO CHILL.SO PLAN MAKING THIS DESSERT

ACCORDINGLY.

INGREDIENTS REQUIRED FOR THIS RECIPE ARE;

1 3/4 cups powdered sugar

1 1/2 cup margarine, softened

1 cup peanut butter (creamy or chunky)

1 tsp. vanilla

3 cups graham cracker crumbs (approximately 40 squares)

1 cup chopped peanuts (optional)

1 12-oz. package semisweet chocolate chips (2 cups)

1/4 cup peanut butter

PREPARATION

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides

so you can lift the bars easily from the pan.)

In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in

the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.

Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread

over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set.

Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours

or until firm.

Cover and refrigerate any leftovers

189

APPLE PAN DOWDY RECIPE (2013-12-09 18:03)

INGREDIENTS REQUIRED

1 1/4 cup butter

2/3 cup sugar

1 egg

1 cup milk

2 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoons salt

4 cup peeled

, sliced apples

1/3 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoons nutmeg

METHOD OF PREPARATIOM

whipped cream or ice cream for garnish Instructions:

Preheat oven to 350° F.

Combine flour, baking powder and salt, set aside.

butter a 9” square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of

brown sugar, cinnamon and nutmeg.

Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and

ending with flour mixture to make a stiff batter. Spread batter evenly over apples and bake for about 50

minutes or until golden brown. Cool for at least ten minutes before serving.

You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm

or at room temperature. Top with whipped cream or ice cream.

BANANA NUT MUFFIN RECIPE (2013-12-10 19:59)

MAKES 12-MUFFINS

1/2 cup. (1 stick) butter – softened

1 cup. sugar

2 large eggs

1 tsp. vanilla extract

2 large bananas, ripe – mashed

2 cup all purpose flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 cup. buttermilk or plain yogurt

1/2 cup. chopped walnuts or pecans

PREPARATION METHOD

Preheat oven to 400 degrees F and grease or line a 12-cup muffin pan.

In a medium bowl with an electric mixer, combine butter and sugar. Beat at medium speed until light and

fluffy.

Add the eggs and vanilla and beat well, then add the bananas and beat until smooth.

Place flour, salt, baking powder and baking soda in another bowl and mix together.

Add flour mixture and buttermilk to egg mixture and beat briefly – just until dry ingredients are moistened.

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Do not overmix – it’s OK if batter is lumpy. Stir in nuts.

Spoon batter into prepared pan, so that each cup is about 2/3 full.

Bake 15 to 18 minutes at 400 degrees F., or until the muffins are golden-brown and pebbly on top and are

firm to the touch.

Cool muffins for a few minutes in the pans, then wrap in a towel to serve warm, or let cool completely on

wire racks.

HEALTHY APPLE CINNAMON MUFFIN RECIPE (2013-12-10 20:02)

INGREDIENTS:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup granular no-calorie sweetener, e.g., Splenda

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/3 cup unsweetened applesauce

1 egg, lightly beaten

1/3 cup milk

2 apples – peeled, cored and chopped

1/2 cup granular no-calorie sucralose sweetener, e.g., Splenda ®

2 2/3 tablespoons all-purpose flour

2 2/3 tablespoons whole wheat flour

1/2 cup unsweetened applesauce

1 1/2 teaspoons ground cinnamon

1 cup rolled oats

PREPARATION METHOD

Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.

In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener,

salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk.

Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the

prepared muffin cups, filling about 2/3 full.

In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat

flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.

Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

BANANA CHOCOLATE CHIP MUFFINS (2013-12-10 20:09)

Ingredients-

2 cups all-purpose flour

1/3 cup white sugar

2 tablespoons Dutch process cocoa powder

1 tablespoon baking powder

1 cup mashed bananas

2/3 cup canola oil

1 egg, beaten

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1 cup semi-sweet chocolate chips

Preparation Method

In a large bowl combine the flour, sugar, cocoa powder and baking powder.

In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended.

Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.

Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to

cool completely.

BANANA SPLIT DESSERT (2013-12-11 10:21)

Ingredients

For the chocolate sauce:

110 grams dark chocolate

[1]

2 tbspoon golden syrup

75ml of water

For the banana split:

2 bananas

1 can whipped cream

1 tub vanilla ice cream

1 chocolate coated honey comb bar

30 grams chocolate coated peanut sweets

Method

1. Make the chocolate: sauce by melting the chocolate with the syrup and water in a pan over a low heat.

2. Keep stirring until the chocolate has melted. Remove from the heat.

3. Peel the bananas and cut lengthways. Place on a serving plate.

4. Scoop the ice cream into the middle and squirt over the cream.

5. Pour over the sauce. Scatter over the crushed honey comb bar and chocolate coated peanut sweets.

6. Serve.

1. http://4.bp.blogspot.com/-959KFKqfwyw/UqquhGmCJ2I/AAAAAAAAAhM/DRL8nueyPn8/s1600/BANANA+SPLIT+ICE+CREAM.jpg

PINEAPPLE COCONUT SQUARES (2013-12-11 10:55)

INGREDIENTS

2 tablespoons butter or stick margarine, melted

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3 tablespoons sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

2 (8 ounce) cans unsweetened crushed pineapple, drained

INGREDIENTS REQUIRED FOR THE TOPPING:

1 tablespoon butter or stick margarine, melted

1 cup sugar

2 eggs

2 cups flaked coconut

PREPARATION STEPS

In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg

mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over

crust; set aside.

For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple.

Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.

EASY CHRISTMAS DESSERT RECIPE (2013-12-11 11:48)

MANGO ICE CREAM CAKE

INGREDIENTS

6 ripe Mangoes, peeled, cored and medium diced

1 cup sugar

2 tablespoons fresh mint leaves

A Pinch of black pepper

For the Cake:

1 tablespoon plus 1/3 cup butter room temperature

1/3 cup solid vegetable shortening

1 3/4 cups sugar

3 eggs,large at room temperature

2 1/4 cups all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1 cup milk

1 teaspoon vanilla

Fresh vanilla Ice Cream

PREPARATION METHOD

For the Mangoes: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and let side while

making the cake.

Preheat the oven to 350 degrees F.

Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. For the

Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and

sugar together. Add the eggs, 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the

flour mixture alternately with the milk. Mix well. Add the vanilla.

Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake

springs back, about 30 minutes.

Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and

carefully invert the cake onto a wire rack. Carefully remove the parchment paper on the bottom of the cake.

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Allow the cake to cool completely.

Slice the cake into 24 equal pieces. Place 2 pieces of the cake in each serving bowl. Spoon some of the mango

mixture over the cake. Place a couple of scoops of the ice cream on top of the mango mixture and serve.

PEANUT BUTTER BALLS RECIPE (2013-12-11 12:07)

INGREDIENTS

2 sticks butter, softened

2 cups creamy peanut butter

3¾ cups powdered sugar

3 cups Rice Crispies cereal

2 (8 ounce) large Hershey’s candy bars

T

HE METHOD FOR MAKING THESE DELICIOUS PEANUT BUTTER BALLS

In a large bowl, blend together the butter, peanut butter and sugar until smooth.

Fold inthe cereal, stirring as little as possible, to prevent cereal from being crushed .

Roll the batter into ¾” to 1” balls, and place on waxed paper.

Melt candy bars ( break bars up into pieces and microwave until melted – be careful not to overcook, otherwise

the chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring

every 15 seconds until all is melted).

use 2 forks to dip the peanut butter balls in the chocolate, dipping one at a time. ADVISE- the chocolate

will adhere much better, with less mess and dripping, if you freeze the balls before dipping them – then take

out about a dozen at a time to dip. When the warm melted chocolate meets the frozen peanut butter ball,

the chocolate will harden around it much quicker.

