Water melon sorbet and lime ice creams Recipe

Ingredients
Water melon sorbet:

    1 kg of water melon
    3 tablespoons of icing sugar
    2 tablespoons of lime juice
    1 tablespoon of vodka

Lime ice creams:

    1 can of sweetened condensed milk (450 grams)
    1/2 cup of lime juice
    grated zest from 1 lime
    1/2 cup of heavy cream (36%)



How to make Water melon sorbet and lime ice creams

    Remove skin from water melon, cut in cubes, remove seeds.
    Use blender to mix water melon, icing sugar, lime juice and vodka.
    Use ice cream maker to freeze sorbet.
    Whip heavy cream.
    Mix condensed milk, lime juice and zest, add whipped cream and mix gently.
    Pour mixture into ice cream maker.
    Serve scoop of water melon with scoop of lime ice cream.

Author HungryHuy
nibbledish.com/people/Paula/recipes/water-melon-sorbet-and-lime-ice-creams

Kuromame Recipe

Ingredients

    1 package of Hokkaido black soy beans, 300 grams
    1 teaspoon of baking soda
    300 grams of sugar
    2 tablespoon of soy sauce
    700 ml of water



How to make Kuromame (黒豆)

    Wash beans. Soak them overnight in water with baking soda.
    Next day drain black soy beans, keep soaking water and if necessary add more water to get 700 ml, boil it, add sugar and soy sauce, add black beans. Simmer it on low heat about 12 hours, once per hour stir gently and add water if necessary. If there is foam remove it.
    Once they are ready you can store them in jar in fridge and use to make Japanese sweets or eat as a snack.

Author HungryHuy
nibbledish.com/people/Paula/recipes/kuromame

Pumpkin Pancakes Recipe

Ingredients

    1½ cups milk
    1 cup pumpkin puree
    1 egg
    2 tablespoons vegetable oil
    2 tablespoons vinegar
    3 tablespoons brown sugar
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    ½ teaspoon salt



How to make Pumpkin Pancakes

    Combine dry ingredients into one bowl. Combine wet ingredients into another bowl (sugar is a wet ingredient!). Pour wet ingredients into the dry. Mix just enough to combine.
    Add a bit of oil or butter to the pan (on medium-low to medium heat) before each pancake. Scoop roughly ¼ cup of batter for each pancake. Brown on first side, then flip.

Author HungryHuy
nibbledish.com/people/HungryHuy/recipes/pumpkin-pancakes

Apple brioche Recipe

Ingredients

    150 ml of milk
    2 eggs
    50 grams of butter
    250 grams of spelt flour
    150 grams of wheat flour
    50 grams of sugar
    pinch of salt
    1 package of dried yeast (5 grams)
    1 apple, peeled and sliced
    2 tablespoons of orange jam
    1 tablespoon of lemon juice
    2 tablespoon of sugar
    1 tablespoon of brandy
    1/2 teaspoon of cinnamon



How to make Apple brioche

    Place dough ingredients in bread maker (milk, eggs, flours, sugar, salt and yeast). Choose program for brioche or sweet yeast bread.
    If you don't use bread maker, knead dough ingredients well, place in warm place to rise dough for about 1 hour.
    Sprinkle apple slices with lemon juice, sugar (2 tablespoons), cinnamon, brandy and mix with orange jam.
    Once dough doubles its size, roll out, sprinkle with apple pieces, roll, seal ends and place in baking tray. Smear top with milk and sprinkle with sugar.
    Bake in bread maker or in the oven (about 1 hour in 180 C degrees).

Author Paula
nibbledish.com/people/Paula/recipes/apple-brioche

Twinkle Tiramisu Recipe

Ingredients

    8 cream-filled sponge cakes (recommended: Twinkies)
    1 cup espresso or strong coffee, unsweetened
    1 1/2 cups heavy cream
    1/3 cup sugar
    2 (8 3/4-ounce) packages mascarpone cheese, at room temperature
    Yellow food coloring
    10 vanilla wafers



How to make Twinkle Tiramisu

1. Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan.

2. Drizzle half the coffee over them.

3. Whip the cream to soft peaks and sweeten it with the sugar.

4. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.

5. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee.

6. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes.

7. Coarsely crush the vanilla wafers and scatter them over the top.

8. Cover and refrigerate for at least 2 hours before serving.

Makes 6-8 servings, Difficulty: Easy
Author SweetEats
nibbledish.com/people/SweetEats/recipes/twinkle-tiramisu

Custard Cake with Caramelized Pineapple Recipe

Ingredients

    3 1/2 cups mochiko (rice flour)
    2 cups sugar
    3 teaspoons baking powder
    5 eggs
    2 cups milk
    1 (16-ounce) can coconut milk
    1 teaspoon vanilla extract
    1 stick (1/2 cup) butter, melted
    caramelized pineapples



How to make Custard Cake with Caramelized Pineapple

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, sift dry ingredients well.

3. Add remaining ingredients except melted butter.

4. Mix until batter is well combined using a whisk.

5. Fold in melted butter and pour into a 9 by 13-inch baking pan.

6. Bake in preheated oven for 45 minutes or until golden brown.

7. Cut into 3-inch squares and serve with caramelized pineapple.

Yields one pan, Difficulty: Intermediate
Author SweetEats
nibbledish.com/people/SweetEats/recipes/custard-cake-with-caramelized-pineapple

Pear Crisp with Hand-Churned Vanilla Ice Cream Recipe

Ingredients

    2 cups whole milk
    2 cups heavy cream
    6 egg yolks
    3/4 cup sugar
    1/2 teaspoon vanilla extract



How to make Pear Crisp with Hand-Churned Vanilla Ice Cream

Ice Cream:

1. Heat the milk and cream until scalded then turn off the heat.

2. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture.

3. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F.

4. Immediately pour the custard through a fine strainer into a bowl in an ice bath.

5. Chill.

6. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.

Make the Crisp:

7. Preheat the oven to 400 degrees F.

8. In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.

9, Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.)

10. Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears.

1. Bake for 30 minutes, until pears are tender and topping is lightly browned.

Makes 6 servings, Difficulty: Intermediate
Author SweetEats
nibbledish.com/people/SweetEats/recipes/pear-crisp-with-hand-churned-vanilla-ice-cream

Tiramisu with Chocolate Dipped Coffee Beans Recipe

Ingredients

    4 ounces bittersweet chocolate
    3 large egg yolks
    3 tablespoons granulated sugar, plus 1 teaspoon, divided
    1 1/4 cups sweet dessert wine, divided (recommended: Vin Santo)
    2 large egg whites
    1/4 cup cooled brewed espresso, or other strong coffee blend
    1 cup ricotta
    1 cup heavy cream
    4 to 5 ounces ladyfingers
    Cocoa powder, garnish
    Chocolate-dipped coffee beans as garnish



How to make Tiramisu with Chocolate Dipped Coffee Beans

1. Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.

2. In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.

3. In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.

4. In a bowl, combine the coffee and ricotta and set aside.

5. In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.

6. Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.

7. To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.

Makes 6 servings, Difficulty: Intermediate
Author SweetEats
nibbledish.com/people/SweetEats/recipes/tiramisu-with-chocolate-dipped-coffee-beans

Ginger Creme Anglaise

Ingredients

    2 cups heavy cream
    1 cup milk
    1/2 vanilla bean, split and scraped
    2 tablespoons minced ginger
    6 large egg yolks
    1/2 cup granulated sugar
    4 pints mixed berries, picked over, washed and dried
    1/4 cup (or more) Creme de Cassis
    1 tablespoon powdered sugar



How to make Ginger Creme Anglaise

Heat the heavy cream, milk, vanilla bean and minced ginger in a large, heavy-bottomed saucepan over medium heat.

Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.

Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon. Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.

Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.

Combine the berries, Creme de Cassis and the powdered sugar in a mixing bowl and gently fold to mix. Let sit for 5 to 10 minutes before serving and divide among 8 small bowls or martini glasses and ladle 1/3 to 1/2 cup of the Anglaise over each cup to serve.

Makes 8 servings, Difficulty: Easy
Author SweetEats
nibbledish.com/people/SweetEats/recipes/ginger-creme-anglaise

Ice Cream Cake Recipe

Ingredients

    1 pound cake, vanilla, chocolate, or swirl
    1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
    1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
    3 to 4 tablespoons leftover coffee, divided
    1 cup cocoa powder



How to make Ice Cream Cake

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.

Author SweetEats
nibbledish.com/people/SweetEats/recipes/ice-cream-cake

Cranberry Orange Parfait Recipe

Ingredients

    2 cups plain yogurt
    3 tablespoons orange marmalade
    3/4 cup heavy cream
    1 teaspoon vanilla extract
    1 tablespoon sugar
    1 (10-ounce) can whole cranberry sauce
    2 tablespoons fresh orange juice
    2 teaspoons orange zest
    2 tablespoons chopped pecans, toasted



How to make Cranberry Orange Parfait

Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving.

Author SweetEats
nibbledish.com/people/SweetEats/recipes/cranberry-orange-parfait

Pancake-Wrapped Buffalo Sausage with Syrup Recipe

Ingredients

    2 drops yellow (egg shade) food coloring
    2 eggs
    1/2 teaspoon salt
    1 1/2 tablespoons sugar
    2 2/3 cup milk
    1 tablespoon vegetable oil
    2 cups all-purpose flour
    4 teaspoons baking powder
    8 buffalo sausage, see Cook's Note*
    Maple syrup



How to make Pancake-Wrapped Buffalo Sausage with Syrup

1. In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute.

2. In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.

3. Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.

4. Preheat griddle to medium-high.

5. Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes

6. Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry.

7. Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with maple syrup.

*Buffalo sausage can be found in specialty food stores in the frozen section, or ordered through special mail-order businesses online.

Makes 4 servings, Difficulty: Intermediate
Author SweetEats
nibbledish.com/people/SweetEats/recipes/pancake-wrapped-buffalo-sausage-with-syrup

Vanilla Gelato Bites with Chocolate and Hazelnuts

Ingredients

    1 pint vanilla gelato or ice cream
    1 (12-ounce) bag chocolate chips (about 2 cups)
    1 cup finely chopped toasted hazelnuts (about 5 ounces)
    Special equipment: bite-sized ice cream scoop and wooden popsticks



How to make Vanilla Gelato Bites with Chocolate and Hazelnuts

1. Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour.

2. When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.

3. Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour.

These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

Makes 16 gelato bites, Difficulty: Easy

Author SweetEats

nibbledish.com/people/SweetEats/recipes/vanilla-gelato-bites-with-chocolate-and-hazelnuts

Boston Cream Pie Recipe

Ingredients

    Unsalted butter, for the pan
    1 1/4 cups cake flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    4 large eggs, at room temperature
    1 cup sugar
    1/2 cup whole milk
    1/3 cup vegetable oil
    1 1/2 teaspoons vanilla extract


How to make Boston Cream Pie

1. Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.

2. Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.

3. Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.

4. Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.

5. Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.

6. Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.

7. Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.

8. Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.

Makes 8-10 servings, Difficulty: Intermediate

Photograph by Kana Okada

Author SweetEats 

nibbledish.com/people/SweetEats/recipes/boston-cream-pie

Coconut-Mango-Macadamia Nut Bark Recipe

Ingredients

    1 pound bittersweet chocolate
    1/2 cup toasted coconut flakes
    1/2 cup chopped macadamia nuts
    1/2 cup chopped dried mangoes
    1/2 cup chopped crystallized ginger



How to make Coconut-Mango-Macadamia Nut Bark

Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.

Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.

Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.

Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

Photograph by Levi Brown
Author TrendyTastings
nibbledish.com/people/TrendyTastings/recipes/coconut-mango-macadamia-nut-bark

Plantains in Caramel Syrup Recipe

Ingredients

    5 ripe Plantains, peeled but not cut
    4 cups Water
    1/3 cup Brown sugar (preferred but may also use white sugar)
    1 dash Salt



How to make Plantains in Caramel Syrup

    Place all the ingredients in one pan. Cover and allow to boil for 20 minutes.
    When the bananas cook, lower the heat to medium. Make sure that the water is still boiling.
    Wait for the liquids to thicken. It may take at least 15-20 more minutes.
    When the syrup is thick and turns to a lovely red, turn off the heat.
    Let the bananas cool down in a dish.
    Serve with a cold drink.

Author eingwell
nibbledish.com/people/beingwell/recipes/plantains-in-caramel-syrup

Chocolate Trifle Recipe

Ingredients

    3 eggs
    1/2 cup (1 stick) butter
    1 pound light brown sugar
    2 cups self-rising flour
    1 tablespoon vanilla extract
    2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
    1/4 cup sherry
    2 cups heavy cream
    1/2 cup sugar
    Mint sprigs, for garnish



How to make Chocolate Trifle

Preheat oven to 375 degrees F.

Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.

Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondies into chunks, put them back into the glass dish, and sprinkle with sherry. Spoon the pudding over the blondies. Beat the cream with the sugar just until stiff peaks form. Spoon the whipped cream onto the completely cooled trifle. Refrigerate until serving time.

Add mint to garnish.

Author SweetEats
nibbledish.com/people/SweetEats/recipes/chocolate-trifle

Pecan Pralines Recipe

Ingredients

    2 cups granulated sugar
    1 cups half-and-half
    1/3 stick butter
    1/8 teaspoon baking soda
    1 1/2 cups whole pecans



How to make Pecan Pralines

Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.

Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Author SweetEats
nibbledish.com/people/SweetEats/recipes/pecan-pralines

Chocolate Truffle Cake Recipe

Ingredients

    1/2 cup plain flour
    2 tbsp cocoa powder
    1/3 cup caster sugar
    4 eggs
    80g butter, melted
    450g dark chocolate
    2 cups pouring cream
    6 egg yolks
    1/3 cup caster sugar



How to make Chocolate Truffle Cake

    Preheat oven to 175C. Grease and line an 8 inch springform cake pan and set aside.
    Sift the flour and cocoa powder thrice and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for about 10 minutes till egg mixture triples in volume and is pale and thick.
    Gently fold flour mixture and butter through egg mixture. Gently pour into cake pan, without deflating the batter and bake for 25 minutes or till cake comes away from the side of the tin. Cool cake in pan.
    To make truffle filling Melt chocolate and cream in a medium saucepan over medium heat till melted and smooth. Place the egg yolks and sugar in a bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl and beat mixture for 6 minutes till it’s thick and creamy. Fold chocolate mixture through egg mixture and beat till cold. Place filling in the fridge for 30 minutes.
    To assembly cake Remove cake from tin and slice in half horizontally. Place the bottom layer back in the tin and pour half of the truffle filling over. Gently place the top layer on the cake and cover with the rest of truffle filling. Refrigerate for 5 hours or till set. To serve, place a warm tea towel around the tin, carefully removing the tin and using a heated knife to smooth the edges. Serves 10-12

Author thecoffeesnob
nibbledish.com/people/thecoffeesnob/recipes/chocolate-truffle-cake

Chocolate Walnut Cake Recipe

Ingredients
(A)

    350g Butter, soften
    120g Caster Sugar
    1 teaspoon Vanillin Powder
(B)
  10 Egg Yolks
(C)
    240g Plain Flour, sifted
    2 teaspoon Baking Powder
(D)
    120g Chocolate Rice
    200g Coarsely Chopped Walnuts
(E)
    10 Egg Whites
    120g Caster Sugar
(F)
    80g Halfed/Quartered Walnuts as toppings



How to make Chocolate Walnut Cake

    Prepare greased 9"cake tin (I used rectangle foil tin and muffin caps).
    Preheat oven at 180C.
    Beat (A) till light and creamy.
    Add in (B) slowly.
    Gradually add in (C) and mix evenly.
    Fold in (D).
    In another bowl, whisk (E) at high speed till peaks.
    Fold in to first bowl to form a smooth batter.
    Pour into cake tin and top with (F).
    Bake for 45 minutes or till done. Check using toothpick test.
    Remove from mould immediately.

Author wokkingmum
nibbledish.com/people/wokkingmum/recipes/chocolate-walnut-cake

Apple Crumble Butter Cake Recipe

Ingredients:
200g unsalted butter
100g margarine
200g caster sugar
1/4 tsp salt
4 eggs
250g plain flour
1 tsp baking powder
1/2 cinnamon powder
2 apples (peeled, cored and sliced)
50g raisins (optional) You can even put in walnuts, hazelnuts or crushed almonds.

