tag:blogger.com,1999:blog-87495047900233529442024-02-20T15:20:59.496-08:00Good Cake FoodSee the best cake recipes. Trusted recipes for chocolate cake, white cake, banana cake, including chocolate cake, carrot cake, pound cake, with photos and tips from home cooks.العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comBlogger266125tag:blogger.com,1999:blog-8749504790023352944.post-80982020594736399052021-09-29T23:39:00.002-07:002021-09-29T23:39:11.017-07:00Chocolate tart with banana and berries without oven<p> <span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Tart idea for the summer very simple and tasty. We have prepared this spece of cheescake without cheese very simple to prepare, you will need a few ingredients; for the base you will need dry cookies it is important that the cookies are dry to prolong storage about 3-4 days. We used oat biscuits but digestive cookies are fine too.</span></p><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/j2RP_kQ4-J8" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="257" src="https://1.bp.blogspot.com/-t01SZeiRZRs/YVVbIdcsygI/AAAAAAAAb5A/w0nZGz1syjw-VLsP1qI_bYUt2xs0P-CrgCLcBGAsYHQ/w419-h257/Progetto%2Bsenza%2Btitolo%2B%252812%2529.jpg" width="419" /></a></div>
To make the cake even fresher we added berries and banana (use the fruit you want) and then covered with caramel and a dark chocolate ganache. You will get a delicious and very fresh cake ideal for aperitifs, desserts or snacks with friends. Super delicious cake for adults and children.
Try it and let us know through comments if you liked it
Keep following us and if you haven't done so yet subscribe to the channel !
</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span><div><span style="background-color: white;"><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">Recipe : https://youtu.be/j2RP_kQ4-J8
Ingredients:
• 320 g dried biscuits
• 250 g Butter
• 1 banana
• Berries
• 100 g Sugar
• 150 ml Milk
• 200 ml whipping cream
• 250 g chocolate</span></span></span><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">recipe here : </span><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">https://youtu.be/j2RP_kQ4-J8</span></span></div><div><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><br /><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Subscribe Now : </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">http://bit.ly/recipesscakee</span></div></div>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-23088531423666211162021-09-29T23:34:00.005-07:002021-09-29T23:34:49.835-07:00Pumpkin Cake Donut, the first dessert of the new season<p> <span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Pumpkin</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">:</span></p><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/zf2OPw-_H50" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="213" src="https://1.bp.blogspot.com/-8GyFUEDWDOs/YVVaHsOw_AI/AAAAAAAAb44/7JI7jYLfRgIuID__iYW2ZSV7xkfjcILvQCLcBGAsYHQ/w355-h213/Sans%2Btitre%2B%25285%2529.jpg" width="355" /></a></div><br />Hello to all friends of </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Cake</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> Recipes. Today we present the first dessert of the new season, a pumpkin </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#pie</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">, delicious, very soft and easy to prepare, perfect for breakfast, for a snack or for a buffet with friends.</span><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
Pumpkin is a very versatile fruit in the kitchen, this time we made it the protagonist of a "space" </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#donut</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">.
And now ... fasten your apron!
</span><span style="background-color: white;"><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">Recipe : https://youtu.be/zf2OPw-_H50
Ingrediants:
</span></span><ul style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">200 g of flour
</span></li><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">100 g of sugar</span></li><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">140 g of sunflower oil</span></li><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">300 g of pumpkin</span></li><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">16 g of baking powder
</span></li><li><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">vanilla essence
</span></li></ul></span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"></span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"></span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"></span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"></span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Baking</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> tray: 24 cm or 22 cm + muffin tray (with the remaining mixture).</span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Subscribe Now : </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">http://bit.ly/recipesscakee</span></div>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-5841643064218111612021-09-29T23:30:00.004-07:002021-09-29T23:30:18.934-07:00With banana and egg you can make a delicious Dessert<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/97O39l7ZNUk" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="213" src="https://1.bp.blogspot.com/-jOOcyloo8jM/YVVZPR1Q2JI/AAAAAAAAb4w/LOVkDGK_AEQ8-hyrl-5PfPOT60nwUMuVACLcBGAsYHQ/w355-h213/Sans%2Btitre%2B%25288%2529.jpg" width="355" /></a></div><br /><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Hello guys!</span><p></p><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Today we present a super simple dessert to prepare, delicious and creamy.
It has the same consistency as a pudding but with a particular taste.
A few ingredients will be enough;</span><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
two bananas, and two eggs.</span><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
This dessert is sure to make you look good.</span><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
Do not try to support us with a Like and a comment and if you haven't done so yet, subscribe to our channel.</span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white;"><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">For Recipe here : https://youtu.be/97O39l7ZNUk
<br /></span></span></span></div><div><span style="background-color: white;"><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></span></div><div><span style="background-color: white;"><span style="color: #0d0d0d; font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">----------------------------------------------------------
# Subscribe Now : </span></span></span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">http://bit.ly/recipesscakee</span></div><div><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#dessert</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#delicious_dessert</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Very</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Easy</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#Dessert</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#banana</span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #0d0d0d; font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">#eggs</span></div></div></div>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-80501842591262517942021-02-15T15:07:00.002-08:002021-02-15T15:07:08.528-08:00Sponge cake the best base for any cake<p> <a href="https://youtu.be/fHNfL9FNYnI" target="_blank">The sponge cake</a> is part of the classic recipes of Italian cuisine: it is the most used base in pastry and thanks to its texture, soft and light, it is particularly useful as a base for stuffed cakes, but it can also be used in other more preparations. complex, such as elaborate birthday cakes, special sweets, and so on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/fHNfL9FNYnI" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://1.bp.blogspot.com/-ED3tQK0or-8/YCr9uI5kwqI/AAAAAAAAby0/kxb1hSctAc8Lp0zk0nED7YfEbh_kSmLYwCLcBGAsYHQ/s320/Aggiungi%2Bun%2527intestazione%2B%25281%2529.jpg" width="320" /></a></div><p>In recent years I have tried various recipes to prepare <a href="https://youtu.be/fHNfL9FNYnI">sponge cake</a>: there are those who recommend using starch, those who propose a variant without yeast or with eggs beaten in a bain-marie, others dwell on the differences between static or ventilated oven for final result, or pushes for the use of a planetary mixer rather than a food processor like the Thermomix ... In any case, I must confess that my grandmother's and mother's recipe does not change it with any other, because for me is the top and represents the traditional sponge cake. And then, the results I get when I prepare it are always comforting, because the dessert becomes really high, soft and delicious!