ilina smithe

ilina smithe

Share

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from ilina smithe, Cooking school, .

15/05/2024

FRIED BROCCOLI 🤔🥰

15/05/2024

💖💖🥕 Homemade Carrot Cake 🍰💖💖
💕💕Whipping up a batch of my all-time favorite Homemade Carrot Cake! With its rich, moist texture and creamy frosting, it's a total crowd-pleaser! 🍰🥕
đź“ťIngredients:
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts
For the cream cheese frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat eggs, oil, sugar, and vanilla until smooth and well combined. Gradually add the dry ingredients, mixing just until incorporated.
Stir in grated carrots, pineapple, and walnuts. Divide batter evenly between prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost the cooled cakes and stack them. Optionally, garnish with additional walnuts.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 620 kcal per serving | Servings: 12 servings

15/05/2024

German Chocolate Cheesecake

Ingredients:
For the Cheesecake:
• 2 cups crushed chocolate cookies
• 4 tablespoons unsalted butter, melted
• 32 ounces cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
• 1 cup evaporated milk
• 1 cup sugar
• 3 large egg yolks, beaten
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans

Directions:
Preparation:
1. Preheat your oven to 325°F (165°C).
2. Mix the crushed chocolate cookies with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set it aside.
Cheesecake Layer:
1. In a mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
2. Add the eggs one at a time, making sure each is fully mixed before adding the next.
3. Mix in the sour cream and vanilla extract. Then, fold in the melted chocolate chips.
4. Pour this creamy mixture over the prepared crust in the springform pan.
Baking:
1. Bake the cheesecake for 55-60 minutes until it’s set with a slight jiggle in the center.
2. Let it cool on a wire rack for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake.
3. Allow it to cool for an additional hour before refrigerating overnight.
Coconut-Pecan Topping:
1. In a saucepan, combine evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook over medium heat until thickened, about 12 minutes.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool until it thickens enough to spread.
Finishing Touches:
1. Spread the prepared topping over the chilled cheesecake just before serving.
2. Any leftovers can be refrigerated for later enjoyment.

Want your school to be the top-listed School/college?

Website