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Moist vanilla pound cake is a classic cake that’s rich in taste and texture, and also very easy to make.


When making the moist vanilla pound cake, you have to be careful with your mixing so you can get that soft moist texture.



Ingredients used:

2 cups cake flour
½ cup coconut sugar
½ cup granulated sugar
1 cup unsalted butter (softened)
3 large eggs (at room temperature)
1 teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk
Salt (pinch)
2 teaspoons vanilla extract


Procedure:

Preheat the oven to 350°F, grease and line a loaf pan with parchment paper, and keep aside

Using a stand or hand fitted mixer, on medium speed beat the unsalted butter until light and fluffy

Add the coconut sugar, and granulated sugar, and mix until well combined

Add the eggs one at a time and beat until well combined

Stir in the vanilla extract

In a large bowl, add the flour, baking powder, baking soda, and salt, and give it a little whisk

Add half of the dry ingredients and half of the buttermilk into the egg mixture, and mix until well combined

Add the remaining flour and buttermilk, and mix until well combined (don’t over mix)

Pour the batter into the greased pan and bake in the preheated oven for 55 minutes

Remove from heat and leave to cool completely in the pan before you slice and serve.

For the Chocolate pound cake:

https://thegoldberyl.com/?p=1758

Just like the chocolate muffins, the moist vanilla muffins are also soft, moist, light, delicious, and very easy to make. You can have these muffins for breakfast or dessert.

Ingredients used:

2 Cups All purpose flour
½ cup Granulated sugar
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Buttermilk
¼ cup Vegetable oil
1 large Egg
½ teaspoon Vanilla extract
½ teaspoon Maple extract
1 cup + 2/3 cup Semi-sweet chocolate chips


Procedure:

Preheat the oven to 400°F, grease and line 12 cup muffin pan with liners

In a medium bowl, combine the buttermilk, vegetable oil, egg, vanilla extract, and maple extract

Mix the ingredients until well combined

In a large bowl, combine the flour, granulated sugar, baking powder, and salt, and give it a little whisk

Add the dry ingredients inside the wet ingredients and mix until well combined but make sure you don’t over mix

Stir in the chocolate chips

Scoop the cake batter and put in each liner (1/2 way full)

Add the chocolate chips on top each batter and bake in the preheated oven for 20 minutes

Remove from heat and leave to cool in the pan for 5 minutes before you transfer to a cooling rack to cool completely.



Things to avoid while making muffins

Over mixing your batter:

This won’t give it a soft and light texture, a lot of things can go wrong if you over mix, always take note of that. In muffins, you mix to be well combined not over.



Under mixing your batter:

Just like over mixing is bad, like wise under. Your batter needs to be well combined so you won’t have a hard cake with broken top.


Filling your cups to the top:

Muffins rises and it’s a big mistake for your muffins to break out or crack in the process of rising. When filling your muffin moulds, avoid over filling.


Over baking:

This is a big NO in muffins. Always follow instructions while baking and do the toothpick test, when it comes out dry, remove from heat immediately.

Don’t leave your muffins without checking them when it’s time to, you will only end up with a hard one.


Under baking:

This is a common mistake for people baking. Firstly, always preheat your oven before you start baking muffins, then when you put the muffins into the oven, don’t open it in between because you will be letting the heat out and the muffins can look like they’re baked on the outside but when you cut through, you find out it’s on the under.

Wrong measurements:

Using wrong measurements can never have a good result. Measuring the ingredients correctly is very important for every good recipe.

Don’t over add or reduce any ingredient unless the recipe calls for it.


Not greasing and lining the muffin pan:

There’s nothing painful than your cake baked right but can’t be removed from the pan neatly.

This is the first thing every good Baker should do even before you start preparing your ingredients.

The grease and lining helps the muffins to easily come out of the pan without sticking or without loosing any part.