</p><p><br /></p><p>Before discovering the ingredients and doses to prepare a homemade sponge cake in an easy and fast way, I open a parenthesis: have you ever wondered why it is called that? Well, according to studies it is said that the recipe for sponge cake was born from a Genoese cook, a certain Giobatta Carbona, who in the mid-eighteenth century, finding himself in Spain with the Marquis Domenico Pallavicini, invented this very soft and extremely soft dough. sweet. This preparation was given the name Pâte Génoise, in honor of the inventor's Ligurian roots, and even today this recipe is very well established in the field of pastry. However, given its complexity, it became necessary to create an even simpler dough which was baptized sponge cake, to honor the Spanish court that had so much praised it.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/fHNfL9FNYnI" width="320" youtube-src-id="fHNfL9FNYnI"></iframe></div><br /><p><br /></p><p>The ingredients and doses of the original recipe for the sponge cake allow you to create a base with a diameter of 24 centimeters, obtaining a dough high enough to obtain three layers to be filled at will, or one of 26 cm if we prefer a cake of two layers. A tip: for me it is better to prepare the pds base the day before, because this simple foresight will make cutting easier. Then it will be sufficient to proceed with the filling of the preparation, using a simple custard or some more elaborate compound, to give more flavor to the cake.</p>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-80784131054252067882021-02-12T03:00:00.000-08:002021-02-12T03:00:28.591-08:00Apple Tart with Walnuts recipe<p><a href="https://youtu.be/IoVYt85d98o">Apple Tart with Walnuts recipe</a></p><p><br /></p><p><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Easy Recipe Without Butter : Apple Tart with Walnuts
The prep time is very minimal for this Apple Tart with Walnuts, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
■ Subscribe ► https://bit.ly/mychannelcakes</span></p><p><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Recipe : </span><span style="color: rgba(0, 0, 0, 0.870588235294118); font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">http://bit.ly/recipesscakee</span></span></p><p>TART OF APPLES AND WALNUTS</p><p>INGREDIENTS FOR THE SHORT PASTRY</p><p>350g flour</p><p>100g sugar</p><p>80g seed oil</p><p>2 eggs</p><p>1/2 sachet of baking powder</p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/IoVYt85d98o" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="2552" src="https://1.bp.blogspot.com/-PNKakKq7-ow/YCZfQdf4JEI/AAAAAAAAbyg/4PHTaSCVPVMADu9dU_4oiuNmlexbsSRWwCLcBGAsYHQ/s320/IMG_20210208_170723.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/IoVYt85d98o" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="2552" src="https://1.bp.blogspot.com/-FaF953vJvi4/YCZfQcW8YFI/AAAAAAAAbyc/VJaEl3cQAdASl1TRa078keUq5b8Kc9MVQCLcBGAsYHQ/s320/IMG_20210208_170742.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/IoVYt85d98o" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://1.bp.blogspot.com/-FcHH4UDzQAw/YCZfQVcqAqI/AAAAAAAAbyY/mPza8WRx4MsTBqpQ0Goccnak_R-p_JDQACLcBGAsYHQ/s320/IMG_20210208_171246.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/IoVYt85d98o" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="2552" src="https://1.bp.blogspot.com/-QPQK6hf0dbc/YCZfQ_Y4dQI/AAAAAAAAbyk/qyQNb32c31wigQRCt3Th50h_owET-J7UwCLcBGAsYHQ/s320/IMG_20210208_171302.jpg" width="320" /></a></div><p><br /></p><p>INGREDIENTS FOR FILLING</p><p>nuts</p><p>about apricot jam</p><p>apples</p>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-14553440248822115212021-02-04T14:03:00.001-08:002021-02-04T14:03:07.216-08:00Cake with Bavarian cream and pistachio<p> <span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="font-size: 15px; white-space: pre-wrap;"><a href="https://youtu.be/M3rj3LqLctA">Bavarian pistachio cake!</a></span></p><div>Heat oven to 325 degrees. Bring a medium pot of water to a boil over high heat. Add the pistachio nuts, and blanch for 30 seconds; drain. When nuts are cool enough to handle, remove skins. Spread out on a baking tray, and place in the oven until they are dry but still green in color, 15 to 20 minutes. Remove from oven, and allow to cool. Set aside 1 1/4 cups nuts. Transfer remaining nuts to a food processor, and process until coarsely ground. Place ground nuts and milk in a medium saucepan, and bring to a boil over medium heat. Remove from heat; transfer to a medium bowl; set aside in the refrigerator for 3 hours.<br /><br /><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/M3rj3LqLctA" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1920" height="225" src="https://1.bp.blogspot.com/-BaUV6S_LaRQ/YBxsV65-P6I/AAAAAAAAbx8/P3_fsUDMNsE2ZqsJaEL-_iamWZ-c4fw0wCPcBGAYYCw/w400-h225/Progetto%2Bsenza%2Btitolo%2B%25281%2529.png" width="400" /></a></div><br /><br />To make the praline: Place a Silpat (a French nonstick baking mat) on a baking tray; set aside. Place 3/4 cup sugar and 1/4 cup water in a small saucepan set over medium heat. Cook, stirring occasionally and brushing down the sides of the pan with water as needed, until sugar is golden in color, about 10 minutes. Add reserved 1 1/4 cups nuts, and stir to combine. Pour mixture onto the prepared baking tray, and allow to cool. Break into pieces, and place in the bowl of a food processor. Pulse until the caramel is coarsely chopped; set aside.<br /><br /><a href="https://youtu.be/VaXBKzrGLwQ" target="_blank">To make the bavarian cream</a>: Fill a bowl with ice and water; set aside. Remove milk-nut mixture from refrigerator, and strain through cheesecloth into a medium saucepan, squeezing all milk from the nuts. Discard nuts. There should be 2 cups strained milk. Bring milk to a simmer over medium-low heat. While milk is heating, whisk egg yolks with remaining cup sugar in a medium bowl, until pale and combined. Pour hot milk slowly into egg mixture, whisking constantly. Return egg-milk mixture to the saucepan, and cook, stirring constantly until it thickens and coats the spoon, 3 to 5 minutes. Do not allow mixture to boil. Remove from heat, and stir in softened gelatin until completely dissolved. Strain mixture into a clean bowl, and set over ice bath, stirring occasionally until mixture is cold. Add kirsch, and stir to combine.<br /><br />Using an electric mixer, whip heavy cream to soft peaks. Fold whipped cream into egg-milk mixture until just combined. Use immediately.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br />العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-59548787038241744512021-02-03T14:43:00.003-08:002021-02-03T14:43:35.663-08:00Homemade Kinder Cake Recipe<p><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">Super delicious cake for adults and children.</span></p><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">I present to you a delicious dessert that is very easy to prepare
perfect for any occasion and also perfect as a birthday cake !!
I recommend if the recipe is to your liking leave me a comment and a like and don't forget to subscribe to <a href="https://bit.ly/mychannelcakes">the channel</a>.
<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/JS1_y7j2FMc" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="225" src="https://1.bp.blogspot.com/-8udPYZYBE8Q/YBsm89ewKqI/AAAAAAAAbxU/dvTbTXh8BEsFIz92og2ov-_wqZ7Ks3duACLcBGAsYHQ/w400-h225/Ki%252C.jpg" width="400" /></a></div><br /><div><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
-------------------------
SUBSCRIBE NOW : </span><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">https://bit.ly/mychannelcakes</span><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
-------------------------</span><div><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;">
Ingredients for the dough:
3 eggs
125 g of flour
40 g of cocoa
125 ml of cream with 20% fat
125 g of sugar
5 g of baking powder
Ingredients for the cream:
500 g of mascarpone
200 ml of cream with 30% fat
100 g of powdered sugar
70 g of honey
