Sweets 2 Share

Vanilla &Vanilla Cupcakes !

Posted on April 23, 2012 by sweets to share

This recipe you can use as it is or as a base by adding flavors, chocolate chips, or vary the frosting.

7 oz (200 gr) butter
7 oz (200 gr) sugar
4 eggs
12.8 oz (360 gr) flour
1 cup (2.5 dl) milk
2 tsp baking powder
3 tsp vanilla extract

Ansamble all the ingredients you need and measure up. Leave it at room temperature for about 30 minutes.

For best flavor, you can use real vanilla powder or vanilla exstract.

Cream together the butter and sugar to light and fluffy, on medium speed, it will takes a few minuttter. Sift together all dry ingredients in a bowl separately.

Add one egg at the time and mix well between each addition. Then pour in the dry and wet ingredients alternately. Working fast by adding one addition after the othe.Stop the mixer and scrape the sides of the bowl and lift up fromthe bottom, by using a rubber spatula. ,
Re start the mixer om full spedd for 10 secconds and STOP

Add in paper liners. If you want your cupcakes to bake high and get the right shape, you need to bake them using a muffin tray.

350 F (180 C ) degrees for 20 to 24 minutes in the lower secktion in the oven.

Insert a stick in the center of a cupckae. if it comes out clean the cupcakes is ready for cooling, or tap on top of a cupcake and feel the top ”bounce” back up. Let them rest to cool in the cupcake tray for 10 minutes before tranfering to a wire rack.

Vanilla Butter Cream

9 oz (250 gr) butter
2 teaspoons vanilla extract
20 oz (560 gr) sifted powdered sugar
2 Tbsp milk or water
2 Tbsp egg white powder (meringuepowder) may be omitted

Start by creaming butter at room temerature and half the powdered sugar to soft and fluffy, using a standing mixer or hand hold mixer

Add the vanilla extract and let the mixer work at medium speed until incorporated. Then add more powdered sugar little bu litleand and mix well between each addition.

Let the mixer work the cream on medium speed for about 10 minutes more until the cream is airy and light. Add the milk if needed.

Stor the cream covered, in the refrigerator if not using it immediately and let it come to room temperature before whipped up if used later . can be stored for 2 weeks.

Large open star tip No. 12

Sugar pearls, colors and meriguepowder I bought at Tomsann cakeart supplies.

Posted in Cakes !, Cupcakes - Muffins ! | Leave a comment

Irish-Cream Chocolate De-Lux Cookies !

Posted on December 15, 2011 by sweets to share

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I had NEVER survived for 3 days without chocolate, My chocolate De-lux cookies contains most likely a Daily ration per piece.

I have tried to make a recipe similar to the Sarah Bernard cookie with a cream that does not contain as much butter or raw egg yolks. Mine also have a slightly softer, but still chewie cookie as bace.

You choose if you want to add the whiskey to the cream, or leave it out. Either way, it will taste good.
The whiskey along with heavy cream and chocolate will give a sense of Baileys to the taste. Rom, Cognac or other spiced luquer will also give the filling a good taste.

This portion, provides approximately 70 cookies!

Filling:

6 egg whites, room temperature
10.7 oz (300 gr) sugar
16 oz (450 gr) ground almonds

6 egg yolks
20.6 fl oz (6 dl) heavy cream
4.4 oz (125 gr) sugar
10.7 oz (300 gr) chocolate
8 oz (225 gr) butter
2 to 4 tablespoons whiskey, if using other liquors, add by taste.

21.5 oz (600 gr) melted chocolate for coating.

I start making the filling, because it needs some hours in the refrigerator until it thickens.

Separate the eggs (yolk and white part of each other) It is best done when the egg cracked and the contents poured into a freshly washed hands. Then let the white run through the fingers into a clean bowl and plums place in a saucepan. It pays to pour white seats in the bowl between each egg, because you should be so unfortunate that a yolk breaks, only one egg that can not be used further in this cake.

Add the egg yolks, heavy cream and sugar in a saucepan and heat over low heat. Stir constantly so it does not burn and that the yolks do not form lumps of hard boiled eggs. Then let the cream simmer for 5 minutes.

Chop the chocolate and poure up the whiskey. I use chocolate containing 55% cocoa (bitter sweet), because the filling contains heavy cream, the flavor will end up mush like milk chocolate .

Add the chocolate and whiskey and let it melt.

I strain the filling while hot to make sure of removing all lumps.

