For me, tea time means coffee time (yeah, I am not a chai person, sue me!) A mug of hot whipped mocha latte, a slice of zebra cake, or maybe homemade pancakes, or or or chocolate chip blondiesss! And omg! What an evening that would be.

Ingredients

You need very basic pantry staples for this cake. Here are some notes on the ingredients:

• Eggs – They need to be at room temperature for the perfect cake.
• Castor sugar – Castor sugar or any fine sugar would work. If your sugar is particularly course, then you will have to grind it a little bit into fine sugar.
• Flour – This cake is comparatively denser and closer to a pound cake. Skip the cake flour and use the good ol’ all-purpose flour.
• Baking powder – Make sure your baking powder is fresh and within the expiry time.
• Milk – Any full fat milk would do. Room temperature milk works best!
• Vegetable oil – Any neutral oil would do. Coconut oil (without the aroma) works well too.
• Vanilla essence – Please always by the good stuff and not the imitation vanilla. And that goes for all recipes really.
• Cocoa powder – This recipe is very forgiving as it isn’t heavily reliant on the cocoa powder. So you can use any cocoa powder at hand, the Dutch-processed one, dark or light one.

See the recipe card for full information on ingredients and quantities

Step by Step

Here’s a simple pictorial to show you how to create the Zebra pattern.

Step 1: Beat eggs, sugar and vanilla essence together.

Step 2: Beat until the mixture is light and fluffy.

Step 3: Add oil to the batter and beat for 1 minute.

Step 4: Add all-purpose flour and baking powder to the batter and beat until fully combined.

Step 5: Add milk to the batter and beat for another 1 minute.

Step 6: Divide the batter into two halves and add cocoa powder to one of the halves. Beat to get a smooth mix.

Step 7: Use equally sized ladles on spoons to pour batter into a lined round baking tray.

Step 8: Drop The batters alternatively into the cetnre of the pan.

PROTIP: Pouring the batter from the TIP of the spoon will give you even concentric circles.

Step 9: Repeat until all the batter is used up.

Step 10: Bake the cake at 170 C for 50 minutes of until a toothpick inserted comes out clean.

Love how this cake is just the proper amount of soft and dense. Its dense enough, that it can be frosted and covered if need be, while also being soft enough to be eaten just as it is. Serve it with tea, fruits and icing sugar sprinkled on top.

Expert Tips.

• Using ingredients at room temperature ensures a light and fluffy cake. Bring out the eggs and milk on the counter before you start preparing for baking.
• Use identical spoons or ladles for both batters so you automatically pick up equal amounts of batter everytime you are pouring.
• Through trials and errors I’ve realized, that adding cocoa powder to one batter makes it slightly denser. So now I also add an extra tablespoon of flour to the vanilla batter to balance both the batters. This trick helps in an even pattern.
• While most recipe calls for equal batter distribution, I have found through multiple testing that the lighter batter should always be slightly more in quantity. So the vanilla batter can be just a little over half.

Frequently Asked Questions

More Desserts on the Blog

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Zebra Marble Cake

This recipe of Zebra Marble cake gives you the lightest marble cake ever possible. It is soft to eat and easy to bake!

Course CAKES, Dessert

Cuisine International

Diet Halal

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 295kcal

Author Wajiha

Equipment

• 1 electric mixer

Ingredients

• 4 whole eggs at room temperature
• 1 cup castor sugar or fine sugar
• 2 cup all-purpose flour + 1 tbsp extra at the end
• 1 tbsp baking powder
• 1 cup milk at room temperature
• 1 cup vegetable oil
• few drops vanilla essence
• 2 tablespoon cocoa powder

Instructions

• Preheat oven at 175°C. Prepare a 9-inch cake pan by spraying with baking spray or buttering and lightly flouring.
• In a bowl, combine all purpose flour and baking powder. Set aside.
• In another bowl, beat eggs, sugar and vanilla essence together for about 3 to 4 minutes or until the mixture is light and fluffy.
• Add oil and beat again for 1 minute.
• Gradually add the flour mix to the egg mixture and just beat until flour is mixed well, do not over-beat at this point.
• Add milk and beat only enough till the batter is combined.
• Divide the batter into two roughly equal portions.
• Add cocoa powder to one portion and similarly add 1 tablespoon flour to the other portion. Beat with an electric mixer seperately until well combined.
• Using large spoons or ladles, pour 1 spoonful of vanilla batter in the centre of the prepared cake pan. Add a spoonful of chocolate batter right on top of the vanilla in the centre. Continue this process alternately till you have eventually used up the entire batter.
• Bake for 50 minutes. Check by inserting a toothpick in the centre of the cake, if it comes out clean, remove the cake and let it cool down.
• Serve plain or top off with icing sugar and fruit

