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Cake Cravings

Cake Cravings
There is a hilarious scene in an episode of Sex and the City where Miranda makes herself a homemade chocolate cake. She starts off by eating one thin sliver of the cake and then walks away. The camera frame doesn't leave the kitchen the entire scene. You see her walk back into the kitchen just seconds later and help herself to another minuscule piece of the sinful treat. After she leaves the shot she is once again back within seconds and cuts herself a third helping. It is a brillant scene and my paragraph above does it little justice. Ingredients 1 1/2 cups butter, softened at room temp 1 (8-ounce) package cream cheese, softened at room temp 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/8 teaspoon salt 1 tablespoon vanilla extract Preparation Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Sift 3 cups of flour.

J'en reprendrai bien un bout... Tiramisu Cupcakes The Story #1: If enough people email me to make a recipe for something, I get around to it. But really, these cupcakes were brilliant. They are not an overly sweet cupcake and perfect for a special occasion. Story #2: Coffee. Well thanks to google, I figured it all out. Ingredients Cake: 1 box White Cake Mix 2 egg whites 1 egg 1/3 cup oil 3/4 cup buttermilk 3/4 cup sour cream 2 teaspoons vanilla extract 1/4 cup strong coffee Filling: 8 oz mascarpone 1 tablespoon strong coffee 1/2 cup powdered sugar Whipped Topping: 8 oz cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 pint heavy whipping cream Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Notes *For my strong coffee, I mixed about 1/3 cup boiling water with 4-5 teaspoons instant coffee. Copyright © YourCupofCake

Chez Requia, cuisine et confidences ... Baba’s Lady Baltimore Cake… This is a very special, nostalgic cake for my family. It was my great-grandmother, Baba’s favorite go-to cake recipe. The Lady Baltimore Cake. It’s dainty, delicate, feminine and beautiful to look at. It starts with a light, tender white cake, filled with a delicate orange marmalade filling, spread with a fluffy marshmallowy frosting and sprinkled all over with sweetened coconut. Food is so powerful. (That’s Baba’s china my mom let me use in the pictures- we thought it only fitting! The cake portion of this recipe is very similar to Dorie Greenspan’s Perfect Party Cake (my favorite white cake recipe), which is why it’s so light and fluffy. Lady Baltimore Cake 3/4 cup butter, at room temperature 2 cups sugar grated zest of one lemon 3 cups cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 cup water 1 1/2 teaspoons vanilla 6 egg whites Preheat oven to 350 degrees and line 3 9-inch cake pans with parchment paper and grease generously. Share:

Interprétations Culinaires » Fougasse à la patate douce English here ! Vous avez remarqué ce déferlement de fougasse sur la blogomiam ? Tout ça c’est la faute à Culino Version ;) Voici la mienne, une fougasse avec de la patate douce dedans… Je suis tombé sur une recette de fougasse à la pomme de terre dans un magazine néerlandais (oui oui !) Ingrédients (pour une grosse fougasse) : 100g de patate douce cuite et réduite en purée200g de farine50ml d’eau1 sachet de levure boulangère1 c à soupe de sucre3 c à soupe d’huile d’olive2 c à soupe de tomates séchées émincées1 c à soupe de basilic émincésquelques tomates cerisesdes herbes de ProvencePréparez la purée de patate douce (coupez en dés, 2mn au micro-onde et un coup de fourchette, zou !) Lower-fat (nut-free!) Carrot Cake | Recipes | Eat Well With orange juice and crushed pineapple acting as healthier substitutions for oil, this carrot cake is both deliciously moist and simple to bake By Daphna Rabinovitch Ingredients 3 eggs3/4 cup (175 mL) packed light brown sugar1/2 cup (125 mL) canola oil1/2 cup (125 mL) orange juice2 tsp (10 mL) vanilla2 cups (500 mL) grated carrots1 cup (250 mL) all-purpose flour1 cup (250 mL) whole-wheat flour1/2 cup (125 mL) drained crushed pineapple2 tsp (10 mL) baking soda2 tsp (10 mL) cinnamon Cream Cheese Icing1 lb (500 g) light cream cheese1/2 cup (125 mL) icing sugar1 Tbsp (15 mL) orange juice Materials Carrot cakes of yore used to contain a whopping 1 1/2 cups (375 mL) of oil. Directions Preheat oven to 350°F. In a food processor (a blender is also fine), pulse together eggs, brown sugar, oil, orange juice and vanilla until well blended. Bake in centre of preheated oven for 20 to 25 minutes for cupcakes, or 35 to 40 minutes for cake, or until top of cupcakes or cake springs back when lightly pressed.

Le blog cuisine bio Japanese Cheesecake - Tips & Tricks Cotton Soft Japanese Cheesecake and French Chocolate Macarons for a rainy afternoon. I wish I was one of my kids. Just sayin'. We all deserve something nice in the day to perk us up. Well, here it is ... appearing for the - gasp! You know why I love this cake so much? I thought I'd share some tips today because I receive many blog-related emails ever so often, and honestly, I have given up replying. Ready? Recipe(reprinted here from my old post, and originally from Diana's Desserts)- 140g fine granulated sugar- 6 egg whites- 6 egg yolks- 1/4 tsp cream of tartar- 50g butter- 250g cream cheese- 100ml fresh milk- 60g cake flour (can also use plain flour)- 20g corn flour- 1/4 tsp salt 1. 2. 3. 4. Now, for some extra tips. Tip #1 : Beating the egg whitesYou can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. Yikes, how I hate looking at my old photos! Tip #3 : Baking in a water bathGod, I hate this.

Recette de Pâtissons farcis au chèvre et aux noix Auteur : Hèle HeldéPhoto : Hèle Heldé Son Blog : Mots et Mets Recette Ingrédients Pâtissons farcis au chèvre et aux noix 2 pâtissons 1 oignon doux 75 g de chèvre frais 50 g de cerneaux de noix 1 cuillère à café d'huile d'olive De la chiffonade de jambon cru Une salade de jeunes pousses Préparation Faites cuire le pâtisson dans une casserole d'eau bouillante pendant 1/4 d'heure. Enlevez le dessus du pâtisson (la "tête"!) Dans l'huile d'olive, faites revenir la chair du pâtisson et l'oignon coupé en morceaux. Garnissez les pâtissons avec cette farce et enfournez à 180 °C pendant 15 minutes. Dégustez tiède ou chaud sur un lit de jeunes pousses, accompagné de la chiffonade de jambon cru. Si vous aimez la recette Les commentaires Les internautes ont aussi aimé...

How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Add food colouring to the melted marshmallows until you get the colour you want. Step Four: Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Finished fondant! 1.