Chocolate Turtle Cake

Chocolate Turtle Cake

Chocolate, caramel, and pecans are made to be together, and their flavors harmonize perfectly in this stunning chocolate layer cake. Devil's food cake mix with pudding plus chocolate morsels result in brownie-like layers filled and frosted with a jazzed up ready-to-spread fudge frosting. The finishing touches are turtle candies and a drizzling of dulce de leche ice cream topping

ingredients

• Unsweetened cocoa
• 1 (18.25-oz.) package devil's food cake mix
• 1 (3.9-oz.) package chocolate instant pudding mix
• 3 large eggs $
• 1 1/4 cups milk $
• 1 cup canola oil $
• 2 teaspoons vanilla extract
• 1 teaspoon chocolate extract
• 1 teaspoon instant coffee granules $
• 1 (6-oz.) package semiss $
• 1 (16-oz.) container ready-to-spread cream cheese frosting
• 1/2 cup canned dulce de leche
• 2 (7-oz.) packages turtle candies
• 1 (16-oz.) can ready-to-spread chocolate fudge frosting
• 1 (12-oz.) jar dulce de leche ice cream topping
• 1/4 cup pecan halves, toastedweet chocolate morsels
• 1 cup chopped pecan

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.

3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.

4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.

5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.

Note:

We tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestlé and available in a 14-oz. can. It's quite thick, and when blended with ready-to-spread cream cheese frosting, makes a rich, caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect to drizzle over the finished cake. Find it in the supermarket with other ice cream toppings.

Double-Caramel Turtle Cake

Double-Caramel Turtle Cake

One of our most popular cakes, this light chocolate cake has two layers of tender chocolate cake with a low-fat caramel frosting and an easy topping made with store-bought caramel-apple dip and chopped pecans.

Ingredients

Cake:

• Cooking spray
• 1 tablespoon all-purpose flour
• 1 1/2 cups boiling water $
• 3/4 cup unsweetened cocoa
• 1 1/2 cups granulated sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs $
• 1 2/3 cups all-purpose flour (7 1/2 ounces)
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt

Frosting:

• 2 tablespoons butter
• 1/4 cup packed dark brown sugar
• 2 to 3 tablespoons fat-free milk $
• 2 teaspoons vanilla extract
• 2 cups sifted powdered sugar

Topping:

• 2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
• 1/4 cup finely chopped pecans, toasted $

Preparation

Preheat oven to 350°.

To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

Sopapilla-Cheesecake-Pie Recipe

Sopapilla-Cheesecake-Pie Recipe

The Sopapilla-Cheesecake-Pie recipe is easy to prepare, smells good while baking and tastes awesome. Let me tell about the ingredients required and preparation instructions for making the recipe.

Ingredient:
· 2 packages of softened cream cheese
· 1 cup of white sugar
· 1 teaspoons of Mexican vanilla essence
· 2 cans of refrigerated crescent rolls
· ¾ cup of white sugar
· 1 teaspoons of grounded cinnamon
· ½ cup of room temperature butter
· ¼ cup of honey

Procedure:

Preheat the oven to 350 degrees F that is 175 degree C.

With the help of cooking spray grease the baking tin.

Take a large bowl, beat in the cream cheese with 1 cup of sugar and vanilla
extract. Beat it until the batter is smooth.

Take out the roll dough from the packet, with the help of roller pin shape the
rolls into rectangle shape.

Take one roll sheet of the dough and press it at the bottom of the greased
pan.

Over the dough layer, spread the cream cheese batter over it.

Cover the cream cheese level with another rolled layer and pack it from all
the sides.

In another bowl, add in cinnamon, and butter. Mix it well to combine.

Brush the cinnamon mix over the top roll dough and keep it to bake.

Bake the cake for about 30 minutes. Let the crescent dough get puffy and
golden brown colored.

After 30 minutes, remove the cake from the oven and drizzle some honey
over it. Let the cake cool completely in pan itself. Do not unmould it until it
gets cool. Cut the cake into pieces and serve.

