The Mixing Bowl

The new food blog giving you the newsest recipes from the baking world and a mixture of old classics. Along with a personal bio of the baking world celebrities and their recomended popular recipes. ____________________________________________________ Contact Information: [email protected]

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‘Secretly Healthy’ Double Chocolate Mocha Muffins

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Chocolate Fudge Cake

This is the fusion between Chocolate and Fudge  which you can make your own homemade version.

This is perfect for Friends & Family and it serves up to 12.

Ingredients:

For the cake 200g/7oz good-quality plain chocolate, chopped 200g/7oz butter, cubed, plus extra for greasing 100ml/3½fl oz water 125g/4½oz self-raising flour 125g/4½oz plain flour 25g/1oz cocoa powder 200g/7oz light muscovado sugar 200g/7oz golden caster sugar 3 free-range eggs 75ml/2½fl oz crème fraîche

For the chocolate Buttercream Icing 50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids) 100g/3½oz unsalted butter, softened 200g/7oz icing sugar 1 tsp vanilla extract milk, to loosen For the Chocolate Ganache 150ml/5¼oz double cream 1 tsp vanilla extract 1 tsp unsalted butter 150g/5¼oz plain chocolate, plus extra chocolate shavings, to decorate

Instructions:

Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Remove the cakes from the oven and set aside to cool completely. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins. Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. And there you have it, your own Chocolate Fudge Cake!

Enjoy!

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Chocolate Orange Cake

This blend of chocolate and Orange is perfect for friends and family!  Follow these steps for a quick easy guide for making your own homemade Chocolate Orange Cake. (8 Servings)

Ingredients

4 large eggs 150g caster sugar 190g plain flour 50g cocoa powder 1 rounded tsp baking powder 100ml mild, light olive oil Grated zest of 2 oranges Juice of 1 orange

For the icing: 75g softened butter 175g icing sugar, sifted 100g plain chocolate, melted 25g plain chocolate, chopped Orange zest to decorate (if desired)

Instructions:

Preheat the oven to 180ºC/Fan 160ºF/350ºF/gas mark 4. Line a 20cm (8-inch) round cake tin with lightly oiled baking parchment paper.

Place the eggs and sugar in a large bowl, over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy and thick, enough to leave a trail when the whisk heads are lifted from the mixture.

Sift over the flour, cocoa and baking powder and gently fold in. When the flour is almost mixed in, add the olive oil, orange zest and juice and gently fold in.

Pour into the prepared tin and bake for 20-25 mins or until the cake is risen and spongy - the sponge should bounce back when lightly touched in the centre. Cool in the tin for 10 mins before transferring to a wire rack to cool.

For the icing, cream the butter and icing sugar together with an electric whisk until fluffy. Add the chocolate and whisk again until smooth.

Spread the icing over the top of the cold cake, then decorate with the chopped chocolate. Serve in wedges decorated with orange zest if desired.

Enjoy!

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Oreo Cheesecake!

There are multiple parts which incorporate together that make the Oreo Cheesecake.

Ingredients:

In a cheesecake there is two parts. The Crust and the Filling.  Crust

Crush 20 Oreo biscuits together. These crushed biscuits will be the crust or base of the cheesecake.   1/4 cup butter which needs to be melted.

These two ingredients will be incorporated together later. (Look to instructions)

Filling

24 oz (three 8-oz packages) of cream cheese, which needs to be at room temperature. 1/2 cup of sugar 1 tea spoon of vanilla 8 oz of cool whip, or you can make your own. Oreo crumbs (from 16 Oreos - crush them!) 7-10 Oreos, chopped, this is optional You can also crush some other Oreo biscuits and put them crumbs on top of the cake. (Decoration).

Instructions:

1. Combine Oreo crumbs (for crust) with melted butter. 2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm. 3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined. 4. Gently stir in Cool Whip (or homemade whipped cream). 5. Add Oreo crumbs and chopped Oreos and gently mix until well combined. 6. Pour filling into crust and smooth the top. 7. Top with additional Oreo crumbs, which is optional 8. keep in the fridge for about 4 hours or until it firm.

And there you have it. Your own homemade Oreo Cheesecake!

Enjoy!

