Ingredients:
1 tablespoon honey
1/2 cup hot water
Citrus press
1 Lemon
Mug
Spoon
Knife
1 glass of water
Method:
1.Use a knife to chop lemon.Make 2 slice of lemon
2.Use a citrus press to squeeze the juice out of a slice of lemon
3.Pour the lemon juice and honey into a mug and stir with a spoon
4.Pour hot water in it and mix.You can add honey if you prefer it sweeter.Don't forget to slice again the slice of lemon.Just small and put it in the hot lemonade.
Sabtu, 14 April 2012
Selasa, 20 Maret 2012
Double Chocolate Loaf
I did not use fancy Dutch processed cocoa and instead finished up some stale cocoa in the back of my pantry, and it still turned out great. I also made my own buttermilk, thanks to a tip from a friend of mine. I simply added a teaspoon of vinegar to whole milk and in a few minutes I had curdled milk. I usually find these kinds of recipes too sweet, but I used dark chocolate chips and feel it resulted in the right amount of sweetness. I added a spoon of espresso powder, which is optional but I feel always brings out the chocolate flavors.
3/4 cup dark brown sugar
1 cup Dutch cocoa powder, sifted (or regular, old, cocoa, unsifted, like I used)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 t baking soda
3/4 t baking powder
1 t salt
2 eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 t vanilla
1 t espresso powder
8 ounces semisweet or bittersweet chocolate chunks
Preheat oven to 350°. Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt and espresso powder, if using. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon. Pour the batter into a loaf pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean. Let cool in pan for 15 minutes; remove and place on rack to cool completely.
3/4 cup dark brown sugar
1 cup Dutch cocoa powder, sifted (or regular, old, cocoa, unsifted, like I used)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 t baking soda
3/4 t baking powder
1 t salt
2 eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 t vanilla
1 t espresso powder
8 ounces semisweet or bittersweet chocolate chunks
Preheat oven to 350°. Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt and espresso powder, if using. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon. Pour the batter into a loaf pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean. Let cool in pan for 15 minutes; remove and place on rack to cool completely.
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