Add the butter and let it melt into the filling.
Stir well and cover up with plastic wrap and put it cold for a few hours.

Whip the egg white until white foam and pour in the sugar. Whip until you have a firm meringue. Stiff peaks

Sometimes it happen that egg white will not be whipped stiff.
It is allways because of grease / fat in the eggwhites, mixer bowl or whip attachment. The grease can be small amounts of egg yolk, un clean bowl or remains of dish washer soap.
Then it is unfortunately the only option to start all over again, with new eggs and clean equipment.

Pour in the ground almonds and fold into the merungue. It is not necessary to be careful, just work until well combined.

It has become very common to grind almonds in a foodprossessor, but I would really like to explain the differents between that and a manuell almond grinder. Using a foodprosessor with blades, the almonds will be cut into small pieces and the finished product will feel like grains of sand. With an manuell almond grinder you will get grated almonds, like flour. The flour type alonds will blend in to the batter and be more moist and the finished result will be deliciouse cakes. A friend told me that if you grind the almonds in the foodprosessor, add 1.7 oz (50 gr) of the sugar the recipe is asking for. That will help the process for a smoother recult.

The cookies can be placed on parchment paper using a spoon or you can pipe like in the picture.
I use a large startip 14 with approximately .5″ (1.5 cm) opening, it can be purchased at Strøssel & Annat in Sweden

There is not all of you who have such piping equipment.
Many stores that sell kitchen equipment also carry some basic tips in plastic, at a reasonable price.

Bake in middle of oven at 350 F (180 C ) degrees for about 10 minutes until they are golden at the edges and has a light crust at the bottom.
Pull the paper with cookies still on, on to the bench and let them cool. Eventually they will be firmer and they can be transfered on to a wire rack.

I use the same size tip when I add the filling on top of eash cookie. Put them in the freezer and dip in melted chocolate when they are frozen. Doing it this way, the filling will not melt when dipped in the melted chocolate.

Melt 14.2 oz (400 gr) chopped chocolate in double boiler where the bowl does not reach down to the hot water, but hanging of the edges of the sauce pan.
Remove the bowl from the heat and add the rest of the chocolate and let it melt.
Dip the cookies (just the filling) in the melted chocolate and let excess chocolate drip off.

I store the cookies in the freezer. Fresh cookies must be stored in the fridge. They stay fresh for 5 – 6 days.

This is a fantastic cookie both for Christmas and any other occasions troughout the year.

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Posted in Bites - Bars !, Chocolate, Cookies !, Cristmas, Dessert !, Easter, Holidays !, Valentine`s day | Leave a comment

Norwegian Christmas Cookies !

Posted on December 9, 2011 by sweets to share

Tilbake til oppskriften på norsk !

We call them Cake Men or Men of cake and this is a cookie that really belongs to Christmas for me. This I made every Christmas with my boys when they was younger. For the school Christmas workshops in elementary school, I allways made a triple portion , and spent a hole day at school baking with the children. There are many good memories .. Now I make new memories, by taking my grandchildren with me in the kitchen.

This cake has a long tradition in many places in Norway, and it also has different names. Here in the south of Norway it is also known as “Gøtte-kæll”. Not easy to say for a non norwegian, but it means Goodie Man.

Making this cookies is a fairly simple matter, as long as you have a rolling pin and some cookie cutters. They can be decorated werry simpl with just the traditional red stripes. Or you can turn the decoration up a notch, and use royal icing and melted chocolate. I allways do it the simple way, not because I dont like the decorated ones, but I hav not had time to practis my royal icing tecniques yet. So that I leave up to you to do

Recipe for 65 medium sized cookies:

1 cups milk
17.8 oz (500 gr) sugar
4 tsp horn salt (hartshorn)
35.7 oz (1 kg) flour + more for rolling
8.9 oz (250 gr) butter
3 -4 tsp vanilla sugar
2 eggs

Mix together the flour and half of the sugar in the mixing bowl. Cut the butter into cubes and add it into the flour. Knead using your hands or use a standing mixer on low speed, and work until all lumps of butter are dissolved in to the flour.
Add the vanilla and mix again.

Pour the milk and remaining sugar in a saucepan, and heat until the sugar is dissolved. Remove the sauce pan from the heat and let slightly cool.
Then add in the Horn salt and stir well.
Attention! It will develope a stong smell from the horns salt and it will swell; so do not use the smallest saucpan.

