Ice Cream (without Machine)

Ingredients:

2 cups heavy cream
1 can (14 oz) sweetened condensed milk

Method:

1. Whip the heavy cream to stiff peaks.
2. Add the flavours, toppings & mix-ins (see below) to the sweetened condensed milk & then fold in the whipped cream.
3. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Flavours to add
Cinnamon Bun

3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Nutella Peanut Butter Chip

3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips

Hazelnut Mocha Fudge Swirl
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
2. When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
3. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Chocolate Chip Cookie Pie (Toll House Pie)

Ingredients:

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish

Method:

1. Preheat oven to 325°.
2. Melt butter then set aside.
3. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).
4. Mix in sugars and flour.
5. Slowly stir in butter and then chocolate chips. 
6. Pour mixture into unbaked pie shell & bake for about 1 hour. 

This pie freezes beautifully. Serve warm with ice cream.

Nutella Banana Crepes

Ingredients:

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

Method:

1. With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
2. Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
3. Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

Brunch Strata

16 Servings

Prep: 45 min. 

Bake: 35 min. + standing

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 Eggland's Best Eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Method:

1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Nutritional Facts: 

1 piece equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Thai Chicken with Cashews

Prep time: 10 mins

Cook time: 10 mins
Total time: 20 mins
Serves: 4

Ingredients:
For the Sauce
1 teaspoon soy sauce
1 tablespoon sweet dark soy sauce
1 tablespoon fish sauce
1 heaping tablespoon brown sugar
1 tablespoon water

For the Stir-Fry
2 tablespoons vegetable or peanut oil
2 cloves garlic, peeled and minced
½ small yellow onion, quartered
4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
½ cup roasted cashew nuts
8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
1 green onion, cut into 1” lengths

Method:

1. Whisk all of the sauce ingredients together in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
4. Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.

Roast Chicken with Balsamic Peaches

Serves 4

Hands-On Time: 10m

Total Time: 1hr 30m

Ingredients:
1 3 1/2- to 4-pound chicken
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 peaches, quartered (peeled, if desired)
4 small shallots, halved
1 tablespoon balsamic vinegar
6 sprigs fresh thyme

Method:

1. Heat oven to 205° C (400° F).
2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper. Place in a roasting pan or baking dish.
3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper.
4. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before carving. Serve with the peaches and pan sauce.

Nutritional Information
Per Serving
Calories 390
Calories From Fat 65%
Fat 28g
Sat Fat 5g
Cholesterol 85mg
Sodium 1,022mg
Carbohydrate 13g
Fiber 2g
Sugar 9g
Protein 22g

Nutella Vanilla Cheesecake Cups

Ingredients:

2 cups Oreo cookies, crushed
3-4 TBSP butter, melted
2 8 oz packages cream cheese, room temp
3/4 cup sugar
1/8 cup milk
1/8 cup heavy cream
2 eggs
1/2 cup sour cream
1 TBSP vanilla
2 TBSP flour
1/2 cup Nutella

Method:

1. Place the oreos in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.
2. Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.
3. Add eggs, one at a time, and mix JUST until combined.
4. Remove 1/3 of the batter and mix in with the Nutella.
5. Fill lined cupcake tins with 1/2 vanilla batter. Sprinkle a few chocolate chips on top of the vanilla. Top with Nutella cheesecake batter, and bake in a 350 degree oven for 20-25 minutes, or until the middles are set.
6. Chill for several hours, or overnight for best flavor.

Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)

Ingredients:

1 1/2 Cups AP flour
3 Tbsp. unsweetened cocoa
1 Cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method:

1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Spiced Wacky Cake (No Eggs, Milk, Butter or Bowls)

No eggs, milk, butter or bowl required!

Ingredients:

1 1/2 Cups flour + 2 Tablespoons (all-purpose)
1 Tbsp. Pumpkin Spice
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Method:

1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting (I use vanilla). Enjoy!

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Tip - You can double this recipe, just use a 9x13 baking pan.

