cooking a dream

I was making too many cakes as my routine experiments and had some leftover I couldn't think of anything else but these. There is no exact measurement for this recipe. because I don't know how much cake you are going to work with. just listen to your heart. Ingredients: any kind of butter cake(not oil based cake) cream cheese or whipping cream chocolate and milk for coating( 1-2 tsp of milk per 100g of chocolate) Method: mash your cake in a bowl add cream cheese or whipping cream little at a time until you can shape the mixture in small balls. make all the balls  melt chocolate in microwave, keep checking every 15 sec to avoid burning. It will take around 1 Min's depending on your chocolate size dip cake pop stick in the chocolate then insert in the cake balls refrigerate for 2 -3 hours warm up your chocolate again then dip cold cake pops in the melted chocolate to coat decorate however you like refrigerate until you serve.                  

Ingredients: butter 150g (2/3 cup) sugar 160g ( 3/4 cup) eggs 3 salt 1/2 tsp milk 160g (3/4 cup) cake flour 200g (1 2/3 cup) Cocoa powder 30g (1/3 cup) baking powder 2 1/2 tsp pan size: 2 pans 18cm / 7" Method:   sift flour baking and cocoa powder together In a mixing bowl beat room temperature butter and sugar together add one egg at a time and mix well then add the milk and flour and mix  next pour the batter into pans in equal portions prepare your steamer and steam the cakes on medium heat for 40 Min's do the toothpick test, if the cake is done take it out and remove from the pan. cool down completely then cover with frosting of your choice.                                                 ------------------------------------------------

Ingredients for cheesecake base: digestive biscuit crumbs 1 to 1 1/2cup sugar 1/4 cup(55g) butter 1/3 cup(60g) 1 lemons zest Ingredients for cake: cream cheese 2 cups (450g) sugar 1/3 cup(75g) lemon juice 1 tbsp heavy cream 1 1/4 cup (250g) milk chocolate 1 cup (100g) 3 tbsp cream removable bottom or springform pan size 7" to 9" Method: melt sugar and butter in a bowl then add biscuit crumbs and lemon zest, mix together spread in the pan then press with a glass bottom to make the flat base in another bowl beat room temperature cream cheese until smooth add whipping cream then beat just until stiff peak forms pour the cream cheese mixture on top of the biscuit crumb base   tap  the pan on the surface to even the batter  melt milk chocolate and 3 tbsp cream together in the microwave pour the melted chocolate on top of cream cheese then spread carefully refrigerate for 6 hours or overnight  if you have a removable bottom pan, put the pan o

for 1-2 person Ingredients : milk 30g 2 large eggs. yolk white separated sugar 40g salt 1/4 tsp all purpose flour 40g cornstarch 20g baking powder 1tsp butter 30g vanilla 2tsp caramel syrup: 1/4 cup sugar 1tsp cornstarch Method: separate egg whites from yolk carefully so that no yolk goes into the white  mix egg yolk, milk, salt and vanilla together sift in flour cornstarch and baking powder and mix beat egg white and sugar using an electric beater until stiff peak forms add 1/4 of foam into the yolk batter and mix to make it little thin add rest of the foam then fold in carefully in a well-seasoned pan pour some batter then cover for 5 mins on very low heat when the top dries up, add some more batter on top flip the pancake, cover for 5 more minutes or until done. for caramel syrup:  take 1/3 cup of sugar in a pan on medium heat cook until the edges browns then add some hot water mix and boil until sugar melts completely dilute 1 tsp of c

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte

What to expect: the perfect balance of sweetness and bitterness, moist chocolaty taste. Ingredients: butter 130g ( 1/2 cup+ 4Tbsp) large eggs 3 sugar 200g (1cup) salt 1/4 Tsp vanilla 2 Tsp All-purpose flour 80g (3/4 cup) cocoa powder 30g ( 1/3 cup) (15g if you like less bitter) semi-sweet dark chocolate 150g (1 cup) Method: Mix melted butter, sugar, salt, eggs and vanilla in a big bowl sift flour and cocoa powder on top  fold the flour in ten add chopped chocolate mix gently line an 11" x 9" pan with parchment paper pour the butter in then bake for 25 - 30 mins on a 170°C preheated oven. let it cool down then cut into square pieces Notes: if your pan size is smaller than this it may take longer to bake stop baking when a few crumbs stick to the toothpick when inserted. if you like less bitter use half the cocoa powder                                                             ----------------------------------------

