فاهيتا الدجاج

المقادير
(1)- عصير ليمون غير مركز بمقدار فنجان قهوة بن.
(2)- ملعقتين كبار من الكزبرة & البقدونس.
(3)- بصلة واحدة.
(4)- ثوم 3 فصوص مهروسة.
(5)- فلفل رومي ملون & ملفوف & كرنب أو الزهرة.
(6)- ملعقة كمون وبهارات.
(7)- فطر مشروم.
(8)- هرد أو بابريكا ملعقة طعام كبيرة.
(9)- بصل مجفف بمقدار اليد.
(10)- دجاج صدور بلا عظم.
(11)- شطة مجروشة ملعقة كبيرة.
(12)- ملح.
(13)- زيت زيتون.

الآن نقوم بعمل التتبيلة (سر النكهة) وهي كالآتي ..
- نضع الكزبرة والبقدونس ونضع عليها الثوم المهروس والبهارات والملح ..
- ثم نضيف البابريكا والشطة المجروشة ونرش البصل المجفف بعد فرمه باليد ..
- نسكب عصير الليمون ثم نحرك الخلطة حتى تصبح التتبيلة بهذا الشكل ..
بعد ما نخلص التتبيلة، نتبل الدجاج والمشروم بها كلاً ع حدة ونحركها ثم نضعها في الثلاجة لمدة ساعة ..

الآن نضع زيت زيتون وضروري هنا زيت زيتون ..
نقمر الدجاج ونقلبها حتى تصبح حمراء .. !!
بعد ذلك نضع البصل بزيت زيتون ونقلبه حتى يصبح نصف استواء ثم نضع الخضروات
ونقلبها بزيت زيتون ونضع عليها المشروم ونحركها حتى تلين شوي وليس ضروري انها تستوي نهائياً 

نآخذ الخضروات ونفرش بها صحن التقديم ..
ثم نضع فوقها شرائح الدجاج .. وكم حبة ليمون .. ورشة بقدونس بتفنن ..
وبالعافية ع قلبووكمـ

www.abunawaf.com 

The Best Chocolate Cake

•1 3/4 cups all-purpose flour, plus more for pans

•2 cups sugar
•3/4 cups good cocoa powder
•2 teaspoons baking soda
•1 teaspoon baking powder
•1 teaspoon kosher salt
•1 cup buttermilk, shaken
•1/2 cup vegetable oil
•2 extra-large eggs, at room temperature
•1 teaspoon pure vanilla extract
•1 cup freshly brewed hot coffee


Preheat the oven to 350 degrees F. Prepare you cake pans. I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
http://iammommy.typepad.com/i_am_baker/2010/04/the-best-chocolate-cake.html

Elissa Bernstein, award-winning teen blogger of "17 and Baking," shares her favorite cake recipe for the 4th of July.

Lemon Cake

step 1Step One: Assemble Ingredients for Cake


1 cup butter (the real thing, not margarine), softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour (I like King Arthur flour-it bakes the best)
1 cup milk
1 teaspoon lemon extract (be careful not to get this on your hands-it burns)
2 or 3 lemons for juicing, depending on how lemony you want the glaze to be
powdered sugar, which I just keep adding to the lemon juice until it is sweet enough

 
step 2Creaming the butter, oil, and sugar


Put the softened butter in the bowl of an electric mixer and beat until really creamy. Gradually add the oil, and mix until very smooth. Next comes the sugar, added slowly, mixed until it looks fluffy. You can't really overmix during this step. Remember to turn off the mixer and scrape the sides of the bowl every so often, so that the ingredients all get incorporated into the batter. When in doubt, mix a little longer.

step 3Add the eggs


Crack the eggs, one at a time into a separate container before adding to the batter, so that you can pick out any shell fragments. The eggs should be added to the batter one at a time, and mixed well after each egg. This step is where the light and tender texture is made, so the batter should be really well beaten. It should appear very light and fluffy when you are done mixing.

step 4Adding the flour, milk, and lemon extract


This is the step where you want to mix the batter as little as possible. With the mixer set on a slow speed, add 1 cup of the flour, and mix just until blended. Add 1/2 cup of milk, mix just until blended, then repeat with 1 more cup of flour, 1/2 cup of milk, and the final cup of flour. Add the lemon extract at the end, and mix it in gently.

step 5Bake the Cake


Use a 10 inch bundt pan. I use a pampered chef stoneware pan, as it cooks more evenly than other types of bakeware. Whatever you use, make sure it is well greased. This cake bakes in a cooler oven, so bake it at 300 degrees for 90 minutes, or longer if needed.

step 6Cool the Cake


Okay, this may seem like an obvious step, but it took me several tries to get it right. The cake is done when a cake tester or knife blade inserted into the middle comes out clean. Remove the cake from the oven and place on a cooling rack. Cool the cake in the pan on the rack for 15 minutes, then remove from pan directly onto wire rack. Cool completely.

step 7The Lemon Glaze


This glaze is so easy and makes the cake even more yummy. Simply juice the lemons into a container (I use a gravy shaker, but a bowl and whisk works just as well), and add powdered sugar to taste. I like a tart glaze, but you may want it more sweet. Mix until smooth, then just pour the glaze over the cake, and enjoy!

