Chocolate Peanut Butter Surprise Cookies

Chocolate Peanut Butter Surprise Cookies

Ingredients

·         2 cups all-purpose flour

·         1/2 cup Dutch cocoa powder

·         1/2 teaspoon baking powder

·         1/2 teaspoon baking soda

·         8 tablespoons (1 stick) unsalted butter

·         1/2 cup pure vegetable shortening

·         1/2 cup granulated sugar

·         1 1/4 cups light-brown sugar, firmly packed

·         2 large eggs

·         1 teaspoon pure vanilla extract

·         1 cup semisweet chocolate chips

·         1/2 cup peanut butter

Direction

1.      Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.

2.    In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.

3.    Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.

4.    In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.

5.     Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."

6.    Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks

.      

.      .  http://www.marthastewart.com/319086/chocolate-peanut-butter-surprise-cookies

Grapefruit and Poppy Seed Cake

Grapefruit and Poppy Seed Cake

Ingredients

·         175g butter, softened, plus extra for the tin

·         300g plain flour, plus a little extra for dusting

·         300g caster sugar

·         3 large eggs

·         1 tsp vanilla extract

·         1½ tsp baking powder

·         225ml soured cream

·         zest 2 grapefruit, plus 3 tbsp juice

·         4 tsp poppy seeds, toasted

For the icing

·         100g caster sugar

·         25g butter

·         zest 1 grapefruit, plus 4 tbsp juice

Method

1.    Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.

2.    Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.

3.    Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.

Recipe from Good Food magazine, October 2012

1. Lemon yoghurt cake with syrup

   
   

   ·          You will need a 22cm springform cake pan for this recipe.

   Ingredients

   ·          3 eggs

   ·          220g (1 cup) caster sugar

   ·         2 lemons, juiced, plus 2 teaspoons finely grated lemon zest

   ·          300g (2 cups) self-raising flour, sifted

   ·          280g (1 cup) Greek-style yoghurt, plus extra, to serve

   ·          125ml (1/2 cup) vegetable oil

   Lemon syrup

   ·          2 lemons, zest peeled into strips

   ·          110g (1/2 cup) caster sugar

   ·          80ml (1/3 cup) lemon juice

   
   

   
   

   1.     Preheat oven to 180C. Grease pan, then line base and side with baking paper.

   2.     Step 2

   Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.

   3.     Step 3

   Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

   4.     Step 4

   Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

   5.     Step 5

   
   

   Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Note : baking depends on each one's oven, I baked it for 35 minutes only
http://www.taste.com.au/recipes/30991/lemon+yoghurt+cake+with+syrup

كعكة الليمون واللبن

المقادير

2 كوب طحين

2 ملعقة صغيرة بيكنج باودر

3 بيضات

كوب سكر

كوب لبن

نصف كوب زيت نباتي

1/3 ثلث كوب عصير ليمون

بشر ليمونتين

مقادير القطر بالليمون والسكر

1/3 كوب عصير ليمون

½  كوب سكر  +   2 ملعقة  كبيرة ماء

بشر ليمونة

الطريقة

يخفق البيض والسكر جيدا لمدة أربع دقائق حتى يصبح المزيج  مثل الكريما

يضاف بشر الليمون وعصير الليمون ويخلط لمدة دقيقة

يضاف الطحين واللبن والزيت ويخلط جيدا

يصب الخليط في قالب مدهون بالزبدة مرشوش عليه طحين من القاع وعلى الجوانب

يخبز في فرن بدرجة حرارة 170 – 180 لمدة 40 – 35 دقيقة وهذا يعتمد على حرارة الفرن

طريقة عمل قطر الليمون والسكر

يوضع بشر الليمون في وعاء به  قليل من الماء المغلي لمدة دقيقة ثم يرفع من الوعاء

يضاف الليمون والسكر في نفس الوعاء ويوضع على نار متوسطة مع التحريك حتى  يذوب السكر ثم يترك على النار 3 دقائق حتى يصبح أكثر كثافة ثم يعاد بشر الليمون الذي تم نقعه بالماء المغلي ورفعه من الماء

عندما ينضج الكيك يترك لمدة 3 – 4 دقائق ثم يقلب على المنصب أو في صحن كبير  ثم يقلب مرة ثانية في وعاء التقديم ويتم عمل عدة ثقوب  بواسطة عود خشب رفيع ثم يصب سائل الليمون والسكر فوق الكيك

وصحتين

Dutch or Norwegian apple cake

Dutch or Norwegian apple cake

Author: Azelia's Kitchen

Preheat oven to 180˚C fan. Brush the baking dish with butter and dust with flour OR line the bottom of the dish.