Place the ball into the chocolate and roll it around to coat, using the forks to push it around.

Place one fork underneath the dipped ball and lift it out of the chocolate, using the other fork to run across

the bottom of the fork holding the peanut butter ball, scraping away the excess chocolate as it runs off.

Drop the ball onto waxed paper; repeat until all balls are dipped (you may need more chocolate – it all

depends on how much chocolate you let drip off the ball as you balance it on the fork).

Let balls set, to allow chocolate to harden again, before storing them in a covered container, with wax paper

between layers.

The rice crispy cereal in these tends to get “soggy’ if left out at room temperature, so I store mine in a covered

container in the refrigerator, taking them out just before serving.

HOMEMADE CINNAMON ROLL RECIPE (2013-12-11 15:57)

INGREDIENTS REQUIRED FOR THE DOUGH

2 packages active dry yeast

1 cup warm water

2/3 cup sugar, IN ADDITION TO IT

1 teaspoon sugar

1 cup warmed milk

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten

7 cups flour

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Filling INGREDIENTS REQUIREMENT

1 cup melted butter, divided

1 3/4 cup sugar, divided

3 tablespoons cinnamon

Creamy Glaze INGREDIENTS

2/3 cup melted butter

4 cups powdered sugar

2 teaspoons vanilla

6 tablespoons hot water, more as needed

 

 

STEPS NEEDED TO BE FOLLOWED :

In a small bowl mix together the warm water, yeast and sugar and set it aside. Now take a large bowl and

mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half

the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (the dough

will be sticky). Turn out onto a well-floured board; knead for about 5-10 minutes. Place it in a well-buttered

plastic bowl, cover and allow it to rise in warm place until doubled in bulk, for about 1to 1 1/2 hours. When

doubled, punch down dough and let it rest for 5 minutes. Roll out on floured surface into a 15×20” rectangle.

FILLING METHOD: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon;

sprinkle over buttered dough. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices.

Coat bottom of a 13×9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle

with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is

doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake for about 25-30 minutes, or until rolls

are nicely browned. Cool rolls slightly.

Creamy Glaze: take a medium size bowl and mixthe melted butter, powdered sugar and vanilla in it now

add hot water 1 Tablespoon at a time until theglaze reaches the consistency required for spreading. Spread

over slightly cooled rolls.

SUGAR COOKIE RECIPE (2013-12-11 16:12)

INGREDIENTS REQUIRED ARE:

3 1/2 cups flour

1 tsp baking powder

1 cup margarine softened

8 ounce pack of cream cheese softened

2 cups of sugar

1 egg large

1 tsp vanilla extract

1/4 tsp almond extract

METHOD FOR MAKING THE SUGAR COOKIES

1. in a medium bowl stir together the dry ingredients i.e the flour, baking powder, and set aside

2.in another large bowl beat the margarine and cream cheese together with an electric beater at medium

speed for about 30 seconds.

3. Now add in the sugar and beat well until the mixture is fluffy.

4.After this add the egg, vanilla extract and almond extract and beat well.

5. Now gradually add the flour -baking powder mix to the well beaten cream mixture beating well after each

addition. cover and chill overnight or freeze up to 3 months. roll out in flour and powdered sugar, and cut

shapes

6.Bake at 375 degrees on ungreased cookie sheet for 6-8 minutes. cool and decorate.

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ONE WAY OF MAKING VANILLA CREPES (2013-12-11 16:16)

INGREDIENTS REQUIRED ARE:

FOR MAKING THE STRAWBERRY SAUCE

I pint strawberries, washed

6 tablespoons water

2 tablespoons granulated sugar

3 cups vanilla ice cream

4 cups whipped cream

INGREDIENTS REQUIRED FOR MAKING THE CREPE SHELLS

1/4 cup all-purpose flour

7 tablespoons milk

1 large egg

1/2 tablespoon vegetable oil

1 pinch salt

as needed vegetable spray or oil

PREPARATION

Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping

motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter

well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin

coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets,

about 45 seconds, flip over and cook other side for 30 seconds.

Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may

be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen,

thaw in refrigerator for 6 hours before use.

Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and

place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and

sauce. Garnish with whipped cream and serve immediately.

LEMON PUDDING CAKE (2013-12-11 17:35)

INREDIENTS

1 cup white sugar

1/4 cup flour

1/4 teaspoon salt

1/4 cup lemon juice

1 tablespoon grated lemon rind

1 tablespoon melted butter

1 cup milk

2 eggs, large separated

METHOD FOR MAKING LEMON PUDDING CAKE

In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated

lemon rind, butter and milk.

IN another bowl Beat the egg yolks until thick and pale, and add to the lemon mixture.

Beat egg whites until stiff but not dry, and fold into the lemon mixture.

Pour this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep

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in the larger pan.

Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.

CHERRY MUFFIN RECIPE (2013-12-11 17:42)

INGREDIENTS

3 cups of all-purpose flour

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tbsp unsalted butter (1 1/4 stick), softened

1 cup sugar

2 large eggs

1 1/2 cup plain yogurt

1 teaspoon grated lemon peel

1 1/2 cups CHERRIES dried or pitted

1 Tbsp flour

METHOD

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,

beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half

of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients

and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in

the Cherries. If you are using frozen cherries, defrost them first, drain the excess liquid, and then coat them

in a light dusting of flour.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using

a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the

muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test

with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on

wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

APPLE MUFFINS RECIPE (2013-12-11 18:31)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP APPLESAUCE

METHOD PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine

all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case

any lumps are formed break them.set aside In another bowl beat the eggs with the electric beater.now add in

the vanilla extract and beat.After this add the water and Apple sauce to this well beaten egg mixture and

beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry

ingredients mixture into this wet mixture just until moistened.The batter should be lumpy.Fill the muffin

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tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is golden

brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

FRESH APRICOT MUFFINS (2013-12-11 18:34)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR

OIL 1 CUP CHOPPED DRIED APRICOTS METHOD PREHEAT OVEN TO 400 DEGREES Coat the

muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking

powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In another

bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water

and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well

mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just

until moistened.Now spoon in the dried chopped apricots and mix gently.The batter should be lumpy.Fill

the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is

golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from

the tin

CURRANT MUFFINS (2013-12-11 18:37)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR

OIL 11/2 CUPS CURRANTS 1 CUP CHOPPED NUTS METHOD PREHEAT OVEN TO 400 DEGREES

Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder

,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In

another bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the

water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well

mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just until

moistened.Now add the currants and nuts to the mixture and mix gently.The batter should be lumpy.Fill

the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is

golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from

the tin

TOFFEE CAKE RECIPE (2013-12-12 15:07)

This recipe requires the use of two different set of ingredients. The first one will be the the pudding which

will be placed at the center of the plate and the other is the toffee which is placed around the pudding .Avery

delicious easy beautiful dessert recipe if followed properly comes out really well. INGREDIENTS REQUIRED

FOR THE CAKE ARE:

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• 11/4 cup of chopped dates(the dates need to be pitted and then chopped)

• 1/2-cup of water

• 1/2 teaspoon of . baking soda

• 1-tsp. salt(kosher)

• 1-1/2-cups all-purpose flour

• 1 stick of salted butter room temperature

• 1-cup of packed light brown sugar

• 1/2-tsp.vanilla extract

• 3 large eggs, room temperature

FOR THE TOFFEE TOPPING THE INGREDIENTS REQUIRED ARE AS FOLLOWS:

• 3/4 stick of butter(UNSALTED) at room temperature

• 3/4 cup packed light brown sugar

• 1/2-tsp. of vanilla extract

• 1/4-cup of heavy cream

STEPS FOR Making the Toffee CakE

1. Heat the oven to 350°F with the rack in the middle .

2. As the oven is heating, brush eight 6-oz ramekins with butter and flour, setting them aside.

3. In a small saucepan , combine the chopped dates, water and baking soda over high heat and bring it to

a boil. Once you have them at a rolling boil remove from the heat and set aside.

