Swedish Pancake

Swedish Pancake Recipe

 ingredients:

     175 grams of wheat flour
     225 ml of liquid milk
     4 chicken eggs
     3 tablespoons granulated sugar
     1/4 tsp salt
     Toppings to suit your taste, can be melted chocolate, blueberry jam, strawberry pieces or whipped cream

How to Make:

•      Whisk the flour, milk, eggs, sugar and salt until well blended.

•      Heat a griddle pancake, pour the batter to form a circle, wait until the top of the compact, then turn and cook until all the pieces done.

•      Repeat the process until the dough runs out number 2.

•      You can fold the pancakes a few times, then pour topping you like.

•      You could also serve with pancake-shaped pile up several layers and then give the toppings on it.

•      Serve while warm.

Oatmeal Muffins Banana Cheese

Oatmeal Muffins Banana Cheese

 

Delicious snack of muffins are very delicious and easy to manufacture. Oatmeal, bananas and cheese make this dish is healthier and richer flavor. You can serve it as a snack for the little one or just enjoy a cup of hot tea.

Cup Cake Mocha

Cup Cake Mocha

 

Make a dish for our baby is not only the preferred nutritional factors but also the shape and appearance should we think that our meals they prefer rather than snacks outside. Well, this time a unique cup cake with a funny can you present to your child. Good luck ya ...!

chocolate cheese cake

chocolate cheese cake

 

 This delicious snack that not only fit to serve as your child is on vacation at home but also serve as suitable for your social gathering or a small party at home. Because the taste is sweet and tasty while also creamy texture is much like a snack.

Recipes ROMEO and JULIET Cake

ROMEO and JULIET Cake Recipes

 

Want to make a super special cake on Valentine's Day? Try the cake on this one. Two types of cheesecake are united then coated with chocolate glaze. Matter of taste? Hmm .. no question about stroking the delicate savory sticky tongue!

Ingredients:

Baked Cheese Cake:1350 g cream cheese12 eggs225 g caster sugar350 g fresh cream115 g cornstarch65 g butter, meltedOranges 1 lemon, grated peel1 teaspoon vanilla extract10 items egg white175 g caster sugar

Strawberry Cream Cheese Cake:

550 g cream cheese70 g of chicken egg white110 g caster sugar50 g of strawberry puree4 sheets of gelatin125 g home made strawberry clock450 g whipped cream

Chocolate glazing:

115 g of water215 g sugar200 g glucose110 g evaporated milk425 g dark chocolate 70% of cocoa6 sheets of gelatin

How to Make:

    Baked Cheese Cake:

    Mix the fresh cream with corn flour (maize) and sugar.
    Cook over low heat while stirring until blended and smooth. Remove and let cool.
    Beat cream cheese until smooth.
    Add the eggs gradually while beat until blended.
    Enter the VLA cream, orange zest, and vanilla.
    Beat the egg whites with sugar until stiff half.
    Enter into the cheese mixture, stirring until smooth '
    Prepare a 16 cm diameter pan, and fill with cheese mixture.
    Prepare a flat baking sheet larger. Place the pan containing the cheese dough into a flat baking sheet.
    Bake in hot oven to 160 C for 1 hour.

    Strawberry Cream Cheesecake:

    Beat cream cheese until smooth.
    Enter the warm strawberry puree and stir well.
    Enter the gelatin that has been melted, stir well.
    Beat the egg whites until stiff, put in the dough. Stir well.
    Add some strawberry jam. Stir until blended.

    Completion:

    Prepare a baking pan 20 cm. prepared vanilla sponge to the bottom.
    Pour a quarter of the pan with strawberry cream (mousse).
    Stacks in dalamnnya with baked strawberry cheese cake (try not to stick to the wall pan).
    Fill with the remaining strawberry clock is selected only a blob of strawberry / intact.
    Continue with the remaining mousse to fill the flat surface of a baking pan, store in freezer.
    Section is printed in the form of liver mousse, with a high max. 2 cm, and store in freezer.

    Chocolate glazing:

    Boil water, glucose and sugar, put condensed milk, gelatin and dark chocolate, stirring until smooth
    While still frozen, remove cheesecake from pan. Stack the mouse heart forms.
    Flush with chocolate glazing.
    Allow it to freeze, cut into wedges and serve.

