Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 

Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Angel White Cake

Angel White Cake is a very popular recipe. Learn how to make/prepare Angel White Cake by following this easy recipe.

Ingredients:

• 1½ cups Maida 
• ½ tbsp Baking Powder 
• ¼ tsp Salt 
• ¾ cup Sugar 
• ¼ cup Butter 
• 3 Egg Whites 
• ½ tsp Vanilla Essence 
• ½ cup Milk

How to make Angel White Cake:

• Preheat oven to 350 °C.
• Grease a baking pan with little butter and flour.
• Sift flour with baking powder and salt in a bowl. Keep aside.
• Whisk sugar with butter in a separate bowl until light and creamy.
• Add egg whites, one at a time, and beat after each addition.
• Stir in vanilla essence and continue whipping at low speed.
• Mix in flour and milk, one at a time, and whip until well blended.
• Pour the batter into the prepared pan.
• Bake for 35 minutes, until a toothpick inserted comes out clean.

Bread Omelette

Bread Omelette is a very tasty recipe for break fast. Learn how to make/prepare Bread Omelette by following this easy recipe.
 

Ingredients:

• 2 Eggs
• 4 Bread Slices
• ½ cup Onion (chopped)
• 1 tsp Green Chillies (chopped)
• 2 tsp Coriander (chopped)
• 1 tsp Butter
• Salt to taste
   
How to make Bread Omelette:
 
• Remove the center of the bread slices using sharp edge bowl.
• Beat the egg gently in a bowl. Mix in green chillies, onion, coriander and salt to taste.
• Lay the breads without center in the hot pan and put scoop of egg mixture in the center. Cover it up with the center of the bread and press it down gently. Heat it until egg is tender.
• Flip it over and toast the other side.
• Serve it hot with the top up of little butter.
   

Corn Muffins

Corn Muffins is a very popular Mexican recipe in Christmas times. Learn how to prepare Corn Muffins by following this easy recipe.

Ingredients:

• 2 boxes Corn Muffin Mix 

• 2 Eggs (beaten) 

• 2/3 cup Milk 

• 4 tbsp Sour Cream 

• 2 stick Butter (melted)

How to make Corn Muffins:

• Combine corn muffin mix with eggs, milk, and sour cream in a large mixing bowl.

• Add butter and blend well.

• Pour the batter into greased muffin tins, about ¾ full.

• Bake at 375 degrees F for 35 to 40 minutes, until golden.

• Serve warm.

Baby Spinach Omelet

Baby Spinach Omelet is a recipe for a perfect start of the day. Learn how to make/prepare Baby Spinach Omelet by following this easy recipe.

Ingredients:

• 2 Eggs 
• 1/8 tsp Ground Nutmeg 
• 1 ½ tbsp Parmesan Cheese (Grated) 
• 1 cup torn baby Spinach Leaves 
• ¼ tsp Onion Powder 
• Salt and Pepper to taste 

How to make Baby Spinach Omelet:

• Beat eggs and stir in the baby spinach and parmesan cheese. Season it with onion powder, nutmeg, salt and pepper.
• In a small skillet coated with cooking spray, cook egg mixture for 3 min until partially set. Flip with a spatula and continue to cook for 2-3 min. Reduce heat to low and continue to cook for 2-3 min more.
• Baby Spinach Omelet is ready to serve. 

Egg Fry

Egg Fry is a very popular  kerala recipe. Learn how to make/prepare Egg Fry by following this easy recipe.

Ingredients:

• 2 Eggs (boiled and halved) 
• ½ tsp Chili Powder 
• 2 tsp Coriander Powder 
• A pinch of Turmeric Powder 
• ¼ tsp Pepper Powder 
• ¼ tsp Garam Masala 
• 1 stem of Curry Leaves 
• Salt (to taste) 
• 3 tbsp Water 
• Vegetable Oil (for frying)

How to make Egg Fry:

• Combine chili powder, coriander powder, turmeric powder, pepper powder, salt, and curry leaves with some water in a bowl. Mix well to make a smooth paste.
• Cover the egg yolks wiht a thin layer of the paste.
• Heat oil in a pan and fry the eggs on low flame.
• Serve hot.

Egg Curry Masala

Ingredients:
• 6 Eggs (boiled) 
• 8 tsp Oil 
• 4 Tomatoes (chopped) 
• 3 Onions (chopped) 
• A pinch of Turmeric Powder 
• Chili Powder (to taste) 
• Salt (to taste) 
• ½ tsp Aniseeds 
• Small piece of Cinnamon 
• Few Garlic Cloves 
• 1½ cup Coconut Milk

How to make Egg Curry Masala:
• Make cuts on eggs using a sharp knife.
• Heat oil in a pan and fry aniseeds and cinnamon for a moment.
• Add onions, tomatoes, and garlic. Stir well.
• Mix in turmeric powder, chili powder, and salt.
• Pour coconut milk and simmer to a boil.
• Add eggs and cook for another 2 minutes.
• Remove from heat and serve hot.

