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4 posts tagged diy

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10 Minute Chocolate Cake. The best thing ever if you feel like having a quick fix. I cannot stress more on how easy this recipe is. The texture is in between spongy and fudgy with melted chocolate in the middle.  Ingredients 4 tbsp flour4 tbsp cocoa powder or Milo4 tbsp sugar1 egg3 tbsp milk3 tbsp melted butter1/3 cup chocolate buttons (optional) Method Brush the inside on a ramekins (or microwave-able mug). Mix everything except for chocolate buttons in a bowl using a fork, mix well. Pour the batter half way up the ramekins, fill it with generous amount of chocolate buttons and top it off with the batter until it reaches just below the top of the ramekins. Microwave it on high for 3 minutes. Let cool, transfer it onto a plate. If you want, dust it with icing sugar, serve it with jam of your choice or with vanilla ice cream. Note: You can keep the cake in the fridge up to 3 days. Reheat in the microwave on high for 1.5 minutes.

10 Minute Chocolate Cake.

The best thing ever if you feel like having a quick fix. I cannot stress more on how easy this recipe is. The texture is in between spongy and fudgy with melted chocolate in the middle. 

Ingredients

4 tbsp flour
4 tbsp cocoa powder or Milo
4 tbsp sugar
1 egg
3 tbsp milk
3 tbsp melted butter
1/3 cup chocolate buttons (optional)

Method

Brush the inside on a ramekins (or microwave-able mug). Mix everything except for chocolate buttons in a bowl using a fork, mix well. Pour the batter half way up the ramekins, fill it with generous amount of chocolate buttons and top it off with the batter until it reaches just below the top of the ramekins. Microwave it on high for 3 minutes. Let cool, transfer it onto a plate. If you want, dust it with icing sugar, serve it with jam of your choice or with vanilla ice cream.

Note: You can keep the cake in the fridge up to 3 days. Reheat in the microwave on high for 1.5 minutes.

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DIY, save the planet. Scroll to item no. 7 to find out how you can make your own food from scratch - if you have the time and patience for it.  mothernaturenetwork: These days you can find pretty much anything processed, prepared, packaged and waiting for you on a store shelf. But your wallet isn’t the only one paying the price for such convenience — the planet is too. 7 things you can make instead of buying

DIY, save the planet.

Scroll to item no. 7 to find out how you can make your own food from scratch - if you have the time and patience for it. 

mothernaturenetwork:

These days you can find pretty much anything processed, prepared, packaged and waiting for you on a store shelf. But your wallet isn’t the only one paying the price for such convenience — the planet is too.

7 things you can make instead of buying

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Make Your Own Whipped Cream. Yes, you can actually make you own whipped cream. Don’t buy the ones in the can, it is tasteless compared to making your own. All you need are 2 ingredients - heavy cream (also known as double cream or whipping cream) and icing sugar. When making a whipped cream, everything must be chilled - the bowl, the whisk attachment and of course the cream. Let it cool in the fridge for about 30 minutes or so. For every 1 cup of cream, I use 1/4 cup of icing sugar. Place the cream in the chilled bowl. Whisk at moderate high speed. It will take a while before it starts to reach “soft peak” stage so be patient. Once the cream is slightly thicken, pour in the sugar and whisk until it looks fluffy and glossy. But don’t over mix - it’ll turn lumpy. It’ll take about 5-7 minutes to achieve the desired thickness. You should use the whipped cream immediately because it doesn’t last long - perhaps couple of hours, or slightly more. So if your cake/pie calls for this as topping, prepare the whipped cream just before serving.

Make Your Own Whipped Cream.

Yes, you can actually make you own whipped cream. Don’t buy the ones in the can, it is tasteless compared to making your own.

All you need are 2 ingredients - heavy cream (also known as double cream or whipping cream) and icing sugar.

When making a whipped cream, everything must be chilled - the bowl, the whisk attachment and of course the cream. Let it cool in the fridge for about 30 minutes or so.

For every 1 cup of cream, I use 1/4 cup of icing sugar.

Place the cream in the chilled bowl. Whisk at moderate high speed. It will take a while before it starts to reach “soft peak” stage so be patient. Once the cream is slightly thicken, pour in the sugar and whisk until it looks fluffy and glossy. But don’t over mix - it’ll turn lumpy.

It’ll take about 5-7 minutes to achieve the desired thickness. You should use the whipped cream immediately because it doesn’t last long - perhaps couple of hours, or slightly more. So if your cake/pie calls for this as topping, prepare the whipped cream just before serving.

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Make your own butter and jam. Ami tweeted me this, so obviously I have to share it with you!  Can’t compare fresh butter and jam to store bought ones. Come to think of it, nothing compares to fresh homemade food. Very tempting.

Make your own butter and jam.

Ami tweeted me this, so obviously I have to share it with you! 

Can’t compare fresh butter and jam to store bought ones. Come to think of it, nothing compares to fresh homemade food.

Very tempting.

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