Someone Left The Cake Out In The Rain. Red Velvet Cake in a Jar | The Family Kitchen. What happens when you take the classic flavor of red velvet cake, zap it in the microwave in under two minutes, then serve it layered with nutella and cream cheese frosting in a jar? I’d tell you, but since making a batch of such cakes myself, I’ve been living on a golden cloud while a shirtless Fabio feeds me grapes and escargot. Dreamy, people. That’s what this cake is. If you can’t do dreamy tonight, no worries. Red Velvet Nutella Cake-in-a-Jar 1 box chocolate cake mix, prepared according to package directions1 teaspoon red food coloring1/2 cup Nutella1 jar cream cheese frosting3 pint-sized canning jars Thoroughly wash and dry the inside of each canning jar.
Stir the red food coloring into the prepared cake batter. Serve immediately or cover with a lid and store in the fridge or pop into the mail & surprise someone you love! For even more recipes in jar check out “Contain Yourself! Lemon-scented german pancakes | The Moonlight Baker. Over the past 2 years, the only kind of mail I’ve been getting is – you guessed it – college mail. “Come visit us! You’ll love it here! This is the perfect place for you!” Occassionally, I even get a letter that reads, “Thank you for requesting information, Kimberly!” . . . I hadn’t requested information any of those times. Lately, the amount of college mail has been dwindling – thankfully! Yesterday when I got home, I had only one piece of college mail waiting for me. Weird. Twilight Zone? After a second, I instantly remembered this letter – writing it, addressing it, sealing it. Eighth grade health class: One of our final assigments was to write a letter to our future selves.
But everyone forgot about them – until yesterday. As I read through my letter, I had a few good laughs. But that’s not to say that I haven’t changed at all since 2007. I know I have. And that’s not to say that I won’t change over the next 4 years – or thereafter. I know I will. Lemon-Scented German Pancakes - 2 Tbsp. Crème Brûlée. Crème Brûlée You make plans and life laughs. That seems to be the motto for the way things have gone in the past two weeks: My husband and I planned to stay with his family in New Jersey for just five days of the holiday, but due to a few feet of unexpected snow, we ended up staying an additional twelve before flying home on January 3. While we all noshed on steak at a cozy restaurant and enjoyed a Hitchcock play in New York City, snow continued to blanket the streets and incapacitate the residents and visitors, delaying our expectedly easy return to New Jersey by hours and hours.
A few days later, on the way to board a six hour flight back to Los Angeles, we learned that it was cancelled and couldn’t be rescheduled until eight days later. Pizza, wine and lots of laughs helped medicate our frustration and make the best of the unexpected bump in the road. A few standard-sized round ramekins, a broiler (either a convection or toaster oven are fine), and a baking dish are all you need.
Eatingclub vancouver: Turon (Philippine Banana Spring Roll) TS:Turon, how I love you... Lucky for us, JS' godmother, Auntie B, would make turon for us seemingly upon a moment's notice from Mama. Mama tells us that Auntie B's own children have remarked that they themselves are not usually privileged enough for their mother to make them turon! ;) Auntie B is the same person who would also make Bola-bola (Philippine meatballs) for us, seeing as we're a little frying-averse.
TS:On one such fortunate occasion, a year or so ago, I took the opportunity of photographing Auntie B's always perfect-looking turon. In the Philippines, one would make turon with a different type of banana (or plantain, actually) altogether,called saba, and perhaps add in some langka (jackfruit) as well. Market Manila: Saba or Cooking BananasWikipedia: Langka (Jackfruit)Wikipedia: Banana-cue, Turon and Arroz a la Cubana See, it's easy! These turon will be the death of me. 2 pieces?
More eatingclub Philippine/Filipino food RecipeTuron (Philippine Banana Spring Roll) Boston cream cake roll | the domestic mama and the village cook. Really…it’s not that hard. Keep reading…. I had some leftover cream filling from my daughters birthday, so in the middle of the night I thought this may be a good way to use it. (aside from eating it with a spoon!) Beat 5 egg whites till stiff, and then beat in 1/4 cup sugar…1 tbs at a time. Now, beat those 5 egg yolks along with 1/4 cup sugar and some vanilla until they are thick and a nice buttery shade of yellow. (5 min or so….) gently fold the two together along with 1/2 cup flour and spread it into a jelly roll pan that had been greased and the bottom is lined with parchment paper. bake at 350 for 15minutes.
