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The Most Dangerous Chocolate Cake. Just For one. « So I have been strumming my fingers on the keyboard for a while now. I am in a dilemma about the recipe I am posting today. Should I share this recipe or spare you from the depression the knowledge of this recipe would cause. In case you have resolved to get back in shape this new year, I warn you to read any further. Nothing can be done about me. I have been in on this knowledge, but there is still saving grace for you. Stop reading. Now. Seriously. I mean it. And I am only saying it for your own good. Ok. If you still want to continue, it’s at your own risk. The five minute chocolate cake has been doing the rounds for a long time now.

I only became aware of it recently. And believe me, I could not be more happy with God for keeping me in the dark about this little cake. I tell you its a dangerous cake. Its going to make you cry as to how easy it is to make it again and again. No. Chocolate cake should not be easy. Its unfair. And on top of it being easy to make, its in your hands in flat 5 minutes- Like I have. Cookie Wednesday: Valentine's Day Cakepops. Valentines Cakepops I posted on facebook some pictures of the cakepops I made and had a few friends send me messages and texts asking how to make them, so I thought I would give the instructions today for Cookie Wednesday. Instructions Prepare one boxed cake mix as directed.

Allow to cool completely. In large bowl, use hands to crumble cake until no large chunks remain. Form mixture into cake balls. Makes 48 – 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) Makes 24 – 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) Makes 16 – 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter) Tips * Make smaller cakeballs than you think you would like. . * Only take a few out of the freezer at a time. Here are some photos of a few valentines day cakepops I found online. What a fun gift to give for Valentines. Fresh Strawberry Yogurt Cake. Fresh Strawberry Yogurt Cake Fresh Strawberry Yogurt Cake Every time I take the kids berry picking, I think to myself, “I could totally do this. I could farm… It’s hard work, but peaceful and gratifying.”

Then I imagine us buying a large piece of land and reinventing our life. This year is the first year we are going to give it a whirl–that is, be involved in a communal garden. I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. This super moist cake is the perfect way to CELEBRATE juicy berries! To prepare Fresh Strawberry Yogurt Cake: Preheat oven to 325*. . And set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Toss the strawberries with the remaining ¼ cup of flour. Pour the batter into the Bundt pan . Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Print Save Yield: 12 slices Prep Time: 15 minutes Cook Time: 1 hour Ingredients: Directions: Come to the Dark Side. We all have a dark side. Sometimes the devil on our shoulder somehow quells the angel over on the other. I’m sure duct tape is involved. My parents were lucky…or so I tell them.

I was a good kid. Good grades(except when I tried to fail geometry to get a boy I liked to tutor me ). ). Contraband Coffee, Chocolate, Toffee Opera Cake For almond sponge cake: 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan 2 whole large eggs at room temperature for 30 minutes 1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks’ note, below) ½ cup confectioners sugar, sifted after measuring 2 large egg whites at room temperature for 30 minutes 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, foam discarded, and butter cooled Toffee Syrup: ½ cup Torani English Toffee Syrup 1 cup toffee pieces, chopped finely Make chocolate buttercream:

My Creative Stirrings: Frozen Samoan. 1 quart French vanilla ice cream (block form preferred)2 ½ cups coconut, toasted* and divided10 fudge covered graham crackers, broken and divided14 hard macaroon cookies, broken and divided1 cup Carmel sundae syrup, divided½ cup miniature chocolate chips, dividedSmucker’s® Chocolate Fudge Magic Shell® Topping Heat oven to 350º F.

Grease the bottom of a 10-inch spring-form pan. Spread the cookie dough evenly across the bottom of the pan and bake at 350º F. for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Using a large butcher knife slice the ice cream block into 1-inch sections. Before serving let the pan sit out for 10-20 minutes to soften. *Tip: To toast coconut, spread on cookie sheet; bake at 350º F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Yield: 16 servings *This is my FAVORITE dessert out of all my dessert creations! Panera Bread and Salted Caramel Bread Puddings. A few weeks ago the kind folks from Panera Bread emailed me and asked if I'd like to be part of their blog program. My reply? Yes! Then I further read they'd give me free baked goods, and pay me. Seriously?! Sign. Me.Up. Mr. Two days ago I found myself standing in front of Panera Bread's fully loaded bakery case- wide-eyed, hungry and indecisive.

