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 كيكة النسكافيه الباردة

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 كيكة النسكافيه الباردة

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وصفة كيكة النسكافيه الباردة

المكونات

لصوص الشوكولاتة والقهوة:

·        4 أكواب حليب

·        4 ملاعق كبيرة نشا

·        3 ملاعق كبيرة كاكاو

·        1 ملعقة كبيرة نسكافيه أو قهوة سريعة الذوبان

·        1 كوب سكر، ويمكن تقليله أو زيادته حسب الرغبة

·        رشة ملح

·        قليل من الفانيليا

·        2 ملعقة كبيرة زيت، ويمكن استبداله بالزبدة

لتسقية البسكويت:

·        1 كوب حليب

·        1 ملعقة كبيرة سكر

·        1 ملعقة كبيرة نسكافيه أو قهوة سريعة الذوبان

للطبقات والتزيين:

·        بسكويت شاي عادي أو أي نوع بسكويت متوفر

·        نصف كوب كريمة

·        نصف كوب شوكولاتة

·        كاكاو للرش على الوجه، اختياري

طريقة التحضير

1.     في قدر بارد، اخلطي الحليب مع النشا والكاكاو والنسكافيه والسكر ورشة الملح والفانيليا.

2.     قلّبي المكونات جيدًا وهي باردة حتى يذوب النشا والكاكاو تمامًا.

3.     ارفعي القدر على النار مع التقليب المستمر حتى يبدأ الخليط في التسخين.

4.     أضيفي الزيت أو الزبدة، واستمري في التقليب حتى يصبح القوام سميكًا وكريميًا.

5.     اتركي صوص الشوكولاتة والقهوة يهدأ ويبرد قليلًا.

6.     اخلطي كوب الحليب مع السكر والنسكافيه لتجهيز خليط تسقية البسكويت.

7.     اغمسي قطع البسكويت في خليط الحليب والنسكافيه، ثم رصّيها في الصينية.

8.     ضعي طبقة من صوص الشوكولاتة فوق البسكويت.

9.     كرري الطبقات: بسكويت ثم صوص، حتى تنتهي الكمية.

10. ضعي باقي الصوص على وجه الصينية، ثم أدخليها الثلاجة قليلًا أثناء تحضير الجناش.

11. سخّني الكريمة، ثم اسكبيها فوق الشوكولاتة واتركيهما دقيقتين.

12. قلّبي حتى تذوب الشوكولاتة تمامًا ويصبح الجناش ناعمًا.

13. اسكبي الجناش على وجه الكيكة.

14. اتركي الكيكة في الثلاجة حوالي ساعتين حتى تتماسك.

15. قبل التقديم، رشي القليل من الكاكاو على الوجه أو زينيها حسب الرغبة

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Coconut Macaroons Recipe

Ingredients

396 g / 14 oz sweetened shredded coconut

160 ml / ⅔ cup sweetened condensed milk

1 tsp vanilla extract

½ tsp salt

2 large egg whites, room temperature

170 g / 6 oz semi-sweet chocolate chips or chopped chocolate

Steps

1. Preheat oven to 325°F / 163°C. Line two baking trays with parchment paper.

2. Mix the coconut base: In a large bowl, combine shredded coconut, condensed milk, vanilla, and salt.

3. Whip the egg whites: In a separate clean bowl, beat the egg whites until they form stiff peaks. This helps the macaroons become lighter and chewy.

4. Fold gently: Add the whipped egg whites into the coconut mixture. Fold carefully so you do not lose too much air.

5. Shape: Use a small cookie scoop or spoon to place mounds on the trays, leaving a little space between them.

6. Bake: Bake one tray at a time for 20–25 minutes, until the tops and bottom edges are golden.

7. Cool completely on the tray before dipping.

8. Melt chocolate: Microwave the chocolate in short 30-second intervals, stirring each time, until smooth.

9. Dip: Dip the bottom of each macaroon in melted chocolate. Place back on parchment until the chocolate sets.

Small tips

Use sweetened shredded coconut, not dry desiccated coconut, for a softer chewy texture. Do not overbake, or they will become dry. Store in an airtight container at room temperature for up to one week.

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Easy Coconut Macaroons Recipe | So delicious!

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​Ingredients (24 Servings)

​

For the Cake:

​Biscuits (Digestive/Tea biscuits): 35 oz (1 kg)

​Roasted Nuts (Walnuts, hazelnuts, or almonds): 2 cups (300g) — Optional

​Granulated Sugar: 1½ cups (300g)

​Unsalted Butter: 1⅓ cups (300g)

​Unsweetened Cocoa Powder: 1 cup (100g)

​Water or Brewed Coffee: 2 cups (480ml)

​

For the Ganache:

​Dark Chocolate (chopped): 8.5 oz (240g)

​Heavy Cream: 1 cup (240ml)

​

Recommended Pan Size

​

​Preferred: One 9x13 inch (23x33 cm) rectangular baking dish. This is the perfect size for a double batch and allows you to cut the cake into 24 neat squares (a 4x6 grid).

​Alternative: Two 9-inch (23cm) round springform pans.

​

Instructions

​Prep: Break the 1 kg of biscuits into small pieces and chop the nuts. Place them in your largest mixing bowl.

​Syrup: In a large pot, combine the sugar, butter, cocoa, and water/coffee. Bring to a boil, then simmer for 5–6 minutes until glossy.

​Mix: Pour the hot syrup over the biscuits. Stir thoroughly until every piece is chocolatey.

​Press: Line your 9x13 dish with parchment paper (leave an overhang on the sides to lift it out later). Press the mixture firmly into the pan.

​Ganache: Melt the 240g of chocolate with the 240ml of hot cream. Stir until smooth and pour over the cake.

​Set: Refrigerate for at least 4 hours (overnight is better).

​Serve: Lift the cake out using the parchment paper and cut into 24 pieces.

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وصفة الشابورة

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وصفة الشابورة

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المكونات

• ٤ بيضات

• ٦ ملاعق كبيرة حليب بودرة

• ١ كوب زيت

• ١ كوب سكر

• ١ ملعقة كبيرة فانيليا

• ٢ كوب دقيق (دقيق الكويت)

• ١ ملعقة كبيرة بيكنج باودر

• ١ ملعقة كبيرة حبة سوداء

• ١ ملعقة كبيرة شمر

• سمسم للوجه

طريقة التحضير

1. يُخلط البيض مع الحليب البودرة والزيت والسكر والفانيليا باستخدام خلاط الكيك حتى يتجانس الخليط.

2. يُضاف الدقيق والبيكنج باودر والحبة السوداء والشمر، ثم يُخلط جيدًا حتى تتكون عجينة متماسكة.

3. يُسكب الخليط في صينية مدهونة أو مبطنة، ويُرش الوجه بالسمسم.

4. تُخبز الشابورة حتى تتحمر من الأعلى والأسفل.

5. بعد النضج، تُقطع شرائح وتُحمّر مرة أخرى من الجهتين حتى تصبح مقرمشة.

6. تُقدّم وبالعافية.

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Equipment

22–24 cm (9–10 inch) bundt / tube pan

Large baking tray (for water bath)

Aluminum foil

🟤 1️⃣ Caramel Layer

Ingredients

Sugar: 100 g (3.5 oz)

Water: ½ cup (120 ml / 4 fl oz)

Method

Heat sugar on medium heat.

Do not stir; swirl gently if needed.

Cook until deep amber. Add water.

Immediately pour into the bundt pan and coat the base.

Set aside to harden.

🍮 2️⃣ Custard / Flan Mixture (Poured FIRST)

Ingredients

Eggs: 4

Milk: 300 ml (10 fl oz)

Condensed milk: 400 g (14.1 oz)

Vanilla essence: 1 teaspoon

Method

Whisk eggs gently.

Add milk, condensed milk, and vanilla.

Whisk until smooth without creating foam.

Pour over the hardened caramel.

🍫 3️⃣ Chocolate Cake Batter (Poured ON TOP)

Ingredients

Wet

Eggs: 2

Milk: 160 ml (5.4 fl oz)

Vegetable oil: 6 tablespoons

Sugar: 75 g (2.6 oz)

Dry

Cocoa powder: 6 tablespoons

Wheat flour: 250 g (8.8 oz)

Baking powder: 1 tablespoon

Method

Whisk eggs, milk, oil, and sugar.

Add cocoa powder and mix well.

Add flour and baking powder; whisk until smooth.

Slowly pour the batter over the custard.

Do not stir.

💧 4️⃣ Water Bath (Bain-Marie) — Correct Use of Vinegar

Ingredients for the tray

Hot water (enough to reach halfway up the pan)

Vinegar: 1 tablespoon

Method

Place the filled cake pan into a larger baking tray.

Pour hot water into the tray until it reaches halfway up the pan.

Add 1 tablespoon vinegar to the hot water.

This helps prevent mineral residue and promotes even heat.

Cover the cake pan tightly with aluminum foil.

🔥 5️⃣ Baking

Temperature: 356°F (180°C)

Time: 90 minutes

❄️ 6️⃣ Cooling & Unmolding

Remove from oven and water bath.

Cool completely at room temperature.

Refrigerate at least 2 hours (overnight preferred).

Loosen edges with a knife.

Invert onto a serving plate.

✨ Final result:

Caramel on top

Flan layer in the middle

Chocolate cake at the bottom

🧠 Key Insight (Why this works)

Density + moisture differences cause the layers to swap during baking

Vinegar in the water bath improves heat stability (not flavor)

Foil protects the custard from direct heat

🔁 Convection Oven Adjustment (Quick Reference)

If you’re using a convection oven instead of a conventional one:

Temperature: 165°C (330°F)

(≈15°C lower than standard oven)

Time: 80–85 minutes

Water bath: Required (hot water + 1 tbsp vinegar in the tray)

Foil: Keep the pan fully covered for the entire bake

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885K views · 5K reactions | This is the most delicious chocolate impossible cake in the world!!😋🤩 | Top recipe is here

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This is the most delicious chocolate impossible cake in the world!!😋🤩

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PERFECT MARBLE CAKE (8-inch round, dark pan, convection)

1) Quick diagnosis of your inputs (why this recipe works)

8-inch round, dark metal pan → absorbs heat aggressively
→ lower temp + insulating collar to avoid dry edges and domed center.