Egg Salad Sandwich

You'll need...


2 hard boiled eggs
Mayonaise, miricle whip or other salad dressing
an onion
pickle relish
salt and pepper
bread

Falafel

1 cup dried chickpeas


1/2 large onion, roughly chopped (about 1 cup)

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1 teaspoon salt

1/2-1 teaspoon dried hot red pepper

4 cloves of garlic

1 teaspoon cumin

1 teaspoon baking powder

4-6 tablespoons flour

Soybean or vegetable oil for frying

Chopped tomato for garnish

Diced onion for garnish

Diced green bell pepper for garnish

Tahina sauce

Pita bread

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.



Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.



Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.



Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets or a 2 tbs cookie scoop.



Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahina thinned with water.



http://thenoshery.com/2010/05/26/falafel/

Orange Jello Smiles

Crispy Indian Spiced Yogurt Chicken

3 Chicken Thighs, skin removed

7 oz Plain Greek Yogurt
3 1/2 tsp Garam Masala
2 Green Onions, minced
3 Garlic Cloves, minced
1-2 Tbs Milk
1 cup Bread Crumbs
1 1/2 Tbs Butter, divided in 3

Preheat oven at 350 degrees, butter baking pan and spray broling pan.

Combine 7 oz. of greek yogurt with 3 1/2 tsp of Gram Masala, stir and taste to check if you like more seasoning. Add green onions, garlic and milk, stir till well combined.

Dredge chicken in yogurt mixture and then in bread crumbs.

Place chicken in buttered pan, place thin pads of butter on top of the chicken & cover with foil, bake at 350 degrees for 35 mins. Tranfer chicken to broiler set to “NORM”, toast  bread crumbs until golden brown.
http://thenoshery.com/2009/08/06/crispy-indian-spiced-yogurt-chicken/

Vegan Curry

Serves 6


Ingredients:

1 rib celery, diced
1 Tbs olive oil
1 small green pepper, diced
2 carrots, finely chopped
1 onion, diced
3 tomatoes, skinned and diced or one (14 oz) can whole peeled tomatoes
1 Tbs lemon juice
1 apple
2 Tbs brown sugar
2 tsp turmeric
2 Tbs shredded coconut
1 Tbs curry powder
2 Tbs flour
10 oz. vegetable stock
2 Tbs sultanas/golden raisins
2 Tbs peanuts
salt and pepper to taste


Add oil, pepper, carrots and celery into a large pot and saute for 5-10 minutes over medium-low heat, until celery and pepper are softened.


Stir in onions, apple, and tomatoes.


Add lemon juice, sugar, curry powder, turmeric and coconut. Mix well. Cover and cook for about ten minutes, stirring once halfway through cook time.


Stir in flour, hot stock, sultanas, and peanuts.


Mix well. Cover and allow to simmer for ten minutes. Taste and add salt and pepper if needed*


Serve with rice or naan bread
http://veggieoption.blogspot.com/2010/01/recipe-vegan-curry.html

Cake Covered With Mini Donuts

Chocolate Layer Cake with White Chocolate Cream Cheese Frosting and Baked White Chocolate Cake Doughnuts

• Chocolate Layer Cake
• White Chocolate Cream Cheese Frosting
• Baked White Chocolate Cake Doughnuts with Vanilla Glaze (decorated with pink tinted vanilla doughnut glaze and white nonpareils)

Chocolate Layer Cake

(From Ina Garten)

• All-purpose flour, for dusting
• ¾ cup unsweetened cocoa powder
• 1¾ cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

1. Preheat the oven to 350° F.  Grease two 8-inch round baking tins with butter and line with non-stick baking paper (grease paper).  Dust the tins lightly with flour and tap out any excess.
2. Into a small bowl, using a fine mesh sieve, sift the cocoa 2 times.
3. In the bowl of an electric mixer, using a fine mesh sieve, sift the flour, sugar, cocoa powder (for the third time), baking soda, baking powder and salt. Attach the paddle attachment and mix on low speed.
4. In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla.
5. Add the buttermilk mixture to the flour mixture and slowly mix on low speed until just combined (do not over-mix).
6. Gradually add the hot coffee and mix until fully combined.
7. Pour the batter into the prepared baking tins.  Bake until a cake tester inserted in the centre of the cakes comes out clean, about 35 minutes.
8. Let the cakes cool in the pans on a wire rack for 30 minutes; then invert the cakes and return the cakes to the wire rack to cool completely.  Remove the parchment paper.

White Chocolate Cream Cheese Frosting

(Adapted From Sheila, tasteduds and originally from Cheryl, Cupcake Bakeshop)

• 7 ounces white chocolate, coarsely chopped
• ½ cup (1 stick) unsalted butter, room temperature
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract
• 2 cups confectioners’ sugar, sifted
• Gel Paste food colouring (Wilton Pink)

1. Using a spatula, stir the white chocolate in a bowl set over a pan of just simmering water until melted and smooth.  Set aside to cool for 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment on medium speed beat the butter and cream cheese until fluffy, 3 to 4 minutes.
3. Add the white chocolate and vanilla and beat to combine.
4. Reduce speed to low.  Add the confectioners’ sugar, ½ cup at a time, and mix until smooth and combined, scraping down sides and bottom of bowl as needed.
5. Using a toothpick add a drop of gel paste food colouring and mix until well combined. Repeat until you have reached the desired colouring.