Egg Bonda

Egg Bonda is a very popular recipe. Learn how to make/prepare Egg Bonda by following this easy recipe.

Ingredients:
• 4 Boiled Eggs (cut into 2 halves each) 
• 1¼ cup Gram Flour 
• 1 cup Rice Flour 
• Salt (to taste) 
• ¼ tsp Pepper 
• 1 tsp Red Chili Powder 
• 3 Green Chilies (finely chopped) 
• Oil (to fry)

How to make Egg Bonda:
• Put chili powder, pepper and a little salt over the boiled eggs.
• Batter the gram four, rice flour, chili powder, green chilies, pepper and salt.
• Heat the oil to fry to make bonda.
• Dip the garnished boiled egg pieces one by one into the batter and put it inside the hot oil.
• Roast it till it gets golden brown in color.
• Repeat it for all the egg pieces.

Suggestions:
Serve it hot with nice chutney

Andhra egg curry

Andhra egg curry is a very spicy and popular recipe. Learn how to prepare Andhra egg curry by following this easy recipe.

Ingredients:


• 4 Boiled Eggs.

• 1 tsp Red Chili Powder

• ½ tsp Turmeric Powder

• 2 Green Chilies ( Sliced)

• 1 tsp Ginger Garlic paste

• ¼ Cup Coconut

• 2 Cloves

• 1 Piece Cinnamon Stick

• ½ tsp Garam Masala Powder

• 1 tsp Poppy Seeds

• 1 tsp Jeera

• 1 Big Onion ( Sliced)

• 2 Piece Cardamon

• 2 Tomatoes ( Chopped)

• ½ Cup Coriander Leaves ( Chopped)

• 1 tsp Saunf

• 12 Curry Leaves

• Oil

• Salt( to taste )


How to make Andhra egg curry:

• In mixer add coconut, saunf, poppy seeds, garam masala, red chili powder and salt and make a paste.

• Heat up the oil in the pan add cardamom, cinnamon ,cloves and jeera and then add onion.

• Fry until it become brown.

• Then add green chili and curry leaves and fry it for 2 min.

• Add ginger garlic paste and fry until the raw smell goes.

• Add chopped tomato and fry for 5 min or until till it become soft.

• Add grinded paste and cook in low flame and fry for 3 min.

• Add 1 ½ cup water bring it to boil and eggs cook it 5 min.

• Garnish with coriander leaves and serve.


Suggestions:

Tastes good with rice or chapati

Tandoori Egg Parantha

Tandoori Egg Parantha is a very popular recipe. Learn How To Make Tandoori Egg Parantha by following this easy recipe.

Ingredients:


• 2 cup Wheat Flour

• 1/4 cup All Purpose Flour

• 2 tbsp Milk

• 2 Eggs (beaten)

• 1 tbsp Water

• 2 tbsp Ghee

• Salt to taste

• 1 pinch Red Chilly Powder


How to make Tandoori Egg Parantha:

• Mix flour, all purpose flour and salt together in a bowl. To form medium firm dough, add hot water slowly and knead it.

• Cover the dough with a muslin cloth and leave for 15 minutes.

• In the meanwhile, mix the beaten eggs, milk, salt and chili powder thoroughly. Keep it aside.

• After the due time, divide the dough into equal golf ball size balls.

• Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).

• Place a heavy circular griddle over medium flame and when it becomes sufficiently hot, smear it with a tsp of cooking oil.

• Place the rolled roti on a griddle; smear it with a spoon of egg-salt-chilli powder mixture.

• When cooked on one side, flip it over using tongs to cook it until light golden brown spots appear.

• Remove the roti from the tava. Keep it in a covered (preferably insulated) container.

• Tandoori Egg Parantha is ready to eat. Serve hot.

Chettinad Egg Curry

Chettinad Egg Curry is a very popular delicacy of Tamil Nadu. Learn how to make/prepare Chettinad Egg Curry by following this easy recipe.