For the Chocolate muffin recipe:

https://thegoldberyl.com/moist-chocolate-muffins/

The interesting fact about the red velvet cookies is, you can actually save the dough balls just like the normal chocolate chip cookies inside the refrigerator for emergencies or quick desserts.

Red velvet is one of the best flavors you can get in the chip cookies world, there are different toppings you can add to your cookies but in this article, we are going to go with just the chocolate chips.


Though, the decision is up to you, you can decide to use only the chocolate chips as your toppings like I did in this article or add either oats, coconut flakes, nuts, or dried fruits to it, it will still come out good.




Ingredients used:
1½ cup All purpose flour
1 cup Cocoa powder
1 teaspoon Baking soda
2/3 cup White sugar
2/3 cup Brown sugar
2/3 cup Softened unsalted butter
2 teaspoons Maple extract
1 teaspoon Salt
1 cup Chocolate chips
2 Eggs
Red food coloring (drop or 1 teaspoon)
Cornstarch (1½ tablespoon)


Procedure:
Using a stand fitted mixer, mix the unsalted butter, white sugar, and brown sugar together until well dissolved

Add the eggs and maple extract, whip to make a smooth batter

Sift the all purpose flour, cocoa powder, baking soda, cornstarch, and salt

Add the dry sifted ingredients into the cookie batter and mix until you have a smooth texture but don’t over mix so the cookie batter won’t be thin

Add the red food color and stir

Add the chocolate chips, gently fold with spatula, and form dough balls with the cookie mixture

Refrigerate the balls for 50 minutes

Preheat the oven to 350°F and bake for 15-20 minutes

Bring the cookies out from heat, leave to cool before you serve.




For more cookie recipes:

https://thegoldberyl.com/red-velvet-white-chocolate-chip-cookies/

Sirqt5, This is really lame and disgusting, everyone isn't like you, if you copy posts from Google doesn't mean others do. My contents are 100% organic and are mine....Throlling your fellow bloggers to get fame is a very disgusting act. Try focusing on your blog and stop putting false accusations on other bloggers.

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Having a tea party, bridal shower, or baby shower? , you can add these delicious checkerboard cookies to your other snacks and serve.

They are so delicious and very rich both in texture and quality.

The checkerboard cookie usually consists of 2 flavors, it can be the vanilla & chocolate, almond & chocolate, strawberry & vanilla or any flavor you choose.


In this article, we will be using the almond & chocolate flavor which is very delicious just like any flavor.


To make the almond dough, you need;

2 cups All purpose flour
2 Eggs
1 cup Granulated sugar
1 cup Unsalted butter (room temperature)
¼ teaspoon Salt
2 teaspoons Almond extract

Sift the flour and salt together.

To make the chocolate dough, you need;

1½ cup All purpose flour
½ cup Cocoa powder
2 Eggs
½ cup Granulated sugar
½ cup light brown sugar
1 cup Unsalted butter (room temperature)
Salt (1/4 teaspoon)
2 teaspoons Almond extract
Almond milk (used to join the strips together)

Sift the flour, cocoa powder, and salt.


Procedure:

The target is to make 2 dough balls for each flavor but one out of the two doughs needs to be bigger than the other (the smaller dough will be used to make the wrap, while the second will be divided into 2 to create the strips).

To make the almond dough, using medium speed, beat the unsalted butter, and granulated sugar together until well combined

Add the almond extract and stir for a minute

Add the dry sifted ingredients (flour & salt), and mix together until it holds/form its’ shape

Make 2 dough balls (one should be bigger), press both balls a bit down with your palm and wrap them separately with plastic wrap

Keep aside while you prepare the chocolate flavor

Using medium speed, beat the unsalted butter, light brown sugar, and granulated sugar together until well combined

Add the eggs and beat until well combined

Add the almond extract and lightly stir for a minute

Add the sifted dry ingredients (all purpose flour, cocoa powder, and salt), and mix until it’s well combined with the other ingredients

Create 2 dough balls (one should be bigger), press both balls down with your palm and wrap separately in a plastic wrap

