Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Brownie Flan

Ingredients for base
Butter 4 ounce
Caster sugar 2 ounce
Flour 8 ounce
Egg yolk 1
Chilled water as required
Method for base
Beat butter and caster sugar together till creamy add in flour mix till it resembles bread crumbs, knead with chilled water, spread in a 8 inch pie plate, prick with fork, bake in a preheated oven for 20 minutes on 180 degree C.
Ingredients for brownie
Butter 6 ounces
Chocolate 200 gm
Eggs 3
Vanilla 1 tsp
Flour 1 cup
Chocolate chip 1 cup
Sugar 1 ¼ cup
In a sauce pan add cooking chocolate, butter, melt till butter and chocolate melts, remove in a bowl add in caster sugar, mix, gradually start adding in eggs 1 at a time beating well, add vanilla essence, pinch of salt and flour, fold well, also add chocolate chips, pour on the base and top with few chocolate chips, bake in a preheated oven for 40 minutes until set, remove, cool, dust with icing sugar, cut into wedges and serve.

White Cake Frosting

1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons warm water
1 (16 ounce) package confectioners' sugar

In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.

Bloomin' Onion Bread

Makes about 4 servings
3.5 oz (100 g) Matured Cheddar Cheese , thinly sliced
3.5 oz (100g) Mozzarella Cheese, thinly sliced
1/3 cup (70 g) butter, melted
1/2 cup green onions, chopped (about 4-5 green onions)
2 tsp flax and sesame seeds, optional
1. Preheat the oven to 350 F (180C).
2. Cut the bread lengthwise and widthwise without cutting all the way through the bottom crust. Place it on a foil lined baking sheet.
3. Combine chopped onions with butter and seeds if used.
4. Arrange cheese slices between the bread cuts.
5. Pour the butter-onion mixture into bread cracks.
6. Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 minutes until the cheese is melted and gooey.

Nutella Stuffed Pancakes

Prep : 10 min
Cook : 20 min
10 - 14 tbsp Nutella
1½ cups plain flour
3 tsp baking powder
4 tbsp sugar
Pinch of salt
1 egg
1 cup + 2 tbsp milk
1 tsp vanilla essence
1 tsp butter, separated
Sliced strawberries
Frozen Nutella Disc
1.Line a baking tray with baking paper (parchment paper).
2.Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ?" / ½ cm thick.
Repeat to make 7 discs.
3.Place the tray in the freezer until firm (around 1 to 1½ hours).
4.Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).
1.Place the Dry Ingredients in a bowl and whisk to combine.
2.Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
3.Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel.
4.Take 3 Frozen Nutella Discs out of the freezer just before you start cooking.
5.Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc
6.When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
7.Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
8.Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!
Courtesy homedessertrecipe

Mini Butter Buns

150g bread flour
15g sugar
1/8 tsp salt
1/2+1/8 tsp instant yeast (sorry for the funny measurements because I halved the recipe)
90ml water
10g unsalted butter
50g butter
10g icing sugar
pinch of salt (I added because I like it a bit salty)
1. Mix the ingredients in the filling. Chill in the fridge for 1 hour so that it is easier to wrap later.
2. Mix all ingredients in the dough except butter and knead until the dough is smooth.
3. Add in butter and continue to knead the dough until it becomes smooth and elastic and able to stretch into a thin film without breaking.
4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 minutes.
5. Lightly knead the dough to punch out the gas. Divide the dough into small balls of 10g each.
6. Slightly flatten the small dough, wrap in the butter fillings and pinch to seal well. Roll the balls round and place them in a greased baking tray 1cm apart (I use 8x8in tray which is a little too big).
7. Cover with cling wrap and proof for another 40 minutes.
8. Brush the top with egg mixture and sprinkle sugar on top.
9. Bake in preheated oven at 180 deg C for 20 minutes.

