Sometimes I think this website should be called, "I Dream of Cake". Because, in a way, it's kinda true. I'm always thinking of ways to make cake. Especially fun cakes that can be made with cake mix. And this is a fun cake. Ingredients: 1 box yellow cake mix ingredients needed to make cake; eggs, oil and water 2 (3.4oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions and bake in a well-greased 9x13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object. For the life of me, I could not found my round wooden spoon. So I went with my knife sharpener. In a bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Pour pudding on top of warm cake. Taking care to pour straight into the holes in the cake. Take a spoon and spread it out. (about 2 hours) Spread frosting to evenly cover cake.
How to Make Homemade PicklesWhen summer comes around, we try to find ways to make it last forever. So every day this week, we’ll bring you a new guide to preserving the season’s best herbs, fruits, and vegetables. Today: Pickles! Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved. These aren’t the labor-intensive, put-up-for-the-winter kind that your great-grandmother used to make*—they’re easy, do-a-few-batches-in-a-summer-afternoon projects. Step 1: Choose Your Veg There aren’t many vegetables that wouldn’t taste great pickled, but there are a few guidelines to follow: Consider the Crunch Choose vegetables that are naturally firm. Think Small(er) There’s no rule against pickling produce whole, but it will absorb the brine faster if cut into pieces. Look Beyond the Classics We love kosher dills, but there’s a world of produce out there! Step 2: Make the Brine It’s what seasons and preserves; without brine your veg will never graduate to pickle status.
Bananas Foster Poke CakeBananas and Caramel. Really, how can you go wrong? Well, unless you don't really like bananas. Then, that could be a problem. But this particular take on that classic dessert doesn't have to be made with bananas for you to get that amazing combination of flavors. A bit overboard, wouldn't you say? AND, this has crushed Biscoff cookies on top to get some of that cinnamon flavor added to the party. Ingredients: 1 (16.5 oz.) box butter golden cake mix (or yellow) ingredients needed to make cake, butter, eggs and water 1 (12 oz.) jar caramel sauce4-5 ripe bananas, sliced (optional)1 (3.4 oz.) package instant banana cream pudding1 cup cold milk1 (8 oz.) container Cool Whip, thawed8-10 Biscoff cookies, crushedadditional caramel sauce (for garnish) bananas and ingredients needed to make cake not shownDirections:Prepare cake according to package directions for a 9x13 baking dish.Once it comes out of the oven (while still warm), poke several holes all over the top of the cake. Slice and serve.
Falafel - Traditional Recipe for Chickpea FalafelFalafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a “falafel plate.”) They’re also great served with toum, a Middle Eastern garlic sauce. So just what is the history of this tasty little fritter? According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. In Israel, falafel has been adopted from Arab cuisine and the version made with chickpeas is wildly popular. Recommended Products:
Coca-Cola CakeHere I go with yet another cake recipe. Please forgive me, I just love cake. It's in my genetic make-up. This cake is simple, it's chocolate-y, it's fudgy, it is so incredibly moist and the frosting will make you wanna slap your Momma. Ingredients: 1 box (15.25 oz) Chocolate Fudge Cake Mix 1 small box (4 oz.) Ingredients listed on back of cake mix box (eggs & oil - water not needed) 1 1/3 cups Coca Cola 1 stick unsalted butter 3 tbsp. unsweetened cocoa 4-6 tbsp. heavy cream or milk* (see notes below) 2 cups (packed) powdered sugar1 tsp. vanilla extract 1/2 cup chopped pecans (optional) I like the Chocolate Fudge cake mixes but Devil's Food Cake mix works good too.Don't worry, we aren't using that whole bottle of Coke. Directions: Preheat oven to 350F degrees. Prepare cake mix according to package directions. With this mix, it called for 1 1/3 cups of water, I substituted that with 1 1/3 cups of Coca Cola. Add in cocoa powder and heavy cream (or milk, if using) and stir.
Flavor Profiles that Pair Together in RecipesAdd to favorites When you are creating in the kitchen, every dish is inspired by flavor. When we understand the essence of ingredients which comprises of their function and flavor, the more successful our dishes will turn out. Spices and herbs should never overtake a dish. I read a quote that really spoke to me, and I hope it does to you as well. Never be afraid to take one recipe… transforming it with new and exciting flavors. Resources are a mixed combination from: Askabout.com, and my own dabbling.
Eclair CakeI'm pretty sure this "cake" goes down in history as, by far, one of the easiest desserts to make. And you know what? People go nuts for it! It shows up at just about every potluck around and it is one of the first things to go. It is delicious and it is so darn easy. No baking is required for this dessert! Ingredients: 1 (3.5 oz) package of instant vanilla pudding mix ½ (8 oz.) container of Cool Whip, thawed 1 ½ cups of milk 1 package of graham cracker squares 1/2 tub of chocolate frosting Directions: In a medium bowl, mix together the pudding mix, milk and Cool Whip. Spread half of the pudding mixture on top of the crackers. When pudding has set up, put the tub of chocolate frosting in the microwave for about 15-25 seconds to soften (remove lid and aluminum foil top before microwaving). Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers. Cook’s Note: This dessert does not take long to prepare but it definitely needs time to set up.
Taste of TriniThis amazing Trinidadian street snack will have you dribbling for more! If you remember the days when you could go by de parlour down de road and buy 10 of these for a dollar then you're true Trini! I remember it used to be soaked in chutney and that's all I used to spend my money on in school. One of my really good friends back in Trini, shared this recipe with me and I practiced many times until I was good at it. Try it and tell me what you think! Tamarind Sauce recipe:
Honey Bun CakeWell, I just keep giving y'all sweet dishes to work with lately, don't I? I can't help myself some weeks. Every now and then you get into a sweet baking mood and you just can't shake it. And today's recipe is no exception. This recipe is called Honey Bun Cake. Ingredients: 1 box yellow cake mix 4 eggs 1 cup sour cream ¾ cup vegetable oil 1 cup light brown sugar, packed 2 tsp. ground cinnamon 2 cups powdered sugar 4-6 tbsp. milk 1 tsp. vanilla extract Directions: Preheat your oven to 350 degrees.Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it). In a medium bowl stir the cake mix, eggs, sour cream, and oil and mix until combined. In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside. Pour half of the cake batter into a greased 13×9 pan, spreading it out evenly. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top. And spread the batter until even.
food52The good place to put all the leftover pasta. When I worked at the CIA (meaning The Culinary Institute of America—though if not prompted, I will let strangers assume otherwise), I lived in a pretty average apartment. Okay, it was huge by my now New York City standards, but up in the gorgeous Hudson Valley, it was pretty average, maybe even cramped. As the evening waned (and after more than a few glasses of bubbly), I would apologize to my guests for not having a microwave to make use of the plentiful leftover selection. So what’s great about pasta pies? The texture: it’s unbelievably crispy on the top, bottom, and sides (but wonderfully soft and juicy in the middle). A few things to keep in mind when making your pasta pie: Undercook the pasta. Next, a few flavor ideas: Because you can never go wrong with Marcella’s anything: a simple pasta pie with Marcella’s tomato sauce is maybe my favorite pasta pie of all. Pasta Pie with Fresh Mozzarella and Basil Makes one 9-inch pie