Black Sambo

This is my first ever Black Sambo! Just found the recipe on the internet so thought of trying it since I love desserts.  It's still not that perfect so have to practice more! :)

First Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1  cup condensed milk

 1  can all-purpose cream

Second Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1/2  cup cocoa powder

 1/2  cup white sugar

 1 1/3 cup evaporated milk

Procedure:

For the first layer:

     Dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Gradually add condensed milk and stir for 5 minutes.  Remove from heat then add cream.  Stir until cool.  Transfer to mold and refrigerate for at least 2 hours or until set.

For the second layer:

     Dissolve cocoa powder and white sugar in evaporated milk. Set aside. Then dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Add chocolate mixture and stir for 5 minutes.  Let it cool.  Pour over the first layer and refrigerate for at least 2 hours or until set.

Banana Cupcake

5  Large Ripe Bananas

1 1/3  cups All-Purpose Flour

1  tsp. Baking Powder

5  tbsp.  Melted Butter

1 tsp. Baking Soda

10  tbsp. White Sugar

1 tsp.  Vanilla Extract

1 Egg

1.  Preheat the oven to 350F.

2.  Mash the bananas.  Set aside.

3.  Combine flour, baking powder, baking soda in a bowl.  Mix well.  Set aside.

4.  In a large bowl, combine the mashed bananas, melted butter, egg, vanilla, and sugar.  Mix well.

5.  Fold-in the dry ingredients mixture in a large mixing bowl, continue this step until the texture becomes smooth.

6.  Arrange paper cups in the muffin pan.  Scoop the mixture in each paper cup.  

7.  Bake in the oven for 13-15 minutes.

8.  Remove from the oven and let it cool.

Munchkins

 I have found this recipe on the internet and decided to try it at home.  It's just so simple because you don't need to bake it .... just mix all the ingredients and Voila!! :)

1 pack 200 grams Honey Crushed Graham
1 can Condensed milk
powdered sugar

Put the crushed grahams in a bowl.  Add the condensed milk a little at a time until they reach the stickiness you like.  If too dry just add more milk and if it's too sticky just add more crushed grahams.  Now form the mixture into small balls then roll in powdered sugar.  Chill for several hours before eating! :)

White Cupcakes

 

 

 

2  large eggs

1 3/4  cups sifted cake flour

2  teaspoons baking powder

1/4  teaspoon salt

1/2  cup unsalted butter at room temperature

1  cup granulated white sugar, divided

1  teaspoon pure vanilla extract

1/2  cup milk

1/8  teaspoon cream of tartar

 

 

Butter Frosting:

 

2  cups confectioner sugar, sifted

1/2  cup unsalted butter at room temperature

1  teaspoon pure vanilla extract

2 - 3 tablespoons milk or light cream

assorted food colors (if desired)

 

 

Garnish: (optional)

 

Colored sprinkles

 

 

 

White cupcakes:   Preheat oven to 350F (177C) and lightly butter or line 12 muffin cups with paper liners. 

 

While eggs are stil cold, separate the eggs, placing the yolks in one bowl and  whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using ( about 30 minutes ).

 

In a mixing bowl, sift or whisk together the flour, baking powder and salt.  Set aside.

 

In the bowl of your electric mixer, or with hand mixer, beat the butter until soft ( about 1-2 minutes ).  Add 3/4 cup of the sugar and beat until light and fluffy ( about 2-3 minutes ).  Scrape down the sides of the bowl.  Add egg yolks, one at a time, beating well after each addition.  Scrape doen the sides of the bowl.  Beat in the vanilla extract.  Then with the mixer in low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

 

In a clean bowl of our electric mixer, with the whisk attachment ( or with hand mixer ), beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup sugar and continue to beat until still peaks form.  With a rubber spatula gently fold a little of the whites into that batter to lighten it, then  fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

 

Evenly fill the 12 muffin cups with the batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to completely.

 

 

Butter frosting:  In an electric mixer or with a hand mixer, cream the butter until smooth and well-blended.  Add the vanila extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes).  Tint the frosting with desired food color.

Chocolate Mud Cake

I baked this cake on June 17, 2012.... it's a cake mix from Australia! :)

Butterscotch

I learned this recipe when I was still in high school in our Baking class.

2 eggs
2 cups brown sugar
1 teaspoon vanilla
1/2 cup margarine or butter, melted
1 tablespoon corn syrup
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
chopped nuts, raisins (optional)

Preheat oven to 350F. Grease 13 x 9 inch rectangular pan. Set aside.

Beat eggs until foamy, add in sugar, vanilla, margarine or butter and corn syrup. Beat until. Combine flour, baking powder and salt. Add to the egg mixture. Blend well. Stir in nuts and raisins. Spread batter in prepared pan. Bake 25- 30 minutes or until top is light brown. Cut while hot.

Melt-in-the-mouth Chocolate Cake

Decadent.... addicting.. chocoholic's dream... only a few words that can describe this moist chocolate cake.  It is very much in demand during birthday parties and other special occasions!

2 1/2 cups all-purpose flour, unsifted
3 cups granulated sugar
1 1/2 cups cocoa powder, unsifted
2 teaspoon baking soda
2 teaspoon baking powder
1 1/2 teaspoon fine salt
3 pieces eggs
1 1/2 cup evaporated milk
3/4 cup corn or soya oil
1 tablespoon vanilla
1 1/2 cup boiling water

1.  Grease a 13x9x2 1/4 inch baking pan

2.  Combine all ingredients together except for boiling water.

3.  Beat at medium speed, about 3 minutes, then at high speed for 2 minutes.

4.  Add boiling water.  Blend well. (Resulting mixture has thin consistency).  Pour onto prepared pan.  Bake at preheated 350F oven  for 45 minutes.  Remove pan from oven and cool before inverting pan onto cake

rack.  Cool cake completely.

CHOCOLATE ICING:

1/2 cup butter

3/4 cup unsifted cocoa powder

2  300ml cans condensed milk

2 teaspoon vanilla extract

1.  In double boiler, over boiling water, melt butter and cocoa powder together.  Stir smooth ans free from lumps.

2.  Add slowly.  Using wire whisk, stir mixture continuously until thick and of spreading consistency.

3.  Cool icing before spreading on cake.

Iceeee Creaaaaammmm!

I tried this recipe long time ago then my mom decided to try it again yesterday.  It's an homemade chocolate ice cream! You can combine it with fruits, flavours and other ingredients if you want to. 

HOMEMADE  CHOCOLATE  ICE  CREAM

1/2 cup Hersheys Cocoa

3/4 cup milk

3 eggyolks, slightly beaten

1 tablespoon vanilla

2 cups heavy cream

1/4 cup sugar

Combine cocoa and 3/4 cup sugar in small sauce pan.  Gradually blend in milk and eggyolks.  Cook, stirring constantly until mixture just approaches boiling.  Do not boil.  Remove from heat.  Stir in vanilla.

Refrigerator method:   Pour into refrigerator tray or 9 inch square pan.  Freeze until mushy for about 1 hour.  Whip cream in large mixer bowl, add 1/4 cup sugar and beat until stiff.  Spoon chocolate mixture into small chilled mixer bowl, beat until smooth.  Fold into whipped cream.  Place bowl in freezer or pour into square pan.  Freeze for several hours until firm.  Stir occasionally during first hour.