4. Now take another bowl and add all your dry ingredients together and whisk them together to combine

them and set them aside. In a pot boil the water till it simmers over high heat..

5. Next, using an electric beater on medium speed, beat the butter and brown sugar together until it is

smooth and light. The mixing should bring in enough air so it will airy. This should take about five

minutes.

6. after this add in the vanilla extract and the eggs one at a time. Beat well after each addition till the

mixture is well combined.

7. Now add in the dry ingredients mixture with a whisk. After this , add in your date mixture by hand

and combine well gently making sure not to ove rmix.

8. Divide the batter evenly among the prepared ramekins and set them in a roasting pan or baking dish

13X9X2 or 8X8. This will serve as your water bath.

9. Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the

ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake for about 50

minutes or a cake tester inserted into the middle of each comes out clean.

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METHOD FOR MAKING THE TOFFEE SAUCE

1. In a medium saucepan melt butter over medium heat. make sure the melting butter should foam.

2. Now add in the brown sugar and vanilla extract . Turn the mixture only once and turn the heat down

a bit so that it just remains at a bubble.THe color of the sauce is similar to maple syrup

3. Carefully add the cream in a spoon by spoon stirring constantly , and cook until the sauce bubbles,

increasing in volume. This process should take about two minutes. remove from the heat.

4. remove the ramekins from the oven, where they were staying warm.

5. Allow the cakes to cool completely at room temperature.

6. Once the cakes have cooled , run a knife around the perimeter of each and invert to remove from the

ramekins, then place upright on a serving plate.

7. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.

BUTTERSCOTCH MUFFINS (2013-12-12 18:01)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR

OIL 2 BAGS OR 12 OZ BUTTERSCOTCH CHIPS 1 CUP CHOPPED NUTS METHOD PREHEAT

OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients

flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed

break them.set aside In another bowl beat the eggs with the electric beater.now add in the vanilla extract

and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed

till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture

into this wet mixture just until moistened.Now fold in the butterscotch chips and chopped nuts gently.The

batter should be lumpy.Fill the muffin tins with this prepared batter full.Bake for about 15-20 minutes or

until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes

before removing the muffins from the tin

CARROT MUFFINS (2013-12-12 18:05)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR OIL

2 CUPS GRATED CARROTS 1 CUP RAISINS 11/2 TEASPOON ALLSPICE METHOD FOR MAKING

CARROT MUFFINS PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a

bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and

nutmeg.in case any lumps are formed break them.set aside In another bowl beat the eggs with the electric

beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten

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egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in

the combined dry ingredients mixture into this wet mixture just until moistened.Now fold in the grated

carrots,raisins and all spice to the batter and mix gently.The batter should be lumpy.Fill the muffin tins with

this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow

to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

DATE NUT MUFFINS (2013-12-12 18:07)

INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-

FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED

NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR

OIL 1 CUP CHOPPED DATES 1 CUP CHOPPED NUTS METHOD PREHEAT OVEN TO 400 DEGREES

Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder

,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In

another bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the

water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well

mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just until

moistened.After this fold in the chopped dates and nuts into the batter and mix gently.The batter should be

lumpy.Fill the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the

muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the

muffins from the tin

CHOCOLATE CHIP FUDGE MUFFINS (2013-12-12 18:14)

INGREDIENTS 31/2 CUPS FLOUR 1/2 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR

DRY NONFAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAK-

ING SODA ½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON

GROUNDED NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP

BUTTER OR OIL 11/2 CUP COCOA POWDER 3 CUPS MINI CHOCOLATE CHIPS METHOD PRE-

HEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry

ingredients flour,sugar.milk powder ,cocoa powder, baking powder,baking soda,salt,cinnamon and nutmeg.in

case any lumps are formed break them.set aside In another bowl beat the eggs with the electric beater.now

add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture

and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined

dry ingredients mixture into this wet mixture just until moistened.After this spoon in the chocolate chips

into the batter and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared batter

full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in

the muffin tin for a few minutes before removing the muffins from the tin

THE RIGHT METHOD TO USE FOR MAKING CREAM PUFF (2013-12-12 22:43)

1 cup water

8 tablespoons (1 stick) unsalted butter

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1/2 teaspoon salt

1 1/2 teaspoons granulated sugar

INGREDIENTS FOR THE PASTRY

1 cup all-purpose flour

3 to 4 eggs, plus 1 egg for egg wash

INGREDIENTS FOR THE FILLING:

2 cups heavy cream

2 tablespoons sugar

1/4 teaspoon vanilla

METHOD

To make cream puff: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt,

and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the

heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated,

30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer

running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the

sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The

dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the

bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter

rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with

the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce

the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not

to open the oven door too often during the baking. Let cool on the baking sheet.

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip

the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until

ready to serve, no more than 4 hours.

ICE POPS RECIPE (2013-12-13 16:31)

LEMON ICE POPS

INGREDIENTS

1/2 cup sugar

1/4 cup fresh lemon juice

2 Tbsp. grated lemon peel

pinch of salt

1 1/4 cups buttermilk

METHOD

In a large bowl Whisk together the sugar, the lemon juice,the lemon peel, and the salt until the sugar

completely dissolves.Now Whisk in the buttermilk.

Divide this mixture among popsicle molds. Cover and freeze it until it is firm for at least 4 hours .Serve

chilled.

WATERMELON LIME POPSICLES

INGREDIENTS

5 cups seedless watermelon (about 1/4 of a large watermelon), diced

Juice of 1/2 lime

2 tablespoons sugar

1/4 greek yogart

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Instructions

Combine all ingredients into the bowl of a food processor or blender. Puree until smooth, about 2 minutes.

Discard solids and distribute the puree evenly among eight (3-ounce) Popsicle molds evenly. Freeze overnight.

PUMPKIN MOUSSE PIE (2013-12-13 23:13)

INGREDIENTS SERVES-8

1 1/2 cups graham cracker crumbs

1/4 cup packed brown sugar

6 T butter, melted

Filling: INGREDIENTS

1 can (15 oz.) solid-pack pumpkin

1 jar (7 oz.) marshmallow creme

1/4 cup packed brown sugar

2 t. pumpkin pie spice

1 carton (12 oz.) frozen whipped topping, thawed, divided

METHOD FOR MAKING THE PUMPKIN MOUSSE PIE

In a bowl, combine the cracker drumbs, brown sugar and butter. Press onto the bottom and up the sides

of a greased 9-in. deep dish pie plate. Bake at 350 degrees for 7-9 minutes or until lightly browned. Cool

completely on a wire rack.

For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice.

Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover; freeze for at least 4 hours or until

firm. Garnish with remaining whipped topping.

WATERMELON MERINGUE PIE (2013-12-13 23:37)

INGREDIENTS

1 medium watermelon, peeled, seeded and cut up

1 cup sugar

3 tablespoons cornstarch

3 egg yolks

4 tablespoons butter or margarine, melted

1 teaspoon vanilla

a pinch of salt

Dash of salt

1 large (10-inch) graham cracker pie shell

.