Convection/fan oven → faster heat transfer
→ reduce temperature and watch doneness early.

Natural cocoa → acidic
→ pairs perfectly with baking powder + yogurt for lift and clean chocolate flavor.

Milk + yogurt available → ideal
→ milk for fluid batter, yogurt for tenderness and structure.

Stand mixer → controlled creaming
→ tighter crumb, better rise, less risk of tunneling.

Sweetness level 3 → balanced
→ chocolate is deep, vanilla is aromatic, not sugary.

2) Ingredients (grams + optional cups)

Base vanilla batter

IngredientGramsCups (approx)

1-Unsalted butter, soft (18–20°C)170 g¾ cup

2-Granulated sugar170 g¾ cup + 2 tbsp

3-Eggs, room temp3 large (≈150 g)—

4-Vanilla extract (alcohol-free)2 tsp2 tsp

5-Plain yogurt (full-fat)120 g½ cup

6-Whole milk60 g¼ cup

7-All-purpose flour240 g2 cups

8-Baking powder8 g2 tsp

9-Fine salt4 g¾ tsp

Chocolate portion (taken from vanilla batter)

IngredientGrams

1-Natural cocoa powder18 g (3 tbsp)

2-Hot milk (not boiling)30 g (2 tbsp)

3-Extra sugar (for balance)10 g (2 tsp)

3-Step-by-step method (exact cues & timing)

Prep (5 minutes)

1. Oven: 160°C convection (NOT 170).

2. Grease pan, line bottom with parchment.

3. Wrap pan with a damp baking strip or foil + paper towel (critical).

4. Bring eggs, butter, yogurt to room temperature.

Creaming (structure & rise)

5. In stand mixer with paddle, beat butter + sugar on medium (speed 4)
→ 3 minutes

Visual cue: pale, fluffy, sugar mostly dissolved

If grainy or greasy → butter too warm (pause + cool)

Eggs (emulsion control)

6. Add eggs one at a time, 20 seconds each, speed 3

Scrape bowl after egg #2

Batter should stay smooth, not curdled

7. Beat in vanilla, 10 seconds, low speed

Dry + wet alternation (crumb protection)

8. Whisk flour + baking powder + salt separately

9. On LOW speed, add:

⅓ dry

½ yogurt

⅓ dry

milk

final ⅓ dry

10. Mix only until flour disappears

Total mixing after flour: ≤30 seconds

Batter should fall in thick ribbons

Chocolate batter (clean flavor, no mud)

11. Remove about ⅓ of batter (≈350 g) to a separate bowl

12. Whisk cocoa + hot milk into a smooth paste

13. Stir cocoa paste + extra sugar into reserved batter

Texture should match vanilla batter (adjust with 1 tsp milk if needed)

4) Marbling mini-guide (clean, bold swirls)

Assembly (layered method = best contrast)

1. Spoon ½ vanilla batter into pan

2. Add all chocolate batter in 4–5 dollops

3. Cover with remaining vanilla batter

Swirl patterns (choose ONE)

Pattern A: Figure-8 (classic, elegant)

Use a butter knife

Insert to bottom, draw 2 slow figure-8s only

Stop when streaks are distinct, not blended

Pattern B: Radial drag (bold bakery look)

Drag knife from center outward 6 times

Rotate pan slightly between drags

⚠️ Golden rule:
If you think “one more swirl,” stop.

5) Bake + cool + storage

Baking

Bake at 160°C convection for 45–55 minutes

Start checking at 42 minutes

Doneness signals

Visual: domed center, edges pulling slightly

Touch: top springs back slowly

Toothpick: moist crumbs OK, no wet batter

Internal temp: 98–99°C (ideal)

Cooling

1. Cool in pan 15 minutes

2. Turn out, peel parchment

3. Cool fully on rack before slicing (structure sets)

Storage

Wrapped airtight:

Room temp: 2 days

Fridge: 5 days (bring to room temp before eating)

Freezes beautifully (whole or sliced)

6) SUCCESS CHECKLIST — top 10 factors

1. Butter properly soft, not greasy

2. Full 3-minute creaming

3. Eggs added slowly

4. Low speed after flour

5. Batter textures matched before marbling

6. Limited knife passes (≤2 figure-8s)

7. Lower temp for dark pan

8. Pan insulation used

9. Don’t overbake — trust temp & feel

10. Cool fully before cutting

7) Troubleshooting (fast diagnosis)

Dry cake
→ Overbaked OR pan too hot
→ Next time: pull 3–5 min earlier, insulate pan better

Dense streaks / tunneling
→ Overmixing after flour
→ Next time: stop mixer sooner, finish by hand

Sinking center
→ Underbaked or excess swirl disturbance
→ Check internal temp, swirl less

Big crack
→ Oven too hot
→ Reduce to 155°C convection

Muddy swirl
→ Over-swirled or batters mismatched
→ Fewer passes, equal viscosity

Uneven bake
→ Pan too dark, rack too high
→ Lower rack, insulate sides

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Made with a few simple ingredients, these Chocolate Scones come together easily and come out rich and tender every time! Full of flaky layers, everyone will love these scones.

CourseBreakfast

CuisineAmerican

Prep Time20minutes minutes

Cook Time10minutes minutes

Rest Time25minutes minutes

Total Time55minutes minutes

Servings8 scones

Calories475kcal

Author John Kanell

Equipment

Baking Sheet

Parchment paper

Large mixing bowl

Small mixing bowl

Ingredients

2¼ cups all-purpose flour (270g)

½ cup unsweetened cocoa powder (50g)

¼ cup granulated sugar (50g)

2½ teaspoons baking powder

¼ teaspoon salt

½ cup cold unsalted butter cubed (113g)

⅓ cup semi-sweet chocolate chips (60g)

1 1/4 cups heavy whipping cream divided (315ml)

For the Chocolate Glaze:

1 cup powdered sugar (120g)

2 tablespoons unsweetened cocoa powder

2 tablespoons whole milk

½ teaspoon vanilla extract

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt. Add the butter and toss to coat in flour. Using a pastry cutter or by pressing the pieces between your fingers, work in the cold butter until the pieces are pea-sized. Toss in the chocolate chips.

Slowly stir the heavy whipping cream into the flour mixture using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down. Repeat the cutting and stacking again, then shape the dough into a 7-inch disc. Cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart. Refrigerate for 15 minutes.

Bake for 10 to 12 minutes or until puffed and tops appear dry, rotating the baking sheet halfway through baking. Let cool completely.

For the Glaze:

In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, milk, and vanilla until smooth. Drizzle the cooled scones with the chocolate glaze. Let the glaze set up for about 20 minutes for serving. Scones can be stored in an airtight container for up to 4 days.

Notes

Make sure to measure the flour correctly. If you add too much flour, the dough will become dry, and the scones will be crumbly. The best way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Press straight down when you cut the scone dough, being careful not to twist or saw the dough. Doing so seals the edge and prevents the scones from rising properly.

Careful not to overwork the dough, as you don’t want gluten to form! The more you knead the dough, the more gluten will form, leading to chewy scones.

If your kitchen is warm and you’re worried about the butter melting as you work it into the flour mixture, you can freeze and grate it. This helps the butter stay solid until the scones go into the oven for the best flaky interior.

While refrigerating for 15 minutes seems like a small step, do not skip it! Placing the dough in the fridge gives the gluten in the dough a chance to relax and the butter to firm up. Cold dough will also help keep the scones from over-spreading as they bake.

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 219mg | Potassium: 219mg | Fiber: 4g | Sugar: 25g | Vitamin A: 802IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 3mg

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https://youtu.be/Jr-z120u5-8?si=sSHF7eCzQZ0sXqbU

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غزل البنات الحلبي او شعر البنات المحشي بالقشطة والفستق انجح طريقة على النت كلا

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الطحين:
- ٤٠٠ غ طحين
- معلقة سمنة

نص ساعة على نار وسط/خفيف وسط

القطر:
- ٢-٣ معالق من الماي
- كوب الا ملعقتين سكر

لما يغلي، ضيف
- ملعقة طعام عصير ليمونة وقلبها للخلطة
- ملعقة طعام glucose

قلبهم وخفف النار ليتعقد القطر ويكون لونه ذهبي فاتح

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غزل البنات الحلبي او شعر البنات المحشي بالقشطة والفستق انجح طريقة على النت كلا

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Ingredients

1 cup packed brown sugar

½ cup unsalted butter

¼ cup milk

1 teaspoon vanilla extract (Optional)

Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.
Remove from the heat and stir in vanilla extract.
Homemade caramel sauce can be stored in the refrigerator for up to 3 weeks. Expect hardening as the sauce chills — just microwave in 15-30 seconds to reheat and enjoy.

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Cream Cheese Pound Cake - Spend With Pennies

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Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe.

A cream cheese pound cake is a dense yet moist cake with a great flavor that everyone loves.

Cream Cheese Pound Cake

This recipe makes a moist cake with a slightly dense texture and a golden-brown crust. It has a rich buttery vanilla taste and pairs well with fruit like fresh berries or almost any kind of dessert sauce (like strawberry sauce).

Pound cake has remained a popular dessert for a reason. It is so good! Pound cake is a sweet, dense, and flavorful cake.

The addition of cream cheese will make this cake a little more moist than a classic pound cake.

This cake is so simple and easy to make. Add a little sweet glaze and some fresh fruit for serving.

Ingredients & Variations

DRY INGREDIENTS The joy of a pound cake is the simplicity of its ingredients. Flour, cornstarch, and a little salt are all that is needed for dry ingredients.

WET INGREDIENTS Pound cakes have quite a few eggs. In this recipe, the butter and cream cheese is beaten with sugar and then the eggs are added one at a time. A bit of vanilla extract adds flavor.

CREAM CHEESE Make sure to soften the cream cheese. This will make it easier to cream with the butter and the sugar.

