Moist Banana Chocolate Bread

Easy and moist Banana Chocolate cake.

Ingredients:

• 2 tbsp vegetable oil (25g)
• ½ cup unsalted butter (113g)
• ¾ cup light brown sugar, packed (150g)
• 2 large eggs
• 1 tsp vanilla
• 1 tsp instant coffee + 1 teaspoon hot water 
• 4 extra ripe bananas, mashed (about 440g)
• ½ cup Greek yogurt (120g)
• 1 ¾ cups all-purpose flour (227g)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cup chocolate chips or chopped chocolate of choice (300g)

Instructions:

1. Pre-heat oven to 340°F and line an 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper 
2. Add the cubed butter to a saucepan. Place of medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel scent. Be sure not to overcook, as it can burn quickly after browning
3. Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
4. Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color.
5. Add the mashed bananas and Greek yogurt, and whisk until combined
6. Sift in the flour, baking powder, baking soda, and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
7. Lastly, fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan. Optionally, you can sprinkle more chocolate chips on top.
9. Bake for 65 to 75 minutes.
10. Remove the banana bread from the oven and let it rest in the loaf until it has fully cooled. This can take a while, try not to rush!  Once cooled, remove from the pan, and serve.

Chocolate Ripple Cheesecake

Ingredients

• 24 chocolate sandwich cookies
• 4 tablespoons unsalted butter, melted
• 8 oz (225 g) cream cheese, 4 packages
• ¾ cup (150 g) sugar
• 1 teaspoon vanilla extract
• 4 cups (960 mL) heavy cream
• 1 ½ tablespoons gelatin powder
• 2 cups (340 g) semi sweet chocolate, melted, divided

Preparation

1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 4 hours.
4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
6. Slowly whisk in the heavy cream into the cream cheese until smooth.
7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.

Source: https://tasty.co/recipe/chocolate-ripple-cheesecake

Moist Chocolate Cake

Ingredients: 

2 cups caster sugar
1 3/4 cups superfine flour
1 cup unsweetened cocoa powder (Van Houlten)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Method of Preparation:

1. Preheat oven to 180deg C. Butter two - 9 inch (23 cm) round cake pans and set aside.
2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In another bowl, add eggs, milk, oil and vanilla extract. Whisk for one minute using a whisk. Add the dry ingredients and whisk together for two minutes.
4. Lastly stir in boiling water. Batter will be tin, so do not use baking tins that have a removable bottom.
5. Divide the batter equally into two 9 inch pans.
6. Bake for 20 minutes or so, until toothpick comes out clean.

Chocolate Ganache:
For thick chocolate ganache suitable for filling the cake, use two parts dark chocolate to one part cream. For smooth glossy fondant that is loose enough to flow but thick enough to drip over the edges of the cake, use one part dark chocolate to one part cream. You can increase or decrease the chocolate to cream depending on your desired consistency. Recommend Beryl's dark chocolate compound (not milk chocolate!) and Paul's whipping cream.

1. Coarsely chop the chocolate and transfer to a heat-proof bowl.
2. Bring the cream to just a boil over medium-high heat. Make sure it doesn't boil over!
3. Start slowly then vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, so just keeping whisking.

Source: lizzieasamummy

Chocolate Lava Cake

This is the simplest recipe you can find, and it tastes so good. Make sure to use good-quality chocolate and flour.

Ingredients: serves 2

• 1 & 1/2 tablespoons butter (about 25g)
• 80g or 3oz Dark Chocolate (80% cocoa)
• 2 tablespoons castor/superfine sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons plain flour (about 16g)
• 1/2 teaspoon icing sugar or chocolate syrup for topping (optional)

Method:

1. Over a low heat, add butter and chocolate and melt until smooth, stirring often; or use a double boiler if you are a slow baker like me.
2. Add sugar, egg and vanilla. Mix well until combined. 
3. Add Flour and gently whisk in until combined. 
4. Remove from heat and pour into greased 10cm ramekins, place in a preheated oven at 220c/400f for 9 minutes. 
5. Leave to stand for 10 minutes. Remove carefully by turning upside down to serve.