For meringue:INGREDIENTS

3 egg whites

1/4 cup sugar

1/2 teaspoon vanilla

METHOD

In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour

melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix

with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers;

bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an

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even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to

form; gradually add sugar then vanilla.

Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and

cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with

sweetened whipped cream.

MAKE APPLE PIE IN 2 EASY STEPS (2013-12-14 15:34)

INGREDIENTS

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

Pastry for double-crust pie (9 inches)

1 tablespoon butter

1 egg white

Additional sugar

METHOD

1In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon

juice. Add sugar mixture; toss to coat.Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim,

seal and flute edges. Cut slits in pastry.

2Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and

filling is bubbly. Cool on a wire rack.

WALNUT COOKIES (2013-12-14 16:47)

INGREDIENTS-MAKES 40 COOKIES 1/2 cup softened butter

1 cup sugar

2 eggs

1 teaspoon vanilla extract

a pinch of salt

2 squares (2 ounces) unsweetened chocolate, melted and cooled

1 cup all-purpose flour

1/2 cup chopped walnuts

confectioners’ sugar

METHOD

In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla and salt, beating until light and fluffy.

Beat in chocolate until well blended. Stir in flour and chopped walnuts. Drop by heaping teaspoonfuls 2

inches apart on well-greased baking sheet. Bake in preheated 350° oven 10 minutes, or until edges are crisp.

Cool for 1 minute; remove to rack to cool completely. Sift confectioners’ sugar over tops.

204

MASHED POTATO CHOCOLATE CAKE (2013-12-14 17:00)

INGREDIENTS REQUIRED:

1 cup hot, unseasoned mashed potatoes without any lumps

1 cup lukewarm water

2 cups sifted all-purpose flour

3/4 cup unsweetened Dutch process cocoa powder

2-1/4 tsp. baking powder

Optional: 2 tsp. instant coffee granules

1/2 tsp. baking soda

a Pinch of salt

1 cup miniature semisweet chocolate chips

2/3 cup unsalted butter, softened room temperature

2 cups granulated sugar

1 tsp. vanilla extract

4 eggs, large room temperature

Optional for serving:

Confectioners’ sugar

METHOD

Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2

inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.

Place mashed potatoes into medium bowl. With small whisk, gradually stir inthe water to form a smooth

mixture; do not overbeat mixture excessively. Cool it to lukewarm.

In a bowl sift together flour, cocoa powder, baking powder, optional coffee granules, baking soda, and salt.

If using the miniature chocolate chips, place them in a small bowl with about 1 Tbsp. of the sifted dry

ingredients and stir well until chips are coated. Set aside.

In large bowl using an electric beater beat together the butter, sugar, and vanilla. extract Beat at a low

speed to blend, then beat 2 minutes at medium speed, scraping down bowl and beater(s) with rubber spatula

once or twice. Add eggs, 2 at a time, beating in at a low speed until blended. Scrape bowl and beater(s)

with rubber spatula. Increase mixer speed to medium; beat 1 minute.

At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions,

beginning and ending with dry ingredients and beating after each addition just until blended. Scrape bowl

and beater(s) occasionally with rubber spatula. Batter may still appear curdled after all ingredients have

been added–OK. Remove bowl from mixer.

If using the chips, add them now, along with any remaining sifted dry ingredients in the bowl. Fold in with

rubber spatula only until evenly distributed.

Turn batter into prepared pan. Spread level, making sure batter is well-pushed into corners, then run batter

slightly higher along pan edges and in corners.

Bake in preheated oven 27 to 32 minutes, turning pan back-to-front once about halfway during baking. Cake

is done when toothpick inserted near center emerges with a few moist crumbs still clinging to it. Do not

overbake! Remove to cooling rack.

During baking, cake center will rise higher than edges, but center will fall slightly as cake cools. Cool

completely before serving. If desired, sift confectioners’ sugar over top just before serving. Store at room

temperature, covered airtight, for up to 3 days; freeze for longer storage.

205

HOW TO MAKE ORANGE CHOCOLATE CAKE (2013-12-14 17:08)

INGREDIENTS

1 1/2 sticks (170 g) unsalted butter, plus extra for greasing

flour, for dusting

6 ounces (170 grams) of bittersweet chocolate

1 cup plus 2 tablespoons of (220 grams) sugar

zest of one large orange

4 eggs plus 2 egg yolks

1/2 cup (50 grams) of unsweetened cocoa powder

4 cups confectioners’ sugar, for dusting

candied orange peel and vanilla ice cream, to serve

Preparation:

Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom

of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate

over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the

double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks

and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth.

Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a

good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust

with confectioners’ sugar and serve with candied orange peel and vanilla ice cream.

CHOCOLATE HAZELNUT TORTE (2013-12-14 17:10)

INGREDIENTS REQUIRED FOR THE CAKE:

1 stick (1/2 cup) unsalted butter plus additional for greasing pan

[1]

1 cup hazelnuts (5 oz)

6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60 % cacao)

2 tablespoons potato starch

1/4 teaspoon salt

1/2 cup sugar

4 large eggs, separated, at room temperature for 30 minutes

1 teaspoon vanilla

METHOD

206

Special equipment: a 9- to 91/2-inch springform pan; parchment paper

Put oven rack in middle position and preheat oven to 350°F.

Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper

and butter parchment paper.

Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes.

Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.

Reduce oven temperature to 325°F.

While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.

Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be

careful not to grind to a paste.)

Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut

mixture and vanilla and whisk until combined (mixture will be slightly grainy).

Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold

soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold

stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently

but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center

comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan,

about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with confectioners

sugar.

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HOW TO MAKE GUAVA PIE (2013-12-14 22:43)

INGREDIENTS

1 cup flour, all-purpose

1/4 teaspoon salt

1/4 cup vegetable shortening

1/4 cup butter

2 tablespoons water cold

Filling:INGREDIENTS

1 envelope gelatin unflavored

1 tablespoon lemon juice

4 large eggs separated

1 cup juice guava

3/4 cup sugar

3 food coloring red

1/8 teaspoon cream of tartar

whipped cream sweetened

guavas slices

METHOD

Combine flour and salt.

Cut in shortening and butter until lumps are pea-size.

Now Add water and stir until mixture is moistened.

Now Press is into ball and chill for 45 minutes.

Roll out on the floured board with well-floured or stockinette-

covered rolling pin.

Carefully transfer pastry to 9-inch pie plate.

Pierce all over with A fork.

207

Bake at 400 DEGREES F for about 15 minutes.let it cool.

to make filling, soften gelatin in lemon juice.Set it aside

In a bowl Combine the egg yolks, guava juice and 1/2 cup of sugar.

Now Add a few drops red food color to it.Cook and stir over medium heat until mixture thickens.

Now Add the gelatin mixture and stir contantly until melted.

Cool the mixture until it reaches consistency of unbeaten egg

whites.

Beat egg whites and cream of tartar together until soft peaks

form.

Gradually add 1/4 cup sugar and beat until stiff peaks form.

Fold in the gelatin mixture and pour into baked pastry shell.Chill.Top with sweetened whipped cream and

garnish with guava slices.

ENJOY MAKING GUAVA MOUSSE (2013-12-14 22:46)

INGREDIENTS

1 cup guavas freshly pureed

1 cup evaporated milk

3/4 cup sugar or honey

1 tablespoon lemon juice

PREPARATION

To make the puree, cut the guavas into half, scoop out the pulp, and run

through a colander.