Now you’ve gotten both flavors, place them in the refrigerator for 1½ hour

Get the bigger almond dough and the bigger chocolate dough, divide both into 2 sections and roll them in a rectangular shape

Now you’ve gotten 4 flat dough, place the first almond dough on the table and apply almond milk on top

Place the chocolate dough on top the almond dough, apply the almond milk, place the second almond dough on top

Apply the almond milk, and place the last dough which is the chocolate

Trim the rough edges so the rectangle can be smooth and equal

Cut the checkerboard dough into 6 or more strips (1/2 inch or 1 inch apart)

Get the first strip, brush with almond milk and place the next strip on top (make sure you interchange the color; almond should rest on chocolate & chocolate should rest on almond)

Use the almond milk to brush the second strip before you place the third strip on top

Using this method, make the second checkerboard with the other strips


Now we’ve gotten both checkerboards, it’s time to get it framed

Get the smaller doughs from the refrigerator and create the frames

Start with the almond dough, roll to a rectangle shape, apply almond milk to the first checkerboard and place it at the beginning of the rolled dough

Cut the other side of the dough in order to give it a matching size with the checkerboard

Apply almond milk to the top and other side of the checkerboard, use the flat dough and cover the right side and top

Repeat this process on the chocolate frame

Now you’ve gotten both cookies, wrap both separately in a plastic wrap and keep in the refrigerator for 50 minutes

Preheat the oven to 350oF, get 2 baking trays and line both with parchment paper

Get the cookies and cut both 1/3 inch thick, and line them 1 inch apart

Bake the cookies in the preheated oven for 15 minutes

Remove from heat and keep on a cooling rack for 15-20 minutes before use.


For more cookie recipes:

https://thegoldberyl.com/soft-snickerdoodle-recipe/

Just like the regular chocolate chip cookies you normally have, the bars are also soft and chewy on the inside and you know the best part of it, it’s very easy to make.

The first step you need to do is to create the cookie batter, place it in a square or rectangle pan and then bake. If you have made brownies before then you are at an advantage because you will understand what I mean but even if you haven’t, you don’t have to worry because this article will direct you on what to do.

Whenever im making the chocolate chip cookie bars, I love adding lots of chocolate chips so every bite i take, it’s loaded with the chips.


Ingredients used:

2 cups All purpose flour
11/2 tablespoon Cornstarch
1 teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
2 Eggs
1 cup Melted unsalted butter
½ cup Light brown sugar
½ cup Granulated sugar
2 teaspoons Almond extract
11/2 cup Dark chocolate chips

All purpose flour:
Personally, when making cookies, i love using all purpose flour because it gives my cookies good texture.

Cornstarch:
It’s very painful when you put so much time and energy to bake your cookies, and instead of turning out soft and chewy it becomes hard on the inside.

The work of the cornstarch in this recipe is to help that cookie bars become very soft and chewy on the inside.

Baking soda:
This helps the cookie rise and gives it a good structure.

Baking powder:
This helps the cookie bake well and gives it a nice texture.

Salt:
This helps to balance the sugar.

Eggs:
This helps to also make the cookie soft on the inside and give it a nice structure, and texture.

Unsalted butter:
This is a major ingredient in this recipe, it gives the cookie a nice texture and also makes it soft on the inside.

Light brown sugar:
Used as sweetener, and also helps the texture of the cookie pop.

Granulated sugar:
Also used as sweetener, and helps the texture of the cookie.

Almond extract:
This adds flavour to the cookie. You can substitute it with any flavour of your choice.

Dark chocolate chips:
Of course, the chocolate chip cookie bars isn’t complete without the chocolate chips. When making this, i love going for sweetened chips.

The flavours and ingredients used in this recipe go very well together and deliver a nice cookie to you.