Ingredients:



• 6 Eggs (hardboiled)


• 3 tsp Coriander Powder


• 1 1/2 tsp Chili Powder


• 1 tsp Fennel Seeds


• 1 tsp Cumin Seeds


• 1/2 tsp Turmeric


• 1/2 Ginger


• 2 tsp Garlic Paste


• 2 tbsp Oil


• 1/2 tsp Fenugreek Seeds


• 1/2 tsp Fennel Seeds


• 1 Cinnamon Stick


• 3 Onions (ground)


• 250 gm Tomatoes (peeled, seeded & ground)


• 250 ml Water


• 350 ml Coconut Milk


• 1 tbsp Lime Juice


• Coriander (chopped)
How to make Chettinad Egg Curry:


• Peel eggs and cut them into halves (lengthwise).


• Grind coriander powder, chili powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water to make a paste.


• Heat oil in a shallow pan and fry fenugreek, fennel seeds and cinnamon for 10 minutes. Add in onions and fry till they are golden in color.


• Now add the spice paste and cook for 5 minutes. Pour a little water in the pan to avoid scorching. Stir in tomatoes and cook for another 3 minutes.


• Stir in coconut milk and heat for some time. Also, add limejuice at this stage.


• Season with coriander and add eggs to make it ready to serve!

Baked Eggs with Tomato

Baked Eggs with Tomato is a very tasty and easy to make recipe. Learn how to prepare Baked Eggs with Tomato by following this easy recipe.

Ingredients:



• 16 Toast Fingers


• 1 pinch Pepper


• 14 tbsp Olive Oil


• 4 Tomatoes (peeled & chopped)


• 1 Clove Garlic (peeled & minced)


• 1 tbsp Flat-Leaf Parsley (minced)


• 1 pinch Superfine Sugar


• 1 pinch Salt


• ½ cup Butter


• 4 large Eggs


• 4 small Basil Leaves
How to make Baked Eggs with Tomato:


• Preheat the olive oil in a skillet.


• Add tomatoes and cook for about 5 minutes.


• Add parsley, garlic, sugar, a pinch of salt and pepper.


• Blend the mixture and set it aside.


• Put butter in 4 ramekins and spoon tomato sauce evenly among them.


• Break an egg into each ramekin and cook for about 15 minutes.


• Garnish it with basil leaves and serve with toast fingers.

Egg Cutlet

Egg Cutlet is a very popular recipe. Learn how to make/prepare Egg Cutlet by following this easy recipe. Cooking time - 30 mins.


Ingredients:
• 5 Hard Boiled Eggs (halved)
• 1 Onion (chopped)
• 2 Green Chillies (chopped)
• Few Coriander Leaves (chopped)
• Pinch of Garam Masala
• Bread Crumbs
• Pepper to taste
• Oil for frying
• Salt to taste

How to make Egg Cutlet:
• Separate the egg yolks and keep it to the side.
• Take oil in a pan and shallow fry the green chillies and coriander leaves.
• Flavor it with garam masala, pepper and salt to taste. Pour into yolks and blend nicely.
• Stuff each egg white with cooked yolk and cover it up with bread crumbs.
• Heat oil in a pan and fry the stuffed side of eggs.
• Serve it hot with tomato sauce

Andhra Egg Biryani

Ingredients:

• 1 tbsp Ginger Garlic Paste

• 4 Green Chilies (chopped)

• 1 bunch Mint

• 1 tbsp Oil

• 6 tbsp Gram Flour (Besan)

• 1 Onions (large) (chopped)

• 2 cup (472 ml) Plain Yogurt

• 10 Whole Garam Masala

• 500 grams (17 ounce) Basmati Rice

• 1 tsp Biryani Masala Powder

• 1 tsp Black Cumin

• 6 tsp Clarified Butter

• 8 Eggs

• 1 tsp fried Onion

• Salt to taste

How to make Andhra Egg Biryani:

• Clean and soak rice for at least ½ hour.

• Boil eggs.

• Take out the shell of the boiled eggs.

• Cut it into four long pieces.

• Take a pan and heat the clarified butter.

• Add onion, spices and fry until they become golden brown.

• Add, mint, coriander, biryani masala, ginger garlic paste, green chilies curd and cook.

• Add soaked rice into the ingredients and cook covered till rice is done.

• Take another pan and heat oil.

• Make paste with the besan, red chili powder and salt.

• Dip the egg into the besan and fry it until the eggs get coated with the spices

• Take out the eggs and set aside.

• When rice is done, put eggs on the top of the rice and cook until all of the water has absorbed.

• Serve hot

SCRAMBLED EGGS

Ingredients:

• 4 Eggs
• 4 tbsp Cream
• Salt and pepper to taste

• Butter


How to make Scrambled Eggs:

• Take small amount of butter in a frying pan and melt it.

• Beat the eggs in a bowl.

• Add cream, salt and pepper.

• Pour this mixture into the frying pan.

• When partially cooked, slowly scrape the mixture towards the center of the pan until cooked.

• Serve this on toast.