FREE GIFT STRAWBERRY LEMONADE CUPCAKES FOR THE COOK

Lemon Cupcakes                               

1 1/4 cups of  cake flour
1  teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs large room temperature
3/4 cup white sugar
1/2 teaspoon pure vanilla extract
1 teaspoon  lemon extract
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/2 cup vegetable oil
1/2 cup sour cream

For the Strawberry Frosting
1/2 cup butter room temperature
4 ounce of  cream cheese (cold)
4 cups confectioner's sugar
1 teaspoon pure  vanilla extract
3 Tablespoons strawberry jam
3 fresh strawberries, pureed
1 Tablespoon  milk

STRAWBERRY LEMONADE CUPCAKE RECIPE
Lemon Cupcakes

* Preheat oven to 350 Degrees F OR 180 Degrees C.Line the cupcake pans with paper liners of your choice
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together sift and set aside.
* In a bowl using an electric beater beat the eggs one at a time for 20 seconds.Now  Add sugar and continue to beat on medium speed for about 30 seconds.Now  Mix in vanilla extract, lemon extract, lemon juice, lemon zest and oil and beat with beater till all ingredients are well combined.After this  Add the sour cream and mix well.Now turn the speed of the electric beater to low and add the dry ingredients .Mix well till all ingredients are completely well meshed and a smooth batter without lumps is formed.
* Pour the batter into the cupcakes  pan prepared with paper liners.  Bake cupcakes in pre-heated oven for about 12-15 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool completely before frosting them.

Strawberry Frosting

* In the bowl with an  electric mixer at a high speed, beat butter until smooth and creamy.
* After this Add in the cream cheese, and again beat till well blended.
* Now turn the speed of the electric mixer to low and beat in the powdered sugar one cup at a time.
* Add the vanilla extract, followed by  strawberry jam and beat well.
* If the  frosting appears to be  very thick, add heavy  milk, then beat until light and fluffy.
* Frost on cooled cupcakes using the piping bag and make swirls with nozzles of your choice.Garnish with chopped strawberries.

FREE GIFT BEAUTIFUL BLACK BOTTOM CUPCAKES FOR THE COOK

BLACK BOTTOM CUPCAKE RECIPE

Ingredients

Filling:

8 ounce cream cheese, softened room temperature

1 egg room temperature

1/3 cup white granulated sugar

1/2 cup chocolate chips

Cupcakes:

1 1/2 cups flour

1/2 cup white granulated sugar

1/2 cup brown sugar,

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon instant coffee espresso powder

a pinch of salt

1 cup water

1/3 cup canola oil

1 tablespoon apple cider vinegar

1/2  teaspoon  vanilla extract

Cream Cheese Frosting

4 tablespoons  butter, softened room temperature

6 ounces  cream cheese, softened

4 cups confectioner's sugar, sifted

1 teaspoon  vanilla extract

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees. Line a cupcake pan withpaper liners

Method for  the filling:

In a medium bowl, beat the cream cheese, egg, and granulated sugar  together with an electric beater at high speed until light and fluffy. Using a spoon Stir in the chocolate chips. keep aside.

Method for  the cupcakes:

In a large bowl, with a spoon mix  together all the dry ingredients the flour, sugars, cocoa powder, baking soda, espresso powder, and salt. Make a well in the center.Now into this well  Add the water, canola oil, cider vinegar, and vanilla extract Now mix all the ingredientsr until they are well  incorporated. Now spoon this prepared  batter  into the lined cups about 1/3  full. ANow add a teaspoon of the cream cheese filling on top of the batter in the center.  Bake at 350 degrees for about  20-25 minutes or until the filling has  set and the cupcakes  are springy to touch.Allow the cupcakes to  Cool on a wire rack.

Method for  the cream cheese frosting:

In a large bowl Place the butter, cream cheese, confectioner's sugar, and vanilla extract and beat at medium speed until the mixture is super light and creamy. Frost the cooled cupcakes with this prepared frosting  and garnish with  mini chocolate chips.

FREE GIFT BEAUTIFUL BLUE VELVET CUPCAKES FOR THE COOK

BLUE VELVET CUPCAKE

BLUE VELVET CUPCAKES
INGREDIENTS
2 CUPS of sugar
2 sticks of butter at room temperature
1 tablespoon of cocoa powder
1 1/2 tablespoon of royal blue gel food colr
1 small drop of violet gel food color
2 1/2 cups of flour
1 teaspoon of salt
1 cup buttermilk
1 teaspoon of vanilla extract
1/2 teaspoon of baking soda
and
1 tablespoon of vinegar
2 large eggs

For the frosting
Ingredients required are:
one pound of cream cheese
2 sticks of butter at room temperature(softened)
1 teaspoon of vanilla extract
4 cups of powdered sugar(sifted)