1st Trial:
Jan 2016

Best served with ice cream

Moist Chocolate Mug Cake

Ingredients:

• ¼ cup all-purpose flour
• 2 tablesp unsweetened cocoa powder
• ¼ tsp baking powder
• 2 tablesp granulated sugar
• ⅛ tsp salt
• ¼ cup + 1 tablesp milk
• 2 tablesp vegetable oil
• 1 tablesp hazelnut chocolate spread

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES).
7. Carefully remove from microwave and enjoy.

Notes:

Please note that all microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful.  I am using 950 watts and cooked mine on 100% power for 70 seconds.

Chocolate chip cookies

Fast and easy Chocolate chip cookies

Ingredients:

• 200g plain flour / 1.5 cup of flour
• 45g icing sugar / 2/3 cup of sugar
• 125g butter
• 1 tsp vanilla
• Chocolate chips
• 1/2 tablespoon cold chocolate milk
• 1 egg white

Method:

• Sift flour.  Add sugar and chopped soft butter. Mix well, then add egg, cold milk and vanilla essence and knead lightly.
• Let dough rest for 10 minutes.
• Prepare heat oven to 180'c
• Roll the dough, add in about 6-8 chocolate chips and press lightly on the baking try. Add more chips if you love chocolate like me :)
• Bake for 20 minutes.

Puppy Koko Krunch Cookies

Ingredients:
200g plain flour / 1.5 cup of flour
45g icing sugar / 2/3 cup of sugar
125g butter
1 tsp vanilla
For decoration: Chocolate chips, chocolate rice, Koko Krunch, Milo ball
1/2- 1 tablespoon cold milk

Method:

Sift flour.  Add sugar and chopped soft butter. Mix well, then add egg, cold milk and vanilla essence and knead lightly.

Let dough rest for 10 minutes.

Prepare heat oven to 180'c

Roll the dough into balls.

Decorate the puppies, use Koko Krunch as the ears.

Bake for 20 minutes.

1st trial: August 2013

Let the dough rest for 10 minutes.

A great project together with your kids.

It's so simple and easy to make.

We don't have any rice chocolate at home so we just make full use of what we have.

Aren't they cute?!

* Tips: if you find that your dough is to sticky, just add in more flour, bit by bit.

Chocolate Peanut Butter Pie @ Oreo Peanut Butter Cheese Cake

Ingredients

FOR CRUST

• 25 whole Oreos
• 4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1-1/4 cup Powdered Sugar
• 1 package (8 Ounce) Cool Whip, Thawed

Preparation

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set
Remove from oven and allow to cool completely.
Or you can choose not to bake this, just let it set in the fidge.

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth.
Pour filling into crust. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich.


Original Recipe - PW 

Chocolate chip muffin

Ingredients:
2 cups all purpose flour
1/3 cup white sugar
1/3 cup light brown sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup milk
½ cup butter (melted and cooled)
2 eggs (lightly beaten)
1 teaspoon vanilla extract
1 (11 ½ ounce) package milk chocolate chips
½ cup walnuts (chopped)

Instructions:
Step 1: Preheat the oven to 400 degrees. Grease 12 muffins cups (or muffin tins). In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
Step 2: In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined. Lightly stir in chocolate chips and chopped nuts.
Step 3: Spoon batter into muffins cups or tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes. 

Chocolate Cake In A Mug

Ingredients:

• 1 large mug
• 4 tablespoons plain flour (do not use self-rising) or all purpose flour
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil or 3 tablespoons butter, softened
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla
• chocolate syrup (optional)
• whipped topping (optional)
• 1 pinch salt

Steps:

1. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
2. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. Let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate. 

1st trial August 2012 (not good)

Microwave Cake Recipes

• can use Tupperware’s Heat N Serve containers
• 6 ¼ cup round container seems to work the best
• microwave cakes tend to come out hard when cooked in glass or corningware

Chocolate Cake with oreo

Ingredients

One box of chocolate cake mix. (I always used the ones labeled moist)
One can of frosting
Ten Oreo Cookies
Ingredients on the box of cake mix
Non-stick spray

Mix the cake mix according to the instructions on the box

Break up the Oreo cookies into bite sites pieces and add them to the cake mixture.

Spray the microwave container with the non-spray.

