PEANUT COOKIES

PEANUT COOKIES

brown sugar- 1/2 cup
margarine----- 125 gm       u can use  butter or veg oil
egg --1
all purpose flour- 1 1/4 cup
baking soda- 1/2 tsp
salt- 1/4 tsp
vanilla ESSENCE  -1 tsp
peanut  roasted and chopped- 1 cup

sieve dry ingredients together


beat margarine wth brown sugar till fluffy add egg beat well reduce speed add vanilla ,,slowly add FLOUR mix , lastly add  chopped peanut ,,mix well ,,
shape lika a ball slowly press down and bake for 180 dgr for 10 mnts

WHITE CHOCOLATE CAKE

WHITE CHOCOLATE CAKE


WHITE CHOCOLATE -125 GMS
WARM WATER - 1/2 CUP
BUTTER -125 GMS
SUGAR PWDRED -200 GMS
EGG 2
SOUR CREAM 1/2 CUP  or [ hung curd]
MAIDA 200 GMS
BAKING PWDR 1 TSP


SELF RAISING FLOUR 75 GMS


MELT WHITE CHOCOLATE IN MICROWAVE FOR 40 SCNDS ON HIGH OR USE DOUBLE BOIL METHOD,,WHEN MELTS ADD 1/2 CUP WARM WATER AND MIX WELL KEEP IT ASIDE TO COOL,
BEAT BUTTER AND SUGAR UNTILL FLUFFY,,ADD EGG ONE AT A TIME AND BEATING WELL WITH EACH ADDITION ,, REDUCE THE SPEED OF BEATER ,,ADD 1/4 OF MAIDA MIXTURE [MIXED WTH BAKING PWDR &SELF RAISING FLOUR] ALTERNATIVELY POUR SOUR CREAM ,,START& END WiTH DRY INGREDIENTS [MAIDA MIXTURE] MIX WiTH MELTED CHOCOLATE CREAM,,Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.




FOR FROSTING


6 ounces White Chocolate -- chopped [170 gms or 3/4 cup of chocolate chips is about 6oz.]
1/4 cup Whipping Cream
1 cup Butter -- Cut In Pieces
1 cup Powdered Sugar or icing sugar


Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.

Make Your Own

To make one cup of icing sugar you’ll need:

• 1 cup of granulated white sugar
• 1 tablespoon of cornstarch[corn flour]
• A blender

Method:

Place the sugar in the blender, then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.

Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.