Monthly Archives: March 2019

Recipes

Mixed Nuts Muffins

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Ingredients

1 3/4 cup all purpose flour 
1 tsp baking powder 
1/2 tsp salt 
1/2 cup caster sugar
1/2 cup unsweetened almond milk 
1/2 cup olive oil
1 large egg
1 tsp vanilla 
150 G chopped mixed nuts

Instructions

Preheat the oven to 400*F line a muffin tray.

Sift together the plain flour, baking powder, salt.

In a separate bowl whisk together the olive oil, sugar, milk, vanilla and egg.

Gradually whisk the wet ingredients into the dry but be careful not to over mixed. Fold in the chopped nuts.

Divide the batter between the muffin tray, use an ice scoop.

Bake for about 20 minutes or until the skewers inserted into the centre comes out clean.

Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.

INFORMATION

Mixed Nuts Muffins, moist, flavorful, quick and easy to make. Filled with chopped mixed nuts, perfect for breakfast or snack.

Credit: Foodbook Recipes

Recipes

Golden Butter Cake

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Ingredients

125g butter
1 cup caster sugar
3 eggs
1 cup all purpose flour
1 tsp baking powder
3/4 cup of fresh milk

Method

Cream butter and sugar until light and fluffy.
Gradually beat in eggs.
Blend together flour and baking powder,sift them. 
Fold in flour alternately with milk
Spoon batter into buttered and lined cake tin, 8″ round. 
Preheat oven 180*C for 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Remove the cake from the oven and let them cool for 5 minutes before loosening the edges and inverting them into the rack. Cool completely.

Note

The cake are best finished and eaten on the same day. But they hold up very well for up to 2 days at room temperature. Easy to make, can serve for breakfast and snack that your family will enjoy it. 

Credit: Foodbook Recipes

Recipes

Crispy Fried Chicken

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Ingredients

1 whole chicken (4 lb) cut into pieces
1 cup buttermilk
2 cup all purpose flour, to coating
1 tsp paprika
1 tsp salt to taste 
I tsp black pepper
2 qt vegetable oil, for frying

Directions

Add flour, paprika, salt, and pepper to a large plastic bag and mix to combine.

Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag, and shake to coat well. Place coated chicken on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let chicken sit until the flour is a paste-like consistency.

Fill a large skillet (preferably cast iron) about 1/3 to 1/2 full with vegetable oil. Heat until very hot. Put in as many chicken pieces as the skillet can hold.. Brown chicken on both sides, reduces heat and cover the skillet. Cook for 30 minutes (the chicken will be cooked through, but not crispy) Remove the lid, raise the heat, and continue to fry until crispy. Transfer to a paper towel lined plate or cookie sheet and place in a warm oven. Repeat with remaining chicken.
Serve immediately 😋

Note:

This recipe is pretty easy, crispy, crunchy and juicy. You can make it spicy too by adding chili powder. The buttermilk brine is mandatory so don’t even think about skipping it. It makes for some juicy and tender fried chicken. 

Credit: Foodbook Recipes

Healthy, Recipes

Chocolate Banana Bread

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Ingredients

1 cup plus 2 tbsp whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1 tsb baking powder
1 tsp baking soda
1/2 tsp salt
3/4 ground cinnamon
1/3 cup coconut sugar ( use 1/2 cup for a sweet loaf)
1/3 cup coconut oil, melted
2 larges eggs, lightly beaten at room temperature
3 tsp milk
2 tsp vanilla extract
1 and 1/2 very ripe bananas, peeled and mashed
3/4 chopped walnuts, optional
1/2 cup semi – sweet or dark chocolate chopped into small chunks, optional.

Instructions

Preheat oven to 350 *F. Line a loaf bread pan with parchment paper and lightly spr6with non stick spray:set aside.

In a medium bowl whisk together whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon, ser aside.

In a large bowl combine coconut sugar, coconut oil, eggs, milk, and vanilla. Beat until combined, stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the walnuts and chocolate chunks, if using.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.

Credit: Foodbook Recipes

Desert

Butter&Walnuts Muffins

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INGREDIENTS

2 Cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
1/2 cup packed brown sugar
2 eggs
3/4 cup milk
1/2 cup chopped walnuts

Method

Preheat oven 375*F line muffin pan with paper cups

Sift the flour, baking powder, salt together, set aside

Cream the butter and sugar together until light and fluffy. Stir in the eggs and beat until blended. Add the flour mixture alternatively with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
Garnish with some walnuts on top.

Bake at 20 minutes or until toothpick inserted in the center comes out clean. Remove to wire rack to cool completely.

Try these soft and tasty muffins for breakfast or snack with hot cup of coffee or tea.

Credit: Foodbook Recipes

Cakes

Butter Cake

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Ingredients : 

200 grams butter
150 grams sugar 
3 eggs 
160 grams cake flour 
1/2 tsp baking powder 
25 grams milk 
1/2 tsp vanilla essence .

Method : 
1. Sift flour and baking powder , set aside 
2. In another bowl , mix butter and sugar . Mix for 12-15 mins properly . 
3. Add eggs one by one and mix 
4. Add flour spoon by spoon and mix 
5. Add milk and vanilla and mix again for 3- 5 minutes .
6. Grease tin , and bake in a preheated over at 160 degrees celcius for 55 – 60 minutes . 
7. Check with a toothpick if properly baked or not . 

DON’T FORGET TO SHARE!

Credit: Foodbook Recipes

Recipes

KFC™ Original-Style Chicken

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Ingredients
1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt
SPICE MIX:
1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Directions
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
Combine spice mix with flour, brown sugar and salt.
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Credit: Tablespoon.com

Cakes

Sandy’s Chocolate Cake

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Ingredients
1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla extract

Directions
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Credit: Taste of Home

Cakes

Ferrero Rocher Cake

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Ingredients 
Makes about 18 servings

Brownie Layers*
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts*
2 cups (300g) hazelnuts, whole, divided
Meringue Layers*
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling*
7 oz (200g) semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting*
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze*
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating*
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts

Directions

Prepare brownie layers. Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three 8 inch (20cm) round baking pans. Line the pans with parchment paper. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes. Let the brownies cool completely. Toast the hazelnuts. Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes. Rub the nuts to remove as much skin as possible. Let them cool completely. Prepare the meringue layers. Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles. Take ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside. Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture. Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. Following the drawn circles, pipe two disks of batter in a spiral. Bake the meringue disks for 1 hour and 30 minutes. Let them cool completely. Prepare chocolate ganache for filling. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and let it cool. Prepare Nutella frosting. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes. Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine. Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips. Cake assembly. On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting. Add the second brownie layer. Spread a bit less than 1/3 nutella frosting. Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer. Spread remaining nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes. Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces. Press the chopped hazelnuts onto the sides of the cake. Refrigerate for another 30 minutes Prepare chocolate glaze. Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan, placed in a baking sheet. Pour glaze to cover the top and edges. Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice. Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.

Credit: Home Cooking Adventure

Cakes

Becky’s Butter Cake

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Ingredients
CAKE
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
2 teaspoons vanilla
1 cup milk
FROSTING
1/2 cup Land O Lakes® Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Decorator sprinkles, if desired

How to make
STEP 1
Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
STEP 2
Combine flour, baking powder and salt in bowl. Set aside.
STEP 3
Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
STEP 4
Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5
Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.

Credit: Land O’Lakes