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Homemade Viennetta

Ingredients 1.5 - 1.75 quarts good quality vanilla ice cream (your favorite) 1 bottle chocolate magic shell 1 bottle butterscotch magic shell* 1 hair pick, brand new, labeled for kitchen use only Waxed paper Loaf Pan

Instructions Soften ice cream slightly by allowing to sit out for 5-10 minutes but no longer. Line loaf pan with waxed paper pieces that are long enough to hang over the sides. Spread ⅓ of ice cream in bottom of loaf pan. Make grooves in it with the pick. Squirt chocolate magic shell over top, just enough to cover. Allow to sit for one minute to harden. Repeat process using butterscotch magic shell as topping on second layer and then repeat once more, ending with just a drizzling of chocolate magic shell on top. Immediately cover with aluminum foil and place in freezer until frozen solid. To serve, remove loaf pan and allow to sit for five minutes. Grab both sides of waxed paper and pull loaf out of pan. Discard waxed paper and place loaf on platter. Carefully cut and then serve.

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Chocolate Cheesecake

Chocolate cheesecake is a delicious blend between flavour and texture. 

Ingredients: 150 g digestive biscuits, crushed 45 g butter, melted 110 g caster sugar 120 ml whipping cream 150 g dark chocolate, melted and cooled 2 tbsp cocoa powder 200 g cream cheese This recipe serves up to 8-10 people. Mix the biscuits with the butter and 1 tablespoon of the sugar. Press into a 18cm springform cake tin and refrigerate. Whip the cream until soft peaks form. Add the cooled melted chocolate, then the cocoa powder mix. Blend well and set aside. 

Beat the cream cheese and remaining sugar together. Fold into the cream chocolate mixture and mix thoroughly to ensure all of the ingredients are fully incorporated. Spread the mixture on top of the crushed biscuits. Refrigerate for at least an hour to set, then serve. 

Enjoy!

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Vanilla Buttercream Frosting

An essential part of decoration in the baking world is frosting. The frosting can be molded  into fantastic shapes and sizes. Also the frosting can be packed full of flavour and taste delicious making your cakes a perfect treat for friends or family.

The recipe below can make enough vanilla buttercream frosting  for 12 cupcakes.

Ingredients:

1 cup butter, softened 3 1⁄2 cups confectioners' sugar 1 teaspoon milk 1 teaspoon vanilla extract 1⁄8 teaspoon salt

After collecting all of these ingredients, your ready to start!

In a bowl combine butter, sugar and salt. Beat till blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Enjoy!

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Vanilla Cupcakes - Basics

Lets start with the simple recipe which you can find in almost every baking recipe book. It’s one of the basics and very easy to make.

Vanilla Cupcakes

Ingredients:

This recipe makes up to 20-25 cupcakes 2 cups flour 1⁄2 teaspoon salt 2 teaspoons baking powder 1⁄2 cup butter, softened 3⁄4 cup sugar (if you like your cupcakes very sweet, add a little more.) 2 eggs 1 cup milk 1 teaspoon vanilla essence (optional)

Directions:

Preheat oven to 375f or 170c. Line muffin cups with papers. Cream butter and sugar till light and fluffy. Beat in eggs one at a time. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.

Divide evenly among pans/trays and bake for 18 minutes. let cool in pans/trays.

And there you go once they've cooled its your choice wether or not you'd like to cover them in icing and decorate them to your own preferred taste of style. Enjoy!

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Welcome to the Mixing Bowl

Welcome to Mixing Bowl!

This brand new blog will show you the newest recipes and a mixture of old classics from the baking world. Find your skill in baking and improve your cooking ability and imagination! Also find personal bios and recommended recipes from the celebrities of the baking world! Enjoy! 

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Equipment - Mixing Bowl

The Mixing Bowl. An essential piece to keeping all ingredients (wet & dry) together. (It’s best to have two - this is because many recipes need certain ingredients separated.

The best mixing bowls are either glass (like the one above), plastic or metal. 

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The Equipment

Now, an important and essential piece to pulling of the perfect bake is having the right equipment. From the huge mixing bowl to the measuring spoons.

As you may now if your interested in baking and the amazing things you can create you'll know that they are an infinite amount of gadgets which can help with baking. Although the endless amount of utensils which are available to use are not the best. Therefore I'm going to show you what the essential and main pieces you should use while baking!

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Welcome to The Mixing Bowl!

Welcome to The Mixing Bowl! 

The new food blog giving you the newsest recipes from the baking world and a mixture of old classics. Along with a personal bio of the baking world celebrities and their recomended popular recipes. Also The mixing bowl gives you the opportunity to improve your baking skills and expand your ability and imagination in the baking world. Enjoy!