Impossibly Easy Pizza Bake

Ingredients

3 1/3cupsOriginalBisquick mix(froma2lb8ozbox) 1cupmilk 1jar(14oz)pizza sauce 1package(7oz)slicedpepperoni 1bag(8oz)shreddedmozzarella cheese(2cups)Directions1. Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).2. Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.3. Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

Ultimate Vanilla Buttercream Frosting

1/2cupbutter, softened 2teaspoonsvanilla bean paste 1/8teaspoonsalt 1(16-oz.)packagepowderedsugar 3 to 5Tbsp.milkDirections1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.2. Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.

How to make easy white bread

500g/1lb1ozstrongwhite bread flour, plusalittleextraflourfor finishing 40g/1ozsoftbutter 12g/2sachetsfast-actiondried yeast 2tspsalt about300ml/10fl oztepidwater(warm not cold about body temperature) alittleoliveor sunflower oilDirections1. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine.2. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until youve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.3. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space). Technique: Kneading bread with oil4. Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.5. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesnt stick to your hands if it does get too sticky you can add a little flour to your hands. Technique: How to knead bread dough6. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (dont put the bowl in a hot place or the yeast will work too quickly).7. Line a baking tray with baking or silicone paper (not greaseproof).8. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Technique: Shaping a loaf of bread9. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until its doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.10. Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven.11. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/in deep) across the top of the loaf to create a diamond pattern.12. Put the loaf (on its baking tray) into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door this creates steam which helps the loaf develop a crisp and shiny crust.13. Bake the loaf for about 30 minutes.14. The loaf is cooked when its risen and golden. To check, take it out of the oven and tap it gently underneath it should sound hollow. Turn onto a wire rack to cool.

Apple Cinnamon Mini Pancakes

Directions1. In a large bowl, combine all the dry ingredients; flour, baking powder, cinnamon, nutmeg, sugar, and salt. Whisk together the eggs, milk, and vanilla in a separate bowl then add into the dry ingredients, stirring just until moistened. Stir in the shredded apple.2. Pour batter onto a hot griddle heavily coated with cooking spray. When bubbles begin to form, flip over and continue to cook until the flipped side is golden brown.3. **For perfectly round mini pancakes I use a round biscuit cutter once they're slightly cooled and cut them into circles ***4. 2.27085. Made with whole wheat flour and shredded apples, its a lightened up version of pancakes but equally tasty. Top them with homemade whipped cream and youd hardly notice theyre healthier.6. And besides, it allowed me to break out my vintage syrup container so it was worth the syrup calories in order to properly celebrate National Pancake Day.7. Isnt she lovely? I think I paid $3 for her.8. And also, does it not seem like pancake day is the one food day that happens multiple times a year?9. I did research to reassure myself I wasnt completely losing my mind, and technically it DOES occur more than once.

LECHE FLAN CHEESE CAKE

Lecheflan (creme caramel) always evoke memories of town fiestas. Although the ingredients are just eggs, milk and sugar, it is always part of the array of special fiesta fare. I don't really know if you can make just onelecheflan as the recipe always makes at least two.

Thinking about it brings a flashback of kitchen memories: stacks offlaneras(flan molds) being lined with caramel syrup in readiness for the egg custard, steamers billowing steam clouds ready to be loaded with the uncooked flans, and the best pressed glass platters being prepared to serve the flans. As a child, I always wanted to be in the hub of the preparations. I loved watching people cook. I loved being handed little morsels to taste. What I loved most was to sneak out a preparedflanera, crack the caramel at the bottom and eat the shards. What joy!

I have never lost my taste forlecheflan but never get to eat a lot of it. It is because I want to reserve it for special occasions. TheKulinarya Cooking Club's theme for April is a memorable and decadent Filipino food. The theme in itself is one mouthful. So I decided to bring to the table a concoction that embodies everything I like.

I injected a touch of decadence to the classic leche flan by adding cream cheese to the flan mixture and using a sponge cake as a base. It is cross between a cheesecake and a custard cake. It has all the goodness and creaminess of an all egg yolk leche flan, mixed with cream cheese instead of just pure milk and flavoured with lime zest and vanilla. The base is soft and light vanilla sponge cake instead of biscuit crumb. The two together has an uninterrupted creamy and voluptuous texture. Caramel syrup contrasts with the cheese cake and crowns the dessert. It gives a toasty accent to this creamy concoction.

Note:I have made this cake several times with success and this is the recipe I've used. However, I do apologize, that because of a typographical error, the recipe fails. This has now been corrected, additional instructions supplied and the amount of caramel reduced ( to temper the sweetness).

The sponge is not asmoist as regular sponge. I have tried other cake bases but this is the lightest one so far and is the only one that floats on the cheesecake base. I have seen similar cakes (called flancocho) that uses yellow cake mix as one of the ingredient for the base but I didn't use that because it comes with a warning that the cake mixture may sink into the cheesecake mixture.

