Asenna Steam
kirjaudu sisään
|
kieli
简体中文 (yksinkertaistettu kiina)
繁體中文 (perinteinen kiina)
日本語 (japani)
한국어 (korea)
ไทย (thai)
български (bulgaria)
Čeština (tšekki)
Dansk (tanska)
Deutsch (saksa)
English (englanti)
Español – España (espanja – Espanja)
Español – Latinoamérica (espanja – Lat. Am.)
Ελληνικά (kreikka)
Français (ranska)
Italiano (italia)
Bahasa Indonesia (indonesia)
Magyar (unkari)
Nederlands (hollanti)
Norsk (norja)
Polski (puola)
Português (portugali – Portugali)
Português – Brasil (portugali – Brasilia)
Română (romania)
Русский (venäjä)
Svenska (ruotsi)
Türkçe (turkki)
Tiếng Việt (vietnam)
Українська (ukraina)
Ilmoita käännösongelmasta
1 cup flour
½ cup cocoa powder
1 cup sugar
1 tsp baking soda
½ tsp baking powder
Pinch of salt
1 egg
½ cup milk
¼ cup vegetable oil
1 tsp.
½ with
Mix all the dry stuff in a bowl (flour, cocoa, sugar, baking soda, baking powder, salt).
In according to
Combine both, stir until smooth, then slowly add the hot water/coffee while stirring. (The batter will be thin—don’t worry, that’s normal!)
Pour into a greased 8-inch pan & bake at 175°C (350°F) for 30-35 min. Toothpick test to check if it’s done.
Let it cool for 10 min before taking it out of the pan.
Wanna frost it? Here’s a simple one:
½ cup butter (soft)
1½ cups powdered sugar
¼ cup cocoa powder
2 tbsp milk
½ tsp.
Beat butter, then mix in the rest until fluffy. Spread over the cooled cake & enjoy ^w^
Whisk almond butter, honey, egg, baking soda, vanilla extract, and salt together in a bowl; fold in chocolate chips. Drop batter, about 2 tablespoons per cookie, onto the prepared baking sheet about 1 1/2 inches apart.
Bake in the preheated oven until edges start to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 10 minutes before removing.