Procedure:

Preheat the oven to 350oF, lightly grease and line an 8 inch square pan with parchment paper

In a mixing bowl, combine the melted butter, light brown sugar, and granulated sugar

Mix the ingredients until the sugar dissolves and the ingredients are well combined

Add the eggs and almond extract, and mix until well combined

In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, and salt

Give the dry ingredients a little whisk

Add half of the dry ingredients into the liquid and gently fold

Add the remaining dry ingredients inside and stir until well combined

Add the chocolate chips and stir

Pour the cookie batter inside the baking pan and bake in the preheated oven for 30 minutes

Remove from heat and leave to cool for 10 minutes

Cut the cookie into bars and serve.



Common mistakes that can occur/ how to avoid them

Hard texture:

This can occur if you over add the flour. The measurement of flour used is the right amount for this recipe. Don’t over add any ingredients, just follow the instructions.

Cookie cracks/over pouring:

Remember, we added baking soda to this recipe so the cookie bar can rise. Now if you use a smaller pan than the correct size, the batter will rise and begin to have cracks and that won’t be good for your bars.

Secondly, when your cookie is baked, allow it to cool for at least 10 minutes before you start cutting into bars. Don’t just cut it once it comes out from the oven.

Cookie sticking to the pan:

Always line your pan with parchment paper and lightly grease it before pouring your batter else the batter will stick to the pan.


For other cookie recipes:

https://thegoldberyl.com/american-chocolate-chip-cookies/

https://thegoldberyl.com/italian-chocolate-biscotti-recipe/

Pastas are delicious especially when cooked right, fettuccine is no exception. Fettuccine alfredo is a classic dish that can be served for lunch or dinner.

It’s very easy to prepare, so delicious, and doesn’t require much effort. This dish is also used mostly in restaurants and served on important occasions like formal date, business dinner etc.




Ingredients used:

(1 pack) Fettuccine pasta
4 Grilled boneless chicken (Chopped)
1 White onion (finely chopped)
2 gloves Garlic (chopped)
2 tablespoons Unsalted butter
1½ cup Heavy cream
¼ teaspoon Black pepper
1 teaspoon + pinch Salt
2/3 cup Parmesan cheese
Parsley for garnish


Procedure:

Place a clean pot (80% filled with water) on top the gas

Add a pinch of salt inside the water, and bring to a boil for 5-6 minutes on high speed

Add the fettuccine and cook according to the instructions on pack

Remove from heat, strain the pasta and keep aside

Place a clean pan on top the gas, add the unsalted butter and stir for 3 seconds

Stir in the white onion and garlic on medium heat until well combined

Add the heavy cream, and parmesan cheese, and stir on low heat until well combined


Add the salt, and pepper, and stir for 3 minutes

Add the cooked fettuccine and stir until well combined, half way stirring add the chopped grilled chicken

Cover the pan for 3 minutes or until the sauce dries

Remove from heat and serve with parsley garnished on top.

Things to avoid when cooking the chicken fettuccine Alfredo:

1. Using cold heavy cream:
Cold heavy cream will make the sauce lumpy and it won’t turn out well. Any Cream you are going for, ensure it’s not cold but hot so the cheese can blend well in it.

2. Using pre-canned Parmesan
This is fettuccine Alfredo and one of the key ingredients is the cheese, once you mess the cheese up, it’s all over. In the chicken fettuccine Alfredo, it’s very important to taste the original taste of the parmesan cheese, it adds richness to the dish.

3. Boiling the sauce
It’s a big mistake to get the sauce too hot, it will affect the cheese. When mixing your cheese in the cream, ensure it’s on low heat because if it boils, the sauce will split.


To get more food recipes:

https://thegoldberyl.com

This is one of my best donut recipe I use anytime I want to make the baked jelly filled donuts. It’s not like the traditional donut which is fried, although it’s baked but still tastes so good.


This is coated in sugar and filled with strawberry jam, you don’t need to buy donut every time you want to eat one when you can make this delicious donuts at home.


It’s very easy to prepare and the good part is that the ingredients used are not hard to get, you can find them in a grocery store.