*********************</span><div><span style="color: rgba(0, 0, 0, 0.87); font-family: Roboto, Noto, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="color: rgba(0, 0, 0, 0.870588235294118); font-family: Roboto, Noto, sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><b>For Recipe :</b> https://youtu.be/JS1_y7j2FMc
<br /></span></span></div></div></div>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-60947392447624153512018-03-28T16:00:00.002-07:002020-11-13T06:58:06.859-08:00Easy Blueberry Muffins Recipe<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/WTufltIpV_U" width="466" youtube-src-id="WTufltIpV_U"></iframe></div><br /><div><br /></div><a href="https://youtu.be/WTufltIpV_U">Best served</a> warm or at room temperature on the day of baking.<br /><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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</script><br /><b>INGREDIENTS</b><br /><ul>
<li>225g plain flour</li>
<li>200g caster sugar</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp bicarbonate of soda</li>
<li>1/2 tsp ground cinnamon</li>
<li>Pinch of salt</li>
<li>3 tbsp milk</li>
<li>3 tbsp buttermilk or soured cream</li>
<li>2 large eggs</li>
<li>75g unsalted butter, melted</li>
<li>250g fresh blueberries</li>
<li>1 extra tbsp plain flour</li>
</ul>
<b>FOR THE CRUMBLE TOPPING</b><br /><ul>
<li>25g unsalted butter, diced</li>
<li>50g plain flour</li>
<li>40g soft light brown sugar</li>
<li>Pinch of ground cinnamon</li>
</ul><div><a href="https://3.bp.blogspot.com/-4KUxdOxW_e4/Wrwc-u5c5-I/AAAAAAAAXl0/GjxeTam7rI0zq6hb60vWw7LeKVuysy81ACLcBGAs/s1600/Easy%2BBlueberry%2BMuffins%2BRecipe.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://3.bp.blogspot.com/-4KUxdOxW_e4/Wrwc-u5c5-I/AAAAAAAAXl0/GjxeTam7rI0zq6hb60vWw7LeKVuysy81ACLcBGAs/s320/Easy%2BBlueberry%2BMuffins%2BRecipe.jpg" width="320" /></a></div>
<b>Instructions</b><div>
<b><br /></b>Place all of the Crumble Topping ingredients into a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture comes together in small clumps, then set aside while you prepare the muffin batter.<br />Preheat your oven to 180°C/350°F/Gas mark 4<br />Line the tin with <a href="https://youtu.be/WTufltIpV_U"><b>muffin</b></a> cases. We used our Greaseproof Paper <a href="https://youtu.be/WTufltIpV_U">Muffin</a> Cases<br />In a large bowl, sift the 225g of plain flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and pinch of salt.<br />In a second bowl, whisk together the milk, buttermilk or <a href="https://youtu.be/UNSP9CIz-Xo">soured cream</a>, and eggs until combined.<br />Make a well in the middle of the dry ingredients. Add the milk mixture and melted butter and stir with a large spoon or spatula until just combined.<br />Toss the blueberries in the remaining tablespoon of flour and fold into the batter mixture.<br />Divide the batter equally between the paper cases and scatter the top of each <a href="https://youtu.be/UNSP9CIz-Xo">muffin with the Crumble Topping</a><br />Bake on the middle shelf of your preheated oven for about 25 minutes or until golden brown, well risen and a skewer inserted into the middle of a <a href="https://youtu.be/UNSP9CIz-Xo"><b>muffin</b></a> comes out clean.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/UNSP9CIz-Xo" width="455" youtube-src-id="UNSP9CIz-Xo"></iframe></div><br /><div><br /></div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-23430349729149302402018-01-09T16:35:00.001-08:002018-01-09T16:35:41.676-08:00Mint Cake CheesecakeKendal mint cake cheesecake, this sounds fascinating, obviously remake with a gf base.<div>
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-PiRerQ5huRM/WlVfik0OfdI/AAAAAAAAXkU/ZCUYyFyVT0Yzsq9fE9oXsiFsrFTx4okmwCLcBGAs/s1600/Kendal%2Bmint%2Bcake%2Bcheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://3.bp.blogspot.com/-PiRerQ5huRM/WlVfik0OfdI/AAAAAAAAXkU/ZCUYyFyVT0Yzsq9fE9oXsiFsrFTx4okmwCLcBGAs/s320/Kendal%2Bmint%2Bcake%2Bcheesecake.jpg" width="320" /></a></div>
<div>
<br /><b style="color: #990000; font-size: x-large;">Ingredients</b><br /><ul>
<li>125g butter</li>
<li>1 packet digestive biscuits</li>
<li>900g cream cheese</li>
<li>3 eggs, beaten</li>
<li>1 tbsp cornflour</li>
<li>3 tbsp icing sugar</li>
<li>400ml double cream</li>
<li>30ml mint liqueur</li>
<li>100g Kendal mint cake, broken into small chunks</li>
<li>100g 70% dark chocolate, broken into small chunks</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><br /><ol>
<li>Line and grease a 10" loose-based tin.</li>
<li>Melt the butter in a pan. Crush the bisuits and add to the melted butter, stir until the biscuit crumbs have been coated by the butter.</li>
<li>Pour the biscuit mixture into the tin and cover the bottom, pressing firm so the base is even and compressed. Leave to one side.</li>
<li>Place the cream cheese, eggs, corn flour and icing sugar into a mixing bowl and mix well for a minute. Add the cream and continue to mix until smooth.</li>
<li>Add in the mint liqueur, most of the mint cake and chocolate.</li>
<li>Pour the mixture into the cake tin, and scatter the remaining chunks of mint cake and chocolate over the top of the cheesecake and using your finger poke the chunks beneath the surface so they don't burn.</li>
<li>Place the cheesecake onto a tray and bake in the oven at 180°C for approx 40 minutes until the top is firm.</li>
</ol>
</div>
</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-32728554247963294562017-12-25T06:52:00.003-08:002017-12-25T06:52:44.027-08:00Mini Cheesecakes, caramel apple streuselThese elegant mini apple bundt cakes feature a sweet cream cheese filling topped with a buttery cinnamon streusel and apple pie filling. With a salted caramel drizzle, they are an ideal fall treat to go with your afternoon tea or coffee.<br />
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<br />
<div class="ERSIngredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QkYwiQqYdrw/WkEPeAPM32I/AAAAAAAAXjY/NklZG-ZKk94eZ2O1PlZouQna4gHE1FG8QCLcBGAs/s1600/Mini%2BCaramel%2BApple%2BStreusel%2BCheesecakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://1.bp.blogspot.com/-QkYwiQqYdrw/WkEPeAPM32I/AAAAAAAAXjY/NklZG-ZKk94eZ2O1PlZouQna4gHE1FG8QCLcBGAs/s320/Mini%2BCaramel%2BApple%2BStreusel%2BCheesecakes.jpg" width="320" /></a></div>
<div class="ERSIngredientsHeader ERSHeading">
<b style="color: #990000; font-size: x-large;">Ingredients</b></div>
<div class="ERSSectionHead">
<b>Crust</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1⅓ cups graham cracker crumbs (I like Honeymaid)</li>
<li class="ingredient" itemprop="ingredients">2½ T. sugar</li>
<li class="ingredient" itemprop="ingredients">6 T. salted butter, melted</li>
</ul>
<div class="ERSSectionHead">
<b>Streusel Topping</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">½ cup flour</li>
<li class="ingredient" itemprop="ingredients">¼ cup quick cooking oats</li>
<li class="ingredient" itemprop="ingredients">¼ cup + 2 Tbsp light-brown sugar</li>
<li class="ingredient" itemprop="ingredients">¼ tsp ground cinnamon</li>
<li class="ingredient" itemprop="ingredients">⅛ tsp salt</li>
<li class="ingredient" itemprop="ingredients">¼ cup butter, partially melted in microwave</li>
</ul>
<div class="ERSSectionHead">
<b>CheesecakeFilling</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">16 ounces cream cheese, softened</li>
<li class="ingredient" itemprop="ingredients">⅔ cup sugar</li>
<li class="ingredient" itemprop="ingredients">2 eggs</li>
<li class="ingredient" itemprop="ingredients">¼ cup sour cream</li>
<li class="ingredient" itemprop="ingredients">1 tsp vanilla extract</li>
<li class="ingredient" itemprop="ingredients">1 lb apples, peeled, cored and finely chopped* (I used Gingergold)</li>
</ul>
<div class="ERSSectionHead">
<b>Topping</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">Salted caramel sauce, homemade or jarred</li>
</ul>
<div class="ERSClear">
</div>
</div>
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<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
<div class="adthrive-ad adthrive-dynamic adthrive-recipe" id="AdThrive_Recipe_1_desktop">
</div>
<b><span style="color: #990000; font-size: large;">Instructions</span></b></div>
<div class="ERSSectionHead">
<b>Crust:</b></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 325 degrees. Line 18 muffin cups with liners.</li>
<li class="instruction" itemprop="recipeInstructions">In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.</li>
<li class="instruction" itemprop="recipeInstructions">Divide mixture into liners and press down firmly o form little crusts.</li>
<li class="instruction" itemprop="recipeInstructions">Bake 5 minutes and cool.</li>
</ol>
<div class="ERSSectionHead">
<b>Streusel:</b></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">To
the melted butter, stir in flour, oats, brown sugar, cinnamon and salt.