Pizza Dough

Ingredients:

3 cups warm water
3 Tbsp sugar
1 TBSP salt
1 1/2 tsp garlic salt
1/4 cup olive oil
2 TBSP + 1 tsp yeast
6-8 cups bread flour

Method:

1. Place the water, sugar, salt, garlic salt, olive oil, and yeast into your mixer. Mix about 30 seconds.
2. Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix 4 minutes after the sides are cleaned.
3. Remove from the mixer and place into a large bowl that is coated with olive oil. Cover and let rise in a warm place until doubled.
4. Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450. Remove from the oven and top with sauce and desired toppings.
5. Bake an additional 5-9 minutes, or until crust is golden brown and the cheese is melted.

Singgang Asam

Ingredients:
Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

Old Fashioned Coconut Cream Pie

Prep Time: 20 Minutes

Cook Time: 30 Minutes
Ready In: 4 Hours 50 Minutes
Servings: 8

Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly.
4. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
5. Reserve the remaining coconut to top the pie.
6. Pour the filling into the pie shell and chill until firm, about 4 hours.
7. Top with whipped topping and with the reserved coconut.

Banana Pudding Cake

Ingredients:

3 eggs, separated
1/3 cup butter, softened
1/3 cup sugar
3 Tablespoons sugar
3 ripe bananas
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoons baking powder
1 tablespoon lemon juice
1/3 cup brown sugar
1 cup hot water

Method:

1. Preheat oven to 375 degrees.
2. In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
3. In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
4. Gently fold in beaten egg whites. Spread into a casserole dish.
5. Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
6. Bake 25-30 minutes or until set.
7. Serve warm with ice cream.

Baking Ingredient Substitutes

Baking Mix: If you are ever short on pancake, baking, or biscuit mix, know that they are completely interchangeable. Most of these mixes contain almost the exact same ingredients as the other. You can also easily mix up your own with 5 cups of flour, ¼ cup of baking powder, 2 tablespoons of sugar, a splash of salt, and 1 stick of butter or margarine. You can seal this mixture up and keep it for about 6 weeks if the container is airtight.

Baking Powder: Hate it when you grab for the baking powder, to find you only have baking soda? Not a problem; with baking soda and cream of tartar, you can make your own! Just mix 2 parts tartar to the 1 part of soda, and you’ll be good as gold.

Brown sugar: Brown sugar, white sugar, and confectioners sugar may all look different, but they taste almost identical in most places. You can easily substitute brown and white sugar one-to-one, but add an additional ¼ cup of confectioner’s sugar to the 1 cup of the other two.

Butter: This one can be tricky depending on the recipe. Margarine (not the soft tub type) can often be used in baking. Cooking oils, like vegetable oil, will substitute one-to-one with butter in most baking.

Butter Milk: Place 1 tablespoon of lemon juice or vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and let sit 5 minutes. Works perfectly every time!

Cake Flour: Does your recipe call for cake flour? While the type of flour called for in the recipe is best, in a pinch for each cup of cake flour, use 1 cup of all purpose flour minus 2 tablespoons.

Half & Half Cream: To make 1 cup of half & half, place 1 tablespoon melted butter in a 1 cup measuring up and top up with whole milk.

Heavy Cream: Need some heavy cream but only have milk? Combine 3/4 milk with 1/4 melted butter to replace 1 cup of heavy cream.

Eggs: Always seem to run out of eggs? No sweat! In baking, you can substitute one egg for half of a banana, or ⅓ cup of applesauce. This will also help if you are trying your hand at vegan baking! The fruit can add a little bit of a different flavor to your light breads and cakes, but you may like it!

Honey: Corn syrup and honey are interchangeable, one-to-one. You can also use white sugar mixed with a little water, one-to-one as well!

Mayo: If you don’t like the fat content of mayonnaise, or if you just ran out, you can substitute real, plain greek yogurt. Also, if you need mayo in small amounts in your recipe, you can exchange it for sour cream.

Sour Cream: Substitute sour cream in recipes for yogurt… same measurements.