To pan 20 cm 2 @ 8 pieces

Recipes Milk Almondies

Milk Almondies Recipes

 

were not passion? Maybe a piece of this cake can make you full of energy. Cake on this one using a mixture of chocolate and almonds. Krenyes sweet savory. Pieces of brown to give a sweet surprise when chewed.

ingredients:

500 g milk cooking chocolate, chopped
75 g butter
3 eggs
150 g sugar
100 g sliced ​​almonds
Sift together:
180 g flour
½ teaspoon baking soda
½ tsp baking powder

How to make:

Semir 18 cm rectangular baking dish with butter, sprinkle a little flour.
Heat the oven until it reaches a temperature of 180 C.
Take 400 g cooking chocolate, put it in a heat resistant container.
Add butter, a team of up to melting. Lift.
Add sugar, stirring until sugar dissolves.
Add flour mixture, 100 g cooking chocolate and some of the remaining almonds. Stir well.
Pour into the pan, smooth.
Bake for 30 minutes until cooked and dry.
Remove and let cool.
Cut into wedges and serve.

For 16 pieces

Recipes Macaroon

Macaroon Recipes 

 

Cake that is light, sweet and beautiful is perfect for Valentine gifts for your loved one. Need to make it a bit of patience and precision. However, various flavors of soft filling melts on the tongue will keep you satisfied him. Lets make!

ingredients:

300 g almond powder
300 g icing sugar / powdered sugar
110 g egg whites
½ teaspoon dye cake to taste
300 g sugar
75 g of water
110 g egg whites
Field (Rose and Lavender)
550 g white chocolate
275 g liquid cream / fresh cream
50 g glucose
5 drops of rose or lavender aroma
Basic fields (Kafir Lime Mint)
550 g white chocolate
275 g liquid cream / fresh cream
50 g glucose
5 drops of mint aroma
1 kaffir lime skin sheet
Basic fields (Lemongrass Violet)
550 g white chocolate
275 g liquid cream / fresh cream
50 g glucose
50 g lemon grass
5 g of violet scent
Basic fields (Passion Fruit Banana)
550 g white chocolate
125 g liquid cream
150 g passion fruit and banana puree
50 g glucose

Ways of making:

     macaroon:

     Mix the almond powder and icing sugar, add egg whites and stir well.
     Add food coloring (paste or powder form)
     Boil water and sugar until it reaches a temperature of 118 C, and pour into egg whites.
     Beat with mixer until stiff.
     Mix both the dough until smooth and fluffy.
     Prepare a tray, coat Silvat or parchment paper, then with a piping bag, spray a round shape.
     Let it rest on the tray, for an hour and burn at a temperature of 160 C. for 12-14 minutes.
     Form the dough-making (filing) melted white chocolate, add the hot cream and glucose. Mix until smooth, and add the flavor / smell like lavender, rose, mint kafir lime, lemongrass, or can use the fruit Jam, Mouseline cream and other variations
     Spread batter in the bottom of the contents of the cake and then unite with the other cake.
     Serve.

For 40 pieces

Recipes ChocoTumb Cookies

ChocoTumb Cookies Recipes 

 

To reduce child hunger after school, chocolate cake containing chocolate could provide energy. Makes it easy and can be filled chocolates will be eaten shortly. If kept refrigerated chocolate flavor krenyes more exciting. let's make!

ingredients:

50 g dark cooking chocolate, chopped
100 g butter
50 g sugar
175 g flour
contents:
75 g dark cooking chocolate, chopped, melted

How to make:

     Tim chocolate until melted and set aside.
     Beat butter and sugar until smooth.
     Add melted chocolate and stir well.
     Enter the flour and stir well.
     Form the dough into balls for kelereang.
     Arrange on a flat baking sheet. Press the center with the tip of the little finger to the hole.
     Bake in hot oven for 20 minutes until cooked and fragrant.
     Lift and dinginkam.
     Fill the center of the concave with melted chocolate.
     Let stand until chocolate hardens.

For 24 pieces

Recipes Lime Pumpkin Cake

Lime Pumpkin Cake Recipes

 

It may also indulge in a little mid-week with this cake. Fresh lemon scent dominates this cake. Pumpkin seeds make a delicious texture and more fun enjoyed with a cup of coffee.

ingredients:

225 g unsalted butter
150 g sugar
4 eggs
1 orange juice, grated peel
50 g pumpkin seeds machete / pumpkin seed
Sift together:
225 g flour
½ tsp baking powder
½ teaspoon baking soda
topping:
whipped cream
lemon, finely sliced ​​peel

How to make:

     Beat butter and sugar until smooth.
     Add the eggs one by one as he beat until blended.
     Add orange peel juice, beat well.
     Enter terigudan mixture of sunflower seeds and stir well.
     Pour into a bowl of paper, up to ¾ full.
     Bake in hot oven 180 C until fluffy and dry.
     Remove and let cool.
     Give Topping and serve.