Toffee Cream Pie

1-1/2 сuрѕ hаlf-аnd-hаlf сrеаm
1 расkаgе (3.4 оunсеѕ) instant vanilla рudding mix
6 Heath саndу bars (1.4 оunсеѕ еасh), chopped
1 саrtоn (8 оunсеѕ) frоzеn whiрреd tоррing, thаwеd, dividеd
1 сhосоlаtе сrumb сruѕt (9 inсhеѕ)
Add tо Shоррing Liѕt
In a large bоwl, whiѕk сrеаm аnd рudding mix for 2 minutеѕ. Let ѕtаnd for 2 minutеѕ оr until soft-set. Stir in 1 сuр сhорреd candy. Fоld in 2 сuрѕ whipped tоррing. Trаnѕfеr tо сruѕt.
Sрrеаd rеmаining whipped tоррing оvеr tор аnd sprinkle with rеmаining саndу. Cоvеr and frееzе fоr аt least 4 hоurѕ оr until firm. Yiеld: 8 ѕеrvingѕ.

Simple Chocolate Cookie

1-180 g butter
2-1 egg
3-1/2 tsp vanilla essence
4-1 1/2 cup plain flour
5-3/4 cup brown sugar
6-1/2 cup cocoa powder
7-Melted chocolate
Method1-Cream butter and sugar.
2-Add egg and vanilla, beat thoroughly.
3-Add sifted cocoa and flour.
4-Take tablespoons of mixture, roll into a ball between palms of hands and press with a
fork on to a greased baking tray
5-Bake at 180C for 15 minutes.
6- Cool and drop melted chocolate for decoration.

Frosted Brownies

4 oz chocolate, chopped
1 cup oil
2 cups sugar
4 eggs
1 tsp vanilla essence
1 cup flour
¼ tsp salt
1 cup walnuts, chopped
2 tbsp butter
2 oz chocolate
2 ½ cups icing sugar
¼ cup milk
1 tsp vanilla essence
Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.

Lemon-Blueberry Compote

For the Crème Fraîche Cheesecake:
1 1/2 cups cream cheese, room temperature
1/2 cup fresh goat cheese, room temperature
1/2 cup sugar
1 1/2 cups crème fraîche
1 teaspoon vanilla extract
1/4 teaspoon black pepper
4 large eggs
For the Lemon-Blueberry Compote
2 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup water

For the Crème Fraîche Cheesecake:
Preheat oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.
Using stand mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.
Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.
Run a knife around the edge of the pan to loosen the cake from the pan before unmolding. Refrigerate until ready to serve.
For the Lemon-Blueberry Compote
Combine 1 1/2 cups blueberries, sugar, lemon zest, lemon juice and 1/4 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes.

Millie's Cookies

125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips
Preheat the oven to 180°C, gas mark 4
Cream butter and sugars, once creamed, combine in the egg and vanilla.
Sift in the flour and salt, then the chocolate chips.
Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

Mini lemon shortbread

Pinch of salt
225g unsalted butter, at room temperature
75g caster sugar
275g plain flour, plus extra for rolling
75g fine semolina
Finely grated zest of 1 lemon
Extra caster sugar, for dusting
Small biscuit cutter, about 4cm in diameter

Preheat the oven to 160C/gas 4. In a large bowl, beat together the butter and caster sugar until it is light in colour and consistency. This can be done with a wooden spoon or an electric mixer.
Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough. Wrap in clingfilm and place in the fridge for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about
1cm thick. Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake in the oven for about 35-40 minutes until they turn lightly golden.
As soon as they come out of the oven, sprinkle with a little caster sugar. Once they are cool, enjoy straight away or store in an airtight container.
HANDY TIP: You can also flavour the shortbread with: grated zest of 1 small orange or 1tsp almond essence

Cake Pops

Left over cake crumbs - 5 cups (I used chocolate mud cake)
Frosting of your choice - 1/2 cup to 1 cup (approx) (I used chocolate buttercream frosting)
Dark Chocolate - 200 gms, melted over double boiler
Lollipop Stick or Kebab sticks

