Place flour in a bowl and make a well in the center. Dissolve yeast and sugar in 1/2 cup lukewarm water and pour into the well. Cover the yeast mixture with a little flour, cover and let rest in a w ...
Preheat oven to 375\u00b0F. Line 2 - 12-cup muffin pans with paper liners.In a large saucepan, combine butter, chocolate, sugar, liqueur, coffee granules and 2 cups water. Stir over low heat until s ...
Dissolve sugar in 1/2 cup water in a medium saucepan on low heat, stirring occasionally. Increase heat to high and bring to a boil, without stirring. Add rhubarb. Reduce heat to low; simmer for 5 mi ...
Puree the mango with a hand blender. In a large bowl, stir the lemon juice, yoghurt, sugar and vanilla extract together so they are well blended. Add the mango puree and mix in. Refrigerate. When re ...
Preheat the oven to 350\u00b0F. Line bottom and sides of an 8-inch square baking pan with parchment paper.Place chocolate, sugar, cocoa powder and 1/2 cup boiling water in a large bowl. Stir and let ...
Preheat the oven to 325\u00b0F. Line a 12-cup muffin pan with paper liners. Dissolve instant coffee in 1/4 cup boiling water in a small bowl. Cool slightly then stir in milk.Beat butter and brown su ...
Preheat the oven to 425\u00b0F. Lightly grease a foil-lined a 11 x 7 inch baking pan.Bring 4 cups water to a boil. Gradually add polenta, stirring vigorously. Stir in butter and olive oil. Reduce he ...
Line 2 baking pans with parchment paper. Sift powdered sugar and ground almonds into a large bowl.Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually add granulated su ...
Preheat oven to 350\u00b0. Grease and line base and sides of an 8 inch round cake pan with parchment paper.For the batter, place chopped butter and chocolate in a heavy-based saucepan over low heat. ...
Preheat oven to 325\u00b0F. Grease and line base and sides of a 7 inch square cake pan.Melt butter and chocolate over a double boiler and stir until smooth. Let cool for 10 mins. Add sugar and vanil ...