chocklate koek 3 k Melk 200 gm botter 1/2 koppie olie 1 k kokao 2 koppies Self Raising 2 eiers 1 t baking soda ( weet nie wat is in Afr. nie ) 2 koppies suiker 2 eetlepels koffie verhit oond. 180. Verhit botter melk Kakoa olie tot die botter net gesmekt is. Laat staan tot baie afgekoel soos in louwarm. Sif meel. bakpoeier, knippie sout en suiker by en meng met n wisk. Voeg eier en koffie by en meng goed. Verdeel in twee koekpanne en bak by 180 vir 35 40 minute of tot koek goed gaar is. Sit versiering op van jou keuse. Chocolate Chip Peanut Butter
Pound Cake Chocolate Chip Peanut Butter Pound Cake w/ Peanut Butter Glaze Yield: 12 to 14 servings Prep Time: 25 min Cook Time: 1 hr, 20 min A dense and wonderful slice of cake to have with a cup of coffee. Ingredients: CAKE: 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter (don t use natural) 1/2 cup butter, at room temperature 3 cups granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips GLAZE:
1 1/2 cups sifted powdered sugar 1/4 cup milk 1/4 cup creamy peanut butter 1/2 teaspoon vanilla extract 1/4 cup mini chocolate chips Directions: 1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely. 3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you d like to quicken the setting process, just place it into the refrigerator for a bit.
Tips: *Might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well! Source: RecipeGirl.com (Adapted from Peter Pan Peanut Butter) Kaaskoek binne n wortelkoek Cindy Olivier VIR KAASKOEK= 880ml roomkaas, 2 eiers, 1/2Kop suiker, 1teelpel meel, 1teelpel vanilla, 1\2kop suurroom! WORTELKOEK= 3\4kop olie, 1/4kop bruinsuiker, 3/4kop suiker, 2 groot eiers, 1teelpel vanilla, 1 1/4kop meel, 1teelpel bakpoeier, 3/4teelpel kaneel, 1/4teelpel nutmeg, knippie sout en naeltjies en koppie gerasperde wortels! ROOMKAAS VERSIERSEL= 100ml roomkaas, 2eetlpels sagte botter, 11/2kop versiersuiker, 1 teelpel vanilla en 2eetlpels suurroom!
KAASKOEK, Klits roomkaas,suiker,eiers en meel tot glad, voeg vanilla en suurroom by meng en sit eenkant. WORTELKOEK, Klits olie, bruinsuiker,en suiker tot lig. Voeg eiers en vanilla by klits tot lig en romerig, voeg nou meel,bakpoeier,kaneel, nutmeg, sout,naeltjies en wortels by. Voorverhit oond 180grade celcius! Gooi helfte van wortelkoek mengsel in n gesmeerde ronde koekpan, gooi nou lepelsvol kaaskoekmengsel bo op, MOENI DIT OPSMEER NI, dit sal inmekaar vloei as dit bak, gooi nou res van wortelkoek mengsel oor, moeni meng ni! Smeer nou orige kaaskoekmengsel oor! Bak vir 60-70min as dit te vinnig bruin word kan foeli di laaste 20 min oorgesit word! Ad jy Cindy OlivierAs jy wortelkoek uithaal moet die middel nog so bq (wobble)! Laat afkoel! Meng al di bestandele vir versiersel en smeer oor koek, laat n uur in yskas afkoel voor jy dit sny! Pumpkin Pie Cake Marianne Jacoby PUMPKIN PIE CAKE. ( cake or desert)
1 teaspoon bicarb of soda 1/2 cup milk warmed 1 cup dark brown sugar 2 eggs lightly beaten 1/2 cup oil 1 cup crushed pineapple in syrup or juice. 3 teaspoons mixed spice 1/2 teaspoon salt 2 cups self raising flour 2 cups grated raw pumpkin 1 cup chopped walnuts or pecan nuts To serve: golden syrup, ice cream or I made a glaze of cottage cheese icing sugar and lemon juice PREHEAT the oven to 180c Spray a 23 cm springform or bundt tin with non stick Spray Add bicarb soda to warm milk and stir through In a large mixing bowl mix sugar,eggs,oil,pineapple,and syrup.mix until combined.add the mixed spice, salt, flour,and milk mixture. Stir in the pumpkin and the nuts. Pour mixture into the prepared tin and bake for 55 minutes.the cake is cooked when firm to touch in centre and the ends pull away from the sides of the tin. Allow to cool for 10 minutes in the tin and turn out onto a serving plate. Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing. TIP : I drizzled maple syrup over when it came out of the oven an waited for it to cool slightly and then pour over the cottage cheese icing Vanaf Kook en Geniet!