Stir until clumps form and park in the fridge while you make the
filling.</li>
</ol>
<div class="ERSSectionHead">
<b>Filling:</b></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Beat cream cheese with sugar until smooth.</li>
<li class="instruction" itemprop="recipeInstructions">Add eggs until smooth.</li>
<li class="instruction" itemprop="recipeInstructions">Add sour cream and vanilla.</li>
</ol>
<div class="ERSSectionHead">
<b>Assemble</b></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Pour cheesecake batter evenly over the mini crusts.</li>
<li class="instruction" itemprop="recipeInstructions">Top with chopped apples evenly.</li>
<li class="instruction" itemprop="recipeInstructions">Sprinkle on streusel topping.</li>
<li class="instruction" itemprop="recipeInstructions">Bake about 25 mins.</li>
<li class="instruction" itemprop="recipeInstructions">Cool and chill in fridge a few hours.</li>
<li class="instruction" itemprop="recipeInstructions">Top with caramel!</li>
</ol>
</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-67481436508226673392017-12-22T16:22:00.000-08:002017-12-22T16:22:17.558-08:00Chocolate-covered cake recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-y7Q4g7Skhog/Wj2fTGuogxI/AAAAAAAAXi4/qx1WZDqhfyAx5w8YymVYOWOEv0ChSUdoQCLcBGAs/s1600/Cinnamon-Banana%2BCake%2Bwith%2BChocolate%2BGanache.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="383" data-original-width="575" height="213" src="https://1.bp.blogspot.com/-y7Q4g7Skhog/Wj2fTGuogxI/AAAAAAAAXi4/qx1WZDqhfyAx5w8YymVYOWOEv0ChSUdoQCLcBGAs/s320/Cinnamon-Banana%2BCake%2Bwith%2BChocolate%2BGanache.jpg" width="320" /></a></div>
In this chocolate-covered cake recipe, bananas lend irresistible moistness, while whole wheat pastry flour makes the diabetic cake a hearty dessert option.<br /><br /><b style="color: #990000; font-size: x-large;">Ingredients</b><br /><b>Cake</b><br /><ul>
<li>2 cups all-purpose flour</li>
<li>1/2 cup whole wheat pastry flour</li>
<li>1/2 cup granulated sugar*</li>
<li>1/2 cup packed brown sugar*</li>
<li>1 1/4 teaspoons baking powder</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon baking soda</li>
<li>3/4 cup fat-free milk</li>
<li>1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten</li>
<li>2/3 cup mashed banana</li>
<li>1/4 cup canola oil</li>
<li>1 teaspoon vanilla</li>
</ul>
<b>Ganache</b><br /><ul>
<li>3 ounces dark chocolate, chopped</li>
<li>1/4 cup fat-free half-and-half</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><br /><ol>
<li>Cake Preheat oven to 325 degrees F. Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda.</li>
<li>Cake In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.</li>
<li>Cake Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.</li>
<li>Ganache In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake.</li>
</ol>
<div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-72733784380733093872017-12-20T17:10:00.001-08:002017-12-20T17:10:10.336-08:00BestEver Sponge CakeA cake with a delicious secret - wonderful served with fresh raspberries. Preparation time 25 minutes. Baking Time 20-25 minutes.<div>
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<div>
<b style="color: #990000; font-size: x-large;">Ingredients</b><br /><ul>
<li>170g (6oz) Caster Sugar</li>
<li>170g (6oz) Unsalted Butter</li>
<li>3 Eggs</li>
<li>1 tsp Vanilla Extract</li>
<li>170g (6oz) Self-Raising Flour</li>
<li>400g Fresh Raspberries</li>
<li>300ml Double Cream</li>
<li>1 tbsp Icing Sugar</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><br /><ol>
<li>Preheat oven to 180 C (for fan assisted ovens, adjust accordingly). Line the centre of each raised base with greaseproof paper (Baking Parchment Circles are perfect). Grease the remainder of the bases and the pan sides well.</li>
<li>Cream the butter and sugar together with an electric mixer until the mixture is light and fluffy. Add the eggs, one at a time, and beat well to combine before adding the next. Then add 1 tsp of Vanilla Extract and mix well.</li>
<li>Sift the flour and gently fold into the mixture, ensuring all ingredients are combined.</li>
<li>Spoon the cake mix into the prepared cake pans and bake in the oven for around 20-25 minutes. Allow to stand for 10 minutes and then turn out onto wire racks covered with baking parchment; turn top-side up to properly cool.</li>
<li>Once cooled, place one sponge on a serving plate. Whip the cream until thick, generously spread into both sponge wells, then over-fill one half with 300g of fresh raspberries.</li>
<li>Flip the second sponge over onto the filled half and gently but firmly press together. Dust with sifted icing sugar and top with the remaining raspberries</li>
</ol>
</div>
</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-23542327462843716522017-12-19T06:51:00.001-08:002017-12-19T07:15:34.231-08:00Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-i_9qy8rqtRI/Wjkmo25cIbI/AAAAAAAAXiU/TFlQIk6NL1kLgjQIcy0CRZM0xbkHhWtzwCLcBGAs/s1600/chocolate%2Bcheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="827" data-original-width="1240" height="213" src="https://2.bp.blogspot.com/-i_9qy8rqtRI/Wjkmo25cIbI/AAAAAAAAXiU/TFlQIk6NL1kLgjQIcy0CRZM0xbkHhWtzwCLcBGAs/s320/chocolate%2Bcheesecake.jpg" width="320" /></a></div>
<div>
<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">This </span><span style="background-color: white; color: #6a6a6a; font-family: "arial" , sans-serif; font-size: x-small; font-weight: bold;">White Chocolate</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;"> And </span><span style="background-color: white; color: #6a6a6a; font-family: "arial" , sans-serif; font-size: x-small; font-weight: bold;">Raspberry Cheesecake</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;"> Swirl </span><span style="background-color: white; color: #6a6a6a; font-family: "arial" , sans-serif; font-size: x-small; font-weight: bold;">Brownies</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">recipe is featured in the </span><span style="background-color: white; color: #6a6a6a; font-family: "arial" , sans-serif; font-size: x-small; font-weight: bold;">Brownies</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;"> Feed along with many more.</span></div>
<b style="color: #990000; font-size: x-large;">Ingredients</b><br />
<b>Brownies:</b><br />
<ul>
<li>½ cup + 2 tbsp flour</li>
<li>⅓ tsp salt</li>
<li>1 tbsp unsweetened cocoa powder</li>
<li>6 oz good semi sweet dark chocolate, chopped</li>
<li>8 tbsp unsalted butter, cut into small pieces</li>
<li>1 cup white sugar</li>
<li>3 med/small eggs (or 2 large), at room temperature</li>
</ul>
<b>White Chocolate Cheesecake:</b><br />
<ul>
<li>½ cup white chocolate chips</li>
<li>6 oz full fat cream cheese, at room temperature</li>
<li>⅓ cup + 1 tbsp white sugar</li>
<li>1 large egg, at room temperature</li>
</ul>
<b>Raspberry Swirl:</b><br />
<ul>
<li>½ cup fresh raspberries</li>
<li>1½ tbsp white sugar</li>
</ul>
<div>
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<b><span style="color: #990000; font-size: large;">Instructions</span></b><br />
<ol>
<li>Preheat the oven to 350 degrees. Line an 9 x 9-inch baking pan with parchment paper, allowing the sides to overlap. Spray parchment with cooking spray.</li>
<li>To make the brownies, combine the flour, salt, and cocoa powder together until well combined; set aside.</li>
<li>Place the chopped chocolate and butter into a glass bowl.</li>
<li>Place the bowl over a saucepan of simmering water, stirring often, until the chocolate and butter are completely melted and smooth.</li>
<li>Turn off the heat, keeping the bowl over the water, add the sugar and whisk until completely combined.</li>
<li>Remove from the saucepan and place on a towel on the counter.</li>
<li>Add in the room temperature eggs and whisk until just combined.</li>
<li>Do not over beat the batter.</li>
<li>Sprinkle the flour/cocoa mixture into the melted chocolate, and using a rubber spatula, fold the flour mixture into the chocolate until just combined.</li>
<li>Pour the batter into the prepared baking pan then smooth the top.</li>
<li>Set aside while you prepare the white chocolate cheesecake layer.</li>
