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Cake Victoria Recipe INGREDIENTS 2 Cups self raising flour 4 eggs 250g butter 1 tbs vanilla essence 1/3 cup milk 1 cup sugar INSTRUCTIONS: Step 1. Mix butter n sugar till light n fluffy Step 2. Add beaten eggs Step 3. Add flour Step 4. Add vanilla essence + milk Step 5. Beat till well incorporated Step 6. When cakes are cooled Sandwich then with strawberry jam . Decorate as desired Enjoy

  Make this CrockPot candy for the holidays ! Homemade candies are inexpensive and great for Christmas gifts. Ingredients : 2 lbs of almond rind coated with white caramel 12 oz semi-sweet chocolate chips 4 oz chopped German baking chocolate bar 32 oz dry-salted roasted peanuts Instructions : Grease the slow cooker heavily with butter. Pour the chocolate chips into the slow cooker. Chop the almond crust into small pieces and add to the slow cooker. Before attaching the lid, add a double layer of paper towels to the top of the slow cooker to catch moisture. Stew about 2 h, stirring every 21 min . Once the chocolate is melted, add the German chocolate bar and stir until melted. Add the peanuts and stir until evenly covered. Line divers baking papers with parchment paper. Remove the balls and place them on prepared leaves. Add sparkles, if desired. Let cool. ENJOY !!

CHOCOLATE FILLED CAKE Ingredients: ⁣250gr chocolate ⁣180gr butter⁣ 375gr sugar⁣ 3 eggs⁣ 200gr leavening flour⁣ 40gr bitter cocoa ⁣ 250cc hot water⁣ Filling: 100gr butter ⁣ 100gr dulce de leche (arequipe) ⁣100gr chocolate melted in a bain-marie⁣ 100gr whipped cream⁣ 2 tablespoons instant coffee café Bitter cocoa to sprinkle⁣ Preparation: ⁣ 1) Melt the chocolate with the butter in a double boiler (take care that the water does not touch the container so that the chocolate does not spoil), ⁣ ⁣ 2) Place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add, little by little, always mixing and add the hot water. ⁣ ⁣ 3) Pour into a buttered pan and take to an oven with medium-low flame, the test to see if it is is to move it and keep it still. Or stick a toothpick and see that it comes out clean. Let cool and unmold. For the filling: 1) In a bowl mix all the ingredients, always gently until the cream is formed. ⁣ 2) You can cut the cake in half or in three layers as you...

Ingredients COCOA FUDGE CAKE 1 2/3 cups all-purpose flour or 2 cups cake flour 1 1/2 cups white sugar 2/3 cups cocoa 1/2 cups vegetable oil 1 1/2 cups buttermilk OR 2 Tbsp vinegar in 1 1/2 cups milk 1 1/2 tsp baking soda 1 tsp salt 1 tsp vanilla 2 eggs IRISH COFFEE BUTTERCREAM 1/2 cup Baileys or other Irish Cream Liqueur 2 packets ~2 tsp instant coffee 1 cup unsalted butter 3-4 cups sifted powdered sugar 1/4 tsp salt 1 tbsp vanilla extract Instructions IRISH COFFEE PREP Pour your Baileys into a microwave safe cup or bowl, and add the instant coffee. Microwave for about 20 seconds, and then stir. Repeat if necessary. The instant coffee should be completely dissolved. Set aside. IT MUST BE ROOM TEMPERATURE OR COLD BEFORE YOU ADD IT TO YOUR BUTTERCREAM. FOR THE CAKE Preheat oven to 350°, and grease and flour two 8 inch round pans Mix all of the cake ingredients together in the order they're listed on medium speed first, scraping the sides occasionally. Then turn it up to high and let ...

INGREDIENTS  125ml Cake flour 125ml cocoa powder 250ml Caster sugar 80ml melted butter 5 eggs Topping and Filling 225g plain cream cheese 125ml unsalted butter 60ml icing sugar 80ml double cream Fresh cherries Icing sugar for dusting 200g of glazed cherries, chopped 290g of Rhodes strawberry jam 225g plain chocolate Instructions Preheat the oven to 180 degrees Celsius.Grease your 8inch round baking tin. Put eggs and sugar in a large bowl and whisk until the mixture is thick. Sift together flour and cocoa to the egg mixture,fold in gently. Pour the mixture into the melted butter and divide the batter into two and bake for 30 to 40 minutes. Cut the cakes into half . For the filling: In a large bowl beat cream cheese and butter until soft and creamy. Add icing sugar then the double cream until well combined. In separate bowl mix the strawberry jam and the chopped cherries together . Spread the cream cheese frosting and top it with cherry topping,repeat layers . Use the remaining cream...

Ingredients 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing 300g self-raising flour 175g golden caster sugar 1 tsp baking powder 2 tbsp poppy seeds 200ml milk 1 large egg zest 2 blood orange, juice 2½ 140g granulated sugar Instructions  Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned. While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the...

Ingredients: 1/2 C Butter 2 C Sugar 1/2 C Milk 4 Tbsp Cocoa 1/2 C Peanut Butter 3 1/2 C Quick cooking Oats 2 tsp. Vanilla Instructions: Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Description This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video in the blog post for how to shape pretzels! Ingredients 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature) 1 packet active dry or instant yeast (2 and 1/4 teaspoons) 1 teaspoon salt 1 Tablespoon brown sugar or granulated sugar 1 Tablespoon unsalted butter, melted and slightly cool 3 and ¾-4 cups (460-500g) all-purpose flour, plus more for work surface coarse sea salt for sprinkling Baking Soda Bath (Optional, See Recipe Note) ½ cup (120g) baking soda 9 cups (2,160ml) water Instructions  Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or d...

make this recipe. Very soft, moist, tangy and delicious. They taste just as good, if not better, by the second and third day. It is important to note that a stand mixer should be used for this recipe. If you don't have access to one, use a bowl and a wooden spatula. Avoid using a hand mixer at all costs. After reading the reviews of this recipe at Food Network, hand mixers were known to burn out after trying to mix the following ingredients. Chocolate Gooey Butter Cookies Makes about 24 1 (8-ounce) brick cream cheese, room temperature 1 stick butter, at room temperature 1 egg 1 teaspoon vanilla extract 1 (18-ounce) box moist chocolate cake mix Confectioners' sugar, for dusting *I added about 1/3 cup of semisweet chocolate chips to the original recipe* 1. Preheat oven to 350 degrees F. 2. In a large bowl with a stand mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 ho...