Notes

1. Presentation – Finally, serve it freshly whipped cream and fruits or just have it warm with your evening tea.
2. You can freeze this cake covered in cling wrap or an airtight box.
3. You can experiment with flavors and use food color instead of cocoa powder to create different color zebra pattern. 
4. This cake can last for upto 10 days in the fridge. 

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 55mg | Sodium: 65mg | Fiber: 1g | Sugar: 14g

The post Zebra Marble Cake appeared first on Butter Over Bae.

What’s the Rose and Honey milk cake?

This Honey cake has all the rustic Persian flavors of nuts, rose water and honey. All the flavors are subtle and not overpowering at all. It’s made similar to three milk cakes or tres leches cakes. We first bake the honey cake, which has a nice golden color on top. Then we poke holes in it and drown it in some warm rose honey milk for an added layer of flavor and moisture. Topping it off with some whipped cream, crushed nuts and rose buds, for an added layer of texture and flavor.

THE ROSE AND HONEY CAKE – INGREDIENTS

The ingredients needed for the cake are fairly basic and simple, other than the addition of honey and rose water.

• The Cake – The cake needs two set of ingredients. The dry ingredients including all purpose flour, salt, baking powder and baking soda. The wet ingredients including honey, eggs, milk, oil, white + brown sugar, rose water and vanilla essence. You can use any type of brown sugar / molasses here and skip the white altogether for more brown. But definitely don’t skip the brown sugar, it’s essential to the flavor.
• The Honey Milk syrup – The milk in this recipe is slightly different than the combo normally used in standard tres leches cakes. For this recipe you will need honey, brown sugar, whole milk, evaporated milk, table cream and rose water. You can use any cream available to you.
• The whipped cream – The topping includes whipped cream. I used regular heavy cream and whipped it up. I didn’t add any sweetener though, as a personal preference. But you can add some flavoring or color if you like. A few tablespoons of pink rose syrup would go so well with this recipe.
• Garnish – For this cake I went with salted grinded cashew nuts and rose buds because I love how that small amount of salt from the cashews give that little oomph to the dish. You can use any nut of your choice, like almonds, pistachios or walnuts. You can also decide if you want to use sliced nuts, ground nuts or chopped. OR You can also use a whole bunch of assorted nuts and take it to the next level! My cousin’s kids loved it with some chocolate shavings on it though, just saying.

Ingredient Alternatives

How to make the Rose & Honey Milk Cake

The cake has 4 components

• The rose and honey cake
• The rose and honey milk
• The whipped cream topping
• Garnish

Baking the Honey Milk Cake – Step by Step

The cake in itself is super easy to whip up. You just need a whisk, an ovenproof dish of 13′ x 9′ inch and 2 bowls!

NOTE: You can also use a stand mix or an electric beater if
you prefer that over hand whisking.

You have to mix all the wet ingredients together like, eggs, sugar, honey, milk, oil, essence and rose water to make a nice honey colored liquid mix.

Then you mix all the dry ingredients togethers, like salt, all purpose flour, baking soda and baking powder.

AND that’s it! You pour the liquid mix into the dry ingredients and whisk to make a smooth cake batter.

Bake the cake for 25 mins at 175C. You’ll see a nice golden top when its done. Insert a knife or a toothpick in the centre to check if the cake is done. Take it out and start making the rose honey milk.

NOTE: You do not need to grease the tray if you are using a standard pyrex dish

Making the ROSE AND HONEY MILK

We are going to pour this milk while the cake is still hot and not cooled completely. So once your cake is baked and out of the oven, make the honey milk straight away.

Add all ingredients mentioned for the honey milk in a saucepan and heat it up at medium flame. Stir everything around to make sure everything is mixed in well. You will see tiny bubbles erupting on the edges of the saucepan, right before it boils. Turn of the flame right then. Your milk mix is ready!

How to assemble the milk cake

Now all you need to do is poke as many holes as you can in the warm cake (this is where I channel all my anger, just saying) and pour in your warm honey milk all over it. Sometimes it takes a little time for the milk to absorb, but that ok, the whole milk WILL get reabsorbed!