Crumble:
150g plain flour
1/4 tsp salt
1/4 tsp cinnamon powder
40g caster sugar
75g unsalted butter



How to make Apple Crumble Butter Cake

For butter lovers. This is a rich butter cake and if you love apple crumble, the better!

    First, grease a (approximately 20cm) square pan and preheat the oven to 175°C.
    Then beat the butter, margarine, sugar and salt until light and fluffy.
    Add in the eggs, one at a time, and beat thoroughly after each addition.
    Then, fold in sifted flour, baking powder and cinnamon powder.
    Stir in the apples and raisins.
    Spread batter into the prepared pan.
    For the crumble, it's really easy (but I find it hard to describe in words). Combine the flour, salt, cinnamon powder and sugar. Then, rub in butter with the tips of fingers until resembles bread crumbs.
    Sprinkle crumble over the batter.
    Then, finally, bake in oven for about 50 minutes or until cooked.


The apples might make the cake slightly moist. So, it might look uncooked. Baking it for a maximum 60minutes should be sufficient. It also depends on the depth of the pan.

You can always replace apple slices with blueberry or raspberries.

Author JColetteTing
nibbledish.com/people/JColetteTing/recipes/apple-crumble-butter-cake

Rock Cakes Recipe

Ingredients

    1 cup self raising flour
    1 cup plain flour
    1/4 cup butter
    1/4 cup sugar
    1 egg
    1/2 cup milk
    1/3 cup sultanas



How to make Rock Cakes

    Sift flour and s/r flour into a large bowl (sifting optional)
    Rub butter into flour
    Mix in sugar
    Add egg and milk, mix until consistent
    Add sultanas and mix for 30 seconds to a minute to spread sultanas through the mixture
    Spoon onto a baking tray
    Bake at 200ºC for 20 minutes
    Makes about 18 small or 8 large rock cakes

Author guard952
nibbledish.com/people/guard952/recipes/rock-cakes

Vegan Carrot Cake / Pastel de Zanahoria Vegano Recipe

Ingredients
- 200 g grated carrots
- 200 g whole grain flour
- 100 g brown sugar
- 1 handful  of walnuts or  hazelnuts
- 2 tablespoons of raisins
- 1 tablespoons of baking soda
- 1 tablespoon of baking powder
- nutmeg
- ground cinnamon
- Juice of 1 orange
- 1/4 cup of mild olive oil
- salt

*****

- 200 gr zanahoria rallada
- 200 gr harina integral
- 100 gr azúcar moreno
- Un puñado de nueces o avellanas
- 2 cucharadas de uvas pasas
- 1 cucharada de bicarbonato
- 20 gr levadura en polvo
- Nuez moscada
- Canela molida
- Zumo de 1 naranja
- 1/4 taza de aceite de oliva suave
- Sal


How to make Vegan Carrot Cake / Pastel de Zanahoria Vegano

1. Put all the dry ingredients into a bowl and mix with a wooden spoon. Add a pinch of every spice listed and a bit of salt.
2. Add the liquid ingredients and mix until homogeneous.
3. Place it on a baking tray covered with margarine or baking paper
4. Bake at 170  ºC  for 45 minutes.
5. Decorate with chocolate shavings or powdered sugar. Let it cool down before you slice it.

****

1. Mezcla primero todos los ingredientes secos en un bol, ayudándote de una cuchara de palo. Aliña con un poco de cada especia y una pizca de sal.
2. Añade los ingredientes líquidos y mezcla hasta que queden uniformes.
3. Coloca en una bandeja para horno engrasada con margarina o cubierta con papel de hornear.
4. En el horno precalentado, cuece a 180º C durante 45 minutos. Asegúrate que está hecho por dentro antes de sacarlo, pinchando la punta de un cuchillo en el centro. Si sale limpio y seco es que está en su punto.
5. Decora con virutas de chocolate o azúcar glass y deja enfriar antes de cortar y tomarlo

Author elena
nibbledish.com/people/elena/recipes/vegan-carrot-cake-pastel-de-zanahoria-vegano

Strawberry Maple Syrup Cake Recipe

Ingredients
Cake:
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1 tsp baking powder

Maple Syrup Frosting:
1/2 cup maple syrup
1 egg white, beaten

Fresh strawberries, sliced



How to make Strawberry Maple Syrup Cake

    Preheat oven 350˚F.
    Mix butter and sugar until creamy.
    Add vanilla and eggs. Mix well.
    Add flour and baking powder.
    Pour into a cake pan and bake for 25 minutes.
    Boil maple syrup until the consistency becomes threadlike.
    Beat egg white until stiff then add to maple syrup.
    After cake comes out of the oven, take it out of the pan and let it cool.
    Arrange strawberries on cake.
    Pour maple syrup mixture on top of the cake.

Author Hazel
nibbledish.com/people/Hazel/recipes/strawberry-maple-syrup-cake

Chocolate bouchons (chocolate corks) Recipe

Ingredients
Makes 16 2-inch bouchons

Butter and flour for the timbale molds
3/4 cup flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 eggs
3/4 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
24 tablespoons (12 ounces) unsalted butter, melted, just slightly warm
6 ounces semisweet chocolate, chopped into pieces the size of chocolate chips
Confectioner's sugar



How to make chocolate bouchons (chocolate corks)

So named after their faint resemblance to a champagne cork. Chocolate Bouchons (or chocolate corks) are a cross between a brownie and a chocolate lava cake. They're a deep reddish brown in color, with a molten chocolate center and a sinfully intense chocolate flavor due to the bittersweet & dark chocolates.

