Tuesday, April 26, 2011
- 3 eggs
- 2 cups of sugar
- 1 cup of cocoa powder
- 1 cup of oil
- 1 cup of milk
- 2 cups of all purpose flour
- 1 tbsp of baking powder
Heat oven at 170C
Sift the dry ingredients and set aside.
Put in the blender the eggs and the oil and the milk and start mixing. Place the mixture in a bowl and mix in the dry ingredients with a wooden spoon.
Butter 2 loaf pans and divide the mixture between them.
Bake until toothpick comes out clean.
Tuesday, April 12, 2011
- 1 cup Milk
- 6 Tablespoons Butter
- 2-½ teaspoons Active Dry Yeast
- 2 whole Eggs
- ⅓ cups Sugar
- 3-½ cups All-purpose Flour
- 1 teaspoon Salt
- ⅓ cups Sugar
- 2 Tablespoons Cinnamon
- Egg And Milk, Mixed Together, For Brushing
- Softened Butter, For Smearing And Greasing
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan (I didn't put the seam part down as you can see :( but for sure next time this will not happen!). Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or toast with it.
Thursday, April 7, 2011
1 box of brownie mix
285 g (10 oz) cream cheese, softened and chopped
4 1/2 tbsp caster (superfine) sugar
1/2 tsp vanilla
Follow the instructions to prepare the brownie, and pour the mixture in a buttered pan. Mix all cheesecake ingredients and top the brownie mixture with it. Swirl top of the cake with a knife. Bake at 170°C for 45min until the edges are slightly puffed and center is just set. Let cool and enjoy!.
Sunday, April 3, 2011
11 tablespoons (5.5 ounces) butter, softened
1/2 teaspoon salt
Ingredients of the rest
- 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
- 1 box Mushrooms, Washed And Sliced
- 1 can Artichoke Hearts, sliced
- Around 4 tbsp of butter
- 5 whole Eggs
- 1-½ cup Heavy Cream
- 2 cups Grated Swiss Cheese (Gruyere or Emmental Cheese)
- Salt And Pepper, to taste
- Optional: Fresh Parsley, Fresh Chives
Melt butter in a skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside.
Add mushroom mixture into egg/cream mixture. Stir together. Add parsley or chives, if desired.
Pour into the and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 200 degrees for 45min to 1 hour. Bake for slightly longer if quiche is overly jiggly. Then for 15min uncover the quiche and bake to brown the top side.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.