Pancakes with curd and strawberry sauce

Pancakes with curd and strawberry sauce

Preparation time: 50 minutes

Quantity: 4 servings

Ingredients:

Flour — 230 g
Eggs — 4 pcs.
Milk — 600 ml
Baking powder — 1 ch. L.
Butter (melted) — 6 tablespoons. l.
Cottage cheese — 400 g
Cream — 200 g
Powdered sugar — 90 g
Lemon — 1 pc.
Vanilla sugar — 1 hour. L.
Strawberries (strawberries) — 1 tbsp.
Lemon — 1 pc.

Bon Appetit!

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Pancakes with cottage cheese and fruit

Pancakes with cottage cheese and fruit

Ingredients:

Eggs — 2 pcs.
cow’s milk — 130 ml
Flour — 50 g
apples — 70 g
cottage cheese — 60 grams
Bananas — 70 g
Sugar — 17 g
raisins — 10 g
salt — 2 g
vegetable oil — 10 ml
butter — 20g
cinnamon — 2 g
vanilla sugar — 1 g
honey (feeding) — 50 g
sour cream (to feed) — 50 g
Raspberry (feed) — 20 g
Mint (supply) — 2 g

Bon Appetit!

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Liver pancakes in cream sauce

Liver pancakes in cream sauce

Liver — a product that is like not all. Appetizing Liver pancakes in delicate cream sauce will help you to once and forever change the perception of gras, if you did not like it more.
Ingredients:
— Flour — 5 tablespoons
— Eggs — 3 pcs.
— Beef or pork liver — 500g
— 1 teaspoon soda (hydrated vinegar)
— Garlic — 3-4 cloves,
— Sour cream,
— Milk — 50 g
— Parsley or dill,
— Salt and pepper to taste
— olive oil.

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Pancakes as a jack-o’-lantern.

Pancakes as a jack-o’-lantern.

For them, it is desirable to select the jam of red or orange.

Ingredients
pancakes 2 pieces.
jam or marmalade 2-3 tbsp
5 min 1 serving

Bon appetit!

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Pumpkin-cheese pancakes

Pumpkin-cheese pancakes

Ingredients:

Zucchini — 200g
Cheese (hard) — 100 g
Flour — 3 tbsp
Dill — to taste
Black pepper — to taste
Salt — to taste

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Cake «Quick and tasty»

Cake «Quick and tasty»

Ingredients:

-Korzhi
-Slivki 45%
-Sahar
-Without
-M & M’s
-Skittles
— «Pearls»
-Kit Kat
-Vafelnye Tubes

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Cake «dead bird» on Halloween

Cake «dead bird» on Halloween

Ingredients:

Eggs — 2 pcs;
baking powder — 1 pack;
condensed milk — 1.5 cans;
flour — 1 cup;
Cocoa powder — 200 g;
granulated sugar — 3 tablespoons;
cream 25% — 450 g;
butter — 50g

2 eggs
1 packet of baking powder
1 can of condensed milk
1 cup flour

mastic for chocolate:
condensed milk, 70 g
cocoa 150g
Cream:
sugar 3 tbsp. l
Sour cream 25% -450 m.

Preparation:
1. Divide the two eggs into a cup, which will knead the dough.

2. Add to a pack of baking powder
3. Open a jar of condensed milk and add to the bowl.

4. Add a cup of flour.

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Fragrant cakes with blueberries

Fragrant cakes with blueberries

Ingredients:
Fresh blueberries — 350 g
Wheat flour — 260 r + 2 tbsp. l.
Orange peel (dried) — 1 tbsp. l.
Disintegrant — 1 hour. L.
Brown sugar, versatile — 150 g
Vanilla Sugar — 8g
Egg — 1 pc. (C-O)
Serum (or low-fat yogurt) — 200 ml
Vegetable oil, refined — 80 ml
Blueberry-banana smoothie sour milk:
Yogurt is a natural (home) — 1 liter
Banana
Fresh blueberries — 200 g
Brown sugar, universal — 50 g

Bon Appetit!

