All posts filed under: Recipes

Cake

Easy vanilla butter cake Ingredients: 1 1/3 cup (200g) flour, sifted 1 cup (220g) caster sugar 1/3 cup (80g) butter, softened 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt Method: Preheat the oven to 180C. Beat the eggs and the sugar together in a large bowl. In another bowl, mix the flour, salt and baking powder. Add milk, vanilla and flour mixture and mix lightly. Pour into an oiled cake tin. Bake in preheated oven at 180C for about 35 minutes until it is nice and gold. Place cake on a serving tray. When the cake has cooled slightly cut into squares and use a sifter to sprinkle powdered sugar until coated. Or a variety of choice, cocoa powder, dried coconut, melted chocolate, poppy seeds, decorate with fruits, there is a flavor for everyone 🙂   letter C

Chamomile cake

delicious harmony Chamomile cake Ingredients: 1 1/3 cup (200g) flour, sifted 1 cup (220g) caster sugar 1/3 cup (80g) butter, softened 1/2 cup (125ml) chamomile tea (with a teaspoon of honey and juice of 1/2 lemon) 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 -2 teaspoon poppy seeds (more or less to taste) lemon zest Method: Preheat the oven to 180C. Beat the eggs and the sugar together in a large bowl, for about 5 minutes. In another bowl, mix the poppy seeds, the flour, salt and baking powder. Add cold chamomile tea, vanilla and lemon zest and flour mixture and mix lightly. Pour into an oiled cake tin. Bake in preheated oven at 180C for about 35 minutes until it is nice and gold. Place cake on a serving tray. When the cake has cooled slightly cut into squares and use a sifter to sprinkle powdered sugar until coated and decorate with dried chamomile flowers (tea). harmony of flavors chamomile, honey and lemon WPC: Harmony (delicious)

Cinnamon Vanilla Cupcakes

Cinnamon Vanilla Cupcakes Ingredients: 1 1/3 cup (200g) flour, sifted 1 cup (220g) caster sugar 1/3 cup (80g) butter, softened 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 -2 teaspoon ground cinnamon (more or less to taste) Method: Preheat oven to 180°C. Line a cupcake pan with paper liners, or use silicone, set aside. Mix together the flour, salt, baking powder and cinnamon. Mix milk and vanilla in a separate cup. Cream together butter and sugar. Add eggs, one at a time. Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully, but not overly mixed. Divide evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes. Place cupcakes on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated and decorate with cinnamon. Mini cupcakes are so simple and will fill your kitchen with a spicy sweet cinnamon aroma. Cranberry Vanilla Cupcakes Raisins Vanilla Cupcakes Color Your …

Raisins Vanilla Cupcakes

gray cupcake pan Raisins Vanilla Cupcakes Ingredients: 1 1/3 cup (150g) flour, sifted 1 cup (220g) caster sugar 1/3 sunflower oil 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 cup raisins The night before, place dry raisins (raisins are dried grapes) in a bowl with the dark rum or fruit liqueur, and leave to soak over night. ( for tastiest raisins, but you don’t have to) Method: Preheat oven to 180°C. Line a cupcake pan with paper liners, or use silicone, set aside. In a large bowl combine the flour, baking powder, salt, and set aside. In a cup pour the milk, sunflower oil. Beat eggs with an electric mixer on high speed for about 5 minutes. The volume of the beaten eggs will increase. Add sugar. Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow. Add milk, sunflower, vanilla extract. Add the dry ingredients flour mixture, …

Cranberry Vanilla Cupcakes

Vibrant Coloured Silicone Cupcake set (lime, red, blue) before and after 🙂 Cranberry Vanilla Cupcakes Ingredients: 1 1/3 cup (150g) flour, sifted 1 cup (220g) caster sugar 1/3 cup (80g) butter, softened 1/2 cup (125ml) milk 2 eggs 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 1 cup cranberries Method: Preheat oven to 180°C. Line a cupcake pan with paper liners, or use silicone, set aside. Cream together butter and sugar. Add eggs, one at a time. Mix together the flour, salt and baking powder. Add flour mixture to the butter mixture, add milk, add vanilla extract, and mix just until combined, add cranberries. Divide evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes. Place cupcakes on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. Raisins Vanilla Cupcakes recipe

Vanilla Butter Cookies

  250g butter unsalted 150g sugar 400g all-purpose flour 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt fruit jam (if you make sandwich cookies) icing sugar for powdering Preheat the oven to 180C. Cream together butter and sugar. Mix together the flour, salt and baking powder. Add flour mixture to the butter mixture, add vanilla extract, and mix just until combined. Roll on a lightly floured surface to about 1/4 inch thick and cut into circles. (with circle cookie cutter or any shapes desired) Layer the bottom of 2 baking trays with parchment paper and place the vanilla cookies, bake for approx. 18-20 minutes. Place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. For sandwich cookies: Spread teaspoon filling fruit jam on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. Garnish with a generous sprinkle of icing sugar. Weekly photo challenge: Circle sweet easy and no eggs vanilla cookies  

Almond cookies kourabiedes

250g butter unsalted 150g almonds, roughly chopped (roasted) 75g icing sugar 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 50g powdered almonds 300g all-purpose flour icing sugar for powdering Preheat the oven to 200C. In a food processor, mix the cold butter and sugar. Add the powdered almonds, a pinch of salt and the vanilla extract, mix until combined. At the end, add the baking powder and flour and mix again. Place the mixture in a large bowl and add the roasted almonds; lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes, turn the heat down to 180C, bake for approx. 18-20 minutes. Place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. Easiest homemade kourabiedes recipe and no eggs. Weekly photo challenge: Now  Freshly baked holiday cookies 🙂 Now