Monthly Archives: June 2015

Homemade Peanut Butter

Nothing tastes better than food prepared at your home. Many products out there can be made in “home versions”. One of them is peanut butter. Industrial peanut butter tastes great, but it tastes even better when you make it yourself. And the preparation is not even complicated. All you’ll need are one bag of unshelled peanuts (or one can of shelled, raw or roasted peanuts) and a one or two tablespoons of vegetable oil. You can also use peanut oil, but corn, sunflower, whatever you prefer most.

First of all, you’ll need to shell the peanuts if you haven’t bought the shelled ones already. Put two cups of peanuts into a food processor. Chop the peanuts for two or three minutes until you get a finely looking chopped peanuts. Add one tablespoon of oil and mix it (you can do this with a fork, you don’t have to use the food processor for this process). Taste the butter and add a little bit of salt if you like. If you want your peanut butter to be sweet, add a tablespoon of honey or brown sugar. Repeat the process and enjoy your homemade peanut butter!

Quick And Easy Cake

Let’s be honest, everybody needs to know how to make an instant cake. But, cakes have a way of taking up too much of your precious time, so here we bring you one simple recipe that will save you plenty of time in some situations.

Before we start, it’s good to know that all you’ll need are:
• 2 cups of self raising flour
• 1 cup of castor sugar
• 1 cup of softened butter
• 4 eggs

Step 1 – Put all ingredients together in one mixing bowl.

Step 2 – Mix all ingredients until you get one homogenous mixture.

Step 3 – Put the mixture into two greased baking pans. Bake both of them for about 20 minutes at 180 degrees Celsius.

Step 4 – There is one simple trick that will tell you if the mixture is well baked – put a knife through it – if the knife comes out clean, the cake is ready. Leave the cake to cool in the pan for a few minutes and then cool it on a cake rack until it’s completely cooled (or the icing will slide off).

Step 5 – Make the butter cream while the cake is cooling. You’ll need a lump of butter, icing sugar, a dash of hot water and food coloring. Pop the sugar and butter into the microwave and melt the butter. Then stir it together and add a dash of boiling water that will smooth it out. And for the end, add a drop of food coloring in your favorite color.

Step 6 – If the cake is cooled, pour the icing onto it.

Step 7 – Decorate your cake with sprinkles or sweeties. And enjoy!

Basic Types Of Cakes

There are so many different types of cakes and many different ways of dividing them into various categories. Professional bakers categorize cakes by ingredients and mixing method, while home bakers tend to categorize cakes by flavoring. Here we will present you with the professional bakers’ categorization.

Butter/oil cakes

These contain some kind of fat—often butter, but sometimes oil—and baking powder to leaven them or make them rise. If the fat is butter, the ingredients are usually combined using the creaming method, which means that the soft butter and sugar are beaten together in an electric mixer to partially dissolve the sugar and to incorporate some air. Then the dry and wet ingredients are added in alternating doses. This results in a light and airy crumb, though not quite as light as that of a sponge cake. The best butter cakes have a moist buttery richness tempered by lightness. Included in this category are:

• Pound cakes
• Butter and oil laver cakes

Sponge and foam cakes

These are notable more for what they are missing than for what they contain: They usually do not include fat, such as butter or oil, and they do not incorporate leaveners, like baking powder. Instead, volume is created by whipping the eggs or egg whites. The air whipped into the eggs expands during baking, causing these cakes to rise on their own without baking powder. However, the success of this method depends on not deflating the eggs after whipping them. To this end, dry ingredients are usually sifted over and gently folded in, and fat is often avoided, as it would weigh down the foamy batter.

This method produces extremely light, airy cakes with a spongy texture but generally less flavor and moisture than butter and oil cakes. The basic types of sponge and foam cakes are:

• Angel food cake
• Genoise
• Biscuit
• Chiffon cake

Low or no-flour cakes

Cakes made without flour (or with very little of it) generally have a creamy or silky texture. They can be baked or unbaked:

• Baked flourless cakes – include baked cheesecakes and flourless chocolate cakes
• Unbaked flourless cakes – include unbaked cheesecakes and mousse cakes.