While the ones that I made did not have the traditional "cork-like" shape,and although I used semisweet chocolate rather than bittersweet/dark, they're intensely chocolatey & dense all the same. Chef Keller's recipe calls for timbale moldsor muffin pans, but I opted for miniature springform cake pans, just to make use of my latest bakeware purchase (Hehe). I'm guessing ramekins would be perfect all the same.

With its brownie-like texture & and little craters of molten chocolate, this chocolate dessert is insanely decadent. It is a chock-full of pure chocolate goodness. Beware, it has a high risk for sugar and/or chocolate coma.

Bouchons au Chocolat
(from Thomas Keller's cookbook, Bouchon)

1. Heat the oven to 350 degrees. Butter and flour 16 (2-ounce) timbale molds or fleximolds. Set aside. Sift the flour, cocoa powder and salt into a bowl; set aside.

2. In the bowl of a mixer with a paddle attachment, or in another large bowl if using a hand-held mixer, mix the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla.

3. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)

4. Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold two-thirds full.

5. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick. It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate).

6. Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds, then lift off the molds. (The bouchons are best eaten the day they are baked.) To serve: Invert the bouchons and dust them with confectioner's sugar. Serve with ice cream if desired.

Author kimmallari

nibbledish.com/people/kimmallari/recipes/chocolate-bouchons-chocolate-corks

Zebra cake Recipe

Ingredients
4 eggs
1 cup sugar
1 cup milk
1 cup oil
 1 teaspoon vanilla extract
2 cups self-raising flour
4-5 tablespoons dark cocoa powder



How to make zebra cake

1. In a large mixing bowl, combine eggs and sugar until creamy and light in colour.

2. Add milk and oil, and continue beating until well blended.

3. Add vanilla extractto the mixture. Gradually add flour and then beat until the batter is smooth and the dry ingredients are thoroughly incorporated.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. The color of the cocoa batter should be quite dark, so add more if needed.

5. Preheat the oven to 180C.

6. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.

NOTE: Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

7. Bake in the oven for about 40 minutes.

Author ovenhaven
nibbledish.com/people/ovenhaven/recipes/zebra-cake

Blueberry sourcream muffins Recipe

Ingredients

Wet ingredients:
1 1/2 sticks unsalted butter (room temp)
1 1/2 C sugar
3 extra large eggs (room temp)
1 1/2 t vanilla extract
1 C (8 oz) sour cream
1/4 C half & half

Dry ingredients:
2 1/2 C all purpose flour
2 t baking powder
1/2 t baking soda
1/2 salt
1 pint fresh blueberries



How to make blueberry sourcream muffins

I first preheated the oven at 350 degrees F.

In a bowl, I creamed the butter and sugar for about 5 minutes until fluffy. I added the eggs one at a time, then added the vanilla, sour cream & milk.

In a separate bowl, I sifted the flour, baking powder, baking soda & salt.

I then added in portions the flour mixture to the batter. Mixing well as I went along.

I mashed half pint of the blueberries with a fork and added it to the batter. Then i folded in the rest of the blueberries with a spatula. (I reserved a couple for topping later on.)

I poured the batter into a greased muffin pan (yields 12), filling each hole just over the top and topping each with the reserved blueberries.

In the oven it baked for about 25 mins, until my cake tester (a.k.a. toothpick) came out clean. (Cooking time usually varies among ovens, so it's best to check on the muffins on the 25th minute to see if it's good to go or needs more time in the oven.)

Author kimmallari
nibbledish.com/people/kimmallari/recipes/blueberry-sourcream-muffins

Beatty's chocolate cake Recipe

Ingredients

Cake Batter:

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream Frosting:

6 ounces good semisweet chocolate, chopped (i used chips - no hassle of chopping!))

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature (i used 2 large egg yolks instead)

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

How to make beatty's chocolate cake

(c/o Ina Garten)

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans.(I used 9 inch pans) Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl  and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 (to 40) mins (mine were done in 35), until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

To make the frosting:

Melt the chocolate in a double boiler and set aside until cooled to room temperature.

With a mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. 

Author kimmallari

nibbledish.com/people/kimmallari/recipes/beattys-chocolate-cake

Pomegranate yogurt cake Recipe

Ingredients

2 eggs
150ml plain yogurt
1/2 cup pomegranate yogurt drink
3/4 cup sugar
1/4 cup oil
2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 vanilla pod, split lengthwise and seeded



How to make pomegranate yogurt cake

The appearance is not much to ogle at, its sun-kissed skin is unadorned with contrasting colours, and the texture is not complex nor intriguing with a combination of flavours. But you will be bowled over by the subtle pomegranate aftertaste, you will be lost in the fluffy and moist texture of the cake, and you will appreciate the right amount of sweetness of the cake.

    Preheat oven to 180C.
    In a large bowl, combine yogurt, yogurt drink, eggs, sugar, vanilla and oil.
    Sift in flour, baking soda, and baking powder. Mix well.
    Pour into a greased 20cm baking tin, and bake for 30-35mins.
    Serve with creme fraiche or a sprinkle of powdered sugar.

