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Monday, January 23, 2017 andes mint brownies the goods: 1 cup (2 sticks) unsalted butter 2 cups sugar 4 eggs 2 teaspoons vanilla 3/4 cup cocoa powder 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup Andes mint baking chips a box (4.67 ounces Andes mints candies Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes. While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy! Posted by Brent and Britta at 7:15 PM No comments: Labels: Brownies (...and Blondies), Chocolate, Mint Monday, February 29, 2016 triple chocolate fudge brownies the goods: 10 ounces dark chocolate chopped 2 cups (4 sticks) unsalted butter, cut into pieces 1 cup granulated sugar 1 cup brown sugar 3 eggs, room temperature 2 egg yolks 1 tablespoon vanilla extract 1/2 teaspoon salt 2 cups flour 1/2 cup cocoa powder 1 cup semi-sweet chocolate chips confectioners' sugar, for dusting Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar. Posted by Brent and Britta at 7:05 AM No comments: Labels: Brownies (...and Blondies), Chocolate, Fudge Monday, February 8, 2016 twix cookies the goods: 1 and 1/2 cups (3 sticks) butter, room temperature 1 cup confectioners' sugar 3 cups flour 1 teaspoon vanilla 1/4 teaspoon salt 15 ounces caramel candies, unwrapped 2 cups milk chocolate chips 2 teaspoons Crisco On a lightly floured surface, roll dough out to 1/2-inch thick. Us a 2-inch biscuit or circle cutter to cut out cookies. Place cookies on prepared baking sheet. Bake for 14 minutes. Let cookies cool. Melt caramel and spread over the cooled cookies. Let caramel cool completely. Add Crisco to the chocolate chips and melt in the microwave in 30-second increments. Spread melted chocolate over cooled caramel. Let chocolate set before serving. Posted by Brent and Britta at 8:55 AM No comments: Monday, February 1, 2016 chocolate butterscotch shortbread the goods: 2 sticks unsalted butter, softened 3/4 cup dark-brown sugar 1 teaspoon vanilla extract 2 cups flour 1 teaspoon salt 1/2 cup butterscotch chips 8 ounces dark chocolate, melted Preheat oven to 300 degrees. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high until light in color and fluffy, about 3 minutes. Add vanilla, reduce speed to low, and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed, scraping down paddle if needed. Grease a 9-by-9-inch baking pan. Using a rubber spatula, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork. Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately cut through all the scoring to separate the cookies. Let cool completely in the pan. Remove cookies and place on a parchment-lined baking sheet. Dip half of each cookie in chocolate, gently scraping off any excess, and place back on baking sheet. Refrigerate until chocolate is set, about 30 minutes. Posted by Brent and Britta at 6:46 AM No comments: Monday, December 21, 2015 candy cane kiss cookies the goods: 1/2 cup unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar 1 egg, room temperature 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup plus 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 1 tablespoon milk 1/2 cup confectioners' sugar 20 hershey candy cane kisses Chill in the fridge for at least 2 hours. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. put confectioners' sugar in a small bowl. Roll tablespoons of dough into balls, then roll each ball in confectioners' sugar to coat. Bake for 10 minutes. Allow to cool slightly on baking sheet, then press a hershey candy cane kiss into the center of each cookie. Posted by Brent and Britta at 7:16 AM No comments: Monday, December 7, 2015 brownie peppermint cookies the goods: 1 box fudge brownie mix 1 and 1/4 cup all-purpose flour 1/4 cup brown sugar 1/4 teaspoon salt 2 eggs 2 tablespoons whole milk 1/2 cup (1 stick) unsalted butter, melted 1 teaspoon vanilla extract 3/4 teaspoon peppermint extract vanilla cream frosting: 4 cups confectioners' sugar 1/2 cup (1 stick) unsalted butter, room temperature 6 tablespoons heavy cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup crushed peppermints, or candy canes Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a wooden spoon. Add in melted butter, vanilla, and peppermint extract, stir until well blended. Spoon heaping tablespoons of dough onto prepared baking sheet. Bake for 10 minutes. Remove from oven and allow to cool. While brownie cookies are baking and cooling, make frosting. In the bowl of a stand mixer, whip together butter, sugar and cream until light and fluffy. Stir in vanilla and salt. When brownie cookies are cooled, frost and sprinkle with peppermints. Posted by Brent and Britta at 6:40 AM No comments: Labels: Brownies (...and Blondies), Candy, Chocolate, Cookies, Seasonal Monday, October 5, 2015 olive oil and sea salt truffle