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My Favorite Cake. Period.

My Favorite Cake. Period.
I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long! Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk Caramel Glaze: 1 cup heavy cream1/2 cup packed light brown sugar1 tablespoon light corn syrup1 teaspoon pure vanilla extract Make cake: Preheat oven to 350°F with rack in middle. Related:  sweetCookingBlogs

Blueberry Oatmeal Muffins with Pecan Streusel You know you’re a foodie when you express out loud how excited you are for spring/summer berries to arrive! And I’m telling you, this is pure, genuine excitement. I am such a weirdo. Another plus of the oncoming fruits and veggies, is major sales on the frozen variety. In celebration of bloobs season (which might I add isn’t until July, but you can never party too early!) Round one really was delicious, but I’d describe them more as a “cake meets muffin” or “cuffin” if you prefer. Personally, I’m a fan of round two so that’s what I’m posting, but if any of you are a die-hard cuffin fan you can email C at ILoveDavida@gmail.com. Blueberry Oatmeal Muffins with Pecan Streusel by The Healthy Maven Prep Time: 10 mins Cook Time: 20 mins Keywords: bake snack breakfast dessert gluten-free dairy-free blueberry pecans muffin Ingredients (Yields: 15 muffins) For the streusel: 1/3 cup pecans, chopped finely1 T coconut oil, solid (or butter)2 T coconut palm sugar (or brown sugar) Instructions 1. 2. 3. 4. 5.

Rainbow Jello Recipe June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I don’t eat Jello much, but when I do, I prefer eating rainbows. It’s funny because people are still impressed by rainbow Jello! Rainbow Jello Recipe adapted from The Food Librarian5 small packages of Jello (I used cherry, grape, blueberry, lime and lemon) 4 1/2 tablespoons of unflavoured gelatin 1 can sweetened condensed milkMix the cherry Jello with 1/2 tablespoon of gelatin.

French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.

Peanut Butter Mousse in Tuile Cookie Spoons Recently a friend asked me to bake for an upcoming party she's having, so I've been researching all kinds of bite-sized dessert canapés. One recipe that caught my attention is from BHG; a rich mousse that is served in the bowl of a teaspoon. The mousse sounds inviting, but I'm not sure I want to commit a good portion of flatware to the project (32 spoons!). Do they exist? I've wanted to try stencil paste (or tuile batter) for some time, and now I had the perfect opportunity! The tuile batter recipe comes from my new favorite cookbook, Le Cordon Bleu Complete Cooking Techniques. I'm happy to say that the stencil paste is very uncomplicated. These bake for only a short time. ...and onto the curve of a rolling pin. The hardened spoons will have a crisp texture. As for the mousse, it is very simple and quite good by itself. It is very rich and a little heavier than expected. My one complaint? Perhaps you are just plain crazy about incredibly rich and decadent peanut butter mousse. With love,

Heather Christo - Sharing the love of food with friends and family Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze Recipe by Heather Christo ( After a weekend in Chicago I am back in Seattle, Safe and Sound. And Warm. I gotta be honest- I just don’t know how you mid-westerners handle the cold. It is just biting! Plus, I think Pete is so relieved to have me home. Moist and delicious lemon poppyseed cake taken to a whole new level with this gorgeous blueberry glaze! Thank God I am home, back in Seattle. So this seemed like as good a time as any to share this very “Springy” Cake with you. Lemon Poppyseed Sour Cream Cake with Blueberry Glaze to be exact. So I added a glaze. Recipe: Lemon Poppy Seed Sour Cream Bundt Cake with Blueberry Glaze Ingredients Instructions Preparation time: 15 minute(s) Cooking time: 45 minute(s) Number of servings (yield): 12

Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.

The Londoner: Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.

The Greatest List of The Coolest Ice Cubes around | One More Gadget Some of my favorite things are so simple, like ice cube shapes for example. Here’s a list of some of my favorite Ice Cube Trays and related inventions, not including the previously featured Global Warming Ice Cubes! If you like stuff like this join us on facebook or follow us on twitter to find more cool things and automatically enter to win awesome stuff on One More Gadget. 1. Cool Shooters Cool shooters are a great way to really keep your drinks ice cold and get frost bite at the same time. 2. Drink from a stein that’s been chilled to the bone with this Skull and Cross bone Ice Cube Tray! Get them here. 3. Ice Princess is made from 100% pure food grade silicone, packed in recyclable, peggable clear boxes. Get your Ice Princess Ice Cube Trays here 4. Make crazy fish bone shapes to float around in your glass. Get your own fish bone shaped ice cube trays here 5. Fossiliced dinosaur bones ice cube trays are pretty sweet. Get your own Fossil-Iced cubes here 6. Get your own silver bullets here 7.

Churro Tots Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe! simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes. I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy. Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. .

Heart Mind & Seoul | Korean Recipes & Everything Else Cinnamon Roll Sugar Cookies? Yes! Have I got a treat for you today right before Valentines day! I was getting ready to cut my traditional sugar cookies in the shape of hearts for this post and a little light bulb went off! I don’t know if I was craving cinnamon rolls or what, but I thought to myself….I am soooo making these sugar cookies into cinnamon rolls! Brace yourself friends, you will NOT be able to stop eating these, they are that good. My husband and I both agree the only way to enjoy these beauties is after they’ve chilled in the fridge for at least 30 minutes. Talk about heaven I’ll stop talking so you can go make these quickly, make them for your Valentine and he or she will LOVE you forever!! Roll your chilled dough into about a 12 inch x 5 inch oval. Just pretend that I’m not spreading all that butter over cookie dough, we’ll all feel better Brown sugar is next up Then the Cinnamon! Time to roll into a cute little log, then use a sharp knife to cut into slices Place onto your baking sheet No words needed! 1. 2. 3.

Cinnamon Crunch Bagels You want to know what the worst part of being a food blogger is? Besides the dishes, of course. It’s all of the food. I mean, yes, the food part is also the best part, but yeah. Worst part, too. We have so much food laying around the house that it’s not even that exciting. Oh, well. I haven’t had a Panera or Einstein’s cinnamon bagel in a loooooong time, so I can’t state with certainty that these are a good copycat recipe. Do you love bagels? Print Save This bagel dough is spiced with cinnamon and then topped with even more cinnamon and sugar that bakes up crunchy and fabulous! Yield: 12 bagels Prep Time: 90 minutes Cook Time: 30 minutes Total Time: 2 hours Ingredients: For the bagels: 2 teaspoons active dry yeast 1 1/2 cups warm water (110-120 degrees) 1/4 cup brown sugar, divided 3 teaspoons cinnamon 1 1/2 teaspoons salt 5 cups all purpose flour For the topping: 1/4 cup white sugar 1/4 cup brown sugar 3 teaspoons cinnamon Directions: Don’t miss a post!

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