Ingredients

CAKE

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream

ICING

3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

How to Make It

Step 1   Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

Step 2   In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

Step 3   In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

Step 4   In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Step 5   Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Step 6   Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Step 7   Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Notes

Cake Tip This cake is even better the day after it’s made.

Credit: www.foodandwine.com

Ingredients:

1 ⅝ cup flour

7g dry yeast

3g salt

180ml warm milk

45g butter

1 egg

125g shredded cheese

3 tbsp chopped parsley

Softened butter

Egg wash

Directions

Combine flour with salt, make a well in the center and add yeast, salt, milk, butter and egg into it. Whisk to combine all the liquids, then start adding in the flour from the sides.When the dough comes together in lumps, knead it well until smooth, form into a ball, then set aside for 1 hour. Cut the dough into quarters, roll each one into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with another two layers of dough.Roll with a rolling pin slightly, then cut into strips. Gather strips by two, sandwiching some more butter in between. Twist each couple of strips as shown in the video. Place on a parchment-lined baking sheet and set aside for 20 minutes. Brush with egg wash and bake at 180C/350F for 25 minutes. Enjoy!!

Credit: Cosmohost

Put Gummy Bears in Plastic Popsicle trays. Top off with Sprite.

I’m guessing you don’t want to fill the tray to the top with Sprite because if I remember right soda expands. So probably 3/4’s of the way to the top with Sprite or you’ll have a fuzzy sticky mess in your freezer.

Freeze until ….. well, frozen and enjoy!

Credit: Cosmohost

Ingredients

SCALE

• 2 (8 ounce) cans of crescent rolls
• 1/4 pound of deli chicken breast, sliced thin
• 1/4 pound of deli ham, sliced thin
• 8 ounces Jarlsberg cheese, shredded

for the Honey Mustard

• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup honey
• 1/2 tablespoon white wine vinegar

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Instructions

1. Unroll crescent rolls and top with one layer chicken breast and one layer of ham.  Top with Jarlsberg cheese.
2. Tightly roll each crescent roll, tucking the end underneath.  Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown.  Let cool for a a couple minutes and then devour!

Credit: 99easyrecipes

Ingredients

• 1 pkg. active dry yeast, 2 ¼ teas.
• ¼ cup warm water, about 100 degrees
• 1 cup milk
• 2 tablespoons butter, softened
• 1 tablespoon butter, melted
• ¼ cup + 1 teaspoon sugar
• 3 ½ -4 ½ cups flour
• 1 teaspoon salt
• 1 egg
• ___Cinnamon Butter Ingredients
• 1 stick butter, softened
• 1 teaspoon cinnamon
• 1 tablespoons honey
• 2 tablespoons powdered sugar

Instructions

1. Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
2. Remove the milk from heat and add the softened butter. Let cool to 120 degrees.
3. Dissolve yeast with 1 teaspoon sugar in the warm water.
4. Let sit for 5 minutes.
5. In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
6. Combine with whisk or paddle attachment.
7. Add egg and beat until combined.
8. Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
9. Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
10. Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
11. Grease a large bowl with oil or cooking spray.
12. Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
13. Form the dough into a ball and place in greased bowl.
14. Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
15. Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2×3 inches.
16. Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
17. Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
18. Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
19. Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
20. Serve warm with cinnamon butter.
21. Cinnamon Butter Instructions:
22. Cream together ingredients in medium bowl. Enjoy on warm rolls.

Credit: 99easyrecipes

Ingredients

For the rolls:

1/2 cup water, room temperature

2 1/4 teaspoon (1 packet) active-dry or instant yeast

1 teaspoon plus 1/3 cup sugar, divided

1 cup mashed potatoes

1/4 cup milk

6 tablespoons salted butter, melted and cooled

2 large eggs

2 1/2 teaspoons minced fresh rosemary

1 1/2 teaspoons salt

4 1/2 to 5 cups all-purpose flour

For honey butter topping:

• 1/4 cup salted butter, room temperature
• 2 tablespoons honey

Method

Proof the yeast:

In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn’t start to bubble, then your yeast has likely expired and it’s best to start over with new yeast.

Mix the dough:

Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.

Knead the dough:

With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it’s fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.

Let the dough rise:

Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.

Shape the dough into rolls:

Line a 13×9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.

Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour:

About 15 minutes before the rolls are ready, heat the oven to 350F.

Bake for the rolls for 20 to 25 minutes:

or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.

Brush the rolls with honey butter:

In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving

Credit: SimplyRecipes

Ingredients :

1/2 cup boiling water

4 ounces sweet cooking German chocolate

2 cups sugar

1 cup butter, softened

4 egg yolks

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup sugar ( 1 1/2 cups)

1/2 cup butter ( 3/4 cups)

1 cup evaporated milk ( 12 oz. can)

1 teaspoon vanilla ( 1 1/2 tsp)

3 egg yolks ( 4 egg yolks)

1 1/3 cups flaked coconut ( 2 cups)

1 cup chopped pecans ( 1 1/2 cups)

Directions :

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.

Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake

Credit: cosmohost

Cake Roll:

• 3 eggs
• 2/3 cup white granulated sugar
• 1 tsp vanilla extract.
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp ginger
• 1/4 tsp nutmeg
• 2 tsp cinnamon
• 3/4 cup flour
• 2 cups shredded/grated CARROTS (two medium-sized ones)
• Powdered sugar

Filling:

• 6 oz cream cheese at room temp.
• 4 tbsp butter room temp.
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method-

Beat eggs at high for 5 minutes, until light yellow and doubled in volume.

In a medium-sized bowl combine the flour, salt, baking powder, ginger, nutmeg, and cinnamon, set aside.

Add the vanilla and sugar to the eggs and blend.

Gradually add in the dry mixture and blend until combined.

Stir in the shredded carrot.

Line a 10 x 15″ baking pan with a rim or a jelly roll pan that size.

Line with aluminum foil and grease the foil.

Spread batter in pan evenly.

Bake at 350 F for about 10 minutes until cake is brown on edges and light brown over the surface. The cake should feel set, but may still feel a bit squishy.

Remove from the oven and invert pan onto a tea towel dusted with powdered sugar
Gently peel off the aluminum foil.

Roll up cake with the towel from the short side, allow to cool rolled up in the towel.

Prepare the filling:

Cream the butter and cream cheese together.

Blend in the sugar and vanilla until smooth.

Unroll the cooled cake and spread the filling all over the cake.

Re-Roll cake, removing the tea towel as you roll.

Wrap in plastic wrap and refrigerate for an hour or two until chilled.

Credit: khoobsuratworld

Ingredients:

• Brownie
• Dark Chocolate-57grams
• Butter unsalted-56grams
• Caster sugar-1/2cup
• Vanilla-1/2tsp
• Egg-1
• Flour-1/4cup+2tbsp
• Salt-pinch
• Butter Cake
• Flour-1 1/2cups
• Baking Powder-1/2tbsp
• Milk-1/2cup
• Vanilla-1/2tsp
• Butter unsalted-113grams softened
• Sugar-1cup
• Eggs-2

Method: Preheat a large pot on

Brownie:

Microwave chocolate and butter at 10 seconds interval.

When chocolate is melted, add sugar and whisk well until sugar is dissolved.

Add in egg and vanilla .. Mix well

Sift in flour and salt, fold until everything is well combined.

Bake in a preheated pot for 20 minutes on low flame …until top if flaky (or till top is raw)

Butter Cake:

In a bowl, beat butter and sugar until creamy.

Add in eggs, one at a time, beating well after each addition.

Sift in flour and baking powder… Gradually add milk, fold well to form a batter.

Pour the butter cake batter over brownie… Bake in the preheated pot for 30-35 minutes on or until cooked on low flame (insert a skewer in the middle to check)

Credit: khoobsuratworld

Ingredients:

1 cup dark chocolate

1/4 cup butter

1/4 sugar

1 whole egg

1/4 cup all-purpose flour

1/2 teaspoon Instant coffee powder

For butter cake

1 cup all-purpose flour

1/4 teaspoon baking powder

1 cup of sugar

3/4 cup butter

2 Whole Eggs

3 tablespoon Milk

1 teaspoon vanilla extract

     Instructions     

To begin with, Brownie Butter cake, preheat the oven at 180-degree Celsius.

Grease or line an 8″ inch loaf pan with parchment paper.

Melt chocolate, butter and coffee granules in a microwave. Once it is melted, add sugar in the melted chocolate and stir well and keep it aside to cool.

Add egg and vanilla extract and whisk again. Add sifted flour and fold in gently to make a batter.

Pour in the batter in the prepared pan and bake for 15 mins only. While the brownie.

The next step is to make the butter cake. Take butter and sugar in a bowl and beat until light and creamy.

Add the eggs and vanilla extract and beat it very nicely till it becomes creamy and frothy.

Sift flour and baking powder together and add into the egg mix. Fold in gently and slowly add milk to make a smooth and silky batter.

After 15 mins the brownie must be half done, remove the pan from the oven and pour in the cake batter over the brownie.

Gently to settle the air bubbles and put the pan inside the oven.

Reduce the oven temperature to 160 degrees C and bake for another 25-30 mins or till the toothpick inserted comes out clean.

Take out the pan and let it rest on a wire rack for 10-15 mins. Carefully hold the parchment paper and lift the cake from the pan and keep it on a tray and allow it to cool completely.

Serve Brownie Butter cake and enjoy

Credit- Victor Chef‎-Baker’s Chat Home