Foody Doody Eatable Fruity!!

Moist Steam Chocolate cake

2010-08-31T07:49:00.000-07:00

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

2010-08-27T03:27:00.000-07:00

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

2010-08-26T02:53:00.002-07:00

6 ounces chocolate candy coating* 12 to 18 drops peppermint oil flavoring
1 sleeve buttery round crackers

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

Makes about 36.

Thin Mints! Heaven!

2010-08-26T02:53:00.000-07:00

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

2010-08-26T02:42:00.001-07:00

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.

2010-08-26T02:40:00.001-07:00

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)

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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

2008-09-20T05:11:00.000-07:00

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

Arabian Cookies

2008-09-20T05:06:00.000-07:00

Ingredients

500g ghee
500g caster sugar
750g plain flour
a bit of salt

Mix em all...
keep them aside for half an hour...
roll em into balls or scoop em on o a greased tray
bake in a pre heated oven at 18 degree Celsius for about 20 min...

they taste good even after several days...

Plain Unexplainable Chocolate Cookies

2008-08-22T22:19:00.000-07:00

2 cups flour
1/2 cup sugar
1/2 cup butter @ margarine (the amount of butter used is until the dough is formed well)

a pinch of all spice*
a pinch of cinnamon*
a pinch of clove*
a pinch of nutmeg*

* optional

1- 2 cup of grated chocolate

mix em all togather and bake em for 10-20 min depending on the size you make em..

Chocolate Chiped Cookies

2008-08-22T22:08:00.000-07:00

A
1/2 cup butter
1/3 cup brown sugar *
1/3 cup white sugar *
1 egg

B
1 1/2 tspn hot water
1/2 tspn vanilla

C
1 1/8 cup flour
1/2 tspn baking soda
1/2 tspn salt
1 cup of chocolate chips @ 1cup grated cooking chocolate
1 tspn coffee optional

Mix A
Mix B
Mix C

Mix B into A then into C

* instead of 1/3 brown sugar and 1/3 white sugar you could opt for 2/3 brown sugar or 2/3 white sugar

Spiced Butter Cake With Chocolate Coffee Buttercream Topping

2008-08-16T01:37:00.000-07:00

Ingredients

-1 1/2 cups flour -1/2 cup oil or margarine (or mix half oil, half water…but the more oil, the richer the cake) - 1 cup sugar (or less…depending on your sweet tooth) -1 1/2 tsp. baking soda -1/2 tsp. salt - 1 cup milk

optional

~ a dash nutmeg ~ a dash Cinnamon ~
a dash cloves ~ a dash all spices

mix em up...
Put it on a tray and bake it @ 180 degree for 25 min or 30 min or 40 min

topping

~ 2 cups icing sugar
~1 cup margarine @ butter

optional

~ 1 tbsp of coffee
~ 2 tbsp grated chocolate

mix em together...!!

My Fave Brownie!!! 5min Brownie

2008-08-12T23:11:00.000-07:00

I tend to make this way tooo much cz people like it.. but not everyone....

Ingredients A
1/2 cup flour
1/2 cup cocoa powder

Ingredients B
1/2 cup butter
1 cup butter

Ingredients C
2 eggs
vanilla essenses

Stiff ingredients A and leave aside

Cream ingredients B and leave aside

beat ingredients C and pour into ingredients B

slowly mix it in to ingredients A

once completely mixed, pour into a flat glass pan

put it into the microwave for 5minutes

and remove it....

let it cool

and eat la!!!

Uber Good Moist Chocolate Cake

2008-08-12T05:21:00.000-07:00

Ingredients

1 cup sugar
1/2 butter
1 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1/2 cup milk
1 1/2 cups flour
1/2 cup boiling water
2 tablespoons cocoa powder
1 teaspoon baking soda

Directions

1 Place all ingredients in a mixer bowl and beat for 4 minutes.

2 Put into greased cake pan and bake 190 degrees C for 45-60 minutes.

The glaze on top was a mixture of

cooking chocolate honey milk and coffee

i know weird but i was bored...