Chai pancakes - recipe

Chai Spiced Pancakes

Yields: 20 - 30 medium sized pancakes

Original recipe from Joy the Baker

2 eggs

2 cups flour

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

pinch of ground cloves

scant 1/8 tsp. ground ginger

1/8 tsp. crushed black peppercorns (or dash of freshly ground black pepper)

1 1/2 cups buttermilk

1/2 cup brewed black chai tea

4 tbsn. butter, melted and cooled

1/2 tsp. vanilla

oil or cooking spray, for cooking

In a large bowl, beat the eggs. Add the buttermilk, chai tea, butter and vanilla, mix well. Add the flour, baking powder, baking soda, spices and salt. Mix until smooth, let sit for a few minutes. Heat pan over medium heat. Add tsp. of oil or spray with cooking spray. Once pan is hot, pour two tbsn. of batter onto the pan and cook until bubbles start to form on the top, about 1 - 2 minutes. Flip over and cook another 1 - 2 minutes or until golden brown.

Interesting Cookies - Milk and Cereal cookie - recipe

Milk and Cereal Cookies :
(based on a combination of recipes by Christina Tosi of Momofuku Milk Bar)

312g plain flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
226g unsalted butter
100g caster sugar
100g light brown sugar
100g glucose
1 large egg
40g cornflakes, crushed
70g milk crumbs (recipe below)
50g dried cranberries or dried blueberries (optional)

Line two baking sheets with baking paper; set aside.

In a bowl, mix together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both the sugars. Add the glucose and mix until well combined. Add the egg, mixing to combine, then fold in the flour mixture, followed by the cornflakes, milk crumbs and dried berries (if using).

Using an ice-cream scoop about 2 1/8 inch in diameter, scoop dough into balls and place them about 2 inches apart on the prepared baking sheets.

Preheat the oven to 190′C. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. [Note: You can bake them straight away instead of chilling, if you can't wait. The resulting cookies will be slightly flatter] Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes.

Transfer cookies to a wire rack to cool.

Milk crumbs :
(This makes more than you need, but the crumbs are a delicious addition to other things, such as muffins)

1/4 cup plus 1 tablespoon skim milk powder
2 tablespoons plain flour
1 tablespoon cornflour
1 1/2 teaspoons sugar
1/8 teaspoon salt
20g unsalted butter, melted
1/4 cup white chocolate buttons, melted

Preheat the oven to 110′C. Line a baking sheet with baking paper; set aside.

In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornflour, sugar and salt. Stir in the melted butter until well combined. Spread mixture on prepared baking sheet. Bake until dried and crumbly, about 12 minutes. Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoon milk powder and melted white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Choc chip oat peanut cookies - recipe

Peanut Butter-Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

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

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

OREO baked cheesecake - recipe

Ingredients

• 22 OREO cookies
• 40 g butter, melted
• 400 g Philadelphia
• 100 g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 30 g plain flour
• 100 ml soured cream

Instructions

Crumb 18 of the cookies, either in a food processor or with a rolling pin. Mix the crumbs with the melted butter. Press the mixture onto the base and 4cm up the sides of the cake tin.

Beat together the Philly, sugar and vanilla until smooth. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Then stir in the flour and soured cream.

Roughly chop the remaining 4 Oreos and stir through the filling then pour into the crumb crust. Bake for 55-60 minutes or until set. Cool completely on a wire rack then refrigerate for at least 4 hours.

Chocolate chocolate chip cookies - recipe

These are the cookies in my post below...

12 BIG cookies or 24 small ones
Ingredients:
100 g chocolate
125 g unsalted butter
75 g brown sugar
50 g caster sugar
150 g plain flour
30 g cocoa
1 tsp bicarbonate soda
1/2 tsp salt
2 packets of chocolate chip (or 200 gr chocolate in pieces)
1 tsp vanilla
1 cold egg

Do this...
Melt the chocolate (100 g) in a bowl over a pan of hot water.
Mix butter and sugar and vanilla with a mixer/electric whisk/or by hand with a whisk. Add the melted chocolate and the egg.
Add the dry ingredients and the chocolate chips/pieces.
Put six dollops of dough on each oven tray and bake for about 18 minutes, 175 degrees celcius. Let cool on a rack.
These cookies are freezable.

Enjoy! :)

choc chip cookies

I made these yesterday! :)

Profiteroles - recipe

INGREDIENTS
Serves 6 – 8 / Makes about 30
For the profiteroles

• 150 ml / 5 fl oz water
• 65 gm / 2½ oz strong plain flour, sifted
• 1 teaspoon golden caster sugar
• 50 gm/2 oz butter, cut into small pieces
  
• 2 large eggs, well beaten

For the fillings

• 275 ml / 10 fl oz double cream, whipped until thick
• For the hot chocolate sauce
• 175 gm / 6 oz dark chocolate with 70-75% cocoa solids, broken into small pieces

1. Lightly greased a 28 X 35 cm / 11 X 14 inch solid baking sheet.
2. Preheat the oven to 200ºC / 400ºF.
3. For the pastry, place the water and the butter in a medium, heavy-based saucepan, then place the saucepan over a moderate heat and stir with a wooden spoon.
4. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
5. Then tip in the flour – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, although an electric hand whisk will save you lots of energy. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.
6. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste.
7. Hold the greased baking sheet under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.
8. To make the profiteroles, place teaspoonfuls of choux paste on the baking sheet, leaving 2.5-cm / 1-inch between them, and bake on a high shelf for 10 minutes.
9. Increase the heat to 220ºC / 425ºF and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
10. Pierce the side of each one to let out the steam, then return them to the oven for a couple of minutes to crisp up, then cool them on a wire rack.
11. To make the chocolate sauce, melt the chocolate, together with 120 ml / 4 fl oz water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce.
12. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over the profiteroles.
13. Serve immediately!

recipe from here.

cute

Fancie.

I really want to go to fancie again and have a lovely cupcake!

Check out the menu here. And the rest of the website here.

I fancie trying
-Snickerlicious (n)- Yummm! Chocolate cupcake filled with caramel, piled high with
peanut butter and chocolate frosting finished with drizzles of gooey caramel
-Banoffie- Fresh banana cupcake with a toffee filling, topped with a freshly whipped
buttercream swirl and chopped nuts
-Cappuccino- Rich Coffee cupcake filled with caramel. Topped with peaks of frosting
and dusted with cocoa.
-Praline (n)- Classic chocolate cupcake filled with caramel, topped with a chocolate
hazelnut frosting and sprinkled with toasted chopped nuts.

YUM! :)