Unsweetened Chocolate: Need some unsweetened chocolate? Substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon shortening for each ounce needed.

Cream of Tartar: Did you know you can exchange the cream of tartar for lemon juice or vinegar? The exchange rate is doubled, so if you need 1 teaspoon of tartar, added 2 teaspoons of lemon or vinegar.

Allspice: Make you own! Just mix two parts cinnamon to one part ginger, and one part cloves. Super simple!

1 Package of Active Dry Yeast: 1 Package of Active dry yeast is equivalent to 2 1/4 teaspoons active dry yeast.

Millionaire Pie

Ingredients:

1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained
1 cup maraschino cherries, drained & chopped
1/2 cup chopped pecans
1 can sweetened (Eagle Brand) Sweetened Condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 1/2 cups whipped topping (plus extra for garnish if desired)

Method:

1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
2. Gently fold in whipped topping. Pour into crust.
3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Salted Caramel Brownies

Makes 12 large brownies

Ingredients:
½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1½ tablespoons instant coffee granules, such as Nescafé
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt, such as Maldon

Method:

1. Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1-inch baking pan. 
2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. 
3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. 
4. Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake! 
5. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

Recipe from Ina Garten.

Mixed Berry Pavlova

Serves 6

Ingredients:
4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
½ teaspoon pure vanilla extract
½ pint fresh strawberries, hulled and sliced
½ pint fresh blueberries
½ pint fresh raspberries

Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Triple Raspberry Sauce:
1 half-pint fresh raspberries
½ cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Method:

1. Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.) 
2. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. 
3. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside. 
4. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about ½ cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce. 

Sweetened Whipped Cream:

1. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). 
2. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat! 

Triple Raspberry Sauce:

1. Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. 
2. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Recipe from Ina Garten.

Carrot Cake with Ginger Mascarpone Frosting

Serves 8 to 10

Ingredients:
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour (or 2 cups plus 1 tablespoon Cup4Cup gluten-free flour)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1½ teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting (recipe follows)
Crystallized ginger (not in syrup), chopped, for garnish

Method:

1. Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans. 
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. 
3. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely. 
4. Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature. 

GINGER MASCARPONE FROSTING
Frosts one 9-inch cake

Ingredients:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
2 tablespoons heavy cream
½ teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
¼ teaspoon kosher salt

Method:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. 
2. Add the crystallized ginger and salt and beat for 30 seconds more.

Recipe from Ina Garten.

Café Mocha Cupcakes

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules

For the frosting
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Method:
For the Cupcakes

1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting

1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the garnish

1. Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. 
2. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Notes:
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten

Apple Spice Muffin with Penuche Frosting

Ingredients:

Muffins:
1 1/2 C flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. baking soda
1 apple, peeled & diced
1/2 C butter, softened
1/2 C brown sugar
1/2 C white sugar
1 C applesauce
1 tsp. vanilla

Frosting:
1/2 C butter
1 C brown sugar
1/4 C cream
1 3/4 C powdered sugar

Method:

1. Preheat oven to 350 degrees; grease a muffin (or cupcake) pan.
2. Mix flour, cinnamon, nutmeg, salt & baking soda together.
3. Add the diced apple and stir to coat all the pieces; set aside.
4. Cream the butter, brown sugar and white sugar together.
5. Mix in the applesauce and vanilla.
6. Slowly mix in the dry ingredients and stir until incorporated.
7. Evenly divide batter into the muffin pan. 
8. Bake 15-18 minutes; until golden brown around the edges. Allow to cool.
9. For the frosting, melt the butter then add the brown sugar.
10. Bring to a boil, lower heat and continue to cook & stir for two minutes. 
11. Pour in the cream and bring back up to a boil while stirring.
12. Remove from heat and cool until lukewarm.
13. Pour into a bowl and slowly whip in the powdered sugar. 
14. Frost the muffins.

