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As many of you know, my fiance and I have recently purchased a house and after 20 years of moving around the country and the world, I have moved back to my small hometown. Although the physical move this time around was only a distance of about 40 miles, it has been quite a journey. The entire process, which included an arduous and extensive remodel, took up most of our time for an entire year. And like all huge undertakings, we had ups and downs and questions and doubts along the way.
A&M say: WHO: Dabblings is an avid DIY-er, mother, food blogger, and "self-reformed wild child." WHAT: A rosemary and orange-scented loaf cake that feels both indulgent and virtuous. HOW: Shred, stir, bake, slice, enjoy. WHY WE LOVE IT: This is the kind of quick bread we love to keep around the house, to slice for breakfast, for snack, for dessert, for anything.
A&M say: WHO: apartmentcooker is a culinary school grad who "lives for cooking dinner and eating anything she can get her hands on." WHAT: A gorgeous apple upside-down cake to add to your autumn dessert list. HOW: Layer apples and batter together in a pan, bake, and then top with apple cider caramel and a spiced-walnut mixture. Dig in. WHY WE LOVE IT: The caramel and walnuts make an already-special apple cake even more party-worthy.
Genius Recipes says: Step aside, red velvet. It just so happens that the deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate. Crushed beets are also an inexpensive way to make a cake achingly moist, nearly molten. And you don't need all that red food coloring after all. Adapted slightly from Tender by Nigel Slater (Ten Speed Press, 2011). ( less )
I know that saying anything is the best is a bold statement, but I stand completely behind this one. There’s nothing I love more than buttery, satiny smooth and sublime frosting. And few things are worse than an absolutely subpar frosting. This chocolate buttercream certainly ranks among the sublime.
Due to an empty box of cake flour, the yellow cake experiments were delayed until this morning. Don’t worry. They’re back!
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside. 2. In a medium bowl, sift together the flour, baking powder, and salt.
Ever wonder how many seeds sit on a typical strawberry? Two hundred, to be exact. But even more impressive is the amount of vitamin C strawberries pack. One serving, which equals about eight medium berries, provides 130 percent of our bodies' daily requirement. Whether you're choosing a cartonful at the grocery store or picking your own at a farm, look for bright-red color, a sheen and fresh-looking leaves. And serve them at room temperature for the best flavor.
This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake.
I purchased a bunch of really great strawberries from the market and I wanted to do something with them before they were past their prime. I did a little googling and came across a recipe on Martha Stewart’s site for Sprinkles Strawberry Cupcakes. I am sure most of you are aware of Sprinkles Cupcakes , but if you are not, they are one of the first cupcake boutique~type bakeries in California. They offer a pretty extensive menu of flavors that rotates throughout the week.
I want to share with you my absolute most favorite recipe for homemade strawberry cake. For some reason, good from-scratch strawberry cake recipes are really hard to find. There are a wealth of recipes that use strawberry-flavored jello, strawberry extract, and a boxed cake mix but what if you want to make a cake to put a dent in that gallon bag of strawberries you have in the freezer?
Ingredients 1 (18.25-ounce) box white cake mix 1 (3-ounce) box strawberry-flavored instant gelatin 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed 4 large eggs 1/2 cup vegetable oil 1/4 cup water Strawberry cream cheese frosting, recipe follows Strawberry Cream Cheese Frosting 1/4 cup butter, softened 1 (8-ounce) package cream cheese, softened 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed 1/2 teaspoon strawberry extract 7 cups confectioners' sugar Freshly sliced strawberries, for garnish, optional Directions Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
Ingredients 1 cup (2 sticks) unsalted butter , softened, plus more, for coating pans 1 (18 1/4-ounce) box white cake mix 1 teaspoon finely grated lemon zest 2 teaspoons vanilla extract 3 tablespoons sweetened pink lemonade drink powder 1 pound confectioners' sugar 5 tablespoons frozen pink lemonade concentrate 1 teaspoon vanilla 1 teaspoon finely grated lemon zest Directions Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat.
A&M say: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: http://www.food52.com/blog/1610_grownup_birthday_cake. Olive oil and wine make the cake fruity and complex (do use good ones, as you will taste all of their delicious nuances); the jam layer swings in with a little flash and tartness; and the thin coat of creamy chocolate icing seals the deal. It's altogether very grown-up, but with all the pleasure of a sweet, spongy cake. Tips: Line your cake pans with parchment circles to make sure the layers turn out without a hitch. And if you run into any trouble with lumps in the frosting, just whisk like mad till it smooths out. - A&M ( less )