<li>To make the cheesecake layer, place the white chocolate chips in a small microwave safe dish and place into the microwave.</li>
<li>Cook at 20 second intervals, stirring well between each interval, until melted. Don't overcook!</li>
<li>Whisk until smooth and creamy; set aside.</li>
<li>Using a hand mixer, beat the cream cheese together with the sugar and egg until creamy. Fold in the white chocolate and mix well.</li>
<li>To make the raspberry swirl, place the berries in a fine sieve over a bowl then mash them using a rubber spatula, over and over until you have nothing but seeds left.</li>
<li>Add the sugar to the raspberry sauce; mix well.</li>
<li>Pour the white chocolate mixture over the brownie batter.</li>
<li>Pour spoonfuls of the raspberry sauce over the top of the batter then use a wooden skewer to swirl the mixture. Side Note: Make sure to stick the skewer in only the raspberry/white chocolate layer and not all the way to the brownie layer.</li>
<li>Place into the oven and bake for 45-55 minutes, or until the sides are set and the center is nearly set.</li>
<li>Remove from the oven and allow to cool completely in the pan.</li>
<li>Use the overlapped parchment to easily remove the brownies from the pan.</li>
<li>Cut into bars and serve. Enjoy!</li>
</ol>
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</script>العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-64535179342953523502017-12-13T06:33:00.000-08:002017-12-13T06:47:22.947-08:00The Cake Boozy EggnogEggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-w4LKXl2nE88/WjE6LtUZhSI/AAAAAAAAXhk/wX8mc14A78wPwZBSV88XUDTl6dm8ZLPHQCLcBGAs/s1600/Cake%2BBoozy%2BEggnog.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="864" data-original-width="864" height="320" src="https://3.bp.blogspot.com/-w4LKXl2nE88/WjE6LtUZhSI/AAAAAAAAXhk/wX8mc14A78wPwZBSV88XUDTl6dm8ZLPHQCLcBGAs/s320/Cake%2BBoozy%2BEggnog.png" width="320" /></a></div>
<div>
<b style="color: #990000; font-size: x-large;">Ingredients</b><br />
<b>For Cake:</b><br />
<ul>
<li>1 1/2 cups (10 1/2 ounces) granulated sugar</li>
<li>3/4 teaspoon salt</li>
<li>3 large eggs</li>
<li>8 tablespoons (4 ounces) unsalted butter, very soft</li>
<li>4 teaspoons vanilla extract</li>
<li>1 1/2 cups (7 1/2 ounces) all-purpose flour</li>
<li>1 3/4 teaspoons baking powder</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 cup milk, warmed</li>
</ul>
<b>For Eggnog Sauce:</b><br />
<ul>
<li>4 large yolks</li>
<li>1/2 cup (3 1/2 ounces) granulated sugar, divided</li>
<li>Pinch salt</li>
<li>1 1/2 cups milk</li>
<li>3/4 teaspoon nutmeg, divided</li>
<li>1/3 cup bourbon or dark rum (or to taste)</li>
<li>2 cups heavy cream</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><br />
<ol>
<li>Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.</li>
<li>Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.</li>
<li>When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).</li>
<li>Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).</li>
<li>Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.</li>
</ol>
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العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-3234767570876729022017-12-10T06:47:00.001-08:002017-12-10T06:47:38.262-08:00Blueberry Tart Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-bUNrlGJeQYU/Wi1I_fYObvI/AAAAAAAAXgs/vrYEtzLNFwQ9MGzzv03Td-4aHvISijXQACLcBGAs/s1600/Blueberry%2BTart%2BCheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="213" src="https://3.bp.blogspot.com/-bUNrlGJeQYU/Wi1I_fYObvI/AAAAAAAAXgs/vrYEtzLNFwQ9MGzzv03Td-4aHvISijXQACLcBGAs/s320/Blueberry%2BTart%2BCheesecake.jpg" width="320" /></a></div>
<b style="color: #990000; font-size: x-large;">Ingredients</b><br />
<b>Crust</b><br /><ul>
<li>1½ cups all-purpose flour</li>
<li>¼ tsp salt</li>
<li>½ cup icing sugar</li>
<li>¾ cold butter, cut into small chunks</li>
</ul>
<b>Cream Cheese Filling</b><br /><ul>
<li>8oz cream cheese, softened (1 package)</li>
<li>½ cup icing sugar</li>
<li>1 tbsp vanilla extract</li>
<li>½ cup heavy whipping cream, whipped</li>
</ul>
<b>Blueberry Topping</b><br /><ul>
<li>2/3 cup sugar</li>
<li>3 tbsp cornstarch</li>
<li>½ cup water</li>
<li>¼ cup fresh squeezed lemon juice</li>
<li>1 tbsp lemon zest</li>
<li>1 tsp vanilla</li>
<li>3 cups blueberries, fresh or frozen</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><div>
<br /></div>
<div>
<b>Crust</b><br /><br />Preheat your oven to 350ºF with a rack in the middle position.<br /><br />Put the flour, salt, and icing sugar into the bowl of a food processor and mix to blend. Add the butter chunks and pulse until a coarse meal forms with a few pieces of pea sized butter left.<br /><br />Press the mixture into the bottoms and sizes of a tart shell so that it is at least ¼" thick everywhere.<br /><br />Lightly cover the tart with foil and add pie weights (or dried beans) to ensure that the tart shell doesn't bubble up. Bake in the preheated oven for 15-20 minutes, until light golden brown. Cool completely.<div class="instruction-label" id="mpprecipe-instruction-5" style="box-sizing: border-box !important; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
<br /></div>
<b>Cream Cheese Filling</b><br /><br />Beat the cream cheese and icing sugar together until light and fluffy. Beat in the vanilla. Fold the cream cheese mixture into the whipped cream until completely uniform. Spread into the cooled tart shell and refrigerate until firm.<div class="instruction-label" id="mpprecipe-instruction-7" style="box-sizing: border-box !important; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
<br /></div>
<b>Blueberry Topping</b><br /><br />Put the sugar, water, cornstarch, lemon juice, lemon zest, and vanilla into a large sauce pan and whisk until smooth over medium heat.<br /><br />Stir in the blueberries and bring to a boil, stirring constantly, for about 2 minutes until at least half of the blueberries have broken down and it has thickened up significantly.<br /><br />Let cool, then pour onto the top of the tart. Keep the finished tart refrigerated.</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-3552124117224301732017-12-09T07:44:00.000-08:002017-12-09T07:44:16.487-08:00Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HL40TSLGkrU/WiwDkQ4cLYI/AAAAAAAAXgc/GXcYfiyW7fkcPIET_PNbMMGtp2HDl5-_gCLcBGAs/s1600/cookie-dough-cheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="415" data-original-width="625" height="212" src="https://1.bp.blogspot.com/-HL40TSLGkrU/WiwDkQ4cLYI/AAAAAAAAXgc/GXcYfiyW7fkcPIET_PNbMMGtp2HDl5-_gCLcBGAs/s320/cookie-dough-cheesecake.jpg" width="320" /></a></div>
<div>
<b style="color: #990000; font-size: x-large;">Ingredients</b></div>
<ul>
<li>1 package pre-made cookie dough *optional* extra for topping</li>
<li>3 8-oz packages of cream cheese, softened</li>
<li>1 cup granulated sugar</li>
<li>1 cup sour cream</li>
<li>1/2 tsp vanilla extract</li>
<li>3 eggs</li>
</ul>
<b><span style="color: #990000; font-size: large;">Directions:</span></b><div>
<span style="color: #990000; font-size: large;"><b><br /></b></span>Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan.</div>
<div>
In a bowl, mix the cream cheese and sugar until fluffy.</div>
<div>
Add sour cream and vanilla and mix.</div>
<div>
Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan.</div>
<div>
*Optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for one hour, cool completely, then refrigerate overnight.</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-61157539893958759332017-12-08T06:48:00.002-08:002017-12-08T06:48:37.909-08:00The Best Cream Cake<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-30nYHkxXuUo/WiqmF-3F3wI/AAAAAAAAXgM/MAc12T-XWY0GRb-yM_4QyIsR6v1dfQ2UgCLcBGAs/s1600/Cream-Cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="454" data-original-width="680" height="213" src="https://2.bp.blogspot.com/-30nYHkxXuUo/WiqmF-3F3wI/AAAAAAAAXgM/MAc12T-XWY0GRb-yM_4QyIsR6v1dfQ2UgCLcBGAs/s320/Cream-Cake.jpg" width="320" /></a></div>
<span style="color: #990000; font-size: large;"><b>Ingredients</b></span><br /><ul>
<li>6 eggs, separated</li>
