I have to admit that my soul started to sing with joy the moment I found this jewelry.
Isn’t it just adorable?
Like the sweetest and cutest thing ever?
I love bundt cakes.
It seems that I tend to celebrate the arrival of each season with them.
Somehow, it always works.
To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.
And here it is.
In fact, the big clever books of baking would call this cake a chiffon cake.
Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.
That is positive, I think.
Frankly, this cake tastes just lovely.
Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.
Here’s how you can make it too…
These are the ingredients that will come in handy.
1. First, preheat the oven to 325 °F (165 °C).
2. Wash one tangerine under running water thoroughly.
Pat it dry with a kitchen towel.
Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.
I love these little babies.
Surprisingly, this has been the first time I’ve ever made them myself.
While preparing these Chocolate Lava Cakes I learned that they are super-fun to make.
They are also surprising. That is what you find out when you dig into them.
And, with the generous amount of chocolate they contain, I’m sure they are just super seductive.
That all makes them the perfect dessert choice for Valentine’s Day, don’t you think?
Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes…
Here’s what we need.
Couldn’t be simpler.
1. First, preheat the oven to 400 °F (200 °C).
2. Butter 4 ramekins.
I’ve used 6-ounce (180 ml) ramekins.
3. Then dust the ramekins with some confectioners’ sugar.
4. Now we need the eggs, sugar, coffee, and salt.
5. Throw them all into one bowl and mix them for about 2 minutes.
6. Break the chocolate into pieces. Place the butter and chocolate in a microwave-safe bowl.
7. Microwave on high in 20-second increments, stirring after each, until melted.
Let cool slightly.
And be strong!
8. Add the chocolate mixture into the egg mixture. Whisk to combine.
9. Then add the flour, and whisk just until combined (do not overmix).
10. Pour the batter into prepared ramekins.
I only have two, so I had to bake in two batches.
11. Place the ramekins on a baking sheet.
12. And bake for about 11 minutes.
13. These babies were baked for about 14 minutes.
Too long.
Although nice and tasty, they weren’t that ‘molten’ in the center.
I baked the second batch for only 10 minutes.
That was much better.
I really like the moist center.
Aah, I love this game.
But, if I had another chance, which I think I am going to give myself soon, I’d try baking these for exactly 11 minutes.
11 minutes would make them absolutely perfect.
Enjoy, dear friends!
(This recipe makes 4 cakes and was loosely based on Molten Mocha Cakes from www.delish.com.)
I love it when fall strikes and days get colder.
The reason why I love this time of year so much might have something to do with the fact that I suddenly have all the good reasons to indulge myself with sweet mulled wine or hot chocolate.
The best hot beverages ever!
Oh, how I love them!
They are true soul soothers!
The following recipe is just delicious.
The taste vastly depends on the kind of chocolate you use. So get the one you really like.
Also, there are different types of chocolate when it comes to its fat content. So remember – the higher the fat content, the more creamy and rich your hot chocolate will be.
So let’s experiment!
These are the ingredients you will need.
Just this few.
1. To prepare your own soothing drink, first break the chocolate into smaller chunks.
2. Place the chocolate chunks into a heatproof bowl.
3. Add the sugar.
4. Add the milk.
5. And place the bowl over a pot of boiling and steaming water.
6. Stir until the chocolate melts. Then keep stirring until the mixture gets hot, nearly boiling.
7. Pour the chocolate into two cups and garnish with a dollop of whipped cream and some grated chocolate or a dusting of cocoa powder, if desired.
And in case someone comes and steals your chocolate shamelessly be really thankful that this recipe yields two mugs.
Enjoy, dear friends!
(This lovely recipe was adapted from Joyofbaking.com.)