Easy Beautiful Desserts

INGREDIENTS 3 eggs large room temperature 175 grams self-raising flour 1 1/2 tsp baking powder 200 grams granulated sugar 175 grams butter room temperature 50 grams cocoa powder unsweetened 4 tablespoon boiling water FROSTING 150 ml heavy cream 150 grams dark chocolate 5 tablespoon apricot jam Icing sugar COOKING METHOD COOKING METHOD 1. Preheat the oven to 180C.  Grease and line two 18cm sandwich cake tins.  2. In a large bowl with an electric beater cream the butter and sugar together until light and fluffy. Add in the the 3 eggs one by one beating well after each addition. Now add the flour and baking powder and beat until the mixture is smooth.  3. In a small bowl place the cocoa powder and boiling water and mix the two together to form a paste. Mix the cocoa paste into the well beaten smooth butter-sugar-flour-egg mixture.  4. Now pour the prepared cake batter evenly between the two prepared cake t...

BUTTERMILK PANCAKES Buttermilk pancakes are light and tender and can be easily cooked at home. Ingredients makes-14 pancakes 1 cup all purpose flour YUMMY DELICIOUS BUTTERMILK PANCAKES ½ teaspoon salt                                1 teaspoon baking soda                 1 large egg 1 cup  buttermilk 2 tablespoon melted butter Vegetable oil 2-3 tablespoons METHOD Preheat the griddle or frying pan. In a bowl put all purpose flour and sift.Now add salt and baking soda and sift again.Mix well and keep aside. In another bowl beat egg with beater .Blend in the buttermilk.Add the dry ingredients(flour mixture).Beat well until smooth.Add the melted butter and mix well. In case you want thinner pancakes then add ¼ cup of buttermilk pour.Adjust the consistency of the batter by adding more flour or buttermilk. Using a spoon pour spoonf...

INGREDIENTS FOR THE CAKE 3 cups all-purpose flour 2 1/2 cups granulated white sugar 1 cup unsweetened cocoa powder 2 teaspoon baking soda 1 teaspoon salt 2 cups water 1 cup butter softened room temperature 4 teaspoon corn syrup 11/2     teaspoon pure vanilla extract 1/2 cup semi-sweet chocolate chips FOR THE FROSTING 4 cups powdered sugar, sifted 1 cup cocoa powder 1/2 cup margarine 1/3 cup milk 1 teaspoon pure vanilla extract Liqueur for drizzling on the cake layers (chocolate or almond) Melted chocolate: 1 3/4 cups semi-sweet chocolate chips 3 Tablespoons heavy whipping cream Semi-sweet chocolate chips for decorating the sides of the cake COOKING METHOD FOR THE CAKE Preheat    the oven to 325 F degrees. Grease   and dust two 8-inch cake tins with unsweetened cocoa powder. Set aside. In a bowl Mix all the dry ingredients- the flour, sugar, cocoa powder, baking soda and salt together/Si...

http://easybeautifuldesserts.blogspot.com/2014/02/easy-crustless-peanut-butter-pie_4911.html Ingredients 1 1/4 cups cookie crumbs (chocolate flavour) 1/4 cup granulated   sugar 1/4 cup butter melted 1 package cream cheese room temperature 1 cup crunchy peanut butter 3/4 cup white sugar 1 tablespoon   butter, room temperature ½ tablespoon pure vanilla extract 1 cup double or whipping cream COOKING METHOD 1.       First we need to make the crust.Mix together the cookie crumbs, 1/4 cup   of sugar, and 1/4 cup butter   together and   press into the bottom of a pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Allow it to cool. 2.     In a large bowl, beat   the cream cheese with the beater till soft.Now add in the crunchy peanut butter, sugar, butter, and   pure vanilla extract and continue beating until the mixture is   smooth. Beat the Whipping cream till it f...

PISTACHIO ICE CREAM             ½ pint single cream 1 egg 2 egg yolks well beaten 150 ml chilled whipping cream 50 grams pistachio nuts finely chopped 75 grams castor sugar METHOD In a saucepan,pour the single cream and scald by heating it just below boiling point. In a bowl place the egg, castor sugar and the egg yolks and beat till the mixture is thick and creamy like a custard.Pour this custard over the hot cream.Place this bowl in a double boiler and stir constantly till the mixture has thickened.Transfer the mixture into a freezer tub and fold in the chopped pistachio nuts.Allow the mixture to cool and put it in the refrigerator to chill . In a bowl beat the whipping cream till it forms soft peaks,fold the whipped cream into the chilled mixture and place it in the freezer .Remove and beat the mixture twice at 1 hour interval until firmly set.

CARAMEL ICE CREAM 2 ounce of granulated sugar 150 ml water 2 egg yolks 300 ml heavy whipping cream METHOD In a saucepan put the sugar and 75 ml of water and stir on low heat till the sugar completely dissolves.Now   turn up the heat and boil without stirring until the sugar has caramelized. Remove pan from the heat.Now pour 75 ml of cold water over the sugar when it reaches the caramel stage point.continue to boil to a thick syrup stirring to dissolve the sugar. In a large bowl beat the egg yolks.Now pour the hot caramel over the beaten egg yolk and beating hard constantly till the mixture cools.Pour this mixture in a freezer tub or container .In a bowl beat the whipping cream till it forms soft peaks.Now add this cream to the mixture in the freezer tub and freeze till the ice cream is firmly set.