Method for the blue velvet cupcakes
Preheat oven to 350 degree F.Line the cupcake cups with paper liners.
In a bowl mix the flour and salt together.sift and set aside.
In another bowl using an electric beater beat the butter and sugar together till the mixture is creamy,light and fluffy.
Now add eggs one at a time beating well after each addition.In a separate bowl mix the cocoa powder and Food colors together to make a paste.add this paste to the well beaten egg-sugar-butter mixture and mix well again.Now add the sifted flour-salt mixture to the creamed mixture alternating with buttermilk .Mixing well till all the ingredients are well incorporated.Now add the vanilla extract to this well combined mixture and stir well.In another bowl mix the baking soda and vinegar together and add to the prepared cupcakes batter .Mix just to combine.
spoon this batter into the lined cupcake pans about 2/3 full and bake for about 20-25 minutes or till a toothpick inserted at the centre of the cupcake comes out clean.
Let the cupcakes cool in the oven for 10 minutes.removes cupcakes from oven and allow them to cool completely before frosting them.

for the frosting
In a large bowl using an electric beater at a high speed beat the cream cheese,vanilla extract and butter together till smooth in texture.now add the powdered sugar to it 1 cup at a time and beat first at a low speed to combine the sugar well and then at a high speed till the frosting is very light and fluffy.Pipe this frosting on your cupcakes and serve

CHOCOLATE CHEESECAKE RECIPES FOR THE CHOCOLATE LOVER COOK

 CHOCOLATE MINT CHEESECAKE
INGREDIENTS:

1 (9 ounce) package thin

chocolate wafers

3 (1 ounce) squares bittersweet dark

chocolate

3 tablespoons white sugar

7 tablespoons butter

12 (1 ounce) squares

bittersweet chocolate

4 (8 ounce) packages cream

cheese

1 3/4 cups white sugar                            

4 eggs 1/2 cup heavy whipping cream
1/2 cup unsweetened cocoa
powder
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet
chocolate
1 teaspoon peppermint extract

METHOD
1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.

DECANDENT CHOCOLATE CHUNK CHEESECAKE
INGREDIENTS
8 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup  Sour Cream
3 eggs
12 (1 ounce) squares  Semi-Sweet Baking Chocolate, divided 
1/2 cup whipping cream 
METHOD
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator

CHEESECAKE BROWNIES
 Brownies:INGREDIENTS
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup coarsely chopped pecans


Cheesecake Topping:INGREDIENTS
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon flour
3 squares semi-sweet chocolate, finely chopped


Icing:INGREDIENTS
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
2 squares semi-sweet chocolate
2 tablespoons butter

METHOD TO :MAKE
Brownies:
Melt butter and chocolate together. Set aside to cool.

In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking powder, and the cooled chocolate mixture. Fold in pecans.

Pour into a greased 9 inch square pan.

METHOD TO MAKE
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.

Bake at 350 degrees F. for 40 - 45 minutes. Cool.

METHOD TO MAKE
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.

Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.

Pour over cooled cake. Chill and cut into squares. Store in refrigerator.

4 TART RECIPES TO SHARE WITH THE DESSERT COOK

THE BELOW GIVEN RECIPES FOR TARTS ARE VERY EASY TO MAKE AND VERY DELICIOUS TO TASTE.
BUTTERSCOTCH TART
INGREDIENTS FOR THE BUTTERSCOTCH TART
2 cups. light brown sugar
2 tbsp. flour (rounded)
2 whole eggs
1 tsp. vanilla
3 tbsp. butter (sm. chunks)
1/4 cup. fine ground nuts
1 tsp. vinegar
METHOD FOR MAKING THE BUTTERSCOTCH TART
Mix brown sugar and flour. Add rest of ingredients; mix well. Put in unbaked pastry shells in muffin tins. Fill 1/2 full. Bake at 400 degrees for 10-12 minutes. Reduce to 325 degrees for 20-25 minutes.

 BUTTER TART
INGREDIENTS
1/3 cup butter
1/3 cup margarine
1 cup packed brown sugar
1 cup shredded coconut
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped walnuts
 1/2 teaspoon salt
 2 eggs, beaten
2 teaspoons fresh lemon juice
 2/3 cup dark corn syrup
1 (9 inch) pastry for a 9 inch single crust pie

DIRECTIONS:

1. Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
2. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
3. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

 FRUIT JAM TART
Ingredients
225g Plain Flour
115g Butter, chilled and cut into small pieces
1 tsp Golden Caster Sugar
1 Egg Yolk
1-2 tbsp Cold Water
A Little Flour for dusting
18 heaped tsp Jam e.g. Raspberry, Apricot, Strawberry or Blackcurrant


METHOD FOR MAKING THE FRUITY JAM TART
1. Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs. 

2. Stir in the sugar. 

3. Use the knife to mix in the egg yolk, then add the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.

4. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes – this will make it easier to roll out.

5. Turn the oven on to 200°C/400°F/Gas Mark 6. 

6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick. 

7. Dip the cutter in flour then cut out as many circles as you can – you may need to gather the bits of pastry up and roll them out again to make 18 circles.