Trim away 1/4 from each side to make it look nice and even. Now, for the filling- mine was leftover but here are some suggestions: vanilla pudding, raspberry/strawberry jam, cool whip, use your imagination! I melted chocolate chips and some cream to make the drizzles… but later on I thought that “magic shell” ice cream topping probably would have worked, too. Éclairs with Mocha Pastry Cream » Annie's Eats.
I am a lucky girl in so many ways. One of them is that I have a lot of really wonderful friends who are incredibly encouraging of my love for cooking and baking. (I’m sure this has absolutely, positively nothing to do with the fact that they often reap the benefit of said hobby.) It also turns out that some of them are pretty talented in the kitchen as well, and I thought it would be fun to all get together and have a baking day with the girlfriends. Finding one day that worked for four doctors was the biggest obstacle, but once we got past that, we had a blast!
Each of us chose one recipe that we wanted to make and I must say, all the choices were fantastic! Julia made chocolate toffee shortbread bars. Shanon made raspberry mascarpone macarons. Ashley made crab-filled ravioli. And I chose these éclairs filled with mocha pastry cream. Once everyone arrived, I served a simple lunch of fontina mac and cheese, salad, and a fruit, cheese and cracker platter.
I am a lucky girl in so many ways. Peanut Butter Chocolate Chip Cookies. Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss).
After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. My love for them cannot be denied. Simply consult my thighs for further evidence. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. White chocolate mousse and brandy snap baskets. 10th September 2010By SusiePhotography by Adam White chocolate mousse has always been a firm favourite of mine – I generally make it at Christmas and serve it up with brandy snaps. Mousse and brandy snaps were not the first thing that came to mind when thinking of things to cook for this month’s theme, but I soon realised that a hot and cold version would make an interesting twist For a bit of fun I decided to make the brandy snaps into cylinders and dip them in dark chocolate so they could hold the mousse and be moved around.
I also topped them in fresh raspberries which resulted in my own little sweet woodland of brandy snap trees. Serves 6-8 Mousse 320g white chocolate 4 eggs (separated) 1 ½ cups cream 1 tsp gelatine Cylinders 50g butter 50g caster sugar 2 tbsp golden syrup ½ tsp ground ginger 50g plain flour Mousse 1. Chocolate Peanut Butter Torte » Annie's Eats. Evil chef mom: chocolate peanut butter pie. How to Make Your Baby Pterodactyl Mad In 4 Easy Steps. [No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl. Squawk! That looks about right. Second, embarrass her by telling a family friend that when she was younger she didn't have an ounce of gaydar in her whole entire body.
"Slander! " Three, repeat the gaydar thing to the internet. Can you hear the squawking? Four, don't make this pie when you say you are going to make this pie. I then got this face. chocolate peanut butter pie: adapted from dangerous desserts edited by orlando murrin 1 chocolate cookie crust (I used an Oreo pre-made crust) filling: 1 cup cream cheese 2/3 cup smooth peanut butter 4 tablespoons sugar 3/4 cup whipping cream topping: optional: chopped peanuts chocolate curls ShareThis.
Crêpes with Cream Cheese Filling. Crepes are a beloved kind of dessert over here – in our monkey household. They make the days brighter and happier. I don’t really know how but it works! Here’s a little idea on how to make crepes a little different than usual – why not fill them with a wonderful cream cheese filling! It’s beyond delicious. And beyond simple. Come and have a look at how I made them… These are the ingredients that I’ve used. I bet you have them all in your pantry right now.
Right? 1. At least the one I make. You just throw the eggs, flour, milk, water, sugar, and a pinch of salt into a bowl… 2. If there’s any more elaborate way how to prepare the crepe batter I never want to know. Never! I can perfectly survive with this amount of knowledge. 3. Pour some vegetable oil in since we don’t want our crepes to stick to the pan. Place the pan over medium heat and let it stay there until it’s rather hot or until a few sprinkles of water dropped on the pan splatter. 4. 5. 7. 9.