Ingredients used
All purpose flour (2½ cups + extra for dusting)
Instant dry yeast (2¼ teaspoons)
Warm milk (2/3 cup)
Granulated sugar (1/3 cup)
Salt (1/4 teaspoon)
Melted unsalted butter (4 tablespoons)
Egg yolks (2)
Almond extract (1/2 teaspoon)
Strawberry jam (strained, ½ cup)

For coating:
Unsalted melted butter (1½ tablespoon)
Granulated sugar (1/2 cup)


Procedure:
In a mixing bowl, combine the milk, granulated sugar, yeast, melted butter, egg yolks, almond extract, all purpose flour, and salt

Use the hook attachment and mix the ingredients until well combined and until the dough comes together (that should take not more than 6 minutes)

Sprinkle some flour on the table, remove the dough from the mixing bowl and place it on the table

Knead the dough together and place in a clean bowl

Cover the bowl with a plastic wrap and leave it for 11/2 hour so the dough can double in size

Sprinkle some flour on the table, bring the dough out and roll it to ½ inch thick

Line baking sheet with parchment paper, use 3 inch round cookie cutter to cut out the circles and place them on the baking sheet (1 inch apart)

Cover with a plastic wrap and leave it for 50 minutes so the donuts can rise

10 minutes to bake the donuts, preheat the oven to 375oF

Once it’s time, bake the donuts in the preheated oven for 12 minutes

Remove from heat, one at a time brush the donuts with the melted butter and roll in sugar

Pour the strawberry jam into a piping bag with round tip

Use the tip to press the top of each donut, fill each with the jam (while filling the jam, you will feel a resistance when it’s filled). You can serve with a cold glass of fruit juice.

For the Chocolate glazed donuts:

https://thegoldberyl.com/chocolate-glazed-donuts/

Cheesecakes are usually meant to be soft, light, delicious, and creamy, and the cheesecake written in this recipe has these qualities because that’s what we want. It’s very easy to make, and aside from using it as your dessert, you can also use it to make the cake pops which is another delicious dessert.


Ingredients used to make the crust:
1¼ cup Graham cracker crumbs
2 tablespoons Dark brown sugar
1/3 cup Melted unsalted butter

Ingredients used to make the cheesecake:
2 cups Cream cheese (softened)
1/3 cup + 2/3 cup Sour cream
1 cup Granulated sugar
3 Eggs
2 teaspoons Lemon juice
1 tablespoon Lemon zest
1 teaspoon + 2 teaspoons Vanilla extract

Procedure:
Preheat the oven to 350°F, In a medium bowl, combine and mix the graham crumbs, dark brown sugar, and the melted butter

Get a 9 inch springform pan, pour the crumbs inside the pan and press it down to create a smooth surface (make sure the crumbs moves up a bit so the sides can have it)

Bake in the preheated oven for 10 minutes

Remove from heat and leave to cool while you prepare the cheesecake

Using a stand mixer, beat the cream cheese for 6 minutes, scrap the sides and bottom of the bowl, add the sugar and beat for 5 minutes

Add the eggs one at a time and beat on low speed until well combined

Add the sour cream, lemon juice, lemon zest, and vanilla extract

Using low speed, beat until well combined, and preheat the oven to 325°F

Grease the upper side of the springform pan that does not have the crust and pour the cheesecake inside the pan (on top the crust)

Bake in the preheated oven for 50 minutes

Switch off the oven and leave the cake inside for 25 minutes while you prepare the sour cream filling

Whisk 2/3 cup of sour cream and 2 teaspoons of vanilla extract until well combined

Pour the filling on top the cake and leave it at room temperature at least for 6 minutes so it can set

Remove the cheesecake from the springform pan and put in the refrigerator for 7 hours before you serve.

For other cake recipes:

https://thegoldberyl.com/chocolate-cake-recipe/

https://thegoldberyl.com/chocolate-swiss-roll-cake/