Recipe Exchange

Ingredients:  250 g flour;  50 g of cocoa  100 g sugar  100 ml oil  250 ml of milk  1 sachet baking powder  2 eggs  200 g of chocolate  300 ml cream Directions: 1 -Mix all the ingredients (except the chocolate and cream). Pour the mixture into a mold for muffins, charging them only half because it will not grow. It is enough for 24 muffins (2x12).  2 -When the muffins baked allow to cool. Then knife to cut the top off and cap them. Small spoon gouge muffins so that the bottom left. Izmutiti cream and fill the muffins. Return the cap and pour over them melted chocolate.

Ingredients 125g butter, softened 1/2 cup brown sugar 1 egg 1/2 cup Nutella spread 1 3/4 cups plain flour 1 teaspoon baking powder 3/4 cup dark chocolate chips Method Step 1 Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Step 2 Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and Nutella. Beat until just combined. Step 3 Sift flour and baking powder over butter mixture. Add chocolate chips. Using a wooden spoon, stir until combined. Roll level tablespoons of mixture into balls. Place on prepared tray 3cm apart, to allow room for spreading. Using a fork, flatten slightly. Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool on trays. Transfer to wire rack to cool completely. Serve.

Ingredients 125g butter, at room temperature 60g pure icing sugar, sifted 60g hazelnut meal 115g (3/4 cup) plain flour 100g (1/3 cup) Nutella Hazelnut Spread Method Step 1 Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Step 2 Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle. Step 3 Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely. Step 4 Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.

Ingredients 405g (1 1/4 cups) raspberry jam 145g (3/4 cup) raisins, chopped 65g (1/2 cup) toasted slivered almonds, chopped 1 teaspoon finely grated orange rind 300g (2 cups) self-raising flour 140g (3/4 cup) instant polenta (cornmeal) 100g (1/2 cup) caster sugar 125g unsalted butter, at room temperature, chopped 2 eggs 1 teaspoon vanilla essence Milk, to brush Icing sugar, to dust Whipped cream, to serve Method Step 1 Preheat oven to 170°C. Combine the jam, raisin, almond and orange rind in a medium bowl. Step 2 Combine the flour, polenta and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Step 3 Whisk together the eggs and vanilla. Add to the flour mixture. Use a round-bladed knife in a cutting motion to mix until mixture starts to hold together. Knead gently until smooth and turn onto a lightly floured surface. Divide pastry in half. Step 4 Use a lightly flou...

Ingredients:  150 g flour;  100 g of butter  60 g sugar  1 egg  For the topping:  100g ground almonds  100 g sugar  1 egg  50 g of butter  1 dl apple juice 750 g of prunes  1 dl strong black tea  Directions: 1. Previously cleaned prunes from seeds and soak it in tea with added brandy. 2. Make dough from flour, butter, sugar and egg. When a smooth mass is obtained, leave to rest for 20 minutes, and then once again premesiti. Stretched dough on a board posutoj meal and it coated baking pan. 3. Stuffing made ​​of ground almonds, sugar, egg and softened butter. Pour the cream over the dough. 4. Bake 30 minutes in an oven preheated to 200 ° C. 5. When the cake is baked, top line up prunes. Serve warm or cold.

Ingredients  Original recipe m akes   16 servings 1 (8 ounce) package   cream cheese, softened 1/4 cup   white sugar 1   egg 1 cup   semisweet chocolate chips 1/4 cup   butter 1 cup   semisweet chocolate chips 1/2 cup   white sugar 2   eggs 2/3 cup   all-purpose flour 1/2 teaspoon   baking powder 1/4 teaspoon   salt Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, ...

Gingerbread is the perfect fall cake flavor. It's filled with flavor and even better when drizzled with a sweet cinnamon glaze. If you have never given gingerbread a try, you are in a for a treat. It's packed full of flavor, and it's the perfect flavor for fall or winter. This time around, we kept it basic and baked them in mini Bundt pans. But for a bigger cake, feel free to use a larger cake pan. To top it all off, we glazed it with cinnamon glaze. Can this cake get any better? Gingerbread mini Bundt cakes with cinnamon glaze recipe Adapted from  These Peas are Hollow Yields 24 mini Bundt cakes Ingredients: 1-1/4 cups all-purpose flour 1 cup white whole wheat flour 1/2 teaspoon kosher salt 1-1/2 teaspoons pumpkin pie spice mix 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon cocoa powder 8 tablespoons butter, melted and cooled 3/4 cup unsulphured molasses 1/2 cup sugar 1/4 cup dark brown sugar 1 large egg 1/2 cup buttermilk 1/2 cu...

Join me now to make gluten-free gingerbread cookies. Shhhh, we’ll hide some from the children to ensure they still taste like gingerbread even after they’re decorated! Combine the following ingredients in a bowl and set them aside: 2 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour 1 cup almond flour 1/2 teaspoon xanthan gum 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Beat 6 tablespoons softened butter and 1/2 cup brown sugar in the bowl of your stand mixer on medium speed. Beat until the mixture is light and fluffy. Add 1 large egg, 1/2 cup molasses and 1 teaspoon vanilla, and beat briefly on medium-low speed. You don’t want to stir too much air into the cookies or they’ll become puffy and lose their shape in the oven. Your goal is for everything to be well blended. Add the dry ingredients all at once, and stir until just combined. The dough will be quite soft at this...

So, did the title of the blog get you riled up? No worries, I’ve no intention of starting a turf war nor am I trying to stick labels on anyone. I was just pondering the other day where I fall in the baking scheme of things, and thought it was an interesting topic. As a baker, I definitely fall more into the cake category than the pie category. I love to  eat  pie and I’m pretty happy with my pie making skills, it just isn’t something that floats my boat the same way that making cake or cookies does. Maybe it’s a bit like fashion. I can admire and even desire to own a stunning pair of stiletto heels, but I just don’t want to wear them any more. Too much trouble on the tootsies. As a pie maker, I would tend to want perfect crimps and decorative borders. I’d want cutouts and colored sugars and more, more, more filling. Our pie making tools are getting fancier and more sophisticated all the time and that is definitely a boon to my pantry, but my heart as a baker l...

Cooking time Prep: 15 mins Cook: 1 hr Plus soaking Skill level Easy Servings Serves 12 Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so Ingredients 300g mixture dried berries and cherries 225ml hot tea juice 1 orange (about 75ml/2½fl oz) plus zest 50g butter 100g light brown sugar 1 egg 225g self-raising flour 4 tbsp demerara sugar Method Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar. Bake for 1 hr or until a skewer inser...