Salted Caramel Ice Cream

Yield: (6) servings

Ingredients:
3/4 cup light brown sugar
6 tablespoons butter
1 1/2 cups heavy cream
1 cup milk
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Method:

1. Combine the sugar and the butter in a medium size saucepan, over medium heat. When the butter has melted, stir to combine and continue stirring for 4 minutes. When the sugar and butter have combined and are bubbly, smooth and thick, remove from the heat. Very slowly, pour the cream into the hot caramel, whisking constantly. Whisk until smooth, making sure there isn't a great deal of caramel stuck on the bottom of the pan. (A little bit of caramel stuck to the bottom edges is fine.) Add the milk, vanilla, and salt. Whisk again until smooth. Cover and refrigerate until cold.
2. Process according to your ice cream machine's manufacturer's directions. Serve immediately for soft serve ice cream, or transfer to an airtight container and freeze for firmer ice cream. Enjoy!

Easy Cola Cake

Yield: Makes 12 servings

Ingredients:
1 cup butter
1/3 cup cocoa
1 cup cola soft drink
2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
Chocolate Cola Icing (recipe below)

Method:

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
2. Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
3. Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note: Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Chocolate Cola Icing Recipe
Yield: Makes 2 3/4 cupsIngredients

1/2 cup butter
1/4 cup cocoa
1/3 cup cola soft drink
3 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. 
2. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Speculoos Ice Cream

Ingredients:

500ml double cream
250ml whole milk
5 large egg yolks
150g caster sugar
1/2 tsp vanilla bean paste
2 tbsp vodka (optional but it keeps the ice cream soft)
125g speculoos biscuits, roughly crushed

Method:

1. In a medium saucepan place the cream and milk and over medium heat bring to the boil. Meanwhile place the egg yolks, sugar and vanilla into a medium sized bowl and whisk together until pale. Once the cream mixture is at a boil remove from the heat and slowly pour into the egg yolk mixture, whisking all the time. Pour this custard back into the pan and stir constantly until it has thickened enough that it coats the back of a wooden spoon. Pour the custard into a clean bowl and pour in the vodka, mixing to combine. Press a sheet of cling film onto the surface of the custard and refrigerate overnight.
2. Once fully chilled churn the custard according to your machines instructions and as the ice cream finishes churning add the biscuits. Scrape the ice cream into a container and chill for a few hours before serving. Homemade ice cream is best within a few weeks of making.

Melting Moments

Ingredients:

250g unsalted butter, room temperate
1/2 tsp vanilla bean paste
250g plain flour
85g icing sugar
40g custard powder
1/2 tsp salt

Filling
75g unsalted butter, room temperature
150g icing sugar
1 tsp vanilla bean paste
Pinch of salt
Raspberry jam

Method:

1. Preheat the oven to 160C (140C fan) and line two baking trays with parchment paper.
2. Place the butter and vanilla into a large bowl and beat together until smooth and creamy. Soft the remaining biscuit ingredients into the bowl and gently mix together until you form a uniform dough, this can easily be done by hand with a wooden spoon or with a stand mixer.
3. Using your hands roll the dough into small balls (I weigh these, 20g each) and place onto the prepared baking trays, leaving about 2 inches between each biscuit. Using a fork that has been dipped in flour press onto the back if each biscuit leaving an indent.
4. Bake the biscuits in the preheated oven for 20-25 minutes or until a light golden brown colour. Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Filling 

1. Place the butter into a large bowl and beat until smooth and creamy. Slowly incorporate the icing sugar. Once all has been incorporated add the vanilla and salt and beat together until light and fluffy. Place the filling into a piping bag fitted with a small plain round piping tip, about 1cm in diameter.
2. To finish the biscuit pipe a circle of the filling onto the base of half the biscuits, filling the centre with raspberry jam and finish by topping with a second biscuit.
3. Kept in a sealed container these will keep for about three days.