Beat the eggs lightly, using a fork and pour in to the flour. Do also add the milk mixture. Start the mixer on low speed and mix until the dough just start to come together. Knead the dough with your hands into a lump, if necessary, add little more flour on the table while you work.
Try to knead as little as possible .. If the dough do not look perfect, it will come more together later on when you make the cookies.

Cover dough with plastic whrap and let it rest overnight in the refrigerator.

Remove the dough from the refrigerator an hour or so before you start baking, to soften it up a bit.
Divide the dough into 5 equal portions and roll out the first portion, using a rilling pin.
Sprinkle a little flour on the work surface and make sure that the dough do not stick to the tablre. Match the thickness of the dough before cutting any cookies. 3/16 insh ( 3 – 4 mm)
Cut the cookies and remove the exsess dough.

Take the trimmings and knead with a fresh piece of dough and roll out, to make more cookies. By doing it this way you will not be working the same piece of dough too many times.

Put the cookies on a baking tray lined with baking paper and bake in the middle section of the oven at 347 F (175) degrees for 10 – 14 minutes . Be careful when you bake the first tray of cookies, and notice just how long baking time it takes in your oven.
Cool the cookies on wire rack.

Baking Tips!
If you look at the cookies in the picture, you will see that the goat is more baked than the lady. It is just as much as is needed for the cookie to turn to dry. The lady cookie looks almost not baked on top, but underneath she has a nice crust. So try to bake the cookies as little as possible and lift a cookie using a angeled spatula and look underneath for the crust.

When the cookies has cooled, you can go bananas with melted chocolate, royal icing and food colors, and decorate as you likings.
The cookies can be stored for a few days in a cookie jar or they can be stored in the freezer !

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Posted in Cookies !, Cristmas, Holidays ! | Leave a comment

Almond Delux Whoopie Pie !

Posted on December 1, 2011 by sweets to share

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If I want to make my husband really happy, I`ll make this. Even that it is his job to grind the almonds.
This is one of our treats for the holydays , but I baked them during the year for birthays, weddings and other occasions.

17 to 20 whoopie pies (34 to 40 single-cakes).

6 egg whites, room temperature
10.7 oz (300 gr) sugar
16 oz (450 gr) ground almonds

Filling:

6 egg yolks
1 cup (2.5 dl) heavy whipping cream
5.3 oz (150 gr) sugar
3 tsp corn starch
2 -4 tsp vanilla extract
7 oz (200 gr) butter

14 oz (400 gr) melted chocolate to cover

I start by making the filling, as it should cool completely before filling between two of the cookies.

Separate the eggs. I think the best way to do that, is to crack the egg and pour the contents in my hand. Then I let the eggwhite slip through my fingers into a clean bowl. Put the eggyolks in a saucepan. It is wise to emty the bowl of eggwhites into a mixing bowl between each egg, Because you should be so unfortunate that a egg yolk breaks, you only have that one egg that can`t be used further in this cake. If a egg yolk break, clean the bowl before cracking a new egg in it.

Pour the egg yolks, corn starch, sugar and heavy whipping cream in a saucepan and put over medium heat. Stir constantly so it doesn`t burn at the bottom. If this mixture is on the heat without stirring, the cream will contain lumps of boiled egg yolk.
Let the cream come to a boil and simmer for 3 – 4 minutes.
Take the saucepan off the heat and stir in the vanilla and butter. Continue stiring as the butter melts completly.

Strain the filling while still hot.

Put the bowl in the fridge to cool completly. Every once in awhile, whip the filling using a hand hold whip.

OK, rady to bake some cookies ?

First, whip the egg white into white foam, then graduatly pour in the sugar while the mixer is running at full speed.

Beat until the meringue is fluffy and stiff peakes.
Sometimes it happen that egg white will not be whipped stiff.
It is allways because of grease / fat in the eggwhites, mixer bowl or whip attachment. The grease can be small amounts of egg yolk, un clean bowl or remains of dish washer soap.
Then it is unfortunately the only option to start all over again, with new eggs and clean equipment.

Pour in the ground almonds and fold into the merungue. It is not necessary to be careful, work until well combined.

The batter can be placed on parchment paper using a spoon or you can pipe like in the picture.
You can also use a zip lock bag, by cutting of one corner.

There is not all of you who have such piping equipment.
Many stores that sell kitchen equipment also carry some basic tips in plastic, at a reasonable price.

Bake in middle of oven at 350 F (180 C ) degrees for about 12 minutes until they are golden at the edges and has a light crust at the bottom.
Pull the paper with biscuits still on, on to the bench and let them cool. Eventually they will be firmer and they can be transfered on to a wire rack.

