The 50 Best Cookie Recipes on the Internet Raspberry, Olive Oil, and Thyme Shortbread from The British Larder It’s 17 weeks until Christmas. This is actually when I start my Christmas baking and freezing so that I have a more relaxed holiday with all the bells and whistles that I love. 1. 2. 3. Molasses Crinkles 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.
Gourmet Wonderland Chef in Training Red Velvet Cake Recipe Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). In a measuring cup whisk the buttermilk with the red food coloring. In a small cup combine the vinegar and baking soda. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Assemble: With a serrated knife, cut each cake layer in half, horizontally. Serves 10 - 12 people. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. View comments on this recipe on YouTube
Rock Recipes -The Best Food & Photos from my St. John's, Newfoundland Kitchen. The Girl Who Ate Everything | Quick and Easy Family Recipes Red Velvet Cakes-Cream Cheese Frosting-Raspberry Filling-Amazing Cakes Posted by Grace Massa Langlois on Friday, 13th May 2011 My sisters and I have been preparing for Natalie’s (my niece) bridal shower. The special day is fast approaching and we’ve been tossing around the idea of making the cake. At 11:30 last evening I decided to finally put the cake to bed (and myself). I was a mere 5 steps away from the refrigerator when I decided to switch the light on with my elbow. Did I go to bed? The competitiveness in me got the better of me and I once again measured out all of my ingredients and I set out to make the cake again. And I think substituting butter for the oil also caused the cakes to cave a little in the centre. Second chances are a beautiful thing! At three o’clock this morning I decided to finally close the kitchen down. The moral of my story, stay focused, always remain cool and unruffled, and don’t try to do too many things at once (laundry, making a cheesecake, preparing 3 taco dips for your son’s prom night) – it can only lead to disaster.
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