How To make Herman Double Chocolate Brownies
3/4 c Butter
room temperature
1 c Sugar, white
1 c Sugar, brown
4 Eggs
1/2 c Cocoa, unsweetened
1 1/2 c Flour
1/2 ts Salt
1/2 c Herman Sourdough Starter
1 tb Vanilla
3/4 c Semisweet chocolate pieces
1/2 c Nuts :
chopped
In bowl of electric mixer, cream butter and sugars. Add eggs one at a time, beating well after each. Stir dry ingredients together. Combine starter and vanilla; add alternately with dry ingredients to sugar mixture. Spread in greased 11 1/2 x 7 1/2 x 1 1/2" pan. Sprinkle chocolate and nuts on top. Bake in preheated 350F oven 30 min. Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking
How To make Herman Double Chocolate Brownies's Videos
Connie Baking Brownies
Connie Baking Brownies
Sourdough Double Chocolate Loaf Cake
Sourdough Double Chocolate Loaf Cake ~ Made with discard!
How would I describe this?........ Dense, moist, deep dark chocolate ans super delicious!
Click the link below to get the full recipe!
Yummy!!!
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Chocolate Salami Recipe | How to Make Chocolate Salami Dessert
Chocolate salami - another easy and delicious dessert for Christmas (or any other occasion). This beautiful and original no-bake dessert is popular in many countries, apically in Italy (salame al cioccolato). It is look like sausage but behind this sausage hiding very tasty dessert.
Printable Version::
More No-Bake Desserts:
No-Bake Brownies:
White Chocolate Fudge:
Tiramisu Truffles:
Brigadeiro (Brazilian Truffles):
Nutella Mousse:
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RECIPE:
MAKES 2 sausages
ingredients:
7oz (200g) cookies/biscuits/biscotti
9oz (250g) dark chocolate
6 tablespoons (90g) butter, unsalted
1 teaspoon vanilla extract
2 tablespoons milk
3.5oz (100g) pistachios, toasted
2-3 tablespoons liquor/coffee *optional
Pinch salt
Powdered sugar for coating
Directions:
1. Crush the biscuits
2. Melt chocolate and butter over double boiler, until completely smooth. Remove from heat and add alcohol or coffee (optional), milk, vanilla extract, crushed cookies, pistachios, salt and mix until combined.
3. Spread half the mixture onto plastic wrap and shape it into a log. Roll the plastic wrap and twist the ends to seal. Roll back and forth few times to make the log evenly round. Repeat with remaining mixture.
4. Refrigerate for at least 2-3 hours until firm.
5. Remove the plastic wrap, dust with powdered sugar from all sides (or roll in powdered sugar). Brush off excess sugar.
6. To give it an authentic salami look Wrap it up in kitchen twine.
Notes:
• Instead of pistachios you can use almond/ pecans/hazelnut or any other nuts that you like.
• Keep refrigerated.
• For extra flavor you can add any liquor that you like or brewed coffee. But it is optional.
• If you are not using coffee or liquor, use the same amount of milk instead.
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
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Measuring Spoons & Cups -
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Pastry Brush -
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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Meghan Mask Slips
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