Now set your cake on the counter to cool down and come down to room temperature. Cover in cling wrap and refrigerate for 3 to 4 hours at least.

TIP: Use the back of a tablespoon to create interesting texture of the cream
all over your cake. You can also use a piping back and create a design instead.

When the cake is all chilled out, it’s time to put this masterpiece together. I whipped up some regular heavy whipping cream that you normally get from the grocery store. Whipped it up without any added sweetener to it and dumped it all over the cake.

Tips to make the perfect honey milk cake

• Make sure none of your baking products are expired, like baking powder and baking soda.
• Your milk and eggs should be at room temperature.
• Whisk the cake batter properly to avoid any lumps.
• Do NOT use a smaller tray than mentioned.
• Pour the honey milk over the cake while its warm for the best results

Frequently Asked Questions

• How long does this milk cake survive in the fridge?
  You can easily keep this cake for upto 10 days in the fridge. IF you are baking in advance, you can also bake the cake and freeze before taking it out on D Day. Just let the cake thaw for a bit and microwave it for 1 minute to get it all warm again to receive the milk syrup.
• My cake is too dry, what happened?
  If you’ve accidentally overbaked the cake by keeping it a little longer, your cake might become a little dry. Just add 2 tbsp of extra cream in the honey milk mixture to compensate for the slight dryness.
• Can I exclude the rose water?
  Rose water adds a layer of flavor in the recipe, if you don’t like the taste or do not have it at hand, you can exclude it. You can also use almond essence instead.
• Can I make this in a regular baking dish?
  Yes you can. If you are going to use a regular baking tray instead of a pyrex, just use butter paper underneath so that your cake releases easily when you transfer it into your serving dish.
  
  

More Cake recipes on the blog

Lotus Biscoff cake with cream cheese frosting
Zebra Marble Cake
Chocolate chip blondies

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Rose And Honey Milk Cake

A beautiful combination of a honey cake made into a poke style cake with subtle flavors of nuts, and rose water.

Course Desserts

Cuisine Fusion Food, South Asian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 servings

Calories 364kcal

Author Wajiha

Ingredients

Honey Cake

• 3 large egg room temperature
• 1 cup whole milk
• 3/4 cup vegetable oil
• 1 tsp vanilla essence
• 2 tsp rose water optional
• 1/4 cup honey
• 1/2 cup brown sugar
• 1/2 cup castor sugar
• 1/2 tsp salt
• 2 1/2 cup all purpose flour sifted
• 1/4 tsp baking soda
• 1 tsp baking powder

Honey milk

• 1½ cup evaporated milk
• 1/2 cup cream any unsweetened cream
• 3/4 cup whole milk
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tbsp rose water optional

Topping

• 2 cup heavy whipping cream
• 2 tbsp salted cashew nuts coarsely ground
• Dried edible rose buds for garnish optional

Instructions

Honey Cake

• Preheat oven at 350° F or 175° C.
• In a large bowl, add all purpose flour, salt, baking soda and baking powder. Whisk everything together and set aside.
• In another bowl, add both sugars, honey and eggs. Whisk until smooth. Add oil, oil, rose water and vanilla essence. Whisk until you get a smooth liquid.
• Pour the liquid in flour mixture and whisk to create a lump free cake batter.
• Pour the cake batter in the 9′ x 13′ inch oven-safe dish, no greasing needed.
• Bake for 25 mins or until the top is slightly golden or a knife tip inserted in the centre comes out clean.
• Take the cake out and let it rest for 15 mins.
• Poke holes all around the cake generously with a fork or a skewer.

Honey Milk

• Mix all the ingredients in a saucepan and heat the milk till you see small bubbles on the edges of the milk. Turn off the flame.

Assembling

• Pour the warm milk mix all over the warm poke cake, allowing the mixture to be fully absorbed.
• Cover the cake with cling wrap and refrigerate for 3 to 4 hours.
• Whip the heavy whipping cream (without sugar) until soft and fluffy
• Bring out the cake and cover it whipping cream. Create swirls with the back of a spoon.
• Top with chopped cashews and edible rose petals or rose buds.
• Dig in.

Notes

For perfect results, use ingredients at room temperature, specially eggs and milk.