Lemon Yoghurt & Cherry Cake

Ingredients:

225g plain flour
2 tsp baking powder
1/2 tsp salt
175 ml lemon yoghurt
200g golden caster sugar
3 large eggs
Zest of 1 lemon
1/2 tsp vanilla extract
150g unsalted butter, melted and cooled
150g cherries, pitted and quartered

Frosting
100g unsalted butter
200g icing sugar
1/2 tsp vanilla extract
80g lemon curd
1 tbsp milk

Method:

1. Preheat the oven to 180C/160C fan and grease a loaf pan, lining with a strip of parchment paper.
2. In a large bowl mix together the flour, baking and salt. In a separate bowl mix together the yoghurt, sugar, eggs, lemon zest, vanilla and the butter. Sieve the flour mixture over the yoghurt mixture and fold together to combine. Add the cherries and mix to incorporate. Pour the batter into you’re prepared loaf pan and bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the middle of the cake comes out clean.
3. Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Frosting 

1. Beat the butter with an electric mixer until soft and pale then slowly incorporate the icing sugar. Once all the sugar has been combined add the lemon curd, vanilla and milk and beat on high speed until the frosting is light and fluffy. To finish spread the buttercream over the top of the cake, if you fancy you could also grate some white chocolate and lemon zest on top.
2. Kept in a sealed container this cake will keep for up to three days.

Caramel Pumpkin Cheesecake Tartlets

Yield: 12 bite-sized cheesecakes and 4 4-inch tartlets

Crust
1 cup almond flour or almonds finely ground in food processor
1 cup gingersnap cookies finely ground
3 tablespoons butter, melted

1. Preheat oven to 325 degreesF. Combine all ingredients in a medium bowl until crumbs are moistened and sticking together.
2. (I used 3 tablespoons of butter, but you may need 4 since the crusts were just a little bit crumbly when placing them onto plates.)
3. Using a 12 cup mini-muffin tin, fill each cup using a tablespoonful of crust mixture. 
4. With the back of the tablespoon, press firmly into each forming a well. Use fingertips to give more definition to the bottoms.
5. To fill the 4-inch tartlet pans, use three tablespoonfuls of crust and mold it into the pans with your fingers.
6. Bake for 10 minutes until set.

Filling
8 ounces cream cheese, softened to room temperature
2 tablespoons dark brown sugar
3 tablespoons caramel sauce, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
3/4 cup canned pumpkin
2 eggs

1. In a mixing bowl, cream the brown sugar and cream cheese until fluffy.
2. Add caramel sauce, vanilla, cinnamon, allspice, nutmeg, and salt and mix well.
3. Add pumpkin and egg and mix until thoroughly combined.
4. To fill the mini-muffins, use 2 rounded teaspoonfuls; for the tartlets, fill with 4 tablespoons or 1/4 cup.
5. Bake for 25-30 minutes until middles are set.
6. Place tartlets and entire muffin tray on a wire rack to cool for 10 minutes.
7. Refrigerate for 2 to 24 hours before serving.
8. To remove mini-muffins from tray, gently use an off-set spatula or a rounded knife.

Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon granulated sugar
1/2 teaspoon cinnamon

1. In a mixing bowl, combine whipping cream, sugar and cinnamon.
2. Beat on medium-high until soft peaks form.
3. Spread over cheesecakes or decorate with a star piping tip before serving.
4. Drizzle with additional caramel sauce.

Chocolate Truffle Cake

Yield: 16 Servings

Prep: 35 min. + chilling 

Bake: 25 min. + cooling

Ingredients:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream

Ganache:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Method:

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
6. Cool, stirring occasionally, until ganache reaches a spreading consistency.
7. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutritional Facts: 

1 slice equals 676 calories, 38 g fat (22 g saturated fat), 109 mg cholesterol, 299 mg sodium, 84 g carbohydrate, 3 g fiber, 8 g protein.

Chocolate Pudding

Makes 8 servings (4 cups)

Ingredients:
4 ounces bittersweet chocolate
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
2 1/2 cups whole or 2% milk
1/2 cup sugar
1 teaspoon vanilla extract

Method:

1. Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.
2. Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
3. Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.
4. Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
5. Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
6. Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
7. Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
8. Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.
9. Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
10. Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.

