Baked, cut, served and clicked by my kids! Forgot to add , they finished it off in one shot!
This is a very easy cake just mix the ingredients and you are done! and its ready in half n hour! The ecipe is blindly adapted from Smitten Kitchen one of my favorite site
Adapted from How to Cook Everything
8 tablespoons butter, melted
1 cup brown sugar
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 cup all-purpose flour (i used wholemeal)
i added 1/2 cup semi sweet chocolate chips to the batter.
Further additions, use one or a combination of:
I wouldnt say these are the best cookies ever but the best healthy cookies. Kids didnt like it but dipped in milk they loved it. I guess they like cookies in any form and shape!
This recipe has been in my mail for some time. I got this from Simply.Food and i really didnt notice it was eggless till i started to make it. The final verdict i and hubby loved it. A guilt free tea time snack and very easy to bake!
i made this in bite sizes but in the pic it really looks large! Kids have been asking for cookies for a long time. Iwasnted to make a different choc chip cookie and then i came across this.
When i saw this recipe in 101 cookbooks i made it right away with my kids. Made some minor changes. My daughter suggested she wanted to add Hersheys unsweetened cocoa powder so i added 2 tbsps of it. Rest all the same but reduced the sweetness a little bit.
5 ounces good-quality semi-sweet chocolate bar
1 cup wholemeal flour
2 tbsp cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped
1/2 cup unsalted butter, at room temperature
1 cup natural cane sugar (or brown sugar)
1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
This has been in my draft for a long long time.. i think finally it is time to publish! One of my friend brought this cake for me but her version was more chocolatey. So found this recipe in one of my fav sie Allrecipes I did some minor changes and the result was awesome!
This cake is very much inspired from Lindt Orange Intense
** i added the orange rind to the full batter so that the whole cake can have the orange taste.
im clearing off my drafts now.. there are loads of pictures since Jan that is when we found out about our surprise that arrived in Aug! I guess i really dont have much time to type on this muffins so i’ll just go on to the recipe straight away!
And oh.. i found these beautiful muffin cups from IKEA.
3oz / 85 grms rolled oats
8fl oz / 250 ml buttermilk
4 oz / 120g butter at room temp
31/2 oz / 100 grms dark brown sugar
1 egg room temp
4 oz / 120 grms wholemeal flour
2 tbsp brown flazseed powder
2 tbsp wheat germ
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 oz / 30 grms raisins
2 oz pumpkin and sunflower seeds
If anyone asks me what will i cook for myself the answer anytime would be cakes! or something baked. i reallly love the smell spreading in my kitchen. When i saw this first in Smitten Kitchen i wanted to make it right away. I love raspberries the sour taste mixed with the sweetness of the cake. But unfortunately all berries are very expensive in Singapore I used frozen this time but i think next time i’ll try it with fresh. I made this cake only for me but rest of my family finished it! LOL! A real hit and i think i’ll make this more often.
Recipe from Smitten Kitchen
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk**
1 cup fresh raspberries (about 5 oz) (i used frozen and thawed it to room temp.)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
** Make your own buttermilk: Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit for about 10 minutes.
My post goes to Cooking for Yourself Event
Chocolate chip cookies are my kids favorite. They can eat up to 4-5 cookies in one shot.. LOL! I make them often but before i can take a pic of these they will be finished! My daughter doesn’t even wait for them to cool down she loves them when its warm and the choco chip are meting! (Girls!)
So today a cozy saturday morning everyone are asleep i woke up early and decided to make some of these to surprise them. I could luciky make a batch before all of them woke up and finally take a pic of it!
The changes i made are – I added only 1 cup chocolate chips instead of 2. And i did not melt the chip. I added them straight away. This is a fool proof recipe. I really enjoyed making those.
When i saw this cake for the first time in Farida’s blog i already fell in love with it!! it was something so different and unique!!! If i saw this in a bakery or somewhr else i wouldnt even imagine that i can also bake something like this!
4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake. Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)
You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color
2. Add milk and oil, and continue beating until well blended.
3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter.
4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the oven to 350F (180C).
6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).
7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.