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[sweet) Kitchen Science

Chocolate Cake with Peanut Butter Frosting. Our favourite double, Mr. P. Chocolate cake with peanut butter frosting. For the cake tiers. 60 g chopped dark chocolate. 140 g cocoa powder. 250 ml boiling water. 15 tsp baking soda. 15 tsp baking powder. 250 ml sour cream. 125 ml sunflower oil. 15 tsp vanilla extract. Preheat oven to 160 C fan. Butter two 23 cm round cake pans and line the bottom of each pan with parchment paper. For the peanut butter buttercream. 300 g softened butter. 300 grams powder sugar.

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[sweet) Kitchen Science | sweetkitchenscience.wordpress.com Reviews
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Chocolate Cake with Peanut Butter Frosting. Our favourite double, Mr. P. Chocolate cake with peanut butter frosting. For the cake tiers. 60 g chopped dark chocolate. 140 g cocoa powder. 250 ml boiling water. 15 tsp baking soda. 15 tsp baking powder. 250 ml sour cream. 125 ml sunflower oil. 15 tsp vanilla extract. Preheat oven to 160 C fan. Butter two 23 cm round cake pans and line the bottom of each pan with parchment paper. For the peanut butter buttercream. 300 g softened butter. 300 grams powder sugar.
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[sweet) Kitchen Science | sweetkitchenscience.wordpress.com Reviews

https://sweetkitchenscience.wordpress.com

Chocolate Cake with Peanut Butter Frosting. Our favourite double, Mr. P. Chocolate cake with peanut butter frosting. For the cake tiers. 60 g chopped dark chocolate. 140 g cocoa powder. 250 ml boiling water. 15 tsp baking soda. 15 tsp baking powder. 250 ml sour cream. 125 ml sunflower oil. 15 tsp vanilla extract. Preheat oven to 160 C fan. Butter two 23 cm round cake pans and line the bottom of each pan with parchment paper. For the peanut butter buttercream. 300 g softened butter. 300 grams powder sugar.

INTERNAL PAGES

sweetkitchenscience.wordpress.com sweetkitchenscience.wordpress.com
1

Lychee cupcakes | [sweet) Kitchen Science

https://sweetkitchenscience.wordpress.com/2016/11/27/lychee-cupcakes

Gives life to a highly demanded tropical fruit throughout the centuries since, guess what, Chinese emperors and other wealthy people kinda liked it. The lychee tree can be as high as 12 metres and the seeds are toxic… so I can imagine more than one servant on top of a tree thinking about how to sneak a seed or two and get rid of the annoying imperial fondness…. 150 g caster sugar. 175 g self-raising flour. 1 tsp vanilla extract. 12 lychees in light syrup. 200 g powder sugar. 8211; –. Monkey Bread ».

2

Star Wars Cookies | [sweet) Kitchen Science

https://sweetkitchenscience.wordpress.com/2016/12/16/star-wars-cookies

I haven’t had time to go watch it yet, I’ve been busy…. Star Wars Sugar Cookies. For the sugar cookies. 80 g brown sugar. 05 tsp caramel flavour. 200 g self-raising flour. Cream the butter and sugar together. Incorporate the egg and then the flavour. Sift in and mix the flour and salt. You can do all this with a fork! Gather up the dough and roll it to 0.5 cm thick. Stamp the cheewbacas and Darth Vaders and bake at 160 C fan for 10 to 12 minutes until the bottom is browned. 90 g powdered sugar.

3

SKitchenS | [sweet) Kitchen Science

https://sweetkitchenscience.wordpress.com/author/sweetkitchenscience

Croquembouche in Meringue Plate. Today we commemorate the birth of the source of my mitochondria. Happy bday mum! Croquembouche in Meringue Plate. For the choux pastry puffs (makes 50). 150 g plain flour. An image (or a video. In this case) is worth more than a thousand words, especially when you have to do something after you read it (and probably only have enough eggs in the fridge to try once). For the Pastry Cream. 2 tsp vanilla extract. Again, let’s have a look. For the Meringue Base. Put water and ...