Satiny Chocolate Glaze Recipe

Satiny Chocolate Glaze Recipe

This is a glossy looking chocolate glazed cake. It is also great with cookies along with doughnuts. This article will showcase the method of making Satiny Chocolate Glaze recipe. The quantity given below is for the 1 cup serving. If you want to make for more quantity then add the ingredients accordingly.

Ingredients required for Satiny Chocolate Glaze recipe:

• ¾ cup of semisweet chocolate chips
• 3 tablespoons of butter (soften and at room temperature)
• 1 tablespoon of light corn Syrup
• ¼ teaspoon of vanilla extract

Preparation Time: about 10 min
Cook Time: about 8 min
Total Time required: about 18 min

Preparations:

Take a double boiler, do not boil the water. In the top bowl, add in

chocolate chips, corn syrup and butter. Do not boil it but just heat it until the chocolate chip is completely melt. Let it get smooth texture.

After melting the chocolate, add in vanilla and mix it well.

Take a cake mix or a ready cake bun. The bun can be of any flavor.

Over the cake top, spread the Glaze. Let it drip down from the sides of the cake.

Tips:

The basic cake can be of your choice. You can take the ready made cake sponge. If not the ready cake sponge then can bake the bake. This chocolate glaze can be used with any cake as a topping. So enjoy the Satiny chocolate glaze with your favorite cake base.

Luscious Lemon Pound Cake Recipe

Luscious Lemon Pound Cake Recipe

The recipe is truly luscious. This particular cake recipe is like d by all and also easy to prepare with easily available ingredients. Given below the ingredient required and method.

Ingredients required for Luscious Lemon Pound Cake recipe:

• ·1 packet of lemon cake mix
• · 1 packet of jell-o cream flavor instant pudding
• · 1 ¼ cups of water
• · ½ cup of oil.
• · 4 eggs
• · 1 tub of whipped frosting
• · 1 jar lemon curd

Procedure:

· Step 1: Keep the oven to preheat at 350 degrees F

· Step 2: Take a bowl, add in lemon cake mix, jell-o cream flavor instant pudding, water,oil and 4 eggs. Blend this mixture properly and pour it into the baking tin. Grease the baking tin before pouring the batter. Grease it with flour and butter.

· Step 3: Bake the batter for 50 minutes or for 1 hour. Insert toothpick in the cake check if it is baked properly or not. Let the cake to cool for 20 minutes. With the help of knife, loosen the cake from all sides. Remould the cake from the pan and let it cool completely.

· Step 4: Take frosting in a bowl, stir it gently with lemon curd. Spread this frosting over the top of the cake. Cover the cake with the frosting and keep in refrigerator to cool and set.

· Step 5: Keep the cake in refrigerator when frosted. Serve it child to enjoy its taste.

Tip:

To know of the cake is perfectly baked, the best way to test it is by using spatted stead. If it comes out clean after inserting it in the center of the cake, then the cake is perfectly baked. If the cake is not baked then, there would be cake particularized stocked on the spaghetti.

Grandma's Fry Cakes

Grandma's Fry Cakes

Ingredients:

• 1 1/2 c. sugar
• 3 eggs
• 3 tbsp. melted butter
• 1 c. buttermilk
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 1 tsp. soda
• 1 tsp. baking powder
• 4 c. flour, sifted
• 1 tsp. vanilla

Directions:

Beat eggs, add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well.
Cover.
Store in refrigerator overnight.
Roll dough about 1/2 inch thick, cut out.
Fry in hot lard or shortening until brown.

Sprite Pound Cake Recipe

Sprite Pound Cake Recipe

What you need:

• 3 cups of sugar.
• 3 sticks margarine.
• 6 eggs
• 3 cups of flour.
• 3/4 cups of Sprite.
• 3 tablespoons of lemon flavoring.

What you have to do:

1. Cream sugar and margarine until smooth.
2. Add 1 egg at a time and beat.
3. Add flour and stir.
4. Combine Sprite and lemon flavoring and mix into batter until smooth.
5. Bake at 325 degrees in loaf pan for 1 hour.

Chocolate Peppermint Cake Recipe

The chocolate cake recipes are endless and today we have a chocolate peppermint cake recipe for you to relish at tea time. You can make this with several varieties as well, but we will see the simplest way of baking this dessert.

