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.