Easy Beautiful Desserts

Ingredients 310 g all-purpose flour  5 g baking soda  2 g baking powder  3 g salt  168 g white chocolate, chopped  120 ml hot water  225 g butter, softened  300 g white sugar  3 eggs  235 ml buttermilk  Frosting 168 g white chocolate, chopped  20 g all-purpose flour  235 ml milk  225 g butter, softened  200 g white sugar  METHOD Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.  In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.  In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and 1 1/2 teaspoon vanilla.  Pour batter into two 9 inch round cake pans. Bake for 30 t...

Serves 8 INGREDIENTS FOR THE CAKE 10 tablespoons unsalted butter, room temperature 1/2 cup packed light-brown sugar 3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges 1 tablespoon fresh lemon juice 1 1/2 cups all-purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup whole milk DIRECTIONS FOR MAKING THE APPLE CINNAMON CAKE 1.Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).  2.In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.  3.With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and f...

Elements FOR THE PEANUT BUTTER PIE 1 (9 inch) prepared pie shell 3 egg yolks A Pinch of salt 2 1/2 containers of . milk 3/4 containers of  sugar 1/2 container  flour 1 teaspoon  vanilla extract 1/2 container  creamy peanut butter 1 container cream, whipped 1/2 container broiled peanuts Strategy FOR MAKING THE PEANUT BUTTER PIE In a dish  Combine the egg yolks, salt and drain, and blend well.now  Place in heavy pot and cook over low hotness, blending continually  until warm. Join the sugar and flour;gradually add  to drain mixture, blending continually until the mixture has thickened. Boil for 1 moment. Expel from the hotness. Mix in the  vanilla extract and peanut butter. Put into cooled pie shell. Chill completely. Present with whipped cream and broiled peanuts

INGREDIENTS 1/2 cup egg whites 1 cup sugar 1/4 tsp (or a pinch) Cream of Tartar METHOD Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe from whipping. Cream of Tartar and heat will help your whites whip firmer and make them safe to eat Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot enough that you can't leave your finger in it for 5 seconds. And whisk the whole time so the whites can't cook. Once it's good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater. (If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm peaks and are about body temperature they are done!

A VERY DELICIOUS CAKE AND VERY EASY TO MAKE INGREDIENTS 1/2 cup dried currants 2 tablespoons whiskey 1 1/4 cups all purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups sugar 1 cup plain low-fat yogurt 2/3 cup vegetable oil 1/4 cup whole milk 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup mini semisweet chocolate chips METHOD FOR MAKING THE BLACK CURRANT CAKE  Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine currants and whiskey in small bowl. Let it  stand for about  20 minutes. Sift together flour, cocoa, baking soda and salt in a  medium bowl. Whisk sugar, yogurt, oil, milk, eggs and vanilla with an electric beater in another  large bowl.Now Mix in the dry ingredients.after this  Fold in the currant mixture and chocolate chips. Pour the prepared cake batter into the prepared cake  pan. Bake until tester inserted into center comes out clean, about 30 minu...

INGREDIENTS 250 grams) fresh or frozen blackcurrants 100 grams white sugar 300 ml  water, plus 2 tablespoons 2 teaspoons of lemon juice 1/2 teaspoon powdered gelatin 1 egg white METHOD FOR MAKING THE BLACK CURRANT SORBET 1. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has dissolved. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool. 2. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened. Allow to cool lightly, then puree in a blender. Press the pureed. blackcurrants through a sieve into a bowl to remove seeds and skin. 3. Sprinkle the gelatin over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes until spongy. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring occasionally until the gelatine has dissolved. Stir the gelatine into the cooled sugar syrup. 4. Stir the sugar syru...