brownies the goods: 1/3 cup boiling water 1/4 cup dark cocoa powder 1/3 cup plus 2 tablespoons olive oil 2 ounces dark chocolate, chopped 1 egg 2 egg yolks 1 teaspoon vanilla extract 1 and 1/2 cups sugar 1 cup all-purpose flour 1/4 teaspoon salt 10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped coarse sea salt, for sprinkling Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray. In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares. Posted by Brent and Britta at 7:16 AM 1 comment: Labels: Brownies (...and Blondies), Caramel, Chocolate Monday, January 26, 2015 hot cocoa cookies with marshmallows the goods: 1/2 cup unsalted butter 1 bag (12 ounces) semisweet chocolate chips 1 and 1/4 cups light brown sugar 3 eggs 2 teaspoons vanilla extract 1/4 cup unsweetened cocoa powder 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1/4 teaspoon salt 8 ounces semi-sweet baking chocolate cut into 1-inch pieces 16 large marshmallows, cut in half In a small saucepan set over medium heat, melt butter and chocolate chips. Stir constantly until just melted. Remove from heat and let cool slightly. In a large bowl, combine the brown sugar, eggs, and vanilla. Beat with a hand-mixer on medium speed until blended. Beat in the cooled chocolate mixture until combined. Add the cocoa powder, flour, baking powder, and salt. Mix on low speed until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Scoop and drop the cookie dough by the tablespoon onto the prepared sheet 2-inches apart. Bake for 10 minutes, remove from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with half of a marshmallow. Place cookies back in the oven for an additional 4 minutes. Remove pan from oven and allow cookies to cool for 5 minutes before transferring to a rack to cool completely. Repeat with remaining dough. Dust with cocoa powder if desired. Posted by Brent and Britta at 8:46 AM No comments: Monday, December 29, 2014 hot cocoa cupcakes the goods: cupcakes: 1 and 1/2 cups all-purpose flour 1 and 1/4 cups granulated sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup canola oil 1 cup prepared hot cocoa, cooled 1 teaspoon vanilla extract 2 eggs, lightly beaten 1/2 cup mini chocolate chips whipped cream: 1 and 1/4 cups heavy whipping cream 1/3 cup confectioners' sugar 1/2 teaspoon vanilla extract garnishes: mini marshmallows mini chocolate chips crushed peppermints mini candy canes Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine. Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely. Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form. Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers. Posted by Brent and Britta at 8:17 AM No comments: Monday, December 1, 2014 reese's peanut butter cookie cake the goods: 1/2 cup butter, softened 3/4 cup brown sugar, packed 1/4 cup sugar 3/4 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 and 3/4 cups flour 3/4 teaspoon baking soda 12 ounce bag of Reese's miniature peanut butter cups, chopped 3/4 cup semi-sweet chocolate chunks chocolate sauce (optional) In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's. Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired. Posted by Brent and Britta at 8:28 AM No comments: Labels: Cake, Chocolate, Cookies, Peanut Butter Monday, October 6, 2014 peanut butter oatmeal bars the goods: 1/2 cup plus 2 tablespoons brown sugar, divided 1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided 1 can sweetened condensed milk 1 cup creamy peanut butter 2 teaspoons vanilla 2 cups flour 2 cups old fashioned oats 1 bag (11 ounces) milk chocolate chips In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk! Posted by Brent and Britta at 7:49 AM No comments: Labels: Chocolate, Oatmeal, Peanut Butter, Squares Monday, April 14, 2014 carrot patch pudding cups the goods: 2 packets Instant Chocolate Pudding (5 oz. each) 1 package Cool Whip (8 oz.), thawed 2 cups whole milk 2 cups Oreos orange icing edible grass Whisk together chocolate pudding and milk. Fold in Cool Whip. Place Oreos in a ziploc bag and crush using a rolling pin. Add 1/3 of the crushed Oreos to the pudding and fold to combine. Spoon the mixture into plastic cups and top with remaining crushed Oreos. Pipe orange "carrots" on top of the dirt and stick small clippings of edible grass into each carrot. Refrigerate at least 2 hours. Posted by Brent and Britta at 8:10 AM No comments: Monday, March 24, 2014 thin mint truffles the goods: 1 package (10 ounces) Girl Scout Thin Mint cookies or Keebler Grasshopper cookies 4 ounces cream cheese, room temperature 1 bag (12 ounces) green mint chips, or Andes Creme de Menthe baking chips white chocolate chips and sprinkles for decorating (optional) In a food processor, pulse the cookies a few times, then blend down until they are just crumbs. Add the cream cheese and blend