Chocolate Cupcake

Ingredients

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

Method

1. Preheat oven to 350°. Line standard muffin tins with paper liners.

2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Chocolate Glaze

Ingredients

2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Method

Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

ENJOY!

Cornbread

Ingredients

2 cans of corn
5 eggs
1 cup of AP flour
3 tbsp of cornmeal (I use Harina Pan)
1 cup of sugar
1 tsp vanilla
150gr of butter at room temp
2 tsp Baking Powder
3 tbsp powdered milk
1 cup of grated white cheese

Method
Blend eggs, vanilla, 1 can of corn with its water. After blending it, add the sugar, AP flour, and butter.

In a bowl add the other can of corn without its water, the cheese, baking powder, milk powder, and then add to it all the wet ingredients that were blended. Mix slowly until homogeneous.
In a pirex, or baking form, pass thru it butter and powder with AP flour, then add the cornbread mixture. Bake at 180C for around 45min-1hr, just until a toothpick comes out clean.

Chocolate cake by just using a blender!

Super easy!


Ingredients

- 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

Method:

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.

Enjoy!

Cinnamon Swirl Bread

Ingredients

• 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

Method:

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.

Enjoy!

Cheesecake Brownie

Ingredients

Brownie:
1 box of brownie mix

Cheesecake:
285 g (10 oz) cream cheese, softened and chopped
4 1/2 tbsp caster (superfine) sugar
2 eggs
1/2 tsp vanilla

Method:
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!.

Artichoke, Onion and Mushroom Quiche

Tart Crust

1 1/4 cups all-purpose flour, sifted
11 tablespoons (5.5 ounces) butter, softened
1 egg
1/2 teaspoon salt

In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed or even by hands. .

Roll out tart and press into deep dish tart pan. Keep in the fridge to harden itself.
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

Method

Preheat oven to 200 degrees Celsius.
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.

Easy Orange pound cake

Easy orange pound cake done using a blender.

Ingredients

2 small oranges or 1 big one

4 eggs

1 cup of oil

2 cups of sugar

2 cups of flour

1 tsp of baking powder

Method

Put in the blender the eggs and the orange(s) cut in 4 pieces (take out the seeds if any), the oil, and the sugar. Mix for few minutes.

Prepare in a bowl the flour and the baking powder. Pour in the bowl the wet ingredients mixture with the dry ones and mix it by hands. Put the mixture in a cake pan (sprayed or rubbed with butter and flour) and bake at 180ºC for 45 minutes.

Check with a toothpick and if clean the cake is ready.

Enjoy!

Weekend fun!

I will be lacking or will be kindda slow to post new things, but for this, I thought of posting some fun foodie sites to browse.

Happy weekend!







Check out My Food Look Funny for funny/weird/interesting food videos and such.











Go to Jim's Pancakes. He's just trying to make some cool pancakes for his daughter. Gosh.








This site is dedicated to cupcakes and all the delicious things you can bake inside of them.








What does it take to have a great food blog? Good ideas and great photography. Gimme Some Oven







This site collects from other sites special/weird recipes.. I love it!



Happy weekend!
has 'em both!