Crunchy,delicious and yummy choco chip cookies.. Easy to make and can be made EVERYDAY. Its funt to make cookies but when chocolate is added to it, it takes the cookies to a whole new level. Perfect for any time breakfast (like I do)
- Chocolate chips: 3/4 cup
- Refined flour (maida): 3/4 cup
- Soda bicarbonate: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Cocoa powder: 2 tablespoons
- Butter,softene: 60 grams
- Sugar: 15 teaspoons
- Walnut kernels,coarsely chopped:1/2 cup
- Vanilla essence: 1/2 teaspoon
- Buttermilk: 1/2 cup
Preheat oven to 180˚C. Grease a baking tray. Sieve refined flour with baking soda, salt and cocoa powder into a bowl. Add butter and mix lightly. Add sugar, walnuts, vanilla essence and half cup of chocolate chips and mix. Add buttermilk and mix into a batter of thick yet dropping consistency. Drop spoonsful of the batter onto the greased tray keeping sufficient distance between each. Place the remaining chocolate chips over each cookie. Bake in the preheated oven for about twenty minutes. Turn them onto a wire rack to cool. Store in airtight tin.
For those who want to decorate them, you can use chocolate ganache , drizzle it all around the cookies. Enjoy cooking
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. You may prefer to prepare this the other way round from me, and get the frosting underway before you make the cakes. Either way, read the recipe through before you start cooking (I shouldn’t have to remind) to get the shape of things in your head, not least because the frosting is softer, stickier than you may be used to. While you’re making it, don’t panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.
For the cake:
- 50g cocoa powder, sifted
- 100g brown sugar
- 250ml boiling water
- 125g soft unsalted butter, plus some for greasing
- 150g caster sugar
- 225g plain flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 2 teaspoons vanilla extract
For the frosting:
- 125ml water
- 30g brown sugar
- 175g unsalted butter cubed
- 300g dark chocolate finely chopped
- 2 x 20cm sandwich tins
Serves: 10 – 12
- Preheat the oven to 180°C.
- Line the bottoms of both sandwich tins with baking parchment and butter the sides.
- Put the cocoa and 100g sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
- While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
- Dribble the vanilla extract into the creamed butter and sugar – mixing all the while.
- Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
- Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
- Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
- But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g sugar and 175g butter in a pan over a low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
- Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
- Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.
My Comments:Heavenly Devil’s Cake!! Yes, it is and I completely vote for it. Not because it me only who loved it but also a whole lot of people. It’s simple, made of things easily found in the kitchen, gives you immense satisfaction and completely divine. Head’s up: Frosting takes time to thicken, so prepare in advance and be accurate with its measurement.
Pizza base, topped with crunchy onions, black olives, sweet corn, spicy jalapenos and melted cheese, drizzled with olive oil.
Fun to eat pizza for all occasions especially for them who like their pizza in a gourmet way. Balance of flavors between spicy jalapenos and black olives and to keep it healthy a drizzle of olive oil(preferably extra virgin olive oil).
- 250 gm(3) tomatoes-blanched(put in how water and peeled) and chopped finely
- 1/2 cup tomato puree
- 4-5 flakes garlic-crushed
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp vinegar
- Salt and pepper to taste
- 1 tsp oil
- 1 onion- cut into half and then cut into thin rounds to get semi circles
- 1 capsicum- cut into 4 and then cut thinly width wise to get thin strips
- 1/2 cup cooked fresh corn or thinly sliced baby corn
- A few slices of pickled jalapenos
- 10-15 black or green olives-cut into slices
- 200 gm mozzarella cheese, grated
- Brush pizza base with butter or olive oil. Bake a preheated oven at 180 C or 350 F for 10 minutes.
- For tomato sauce, heat oil in a pan. Add garlic. Stir and immediately add all other ingredients of the sauce. Bring to boil. Lower the heat and simmer on low heat for 7-8 minutes, stirring occasionally until it is reduced in quantity and thick enough to spread without being runny. Remove sauce from fire.
- Spread 1tbsp melted butter or olive oil over each pizza base, covering the edges.
- Spoon some tomato sauce over pizza base, leaving 1/2″ all around the edges.
- Sprinkle some grated cheese on each base.
- Sprinkle onions. Sprinkle some capsicum, corn and jalapenos too.
- Sprinkle left over mozzarella cheese. Arrange olives. Drizzle some olive oil.
- Bake at 180 C for 15 minutes until golden and crisp.
Holla, your Exotic pizza is ready.. Serve hot with coke or any other cold drink. 🙂