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Last edited by attiaahsan; 01-05-2013 at 11:06 AM.
dedicated to sheem
ALL -IN-ONE CHOCOLATE CAKE
- 175g self-raising flour , sifted
- 3 tbsp 70% cocoa powder
- 175g unsalted butter , completely softened
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 300ml pot double cream
FOR THE GANACHE ICING:
- 100g butter , cubed
- 100g dark chocolate , chopped plus extra to decorate
- Heat the oven to 180C 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins. Take 3 tbsp flour from the full flour amount and put it back in the bag - the cocoa powder will make up the difference.
- Put all the cake ingredients (not the double cream) in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mix is too stiff - it should fall easily from a spoon. Divide the mixture between the prepared tins and level the surfaces of the cake mixtures. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, then turn out onto a wire rack, peel off the base paper and cool completely.
- To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it's cool enough to spread easily and will run a little.
- Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.
some people are worth
250g unsalted butter, softened
250g caster sugar
4 large eggs
50ml espresso or strong coffee
250g self raising flour
1 tsp of baking powder
25g cocoa powder
For the frosting
250g unsalted butter, softened
425g icing sugar
2 tsps of vanila extract
A couple of squares of dark chocolate
1. Preheat the oven to 180C/Fan 160/Gas 4.
2. Beat the butter with the sugar either by hand or in an electric mixer, until really pale and fluffy. Add the eggs one at a time, beating well between each addition. Don’t worry if the mixture curdles it will all come together once you have added the flour. Add the coffee and then gently stir in the flour, baking powder and cocoa powder.
3. Line a muffin tray with paper cake cases and spoon the mixture into the cases about ¾ full. Bake them in the oven for 20-25 minutes until firm to the touch. Leave to cool on a wire rack.
4. To make the frosting, beat the butter and icing sugar either by hand or in an electric mixer until really light and fluffy. Beat in the vanilla extract. Either spoon or pipe the mixture onto the cupcakes and finish with finely grated chocolate.
Last edited by Vampire; 02-05-2013 at 07:28 PM.
This is what we need.Very basic stuff.If you do not have Italian seasoning on hand though, you can easily replace it with oregano and thyme.
1. First, preheat the oven to 430 F (220 C).2. Next, peel, wash, and dry the potatoes.
3. Then, using a sharp knife, slice a 1/4-inch piece off the potato lengthwise in order to create a stable base for you to work with.4. Lay the potato flat on its cut side.
5. Slice it into even planks.
6. Then cut each plank into even wedges.
7. Repeat with each potato.
8. In a large bowl, beat the egg whites lightly.
9. In a small bowl, combine the spices – chili powder, ground cumin, paprika, Italian seasoning, and salt.
10. Dip the cut potatoes in egg to coat.
11. Sprinkle the spices over the potatoes and toss well to coat.
12. Spray or brush a baking sheet with vegetable oil generously.13. Then place the wedges on the baking sheet.
14. Bake in the preheated oven (430 F – 220 C) for about 40 minutes.To make sure that your fries will keep their nice shape and will not break, move them around (using a spatula) every 5-7 minutes.I also sprinkled my fries with a little bit of additional vegetable oil while they were baking because they looked a little dry to me. You can do that, but you do not need to. It’s up to you.
And here they are in all their golden beauty.I recommend tasting you fries and add more salt if necessary.Enjoy, dear friends!
Small and sweet, melting moments
- 125g butter, softened
- 3/4 cup (115g) plain flour
- 1/4 cup (45g) icing sugar mixture
- 1/3 cup (50g) custard powder
- 60g butter, softened, extra
- 2/3 cup (110g) icing sugar mixture, extra
- 2 tsp finely grated lemon rind
- 1 tbs lemon juice
- Step 1 Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
- Step 2 Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
- Step 3 Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.