4

Torró mousse cake | [sweet) Kitchen Science

https://sweetkitchenscience.wordpress.com/2016/12/25/torro-mousse-cake

Today we gather to celebrate a very special bday. Many happy returns, Sir Newton. 210 g Digestive biscuits. 150 g melted butter. Crush the biscuits (I put them in a bag and bang them with a rolling pin until there’s nothing left but fine crumbs), add the melted butter and mix well. Coat the base of a 20 cm diameter spring form with a homogeneous layer of the mixture and place in the freezer whilst you prepare the filling. 150 g soft torró, in cubes. 375 g double cream. 125 ml whole milk. Liked by 1 person.

5

Monkey Bread | [sweet) Kitchen Science

https://sweetkitchenscience.wordpress.com/2016/12/03/monkey-bread

I organised a Diabetes Party yesterday (basically I made proper Spanish hot chocolate and laid on the table all sorts of home baked goods). Monkey bread is at its best when eaten straight out from the oven, and I wanted a real treat for my guests. The drawback is they didn’t allow me very long for pictures… Oh! If you make it, remember it must be eaten by pulling it apart with your fingers directly from the main cake! 8 g active dry yeast. 60 ml warm water, around 40 C. 300 ml warm 2% milk, around 40 C.

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Flawless Fresh Peach Pie - Sweet Revelations

http://sweetrevelations.net/2015/08/07/flawless-fresh-peach-pie

Sweet DIY Projects Teaching You To Live Soulfully, Resourcefully and Deliciously! Flawless Fresh Peach Pie. It’s been a jam-packed summer at our house. We’ve been catching rays, catching waves and enjoying time with our family and friends. I’ve stayed up all hours of the night reading and promising myself that I’ll shut out the lights at the end of the next chapter. And then the next chapter, and then one more. Isn’t that what holidays are all about? I hope you’re having a wonderful summer! Stir the salt...

andyskitchenblog.wordpress.com andyskitchenblog.wordpress.com

Celebratory Chocolate, Caramel and Mango Layer Cake – Baking with Attitude

https://andyskitchenblog.wordpress.com/2015/08/24/celebratory-chocolate-caramel-and-mango-layer-cake

A foodie's curious approach to cooking and baking. Celebratory Chocolate, Caramel and Mango Layer Cake. August 24, 2015. August 24, 2015. Ingredients (for the vanilla and chocolate sponges). 225g unsalted butter, at room temperature. 225g golden caster sugar. 3 large eggs, at room temperature. 2 1/2 tsp baking powder. 1 tsp vanilla bean paste. 5 tbsp cocoa powder, sifted. Ingredients (for the caramel and chocolate and caramel sponges). 225g unsalted butter, at room temperature. 175g light brown sugar.

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Raspberry Financiers | etherealeats

https://etherealeats.com/2015/08/10/raspberry-financier

Apple Pumpkin Bread Tart. Unapologetically spicy smores brownies. Strawberry Rhubarb Rosewater Cake. Matcha strawberry cream puffs. Nutella-stuffed matcha oatmeal cookies. August 10, 2015. August 27, 2015. I don’t know where the time went, but July had been a complete blur, and now we’re almost halfway through August…. I finished Masterchef Australia at my own pace about a week ago, and man, I cried during that finale. I don’t usually cry when I watch things, so it was really good, okay? These financiers...

thehappiestpixel.wordpress.com thehappiestpixel.wordpress.com

Microwave nougat flan | thehappiestpixel

https://thehappiestpixel.wordpress.com/2015/10/14/microwave-nougat-flan

14 October, 2015. 14 October, 2015. Ingredients (makes about 8 small units):. 1 vanilla flan box (contains the instant powder and the liquid caramel). Nougat (photo above). I didn’t weight mine, it depends on how strong you want the nougat flavour. In a bowl, mix the flan powder with half of the milk. Cook 5′ in the microwave. While the milk is cooking, blend the nougat. Add some of the restant milk to make it easier. Add the blended nougat and the rest of milk to the bowl and microwave for 5′ more.