<li>3/4 cup sugar, divided</li>
<li>1/4 cup flour</li>
<li>1/3 cup dried bread crumbs (plain)</li>
<li>1 cup ground hazelnuts, divided</li>
<li>3 cups whipping cream</li>
<li>1 1/2 tsp vanilla</li>
<li>2 tbsp icing sugar</li>
</ul>
<b><span style="color: #990000; font-size: large;">Instructions</span></b><br /><ol>
<li>Preheat your oven to 325ºF with a rack in the middle position. Grease two 8" round pans and set aside.</li>
<li>In a large bowl, beat the egg whites until soft peaks form. Sprinkle on 1/4 cup of sugar, then continue beating to stiff peaks. Set aside.</li>
<li>In a second large bowl (use a stand mixer if you have one), beat the egg yolks until very thick and lemon coloured. Add the remaining 1/2 cup sugar and beat until blended (it will be thick, and light yellow in colour). Add the flour, breadcrumbs, and 2/3 cup of ground hazelnuts. Mix to combine, so there are no streaks of flour left.</li>
<li>Pour the flour mixture into the bowl with the egg whites. Use a large rubber spatula to fold the mixture together. Be careful not to just stir it, as you want the mixture to be light and airy. It's finished once there are no streaks of white remaining, but take your time!</li>
<li>Pour the batter equally among the two pans, and bake for 40 minutes. When done, a toothpick will come out from the center clean, and the tops will be a golden brown and spring back when you touch them.</li>
<li>Invert the cakes out of the pans and let cool completely on a wire rack.</li>
<li>When the cakes are completely cooled, use a bread knife to cut each one in half, creating your four layers.</li>
<li>Place the whipping cream in a large bowl, and whip on high speed until almost thickened enough to spread. Add the vanilla and icing sugar. Continue to whip until light fluffy, and it holds a peak when you pull out the beater. Be careful not to over beat it.</li>
<li>Frost as you would any cake. Use the remaining 1/3 cup of ground hazelnuts to decorate the sides of the cake. See notes for an easy way to do this.</li>
<li>Serve the same day that you frost the cake, and keep it refrigerated once frosted! You can bake the cake a day ahead - just let it cool completely, then wrap with two layers of plastic wrap.</li>
</ol>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-90999359957789212052017-12-06T16:18:00.001-08:002017-12-06T16:20:25.850-08:00Cake With Caramel Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rmeFic7JIlU/WiiJQps1DKI/AAAAAAAAXf4/dhRiw8DChKQlCNVp-vpIQpQDVpHV__g5ACLcBGAs/s1600/gingerbread-Cake%2BWith%2BCaramel%2BFrosting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="213" src="https://1.bp.blogspot.com/-rmeFic7JIlU/WiiJQps1DKI/AAAAAAAAXf4/dhRiw8DChKQlCNVp-vpIQpQDVpHV__g5ACLcBGAs/s320/gingerbread-Cake%2BWith%2BCaramel%2BFrosting.jpg" width="320" /></a></div>
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<span style="color: #990000; font-size: large;"><b>Ingredients</b></span><br />
<br />
<div>
<u>Cake</u><br />
<ul>
<li>1 cup butter</li>
<li>1/3 cup molasses</li>
<li>1/3 cup golden corn syrup</li>
<li>1 cup brown sugar</li>
<li>2 eggs</li>
<li>1¼ milk (I use whole milk, but 2% isn't the end of the world)</li>
<li>3 cups flour</li>
<li>2 tsp baking soda</li>
<li>4 tsp ground ginger</li>
<li>3 tsp cinnamon</li>
<li>1/8 tsp ground cloves</li>
<li>1/8 tsp salt</li>
</ul>
<u>Caramel Sauce</u><br />
<ul>
<li>1 cup plus 2 tbsp sugar</li>
<li>1¼ cups heavy cream</li>
<li>¼ cup butter (half a stick)</li>
<li>1 tsp salt</li>
</ul>
<u>Buttercream</u><br />
<ul>
<li>15 tbsp butter, room temperature</li>
<li>2 1/3 cups icing sugar</li>
<li>½ cup caramel sauce</li>
</ul>
<br />
<b><span style="color: #990000; font-size: large;">Instructions</span></b></div>
<div>
<u>Cake</u><br />
<br />
Preheat your oven to 350ºF and grease two 8" round cake pans well. If you're worried about sticking, you can place a sheet of parchment paper on the bottom.<br />
<br />
Put the butter, molasses, and corn syrup in a medium saucepan over medium heat until the butter melts. Turn off the heat and stir in the brown sugar.<br />
<br />
In a small bowl, whisk together the milk and eggs very well. Slowly pour into the butter mixture, whisking quickly so the eggs don't start to cook.<br />
<br />
Put the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl and whisk together. Add the butter mixture and stir until just combined.<br />
<br />
Pour the batter evenly between the two prepared pans, and bake for 30 minutes, until a toothpick comes out with just a few crumbs attached.<br />
<br />
Set on a wire rack to cool completely, then cut off the domed tops and split the cakes in half to create four even layers.</div>
<div>
<br />
<u>Caramel Sauce</u><br />
<br />
While the cake is cooling, make the caramel sauce.<br />
<br />
Add the sugar to a medium saucepan set over medium heat. Watch very carefully. Swirl the pan as the sugar starts to melt so the solid sugar mixes into the liquid. I'm not against using a whisk during this part, even though all the pros tell you not to.<br />
<br />
Once the sugar has completely melted and is an amber colour, turn off the heat. Add the butter, heavy cream, and salt, and whisk until completely combined. If it seems like it's hardening up again, put it back over a medium-low heat while you whisk.<br />
<br />
Set aside to cool.</div>
<div>
<br />
<u>Buttercream</u><br />
<br />
Add the butter to the bowl of your stand mixer with the paddle attachment and beat for 5 minutes, until light and fluffy.<br />
<br />
Add the icing sugar, and beat for another two minutes until well combined. Add the caramel sauce and beat until evenly combined.</div>
<div>
<br />
<u>Assembly</u><br />
<br />
Spread about ¼" of frosting on top of the first layer of cake. Using your offset spatula, make the frosting so that there is a slight lip of frosting around the outside edge (this is to keep the caramel sauce from running out.<br />
<br />
Add 3 tbsp of the cooled caramel sauce on top of the frosting.<br />
<br />
Repeat with the second and third layers of cake.<br />
<br />
<br />
<br />
When you put the top layer of cake on, frost the entire cake, and then put it in the fridge for at least 30 minutes. Put the remaining caramel sauce in the fridge as well. Once the cake has cooled, and the frosting hardened, pour the caramel sauce slowly over the top of the cake, letting it pool down the side a little bit. You probably won't need all of the sauce.</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-87671964811803190962017-12-06T15:37:00.000-08:002017-12-06T15:43:10.943-08:00Vanilla sponge cake recipe<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<a href="https://1.bp.blogspot.com/-ixzWcyeAdtA/Wih-vn9xjfI/AAAAAAAAXfo/uO04BEv509MOG5rSFGI_gosHLh_Ri-9qQCLcBGAs/s1600/vanilla-sponge-cake-recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="213" src="https://1.bp.blogspot.com/-ixzWcyeAdtA/Wih-vn9xjfI/AAAAAAAAXfo/uO04BEv509MOG5rSFGI_gosHLh_Ri-9qQCLcBGAs/s320/vanilla-sponge-cake-recipe.jpg" width="320" /></a></div>
<span style="color: #990000; font-size: large;"><b>Ingredients</b></span><br />
<ul>
<li>4 large eggs, room temperature (200g) (very important)</li>
<li>2 cups white sugar (400g)</li>
<li>2 cups cake flour (250g) or sub all purpose flour (260g)</li>
<li>2 tsp baking powder (10g)</li>
<li>¼ tsp salt (2g)</li>
<li>1 cup whole milk (8 fl oz)</li>
<li>8 tbsp butter (112g)</li>
<li>1 tbsp vanilla extract</li>
</ul>
<span style="color: #990000; font-size: large;"><b>Instructions</b></span><br />
<ol>
<li>Preheat your oven to 350ºF with a rack in the middle position. Grease two 8" circular cake pans.</li>
<li>Whip the room temperature eggs in your mixer on high speed (using the whip attachment), until foamy. Very slowly, pour in the sugar. Continue to whip until the mixture reaches the ribbon stage (when you lift the whisk out, the mixture with flow off in a wide, thick, pale yellow ribbon), about 5 to 7 minutes.</li>
<li>Add in the flour, baking powder, and salt, and mix on low speed until combined.</li>
<li>Put the milk and butter in a medium microwave safe bowl (or in a pot on the stove top), and heat until the butter is melted and the mixture is hot.</li>