To 8 pieces

Recipes Choco Cheesecake

Choco Cheesecake Recipes 

 

Chocolate and cheese? Hmm ... must all love one or even both. Moist cake with a soft texture is very sticky tongue stroking. Not too sweet and more enjoyable with a cup of coffee.

ingredients:

1 egg
225 g cream cheese
2 tablespoons granulated sugar
½ tsp vanilla powder
Chocolate dough:
120 g dark cooking chocolate, roughly chopped
120 g unsalted butter
100 g sugar
2 chicken eggs
50 g flour

How to make:

     Semir 18 cm rectangular baking dish with butter and sprinkle with flour.
     Beat cream cheese and sugar until smooth.
     Add eggs and vanilla, beat well. Set aside.
     Chocolate dough:
     Tim chocolate and butter until melted. Lift.
     Enter the sugar, stirring until sugar dissolves.
     Add eggs, stirring until thick and smooth.
     Add flour and stir well.
     Pour some into the pan.
     Give the dough cream cheese, smooth.
     Pour remaining chocolate batter, put the remaining dough cheese last.
     Bake in hot oven 180 C for 45 minutes.
     Lift, dingikan until slightly frozen cake.
     Cut into wedges and serve.

For 12 pieces

Recipes Carrot Cheese Cupcake

Carrot Cheese Cupcake

 

This cake display is simple. The exterior was crispy but soft inside. There is a savory cheese and crunchy carrots. Nice addition is also rich in nutrients. let's make!

ingredients:

100 g butter
125 g cream cheese
100 sugar
2 chicken eggs
100 g grated carrot, squeeze
Sift together:
100 g flour
½ tsp baking powder
½ teaspoon baking soda

How to make:

     Beat butter and cream cheese with sugar until smooth.
     Add eggs one by one as he beat until blended.
     Enter the flour mixture and stir well.
     Tambahakn carrots and stir well.
     Pour into 6 bowls of cupcake pieces.
     Bake in hot oven 180 C for 40 minutes.
     Remove and serve warm.

For 6 pieces

Recipes Black Forest in Shooter

Black Forest in Shooter Recipes

 

A soft layer of chocolate mousse, interspersed with black cherry filling a chewy sweet and sour. The more perfect with shaved chocolate topping is used. Hmm .. yummy!

ingredients:

chocolate sponge cake, cut to size glass
Simple Chocolate Mousse:
250 g Dark Chocolate
250 g liquid cream (warm)
25 g glucose
525 g semi whipped cream
Vanilla Bean Chantilly:
500 g whipped cream
35 g powdered sugar
1 stick of vanilla bean
Dark Cherry Filling:
350 g of dark sweet cherry
150 g of dark sweet cherry syrup
30 g cornstarch
1 sliced ​​navel orange peel
50 g Kirsch wasser
Garnishes:
shaved chocolate

How to make:

     Simple Chocolate Mousse:
     Warm the cream and Glucose, mix into the chocolate and stir until smooth, leave at room temperature, and mix the semi whipped cream.
     Vanilla Bean Chantilly:
     Beat in powdered sugar whipped ceam half stiff, then enter the vanilla bean and mix well
     Dark Cherry Filling:
     Boil dark cherry syrup with orange zest to a boil, put cornstarch, stirring until sauce thickens crate.
     Masukkna dark cherry and kirsch wasser, leave at room temperature ..
     Stages of completion:
     Prepare a small glass or the like, filled with pieces of chocolate sponge cake soaked with syrup Kirch.
     Layer the chocolate mousse, filled with dark cherry filling, add vanilla Chantilly and garnish with grated chocolate.

To: 30 pieces

How to decorate a cake layer

How to decorate a cake layer

prep time: 15 min
cooking time: 10 min
total: 25 min
yield: 8

Ingredients :

Decorative paste:
1 de egg white
20 gr de cocoa powder ( I used raspberry powder this time)
20 gr flour
30 gr sugar
30 gr butter

You can substitute cocoa powder with flour and add a few drops of food colouring

Swiss roll:
4 eggs
120 gr flour
120 gr sugar
1 pinch of salt

Preparation:
.
Let’s start preparing the decorative paste. Mix all ingredients together and pour into a piping bag to pipe your own design on a paper parchment.
1. Place the printed pattern you are going to use on a tray.
2. Place paper parchment over it.
3. Pipe following the desing on the pattern under the paper parchment.
4. Decorative paste is ready, take to the freezer for 15 minutes, whilst preparing the swiss roll.
5. Pour the swiss roll mix over it and bake, as indicated below.
Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Use as desired.
4,5 sobre 15

