lime yogurt cake with blackberry sauce Seeing as I can’t get enough of those I Don’t Need A Special Occasion To Make Cake Cakes and also those Of Course You Can Stop By At The Last Minute (psst, ’cause I’d already made some cake) Cakes, I am clearly long overdue to make a classic French yogurt cake. I first learned about yogurt cakes nearly five years ago from Clotilde; they’re perfect anytime-of-day cakes (bless the French for understanding the utmost importance of this), not too sweet, fluffy and perfect just from the oven or wrapped in plastic for a day or two, as the corners soften. Most people don’t measure them — the math is based on the volume of your yogurt cups (they use two), to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs and some leavener and flavors. Those flavors are usually gentle things, like a bit of lemon zest, or vanilla, a splash of rum or maybe a handful of berries. Make the cake: Preheat the oven to 350 degrees.
Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze | I’ve been having a hard time switching over into fall mode. I think it’s because the daytime temps here have still been in the 80s. While other people have been throwing out pumpkin and apple and comfort food, I’ve been hanging onto summer foods like crazy. But I guess the official first day of fall on Friday kicked me into fall mode, because all of a sudden I am going crazy with the pumpkin, and burning my vanilla spiced candles at home. There definitely is hint of cooler temperatures in the air, and maybe now I’ll start feeling it with the scents of fall going through my house! Up first in a line of many upcoming pumpkin recipes are these doughnuts. If this is what fall is going to taste like this year, I’m regretting that I didn’t start earlier!! Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze Ingredients Doughnuts Maple-Cinnamon Glaze 1 1/2 cups powdered sugar 1/2 teaspoon maple extract 1/2 teaspoon cinnamon 2 tablespoons milk Instructions Preheat the oven to 350F. More Pumpkin Goodness:
Cottage Country Style Chelsea Buns There are two kinds of chelsea buns. There’s the traditional British style, which are sweet rolls with a sticky glaze and studded with currants. I’m sure they’re very good, but these aren’t those kind of chelsea buns. These are the kind of chelsea buns that you’ll find in small bakeries and Farmer’s Markets all over cottage country in the central Ontario regions of Muskoka, Haliburton and Kawartha Lakes (and probably beyond, but I can only speak with confidence about this area). For some reason, they’re almost always made loaf shaped. I’m not sure why, but I suspect it may be for practical reasons as bakeries have a lot of loaf pans and loaf-sized plastic bags. This recipe comes from a friend of my Mom. The best part of chelsea buns for me, is to eat them by unrolling them! Summary: These are the chelsea buns that are a staple in cottage areas of central Ontario. Ingredients Instructions Prep time: 15 min | Cook time: 35 min | Total time: 2 hours
Equipment: The 7 Most Essential Pots and Pans EDITOR'S NOTE: Check out our updated pots and pans guide here! So it's a new year, and you're ready to start outfitting your kitchen with the right gear. Where to start? You could spend thousands of dollars outfitting a kitchen with the best pots and pans in the world. Here are the 7 pots and pans that I turn to the most. Wherever applicable, I've included two versions: the money-is-no-object best, and a budget-minded alternative. 1. A large skillet is the true workhorse of the kitchen. Why is tri-ply construction important? The Best: the All-Clad Stainless Skillet with Lid ($99.95). On A Budget: Sorry, in this category, none of the cheaper models I've tried have come close to the All-Clad. 2. Any time you want intense heat that lasts and lasts, the cast iron skillet is your pan of choice. Contrary to what many people say, taking care of a cast iron pan is not all that difficult. The Best: If your grandmother had one, you're lucky. 3. 4. 5. 6. 7.
Nutella Pound Cake So, I posted a healthy recipe yesterday and it is against everything I believe in to post 2 healthy recipes in a row. That would just be wrong. And Healthy. Yuck. Boring. We made this Nutella pound cake a couple weeks ago. By the way has anyone tried this? Here is what you’ll need Combine the eggs and vanilla In a separate bowl combine the flour, baking powder and salt Cream the butter and sugar Add the eggs Add the flour in three batches Spread 1/3 of the batter and top with 1/2 of the nutella Repeat above step Top with remaining batter and swirl with a butter knife Resist all temptations and let it cool before devouring Pound cake is a breakfast food, right? Nutella Pound Cake Ingredients 1 ½ cups flour, plus more for dusting 4 large eggs, at room temperature 2 tsp. vanilla paste ¾ tsp. baking powder ¼ tsp. salt 2 sticks unsalted butter, softened 1 ¼ cups sugar 1 13-ounce jar Nutella Instructions Preheat oven to 325°F. Adapted from Food & Wine livelovepasta
Scrumptious Baked Cinnamon Breakfast Bites I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. Ingredients 1-1/3 cups all-purpose flour 1 cup crisp rice cereal, coarsely crushed 2 tablespoons plus 1/2 cup sugar, divided 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter-flavored shortening 1/2 cup milk 1 teaspoon ground cinnamon 1/4 cup butter, melted Directions Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl. Place balls onto greased 8 or 9 inch round pan. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. This recipe is courtesy of the 2001 Taste of Home Annual Cookbook and available on Taste of Home.
Cherry Pineapple Dump Cake Recipe - Cupcakes and Cutlery Yeah. You read that right. This is called a dump cake. Here is a delicious Cherry Pineapple Dump Cake recipe. You literally just dump things in a baking dish and pop it in the oven. And it is insanely good. It only take a few ingredients to make a cherry pineapple dump cake. Are you ready for the amazing dump cake recipe? Pour a can of crushed pineapple in your baking dish. Sprinkle the dry cake mix over the whole thing. It will look like this when you are done. The hardest part of this recipe is melting the butter. You bake it for an hour and it gets all goldeny brown and bubbly. To serve, spoon a heaping portion in to a bowl. Ingredients: 1 can Crushed Pineapple (normal sized can, not a small one – do not drain) 1 can Cherry Pie Filling (Comstock brand is always a good choice. 1 box Cake Mix (Yellow or White) 1 cup butter (margarine only if you have to for allergy reasons – otherwise only use butter!) Spray a 9 x 13 baking dish with Pam or other spray oil. You will not be disappointed!!
Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.
2 Ingredient Flourless Nutella Cake I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” All you need is Nutella and eggs. With only two ingredients, it’s so simple to make. And the taste? Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. For more Nutella recipes, you can check out my collection here. Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. * The key to the texture of the cake and to not end up with something “eggy” is the whipped eggs which are whipped until triple the volume. Print Recipe 1.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable – and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Ingredients Rolls: ½ cup warm water 2 tablespoons active dry yeast 2 tablespoons sugar 3 ½ ounce package instant vanilla pudding ½ cup butter, melted 2 eggs 1 teaspoon salt 6+ cups flour Filling: 1 cup butter, softened to room temperature 2 cups brown sugar 4 teaspoons cinnamon Frosting: 8 ounces cream cheese ½ cup butter, softened to room temperature 1 teaspoon vanilla 3 cups confectioner’s sugar 2-3 tablespoons milk Directions Notes
Apple and Pear Crisp Recipe : Ina Garten Directions Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. 2007, Ina Garten, All Rights Reserved