Mocha Cappuccino

Ingredients:

1 cup of boiling water
1 tablespoon 100% Pure Instant Coffee
2 tablespoons Coffee-Mate Powdered Coffee Creamer
1 tablespoon Chocolate Flavor

For Topping:

whipped Cream and chocolate shavings for garnish

Directions:

Combine water and coffee in large mug; stir until coffee is dissolved. Stir in powdered creamer and chocolate syrup.

Top with whipped cream and chocolate shavings, if desired.

sorry about this pic, because I download from internet.

Lemon Pound cake with Icing

This recipe is getting from the internet . So, you can get from this link!

Lemon Cake

 Cake:
3 large eggs 6oz (170g)
self raising flour 6oz (170g)
caster sugar 6oz (170g)
unsalted butter (room temp) 6oz (170g)
Zest of 2 lemons
*If using food processor add 1 small tsp baking powder
Drizzle:
Juice of 2 lemons (the ones you zested)
4oz (110g) powdered sugar
Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.
Cream together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side. After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze… & leave to cool. Personally I like to eat it when it’s still hot, but cold cake is much more civilised & easier to transport. Remove from it’s tin & slice into manageable hunks.