How to Make Cream Cheese Pound Cake

This cream cheese pound cake is sure to be a hit for dessert.

1. Beat butter/cream cheese: Beat cream cheese, butter, & sugar (as per the recipe below).

2. Add eggs: Beat in eggs one at a time.

3. Add dry ingredients: Mix the dry ingredients in a separate bowl. Add the flour mixture to the wet ingredients in the mixer.

4. Bake: Pour the cake batter into a prepared bundt cake pan.

No Bundt Pan? No Problem!

If you don't have a bundt pan, you can use a tube ban but the cake will likely bake faster so check it early. This cake did not test well in a 9×13 pan so it is not recommended.

Tips

Ensure ingredients are at room temperature.

Beating the butter/sugar mixture for a longer time adds air into the mixture and helps with rise.

Ensure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).

Do not overmix the cake once the flour is added or the cake will be dense.

Invert onto a wire rack to cool completely.

Storing Pound Cake

After it has cooled down, pound cake can be stored in an air tight container or tightly covered with plastic wrap. It should last on the counter about 4 days.

Want to freeze leftovers for later? No problem! Simply wrap in plastic wrap and then in aluminum foil, and place it in an airtight container. It will keep in the freezer for three months. Store the cake whole, or cut into pieces, and wrap individually. This makes it easier for snacking on!

More Easy Cakes
Did your family enjoy this Cream Cheese Pound Cake? Leave us a rating and a comment below!
Cream Cheese Pound Cake

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Cream Cheese Pound Cake - Spend With Pennies

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Turn a handful of simple ingredients into a moist and flavorful dessert with this cream cheese pound cake recipe. A cream cheese pound cake is a dense yet moist cake with a great flavor that everyone loves. This recipe makes a moist cake with a slightly dense texture and a golden-brown crust.

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CAKE:

1 box (16.25 oz) white cake mix (Betty Crocker Super Moist or Duncan Hines)

CREAM FILLING:

1 box (3.4 oz) instant vanilla pudding mix

1 cup heavy cream or whole milk

8 oz (1 container) Cool Whip

CHOCOLATE GANACHE:

1 (4 oz) high quality semi-sweet chocolate baking bar (Ghirardelli, Baker's), chopped

¼ cup heavy cream

DIRECTIONS

STEP 1

CAKE: Soak cake strips in water if you are using them. Prepare and bake cake according to box instructions using two 9 inch cake pans. Grease pans thoroughly with baking spray. Don’t forget to wring out and attach cake strips before baking. When done baking, remove cake from oven and let cool for 5-10 minutes before turning out onto wire racks. Let cakes cool completely before adding the filling and ganache.

STEP 2

CREAM FILLING: In large mixing bowl, beat together vanilla pudding mix and heavy cream until slightly thickened (do not over-mix). Add cool whip and gently beat on low speed until it is incorporated. Finish mixing the filling with a spoon or spatula, making sure to scrape down the sides until all ingredients are combined. Then, spoon onto bottom layer of cake. Even the filling out as best as possible and then apply top layer of cake.

STEP 3

GANACHE: Chop chocolate into very small pieces with a serrated knife. Place in a medium heat-safe bowl. Set aside. In a saucepan, heat cream on medium-low heat until steaming and small bubbles appear just on the sides. Do not let boil. Remove from heat and pour over chopped chocolate. Let it sit, uncovered, for 5 minutes. With a spoon or spatula, gently and slowly stir chocolate and cream until melted and fully incorporated. Let the ganache cool for at least 15 minutes, stirring occasionally, until it is no longer hot. Then, pour over the top of the cake letting it drizzle down the sides if desired.

STEP 4

STORAGE: Cover cake and store in refrigerator due to the cream filling.

STEP 5

SERVING TIP: Using a straight edge knife (non serrated) to cut cake for serving will produce clean slices of cake!

https://thekellykitchen.com/quick-boston-cream-pie

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نمورة

٥ كوب سميد
١ كوب سكر
١ كوب حليب سائل
٢ كوب لبن
ملعة صغيرة كريونات
ملعقة فنيليا
ملعقة بايكينغ باودر
لوز او بندق

تترك في الصينية لساعتين قبل الخبز

تخبز بالفرن ٣٥ دقيقة
بعدالخبز تقطع وتسقى بالقطر

القطر
٥ كوب سكر
٥ كوب ماء
ربع حامضة

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كوكيز بالشوفان
٢ كوب شوفان
١،٥ كوب طحين
٤/٣ كوب سكو
١٠٠ غرام زبدة بحرارة الغرفة
ملعقة فانيليا
ملعقة بيكينغ باودر
رشة قرفة
نصف كوب بندق مطحون
١٦٠ شوكولا مرة او حلوة تقطع قطع متوسطة
١ بيضة

تخلط الزبدة والسكر اولا
ثم يضاف البيض والطحين وباقي المكونات تخلط جيدا وتوضع في البراد نصف ساعة حتى تتماسك

تشكل الكريات وتوضع في فرن محمى مسبقا ١٨٠ درجة ١٣ دقيقة

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https://preppykitchen.com/madeleines/

1. 7 tbsp unsalted butter 100g

2. 2 large eggs at room temperature

3. 1/2 cup granulated sugar 100g

4. 1 teaspoon lemon zest

5. 1 teaspoon pure vanilla extract

6. 3/4 cup all-purpose flour plus 1 tbsp 100g sifted

7. 1/4 teaspoon baking powder

8. 1 pinch salt

Instructions

Melt the butter either in your microwave or in a small pot over medium heat. Browning the butter will add a lovely depth or flavor to the cakes but is of course optional. Once melted or browned pour the butter into a bowl and allow to cool.

Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.

Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You'll see the beater leave trails when it's ready. Mix in the vanilla and lemon zest toward the end.

Fold the dry ingredients into the egg mixture and mix until just combined. You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.

Drizzle the butter into the batter and gently mix until just combined.

Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well. Bake at 350F 8-10 minutes.

Serve with a light dusting of powdered sugar.

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1. 1¾ cups cake flour (210g)

2. 1¼ cups granulated sugar (250g)

3. 1 tablespoon baking powder

4. ¾ teaspoon salt

5. 7 large egg yolks room temperature

6. ¾ cup cold water 180mL

7. ½ cup vegetable oil (120mL)

8. 2 teaspoons vanilla extract

9. 7 large eggs whites room temperature

10. ½ teaspoon cream of tartar

1.  In a large bowl, sift together the flour, sugar, baking powder, and salt.

2. In a medium bowl, whisk together egg yolks, water, oil, and the vanilla extract until pale and frothy, about 30 seconds.

3. Add egg yolk mixture to flour mixture, whisking until well combined.

4. In the mixing bowl of a stand mixer, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites.

5. Spoon batter into an ungreased 10-inch tube pan.

6. Run a butter knife gently through the batter to release any potential air pockets. Bake on the lowest rack for 1 hour. Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with powdered sugar, if desired.

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English Cake

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Ingredients
1 cup (226g) butter, at room temperature
1 cup (220g) sugar
5 eggs
1 teaspoon lemon zest
1 1/3 cups(200g)sifted all purpose flour
1 teaspoon baking powder
1 tablespoon vanilla
¼ teaspoon salt
¼ cup dark raisins, cut in half
½ cup chopped dried fruit
150 degrees 40 min

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Ingredients

3 large eggs (150 grams)

¾ cup (150 grams) granulated sugar

½ cup (112 grams) extra-virgin olive oil

½ cup (120 grams) whole milk

½ teaspoon (2 grams) vanilla extract

¼ teaspoon (1 gram) almond extract

1½ cups (188 grams) all-purpose flour

1½ teaspoons (7.5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

Instructions

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

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Ingredients
CHEESECAKE BISCUIT BASE:
1- 200 g / 7 oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)

2- 120 g / 8 tbsp unsalted butter , melted

CHEESECAKE FILLING:

1.  1 lb / 500g cream cheese , softened (Note 2)

2.  2 tbsp plain flour (all purpose flour)

3. 1 tsp vanilla extract

4. 1/2 cup / 125g sour cream (full fat)

5. 1 1/2 cups (330g) caster sugar (superfine sugar)

6. Zest of 1 lemon

7. 3 eggs , at room temperature

TOPPINGS:
Strawberries, blueberries, raspberries

Icing sugar / powdered sugar , for dusting

Instructions
PREPARATION:

Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).

Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

Butter and line the side of the pan.

CHEESECAKE BISCUIT BASE:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

FILLING:

Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.

Add flour, beat until just combined (10 sec).

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).

Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.

Pour into prepared crust.

Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.

Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Top with berries and dust with icing sugar!

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This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised!
Also, don't miss the new Strawberry Cheesecake!

BAKED CHEESECAKE - MADE EASY!

This is an easy Cheesecake recipe. Well, I should say, this is a baked cheesecake recipe that's made easy with a few key tips that make all the difference.

I think some people find the idea of making cheesecakes daunting, especially ones where the biscuit crust comes up the side like this one. But you know what? In my humble opinion, cheesecake is easier to make than cakes.

You don't need to worry about the cake rising, or even sadder is when it sinks in the middle while it cools (such a let down after thinking you've nailed it!). And it's definitely easier than making pastry.

The risk of failure with baked cheesecakes is lower. There's no rising agent, no gelatine to set it. If the surface cracks (but it shouldn't, with my tips! 🙂 ), just hide it under icing sugar and/or a pile of berries - or the biscuit crust cracks a bit.

See? How would anyone know if the surface is cracked?? 😉

Easy Cheesecake recipe tips

Here are my tips to make this classic baked Cheesecake stress free and easy for you to make:

The biscuit crust is stronger than you think. I always stress that the crust is going to crack (especially the walls) but it always surprises me how well it holds together when I'm handling the finished cheesecake. It's firm but has a little give so it doesn't crack with the slightest bend.

Invert the base of the springform pan. Though the ridge around the base of the pan is small, it can be a real pain to transfer the cheesecake out of the base onto the serving platter. We can't flip cheesecake upside down like with cakes!! So make your life easier by inverting the base so it's perfectly flat so the cheesecake will slide right off onto the platter.