When the cream is completly cooled, it will have the consistency as butter at room temperature
Place half of the cookies upside down and decorate with the filling. Apply the filling using a spoon or piping bag. You can also use a zip lock bag, by cutting of one corner.
Place the other cookie on top and gently push it down a litle.

Before the cakes is dipped in melted chocolate, I like to freeze them.
I dipped them frozen in melted chocolate and put them back in the freezer as soon as the chocolate has set.

Stores in the freezer for 6 mounths

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Posted in Bites - Bars !, Cakes !, Cookies !, Cristmas, Dessert !, Easter, Holidays !, Whoopie Pie | Leave a comment

Large Lemon Muffin with Cream Cheese filling and Apricot Jam !

Posted on November 26, 2011 by sweets to share

Tilbake til oppskriften på norsk !

Muffins are so tasty and they can be varied in so many flavours. Today I have added a lot of the gooies I like to my muffins and it turned out really well , you can substitute the apricot jam with any kind of jam and marmelade you like

I baked these for the first time last Friday, but I had to ask my husband to finish up, because I cut myself badly in the index finger when I was level a large candle.
So I endet up in the local emergency room and I got me some stitches and completely forgot to take pictures of the muffin when I got home again.

But now I have baked a new batch and I remembered to take some pictures this time

Let get started !
10 to 12 muffin.

Cream Cheese filling:

7 oz (200 gr) cheese natural
juice from a 1/4 of a lemon
1 egg – medium
2.5 oz (70 gr) sugar

10 Tbsp apricote jam

Muffins:

9.3 oz (260 gr) flour
1 tsp baking soda
pinch salt
6 oz (150 gr) sugar
1 egg
juice from a3/4 of a lemon
grated peel from the lemon (only the yellow)
2.5 weigth oz (70 gr) canola oil
7 fl oz (2 dl) butter milk

First I make the filling and put it in the refrigerator.

Put all ingredients for the filling (not the jam) in a bowl and mix together until smooth. The cheese can be mixed straight from the fridge but the egg should be at room temperature.

Set the bowl in the refrigerator while the muffin batter is made.

Muffin Batter:

In a small mixing bowl add butter milk, the egg, and canola oil and mix together. Set aside.

Sieve the flour and add the baking soda, salt and sugar.

Put the flour mixture in your mixing bowl and pour in egg mixture, all at once. Add the lemon juice and zest.
Mix until the flour is just combined.
Scrape down the sides and bottom of the bowl with a rubber spatula and start the mixer om medium high and mix until the batter is smooth.
Do not over work the batter.

Divide batter into muffin cups/liners and add the cheese mixture in center of each muffin form. Using a stick, barbecue stick, make circular motions in every muffin to slightly combine the batter and cream cheese filling.

Bake at little middle/lower potition of the oven at 350 F (180 C ) degrees for 23 – 25 minutes , to a stick incerted in center of a muffin comes out clean. Remember that the cheese filling may leave some tracks on the testing pin.

Mmmm, you have now got you some delisiouse lemon cream cheese muffins, and you can make them even mor delisiouse by adding the jam.

Within 5 minutes after they are taken out of the oven, the muffin must be filled with 1 tablespoon of jam.

The best way doing that is to use a piping bag and a tip ment for filling. If you do not have that ecquipment you can use a small plastic bag incerted with a funnel.

I now wait some guests and I look forward to share and enjoy the muffins and the company of good friends.

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Moist Chocolate cheet Cake -Without eggs !

Posted on November 1, 2011 by sweets to share

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This cake does not look to mush out but it tastes fantastic. This cake I made when I went on a hike in the moutains with some friends in September.
It is so moist, long lasting fresh and is a true companion to the hiking trip .
Most often I bake it in a small cheet pan to get some height and just a layer of frosting on top.
But this time I wanted some frosting inside too, and baket it in a larger cheet pan, to make a layered cake.
At the bottom of this post you will find two decorated cakes and cupcakes made from this recipe.

Chocolate cake:

5.3 oz (150 gr) butter
1.7 weight oz (50 gr) canola oil
16 oz (450 gr) sugar
1.5 tsp baking powder
1.5 tsp baking soda
3 Tbsp cocoa powder
21.4 oz (600 gr) flour
1.7 oz (50 gr)corn starch
34.5 fl oz (10 dl) butter milk
a pinsh salt – use butter with salt, it should not add more.

Cream Cheese Chocolate Butter Cream!