This is the recipe for the above cheesecake shown in the picture and I hope you give it a try.

Ingredientsfor the cream cheese leche flan:

3/4 c. sugar3 tbsps. water1 can of sweetened condensed milk8 oz. cream cheese (about a cup)6 egg yolks1 tsp. vanillagrated zest of 1 lime

Method:Pre-heat the oven to 325F /170 C. Prepare a 9" diameter cake pan.

Put the sugar and water in a saucepan. On low heat, melt the sugar while stirring. When the sugar melts, stop stirring, and bring the mixture to a boil. Cook on medium heat until the syrup is a deep golden brown. Do not overcook.

Brush the sides of the pan downwards with a wet pastry brush to prevent sugar crystals from forming.

When ready, pour into a greased 9" diameter cake tin and swirl to coat the bottom. Set aside.

Whisk the rest of the ingredients together until smooth. Set aside.

Prepare the cake batter.

Ingredients for the sponge cake:

3 whole eggs, room temperature1/3 c. sugar1/2 tsp. vanilla1/2 c. flour

Whisk the eggs and sugar until thick and light coloured. The mixture should leave a trail when drizzled on its surface.Sift the flour over it and fold with a metal spoon.

TO ASSEMBLE:

Pour the cream cheese flan mixture into the caramel syrup coated pan. This step is important so that the cake batter doesn't sink: pour the cake batter on the back of a big spoon into the flan mixture. The batter will float on top of the flan mixture. Do not stir.

Bake au baine marie: Fill a baking tray that's big enough to accommodate the cake pan and fill with water to reach up to a quarter of its side. Make sure that your cake pan is tight. Wrap the bottom and sides with foil to be sure. Bake for 50 minutes to an hour. Test with a cocktail stick. The cocktail stick should feel sticky when the flan at the bottom is cooked.

Leave to cool in the pan. Refrigerate. Run a sharp knife around the sides of the cake pan before inverting into a serving dish to serve. If you find it difficult tounmold. Sit the bottom of the cake pan in pan of hot water. LECHE FLAN CHEESE CAKE

Leche flan (creme caramel) always evoke memories of town fiestas. Although the ingredients are just eggs, milk and sugar, it is always part of the array of special fiesta fare. I don't really know if you can make just one leche flan as the recipe always makes at least two.

Thinking about it brings a flashback of kitchen memories: stacks of flaneras (flan molds) being lined with caramel syrup in readiness for the egg custard, steamers billowing steam clouds ready to be loaded with the uncooked flans, and the best pressed glass platters being prepared to serve the flans. As a child, I always wanted to be in the hub of the preparations. I loved watching people cook. I loved being handed little morsels to taste. What I loved most was to sneak out a prepared flanera, crack the caramel at the bottom and eat the shards. What joy!

I have never lost my taste for leche flan but never get to eat a lot of it. It is because I want to reserve it for special occasions. The Kulinarya Cooking Club's theme for April is a memorable and decadent Filipino food. The theme in itself is one mouthful. So I decided to bring to the table a concoction that embodies everything I like.

I injected a touch of decadence to the classic leche flan by adding cream cheese to the flan mixture and using a sponge cake as a base. It is cross between a cheesecake and a custard cake. It has all the goodness and creaminess of an all egg yolk leche flan, mixed with cream cheese instead of just pure milk and flavoured with lime zest and vanilla. The base is soft and light vanilla sponge cake instead of biscuit crumb. The two together has an uninterrupted creamy and voluptuous texture. Caramel syrup contrasts with the cheese cake and crowns the dessert. It gives a toasty accent to this creamy concoction.

Note: I have made this cake several times with success and this is the recipe I've used. However, I do apologize, that because of a typographical error, the recipe fails. This has now been corrected, additional instructions supplied and the amount of caramel reduced ( to temper the sweetness).

The sponge is not as moist as regular sponge. I have tried other cake bases but this is the lightest one so far and is the only one that floats on the cheesecake base. I have seen similar cakes (called flancocho) that uses yellow cake mix as one of the ingredient for the base but I didn't use that because it comes with a warning that the cake mixture may sink into the cheesecake mixture.

This is the recipe for the above cheesecake shown in the picture and I hope you give it a try.

Ingredients for the cream cheese leche flan:

3/4 c. sugar3 tbsps. water1 can of sweetened condensed milk8 oz. cream cheese (about a cup)6 egg yolks 1 tsp. vanillagrated zest of 1 lime

Method:Pre-heat the oven to 325F /170 C. Prepare a 9" diameter cake pan.

Put the sugar and water in a saucepan. On low heat, melt the sugar while stirring. When the sugar melts, stop stirring, and bring the mixture to a boil. Cook on medium heat until the syrup is a deep golden brown. Do not overcook.