Assembling and Decorating Chocolate Layer Cake

1. Using a pastry brush, brush all crumbs from the cakes.
2. Set a cake layer on a serving platter with the flat side facing up.
3. Evenly spread one-third of the frosting over the cake to the edge.
4. Top with second cake layer, rounded side up.
5. Spread the remaining frosting over the top and sides of the cake.
6. Starting at the base of the cake, gently press doughnut (unglazed side) on the side of the cake. Continue all the way around the cake and repeat with the second layer.  Garnish with 3 doughnuts on the top of the cake (unglazed sides in).

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Baked White Chocolate Cake Doughnuts

(Makes 36 mini cake doughnuts)

• 1¼ cups cake flour
• ½ cup sugar
• 1¼ teaspoons baking powder
• 1/8 teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup buttermilk
• 1 large egg
• 1½ tablespoons butter, melted
• ½ teaspoon clear vanilla extract
• 4 ounces (100 g) white chocolate, melted

1. Preheat oven to 425° F.  Spray mini doughnut pan with non-stick cooking spray, set aside.
2. Place the chocolate in a heatproof bowl set over a small saucepan of just simmering water and using a spatula stir until chocolate is melted and smooth, set aside to cool.
3. Into a large bowl, using a fine-mesh sieve, sift together the flour, sugar, baking powder, nutmeg and salt.  Whisk to combine.
4. In a small bowl whisk together the buttermilk, egg, butter and vanilla.
5. Add the buttermilk mixture to the flour mixture and whisk to just combine.
6. Add the cooled chocolate and whisk to just combine.
7. Place the doughnut batter into a large piping bag fitted with a small coupler and screw (no tip required).  Pipe batter into doughnut pan.  Tap doughnut pan lightly on counter.
8. Bake until the tops of the doughnuts spring back when touched, about 4 to 6 minutes.  Remove from oven and cool in doughnut pan on a wire rack for 5 minutes before removing (do not miss this step).
9. Remove from pan and place on wire rack to cool completely.
10. Finish the doughnuts with glaze and sprinkles.

Vanilla Doughnut Glaze

• ¼ cup milk
• 1 teaspoon clear vanilla extract
• 2 cups confectioners’ sugar, sifted
• Gel paste food colouring (if using)

1. Warm the milk and vanilla in a medium saucepan set over low heat.
2. Add the confectioners’ sugar and whisk slowly until well combined.
3. If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired colour.
4. Remove from heat and set over a bowl of warm water (you may have to reheat over low heat occasionally).

Assembling Doughnuts

1. Dip doughnuts, one-at-a-time, in the glaze and set on a rack placed over a baking sheet.  Decorate with sprinkles (if using) immediately.
2. Repeat with remaining doughnuts.  Let set 5 minutes before serving.

Link1
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Pretzels

Makes 8 pretzels


Dough:

1 1/4 tsp active dry yeast
1/2 cups warm water
1/4 cup buttermilk
2 TBSP light brown sugar
3/4 tsp sugar
1 1/2 tsp vegetable oil, plus more as needed (I used olive oil)
2 cups bread flour
1 1/2 tsp salt



Simmering Liquid:



2 quarts water
1/4 cup amber beer
1/4 cup baking soda
1/4 cup packed light brown sugar
vegetable oil
2 TBSP coarse sea salt



Make the dough:



- In a measuring cup, dissolve the yeast in the water and let sit for 5 minutes, or until cloudy. Add the buttermilk, brown sugar, sugar, and vegetable oil and mix well.



- Place the flour and salt in a bowl. Add the liquid mixture and knead until smooth.



- Brush a large bowl with vegetable oil. Scrape out the dough and place in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.



- Line 2 half sheet pans with parchment paper and brush with oil. Lightly oil your work surface and your hands. Remove the dough from the refrigerator and press into a 6-inch square. Cut into 1 1/2 by 3 inch rectangles. One at a time, shape each piece into a pretzel. (Cover the pieces you aren’t working on with plastic.) Roll each piece out into a 24-inch long rope. Shape into a U, then crisscross the ends halfway up, twist them together like a twist-tie, and pull the legs down over the bottom of the U. Place the shaped pretzels onto the lined baking sheets. Cover with lightly oiled plastic wrap and allow to rise for 30 minutes, or until not quite doubled.



- While the pretzels are rising, place racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Cut the parchment the pretzels are on into squares to facilitate lifting and transferring the pretzels into the water bath.



- In a 10-inch-wide stainless-steel pot, combine the water, beer, baking soda, and brown sugar and bring to a simmer. Two at a time, lift the parchment square with pretzel and carefully reverse the pretzel off the parchment into the simmering water. Cook for 10 seconds and flip, using a skimmer or slotted spoon. Cook for another 10 seconds, and with the skimmer, lift above the pan to drain. Then transfer back to the baking sheets, rounded sides up. Brush with vegetable oil. Dust with coarse salt.