Paper overhang - this also helps remove the cheesecake. Just slide it right off the cake pan base!

Press biscuit crumbs firmly using something flat. The key to a sturdy crust is pressing the biscuit crumbs firmly into the base and up the wall of the cheesecake. Use something with straight walls and a flat base - I use a measuring cup. I use the side of the cup to press the crumbs into the walls and the base to press down.

Easy Cheesecake recipe tips (cont'd)

Don't over-beat the batter. Unlike cake batters, we don't want to aerate cheesecake batter to make it rise too much. If you over-beat the batter causing bubbles in the batter, the cheesecake will rise more when baking then when it collapses as it cools, it will crack.

Room temp ingredients - make sure the cream cheese is softened and the eggs are at room temp. This will ensure your cheesecake filling is beautifully smooth as it should be!

Bake on a low temp - helps ensure the surface doesn't crack.

No water bath - it's tedious and makes no difference. See this Strawberry Cheesecake for notes and a side by side comparison.

Cheesecake surface shouldn't crack.... but if it does, don't worry! Just hide them under berries or cream!!

What this Baked Cheesecake tastes like

The Cheesecake Spectrum is very broad and this version is a classic one that sits in the middle. On one hand, you have cheesecakes that are very dense and creamy which weigh a ton - like a New York cheesecake that uses twice as much cream cheese for the same size cheesecake. Many no-bake cheesecakes have a tendency to be too heavy - unless you use gelatine like in this No Bake Mango Cheesecake.

On the other side of the Cheesecake Spectrum, you have cheesecakes that are so light and airy, it is almost like a mousse. Like this famous Japanese Cotton Cheesecake on my mother's website, RecipeTin Japan.

This one is in between. It is creamy and definitely indulgent, but not dense. The texture is light when you cut into it but the mouthfeel is creamy. It's sweet but not overly so. I have more of a savoury than sweet tooth so I don't enjoy extremely sweet desserts too much.

And lastly, a little touch of lemon zest just gives it that perfect finishing tough.

All those words to describe the cheesecake. I should have just said - THIS IS DARN DELICIOUS!!! - Nagi x

More Cheesecake recipes

Classic Baked Cheesecake recipe - made easy!
Watch how to make it

This is the Strawberry Cheesecake recipe video. The cheesecake is made exactly the same way as in this recipe, but is topped with a Strawberry Sauce.

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Classic Baked Cheesecake

Author: Nagi | RecipeTin Eats

Recipe video above. Some cheesecakes are quite dense and very rich, whereas others are so airy they are almost like light mousse. This cheesecake lies in between - the filling is smooth and rich, but not heavy because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake!

PREPARATION:

Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).

Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

Butter and line the side of the pan.

CHEESECAKE BISCUIT BASE:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

FILLING:

Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.

Add flour, beat until just combined (10 sec).

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).

Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.

Pour into prepared crust.

Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.

Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Top with berries and dust with icing sugar!

1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs.

Australia: Arnott's Marie Crackers, Arrowroot and Nice are ideal, I've made it with all these.
US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.
UK: Digestives are ideal, I LOVE digestives!

The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It's delicate when uncooked but once the filling is cooked, it becomes much more stable.

2. Cream Cheese - In the UK and some parts of Europe, block cream cheese isn't available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

3. Lemon Juice or Water - Depends on sweetness of strawberries. If they aren't that sweet, use water instead.

4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.

6. Cool in oven: This helps stop the surface from cracking.

7. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn't crush to a fine sand like Marie Crackers do. Both are delicious!

Keywords: Baked Cheesecake, Cheesecake recipe

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

The recipe video I shot was a fail because a certain very large-furry-rascal with Giant Paws bumped the tripod while filming so I ended up with 10 minutes of footage of my dirty bench top.

I was extremely cranky with him. Yet look at him, eyeing the cheesecake! He still thinks he's going to get some!!! Not a chance Dozer, not a chance!!!

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This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised! Also, don't miss the new Strawberry Cheesecake! This is an easy Cheesecake recipe.

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1. https://youtu.be/AU5d_IatMCo

2. One jello Bana pudding

3. 1 and 1/2 cup of water

4. One big can of condensed sweetened milk

5. 500 ml whipping cream

6. 350g of vanilla cookies

7. 5 banana

Mix the pudding and water until dissolved then AD the milk
Refrigerate for 2 hours
Then whip the cream and fold it in

Put alternate layers of cookies, banana, and pudding

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Mozzarella di Bufala Campana PDO Cheesecake

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Mozzarella di Bufala Campana PDO Cheesecake

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Cheesecake 🧀
Mozzarella di Bufala Campana PDO Cheesecake
6 servings
For the crust: 5 oz. dry cookies (about 40) 7 Tbsp. butter ⅓ cup sugar
For the filling: 18 oz. Mozzarella di Bufala Campana PDO, 1¾ cup cream, 3½ oz. white chocolate, ½ cup milk, 1 cup powdered sugar, ½ oz. isinglass

Preparation
Break the cheese into ½” pieces and place it in the top of a double boiler with the milk. Heat gently and stir with a wooden spoon until it begins to melt. Use an immersion blender to mix for a few minutes until all the lumps are smooth, then strain the mixture into a large bowl to remove any remaining solid bits.

Soften the isinglass in cold water, then crumble or finely chop the white chocolate. Add both to the hot mixture, and whisk until the chocolate melts completely. Place in the refrigerator to cool until thickened. In the meantime, whip the cream using an electric hand mixer or food processor.

When the mixture in the refrigerator is cold, fold in the whipped cream.

Finely grind the cookies and combine the butter and sugar to make the crumb crust. Pour the crumbs into the cake pan and press evenly into the bottom and sides, then add the cold filling. Serve each slice of the cake with a dusting of powdered sugar and, if you like, a topping of seasonal fruit like pureed persimmons.

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داعوقية

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طريقة عمل المفروكة بالفستق الحلبي مع الشيف منال العالم - مطبخ فتافيت

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1. كوبان طحين

2. كوبان فرخة

3. كوب زيت

4. كوب لبن

5. كوب ماء

6. كوب ونصف سكر

7. ملعقتان كبيرتان عقدة صفرة

8. ملعقتان كبيرتان بايكنغ باودر

9. خبز ١٨٠ درجة من ٤٠ إلى ٥٠ دقيقة

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الخبيصة :

٤ كاسات ماء

كاس نشا

كاس  ونصف من السكر

اربع ملاعق كبيرة ماء زهر

اربع ملاعق كبيرة ماء ورد

جوز مكسر

اربع حبات مستكة مدقوقة

خطوات تحضير الخبيصة :

١-يخلط النشا مع الماء والمستكة المدقوقة بالخلاط.

٢-يوضع القدر على نار متوسطة ويستمر بالتقليب .

٣-يستمر في التقليب حتى يتجانس المكونات مع بعضها.

٤-ثم نضيف السكر ونستمر بالتقليب لمدة ٣٥ دقيقة.

٥-يضاف الجوز والماء ورد والزهر ويستمر في التقليب لمدة ١٠ دقايق.

٦- تسكب في زبادي التقديم وتوضع في البراد لتبرد.

تقدم باردة

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Recipe:
For the Caramel

▢ 1 1/2 cups sugar

▢ 1/4 cup water

▢ 1 cup cream room temp

▢ 5 tbsp butter unsalted, room temp

▢ 1/2 tsp salt

Instructions

For the Caramel:

1.Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

2.Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

3.Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

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Cake

1- 3 eggs
2-  2 tea spoons vanilla
3- 1 cup sugar
4- 1 cup milk
5- 1 cup oil
6- 3 tea spoons backing powder
7- 2 full table spoons cocoa for half the quantity
Bake for 40 min at 160 degrees
Flour and baking powder added at the end and stirred with hand

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1. . 2 أكواب رز مصري

2. نصف كوب عقدة صفرة

3. ١٥ كوب ماء

4. ٣.٧٥ أكواب سكر

5. نصف كيلو طحينة

6. ١٠٠ غرام صنوبر

7. نقع الرز لمدة ساعة

8. سلق الرز لمدة ساعة على الأقل

9. اضافة الطحينة بعد السكر

10. تحريك مستمر بين ٣ الى ٣.٥ ساعة

11. إضافة الصنوبر آخر ٥ دقائق

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1. 1 كاس سميد

2. 1 كاس دقيق

3. 1/2 كاس ماء

4. 1/4 كاس زيت أو سمن

5. ملعقة صغيرة خميرة

6. ملعقة صغيرة بيكنج بودر

7. ملعقة صغيرة فانيليا

8. رشة ملح

9. عجوة تمر للحشو

10. ماء ورد وماء زهر للعجينة وللحشوة

11. خبز على درجة حرارة ٢٠٠

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1. ٢ كوب رز مصري
2. ٤ أكواب ماء
3. ينقع ٢٠ دقيقة
4. يسلق حتى يستوي تماما
5. يطحن
6. ٢.٥ كوب سكر
7. ماء زهر
8. ماء ورد
9. ١/٢ كيلو عكاوي
10. نصف ملعقة مسكة تدق مع السكر تضاف في الآخر
11. تسكب وتبرد
12. https://youtu.be/jsoy7mRlLPU

وصفة ثانية
1-  3/4 كوب رز مطحون
2- 500مل ماء
3- 11/2 كوب سكر
4- ماء الورد
5- ماء الزهر
6- مستكة
7- 250 جم جبنة

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Two days after moving from Georgia to Connecticut, Pete and I flew off to Italy (my dad jokes that we dropped off our bags and left...and looking at the stacks of unpacked boxes still in the house, yes, this is true). Today I want to tell you all about the trip and share my favorite Italian food ever...tiramisu!

On the plane from the US to Europe, I thought about this very post. I was sure I was going to write a long post raving about Italy and all the amazing food. That's exactly what I did when I went to Paris a year and a half ago. But Italy really surprised me.

