I feel like baking something at some point today....?!
nothing with too obscure ingredients please.
links would be awesome:D
Answers: what should i make?
nothing with too obscure ingredients please.
links would be awesome:D
I made Orange Brownies with cream cheese frosting the other day. I found the recipe on Paula Deen's website. No, they are not your typical brownie. Check it out!
http://www.foodnetwork.com/food/recipes/...
I think you should bake a lovely cheesecake and then top with cherries or blueberries (pie filling)
All my friends go crazy for my coconut macaroons- they're super easy and very yummy:
http://www.recipezaar.com/38510
I leave out the chopped almonds and drizzle them with melted chocolate. Also the 2 2/3 cup coconut is one regular size bag (in the baking isle of the grocery store).
caramel flan with whopped cream, ummmmm!
you can make some GREAT peanut butter cookies....
make something that u are craving for check this site i use it all the time
Chewy Chocolate-Cinnamon Cookies
http://www.hersheys.com/recipes/recipes/...
try this chocohotopots for homecook chef nigella lawson.
http://youtube.com/watch?v=lrLKa2AAMbk
http://www.foodnetwork.com/food/recipes/...
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a
hand whisk and beat in the cooled butter and chocolate mixture.
Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve.
Make sure to warn people that these desserts will be HOT!
Best-Ever Brownies
http://www.dianasdesserts.com/index.cfm/...
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the
sugar and eggs into the chocolate mixture, stirring gently but
constantly with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the
remaining sugar and eggs until they are thick, pale, and
doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gently fold in dry ingredients.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square
pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut
into the center at about the 23-minute mark to see how the
brownies are progressing They'll be perfect if they're just
barely set and still pretty gooey. They're still awfully good
on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.
The brownies will keep, covered, for 2 to 3 days at room
temperature and can be frozen for up to a month. Thaw, still
wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.
Makes 18 brownies.
others:
here are some sites that teaches you. i learnt cooking from
these sites too and it's works. before that, i recommend you to
watch chef nigella lawson at http://www.youtube.com . she has
the fastest, easiest and delicious recipes. really good. i
learn cooking, baking, etc from her and get the full recipes
from foodnetwork.com and foodtv.ca
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.rachelraymag.com/recipes
http://www.kuali.com
http://www.joyofbaking.com
http://www.mrbreakfast.com
http://www.marthastewart.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.bettycrocker.com
http://www.lifestylefood.com.au/home
http://www.abc.net.au/kyliekwong
http://www.ming.com/simplyming/
if you want to watch them cooking, can thru, their sites and
learn cooking. if not, go to http://www.youtube.com and find
for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food