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Cake «Honey log»

For the dough:
Honey — 80-90 grams (2-3 tablespoons)
sugar — 2/3 cup
flour — 2,5-3stakana
Eggs — 3 pcs
Soda — 0,5ch.l.
For the cream:
15% sour cream — 800ml
curd — 600gr (I use cheese curds)
Sugar — 1 cup
Preparation:
Lightly beat the eggs with the sugar and liquid honey. Add slaked soda (baking powder sometimes replaced, did not notice the difference).
Pour the flour and knead a soft dough. Because it can be a bit of honey to stick to your hands.
Divide dough into 3 parts.
Each of the parts to roll on floured table in a square formation, a thickness of about 0.5 cm (convenient to roll directly on the parchment, which is then simply transferred to the pan). Plast cut into strips width 1-1,5sm and push, so they do not stick together during baking.
Bake in a hot strip to 220gradS oven until golden color (about 5-6 minutes). Remove trim and hot under the desired size. also to do with the rest of the test.
For cream to whip the cream with the sugar, add the cottage cheese and mix.
Cake pan lay a film or foil so that the hanging edge.
At the bottom put a layer of cream on top and sticks, then repeat the layers to the top of the form. The edges of the foil wrap and remove the cake in the refrigerator for no less than 8-10 hours (my cake was soaked day).
During this time, the moisture from the cream soaks sticks, they are soft and the cream thus compacted.
Before serving, remove the cake from the refrigerator, expand the top of the cake, cover with a flat cutting board and carefully flip, remove the foil. Decorate with melted chocolate grid. Transfer the cake to a serving dish and garnish with berries and mint.

Bon appetit!

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Cake and cream cakes

Cake and cream cakes

Ingredients:

Gingerbread — 0.5 kg;
Sour cream — 150-200 ml;
Bananas — 2 pieces;
Kiwi — 1 piece;
Cherry / Cherry — 1 cup.

to your liking, such as the kiwi and cherry.

Gingerbread Cake with cream and fruit is ready.

Enjoy your tea!

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Cakes «Bounty»

Cakes «Bounty»

Ingredients:

200 g biscuits
100 ml water
70g sugar
2 tablespoons cocoa
80 g of coconut
80 g butter, softened
powdered sugar

Preparation:
1. Crush cookies into crumbs and mix with cocoa.
2. In hot water to dissolve the sugar and cool.
3. Slowly add water to the biscuits and mix until a viscous paste.
4. coconut flakes mix with butter and sugar.
5. The weight of food in the pastry roll into a rectangular film is not too thick layer, on top of a coconut distribute weight, roll roll and store in the freezer for 30-40 minutes.

Bon appetit!

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Cake with chocolate chips

Cake with chocolate chips

Ingredients:

— 100g butter
— 100 grams of sugar
— 3 eggs
— Baking powder or soda slaked
— Any chocolate bar
— 200 grams of flour

Butter or margarine chop with a knife and mixed with sugar and eggs.

Chopped chocolate, to add to the dough.

Then add the baking powder and flour. All stir and put in a form.

Oven for 20-30 minutes at a temperature of 180-220 grams.

Make a chocolate glaze, pour the cake and sprinkle with posypushkoy.

Bon appetit!

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CAKE «Bee»

CAKE «Bee»

INGREDIENTS:

Dough:
● 2 eggs,
● 70g. MAR. sand
● 1 stol.l. honey,
● 1 tsp baking powder,
● 50g. drain. oil
● 1 stol.l. cocoa
● 1.5 cups of flour.

PREPARATION:
Beat eggs with sugar, add honey and oil, good peremeshat.Smeshat flour, cocoa and baking powder, stir, add testo.Zamesit dough, roll into a sausage, cut into 8 pieces.
Bake 8 thin cakes (1 chop-cake for sprinkling).

Cream (you can use sour cream).
● 400 ml. milk
● 1 egg,
● 4 stol.l. sah.peska,
● 2 stol.l. flour
● 0.5 tsp vanillin.
● 50g. drain. oil.
Mix the milk, egg, sugar vzbit.Dovesti to a boil, add the butter ostudit.V cream and vanilla well vzbit.Kazhdy cake lubricates kremom.Sverhu sprinkle cake crumbs, mixed. rev. walnuts.

Bon Appetit!