8. Lay the rounds of pastry in the tart tin and press them gently into place. 

9. Prick the base of each tart once with a fork. 

10. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. 

11. Using oven gloves take the tray out of the oven. 

12. Carefully put 1 heaped teaspoon of jam into each tart and using oven gloves put the tray back into the oven for 6 minutes. 

13. Using your oven gloves take the tray out of the oven. 

14. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. 

15. You could make these with any jams or fruit you like – try apricot jam with sliced fresh apricot, golden syrup with peeled sliced apple.

ALMOND FRUIT TART

INGREDIENTS REQUIRED FOR MAKING THE CRUST

1/2 cup. butter, softened
1/2 cup. sugar
1 egg yolk
1 tsp. vanilla extract
3/4 cup. sliced, toasted almonds

INGREDIENTS REQUIRED FOR MAKING THE FILLING:

1 (8 oz.) cream cheese
2 tbsp. sugar
1/2 tsp. almond extract
1 tsp. vanilla
1/4 cUP. apricot jam
1 tbsp. water
USE Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas)
METHOD FOR MAKING THE CRUST
 Cream the butter and sugar together. Beat in the  yolk, vanilla extracts  and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375 degrees until golden, about 10 minutes; cool.
METHOD FOR MAKING THE FILLING 
 Beat the cream cheese and sugar together. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly. Brush over fruit.
YOUR ALMOND FRUIT TART IS READY.ENJOY!!!

RICE PUDDING RECIPE WOW

INGREDIENTS FOR MAKING RICE PUDDING

Milk-11/2 litres

Rice-3 tablespoon or ½ cup

Sugar-1/4 cup

Cardamom powder-1/2 teaspoon

Almonds –slivered and toasted

Method

Soak the rice in ½ cup water for about 30 minutes.

Grind the rice in a mixer to a thick smooth paste. Set aside

Heat the milk in a heavy base saucepan. And let the milk simmer for about 10 minutes. Now pour ½ cup of the hot milk in a bowl and add the thick grounded rice paste to it. Mix well to prevent any lumps. Now slowly pour this mixture into the hot milk stirring continuously. Cook on low heat for about 20 minutes. Now add the sugar and mix well. Cook for a further 10 minutes till the sugar has completely dissolved. Remove the pan from heat and let it cool. When cool add the cardamom powder and stir thoroughly. Sprinkle slivered toasted almonds and serve.

FREE GIFT BANANA MUFFINS FOR THE COOK

MAKES 12-MUFFINS
INGREDIENTS FOR MAKING BANANA MUFFINS
1/2 cup. (1 stick) butter - softened room temperature
1 cup. castor sugar 
2 large eggs room temperature
1 teaspoon pure vanilla extract 
2 large bananas riped and mashed 
2 cup all purpose flour 
1 tsp. salt 
1 tsp. baking powder 
1/2 tsp. baking soda 
1 cup. buttermilk
PREPARATION METHOD
Preheat oven to 400 degrees F and grease or line a 12-cup muffin pan. 
In a medium bowl with an electric mixer, combine butter and sugar. Beat at medium speed until light and fluffy. 
Add the eggs and vanilla and beat well, then add the bananas and beat until smooth. 
Place flour, salt, baking powder and baking soda in another bowl and mix together. 
Add flour mixture and buttermilk to egg mixture and beat briefly - just until dry ingredients are moistened. Do not overmix - it's OK if batter is lumpy.
Spoon batter into prepared muffin pan, so that each cup is about 2/3 full. 
Bake 15 to 18 minutes at 400 degrees F., or until the muffins are golden-brown and pebbly on top and are firm to the touch. 
Cool muffins for a few minutes in the pans, then wrap in a towel to serve warm, or let cool completely on wire racks.

NUTELLA CUPCAKES FOR THE YOUNG COOK

NUTELLA  CUPCAKES

NUTELLA CUPCAKES ARE HEALTHY AND DELICIOUS AND A FAVOURITE AMONGST KIDS AND ADULTS.

INGREDIENTS
MAKES 12 Cupcakes

10 tablespoons softened butter
3/4 cup white granulated sugar
3 Eggs
1/2 teaspoon vanilla essence
1 3/4 cup Sifted all purpose flour
1/4 teaspoon salt
2 teaspoon baking powder
Nutella-1/3 cup

Method

Preheat oven to 325 degrees Fahrenit. Line 12 muffin tins with paper liners.

Beat the butter and sugar with an electric beater at high speed until light and creamy f

Add in the Eggs one at a time till fully blended.now add vanilla essence.

 stir in the flour,salt and baking powder and mix until the batter is uniform and no flour  (make sure to not over beat the batter)as it will result in the cupcakes being hard and not soft and spongy.

Using an ice cream scoop fill each muffin liner with batter. 

Top each cake with 11/2 tsp nutella .Swirl Nutella into the cupcakes batter  with a toothpick making sure it is folded well .

Bake for 20 minutes.remove to a wire rack to cool completely