Chill evaporated milk by placing in the freezer section for a short time.

Pour into chilled bowl and whip until it is thickened.

Now Add the sugar or honey and lemon juice to puree and mix until

sugar dissolves.

Fold in the whipped milk into guava mixture and pour into freezer

trays.

Freeze For 4-6 hours. .SERVE AND ENJOY

SINFUL OREO TRUFFLES (2013-12-14 22:54)

INGREDIENTS

1 lb Oreo cookies (3 sleeves)

8 ounces of cream cheese, room temperature

1/2 teaspoon vanilla extractor mint extract,1 tsp

1 lb milk chocolate

1/2 lb white chocolate

PREPARATION METHOD

In a bowl Using a food processor, grind the oreo cookies to a fine powder.

Now using an electric mixer, blend together the cookie powder, cream cheese and vanilla extract until

thoroughly mixed (there should be no white traces of cream cheese).

Now Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for about45 minutes.

Line two cookie sheets with wax paper.

208

In a double-boiler, melt the milk chocolate. Now dip the prepared balls into the melted chocolate mixture

and coat thoroughly.

Using a slotted spoon, lift balls out of chocolate and let excess chocolate drip off.

Place on wax-paper-lined cookie sheet.

In separate double boiler, melt the white chocolate.

Using a fork, drizzle white chocolate over balls.

Let cool.

Store in airtight container, in refrigerator.

BLUEBERRY LEMON BARS 6 (2013-12-14 23:02)

INGREDIENTS:

CRUST:

2 cups all-purpose flour

2 tablespoons white sugar

[1]

2 teaspoons lemon zest

1 pinch salt

1/2 cup butter, chilled and diced

1 egg

1 teaspoon vanilla extract

FILLING:

2 cups fresh blueberries

1/4 cup white sugar

1/8 teaspoon ground nutmeg

CRUMB TOPPING: INGREDIENTS

5 tablespoons butter, softened

1/2 cup packed brown sugar

3/4 cup all-purpose flour

1/4 cup confectioners’ sugar for dusting

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan.

Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar,

lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and

vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool

slightly.

209

Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries.

Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth.

Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.

Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners’ sugar

before cutting into bars.

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EASY BLUEBERRY BUCKLE RECIPE (2013-12-14 23:04)

INGREDIENTS

1 1/4 cups white sugar

1/2 cup shortening

1 egg

2 1/2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cups fresh or frozen blueberries

1/2 tsp. cinnamon

1/4 cup butter or margarine

METHOD

In a large bowl cream together 3/4 cups of the sugar and all of the shortening mixing bowl. Now add in the

egg and beat well with the beater. in a medium bowl, stir together 2 cups of the flour, baking powder, and

salt. add flour mixture and milk alternately to creamed mixture, beating still smooth after each additon.

spread into a greased 9×9 pan. top with blueberries. in a small bowl, combine remaing sugar, flour, and

cinnamon. cut in butter or margarine til crumbly. sprinkle over blueberries. bake at 350* for 45-50 minutes.

cut into squares and serve warm.

EASY STRAWBERRY PIE RECIPES (2013-12-14 23:12)

Ingredients:

1 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

2 1/2 cups milk, scalded

2 eggs, slightly beaten

3 tablespoons butter

1/2 teaspoon vanilla extract

1 9-inch pastry shell, baked

2 cups strawberries (1 pint), washed and hulled

1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping

Preparation:

In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water,

stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in

quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick.

Remove from heat; add butter and vanilla extract. Cover and chill.

210

Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread

with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries.

Store leftovers, covered, in the refrigerator.

BEST BANANA CHEESECAKE RECIPE (2013-12-14 23:19)

INGREDIENTSFor the crust

20 vanilla cream-filled sandwich style cookies

[1]

1/4 cup margarine, melted

For the filling

24 ounces cream cheese, softened

2/3 cup granulated sugar

2 tablespoons cornstarch

3 eggs

3/4 cup mashed banana

1/2 cup whipping cream

2 teaspoons vanilla extract

shredded coconut, for topping (optional)

STEPS

1 Use a blender to finely chop the cookies.

2 Add margarine and blend until they are well combines.

3 Press mixture into the bottom of a 10” springform pan and smooth it out.

4 Refrigerate the crust while you make the filling.

5 Beat cream cheese with electric mixer until creamy.

6 Beat in sugar and cornstarch followed by the eggs (one at a time).

7 Beat in bananas, whipping cream, and vanilla.

8 Pour mixture into crust.

9 Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.

10 Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set,

adding coconut for last 20 minutes.

11 Allow to cool completely before removing rim of pan – Before removing the pan, run warm water over a

knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.

12 Refrigerate cheesecake, uncovered, at least 6 hours.

211

A VERY SIMPLE WAY TO MAKE CROISSANT (2013-12-15 13:03)

INGREDIENTS-MAKES 24

1 cup Warm milk

1 teaspoon Sugar

1 tablespoon Yeast

[1]

1 cup Flour

3/4 c Milk, room temperature

1 1/2 teaspoon Salt

1/4 cup Sugar

1 Egg, beaten

1/2 cup Butter melted and cooled

4 cups Flour

1 c Cold butter

1 Egg, beaten with cold water

METHOD

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir

well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth.

Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of

flour and the chilled butter. Cut butter into flour until pieces are the

size of beans (not too small). Pour the liquid batter into the flour

mixture; stir until moistened. Cover the bowl with plastic wrap.

Refrigerate for at least 4 hours or overnight. Remove from refrigerator.

Press into a compact ball on a floured board and divide into 4 parts. Roll

each into a circle 12” or 16”. Cut each circle into 6 or 8 pie-shaped

wedges. For each croissant roll a wedge towards the point. Shape into a

crescent and place on ungreased baking sheet. Let rise at room temperature

until doubled. (May take 2 hours or more). Brush each with egg beaten with

cold water. Preheat oven to 400 F. Place croissants in oven. Lower

temperature to 350 F and bake for 15 – 20 minutes until golden.

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TEMPTING CHOCOLATE RASPBERRY BROWNIE DIPPED IN HOT CHOCO-

LATE SAUCE (2013-12-15 16:39)

INGREDIENTS REQUIRED FOR MAKING CHOCOLATE RASPBERRY BROWNIE

200 grams of dark chocolate , broken into chunks

212

100 grams milk chocolate , broken into chunks

250 grams of salted butter room temperature

[1]

400 grams soft light brown sugar

4 large eggs

140 grams of plain flour

50 grams of cocoa powder unsweetned

200 grams of raspberries

METHOD FOR MAKING THE BROWNIES

1.Heat oven to 180 DEGREES C/ 160 DEGREES C fan/gas 4. Line a 20 x 30cm baking tray tin with baking

parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden

spoon. Remove from the heat.

2. Stir in the eggs, one by one, into the melted chocolate mixture.Now Sieve over the flour and the cocoa

powder , and stir in. the chocolate mixture to which eggs have been added. Stir in half of the raspberries,

scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for about 30-35

minutes . Cool the brownies completely before slicing them into squares

FOR MAKING THE CHOCOLATE SAUCE

THE INGREDIENTS REQUIRED ARE:

225 grams/8 oz dark chocolate, broken into pieces

80 grams/3 oz of castor sugar

120 ml/ 4 fl oz of double cream

60 ml/ 2 fl oz of hot water

STEPS TO FOLLOW TO PREPARE THE HOT CHOCOLATE SAUCE

1.Put all the ingredients into a thick-bottomed saucepan.

2.Put on a gentle heat and stir until the chocolate has melted and the sauce is hot.

