Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs) 3 tablespoons unsweetened cocoa powder pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes) 20 g | 2 squares 70% chocolate , shaved (optional for extra …
What You Need: 5 biscotti, roughly crushed600ml double cream125g dark chocolate, broken into chunks 100g Nutella3 egg whites100g caster sugar100g hazelnuts Let’s Make It: Line a 900g loaf tin with baking paper. Add two of the crumbled biscotti into the bottom of the tin, distributing …
1-Preheat the oven to 350 degrees F. Generously grease a 8X8 or 9X9 square baking dish with a little melted butter (a pastry brush makes this job super easy).
2-In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. (See I told you this would be quick and easy!)
3-Add the brownie batter to the baking dish and use the spatula to flatten out the top into one even layer. Bake for about 30 minutes and let cool before slicing into squares (if you can control yourself enough to wait – ha)!
Enjoy.
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Source:100daysofrealfood.com
Ingredients: 3 eggs 1/2 cup of superfine sugar.* (You can use less if you prefer for your cake not to be sweet.) 1/2 cup vegetable oil 3/4 cup plain Greek-style yogurt 1 teaspoon vanilla extract 1 1/2 cups cake flour 1 teaspoon baking powder 6 …
Ingredients: 6 Servings Crust: 2 tbsp. butter 2 tbsp. Sugar 1 egg ¾ self-rising flour Pinch of salt Filling: 2 cups of milk 1 egg ½ cup sugar ¼ cup flour 1/4 cup corn flour 2 tbsp. butter 1 tbsp. vanilla essence Pinch of salt …
This one-bowl wonder is an adaptation of a cake I made for my brother’s wedding a couple of years ago. It’s rich and moist and lasts well in an airtight container. Here, I’ve added a rich chocolate icing and chunks of nougat to bump up the decadence factor for the festive season, but the cake alone with a sprinkle of icing sugar and a drizzle of runny cream makes for a nice dessert.
Cake :
3 cups plain flour
1½ cups good-quality cocoa powder
2½ cups caster sugar
1 tablespoon baking soda
1 teaspoon salt
150 grams dark chocolate, finely chopped
1 cup pinot noir
2 cups cooled black coffee
2 tablespoons red or white wine vinegar
⅔ cup extra virgin olive oil
Chocolate icing :
300 grams dark chocolate, roughly chopped
250 grams butter
1 tablespoon extra virgin olive oil
To garnish:
roughly chopped nougat, (optional)
Equipment: Grease and line 2 x 20cm loose-bottom cake tins (see Cook’s note).
Preheat the oven to 170°C.
Cake: Sift the flour, cocoa, sugar, baking soda and salt into a large bowl. Add the chocolate and use a large fork to whisk to combine. Make a well in the centre of the dry ingredients and pour in the pinot noir, coffee, vinegar and olive oil. Whisk to combine into a wet batter.
Divide the batter evenly between the tins and bake for 40-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Leave to cool in the tins.
Icing: Place the chopped chocolate and butter in a heatproof bowl over a pot of simmering water – don’t let the bowl touch the water. Stir until melted and combined. Remove from the heat and stir in the olive oil. Place the bowl in the refrigerator and cool, stirring occasionally, for 15-20 minutes, or until the icing is thick enough to spread onto the cooled cake.
To assemble: Top one of the cakes with 3-4 heaped tablespoons of icing and gently spread out to just meet the edges. Place the second cake on top and dollop the remaining icing on before spreading and topping with nougat.
Cook’s note: If you don’t have two tins, you can take turns baking the cakes; just make sure you re-grease and line the tin after the first cake. Alternatively, you can halve the mixture and make one cake. If you find you have too much icing, keep it in the fridge for when you need a quick sauce for ice cream.
Source:dish.co.nz
Transform two cake layers easily with our Cut-Up Cake for Sweethearts. This heart-shaped cut-up cake is covered with COOL WHIP, pink coconut and candies. What You Need: 1 pkg. (2-layer size) chocolate cake mix 2 cups thawed COOL WHIP Whipped Topping 1-1/3 cups BAKER’S ANGEL …
Thick, soft, chewy, and gooey Thumbprint Cookies filled with caramel, drizzled with chocolate, and sprinkled with salt. Ingredients : FOR THE COOKIES: 1 cup (16 tablespoons) unsalted butter, softened 2/3 cup powdered sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt 2 1/4 cups all-purpose flour FOR THE FILLING: 12 (11-ounces bag) caramels unwrapped 2 tablespoons half & half …
Hearty Tuscan Soup – charred tomatoes make this soup a little smoky and sweet. And it only tastes 10 minutes to prep!
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Source:pickledplum.com
Your Valentine is going to “heart” this dessert! Surprise them with a homemade cupcake topped with a champagne buttercream frosting. Ingredients: Champagne Cupcakes: 1 (16.5-oz.) box Hy-Vee extra-moist classic white cake mix Add (16.5-oz.) box Hy-Vee extra-moist classic white cake mix 1 c. sweet champagne …