- Bake, switching the sheets from top to bottom and rotating from front to back halfway through, for 15 minutes, or until the pretzels are chestnut brown. Remove from the oven and serve warm. Be sure and check the bottoms, mine got a little toasty!

LIGHT BRIOCHE BUNS RECIPE

3 TBSP warm milk

2 tsp active dry yeast
2 1/2 TBSP sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 TBSP unsalted butter, softened
Sesame or poppy seeds (optional)



1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a large spoon, stir in yeast mixture and beaten egg until a dough forms. Knead until smooth and elastic, about 8 to 10 minutes. You can either transfer the dough to a clean surface for this or knead it right in the bowl. It’s a touch sticky, but resist the urge to add more flour.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in the fridge. This long proofing time will make a nicer flavor and also make it easier to shape while cold.

4. Line a baking sheet with parchment paper. Divide the dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours, until they almost double in size.

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. If desired, sprinkle with seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 17-18 minutes. Transfer to a rack to cool completely

LEMON ICEBOX CAKE

For the lemon filling


1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)

3/4 cup egg yolks (from 11 to 12 large eggs)

6 Tbs. granulated sugar

2/3 cup fresh lemon juice (from about 2 lemons)

3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened

Pinch table salt

1-1/2 cups heavy cream, chilled



For the meringue

2 tsp. powdered unflavored gelatin

1 cup plus 3 Tbs. granulated sugar

3/4 cup egg whites (from 5 to 6 large eggs)

3/4 tsp. cream of tartar



To finish the dessert

1 10-inch Angel Food Cake

Vegetable oil, for the pan





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Make the lemon filling

Put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar. Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon but still pourable, 4 to 5 minutes. (Don’t boil or it will curdle.) Pass the thickened curd through the sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.



When the lemon curd is cool, beat the cream with an electric mixer on medium speed just until soft peaks form, about 2 minutes. With a large balloon whisk or silicone spatula, fold in the lemon curd. Cover the bowl tightly with plastic wrap and refrigerate.



Make the meringue

In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30 seconds.



In a heavy-duty nonstick 2-quart saucepan over medium-high heat, combine 1 cup of the sugar and 6 Tbs. water and stir constantly until the syrup is bubbling, 2 to 3 minutes. Remove the pan from the heat.



In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 45 seconds. Add the cream of tartar and beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3 Tbs. sugar until stiff peaks form, 1 to 2 minutes.



Have ready a 2-cup or larger heatproof liquid measure. Return the pan of syrup to medium-high heat and boil until a candy thermometer registers 248°F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes.



Use a large balloon whisk or silicone spatula to fold one-third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.



Split the cake

Unmold the cake according to the recipe at right. Spread two 3-foot-long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it’s easy to assemble the cake.



Assemble the cake

Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.



Spread one-quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one-third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.



To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly.



Set the pan on top of a canister that’s smaller than the pan’s removable bottom and higher than the pan’s sides, and gently press down on the sides of the pan. If it doesn’t slide down easily, apply more heat to the sides.



Run a long offset spatula between the bottom of the cake and the pan. Run a wire cake tester or wooden skewer around the inner tube. Invert the cake onto a serving plate and remove the tube portion of the pan. Slice and serve the cake.

قهوة المارس بالمارشيملو

المقادير:

- 1 1/2 ملعقه صغيره نسكافيه..

- 2 ملعقه صغيره كوفي ميت…

- 2 حبة مارس صغير او واحد كبير

- رشة قرفه..حوالي ربع ملعقة شاي

- ماء مغلي مقدار كوب(لكل شخص)

- 2 حبة (خدود البنات)

الطريقــــة:

1- تقطع المارس الى 3 قطع..توضع قطعه مقسمه جزئين في الكوب(يعني تصير قطعتين بالكوب)

2- توضع النسكافه والكوفي ميت والقرفه وقطعه واحده من المارس (وحده من القطع الثلاث) في قدر

وتصب فوقها الماء المغلي.. وتحرك على النار الى ان يذوب المارس..

3- ثم يصب في الأكواب فوق المارس..و توضع فوقه المارش ميلو…

صدور الدجاج بصوص خردل الديجون الكريمي

المكونات

* 4 قطع من صدور الدجاج المخلية من العظام

* 1/2 كوب من خردل الديجون

* 1/2 كوب من عصير التفاح

* 1/2 ملعقة صغيرة من أوراق الطرخون المجففة

* 1/2 ملعقة صغيرة من مسحوق البصل

* 1/2 ملعقة صغيرة من الملح

* 1 ملعقة كبيرة من البقدونس الطازج المفري أو 1 ملعقة صغيرة من البقدونس المجفف

* 2 ملعقة كبيرة من السكر البني

* رشة فلفل أسود مطحون طازج

* 1/2 كوب من الكريمة كاملة الدسم

* 4 ملاعق كبيرة من حبوب السمسم

طريقة التحضير

1. تغسل قطع الدجاج وتجفف بالمناشف

2. يخلط الخردل مع العصير والطرخون ومسحوق الثوم والملح والبقدونس والسكر

3. البني والفلفل في وعاء

4. توضع قطع الدجاج في طبق مسطح أو في كيس بلاستيكي ويضاف إليها خليط

5. الخردل

6. تخلط التتبيلة مع قطع الدجاج برفق في الكيس المغلق ثم يحفظ في البراد الثلاجة) من ساعة إلى ساعتين (تحمص حبوب السمسم قليلاً في قدر على نار منخفضة ثم ترفع من على النار وتترك جانبًا في وعاء