Sjokoladekoek met Strawberrie Liquer Sjokolade koek met Strawberrie Liquer 1 1/2 k oppie meel 3/4 k water uit die kraan 3/4 koppie olie 5 t bakpoeier sout 2 1/2 t vanilla 1 1/2 koppie suiker 6 eiers geskei 4 eetlepels kokoa Klop die gele van die eiers en die suiker tot lig omtrent 10 minute. Voeg die olie en water by en meng goed. Sif al jou droe bestandele by en meng goed. Vou nou jou styf geklopte eierwitte by. Deel in 2 panne en bak by 180 ongeveer vir 30 minute. Versiersel. 1/4 k Strawberrie Liquer 200 g margarien kamer temperatuur 1 telepel Vanilla 400 gram versiersuiker bakkie roomkaas. 4 eetlepels kakoa of tot dit die verlangde
sjokolade kleur het. Meng alles baie goed. Verf die een laag van die koek met die 1/2 van die Liquer.Sny strawberries in snytjies en pak op die koek en smeer met van die roomkaas versiersel. Verf die ander helfte van die liquer op die ander laag. Sit die ander laag bo op en versier jou koek met die roomkaas versiersel en nou kan jy baie kreatief raak. Sit strawberries bo op met Sjokolade krulle of enige eits wat vir jou mooi is. Geniet dit!!hierdie koek is ook heerlik en ek stel voor jy hou hom in die yskas. Cherry Ripple black forest cake Cherry Ripple black forest cake Australian Taste Magazine 200 g unsalted butter at room temperature 200 g firmly packed brown sugar 200 g dark cooking chocolate melted, cooled 2 eggs 1 1/4 cups self raising flour 1/2 cup almond meal
1/4 cup cocoa powder 1/2 cup buttermilk 300 ml double cream 250 ml thickened cream 1/2 cup black cherry jam 2/3 cups morello cherries 1/4 cup of cherry Liquor preheat oven 160/140 fan forced Grease a 20 cm round cake pan with melted margarine. Line the bottom and the sides with baking paper. Use electric mixer to beat the butter and sugar until pale and creamy.beat in the melted chocolate and eggs. Fold in the flour. almond meal,cocoa powder and the buttermilk until well mixed. Spoon into prepared pans and smooth the top.bake 1 hour and 20 minutes. Set aside in the pan for 5 minute and allow the cake to cool a bit before transferring it to a cooling rack to cool completely. Choc cherry Sauce 100 g dark cooking chocolate, chopped 1/4 cup thickened cream 1 tbs Cherry Liquor Stir all the ingredients in a saucepan over low heat until melted and well combined and set aside to cool. Use electric beaters to beat the combined cream in a large bowl until firm peaks are formed. Fold in the jam to create a swirled effect. Cut the cake horizontally into 3 even layers.place the cake base on a plate and brush with the liquor(half) Spoon over half of the cream and sprinkle with half the cherries.top with another layer of cake and repeat the process.top with the remaining cake layer.drizzle with the cherry choc sauce. Top with chocolate curls.
One bowl Apple Cake One Bowl Apple Cake This cake is so moist and rich and just perfect for this time of year. (and easy to make!) Ingredients: 2 eggs 1 3/4 cups sugar 2 heaping teaspoons cinnamon 1/2 cup oil 6 medium Gala or Fuji or Honey Crisp apples 2 cups flour 2 teaspoons baking soda Directions: Preheat oven to 350. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9 13 or two 9 round pans. Bake for approximately 55 minutes.
Vrugtekoek Ingredients: 225g butter or margarine 225g soft dark brown sugar 300g cake flour 5ml baking powder 15ml mixed spice 15ml black treacle 5 eggs 225g currants 225g raisins 225g sultanas 100g glace cherries, quartered 50g mixed peel METHOD: Grease and line a 20cm deep cake tin or a loaf tin. Place all ingredients except flour, baking powder and eggs into a large saucepan. Bring to the boil until all the butter is melted and the sugar has dissolved. Cool completely. Whisk eggs in a separate bowl. Place all ingredients into a large mixing bowl, and beat with wooden spoon for 3 minutes until well mixed. Bake: FAN OVEN: 125C for 2 ½ -3 hours
AMARULA Sjokoladekoek Poplap se Lekkerbek resepte with Barney Lambrechts 60 ml Kakao 125 ml kookwater 3 eiers 220 ml suiker 60 ml olie 250 ml koekmeel 10 ml bakpoeier 2 ml sout STROOP 200 ml suiker 250 ml water 60 ml Amarula-likeur 1 blik karamelkondensmelk styf geklopte room vir versiering Flake-sjokolade Stel oond op 180 grade Celsius. Beslag: 1. Meng kakao met kookwater en laat dit afkoel. 2. Klits eiers, suiker en olie saam, voeg koue kakaomengsel by en meng deeglik. 3. Sif res van droë bestanddele by en meng goed.
4. Skep in 22 cm x 30 cm-pan en bak ongeveer 20 min. of tot toetspen skoon uitkom. Stroop: 1. Kook suiker en water saam vir 5 minute en verwyder van stoof en voeg Amarula by. Roer goed.. 2. Prik koek met n vurk sodra dit uit die oond kom en gooi warm stroop oor. Versier: 1. Laat goed koud word, verwyder uit pan, smeer karamelkondensmelk en styf geklopte room oor. 2. Versier met Flake indien verkies (nie Pepperment Crisp nie, want dit belemmer die smaak). Dis n heerlike klam koek wat lekker klam bly. WENK: Meer Amarula kan gebruik word indien verkies Marieta se choclate poeding WARM SJOKOLADEPOEDING
DEEG 150 g bruismeel 25 g kakao 200 g strooisuiker 100 g donker sjokolade 180 ml melk 5 ml vanilla 40 g botter gesmelt 1 eier SOUS 180 g bruinsuiker 120 g kakao 500 ml kookwater Sif bruismeel en kakao saam Voeg strooisuiker by Kap sjokolade in blokkies en voeg by Voeg eier by Klits melk, botter en vanilla saam en voeg by Meng goed met elektriese handmenger Gooi mengsel in gesmeerde 23 cm oondbak Klits sous bestanddele saam en gooi oor deeg Bak in 180 grade Celsius oond vir 1 uur Mengsel moet gestol wees Sit warm voor met room of roomys