Category: Uncategorized

Ingredients:

• 1 package (14.1 ounces) active dry yeast
• 1 cup warm water (105-115°F)
• 1 tablespoon sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup melted butter, for brushing

Instructions:

1. Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes, or until foamy.
2. Add butter and egg: Add softened butter and egg to the yeast mixture and whisk until combined.
3. Add flour and salt: Gradually add flour and salt, mixing until a soft dough forms.
4. Knead dough: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. First rise: Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down and shape: Punch down dough and divide into 12 equal pieces. Shape each piece into a ball.
7. Second rise: Place dough balls in a greased 9×13 inch baking pan, leaving a little space between each ball. Cover with plastic wrap and let rise for 30 minutes, or until doubled in size.
8. Bake: Preheat oven to 375°F (190°C). Bake rolls for 15-20 minutes, or until golden brown.
9. Brush with melted butter: While rolls are still hot, brush with melted butter.

Serve immediately with your favorite dipping butter or honey butter.

Enjoy your delicious and buttery copycat Texas Roadhouse rolls!

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
4. Add wet to dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in buttermilk: Stir in the buttermilk until just combined. Do not overmix.
6. Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Cream butter and sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Add cocoa powder, milk, and vanilla: Add the cocoa powder, milk, and vanilla extract, mixing until smooth.
3. Frost cake: Frost the cooled cake with the chocolate frosting.

Enjoy your simple and delicious chocolate cake!

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Prepare the pan: Grease a madeleine pan with butter and dust with flour.
2. Whisk the wet ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until well combined.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
5. Chill the batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
6. Preheat the oven: Preheat oven to 375°F (190°C).
7. Fill the molds: Spoon the batter into the prepared madeleine pan, filling each mold about 2/3 full.
8. Bake: Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly touched.
9. Cool: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For a more intense vanilla flavor, use a high-quality vanilla bean instead of vanilla extract.
• If you don’t have a madeleine pan, you can bake the batter in a regular muffin tin. The madeleines won’t have the characteristic shell shape, but they will still be delicious.
• You can store leftover madeleines in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Enjoy your delicate and delicious madeleines!

This recipe is perfect for making light and airy cream puffs filled with delicious custard.

Ingredients:

For the dough:

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the pastry cream:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Make the dough:
   • In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring constantly.
   • Remove from heat and whisk in the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
   • Return the pan to low heat and cook for 1 minute, stirring constantly, to dry out the dough.
   • Transfer the dough to a large bowl and let it cool slightly.
   • Beat in the eggs one at a time, mixing well after each addition.
2. Bake the puffs:
   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
   • Using a pastry bag fitted with a large round tip, pipe 2-inch mounds of dough onto the prepared baking sheet.
   • Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown and puffed up.
   • Transfer the puffs to a wire rack to cool completely.
3. Make the pastry cream:
   • In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
   • Remove from heat and whisk in the egg yolks one at a time, mixing well after each addition.
   • Return the pan to low heat and cook for 1 minute, stirring constantly, until the cream thickens.
   • Remove from heat and stir in the vanilla extract.
   • Cover the cream with plastic wrap, pressing the wrap directly onto

This recipe will satisfy your chocolate cravings with its rich, cakey donuts.

Ingredients:

• For the donuts:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

For the glaze:
* 1 cup powdered sugar
* 2 tablespoons unsweetened cocoa powder
* 2-3 tablespoons milk
* 1/4 teaspoon vanilla extract

Instructions:

1. Prepare the batter:
   • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
   • In a separate bowl, whisk together sugar, buttermilk, oil, egg, and vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Stir in the hot water until the batter is smooth.
2. Cook the donuts:
   • Heat your donut fryer or deep fryer to 350°F (175°C).
   • Use a spoon or cookie scoop to carefully drop the batter into the hot oil, making sure not to overcrowd the fryer.
   • Cook for 1-2 minutes per side, or until golden brown.
   • Remove the donuts from the oil and drain on paper towels.
3. Make the glaze:
   • In a small bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
4. Glaze the donuts:
   • While the donuts are still warm, dip them in the glaze or drizzle the glaze over the top.
5. Enjoy:
   • Let the donuts cool completely before serving.