7. ترفع قطع الدجاج من التتبيلة وتصب التتبيلة في قدر تشوى قطع الدجاج لمدة 6 إلى 8 دقائق على كل جانب على مشواة فوق نار متوسطة أو

8. لمدة 8 إلى 10 دقائق على مشواة الموقد أو حتى ينضج لحم الدجاج وفي هذه الأثناء، تضاف الكريمة إلى خليط الخردل ويترك الخليط على نار متوسطة حتى يغلي ثم تخفض درجة الحرارة ويترك الخليط ليغلي برفق لمدة دقيقة واحدة تقدم قطع الدجاج المشوية مع بعض من الملاعق الكبيرة من صلصة الخردل الكريمي

Chinese Corn Soup

Ingredients


1 can Corn kernels (15-16 oz)
1 tbsp Vegetable oil
1 tsp Minced peeled ginger
2 Shallots or green onions, minced
2 tbsp Rice wine or dry sherry or viniger
4 c Chicken stock
1 tbsp Soy sauce
Dash white pepper
6 oz Fresh crab meat, flaked (optional)
1 tsp Sesame oil
1 tbsp Cornstarch mixed with 3 tbsp water
2 Large egg whites
Pinch salt
1 tbsp Minced green onion
1 tbsp Chopped fresh cilantro



Preparation

1. Place corn kernels in food processor and make a coarse puree; set aside.

2. Heat the oil in a medium-sized soup pot. Add the giner and shallots or green onions, lightly saute until aromatic. Increase heat to high. Add the corn and wine; stir for 30 seconds. Add the chicken stock, soy sauce and pepper. Stir until the soup reaches a boil, then add the crab and sesame oil. Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds. Turn off the heat.

3. Lightly beat the egg whites with the salt until almost frothy. Pour the egg whites into the soup in a slow, steady stream and in a circular motion. Gently stir, allowing the lacy ribbons to surface.

4. Ladle into serving bowls, garnish with green onion, cilantro, and ham, and serve

فطائر التونة

المقـادير

أولاً : العجـينــــة :

* 3 كاسات دقيق أبيض ..

* نصف ملعقة صغيرة سـكّر ..

* 3 ملعقة صغيرة ملح ..

* ملعقة طعام حليب بودرة ..

* ملعقتي طعام لبن سائل (رائب)

* ربع ملعقة صغيرة خميرة ســريعة ..

* ملعقة صغيرة باكينج باودر ..

* بيضة

ثانياً : الحـشـــــــوة :

1. علبتين تونة (لحم التونة الخفيف) كبيرة الحجم .. تُفتح وتُصـفى من مُعظم كميّة الزيت أو الماء الّذي في العلبة ، وتُوضـَع في صـحـن وتُترك جانباً ..

2. رأسين بصـل مفروم بالمكينة مع فصـين ثوم ..

3. نصف ملعقة صـغيرة ملح + ربع ملعقة صغيرة ملح ليمون ناعم + بهـارات مطحونة عبارة عن :

 ( ربع ملعقة صغيرة كمّون + ربع ملعقـة صغيرة كزبرة ناشفة + ربع ملعقة صغيرة فلفل أسود).

4 . حبّة واحـدة طماطم متوسـطة الحجم مقطّعة بالسـكّين إلى قِطع صغيرة جـداً ..

طريقـة الإعـــــــــداد :

1. نضـع الدقيق في إنـاء واسـع ، ونضـيف إليه الخميرة والباكنج باودر والملح والسكّر والحليب البودرة ويقلّب الجميع جيداً لخلط المقادير ثم تضـاف البيضـة وتُفرك العجينة جيداً ثمّ يضـاف اللّبن ثمّ ملء ملعقتي طعام زيت ثم ملء كأس ماء دافئ ة ويُصَـب الماء بالتدرّج مع اسـتمرار العجن الجـيّد حتّى نحصل في النّهـاية على عجينة متماسـكة يسْـهُل فرْدهـا وتبقى طـريّة .. ثمّ توضع العجينة في إناء زجاجي وتغطّى بقطعة قماش نظيفة مبلّلة بماء دافئ .. وتُترك جانباً في مكان دافئ لمدة لاتزيد عن 15دقيقة ..

2. نضـع جميع مقادير الحشـوة في إناء آخر مع بعضهـا ونقلّبهـا جيداً ..

3. نقوم بتقسـيم العجينـة إلى كُـوَر بحجم البيضة تقريباً أو أكبر ونرصّهـا في صـحـن واسـع أو على ســـفرة .

4. نبـدأ بفرد العجينة بالنشـّـاب إلى شـكل بسَـاط بسُـمْك حوالي 3ملم وتقطيعها أو بأي أداة أخرى دائريّة حـادَّة الحوَاف (مثل كوب صغير أو غيره) إلى أقراص صغيرة بالمقـاسـات المطلوبة أو فردهـا بواسـطة ماكينة الفرد إلى أقراص قطرها أكْـبَر وبنفس السُّــمْـك السـابق ..