To be perfectly honest, in general I was underwhelmed by the food. Pete and I ate at a variety of restaurants, from jam-packed hole-in-the-wall eateries where people didn't speak a word of English and the menus were scribbled on a piece of paper taped to the wall, to ones recommended by Fodor's and Rick Steves, to top rated restaurants on Trip Advisor. One place even had a NY times newspaper clipping tacked on the door, saying they are the best trattoria in Rome. But for some reason the food just didn't jive with me or my husband.

And since the trip, Pete and I have been trying to figure out why. It's certainly not a matter of the ingredients. As I showed in my video, the ingredients are just incredible. Dare I say they might even be the best in the world in terms of freshness and quality. But it was the preparation that we thought was lacking.

The biggest and most recurring issue was the inconsistency of the food. I would get a side of potatoes where one piece of potato would be brown and crispy and the one next to it would be mushy, colorless, and greasy. The same thing happened with a bowl of tortellini I had, where some of the tortellini were twice as big as the others in the same bowl, which meant that some were chewy and hard, while some were overcooked and mushy.

The expensive restaurant food was also generally too simple and too "homey." Sometimes I love a bowl of cheesy pasta with creamy sauce, but this kind of food generally doesn't excite me. You know how sometimes you want something creamy and fatty, but then later you want something fresh, light, vibrant, and balanced? The food I had was generally very caloric, dripping with olive oil, and not really light or balanced. Also in Italy, the pasta is often just noodles with sauce. I know when I make pasta at home I always have to have at least 3 ingredients mixed in (you know, a protein, a veggie, herbs, etc). The fresh pasta was delicious, and undoubtedly the best I've ever had, but pasta only with sauce? Something about that I just don't like.

Now, did I have some awesome meals in Italy too? Of course! But I noticed that my favorite meals were the ones that were typically assortments of cheeses and charcuterie, and sandwiches prepared with the freshest tomatoes, arugula, high quality salami, and roasted eggplants with their amazingly fruity olive oil.

And the gelato...oh the gelato. So good.

To sum up my thoughts about the food, I think much of the problem is that I expected the food to be somewhat similar to Paris, because people always say "France and Italy have amazing food." For that reason it's easy to group them together, but their takes on food are wildly different. Overall, I have to say that I think the food in France is better than in Italy (sorry, I still love you Italy, but seriously, looking at those Paris photos). I was in Paris a year and a half ago and I STILL remember so many of those meals, which I think says a lot. So anyway, those are my general thoughts on the Italian food. The Italian sightseeing? INCREDIBLE!

The duomo in Florence:

One of the piazzas in Florence:

St. Peter's Basilica at the Vatican:

And the incredible Roman forum. This was a booming Roman civilization long ago...now it's just ruins.

Alright, I know you're hungry so let's talk about this tiramisu. Several months ago I ate tiramisu at an Italian place in Brooklyn called Va Beh, and since then I have been obsessed with tiramisu. My husband literally had to beg me to stop ordering tiramisu after day 3 in Italy, because I wanted to eat it all. the. time.

With all that's been said in this post so far, it should be no surprise that the quality of the tiramisu is dependent on the quality of the ingredients. Make sure to use fresh espresso here. That instant espresso powder just isn't going to cut it.

Start by whipping egg whites to stiff peaks:

Then whipping egg yolks until pale and frothy:

Add some creamy Italian mascarpone cheese, and whip it in.

Dip ladyfinger cookies into freshly brewed espresso:

And arrange them in the bottom of a glass dish. Cover the ladyfingers with the eggy mascarpone mixture:

And repeat the process with another layer. Then dust the top with cocoa powder:

Then comes the hard part...letting the tiramisu sit in the fridge for a good 4-6 hours. This lets the layers soak into each other and lets the flavor meld. Then you can cut it into squares and dig in.

Here's a video I made for you that shows how to make this recipe from start to finish:

Tiramisu Recipe

by Joanne Ozug

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Two days after moving from Georgia to Connecticut, Pete and I flew off to Italy (my dad jokes that we dropped off our bags and left...and looking at the stacks of unpacked boxes still in the house, yes, this is true). Today I want to tell you all about the trip and share my favorite Italian food ever...tiramisu!

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A different cake

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مطبخ هبة نحاس الحلبي

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كيكة الزبادي اليوميه هشة جدآ حضريه بعشر دقائق مذاق اكثر من رائع 🤗

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2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder homemade or store-bought

1 cup milk buttermilk, almond, or coconut milk

1/2 cup vegetable oil canola oil, or melted coconut oil

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

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My very best Vanilla Cake - stays moist 4 days!

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This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of!

Fluffier, more tender and less greasy than the typical vanilla cakes, much more moist than traditional sponge cakes, safer to make - and the same batter makes perfect Vanilla Cupcakes. For chocolate cake, see this recipe.

My best Vanilla Cake recipe is.....

Plush, moist, fluffy crumb without being freakishly unnaturally so (as some store bought can be). No more dense cakes!

Lovely vanilla and butter flavour without a greasy mouthfeel;

Even, elegant crumb - no large tunnels or irregular, crumbly holes;

Bakes perfectly flat - no levelling required!

Not overly sweet; and

As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight - the bottom layer gets quite squished.

So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And here's a little preview to show you how soft and fluffy it still is after 4 days:

Freshness preview - this cake is 4 days old!

Origins of this vanilla cake

This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.

But it's more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream. Anything heavier and the bottom layer gets squished!

Also, importantly, this cake incorporates my cake shelf-life requirement to stay perfectly fresh for at least 2 days after it's made. (This lasts perfectly for 4 days.) Because who bakes cakes on the day they are intended to be served??

Interestingly, baking experts will recognise the method and ingredients in this cake to be very similar to what is called a Hot Milk Cake in America - albeit strangely it's often described as a "dense" cake, presumably because they don't preserve the egg aeration to the extent I insist we do and also because sometimes it's baked in bundt pans which takes far longer to bake (= dense cake).

The words "best served on the day" on a cake recipe is never a good sign - it means it drastically degrades overnight. But THIS cake recipe is near perfect for 4 days - even 5 days!

I don't want to get too cake nerdy with you... but one sign of a well made cake is an even crumb. No large tunnels or lots of irregular size holes. It looks and tastes velvety - a similar plush texture to Red Velvet Cake.

There's a widely held misconception that cake flour is the secret to a better cake. That's only true for certain cakes. For this one, plain / all purpose flour yields better results.

Ingredients in my Best Vanilla Cake recipe

Here's what you need to make this plush, soft vanilla cake. No cake flour, no buttermilk, no sour cream. Tried them all - this cake is better with plain / all purpose flour and just milk.

Eggs - whipped to aerate, these are key to make the cake extraordinarily light and fluffy. You don't get an eggy flavour;

Baking powder - not baking soda (bi-carb), it doesn't rise as well. This is our safety net, extra helping hand to make the cake rise.

Milk, full fat - just plain cow milk. Low fat works as well but rises marginally less. Do not substitute with non dairy milk or buttermilk;

Sugar - best to use caster / superfine sugar if you can because it dissolves better in the eggs. But regular / granulated sugar works just fine too - you may just end up with some little brown spots on the base;

Why this is safer than typical "cream butter and sugar" cakes

Making a really good cake that starts with "cream butter and sugar until fluffy...." is actually harder than you think. The butter has to be at the perfect temperature, and you can't have chilly mixing bowls.

If the butter is too soft, the cake will be greasy and dense - sound familiar? If it's too hard, you'll never manage to cream it and you'll end up with grease pockets. If you beat butter too long, you break the air pockets.

There's more room for error with cookies and some other types of baked goods. But the butter temperature needs to be near perfect for cakes and cupcakes. (17°C/63°F is the perfect temperature for "softened butter").

And even if you nail it, the cake rapidly loses freshness. Even the next day it's noticeably drier. I've tried dozens and dozens over the years, to compare to this Vanilla Cake. This recipe puts all to shame in terms of fresh shelf life.

Heads up - this is a long step by step explanation post, to ensure those who are new to baking are armed with everything they need to make this cake perfectly, first time and every time!

Why is vanilla cake "so hard"? It seems hard to find the perfect cake because there is nothing to hide behind, it is one of the purest forms of baking. And the "cream butter and sugar" step is the biggest cause of problems, setting up the cake for success or failure from the very start (read above).

This Vanilla Cake recipe is much more foolproof!

Vanilla Sponge Cake used to make a Victoria sponge - spread with strawberry jam, top with whipped cream.

How to make my best Vanilla Cake

A stand mixer makes this vanilla cake a breeze to make, though it can be made with a handheld electric beater. While it takes time to beat the eggs to make a lovely fluffy cake, this recipe is more fail-proof than the usual "cream butter and sugar until fluffy" recipes - read the above box for why.

The unique plush, fluffy crumb of this cake is from double lifting power - whipped eggs PLUS baking powder!

1. Whip the eggs and sugar - Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white, and tripled in volume (just over double depth in the bowl).

The aeration created during this step is key for a soft, fluffy crumb. This is a technique borrowed from Japanese sponge cakes.
TOP TIP: After this step, keep beating to a minimum otherwise you'll knock the air out. Just follow my time and beater speeds and you can't go wrong!
Here's what it looks like before and after beating:

After 7 minutes of beating, the egg-sugar mixture will triple in volume (double in height in the mixing bowl).

2. Gradually add flour - Whisk together the flour, baking powder and salt. Then add into egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated - don't worry if there are some bits not mixed in.

3. Hot melted butter in milk - use a microwave or stove to heat milk with the butter until it melts. Believe it or not, HOT milk helps with aeration in this cake. I doubted it, so I tried with cooled melted butter in milk and found it did not rise as well.

The use of hot milk with melted butter in a cake batter is another technique used in some types of Japanese sponge cakes (such as this one from Chopstick Chronicles, a Japanese food blog). Interestingly, I recently discovered it is also used in a traditional Southern cake called Hot Milk Cakes.

