The Substitute teacher for... Baking Powder!!!

       This is what will come in handy when you live in the middle of Siberia ( I don't). ;)

Recipes:

Ok, so there are two out of four that I tried and that worked. I'm going to put those two up on this post. :)

#1

Add 3/4 teaspoon of Baking Soda with one tablespoon of white vinegar. ( You can use any type, but White works the best)

#2

Mix 3/4 teaspoon of Baking Soda with 3/4 cup of completely sour milk

The Ultimate Chocolate-Lovers Cupcake

Okay, this is probably heaven for those Chocolate Lovers out there. I admit, I am one of them.... and trust me, these cupcakes did not last long. :)

Recipe:

1 1/3 Flour (All-purpose)
1/4 Teaspoon baking soda
2 Teaspoons baking powder
3/4 unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoon softened butter
1 1/2 cup sugar ( white )
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Firstly, Preheat your oven to 350 degrees Fahrenheit. Line your muffin pan with cupcake liners or spray the sides of the muffin pan with cooking spray.. In the meantime, sift the flour, baking soda, baking powder, and the salt. Trust me, sifting the dry goods will help unbelievably. Otherwise, clumps of flour and cocoa powder will remain in the batter. #badexperience

A bowl of sifted flour patiently awaits mixing :)

Cream the butter and sugar together until soft and fluffy. Then add in the eggs and vanilla extract, and mix well. Slowly, add in the flour mixture and milk. Stir until it turns into a smooth and silky batter :)

Fill the liners 3/4 full. Cook for 16-18 minutes or until a fork or toothpick comes out clean. Frost and then ENJOY! :D

Of course, there was more chocolate involved. Just use one of your favorite chocolate frosting recipes to add to the magical goodness. 

Rice Krispie's! (Halal)

Come on, this is a CLASSIC.... and it has the yummiest, gooiest, and most fab texture. Seriously, its that amazing.

You'll need:

1 bag of Halal Marshmallows or one jar of Marshmallow creme (7 oz.)

3 tablespoon of butter (NOT margarine) 

6 cups of Rice Krispies Cereal

Instructions:

1. Melt butter in large saucepan over low heat. Add Halal Marshmallows (or  creme) and stir until completely melted. Remove from heat.

2. Add Rice Crispy grains. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9  pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

* Garnish with a bit of chocolate syrup or creme if you wish. I used nutella. :)

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Chocolate Donuts!!

They actually turned out pretty darn amazing. And they tasted really good.....in my family's opinion.

I dunno. I think it looks good. Its not to the Dunkin level, but its getting there.

Well it started of with the batter (recipe below). Hehe yeah, its empty because it is in the doughnut maker. Or I might of just ate it raw ;)

Okay, so all the batter went into this doughnut maker. Umm.....about 2 tablespoon per hole thing. 

So this is how it turned out. Pretty gorgeous if I do say so myself. And I do.




So then, I decided to add something that I realllllllly loved......SPRINKLES!!!

and then it was all magic :)






Oh, and I topped it off with Nutella. Not Nutella frosting. Simply Nutella. Absolutely delicious.



Recipe for Chocolate Donuts :


1¼ cups all-purpose flour
½ cup cocoa
½ cup sugar
1 tablespoon baking powder
1 egg
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla

Instructions:

Stir dry ingredients together in mixing bowl. Add egg, buttermilk, vegetable oil and vanilla. Using a mixer on medium speed, blend until smooth.

Fill each cooking reservoir with about 2 tablespoons of batter.

Bake about 4 to 6 minutes or until a toothpick inserted into donut comes out clean.
Glaze or coat with powdered sugar, as desired. Or sprinkles.

Makes approximately 28 donuts

Tip: If you don’t have buttermilk on hand, pour 2¼ teaspoons lemon juice or vinegar into a glass measuring cup.  Add milk to equal ¾ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.\





*This recipe is from Babycakes.... :)

AAAAAHHHHHHH................. BISON

Even the sight of  Bison scares me. Literally. I mean, I  look at about 200 + recipes that have bison and  all of  them have so many ingredients ,......and it makes me slowly back away. And then the bison is thrown to the back of the freezer. Where it rots to death. Unfortunately. :(

Its not that I'm a horrible cook. Actually, I count myself as a passable cook. But bison makes me look like I can't cook. Bison will absoulutely betray you in minutes if you're not too careful and it will become SUPER tough. It won't be edible anymore. :(

So anyone out there trying to cook Bison, here is my advice : BE CAREFUL :D

Giada's NUTELLA Cookies!

These Nutella Cookies are a MUST HAVE. They are simply irresistible 

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 1/4 cup plus 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
• Directions
• For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.

Steps

-In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.



-Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.