Author ovenhaven

nibbledish.com/people/ovenhaven/recipes/pomegranate-yogurt-cake

Ghirardelli old fashioned chocolate cake Recipe

Ingredients
(adapted from Gourmet Magazine)

For cake layers:
  4oz Ghirardelli semisweet chocolate chips

1 1/2 C hot brewed/instant coffee
3 C sugar
2 1/2 C all-purpose flour
1 1/2 C Ghirardelli unsweetened ground cocoa
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 C vegetable oil
1 1/2 C buttermilk (I prefer to mix 1 1/2 C whole milk + 1 1/2 T distilled vinegar)
3/4 t good vanilla



For ganache frosting:
12 oz Ghirardelli semisweet/ milk chocolate chips
1 C heavy cream
2 T sugar
2 t light corn syrup
1/2 stick unsalted butter

How to make ghirardelli old fashioned chocolate cake

Make cake layers:
Preheat oven to 300°F. and grease 9 x 2" round cake pans. Line bottoms with rounds of wax paper and grease paper.

  Melt the chocolate chips in a double boiler/microwave.  Remove from the heat and pour  hot prepared coffee. Let mixture stand, stirring occasionally, until chocolate and coffee are well incorporated and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature or in the fridge.

Make frosting:
  In a saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

With a long, serrated knife, split each cake layer into two. Now, start prepping cake #1. Spread frosting between the first two cake layers and over top and sides. Frost the remaining 2 layers with frosting and you have cake #2.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Author kimmallari
nibbledish.com/people/kimmallari/recipes/ghirardelli-old-fashioned-chocolate-cake

Rich Chocolate & Whisky Mud Cake Recipe

Ingredients
extracted from Tempted:150 very wicked desserts (Murdoch Books)
serves 16-20

    250g (9oz /1 cup) butter, chopped
    200g (7oz / 1 1/2 cup) chopped dark chocolate
    375g (13oz / 1 2/3 cups) caster (superfine) sugar
    125ml (4 fl oz/ 1/2 cup) whisky
    1 tablespoon instant coffee granules
    185g (6 1/2 oz / 1 1/2 cups) plain (all-purpose) flour
    60g (2 1/4 oz/ 1/2 cup) self-raising flour
    40g (1 1/2 oz / 1/3 cup) unsweetened cocoa powder
    2 eggs, lightly beaten
    3 tablespoons whisky, extra



chocolate glaze

    80ml (2 1/2 fl oz / 1/3 cup) pouring (whipping) cream
    90g (3 1/4 oz / scant 2/3 cup) chopped dark chocolate

chocolate motif

    Some white chocolate, to melt

How to make Rich Chocolate & Whisky Mud Cake

Preheat the oven to 160ºC (315ºF/Gas 2-3). Grease a 20cm (8 inch) square tin and line the base and sides with baking paper.

Put the butter, chocolate, sugar and whisky in a saucepan. Dissolve the coffee granules in 125 ml (4 fl oz / 1 /2 cup) hot water and add to the mixture. Stir over low heat until melted and smooth.

Stir the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined. Whisk in the eggs. Pour into the prepared tin.

Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Pour the extra whisky over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.

For the chocolate glaze, put the cream in a small saucepan and bring just to the boil. Remove from the heat and add the chocolate. Stir until combined and smooth. Set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.

Making Chocolate Motif
Melt the white chocolate in a bowl over a pot of boiling water or use a double boiler. Fill a piping bag with the melted chocolate. Here's a quick way to make a disposable piping bag if you don't have one available. Make the shapes you want on a baking paper. Let it set (if you are pressing for time, put the baking paper on a tray and put into the freezer for 15 minutes or so to set.)

Author bohemian
nibbledish.com/people/bohemian/recipes/rich-chocolate-whisky-mud-cake

Strawberry-banana buttermilk(whole wheat) muffins Recipe

Ingredients
Dry mix:
2.5 C whole wheat flour
3/4 C brown sugar
2 t baking soda
1/4 t baking powder
1/4 t salt



* 2 C roughly chopped fresh strawberries/blueberries/raspberries, whatever you fancy.

Wet mix:
1 large egg
3/4 C low-fat buttermilk (alternative: 1 C low-fat milk + 1 T distilled vinegar and let stand for about 5 mins ; just take 3/4 C from the mixture)
2/3 C canola oil
1 t vanilla extract

* 2 ripe bananas, mashed (if the bananas aren't too ripe, you can pop them in to the microwave for 30-40 seconds and mash away)

How to make strawberry-banana buttermilk(whole wheat) muffins

-yield: a dozen-
(adapted from JoyofBaking.com)

Preheat oven to 375 dF.

Grease muffin tins with canola oil spray.

Mix the dry ingredients and gently fold in the chopped strawberries making sure that the strawberry pieces are well coated so as to keep the strawberries from sinking down the muffin tins while baking.

Whisk together in a separate bowl the wet ingredients plus the mashed bananas.

Combine the wet and dry ingredients and mix gingergly with a spoonula just until well blended. Remember: over-mixing = tough muffins

Fill the muffin tins (up to the brim) with the batter. Top with a strawberry slice to garnish.

Bake for 20 mins or until toothpick/cake tester comes out clean.

Sprinkle with powdered sugar.

Author kimmallari
nibbledish.com/people/kimmallari/recipes/strawberry-banana-buttermilkwhole-wheat-muffins

Strawberry Butter Cake-atini Recipe

Ingredients
For the butter cake I got it from this site so clickity click! But I omitted the nuts.

    250 g flour
    2 tsp baking powder
    250 g butter
    250 g sugar
    5 eggs
    2 tsp vanilla



For strawberry filling

    1 punnet strawberries
    1 cup thick cream
    optional raw sugar

How to make Strawberry Butter Cake-atini

SORRY! I took the picture after we all basically devoured the cake. This was the last little piece left. It was that yummy I swear!