Notes:
Pudding Skin: The reason to press plastic wrap or wax paper on the surface of the pudding is to avoid the thickened layer or “skin” that forms on the top of cornstarch puddings as they cool. If you like this though then just leave the pudding uncovered.
Chilling Pudding Quickly: If you want to chill the pudding very quickly, pour it into a large shallow sheet pan. (Don’t forget to cover the whole surface with plastic or wax paper, or you’ll end up with a lot of pudding skin!)
Creamy Pudding: After pudding has thoroughly chilled, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This isn’t a necessary step, but it makes the pudding lighter and creamier after it has set in the fridge.

Tarte Tatin (Upside-down Apple Tart)

Makes 8 servings

Ingredients:
Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet

Method:

1. Preheat oven to 425°F.
2. Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Caramel Apple Filling: 

1. Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
2. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.

Note:

There is one rule for eating Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin isn’t worth the pan it was baked in.

Flourless Chocolate Cakes

Yield: 14 individual cakes

Prep Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients:
Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (½ stick)unsalted butter
1 cup granulated sugar
4 large eggs, separated
Confectioners’ sugar, for dusting
fresh raspberries for garnish

Method:

1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate andbutter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature. If desired, garnish with fresh raspberries.

Classic Creme Brulee

Prep Time:15 min

Inactive Prep Time:2 hr 15 min
Cook Time:1 hr
Serves: 6 servings

Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Method:

1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Best Ultimate Classic Perfect Recipes

Best Ultimate Classic Perfect Recipes

68 Amazing Cake Recipes

68 Amazing Cake Recipes

Eggs Benedict

The easy scientific method to make foolproof eggs Benedict


How to poach the eggs:

How to make one-minute Hollandaise sauce:

Putting everything together:

Once the eggs and hollandaise are done, you're pretty much home free. All that's left is to fry up some slices of beef bacon in butter which produces the crispest edgiest and best browning for the tastiest results, then toast a couple of split English muffins, and you're ready to assemble the unrivaled King of Brunch.

Chocolate Buttercream Frosting

Ingredients:

1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
3½ cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Method:

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. 
3. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. 
4. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. 
5. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Prep time: 2 mins

Cook time: 3 mins
Total time: 5 mins

Serves: 3 cups

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.

The Best Chocolate Cake

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

Method:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes

NOTES:
- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.

Recipe adapted from Hershey's Black Magic Cake

Dark Chocolate Cake with Vanilla Frosting

Ingredients:

For the Cake:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1 1/2 cup all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk

For the frosting:
1 cup unsalted butter, softened
4 1/2 cup powdered sugar
2 tsp pure vanilla extract
3 Tbsp milk
1 1/2 cup mini semi sweet chocolate morsels

Method:

1. In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
2. In a measuring cup, mix together cooled coffee and milk. Set aside.
3. In an electric mixer bowl, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
4. Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on a wire rack before frosting.
5. For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
6. To assemble cake, lay one layer of cake on a cake plate. Spoon 1/4 of frosting onto top of cake, spreading evenly. Top with about 1/2 cup of mini morsels. Add second layer of cake. Spread a layer of frosting around the sides of the cake and the top, very thin. This is your crumb coat. Allow to set about 15 minutes (or refrigerate). Apply final layer of frosting, spreading evenly and using a straight edge spatula to smooth. Using your hands in a cupped fashion, press mini chips around sides. Continue until all sides are done.
7. Slice and enjoy!

Prep Time: 30 minutes
Cook Time: 25 minutes

Yield: serves 12-16

Notes
**The coffee in this cake just deepens the chocolate flavor. It does not make this cake taste like coffee in any way! If you absolutely must remove the coffee, just replace the 1/2 cup coffee with water. **To keep frosting off cake plate, lay strips of parchment paper under the first layer of cake, all the way around. Once frosting is applied, carefully remove strips of paper! **I used Wilton's Bake Even strips to get perfectly flat cake tops. If desired, slice dome of cake to make a flat layered cake.

