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Mocha Chiffon Cake Recipe

What we need:

For the Mocha Chiffon Cake –


325F

2 teaspoons instant coffee powder


3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar

For the Mocha Icing:

1 1/4 cups sugar


5 large egg whites
2 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
1 teaspoons pure vanilla extract
2 tablespoons Kahlua (or just water)
2 tablespoons instant coffee

Here’s how:
(1) Mix together coffee powder in hot water. Let it cool.

(2) In a bowl, mix together dry ingredients well – flour, sugar, baking powder and
salt. Make a well in center; add oil, egg yolks, vanilla and coffee. Beat until smooth.
(3) In large bowl, beat egg whites and cream of tartar until stiff but not dry.

(4) Pour the mocha batter over the egg whites. Using a spatula or a wire whisk, fold it
carefully. Spoon batter into 2 8-inch round pans (or a 10-inch tube pan)

Bake in preheated 325 degrees F oven for 30-40 minutes (for 2 8-inch round pans) or
60 to 70 minutes for a 10-inch tube pan or until cake springs back when lightly
touched. Turn pan upside down and let cake hang until cool. Remove from pan.

(5) To make the Mocha Icing, beat egg whites and sugar in a heatproof bowl over a
pot of simmering water. Whisk until the texture is smooth and sugar has been
dissolved. Remove from heat and whisk until stiff peaks form. Let it cool (I usually
place my bowl in the ref to hasten cooling process, but that’s just me).
(6) Combine Kahlua (or water) and coffee.

(7) Pour it over butter.

(8) Mix until well combined.


(9) Add butter to egg whites gradually (in small batches).

(10) At one point, it will become soupy and will not look like a good batch of icing at
all but have faith, it will pass.

(11) Mix until all is smooth and creamy.


Assemble the cake decorate it with chocolate covered coffee beans or coffee bean
shaped chocolates. I used the ones Meiji made. I just can’t remember the name.
Maybe I’ll time travel to when I bought it then go back to the future and properly
finish this post.

MOIST CAKE

3 C Flour

3 sC Sugar

1 ½ C. Cocoa Powder Whisk to combine

1T Baking soda

11/2 t. Baking Powder

11/2 t. salt

Add in:
4 eggs

1 ½ C. Butter milk Mix all together

1 ½ C. Hot water

½ C. Vegetable oil

Bake in 350 F oven to 30-35 mins.

CHOCOLATE CREAM CHEESE BUTTERCREAM

8 ounces cream cheese in a bowl

1 ½ C. Softened butter

1 ½ C. Cocoa Powder Whip together until light and fluppy

2 T. Milk

8 Cups pordered Sugar

2 T milk

8 Cups powdered sugar ( 1 cup at a time)

No Bake Oreo Cheese Cake

1 pack oreo cokies, remove the icing, bash the oreos into crumbs. Don’t break the (cheap) Plastic
bag or crumbs may fly everywhere.
2 Add in the unsalted butter ( there’s no need to melt the butter
3 Line the pan. Spead the evenly, pres firmly. This coookies must be soft, otherwise the cutouts will
crumble
4 Gelatine. Bloom the gelatin before melting it Soak till it sotf then squeeze hands
5 Add in ice water
6 Hot water to loosen the strength of the gelatin
7 Set yogurt, the yogurts makes the gelatin easier to mix.

PEANUT BUTTER FUDGE CAKE


What You’ll Need
* For the cake:
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 cup unsalted butter
* 1/4 cup unsweetened cocoa powder
* 1 cup water
* 1/2 cup buttermilk
* 2 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 16 ounces (about 1 & 1/2 cups) creamy peanut butter
* For the icing:
* 1/2 cup unsalted butter
* 1/3 cup buttermilk
* 1/4 cup unsweetened cocoa powder
* 16 ounces confectioners’ sugar, sifted
* 1 teaspoon vanilla extract
How to Make It
* 1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
* 2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
* 3 _ Place butter in a medium saucepan. Melt over medium heat.
* 4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat,
stirring constantly, until the mixture boils.
* 5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
* 6 _ Transfer batter to prepared pan and spread evenly.
* 7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
* 8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool
completely.
* 9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
* 10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring
constantly, until the mixture begins to boil.
* 11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
* 12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room
temperature to allow the icing to set.
Source : allrecipes.Com

Cream Cheese Cranberry Loaf

INGREDIENTS
2 cups flour
2 cups cranberries, fresh or frozen
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
PREPARATION
Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs
and vanilla.
In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry
ingredients into wet ingredients, stirring until just incorporated.
Gently fold in cranberries, then pour mixture into greased baking dish. (Could also use 2 loaf pans, if
desired.)
Place in oven and bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool at least 15 minutes before serving. Enjoy!