4. Mix some batter into hot milk - this serves two purposes: a) bring down the temperature of the hot milk so it won't "cook" the eggs (ie. tempering); and b) it lightens up the density of the hot milk (see above - it becomes foamy) so it blends together faster when added to the rest of the whipped egg mixture. Remember, minimal beating is key so we don't knock out the cake-rising-bubbles we created in Step 1.

The melted butter in hot milk infuses this cake with beautiful subtle buttery flavour without the greasy mouthfeel inherent with butter cakes.

5. Slowly pour milk mixture back into whipped eggs over 20 seconds on Speed 1. Scrape down sides of bowls, then mix for 10 seconds on Speed 1 - the batter should now be smooth;

6. Pour into 2 cake pans lined with parchment/baking paper.

This cake can be made in various pan sizes, bundt pans and also makes perfect cupcakes. Click here for a handy table of different sizes, bake times and cake height (including 3 layer cakes).

7. {Optional} Knock out big air bubbles by dropping the cake pans on the counter 3 times. This won't affect the cake-rising bubbles created in Step 1. But it makes large bubbles in the batter rise to the surface and burst.

If you don't do this, you end up with maybe 6 or so large bubbles on the cake surface that go brown, and more unsightly large air pockets in the crumb. The surface blemishes don't really matter if you are frosting. But if you're not frosting the cake (eg just dusting with icing sugar / powdered sugar), you may care.

8. Bake 30 minutes until golden brown and a toothpick inserted into the middle comes out clean. The cake will have a slight dome but it flattens when it cools.

You may get the faintest cracks on the surface, like you can see in the middle of the left cake in the photo above. That can occur if your oven doesn't distribute heat evenly (my left front is hotter). But don't fret - once the cake cools and the slight dome flattens, the cracks will disappear.

9. COOL upside down for level cakes (so you have neat, straight layers in a layer cake) on a cooling rack. If you don't mind a slight dome surface / specifically want to show the beautiful golden brown surface (eg if making a cake dusted with icing sugar / powdered sugar, or a glaze), then cool it right side up; and

10. Decorate! Frost with your favourite frosting, smother with cream, fresh berries, swirl with chocolate fudge frosting or simply dust with icing sugar and serve with a dollop of yogurt or cream!

Day 4 - still super moist and fresh

The photos below are my attempt to show you how incredibly soft the cake still is four days after it's made! If it were dry like typical butter cakes that start with "cream butter and sugar until fluffy", the crumb would break when I jabbed it, and it would never spring back.

Tips for Vanilla Cake success

You'll love that this list is a lot less stern than many other cake recipes!

Eggs at room temperature - these will fluff better and faster. It's easy to warm up fridge cold eggs - just leave in warm water for 5 minutes. What's a room temperature egg? Pick up the egg. Fridge cold? Too cold. Cool but not cold? That's ok. Very warm? I would be worried they might be off! (Note: fridge cold eggs will still fluff just fine, but it takes a couple of minutes longer. Just more consistent results with room temp eggs).

Make sure your baking powder is still good - if you do everything right and the batter looks like it does in my video, but your cupcakes don't rise, the culprit is probably your baking powder. Even if it's not past the expiry date, if not stored in a cool dry place, or if "someone" left the lid off for days, it can lose rising power. See here for how to check if your baking powder is still good.

Make sure the milk and butter are hot when you mix in the batter. I don't understand the science, all I know is that when I melted the butter in the milk ahead of starting the batter, then let it cool to lukewarm while I faffed around getting everything else ready, the cake didn't rise as well.

Follow steps in the order per recipe - I've written out the steps very specifically in the most efficient order for the best result. Don't try to do things ahead like melting the butter in hot milk then leave it sitting around while you do everything else - it will either cool (cake doesn't rise as well) or it gets a skin on it (this doesn't dissolve in batter).

Cake pan WITHOUT loose base is best - the batter is quite thin so it can leak a bit if using springform pan or loose base sandwich pans. Not much, but a bit. Not the end of the world - you can prevent this by greasing the base extra well and "plugging" the gap with butter.

Different cake pan sizes and bake times

Click here for a handy table of different cake pan sizes, bake times and cake height. This Vanilla cake will work with the following cake pan sizes:

2 x 20cm / 8″ cake pan - my base recipe (I like the cake height, slightly tall), 30 minutes

3 x 20cm / 8″ cake pan - 21 minutes (if all one one shelf). Otherwise, put 2 on middle shelf and 1 pan on shelf underneath. Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove.

2 x 23 cm / 9″ cake pans - 27 minutes

2 x 15.25cm / 6″ cake pans - 25 - 27 minutes, only make half a batch

Halve the recipe for a single round cake, 20 - 23cm / 8 - 9″

12 cup tube pan or bundt pan (grease & dust with flour) - bake 1 hour, but note cake is not quite as fluffy as pictured and described. Still soft, but it's slightly more dense (still delicious and thoroughly enjoyable, just different to intended)

23 x 33 cm / 13 x 9″ rectangle pan - 30 minutes (large single layer sheet cake, excellent for large groups)

CUPCAKES! 24 perfectly domed, golden cupcakes - or halve the recipe to make 12. Here's the Vanilla Cupcakes recipe.

Ideas for frosting and decorating Vanilla Cake

Here are a few ideas for finishing this Vanilla Cake.

1. Vanilla buttercream (pictured in this post) - the white on white(ish) looks pretty and of course, driving home the vanilla flavour. Classic buttercream is loved for its rich, buttery, sweet flavour and creamy texture;

2. Chocolate Mirror Glaze - for the ultimate professional touch! You will need to use the Vanilla Buttercream suggested above to create the supported frosting, and follow all directions in the Mirror Glaze recipe concerning flat and even surface etc.

3. My Secret Less-Sweet Fluffy Vanilla Frosting - 100% silky smooth, fluffier and way less sweet than buttercream, this magical frosting pipes like a dream! It looks just like Vanilla Buttercream. Used in another incarnation of this Vanilla Cake in Lemon Cake with Fluffy Lemon Frosting;

4. Sprinkles for an easy cheerful, birthday appropriate decorating option;

5. Chocolate Buttercream for a classic Birthday Cake or pastel-coloured buttercream like this Easter Cake;

6. Rich Chocolate Fudge - frost it with Chocolate Fudge Frosting made with melted chocolate. Double the frosting so you have enough for the inside, top and sides. Bonus: No electric beater required for this one!

7. Jam and cream for Victoria Sponge (photo above, halfway down) - spread the upside-down base with strawberry jam, top with lightly sweetened vanilla whipped cream. Place top sponge on then dust with icing sugar / powdered sugar. Note: this cake is a fluffier (and I dare say, better!) version of traditional Victoria sponge cakes which are actually very dense;

8. Strawberry Shortcake - essentially, the Classic Japanese Shortcake (on my mother's Japanese recipes website) but instead of using a Japanese sponge cake, using this Vanilla Cake instead;

9. Glaze it with a semi-see-through glaze that drips elegantly down the sides, like the Lemon Glaze in this Lemon Yogurt Cake. Make it 2 x single layer cakes (or halve the recipe); and

10. PLAIN - do not underestimate the power of this cake. It's so moist with such a lovely vanilla and buttery flavour, it is sensational eaten plain. Though if serving to company, I do think it's nice to at least finish it with a dusting of icing sugar / powdered sugar, and perhaps add a dollop of cream on the side and a fresh strawberry (or two)!

Clockwise from top left: Vanilla Cake frosted with vanilla buttercream, my Secret Less-Sweet Fluffy Vanilla Frosting topped with fresh flowers, Chocolate Buttercream and Lemon Glaze.

And with all that - I'm finally done. Finally happy. This is THE Vanilla Cake recipe that is my best all rounder. For birthday cakes, special occasions, to make to impress the pants off your family and friends.

And now it's all over to you - tell me what you think! - Nagi x

Watch how to make it

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My best Vanilla Cake - stays moist 4 days!

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of!

This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.

Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Preparation:

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Combine Dry Ingredients

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!

Beat eggs until aerated:

Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar / powdered sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Cool & frost:

Vanilla Buttercream:

1. Read recipe from start to finish before starting;

2. Make sure your baking powder is not past its expiry - here's how to check;

3. Fresh eggs make the cake rise properly (old eggs don't aerate as well);

4. Work in order of steps per recipe;

5. Don't incorporate add-ins like funfetti or blueberry (they sink); and

6. Once you start, keep going until it's in the oven. Do not at any point leave batter sitting around - bubbles will subside!

Stand Mixer speeds are for a Kitchen Aid which has 10 speed settings. Hand beater works for same times and speeds (though not as powerful, I have found that the ability to move around bowl makes it just as effective).
1. Cake flour works just fine with this recipe, but butter and vanilla flavour, and crumb is ever so slightly better using plain / all purpose flour. Also, cake flour makes the cake surface sweaty and sticky the next day.

2. Caster / superfine sugar are finer grains than regular / granulated sugar so it dissolves when whipped with the eggs. Granulated / regular sugar sometimes doesn't fully dissolve which doesn't affect the cake rise or texture but can leave some very brown sugar specks on the surface / sides. Not a big deal - just visual if serving undecorated.

3. Eggs - important to be at room temp as they fluff better when whipped which is key to the fluffy texture of this cake. Also, fresher eggs aerate better = better rise. Old eggs don't fluff as well.

Quick way to warm up fridge cold eggs - place in a large bowl, cover with warm tap water (just warm, not hot), leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.

Large eggs - 50 - 55g / 2 oz per egg this is the industry standard of egg sizes sold as "large eggs" in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh your eggs and use 200 - 220g / 8 oz in total (including shell) or 180 - 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Just crack eggs, whisk THEN pour into a bowl to measure out what you need).

4. Baking powder - dead baking powder is a common problem with cake fails, even if not past the expiry date. Here's how to check yours is still good.

Baking soda (bi-carb) won't make the cake rise quite as well. If you have no choice, then use 3/4 teaspoons of baking soda.

5. Milk - if you sub with lower fat milk then the texture of the crumb becomes a little less tender. Do not substitute with non-dairy milk, such as soy or almond milk.

6. Vanilla come in all sorts of qualities. I use Vanilla Extract. Better quality (more expensive) = better flavour, but I think vanilla bean paste is wasted in cakes.