until completely incorporated. Roll mixture into 1/2-inch to 1-inch balls, and place on a parchment lined plate or baking sheet. Refrigerate for 30 minutes to make dipping easier. Melt the mint chips in a microwave safe bowl in 30-second increments. Stirring each time. Roll each ball in the melted chocolate until completely coated. Use a fork to scoop it out and let excess chocolate run off. Place on wax or parchment paper. Return to fridge to help chocolate to set. To decorate truffles, simply drizzle with remaining chocolate, or melt white chocolate and drizzle over truffles and sprinkle with festive sprinkles. Posted by Brent and Britta at 7:18 AM No comments: Monday, March 10, 2014 red velvet bundt cake the goods: cake: 1 box red velvet cake mix 1 package white chocolate instant pudding 4 eggs 2/3 cup oil 1 cup sour cream 1/2 cup buttermilk 2 teaspoons vanilla extract chocolate glaze: 1/3 cup unsweetened cocoa powder 1 and 1/2 cups powdered sugar 3 tablespoons butter, melted 2-4 tablespoons milk vanilla glaze: 1 and 2/3 cup powdered sugar 3 tablespoons butter, melted 2-4 tablespoons milk Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely. Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake. Posted by Brent and Britta at 8:44 AM No comments: Monday, March 3, 2014 carmelitas 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup packed brown sugar 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 8 ounces semisweet chocolate chips Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. Posted by Brent and Britta at 8:49 AM No comments: Monday, February 17, 2014 chocolate covered strawberries the goods: 24 ounces good-quality semisweet chocolate chips 6 ounces white chocolate chips 12 to 16 large strawberries Posted by Brent and Britta at 8:52 AM No comments: Monday, December 2, 2013 pumpkin caramel kiss cookies the goods: 3 and 2/3 cups flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1 stick unsalted butter, room temperature 1/2 cup shortening 1 cup sugar 1 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract cinnamon sugar to coat the cookies (1/4 cup sugar and 1 teaspoon cinnamon) bag of Hershey Caramel Kisses Preheat oven to 350 degrees. Cream together the butter and shortening. Add sugar and brown sugar and beat well. Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined. Gradually add the flour while mixer is on low until all the flour is incorporated. Scoop out by the tablespoonful, and roll into a ball. Coat in cinnamon sugar and place 2-inches apart on a parchment-lined baking sheet. Gently flatten the cookies with the bottom of a glass. Bake 10 minutes. While still hot from the oven, place a kiss in the center of each cookie pressing down slightly. Let cool on baking sheet. Posted by Brent and Britta at 8:27 AM No comments: Monday, November 11, 2013 chocolate oatmeal sandwich cookies with pumpkin buttercream the goods: 1 cup unsalted butter, room temperature, divided 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 tablespoon milk 2 teaspoons vanilla extract, divided 1 cup uncooked quick-cooking oats 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup semisweet chocolate morsels 1 and 1/2 cups confectioners' sugar 4 tablespoons pumpkin puree orange food coloring Beat 1/2 cup butter along with granulated sugar and brown sugar until light and fluffy. Add egg; beat until blended. Reduce speed to low; add milk and 1 teaspoon vanilla. In a small bowl, combine oats with flour, cocoa powder, baking soda, and salt. Gradually beat into butter mixture just until blended. Stir in chocolate morsels. Cover and chill for 30 minutes. Preheat oven to 350 degrees. Drop dough evenly in 2 tablespoon mounds onto parchment-lined baking sheets. Bake for 10 minutes. Cool on baking sheets 1 minute then transfer to wire racks to cool. Beat remaining 1/2 cup butter and confectioners' sugar at medium-high speed with an electric mixer until creamy. Add pumpkin; beat until blended. Add remaining 1 teaspoon vanilla and orange food coloring, as desired; beat well. Arrange half the cookies upside down on a work surface. Spoon frosting over center of cookies. Top with remaining cookies pressing gently to distribute frosting. Posted by Brent and Britta at 8:32 AM No comments: Monday, November 4, 2013 ultimate caramel apples the goods: 10 Granny Smith apples 12 ounces white chocolate chips 12 ounces semi-sweet chocolate chips assorted toppings for coating (I used snickers, butterfingers, and oreos) 10 craft sticks, popsicle sticks, or twigs homemade caramel: 1 cup butter 2 cups granulated sugar 1 and 1/2 cups corn syrup 2 cups heavy cream 1 teaspoon vanilla extract Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter a rimmed baking sheet and clear enough room in the refrigerator for it to sit evenly. Prepare homemade