Pour this hot chocolate sauce in a bowl so that the the guest can dip the brownies into it.

1.

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brownies+dipped+in+hot+chocolate+sauce.jpg

Yummilicious!!!! PEANUT SWIRL BROWNIES (2013-12-15 16:44)

Ingredients

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs room temperature

213

[1]

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon kosher salt

3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

PREPARATION REQUIRED FOR MAKING PEANUT SWIRL BROWNIES

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl

over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee

granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room

temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate

mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add

them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the

chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between

the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean.

Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

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HOW TO MAKE PRETTY DESSERTS IN LESS THAN 14 MINUTES (2013-12-16 15:09)

SORBET PARFAIT-SERVES 4

INGREDIENTS

1 pint any flavor sorbet, slightly softened

3/4 cup sweet granola

1/2 cup whipping cream

214

[1]

2 Tablespoon powdered sugar

Preparation:

In 4 parfait glasses, layer the sorbet and the granola. Refreeze it until firm. When ready to serve, beat the

whipped cream and powdered sugar together until stiff, and dollop a bit on each parfait.

RASPBERRY FOOL

INGREDIENTS

1 pound Fresh Raspberries

1 whole Lime, Zested And Juiced

½ cups Sugar

[2]

1 cup Heavy Cream

1 cup Plain Greek Yogurt

METHOD

First place the raspberries in a bowl and mash with a fork. Add in the lime juice and zest, stir to combine.

Stir in the sugar. Let it stand for 5-10 minutes until the sugar dissolves. Now at this point you could put the

mixture in a fine mesh strainer to get rid of the seeds. I didn’t and it was fine but if you don’t like the seeds,

strain it…..I will next time…

Next, in a large cold bowl, whip the cream until soft peaks form. Gently fold in the yogurt. Stir in the

raspberry mixture gently, that way you won’t lose too much of the air from the whipped cream. Divide the

mixture into small dessert bowls and stash in the fridge for a couple of hours.

CREME CARAMEL

INGREDIENTS

1 1/4 cups caster sugar

300 ml thickened cream

1 1/2 cups milk

1 teaspoon vanilla extract

215

[3]

6 eggs

A FOUR STEPS PROCEDURE

Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over

low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil.

Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow

bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until

small bubbles form at edge of pan. Remove from heat.

Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking

constantly. Strain mixture into a jug. Divide between dishes.

Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of

smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from

water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto

1cm-deep plates. Serve.

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MINT CHOCOLATE CAKE RECIPE (2013-12-18 13:59)

[1]

Ingredients

For cake

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

216

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

1 1/2 teaspoons pure peppermint extract

2 cups sour cream

For frosting

1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder (not Dutch-process)

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate, finely chopped

1 tablespoon pure peppermint extract

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Equipment: 2 (8- by 2-inch) round cake pans

Preparation

Make cake:

Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of

parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and peppermint in a large bowl with an electric mixer at medium speed until pale and

thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3

batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition

is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air

bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean,

40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard

parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat,

then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes.

Remove from heat and whisk in chocolate and peppermint until smooth. Transfer to a bowl to cool to room

temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating

until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate

and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread

top and side of cake with remaining frosting.

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DARK CHOCOLATE MINT CHEESECAKE (2013-12-18 15:22)

INGREDIENTS:

1 (9 ounce) package thin

217

chocolate wafers

3 (1 ounce) squares bittersweet dark

chocolate

3 tablespoons white sugar

7 tablespoons butter

12 (1 ounce) squares

bittersweet chocolate

4 (8 ounce) packages cream

cheese

1 3/4 cups white sugar

[1]

4 eggs 1/2 cup heavy whipping cream

1/2 cup unsweetened cocoa

powder

1 tablespoon vanilla extract

1 1/2 cups sour cream

1/4 cup white sugar

1/2 cup heavy whipping cream

1 tablespoon butter

6 (1 ounce) squares bittersweet

chocolate

1 teaspoon peppermint extract

METHOD

1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix

in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs.

Press into the bottom of a 9 inch springform pan.

2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup

cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175

degrees C). Cool overnight.

3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake

for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.

4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1

tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until

the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

1.

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jpg

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THE RIGHT WAY TO MAKE CHOCOLATE MINT BROWNIES (2013-12-18 15:28)

INGREDIENTS:

1 cup white sugar

1/2 cup butter, softened

4 eggs

1 1/2 cups chocolate syrup

1 cup all-purpose flour

2 cups confectioners’ sugar 1/2 cup butter, softened

2 tablespoons creme de

menthe liqueur

6 tablespoons butter

1 cup semisweet chocolate

chips

METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one

at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into

the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool

completely in the pan.

4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until

smooth. Spread evenly over the cooled brownies, then chill until set.

5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter

and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of

the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

HOW TO MAKE LEMON COCONUT SQUARES (2013-12-19 14:08)

INGREDIENTS

5 NILLA Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon peel

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. Baking Powder

1/4 tsp. salt

1/3 cup Coconut

METHOD

PREHEAT oven to 350°F.

Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into

8-inch square baking pan. Bake 8 min.

BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended.

Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

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BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate

several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

HOW TO MAKE OREO DIRT CAKE DESSERT (2013-12-21 00:17)

INGREDIENTS

1 New 8” Flower Pot

1 1/2-2 lb. Oreo cookies

1 8 oz. tub Cream Cheese

1 cup of powdered sugar

1/2 Stick of Softened Butter

3 1/2 cups of milk

2 small pkg. Instant Vanilla Pudding

12 oz. Cool Whip

PREPARATION

In a bowl using an electric beater Cream togetherthe cream cheese, powdered sugar and softened butter.

After this in another bowl Mix the 3 1/2 cups of milk and instant vanilla pudding forabout 2 minutes and

then add 12 oz. of Cool Whip to it.

Now Add liquid mixture to the creamed mixture.

Place Oreo cookies in large ziploc bag and crush to desired ”dirt” texture with a rolling pin.

Put 1 1/2 inches of cookie crumbs on the bottom of the sandpail or flower pot(lined with aluminum foil) and

layer the pudding mixture and crumbs. End with pudding mixture. Refrigerate for 2 hours.

NO BAKE CHOCOLATE COCONUT WALNUT COOKIES (2013-12-25 10:34)

INGREDIENTS REQUIRED FOR MAKING THIS DESSERT:

1 and ½ tbsp unsweetened cocoa powder

1 tbsp butter

S cup and 1 tbsp maple syrup or honey

3 tbsp milk

S cup peanut butter (creamy or crunchy!)

1 cup quick oats

1 tsp vanilla extract

¼ cup chopped walnuts

¼ cup sweetened shredded coconut

METHOD

-Add butter, milk, honey/maple syrup and cocoa to a small sauce pan and heat on medium heat until the

butter is melted. Stir well.

Now Add the peanut butter, vanilla extract and oats into it. Stir well.

Remove from heat and stir in walnuts and shredded coconut. If they are too dry, you can add a little more

milk or peanut butter; they should be wet enough to hold together, but not too wet where they won’t hold

their shape nicely.

Line a baking sheet with parchment paper and drop teaspoonfuls of the dough onto the baking sheet.

Flatten with the back of a spoon and shape with your hands into a cookie, with desired thickness.

Chill in the refrigerator (for best result is at least 2 hours, but you can eat them before!).