7. Oil - just 3 teaspoons makes a noticeable difference to the tenderness of the crumb AND keeps the crumb moist for days.

8. Oven preheating - 30 minutes preheat is recommended to ensure no loss of heat when the oven door is opened. Never use the rapid heat function on your oven for baking, no matter how fancy your oven is!

9. Cake pans - the batter is quite thin so to ensure no leakage, best not to use a cake pan with a loose base or a springform pan. If that's all you've got, then use butter to firmly fill the gap (this should be enough - I had no leakage when I did this) and for extra insurance, try to cut the paper for the base slightly larger so it goes slightly up the wall.

Cake pan sizes - click here for a useful table of different cake pan sizes, cake height and bake times.

2 x 20cm / 8″ cake pans- per base recipe above, bake 30 minutes

3 x 20cm / 8″ cake pans - 23 minutes at temp per recipe. If they don't all fit, put 2 on the middle shelf and one on shelf below. Take out top 2 at 23 minutes, then move bottom one up and bake for further 2 minutes.

2 x 23 cm / 9″ cake pans - 27 minutes

3 x 23 cm / 9″ cake pans - 20 minutes

2 x 15cm / 6″ cake pans - halve the recipe, I haven't made this size yet but expect will be 25 - 27 min bake time.

12 cup tube pan or bundt pan (grease & dust with flour) - bake 1 hour, but note cake will not be as fluffy as pictured and described

23 x 33 cm / 13 x 9″ rectangle cake - 30 minutes

Cupcakes - refer to Vanilla Cupcakes recipe

Chocolate cake - different batter recipe works better, see this recipe

Perfect golden sides and base can be achieved by greasing generously with butter then flour dusting base and sides. However, it's not my base recipe because very occasionally, the base will stick a bit and some of the golden skin comes off. Safer to use paper!
10. Knock out big bubbles - banging cake pans on counter will knock out big air bubbles in the batter that causes unsightly bubble brown spots on the surface and irregular holes in the crumb. It does not burst the tiny bubbles that make the cake rise - they are too small to bang out!

sweeter than Asian cakes, less sweet than typical Western butter cakes. 11. Sweetness note - Please do not reduce sugar - 1 1/2 cups is minimum required to make the eggs foamy enough to rise.

12. Different measures in different countries - tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.

This cake recipe has been specifically tested using both US and Australian cups (the two countries with the greatest size variance) and the cakes were exactly the same. So you can have confidence that this recipe can be used no matter which country you are in - only exception is Japan (cup sizes are considerably smaller (200ml) so please use weights provided).

For absolutely certainty, opt to use the weights provided (click Metric toggle button above ingredients). Professional kitchens only use weights.

13. Storage - if not frosting immediately once cooled, cover surface with baking paper (so it doesn't stick to cling wrap) then wrap in cling wrap immediately then place in an airtight container. Do not leave it sitting around for hours once cooled, cakes go stale quite quickly. Leave out rather than in fridge, unless it's super hot where you live. Keeps in freezer for 3 months.

Frosted or wrapped unfrosted cake keeps perfectly for 4 days (as in, practically like freshly made). Still good on Day 7 but a bit less moist. Keeps better if frosted because it seals the moisture in. If frosted with buttercream, it can stay out on counter and is better stored this way unless it's hot where you are (in which case refrigerate but take out of fridge a good hour before serving. Nobody likes cold buttercream frosting or cake!) Avoid pre slicing - the area most prone to drying cake out is the cut sides.

14. Nutrition per slice, assuming 10 servings. Cake only.

Keywords: Cheesecake recipe, sponge cake, vanilla cake

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Life of Dozer

Dozer on the job (and doing it a little too well, as you will see. 😂)

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My very best Vanilla Cake - stays moist 4 days!

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This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of!

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Ingredients  :
5 egg yolks
60g (1/4 cup) corn oil
100ml milk
65g (1/2 cup) plain flour
2 tbsp chocolate powder or cocoa powder  ）

5 egg whites
1tsp lemon juice
75g (1/3 cup) caster sugar

Some grated dark chocolate
Some chocolate  chips
bake for 70 min at 150 degrees

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القشطة المنزلية لكافة انواع الحلويات اعتمدوها لحلوياتكم في رمضان قشطة القطايف و حلاوة الجبن و غيرها

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Castella Chocolate Cake

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2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder homemade or store-bought
1 cup milk or buttermilk, almond, or coconut milk
1/2 cup vegetable oil or canola oil, or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe

Step-by-Step Instructions

Prep. Preheat the oven to 180º C. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Mix in wet ingredients. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Bake. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Frost. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost with Chocolate Buttercream Frosting.

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3/4 cup sugar

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By Filed Under: Karina Cakes

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!

BROWNIES RECIPE

What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST brownies you've ever eaten in this lifetime. The best part is they're only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?

After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.

With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:

1. Hot melted butter creates those crackly tops!

2. Whisk your butter and sugar really well.

3. Beat in your eggs for a good minute. This step is crucial for that crackly top

4. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today friends.

5. Try NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.

6. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

I mean....do you SEE the fudginess down there?????

Biting into these is pure R-rated heaven.

As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I'm thinking these cocoa brownies are even better.

WATCH HOW WE MAKE THE Best Fudgy Cocoa Brownies RIGHT HERE!

FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE! FIND IT ON FACEBOOK HERE

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Best Fudgy Cocoa Brownies - Cafe Delites

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By Filed Under: Karina Cakes Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds! What if I told you that you DON'T need to melt chocolate or chocolate chips with butter together to make brownies, AND you don't need two separate bowls.

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Amazing Homemade Cinnamon Rolls recipe (No Mixer)

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Breakfast

French toast is perfect for breakfast, also its a very good brunch. It is really easy and quick to make also awesomely delicious! You can use any kind of bread of your choice for this recipe, white or brown, Italian or French. But french toast comes out best if you use thick slices of loaf bread.

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Classic French Toast For Breakfast Only In 10 Minutes

Amount Per Serving (6 slice)

* Percent Daily Values are based on a 2000 calorie diet.

Hungry for more recipes?

In a shallow wide dish, beat the eggs and sugar together until sugar dissolves. Then add milk, vanilla essence, cinnamon powder, and salt to the mixture. Whisk until well combined.

Heat a large skillet over medium heat, add 1 tablespoon of butter (for every 2 sliceand allow it to melt. (you can also use vegetable oil here)

Dip each slice of bread into the egg mixture, allowing them to soak on both sides. Then transfer the bread to the hot skillet and cook until golden brown on both sides, about 2-3 minutes each side.

Serve hot with butter and maple syrup or honey, paired with some fresh berries.

Get the latest recipe straight to inbox as soon as we publish.

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Classic French Toast For Breakfast Only In 10 Minutes

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French toast is perfect for breakfast, also its a very good brunch. It is really easy and quick to make also awesomely delicious! You can use any kind of bread of your choice for this recipe, white or brown, Italian or French. But french toast comes out best if you use thick slices of loaf bread.

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Creme Caramel Recipe - How To Make A Creme Caramel

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المدلوقة بالسميد بابسط طريقة اشهر و اطيب حلى في رمضان لن تكتفون بقطعة واحدة

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عجينة القطايف

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عجينة القطايف

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2 كوب طحين
2.5 كوب ماء دافئ
2 ملعقة كبيرة سكر
ملعقة شاي خميرة فورية
ملعقة شاي بيكينغ باودر
رشة ملح لمعادلة الطعم
:the ingredients
2 cups flour
2.5 cups warm water
2 tablespoons of sugar
Teaspoon instant yeast
Teaspoon baking powder
Pinch salt of to equalize the taste

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عجينة القطايف الاصلية و طريقة تحضيرها في المنزل مع كافة اسرار نجاحها لتنجح معكم من اول مرة

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طريقة عمل العثملية 

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طريقة عمل العثملية 

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طريقة عمل العثملية بالقشطة على الطريقة الاصلية

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عثملية

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Equipment

9x13 pan I use and recommend this one!

Food Processor This one from Breville works great!

Ingredients

3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling

2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting

1/2 tsp salt

12 tbsp unsalted butter melted, 170g

3 tbsp lemon zest zest of three lemons

3 cups sugar 600g

8 eggs large, room temperature

1 cup lemon juice fresh, 240mL

Instructions

Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.

Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.

While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.

Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.

Pour in the lemon juice and add the eggs then mix very well until completely combined.

Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Notes

ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don't want to go the from concentrate or a bottle versions.

Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.

Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.

Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. That and dust with powdered sugar before serving.

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6 eggs

100 flour

100g butter

100g milk

Vanilla extract

100g sugar

150 degrees 60 min

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Taiwanese Castella Cake Recipe | Emojoie

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2 cups flour
1 cup sugar
5 eggs
1 cup of oil
1 cup milk
3 tsp baking powder
2 tsp vanilla
165 C 40 mins

1.    خفق بياض البيض   مع السكر والفانيلا حتى يتحول الى ما يشبه  الكريما

3. خفق صفار البيض لوحده

5. إضافة  الصفار الى البياض والزيت والطحين ويخلط باليد

7. يدهن قالب متوسط بالزبدة

9. يصب نصف الكمية في القالب

11. يضاف ملعقي كاكاو الى باقي الخليط ويخلط باليد

13. يصب في القالب

15. يخبز على 180 درجة لمدة 25  دقيقة او حتى ينضج

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Ingredients  :
5 egg yolks （蛋黄）
1 egg （全蛋）
60g (2 oz) melted butter （溶化牛油）
100ml milk （牛奶）
60g (1/2 cup) plain flour（普通面粉）
20g ( 1 1/2 tbsp) corn flour / corn starch （玉米粉）

5 egg whites （蛋白)
1/4 tsp salt（盐）
90g (1/3 cup + 1 tbsp) caster sugar

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There's some magical X-factor in Oreos that makes them the perfect ingredient for all sorts of desserts! My Oreo Cake recipe is one of the most popular posts on the blog and if you've ever blended some into a milkshake you know it's AMAZING!