caramel: In a large saucepan (or small pot), combine butter, sugar, corn syrup, and 1 cup heavy cream. Heat mixture to a boil just over medium heat, stirring frequently. Once mixture has reached a boil, stir in remaining 1 cup heavy cream. Then without stirring, bring mixture to exactly 239 degrees on a candy thermometer, then immediately remove from heat. This should take 20-25 minutes. You can reduce heat if it's about to bubble over, but ideally, keep it on medium. Carefully pour caramel to a medium saucepan to allow to cool and stir in vanilla. Allow to cool 10 minutes before dipping apples. Immediately, and quickly (the caramel does not reheat well, so you really get one shot), dip the apples in the caramel. Swirl the apple to coat all of the edges, allow excess to drip off, run the bottom of the apple along the inside edge of the pan. Tilt the apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in the fridge. Repeat with remaining apples and allow caramel to set in the fridge. Prepare toppings, by chopping or crushing them. Heat chocolate in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Using a small rubber spatula or butter knife, coat edges with melted chocolate and immediately sprinkle or roll in desired toppings. Return to refrigerator to set completely. Pass out to your favorite people! Posted by Brent and Britta at 8:39 AM 1 comment: Labels: Chocolate, Flourless, Fruit, Seasonal, White Chocolate Monday, October 28, 2013 candy corn fudge I made these Halloween treat plates for our close friends and neighbors and before I delivered them, I snapped some quick pics to share the ideas! the goods: 3 cups sugar 3/4 cup unsalted butter 1 can (5 ounces) evaporated milk 1 jar (7 ounces) marshmallow creme 3 teaspoons vanilla 3/4 cup semi-sweet chocolate chips 1 cup white chocolate chips orange food coloring 1/2 teaspoon freshly grated orange zest orange decorative sprinkles Combine sugar, butter, and evaporated milk in a 2-quart sauce pan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow creme and 1 teaspoon vanilla. Remove from heat. Spoon 1 and 1/2 cups hot mixture into a bowl; stir in semi-sweet chocolate chips until smooth. Spread into prepared pan. Place into freezer for 5 minutes or until set. Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food coloring to reach desired orange color. Stir in orange zest. Remove chocolate from freezer; spread orange mixture over top. Return to freezer for 5 minutes or until set. Remove fudge from freezer and top with remaining marshmallow creme mixture (microwave for 10 seconds to soften if necessary). Sprinkle with decorative sprinkles. Refrigerate for 1 hour, or until set. Remove fudge from pan using foil overhang. Place onto a cutting surface, peel back foil and cut into squares, then slice each square in half diagonally. Posted by Brent and Britta at 7:33 AM No comments: Labels: Candy, Chocolate, Fudge, Seasonal, White Chocolate Subscribe to: Posts (Atom)
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(1 šalica = 240 ml) 1/2 šalice biljne masti (sobne temperature) 1 i 1/2 šalice šećera 2 jaja (sobne temperature) 60 ml crvene boje za kolače 2 žlice kakaa u prahu (vrhom pune) 3/4 šalice tekućeg jogurta 1/4 šalice mlijeka 2 i 1/4 šalice brašna 1 žličica soli 1 žličica ekstrakta vanilije 1 žličica praška za pecivo 1 žličica alkoholnog octa Krema: 3 žlice brašna 1 šalica mlijeka 1 šalica šećera 1 žličica ekstrakta vanilije 1 šalica maslaca (ne margarina) Priprema: Pećnicu zagrijte na 180°C. Električnom mješalicom izradite biljnu mast, šećer i jaja u kremastu smjesu. Od kakao praha i crvene prehrambene boje napravite jednoličnu smjesu sličnu pasti pa je dodajte smjesi s biljnom masti. Polako i postepeno naizmjence dodavajte jogurt, mlijeko, brašno, sol. Dodajte i ekstrakt vanilije. U manjoj zdjelici pomiješajte prašak za pecivo s octom pa zajedno dodajte kremi koju miksate. Smjesu razlijte u 3 papirom obložena kalupa promjera 20 cm. Pecite u pećnici 24-30 minuta tj. dok zabodeni štapić iz biskvita ne izađe čist. Krema: Usipajte brašno u manji lonac te mu postepeno dodajte mlijeko, stalno miješajući pjenjačom kako biste izbjegli stvaranje grudica. Stavite lonac iznad srednje jake vatre i zagrijavajte, stalno miješajući, dok se krema jako ne ugusti. Uklonite s vatre i ostavite da se u potpunosti ohladi. U zdjeli električnom mješalicom pjenasto izradite maslac, šećer i vanilijin ekstrakt pa smjesu dodajte ohlađenoj kremi. Najvećom brzinom izradite kremu tako da postane prozračna i pjenasta, poput šlaga. Biskvit koji ste namijenili za bazu torte premažite 1/4 kreme, poklopite drugim biskvitom, premažite kremom te stavite treći biskvit. Ostatkom kreme premažite cijelu površinu torte. Stavite u hladnjak i pustite da se krema malo stegne, a biskvit povuče vlagu i postane sočniji.