Cake and cupcakes
1. Preheat the oven to 350°F and place the rack in the middle position. 2. Tennessee Mountain Stack Cake Recipe | Epicurious
If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum?
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.
By Food & Wine Light and moist, with an irresistible crispy top, this buttermilk cake from chef-couple Amelia O'Reilly and Nico Monday has sweet-tart berries in every bite and takes just 20 minutes to prep. It will become your go-to cake whenever blackberries (or even raspberries) are in season. Buttermilk Cake with Blackberries | Shine Food
Cinnamon Cream Cheese Coffee Cake How great is coffee cake? There aren’t that many cakes that can justifiably be eaten at any time of day. While we may not always need an excuse to eat cake for breakfast, it’s nice to do so with a tad less guilt sometimes. This particular coffee cake is a slight twist on the traditional with the addition of a cream cheese swirl.
“K-I-S-S: Keep It Stupid Simple” is a mantra that should pop in my head more often. Sometimes I feel like many of us (women especially) are so addicted to trying to make things so complicated, perfect and impressive that they turn into a nightmare rather than the dream we had in mind. Using a simple approach I came up with 4 healthy cake recipes using only 3 ingredients per cake. 3 ingredient cakes
For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert. Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size.
As good as the cake I shared with you yesterday was (and it was mighty good), I simply could not resist pairing that heavenly white chocolate cream cheese frosting with some real chocolate. And since two cakes are certainly better than one, only a week after I made the raspberry cake I went ahead and threw this puppy together. I used the recipe that my friend Lindsay uses for her chocolate ganache cake and it worked beautifully. The frosting tasted just as good on this chocolate cake as it did on the raspberry cake . The subtle flavor of raspberry in the frosting complemented the richness of this classic chocolate cake very nicely. Chocolate Cake with Raspberry White Chocolate Cream Cheese Frosting
More Food Crafts: Chocolate Covered Strawberry Mallow Candies Rainbow Cupcakes with Rainbow Frosting Candy Cake T he title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared.
Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for.
Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. That’s one of the great thing about being an adult, you can have a float for breakfast with no resistance. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. The taste, the bubbles, the increasingly creamy soda… it take me back to constantly skinned knees, playing in a beat-up old red wagon with my sister, and sitting in front of an old black and white television watching baseball with my grandfather.
Mariel here. Last week, I cooked dinner for an editor friend of mine from Epicurious , no pressure or anything. I whipped up Halibut with a Hazelnut Romesco, which was to-die-for – thank God – but it was much pricier than most of my any-given-Monday meals (you can check out her recap of the dish here ). Lemon Olive Oil Cake with Zesty Lemon Rosemary Glaze
I don’t know if you’ve noticed, but I’ve rarely made dishes that require multiple steps. The main reason is simply that I hate washing dishes. For this cake, however, I’d wash all the dishes and scrub the kitchen floor, because it’s worth it. A simple sponge cake is prepared in advance, split in half, then gets reassembled with a mixture of mascapone cheese and cream. Fresh strawberries are used here, because they’re in season, but you can use any fresh firm-flesh fruit (say that five times fast). The cream filling is soft, fluffy, and delicate.
This beautiful swirled torte is almost too pretty to eat. Almost. The Martha Stewart Show, May 2007 http://www.marthastewart.com/255854/strawberry-torte
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