Moist Steam Chocolate cake

A MUST TRYY!!

1 1/2 bar of butter (250 gm + 125 gm) OR 1 1/2 cup of Corn Oil
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs,lightly beaten with a fork
2 cups of Plain flour
1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence


Heat up 1 1/2 cup or corn oil OR 1 /2 bar of butter with 1 can of evaporate milk. Just heat it up so that its warm enough to mix the dry ingredient .
Combine the castor sugar, cocoa powder, plain flour, baking powder and baking soda.
Beat 4 eggs and mix it wit the heated up evaporated mil and corn oil.. then pour in all the dry ingredients together and you would have an awesomely smooth mixture...
Pour the mixture on to a well greased pan and steam it for 30 min - 1hours..depending .. it helps and its faster if you get your steam mer going while you get your ingredients ready...

and u have really moist cakkeeee

Boston Cream Pie

Vanilla Pudding

2 cups milk

1/2 cup sugar

4 large egg yolks

2 teaspoons pure vanilla extract

Pinch of salt

6 tablespoons cornstarch

In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.

Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.

Chocolate glaze

7 tablespoons heavy cream

3 ounces best-quality semisweet chocolate, coarsely chopped

Make the glaze: In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

Faux Girl Scout Thin Mints

6 ounces chocolate candy coating*
12 to 18 drops peppermint oil flavoring

1 sleeve buttery round crackers

1. Melt chocolate candy coating in double boiler.
2. Add peppermint oil to taste minty enough to your liking.
3. Dip Ritz crackers in chocolate and place on waxed paper to solidify.

Makes about 36.

Thin Mints! Heaven!

 in the freezer.

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

snickerdoodles

Ingredients

For the topping:

• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

For the cookie dough:

• 3 1/2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 tablespoon light corn syrup
• 2 1/2 teaspoons vanilla extract

Directions

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

INGREDIENTS 100g soft butter 150g light brown sugar 1 teaspoon vanilla extract 1 egg 150g flour 35g cocoa powder 1/2 teaspoon baking powder 200g dark chocolate chips FOR THE GLAZE 75g icing sugar 1 x 15ml tablespoon cocoa, sieved 2 x 15ml tablespoons boiling water 1/4 teaspoon peppermint extract (I use Boyajian Natural Peppermint Flavour) v METHOD 1. Preheat the oven to 180°C/gas mark 4. 2. Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg. 3. Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips. 4. Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one. 5. Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later. 6. Put the glaze ingredients into a saucepan and heat until combined. 7. Using a teaspoon, zig-zag the glaze over each cooling cookie.

It simply melts in your mouth

1 cup butter
1/2 cup sugar
1/4 cup corn starch
1 1/2 cup flour

mix butter at high speed for about 5 min
mix in sugar , corn starch and flour..
put them on a tray and bake at 190 degree Celsius for 10-15 min