How To make Mocha Macadamia Decadence
CAKE:
3 ounces Bittersweet or semisweet chocolate; chopped
1 ounce Unsweetened chocolate :
chop
3/4 cup Macadamia nuts
1/3 cup All purpose flour
1/2 cup Unsalted butter room temp
2/3 cup Sugar
3 large Eggs
2 tablespoons Cognac or brandy
2 teaspoons Granulated instant espresso :
or coffee
1 teaspoon Vanilla extract
GLAZE:
1/4 cup Whipping cream
1 tablespoon Light corn syrup
4 ounces Bittersweet or semisweet -- chocolate; finely ch
FOR CAKE: Preheat oven to 350~. Butter 8" round cake pan with 2" sides. Line bottom of pan with parchment. Stir chopped chocolates in top of doulble boiler over simmering water until melted and smooth. Cool slightly. Process macadamia nuts and flour in processor until nuts are finely ground. Transfer jnut mixture to small bowl. Do not clean processor. Add butter and sugar to processor and blend using on/off turns until mixutre is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla and process until smooth. Add melted chocolate and process until just combined. Add nut mixture and process unisng on/off turns until mixture is just combined. Transfer batter to prepared pan. Smooth top with spatula. Bake until toothpick inserted halfway between edge and center of cake comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Invert cake onto rack; remove parchment and cool.
FOR GLAZE: Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in corn syrup. Let glaze stand until cool enough to spread, about 20 minutes. Transfer cake to rack. Spread glaze over top and sides of cake. Refrigerate until set. Transfer cake to platter. Let stand at room temperature 1 hour before serving.
How To make Mocha Macadamia Decadence's Videos
Chocolate caramel cheesecake
This is Bilionaire's Cheesecake, chocolate and salted caramel cheesecake without oven this is deliciousness i could not stop eating
Ingredients | Ingrediente
Chocolate cream cheese | Crema de branza cu ciocolata
450g cream cheese | crema de branza
80g icing sugar | zahar pudra
260g dark chocolate | ciocolata neagra
240g whipping cream | frisca
Chocolate Biscuit | Biscuit de ciocolata
100g biscuit
50g unsalted butter | unt nesarat
10g cocoa powder | pudra de cacao
Marshmallow crunch | Crocant cu marshmallow
150g rice krispies | cereale cu cacao
70g unsalted butter | unt nesarat
70g dark chocolate | ciocolata neagra
280g marshmallow
15g cocoa powder | pudra de cacao
Caramel Ganache | Ganaj de caramel
200g whipping cream | frisca
20g glucose | glucoza
125g caster sugar | zahar fin
160g white chocolate | ciocolata alba
50g unsalted butter | unt nesarat
Check out my amazon page you gonna find all the tools used in my videos + some of the ingredients| Ustensile folosite in videoclipurile + Ingrediente
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#cheesecake #bilionaire #chocolate #caramel
How To Make Perfect Chocolate Chip Cookies
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Credits:
MUSIC
Giraffe Bossa_fullmix (1)
Licensed via Warner Chappell Production Music Inc.
Monte Fiasco_Main
Licensed via Warner Chappell Production Music Inc.
NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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Macadamia recipes: Macadamia Toffe Pie by Culinary guru, Ajarn Yingsak
Healthy Cashew Creamer 2 Ways: Caramel & Mocha Creamer Recipes I Almond Cow
Take our original cashew creamer recipe up a notch with these delicious flavors. In this video we'll show you how to make Mocha Creamer and Caramel Creamer with cashew milk made in your Almond Cow.
Caramel Cashew Creamer
1 cup cashews
2 medjool dates, pitted
½ tsp vanilla extract
Pinch of salt
Water
Instructions
Soak cashews for 4 hours (optional)
Add soaked cashews and medjool dates to filter basket. Attach filter basket to the Almond Cow top.
Add water to the 500mL line in the collector cup. Add vanilla extract and salt to the water. Place collector cup inside the Almond Cow base. Blend for one cycle.
Mocha Cashew Creamer
1 cup cashews
2 tbsp maple syrup
1.5 tbsp cacao or cocoa powder
Pinch of salt
Water
Instructions
Soak cashews for 4 hour (optional)
Add soaked cashews and cacao powder to filter basket. Attach filter basket to the Almond Cow top.
Add water to the 500mL line in the collector cup. Add maple syrup and salt to the water. Place collector cup inside the Almond Cow base. Blend for one cycle.
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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