<li>Whisk 2 cups of the cake batter into the hot milk mixture. Add it all back into the remaining batter.</li>
<li>Add the vanilla and mix until evenly combined.</li>
<li>Pour the batter evenly between the two cake pans.</li>
<li>Bake at 350ºF for 25 minutes, then reduce the oven temperature to 325? and continue baking until finished (about 10 minutes, watch carefully). The cake it done when you gently press at the center and it springs back immediately.</li>
<li>Remove from the cake pans and let cool completely on wire racks before slicing or icing.</li>
</ol>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-72337767389561598722017-11-29T17:08:00.002-08:002017-11-29T17:08:52.727-08:00Chocolate Sponge Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-86U6wOa7_Q0/Wh9ZX9DOWqI/AAAAAAAAXe0/igN9oZffaNAekWGcpCCnh2EIyOdsJYwUACLcBGAs/s1600/Chocolate%2BSponge%2BCake%2BRecipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="181" data-original-width="278" src="https://4.bp.blogspot.com/-86U6wOa7_Q0/Wh9ZX9DOWqI/AAAAAAAAXe0/igN9oZffaNAekWGcpCCnh2EIyOdsJYwUACLcBGAs/s1600/Chocolate%2BSponge%2BCake%2BRecipe.jpg" /></a></div>
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<b style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Ingredients</span></b><br /><ul>
<li>All purpose flour / Maida - 2 cup</li>
<li>Cocoa Powder - ½ cup</li>
<li>Baking Powder - 1 tsp</li>
<li>Baking soda - 1 tsp</li>
<li>Salt - ¼ tsp</li>
<li>Condensed milk - 400 g</li>
<li>Unsalted butter - 100 g ( Melted and cooled )</li>
<li>Vanilla Extract - 1 tsp</li>
<li>Coke - 200 ml</li>
</ul>
<b style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: large;">Directions</b><br /><ol>
<li>Pre heat the oven to 180 degrees C.</li>
<li>Grease and line a 9 inch baking pan.</li>
<li>Mix Maida, cocoa powder, baking soda, baking powder and salt in a bowl.</li>
<li>Sieve 2 times so that all the ingredients mix well with each other.</li>
<li>Mix condensed milk, unsalted butter, vanilla extract and whisk for 2 minutes.</li>
<li>Add half of the flour mixture and half of the coke in the condensed milk and whisk until combined.</li>
<li>Add the remaining flour mixture and coke and whisk well.</li>
<li>Pour the batter in the prepared tin.</li>
<li>Bake for 25-30 minutes until a tooth pick comes out clean.</li>
<li>Remove the pan from the oven.</li>
<li>Cool the cake on a wire rack.</li>
</ol>
</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-32570933809897731792017-11-26T08:01:00.001-08:002017-11-26T08:01:07.783-08:00Very good chocolate sponge cake with apple<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-BJyToe1cbq8/WhrlM3S9jSI/AAAAAAAAXdI/NjruErYcH2slXjXGNmXKdJZsxCaGxpsowCLcBGAs/s1600/Easy%2BApple%2BSpice%2BCake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="387" data-original-width="600" height="206" src="https://2.bp.blogspot.com/-BJyToe1cbq8/WhrlM3S9jSI/AAAAAAAAXdI/NjruErYcH2slXjXGNmXKdJZsxCaGxpsowCLcBGAs/s320/Easy%2BApple%2BSpice%2BCake.jpg" width="320" /></a></div>
<b style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;">Ingredients</span></b><br /><ul>
<li>2/3 cup sugar (can be reduce to 1/2 cup)</li>
<li>1 cup unsweetened applesauce (make your own from local apples)</li>
<li>1/3 cup Grandma Fancy Molasses</li>
<li>2 eggs well beaten</li>
<li>½ cup soft butter</li>
<li>¼ tsp. salt</li>
<li>¾ tsp baking soda</li>
<li>1 tsp cinnamon</li>
<li>½ tsp nutmeg</li>
<li>2 cups flour (stone ground spelt or whole white, if you have it)</li>
</ul>
<div>
<b style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: large;">Directions</b></div>
<ol>
<li>In one bowl place sifted dry ingredients.</li>
<li>In another bowl beat applesauce, molasses, eggs, and soft butter.</li>
<li>Combine wet and dry ingredients.</li>
<li>Beat well by hand or with an electric beater for 3 minutes.</li>
<li>Pour into greased and floured 9″ round or square cake pan and bake at 350°F for 30-35 minutes, until a tester comes out clean.</li>
<li>Cool 10 minutes then remove from pan to finish cooking.</li>
<li>To serve, dust with icing sugar and cut into wedges.</li>
</ol>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-86011536537920340522017-11-25T16:16:00.002-08:002017-11-25T16:16:48.079-08:00Spicy crab cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-qGllfGVYTHo/WhoH2wNs1qI/AAAAAAAAXc4/o_M2146oXK8ySQelDKzpYK9MTu2uTlGDQCLcBGAs/s1600/SPICY%2BCRAB%2BCAKES.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="315" data-original-width="420" height="240" src="https://3.bp.blogspot.com/-qGllfGVYTHo/WhoH2wNs1qI/AAAAAAAAXc4/o_M2146oXK8ySQelDKzpYK9MTu2uTlGDQCLcBGAs/s320/SPICY%2BCRAB%2BCAKES.jpg" width="320" /></a></div>
<div>
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="color: #990000; font-family: georgia, "times new roman", serif; font-size: medium;">Ingredients </span></b><u>12 servings</u></div>
<div>
<ul>
<li>2 lg. eggs</li>
<li>1/2 lb. fresh lump crabmeat</li>
<li>1 c. ricotta cheese</li>
<li>1 c. (4 oz.) shredded Monterey Jack</li>
<li> cheese with jalapenos</li>
<li>3 tbsp. snipped chives</li>
<li>3/4 c. fine seasoned dry bread crumbs</li>
<li>1/4 c. salad oil</li>
<li>1 (7 oz.) jar roasted red peppers,</li>
<li> drained</li>
<li>1/3 c. mayonnaise</li>
</ul>
<div>
<b style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: large;">Directions</b></div>
</div>
<div>
<b style="background-color: white; color: #990000; font-family: georgia, "times new roman", serif; font-size: large;"><br /></b></div>
<div>
<div>
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and</div>
<div>
1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch</div>
<div>
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.</div>
<div>
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large</div>
<div>
skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a</div>
<div>
time, until golden on both sides, about 3 minutes in all. As cakes cook, remove</div>
<div>
from pan, drain on prepared baking sheet and keep warm in oven. In food</div>
<div>
processor, process red peppers with mayonnaise until smooth. Serve with crab</div>
<div>
cakes.</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-4611090295018822962017-11-25T01:46:00.003-08:002017-11-25T01:46:19.923-08:00Chocolate Cake, healthy and tastes good<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LxVaAe1C0ko/Whk7eKbT3jI/AAAAAAAAXco/I0LcLpS3dVs6ucfFRA6gr4oUuRl_MU7TQCLcBGAs/s1600/Chocolate%2BGingerbread%2BCake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="780" data-original-width="1170" height="213" src="https://1.bp.blogspot.com/-LxVaAe1C0ko/Whk7eKbT3jI/AAAAAAAAXco/I0LcLpS3dVs6ucfFRA6gr4oUuRl_MU7TQCLcBGAs/s320/Chocolate%2BGingerbread%2BCake.jpg" width="320" /></a></div>
<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></b><br />
<ul>
<li>½ cup plus</li>
<li>2 Tbsp butter</li>
<li>1 cup sugar</li>
<li>1 ½ cups Crosby’s Fancy Molasses</li>
<li>¼ tsp ground cloves</li>
<li>1 tsp ground cinnamon</li>
<li>2 tsp ground ginger</li>
<li>¼ tsp allspice</li>
<li>1 ¼ tsp baking soda dissolved in 2
tsp of warm water</li>
<li>2 eggs</li>
<li>1 cup milk</li>
<li>2 ¼ cups flour</li>
<li>¾ cup cocoa</li>
<li>1 cup chocolate chips (optional)</li>
</ul>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Directions</b></span><br />
<ol>
<li>Preheat the oven to 350ºF.</li>
<li>Line a 9 x 13 pan with parchment paper or grease and flour it well.</li>
<li>Melt the butter along with the sugar, molasses and spices. Whisk it
well and remove from heat.</li>
<li>Whisk in the milk, eggs and baking soda-water mixture.</li>
<li>Add the flour and cocoa and beat.</li>
<li>Stir in chocolate chips.</li>
<li>Pour into prepared pan and bake for 55 minutes to an hour,
depending on the texture you prefer. If you’re planning to serve it
warm for dessert with a little something alongside or poured over,
it could stand to be a little sticky so you could pull it out after 50
minutes. But if you prefer it a little dryer (and if you plan to have
some leftover for packing in lunches) then I’d recommend baking it
longer</li>
