Pancakes with Maple Syrup and Butter

• 300g self-rising flour
• 500ml milk
• 2 eggs
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons granulated sugar
• Pinch of salt
• 60g melted butter
• Extra Melted butter to grease and cook
• Maple syrup, to serve

1. Sift the flour, salt, baking powder and baking soda into a large bowl.
2. Whisk together the milk, sugar and eggs in a separate bowl.
3. Now add the milk mixture to the flour mixture, whisk constantly until a smooth batter is formed.
4. Now add melted butter gradually in the batter and keep stirring.
5. Put in the fridge for 30 minutes.
6. Heat a large non-stick frying pan over medium heat.
7. Grease with the extra melted butter
8. Pour 1/3 cup of the batter into the heated pan and quickly move the pan in round direction to form a 15cm-diameter pancake.
9. Cook for 2-3 minutes until bubbles appear on the surface of pancake and it starts getting golden underneath.
10. Turn and cook for 2 minutes until golden.
11. Make about 10 pancakes repeating same process
12. Place all pancakes on serving plates.
13. Pour maple syrup and butter on the top of the pancakes.

Chocolate walnut brownies!

chocolate walnut fudge brownies!

sooo this one i adapted from martha stewart's pecan fudge brownies recipe found on her website.

Ingredients
...
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 ounces (56.6 grams) unsweetened chocolate, coarsely chopped
1 ounce (28.3 grams) semisweet chocolate, coarsely chopped
1 cup packed dark-brown sugar
1/4 cup granulated sugar
2 large eggs
few drops of vanilla
3/4 cup walnuts coarsely chopped

Method:

Preheat oven to 180c. Butter an 8-inch-square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally.

Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining walnuts

Bake until a toothpick inserted in center comes out clean, 20-30 minutes. Set pan on a wire rack; let cool completely. transfer to a cutting board and cut into 16 squares.

coffee cream caramel cake

Ingredients:

FOR CARAMEL:
150g Fine Granulated Sugar
4 tbsps Water

For the Flan:
400ml Sweetened Condensed Milk
200ml full fat Milk
225ml Cream (I used nestle cream)
1 stick of Cinnamon
2 pods of caradamom
2 tbsps of Instant coffee dissolved in 1 tbsp water
5 eggs (room temp) -
1 tsp vanilla essence
(a kettle full of boiling water)

Directions:
Preheat oven to 160C / 315F / Gas mark 2.5

For Caramel:
Put Sugar in hot pan on medium high heat add water.
Allow mixture to slowly brown...takes a few minutes, stir occassionaly with wooden spoon.

As soon as it begins to caramelize keep stirring...when it golden brown remove from heat...pour the caramel to your flan dish or in your individual small cups.

FOR COFFEE SAUCE:
Add milk and cream to the warm saucepan on medium high heat..add condensed milk, vanilla essence, dissolved coffee, cinnamon stick, caradmon pods, stir till well combined. Allow it to come to a boil...then remove from heat...Let it steep for a few minutes to infuse flavours.

Now..in a separate bowl briefly whisk the eggs...now slowly add small amount of coffee sauce to the whisked eggs...and whisk it ...add remaining sauce and mix it well.

When well combined..then strain the coffee sauce through sieve into a clean bowl...

Now...take a big baking pan or a deep roaster pan....put a kitchen towel in it...and your flan dish. Now pour coffee sauce over your caramel ....

Now fill the deep pan with hot water about a third full...this is called a "Bain Marie" (cooking in a water bath) this prevents overheating or burning...put tray in the oven...and bake for 15-20 mins...or until set. (gently shake flan dish to check they have set) remove from oven.

Allow to cool and remove from the tray..chill...place in the fridge for a couple of hours.....

How to serve?
with a sharp small knife loosen flan...turn over on your serving dish...you can place a warm towel for the caramel to melt and pop out of the flan dish :)

Now go make this and enjoy the yummy coffee cream caramel :) yumzzz

Plz let me know how urs turned out?

Your guests will rav about it...if they love coffee..I think you can even substitute it for Chocolate..so make a choc flan or choc / coffee mix for mocha flan :) wow...we are full of ideas arent's we ?
hehe

Btw..I served this with sum whipped cream...yummier :)

enjoy

cupcakes recipe

After preparing the batter I divided them in 4 bowls and added different food colors to each one of them. Then I spooned a tbsp of each batter on top of... one over the other in the liners. That’s it :-)
Here is the recipe
Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but can be covered and stored for a few days.

ENJOY!! HAPPY BAKING!!

Banana chco chip muffins..

½ cup cashew nuts (optional)
...½ cup choc chips (semi sweetened)
1 ¾ cups all-purpose flour (or cake flour)
¾ cup granulated white sugar
1 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon ( you can use ½ teaspoon if you don’t like a strong cinnamon flavor)
2 large eggs - lightly beaten
½ cup unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F (180 C)
2. Heat a pan and add one teaspoon of butter and roast the cashew nuts till they turn brown. – set aside for 5 mints to cool.
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
4. In a medium-sized bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. Give a quick mix and with a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Add the chco chips and fold.

