Chocolate Ricotta Layer Cake

ADVERTISEMENT

Ingredients
For the chocolate ricotta cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour (not packed!)
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 and 1/4 cups whole milk ricotta cheese
1/2 cup vegetable oil (you may also sub in melted coconut oil)
1 tablespoon vanilla extract
1 cup hot water
For the chocolate ricotta frosting:
1 cup unsalted butter (2 sticks, 8 ounces), softened
3 and 1/4 cups confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup whole milk ricotta cheese

Instructions
For the chocolate ricotta cake:
Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray, set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. In a separate bowl combine the eggs, egg yolk, ricotta cheese, oil and vanilla, mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
Divide batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate ricotta frosting:
In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, and ricotta cheese; beat for 3 minutes. If your frosting appears a little too thin, add a little more sugar; If your frosting needs to be thinner, add additional ricotta cheese, 1 tablespoon at a time.
Frost cooled cakes as desired.

Credit: Baker by Nature

sooo Yummy

ADVERTISEMENT

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.

Credit: Easy Recipes

Indian-Spiced Roast Chicken

ADVERTISEMENT

Ingredients

• For the dry brine:
• 2 pounds of skin-on, bone-in chicken pieces
• 1 tablespoon of kosher salt
• For the Indian-inspired rub:
• 1 tablespoon garam masala
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon ground turmeric
• 1/2 tablespoon fresh ginger, grated using a microplane
• 1 tsp fenugreek leaves, crushed
• 1 tablespoon vegetable oil

Directions

1. Dry brine the chicken. 8-12 hours before you intend to roast the chicken, take it out of the fridge and place it on a roasting pan with a non-stick roasting rack. Using your fingers, carefully separate the skin from the meat. Try not to tear it.
2. Rub a bit of the salt under the skin of each chicken piece. Reserve some of the salt to rub on the skin of each piece as well.
3. Place the chicken in the fridge and let it dry brine for 4-8 hours (overnight is better).
4. Make the Indian-inspired rub. Combine all of the ingredients for the rub except for the oil in a small bowl. Add the oil and mix until it forms a thick paste.
5. Roast the chicken. Preheat your oven to 450℉.
6. After the chicken has brined, take it out of the fridge and carefully separate the skin from the meat again. Using your fingers or a small spoon, rub some of the spice paste under the skin of the chicken. Make sure it’s evenly distributed. Reserve some of the paste to rub on the skin of the chicken as well.
7. Place the roasting pan in the oven and roast the chicken for 25-35 min, or until a instant-read thermometer registers 150℉ in the thickest part of the breast or 165℉ in the joint between the thigh and the drumstick.
8. Take the chicken out of the oven and let it rest for at least 10 min.
9. Serve while still warm.

Credit: THE BOOZY OYSTER

Basic Vanilla Cupcakes

ADVERTISEMENT

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 .

Credit: Easy Recipes

Cake with cheese

ADVERTISEMENT

2 cups of flour
½ teaspoon of salt
1 cup of yogurt
1 teaspoon of soda
1 egg
¼ cup of melted butter
1 and ½ cup of crushed cheese

Preparation:

Turn the oven to 190 ° C.
Fill the baking tray with the baking pan.
Mix the two types of flour with salt in a large bowl.
In the middle bowl, pour the yoghurt and mix the soda in it. Add the egg, melted butter and cheese. Stir.
Add the yoghurt mixture to the flour and stir with a fork, just until all is mixed up and there are no dry parts, do not overdo it.
Pour two tablespoons of oil into a flat saucer and immerse your fingers in it to form small balls with the size of a table tennis ball without having to overdo it by pressing and crushing the dough. Place the cheese on the pre-prepared tray.
Place the tray in the oven and bake for 30 minutes or until they become brownish-golden tan.

Serve them, warm with a garnish or no, as you like more. I love them most with honey and a cup of fragrant tea.

Credit: Easy Recipes

Cakes in Sandwich Maker

ADVERTISEMENT

Ingredients:
All purpose flour 1 cup
Sugar (ground) 1/2 cup
Oil 1/2 cup
Egg 2
Baking powder 1 tsp
Baking soda a pinch
Vanilla essence few drops
Salt a pinch

Method:
1-Beat eggs..add sugar+oil n beat again.
2-add remaining ingredients n mix.
3-grease sandwich maker, spoon the cake batter in each well until full.
4-turn the machine on & bake 4 minutes

Note : Make experiments with colors,cocoa powder,nuts etc

Credit: KLC-J

homemade Tropica juic

ADVERTISEMENT

Ingredients

  • 1-1/2 cups orange juice
  • 1 cup halved strawberries
  • 1 medium mango, peeled, pitted and cut into chunks
  • 2 medium kiwifruit, peeled and quartered
  • 1 tablespoon honey
  • 14 ice cubes
  • 1/2 cup chilled club soda

Directions

  • In a blender, combine the first five ingredients; cover and process until smooth. Add ice cubes; cover and process until blended. Stir in soda. Pour into chilled tall glasses; serve immediately.

Credit: tasteofhome

Picture: Sinazo Mcaka

Tasty biscuit

ADVERTISEMENT

6 cups flour(sift)
6 eggs
3 tsp baking powder
3 tsp cream of tartar
500g butter
1 cup sugar


Mix butter and flour, baking powder and cream of tartar till breadcrumbs, add sugar mix and make a well in the center, lightly beat the eggs and pour them in the center mix everything till well combined. Shape into little and press them.Bake at 180 degrees.

Credit: Kgomotso Jebs