No Bake Pastries

21/06/2019

Steamed Chocolate Cake

Ingredients:

1/2 cup plus 2 tablespoons cake flour

1 tablespoon dutch-processed cocoa powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon fresh milk

2 tablespoons semi-sweet chocolate, chopped

ice cream, to top

1/2 cup dark chocolate, chopped

1/2 cup all-purpose cream

How to Make Steamed Chocolate Cake

Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

Sift cake flour, cocoa powder, and salt into a bowl.

Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and milk; mix until well combined.

Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

Place bowls inside a large lidded pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.

PS. The recipe is not mine
Credits to: Yummy.ph

16/08/2017

No Bake S'mores Bars

Ingrediens:
1 (16 ounce) box graham crackers
2 (13 ounce) containers marshmallow cream
2 (8 ounce) containers Cool Whip (thawed)
4 teaspoons vanilla extract
1 (11 1/2 ounce) bag semi-sweet chocolate chips
1 cup heavy whipping cream
1 teaspoon salt

Directions:
1. Line bottom of 9x13" casserole dish with graham crackers.
2. Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
3. Add vanilla extract to mixture.
4. Spread 1/3rd of marshmallow mixture over top of graham crackers.
5. Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
6. Over medium-low heat, melt chocolate chips with the heavy whipping cream.
7. Once melted and combined, add salt and turn off heat.
8. Let cool for 15 minutes, but whisk every 5 minutes while cooling.
9. Pour over the top of the graham crackers, spread evenly.
10.Put container in freezer for 30 minutes, uncovered.
11. Remove from freezer, cover and place in the refrigerator overnight.

12/07/2017

Happy 1K likes! omagash! thank you guys

25/06/2017

Another Recipe of CHURROS by Rosanna Pansino!😊 She is my favorite YouTuber
https://www.youtube.com/user/RosannaPansino

INGREDIENTS:
Churro Batter:
1 Cup of Water
1 Cup of Flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
1 piece of Egg
2 tbsp of Coconut oil
2 tbsp of Sugar
Oil for frying

Cinnamon Sugar:
4 Cups of Sugar
3 tbsp of Cinnamon

PROCEDURE:
https://www.youtube.com/watch?v=5J0xiyucHVs

Welcome to my channel! I'm Rosanna Pansino and I really enjoy creating content on YouTube! FOLLOW ME HERE: Facebook: http://www.facebook.com/rosannapansino T...

20/05/2017

Chocolate Chip Muffin
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Procedure:
1.Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.
2.Pour all the liquid ingredients into a measuring jug.
3.Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins.
4.Spoon into the prepared muffin cases.
5.Sprinkle the remaining 1/4 cup chocolate chips on top and then steam for 30 minutes or until the muffins are dark, risen and springy.
CTTO

13/05/2017

Homemade Ice Cream

Ingredients:
1 – 1 1/4 cup milo powder
1 cup whole milk
2 cups heavy cream (> 35% fat)
1/2 cup sugar
1/8 tsp fine sea salt
5 large egg yolks
1 vanilla bean (cut lengthwise and scrape seeds)

Procedure:
Prepare an ice bath in a large bowl with flat surface. Pour the heavy cream into a mixing bowl and place the bowl into the large bowl with ice bath.
Combine milk, sugar, salt and vanilla bean seeds in a pot and warm them up over medium heat until sugar has completely dissolved.
In a separate bowl, whisk the egg yolks lightly. Then gently pour the cream mixture into the egg yolks in a steady stream, while whisking constantly.
Transfer the mixture back into the pot. Return pot to low heat and gently cook (stir constantly) until mixture is thick enough to coat the back of a spoon.
Strain through a fine mesh sieve into the mixing bowl with heavy cream. Stir to mix well until the mixture cools to room temperature. Cover and chill in the refrigerator for at least 4 hours.
Chill in the freezer in an airtight container

CTTO

25/03/2017

ChocoIngredients:
Crepes
1 cup all purpose flour
2 eggs
½ cup milk
½ cup water
¼ teas. salt
2 tbs melted butter
1 tbs chocolate stevia syrup Filling
6-8 ounces Greek yogurt
10-15 drops of Vanilla stevia
1 quart fresh strawberries
Optional Chocolate Drizzle
1 tbs Greek yogurt
1 tbs chocolate stevia syrup
Instruction:
Crepes
Whisk together flour and eggs.
Add milk and water 1 tbs at a time, stirring continuously.
Mix in salt, butter, and syrup.
Heat a large skillet over med/hi heat.
Scoop ¼ cup of the batter and pour it into the skillet.
Quickly tilt and shake to pan to evenly coat the surface of the pan.
Cook for 1-2 minutes then flip the crepe and cook the other side.
Remove crepe from pan and allow to cool.
Makes about 8 crepes.
Filling
If chocolate drizzle is desired, pull out one tablespoon of the yogurt and mix the remaining yogurt with vanilla stevia.
Spread yogurt mixture over cooled crepes.
Wash, stem, and finely chop strawberries, spread them over the yogurt mixture.
Roll crepes. Stack for a center piece desert, or lay on plates for single serve deserts.
Spread extra yogurt on top.
Optional Chocolate Drizzle
Mix the yogurt and syrup together and drizzle over your desert.late Strawberry Desert Crepes

18/03/2017

INGREDIENTS
2 cups Crispy Rice cereal
1 cup mini marshmallows
½ cup creamy peanut butter
1 lb white chocolate
Line a baking sheet with parchment paper or a silpat and set aside.
Add your Honey Nut Cheerios and Rice Krispies to a large bowl and set aside.
Break up your white chocolate into smaller chunks and place in a microwave bowl. Heat in 30 second increments making sure to remove and stir in-between.
When your chocolate is melted add your peanut butter and Biscoff and stir well. It should melt and mix well.
Pour your chocolate mixture over your cereal and stir well.
Scoop the mixture using a tablespoon and drop onto your lined baking sheet.
Put in the fridge until the chocolate is cold and set.

11/03/2017

These are Healthy No Bake Cookies
NO sugar and dairy and gluten free
Ingredients
3/4 cup Honey
1 cup Peanut butter, natural
2 1/4 cups Quick oats, gluten-free
6 tbsp Cocoa powder
2 tsp Vanilla
1/2 cup Coconut oil
Combine first three ingredients in a sauce pan and warm gently on stove top.
Add in the vanilla, oatmeal, and cocoa, and stir well.
Drop by the spoonful onto a foil lined plate and let cool. Store in an airtight container in the refrigerator - if they last that long.

PS. the recipe isn't mine
thank you

19/02/2017

18/02/2017

10/02/2017

When you're steaming a cake or cupcake make sure that you'll cover it with a foil.