You can use any nuts of your choice and skip the rose water if you want, although it adds a nice subtle layer of flavor

substitutions chart given in post.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 145mg | Fiber: 1g | Sugar: 27g

The post Rose and Honey Milk Cake appeared first on Butter Over Bae.

This one is a crowd pleaser! And I love how well in advance I can make it for get togethers! Put everything together in a pan…freeze! I’ve even made it a week in advance for a dinner!

Some of the ingredients may not be easily available around you, for which I’ve also given substitutes in the end.

Steps to put together this delicious Ice cream Cake

Before you start, I have to warn you, Have enough room in your freezer for 3 bowls. (pleaseeeeee abide grasshopper)

This dessert is made of 3 layers repeating:

• A coffee dipped Lotus cookie layer
• A saucy cookie butter layer
• A perfectly balanced ice cream layer that ties the whole thing together

Biscuit layer

So for this biscuit layer, you need biscuits ofcourse! But work wise, all you have to do is make coffee! hehe. Just dissolve some instant coffee powder in warm water. And stick it in the freezer to cool down. You want everything to be as chill as possible in the recipe before you are ready to be assemble. We’ll bring this out once we are ready to assemble.

Biscoff sauce layer

If you’ve had biscoff cookie butter before, then you KNOW how thick it really is. I add warm milk to the cookie butter and whisk it. This makes the cookie butter sauce and becomes easily pourable. Cover this and stick it in the freezer too.

Ice cream Layer

While our coffee and sauce cools down, we are going to prepare our ice cream base.

First up, whip up condensed milk and cream cheese together for about 5 mins. After 5 mins it will look frothy and airy, and will also double up in volume. Stick this in the freezer too for 15 mins.

Bring out your whipping cream and whip till it gives you stiff peaks. Bring back the condensed milk mixture and add it to your whip cream. Gently whisk it together on the slowest possible setting of the electric beater. Or you can also use a spatula to fold the condensed milk in.

Now its time to assemble.

Assembling the Biscoff Ice cream cake

Bring the sauce and coffee out and let the show begin! I am using a 12 x 4 inch pan but you can also use a standard 9 x 5 bread loaf pan. I started by adding 3 ladles of ice cream on the base of my pan. Dropped about 4 tbsp of sauce on top of it.

And then dipped my lotus biscuits in cold coffee and placed it on top of sauce.

NOTE: Lotus biscoff cookies are very soft once they touch moisture. When you dip in coffee, just dip and remove immediately. DON’T let your biscuits sit in the coffee. Dip and remove, dip and remove.

Once you reach the top, give your loaf a good tap on the counter to get rid of any air pockets. Cover the pan with cling wrap and keep it in the freezer overnight.

To de-mold the cake, just flip it on the serving tray and run a warm towel around it. And then press the pan in the centre with your thumb. Sometimes it doesn’t work in one go, in which case repeat the process.

Drizzle leftover biscoff sauce all over your bar and some cookie crumbs or really any topping that you want to do.

Substitutes for ingredients if you live in Pakistan/India

• Philadelphia cream cheese – You can use Yogurt instead of cream cheese. Just put the yogurt through a tea strainer or a cheesecloth to get rid of all the water and use it.
• You can use Candi biscuit instead of Lotus if you live in Pakistan.
• You can skip the Lotus sauce and use chocolate sauce or caramel sauce instead.
• If you can’t find whipping cream, get a hold of regular tetra pak cream and whip it up in a cold steel bowl.

Other similar recipes that you may like

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Lotus Biscoff Ice cream Cake

A twist on the traditional ice cream cake, made by using Lotus cookies and Biscoff spread

Course Desserts

Cuisine Continental

Prep Time 30 minutes minutes

Cook Time 1 day day

Total Time 1 day day 30 minutes minutes

Servings 15 servings

Calories 400kcal

Author Wajiha

Ingredients

Required materials

• A standard 9 x 5 inch bread loaf pan I used a 12 x 4 inch pan
• 4 bowls.
• A hand whisk and an electric whisk.
• Space in the freezer

Ice cream layer

• 3/4 cup Cream cheese 134 gms
• 2 cups Heavy whipping cream 450 ml
• 1 1/4 cup Condensed Milk a 400 gm can

Biscuit layer

• 2 Packets of Lotus Biscuits 500 gm
• 2 tbsp Instant Coffee powder
• 1 1/4 cup Water

Biscoff sauce layer

• 1/2 regular Biscoff cookie butter jar. 200 to 250 gms
• 3/4 cup Milk

Instructions

Biscuit Layer preparation

• In a bowl, add instant coffee powder and warm water. Mix until the coffee granules dissolve completely.
• Stick the bowl in the freezer while working on the next steps.
• Set your cookies aside for assembly

Biscoff Sauce Layer

• Take out biscoff cookie butter in another bowl.
• Heat milk in the microwave for a minute at high.
• Pour the milk on the cookie butter and hand whisk it to make a smooth sauce.
• Cover and keep the bowl in the freezer as well while proceeding to next step.