Crockpot BBQ Root Beer Chicken

Ingredients:

6 large boneless, skinless chicken breasts (about 3 pounds)
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz. Root Beer
32 oz. barbecue sauce
8 – 10 sandwich rolls
2 cups shredded cheddar/Monterey Jack cheese
caramelized onions
2 tablespoons fresh cilantro, chopped

Method:

1. In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper.
2. Spread seasoning mix generously on each chicken breast and place in crockpot.
3. Pour in Root Beer.
4. Add barbecue sauce.
5. Cook on low for 8 hours, stirring a few times during the day.
6. After 8 hours, remove the chicken and shred with two forks.
7. Return chicken to crockpot.
8. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
9. Place chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.

Caramelized Onions

(made enough for 5 sandwiches, so you may want to double or triple if you really like them)
2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced

1. In a medium skillet, melt butter over medium-high.
2. Add onions and garlic.
3. Saute until translucent. Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.
4. I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.

Serves 8-10

Skillet Brownies

Ingredients:

¼ pound (1 stick) unsalted butter
4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided
1½ ounces unsweetened chocolate
2 extra-large eggs
2 teaspoons instant coffee powder, such as Nescafe
1½ teaspoons pure vanilla extract
½ cup plus 1 tablespoon sugar
¼ cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
¼ teaspoon kosher salt
1 pint vanilla ice cream, such as Haagen-Dazs

Method:

1. Preheat the oven to 350 degrees. 
2. Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. 
3. In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and add them to the chocolate mixture. Spoon the mixture into four individual cast iron skillets (the skillets I use measure 5 inches on the top, 3½ inches on the bottom) and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake! A toothpick inserted in the center will not come out clean. Cool slightly and serve warm with a scoop of ice cream.

Serves 4. 

Recipe from Ina Garten.

Nasi Hujan Panas

Ingredients:

1kg beras basmathi
1.25 liter air
2 kiub ayam
2 helai daun pandan
Sedikit pewarna merah, kuning dan hijau

BAHAN TUMIS:
1 cm halia | dihiris
2 ulas bawang putih | dihiris
1/2 biji bawang besar | dihiris
2 sudu makan minyak masak
1 sudu makan minyak sapi
1 batang kulit kayu manis
2 kuntum bunga lawang
3 kuntum bunga cengkih
3 biji buah pelaga
Sedikit kismis dan bawang goreng | untuk hiasan

Method:

1. Cuci beras bersih dan rendamkan selama 1o minit. Toskan.
2. Panaskan kedua minyak dan tumiskan kesemua bahan tumis sehingga wangi.
3. Kemudian masukkan beras bersama air, kiub ayam dan juga daun pandan. Gaulkan rata.
4. Biarkan nasi dimasak sehingga kering.
5. Apabila kering, letakkan pewarna merah, kuning dan hijau di atas nasi kemudian dikaub balikkan.
6. Biarkan nasi sehingga masak dan taburkan dengan kismis dan bawang goreng.

Tip : Untuk mengelakkan warna menjadi sekata, letakkan pewarna di tempat berasingan dan biarkan nasi masak seperti biasa. Apabila sudah masak barulah dikaub balikkan nasi.

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7 Sauces That Taste Better Homemade

30 salads we're obsessed with

30 Salads we're obsessed with

Nutella Brownies

Ingredients:

1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour

Methods:

1. Put it in a bowl. Mash it up. Pour into a pan or muffin tin. 
2. Top with hazelnuts if you're feeling extra fancy. 
3. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through).

