I saw this recipe last week on the Goddess of Baking the recipe was quite straight forward and I thought, why not try it. Its probably been over 8 years since I baked my last cookies/ biscuits so….. These cookies are more of quick cakes. The texture is very cake like. I think they would make a nice packed snack for kids for maybe for a party. ENJOY!!
· 1 2/3 cups all-purpose flour
· 2/3 cup unsweetened cocoa powder
· 1 1/2 teaspoons baking soda
· 1/2 teaspoon salt
· 9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)
· 1 cup packed dark brown sugar (I used light…)
· 1 egg
· 1 teaspoon vanilla
· 1 cup milk
Salty Peanut Butter Filling
· 3/4 cup creamy peanut butter (or crunchy)
· 3/4 cup unsalted butter, room temperature
· 3/4 cup confectioners sugar
· 1/2 teaspoon salt
- Preheat oven to 190 degrees.
- Line baking sheets with parchment paper or foil
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
- Beat peanut butter and butter on low until creamy using a mixer.
- Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
- Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look. Top it with a second cake and press gently.
Easy (one bowl) Chocolate cake
A few years back when I really frustrated I went home and decided to bake. I did not have many ingredients so I took what was available out of the pantry and decided to Google for some recipes for cake. I came across an easy chocolate cake and I really liked it. Truth be told that was also the day I begun to realize how therapeutic baking is. Well since then I have tried many other recipes all revolving around more or less the same ingredients but when I tried this one from All Recipes and I was in love. They have quite a number of them there but try this one first then the others. You will not be disappointed.
From the photos above you can tell that I was not able to get a picture of the whole cake. First time I made it I decided to share it with my friends so as to distribute the calories 🙂 by the time I thought that I should take a photo more than half the cake was gone. On the second Instance one of the friend I gave the cake to loved it so much that she asked me to make it for a bridal shower and I sliced it up before realizing I should have taken a photo! All in All photos or no photo this cake is great you will not be disappointed if you try it. HAPPY BAKING!
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- HAPPY EATING!
First time I tried this recipe a few years ago I was very skeptical about having a 4 minute microwave pudding. I had never heard of a microwave cake let alone made one but I was pleasantly surprised. This pudding is very rich mainly because of the use if dark cooking chocolate. I LOVE IT, hope you do.
· 250g unsalted butter
· 1 cup caster sugar
· 4 eggs at room temperature
· 1 cup self-raising flour
· ½ cup cocoa powder
· 1/3 cup milk
· ½ cup finely chopped mixed dried fruit
· 200g dark cooking chocolate, finely chopped
· Custard to serve
1. Grease microwave safe bowls ( I used small ramekins and got 8 puddings, the size of the bowl will determine how many puddings you get but it will still serve 8)
2. Using an electric mixer beat the butter and ½ cup of sugar in a medium bowl until light and fluffy.
3. Add the eggs one at a time mixing well after each.
4. Mix the flour and cocoa into a different bowl and sift flour mixture over butter mixture.
5. Add the milk, dried fruit and chocolate. Stir with a wooded spoon until combined.
6. Spoon mixture into the bowls. Smooth surface
7. Microwave on high for four minutes for each bowl
8. Let to stand for a minute. Then drizzle over custard and serve at once.
NB: Microwave cakes tend to be slightly drier in texture than oven baked cakes. Make this pudding just before serving
– You could also add white chocolate bits