Peanut Butter cookies

Ingredients:


190 gm butter
110 gm white castor sugar
245 gm brown sugar
2 eggs
95 gm chunky peanut butter
6 ml vanilla essence
65 ml water
210 gm flour
3 gm baking SODA
180 gm oats
185 gm chocolate chips


Method:

Cream butter and both sugars with a wooden spoon or spatula
Mix in one egg at a time
In another bowl mix together vanilla+peanut butter + water then add to the cookie mixture
Sift flour+baking soda into the batter and mix well
add oats and chocolate chips
Shape into perfectly round cookies or just drop a tbsp of the batter for a rough shape on an non-greased cookie sheet, bake for 7-8 mins (or u know your oven better for timings)
6-7 mins will give semi soft chewy cookies,,and 7-9 mins will give hard crunchy cookies,, all up to your choice,,)
(for kids interest + health i keep on adding different nuts,, m&ms dried barley and wheat husk and mostly use wholemeal four instead of white bleached one)

chocolate cake

Ingredients:

 2 tablespoons unsalted butter, plus more for pan
 1 1/4 cups sugar, plus more for pan
  1 1/4 cups flour
  1 1/4 teaspoons baking powder
  3/4 teaspoon salt
  2 large eggs
  2 large egg yolks
  3/4 cup whole milk
  2 teaspoons pure vanilla extract
  7 tablespoons heavy cream
  3 ounces cooking chocolate


Method:

 1. Preheat oven to 350 degrees. Make the cake: Lightly butter a 9-by-2-inch round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.
3. Meanwhile, heat milk and butter until hot in a small saucepan over medium heat; being careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.
4. Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.
5. Make the glaze: In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.
6. To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.

 CREAM FILING:

* 2 cups milk
* 1/2 cup sugar
* 4 large egg yolks
* 2 teaspoons pure vanilla extract
* Pinch of salt
* 6 tablespoons cornstarch

Directions:

1. In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.
2. Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.

Freshly Baked brownies

Ingredients:
 
1 Cup Sugar
1/3 Cup Cocoa Powder
2 Eggs
1/2 Cup self raising flour
1/2 Cup Butter(Melted)
...Vanilla Essence/

Frosting
1/2 Tea spoon honey
2 TB sugar
2 TB butter
Vanilla Essence
(Beat everything together)


Method:



Preheat oven on 350 degree
Beat 2 eggs with vanilla essence
Add the sugar
Add Melted butter
Add Flour slowly and keep beating
Add Cocoa Powder slowly and keep beating
Beat the whole batter until its smooth

Grease a 9 by 9 non stick pan with butter
Pour the batter in the pan
Bake for 20 minutes (Don't over back it, take it out in 20 mins other wise they will be hard)
Add frosting on the warm brownies

Cut into desire size

Brownies with walnuts covered with chocolate ganache.

ingredients for Brownies:

150 gm semisweet chocolate
100 gm butter
1 tablespoon cocoa
3 eggs/vanilla
3/4 cup flour
1/2 teaspoon baking powder
1 c sugar
3/4 c coarsely chopped walnuts

 Chocolate ganache:

100 gm semisweet chocolate (melted)
100 ml whipping cream

Canadian Nanaimo Bars

Ingredients:

Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups marie biscuit (300 mL) (160 g)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer

4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Method

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut.Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in color.Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Once cool, pour over middle layer

4. Chill it over night or for 3 hrs. And enjoy!!!

Rainbow cupcakes

Ingredients:

125 g unsalted butter (softened)
1/2 tsp vanilla extract
3/4 cup Caster Sugar
3 eggs
2 cups Self raising flour
1/4 cup Milk
 
Method:

Preheat oven to 180 C deg.

Place ingredients in medium bowl; beat with electric mixer on low speed until ingredients are combined.

Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour.

Divide mixture into 6 different bowls to create rainbow colours.
 Add colour:
Purple,
Blue,
Green,
Yellow,
Orange,
Red

Spoon each colour into ur lined cupcake/muffin pan. bake about 25minutes or till toothpick tests clear...stand 5 minutes...cool on wire racks..

Frosting:

Ingredients:

1-1/2 cups cold milk
1 pkg (4-serving) Jell-O Instant Pudding, any flavour (I used vanilla)
1 envelope Dream Whip Dessert Topping Mix

Directions:

POUR milk into deep chilled narrow bowl; add pudding and dessert topping mixes, beating slowly with electric mixer until well blended.

GRADUALLY increase beating speed to high and beat until mixture forms soft peaks, about 4 to 6 min.

STORE in refrigerator until ready to use.

Zebra Cake

Ingredients :

 

300 grams. Refined Flour (Maida)

4 Eggs (at room temp.)

250 grams. Granulated Sugar

250 ml.Vegetable Oil/Cooking Oil of your choice

250 ml. Milk (at room temp.)

1/3 tsp. Vanilla Essence

1 tbsp. Baking Powder or 1 tsp. Baking Soda

3 tablespoons. Dark Cocoa Powder 

 

 

Method :

Lightly grease a 9 inch baking pan with oil, line it with parchment paper & keep aside. Pre heat the oven to 180C.

In a large bowl, sift together refined flour & baking pwd. & keep aside for further use.

In another sufficiently large bowl, combine sugar & eggs.

Using an electric hand held blender/mixer or a wire whisk beat together until the mixture is creamy & light in color.

Add milk, oil & vanilla essence to the whisked mixture; continue beating till well blended.

Then gradually fold in the flour; a little at a time to the wet ingredients & beat until the batter is smooth & the dry ingredients are thoroughly incorporated. (Avoid over beating to prevent air pockets from forming in the batter).

The mixture should not be too thick or too thin. If the mixture is too thin then add a little flour.

Divide the mixture into two equal portions.

Keep one portion plain & add cocoa powder. into the other & mix well.

Assembling the Zebra Cake in the pan before baking :

Use two ladles for scooping the cake batter; one for the plain & the other for the cocoa batter.

Use a ladle that would hold 3 heaped tbsps. of cake batter.

First scoop the plain batter & gently pour in the middle of the baking pan.

Immediately scoop & pour the cocoa batter on top of the plain batter.

Do not stop & wait until the previous batter spreads.

Keep pouring & alternating each batter continuously.

Do not attempt to spread the batter or tilt the pan to distribute the mixture.

It will automatically spread itself on its own & fill the pan gradually.

Continue layering & alternating the batter till you finish both.

Slowly transfer the baking pan in the oven without disturbing the layers of the batter. Bake for about 40 mins.

Do not open the door of the oven for at least the first 20 mins. or the cake will shrink & will not rise well.

Insert a toothpick in the center of the cake to check if the cake is ready.

It should come out clean when ready.

Remove from the oven. Let it rest for a few minutes & then invert the cake onto a plate. Invert again & place on a cooling rack. Let it cool completely.

Slice the Zebra Cake in wedges & serve it preferably plain.  

Decorate with icing or sift some confectioner’s sugar before slicing if you prefer.