Ingredients:

• 1 bowl all-purpose flour
• 100 gm. Unsalted butter
• 1/2- tsp. Baking powder
• You may use melted chocolate or cocoa powder 2-3 tbsp.
• 1-1/4 cup sugar because if you are using sweetened melted chocolate or cocoa powder sweetened, it might make a very sweet cake.
• 2-eggs
• ½-cup buttermilk
• 1-tsp vanilla essence
• Peppermint extract
• Crushed mint candies

Procedure:

1. The oven needs to be preheated with 180 degrees C, and the pan kept ready greased and powdered with cocoa.

Sift the flour with baking powder, cocoa powder, remove all the clusters.

Cream the butter and sugar till fluffy.

Beat eggs and add vanilla, peppermint extract. Mix all the ingredients including flour cocoa, butter, sugar and add the buttermilk as well.

Pour the entire batter in the pan and bake for 30-45 min.

When the cake is baked, let it cool down.

One can glaze it or frost it, as desired with white, dark or colored and flavored icing.

Sprinkle some crushed pieces of colored mint candy to embellish. This makes your lavish dessert.

Serve it anytime and kids will love the minty flavor of the dessert. The dessert looks yummy and impeccable with glazing and sprinkled candies. The dessert makes a lovely present as well for special occasions to give someone. It is indeed good to be able to bake delicious goodies at home, since it is cost-effective and quality item with a touch of love and affection poured into it.

Fruity Chocolate Lava Cake

Here is a fruity chocolate lava cake that has become so popular.

Ingredients include:

• 1 1/2 cups sugar
• 2 cups all purpose flour
• 2 tsp baking soda
• 3/4 cup cocoa
• pinch of salt
• 3/4 cup milk
• 1/4 cup yogurt
• 2 large eggs
• 2 tsps vanilla extract
• 2/3 cup vegetable oil
• 3/4 cup boiling water with a citrus and peach tea bag

Directions:

Mix all of the dry ingredients together in a bowl.

Brew the citrus and peach teabag in a cup of hot water for a few minutes then allow the water to cool to room temperature.

Mix the oil, milk, yogurt, eggs, vanilla and tea together and then add this to the dry ingredients in 3 stages mixing well each time.

Grease a spring cake tin and pour your batter into it.

Bake for up to 30 minutes or until a skewer comes out wet to moist.

Allow the cake to cool in the tin for 15 minutes before releasing the sides.

I made the original cake with an edible chocolate plate which you can find on my Citrus and Peach Chocolate Lava Cake page. Click this link and follow the directions.
Hope you love it too.

Graham crackers

Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it?

Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Graham flour — a coarsely, exactingly ground whole wheat flour — would be the obvious answer, since they originate with one Rev. Sylvester Graham himself, but that doesn’t go far to explain the curious flavor of the cookie-like crackers. Cinnamon is another thing most recipes agree on, but when I tried a version with a lot of cinnamon in it (rather than on it, in a cinnamon-sugar coating), it tasted wrong. Ditto with another that contained an excess of molasses.

Anyway, I stopped searching the first time I made Nancy Silverton’s graham crackers. She’s figured it out so everyone else can stop trying. Her combination of dark brown sugar (which I know is molasses-heavy but somehow less aggressive than straight molasses-sweetened versions), honey and a large amount of vanilla makes perfect, better-than-store-bought graham crackers. Well, better than better-than-store-bought, namely because graham crackers as we’ve come to known them are rather bland and forgettable, and these are too good for a cheesecake crust. I’d say possibly too good to share with your kid, too, but seeing as I am currently at the mercy of one’s aforementioned limbs and wish in no way to draw their ire, I will promise to share. For now.

One year ago: Haricot Vert with Shallots
Two years ago: Strawberry-Rhubarb Crumble

Graham Crackers

Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.

If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.

The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract

Topping (optional)

3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

[Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.]

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.]

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]

From: smittenkitchen

Chocolate Peppermint Cake recipe

The chocolate cake recipes are endless and today we have a chocolate peppermint cake recipe for you to relish at tea time. You can make this with several varieties as well, but we will see the simplest way of baking this dessert.

