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1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable  oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

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Article 25 Pressé de levure ou 5/2 cuillère à café de levure sèche l'eau de 2,5 dl (37 ° c) 2 cuillères à soupe d'huile 0,5 cuillère à café de sel 7/6 dl blé (360-420 g)

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Ingredients

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

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2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee

Ingredients

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Prep
15 m
Cook
35 m
Ready In
50 m

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2 cups 500 water
3 cups 660 g caster sugar
250 g butter, chopped
1/3 cup 35g cocoa powder, sifted
1 tsp bicarbonate of soda, sifted

Fudge frosting

90g butter
1/3 cup (80ml) water
1/2 cup caster sugar
11/2 cup (240g) icing sugar mixture
1/3 cup (35g) cocoa powder

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3.egg
2 cups sugar. not too much :)
stir it together in a moment.
125 grams butter / margarine.
2and half bolli.hveiti.
1 cup milk.
2 tsk.lyftiduft.
2-3 tablespoons cocoa (nothing but ordinary baking :)
1 tsp-Natron.

bask in the middle of the oven
at 180 C for 25 min.

then the cream.

1 egg.
125 g butter / margarine. melt / óbrætt..best mixing with the melt, but it is your choice :).

125 g icing sugar
3 tablespoons cocoa-..

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1 cup all-puroose flour
2 tablespoon  sugar
2 teaspoon baking powder
1/2 teblespoon salt
1 cup milk
2 tabelespoon butter
1 large egg
1 tablespoon
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

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Vínarterta - Icelandic Celebration Cake

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

Ingredients

Filling:

2 cups water

1 kg pitted dried prunes

1 Tbsp lemon juice

1 tsp ground cardamom

1 tsp vanilla extract

½ cup sugar

½ tsp cinnamon

.

Cookie:

1 cup butter, softened

1½ cup sugar

2 eggs

4 cups flour

½ tsp ground cardamom

1 tsp baking powder

1 tsp vanilla extract

1 Tbsp almond extract

½ cup milk

Instructions

1. Heat water and prunes in a large saucepan over medium heat. Cook until the prunes are very soft and water is evaporated, stirring occasionally- approximately 30 minutes. Once the prunes are very soft, mash them with a potato masher or blitz them through a food processor. Add lemon juice, cardamom, vanilla, sugar and cinnamon and stir well. Set aside.

2. Preheat the oven to 350.

3. In a large bowl or stand mixer, cream the butter and sugar together. Beat in eggs one at a time.

4. In a small bowl, mix together the milk, vanilla extract and almond extract.

5. In a separate bowl, mix together the flour, cardamom and baking powder.

6. Add a third of your dry ingredients to the creamed butter bowl and mix well. Then, add a third of the milk mixture to the butter bowl and mix well. Continue to alternate adding dry ingredients and wet ingredients to the butter bowl until everything is mixed together.

7. Roll dough out on to a floured surface until roughly ¼ inch thick (or rather, thin!). Using an inverted 9 inch round springform pan OR an inverted 8 inch rectangular brownie pan, trace a square/circle with a knife. Gently place your dough square/circle on to a baking sheet (I like to roll it on to a rolling pin and then roll it off on the sheet). If you have two baking sheets, you can bake two layers at once, cutting down your cooking time. You should end up with 5-7 'cookie' layers in total, depending on the width of each layer and the size your are cutting them to.

8. Bake each layer of dough for 10-12 minutes, until firm, but not browned. As they are baked, gently transfer each to a wire rack to cool completely. The baked and cooled squares/circles should have a firm, cookie-like consistency.

9. Once all your dough layers are baked and fully cooked you can start to put them all together! Place one cookie layer down on a piece of wax paper. Using a spatula, gently spread a layer of the prune mixture over the cookie, getting as close to the edges as possible. Place the second cookie layer overtop and do the same. Repeat this until you have one cookie layer left and place that on top but do not cover your top layer with the prune mix.

10. Wrap the cake in plastic wrap and/or tinfoil and store in a cool, dry place for at least 3 days or up to 4 weeks, until ready to serve. The longer you let it sit, the softer your cookie layers will be. I like to wait at least a week buuuut... sometimes I just can't resist and break into it early. To serve, slice into slices or squares.

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1 cup butter 1 cup sugar 4 eggs (separated). 1 teaspoon vanilla 1 cup almonds (blanched and finely ground)1 cup flour (sifted)1⁄2 teaspoon baking powder 1⁄2 cup strawberry jam 1 cup heavy cream (whipped and sweetened to taste)TOTAL TIME
1hr
PREP 30 MINS
COOK 30 MINS

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Pancake recipie: 2 eggs.1/2 tablespoon granulated sugar.3 cups milk.1/4 teaspoon salt.1 1/2 cups white flour.Pancake directions: beat together the eggs and sugar.add the milk and salt, and then the flour,mixing until smooth.let the batter rest for 20 minutes.butter a very hot skillet lightly.laddle 2 to 3 tablespoon of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.the batter will firm up quickly.when the first side is brown, turn and brown the other side. Done

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Ingredients
50 m 24 servings 162 cals
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2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 cup vegetable oil 1 cup milk 2 eggs 1 teaspoon vanilla extract 1 cup hot, strong coffee Add all ingredients to list

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10 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Instructions
Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Prep
15 m Cook 15 m Ready In 2 h