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3 STEPS RECIPE-WHITE CHOCOLATE MOUSSE (2013-12-25 19:23)

THE INGREDIENTS REQUIRED FOR MAKING THIS BEAUTIFUL DESSERT ARE:

6 oz. of white chocolate required for baking purposes that is broken into pieces

1 1/2 cups of heavy whipping cream, divided

1/4 cup of confectioners’ sugar and

1 teaspoon vanilla extract

THE PREPARATION METHOD

1Microwave the white baking chocolate and 1/2 cup of heavy whipping cream in an uncovered, microwave-safe

bowl on MEDIUM-HIGH (70 %) power for 1 minute;and stir. The bars may retain some of their shape. If

necessary, microwave at additional 10- to 15-second intervals, stirring just until the chocolate is melted; cool

completely.

2Beat with an electric beater the remaining heavy whipping cream, the confectioners’ sugar and the vanilla

extract in a small mixing bowl until stiff peaks are formed (do not overbeat).

3Fold the melted baking bar mixture into the whipped cream and refrigerate. Spoon into serving bowl or

individual dishes.

Makes 8 servings

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Chapter 2

2014

2.1

January

QUICK EASY RECIPE FOR MAKING DELICIOUS DOUGHNUTS AT HOME

(2014-01-10 22:07)

INGREDIENTS

225 gms plain flour

2 teaspoon baking powder

1 teaspoon salt

175 gms caster sugar

175 ml milk

2 eggs beaten

1 tbsp oil

1 tsp vanilla extract

extra caster sugar for dusting.

SIMPLE STEPS TO FOLLOW FOR MAKING DELICIOUS DOUGHNUTS AT HOME

Heat the oven to 160/ gas 3

If using a metal pan ,you to oil it but if using a silicon pan,it does not require any oiling.

Sift flour, baking powder and salt into a large bowl.

After this Add in the sugar and stir.

In a separate bowl whisk milk, the beaten eggs, oil and vanilla extract together.

Add wet to dry ingredients and mix thoroughly.

Fill the doughnut cups 3/4 full (I find a teaspoon works best for this)

Bake for about 12 to 15 minutes.

Cool slightly.

Spread a plate with caster sugar. Tip the doughnuts onto the plate and turn over in the sugar.

BLUEBERYY

RIPPLE

CHEESECAKE

RECIPE

VERY

EASY

TO

MAKE

(2014-01-11 14:27)

Ingredients:

50grams of unsalted butter (extra for greasing the tin)

125grams of digestive biscuits

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150grams of fresh blueberries

150g rams of caster sugar

400grams of cream cheese

250grams of mascarpone

2 large eggs and one large egg yolk

½ teaspoon of vanilla extract

2 tbsp of plain flour

ASSEMBLING THE INGREDIENTS FOR MAKING BLUEBERRY RIPPLE CHEESECAKE

crush the digestive biscuits into fine crumbs .melt the butter into a saucepan (but make sure it doesn’t turn

brown) at a low heat .Now stir in the biscuits and butter and remove from heat

Now press the crumbs into base of a tin with the back of a spoon put the blueberries and 3 tbsp of sugar into

processor and whisk until smooth .sieve mixture of blueberries into a small pan .boil then simmer for 3-5mins

(or until thickened and jammy) place remaining sugar, eggs cream cheese, vanilla, flour, mascarphone into a

food processor and whisk until smooth .pour the cream cheese mixture onto of biscuit base and smooth out

with the help of a spoon.After this drizzle the berry jam onto it and spread it out (you could make into a

nice swirly design)

Now wrap the SIDES of the tin with foil place tin into a roasting tray and pour in boiling hot water halfway

up the cake tin

bake for about 40mins at 180DEGREES CELCIUS

when the cake is a little wobbly turn the oven off and wedge the door open

leave the tin in the oven for about an hour to cool then place cake on a wire rack

remove cake from tin (careful here it may be tricky- best to use a tin that you can remove the sides from.Your

a blueberry ripple cheesecake is ready.ENJOY

HOMEMADE STRAWBERRY ORANGE MUFFINS (2014-01-13 20:27)

HOW TO MAKE RED VELVET CHEESECAKE (2014-01-15 13:01)

[1]

2 1/4 cups cake flour sifted 2 tablespoons unsweetened

cocoa powder 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup full fat

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buttermilk, room temperature 2 tablespoons red food coloring 1 teaspoon vinegar(white distilled) 1 teaspoon

vanilla extract 1 1/2 cups sugar 1 stick)unsalted butter, room temperature 2 large eggs, room temperature

Cheesecake ingredients 32 oz of cream cheese room temperature 16 oz sour cream 2 cups sugar 2 teaspoons

vanilla extract 6 eggs large room temperature Cake 1. Preheat the oven to 350Degrees F or 180 Degrees C 2.

In a large bowl Sift the sifted flour, cocoa powder, baking powder, baking soda, and salt together.In another

bowl blend together buttermilk, red food coloring, vinegar, and vanilla extract . 3. Now Beat the sugar and

butter in large bowl with an electric beater until light and fluffy. 4. Add the eggs one at a time, beating w

after each addition till completely blended 5. After this Beat in dry ingredients in 3 additions alternately

with buttermilk mixture in 2 additions. 6. Put about 1/4 inch of cake batter in the bottom of a greased and

floured 10 inch springform. 7. Use the rest of the batter in a 13×9 or 9 inch cake pan. 8. Bake both the

pans for about 20 minutes or until a toothpick inserted at the center of the cakes comes out clean. 9. Allow

the cakes to Cool in the oven for about 5 minutes and turn out to cool completely. 10. Break the larger

cake (NOT the one in the springform) into large chunks and set aside.) Cheesecake preparation method

11. Preheat the oven to 375 Degrees F 12. Now with an electric beater Beat all the cheesecake ingredients

together until the mixture is smooth. Keep about t 1/2 cup cake crumbs for layering on the top. 13. Fold

in the remaining cake chunks into the cheesecake batter. 14. Pour into a pan. 15. Cover the bottom of the

springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides. 16. Place the pan

in larger pan of hot water. Water should come halfway up the sides.(like a double boiler) 17. Bake for about

45 minutes. 18. Turn oven off and leave door closed for 1 hour. Remove from oven.Allow it to come to room

temperature level and cover tightly. 19. Refrigerate over night. 20. Top the cake with whipped cream and

sprinkle the reserved crushed cake crumbs on top of the topping.

1.

HOW TO MAKE OREO CHEESECAKE STUFFED STRAWBERRIES EASILY

(2014-01-15 13:40)

THIS BEAUTIFUL DESSERT IS VERY EASY TO MAKE AND REQUIRES LITTLE EFFORT.

THE INGREDIENTS REQUIRED FOR MAKING THIS DELICIOUS DESSERT AND THE PREPARA-

TION METHOD IS AS GIVEN BELOW:

INGREDIENTS

1 package of fresh large sized strawberries(small won’t do as you need to fill the strawberries)

8 ounce of Philadelphia cream cheese softened is at room temperature

1/2 cup of white powdered sugar

[1]

1/2 teaspoon of pure vanilla extract

225

10 oreos sandwich cookies

STEP BY STEP PREPARATION METHOD

The first thing that you need to do is wash the strawberries thoroughly .Allow them to dry completely and

cut off the tops of the strawberries.

After this core the strawberries with the help of a knife.Set aside

Now for making the filling

Using an electric beater in a large bowl beat the cream cheese till smooth.Add the powdered sugar and vanilla

extract and beat well again till the mixture is smooth.

Now in a ziplock bag place the oreo cookies and crush them using a rolling pin until they turn into a fine

powdery mixture.Make sure that there are no big chunks.Use can also use a food processor for crushing the

oreo cookies.