5. نرُصْ أقراص العجـين (الفطائر) في صـواني واسـعة مدهونة بقليل من الزيت)بواسطة فُرْشـَة) ولا تكون الأقراص متلاصـقة ببعضـِها ..

6. نأخـذملعقة طعام (أو مايكفي حسب مقاس الفطيرة) من الحَـشـْـوَة ونضـعها على وجه أقراص العجين في الوسـط ونفرد الحشـوة لتغطية كامل وجه قرص الفطيرة ، وتكرار هذه العمليّة حتى انتهـاء الكميّة ..

7. نُدخل الصـينية في فُرن محضـَّـر مسْـبَقاً على الحرارة السّـفلية )بدرجة375ف =175 د.م ) وتُترك داخل الفرن لتنضج وذلك لمدة 15دقيق تقريباً أو عندما نرى حواف الفطيرة أصبحت ذهبيّة اللّون ثم يحمّر الوجه العلوي للفطيرة تحميراً خفيفاً .. وتُقــدّم الفطــــائر

Lemon Buttermilk Pound Cake

Serves 16

3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tbsp lemon zest
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil



Preheat oven to 350F. Grease and flour a 10-inch tube pan.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter and sugar until light. Beat in lemon zest, then beat in the eggs one at a time until well-combined.

In a measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. Pour into prepared pan.

Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.

Cool on a wire rack before topping with lemon glaze (recipe below)




Lemon Glaze

2 tbsp butter, melted and cooled
2 tbsp lemon juice
1 tbsp lemon zest
1 1/2 cups confectioners’ sugar


Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

Ice Cream Cupcakes

Start with cupcakes. I made mine mini cupcakes in a tiny muffin pan, making 2 bite ice cream cupcakes. You can use a regular sized cupcake pan if you like! You'll just have bigger treats.


Make any sort of cupcake batter you like. I used cake mix (gasp!) because... I just did. Spray the muffin tins with nonstick spray. Fill the muffin tins only half as full as you normally would. For the mini muffin tins, this means using a little less than a teaspoon of batter. For the regular muffin tins, this means using about 1 Tablespoon of batter. Bake cupcakes at 350 degrees F and check them after 8 minutes.

Remove the cupcakes from the oven, let cool in their tins for 15 minutes. Loosen the cupcakes by running a knife along the edges of the muffin cups. Make sure that none of the cupcakes stick to the pan, but keep the cupcakes in the cupcake pan, cover with plastic wrap and put in the freezer for 3 hours, or overnight is best.

Remove the cupcakes from the freezer when you're ready to use them. If some of the cupcakes have domed up while cooking, remove them from their cup and use a small serrated knife to even out the top of the cupcake. Ideally, you'd like to have 1/2-inch little cupcake bottoms.

Remove the ice cream from the freezer to let soften before filling cupcake tins. Leave on the counter for 10minutes or defrost in the microwave. When ice cream is softened, use a quick hand to spoon and flatten ice cream on top of the cake. It's a little messy, but don't worry about that. When all of the cakes are topped with ice cream, return to the freezer to harden. I left my ice cream cupcakes in the freezer over night, but give them at least 4 hours.

Be creative and top your cupcakes with anything you like. Whipped cream, chocolate ganache or caramel would be lovely.

To remove the ice cream cupcakes from their tins, warm a small sharp knife under hot running water. Run the warm knife along the edges of the ice cream cupcake until it's easily lifted out of it's tin. This isn't too hard a process, mine practically jumped out. Place the cupcakes on a plate and return to the freezer for 15 minutes.

Remove from freezer and apply whatever topping and decoration suits your fancy. I chose chocolate ganache and colored jimmies. Apply the topping and decoration quickly and return to freezer on the dish you'd like to serve them on. When ready to serve, remove from freezer and eat promptly!



Fudgy Brownie Bottoms

■3/4 cups all purpose flour
■1 teaspoons baking powder
■1/2 teaspoon salt
■1/2 cup (1 stick) unsalted butter
■3 ounces unsweetened chocolate, chopped
■2 large eggs plus one egg yolk
■1 1/8 cups sugar
■1 teaspoons vanilla

Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.



Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)
1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop by the teaspoon full onto the ice cream cupcakes. Spread and refreeze until ready to serve.



http://www.joythebaker.com/blog/2008/05/ice-cream-cupcakes/

قبقب بالكريمة

المقادير:

- قبقب 1 كيلوغرام

- كريمة 200 غم

- مشروم 100 غم

- بصل 20 غراما

- ثوم 15 غراما

- ملح 2 غم

- فلفل أسود 2 غم

- صفار بيض 2 حبة

- زبدة 10 غرامات

- جبنة باراميزان 10 غرامات

- بقدونس مفروم 5 غرامات

طريقة التحضير:

- ينظف القبقب ويغسل جيداً.

- يوضع القدر على النار ويوضع به الزبدة ثم البصل المفروم والثوم المفروم والمشروم المفروم ويقلب باستمرار.

