Chocolate Pie and Pecan Pie!! Cooking with Brenda Gantt !i hope you enjoy much#Cookingwithbrenda
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Cooking, cookery, or culinary expressions is the craftsmanship, science, and art of utilizing hotness to plan nourishment for utilization.
Cooking methods and fixings shift generally, from barbecuing food over an open fire to utilizing electric ovens to baking in different sorts of stoves, reflecting neighbourhood conditions.
At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
Evidence suggests our ancestors began cooking over an open fire over 2 million years ago.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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The Easiest (and Tastiest) Chocolate Brownies You've Ever Made - No Eggs Required!
#eggless #brownies #recipe #chocolate
Hey there, foodies! Today I'm excited to share with you a delicious and easy recipe for eggless brownies. Whether you're vegan, allergic to eggs, or simply looking for a healthier alternative, these brownies are sure to satisfy your sweet tooth.
To make these brownies, you'll need the following ingredients:
Ingredients: (pan size 8-inch)
1 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking power
1/4 tsp salt
1/2 cup vegetable oil
2/3 cup water
1/4 tsp vanilla extract
1/2 cup semisweet chocolate chips or (grated chocolate)
Instructions:
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Add the vegetable oil, water, and vanilla extract to the bowl and stir until everything is well combined and no lumps remain.
Fold in the chopped dark chocolate or chocolate chips.
Pour the batter into the prepared pan and spread it out evenly.
Bake 175℃ for 20-25 minutes.
Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, cut the brownies into squares and serve.
Enjoy your delicious eggless brownies!
#EgglessBrownies #VeganBrownies.
#BrownieRecipe, #ChocolateLover, #DessertIdeas, or #BakingTips
#EggFreeBrownies
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Pecan Pie Brownies | Food Wishes
If you've ever been eating pecan pie and thought, this is great, but I wish that crust was a brownie, I’m happy to tell you that your wish is now a reality. These fudgy brownies have a pecan pie layer baked right on top, and are a must make for any and all fans of brownies and pecan pie. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pecan Pie Brownies, follow this link:
You can also find more of Chef John’s content on Allrecipes:
CRACK BROWNIES, The Best Brownies On Earth, Pinterest Recipe
CRACK BROWNIES, The Best Brownies On Earth, Pinterest Recipe
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