Ice cream layer

• Whip condensed milk and cream cheese with an electric hand mixer for about 5 mins or until it gets soft and fluffy.
• Keep in fridge till ready to assemble dessert.
• Whip the whipping cream at high speed until you see soft peaks and the cream is stable
• Add the whipped cream cheese and condensed milk in the whipping cream. Use the electric beater to combine everything together at low speed. Do not over beat once everything is mixed together.
• Keep mixture in the fridge if you aren’t ready to assemble immediately.

Assembling

• Bring everything out of the fridge/freezer.
• Start by adding a layer of Ice cream base on the bottom of the loaf pan. I used 3 ladles of ice cream mix for each layer. Spread out the ice cream base as evenly as possible.
• Drizzle the biscoff sauce all over the ice cream base. I used 4 to 5 tbsp of sauce for each layer
• Dip Biscoff cookies in the cold coffee and line on the top of the sauce. Don’t let the biscuits be dipped for very long. Just dip and remove immediately.
• Repeat all the layers of the dessert, preferably ending with the cookie and coffee layer.
• Cover the loaf with a cling wrap and keep in the freezer for 18+ hours.
• When you are ready to dish out, remove the loaf from the freezer and invert it on top of the serving tray.
• Run a towel dipped in hot water all around the edge and bottom of the loaf pan for a minute. Pick up loaf from the edge and press in the centre of the loaf. Repeat again if the ice cream cake doesn’t slide out.
• Once the ice cream slides out, Stick it back in the freezer for 10 mins to allow the edges to harden up again.
• Top it off by drizzling leftover cookie butter sauce and some Biscoff cookie crumbs.
• Slice and serve.
  

Notes

Substitutes

You can use strained yogurt instead of cream cheese
You can use caramel or chocolate sauce instead of lotus

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 242g | Protein: 44g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 700mg | Fiber: 12g | Sugar: 41g

The post Easy to make Lotus Biscoff Ice cream cake appeared first on Butter Over Bae.

I think I speak for most of you, cream cheese frosting is the best thing that ever happened to the world of cakes (other than ofcourse a rich dark chocolate frosting) I felt like, cream cheese would be the perfect partner to pair with this caramel-ish tasting cake and would make it an over all not so sweet, dessert.

Steps to make the cookie butter cake

So here’s a picture showing you all the ingredients roughly. The butter was room temperature, so kinda softened, and so were the eggs. The star of the show, however, was the very popular Lotus Biscoff cookie butter spread. Which I used a whole cup of!

The steps of this cake are very basic and I am just going to throw a tip here and there to make sure you get the perfect results.

I used a 9 inch pan to make 1 cake and cut it up in half. The picture of the cake that I’ve used was created using TWO 4.5 inch pan cakes, sliced in halves. (Hence the 4 layers)

In a bowl, I added the flour and baking powder. Mixed it well and set is aside to use at the end.

You start of by adding brown and white sugars in a bowl along with the butter and vanilla essence. Beat it up! Beat if for a good 3 to 4 mins, at medium speed, so that your butter sugar mix becomes fluffy and airy.

Go ahead and add the Lotus spread and beat it some more to get a uniform mix

I like adding the eggs one by one, and beating after each addition.

Your mixture might look a little curdled at this point, but thats ok.

Next, we are going to add in half of the flour mix first, beat some more, add milk and beat some more. Finishing it off with the remaining flour.

TIP: Whenever a cake or brownie recipe calls for adding milk and flour both, always end with flour.

Transfer the cake batter onto the baking tray (feel free to leave a little back for licking purposes :P)

Level the batter out with a spatula. This cake is a slow baked cake. So its gonna be baked at about 180 degree C for about 45 to 55 mins. It will rise up on the top like a dome but when it cools down, it’ll go back at base level. So if you are going to use this for icing etc, you won’t have to cut the top layer off.

