Chocolate Butter Cream cake.

Ingredients:
Butter  400gms
Sugar    400gms
Flour     400gms
B.power 4tesp
Eggs    8
Coco powder  8 tbsp
Vanilla extract   2 tbsp
Milk     1 cup

For icing
Unsalted butter  1/2 cup = 100gms
Vanilla essence  1 1/2 tesp
Icing sugar 300gm
Coco powder 1/3 cup
Salt  1 pinch
Milk   1/2 cup

Method:
Preheated Oven 350F ( 180c )
Preheated your pan by greasing
Line the bottom with parchment paper, lightly grease or spray the parchment paper.
In a bowl add butter and Sugar mix it well.
In separate bowl add flour, baking powder and coco powder. Sift and whisk to combine all dry ingredients.
Crak 8 egg separate egg whites and egg yolk.
Now butter and Sugar mixed add egg yolk one by one mix about 5 mins.
Add dry ingredients alternate adding the milk, about 1/3 at a time you want to begin
and end with dry.
Now egg whites beaten well.
Lastly folding egg whites into the mixture.
Pour the batter into the pan.
Bake at 180c for about 35-- 40 minutes
Until a toothpick comes out clean.
As you see in 5 mins that it has been cooling apply frosting. Let cool
Then 2 or 3 level of cake.
Applying frosting and decorate.

Strawberry Cake

Ingredients:
Eggs  4
Milk   1cup
Frozon strawberry   1cup
Butter  100 gm
Flour  3 1/4 cup
Baking powder 1 1/2 tesp
Sugar  200gms
Strawberry jelly 2 packets

Method:
Prepare your pans by greasing the bottom with pan grease ( or use baking spray)
Preheated Oven to 180c degree
In the bowl of your stand mixer add 100gms softened unsalted butter.
Add to that 200gms of extra fine granulated sugar.
Set your mixture on low speed to cream the butter and Sugar from about 5 minutes.
In separate bowl, sift 3 1/4 flour add 1 1/2 B.power.
Whisk to combine all the dry ingredients.
Now combine liquid ingredients, 1 cup Strawberry puree, 1tesp strawberry extract, 1tbs vanilla extract, if you want the classic pink strawberry cake, add a few drops.
Stir the liquid ingredients to combine well.
In separate bowl add 4 large eggs.
Now the batter and sugar should be creamed about 5 min with your mixture running on low, add eggs one at a time.
Let each egg fully incorporate after each other.
Adddry ingredients and liquid ingredients alternate adding the dry and liquid ingredients, about 1/3 at a time you want to begin and end with the dry.
Pour the mixture into the pan.
Bake at 180c for about 30 - 35 or until a toothpick comes out clean.
Let your cake cool another 20 minutes to cooling rack let cool completely before frosting.

Frosting:
Cream cheese Philadelphia  200gms
Butter  100gms Baking
Sugar  200gms

Egg muffins

Ingredients:
8  eggs
1/2 cup of brocoil or spinach
1/2 cup of mushrooms
1 onion
1 tomato with out seed
1/2 bell peppers
Salt and pepper as you require

This recipe make 12 muffins
Method:
Preheated Oven to 180 degree grease muffin tin
In large bowl,whisk the egg to gather with salt and pepper to your liking .
Chopped onion, tomato, bell pepper
Heat oil in frying pan and fry onion but not golden add tomatoe suatey
Add bell pepper chopped fry lightly like omelet
Cut small piece of brocoil or spinch
Add all mix until combined well.
Pour the egg mixture into muffin tin.Bake for 25 - 30 min until the eggs are fluffy
and a toothpick in the centre come out clean.
Happy eating

Cream Caramel

Ingredients :
Eggs  8
Milk   1liter
Sugar  1cup
Vanilla  essence 1tesp
Sugar, additional

Method :
Heat 5 tbsp of sugar with 2tbsp of water on very low flame for 10minutes till it Caramelizes.
Pour the syrup into a mould or dish you will use as a mould.
Beat together eggs, milk, 1cup of sugar and vanilla essence until the sugar dissovlves completely.
Pour into mould, over the sugar syrup.
Don't  mix or stir. To bake in oven: preheat  oven at 200c or gas mark 5 for 15 minutes.
Place the mould into a large dish filled with  water.
Bake for 35-40 minutes.
Pierce the pudding  with  a knife; if it comes  out clean the pudding is done.
Otherwise, bake 10 -15 minutes more.
Remove, cool and refrigerate for at least
2 hours.
To cook on the stove: bring a large pan of water to a simmering boil. Cover the mould with aluminum foil, sealing well and ensuring there are no gap.
Place it inside the pan of water and cook
For 35 - 40minutes.
Check for  doneness with a knife.
Let cool and refrigerate for 2 - 3 hours.
Enjoyed

KUNAFA CREAM

Ingredients:
500gms kunfa pastry
250gm melted butter
For cream
3 cups milk
3 tbsp cornstarch
4 tbsp sugar
2tbsp milk powder
Rose water and blossoms water
Sugar syrup: 1cup water 1cup sugar
For garnish, Pistachio Crunched
Method:
In medium saucepan on high heat, add milk&sugar mix well
Whisk half cup of water to cornstarch gently pour cornstarch into milk
Notice >become thick fast :)
Add milk powder and some rose water then mix
Pour the cream to large bowl & set aside
In an extra large bowl , add kunafa pastry breaking all strings apart with hands.
Add melted butter over pastry
Some roses water and sugar over mix it well with hands, until covered.
In a pie pan and half kunafa pastry & press down
Then add the cream filling add other half of kunafa pastry, press down gently
Bake in a preheated oven 400f, for 35 to 40 minutes.
When it's come golden brown from turn down over to serveing dish.
Pour cool sugar syrup over kunafa, Garnished with chopped pistachio, Enjoy<3