Recipes

All instructions are copied from the sites, because my English is not my native language please select the translation for Greek.

Cupcake the Right Shape

Buttercream frosting cookie

Cupcake the Right Shape
Greek Yogurt Buttercream
200gr butter
250gr or more powder sugar
3Tb strained Greek yogurt 
and your desired flavor.

Directions
Cream together the butter and the powder sugar 
beat the strained yogurt and the flavor.
Gradually add more powder sugar to achieve desired consistency.

Chocolate Cupcakes
2 1/2 cup flour (282g)

1 cup cocoa  (118g)

1/2 teaspoon  baking soda
1/2 teaspoon baking powder

1 teaspoon salt
2 cups sugar (250g)

2 bio large eggs

1 cup milk (220ml)

1/2 cup olive oil (100ml)

2 teaspoons vanilla extract

1 cup bolling water (200ml)

                                                                                         

Directions

Line muffin tin with paper liners.  Heat oven to 175C.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for approximately 22-24 minutes.

Cupcake the Right Shape
Chocolate Peanut Cupcakes

41/2 cup flour

1 cup cocoa  

1/2 teaspoons  baking soda
1/2 teaspoon baking powder

1 teaspoon salt
2 cups sugar

2 bio large eggs

1 cup milk

1/4 cup olive oil
1/4 peanut butter cream

2 teaspoon vanilla extract

1 cup bolling water

                                                                                         

Directions

Line muffin tin with paper liners.  Heat oven to 175C.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for approximately 22-24 minutes.

Cupcake the Right Shape

Fluffy Strawberry Cake

Ingredients
1 1 / 2 cups sugar
250g soft margarine
4 middle egg
250g strawberry yogurt
1 / 3 cup milk
3 1 / 2 cups flour-rising
2 teaspoons of strawberry flavor
1 vanilla powder

Directions
1.Put all ingredients

 in a large bowl and beat with mixer for 10 minutes. 

2.Pour batter into prepared pan.

3.Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SweetSugarBelle's Top-Secret
Royal Icing(Almost Wilton's Recipe)
3 Tbs of meringue powder

4 cups (about 1 lb.) confectioners' sugar

6 Tbs liquid (1-2 Tbs oil free flavoring, 4-5 Tbs water)

Design Me a Cake 

Royal Icing Recipe
3 Tablespoons  Meringue Powder
1 lb. (4 cups) confectioners' sugar (about 1lb.)
4 to 6 Tablespoons warm water*

Passion 4 Baking

Dreamy Creamy White Chocolate Frosting

255 g white chocolate

339 g cream cheese by itself, or with fruit flavor
85g butter
1.5 tbsp creme fresh
vanilla, almond or fruit essence
any confectionery color

Directions
Begin to heat the chocolate in the microwave for about 1 minute.
Stir in the chocolate so that it becomes smooth and fine.Leave to cool.
I use a blender today. The cream should not be mixed so long, it only needs to run a little blander.
Pour in the cream cheese, butter (soft) and creme fresh...
Add the cooled chocolate and go a few rounds with the blender.
Add vanilla or essence.
The cream put my cool in the refrigerator for at least 1 hour.

 How to Bake the Perfect Sugar Cookie
of the Sweet adventure of Sugarbelle

Alphabet Cookies 1: The Recipe
from the finest cookie dough
  I've tried!

1 ½ cups (225g) plain flour

¼ tsp baking powder
¼ tsp ground cinnamon
60g unsalted butter, softened
½ cup (110g) caster sugar
1 egg
½ tsp vanilla extract

Method:
1. Combine flour, baking powder, cinnamon and a pinch of salt in a bowl. Beat butter and sugar using an electric mixer until light and fluffy. Add egg and vanilla and beat to just combine. Gradually beat in flour mixture to form a smooth dough. Divide into 2, then enclose in plastic wrap and chill for 1 hour.
2. Preheat oven to 180°C. Line a tray with baking paper. Roll out dough on a lightly floured surface to 8mm thick, then cut shapes using cookie cutters. Shake excess flour from trimmings, then re roll and cut again. Place on tray lined with baking paper. Bake for 10 minutes or until golden. Use a rack to cool.
Tips:
*Use a butter knife to gently lift the shapes out and place them on the tray.
*When cool biscuits can be iced, preferably with an icing that sets such as royal icing. The biscuits can also be decorated before icing with caches .
*The biscuits are also great for decorating cakes.
Dough recipe originally from 'Delicious' magazine December 2008, Page 140.

Molasses -  Gingerbread Cookies

by M Sugar Doll

my  favorite Cookie dough

6-8 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves

250 gr unsalted butter, room temperature

1 cup packed dark-brown sugar

3 bio large eggs

315gr unsolved molasses

Directions

1. Whisk together flour, baking soda, salt, and spices in a medium bowl.

2. In a saucepan melt the butter, brown sugar and molasses. When melted pour into a bowl and add the eggs. Stir, add the dry ingredients and knead.   Refrigerate preferably overnight.

3. Preheat oven to 175 C. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. 

4. Cut out desired shapes. Transfer to parchment-lined baking sheets.

5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 10 to 12 minutes more. Let cool on sheets on wire racks.

Στα Ελληνικά

Τζιντζερμπρέντ μπισκότα
6-8 κούπες ή (750 - 1000 γρ) αλεύρι για όλες τις χρήσεις
1/2 κουταλάκι του γλυκού μαγειρική σόδα
1 κουταλάκι του γλυκού αλάτι
4 κουταλάκια του γλυκού τζίντζερ
4 κουταλάκια του γλυκού κανέλα
1 1/2 κουταλάκι του γλυκού γαρίφαλο
250 γρ ανάλατο βούτυρο, σε θερμοκρασία δωματίου
1 κούπα σκούρα ή (200 γρ) καστανή ζάχαρη
3 κανονικά αυγά βιολογικά
Μελάσα 315  μιλιλίτρ

Εκτέλεση
1. Ανακατέψτε ελαφρά μαζί το αλεύρι, τη σόδα, το αλάτι και τα μπαχαρικά σε ένα μπολ μεσαίου μεγέθους.
2. Σε ενα κατσαρολάκι λιώστε το βούτυρο, την καστανή ζάχαρη και την μελάσα. Όταν λιώσουν ρίξτε τα σε ενα μπόλ και προσθέστε τα αυγά. Ανακατέψτε, ρίξτε τα στερεά υλικά και ζυμώστε.Την βάζουμε στο ψυγείο κατά προτίμηση όλη τη νύχτα (αυτό το στάδιο επιβάλλεται)
3. Προθερμαίνετε το φούρνο στους 175 C.
4. Κόψτε τα επιθυμητά σχήματα. Μεταφέρετε τα μπισκότα σε λαδόκολλες αφού τις έχετε βάλει μέσα στα ταψάκια.
5. Ψήστε τα μπισκότα για 6 λεπτά. Αφαιρέστε τα ταψιά από το φούρνο, και πατήστε τα σταθερά  για να ισοπεδωθούν τα μπισκότα και συνεχίστε το ψήσιμο για άλλα 10 με 12 λεπτά ή προσπεράστε αυτό το στάδιο και ψήστε τα 15 λεπτά στο προτελευταίο ράφι, αντιστάσεις, ποτέ στον αέρα.