colourful  sprinkle chiffon cake that makes everyone happy. decorate it with rainbow frosting. Ingredients: 4 large egg yolk 40g sugar  (1/4 cup) 50g milk (3 tbsp) 120g cake flour (1 cup +2 tbsp ) 1tsp strawberry or vanilla extract pinch of salt 1 tsp baking powder(optional) 4 egg whites 50g sugar (1/4 cup) 2tsp lemon juice Method: * Mix egg yolk, sugar, milk, extract, and oil in a bowl * add sifted cake flour then mix until smooth * Now make the meringue * beat egg white until frothy then add sugar and lemon juice * beat  until stiff peak forms and the foam looks glossy and smooth * don't over beat * add 1/4 of the meringue into the batter * mix gently to make the batter loose * add  some more  and mix * finally add the most and rest of the meringue * fold gently without deflating the egg foam * Pour the batter into a 7" pan slowly * tap the pan on the table to get rid of big air bubbles. * bake at 165°c preheated oven for 1 hour or unt

cake flour is low gluten flour used for cake and cookies.if you don't have cake flour at home this is how you can substitute that. Ingredients: all purpose flour wheat starch or cornstarch Method: take 1 cup all purpose flour from there remove 2 tbsp of flour add 2 tbsp of wheat starch or corn starch mix well then sift 3-5 times so that all flour and air incorporates well. This  is a basic measurement. you can make according to your needs.

This madeleines cookie or french butter cake is delicious. hope you like it. Ingredients: cake flour - ¾ cup (90g) baking powder- ½ tsp sugar- ½ cup(80g) salt - 1pinch butter- 4tbsp(50g) eggs- 2 strawberry essence - 1tsp Method: Sift flour and baking powder.  Mix eggs & sugar until fluffy and pale in color.  Add salt and strawberry essence.  Gently fold in flour in 3 batches to reduce lumps.  Careful not to over mix.Now add melted butter and mix.   Cover and keep in the refrigerator for 1 hour which will help the cookies to raise in the middle when baking.  Grease the madeleines pan, pour 1 tbsp for each madeleines.  Bake for 180c (370f) for 11-15 mins or until the sides and the bottom sides are golden in color. -------------------

Ingredient: Cake flour-100g (1cup) Baking powder-1tsp(optional) Sugar- 90g (½ cup) Egg - 4 Salt - ¼ Tsp vegetable oil-70ml (1/3 cup) Orange juice - 50ml(3tbsp) Orange zest - 3tsp cream of tartar-¼ tsp(optional) Method: Separate egg whites and yolks. In a bowl mix egg yolk, orange zest, salt, ½ of the sugar, orange juice, flour and oil.  Now whisk egg white, add rest of the sugar when egg white starts to foam but still liquid.  Add cream of tartar and beat until stiff peak forms.  Cream of tartar makes the meringue stable.  Now use a spatula to fold in egg white into the flour mixture very softly.  Add in 3 batches to avoid deflation of egg white.  Careful not to overmix, you don’t want the air pockets to deflate. Next line a 7” pan with parchment paper.  Avoid oil or butter to grease the pan. Grease-free pan helps the batter to rise properly.  Pour the batter in, tap the pan on the table to get rid of big air bubbles.  Preheat the oven to 175c (350f).

It's pouring outside and I'm craving something sweet but not in the mood to spend the whole afternoon in the kitchen. I can't think anything else but Butter pound cake! ya, I know all pound cakes are made of butter but I like to call it butter pound cake because it has more butter than flour and it's not chocolate pound cake . I love the buttery velvety texture of the pound cake with a cup of tea on a rainy day. you can top it with cream cheese whipped cream frosting if you like the possibility is endless when it comes to making dessert with pound cake. But I will stick to the basic today. Ingredients: 200g cake flour(1 1/2cups) 225g salted butter(1 cup) 3 large eggs (144g) 150g sugar(3/4 cup) 4g baking powder(1/2 tbsp) vanilla extract(1/2 tbsp) lemon juice(1 tbsp ) pan size 10" x 4" x 3" Bake for 70-75 minutes at 170°C preheated oven Method: grease your loaf pan and place a parchment paper in the bottom  preheat your oven at 1

Ingredients for 6 medium cupcakes: 1 cup cake flour (120g) 1/3 cup sugar (70g) 1/2 tbsp baking powder(4g) 1 egg(49g) 3/4 cup milk (130g) 3 tbsp butter (40g) 1 tsp strawberry flavour (6g) 1 tsp lemon juice (7g) 1/4 tsp salt(1g) Method: prepare your steamer sift flour and baking powder together, make sure well incorporated add sugar and mix together, mixing sugar with dry flour reduce lump in the batter now add rest of the ingredients and mix just until incorporated mix the lemon juice at the end line cupcake tray with the paper cup, fill 2/3 of the cup with the batter steam on medium low heat  for 15 mins turn off the heat and wait for 5 mins before opening the lid Notes: * Mix sugar and dry flour first to minimise lump * don't  mix the batter too much * keep the heat high until water come to a boil then turn down to medium low and steam 15 minutes * you can use any kind of flavour you like ------------------

