The Fast and easy Way How To Make Black Forest Cake

[Article]

Black Forest Cake

Ingredients
For the cake:

5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil

For the syrup:

2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar
For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy

For the Pastry Cream:

1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
For the whipped cream topping for frosting:
1-pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish

Directions

Preheat the oven to 375 degrees F.

For the cake:

Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt, and vanilla and combine. Set the bowl in the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.

Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.
Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.

For the syrup:

Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.

For the cherry filling:

Place cherries in a small sauce pot and add brandy, stirring to coat cherries. Heat over medium-low heat until most of the liquid evaporates, then remove from heat and let cool.

For the pastry cream:

Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine.

 Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.

Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.

For the cream topping:

Whip the heavy cream and sugar with an electric mixer to a medium peak.
Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place the second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.

Total Time:
3 hr 40 min
Prep:
1 hr
Inactive:
1 hr 30 min
Cook:
1 hr 10 min
Yield:2 (6-inch) round 3 layer cakes, 8 servings
Level: Advanced   

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CHOCOLATE MUD CAKE
Ingredients

• 1 1/2 cups hot water
• 250 g butter
• 200 g dark cooking chocolate
• 1/4 cup cocoa powder
• 2 cups caster sugar
• 2 eggs lightly beaten
• 2 tsp vanilla essence
• 1 1/2 cups self-raising flour

Method

• In a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water.
• When cooled add flour and eggs and mix well. The mixture will be very runny.
• Pour into a lined 30 cm cake tin and bake at 150 C for 1 hour and 15 minutes.
• Allow cooling for 5 minutes before turning out.
• When cool sprinkle with icing sugar.
• May be served re-heated in the microwave or cool with cream or ice cream.

the fast and easy way how to make a Pizza Dough

[Article]

Pizza Dough

Ingredients

7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water
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Directions

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr
Yield:6 to 8 medium-sized thin pizza bases

PIZZA

•  Pizza Sauce:
• 1/2 (12 ounces) Tomato Paste
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

•  Pizza Crust:
• 3 1/4 cups all-purpose flour, or more as needed
• 2 (.25 ounce) Pizza Crust Yeast or Yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees F to 130 degrees F)
• 1/3 cup oil
• Toppings:
• 1 (6 ounces) package Pepperoni
• 1 cup shredded mozzarella cheese, or more to taste
• Add all ingredients to list

Directions

For sauce:

1.  Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making the crust. Freeze remaining paste.

For crusts:

2. Combine 2 cups of flour with the dry yeast, sugar, and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
3. Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. If you are using Yeast, let the dough rest, covered, for 10 minutes.)
4. Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.

For pizza:

5. Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni, and cheese.
6. Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between the top and bottom oven racks halfway through baking.

ENJOY.

The fast and easy way how to make sweet potato casserole

[Article]

Ingredients

Casserole:

2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots

Topping:

1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts

Directions

How to make this recipe:

Preheat the oven to 375 degrees F.
Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!

While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.

Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes

Total Time:

1 hr. 35 min
Prep:
20 min

Cook:

1 hr. 15 min
Yield:6 servings
Level: Easy

Apple & Bread & Butter Pudding

Ingredients

o    1 loaf brown bread, lightly toasted and buttered

o    1 cup(s) raisins

o    1 can(s) evaporated milk

o    1 can(s) condensed milk

o    1 whole nutmeg, grated

o    2 tablespoon(s) vanilla essence

o    3 medium eggs, beaten

o    1 bottle(s) rum cream (200 ml)

o    2 cup(s) water

o    3 tablespoon(s) Grace Margarine

o    2 large American Apples, sliced

o    1/2 cup(s) pancake syrup

o    1/8 teaspoon(s) cinnamon powder

Apple & Bread & Butter Pudding Directions

Tear bread into pieces and place in a large bowl, add raisins.

In another bowl combine evaporated milk, condensed milk, nutmeg, vanilla, eggs, rum cream and water.

Add bread along with raisins and allow to soak for about 5 minutes.

Grease baking dish with 1 Tbsp. Grace Hello Margarine and scrape in the pudding mix.

Arrange slices of apples on top and glaze with a mixture of pancake syrup flavoured with cinnamon powder.  Finish with small dollops of Grace Hello Margarine.  Drizzle on additional pancake syrup, if desired.

Bake in a pre-heated oven at (350°F) 180°C for about 35 minutes.

Method Note:

Dollop - a lump or blob of something.
Otahetie Apples may be substituted for American Apples.

To Serve: Can be served warm with vanilla ice cream (optional).

Preparation time: 20mins

Cooking time: 40mins