Yay, it’s my second video This time around, I’m showing you a recipe you want to have in your arsenal- something you can whip up really quickly, really easily- and that always, always gets rave reviews.
And here’s the written recipe:
The Easiest Brownies in the World
½ cup oil (I like sunflower)
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup cocoa powder
2 teaspoons instant coffee
Preheat oven to 350F.
Combine the oil, sugar and vanilla in your bowl. Add the eggs, and mix this well. Add the dry ingredients, and stir gently… until it’s JUST combined.
Transfer the batter to the pan. Spread it out gently so it’s even. And pop it in the oven. Bake it from 15-20 minutes or more, or until a tester comes out a little muddy but not wet. Let cool, and enjoy
It’s my first video tutorial! Here’s a how-to on making Italian Buttercream, which just might be my favorite frosting. It’s smooth, silky, pipes beautifully, and is not toothachingly sweet. And, as you’ll see from the video, really not that hard to do.
Here’s the written recipe:
Italian Buttercream
5 egg whites
½ + ⅛ tsp cream of tartar
¼ cup sugar
¾ cups sugar
¼ cup water
450 grams unsalted butter
In a saucepan over medium heat, melt together ¾ cups sugar and ¼ cup water. Bring this to slightly over the soft-ball stage, or around 120 degrees C. Transfer to a heatproof measuring cup.
In a separate mixing bowl, beat the egg whites until foamy. Add cream of tartar, and continue beating until you see soft peaks. Add the ¼ cup sugar, and continue beating until you see stiff peaks. Do NOT overbeat.
With your mixer on low, slowly add the syrup to the egg white mixture in a steady stream. Continue beating until cool- this may take anywhere from 4 to 7 minutes.
At medium speed, beat in the butter. Two scenarios here:
1. Your mixture looks cottage-cheesy. Increase speed slightly, and keep beating, or
2. Your mixture looks soupy and melted. Stick mixer bowl in fridge or freezer for a couple of minutes until the butter thickens. Keep beating.
Once it’s come together and looks like perfect buttercream, add your flavorings.
Woohoo, it’s an all-new Super Sarap! I think it’s appropriate to kick things off with a breakfast recipe- a serious breakfast recipe. Like these pancakes.
I tried many, many pancake recipes before discovering this one. Most of them were easy but blah, some were good but required too many steps (who wants to separate eggs so early in the morning?) This one gives you pancakes that are fluffy, delicious, and really easy to make.
The recipe calls for using malt powder, which I strongly recommend if you can get it. If not, just use regular sugar- I’ve done it, and they’ve turned out just fine.
Finally, for really fluffy pancakes you’ll want to beat the eggs and milk together really well. Use a stand mixer or hand mixer- or even a blender. The key is to get it nice and frothy.
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups all-purpose flour
3/4 teaspoon salt (I use kosher salt, but plain should do as well)
2 teaspoons baking powder
1/4 cup malted milk powder OR 2 tablespoons sugar
Using a stand or hand mixer, beat the eggs and milk together on high until light and frothy. Add the melted butter or oil and stir until incorporated.
In a separate large bowl, combine the dry ingredients: all-purpose flour, salt, baking powder, and malted milk powder (or sugar). Whisk together.
Gently combine the wet and dry mixtures. It will be lumpy- that’s okay. Let it stand for 15 minutes.
Heat up your pan or griddle- around medium-high heat, but not too high!- and lightly grease it. I like to use some of the leftover butter I melted in step one.
Drop batter by 1/4 cupfuls into your hot pan. Once it starts bubbling, flip and cook around a minute more.
Serve immediately with butter, maple syrup or honey.
This time around, I’m showing you a recipe you want to have in your arsenal- something you can whip up really quickly, really easily- and that always, always gets rave reviews.