In a large bowl, crumble the cake with your fingers such that it resembles coarse bread crumbs. Add half a cup of frosting to start with and using a wooden spoon mix it. You can use your hand to mix the frosting into the crumbs.Take a lemon sized amount of the cake mixture and try to form a ball with the palm of your hands. If it forms a ball shape and the dough does not crumble then there is no need to add any more frosting. If the balls fall apart, add a little more frosting until the mix is moist enough to hold shape.
Continue to roll the rest of your cake mixture into balls and place them on a parchment paper lined baking sheet. Place these cake balls in the refrigerator and chill for 30 mts.
While the cakes balls are chilling in the fridge, melt the chocolate. Take a lollipop stick and dip half an inch of one end in the melted chocolate and stick it about half way through the cake ball. Do not pierce too deep or the cake ball may fall apart. The chocolate will help adhere the stick to the cake ball.
Place the cake balls back onto the parchment paper and repeat process with all the remaining balls. Place the cake pops in the freezer for another 20 mts before coating with the chocolate. If the cake balls are chilled, it will be easier to get the cake to stay on the stick while dipping and tapping the excess coating off. So don't skip this step.
Dip each cake ball into the melted chocolate ensuring that the coating covers the entire cake ball, Gently tap off the excess coating while rotating the cake pop to get a even layer all over the cake ball.
Stick them in a piece of styrofoam and allow them to dry pop side up.You can top with sprinkles or chopped nuts before the coating dries up. Serve them once the chocolate is set.


Dates – 30
Milk – 2 cup
Honey 3 tbsp
Vanilla essence – ½ tsp
Wheat flour – 2 cup
Baking soda – ¾ tsp
Salt - ¼ tsp
Vegetable oil – ½ cup
Nuts (chopped) – ½ cup
Dates (chopped) – ¼ cup
Grease a cake tin with butter, dust it with flour and keep it ready. Sift together wheat flour, baking soda and salt for 3 – 4 times. Keep it aside.
Remove the seeds from the dates add 1 cup milk to it. Microwave it for 2 minutes to make the dates soft (you can also keep the dates soaked for about an hour instead of microwaving).
Add the remaining milk, sugar and vanilla essence to the heated dates and blend it well in a grinder. Move this to a bowl and add the flour mixture to this little by little and combine evenly.
Add the vegetable oil and mix well. Now add the chopped nuts (reserve 2 tbsp nuts to sprinkle on top) and dates to this and fold lightly. Pour this batter to the greased cake tin and sprinkle the remaining chopped nuts on top.
Bake it in the preheated oven for about 45 – 50 minutes (or till a wooden skewer inserted at the center of the cake comes out clean) at 180 degree. Remove it from the oven and let it cool for about 30 minutes at room temperature. Slowly remove the cake from the cake tin and cool it completely on a wire rack. Serve.

Apple Applesauce Muffins


1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 cups peeled and chopped apples (about 2 medium apples)

Preheat oven to 400 degrees F.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the applesauce, buttermilk, honey, egg, and vanilla.
Stir the dry ingredients into the wet ingredients and mix until just combined. Fold in the apples.
Pour batter into greased muffin cups, about 3/4 full and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.


Eggs 3
Sugar 150g or 3/4 cup
Maida 190g or 1 n half cup
Baking pd 1 n half teaspoon
Butter 85g or 6 Tbl spoon
White chocolate 17og or 3/4 cup
Milk 180ml or 3/4 cup
Vanila essence 1 teaspoon
1. In a saucepan heat chopped chocolate , butter n milk on low heat.stir continuously until chocolate n butter mlted.keep warm.
2. In a bowl mix flour and baking pd well.keep aside.
3. In another bowl beat sugar n eggs n vanila essence with electric beater for atleast 4 to 5 mints untill triple in volume n pale in colour.
4. Now add flour mixture n beat on low speed untill combined.
5. Add butter n chocolate mixture in it n beat till smooth .
6. Pour this mixture in greased n lined pan n bake at 160c untill done.

Baked Alaska

For the Sponge

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur
For the Topping
* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
1. To make the sponge, grease and line the base of an 18cm (7 inch) round cake tin. Beat the butter, sugar, egg, flour, baking powder and cocoa powder together in a bowl.
2. Turn into the prepared tin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until just firm. Transfer to a wire rack to cool.
3. Cut the sponge in half horizontally and drizzle with the liqueur. Turn the ice cream out of the tub, keeping it in shape. Using a large knife, slice the block of ice cream in half horizontally.
4. Put one sponge layer on a flat ovenproof serving plate. Alternatively, use the base of a 20cm (8 inch) round loose-bottomed cake or flat tin so that you can lift it on to a decorative plate to serve.
5. Cover with one half of the ice cream. Cover this with the other half of the sponge, then the remaining ice cream. Trim off any excess sponge. Return to the freezer.
6. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and stir lightly until melted and smooth. Quickly spread the chocolate mixture in a thin layer all over the ice cream and sponge. Return to the freezer.
7. Whisk the egg whites in a large, grease-free bowl until stiff. Gradually whisk in the sugar, a little at a time, until stiff and glossy. Spread the meringue over the chocolate sauce to cover. Make soft peaks over the meringue with the back of a spoon, then return to the freezer.
8. Transfer the Alaska to the refrigerator about 10 minutes before serving. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 3-5 minutes until the meringue is turning golden. Serve immediately.