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Extraordinary chocolate cake

Extraordinary chocolate cake

Extraordinary chocolate cake — incredibly tasty a wonderful structure and original way of preparation

Ingredients:

For the cake:
3 eggs
200 g flour
Baking powder 1 teaspoon
1 orange (I had 2 small)
50 g of chocolate (bitter)
50 g of cocoa
150 g butter
150 g of sugar
400ml milk
For the glaze:
3 tablespoons sugar
3 tablespoons cocoa
2 tablespoons sour cream
50 g butter

Preparation:

Soft butter (room temperature) Beat in the lush and white mass with the sugar, the chocolate is melted in a microwave oven, rub with orange peel, add the oil mixture to the liquid chocolate and zest and whisk again.
In a separate bowl mix the cocoa, flour, baking powder;
pour the mixture into the oil and egg and milk all stir again,
sift to the mixture and stir dry ingredients together until homogenous and smooth dough. It should be no lumps.
Now you need to take two forms, one to be placed in another and they can be put on the stove. Smaller form grease with butter and poured all her dough .In the form of larger diameter pour half the water, that is, form the dough, half-submerged in water.
Before you immerse one form to another — from a small test should be closed tightly with foil
We put on the stove and turn, bring to a boil and reduce heat to medium. The water should boil a little bit. Cook … next to no water vykipela.Uroven water should not be changed! Cook 1.5 hours
a half hour remove from heat, and cool in the form of — cake uzhmetsya and easy to reach.
Cook the sauce: Mix all ingredients in a dipper, cook over medium heat until smooth for about 3 minutes. Let cool
Pour the mass in the center of the cake and let herself be spread.

Bon appetit!

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Cherry Cordial Chocolate Cupcakes

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I always love the abundance of cherry cordials at the store during the Christmas and Valentines season. My mom would always get the best ones from a local chocolate shop and they weren’t just the tiny size ones, as a child these were probably bigger than my palm and they were oh so irresistible. I thought it would be equally as decadent, if not more, in cupcake form and I’d have to say that assumption was spot on. These cupcakes are divine! They are perfect chocolatey decadence topped with all the flavors of a cherry cordial filling and generous chocolate glaze drizzle, because why not? And don’t forget the cherry on top! Growing up I’d always ask for a cherry on top of my ice cream when we’d go through the drive through, some things never change because on occasion I’ll remember that and it really just makes ice cream that much better.

These chocolate cupcakes are one of my favorites. They are wonderfully chocolatey and the texture of their crumb is everything you look for in a chocolate cupcake – moist, soft and tender, with just enough structure to hold a buttercream frosting. And that frosting, oh that frosting, you’re going to love it!

Happy baking!

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Cherry Cordial Chocolate Cupcakes

Ingredients

Cupcake
• 3 oz bittersweet chocolate, finely chopped (semi-sweet works too for milder flavor, I've tested both)
• 1/3 cup (29g) unsweetend cocoa powder (regular or Dutch-processed, I use regular)
• 3/4 cup hot water
• 3/4 cup (116g) bread flour
• 3/4 cup (155g) granulated sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup + 2 Tbsp vegetable or canola oil
• 2 large eggs
• 2 tsp white vinegar
• 1 1/2 tsp vanilla extract
Chocolate Ganache
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
Frosting
• 1/2 cup butter, softened
• 1- 2 pinches of salt, to taste
• 3 cups (330g) powdered sugar
• 2 Tbsp maraschino cherry juice, then more if needed
• 1/2 tsp vanilla extract
• Red food coloring, optional
• 1/2 of the maraschino cherries from 1 (10 oz) jar, chopped and wrapped in paper towels to dry slightly
• 24 maraschino cherries, plus more for topping

Directions

• Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
• Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
• Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
• For the ganache:
• Add chocolate chips to a bowl. Heat cream to nearly a boil (either in microwave or on stove top) then pour over chocolate chips. Stir until melted and smooth. Let cool until thickened, either in refrigerator or or at room temperature (you just don't want it to be runny but still pipe-able).
• For the frosting:
• While ganache is cooling, in the bowl of an electric stand mixer whip butter and salt until pale and fluffy. Mix in 1 cup of the powdered sugar then stir in maraschino cherry juice, vanilla and desired amount of red food coloring if using. Mix in remaining powdered sugar and whip until pale and fluffy. Using a rubber or silicone spatula, fold in chopped maraschino cherries.
• To assemble cupcakes:
• Place two maraschino cherries (no stems) over tops of cupcakes. Dollop desired amount of frosting over cherries (I wouldn't recommend using a lot, this is a sweet frosting and a little goes a long way) then spread frosting around cherries. Transfer chocolate ganache to a small resealable bag, seal bag and cut a tip from one corner. Drizzle over cupcakes and top each cupcake with 1 cherry. Let cupcakes rest 1 hour (I felt this was best as it not only lets the ganache set but it seemed to lightly tone down the sweetness of the frosting as the flavors melded).
• Recipe source: cake portion adapted from Cooks Illustrated "The Science Of Good Cooking" pg. 431.