- ثم تضاف الكريمة مع التطعيم بالملح والفلفل.

- ثم تضاف لحمة القبقب المسلوقة والمقطعة قطعا صغيرة ثم تترك لمدة 5 دقائق لتتجانس مع التطعيم بالملح والفلفل.

- يوضع الخليط جانباً، ويتم غسل عظم القبقب جيداً ثم يعاد إليه الخليط مرة أخرى (يحشى بداخله) ويوضع فوق الخليط صفار البيض المخفوق وفوقها جبنة الباراميزان.

ويدخل إلى الفرن لمدة 3 دقائق، حتى يتحول صفار البيض إلى اللون البرتقالي.

- بعد إخراجه من الفرن يوضع في طبق ويرش عليه البقدونس المفروم للتزيين

سندويتش ستيك مع البصل المحمر

< المقادير

- ربع كوب زيت زيتون

- 3 حبات بصل (بني) كبيرة مقطعة شرائح

- ملعقة ونصف الملعقة سكر بني كبيرة

- 3 ملاعق خل البلسمك صغيرة

- 4 شرائح بيف ستيك

- ملعقتا صلصة وورسسترشير كبيرتان

- 450 غ خبز تركي مقطع إلى أرباع ومحمص

- حبتا طماطم متوسطة مقطعتان شرائح دائرية

- 60 غ جرجير

< الطريقة

1 - توضع ملعقتان من الزيت في مقلاة على النار على درجة حرارة هادئة، ثم يضاف البصل ويقلب لمدة 15 دقيقة، ثم يضاف السكر والخل، ويقلب الجميع جيداً لمدة 10 دقائق حتى يتحول البصل إلى اللون البني.

2 - توضع قطع الستيك في طبق وتسكب عليها صلصة الوورسسترشير، والكمية المتبقية من الزيت وتترك لمدة 5 دقائق.

3 - تحمّى الشواية الكهربائية أو شواية الفحم على درجة حرارة متوسطة، ثم توضع قطع الستيك على الشواية وتشوى من الجانبين لمدة دقيقتين أو حسب رغبة الاستواء.

4 - توضع قطعة الستيك في الخبز ويوضع فوقها البصل المحمر والطماطم والجرجير، ثم توضع قطعة الخبز الثانية. تكرر العملية مع بقية قطع الستيك.

ربيان حار مشوي مع صلصة الأفوكادو

ربيان حار مشوي مع صلصة الأفوكادو

< مقادير التتبيلة

- ملعقة ثوم مدقوق صغيرة

- ملعقة بهار بابريكا صغيرة

- 4/3 ملعقة ملح صغيرة

- نصف ملعقة كمون صغيرة

- ربع ملعقة فلفل أسود صغيرة

< مقادير صلصة الأفوكادو

- 3 حبات فلفل حار مقطعة بالطول

- حبة افوكادو متوسطة الحجم مقشرة

- ربع كوب كريما حامضة

- ربع كوب مايونيز

- ملعقتا شبت (بقلة) كبيرتان مقطعتان قطعا كبيرة

- فص ثوم مدقوق كبير

- نصف ملعقة ملح صغيرة

- ربع ملعقة فلفل أسود صغيرة

< الطريقة

1 - تحمّى الشواية على درجة حرارة متوسطة.

2 - تشوى حبات الفلفل الحار حتى تصبح طرية وتتحول إلى اللون الأسود (12 دقيقة تقريباً).

3 - يوضع الفلفل في طبق ويغطى بورق بلاستيكي ويترك حتى يرتفع منه البخار لمدة 10 دقائق، ويترك حتى يبرد ثم تزال البذور من الداخل والساق الصغيرة.

4 - يوضع الفلفل في الخلاط الكهربائي مع الأفوكادو والكريما الحامضة والملح والفلفل الأسود والثوم والمايونيز والشبت، ويخلط الجميع بالخلاط جيداً حتى تصبح الصلصة طرية (إذا كانت الصلصة متماسكة يضاف القليل من الماء) ثم تسكب في طبق.

5 - يخلط الثوم مع بهار البابريكا والملح والكمون والفلفل الأسود في وعاء صغير(التتبيلة).

6 - تصف 7 قطع ربيان متساوية الحجم في أسياخ خشبية، وتدهن بالزيت ثم بالتتبيلة.

7 - توضع اسياخ الربيان على الشواية على درجة حرارة مرتفعة لمدة 4 دقائق من الجانبين أو حتى نضوج الربيان.

8 - تقدم مع صلصة الأفوكادو.

Shepherd's Pie Stuffed Potatoes

Servings: 4


Ingredients


4 large russet potatoes, scrubbed clean
3 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped
1/2 cup sour cream
1 tablespoon smoked paprika
1 cup shredded smoked Gouda cheese
Black pepper
1 pound ground sirloin
1/2 pound button or cremini mushrooms, quartered
2 garlic cloves, finely chopped or grated
2 tablespoons butter
2 tablespoons all-purpose flour
11/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce


Cooking Directions

Preheat the oven to 400ºF.

On a rimmed baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake until tender, about 1 hour, then let cool. Turn off the oven and switch on the broiler.

