Tuesday, September 21, 2010
1 package 1-layer-size yellow cake mix
2 tablespoons cooking oil
3 8-ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 8-ounce carton dairy sour cream
3/4 cup whipping cream
6 ounces semisweet chocolate, finely chopped
2 tablespoons butter, softened
1. Preheat oven to 325 degrees F. Grease the bottom of a 9-inch springform pan; set aside. Prepare cake mix according to package directions, except add cooking oil. Pour batter into the prepared pan, spreading evenly. Bake for 25 minutes.
2. Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream. Carefully pour cream cheese mixture over cake layer.
3. Bake for 50 to 55 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan. Cool completely (about 1 3/4 hours). Remove side of pan; transfer cheesecake to a serving plate. Cover and chill for 4 to 24 hours.
4. Before serving, in a small saucepan, bring whipping cream to simmering. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Chill about 15 minutes or until mixture is slightly thickened, stirring once. Spoon chocolate mixture onto cheesecake, spreading to cover top.
Makes 16 servings.
Wednesday, September 15, 2010
1-1/2 cups ( 10oz or about 300 gms) all purpose flour
1/2 cup ghee (clarified butter)
1/2 cup water, give or take few tbsp.
salt to taste
Method – for making the dough
- Sift the flour and salt into a medium bowl.
- Now add 1/4 cups of ghee into a hole made in the dough.
- Mix well and gradually add enough water to bind the dough.
- Next knead the dough on a greased counter top for 5-8 minutes.
- It takes time and little muscle, but this step is necessary to make a pliable dough.
- Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.
Method 1 – The Professional ( and traditional ) Method – Takes skill
- Take a small ball of the dough.
- With the hands, press it with the hands and lightly stretch it.
- Now start doing as depicted in the video.
Method 2 – Mostly Traditional Method – No skill set required
- Take a small ball from the dough.
- On a very well greased counter top, place the dough and using a rolling pin,roll the dough as much as you can.
- Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
- Now fold one end of the dough, by bringing the top end to the middle
- Repeat with the bottom end.
- Now bring the right end and then the left.
- Now slowly using your hands, stretch the dough a bit on all the ends.
- In a greased skillet, cook the prata for 1-2 minutes until browned.
- Turn and then repeat.
- The first 2-3 steps are the same. Take a small ball of dough and using a rolling pin roll it as much as you can until they are see through ( same as method 2)
- Now start with the longer end. Start pleating the dough.
- Do this until you reach the end.
- Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.
- Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere
- Once twisted completely, press it lightly with your hand to make a flatbread.
- Using a rolling pin, roll the dough as much as you can and to desirable thickness.
- Cook in a skillet greased with ghee for 1-2 minutes until browned.
- Turn and repeat.
- Serve warm.
Source & Step By Step Pictures
1 box Betty Crocker® SuperMoist® white cake mix
1/4 cup instant espresso coffee granules
1/2 cup boiling water
2 tablespoons corn syrup
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in refrigerator.
Sunday, September 12, 2010
Chocolate cookie base:
•1 cup sugar
•1/2 cup butter, softened
•1 3/4 cup flour
•1/2 tsp baking soda
•1/2 tsp salt
•1 tsp vanilla
•1/4 cup semisweet baking chocolate, melted
Chocolate cheesecake filling:
•3/4 cup dark baking chocolate, cut into chunks
•2 (8 oz) packages cream cheese
•1 stick butter, divided (2 Tbsp + 6 Tbsp)
•1 1/2 cups powdered sugar
•1 tsp vanilla
•1/2 cup heavy whipping cream
•2 cups semisweet chocolate chips
•2 Tbsp instant coffee or espresso
Preheat the oven to 400 degrees. In a medium-sized bowl, cream together the butter and sugar. Combine the rest of the cookie base ingredients and stir until well-blended.
Spread the cookie dough in the bottom of a greased 13×9″ pan and bake 10-12 minutes or until set. Remove from the oven and cool completely (about 30 minutes).
In the meantime, melt 2 Tbsp of the butter and 3/4 cup dark chocolate chips in a sauce pan over medium-high heat, stirring constantly. Set aside. Using an electric mixer, cream the remaining 6 Tbsp butter with the cream cheese in a large bowl. Beat in the powdered sugar and vanilla, and then beat in the cooled chocolate mix.
Spoon the filling over the cooled cookie base. Cover and refrigerate until chilled, approximately 2 hours.
For the ganache, heat the cream, chocolate, and instant coffee over medium heat, stirring constantly, until smooth.
Cool until lukewarm and then pour over the filling.