Ingredients

·         2 large eggs

·         200g sugar - granulated or superfine. (Add another 25g of sugar if liking sweeter)

·         100g butter

·         150g (or ml) full fat milk or single cream

·         180g plain flour

·         2 teaspoons of baking powder ** see note

·         3 apples

·         1 lemon, juiced

·         1 tablespoon of sugar and ½ teaspoon cinnamon mixed together to sprinkle on top, optional.

Instructions

1.   Slice the apples as thinly as you can and put them straight into the lemon juice to stop discolouration.

2.   Whisk the eggs and sugar together with an electric whisk on medium speed until the mixture is very pale, thick and creamy, it will take between 7-10 minutes. You know it's ready when dropping some of the mixture from a height it falls down in a thick stream as photo above shows.

3.   Bring the milk near boiling point with the butter, microwave it. Put the hot mixture in a jug to make the pouring in easier.

4.   While whisking the eggs and sugar mixture pour in the hot milk/butter liquid slowly but constantly and keep whisking until all the liquid has been incorporated.

5.   Sieve the flour and baking powder over the batter and using the electric whisk blend it in for few seconds, 20-30 seconds until it's a smooth batter again. Don't over-beat the flour as it will develop the gluten in it too much.

6.   Pour the cake batter into the baking dish and layer the slices of apple overlapping each other on top. Sprinkle with the sugar and cinnamon mixture and bake for 25 minutes. Check with toothpick after 20 minutes if your oven is usually quick.

Note: I baked it in a Pyrex

 pan it needed from 30 - 40 minutes

Italian chocolate Amaretto Torta

Italian chocolate Amaretto Torta

Serves 8 , prep time 25 minutes plus cooling. Cook 35 minutes

Ingredients

110g dark chocolate

110 unsalted butter, at room temperature

110 caster sugar, plus 1 tbsp

3 large eggs, separated

60g amaretti biscuits, crushed

60g plain flour

Sifted icing sugar, whipping cream, fresh berries, to serve

Method

1-    Heat oven 180/fan 160/gas 4. Butter and line a loose-bottom 20cm sandwich tin, then butter again and dust with flour. Put the chocolate in a bowl over a pan of steaming water and leave to melt- do not let the bowl touch the water. Remove from heat, stir and cool.

2-    Put the butter and 110 caster sugar in a bowl and, using a wooden spoon or a mixer, beat until light and fluffy. Beat in the egg yolks one at a time, and then stir in the cooled chocolate. When thoroughly blended, fold in the crushed biscuits and flour with a metal spoon.

3-    Put the egg white into a clean, grease-free bowl and whisk until stiff peaks form. Whisk the remaining sugar (1 tbsp) to make stiff glossy meringues, and then fold into the cake mixture in 3 batches.

4-    Transfer the mixture to the prepared tin, then bake for 25-30 minutes or until just firm to touch. Let the torta cool in the tin for 10 minutes. Remove from the tin and transfer to a wire rack to cool.

5-    Sprinkle with icing sugar and serve slightly warm or at room temperature with whipped cream and fresh berries

 

Swiss Roll

Swiss Roll

Ingredients

For the Swiss roll

• 3 free-range  eggs 
• 75g/3oz golden caster sugar 
• 75g/3oz flour
• teaspoon baking powder or you can use self-raising flour 

For the filling

• 75g/3oz strawberry jam 
• 125ml/4½fl oz whipped double cream
• 
  
• To serve

• 2 tbsp icing sugar 

Preparation method

1.   Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin

2.   Whisk the eggs and sugar in a bowl until pale and fluffy.

3.   Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.

4.   Remove from the oven and turn the sponge out onto another piece of greaseproof paper.

5.   For the filling, spread the jam onto the sponge and then spread with the cream, leaving a small gap around the edges.

6. Roll up from one short end using the sugared greaseproof to help you.

7.   Dust with icing sugar and serve

http://www.bbc.co.uk/food/recipes/swiss_roll_08913  

with some changes

Tart Tatin

Tart Tatin

100g  golden caster sugar

100g butter

6-7 cooking apples peeled quartered and cored

Pkt of puff pastry

Method

1.       Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices – the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.

2.    Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.

3.    Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. Mix the crème fraîche with the icing sugar. When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve  with fresh cream or vanilla ice cream.

http://www.bbcgoodfoodme.com/recipes/1334/tart-tatin-with-brandy-cream?GEO_REDIRECTED=true#.VI8mGyuUdR4

I did some changes