Enjoy your delicious chocolate cake donuts!

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup melted unsweetened chocolate

Instructions:

1. Preheat and prepare:
   • Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Combine dry ingredients:
   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients:
   • In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Combine wet and dry ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide batter:
   • Divide the batter in half. In one bowl, stir in the melted chocolate. Leave the other bowl plain.
6. Swirl the batter:
   • Spoon dollops of each batter into the prepared Bundt pan, alternating colors. Swirl the batters together with a knife or toothpick for a marble effect.
7. Bake:
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Glaze (optional):
   • While the cake is still warm, you can brush it with a simple glaze made from powdered sugar and milk for a shiny finish.

Enjoy your beautiful and delicious marble Bundt cake!

This recipe yields a rich, moist chocolate cake that’s perfect for any occasion.

Ingredients:

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee (brewed)
• For the frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat and prepare:
   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine dry ingredients:
   • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients:
   • In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
4. Combine wet and dry ingredients:
   • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Add coffee:
   • Stir in the hot coffee until fully incorporated.
6. Bake:
   • Pour batter evenly into prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Make the frosting:
   • In a large bowl, cream together butter and powdered sugar until light and fluffy.
   • Add cocoa powder, milk, and vanilla extract, mixing until smooth and creamy.
9. Frost the cake:
   • Once cakes are completely cool, frost the bottom layer with half of the frosting. Top with the second cake layer and frost the entire cake with remaining frosting.

Ingredients;

• 3 eggs
• 100 grams of sugar
• 120 grams of low-gluten flour,
• 40 grams of milk
• 30 grams of oil
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Instructions;

1. Preheat oven to 375 F. / 190 [degrees Celcius.
2. Eggs are put into the large basin of the stand mixer, and the eggs are beaten at high speed. The sugar is added several times in the middle, about 6 to 9 minutes.
3. The egg that is sent is lighter in color and the volume is about 2 times larger.
4. The egg paste that has been dripped after lifting the stirring head can be written on the surface, and the writing will not disappear or it will disappear slowly after a long time.
5. Sift in low-gluten flour and salt, and mix well by cutting.
6. Mix the milk, oil, and vanilla in a large bowl, add a little butter, stir well, then pour into the large bowl of batter and mix again.
7. Put a small paper cup in the cupcake pan and pour it into the batter. Bring it into the oven for about 14 to 16 minutes, or until the cake surface is golden.

Ingredients;

• 3 eggs
• 1 spoonful of vanilla
• a 1 spoonful of vinegar
• 1 1/4 cups (250grams/ 8.8Oz) of sugar
• 1/2 cup (120ml) of oil
• 50ml orange juice
• Orange zest (two tablespoons large)
• 2 1/4 cups (300 grams/ 10.5Oz) of flour
• 2 spoonfuls of cornstarch
• 2 tsp of baking powder
• 1/2 tsp salt

Grate the zest of one large orange cake and add the zest to the blended mixture in the blender. Squeeze the juice of one or two oranges—you will need about 50 ml of orange juice—add the orange juice to the blender and beat the mixture again for about three minutes. In a separate bowl, sift in two and a half cups of flour, two spoonfuls of cornstarch, half a teaspoon of salt, and two tbsp of baking powder.

Mix the dry ingredients to ensure they are well-mixed, then pour the blended wet ingredients into the flour mixture. Whisk everything in until the batter comes together. The batter will have a perfect cakey consistency. Make sure it is smooth with no lumps. Do not overmix the batter. Pour the batter into a greased and parchment-lined baking pan, then tap it on the counter to remove any air in the batter.

Bake in a preheated 350 degrees Fahrenheit (180C) for 40 to 50 minutes or until golden brown on top. Your cake will come out golden brown and soft on the outside and very tender on the inside with a very distinctive orange flavour. Enjoy.

Ingredients;

• 1 cup (125g) flour
• 1/4 cup (57g) softened unsalted butter
• 3/4 cup (150g) sugar
• 2 eggs
• 2 tsp vanilla essence/flavouring
• 1 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp unflavoured vegetable oil
• 1/2 cup (122g) yoghurt

Bake at 165 degrees Celsius for 18 mins