Recipes Bread Shots

Bread Shots Recipes

 

Preparation time: 15 min (plus resting time)
Cooking time: 15 min

Yield: 24 bread shots

Rating 5 average value 1

Ingredients

• 500 gr. strong white wheat flour
• 25 gr fresh yeast
• 300 gr. water
• 50 gr. extra virgin olive oil
• 10 gr. salt
• 1 tbs powdered garlic
• 2 tbs oregano
• a selection of fillings: walnuts, cheese, olives, chorizo (spanish saussage),…

Directions

1. Rub the yeast into the flour using your fingertips as if making a crumble. Add the salt, water, olive oil, garlic and oregano. Mix the ingredients for 2-3 minutes until the dough starts to form
2. Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
3. knead the dough for 5-10 minutes more or until the dough is soft, pliable, smooth and slightly shiny. Put the dough into a lightly floured bowl and cover with a cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
4. Take the dough out of the bowl, deflate it by touching lightly. Grease your hands with olive oil, cut the dough into 24-30 pieces, and roll each of them into a ball.
5. Place the balls on two baking sheets covered with paper parchment. With your finger (greased, remembre) make a hole on each ball, and place a green olive on it (or your chosen filling). Let the balls rise for 30-45 minutes more
6. Preheat oven to 400 º F. Brush the balls with extra virgin olive oil, and bake for 10-15 minutes.
7. You can serve them warm or cold

Notes

If this is the first time you knead a dough, you might want to watch this video before starting. These bread shots can be frozen, and then reheated in the oven for a few minutes

Recipes Donut holes

Donut holes Recipes

 

 

Prep time: 30 min (plus resting time, 2 to 3 hours)
Cooking time: 20 min

Yield: 48 donut balls

Rating 5 Average value 1

Ingredients

• 300 gr. strong wheat flour
• 200 gr all purpose flour
• 80 gr. sugar
• 5 gr. salt
• 20 gr. powdered milk
• 20 gr dry instant yeast
• 230 gr. water
• 1 egg (medium size)
• 40 gr. lard (you might use butter)

Directions

1. Start by mixing dry ingredients: flours, sugar, salt, milk, and dry yeast.
2. Add water, and beaten egg. Knead dough about 5 minutes
3. Add lard (room temperature) and knead until soft and smooth. Add some flour if the dough is too sticky, but be careful not to add too much (I never add any). Shape into a ball, and let it rest in a bowl, covered with a cloth, for 1 or 2 hours, until doubled in size
4. Roll the dough on a slightly floured surface to a thickness of 1 cm. Cut the donut balls using a small round cookie cutter (mine was 5 cm, it can be smaller). Place the donut balls on a baking sheet covered with paper parchment, and let them rise for 30 minutes to 1 hour
5. Heat vegetable oil in deep fryer to 350° F. Slide doughnuts balls into hot oil with wide spatula and fry until golden brown
6. Drain them on paper towels, and dip the doughnut holes in sugar glaze. Set on rack until cooled (if you are strong enough to wait) and fill them using a piping bag

Recipes Red Velvet

Red Velvet Recipes

ingredient

For the dough:

2 sticks butter, room temperature
1 1/2 cup sugar
2 ounces red food coloring
3 tablespoons cocoa powder
pinch of salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cup flour
1 1/2 teaspoon baking soda
Butter, for pan

For this Frosting:

All-purpose flour 5 tablespoons
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cup chopped pecans
Special equipment: 12 by 17-inch jelly roll pan, parchment paper

direction

Preheat oven to 350 degrees F.

In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Meanwhile, in a small bowl, make a paste of red food coloring cocoa, and salt. Remove bowl from mixer stand and mix to a paste with butter hand cream. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add the flour and baking soda. Stir until combined but do not over mix.

Buttered sheet pan. Lay parchment on top. Butter parchment. Pour batter into pan and smooth the top and even out the dough, using offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in the pan.

Meanwhile, make frosting: Heat all ingredients in a medium saucepan. Whisk until the sauce thickens, about 15 minutes. Allow to cool before use.

Invert the cake to a cutting board and cut into four of the longer side. To assemble cake, spread a quarter with some frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until the last layer is added. Frost the top and sprinkle with remaining pecans.

