Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Dark Chocolate Fudge Cake September 13, 2015

Rich Dark Chocolate Cake

Rich, soft, moist and fudgy.

After taking the photo of this I thought, it could also be covered in a lovely ganach, or maybe not, maybe that would make it too rich and chocolatey. Hmmm is there such a thing? It would also be nice if you zapped a slice of it in the microwave then topped it with ice cream and raspberries…Oh yessssssssss!

 

Ingredients

 

2/3 cup milk

1 1/2 tsp vinegar

1/2 cup honey

1/4 cup of oil, I used olive oil

1 tsp vanilla bean paste or you could use extract

1/3 cup cocoa powder

1 cup plain flour

1/2 tsp salt

3/4 tsp baking powder

1/2 cup chocolate chips

 

Method

 

Preheat oven to 175C/gas 4.

Line an 9” round or square baking tin.

Whisk together the first 5 ingredients, and set aside for at least 10 minutes.

Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed.

Pour wet into dry, stir just until evenly mixed, and transfer to the prepared tin.

Bake 25-30 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean.

Tip: the chocolate chips can be stirred into the mixture or scattered on top.

 

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Soft Frosted Cookies September 16, 2013

Soft Frosted 1

Quick, easy and you can customize the frosting colour and the sprinkles to make them themed for any occasion.

 

Ingredients for the cookies

 

4 1/2 cups plain flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cupsĀ  butter, at room temperature
1 1/2 cups sugar
3 eggs
5 tsp vanilla extract

 

Ingredients for the frosting

 

5 cups icing sugar, sifted
1/3 cupĀ  unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

 

Method

 

Pre heat the oven to 175C/gas 4. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop about a dessert spoonfull of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the icing sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired.

The frosting should be spreadable not pourable, and will set hard after awhile. Best kept in an airtight container. Makes 2 – 4 dozen depending on what size you make them.

 

Big Soft Ginger Cookies May 16, 2012

These are just what it say’s, big, soft, ginger, cookies.

 

Ingredients

 

280 g plain flour

4 g ground ginger

5 g bicarbonate of soda

2 g ground cinnamon

1 g ground cloves

2 g salt

165 g butter, softened

200 g granulated sugar

1 egg

15 ml water

60 ml molasses/treacle

25 g granulated sugar

 

Method

Preheat oven to 350 F /175 C/gas mark 4. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses/treacle. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly with a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

 
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