Question

5 recetas de aperitivos en ingles .

Answer 1

1 Mint Oreo Bark

NGREDIENTS25 oz. white chocolate chips1 tsp. coconut oilgreen food coloring20 Oreos, crushed and divided1 tsp. peppermint extract1/2 c. semisweet chocolate chips, meltedDIRECTIONS Line a large baking sheet with parchment paper. In a large bowl, combine white chocolate, coconut oil and green food coloring. Microwave on high for 25 seconds at a time, stirring after each time until chocolate chips are completely melted.Add 3/4 of crushed Oreos and peppermint extract to melted chocolate. Fold to combine. Pour onto prepared baking sheet and spread in an even layer. Top with remaining crushed Oreos and drizzle with melted chocolate.Place in the refrigerator to harden for 2 to 3 hours. Break into pieces and serve.


2 One Bowl Chocolate Cake III
I
ngredients1 h24 servings157 cal
2 cups white sugar1 3/4 cups all-purpose flour3/4 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.


3 Easy chocolate cake

IngredientsFor the cake225g/8oz plain flour350g/12½oz caster sugar85g/3oz cocoa powder1½ tsp baking powder1½ tsp bicarbonate of soda2 free-range eggs250ml/9fl oz milk125ml/4½fl oz vegetable oil2 tsp vanilla extract250ml/9fl oz boiling waterFor the chocolate icing200g/7oz plain chocolate200ml/7fl oz double cream

MethodPreheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.