Refrigerate uncovered until set, about 2 hours. Store covered in the refrigerator
•1 3/4 cup flour
•1 1/2 tsp baking powder
•1/2 tsp salt
•1/2 tsp nutmeg
•1/2 tsp cinnamon
•1/3 cup vegetable oil
•3/4 cup sugar
•3/4 cup milk
For the topping:
•1/4 cup butter
•1/3 cup sugar
•1 Tbsp cinnamon
Preheat the oven to 350 degrees and spray a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, salt, and spices.
In another medium bowl, stir together the oil, sugar, egg, and milk.
Add the dry ingredients to the wet ingredients and stir just until combined.
Spoon the batter into the muffin pan and bake 15-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, melt the butter. In a small bowl, whisk together the cinnamon and sugar. When the muffins are done, carefully remove them from the pan. While they are still warm, dip each one first into the melted butter, and then in the cinnamon-sugar to coat. Allow to cool a few minutes before serving.
Wednesday, September 8, 2010
1 Cake Mix
1 large box chocolate pudding (plus 2 cups milk,divided)
2 containers of frozen whipped topping (thawed)
6 Heath candy bars, crushed
- Bake cake according to package directions, cool and cut into squares
- Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a triffle bowl. Repeat with chocolate cake.
- Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing to thicken slightly (so it can still be poured).
- Add another layer of whipped topping.
- Top with the remaining 1/2 of crushed Heath candy bars.
Tuesday, September 7, 2010
½ cup Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt
For the filling:
24 fun-size Snickers bars, chopped
For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream
8 fun-size Snickers bars, chopped
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)
To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
Drop a spoonful of the filling mixture into each cupcake.
To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners’ sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro
1.Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2.While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Sunday, September 5, 2010
1 كوب دقيق
200 مل ماء
125 جم زبده
نحط المايه على النار لغايه لما تغلي
وفي نفس الوقت نشغل الفرن
نضيف الزبده ورشه الملح ونقلب كويس لغايه لما تغلي
نضيف الدقيق ونخفض النار
نقلب الخليط كويس جدا لغايه لما تتكون عجينه
نطفي النار ونخلي العجينه تبرد وبعد كدا نضيف رشه الفانيليا والبيض
نكسر بيضه بيضه ونقلب
وبكدا تكون جاهزه عجينه كلير
نحط العجينه في كيس الحلواني
نشكل العجينه ونحاول نخلي طول العجينه صغنن
ندخل الكلير الفرن وحيتخبز لمده تتراوح مابين 30 لـ 25 دقيقه
نستنى لغايه الكلير لما يبرد وبعد كدا نفتح الكلير من النص
وضروري استخدام السكينه المشرشره
وهنا تيجي خطوه الحشو
ودي على حسب الرغبه يا اما استخدام الكريم شانتي او الكاسترد
لعمل الكاسترد بالشوكولا
2 كوب حليب
21/2 ملعقة كبيره نشا
السكر على حسب الرغبه والذوق
دي طريقه الكاسترد العادي اما لو عايزين بالشوكولا نفس المقادير بس اضافه
2 ملعقة كبيره كاكاو بودره
ندوب الحليب مع السكر على نار عاليه
ناخد شويه من الحليب من على النار لان بيكون سخن شويه وندوب فيه النشا ونضيفه على الحليب والسكر
ونكسر البيض ونضيف الفانيليا ونقلب الخليط كله على نار هاديه
نضيف بعد كدا الكاكاو البودره ونقلب كويس جدا
حنستمر في التقليب لغايه لما نتحكم في سمك الكاسترد وكمان حنشوف بعض الفقاعات ودا دليل ان المقادير
نحط الخليط في التلاجه لمده عشر دقايق وبعد كدا نحشي الكلير ونزينه بالشوكولا السايحه
Thursday, September 2, 2010
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.
Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
2 large eggs
1/4 cup of milk
1 cup of plain flour
2 cups of panko
1 tablespoon of dried oregano
1/2 teaspoon garlic salt
salt and pepper
canola oil for frying
(you'll end up with a lot of excess flour, breading, etc. Halve the breading if you prefer, but having the excess makes dunking easier! Or, you can double the amount of cheese)
1. Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one, season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano and garlic salt to the last bowl and mix well.
2. Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls on a flat plate.
3. Heat about oil up to minimum line in Fry Daddy or in a medium sauce pan to 350 degrees. Carefully lower cheese balls, a few of a time and cook until they are golden, about a minute or so. Remove and drain in paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.
1 tablespoon of olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 14.5 oz can of fire roasted diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
salt and pepper
1. Heat the oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the diced tomatoes.
2. Fill half of the tomato can with water and add to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, until sauce is thickened (this process took awhile for me. I let simmer until very thick b/c I like thick sauce). Season with salt and pepper to taste.