I covered these with candy melts but you can choose white and or dark chocolate for dipping. If you're using chocolate tempering it will give you a crisp shell that doesn't melt on your fingers right away.

Pro Tips for making the best Oreo Balls

You don't need a food processor to make these! Place the Oreos in a plastic bag and crush with a can or rolling pin.

If you forgot to leave your cream cheese out to warm up don't worry. Remove from packaging and microwave for 30 seconds at half power. If it's still firm then flip it over and do a 20 second burst at half power.

If you don't want to bother with the dipping just skip that step. You can roll the balls in cocoa powder or more Oreo crumbs after forming and call it a day.

Sometimes candy melts can be a bit thick then melted. if this happens to you just whisk in a teaspoon of vegetable oil at a time until it's reached dipping consistency.

This recipe works with nearly every type of cookie so experiment and have fun!

FREQUENTLY ASKED QUESTIONS

What is candy melt?

Candy melts are chocolate-like but not made with cocoa butter and are VERY easy to melt without burning. You also don't need to temper them in order for the coating to set firm.

Chocolate is amazing but a bit finicky to temper. If you just melt it and dip the balls in it will harden SLIGHTLY but melt as soon as you touch it and it will not have that crisp crack when you bite into it.

Can you dip these in chocolate without tempering?

YES! Just store in the fridge and serve cold. They will be great but melty at room temp. So chill and eat quickly. 🙂

How can I make Oreo balls without a food processor?

Just place the Oreos in a large sealable plastic bag and smash with a can or rolling pin.

Can these be crunchy?

For an extra crunch just leave some large bits in the mix. Pulse or smash less. Or you can chop a few Oreos by hand and mix thos larger pieces in.

How long do Oreo Balls Keep for?

these will keep for 3 days at room temp (if it's not too warm), 3 weeks in the refrigerator, 2 months in the freezer. They should always be stored in a covered container.

How to make Oreo Balls

1. Add the Oreos to your food processor and pulse until cut into small crumbs. Reserve a tablespoon of the crumbs for decoration.

2. Add Oreo crumbs and room temperature cream cheese to a large bowl and mix until combined. I use my stand mixer fitted with a paddle attachment but you can use an electric mixer or even a spatula.

3. Roll small balls in the palms of your clean hands and transfer to a large dish or baking sheet to chill for an hour.

4. Once chilled and firmed up add the candy melt to a small bowl and melt in the microwave. You can add a bit of vegetable oil to thin it out to dipping consistency if needed but make sure to mix well.

5. Dip the chilled balls in the candy melt using a skewer. If the candy melt is a bit thick use a spoon to remove the excess by twirling the ball against it. Transfer to

6. Sprinkle the tops of each ball with some of the reserved Oreo crumbs or drizzle with chocolate.

IF YOU LIKE THIS RECIPE CHECK THESE OUT!
Thumbprint Cookies Chocolate Crinkle Cookies Peanut Butter Cookies
* Nutrition Disclaimer
No Bake Cookies Gingerbread Men If you've tried this Oreo balls recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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There's some magical X-factor in Oreos that makes them the perfect ingredient for all sorts of desserts! My Oreo Cake recipe is one of the most popular posts on the blog and if you've ever blended some into a milkshake you know it's AMAZING!

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These Apple Hand Pies are portable and delicious, and bring back memories of those little pies in the grocery store checkout line. You could use this base pastry recipe and mix and match all sorts of pie fillings to suit your tastes and use up seasonal fruit.

Apple Pie: rustic, flaky, tart, and spicy. The most iconic of American traditions.

These marvelous little pies package up the best parts of apple pie, eliminate a lot of the work, and deliver scrumptious, addictive fruit-wrapped-in-crust that can be stowed away in your pocket for safe keeping.

I originally shared these apple hand pies with you way, way, wayyyyyyy back in the dark ages of 2008. It's been quite a long time since I've made them myself, but when Joseph saw an episode of his favorite show, Hey Duggee, and it featured an apple pie, he proceeded to walk around the house saying "apple pieeeeeeeee" for days and days. He'd never had apple pie; how could I deprive my child of something so delicious?? I immediately thought of these hand pies, since they would be much easier for him to eat than a slice of apple pie, and I got baking!

The dough for this recipe is really just incredible. I admit that I was somewhat skeptical at first, as it contained sour cream. I had never heard or seen sour cream used in a pie or pastry dough before, so it certainly caused me to raise an eyebrow. But like the good trooper that I am, I forged ahead. This dough has such an incredibly buttery, flaky texture, much like that of a laminated dough you would create for croissants. When you bite into one of these pies, the crust just flakes and shatters, which is basically a crust-lover's dream come true.

I made two modifications to this recipe (and those changes are reflected in the recipe as it's written below):

The original recipe required A LOT of time chilling ingredients and the dough at different steps, which I have now condensed a bit. I didn't find there to be any reduction in the quality of the final crust by doing so. I also made the dough mixing step a little easier to execute, as well.

I added a little cinnamon to the filling - I can't believe I left it out originally!

I couldn't wait to get these baked and cooled enough for Joseph to try one. When I told him I had made him little apple hand pies, he said, "APPLE PIE?!?!"

I gave him half of one and he went over and sat on the fireplace, took a bite, and said, "Mmmmmmmm!" He polished it off quickly and then requested the other half. I'm so happy that I could make his apple pie dreams come true, ha!

These hand pies are a fantastic option for changing up the traditional slice of apple pie and ice cream and would be especially welcome as a dessert at an outdoor gathering or one that includes small children.

And really, for the kid in all of us - what's much better than a slice of apple pie that you can pick up and carry around with you?

More Delicious Apple Recipes:

Watch How to Make Apple Hand Pies:

If you make these apple hand pies and love them, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️

Apple Hand Pies
This recipe was originally published on October 15, 2008.

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Apple Hand Pies - An amazing flaky pastry crust is filled with an apple and cinnamon filling. DELICIOUS and the perfect portable dessert!

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طبخ عربي كوك

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يتميز المعكرون اللبناني باليانسون بسهولة تحضيره ومذاقه الشهي للغاية وبالقيم الغذائية العالية لمكوناته ، وسنقدم لكم في هذا المقال المقادير الكافية لثمانية أشخاص مع طريقة التحضير ، آملين أن يعجبكم هذا النوع الشهي من الحلويات .

مقادير المعكرون اللبناني باليانسون :
مقادير العجينة :
كأس عدد 3 من الدقيق المتعدد الاستخدامات .

كأس عدد 2 من دقيق الفرخة .

كأس عدد 1 من السميد .

كأس عدد 1 من السكر الأبيض .

ملعقة صغيرة عدد 1 من الباكينج باودر .

ملعقة كبيرة عدد 2 من اليانسون .

كأس عدد 1 من ماء الشرب .

ملعقة كبيرة عدد 10 من الزيت النباتي .

مقدار ربع ملعقة صغيرة من ملح الطعام .
مقادير القطر:
كأس عدد 5 من السكر .

كأس عدد 3 من ماء الشرب .

ملعقة كبيرة عدد 2 من ماء الشرب .

ملعقة كبيرة عدد 1 من عصير الليمون الحامض .

طريقة تحضير المعكرون اللبناني باليانسون :
تحضير العجينة :
نضع كل من مقادير دقيق الفرخة مع الدقيق المتعدد الاستعمالات والسكر الأبيض والسميد والباكينج باودر والزيت النباتي واليانسون في وعاء مناسب ، ثمّ نخلط كافة المكونات مع بعضها البعض بشكل جيد حتى تتجانس .

نضيف ماء الشرب بصورة تدريجية مع الخلط المستمر للمكونات حتى نحصل على عجينة مناسبة ومتماسكة .

نغطي الوعاء بورق من النايلون ، ونضع الوعاء جانباً مدة نصف ساعة حتى ترتاح العجينة على حرارة الغرفة .
تحضير القطر :
نضع مقداري السكر الأبيض وماء الشرب في قدر مناسب على النار المتوسطة درجة الحرارة ، ونحرك الخليط بشكل جيد ونتركه حتى يغلي ، ثمّ نضيف عصير الليمون الحامض .

بعد مضي 10 دقائق على غليان الخليط نضيف مقدار ماء الزهر ، ونرفع القدر عن النار ونترك القطر جانباً حتى يبرد تماماً .

نقوم بتقسيم العجينة على شكل دوائر من الحجم الصغير ، ثمّ نشكّل كل دائرة على شكل اصبع ، ونمرر الأصبع على مصفاة لها نقش خشن حتى يأخذ المعكرون الشكل المطلوب .

نكرر العملية السابقة حتى الانتهاء من مقدار العجين .

نسخن مقدار غزير من الزيت النباتي على النار المتوسطة درجة الحرارة ، ونقلي حبات المعكرون حتى تأخذ اللون الذهبي من كافة جهاتها .

نخرج حبات المعكرون ونصفيها من فائض الزيت ، ثمّ نضعها مباشرة وهي ساخنة في القطر البارد مدة دقيقة واحدة .

وبذلك يصبح المعكرون اللبناني باليانسون جاهزاً فنخرجه من القطر ، ونضعه في طبق مناسب للتقديم ، ونقدمه للعائلة أو الضيوف للتمتع بمذاقه الشهي ، وبالصحة والعافية .
أطبخ أيضاً : ديناميت شرمب ربيان - طريقة تحضير ديناميت شرمب ربيان

إتبعنا على مواقع التواصل 😍👇

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المعكرون اللبناني باليانسون - طريقة تحضير المعكرون اللبناني باليانسون - طبخ عربي كوك

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يتميز المعكرون اللبناني باليانسون بسهولة تحضيره ومذاقه الشهي للغاية وبالقيم الغذائية العالية لمكوناته ، وسنقدم لكم في هذا المقال المقادير الكافية لثمانية أشخاص مع طريقة التحضير ، آملين أن يعجبكم هذا النوع الشهي من الحلويات . مقادير العجينة : كأس عدد 3 من الدقيق المتعدد الاستخدامات .