While the potatoes cool, heat 1 tablespoon of the EVOO in a medium skillet over medium heat. Add the bell pepper and half of the onions and sauté to soften for 5 minutes, then set aside to cool.

When the potatoes are cool enough to handle, cut a thin top slice off each potato. In a mixing bowl add the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt, and pepper. Scoop in the potato flesh and mash to combine. Reserve.

Meanwhile, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the ground sirloin to the pan and brown for 5 to 6 minutes, stirring occasionally to break up the lumps. Add the mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more. Add the remaining onions and the garlic and cook for another 5 minutes. Push all of the ingredients to the edges of the pan and add the butter to the middle of the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk in the stock, mustard, soy sauce, and Worcestershire. Bring up to a bubble, combine with the meat mixture, adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.

Fill the potato shells with the beef and veggie mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the remaining cheese. Pop the potatoes under the broiler until the cheese is melted and the tops are golden brown, a minute or two.

Hot and Spicy Tuna Melt Panini

Serves 4

Ingredients:

2 cans solid white tuna, drained
1/4 cup mayonnaise
1 celery stalk, diced
1/4 red onion, finely diced
1 teaspoon minced jalapeno pepper
1/2 teaspoon chili powder
2 teaspoons lime juice
4 panini buns, halved
4 slices Monterey Jack cheese with hot peppers


Method:

1. Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl.
2. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich.
3. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes.

Mini chocolate pudding cakes

serve six


2 cups devil’s food cake mix
½ cup milk
3 Tbsp oil
½ cup granulated sugar
2 Tbsp cocoa
1 cup boiling water
1 Tbsp powdered sugar

Preheat oven to 350°F. Grease two 3-inch ramekins. In a large bowl, combine the cake mix, milk, and oil, mixing well. Spoon batter into ramekins, filling them only halfway.

In a small bowl, combine the granulated sugar and cocoa. Spoon mixture over batter in each dish, then shake each one slightly to even out the sugar topping. Place the ramekins into a larger dish to catch any batter that may spill over.

Bring one cup of water to a boil, and pour into each ramekin, covering the sugar mixture. Bake at 350°F for 25 minutes or until the topping is crusted over and hard. A toothpick inserted into the center of each cake will not come out clean.

Remove from oven, sprinkle powdered sugar through a sieve over each cake, and serve immediately. Serve with a scoop of ice cream or whipped cream, if desired.

Brownies

•2/3 cup butter or margarine

•5 ounces unsweetened baking chocolate, chopped into pieces
•1 3/4 cups sugar
•2 teaspoons vanilla
•3 large eggs
•1 cup all-purpose flour

1.Position one of your oven racks in the middle of the oven. Preheat the oven to 350F degrees. Grease a 9-inch square baking pan with nonstick cooking spray or shortening.

2.In a small saucepan, melt the butter and chocolate over low heat, stirring frequently. Remove from the heat and cool slightly, about 5 minutes.

3.In a large bowl beat the sugar, vanilla, and egg with an electric mixer on high speed for 5 minutes, scraping down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

4.Beat in the chocolate mixture with the mixer on low speed, scraping the bowl occasionally as necessary.

5.Add the flour and beat on low speed just until blended.

6.Spread batter into the prepared pan.

7.Bake 40 to 45 minutes or just until the brownies begin to pull away from the sides of the pan and center is set.

8.Remove from the oven and place the pan on a wire rack to cool completely, about 2 hours.

***

Magnolia's Vanilla Buttercream

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

•1 cup (2 sticks) unsalted butter, softened
•6 to 8 cups confectioners’ sugar
•1/2 cup milk
•2 teaspoons vanilla extract
•1 teaspoon almond extract (this is my modification, not Magnolia's original recipe)

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

RED VELVET CHEESECAKE

RECIPES


Cookies:

Ingredients

•1-½ cup Butter (I Use Unsalted)
•2 cups Sugar
•2 whole Eggs
•2 whole Eggs Yolks
•4 teaspoons Vanilla Extract
•2 teaspoons Almond Extract
•4 cups All-purpose Flour
•1 teaspoon Salt
•1 teaspoon Baking Powder


Preparation Instructions

In a mixer, beat butter and sugar until well combined, about 2 minutes. Add in 2 eggs and 2 egg yolks and mix until combined. Add in vanilla and almond extract; mix until combined.

In a separate bowl, sift together flour, salt, and baking powder.

Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.

Put dough on some Saran wrap and refrigerate for at least one hour.

When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.


Icing:

Ingredients

•1 cup Confectioners Sugar (powder Sugar)
•1 Tablespoon Milk
•1 drop Lemon Juice (fresh Or Processed)
•1 Tablespoon Light Corn Syrup


Preparation Instructions

Combine powder sugar, corn syrup, and lemon juice in a bowl.


******This next step is important!******

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.

If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk.

This frosting will stay good for days in the fridge

Chocolate Cupcakes

3 tablespoons butter, softened

1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Prepare muffin tins with cupcake liners.

Sift together flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add vanilla. Combine. Add flour mixture alternately with the milk, mix well. Fill the muffin cups 3/4 full.

Bake for about 15 minutes.