Pour the cake batter into the container and cover it.

Bake in the microwave for fifteen minutes. Cooking times can vary depending on your microwave.

After your cake is done cooking, let it stand in your microwave for three minutes.

Remove from microwave and invert onto a plate.

Remove the lid off of your frosting. Remove the foil off your frosting as well. Please container of frosting with both lid and seal removed for approximately one minute. Pour frosting slowly and evening over your cake.

Place cake in Frig to cool. Serve as is or with your favorite ice cream.

Easy Cake

Box of cake mix, any flavor
Regular size can of pie filling, any flavor
3 eggs
Non-stick Spray

Mix the ingredients together well. Pour in a microwave container spray with non-stick spray. Cook 8 to 12 minutes, depending on your microwave. Let stand 2 to 3 minutes and serve.

Cinnamon and Sugar Coffee Cake

One box of yellow cake mix
Ingredients listed on the box
Sugar for Sprinkle topping
Cinnamon-Vanilla Seasoning

Mix box of cake mix according to the instructions on the box. Spray a microwave container and pour batter into container. Sprinkle the top with a mixture of sugar and Cinnamon/Vanilla seasoning. Microwave for approximately ten minutes. Let stand in microwave for two minutes.

source: www.buzzle.com

Quick Chocolate Brownie

Ingredients:

• 1⁄2 cup (1stick) butter, melted *1 stick = 1/2 cup butter is equal to 4 ounces, or 113 grams.
• 1⁄2 cup unsweetened cocoa
• 1¼ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup flour
• 1⁄4 teaspoon salt

Method:

1. Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
   
2. In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
   
3. Add eggs one at a time then vanilla and stir until well combined.
   
4. Stir in flour and salt until the flour is fully combine. Be careful not to over-mix.
   
5. Fold in 1 cup of nuts, raisins, chocolate chips or any thing you desire. (optional)
   
6. Spread in pan and bake for approximately 25 minutes or until toothpick inserted comes out clean. Don't over-bake!
   
7. Cool completely then cut and serve.

Chocolate Banana Smoothie

Ingredients:
1 1/2 banana cut into chunks and frozen
2 tablespoons of chocolate syrup or your favorite melted chocolate
1/2 cup of yogurt
1 cup of milk
Directions:
Combine all ingredients in a blend until bananas are really mixed and chocolate is swirled.

Best Fruits for Adding to Banana Smoothies

• Strawberries
• Oranges
• Peaches

Chocolate Cake (Kukus)

Bahan-bahan ( 8 in )

1 cawan gula perang
1 cawan susu segar perisa coklat
1 cawan minyak
3/4 cawan serbuk koko
1/2 cawan susu pekat manis
1 1/4 cawan tepung gandum
1 sudu teh soda bikarbonat
1 sudu teh baking powder
3 biji telur

Cara-cara

1. Ayak tepung, soda bikarbonat & baking powder
2. Masukkan serbuk koko, gula, susu segar, susu pekat dan minyak ke dalam periuk dan panaskan di atas api kecil sehingga semua larut. Matikan api.
3. Pukul telur hingga kembang dan masukkan ke dalam bancuhan koko.
4. Masukkan tepung sedikit sedikit dan gaul sebati.
5. Tuang ke dalam loyang yang telah disapu dengan minyak atau lapik dengan kertas minyak.
6. Tutup loyang dengan aluminium foil dan kukus selama 1 jam di dalam kukusan yang telah dipanaskan.
7. Angkat dan sejukkan.

*Thanks to Lilydvalley

1st trail - Saturday, 2/8/2008
gula perang -RM3susu segar perisa coklat - RM5.05
minyak
serbuk koko - RM4.80susu pekat manis - RM2.65tepung gandum - RM3
soda bikarbonat - RM2.00
baking powder - RM2.00

telur - RM1.00

Another almost similar recipe :180 g butter
200 g caster sugar
200 g full cream evaporated milk
2 eggs, slightly beaten with fork
100 g plain flour
50 g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp of rum (optional)
Chocolate Fudge Topping
200 g condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essense
2 tbsp corn oil
20 g cocoa powder, sifted
a pinch of salt

Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.
Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix
Heat up the steamer.
Lined and greased a 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.