Texanerin Baking — Healthier baked goods that don't taste healthy. Lemon Yogurt Cake I am greeted by my greasy reflection, while sitting in front of a mirror to type this entry. The loose t-shirt I have on, is glued uncomfortably to my back. In case you are wondering, I am far from the dry and cold winter in the northern hemisphere. In my rush to clear up the fridge content before our 3 weeks vacation, I baked this lemon yogurt cake. Her lemon yogurt cake uses the same technique of brushing lemon syrup onto the hot cake, which assures that the cake stays moist and packed full with lemony flavor. For the convenience of packing, I made the cake with my mini loaf pan and did some personalization with each. How glad we were having the lemon yogurt cake on board with us! Lemon Yogurt Cakeadapted from Ina Garten's Barefoot Contessa At Home Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into 1 bowl. Meanwhile, cook the 1/4 cup lemon juice and remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Sallys Baking Addiction Lemon Blueberry Layer Cake. » Sallys Baking Addiction Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors! What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? Because I’m desperately craving some sunshine, pastels, and floral sweaters as I watch the snow fall out my window. While I know the east coast hasn’t been hit nearly as hard as the midwest, we’ve had more snow than we know what to do with. Share Video I love the snow, but someone pass me a fork. I made this cake for my girlfriends, Megan and Erin. On top of all of that, I brought over a few slices of this cake and a fresh batch of oatmeal cookies. Megan’s husband said the cake reminded him of a super moist sponge cake. Making a tall layer cake shouldn’t be overwhelming. Make sure you use fresh lemons. * How to choose lemons at the store? Use buttermilk. * Why not?
Cream Puff Cake Recipe This next recipe I am sharing with you today is an ALL-TIME favorite!! I have my mom make it for my birthday each year, because it’s my favorite, and I’ll tell you why I LOVE it so much. It’s because it’s like a GIANT Cream Puff, and I LOVE Cream Puffs!! If you like Cream Puffs, then I promise you will love this Cream Puff Cake Recipe. Cream Puff Cake Recipe: Ingredients 1 stick margarine 1 c water 1 c flour 4 eggs 1 box instant vanilla or white chocolate pudding (large box) 3 cups milk 1 8 oz pkg cream cheese softened 1 8 oz carton cool whip chocolate syrup Instructions Boil together the margarine and water. Or sometimes I ditch the chocolate and just go straight up Cream Puff Cake… seriously – SOOO delicious!! I promise this recipe won’t disappoint! Like I said – imagine a HUGE cream puff. For more Cream Puff goodness, be sure to check out: And for a few more favorite cakes, be sure to check out: Gelatin Poke Cake
Robyn Long - Timeline Photos | Facebook 1 Minute “Clean” Berrylicious Microwave Minute Muffin I make this all the time but instead of egg, I only add natural applesauce and water. You can also add protein powder to them if you choose. I got it from the web site chocolate covered katie and I make them in my cupcake/muffin tin (be sure to spray it well with olive oil or pam or they will not come out). This is for ONE serving which is divided into two muffins: 1/2 cup oats (50g) 1/4 tsp vanilla extract 1 packet stevia or splenda (or none at all....I usually omit) 3 T unsweetened applesauce (60g) 1/4 cup milk, creamer, juice, or water (I use 2 ounces water) Preheat oven to 375 degrees. There are tons of things you can add and the possibilities are endless as far spices. Two of these babies are a serving! These stats are based on using sugar free applesauce, splenda and water with my quaker old fashioned rolled oats Cals: 213, Carbs: 40, Fat: 4 grams, Protein: 6 grams, Sodium: 10 mgs, Fiber: 6 grams
Pumpkin Pie Cupcakes, Ohhh Yeah! | 58 Day Dreams 1 15 oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Check out the link below to see the originator or the recipe. Like this: Like Loading...
Peanut Butter Another seasonal cupcake for you. If you follow me on facebook then you know I was making cakes for a friend's wedding yesterday. one of the flavors she chose was Apple Cake with Cream Cheese Frosting. This is the cupcake I served her when I had her over for a tasting. I love these cupcakes with both the Caramel Buttercream and Cream Cheese Frosting. I have included the recipe to the Caramel Buttercream below. Apple Cupcakesrecipe from Baked Perfection makes 24 cupcakes 3 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon cinnamon1 teaspoon salt 4 eggs1 cup sugar1 cup brown sugar 1/4 cup orange juice 2 teaspoons vanilla extract1 cup vegetable oil2 cups grated apples** Preheat oven to 350 degrees Fahrenheit. In a large bowl mix together the flour, baking powder, cinnamon, and salt. **Bakers Note - I prefer to use a mix of sweet and sour apples. Caramel Buttercreamrecipe slightly adapted from Martha Stewart
Clementine Cake Recipe : Nigella Lawson Directions Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course). Preheat the oven to 375 degrees F. Butter and line an 8-inch springform pan with parchment paper. Beat the eggs. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Peanut Butter Pound Cake This month's recipe for the Secret Recipe Club comes from the blog Loving Life written by Kirstin. What I enjoyed about reading through this blog is the personal aspect Kirstin brings to all of her posts. Not only are there recipes, but also daily life details of one family from the Pacific Northwest. I love learning about those who write the blogs and getting to know about their life and what is important to them. I have shared on my blog a time or two that my husband's favorite dessert flavors are chocolate and peanut butter, in fact I have a chocolate and peanut butter category on my blog just so I can quickly find a recipe whenever he has a craving. As pound cakes go this one fits the bill. Peanut Butter Pound CakeRecipe Source: Modified slightly from Loving LifeCake: 1 cup butter, softened 2 cups sugar 1 cup light brown sugar, packed 1/2 cup peanut butter 5 eggs 2 tablespoons vanilla (original recipe called for 1) 3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting/Glaze:
Deep Dish Cinnamon Streusel Dessert Pizza Oh, haiyyy. Just gimme a minute to lick the final cinnamon streusel crumbs off my sticky fingers and attempt to be coherent enough to write something. Or get another slice. Cause coherent thoughts might not be happening. This pizza, and by pizza I mean subtly sweet thick crust topped with a heavy sprinkling of cinnamon streusel crumbs and drizzled with a warm maple glaze, is so distractingly good. I kind of cringed when I wrote that because I’m visualizing of all you fancypants readers sitting there drinking your tea with your pinkies out who will now judge me. Or more like GET JEALOUS. What I found out relearned at the Pizza Ranch is that dessert pizza is basically the world’s most lovable food. Thaaaa Textuuuure. “But when would I even eat this?” Okay. Eat it for breakfast. I think normal people have it for dessert or something. Deep Dish Cinnamon Streusel Dessert Pizza Author: Pinch of Yum Serves: 8 Ingredients Pizza Glaze Instructions Crust: Preheat the oven to 425. Notes More from Pinch of Yum