Monday, July 19, 2010

Apple Spice Cake

This is an easy, moist and wonderful apple cake. Great to eat at any time of the day and it is
best served with a softly whipped cream or a small scoop of vanilla ice cream. Absolutely delicious. It's one of my very favorite cakes and the recipe is definitely a "keeper".

from: the cookie shop


  • 1 1/3 cups vegetable oil
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar ( I used less )
  • 3 large eggs
  • 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) (I used 3 apples)
  • 1 cup chopped assorted nuts, such as pecans and walnuts (optional " i didn't use it cuz i didn't have any " )
  • 1 teaspoon pure vanilla extract.
  1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside (I don’t have a bunt pan, so I use a large angel food cake pan :) ).
  2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. (I sift everything in a large bowl)
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
  4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
  5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
  6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
  7. Remove from oven, and cool slightly on a wire rack.
  8. Invert cake onto rack; turn cake right-side up to cool completely on rack

Sunday, July 18, 2010

Chocolate Crackle Cookies

This is a deliciously soft, fudge-like chocolate cookie that is encased in a coating of powdered (icing) sugar. The batter for these cookies is chock full of chocolate and because the flavor of the chocolate takes center stage make sure to use a high quality, semi sweet or bittersweet chocolate that you enjoy eating out-of-hand. Once the batter for the cookies is made it does need to be well chilled so it can be easily rolled into small balls.It is important that when rolling in the icing sugar no chocolate shows through (( try to make a very thick coat )).

from: martha stewart

Ingredients :

Makes about 4 dozen

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed ( I used less )
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling


Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.

Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined.

Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.

Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Banana Crumb Muffins

I tried them the first time when my aunt made them... they were mouth-watering. This is by far my favorite banana muffin recipe.

from: allrecipes


* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 large ripe bananas, mashed
* 3/4 cup sugar (I used less)
* 1 egg, lightly beaten
* 1/3 cup butter, melted

* 1/3 cup packed brown sugar
* 1 tablespoon all-purpose flour
* 1/8 teaspoon ground cinnamon (I used more)
* 1 tablespoon cold butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

flourless chocolate rolle

When I made this cake for the first time... I couldn’t believe how delicious it was. Very chocolaty and moist, and the filling was “absolutely perfect”. Try it and you‘ll never regret it … this may be your new favorite cake.

I took this recipe from a book by my favorite Algerian chief ‘huriah’

for the cake:

* 180 grams of dark chocolate, chopped dissolved in a water bath
* 180 grams of caster sugar
* From 5 to 6 eggs by size
* 3 tablespoons of cocoa Powder
* 1 Teaspoon vanilla
* A pinch of salt

for the filling:

* 300 ml of whipped cream
* 1 tablespoon of caster sugar + non-specific amount for decorating (optional)
* 1 teaspoon vanilla

How to prepare:

1. Separate the yolks and whites
2. Beating egg yolks well with Some of the caster sugar
3. Add the dissolved chocolate
4. Then add the cocoa with a spoon
5. Beating egg whites with a pinch of salt and the remaining quantity of caster sugar, then add the yolk mixture by spoon.
6. Pour the mixture into a rectangular tray wrapped wax
7. Placed in the oven from 15 to 20 minutes at a temperature of up to 350 ° C
8. take the Cake out of the oven and place it on a wire rack for 5 minutes to cool
9. Then turn on the marble sprinkled with caster sugar
10. Fill the cake with cream whipped and roll it in the form of the swiss roll
11. Decorate it with fine sugar and put in the refrigerator to cool before serving.