I took the butter cake recipe from here. It's pretty easy and basic but since I wanted to eventually turn it into a layer cake with strawberries, I didn't add in the nuts. In retrospect, I wonder if it would've provided a nice texture. Hmm..

    Preheat oven to 180 deg .
    Swift the flour and the baking powder .
    beat the butter and the sugar until the sugar melts.
    add the eggs one at a time . beat .
    add the vanilla extract .
    bake .
    cool it when done .

Okay before you begin making the strawberry filling while the cake is cooling, DO NOT WASH THE STRAWBERRIES IN WATER. Berries of all sorts will tend to absorb water through osmosis and that's what makes them squishy and watery after they get dunked in water. What you do is, wet a cloth and wipe the strawberries thoroughly, making sure you wipe under the leaves and everything. Then you'll have plump but not watery strawberries.

    Wipe strawberries clean and then remove leaves and the middle bit then slice finely.
    Beat cream till it's almost thick enough to stand on it's own. But don't overdo it, I had a friend who beat the cream for too long and it actually churned and turned into butter.
    Slice up butter cake into 4 layers and then put one layer of cream on each slice and on top of that a layer of finely sliced strawberries. Sugar is optional, it's just for those with a mega sweet tooth.
    Stack them back up, decorate, slice into serving sized pieces and NOM!

Author telliecoin
nibbledish.com/people/telliecoin/recipes/strawberry-butter-cake-atini

Pumpkin Cake with Sweet Beans Paste Recipe

Ingredients
9 x 13 pan

    1can(425 g / 15 oz)  pumpkin puree
    200 g / 7 oz  brown sugar
    3 TBS  honey
    3 TBS  mirin
    4  eggs
    1/2 cup  oil
    1/2 tsp  salt
    1 tsp baking powder
    1 tsp baking soda
    400 g / 14 oz flour
    1 lbs  sweet bean paste
    little bit sesame seeds



How to make Pumpkin Cake with Sweet Beans Paste

    Put all ingredients (except bean paste and sesame) into a large mixing bowl, mix thoroughly.
    add the sweet bean paste into the batter and stir slowly. do not over mix.
    Grease the baking pan with butter. Put batter into the pan.
    Sprinkle the sesame seeds.
    Bake at 325°F, 40min

Author Nanascafe
nibbledish.com/people/Nanascafe/recipes/pumpkin-cake-with-sweet-beans-paste

Sponge Cake with Raspberry and Mascarpone Cream Recipe

Ingredients
For the sponge:

6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz (175 g) caster sugar
6 oz (175 g) butter, very soft at room temperature
½ teaspoon vanilla extract



For the filling:

8 oz (225 g) raspberries
3-4 tablespoons soft set raspberry jam
1 x 250 g tub mascarpone
1 x 200 ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract

To serve:

a little icing sugar

How to make Sponge Cake with Raspberry and Mascarpone Cream

Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and lined with silicone paper (baking parchment).

Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down.

Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.

Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked.

Next, remove them from the oven then wait for about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, leave the sponges to get completely cold, then add the filling.

For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

Author moocheen
http://www.nibbledish.com/people/moocheen/recipes/sponge-cake-with-raspberry-and-mascarpone-cream

Chocanana cake Recipe

Ingredients

2 cups sugar
1 3/4 cups cake flour
3/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3 medium bananas (mashed)
1 cup warm water
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract



How to make chocanana cake

A chocolate cake with mashed banana bits, layered with chocolate ganache and sliced bananas, and covered with more chocolate ganache. A chocolate-banana lover's dream come true, this sure is.

    Preheat oven to 180C.
    Whisk cake flour, sugar, cocoa powder, baking soda, baking powder and salt together. Set aside.
    In another bowl, whisk eggs, mashed bananas, water, milk, oil and vanilla.
    Add the wet ingredients into the dry ingredients, and stir until just combined.
    Bake at 180C for 35-40mins.
    Cool the cake completely and cut into two layers. Place both layers cut-side up and spread whipped chocolate ganache filling over the layers. On one layer, arrange rings of banana slices onto the layer (I used two medium-sized bananas). Sandwich the layers together and frost the whole cake with a chocolate ganache coating.
    Forget the diet, and don’t limit yourself to eating one slice.

Author ovenhaven
nibbledish.com/people/ovenhaven/recipes/chocanana-cake

Italian Easter Cake "Pastiera Napoletana" Recipe

Ingredients

180 gr butter at room temperature,200 gr flour double 00, 70 gr powdered sugar, 50 gr white almond reduced powder,50 gr eggs, a pinch of salt, 1/2 gr netural vanilla powder



How to make Italian Easter Cake "Pastiera Napoletana"

For Pasta Frolla
Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.

For the dough inside: put ricotta togheter with powderd sugar and eggs and just a littel bit of essences, praparted corn, and candied orange

Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minuts at 180°. Dish out with powrded sugar.

Author foodandmood
nibbledish.com/people/foodandmood/recipes/italian-easter-cake-pastiera-napoletana

whole wheat banana pancakes with blueberry sauce Recipe

Ingredients
Whole Wheat Banana Pancakes:
1. In a bowl combine:
1 C whole wheat flour
2 T brown sugar
1/8 t salt
1 1/2 t cinnamon
1 1/2 t baking powder

2. In a separate bowl combineL
2 ripe bananas (mashed)
1 C milk or skim milk
1 egg
1 1/2 t vanilla

Blueberry Sauce:
2 pints blueberries
3/4 C white sugar
1/4 + 2 T C H20
(8) 1 inch lemon peels



How to make whole wheat banana pancakes with blueberry sauce

     Combine the dry & wet ingredients and stir.