5. The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread Spoon the batter into the prepared muffin tins.

6. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Choco Vanilla Triangles

Ingredients
Flour 1 cup
Caster sugar ½ cup
Butter ½ cup
Eggs 2
Cocoa powder 2 tbsp
Baking powder 1 tsp
Vanilla essence 1 tsp
Method
In a bowl combine ½ cup butter and ½ cup sugar, beat them till the mixture becomes creamy, while beating adds 2 eggs one by one, add 1 tsp vanilla essence. Now in another bowl mix 1 tsp baking powder and 1 cup flour. Divide this mixture in two parts. Add 1 tbsp coco powder in one part, also divide butter in two parts. In one part of butter add 1 tbsp coco powder. In this butter add flour cocoa mixture and fold. In the second part of butter add plain flour mixture. Grease preheated sandwich maker, pour plain mixture in it and make pattern with the cocoa mixture, cover the sandwich maker and leave for 2 to 3 minutes. Chocó vanilla triangles are ready to serve. Serve with coffee.

Banana Chocolate Loaf Cake

Ingredients
Eggs 3 beaten
Bananas 3 mashed
Caster sugar 4 ounce
Soft butter 8 ounce
Self raising flour 10 ounce
Milk ¼ cup
Chocolate chips ½ cup
Baking powder 1 tsp
Vanilla essence 1 tsp
Method
Grease a large loaf tin with butter and line the base with butter paper, beat 8 ounce butter, 4 ounce sugar and 1 tsp vanilla together in a bowl until creamy, gradually add in 1 egg, folding in the sieved flour and baking powder mixture, beat until smooth and creamy add the 3 mashed bananas, ¼ cup milk and ½ cup chocolate chips, fold all together, transfer the mixture into the prepared tin and bake in a pre heated oven 180 degree C for 50 to 55 minutes

Mango Kids Party Cake

Ingredients

6 eggs
150 grams plain flour
150 grams sugar
15 grams baking powder
Few drops of vanilla essence
Ingredients for topping
250 grams white butter
100 grams fresh cream
4 large mangoes
1 cup red jam
1 tin fruit cocktail
1 cup sugar syrup
½ cup icing sugar
Ingredients for garnishing
1 cup coconut powder
½ cup chocolate chips


Method
• Beat together 6 eggs and 150 grams sugar in a bowl with an electric beater.
• When sugar gets completely dissolved, add 150 grams plain flour and 15 grams baking powder and mix.
• Pour this mixture in a round cake mould and bake in a pre heated oven at 180 c for 35 to 40 minutes.
• When sponge is ready, cut it into half.
• Spread sugar syrup, red jam, fruit cocktail and mango puree on top of bottom half of sponge.
• Place the other half of sponge and spread sugar syrup, red jam, fruit cocktail and mango puree on it as well.
• Beat together 100 grams fresh cream, 250 grams white butter and ½ cup icing sugar until it is thick.
• Completely cover the cake sponge with this mixture. Garnish with mango slices.
• Fill red jam in a cone and use it to garnish the cake. Then use 1 cup coconut powder and ½ cup chocolate chips for garnishing. Mango Kids Party Cake is ready.

Mango Fruit Cake

Ingredients

1 large mango
6 eggs
50 grams raisins
50 grams chocolate chips
50 grams walnuts
100 grams ashrfian
250 grams sugar
250 grams plain flour
375 grams butter
1 tbsp baking powder



Method
• Beat 6 eggs in a bowl. Then add 1 tbsp baking powder and 250 grams sugar while beating continuously.
• Also add vanilla essence and 375 grams white butter.
• Then keep adding 250 grams plain flour while beating the mixture.
• Now add 50 grams walnuts, 50 grams raisins, 100 grams chopped ashrfian and 50 grams chocolate chips and mix.
• Spread butter paper on a baking tray and bake in a pre heated oven at 180 c for 30 to 35 minutes.
• Tempting Mango Fruit Cake is ready to serve.

Buttermilk Mango Cake

Ingredients

½ cup milk
1 cup plain flour
2 eggs
4 tbsp sugar
2 tbsp butter
½ tsp baking powder
2 tbsp oil
2 large mangoes
½ cup honey
250 grams vanilla ice cream
2 tbsp rainbow sprinkles


Method
• In a bowl, mix 2 beaten eggs, 1 cup plain flour, ½ tsp baking powder, 2 tbsp butter and 4 tbsp sugar. Form paste of smooth consistency.
• Grease a pan with some cooking oil and pour prepared mixture in it. Cook from both sides and put aside.
• Then chop 2 large mangoes into cubes and mix with honey.
• Place pan cake on a serving platter and top it with mango mixture. Then put a scoop of vanilla ice cream and sprinkle rainbow sprinkles. Buttermilk Mango Cake is ready.