Ingredients:

• 1 bowl all-purpose flour
• 100 gm. Unsalted butter
• 1/2- tsp. Baking powder
• You may use melted chocolate or cocoa powder 2-3 tbsp.
• 1-1/4 cup sugar because if you are using sweetened melted chocolate or cocoa powder sweetened, it might make a very sweet cake.
• 2-eggs
• ½-cup buttermilk
• 1-tsp vanilla essence
• Peppermint extract
• Crushed mint candies

Procedure:

The oven needs to be preheated with 180 degrees C, and the pan kept ready greased and powdered with cocoa.

Sift the flour with baking powder, cocoa powder, remove all the clusters.

Cream the butter and sugar till fluffy.

Beat eggs and add vanilla, peppermint extract. Mix all the ingredients including flour cocoa, butter, sugar and add the buttermilk as well.

Pour the entire batter in the pan and bake for 30-45 min.

When the cake is baked, let it cool down.

One can glaze it or frost it, as desired with white, dark or colored and flavored icing.

Sprinkle some crushed pieces of colored mint candy to embellish. This makes your lavish dessert.

Serve it anytime and kids will love the minty flavor of the dessert. The dessert looks yummy and impeccable with glazing and sprinkled candies. The dessert makes a lovely present as well for special occasions to give someone. It is indeed good to be able to bake delicious goodies at home, since it is cost-effective and quality item with a touch of love and affection poured into it.

Carrot Cake with Cheese Cream Frosting

With the help of Carrot Cake with Cheese Cream Frosting recipe, you can make a delicious carrot cake with ease. Usually the kids won’t be interested in having carrot in any form. But in cake form they will love it.

Ingredients:

Cake:

• 2 1/2 200 ml cups flour (all-purpose )
• 1 1/4 medium sized teaspoons powder (baking
• 1 medium sized teaspoon baking soda
• 1 medium sized teaspoon grounded cinnamon
• 1/2 medium sized teaspoon nutmeg (freshly grounded)
• ¼ medium sized teaspoon allspice (ground)
• 1 1/3 200 ml cups sugar (well granulated)
• ½ 200 ml cup sugar (light brown )
• 1 200ml cup vegetable oil
• ½ 200 ml cup whole-milk plain yogurt
• 1 1/2 pounds fresh carrots.
• 1 200 ml cup walnut halves

Frosting:

• 2 sticks butter (unsalted).
• 2 cheese cream weights 1 pound
• 2 cups 200 ml sugar
• 1 medium sized teaspoon vanilla extract

Instructions:

Preparation of cake:

Heat the oven to 350°F degrees and also arrange a rack.
Take cinnamon, flour, allspice, baking (powder, soda), nutmeg, salt too in a bowl and beat it nicely and keep it apart.
Take sugars, oil, eggs and also yogurt and beat it well. Using a rubber spatula, the flour mixture with carrots mixes it.
Now pour the batter into the dish and smooth it in the corners with the help rubber spatula.
Bake it nicely, so that when the toothpick inserted comes out dry
Now transfer it to a wire rack and allow it cool, now the toast in nuts.
Place nuts one by one on a baking sheet; bake it till it becomes light browned with fragrant.
Now shift nuts to a board and allow it to cool, now chop it well keep aside.

For the frosting:

Take butter, cream, and also cheese in a bowl and with the help of a stand mixer beat it nicely minimum speed. Now stop it and with a rubber spatula scrape it on the sides of the bowl. Now add sugar, vanilla. Now mix sugar. The mixer should be in a medium speed, and then mix until frosting becomes creamy and also fluffy.
Spread frosting on cake and then sprinkles the nuts (toasted) over the frosting. Now cover it with plastic wrap and cool it in refrigerator.

With these simple tips you can prepare your mouth-watering recipe in your kitchen only.

