Ingredients • 1/2 cup unsweetened cocoa powder • 1 cup hot coffee (chocolate, espresso, or plain is best) • 1/2 cup butter, softened • 1 1/4 cups sugar • 2 large eggs • 1 1/4 cups all purpose flour • 1 tsp baking soda • 1/4 tsp baking powder • 1/4 tsp salt • 1/4 tsp espresso powder • 1 tsp vanilla extract • 2 Tbsp milk • 1/4 cup sour cream Frosting • 1/2 cup butter, softened • 1/2 cup cocoa powder • 2-3 cups powdered sugar • 1-2 Tbsp heavy cream • 2-3 drops peppermint extract • salt to taste
Instructions 1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners. 2. Combine cocoa and hot coffee together, stirring until smooth; set aside. 3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears. 4. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder. 5. Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix. 6. Add in vanilla extract, milk, and sour cream. Mix until just combined. 7. Divide batter evenly between muffin cups (the batter makes 12-14). 8. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked. 9. Allow to cool. 10. For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate.
Ingredients; • 1/2 cup warm water • 1 tsp instant yeast • 1 1/2 cups bread flour • 3 tsp milk powder • 1/4 cup sugar • 2 tsp custard powder • 1 large egg, lightly beaten • 2 tbsp unsalted butter, softened • egg wash: 1 egg, 1 tbsp water • 8-10 tbsp Nutella, chilled • 1 tsp warm water • 2 tsp sugar Instructions; 1. Place Nutella in the fridge for an hour to harden a bit. This helps to scoop out balls easier later. 2. Sprinkle yeast into the warm water and allow to bloom for 5 minutes 3. Meanwhile in a stand mixer fitted with a dough hook, mix the flour, milk powder, sugar, and custard powder together. 4. Add the egg and beat till the mixture is crumbly. 5. Pour the yeast water until cohesive ball forms. If it becomes too sticky, sprinkle in some more flour. 6. Once the dough comes together, beat in the butter one tablespoon at a time, then knead for 8 minutes. 7. The dough will be soft and tacky. Allow this to rise for 1 hour. Or you can place in the fridge for up to 8 hours, but allow to come to room temperature before continuing. 8. Once risen, turn the dough out onto a board and divide into 8 pieces. Allow them to rest for 15 minutes. 9. Shape the dough, by rolling out or pulling the dough into a 4 uncle circle. Make sure to keep the enter of the circle thicker than the sides. 10. Place 1 tablespoon of the chilled Nutella in the center of the dough then bring the sides together around it, pinching the dough together. Turn the ball upside down and place on a baking sheet lined with parchment. 11. Repeat with the rest of the dough pieces and allow to rise for 40 minutes. 12. Preheat the oven to 350F. Brush with egg wash and bake for 15-20 minutes or until golden brown. Allow cooling on a wire rack. 13. Make a simple syrup with 2 tsp sugar and 1 tsp warm water. Brush this onto the tops of the buns and top with chocolate sprinkles.
These Incredible Cinnamon Rolls are my favorite cinnamon roll recipe! Soft and fluffy with a thick cinnamon filling and a light cream cheese glaze. So irresistible, soft and fluffy!
One package (2 & ¼ teaspoons) rapid rise yeast
1 cup warm whole milk (110 to 115 degrees F)
½ cup granulated sugar
⅓ cup melted butter
2 large eggs
1 teaspoon salt
4-6 cups all-purpose flour (you may not use all of it – see recipe for notes)
FOR THE FILLING:
1 cup brown sugar
1-2 Tablespoons ground cinnamon
⅓ cup melted butter
FOR THE GLAZE:
½ cup butter, softened
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
In the bowl of a stand mixer, combine the yeast and warm milk, whisking to combine. Let set for 5 minutes, then add in the sugar, melted butter, eggs, salt, and two (2) cups of the flour. Mixture will be very sticky. Gradually add in the remaining flour, starting with ½ cup at a time and working until dough is ready. Dough will be ready when it pulls away from the sides of the bowl and springs back lightly when touched with very minimal dough on your fingers. Mixture shouldn’t be super sticky. Add more flour as needed, knowing that you may need all of the flour or only some of the flour depending on the weather in your home.
Knead the dough for about 4 minutes on a clean, flat work surface. Lightly oil a large bowl and add the dough ball to the bowl, turning to coat in the oil. Cover loosely with a tea towel and let rise, about 1 hour, or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon. Punch down dough, then roll out into a large rectangle on a flat work surface – anywhere around 11×8 to 13×9 should do the trick, with the long side facing you. You don’t want it to be too thin but not super thick, either. Spread the surface of the dough with the melted butter and sprinkle liberally and evenly with the cinnamon sugar mixture.
Starting with the long side facing you, being rolling the dough tightly as you go until it forms into a log shape; pinch the ends to seal. Using a sharp serrated knife or some dental floss (my preferred method), cut the dough into 12 equal pieces. You may want to discard the end pieces. Place the cinnamon rolls in a greased 13×9 rectangular baking pan. Cover loosely with a tea towel and rise for one hour in a warm place.
