Tuesday, March 6, 2012



110g unsalted butter
50g dark chocolate
2 eggs
110g light brown sugar
100g golden caster sugar
...50g plain flour
1 tsp baking powder
2 snickers bars
40g dark(er) chocolate

Preheat the oven to 180C. Fairly thinly slice the snickers bars and chop up the darker chocolate. Line a 7" by 11" tray with foil or parchment. Put the butter and the broken up dark chocolate into a big heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Beat the eggs and add them to the bowl, followed by the sugars, flour and baking powder. Beat to combine. Stir in the snickers slices and dark(er) chocolate bits. Pour into the tin and smooth over. Bake in the oven for 30 minutes. Remove from the tray after 5 minutes, then wait until they are cool to slice.

plz try that recipe for best snickers brownies


Fudge (serves 14-16)
Very sweet and extremely rich, fudge is especially popular among kids.
1 tin condensed milk
2 cups sugar
250g baking margarine

Melt the margarine, add sugar and stir until the sugar has dissolved.
Add condensed milk and stir continuously until it starts boiling.
Lower the heat and stir for another 20 minutes.
Pour into a baking tray and allow to set.


BANANA FOOD PROCESSER CUPCAKES tried n tested by rina rai

my favorite and easiest cupcake

(Makes approx 18)


1 cup castor sugar
¼ cup brown sugar
1 cup mashed banana (2 bananas)
125 grams butter, melted
3 eggs
¾ cup sour cream

Place above ingredients in food processor and process until smooth.
Add 1 ¾ cup SR flour and process until combined.
Place patty pans (paper baking cases) into muffin tin and spoon in mixture.
Bake at 175 for approx 15-18 minutes.
Remove tins from oven and cool for 5 minutes before placing cupcakes on a cooling

Cream Cheese Icing:

200 grams cream cheese
175 grams icing sugar, sieved
1 tablesp lemon juice
1 teasp vanilla essence
Slowly beat the cream cheese in a large bowl with an electric mixer until smooth and soft.
Add icing sugar, lemon juice, and vanilla - beat briskly until smooth and well combined.
Swirl the icing onto the cooled cupcakes.
Decorate as you desire!


Country Apple Pie. It was my first try and it turned out to be great :D

Grease the base of pie dish and dust with flour. Keep ready.
Pastry dough;
225g flour – sift into a big bowl
100g salted soft butter – add and rub into flour with fingers until mixture looks like breadcrumbs.
3 tb sp fine sugar – add and mix
1 egg - beat slightly and add
1 tb sp cream – add
Press dough into a ball, cover bowl with a damp cloth and refrigerate for about 1 hour.
Remove the rim of the springform and roll out the dough 3 mm (1/8th) thick over the base. Cut away the overlapping part then fit the rim back to the base. Make a thin roll from about half of the remaining dough and place it around the inner side of the springform. Pull the roll upwards with fingertips and press firmly to the rim making a 3 cm high edge. Prick the base with a fork several times, so that the steam can escape while baking.
Sprinkle the base with some breadcrumbs or semolina (suji) and a handful of coarsely ground walnuts. Place into the refrigerator until the filling is ready.
1 kg apples – peel and dice
1 glass (200 ml) apple juice – add
½ lime – add
100-120 g sugar – add
1 cinnamon stick – add and bring all to boil, then simmer until the apples are soft and all juices has evaporated. Remove cinnamon stick and lime and blend.
1 tb sp vanilla custard powder – mix into the apple sauce
Cool the apple sauce before spooning it into the pie dish. Make a smooth surface with the back of the spoon.
Roll out the remaining dough, cut stripes and decorate the tart in a lattice fashion, attaching the ends firmly to the edge of the pie and brush the strips with egg white.
Preheat the oven 10 mins before baking
Bake the pie in medium hot oven for about 30 minutes or until dough turns golden brown. Keep checking