Yum! At this point it is important to be very strong. "Empty Tomb" Marshmallow Delights. 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. When my friend began her plans for her husband’s surprise birthday, I immediately asked if I could make the birthday cake for Lincoln. I love any opportunity to bake, and wanted to know his favorite flavor.
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. Commenter #48 Amber’s cake: Commenter #49 Patrick’s cake:
Salted Caramel Brownies. I first fell in love with salted caramel back on a chilly January day this past winter. It was a Friday. The night before, my Chief Culinary Consultant and I went to a Pens/Caps game (we won’t discuss the result), and he was in town and off the next day. So we did what we do best – we went shopping. We were making our way around town when we passed a cupcake shop and I’m pretty sure I was adamant about stopping in. Somehow it took me until now to actually make salted caramel instead of traipsing around eating it in the form of frosting. And if that weren’t enough, there’s more good news. If you received the Brown Eyed Baker weekly newsletter last week then you know the weekly baking challenge was… brownies!
One year ago: Dulce de Leche Cheesecake SquaresTwo years ago: Zebra Cake. Project Food Blog Challenge 7: Videos – Classic, Contemporary and Crazy | Tiffin Tales. As a food blogger, you have to wear multiple hats – cook, stylist, photographer, writer, editor. Last week, thanks to the seventh Project Food Blog challenge* , which is to demonstrate a recipe on video(!) , I added director, actor, videographer and film editor to that list.
When you write a blog, you’re putting a little part of your life, all your thoughts and ideas up for public scrutiny. But with words, you can hide as much as reveal. In front of the camera though, unless you are a fabulous actor (which obviously I’m not), nothing is hidden. And I have a new found respect for every single person who has had a video camera trained on him. But let’s get to the crux of this video challenge, which is not me, but the recipes. I’ve watched, edited and re-edited these until I was sick of the sound of my own voice. Bon Appetit! The Classic – French Crepes Click here for complete recipe – French Crepes (Music Credit and Copyright (Creative Commons): Pitx / CC BY-NC 3.0 ) The Crazy – Me.
Red Velvet Cheesecake Brownies. Sometimes, red velvet cakes are known more for their brilliant coloring than they are for their flavor because it is easier to simply make the cake look fancy than put together a great recipe. Flavor is unquestionably the most important thing for a baked good to have, but it sure doesn’t hurt to have a “wow” factor on top of that. These Red Velvet Cheesecake Brownies definitely have an impressive look and a delicious combination of flavors to back it up. Red velvet cake usually has a hint of both cocoa and buttermilk flavors to it and gets most of its color from the addition of red food coloring. For these brownies, I opted to leave out the buttermilk to keep a fudgy, brownie-like texture and add just enough food coloring to give these normally chocolate-colored brownies a deep red hue. Red velvet cake is also usually topped off with a cream cheese frosting. 8-oz cream cheese, room temperature 1/3 cup sugar 1 large egg 1/2 tsp vanilla extract Preheat oven to 350F.
Reese's Peanut Butter & Chocolate Cheesecake Bars Recipe. Pumpkin Cheesecake with Nutella Chocolate Ganache. Pumpkin cheesecake w/ nutella ganache. When you go to bed at night, as soon as you hit the pillow, do you get all these pop up bubbles of thoughts of the day of what you didn't do or what you should have done? I hate that. Well, most nights I hate that. But last night I didn't hate.
The perfect pop up bubble on how to make this cheesecake (2 tries) become better.When I first made this cheesecake days ago I just wasn't happy with the ganache--it wasn't nutella-ly enough. And after days of trying to figure out what to do to change it before I posted it, it finally hit me in a pop up bubble last night (just after watching Top Chef Desserts too). I realized the chocolate I used was too strong; I should have used a milk chocolate instead of a bittersweet chocolate.
So keep that in mind should you want to make this. I am back to kind of loving Top Chef Desserts. Pumpkin cheesecake w/ nutella ganacherecipe by dawn finicaneprint recipe baking:Most people like to do a water bath for their cheesecake.