Mee Goreng Mamak Special

Ingredients:

1 bungkus mee kuning (dibasuh dan toskan)
200 gram ayam di potong dadu
2 biji bawang besar dikisar
2 biji bawang putih dikisar
6 tangkai lada kering dikisar
1 sudu serbuk kari dibancuh
1 sudu kicap pekat
2 sudu sos cili
2 sudu sos tiram
2 biji telur
Segenggam taugeh
1/2 ikat sawi di potong
Garam secukup rasa
Serbuk perasa (jika perlu)

Method:

1. Tumiskan bawang besar, bawang putih & lada kering yang telah di kisar.
2. Bila sudah naik bau, masukkan serbuk kari yang telah di bancuh dengan sedikit air.
3. Apabila sudah naik bau dan minyak, masukkan ayam (atau udang/daging etc) dan gaulkan sehingga masak.
4. Masukkan kicap pekat, sos cili dan sos tiram. Taburkan garam / serbuk perasa (kiub ayam) secukup rasa.
5. Masukkan mee kuning dan gaulkan sehingga masak. Apabila wap sudah mula keluar dari celah-celah mee, besarkan api, kaiskan mee ke tepi dan segera pecahkan telur di bahagian tengah kuali dan kocakkan. Apabila telur agak masak gaulkan telur dan mee serta masukkan sayur sawi dan tauge.
6. Apabila sayur sawi sudah layu, matikan api.
7. Taburkan,cili besar daun sup, bawang goreng dan limau kasturi. Sedia untuk di hidang!

Garlic Fried Rice

Ingredients:

3 ulas bawang putih ~ ketuk dan cincang
ikan bilis ~ untuk menumis
6 tangkai cili api ~ potong kecik2
kacang panjang ~ potong pendek-pendek (suka hati nk byk mana)
1/2 batang lobak ~ racik halus2 secara memanjang
1 biji telor
sedikit kicap manis
nasi putih ~ 1 mangkuk
garam dan pati ikan bilis secukup rasa

Method:

1. Gorengkan telor ~ (scrambled eggs) angkat dan asingkan
2. Goreng ikan bilis dahulu. Bila ikan bilis dh hampir garing masukkan bawang putih, garam dan cili api. Tumiskan lg hingga bwng putih kekuningan
3. Masukkan nasi, goreng seketika dan letakkan kicap pula. goreng hingga kicap sebati dengan nasi
4. Akhir sekali masukkan bahan sayur, telur dan pati ikan bilis. Gorengkan nasi tersebut hingga sayur masak. (saya lebih suka sayur separuh masak)

Bihun Goreng

Ingredients:

1/2 bungkus bihun
20 tangkai cili kering
3 sb kicap pekat
3 sb sos tiram
5 biji bawang merah
3 ulas bawang putih
gula
garam
bahan perasa
100 gm udang
100gm sotong
100gm isi ayam
1 pokok sawi
20 sen tauge
sedikit kobis
fish ball
fish cake

hiasan:
telur hancur
daun sup

Method: 

1. tumis cili kering, bawang merah dan bawang putih yang telah di bleand.
2. masukkan gula, garam, bahan perasa, sos tiram, kicap pekat dan isi ayam. masak hingga cili masak atau pecah minyak.
3. masukkan udang, sotong, dan bihun.
4. apabila bihun sudah lembut masukkan sayuran, fish ball dan fish cake.
5. kacau rata dan tabur telur hancur dan daun sup

Angel Food Trifle

Ingredients:

2 cups fat-free vanilla yogurt
1 cup part-skim ricotta cheese
1 cup fresh blueberries
1 cup sliced fresh strawberries
4 cups cubed angel food cake
1/2 cup reduced-fat whipped topping

Method:

1. In a blender, combine yogurt and ricotta cheese; cover and process until combined.
2. In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.

Yield: 8 servings.

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 8 servings

Vanilla Pudding

Ingredients:

3 1/2 cups (840 ml) whole milk (organic, if possible)
1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/8 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla bean paste or pure vanilla extract
1 tablespoon (15 grams) unsalted butter
Strawberries for garnishing

Method:

1. In a large stainless steel (or heatproof) bowl whisk together 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
2. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. (Doing this step prevents the milk from scorching.) Then pour the remaining 3 cups (720 ml) of milk, along with the remaining 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, large heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. If necessary, pour through the strainer to remove any lumps that may have formed during cooking.
3. Pour the pudding into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two hours.