Easy Cream Cheese Frosting

I paired this cake with a nice cream cheese frosting. I used the usual, butter, cream and icing sugar. Ideally, the block cream cheese is recommended for a stiff frosting. But I only had access to the ones in the tub, so I used that instead. It was stiff enough to be able to ice and stack a cake. But I don’t think it would be able to pipe out.

The quantity of this frosting is enough to ice the middle of the cake, crumb coat it and decorate it.

Tip: Use 3 layers of paper towel and place the cream cheese from the tub directly onto the paper towels. Do this right before beating the butter. 3 4 mins on the wet paper towel will help a little bit of moisture from the cheese to be absorbed.

TIP: You can also add 1 tbsp of sifted corn starch into the icing to make it stiffer.

Reminder!

• Always remember to sprinkle some milk or sugar syrup on your cake before stacking and icing it to keep it moist.
• You can also eat this cake, at room temperature without using any frosting and baking it in a loaf pan instead.

Also, if you are interested, Here are few of my all time classic cake type recipes on the blog:

• The ever so amazing and easy Zebra marble cake
• Easy soft fluffy pancakes
• Good old chocolate chip blonde brownies
• 5 ingredient No-bake peanut butter and chocolate bars!
• Classic no-bake Cheese cake

LOTUS BISCOFF CAKE

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Biscoff cookie butter Cake

A biscoff cookie butter cake made with cream cheese frosting and a rich caramel-ish flavor

Course Desserts

Cuisine Continental, International

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 832kcal

Author Wajiha

Ingredients

Cookie butter Cake

• 200 gm butter 3/4 cup
• 3 large eggs room temperature
• 1 cup brown sugar
• 1/4 cup castor sugar
• 1 cup Biscoff Cookie Butter
• 2 cups of all purpose flour
• 1½ teaspoon Baking Powder
• 3/4 cup Milk
• 1 teaspoon Vanilla extract

Cream Cheese Frosting

• 280 gm Philadelphia Cream Cheese preferably the block one, you can use the Tub one if the block one isn't available
• 200 gm Butter softened not melted
• 4 cups Icing Sugar

Instructions

• BISCOFF COOKIE BUTTER CAKE
• Line two 9′ inch pan with baking sheet and spray it with
• Preheat the oven at 180° C (or 360 F)
• Mix baking powder and flour in a bowl and set aside.
• In a large bowl, add butter, vanilla essence and sugars. Beat with an electric mixer at high speed until the mixture becomes nice and fluffy.
• Add Cookie butter and beat for another 2 min at medium speed.
• Add eggs, one at a time and beat on medium speed.
• Next, add half of the flour mix and beat at medium.
• Pour in the milk into the batter and beat. The mixture will look runnier and slightly curdled. This is normal.
• Add the remaining half of the flour and beat well. Your mixture will look thick, creamy and smooth
• Pour the batter onto the baking pan and bake for 45 to 50 mins or until a toothpick comes out clean.
• The cake will rise from the center and level out on its own as it cools down.
• 
  CREAM CHEESE FROSTING
• Beat butter and cream cheese at medium spread until the color becomes light and pale, and the mixture becomes fluffy.
• Add icing sugar and beat for another 2 to 3 mins.
• You can add corn starch for a more stiff icing
  

Nutrition

Serving: 1piece | Calories: 832kcal | Carbohydrates: 155g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 478mg | Potassium: 136mg | Fiber: 0.5g | Sugar: 133g | Vitamin A: 487IU | Calcium: 197mg | Iron: 1mg

The post Lotus Biscoff Cake appeared first on Butter Over Bae.

These blondies are right on top my list of things to whip up for a quick brunch too btw. (other than the ever famous no-bake cheesecake or a chill creamy fruity custard).

Basic brownie making steps

So the first step in baking is always getting the oven on preheat. And lining your baking tray with parchment paper and an oil spray. I even sprinkle a little flour all over the baking tray to give my baked brownies a nice golden crust. (Just gluttonous things)

I also mixed all my dry ingredients in a bowl and set it aside.

Then I proceeded with beating together some softened butter and sugar. I’ve used light brown sugar, which when put in food processor becomes somewhat white lookin’ for some reason

You only need to beat it with an egg beater for about 2 to 3 minutes till you get a nice fluffy mix. Add in the egg and vanilla essence and beat until its fully incorporated.