cookingfromyourpantry.wordpress.com cookingfromyourpantry.wordpress.com

IMG_3638 – Cooking From Your Pantry

https://cookingfromyourpantry.wordpress.com/2016/02/28/ostrich-steak-pasta/img_3638

Cooking From Your Pantry. If you like it pass it on. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. What’s cooking good looking.

neurorach.wordpress.com neurorach.wordpress.com

Baking and the PhD | NeuroRach

https://neurorach.wordpress.com/2015/10/11/baking-and-the-phd

Ramblings of an Aspiring Neuroscientist. NeuroRach on other blogs. Runner Up in the 2015 London Naturejobs Career Expo journalism competition. Ada Lovelace Day 2015 #UoBInspired →. Baking and the PhD. October 11, 2015. There appears to be something about doing a PhD that makes people bake. At my new workplace a cake competition brought the whole building together. In true PhD student style, a big part of attending conferences can be the food with pastries in the morning, biscuits with coffee and perhaps ...

cendrinebakes.wordpress.com cendrinebakes.wordpress.com

Orange Bread |

https://cendrinebakes.wordpress.com/2015/08/13/orange-bread

August 13, 2015. I love these orange bread which I baked today. If only I have some marmalade to eat with…. Orange zest (from 1 orange). Combine all ingredients together except butter into a dough. I used my KA mixer to handle this extremely sticky dough. Add in the butter and continue to knead until the dough turns elastic and smooth. Took me 40 minutes to reach the window pane stage. Bake in preheated oven at 180d for 15min. This entry was posted in Bread. Madeleine (w/o baking powder) →. Follow on Wor...

sharinglifestyles.com sharinglifestyles.com

Gluten Free Brownie – Sharing Lifestyles

https://sharinglifestyles.com/2017/01/11/gluten-free-brownie

January 11, 2017. February 15, 2017. This recipe is adapted from the recipe by My Culinary Saga. I baked it recently with fantastic results. Thank you Trupti for allowing us to feature your recipe on our site. Make sure you visit My Culinary Saga to check out more recipes. 1/4 cup cocoa powder. 1/2 teaspoon fine salt. 6 tablespoons unsalted butter. 425gm milk chocolate chips. 1 teaspoon vanilla extract. Sifted icing sugar for decorating. Preheat oven to 160’C . Click to share on Twitter (Opens in new win...

cookingfromyourpantry.wordpress.com cookingfromyourpantry.wordpress.com

Lesmarie – Cooking From Your Pantry

https://cookingfromyourpantry.wordpress.com/author/lesmarie

Cooking From Your Pantry. February 28, 2016. I wrote the post 20 days ago – but didn’t post it for some reason (brain deadness maybe) so it is out of sync but the meal was yummy so today you get 2 posts! Have you missed me much? But I am back now – I have shopped for some fresh ingredients, and tonight they are getting a blog worthy dinner. We all enjoy ostrich meat and the other day I made this as a bowl meal….ok I didn’t have any pasta either so tonight I am redoing it properly! Salt and pepper to taste.

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[sweet) Kitchen Science

Chocolate Cake with Peanut Butter Frosting. Our favourite double, Mr. P. Chocolate cake with peanut butter frosting. For the cake tiers. 60 g chopped dark chocolate. 140 g cocoa powder. 250 ml boiling water. 15 tsp baking soda. 15 tsp baking powder. 250 ml sour cream. 125 ml sunflower oil. 15 tsp vanilla extract. Preheat oven to 160 C fan. Butter two 23 cm round cake pans and line the bottom of each pan with parchment paper. For the peanut butter buttercream. 300 g softened butter. 300 grams powder sugar.

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Sweet Kitchen's Cupcakes

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