7.1 os (200 gr) cream cheese
3.5 oz (100 gr) melted milk chocolate
3.5 oz (100 gr) soft butter
17.8 oz (500 gr) powdered sugar

Melt the butter over low heat and add the canola oil.

Take the sauce pan off the heat and pour in the buttermilk. Stir until combined.

In your mixing bowl add the sugar, flour, cocoa powder baking soda and baking powder. Sift or whisk rapedly with a hand hold wisk to remove lumps and add air into the flour mixture.

Pour the milk mixture into flour mixture, all at once.
Start the mixer on low speed and beat for 1 minute to combine.
Stop the mixer and scrape down the sided and bottom of the mixing bowl using a rubber spatula.
Then start the mixer again, now at full speed, and count to 10.
STOP!

Pour the mixture into the lined cheet pan 14″ x 10″ (35 x 25 cm) to make a two layered cake . or use a 12.5″ x 9.5″ (32 x 24 cm) small cheet pan to make one higher cake.

Bake at 350 F (180 C) for 35 – 40 minutes, until a stick inserted in center of cake comes out clean.
Let cool in the pan for 10 minutes before the vault onto a wire rack.

While the cake cools you can make the frosting. The frosting must be added onto on a completly cooled cake.

In a small sauce pan melt the butter over low heat and remove from the heat.
Add the chocolate and let it melt to be combined with the butter.
Set aside and let it cool to room temperature.

Cream the cream cheese until smooth and soft. It is easyest if the cream cheese is not to cool or to warm. Take it out of the fridge 30 minutes before frosting will be made.

Pour the cooled chocolate mixture into the cream cheese ..

… and mix until smooth and soft.

Add the sifted powdered sugar and beat until fluffy and light.

This frosting is soft in consistency, like moste frostings containing cream cheese.
… but put it in the fridge for 20 minutes befor icing your cake, so the frosting sets and better keep it`s shape.

Devide the cake lengthwise if you want it in 2 layered cake, and spread a layer of butter cream on one half and put the other half on top.

Cover the cake outside with the rest of the frosting and decorate with a some sprinkle if desired.

Now you have a cake that can be enjoyed for several days, but remember to keep it in the fridge!

More cakes from the same recipe:

Christening cake: filled and covered with
Swiss meringue vanilla butter cream!

Princess Cake filled and drawn with
Old-fashioned vanilla butter cream!

Moist Chocolate Cupcakes!

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Double Chocolate and Mocha Cookies !

Posted on October 26, 2011 by sweets to share

Tilbake til oppskriften på norsk !

I think there is a lot of recipes for cookies at sweets 2 share allready . … But my “cookiebrain” continue to create new variant or twist to the flavoure, and then I have to test it. I am a cookie wreck, more than average, so here comes a new recipe for a coffee and double chocolate cookie.
They taste fantastic!

This portion, yeld 28 large cookies!
Remember that cookies can be stored in the freezer or you can freeze the dough and make the cookies when ever you want.

12.5 oz (350 gr) butter
(8.5 oz (240 gr) sugar
5 oz (140 gr) brown sugar
3 eggs
1.5 tsp vanilla sugar / vanilla extract
1.5 tsp instant coffee like esspreso
16 oz (450 gr) flour
(1.7 oz (50 gr) cocoa powder
1.5 tsp baking
1 tsp salt
5.3 oz (150 gr) chopped chocolate in generous chunks
7 oz (200 gr) good stuff – such as nuts and dried fruits and berries

I start by sifting flour, salt and baking soda in to a seperate bowl. Are you using vanilla sugar, sift it in there too!

In the mixing bowl cream butter, sugar and brown sugar until light and fluffy.

Then add the eggs and instant coffee powder. Are you adding vanilla extract, now is the time.
Blend on low speed until the eggs are well incorporated into the butter mixture

I chose the Starbucks coffee powder for this cookie, because it is dark and strong in flavor. It is not easy to get hold of Starbucks coffee, but instant esspreso have also a good coffee flavor.

Add the flour mixture all at once. Mix until the flour just looks incorporated.

Add all the good stuff, and mix by hand until the cookie dough comes together.
Do not over mix.

Cover in plastic wrap and put it in the fridge for 24 hours. This dough can be stored for 3 days.

Put the dough in room temperature 30 minutes prior to baking.

We usually bake us some cookies when ever we feel for a snack for several days, when we have this huge cookie doogh in our fridge.

