Each of these dramatic mini cakes has a truffle in the middle. As the cakes bake, the truffles melt, ready to flow at the first stab of a spoon. You can vary the liqueur in the truffle filling and accompanying Crème Anglaise for a new flavour accent.
-3 tbsp butter -3/4 cup light brown sugar -Any kind of fruit can be used; enough to make a thin layer at the bottom of the baking dish -8 tbsp unsalted butter -3/4 cup sugar -1 tsp vanilla extract -2 large eggs -1 1/2 cups flour -1 1/2 tsp baking powder -1/4 tsp salt -1/2 cup whole milk (room temperature) For those who are looking to make a delicious upside down cake, here is a simple, generic recipe that everyone will love. The following recipe yields 8-10 servings. The cake takes 45 minutes to an hour to cook Directions: 1: Melt the three tablespoons butter in a skillet. Add the brown sugar and stir until it is melted.
James Baigrie total prep 1 to 2 lemons 3 3/4 cups blueberries 3/4 cup sugar 4 tablespoons water 1 container (17.6 ounces) nonfat Greek Yogurt 1 package (3 ounces) lady fingers (see tip) Mint sprig for garnish From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
This beautiful swirled torte is almost too pretty to eat. Almost. The Martha Stewart Show, May 2007 http://www.marthastewart.com/255854/strawberry-torte Ingredients Unsalted butter, for pan 8 extra-large eggs, room temperature, separated 1/2 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup cake flour (not self-rising) 2 teaspoons sifted baking powder 1 pint heavy cream 2 tablespoons confectioners' sugar, plus more for work towel 1 quart strawberries, washed, dried, and hulls removed
I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat!
I looked back through the first few recipes I’ve posted and I realized that I needed something HEALTHY. Something that wouldn’t make you all fat. Something that had at least some nutritional value. And then I laughed and I got out the ingredients for chocolate cobbler.
I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom.
Saturday night we had a special dinner with family friends. For one weekend all 8 of us were around before starting vacations and school again; one of is even spending a year studying at Oxford(no, it’s not me; yes, I’m jealous). That called for cake.
Rainbow Cake I think you all know what this time of year is. Yes, I know it’s Thanksgiving, but more importantly, it’s also Robin’s birthday. My little sister.
If there is a befitting time for a cake it would be today. Not only are we gathering the last of the summer harvest anticipating the turning of seasons but we find ourselves in a fit of celebration. Eighteen months of praying, wondering, researching and being challenged to our core all lead up to this day. This morning my husband took one less pill than he did yesterday. Next week he will take another less and so on until by the end of this month my husband will be medicine free for the first time in ten years. I tear up at the thought.
I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued. I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat.
I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be?? So, chocolate-lovers, this isn’t entirely for you.
This past St. Patrick’s Day I made a Leprechaun Trap Cake , shown above, which revealed a nice rainbow shape inside each slice. I created the rainbow by pouring colored cake batter into an angel food cake pan one color on top of the other and it came out surprisingly well. (More details on the amounts of colored batter I used are in the original post .) At the time I wondered if doubling the recipe or using different cake pans would result in the same effect and I’ve made a half dozen cakes over the past month to find out. The results are below and it turns out the answer is “nope”.