TIP: Make sure the egg is at room temperature. You want all ingredients to be at room temperature whenever you are baking brownies/cakes etc

Your mixture will look like this and is absolutely lick-able ( I don’t do that ok?). Go ahead and add half of the milk and beat some more. The batter might look a bit crumbly but that’s OK.

Next you add in your dry ingredient. At this point, if you don’t have Kitchen Aid, please mix the batter with a spatula first if you don’t want dry flour specks all over your kitchen top.

Lastly, adding the other half of the milk to make a rather thick looking brownie batter.

Now comes my favvv part, adding in the chocolate chips (and nibbling simultaneously).

TIP: Coat the chocolate chips in about 1/2 tsp of flour and keep in freezer or fridge right before using them. This will prevent your chocolate into melting in to the batter while baking and will retain their shape.

Reserve a few chips to add on the top and dump all the rest in the batter. Your batter is going to be thick so once its ready and you transfer it to your baking tray, you’ll have to use the back of the spoon to really spread it around.

I am using a 10 x 10 inch pan that I had at home, but you can also use a standard 9 by 9 pan as well.

Top it off with some more chocolate chips (you can also ignore my quantity of chocolate chips and add as many bags of chips as you want, nooooooo judgementttt my friend)

The brownies take about 30 to 33 mins to bake at 175 C. The edges will be light golden brown when the brownies will be done. Wait for the blondies to come down to room temperature and then cut them up in squares.

How long do they last?

• Am….well they are gone before nightfall so not very long 😛 But generally they can last for up to a week in a cookie jar.
• You can freeze them once they cool down if you don’t plan to consume them straight away. When you are ready to eat, let them thaw out for 1 hour or microwave for 30 secs.

Alternates and Remixes

Make it healthy-ish

• You can use whole wheat flour instead of all purpose flour
• Use dark chocolate chips instead of semi sweet ones.
• Replace regular milk with any almond milk or any other nut milk
• Use organic egg
• You can also use pure ghee or pure home made butter instead of regular butter.
• Use dark brown unprocessed sugar.

Remixes

• Feel free to remix this recipe any way you see fit. Use caramel chips or sea salt caramel chips instead of chocolate. ( or you know any other ones you find)
• You can also toss in blueberries instead of chocolate chips. (healthy-ish)

Easy Chocolate chip blonde brownies

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Easy Chocolate Chip Blonde Brownies

A vanilla version of the classic brownie, made with egg, butter, milk and flour with a heavy addition of chocolate chips

Course brunch, Dessert, high tea

Cuisine Continental

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 25 pieces

Calories 172kcal

Author Wajiha

Ingredients

• 1 cup softened butter (not melted) 200 gm
• 3/4 cup granulated light brown sugar
• 1 large egg room temperature
• 1 tsp vanilla essence
• 2 ¼ all purpose flour
• 2 tsp baking powder
• 1 pinch baking soda
• 1 pinch salt
• 2 cups of semi sweet chocolate chips
• 1/2 cup milk

Instructions

• Preheat the oven at 350° F or at 175° C
• Line a 10 x 10 inch pan with parchment paper and spray with cooking oil.
• Lightly sprinkle 1/4 tsp of all purpose flour all over the baking tray.
• Toss chocolate chips in a bowl with 1/4 tsp of all purpose flour and coat them all. Keep in the fridge till needed.
• In a bowl mix in all purpose flour, salt, baking soda and baking powder and set aside.
• In another bowl, Beat butter and sugar until light and fluffy
• Mix in egg and vanilla essence and beat until fully incorporated.
• Add half of the milk and beat well.
• Add in the dry ingredients and mix with a spatula.
• Add the remaining milk and mix everything with a beater.
• Reserve 1/2 cup of chocolate chips for topping and add the rest in the batter and mix with a spatula.
• Drop the brownie mix on to the tray and use the back of a spoon to evenly spread it out.
• Sprinkle the reserved chocolate chips on top of the batter and keep in the oven (centre portion)
• Bake for 30 to 33 minutes or until the edges turn light golden brown.
• Bring it out and let it cool down. Then cut into squares and serve.

Nutrition

Serving: 1bar | Calories: 172kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 124mg | Potassium: 110mg | Fiber: 1g | Sugar: 12g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 0.3mg

The post Easy Chocolate Chip Blonde Brownies appeared first on Butter Over Bae.

