Godiva brownies

Continuing from 2008's "michigan contest", another contestant, Rose Sickle, who was the winner in a category called Baking contest.

INGREDIENTS
2 1/4 cups all-purpose flour
1/2 tsp salt
1 1/4 cups Pioneer granulated sugar
1 tsp vanilla extract
3 eggs
2 1/2 tsps baking powder
3/4 cup unsalted butter, softened
1 1/4 cups packed Pioneer brown sugar
3 tbsps Godiva White Chocolate Liqueur
2 cups white chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, cream together butter, Pioneer white and brown sugars, vanilla extract and Godiva liqueur until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in the white chocolate chips. Spread batter evenly into the prepared pan. Bake for 30 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares. Makes 24 squares.

Beverly Hills Brownies

This is one of my favourite brownies recipes that i've found from "michigan cake contest" in 2008. In one of the four classifications of the "Michigan's Best Brownie Recipe" challenge, a Holland bread cook ruled.

Aimee Misovich as of late won for "Best Old Fashioned Brownie" in the nineteenth yearly "Michigan's Best" heating challenge supported by AAA Living magazine, Michigan Sugar and Zehnder's of Frankenmuth.

Of more than 350 formulas submitted, 10 finalists in each of the four classifications were chosen to take brownies for judging.

INGREDIENTS
3 sticks unsalted butter, cut into pieces
12 ounces fine quality bittersweet chocolate, chopped
6 large eggs
1 tsp vanilla
1 1/4 cups cake flour
1 cup plus 2 tablespoons unsweetened cocoa
3 cups Pioneer sugar
1/2 tsp salt

DIRECTIONS
1. Preheat oven to 350 degrees. Butter and flour a 13-by-9-by-2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in large metal boiler set over s a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Stir in vanilla. Stir together flour and cocoa in a separate bowl and stir into butter mixture with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into squares.

Raspberry jam cookies

INGREDIENTS
125 g butter, softened
100 g (1/2 cup) caster sugar
1 tsp vanilla essence
1 egg
190 g (1 1/4 cups) self-raising flour
Plain flour, to dust
115 g (1/3 cup) raspberry jam

DIRECTIONS
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.

2. Use lightly floured hands roll tablespoons of mixture into balls. Place on prepared trays, about 5 cm apart. Use a lightly floured finger to make an indentation in the center of each ball. Pour 1/2 teaspoon jam in center of each cookie.

3. Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and light golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.

Old school outmeal cookies

INGREDIENTS
1 1/2 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1/8 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
3 cups old-fashioned rolled oats (not quick-cooking)
1 1/2 cups raisins

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.

2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.
  
3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.  

4. Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Thai fish cake (original)

INGREDIENTS
1 lb (.454 kg) white-fleshed fish fillets
6 kaffir lime leaves, snipped into thin strips with scissors
3 Tbsps coconut milk
2 Tbsps fish sauce
1/2 tsp shrimp paste OR 1 extra Tbsp. fish sauce
1/2 Tbsp chili powder
1/3 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp brown sugar
3 green onions, sliced
1 thumb-size piece galangal OR ginger, grated
3 cloves garlic
1 red chili, sliced, OR 1/2 tsp. dried crushed chili
1/3 to 1/2 cucumber (to accompany cakes)
oil for high temp. frying
To SERVE: Thai sweet chili sauce, lime wedges, handful fresh coriander

DIRECTIONS
1. Rinse fish and pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor or large food chopped.

2. In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
   
3. Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
   
4. Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. Tips: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.
   
5. Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).
   
6. Heat oil. When hot enough (a breakcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.
   
7. Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating. Excellent like this, or served with rice for a main course dish.

Poffertjes

INGREDIENTS:
500 g Self Raising Flour (sifted)
2 Eggs (beaten)
800 ml Milk
1 tsp Vanilla Essence
1 pinch Salt

DIRECTIONS:
1. Combine all ingredients and beat the mix for 3-5 minutes.
2. Allow to stand for 1 hour.
3. Melt butter in a frying pan and add teaspoon fulls of batter to create mini-pancakes. Flip once to cook both sides until just golden.
4. Serve with butter and icing sugar. Or with maple syrup and berries!

Vanilla sponge cake

INGREDIENTS:
2-1/2 cups all-purpose flour  
2 cups sugar
1 cup milk  
3/4 cup vegetable oil  
4 eggs  
2-1/4 teaspoons baking powder  
1 tsp vanilla

DIRECTIONS:

1. Preheat oven to 350° F. Line two 9-inch round cake pans or one 9x13-inch rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Cocoa Brownies

I've got this recipe from recipegirl.com, and i was think this is an easy recipe that every mom can try in home.

INGREDIENTS:
11 tbsps unsalted butter
1 1/4 cups (8.75 ounces) granulated white sugar
1 scant cup (3 ounces) unsweetened cocoa powder, natural or Dutch process
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1/3 cup plus 1 tbsp (1.75 ounces) Gold Medal® All-Purpose Flour

DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line the bottom and all 4 sides of an 8-inch square pan with foil. Position a rack in the lower third of the oven.

2. Melt the butter in a medium, heatproof bowl set directly in a wide skillet of barely simmering water. Add the sugar, cocoa and salt. Stir until the ingredients are blended and the mixture is hot. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Mix in the vanilla. Add the eggs, one at a time, mixing vigorously with a rubber spatula after each addition. When the mixture looks thick, shiny, and well-blended, add all of the flour at once and stir until you cannot see it any longer. Then mix vigorously for 40 strokes with a wooden spoon or rubber spatula. Spread the batter evenly in the lined pan.

3. Bake for 20 to 25 minutes, until a toothpick plunged into the center emerges slightly dirty looking. Cool on a rack. Lift the edges of the foil liner and transfer the brownies to a cutting board. Cut into 16 or 25 squares. May be kept in a covered container for 2 to 3 days.

D.I.Y Choco Chip Cookies

I found this one from google plus pages of LooveFoodies, this recipe was easy to made, you can try this D.I.Y at home.

INGREDIENTS:
½ cup or 110 g butter
1 ½ cups or 190 g All Purpose Flour
1 tsp baking powder
¾ cups or 130 g light brown sugar
1/4 cup or 50 g Regular White Sugar
½ tsp vanilla Extract
1 egg
½ cup or 200 g chocolate chips

DIRECTIONS:
1. Mix all in a stand mixer or hand mixer or even my hand.
2. Place tablespoons full on parchment paper and cook for 12 minutes at 375 F or 180 C.
3. Allow to cool for a few minutes on the baking tray then transfer to a cooling rack.

Fluffy Malted Milk Frosting (Martha Stewart's book)

Choc Icing Process

This is a cupcakes recipe from Martha Stewart's book, and adapted by Isabelle

INGREDIENTS:
¾ cup butter, room tempearture
2 cups confectionners sugar
2 tbsp malted milk powder
½ tsp pure vanilla extract

DIRECTIONS:
1. With a electric mix, beat butter at medium speed about 2 minutes, reduce speed and add the confectionners sugar (½ cup) at a time, beating well after each addition.

2. Add malted milk powder and vanilla, beat well, if not using immediately, frosting can be refrigerated up to 10 days in a airtight container, before using, bring to room temperature.

Milk Malted Cupcakes

This recipe adapted from eatmycakenow blog.

INGREDIENTS:

¾ cup sugar

¼ cup malted milk powder

½ cup melted butter at room temperature
½ cup milk

1½ cups flour

1 cup chocolate-covered malted milk balls, halved

2 eggs

¼ tsp salt

2 tsps vanilla

2 tbsps baking powder

DIRECTIONS:

1. Preheat oven to 180 °C, line a 12 cups muffin pan with paper liners.

2. In a large bowl, combine flour, sugar, baking powder, salt, malted milk powder and chocolate-covered malted milk, in another bowl, combine butter, eggs, milk and vanilla, add liquid ingredients to dry ingredients and mix gently.

3. Pour the batter among muffin cups, bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean, cool on rack 10 minutes before removing from pan.

Vanilla Cupcakes

INGREDIENTS:
3 cups all-purpose flour
1½ tsps baking powder
¾ tsp salt
12 tbsps unsalted butter, room temperature (1½ sticks)
1½ cups sugar
4 large eggs
2 tsps pure vanilla extract
1¼ cups milk

DIRECTIONS:
1. Heat oven to 350 degrees. line cupcake pan with paper liners, set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt, in another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes, add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

2. Add flour mixture and milk alternately, beginning and ending with flour, scrape the sides and bottom of bowl to assure the batter is thoroughly mixed, divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes, transfer to a wire rack to cool completely.

Cupcakes de Strawberry

This easy cupcake recipe using strawberry milkshake powder to create these scrumptious cupcakes. Simply use milkshake powder for equally delicious cupcakes. 

INGREDIENTS:

For the cupcakes:
50 g milkshake powder
75 g margarine
200 g plain flour
225 g caster sugar
1 tbsp baking powder
½ tsp salt
200 ml semi skimmed milk
3 medium eggs

For the frosting:
50 g strawberry milkshake powder
75 g butter
225 g icing sugar, sifted
25 ml semi skimmed milk
plus a little for decoration

DIRECTIONS:
1. Preheat the oven to 170C or Gas Mark 4, and add cupcakes liners to your cupcake tins, mix the margarine, flour, sugar, baking powder and salt together until they form a crumb like consistency (use electric mixer).

2. In a jug measure out the milk, then add the eggs and milkshake powder to the jug and beat together until smooth. Gradually add the milk etc to the crumb mixture and mix until the batter is smooth, Spoon the batter into the cupcake cases filling them two thirds full, bake for 20 - 25 minutes or until the sponge bounces back and is springy to touch, Leave to cool slightly in the tin, then transfer the cupcakes onto a wire rack to cool completely.

3. Meanwhile, make the strawberry milkshake frosting; in a jug measure out the milk and stir in the milkshake powder. Place the sieved icing sugar, butter and milk mixture into a bowl and beat until light and fluffy, spoon generous amounts of strawberry frosting onto each cupcake, then gently smooth over with a knife. Finally sprinkle with a little strawberry milkshake powder.

Coffee du Cupcakes

This is a lovely france coffee cupcake recipe includes a delicious coffee buttercream icing.

INGREDIENTS:
100 g butter
100 g caster sugar
100 g self raising flour
2 medium eggs (beaten)
1 tbsp cold, strong black coffee
1 tsp vanilla extract

BUTTERCREAM TOPPING:
125 g unsalted butter
250 g icing sugar
1 - 2 table cold, strong black coffee

DIRECTIONS:
1. Pre-heat the oven to 160°C fan , 180°C , 350°F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray, cream together the butter and sugar using a wooden spoon or an electric mixer, Gradually add the eggs, about a tablespoon at a time and beat after each addition, Mix in the vanilla extract. Sift the flour into the bowl, Gently fold the flour into the mixture until thoroughly mixed

2. Add 1 tablespoon cold, strong black coffee and mix gently, carefully spoon the mixture into the cupcake cases, filling them to about two thirds full,  bake in the oven for 15 - 20 minutes, until the cupcakes are golden and slightly raised, to check they are cooked insert a skewer into the centre of one of the cakes it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.

3. Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.

TOPPING:
1. Place butter in a large mixing bowl, and beat using a wooden spoon or an electric mixer until soft, gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)

2. Beat in 1 - 2 tbsp(s) cold, strong black coffee.

Choc Marble Cake

INGREDIENTS:
½ cup unsalted butter, plus more for pan
1¾ cups cake flour (not self-rising)
2 tsps baking powder
½ tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp pure cocoa powder
½ cup buttermilk, room temperature
¼ cup plus 1 tablespoon Dutch-process cocoa powder

DIRECTIONS:
1. Preheat oven to 350 degrees. Generously butter a 9 by 5 inch loaf pan, set aside. Whisk together the cake flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in chocolate. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside ¼ of the batter.

3. In a bowl, mix cocoa and ¼ cup plus 2 tbsps boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife through the batters in a swirling motion.

5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Villa Pound Cake

INGREDIENTS:
1 cup unsalted butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 cup sugar
4 chicken eggs
2 tsps pure vanilla extract
½ tsp salt

DIRECTIONS:
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8½ by 4½ inch) loaf pan, set aside.

2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Simple Chocolate Muffin's

INGREDIENTS:
250 g self-raising flour
1 tsp bicarbonate of soda
100 g white chocolate, cut into chunks
100 g dark chocolate, cut into chunks
100 g golden caster sugar
2 eggs, beaten
150 ml pot natural yogurt
100g butter, melted

DIRECTIONS:
1. Heat oven to 200C - 180C 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.

2. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

Chocolate Chips Cookies in Cup

INGREDIENTS:
9 tbsps unsalted butter, melted
½ cup packed light brown sugar
½ tsp vanilla extract
½ tsp salt
1 large egg
¾ cup all-purpose flour
¾ cup rolled oats
½ cup semisweet chocolate chips

DIRECTIONS:
1. Combine butter, brown sugar, vanilla, salt and egg in a bowl and whisk until smooth. Add flour, oats and chocolate chips and stir until all ingredients are moistened and well combined.

2. Divide dough among six large microwave-safe mugs or ramekins (using about ½ cup batter for each). Microwave on high power, one at a time, until cookies are just baked around edges but still soft in center, 45 seconds to 1 minute. Serve immediately.

Almond Cherry Cake

Frozen cherries become so juicy and intense when baked in this tender cake.  Berries are a great way to enjoy The summer fruit in the fall. Try this cake with blueberries, blackberries, raspberries, or some combination thereof.

INGREDIENTS:
8 tbsps unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
½ tsp baking powder
½ tsp salt
¾ cup sugar 3 large eggs
½ tsp pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
½ cup sliced almonds

DIRECTIONS:
1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate, set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. Using a mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture.

3. Transfer batter to prepared pie plate, scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Hot Chocolate Cupcakes

Who does not love those delicious cupcakes are trendy dessert in the world today? These tiny sweet treats satisfy the most discerning palate sweet, with so many flavors on the market. Gone are only simple vanilla or chocolate cupcake made ​​from a boring cake mix. Now you can find cupcakes in any flavor combinations you can think up.

There mocha cupcakes, lemon muffins, zucchini muffins, pink lemonade cupcakes, muffins gelatin, or even Black Forest cakes. And they all have individual tastes and unique separate coverages that will appeal to all palates. In fact, cupcakes can be made from a variety of ingredients and fruits. Some have maple syrup on them, while others may have a more typical aroma of orange zest. Others may still have more unique flavors that you would never think would go well in a dessert, like crispy bacon or algae.

With all the rage in the market cupcake is not hard to find cookbooks dedicated solely to delicious sweets. So, if you like cooking you can make these delicious cupcake recipes right in your own home and try new combinations of flavors to tempt your family or guests. Here is one of many delicious cupcakes recipes you can try:

INGREDIENTS: 
¾ cups plain flour
¼ cups cocoa powder
½ cups caster sugar
2 tsp baking powder
½ tsp vanilla essence
80 g butter
½ cups milk
2 egg

DIRECTIONS:
1. Preheat oven to 160C. Prepare 12 hole muffin tray or 24 hole mini muffin tray, Sift all dry ingredients into a mixing bowl.
2. Make a small well in the middle of the bowl and then add remaining ingredients, Beat on low speed with electric mixer until just combined, Scrape down sides of bowl and beat on medium speed for a further two minutes.
3. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins, Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.
4. Stand for 5 minutes and then turn out onto wire rack to cool, Iced or leave plain if preferred.

{HomeMade} Cappuccino Cake

This is another one of the pirated recipes from my sister blessed recipe binder, which she accidentally left at my house a couple of weeks ago. And when I returned the binder (she had issued a court order, so I really didn't have a choice), I may accidentally shaken the binder so that it would accidentally lose a few loose handwritten recipe cards that were tucked in the interior pockets, and I may have tripped and fallen so that even more cards would spill out onto my floor.

Whether you serve it for breakfast, lunch, an afternoon snack, or dessert, cappuccino cake is an all-time favorite.

INGREDIENTS: 
250 g butter, softened
250 g light soft brown sugar
300 g self-raising flour
4 eggs, beaten
50 g walnuts, toasted and finely chopped (optional)
200 ml cappucino, cooled

FROSTING: 
500 g mascarpone
2 tbsp light soft brown sugar
cocoa powder to decorate

DIRECTIONS: 
1. Heat oven to 180 °C , Butter the 2x20 cm sandwich tins and line the bottoms with greaseproof paper. Beat the butter and sugar together with electric beaters until look creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Add the walnuts (if using) and half of the cappuccino. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with extra sugar and sprinkle 4 tbsp over the sponges. Then leave to cool completely.

3. While the cakes already cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coppuccino until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Easy Cookies With Only 3 Ingredients

Only with butter, sugar and flour you can make crispy and delicious cookies for kids and your family. You can also check this "How to" video.

credits to: https://youtube.com/user/joyceyvonna
INGREDIENTS:
170 g (¾ cup) butter, room temperature.
100 g (½ cup) sugar
250 g (2 ¼ cups) flour
½ cup white sugar

DIRECTIONS:

1. Mix the butter and sugar on medium speed until light and fluffy. Add all the flour and mix well into a dough. (You can also do this step by hand).

2. Place the cookie dough to a clean surface and continue with the hand. knead until dough is smooth Shape the dough into a long beam shape.

3. Sprinkle white sugar to baking paper and roll the dough in it. Once the dough is coated with sugar, transfer to plastic wrap and place in the refrigerator or freezer for about 30 minutes.

4. Batter with thick slices each 1 cm, put on a baking sheet. Preheat oven to 150 °C and bake for 20 minutes or until golden.

Nutella Brownies

Dont miss this cake recipe Choco lovers, Yes, this cake is rich in chocolate taste, is addictive too. You can create your own at home with this super easy recipe. It only took 2 ingredients are easily available anywhere. Let's note the recipe.

INGREDIENTS:
4 eggs (choose large)
1 cup Nutella chocolate jam

DIRECTIONS:
1. Preheat oven to 176 °C
2. Prepare baking pan 8x8 cm with a layer of baking paper, Beat the eggs in a container for 5-7 minutes until fluffy.
3. Heat the butter Nutella in the microwave for 60 seconds. Stir well.
4. Pour the Nutella into the egg mixture, stirring until dough is evenly mixed, Pour batter into pan and bake for 30-35 minutes.
5. Check using a toothpick, if the dough has not mean sticky cake has been cooked. Remove cake from pan and let cool before being cut.

You can add a sprinkling of powdered sugar or a piece of strawberry on top of cake brownies before serving. Good luck.

Spekkoek Cake

OMG ... i found it, i found it, i found it, the Traditional spekkoek recipes (Kueh lapis legit) in Indonesia, well, This is actually not the original cake from Indonesia, but this is a traditional recipe from Dutch heritage while still colonize in Indonesia, i'm in Semarang now, a little Netherland of Indonesia, i was call Semarang "Little Netherland" because there are still many an ancient buildings with "Netherland Style" in Semarang.

Toko Oen in 1943 (source:semarang.nl)

Toko Oen (now)

Original spekkoek that i saw it in toko oen

This recipes was translated in english, the originall of this was written in Indonesian language, Thanks to Toko Oen for this recipes. Ok, first time i was try this cake, so soft on my tongue, with the classic scent of cinnamon that is so typical, i can talk too much, you must try this.

INGREDIENTS:
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1 tsp ground cardamom
1 tsp ground cloves
1 tsp ground ginger
325 g unsalted butter,
250 g chopped, at room temperature,
75 g melted
1 tsp vanilla extract
220 g (1 cup) caster sugar
10 eggs, separated
255 g (13 cups) plain flour, sifted
icing sugar and vanilla ice-cream, to serve

DIRECTIONS:
1. Preheat oven to 160°C. Grease and line a 22 cm springform cake pan. Combine spices in a small bowl and set aside. Beat chopped butter, vanilla and half the sugar in a large bowl with an electric mixer until pale and thick. Add egg yolks in 2 batches, beating to combine, then fold in flour.

2. In another clean, dry bowl, whisk egg whites to stiff peaks, then gradually add remaining 110 g sugar and beat until glossy. Fold one-third of egg white mixture into egg yolk mixture, then fold in remaining egg whites in 2 batches. Divide between 2 bowls, then add combined spices to one, stirring to combine.

3. Evenly spread one-sixth (about 1 cup) of spiced cake batter over base of prepared cake pan and bake for 6 minutes or until cooked through. Heat grill to medium-high (the rest of the cake will be cooked under the grill). Brush cake with melted butter, then evenly spread one-sixth (about 1 cup) of the plain batter over cooked spiced layer and cook under the grill for 4 minutes or until cooked through. Repeat, alternating between spiced and plain batters and cooking under the grill, to make 12 layers in total. Cool in pan before removing.