The cinnamon raisin bread was destined for a bread pudding the moment I laid eyes on it. The first step of this recipe is to coat 5 pieces of the cinnamon raisin bread in a prepared caramel sauce. Oh, how I wanted to, but I didn't... ...because in the end you get this, and it is well worth waiting for. Want more of the low-down on what Panera has to offer? Salted Caramel Bread Puddings [click to print] 4 servings 5 pieces of Panera Bread's Cinnamon Raisin Bread 12 oz. jar of prepared caramel sauce Sea salt for sprinkling 2 large eggs 1 cup heavy cream 2 tbsp. granulated sugar 1 tsp. vanilla extract 1 tbsp melted butter (to grease ramekins) The Real Crepe Cake. This is a blast from the past entry! Kramer and I made The Real Crepe Cake from Cream Puffs in Venice last December, but I never got around to re-posting the pictures in here.

We’ve made it once more after this and it’s always a huge hit. It’s impressive and delicate and everything you think eating a crepe cake would be like! It’s a tad bit time consuming, but definitely worth it! Recipe after the jump. These are kind of old pictures, so the step-by-steps aren’t that great. Browning some butter. After you make the crepe batter, put it in some tupperware and let it sit in the fridge overnight. Make the pastry cream, then refrigerate that as well. The next day, make the crepes! Then finish the pastry cream by adding heavy whipping cream.

Assemble the cake and let it refrigerate for an hour or two so it sets. Dust it with powdered sugar and add any garnish you like (we used raspberries). Beautiful! Look at all of those layers! The Real Crepe Cake Prep time: Cook time: Total time: Serves: 15-18 slices. Whisky Bread Pudding with a Caramel Whisky Glaze. Kramer and I are very excited to be in our new apartment, because we finally get to decorate, buy some decent furniture, and just really make a home our of the place.

The last apartment was so depressing and had almost no sunlight, so being in a place with lots of windows and a big kitchen is so inspiring. Because of this, we spent the weekend going around picking up odds and ends, and as a result, I am beyond exhausted. It’s tiring doing major shopping in New York because we don’t have a car – we either have to carry everything ourselves, or pay a lot of money for a cab ride home from Manhattan or pay the large delivery fee that most stores charge.

It was worth it, though, because we got some things we really needed, like a nice coffee table and blinds for our bedroom. We celebrated the new apartment on Sunday with brunch at Colicchio & Sons, which was absolutely beyond fantastic. Colicchio really knows how to open a restaurant, I’ll tell you that. The ingredients. Cook time: Crispy Smashed Potatoes | Crepes of Wrath - StumbleUpon.

Mid-terms are upon us! Can you feel it in the air? I sure as hell can! I’m trying to remain calm, though, and think about how I’ve only got NINE weeks of school left until I’ve got that coveted bachelor’s degree. That’s it! Just nine weeks! This is my first attempt at what I’m sure will be a regular side-dish in my house as soon as I perfect it. Your ingredients. Put your potatoes in a pot and fill with enough water to cover.

Remove the potatoes from the water when they’re ready and place on a greased and/or lined baking sheet. Top with cheddar cheese, sour cream, bacon…whatever you like! Enjoy! Crispy Smashed Potatoes 6 medium red potatoes6 teaspoons olive oil3 teaspoons kosher salt + another 1½ teaspoons kosher salt6 pinches ground black pepper6 pinches dried thyme6 pinches dried rosemarycheddar cheese, sour cream, bacon, etc. Scrub your potatoes well. Tiramisu Bread Pudding Guest Post from Teanna of Spork or Foon? | Apartment Therapy The Kitchn. Bread Pudding ranks up there with rice pudding for me. And when I say "ranks up there", I mean, "YUCK". I have a thing with soggy carbs.

They just shouldn't exist. As I was growing up, my father used to pour a bowl of Fiber One cereal and let it soak on the counter for a half an hour before eating it every morning. Those were horrible, horrible memories. I wanted to find a way to enjoy bread pudding, so I prepared Dorie Greenspan's chocolate bread pudding and added a bit of a twist - I decided to make it into tiramisu bread pudding.After cooking and cooling the bread pudding, I had a taste. Was it possible that bread pudding isn't bad? Another bite. Could it be? The bread was custard-y and moist, yet not soggy. As one recipe that I used for inspiration for tiramisu cream boldly claimed: "This is heaven in your mouth.

