![Imagen](/uploads/2/4/8/2/24827779/2323549.jpg)
CARROT CAKE
INGREDIENTS:
-2 medium carrots
-3 medium eggs
-175ml (6fl oz) sunflower oil
-200g caster sugar
-100g chopped pecans or walnuts
-200g plain flour
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons bicarbonate of soda
-1 1/2 teapoons ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon salt
PROCESS:
1.-Heat the oven to 180ºC. Grease the tin. Then put it on some baking parchment and draw around it.
2.-Cut out the rectangle and lay it in the tin. Wash and trim the carrots, then grate them on the biggest holes of a grater.
3.-Crack the eggs into a small bowl and beat them. Put the sunflower oil and the sugar into a large bowl and beat them too.
4.-Add the eggs to the larger bowl, a little at a time, beating after each addiction. Stir in the carrots and the chopped nuts.
5.-Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt over the mixture. Gently fold it together.
6.-Spoon the mixture into the tin then smooth the mixture with the back of a spoon. Bake the cake for 45 minutes.
7.-Leave the cake to cool. Run a knife around the sides, then turn the cake out onto a wire rack. Peel off the parchment.
8.-Sift the icing sugar into a bowl. Beat in the cream cheese, lemon juice and vanilla. Spoon the topping on once the cake is cool.
9.-Spread the topping over the cake, making swirly patterns. Decorate it with pecan or walnut halves, or lemon rind.
INGREDIENTS:
-2 medium carrots
-3 medium eggs
-175ml (6fl oz) sunflower oil
-200g caster sugar
-100g chopped pecans or walnuts
-200g plain flour
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons bicarbonate of soda
-1 1/2 teapoons ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon salt
PROCESS:
1.-Heat the oven to 180ºC. Grease the tin. Then put it on some baking parchment and draw around it.
2.-Cut out the rectangle and lay it in the tin. Wash and trim the carrots, then grate them on the biggest holes of a grater.
3.-Crack the eggs into a small bowl and beat them. Put the sunflower oil and the sugar into a large bowl and beat them too.
4.-Add the eggs to the larger bowl, a little at a time, beating after each addiction. Stir in the carrots and the chopped nuts.
5.-Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt over the mixture. Gently fold it together.
6.-Spoon the mixture into the tin then smooth the mixture with the back of a spoon. Bake the cake for 45 minutes.
7.-Leave the cake to cool. Run a knife around the sides, then turn the cake out onto a wire rack. Peel off the parchment.
8.-Sift the icing sugar into a bowl. Beat in the cream cheese, lemon juice and vanilla. Spoon the topping on once the cake is cool.
9.-Spread the topping over the cake, making swirly patterns. Decorate it with pecan or walnut halves, or lemon rind.
![Imagen](/uploads/2/4/8/2/24827779/7259290.jpg)
MICRO CAKE
INGREDIENTS:
-25 g of butter at the microwave and put in a small bowl
-1 egg over 40g
-3 tablespoons sugar
-1 teaspoon vanilla
-1 teaspoon of cream
-2 tablespoons of cocoa
-3 tablespoons flour
-1 / 2 tsp. baking power
PROCESS :
1.-Mix all the ingredients in a ball
2.-Put it in a cup (if it´s posible in a big cup)
3.-Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!
AND THAT´S IT!
INGREDIENTS:
-25 g of butter at the microwave and put in a small bowl
-1 egg over 40g
-3 tablespoons sugar
-1 teaspoon vanilla
-1 teaspoon of cream
-2 tablespoons of cocoa
-3 tablespoons flour
-1 / 2 tsp. baking power
PROCESS :
1.-Mix all the ingredients in a ball
2.-Put it in a cup (if it´s posible in a big cup)
3.-Centre your mug in the middle of the microwave oven and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!
AND THAT´S IT!
![Imagen](/uploads/2/4/8/2/24827779/1199689.jpg)
BROWNIE
INGREDIENTS:
-125 g of chocolate
-125 g of butter
-130gr of sugar
-2 eggs
-50gr of flour
-1 spoonful of cinnamon powder
-1 tablespoon of vanilla sugar
PROCESS:
1.-The first thing we have to do is melt the chocolate, then add diced butter until it melts with the chocolate, mix very well to create a mass.
2.-Beat the eggs with the sugar until they bleach; then mix in the melted chocolate, add the sieved flour, cinnamon, and vanilla; until we have a mass.
3.-Finally, line a baking tin with tracing paper, and introduce this mass into the oven at 150 degrees for 30 minutes.
INGREDIENTS:
-125 g of chocolate
-125 g of butter
-130gr of sugar
-2 eggs
-50gr of flour
-1 spoonful of cinnamon powder
-1 tablespoon of vanilla sugar
PROCESS:
1.-The first thing we have to do is melt the chocolate, then add diced butter until it melts with the chocolate, mix very well to create a mass.