Preheat oven to 350 degrees F. Bake for 18-22 minutes or until lightly golden brown and bubbly. While cinnamon rolls bake, make the frosting: in a large bowl, beat together the butter, cream cheese, and vanilla until smooth. Add in the confectioners’ sugar until a soft frosting comes together. Spread the frosting evenly over the hot cinnamon rolls.
Ingredients : Crepe Batter 6 large eggs 1 tsp salt 1 Tbsp sugar 1 1/2 cups all purpose flour 4 cups milk 1/4 cup melted butter or oil To Stuff: Nutella Toasted Almond Flakes Also: Non stick pan Rubber spatula
Directions : 1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt and flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using. To make with a whisk and a bowl: add the eggs, sugar, salt and flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated. 2. How to Cook the Crepes Using a non stick skillet – Thoroughly heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You wan to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continue pouring about the same amount. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner. Using a regular skillet – If you do not have a non stick skillet, heat your regular skillet thoroughly on medium high heat. Using a pastry brush, brush the bottom with oil. Add the batter in the above described manner and continue cooking the same way as you would with a non stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat. Note: – if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.
Ingredients; • 2 cups all-purpose flour • 2/3 cup granulated sugar • 1 tbsp baking powder • 1 large egg, room temperature • 2/3 cup whole milk • 1 tsp vanilla extract • 1/2 cup liquid fat Directions: 1. Preheat the oven to 200 C. Line a muffin tin with muffin liners or spray with nonstick spray. 2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. 3. Any spices you might be adding would be added into the dry ingredients. 4. In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients. 5. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. 6. Do not over-mix or the muffins will become tough. If using, fold in any add-ins. 7. Divide the batter evenly between the 12 muffin cups. 8. Bake at 400 F (205 C) for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs .
I put a piece of cake first, choco pudding,fruit cocktail, strawberry and pineaple pudding then garnish with more fruit cocktail n yoghurt. Choco pudding follow instructions on the packet.( Mix powder with full cream milk n chill in fridge before serving…Strawberry n pineaple mix with cold water n chill in fridge.
Ingredients: 3 eggs 1 ¼ cup sugar 4 teaspoons almond powder 1 tablespoon agave syrup or honey 1/2 lemon zest 1/2 organic lemon juice 1 ½ cup flour 3/4 teaspoon baking powder 100g unsalted butter Oil 3 ½ ounces dark or milk chocolate
Preheat the oven to 460 ° Fahrenheit and meanwhile melt the butter over low heat.
In a large bowl add the eggs and sugar and then add the lemon zest, lemon juice and milk.
Stir in sifted flour, baking powder, ground almonds and agave syrup.
Then add the cooled melted butter and let it rest on the work surface for 15 minutes.
Brush the madeleine molds with some oil and put a tablespoon of batter into each mold.
Bake for 5 minutes at 460 ° C and lower the oven temperature to 390 ° F and bake another 5 minutes at this temperature.
After baking, let the madeleines cool completely before removing them from the molds. Melt your chocolate in a double boiler and dip each bottom of the madeleine before leaving them to firm at room temperature by placing them upside down on a rack.
FOR JELLY Make the jellies according to instructions..cool and half fill glasses and put glasses into muffin trays sliding and refrigerate till jelly sets
FOR CUSTARD boil milk. Mix 3 tablespoon custard powder and milk (make a paste like) and sugar according to ur taste and stir Add this mixture into boiling milk and lower the heat and stir quick to avoid lumps Add drop of Vannila essence for flavour and cook for further 5-8 mins on low heat….remove from stove let it cool completely
FOR BLUEBERRY SAUSE Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer. 2. Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken COOL IT AND DO LIKE I DID
U will need: 2 packets Strawberry Jellies 1kg Strawberry plain Yoghut 250ml fresh cream 1 envelope gelatine 1 tspn strawberry essence 2 Tbsns sugar fresh strawberries for garnish
How to make it: In a small pot, pour 250mls fresh cream and heat it (do not boil) add 1 envelope gelatin and sugar let it dissolve,remove from stove add strawberry essence let it stand for 30mins or cool it In a bowl empty Yorgut container,mix in Fresh cream mixture and half fill glasses and put them in the fridge (tilted) let it stand until it sets ( it takes about 4 hours)
#NB : LIVE SOME YORGHUT MIXTURE AND SET ASIDE,DO NOT USE ALL
In the meantime make jellies according box instructions
Once yorghut mixture has set completely,pour jelly(and dont use all the jelly mixture) tilt glasses again till jelly sets
Put the left over jelly in the fridge to set
Once everything is set
Crush the left over jelly with a fork and mix with left over yorghut,fill your glasses and garnish with fresh cream (optional) & fresh strawberries Serve!
12 scones 4 cups of flour 3 teaspoons of baking powder 1 cup of castor sugar 250g of salted butter 2 cups of nkomazi 4 eggs 2 drops of lemon essence
METHOD: Preheat your oven on 200 degrees Mix your dry ingredients alone, and so are your liquid ingredients. Once done, mix all your ingredients together but please, don’t over mix. Reduce your heat to 160 degrees once you put your scones in. Bake for 15 to 20 minutes.