Moroccan Citrus Cake

Bread Crumbs 100 gm
Baking Powder 1 ½ tsp
Sugar 1 ½ cup
Walnuts ½ cup
Eggs 2
Mandarin Peels ½ cup
Lemon Peels ½ cup
Cinnamon Powder ½ tsp
Dalda Cooking Oil ½ cup
Wash and cut the lemon and orange peels into thin strips, add them to boiling water for 3 – 4 minutes and strain with a sieve.
Combine ½ cup of sugar and 4 cups or water in a pan and cook till it thickens. Add in the boiled peels and cook for a further 2 – 3 minutes, remove from heat and let it cool.
Add the bread crumbs, sugar, chopped walnuts, baking powder and cinnamon to the pan.
In a separate bowl beat the eggs and Dalda Cooking Oil with an electric beater and fold in the bread crumb mixture.
Grease a cake tin and line with butter paper, pour the prepared mixture into it and bake in a preheated oven at 180 degrees centigrade for 1 hour. Let it cool and remove from the cake tin.
For making the syrup, simmer the lemon and orange juice, sugar and cloves. Cook for a further 2 – 3 minutes till the sugar dissolves completely.

Coffee Cake Banana Bread

1 1/2 cups flour
1 cup sugar
1/2 cup coconut oil
2 eggs
3 bananas
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder

1/2 cup brown sugar
1/4 cup flour
1/4 cup room temperature butter
2 teaspoons cinnamon
Hot oven 350F. Grease loaf pan with coconut oil. Using a stand mixer, combine the sugar, flour and bananas. While the mixer is still running, add in the eggs, baking soda, cinnamon, nutmeg and baking powder. Add the coconut oil, then pour mix into loaf pan. Mash all the ingredients to make the topping together with a fork until soft crumbles form. SPrinkle over the banana bread evenly. Bake for 55-65 minutes.

Chicken Vol Au Vent

For the filling
250 g chicken bolied-shredded
3 tbs flour
3 tbs butter
4 tbs onion finely chopped
1 1/2 cups milk/stock
2 tbs cooking cream/whipping cream/table cream-optinal
1/3 cup mozzarella cheese-optinal
3 tbs chopped capsicum/peas/carrots/corn(what ever you like to add in) optional
Salt & pepper to taste
In a frying pan add butter and sauté the onion then add in boiled shredded chicken & vegetable(if using) sauté, then add in flour and cook for about minute or two, then gradually add in milk cook until mixture gets thick, add in cream & cheese mix well(don't over cook at this point) turn off the heat and let it sit to use later, once cooled put this mixture into the pipping bag.
To make Vol AU Vent:
Preheat oven at 200C.
Take store bought puff pastry and cut with cookie cutter(as shown in pics) then apply some egg wash/beaten egg in between the layers(as shown in pics) brush with egg wash on top, then bake for about 18-20 minutes/until gets golden in color.
Once baked take then out of the oven and fill them with chicken filling and serve hot/warm.

Coffee Cake

Flour 200gm
Sugar 200gm
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Eggs 4
Butter 200gm
Coffee 2 tbsp (mix in 1 tbsp warm water to make it like coffee syrup)
Butter 100gm
Icing sugar 2 cups
Coffee 1 tbsp ( mix with 1 tbsp warm water)
Milk 1 1/2 tbsp
In a bowl cream butter and sugar till it become creamy and fluffy, add eggs one by one, add coffee syrup than flour, bp, salt. Now pour batter into greased pan and bake for 40 to 45 mins.
Mix all ingredients of icing and apply on the cake when its cool down completly.
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone