Marbled Cheesecake Brownies Recipe

Cheesecake or Brownies? Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy!

Cheesecake Brownies
Prep Time: 10 min
Total Time: 40 min
Servings: 32 servings

Ingredients

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1/4 cup flour

Instructions

Heat oven to 350°F (176°C)
Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely.

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Easy Cheesecake Recipe: How To Make Cheesecake

The experts in the Kraft Kitchens have created hundreds of cheesecake recipes over the years. Michele McAdoo shares some of their secrets for cheesecake success. Hmm, we're wondering if they need any taste testers....

PHILADELPHIA® Classic Cheesecake Recipe
Prep Time - 20 min
Total Time - 5 hr 15 min
Servings - 16

Ingredients

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Instructions

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Tips

- Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
- Top with cut-up fresh fruit just before serving.



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Nigella Feasts - Chocolate Heaven: Chocolate Cheesecake

cheese cake without baking

Easy Noodle Recipe

This is another noodles recipe with crumbs mixture. You can add or omit flavors you want while making the crumbs mixture. This is a very quick recipe for snack and is best for children. For making different types of noodle recipes, refer to the book Noodle, which contains 130 recipes made from 20 different type of noodles.

Ingredients :

For Crumbs Mixture :

2/3 cup butter
1 pack unsweetened cracker crumb
1 tspn paprika
2-3 tbspn lemon juice (according to your taste)
3 green chilies finely chopped
1 tbspn soya sauce
Minced fresh coriander as required
3/4 tsp sesame seeds
1/4 tbsp black pepper

For Noodles :

1 pack noodles
Water for boiling noodles
Salt to taste
1 tbsp oil

Procedure :

1. Take a deep sauce pan to boil water. When the water gets boil add noodles, salt and oil into the water and let it cook for -10 mins until spaghetti become soft. After that drain all the water from noodles and add half quantity of butter into the noodles and let it melt.

2. After that in a sauté pan, toss the noodles with butter for just 2 minutes.

3. In another sauté pan, toast crumbs with rest of butter until it becomes golden in color.

4. Now add rest of the ingredients including coriander leaves, sesame seeds, black pepper, paprika, lemon juice, green chilies and soya sauce. Mix all them together and then chop the mixture in food processor so that it become very fine smooth mixture.

5. Now mix crumbs mixture to the noodles and serve it in beautiful platter


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Chicken soup with rice noodles

A light and fresh noodle soup that’s a meal in one – and it’s low-fat, too

In short
Preparation time:15 mins
Cooking time:15 mins
Total time:30 mins
Serves:4 people
Course:Soups, starters & snacks

Nutrition (per portion) 388 calories
3g fat
57g carbs


Ingredients

2 litres/3½ pints chicken stock
2.5cm/1in fresh ginger, grated
4 cloves
1 cinnamon stick, halved
fish sauce, to taste (optional)
3 chicken breasts, very thinly sliced
250g/9oz medium rice noodles
150g/5oz beansprouts, rinsed
fresh mint, coriander and basil leaves
bunch spring onions, trimmed and finely sliced
2 red chillies, deseeded and finely diced
lime wedges


Method

1. In a large pan, bring chicken stock to boil with fresh ginger, cloves and cinnamon stick. Season with freshly ground black pepper, caster sugar and fish sauce to taste. Add chicken slices and cook for a couple of mins, till chicken is cooked through.

2. Cook rice noodles according to packet instructions, then drain and divide into warmed, large bowls. Top with beansprouts and some herbs, spring onions and chillies. Pour over hot chicken and stock. Serve with plenty of lime wedges for squeezing over and extra herbs and chillies to add


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Prawns in a garlicky sauce

A sticky sweet and sour sauce and lovely big fat noodles

In short:
Preparation time:15 mins
Cooking time:10 mins
Total time:25 mins
Serves:4 people
Cuisine:ChineseCourse:Main


Nutrition (per portion) 190 calories
4g fat
27g carbs


Ingredients

1tbsp vegetable oil
1 bunch spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2.5cm/1in piece fresh ginger, peeled and finely chopped
2 carrots, cut into thin strips
2 red peppers, halved, deseeded and cut into strips
200g/7oz ready-to-eat king prawns, tails intact, if available
400g/14oz ready-to-wok udon noodles
bunch fresh basil, torn


For the sauce:

3 cloves garlic, finely chopped
3tbsp dark soy sauce
1tbsp tomato purée
2tbsp white wine vinegar
1tbsp demerara sugar


Method

1. In a jug or small bowl, add all the sauce ingredients and whisk together with a fork, season, and set aside. In a wok or large frying pan, heat oil till smoking, then add spring onions and cook quickly, pushing them around the pan with a spatula. Now add chilli and ginger, and stir for few secs.


2. Throw in carrots and stir furiously, then add peppers and continue stirring. Cook for a couple of mins, till beginning to soften, then add sauce and stir till well combined. Add a little water if too thick. Now add prawns and stir, then add the noodles and basil. Toss gently so noodles don't break up, but you want the sauce to coat everything well. Serve topped with torn basil leaves


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Pad Thai (Noodles)

Do it with noodles


Here at allaboutyou.com we love the ease of cooking with noodles, not only are they healthy and nutritious, they're quick to cook and come in various shapes and sizes, from fine rice noodles to thick slurp-inducing udon noodles. Click through our gallery of noodle recipes, starting with...
To make a vegetarian version, use firm or pressed tofu instead of the chicken and prawns

In short:
Preparation time:15 mins
Cooking time:10 mins
Total time:25 mins
Serves:4 peopleCuisine:
ChineseCourse:Main


PAD THAI

Pad Thai is a classic noodle dish that makes an easy yet impressive meal - it can easily be adapted for vegetarians with the use of tofu.

Ingredients

400g (14oz) fresh or dried rice noodles
2tbsp groundnut oil
2 eggs, lightly beaten
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2tsp chilli sauce
1 skinless, boneless chicken breast, sliced
200g (7oz) raw prawns, peeled and deveined, with tail shells left intact
4tbsp lime juice
2tbsp fish sauce
1tbsp grated palm sugar
50g (2oz) roasted peanuts, chopped
3 spring onions, sliced on the diagonal
large handful of fresh coriander leaves


Method

1 Prepare the noodles according to packet instructions. Set aside.

2 Heat 2tsp of the oil in a large wok over a high heat. Pour in the eggs and swirl to coat the bottom of the wok to make an omelette. Pull the cooked egg into the centre so the uncooked egg runs to the sides. Cook for 1 min until the omelette is just set, then roll up on a board, seam side down. Set aside.

3 Heat the remaining oil in the wok and stir-fry the onion, garlic and chilli sauce for 1 min over a medium to high heat. Add the chicken and prawns and stir-fry for 4 min until the prawns are pink and the chicken is cooked through. Add the noodles and stir to combine, then sprinkle over the lime juice, fish sauce and palm sugar. Toss gently to heat through.

4 Add the peanuts, spring onions and coriander, then quickly slice the omelette crossways into strips and toss into the wok. Serve immediately


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How to make Bun

Preparation time 1 hour For 6 buns

People generally prefer to use ready made buns for making burgers but homemade buns not only save your money but also save your health as they are hygienically prepared at home. You can also use bun machine or a pan for baking it and enjoy healthy food at home.

Ingredients:

500 gm all purpose flour
2 1/4 tbsp yeast
25 gm unsalted butter (softened)
1/2 tsp salt
2 tbsp sugar
1 egg
Water as required

Procedure:

1. Pre-heat oven at 180 degree centigrade.

2. In a large bowl, mix all the dry ingredients together, then add softened butter to the dry mixture and mix it using the soft hands.

3. Beat egg in a separate bowl just to mix egg yolk and egg white and then add it to the flour mixture. Roughly mix this beated egg in the mixture.

4. Now gradually add water in little quantity to the mixture to knead the dough, don’t try to add more quantity of water while kneading otherwise your bun would become hard. The dough would be soft at first, to make it smooth you have to knead it more just like you do for pizza dough. The best way is to sprinkle flour on the board and using your palm press the dough and roll do it for 5-8 times

5. Grease the Dough with oil and put it in the deep bowl, cover and leave for 10 minutes.

6. Now make small pieces of dough, the easiest way is to use a deep cutter or mold of circular shape. Put cutter onto the baking tray and insert small piece of dough into the cutter, make its top surface of even circular shape and then remove the cutter carefully so that the shape of dough may not be disturbed and it remains on its position. You may also use bun or burger press for this purpose.

7. In the end, coat some beated egg on the top of each bun to give it golden brown color.

8. Place the baking tray in the pre-heated oven at 220 degree centigrade for 10-12 minutes. At first, turn on the lower burner of oven and when bun becomes light brown from top, turn on the upper stove and change the temperature to 250 degree centigrade. After 5-8 mins take out them from the oven and let them cool.

http://www.recipedose.com/2009/05/how-to-make-bun.html

Noodle Receips

http://www.cookitsimply.com/category-0020-0o249.html

Chicken Nuggets

Preparation time : 30 mins Serves 6 persons

These chicken nuggets are just like any nuggets you can find in a fast food restaurant. The ingredients used in this nuggets recipe are very common and the only trick for making such nuggets is proper deep frying. While frying nuggets, the temperature of oil should be kept within moderate range so that the meat inside nuggets cooks well leaving the outside crispy without making it hard. If you use a deep fryer with temperature control function, then you would end up making perfect chicken nugets.

Ingredients:

For Chicken Balls:

1 chicken breast
1 medium size onion
1 tspn garlic powder
1 tspn salt
1 tspn crushed black pepper
1 tspn mustard powder
1 tbspn soya sauce
4 bread slices
For Fritters Batter:
2 cup sifted plain flour
1 egg
1 tspn baking powder
1 cup milk (or as required)
Pinch of salt
1 tbspn oil

For Frying:

1/2 cup roasted bread crumbs
1/2 cup simple bread crumbs
Oil for deep frying

Procedure:
1. Put all the ingredients mentioned for chicken balls in chopper, and chopped them finely so that smooth dough of meat forms.

2. Make small balls of chicken mixture. Smooth balls will be formed only when you dip your hand in cold water periodically while making each ball so that it will not stick to your hands.

3. Now make the fritter batter by beating all the ingredients mentioned for batter and make sure the batter would not thick or thin, to check the consistency of batter drop it from the spoon and all the batter drop easily.

4. Mix both types of crumbs and dip the balls first in fritters batter and then coat in crumbs. Leave the balls for few minutes in fridge or you can freeze these balls.

5. In the end deep fry all the balls till they become light golden in color. To fry properly, the temperature of oil should be accurate moderate level it would not very high or very low, otherwise the chicken will not be done well and balls become soggy and the other main thing is to use appropriate deep fryer having enough capacity of oil so that chicken can be fried well..

Serving:

Serve the awesome chicken cutlets with ketucp or chili garlic sauce.


http://www.recipedose.com/2009/03/chicken-nuggets.html

Cheese Ball Recipe

Preparation time : 30 mins | Serves 6 persons

Cheese balls is a healthy and quick meal prepared usually with the help of different kind of stuffing. For example mixture of different types of cheese along with some spices are wrapped in roll strips and then either stir or deep fried but this is a different cheese ball recipe in which only cheddar cheese with mashed potatoes, pea mixture is used and it cooks very easily with very little effort. It has very little spices. It is a healthy meal full of nutrition and I always enjoy cooking these at home.

Ingredients:

1 cup mashed potatoes
1/2 cup boiled mashed pea
1 tspn black pepper
1 tspn cumin powder
3-4 green chilies (chopped)
Salt to taste
1/2 cup crushed cheddar cheese
1/2 cup coriander leaves (chopped)
Bread slices as required
Milk to soak breads
Bread crumbs as required
1 egg
Oil for frying


Procedure:

1. Cut the edges of bread and soak them in milk for 2 mins.

2. To make stuffing, mix mashed potatoes, mashed pea, spices and cheddar cheese.

3. Take a bread slice and drain excess milk carefully by pressing the bread using your palm so that bread slice don’t break.

4. Now put the stuffing in the middle of the bread slice and wrap the sides of bread over stuffing to make a ball.

5. Dip these balls in egg, coat them in crumbs and then deep fry them in a preheated oil on medium flame for 3-4 minutes and take out from the oil after they turn into golden brown in color.

Serving:

Delicious cheese balls are ready serve at tea time with chili garlic sauce.

Note:

Don’t try to fry them for long time otherwise cheese starts to melt too much and come out in the oil.

CHEESECAKE

CHEESECAKE

1 1/4 c. graham crumbs, 1/4 c. sugar, 1/4 c. melted butter. Mix and pat into 9×13 pan. 2 (8 oz.) cream cheese, 1 c. sugar, 4 eggs, 2 tsp. vanilla. Beat with mixer until creamy and pour over crust. Bake 15-30 minutes until light brown around edges only. Cool and top with pie filling. Keep refrigerated.

APPLE CRISP

Cover bottom of 9 x 13 inch glass pan with water. Sprinkle with cinnamon (depending on taste). Slice apples (of your choice) and layer over water in p. Mix the following and add to apples: 1 c. flour 1 stick butter, broken in small pieces, on top of sugar and flour. Bake at 350 degrees for 45 minutes. Serve warm with scoop of vanilla ice cream.

DOCTORED CAKE

1 box Jiffy white cake mix, 1 can pie filling (any fruit), 1 stick butter, 3/4 c. quick oatmeal, 1/4 c. nuts. Blend cake mix and oatmeal. Pour pie filling into buttered cake pan. Place cake mixture on top of filling. Sprinkle nuts over top. Drizzle the melted butter over the cake. Bake at 350 degrees for 35 to 40 minutes.

Black and White Angel Food Cake

If you can't decide whether you want vanilla or chocolate, this cake is for you because it delivers both. Beaten egg whites create the light, airy texture of this classic dessert. Place leftover yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.


Yield: 12 servings (serving size: 1 slice)



Ingredients

Cake:

1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)

Glaze:

1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)

Topping:

Sliced strawberries (optional)
Preparation
Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.


Nutritional Information

Calories:210 (3% from fat)
Fat:0.6g (sat 0.3g,mono 0.1g,poly 0.1g)
Protein:4.7g
Carbohydrate:47.3g
Fiber:0.5g
Cholesterol:1mg
Iron:0.8mg
Sodium:111mg
Calcium:9mg

Maureen Callahan, Cooking Light, APRIL 2007

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cream of tartar substiute

Question:

(1) Does cream of tartar go stale or lose it's effectiveness with age?
(2) If you don't have cream of tartar is there a substitute? I am baking Snickerdoodle cookies.


Answers:

Shelf Life of Cream of Tartar - From everything I have read and seen in our winery, Cream of Tartar has an indefinite shelf life if kept tightly closed and stored away from heat. As my husband and I have a vineyard and make wine, I see no reason that you can’t keep it indefinitely.

Cream of tartar is the common name for potassium hydrogen tartrate and also tartaric acid, an acid salt that has a number of uses in cooking. It is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of aging wine. It is found on the insides of the wine barrels and sometimes at the bottom of bottles of wine. It crystallizes out as a hard crust in the barrels.

Cream of tartar is best known for helping stabilize and give more volume to beaten egg whites. It is used as the leavening agent in baking powders.

It is also used to produce a creamier texture candy and frostings. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.


Cream of Tartar Substitute - The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.

One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

Remember - When making substitutions in baking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a product can be affected by changing ingredients.

*************************************************************************************

Cooking - What is a substitute for cream of tartar ?

I can't find any here in Spain and figured that if I left it out of my meringue recipe, it wouldn't that much difference.

Best Answer - Chosen by Voters

Substitute 1/4 teaspoon of lemon juice or white vinegar for each 1/8 teaspoon cream of tartar called for to stabilize egg whites. Keep in mind that vinegar may alter the taste of the final product.
When cream of tartar is used in a recipe with baking soda, it works like a double-acting baking powder. If cream of tartar is not available, substitute baking powder for both the baking soda and cream of tartar called for in the recipe. Use 1 teaspoon baking powder for every 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Chocolate-Peanut Butter Swirl Cookies

There’s something about the combination of chocolate and peanut butter that seems to get anyone and everyone excited. I brought a package of these into the office yesterday, and it was empty by mid-morning. That typically doesn’t happen in my diet-conscious office very often, so I’m taking it as a compliment.

So why did I bother making these (other than the fact that they’re a combination of peanut butter and cocolate?) Well, I’m making a wee care package for someone who loves chocolate and peanut butter — especially when they’re together. I’ve already put in my Reeses Pieces Peanut Butter Cookies but I wanted something else too. I figured that regular PB Cookies might be a little too plain, and too much like the others. So I turned to Martha Stewart for help. I liked the idea she presented: a cookie version of a Reese Peanut Butter Cup.

The thing is though, the container I’m filling is on the small side (it has to fit in a suitcase with the people who are delivering it), so bigger cookies might not fit so well. Also, I don’t like big cookies (you can eat more small ones and not feel as much guilt!) and since I won’t be sending the whole batch, I might as well make them how I like them since I get to eat the left overs.

The kicker is that when you make these cookies smaller, it’s harder to get enough of the PB mix into them and keep it hidden. Also, the PB should have enough prominence to contribute flavour. As such, they morphed into “swirl” cookies — the size could be kept down, and enough PB could be added to make it all worthwhile.

The Recipe

A variation of Peanut Butter Surprises by Martha Stewart.com
Makes approximately 4 dozen cookies

1 cup / 250mL unsalted butter, room temperature
1/2 cup / 125mL sugar
1 cup / 250mL firmly packed brown sugar
2 large eggs
1 teaspoon / 5mL pure vanilla extract
2 cups / 500mL flour
1/2 cup / 125mL cocoa powder
1/2 teaspoon / 2mL baking powder
1/2 teaspoon / 2mL baking soda
1 cup / 250mL chocolate chips

1/2 cup / 125mL creamy peanut butter
1/4 cup / 60mL brown sugar

How-To

Cream the butter until fluffy. Add sugars and combine well. Mix in eggs and vanilla.

On top of the wet ingredients, measure out the flour, cocoa powder, baking soda & powder. Blend. Add in the chocolate chips and mix until all ingredients are well distributed. Chill for one hour.

Preheat oven to 350 degrees (F) / 180 degrees (C)

In a new bowl, combine the peanut butter and the second instance of brown sugar.

Drop 1 tbsp / 15mL lumps of chocolate dough onto a cookie sheet. Slice lumps open with a knife or other utensil. Drop approximately 1/2 tsp /2mL of the peanut mixture onto each opened lump of chocolate dough. Close each with your fingers (no need to conceal the peanut butter completely, just tighten the cookie up.)

Bake until firm, 10-12 minutes. Let cool on sheet for 5 minutes, then remove cookies to cooling racks.

Enjoy!

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Banana-Cranberry Muffins

Banana Muffins are good, but Banana Muffins with something else mixed in are better!

This is the banana recipe I grew up with, except that back in the days nothing else got added in — they were plain old Banana Muffins. Then, once I was on my own, and looking at the same recipe, (which was originally supposed to have chocolate chips added in, but my mom never did), I thought of adding in some cranberries that were in my freezer needing to get used up.

Bingo-bango-bongo! It was a hit.

You get the sweetness of the banana, but with the tartness of the cranberry, which also adds a nice colour contrast too.

The Recipe

A variation of Banana Chip Muffins from Company’s Coming’s Muffins and More
makes 6 jumbo or 12 regular muffins

1 egg
1/4 cup / 60mL oil (I use vegetable)
1/4 cup / 60mL milk (I typically use 2%, but 1% or 3.25% would also work fine)
1 cup / 250mL (aprox. 3) mashed bananas
1 3/4 cup / 435mL flour
1/2 cup / 125mL sugar
1 tbsp / 15mL baking powder
1/2 tsp / 2mL salt
1 cup / 250 mL fresh or frozen cranberries, sliced in half

How-To

Preheat your oven to 400 degrees (F) / 200 degrees (C).

Combine the egg, oil, milk in a bowl and stir well. Add in the mashed bananas and stir.

Measure out the flour, sugar, baking powder, and salt on top of the wet ingredients, then stir just to combine. It’s okay if there are some dry bits of flour at this point.Add in the cranberries, and mix just long enough to distribute evenly and have all the dry bits moistened. Dough will be a little lumpy from the bananas and cranberries. Try not to over stir as it will make the muffins tough!

Bake for 20-25 minutes. Just like other muffins, be sure not to over bake — it will dry them out. Check them regularly and remove them from the oven as soon as the crumbs on your tester look dry.

Enjoy!

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Make Chocolate And Orange Cake

Serves: 8
Preparation Time: 40 minutes
Cooking Time: 25 minutes
Oven Temperature: 160° c - 320° f

Chocolate and Orange Cake Recipe. This rich, moist cake is both a feast for the eyes as well as for the taste buds and it is easier to make than you might think! Relish our Chocolate and Orange Cake recipe.