I really want to sit here and tell you how I loved making pancakes as a child and bla bla and how amazing it is for breakfast for kids and all. But the truth is, I am a fully grown adult and I still have pancakes almost once every two weeks. And not the low-carb oat meal ones. The good ‘ol school regular pancakes that mom use to make. Judge me all you want but when a girl’s gotta eat, there isn’t any one stopping me from some fooooddd lovin.

So, as much as we loveee IHOP here in Saudi Arabia, we all need a good fluffy pancake recipe. I personally don’t have pancakes for breakfast. It’s more of a brunch thing for me, and a good pancake uplifts my mood just like a good shakshuka does, or a warm bowl of lentil oats do. Ok so here we go with the recipe and some “PANCAKE insider scoop”

How to make Pancakes from scratch

To make these pancakes, you are going to need an egg, some sugar, oil, milk, all purpose flour, some essence and a little baking powder. I am going to start with a tip right away.

TIP: All the ingredients for your pancake must be at room temperature. Trust me. This makes all the difference in the world. This is similar to what other baking gurus will tell you about baking a cake as well.

Right, now that we have our ingredients sorted, let’s start the drill. Whisk in the egg, with sugar and essence together in a bowl.

Now comes the interesting part. You have to add milk and flour in the mixture. Sometimes, while adding milk and flour the batter can get a little lumpy with lumps of flour floating in the mix. Here’s a little tip I’ve learned along the way to avoid lumps:

TIP: Add in half of the milk first and whisk well. Then add the all purpose flour and mix till you get a lump free batter. Finish off with the remaining milk and mix well. This will give you a smooth mix with no lumps.

Once you’ve finished mixing the milk and flour, add in the baking powder and oil and whisk well. Here’s another kicker, to up your pancake game.

TIP: After the batter is ready, cover it and leave for 5 to 10 mins. This will allow time for all your ingredient to start reacting together and give you some nice fluffy pancakes.

Take out your best non-stick frying pan to make these delicious cakes. Spray some cooking spray on the pan or use 1 tsp of oil to coat the pan. Let the pan heat up for a min or two at medium low flame. Now use a ladle to pick up the batter and drop it in the center of the pan. The batter will spread out itself into a nice circle.

The pancake starts to form little bubbles on the top in about 2 to 3 mins. Flip the pancake over after 3 mins and cook for another 3 mins until golden brown.

Keep doing this with the remaining batter. You’ll get around 5 to 6 pancakes with this recipe.

Now go ahead and dig in these hot cakes. Pair it however you like and in fact, tell me in the comments below what you like your pancakes with, I’d love to try some new variations.

YOU CAN EVEN PRE-COOK THESE BEAUTIES

Let’s be real here, no ones got time to make a million pancakes early in the morning most of the days. Make your life simpler and when you do have the time, cook a batch of these pancakes and freeze them for future use. They are freezer friendly so you can stock up on these cuties when you have the time. Simply remove them from freezer when needed and microwave for 30 secs. They’ll be as good as new.

More Dessert and No-bake Recipes

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Basic Pancakes from scratch

This is an easy and basic recipe for the very popular American breakfast item known as Pancakes

Course Breakfast, brunch

Cuisine American, International

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 pancakes

Calories 113kcal

Author Wajiha

Ingredients

• 1 large egg
• 3/4 cup milk full fat
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 2 drops vanilla essence
• 4 tbsp vegetable oil
• 4 tbsp brown or white sugar

Instructions

• 1. Whisk egg, sugar and vanilla essence together in a bowl with a hand whisk.
• 2. Add in half the milk and whisk again
• 3. Add in all purpose flour and whisk till there are no lumps left.
• 4. Add the remaining milk and whisk again.
• 5. Add in your baking powder and give one last whisk
• 6. Lastly, add the oil and mix well. Cover the pancakes for 5 mins before cooking.
• 7. Spray a non-stick frying pan with a cooking spray or drop a tsp of oil on the pan. Keep the pan on medium to low flame for 2 minutes before starting to make pancakes
• 8. Drop a ladle full of batter in the middle of the pan and let it cook for 2 to 3 mins or until you see bubbles forming on the top and the bottom is golden brown. Flip the pancake over and cook for another 2 to 3 mins or until brown. Repeat the process for the remaining batter.
• 9. Serve with pancake syrup, some berries or any other add ons you like with your pancakes

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 146mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 0.002mg | Calcium: 96mg | Iron: 1mg

The post Basic Pancakes Recipe appeared first on Butter Over Bae.