Chocolate chip cookies

Labels: - Thursday, December 31, 2009

Ingredients

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups red rose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)


Directions:

Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

pka's lovely cupcakes

Labels: - Thursday, December 24, 2009

Ingredients

3/4 cup butter

1/2 cup caster sugar

3 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

300gram cooking chocolate

2 tbs coffee granules

1 1/2 cup milk

2 tsp vanilla extract

For the buttercream:
1 cup unsalted butter
3-6 cups of icing sugar (depending on how you like it)
1/4 milk, if needed to thin it

    Method

Preheat to 190d Celsius.
Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time.
Whisk flour, baking soda, salt, cocoa and coffee granules together. Mix the vanilla and milk together in a small bowl or pouring jug. Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well. Alternate till you end with the dry ingredients.
Line muffin tray with liners. Fill cups 2/3 full.
Reduce oven heat to 175d Celsius (this trick is once again thanks to Chockylit). Bake 25-30min.
Let cool completely before icing.

To make the buttercream, beat the buttercream till nice and pale. Add a cup of icing sugar. Give it a good mix then slowly add the rest cup by cup. If it needs thining, add the tiniest bit of milk that is at room temperature! Be careful not to make my mistake. The more sugar you add, the better it is for piping. Or if you’re going to just slap it on the cupcakes with a spoon or palette knife, less sugar is needed.


*note* posted by Marinie

i really likes this cupcakes very much becoz it's specially made by close friend. at the first moment saw the picture of the cupcakes i was shocked because it is her hand made product and it was a perfect creation to me. she used to give some and it's taste really good for the beginner like her. It's not weird when she's able to make many kinds of cakes as well as cookies due to her hobby which is baking. i hope one day she gonna give me a box of cupcakes and cookies which i can eat it alone without interference.hahahaha. try it by your own.me? soon.hehehehe

http://www.emocutez.com

FLOURLESS CHOCOLATE BROWNIES WITH HOT CHOCOLATE SAUCE

-



INGREDIENTS

225g dark chocolate, 70% cocoa solids
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
Serving Size : Makes 16 squares

METHOD

1.Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2.Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3.Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4.Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.

Subscribe to: Posts (Atom)