Butter Tarts
Ingredients
1 egg
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 tablespoon melted butter
1/2 cup raisins
8 (3 inch) unbaked tart shells
Steps
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract.
Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart
shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees
C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
Enjoy!

Peanut Butter Cocoa No-Bake Cookies

Ingredients
 2 cups white sugar
 1/2 cup butter
 1/2 cup milk
 1/3 cup unsweetened cocoa powder
 2/3 cup peanut butter
 3 cups quick cooking oats
 1/2 cup chopped peanuts (optional)
 2 teaspoons vanilla extract
Directions
1. Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium
saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture
by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
5. Source: Allrecipes.com

Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped
cream. Topped with butterscotch and chocolate shavings.

Ingredients:Graham Cracker Crust ~


 1.5 cup graham crackers, crushed
 1 stick butter (1/2 cup), melted
 1/2 cup sugar
Cream Cheese Layer ~

 1 package (8 oz) cream cheese, softened


 2 cups heavy cream
 1/4 cup sugar
Pudding Layer ~

 2.5 cups milk


 2 small packages butterscotch instant pudding
Whipped Cream Layer ~

 1 cup heavy cream


 3 Tbls powdered sugar
Toppings (optional) ~

 Butterscotch ice cream topping


 Chocolate bar, shaved
Directions:
Graham Cracker Crust ~

1. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
2. Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
Cream Cheese Layer ~

1. Use a hand mixer to beat cream cheese and sugar until fluffy.
2. Add in 2 cups heavy cream and beat until stiff peaks form.
3. Layer over cooled graham cracker crust.
Pudding Layer ~

1. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional
pudding, but not so thick you can’t pour or smooth your pudding layer.
2. Spread over cream cheese layer.
Whipped Cream Layer ~

1. Beat heavy cream and powdered sugar, until it forms soft peaks.
2. Spread over pudding layer.
3. Chill 4 hours in the refrigerator, or until set.
Toppings (optional) ~

1. Drizzle warmed butterscotch topping across the top.


2. Sprinkle with shaved chocolate pieces.

MOUNDS BARS
Melted milk chocolate or dark chocolate

3 cups coconut flakes


1 cup condensed milk

Directions:

 Mix the shredded coconut with condensed milk,mold into oblong shape,
 add them to freezer for 20 minutes
 and then dip them in melted chocolate.
 Stick Almonds in them and have Almond Joys

Sikat na sa buong bansa ang chicken inasal pero una itong naging popular sa Iloilo at Bacolod.
Pwede niyo nang ma-enjoy sa bahay ito with this Lechon Manok Illonggo, recipe na piña-level up pa
ang sarap with Del Monte Pineapples!
Get the recipe here: bit.ly/2i3sPyp
Ingredients:
MARINADE:
3 Tbsp soy sauce
1 tsp liquid seasoning
1 cup clear soda
1 Tbsp calamansi juice
1/2 tsp pepper, black
reserved pineapple syrup
1 kg chicken, whole, stuffed & marinated

1 tsp ginger, sliced


2 stalk tanglad, lightly pounded

1 pc bay leaf/laurel leaf


1 can DEL MONTE Pineapple Chunks (227g), drained, reserve syrup
2 Tbsp butter
1 Tbsp atsuete seeds
1 Tbsp cornstarch, dissolved in 1 Tbsp water
Cooking procedure:
1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper, and reserved pineapple syrup.
2. Marinate the chicken for atleast 30 minutes.
3. Stuff the chicken with ginger, tanglad, bayleaf, and DEL MONTE Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with
atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes.
Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick.
Serve as gravy for chicken.
Preparation Time: 30 minutes
Cooking Time: 1 hour & 58 minutes
*Makes 8 servings

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