Brush the sides of the pan downwards with a wet pastry brush to prevent sugar crystals from forming.

When ready, pour into a greased 9" diameter cake tin and swirl to coat the bottom. Set aside.

Whisk the rest of the ingredients together until smooth. Set aside.

Prepare the cake batter.

Ingredients for the sponge cake:

3 whole eggs, room temperature1/3 c. sugar1/2 tsp. vanilla1/2 c. flour

Whisk the eggs and sugar until thick and light coloured. The mixture should leave a trail when drizzled on its surface. Sift the flour over it and fold with a metal spoon.

TO ASSEMBLE:

Pour the cream cheese flan mixture into the caramel syrup coated pan. This step is important so that the cake batter doesn't sink: pour the cake batter on the back of a big spoon into the flan mixture. The batter will float on top of the flan mixture. Do not stir.

Bake au baine marie: Fill a baking tray that's big enough to accommodate the cake pan and fill with water to reach up to a quarter of its side. Make sure that your cake pan is tight. Wrap the bottom and sides with foil to be sure. Bake for 50 minutes to an hour. Test with a cocktail stick. The cocktail stick should feel sticky when the flan at the bottom is cooked.

Leave to cool in the pan. Refrigerate. Run a sharp knife around the sides of the cake pan before inverting into a serving dish to serve. If you find it difficult to unmold. Sit the bottom of the cake pan in pan of hot water.

Skinny Chocolate Peanut Butter Swirl Cupcakes

2large*very*ripebananas, mashed (about1cup- the riper, the better) 1/2cupgranulated sugar 2largeegg whites 3/4cupgreek yogurt(low fat or nonfat, vanillaor plain, orregularyogurt) 2teaspoonsvanilla extract 1/2cupwhole-wheatflour 1/2cupall-purpose flour 1/2cupunsweetenedcocoa powder 1/2teaspoonsalt 1teaspoonbaking soda 1teaspoonbaking powder 1/2cupdark chocolatechips(or semi-sweet) 1/4cupcreamypeanut butter, melted (naturalpeanut butteris OK, do not usepowderedpeanut butter) 1/3cuppeanut butterchips(optional)

Directions1. Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.2. In a large bowl mash the bananas with a fork or use a hand mixer. Mash them very well no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.3. Sift* the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.4. Divide the batter between the 12 muffin cups fill them all the way to the top. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.5. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

One-Bowl Chocolate Cake

Unsaltedbutter, softened, for pans 3/4cupunsweetenedDutch cocoa powder, plus more for pans 1 1/2cupsall-purpose flour 1 1/2cupssugar 1 1/2teaspoonsbaking soda 3/4teaspoonbaking powder 3/4teaspoonsalt 2largeeggs 3/4cuplow-fatbuttermilk 3/4cupwarmwater 3tablespoonssafflower oil 1teaspoonpurevanilla extract Chocolate Frosting

Directions1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer.2. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.3. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.4. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.5. Cook's Note6. Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.

How to make a delicious and chewy Coconut Macaroons

Coconut Macaroons Ingredients: 2eggs@ room temperature 1/4cupsugar 1/3cupbutter, melted 1can(300ml)sweetened condensed milk 1tsp.vanilla extract 1/2cupall-purpose flour, sifted 1/2tsp.baking powder 2 cups sweet desiccated coconutSupplies: 50pcs(1oz.)cupcake liners

Directions1. Preheat oven to 350F and lined mini muffin pans with 1oz. cupcake liners. Whisk the eggs until light and frothy. Add the sugar and melted butter, then whisk until sugar is completely dissolved. Add the sweetened condensed milk and vanilla extract, then whisk until well blended. I put 2 tablespoons of water in the milk can to get the remaining milk at the bottom, I dont want to waste it and then I add to the mixture but this is optional. Mix well until smooth and the water is well blended.2. Add the sifted all-purpose flour and baking powder and mix well. Lastly, fold in desiccated coconut and let it soak for 5 minutes, just to soften the coconut. Scoop mixture into cupcake liners about 2/3s full. Continue filling each liner until youre completely done, it yields 4 to 4 dozens.3. Bake macaroons for at least 10-15 minutes or until lightly brown on the top. I use the middle rack, to avoid macaroons from burning the top part. Fire off, and transfer in a cooling rack to cool completely before packing and storing.4. These are the simple ingredients that sitting on your pantry waiting for your magic hands, to turn into a delectable mini treats and addicting coconut macaroons.

Cheesecake Flan

or thecaramel base 3/4cupsugar For the Cheesecake Flan 4egg whites 8egg yolks 1boxcream cheese 1tspvanilla 1/4tspofsalt 1/2cupmilk 1cancondensedmilk 1canevaporatedmilk 1/2cupsugar(canbe