2.-Beat the eggs with the sugar until they bleach; then mix in the melted chocolate, add the sieved flour, cinnamon, and vanilla; until we have a mass.
3.-Finally, line a baking tin with tracing paper, and introduce this mass into the oven at 150 degrees for 30 minutes.
![Imagen](/uploads/2/4/8/2/24827779/9319476.jpg?274)
CREPES
INGREDIENTS: - 4 eggs, lightly beaten
- 1 1/3 cups milk
- 2 tablespoons butter, melted
-1 cup all-purpose flour
- 2 tablespoons white sugar
-1/2 teaspoon salt
PROCESS:
1.- Put the flour and salt in a large bowl. Make a hollow in the centre and pour the egg and half the milk.
2.- Whisk until you have a thick regular mass. Pour, beating, remaining milk and butter; can also do so in a blender cup.
3.- Put a non-stick skillet over medium heat greased with 3 tbsp of oil. Tilt the pan to cover the entire base.
4.- Leave for 1 or 1 1/2 minutes, until golden underneath. Flip with a spatula (or not, if you dare!) And heat for 1 min. more.
INGREDIENTS: - 4 eggs, lightly beaten
- 1 1/3 cups milk
- 2 tablespoons butter, melted
-1 cup all-purpose flour
- 2 tablespoons white sugar
-1/2 teaspoon salt
PROCESS:
1.- Put the flour and salt in a large bowl. Make a hollow in the centre and pour the egg and half the milk.
2.- Whisk until you have a thick regular mass. Pour, beating, remaining milk and butter; can also do so in a blender cup.
3.- Put a non-stick skillet over medium heat greased with 3 tbsp of oil. Tilt the pan to cover the entire base.
4.- Leave for 1 or 1 1/2 minutes, until golden underneath. Flip with a spatula (or not, if you dare!) And heat for 1 min. more.
![Imagen](/uploads/2/4/8/2/24827779/4090078.jpg?260)
CHOCOLATE CHIP COOKIES
INGREDIENTS:
- 2 1/4 cupsall-purpose flour
-1/2 teaspoon baking sod
-1 cup (2 sticks) unsalted butter, room temperature
-1/2 cup granulated sugar
-1 cup packed light-brown sugar
-1 teaspoon salt
-2 teaspoons pure vanilla extract
1-Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, for about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips
2-Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3-Bake until cookies are golden around the edges, but still soft in the centre, 8 to 10 minutes. Remove from oven, and let cool on baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
INGREDIENTS:
- 2 1/4 cupsall-purpose flour
-1/2 teaspoon baking sod
-1 cup (2 sticks) unsalted butter, room temperature
-1/2 cup granulated sugar
-1 cup packed light-brown sugar
-1 teaspoon salt
-2 teaspoons pure vanilla extract
- -2 large eggs
- -2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1-Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, for about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips
2-Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3-Bake until cookies are golden around the edges, but still soft in the centre, 8 to 10 minutes. Remove from oven, and let cool on baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
![Imagen](/uploads/2/4/8/2/24827779/8600332.jpg?267)
APPLESAUCE CUPCAKE
INGREDIENTS:
-1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 1 1/2 cups sugar
-1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking)
-1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 large eggs
- 1 1/2 cups applesauce
- 1/2 cup melted butter
PROCESS:
1.-Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.
2.-Oven should be preheated to 350 degrees. Spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.
3.-Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
4.-Top with caramel topping and enjoy!
INGREDIENTS:
-1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 1 1/2 cups sugar
-1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking)
-1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 large eggs
- 1 1/2 cups applesauce
- 1/2 cup melted butter
PROCESS:
1.-Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.
2.-Oven should be preheated to 350 degrees. Spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.
3.-Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
4.-Top with caramel topping and enjoy!
![Imagen](/uploads/2/4/8/2/24827779/8316976.jpg)
WAFFLES
INGREDIENTS:
-2 cups all-purpose flour
-1 teaspoon salt
-4 teaspoons baking powder
-2 tablespoons white sugar
-2 eggs
-1 1/2 cups warm milk
-1/3 cup butter, melted
-1 teaspoon vanilla extract
PROCESS:
1.-In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature
2.-In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended
3.-Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
INGREDIENTS:
-2 cups all-purpose flour
-1 teaspoon salt
-4 teaspoons baking powder
-2 tablespoons white sugar
-2 eggs
-1 1/2 cups warm milk
-1/3 cup butter, melted
-1 teaspoon vanilla extract
PROCESS:
1.-In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature
2.-In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended
3.-Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.