Place half of this fine oreos mixture in a bowl and mix the other remaining half into the smooth cream cheese

mixture and mix well.

Fill the strawberries with this oreo cream cheese fillinga little bit that is coming out of the top.Dip the top of

the strawberries into the finely crushed oreos powder that was kept in the separate bowl.And serve.

1.

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strawberries.JPG

TURN INTO A 30 MINUTE CHEF WITH THESE BEAUTIFUL DESSERT RECIPES

(2014-01-17 12:48)

CURRANT BALLS 115 grams self raising flour 40 grams of butter room temperature. 50 grams of powdered

sugar 50 grams currants A little milk1-2 tablespoons METHOD Sieve the flour. In a bowl with an electric

beater cream the butter and sugar together till it is light and creamy. After this. Add the flour that has been

sieved, currants and a little milk to it and mix gently till dough is formed. Make balls from the dough around

12 balls and place them on the greased baking tin leaving plenty of space between them to allow them to

spread. Bake at 350 DEGREES F for about 15 minutes. VANILLA RASPBERRY PUDDING 1 pack of

vanilla ice cream 100 grams of raspberry jelly Sweet cream and cherries for decorating the pudding METHOD

Dissolve the jelly in boiling water .Pour the dissolved jelly over the vanilla ice cream. Stir the mixture for

about 2 to 5 minutes Use individual glasses for serving this pudding. Wet the moulds of the glasses and pour

this prepared vanilla raspberry jelly mixture into it and place the glasses in the refrigerator for setting. For 4-5

hours. Just before serving decorate the top of the pudding with sweet cream and cherries. CHOCOLATE

PASTRIES MAKES 10 75 grams of plain flour 2 teaspoon cocoa powder unsweetened 75 grams

of butter 30 grams of icing sugar 1 teaspoon pure vanilla extract 175 grams of fresh cream 3

tablespoons of white powdered sugar METHOD In a bowl sieve the flour and cocoa powder

together. In another bowl using an electric beater beat the butter and icing sugar together

till well blended. Now add in the vanilla extract to the butter-sugar mixture and beat well

again. Now add the flour and with a spoon or spatula mix well. Take a piping bag and fit a

star nozzle at the tip of the piping bag. Fill the piping bag with the prepared flour mixture

and pip e rounds or circles in individual paper cups. Bake for about 25 to 30 minutes at 350

DEGRESS F. Cool the pastries completely. In a separate bowl beat the cream and powdered

sugar together with a beater. Pipe the sweetened cream with the piping bag on top of the

pastries. APPLE AND RAISIN PUDDING 6 apples large in size 2 tablespoons of raisins 6

tablespoons of brown sugar 1 teaspoon lemon juice 1 teaspoon cinnamon powder ½ teaspoons

of butter METHOD Put some water in a bowl and soak the raisins in the water for about 1-2

hours. Now using a peeler peel the apples and slice them and put them in the soaked raisins

bowl. After this add the brown sugar, cinnamon powder and lemon juice and mix well Now

226

add the butter to it. Cover the bowl and bake in a hot oven for about 20 minutes at 450

DEGREES F. Serve hot. MINI CHOCOLATE CAKES 2 eggs 3/4 cup of plain flour 1 teaspoon baking

powder 1 teaspoon cocoa powder unsweetened ½ cup butter room temperature ½ cup sugar ½ teaspoon

lemon essence Glazed cherries for decoration FOR THE FILLING 1 tablespoon butter 2 tablespoons of fresh

cream 3 tablespoons of powdered sugar Method Sieve the plain flour, baking powder and cocoa powder and

set aside. In a bowl beat the eggs with an electric beater. In another bowl cream the butter and sugar

together till light and creamy, add the beaten egg mixture spoon by spoon and beat again. In case after

adding the eggs the mixture curdles, add a little flour before adding the eggs. Fold in the flour and a little

water to get the desired consistency. Add the lemon essence and mix well. Fill the mini cups with the cake

batter about ¾ the full and bake in a preheated oven at 400 degrees F for about 20 minutes. Allow the cakes

to cool completely in the oven before removing them. FOR THE FILLING Beat the butter and icing sugar

together till creamy.mix in the fresh cream and mix well with a spoon or spatula. Scoop out a small portion

from the centre of each of the cakes. Fill the scooped out centre of the with the filling. Put glazed cherries

on top of the cakes for decoration. COCONUT BISCUITS 115 grams of butter softened at room

temperature 55 grams of powdered sugar 170 grams of flour 25 grams of coconut(desiccated

) 1 teaspoon pure vanilla extract METHOD In a bowl using a beater cream the butter and

sugar together till light and creamy. Now add the vanilla extract to this beaten mixture and

beat well again. Add the flour and coconut to this mixture and mix well again using a spoon

or spatula. Once the dough is formed,make small balls from it. Arrange the balls on a greased

baking tin.Press the thumb in the centre of each of the balls and make a dent.Bake in the oven

for about 20 minutes at 350 DEGREES F. Cool the biscuits.Serve and enjoy.

LIGHT SUMMER ICE CREAM DESSERTS (2014-01-17 15:24)

PEACH ICE CREAM 4 peaches ripe and large in size 50 grams of powdered sugar 1 tablespoon squeezed

lemon juice 2 tablespoons of white wine 2 teaspoons of gelatine Yolks of 4 eggs 300 ml double cream METHOD

Make a puree of the peaches with the sugar In a small bowl Mix together the lemon juice and white wine

and sprinkle this mixture onto the gelatine. Now transfer the peach puree over a double boiler and beat in

the egg yolks. Keep on stirring until the mixture thickens. Put the gelatine mixture over another double

boiler or in a pan with hot water and stir till the gelatine has completely dissolved. Stir the dissolved gelatine

into the pureed peach mixture and allow it to cool. Now whip the double cream till it forms soft peaks and

using a spoon fold it into the cooling peach mixture. Transfer this mixture into a freeze container and freeze

till the mixture is firm and completely set (remove to beat twice at hourly intervals). CHOCOLATE AND

BLACK CHERRY ICE CREAM ½ cup of plain chocolate broken into pieces 1 tablespoon milk 175 grams of

evaporated milk chilled 50 grams of icing sugar) sifted) 2 tablespoons of black cherry jam Fresh cherries for

decoration METHOD Place the chocolate and milk in a pan over a double boiler and allow it to melt gently.

In a large bowl pour the chilled evaporated milk and beat it continuously until it forms soft peaks. After

this add the icing sugar and mix well with a spoon .followed by adding the black cherry jam and the melted

chocolate to the whipped evaporated milk mixture. Pour this mixture in a freezer container and freeze until

it is firm and completely set. (No further beating of the mixture is required). Serve in individual glasses

and decorate your serving with cherries. Banana ice cream with raspberry punch 3 large bananas ripe 1

tablespoon of lemon juice 1 tablespoon of sieved raspberry jam 1 can (175 grams) of evaporated chilled milk

25 grams of white castor sugar METHOD FOR MAKING THIS EASY BEAUTIFUL DESSERT In a bowl

Mash the bananas thoroughly until smooth .Add the lemon juice and raspberry jam to the mashed banana

mixture and mix well. In another bowl beat the evaporated chilled milk continuously till it forms soft peaks.

With a spoon mix in the white castor sugar till well blended. Now fold this mixture into the mashed Banana

mixture. Transfer this mixture to a freezer contain and freeze (without beating any further) till firm and

completely set.

By | 2018-04-01T19:23:00+00:00 April 1st, 2018|Recipes|0 Comments