</ol>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-43809128829359338712017-07-31T09:37:00.002-07:002017-07-31T09:37:19.955-07:00The green cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DkeA4CsamWI/WX9cWv3UY6I/AAAAAAAAXbM/M2evufP3dFYqDeriATGwqwAlK63mViN7gCLcBGAs/s1600/The%2Bgreen%2Bcake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://2.bp.blogspot.com/-DkeA4CsamWI/WX9cWv3UY6I/AAAAAAAAXbM/M2evufP3dFYqDeriATGwqwAlK63mViN7gCLcBGAs/s320/The%2Bgreen%2Bcake.jpg" width="320" /></a></div>
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</script><b>INGREDIENTS</b><br />
<ul>
<li>150g caster sugar</li>
<li>150ml water</li>
<li>125ml gin</li>
<li>200ml tonic water</li>
<li>14g gelatine leaves</li>
<li>2 limes, juiced and zested</li>
</ul>
<b>FOR THE CAKE AND CUPCAKES</b>(Please note: you will need to make 2 separate batches using these quantities)<br />
<ul>
<li>175g caster sugar</li>
<li>175g self-raising flour</li>
<li>100g softened butter</li>
<li>1 level tsp. baking powder</li>
<li>2 large eggs, beaten</li>
<li>4 tbsp. milk</li>
<li>2 limes, finely zested</li>
<li>Green food colouring</li>
<li>Yellow food colouring</li>
</ul>
<b>ALSO REQUIRED</b><br />
<ul>
<li>250ml double cream</li>
<li>Icing sugar to taste</li>
<li>Dash of gin and tonic, mixed to taste</li>
<li>1 tub of Lakeland Gin & Tonic Flavoured Frosting</li>
<li>1 pack of 12 Wilton® Shot Tops Martini Toppers</li>
</ul>
<b>Instructions</b><br />
<br />
<i>TO MAKE THE JELLY (CAN BE DONE THE DAY BEFORE)</i><br />
<ol>
<li>First add 150ml of water and all of the caster sugar to a pan and bring to the boil.</li>
<li>Leave to boil for 5 minutes then remove from the heat then add the lime zest and leave to steep for 15 minutes. Strain into a measuring jug and add the tonic water, the gin and lime juice.</li>
<li>Soak the gelatine leaves in cold water (just enough to cover them) for at least 5 minutes.</li>
<li>Pour 125ml of your gin and tonic mixture into a pan and warm through but don’t boil. Take off the heat and let it cool a little before squeezing the excess water from your gelatine leaves and stirring them into the warm mixture until completely dissolved. Keep stirring as you add this warmed mixture to the remaining gin and tonic mixture in your measuring jug until it’s thoroughly combined.</li>
<li>Line a small oven tray or dish with cling film and pour in a thin layer of gin and tonic mixture. Leave to set for at least 6 hours.</li>
<li>Reserve 6 tablespoons of the jelly mixture for later.</li>
</ol>
<i>TO MAKE THE CAKE AND CUPCAKES</i><br />
<ol>
<li>Pre-heat the oven to 180ᵒC. Grease all five pans from the Wilton® Easy Layer 15cm Cake Pans and line a bun tin with cupcake cases.</li>
<li>To make the first batch of cake mix, you will need to add the cake ingredients and a few drops of yellow colouring into a large mixing bowl and beat for approx. 2 minutes, until the mixture is smooth and thoroughly combined.</li>
<li>Place the first of your Wilton® Easy Layer 15cm Cake Pans onto a weighing scale and add the yellow cake mixture until the combined weight of the tin and the mixture is 255g. Repeat three times until you have three pans filled with yellow mixture. Use the remaining mixture to fill your cupcake cases.</li>
<li>Place the three cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.</li>
<li>While you are waiting for the first batch to bake, wash your mixing bowl ready to make your second batch of cake mix. Repeat step 2, but instead of yellow colouring, add a few drops of green food colouring to the mixture.</li>
<li>Remove the cake pans and bun tin from the oven and leave to cool. Line the bun tin with cupcake cases, ready to use again.</li>
<li>Place the fourth of the Wilton® Easy Layer 15cm Cake Pans onto a weighing scale and add the green cake mixture until the combined weight of the tin and the mixture is 255g. Repeat once more so you have two pans filled with green cake mixture. Use the remaining mixture to fill your cupcake cases.</li>
<li>Place both cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.</li>
<li>Remove the cake pans and bun tin from the oven and leave to cool.</li>
</ol>
<i>TO ASSEMBLE AND DECORATE THE CAKE AND CUPCAKES</i><br />
<ol>
<li>Once the sponge layers have cooled, brush the top and bottom of each one with the reserved jelly mix.</li>
<li>Add the icing sugar and the mixed gin and tonic to the double cream and whip together.</li>
<li>Starting with a yellow sponge, stack your layers of sponge, adding a layer of whipped cream between each of the layers and taking care to alternate the colour of the sponges.</li>
<li>Once you have added the final layer of sponge, cover the whole cake in Lakeland Gin & Tonic Frosting using a spatula to achieve even coverage.</li>
<li>Use any leftover frosting or cream to decorate the cupcakes.</li>
<li>Remove the gin and tonic jelly from the cling film, chop into cubes then sprinkle over the top of the cake and the cupcakes.</li>
<li>Add the remaining gin and tonic jelly mix to the 12 Wilton® Shot Tops Martini Toppers and use to decorate the cupcakes and the main cake.</li>
<li>Finish with a light sprinkling of lime zest.<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DkeA4CsamWI/WX9cWv3UY6I/AAAAAAAAXbM/M2evufP3dFYqDeriATGwqwAlK63mViN7gCLcBGAs/s1600/The%2Bgreen%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://2.bp.blogspot.com/-DkeA4CsamWI/WX9cWv3UY6I/AAAAAAAAXbM/M2evufP3dFYqDeriATGwqwAlK63mViN7gCLcBGAs/s320/The%2Bgreen%2Bcake.jpg" width="320" /></a></div>
</li>
</ol>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.comtag:blogger.com,1999:blog-8749504790023352944.post-37815116373561267862017-07-30T08:44:00.000-07:002017-07-30T08:44:01.017-07:00Fondant Fancies - Recipe<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b></div>
<div>
<b>INGREDIENTS</b><br /><ul>
<li>225g self-raising flour</li>
<li>225g butter, softened</li>
<li>225g caster sugar</li>
<li>grated rind of 1 lemon</li>
<li>4 eggs</li>
<li>250g unsalted butter, softened</li>
<li>200g icing sugar</li>
<li>200g marzipan</li>
<li>3 tbsp apricot jam, heated & sieved</li>
<li>1kg white fondant icing, cubed</li>
<li>150ml water</li>
<li>food colouring, as desired</li>
<li>flavouring, as desired</li>
<li>100g white chocolate</li>
</ul>
<b>Instructions</b><br /><ol>
<li>Preheat the oven to 160°C/325°F. Grease and line a 28cm square cake tin.</li>
<li>Beat flour, butter, sugar, lemon rind and eggs together until smooth then place in the cake tin and tap lightly to level out.</li>
<li>Bake for about 40 minutes and test by inserting a metal skewer into the middle – if the cake is cooked, it will come out clean. Allow to stand in the tin for 10 minutes then turn out onto a wire rack to cool completely. Place in the fridge to chill.</li>
<li>Beat the unsalted butter and icing sugar together until pale and smooth. Place 100g in a piping bag and put in the fridge to firm up. Reserve the remaining buttercream for the cake sides.</li>
<li>Roll the marzipan out thinly, brush the top of the cake with the jam and cover with the marzipan. Return the cake to the fridge to chill.</li>
<li>Cut the cake into 25 equal squares making sure all the edges are straight and neat.</li>
<li>Coat the sides of each square with buttercream then, using the the piping bag, pipe a blob of buttercream on the top of each in the centre. Place in the fridge for 20 minutes.</li>
<li>Using a food processor or hand mixer, blend the icing until it stars to break down, adding a splash of water if necessary. Very gradually add the water until the icing becomes smooth and more liquid. Add flavouring and food colouring to taste.</li>
<li>Melt the chocolate in a bowl over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Once melted, place the chocolate in piping bag and set aside.</li>
<li>Take the cakes out of the fridge and place one onto a fork at an angle. Dip into the icing and carefully set onto a cooling rack, taking care to avoid getting fingerprints on it. Repeat with each cake then leave on the rack to set.</li>
<li>Drizzle the chocolate in a zig-zag pattern over the top of the fancies and leave to set.</li>
</ol>
</div>
العربي لعراجhttp://www.blogger.com/profile/10062494064638785821noreply@blogger.com