What is the Holiday Season for if not to indulge in these delicious cookies? Choose from these #9 Delicious Cookies Recipes for Christmas! We love them all.
to make a Christmas cake and when I saw the recipes my heart sank.
wrong with the recipes it’s my ability to make them that I questioned. I
questioned myself how did I think I am capable of making anything here.
comfortable baking and it gives me trouble. Either it sinks or it burns or
and I questioned my sanity. Well let me tell you that the family does not know
about all the stress I go through when I am baking. Then it will be a full stop
for my baking with an exclamation mark. For then I get one of my anxiety
attacks and start coughing and get breathless etc. in short everything an
asthmatic patient goes through.
icing. In fact I realize now that the syringe kind of icing tube is of no use. So
please ignore the mess that I have made with the writing part. As you can see
the kid had no problems in fact she was pleased as punch. O I did complain that
she did not eat the cake apparently she did and she likes it. In fact I am happy
she has asked me make it again.
and Neapolitan Christmas cake Suggested by Suja of
Kitchen corner try it.
Books Inc., USA, 1986, p.22-23
I used almonds
1-1/2 cups Almonds (about 7 oz)
6 OZ semisweet chocolate, chopped
cup all purpose flour
tsp baking powder
cup (6 oz) unsalted butter slightly softened
eggs separated, room temperature
tsp cream of tartar
cup whipping cream
oz. semisweet chocolate, very finely chopped
6 tbsp (3
oz.) unsalted butter, slightly softened but still cool
350F (175C). (I have 160ᵒC setting so I use that).
shallow baking pan in the oven for 10 minutes.
in heat proof medium bowl in the microwave in spurts of 30 seconds. Set aside
spring form pan, line base with parchment paper and grease and flour the sides
of the pan.
with 2 tblsp sugar into a fine powder.
and shift flour and baking powder and mix thoroughly.
6 tblsp of sugar and beat until smooth and fluffy.
time and beat till all 6 are blended and pale.
beat egg white and cream of tartar in medium speed until it forms soft peaks.
remaining 2 tblsp of sugar and beat till white are stiff and shiny
but not dry.
1/3 of the white into the chocolate flour mixture, repeat folding in batches
until batter is blended.
into prepared pans and bake for 40 minutes or till the tooth pick inserted in
the center comes out clean.
rack for 10 minutes. Using a knife go around the cake gently and invert onto a
cake rack and allow cooling completely.
full boil in a small saucepan remove from heat and immediately add the chopped
chocolate is melted and the mixture is smooth. Cool to room temperature. Whip
this at high speed till it thickens and becomes pale.
medium bowl until it is soft and smooth, gradually add the chocolate mixture
and honey and beat well.
spatula spread frosting evenly on the side and top of the cake.