" Bread Pudding(adapted from Dorie Greenspan's Baking: From My Home To Yours) Cut the bread into 1-inch cubes. Bring the milk and cream just to a boil. (Image: Teanna DiMicco) Blueberry-Oat Quick Bread | Apartment Therapy The Kitchn. This recipe makes a loaf that is just a touch sweet, keeping it firmly in the snacking category rather than the dessert category. That said, you could certainly drizzle the top of the loaf with a quick icing. A few slices would make an excellent light summer dessert with a scoop of ice cream and some whipped cream You should also feel completely free to substitute any other kind of fresh berry that happens to catch your fancy. Even diced strawberries or peaches would work here. Personally, I plan on baking this bread all summer long, swapping out the fruit as the season progresses.

Blueberry-Oat Quick Bread Makes one loaf 1 cup blueberries, washed and dried1 3/4 cup all-purpose flour1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 cup sugar2 eggs1 cup buttermilk1 teaspoon vanilla Heat the oven to 350°F. Toss the berries with 1/4 cup of the flour. Monkey Bread with Bourbon Crème Anglaise | Apartment Therapy The Kitchn.

It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. Never one to say no to sweets, I caved against my (stomach's) better judgement. I couldn't begin to tell you what else was on that giant tray of desserts. It was the monkey bread that took it all home for the gold. I fell hard for monkey bread that night; I've been waiting patiently for the right time to recreate it. Monkey Bread with Bourbon Crème Anglaise Serves 6-8 For the dough1/4 cup warm water (105-110 degrees)1 envelope (2 1/4 teaspoons) active dry yeast1 1/4 cups whole milk 2 tablespoons unsalted butter1 egg, lightly beaten1/4 cup sugar1 teaspoon salt4 cups all-purpose flour, plus more as needed Combine the brown sugar and cinnamon in a medium bowl.

Summer Recipe: No-Bake Strawberry Icebox Cake | Apartment Therapy The Kitchn. See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven. I am a huge fan of icebox cakes (I even wrote a book about them!). Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard.

We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. . → Read More: How To Make a No-Bake Icebox Cake This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. If you like icebox cakes, I'd love to share my book with you. . → Buy Faith's Book!

Serves 8 to 12 Recipe Notes. 2 Stews: 1-2-3 Chocolate Microwave Mug Cake. Calling all Chocoholics! I will stop at nothing to bring you a fix! Last month I received an email "forward" from my brother-in-law with a recipe for a 5 Minute Chocolate Microwave Mug Cake. My first reaction as a long time baker was suspicious, but the concept was intriguing. The recipe kept buzzing around my head and I thought, what the heck, I'll just try it. My suspicion came back and I wanted opinions first, so I "googled" it. I also don't like food to be cloyingly sweet, so I have a light hand with the sugar. 1-2-3 Chocolate Microwave Mug Cake 3 tablespoons unsweetened cocoa2-3 tablespoons sugar (according to desired sweetness)1 tablespoon flour3 tablespoons milk3 tablespoons vegetable oil, such as canola3 tablespoons egg white or plain Egg Whites in a carton1/4 teaspoon vanillaoptional:1 teaspoon chocolate chips *As a variation, substitute almond extract for the vanilla.Also, you can change the chocolate chips to any flavor chips you'd like.

Add milk, oil, egg white and vanilla. Chocolate peanut butter cake. Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. What, can you sense a theme or something? This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Because did I mention the chocolate cake? You might be noticing a recurring theme here this summer, but what can I say? If you like baking cakes, especially celebration cakes, you really want to get this book. But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl.

Peanut butter, previously: Peanut Butter Brownies and Peanut Butter CookiesOne year ago: Brownie Mosaic Cheesecake This cake is INTENSE. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) 1. 2. 3. 4. 5. 1. 2. 1. Lemon-poppy seed cake with vanilla-cream cheese frosting and 4 years of blogging.