Chocolate Cake (simple)

INGREDIENTS:

• 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

 DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. 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.  
3. 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. 

       Now you can enjoy your chocolate cake!!
 

 

"How to Bake The Perfect Chocolate Chip Cookies"

"How to Bake The Perfect Chocolate Chip Cookies"

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. Everyone likes to eat them with warm milk or juice and that is the way we've always served teem so, today here is  the way to  Bake The Perfect Chocolate Chip Cookies.

Ingredients (for 18 cookies)

• 1 cup
  bread flour (125 g)
• ¾ cup
  all-purpose flour (95 g)
• 2 teaspoons
  kosher salt, or 1½ teaspoons table salt
• 1 teaspoon
  baking soda
• 1 cup
  unsalted butter, 2 sticks (225 g)
• 2 tablespoons
  water, room temperature
• 1 cup
  dark brown sugar (220 g)
• ½ cup
  white sugar (100 g)
• 2 teaspoons
  vanilla extract
• 1 teaspoon
  espresso powder
• 1 large egg
• 1 large egg yolk
• ½ cup
  semi-sweet chocolate chips (85 g)
• 5 oz
  dark chocolate, chopped (130 g) 

METHOD :

1. In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
2. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
3. Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
4. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
5. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
6. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
7. Add the egg and yolk and beat until incorporated.
8. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
9. Using a wooden spoon, fold the chocolate chips and chunks into the dough
10. Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
11. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
12. Preheat the oven to 350˚F (180˚C).
13. Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
14. Bake in a preheated oven for 12-14 minutes.
15. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

                                         

 

       NOW ENJOY YOU'RE WARM COOKIES! 

 

 

 

how to make the perfect cup of coffee at home ( the simple way )

"How to Make the Perfect Cup of Coffee at Home 

(the simple way)"

Lots of people like to drink coffee in the morning or during exams to stay up late and study.  I, myself like to drink coffee. Today you will learn the simple way of making coffee at home.

Stuff you will be needing are:

1. milk
2. water 
3.  Nescafe coffee powder
4. microwave
5. one cup of 1/4 and one of 3/4

Method:

1) Put 1/4 cup of water in a cup

2)Put 3/4 cup of milk in to the cup which has water

3)Now heat the mixture of water and milk in the microwave for 2 minutes

4)Now, take the cup out and add maximum 1 teaspoon of Nescafe coffee powder.

5)Now add as much sugar as you want and stir.

Voilà! Your coffee is ready to drink!! ☺️  

"How to Make the Perfect Pancakes"

"How to Make the Perfect Pancakes"

I am pretty sure that everyone likes pancakes, like who doesn't. everyday at breakfast you have to eat eggs and bacon's or egg and bread with milk or porridge which is very boring i , myself don't like to eat this stuff.  I like to eat pancakes with honey or maple syrup, but, sometimes we don't have the batter mix so we have to make it from scratch so today i am going to show you how to make the perfect pancakes from scratch so here we go. ッッ

1. Place 125 g of plain flour and 1 pinch of sea salt into a large bowl

2. Crack in 3 large free-range eggs and pour in 250ml of milk

3. Whisk well until you get a smooth batter, or alternatively blitz it all in a liquidizer. Leave to one side for 15 minutes

4. Place a large non-stick frying pan on a medium heat. Once hot, rub a knob of butter or oil around the pan so it melts

5. Pour in 1 ladle of the batter

6. Lift the pan off of the heat and tilt it so that the batter spreads all over the base

7. Place the pan back on the heat for 1 to 2 minutes, or until the batter starts to come away from the sides and you can remove it easily from the pan

8. Once golden underneath, flip the crêpe over and cook for a further minute until cooked through

Here is a video to help you out:

Serve straightaway with your favorite topping, or stack your pancakes on a plate and keep warm in a low oven until you’re ready to tuck in.