Step 1: You will need

380 g dark chocolate, chopped
240 g butter, cubed
100 ml fresh orange juice
zest of 1 orange
5 eggs
100 g sugar
1 tbsp vanilla
100 g flour
for the chocolate glaze:
200 g dark chocolate, chopped
200 ml cream
2 saucepans
1 bowl
1 electric mixer with whisk attachment
1 rubber spatula
1 spring-form pan 26cm in diameter, lined with parchment paper
1 wooden skewer

Step 2: Preheat the oven

Set your oven to 160°C (325°F/ gas mark 3).

Step 3: Make the chocolate base

Fill the saucepan about a third full with water and bring to the boil. Place a stainless steel bowl over the saucepan, making sure that the bottom does not touch the boiling water.

Add the chocolate, butter, orange juice and orange zest. Stir it occasionally to help the mixture melt more quickly. Once the butter is melted, remove the bowl from the heat and set it aside.

VIDEOJUG TIP
If you desire, you can add some orange-flavoured liqueur at this stage.

Step 4: Make the batter

Put the eggs, sugar and vanilla into the mixer bowl. Mix them together on a medium to high speed and continue to whip until the volume is roughly double that of the original amount. Then remove the bowl from the mixer.

Step 5: Continue the batter

Add the egg mixture to the melted chocolate, slowly folding it in with the rubber spatula. Continue to fold it all together until well combined.

Next, sprinkle in the flour and mix well.

Step 6: Bake

Pour the batter into the spring-form pan, place it in the oven and let it bake for 20-25 minutes.

Around 20 minutes into the cooking time, check the orange cake to see if it's done. Insert the wooden skewer into the centre of the cake. If it comes out free of batter, your orange cake can now be removed from the oven.

Leave it to cool down to room temperature and then remove from the tin.

Step 7: Make the chocolate glaze

Pour the cream into a saucepan and heat until close to boiling point. Remove it from the heat.

Add the hot cream to the chocolate and blend them together well.

Step 8: Glaze and cool

Pour the chocolate glaze onto the cake and using the rubber spatula, spread it evenly over the surface. This is easier to do if you elevate the cake.

Allow the glaze to cool to room temperature.

Step 9: Serve

Your Chocolate and Orange Cake is now ready to serve.

Try it with Candied Citrus, the recipe for which can be found on our website.

Also known as:
(How Do I Make Chocolate And Orange Cake)
(How To Make Chocolate And Orange Glaze Cake)

http://www.videojug.com/film/how-to-make-chocolate-and-orange-cake


Cakes:
How To Make Chocolate And Orange Cake

Mandarin Orange Cake

Cake is a great dessert for birthdays or just for a special occasion. Orange Mandarin cake is a change from the ordinary cakes everyone makes. You will have your guests talking about this cake for days.

Things You'll Need:

2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 eggs
2 cans mandarin oranges, drained
1 tsp vanilla
1 1/2 cups brown sugar
6 tbs oil
5 tbs milk
Bowl
Mixer
Spoon
cake pan

Instructions:

Step 1
Stir with spoon 2 cups flour, 2 cups sugar, 2 teaspoons of baking soda and 1 teaspoon of salt.

Step 2
Mix 2 eggs, 2 small cans mandarin oranges drained and 1 teaspoon vanilla until oranges dissolve.

Step 3
Put in ungreased pan and bake at 350 degrres for 40 minutes.

Step 4
While cake is baking mix 1 1/2 cups brown sugar, 6 tabelspoons of oil and 5 tablespoons of milk. Place these ingredients in a pan and bring it to a boil. When the cake is finished baking let it cool and then top it with this mixture.


http://www.ehow.com/how_2159352_mandarin-orange-cake.html

Beat and Bake Orange Cake

By: Mau

Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 12

"This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing on the top. This recipe can be used to make 2 - 8 inch cake layers or a 9x5 inch loaf. If making a loaf cake, bake for 60 minutes."

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil 3 eggs, beaten
1 1/2 teaspoons grated orange zest
6 tablespoons butter, softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

2. Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

3. Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.


http://allrecipes.com/Recipe/Beat-and-Bake-Orange-Cake/Detail.aspx