Recipes Puppy Cake Pops

Puppy Cake Pops Recipes

 

Recipe ( serves 40-50 canine lovers )

ingredients & stuff youll want :

1 box cake combine ( i take advantage ofd chocolate ), baked as directed on box and cooled
1 will frosting ( i take advantage ofd chocolate )
1 package chocolate candy melts
1 package peanut butter candy melts
lollipop sticks
americolor gourmet writer black edible ink pens
plastic spoons
mini chocolate chips
styrofoam block

directions :

for the ears ( will build ahead daily or 2 previous time ) :

fill within of plastic spoons with melted candy coating of your selection, so the candy is in the form of elongated teardrops. place spoons on largest plate you'll fit in your freezer. place plate of spoons in freezer regarding 5 minutes to line. barely pop the ears right out of the spoon, and keep in fridge till able to use.

for assembling cake pops :

when cake is cooled, get your clean hands dirty and crumble it up during a giant bowl. combine well with 3/4 will of frosting. this can be nice and messy ! roll mixture into balls to a small degree smaller than golf sized. place on wax paper.

soften candy melts in separate bowls in microwave, stirring well. dip tip of lollipop stick into melted candy and that insert halfway into cake balls. place in freezer to firm up, regarding ten minutes.  once firm, hold every cake ball by the stick and rotate cake balls into melted candy till utterly lined. stick into styrofoam block, thus cake pops are sitting right facet up.

before candy coating utterly dries, “glue” on the ears and nose. if coating may be already dry, barely place a dab of melted candy coating on thus you'll does oner gluing. use same methodology to “glue” on collars, if desired. once coating is absolutely dry, use edible pen to draw the eyes and nose. pops may be kept in fridge till serving, if your space temp is simply too warm. enjoy your sweet puppy cake pops !

Recipes Rainbow cake

Rainbow cake Recipes

 

Preparation time: 30 min
Cooking time: 45 min

Yield: 18

Ingredients

Cake:

• 1 1/4 cups mayonnaise
• 1 cup sugar
• 2 cups flour
• 4 tbs unsweetened cocoa powder
• 1 tbs baking powder
• 1 cup water
• 1 tsp powdered vanilla pod
Buttercream:

• 1/2 cup milk
• 1 cup confectioner’s sugar
• 3 sticks butter, room temperature
Decoration:

• 44 oz M&M or smarties (5 packets)
• 2 cups pink, blue or white candy cotton

Directions

1. First prepare the cake. Preheat oven to 350ºF and grease a 20-22 mold. Set aside. Put mayonnaise in a large bowl, add dry ingredients, and finally water. Beat on low speed until completely integrated. Pour cake mix on the mold, and bake for 40 minutes (it should not be completely dry, it is a moist cake)
2. Once baked, let it cool on a wire rack. When completely cool, cut a circle out of the centre of the cake using an 7-8cm round cutter and cut the cake in half to form the rainbow shapes


3. To prepare the buttercream, beat all ingredients on high speed until fluffy
4. Using a spatula or palette knife, spread buttercream over the cakes, covering completely. Arrange M&Ms over the top of the ganache, with rainbow colours. Place candy cotton as clouds on the bottoms of the cake

Recipes Pancakes

Pancakes Recipes

 

Summary: Basic pancake recipe

Preparation time: 5 minute(s)
Cooking time: 5 minute(s)

Number of servings (yield): 12

Ingredients

• 2 eggs, lightly beaten
• 200 ml milk (3/4 cup)
• 1 tablespoon oil
• 1 tablespoon sugar
• pinch of salt
• 200 g all purpose flour (1 3/4 cups)
• 3 teaspoons baking powder

Directions

1. Whisk together eggs, milk, sugar, oil and salt.
2. Add flour and baking powder, and mix until smooth. Let the mix rest for 30 minutes.
3. Cook on a hot griddle, using about tablespoons for each pancake.
4. Cook until bubbly; turn and brown the other side.
5. Serve inmediately.

Recipes Icecream Cupcakes II

Icecream Cupcakes II Recipes

 

Ingredients

• 500 g cake
• 250 g cream cheese
• 250 g dark chocolate (or candy melts)
• 100 g pink candy melts
• 12-18 icecream cones
• sprinkles and cherry gummies to decorate (optional)

Directions

1. In large bowl, use hands to crumble cake until no large chunks remain.
2. Add cheese and mix with your fingers until well combined.
3. Form mixture into cake balls the size of your icecream cones and press down into the cones to ensure that they are stable
4. Melt dark chocolate in a bowl, take one icecream cupcake at a time and dip it upside down into the chocolate right until it reaches the edge of the cone. I made some holes on a shoe box to place the cones so that they would stay upright until set, you might also use a styrofoam block
5. Let the cones set in the fridge
6. Melt pink candy melts, and use a spoon to drizzle it on top of the chocolate. Add some sprinkles and a cherry gummy, and keep in the fridge until consumption