Simple Chocolate Cupcake

Ingredients:

• 3/4 cup (90 grams/3 ounces) all-purpose flour
• 3/4 cup (150 grams/5 ounces) white sugar
• 1/4 cup (30 grams/1 ounce) dark cocoa powder
• 3/4 teaspoon (2.5 grams) baking soda
• 3/4 teaspoon (2.5 grams) baking powder
• 3/4 teaspoon (2.5 grams) cornstarch
• 1/2 teaspoon (3 grams) salt
• 1/3 cup (70 mL) buttermilk
• 1/4 cup (60 mL) brewed coffee or espresso, hot
• 3 tablespoons (45 mL) vegetable oil
• 1 egg, room temperature
• 1 1/2 teaspoons (7.5 mL) pure vanilla extract

Method:

1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.

2. In the bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients.

3. Add all remaining ingredients to bowl with the dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less).

4. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool

Christmas Tree Cupcake Recipe

During Christmas cupcakes are baked a lot having a different look and style, color and taste. Some have a sweet taste the others having a salty or some having a mixture of both i.e. sweet and salty. They are a symbol of joy for those who gave as well as receive them. Some have a shape of a Christmas tree while some having a Santa sitting on the top and all these ideas solely depends on the choice of those who bake them.

But after listening are you not excited to make cupcakes of different shapes and size of your own choice? Then for your assistance here is mentioned a simple Christmas Tree Cupcake Recipe. So let’s start!!!

Ingredients:

• · 150 gm softened butter
• · 3 eggs beaten properly
• · 150 gm caster sugar
• · 150 gm self-raising sifted flour
• · 1 table spoon milk
• · 1 table spoon vanilla essence
• For frosting
• · 250 gm icing sugar
• · 200 gm butter
• · 1 table soon milk
• · 1 table spoon vanilla extract
• · Food color, green
• For decorations
• · Stars made of sugar
• · Silver balls

Steps to follow

Step 1: firstly preheat the oven at 180C/160C fan/ gas 4.

Step 2: put together butter and sugar and cream it until it becomes light and fluffy

Step 3: mix the eggs in the mixture slowly and gradually so as to avoid the formation of clots in it.

Step 4: then finally add vanilla extract and milk to it and stir thoroughly.

Step5: take some paper cupcake case and place it on a muffin tin. In these cases put the mixture with ease.

Step 6: put them in the oven and bake them for 20-25 mins till they are golden brown. Take it out from the oven and let it cool own.

Step7: now in a bowl beta the butter until smooth, and then add icing sugar and then stir on a regular basis. Now add vanilla extract and milk and stir properly.

Step 8: mix the food color in it to give the icing a green color.

Step 9: once the cakes are cooled completely place the icing properly on them with the help of a nozzle to give it a tree look. Decorate it with silver balls and stars and then keep aside to let it set for 30 min.

Now the cupcakes are ready to be enjoyed with the family.

Chocolate Pound Cake Recipe

Chocolate Pound Cake

What you need:

• 1 1/3 cups cake flour, sifted
• 1/3 cup unsweetened cocoa powder (pref. dutch process)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk (pref. whole)

What you have to do:

Preheat oven to 350F. Grease a 9×5-inch baking pan and line the bottom with a small piece of parchment paper.

In a medium bowl, sift together cake flour, cocoa powder, baking powder and salt
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.

Stir 1/3 of the flour mixture into the butter mixture, followed by half of the milk. Stir in an additional third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain and batter is uniform. Pour into prepared cake pan.

Bake for about 50-55 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

Allow cake to cool in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.

Boscobel Beach Ginger Cake

This ginger cake dusted with fine sugar powder is so warm and delicious. Bake this delicious cake at your home with this easy to cook recipe. This festive celebrate the love with this delicious Boscobel Beach Ginger Cake Recipe.

Ingredients:

• 1 Cup of butter
• 1 ¼ Cups of brown Sugar (packed)
• 4 eggs
• ¼ cup of grated fresh ginger root
• 1 teaspoon of Vanilla extract
• 1 Cup of Milk
• 2 ½ Cups of flour for all purpose
• 4 teaspoons of baking powder
• 1 ½ teaspoons of grounded cinnamon
• Salt to taste (1/2 teaspoon)
• 2 tablespoons of confectioners’ sugar for dusting

Procedure:

1. Preheat the oven to 350 degree F that is 175 degrees C.
2. Grease the cake tin with flour and butter.
3. Take a container; add together flour, baking powder, grounder ginger, salt to taste and cinnamon. Keep this mixture aside
4. In one large bowl, mix together butter and brown sugar until the consistency is fluffy and light like a cream. Add eggs one at a time and stir with grated ginger root and vanilla.
5. Beat in the flour mixture with the milk alternately and mix it until it is incorporated very well. Pour butter in the prepared plan.
6. Bake the dough in preheated oven for 45-50 minutes. To check if the cake is ready, insert toothpick in the middle cake and take it out. If the toothpick comes out clean then the cake is ready.
7. Keep the pan to cool down for 10 minutes. Later unmold the cake in a serving plate.
8. Dust lightly with confectioners’ sugar over it and serve it.

Dulce de Leche Cake

This cake is a perfect creamy and white velvet cake which has the richness of cream and the roughness of the cake. A perfect combination of rough and smoothness.

Ingredients:

• 2 layer size white cake mix 1 packet
• ¾ cup of soften butter
• 5 egg whites
• ½ cup of water
• 2 tablespoons of finely shredded orange peel
• 1 recipe Dulce de leche Cream
• 1 recipe of whipped cream frosting
• 1 Recipe of Caramelized Sugar drizzle (optional)

Procedure:

Preheat the oven to 350 degree F and grease the baking tin.

Take large bowl, add in the cake mix, butter, eggs and water. Beat them well with the electric mixer on a low speed until it combines well.

Add in orange peel. Stir it well.

Spread the batter in a baking pan. Bake this For 40 minutes. To check if its baked well insert a tooth-peak.

After the cake is baked, let it cool for 10 minutes. Unmould the cake from the pan and remove the sides if the cake with the help of knife.

With the help of large knife cut the cake horizontally to make two layers.

Slide the wax paper underneath the cake layer and spread ¾ cup of Dulce de leche cream over the layer.

Top the another layer of cake. Cover the cake with cream and keep it to chill overnight.

Spread the whipped cream frosting over the top of the cake and sides as well.

Remove the wax paper from the under of the cake.

Before serving drizzle the Caramelized sugar Drizzle. Serve with any remaining Dulce de Leche Cream.

Enjoy the creamy delicious cake this festive season and treat your guests a perfect desert. Sever it with the creamy Dulce De Leche Cream and make it perfect end to you meal.

Kiev Cake Recipe

This recipe with a special layer sandwiched between the biscuit (crunchy meringue) is perfect recipe for cake lovers. Children love this recipe the most.

Ingredients for Meringue:

• 4 egg whites
• 1 cup of super fine sugar
• 1/8 teaspoons of cream of tartar
• 1 cup of nuts (chopped)
• 2 tablespoons of potato starch

Ingredients for Butter Cream:

• 3 egg yolks
• 1 cup of milk
• 1 cup of sugar
• 300 grams of butter
• 1 tablespoon of cocoa powder

Procedure for Meringue of Kiev Cake Recipe:

The quantity given above is for one cake layer, we need two layer, thus double the quantity to bake 2 layers.

Preheat the oven to 275 degree F.

Take a bowl, add in cream and egg whites. Soften this mixture on high speed to create is foamed peak.

Continue beating it on high speed and add sugar in it until it gets completely bind together and create a glossy peak.

Add in starch in the mixture and sprinkle some nuts over the top. Fold the nuts gently into the batter.

Pour the batter into baking pan and spread it evenly. Do not fill the pan completely, leave some space for the cake when it comes out after baking.

Bake the cake for 1.5 to 2 hours. Bake it until it gets firm, pale golden.

Let the cake to cool for some time. After cooling down, peel of the parchment.

In another bowl, prepare butter cream.

Stir it constantly and bring milk, sugar and yoil to the boiling temperature. Cook it until it gets thick. beat the cooled mixture in the batter and add cocoa powder.

Assemble the cake by layering the meringue with butter cream. Sprinkle some crushed meringue and nuts over the top if the cake.

The cake is ready to serve warm and soft. Topping can be as per your choice.

Lemon Meringue Cup-Cakes

The Lemon meringue cup-cakes look very colorful and sweet too. This cup-cake can be prepared with the microwave oven in a traditional way using lemon curd, which saves enough time, However the flavor doesn’t skimp.

Ingredients

Cup-cakes:

1 1/2 cups - Cake Flour - Blend (Brand - King Arthur and Unbleached)
1 tea-spoon – Full of baking powder
1/4 tea-spoon - Salt
1/4 tea-spoon – Soda (Baking)
2/3 cup - Sugar
1/3 cup – Butter (at room temperature)
1 – Egg (at room temperature)
1/2 tea-spoon - Vanilla (extract)
1/2 tea-spoon - Dough Flavor (pretty buttery and also sweet, which is optional)
2/3 cup - Buttermilk

For Lemon Curd:

1 batch - Lemon Curd

For Meringue

3 - Egg (whites alone)
1/4 tea-spoon - Cream (Brand: Bakewell)
1/8 tea-spoon - Salt
6 table-spoons – Sugar

Directions

First the oven should be heated to 400° f degrees and Take 12 – cup-cake cups or else muffin pan which comes with paper liners; Spray some cooking spray over the liners.

The cup-cakes: In a bowl attached to the mixture. Mix the ingredients like 1. Cake flour, 2. Baking powder, 3. Salt, 4. Baking soda, 5. Sugar, 6. Butter, 7. Egg, 8. Vanilla, 9. Dough flavor, 10. Butter-milk.

Blend the above mixture on a medium speed for about 2 - 3 minutes till the mixture turns pretty smooth.

Add the balance buttermilk (1/3 cup) and mix it on a medium speed for about 1- 2 minutes. Occasionally scrape the sides and also the bottom of the bowl, and mix it up nicely.

Fill the cup-cake cups with the above mixture and bake in a pan for about 15 - 17 minutes, till the edges turn golden brown in color. Shift it to a rack and allow it to cool fully.
Prepare lemon curd viewing the recipe, and keep it aside and allow it to cool till it gets thick.

Just create a dent in the middle of the cupcake with the help of cup-cake corer, and in that curved part fill it with lemon filling. This should be followed by all the other cupcakes, then prepare the meringue.

Meringue is pretty easy to make if you follow the recipe. Once the meringue is ready just place it over the cupcakes, and then toast it with a torch till it turns golden brown in color. Serve it pretty warm.

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Mandarin Orange Cake

This is cool, creamy, moist and delicious cake, which everyone will love to have. It is basically a orange flavored recipe along with pineapple frosting. Let us learn how to make this cake recipe in simple way.

Ingredients

• 1 packet of yellow cake mix
• 4 eggs
• 1 cup of vegetable oil
• 1 can of mandarin orange segments
• 1 container of thawed frozen whipped topping
• 1 can of crushed pineapple along with juice
• One pack of vanilla pudding mixture

Procedure

Pre-heat the electric or micro-oven to 350 degree F.

Grease the baking tin with butter and flour.

Take a large bowl, add in eggs, oil, mandarin orange juice and cake mix. Combine them well until it get smooth. Beat it with electric mixer.

Pour this batter into the baking tin.

Keep the pan to bake for 35-40 minutes. Check the cake after 30 minutes by inserting a tooth-pick. Once the tooth-pick comes out as clean this suggests that the cake is ready or else keep it to bake for few minutes more. After baking keep the cake to cool for sometime.

Meanwhile, prepare the cake topping.

For topping, in a large bowl, add in whipped topping and dry pudding mix with the juice. Blend this batter with electric better until it combine well.

Let the cake to cool completely.

After the cake is cool, spread the topping cream over the cake with spatula or knife. Cut the cake from the middle horizontally to make 2 layers, now on each layer spread the cream. Cover the top and sides of the cake with cream as well.

I recommend this book : Cooking School

Recipe Sopapilla-Cheesecake-Pie

The Sopapilla-Cheesecake - Pie recipe is easy to prepare, smells good while baking and tastes awesome. Let me tell about the ingredients required and preparation instructions for making the recipe.

Ingredient:

· 2 packages of softened cream cheese
· 1 cup of white sugar
· 1 teaspoons of Mexican vanilla essence
· 2 cans of refrigerated crescent rolls
· ¾ cup of white sugar
· 1 teaspoons of grounded cinnamon
· ½ cup of room temperature butter
· ¼ cup of honey

Procedure:

· Step 1:  Preheat the oven to 350 degrees F that is 175 degree C.

· Step 2:  With the help of cooking spray grease the baking tin.

· Step 3:  Take a large bowl, beat in the cream cheese with 1 cup of sugar and vanilla extract. Beat it until the batter is smooth.

· Step 4:  Take out the roll dough from the packet, with the help of roller pin shape the rolls into rectangle shape.

· Step 5:  Take one roll sheet of the dough and press it at the bottom of the greased 
pan.

· Step 6: Over the dough layer, spread the cream cheese batter over it.

· Step 7:  Cover the cream cheese level with another rolled layer and pack it from all the sides. 

· Step 8: In another bowl, add in cinnamon, and butter. Mix it well to combine.

· Step 9: Brush the cinnamon mix over the top roll dough and keep it to bake.

· Step 10:  Bake the cake for about 30 minutes. Let the crescent dough get puffy and golden brown colored.

· Step 11:  After 30 minutes, remove the cake from the oven and drizzle some honey over it. Let the cake cool completely in pan itself. Do not unmould it until it gets cool. Cut the cake into pieces and serve.

Grandma's Banana Cake

Ingredients
  
2/3 cup unsalted butter, room temp.
2 1/2 cups flour, sifted
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups mashed bananas (about 3 bananas)
1 cup sour cream
3 large eggs, room temp.
2/3 cup chopped nuts (or 1 cup semi-sweet mini morsels)

Method

Preheat oven to 350°F.
Cream butter and sugar; add eggs one at a time and beat well.
Sift flour, baking powder, soda and salt together into a bowl.
Add alternately with bananas and sour cream to the creamed mixture.
Don't overmix. Fold in nuts, saving a small amount for topping on frosting.
Pour into greased and floured pan(s).
Bake 9" layers about 30 min., 13x9x2" pan about 40 min., about 60 min. for bundt, or until a wooden skewer comes out clean.

Frosting:

1/2 cup milk
2 heaping Tbs. flour
1 teaspoon vanilla
1/2 cup brown sugar
4 oz (1 stick) unsalted butter
Pinch salt

Mix milk, flour in saucepan.
Cook slowly until thick, remove from heat and add vanilla; cool.
Cream sugar and butter until creamy. Add cool pudding mixture and beat until fluffy.
When cake is cool-frost and sprinkle with reserved nuts.
The texture on this frosting is very soft and remains soft on the cake, won't crust over.

Parsley Cream Soup

What are you to do with a huge bunch of parsley, one bunch of spring onions and no real motivation to cook?

A classic German celebration First Course - bound herb soup - served as dinner!

Thought this was real good, so I'll post it here.

Ingredients

big bunch  (about 4 oz.) parsley
8-10  spring onions
1-1/2 cups cream
1 quart chicken broth
salt, pepper, nutmeg, pinch of sugar, juice of half a lemon
2 -4 egg yolks

Method


Roughly chop white & light green parts of the onions, saute in 2 tbsp. butter. Don't let them brown. If you like you can add 2 tbsp. flour and make a roux here but the soup will be fine without this step. Add the broth and bring to a boil. Once boiling Add the cream, boil again and reduce to medium high. Boil about 10 mins. until slightly reduced. Add the chopped green parts of the onions, salt, pepper, sugar. Simmer 5 mins. more.

Chop the parsley (rough is enough:-) Either put in a large blender or add to the pot and puree the whole soup with an immersion blender until really fine and foamy. Or add the soup to the blender and blend on high until real fine.

You can pass the soup through a sieve if you want it extremely silky or leave as is. Heat well again but don't boil. Add lemon juice and nutmeg to taste. Beat the yolks carefully with some of the hot soup, add to the pot and stir on the turned off stove until hot enough and slightly thickened ( being careful not to curdle the egg - don`'t boil again!).

Enjoy!

Rhubarb and Strawberry Pie

Ingredients
 

• 1 pieChange Servings
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.