     Ladle about 1/2 C of the batter onto a greased griddle.

    Cook until bubble on one side, Give it a flip and cook the other side until browned.

Blueberry Sauce:
***Combine all ingredients in a sauce pan. Let it boil slowly until thickened. This may be refrigerated before serving.***

Author kimmallari
nibbledish.com/people/kimmallari/recipes/whole-wheat-banana-pancakes-with-blueberry-sauce

Sweet Rice Cake

Ingredients

    1lbs        Sweet rice flour
    3            Eggs
    ½ cup     melted unsalted butter
    1cup       Sugar
    2cups      Milk
    1tsp        Baking powder
    1tsp        Vanilla extract
    1lbs        Sweet bean paste
    Little bit    Sesame seeds



How to make Sweet Rice Cake

1.    Put all ingredients (except bean paste and sesame) into a large mixing bowl, mix thoroughly.
2.    Grease the baking pan with butter. Put batter into the pan.
3.    Spread the bean paste evenly in to the pan. (The paste will sink but it is normal. Don’t worry!)
4.    Sprinkle the sesame seeds.
5.    Bake at 350°F, 40min

Author Nanascafe
nibbledish.com/people/Nanascafe/recipes/sweet-rice-cake

Double chocolate snickers muffins Recipe

Ingredients

Ingredients
The following recipe yields a dozen muffins.

Dry ingredients:
1 3/4 C flour
2 t baking powder
1/2 t baking soda
2 T unsweetened cocoa powder (I used Hershey's)
3/4 C sugar
8 bite-size pieces of SNICKERS or about 1 C Snickers (crumbled)

Wet ingredients:
1 C milk
1/3 C plus 2 t vegetable oil (I used canola)
1 egg
1 t pure vanilla extract
    baking
    cake
    chocolate
    cocoa
    egg
    flour
    milk
    pie
    sweet
    vanilla
    vegetable



How to make double chocolate snickers muffins

 Preheat the oven to 400 dF.

In a bowl, combine the sifted flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the snickers chunks.

Combine all the liquid ingredients in a separate bowl.

Mix the dry and wet ingredients together.

(Tip: Lumpy batter makes the best muffins!)

Spoon into the prepared muffin pans lined with muffin cups. (About 3/4 full).

Top with more Snicker chunks making sure that they're well "tucked" into the batter.
(Due to extreme heat of the oven, the snickers crumbles will obviously melt so if you place them loosely on top of the batter, they will just end up on the muffin pan.)

Bake for about 20 mins or until cake-tester comes out clean.

Author kimmallari
nibbledish.com/people/kimmallari/recipes/double-chocolate-snickers-muffins

Plain Butter Cake Recipe

Ingredients

-60g or 2 oz Butter
-80ml Milk
-2 Eggs
-1 tsp of Baking Powder
-185g or 3/4 cup of Castor Sugar
-125g of Flour



How to make Plain Butter Cake

    Preheat the oven to 180C or 350F. Line the base with foil and grease sides and base.

    Beat eggs, vanilla and sugar with electric beater on low speed and work gradually to higher speed till mixture turns light yellow.

    Sift flour and baking powder into a big bowl. Stir in wet mixture into dry ingredients gently.

    Pour on the tin abd bake for 30-40 minutes or till the top it golden brown in colour.

    Cool for 10 minutes on the rake before eating.

Author lovedenise
nibbledish.com/people/lovedenise/recipes/plain-butter-cake

Jelly Roll Cake Recipe

Ingredients
* 1/3 cup of milk * 1/3 cup of sugar (for egg yolks) & 2 1/2 tbsp of sugar (for egg whites) * 1/4 cup of oil * 4 eggs (yolk and white separate) * 1/2 tsp baking powder * 1/2 cup of flour * 1 cup of jam



How to make Jelly Roll Cake

    beat yolks, oil, milk and 1/3 cup of sugar together until the batter turns light yellow.
    add flour and baking powder.
    in another bowl, beat the egg white until fluffy and add 2 1/2 tbsp of sugar slowly.
    combine both bowls and mix carefully.
    spray the mixture in a greased cookie sheet and bake at 350°F for 25 minutes.
    allow the cake to sit for 10-15 minutes. Spread the jam evenly on top of the cake and roll up the cake carefully.
    cut the cake into pieces.

Author MrsThPoint
nibbledish.com/people/MrsThPoint/recipes/jelly-roll-cake

Coffee Cake

Ingredients

Well, most of the time, coffee cake does not have real coffee in it. But I say, why not??!!

* 3 eggs (separated) * 1/2 cup of sugar * 1/3 cup of oil * 1/2 cup of flour * 1 tsp baking powder * 1/3 cup of espresso coffee * 4 tbsp of powdered milk 

How to make Coffee Cake

    Beat the egg whites until fluffy and stiff.

    In another bowl, beat the egg yolks until light yellow. Slowly add 1/4 cup of sugar.

    Mix hot espresso with remaining sugar and powdered milk; slowly pour into the egg yolks. Stir constantly.

    Add oil, flour, baking powder to the egg yolk mix.

    Fold egg whites in to the mixture slowly and carefully.

    Pour into a non-stick cake pan and bake at 350° for 20 minutes or until a fork comes out clean.

Author MrsThPoint

nibbledish.com/people/MrsThPoint/recipes/coffee-cake