Dark Chocolate-Pumpkin Pie. Cinnamon mini-cheesecakes with pumpkin pie frosting. I’ve always said that I like a good balance of cooking and baking in my life.
But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. I have already made it 3 times since and counting! That recipe is coming on the blog tomorrow. It’s fairly rare that I have a bag of self-rising flour sitting in my pantry, partly because it doesn’t stay fresh as long with that baking powder mixed in. So bookmark this recipe if you ever need it for the future. Read more Happy day, friends! I hope this finds you well, wherever you may be. Thankfully, life seems well here too. Most weeks, I tend to go-go-go. The weekend ahead looks a little more aflurry, with a local blogging conference kicking into gear tomorrow and friends new and old coming to attend.
Read more Read more ¡Amigos! Read more. Erin's Food Files & Lincoln's Red Velvet (Cheesecake) Cake. Wednesday, April 7, 2010 Lincoln’s Red Velvet (Cheesecake) Cake Psssst…. there’s a surprise inside this pale exterior!
Oh yeah! Red Velvet Cake, with Cream Cheese Frosting… AND A LAYER OF CHEESECAKE IN THE MIDDLE! This cake has been in the planning process since February. I spent a LOT of time thinking about “Lincoln’s Cake” (which is what I always referred to it as when discussing it). When it came down to choosing the actual recipes I would follow, I wanted sources I trusted. Now for some notes on the structure and assembly of this gorgeous cake. Now, you probably want to know what this tastes like, right?
I know I don’t usually write this much, but this cake was just so delicious, and surprisingly easier than I expected. This cake was so delicious and stunningly beautiful, I did something I’ve NEVER done before. (Love the idea of this cake, but are you more of a chocolate & peanut butter person? Commenter #48 Amber’s cake: Commenter #49 Patrick’s cake: Food - Recipes : Apple crumble cheesecake. Twix Cheesecakes – Gingerbread Bagels. Japanese 'Cotton' Cheesecake &
I’m intrigued by the Japanese.
They have the most advanced technologies, they are forward thinking in so many ways, they have the most amazing sense of packaging (and design), their sense of honour, family and culture is extremely strong, and in light of the recent tsunami disasters – they are the most resilient and united people in the world! I would love to visit Japan one day soon. Now that we’re back on this side of the globe, that dream is so much more possible. It is still an expensive place to visit, but it’s on the list.
We’re working on it. I haven’t tried many Japanese recipes to date, something I should rectify. It’s dangerous because it’s so easy to forget that you’re eating a cheesecake. It’s fun to bake – however this time round my cake puffed up a lot during baking and when it cooled, it shrank back and caused the top to go all wrinkly. Japanese Cheesecake 1. 2. 3.