A cookie must be made big for it to become crispy, chewy and soft at once , so do not make them less than 2 oz (60 gr)
A light sprinkling of sea salt on top before baking, enhances the flavor even more.

Bake in middle of oven at 345 F (175 C ) degrees for 13 minutes , or until you see a thin darker edge at the bottom of the cookies.
If you make your cookies even bigger, just adjust the baking time.
To test bake one cookie first, to check how your oven is working, is also a good idea.

Straight out of the oven, pull the baking paper with the cookies still on onto the counther and let them cool for 10 minutes, they are very soft when they come straight from the oven.
Then transfer them on to a wire rack.

Now it is only the most important thing left to do:
Share with the others and enjoy!

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Photo gallery Decorated Cakes – Fall 2011 !

Posted on October 22, 2011 by sweets to share

Les posten på norsk !

Today I wanted to surprising my brother for his 45 birthday, so I made him this cake. He likes simple designs and colors. So my choice fell on making this design . I hope he will happy and surprised

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Marbled Cream Cheese Muffins !

Posted on October 18, 2011 by sweets to share

Tilbake til oppskriften på norsk !

M M M mmmmmm!
And that is my description !

These are so easy to make, that you get the feeling that you do not have to spend all day in the kitchen, to make something really tasty.

Next time I know guests are coming over for coffee I’ll make one portion and serving freshly made and warm.

Last Sunday my husband, my mother and I, was at the movie. I took along a muffin to each of us . The guy sitting next to my mother, showed great skepticism when the elderly lady begun to unwrap the crisp white greaseproof paper. When he saw the muffin he raised one eyebrow, and ate my mothers muffin with his eyes. It’s fun to observe people sometimes, and I really wish I had an extra muffin with me, to given to him

10 to 12 pcs
Cream Cheese filling:

3.5 oz (200 gr) cheese natural
1 egg – medium
squeezed juice from a 1/4 lemon
2 oz (70 gr) sugar
3.5 oz (100 gr) goodies, as chopped nuts and chocolate

Muffins:

8 oz (220 gr) flour
1 – 1.5 oz (30 to 40 gr) cocoa powder
1 to 2 tsp instant coffee powder
pinsh salt
1 tsp baking soda
2 tsp vanilla powder / vanilla extract
2.5 ooz (75 gr) sugar
2.5 oz (75 gr) dark brown sugar
2 oz weigth (70 gr) canola oil
8 fl oz (2.5 dl) water
2 tsp of apple vinegar or other acid

I start by making the filling and set aside in the fridge. You can make the filling hours in advance.

Make sure the cream cheese and eggs are at room temperature.
Mix together all ingredients, not the nuts and chocolate, combine until smooth.

Mix in the chocolate and nuts and set the bowl in the fridge.

Mix together water, canola oil and vinegar and set aside.

I often use Starbucks coffee when I bake, but you can use any brand of instant coffee you like.

Sieft the flour, baking soda, salt, coffee and cocoa powder …Add the vanilla sugar, if that is what you are using …

… Make a depression in the flour and pour in the liquid in one adittion, add the vanila extract, if that is what you are using.
Mix together until the batter is smooth and shiny. Remember! The less you work this batter , the better the muffins will be .

Devide the batter in 10 to 12 muffin cups. Using a tablespoon add the cream cheese filling , try to put the cream cheese filling into the batter and not all on top.
Take a fork or barbecue stick and swirl sircular motion in every muffin cup, to gently mixed together as a marbled pattern.

Bake in middle of oven at 350 F (180 C ) degrees for 23 – 25 minutes. To a stick inserted in chocolate cake part, comes out clean.
If sticking in to the cream cheese filling, the stick will never come out clean.

Cool and enjoy with a glass of ice cold milk.

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If you wish to add an advertice on sweets2share.com for your relevant products for baking and cake decoration. To reach interested readers, please contact me trineesluna@hotmail.com
I hope you will share this recipe with your friend on your social networks like Twitter and Facook.
Or share sweets 2 Share Facebook Fan page with your friends. The facebook fan page, you will find HERE!

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Sweets 2 Share

Vanilla &Vanilla Cupcakes !

Irish-Cream Chocolate De-Lux Cookies !

Norwegian Christmas Cookies !

Almond Delux Whoopie Pie !

Large Lemon Muffin with Cream Cheese filling and Apricot Jam !

Moist Chocolate cheet Cake -Without eggs !

Double Chocolate and Mocha Cookies !

Photo gallery Decorated Cakes – Fall 2011 !

Marbled Cream Cheese Muffins !

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