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1) Which is the best cafe in Trivandrum Chunkle cafe2) Which is the best coffee in your cafe Cold coffee3) Which is the best food in your cafe Chicken biryani?
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What 3 foods contain mostly carbohydrates?
3 foods that contain carbonhydates
What are some popular desserts in Morocco?
I think is tea ,actually ,i am Moroccan ,and i don't know what is a popular drink in my country ,xD REALLY I'm so stupid for that !!!!!!!!!!pleaz if you know send it mebuy oumaimaActually I visited different cities all over Morocco for 3 weeks and the top five drinks were:1. Moroccan Mint Tea2. Moroccan Coffee3. Coke4. Fanta Orange5. And of course Sidi bottled water
Java Crunch Cookies?
Ingredients1 1/2 c Flour; all-purpose1 ts Baking powder1/2 ts Salt1/2 c Sugar1/4 c Brown sugar; firmly packed1 tb Instant coffee3/4 c Butter; softened1 ea Egg1 1/2 c Flaked coconutPre-heat oven to 350 degrees. In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in coconut; mix thoroughly. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies.
Fudge Filled Nutty Oatmeal Bars?
Ingredients1 cup butter, softened2 cups dark brown sugar packed2 eggs2 teaspoons vanilla extract1 teaspoon powdered instant coffee3 cups quick-cooking oats2 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 1/2 cups toasted walnuts choppedChocolate filling: 1 tablespoon butter4 ounces unsweetened baking chocolate, broken into pieces1/2 cup sugar1 14 ounce can sweetened condensed milk (Eagle Brandtype) 2 teaspoons vanilla extractPreheat oven to 350 degrees. Beat together butter and brown sugar until creamy. Add eggs, vanilla and instant coffee. Beat well. Stir together oats, flour, baking soda, salt and 1 cup walnuts. Gradually add oat mixture to butter mixture, beating well until blended (batter will be stiff, stir by hand if necessary at this point). Remove 2 cups of the dough and set aside. Press remaining dough into bottom of 15 1/2 by 10 1/2 inch jelly roll pan.For filling: In medium saucepan over low heat, melt butter. Add chocolate. Cook, stirring, until smooth. Stir in sugar and sweetened condensed milk. Cook, stirring constantly, until mixture thickens and sugar is dissolved. Remove from heat. Stir in vanilla. Spread chocolate filling over crust in jelly roll pan. Sprinkle reserved dough over filling. Sprinkle remaining 1/2 cup walnuts over all. Bake 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Serve cut into bars
How do you cook a double chocolate cake?
ANSWER:For cake layers3 ounces fine-quality semisweet chocolate such as Callebaut1 1/2 cups hot brewed coffee3 cups sugar2 1/2 cups all-purpose flour1 1/2 cups unsweetened cocoa powder (not Dutch process)2 teaspoons baking soda3/4 teaspoon baking powder1 1/4 teaspoons salt3 large eggs3/4 cup vegetable oil1 1/2 cups well-shaken buttermilk3/4 teaspoon vanillaFor ganache frosting1 pound fine-quality semisweet chocolate such as Callebaut1 cup heavy cream2 tablespoons sugar2 tablespoons light corn syrup1/2 stick (1/4 cup) unsalted butterSpecial equipmenttwo 10- by 2-inch round cake pansPreparations:Make cake layers:Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.Make frosting:Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.hope that helped ^.^
6 course french classical menu with accompaniments and wine?
First, the "meal' is the entire order of courses. Each course is not a meal in its self, but what make up the meal. Now, having said this, an amuse bouche is offered before the first course to "wake up" or prepare the palate for the delicate flavors to come. The first course usually consists of a soup of a light texture and taste as not to inundate the palate before the next course. Traditionally, as the meal progresses, the flavors build in intensity up to the main course, then taper off with flavors that compliment the main course.
