Combine water, butter and essence in a large (1 cup capacity) coffee mug. Add remaining ingredients. Stir well to combine.

Microwave on high for 60-75 seconds (using a 1100 watt microwave). 60 seconds results in a molten centre. 75 seconds will result in a more uniformly cooked brownie.

Serve topped with vanilla ice-cream. Take care, as brownie will be hot and will continue to cook while standing.

Combine water, butter and essence in a large (1 cup capacity) coffee mug. Add remaining ingredients. Stir well to combine.

Microwave on high for 60-75 seconds (using a 1100 watt microwave). 60 seconds results in a molten centre. 75 seconds will result in a more uniformly cooked brownie.

Serve topped with vanilla ice-cream. Take care, as brownie will be hot and will continue to cook while standing.

5. In a bowl, beat butter,       shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.Yield: 12 servings

1 on chemical yeast - the baking powder -

10 g of salt.

40 g of powdered sugar.

150 g butter.

5 eggs.

800 ml of milk.
STEP 1
Separate the egg whites from the yolks. Beat the egg whites to snow and set aside.
STEP 2
Mix the milk, melted butter, sugar and egg yolks in a medium bowl. Beat until the sugar dissolves well.
STEP 3
Put all the dry ingredients (flour, yeast and salt) in a large bowl, and add the wet ingredients you just mixed.
STEP 4
Mix all the ingredients well, until the dough does not have lumps. Then, with a wooden spoon and wrapping movements, mix the egg whites that you had reserved with the dough. At this point you can not beat, otherwise the dough will not grow.
STEP 5
Your dough should be spongy, and this is thanks to the clear beaten in snow.
STEP 6

Now you just have to cook the waffles in a waffle maker (like making hot sandwiches). Normally this takes about 2 to 3 minutes, but depends on the machine, so follow the manufacturer's instructions.
STEP 7

And ready! Do not forget to accompany them of what you like.

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Ingredients:

Cold water,

Tempura,

oil,

cucubirta flowers,

Sugar,

honey

Preparation:

First,put both  the tempura and the cold water in a plate and beat them with a fork

to make the breaded.

Then, dip the doughnuts in the breaded.

Next put the oil into a frying pan and use it to fry the doughnuts.

Once fried, remove the doughnuts of the frying pan and put sugar or honey on them.