soft, moist and fluffy, chocolate cupcake recipe. Ingredients for 10-12 medium size cupcakes: all-purpose flour 170g (1 cup) baking powder 1&1/2 tsp sugar 140g (3/4 cup) eggs 150g (3 large) salt 1/4 Tsp cocoa powder 20g (1/4 cup) milk 120g (1/2 cup +2 tbsp) oil or butter 80g (1/2 cup + 2tbsp) coffee 1tsp vanilla 1-2 tsp bake for 20 - 25 mins at 160°C preheated oven Method: * sift flour and baking powder together. * melt cocoa, vanilla and coffee in hot milk and let it cool down * In another bowl beat the eggs, salt and sugar * add oil or butter and beat well * now add the cocoa mixture and gently mix * add flour in three batches and gently fold in big strokes just until all incorporated * preheat the oven at 160°C * pour into greased cupcake pan * tap the pan on the surface to get rid of big air bubbles * bake at 160°C for 20 mins Note: * overbaking makes cake dry and hard. check your cake and stop baking as soon as it is done. when you insert a

Ingredients: 80g cake flour(1/2 cup+3tbsp) Cake flour I use(Amazon link) http://amzn.to/2we46cd 20g cocoa powder (1/4 cup) 50g sugar (1/4 cup) 40g oil(1/4 cup) 50g milk (less than 4tbsp) 6g vanilla(1tsp) pinch of salt 66g egg yolk (4 large) 130g egg whites(4 large) 50g sugar(1/4 cup) 1tsp lemon juice 7" cake pan (18cm x 7cm) Bake at 150°c preheated oven for 85(5 min up&down)  in a preheated oven at the bottom rack with both top and bottom heat on. method: * preheat the oven to 150°c and boil some water, and line the baking pan with parchment paper, wrap the bottom of the pan with aluminum foil if the pan bottom is separable. *sift flour and cocoa powder together very well *add the mixture of egg yolk, sugar, salt, milk, vanilla, oil into the flour and mix until smooth. * in a separate bowl whisk egg white until little foamy then add lemon juice, sugar and whisk until a stiff peak form using an electric mixer. * very gently fold the egg whi

Ingredients: 4 large egg yolk (66g) 3tbsp sugar (40g) pinch of salt 3tbsp milk (46g) 3tbsp oil (40g) 2tsp vanilla 1/2 cup +3tbsp cake flour(80g) 4 large egg white (130g) 1/4 cup sugar(50g) 1tsp lemon juice or vinegar bake at 150°C, 85 mins (Not 75 as mentioned in the video) in a preheated oven at the bottom rack with both top and bottom heat on. You will need (18cm x 7cm)  7-inch round baking pan(similar to this https://amzn.to/2XdUoYh ). Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven. Method: 1) In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth. 2) In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. whisk until it thickens to stiff peak stage. 3) Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake

A delicious way to save your bananas. No one can say no to this banana muffins easy peasy soft, moist banana muffins recipe. don't through away your mushy leftover bananas. you can use this batter to make banana bread or banana cake in a loaf pan but it will take way longer so I prefer to make muffins, it takes only 20 mins. Ingredients: All purpose flour 180g(1 & 1/2 cup) baking powder 4g(1tsp) baking soda 2g(less than 1/2 tsp) overripe banana 330g (3 medium sizes) sugar 68g (1/3 of a cup) oil or butter 70g(1/3 of a cup) egg 76g (2) vanilla 3g (1tsp) salt 2g (1/2tsp) for my oven 20 mins at 170°C was perfect Method: * mash banana with a potato masher or fork til liquid * add other ingredients *at the end add sifted flour and mix gently * pour in muffin tin and bake at 170°C for 20 mins or until done. Notes: * Don't over-mix the batter otherwise the muffins will be tough * using oil keeps the muffins soft longer but butter gives more flavo

who doesn't love homemade fluffy moist vanilla cupcake If it's that's easy to make... Ingredients for 12 medium cupcakes: cake flour 150g (1+1/4 cups) Cake flour I use(Amazon link) http://amzn.to/2we46cd sugar 130g (2/3 of a cup) salt 1/4 tsp if you use unsalted butter butter 150g (2/3 of a cup) (I've used salted) vanilla 1&1/2 tsp egg 143g (3 eggs) baking powder 3g (1tsp) baking soda 1g (1/2 tsp) preheat the oven bake at 160°c for 17mins then 180°C for 3mins to brown the top.(temperature could be little different oven to oven, you know your oven better) Method: *sift all the dry ingredients together *cream butter, sugar, vanilla and salt together until fluffy and pale *Add eggs to the batter one at a time and mix well *add flour in three batches into the batter and gently fold in *don't overmix, just until all ingredients incorporated * first bake at 160°c for 17mins then increase the temperature to 180°C and bake for 3mins mo