Cherry Almond Cupcakes

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The cherry and almond flavors were just meant to be together, right? Especially in cupcake form. Their tempting, nutty and fruity pairing makes for dessert royalty.

I just have to say it, these cupcakes are completely and utterly divine! Their texture is so soft and delicate and the almond-cherry flavored frosting literally just melts away in your mouth. They are reminiscent of the cherry chip cake you get at the grocery store, but they are much better than a box mix of course. These are something like, I want to say, sweet, blissful cherry clouds (if you can only imagine what that would taste like). With a fluffy cake and a decadent almond and maraschino cherry flavor, you might just very well find these to be a new favorite cupcake. Enjoy!

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Cherry Almond Cupcakes

Ingredients

• 1 1/4 cups cake flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 18 maraschino cherries, divided
• 3/4 cup granulated sugar
• 6 Tbsp unsalted butter, at room temperature
• 1 large egg, at room temperature*
• 1 large egg white, at room temperature
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/3 cup buttermilk
• 3 Tbsp maraschino cherry juice
Frosting
• 3/4 cup butter, at room temperature (I used 1/2 cup unsalted 1/4 cup salted)
• 2 1/4 cups powdered sugar
• 1 1/2 - 2 1/2 Tbsp maraschino cherry juice
• 1/4 tsp almond extract
• Few drops red food coloring (optional)

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. Cut 6 maraschino cherries into halves and set aside (these will later be placed in cupcake batter. If they're small you can use whole ones but make sure you'll have enough to top the cupcakes, you'll need 24 total if using whole cherries). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then add in egg white, almond extract and vanilla extract and blend until combined. In liquid mearuing cup used to measure buttermilk, combined buttermilk with maraschino cherry juice. With mixer set on low speed, working in three separate batches beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup about 1/2 full. Place one cherry half in the center of each cupcake (it will sink to the bottom during baking). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Run a butter knife around edges to loosen cupcakes (unless yours didn't go to the edges like mine) and allow to cool in muffin tin 5 minutes. Transfer to a wire rack and cool completely then pipe or spread Cherry Almond Frosting over tops. Store in an airtight container. Top each cupcake with a maraschino cherry just before serving.
• For the frosting:
• In a mixing bowl fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 7 - 8 minutes, occasionally scraping down sides and bottom of the bowl (if you have the beater blade paddle scraper attachment, about 5 minutes). Add in powdered sugar, 1 1/2 Tbsp maraschino cherry juice and almond extract. Blend on low speed until combined, then add food coloring if desired and additional cherry juice to thin as desired (adding 1 tsp at a time), and increase speed to medium-high and whip until pale and fluffy, about 5 - 6 minutes longer (about 4 minutes with scraper attachment), occasionally scraping down sides and bottom of bowl.
• *To bring my eggs to room temperature I usually always just let them rest in a bowl of warm water for 10 minutes.
• Recipe Source: Cooking Classy, inspired by BHG

Black Forest Cupcakes

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Mothers Day dessert, look no further! My Mom loved these cupcakes, and seriously who wouldn’t? A chocolate cupcake with a cherry pie filling, topped with a sweetened whipped cream and chocolate, yeah no one could turn it down. These decadent cupcakes are perfectly chocolatey with a soft and moist crumb and that cherry pie filling, well try not to eat it by the spoonful before you fill the cupcakes. In a way these remind me a of a ding dong type cupcake but with of course the bonus of that delicious filling. I think they would also be good with a raspberry or strawberry pie filling if you are wanting to switch it up a bit, but try the cherry version at least once.

Everyone is going to love the surprise pie filling inside! Enjoy!

Now lets see what’s inside…

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Black Forest Cupcakes

Prep Time: 30 minutes

Cook Time: 19 minutes

Yield: 12 cupcakes

Ingredients

Cupcake
• 3 oz bittersweet chocolate, finely chopped
• 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
• 3/4 cup hot water
• 3/4 cup bread flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup + 2 Tbsp canola oil
• 2 large eggs
• 2 tsp white vinegar
• 1 1/2 tsp vanilla extract
Filling and Topping
• 1 1/4 cups cherry pie filling, store bought or homemade
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• Finely chopped chocolate or real chocolate sprinkles, for garnish

Directions

• Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
• Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
• Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
• Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.
• In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.