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Lime yogurt cake with blackberry sauce

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. Related:  gateau

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. 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

Yogurt Bundt Cake with Passion Fruit Sauce <img typeof="foaf:Image" alt="Yogurt Bundt Cake with Passion Fruit Sauce" data-smsrc="<a pearltreesdevid="PTD445" rel="nofollow" href=" class="vglnk"><span pearltreesdevid="PTD446">http</span><span pearltreesdevid="PTD448">://</span><span pearltreesdevid="PTD450">www</span><span pearltreesdevid="PTD452">.</span><span pearltreesdevid="PTD454">saveur</span><span pearltreesdevid="PTD456">.</span><span pearltreesdevid="PTD458">com</span><span pearltreesdevid="PTD460">/</span><span pearltreesdevid="PTD462">sites</span><span pearltreesdevid="PTD464">/</span><span pearltreesdevid="PTD466">saveur</span><span pearltreesdevid="PTD468">. In desolate northern Nevada, the massive festival Burning Man conjures a weeklong city from thin air, bringing pop-up restaurants, bakeries, and bars. Yogurt Bundt Cake with Passion Fruit Sauce

orange chocolate chunk cake I’ve been feeling kind of bewildered this week. It started when I asked my husband if he still thought the third year of marriage was an ideal time to try to make one of those little tiny things with roly thighs and he shocked me by saying yes, and it continued when I saw him, more than once, researching two bedroom apartments in the city. “How about Roosevelt Island?” he asked and I went to go rock in the corner for a while. Nooo Roosevelt Island, nooo. We brought in the Jewish new year with our combined families and our mothers delighting in telling us what difficult, exhausting, impossible-to-please babies we both were (our siblings were apparent delights, or nya-nya, as they put it), weeks overdue and really, it was all very funny and ha-ha until I learned that this one came out, this one I married, at over nine pounds. But, enough about all this. If you like orange/chocolate combinations or even if you think you don’t, I would encourage you to try your hand at this. 1. 2. 3. 4. 5.

Kitchen Experiments: First Attempt at Macarons! | Apartment Ther Previous image Next image Almond macarons sandwiched with dark chocolate ganache I've been wanting to try my hand at macarons for quite some time now. • Macaron Tutorial from Bakerella - the full recipe is at the bottom of the page For my step-by-step process, click through the photo slide show above. • Ignore any ingrained fears of leaving eggs at room temperature. One thing you definitely have to get over when making macarons is a fear of leaving eggs at room temperature. I'm not going to lie - my egg whites definitely had an odd odor. • The whole process of making macarons takes about an hour, which is totally doable on a weekend or even a weeknight. The actual process of making the macarons was way easier than I'd built it up to be in my mind. • Do the knife test to tell when the batter is ready. After you whip the aged egg whites and fold them into the almond flour-powdered sugar mixture, it can be a little hard to know when the batter is actually ready. • Believe in the macaron

Baked Sweet Potato Chips | What I Would Ask My Mother I have so many questions for her. You would think that as you get older, you become wiser, but the truth is, the more questions you have. If my mother were still with us, I would ask her so many things. When did you get your first grey hair? What was that beautiful green seaweed we ate at Papa’s place in Sorsogon, over hot rice and fish? Was my homework growing up as much work for you? When did your metabolism start to slow? Why didn’t you and dad ever go on dates? Did you ever try baking those Kamote Chips? I remember so many things from my childhood, but yearn to remember more, and miss the chance to reminisce with her. Click here for the recipe. Leave a Comment

Cherry Cornmeal Upside-Down Cake If the question is “Why on earth would anyone stand around and pit a pound and a half of cherries”, then the answer is this cake. I don’t really care how many cherries I would have to pit, I would do it happily, willingly, and with great anticipation if, in the end, it meant I could eat this. Oh, is this cake ever good. And I do mean good. So good that someone (not me, I swear)) may or may not have eaten 4 pieces the day I made it. I’ll admit to eating 2 pieces and wanting more very badly, but using unusual restraint because I also very badly wanted some for breakfast the next morning. You will be glad to hear that this cake is quite easy to make, and once you have your cherries pitted (which really isn’t hard if you have a pitter ), it all goes together very easily. all coated with that lovely syrup, making your batter which is spread over the top of the cherries and then tossing the whole thing in the oven. right in the skillet. so heavenly. Don’t let this happen to you.

Ranger Cookie Recipe Mike and I love going on long rambling walks that go nowhere in particular. More often than not, we’ll end up in a grocery or kitchen goods store. The other week we stopped into Williams Sonoma where they were sampling their ranger cookie mix. I’ve never had ranger cookies before but how could I say no to oats, chocolate, raisins and coconut? These cookies go by a plethora of names (cowboy cookies, kitchen sink cookies, everything cookies) but they’re completely new to me. Basically, they’re a raisin oatmeal cookie with extra add-ins. I kept these ranger cookies pretty simple and they turned out delicious.

black-bottom cupcakes I’ve always thought one of the best lines in Pulp Fiction is wedged almost unnoticeably early on. Fabienne tells Butch that she wants a pot belly because she thinks they’re sexy on women (though, kind of hilarious, she thinks they make men look oafish). Butch disagrees, tells her she should be happy she doesn’t have one because guys don’t find it attractive. And I have to admit, if you swapped “touch” with “taste,” you’d have exactly what was going through my head this weekend as I made a quickie batch of David Lebovitz’s famed Black-Bottom Cupcakes from his Great Book of Chocolate. But, and I’m almost embarrassed to admit this, my inner perfectionist hated them as I was completely unable to get them to look like the peanut butter cup-reminiscent photo. When we got home, my sides hurting from aforementioned cracking up, the ridiculousness of being in a funk because my cupcakes didn’t come out the way I’d hoped had been squarely put in its place. Make the cupcakes: 1.

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