Strawberry Banana Milkshake Cake BREAKING NEWS–This boy got a proposal. Not that kind of proposal–I still don’t have a ring on my finger. Instead of laying low for July 4th, M proposed that we take an extra vacation, so we won’t be participating in this year’s Pride festivities in NYC, even if that means missing Cher performing at the Pier Dance. From the emails and phone calls I’ve gotten from friends, it sounds like the community event of the summer. This year, instead of doing a rainbow dessert for Pride, I thought I’d leave the boys a little gift for the weekend celebration–a Strawberry Banana Milkshake Cake. If you make this cake and fill the yard—perhaps you’ll catch a mensch, like I did. yield: One 9-inch cake recipe adapted from Cook’s Country Ingredients Directions 1. 2. 3. 4. 1. recipe adapted from America’s Test Kitchen 1. 2. 3. 4. 5. Strawberry Cake layers Banana Cake layers Strawberry Milkshake Frosting Strawberry Preserve (optional) 1 pint fresh strawberries, for garnish, washed and dried 1. 2.
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it. I am ever-so-slightly on the fence about the sweetness of this cake. Preheat oven to 350°F (180°C). Whisk flour or flours, baking powder and salt together in a small bowl. Pour into prepared pie plate.
Perfect Avocado Brownies with Cinnamon and Blueberries (vegan) | Sugar and Cinnamon Vegan, optional Gluten, Refined Sugar and Oil Free This is such a momentous day. I finally, finally perfected avocado brownies. Celebrate with me! It’s been a long and arduous journey, but we made it. But seriously. I’ve made a few healthy brownies on this blog before. They shouldn’t taste like banana or almonds or orange or any other such nonsense! My experiments started to take a turn for the awesome when I bought My Darling Lemon Thyme‘s new cookbook. Over a series of experiments I replaced the olive oil with avocado to squeeze in those healthy fats, and replaced the combination of gluten-free flours with wholemeal wheat. The result was incredible. The combination of sweet blueberries, cinnamon and vanilla extract add natural sweetness that in my mind tastes much better than plain old sugar. One Year Ago: Rhubarb and Coconut Crumble Slice Avocado and Blueberry Brownies: Adapted from here 200g (7 ounces) dark vegan chocolate, broken into chunks (plus extra 50g chopped) 1 tbsp olive oil
Katiecakes: Earl Grey Cupcakes Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! Even with all of these colourful and tasty teas adorning my shelves I always come back to the same two favorites, a good old cup of builders brew (you can't beat it) and a steaming cup of Earl Grey. I've made these cupcakes tonnes of times and they never disappoint. Earl Grey Cupcakes(from Primrose Bakery) Ingredients: 125 ml milk 4 Earl Grey tea bags (or you could sub with your favorite variety) 110g unsalted butter 225g granulated sugar 2 large eggs ¼ tsp almond essence (optional) 125g self-rising flour 120g plain flour Frosting: Method: Preheat oven to 180c/ gas mark 4. Combine the flours in a separate bowl.
Legendary Blueberry Biscuits recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 274 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: In North Carolina, the fast food chain Bojangles has a monopoly on biscuits. Food52 Review: You can't go wrong with a combination of summer's best fruit folded into pillowy biscuit dough. Serves 8 Blueberry Biscuits 1 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter, frozen for about 10 minutes 1/2 cup buttermilk 2 tablespoons heavy cream 3 tablespoons Greek yogurt 1 egg yolk 1/2 teaspoon vanilla extract 1 cup blueberries (frozen are easier to handle) 4 tablespoons granulated sugar Icing
Espresso Brownies September 18, 2010 Espresso Brownies Something deep and sweet – extremely sweet. I have had Nick Malgieri’s book the Cookies Unlimited for many years. Now that I am in the Baking 101 spirit, I flipped through it and decided to try out the recipe for espresso brownies. I drink a lot of coffee at work – a slice of the brownies is a really pick-me up. Espresso Brownies Ingredients:57 g butter 57 g dark chocolate, chopped coarsely 2 eggs 1 tbsp instant coffee 1/4 tsp salt 200 g sugar 64 g flour 20 cm square pan, buttered and lined with buttered parchment or foilDirections:Preheat oven 180 degree Celcius.Melt butter in a small saucepan. Step by Step
Hummingbird High - A Desserts and Baking Food Blog in Portland, Oregon: Blueberry Brownies I am week four into my kitchen remodel. What does that mean? That I've been without a kitchen for nearly a month now. To prepare for the remodel, I spent the entire month of June frantically baking up a storm to have some blog posts to last me through the kitchen-less weeks. Some of the recipes I decided to file away and just reshoot for later. I'm a big fan of throwing fruit into baked bar recipes (ehem, these blondies and these cheesecake bars). Some baker's notes: The first time I threw fruit into a recipe's batter, the fruit sank to the bottom and made the bottom of my baked good incredibly soggy. Blueberry Brownies Ingredients For the Blueberry Brownies: Recipe For the Blueberry Brownies: Preheat the oven to 400 (F).
Banana Chocolate Chip Cookies I am constantly on the lookout for new ways to incorporate bananas into various baked goods. I always have bananas on hand and it’s nice to have alternatives to banana bread. These Banana Chocolate Chip Cookies are one of those variations. I wanted to create a cookie recipe that had a chewy – and unmistakably cookie-like – texture to them, but still had a good banana flavor. Often, cookies that use bananas and other fruit purees have a dry and cakey texture to them. These are moist and chewy, but you won’t mistake them for banana bread. There is a whole banana in this recipe. These cookies get slightly crisp around the edges during baking, but they are a bit softer than your average chocolate chip cookie. Banana Chocolate Chip Cookies 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1/2 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 2 large eggs 1 1/2 tsp vanilla extract 1/2 cup mashed banana (1 medium) 2 cups semisweet chocolate chips or chocolate chunks
Red Velvet Cupcakes with Blueberry Cream Cheese Icing I blame this on the cupcake wrappers. I’m actually not kidding. It has been way too long since I shared a recipe on the blog and I thought that since 4th of July is right around the corner, it was about time I used the cute little American Flag cupcake wrappers that have been in my drawer for over a year. Given my current obsession with blueberries (they are a required part of my daily breakfast), I wanted to incorporate them into the dessert somehow. For inspiration, I started to flip through my United Cakes of America cookbook and immediately stopped on the red velvet cupcake page. I’ve actually made this recipe before and loved it so I was happy to have an excuse to make it again. Looking for more delicious ways to incorporate blueberries into desserts? Blueberry Chocolate Chunk Frozen Yogurt Blueberry Rhubarb Shortbread Bars Brown Butter Blueberry Muffins Chocolate Chip Blueberry Peanut Butter Cookies Blueberry Pretzel Clusters Blueberry Chocolate Chunk Banana Bread {Gluten-Free}
Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. The cupcake batter is a famous Flo Braker’s devil’s food cake; the one that Alice Medrich tried to improve but couldn’t make it any better. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: Zest of 1 large lemon 1 tsp pure vanilla extract1 tsp pure lemon extract Make the cupcakes:
Ultimate Blueberry Cupcake | Oh Sweet Day! This is a head-to-toe blueberry lover’s love! Blueberry cake topped with blueberry buttercream frosting, blueberry sauce and fresh blueberry. Blueberries must have been flourishing this year. We always have too many in the fridge or freezer. Recently we had this blueberries tart. We’ve also re-visited this ice cream pie, these muffins, this bread and these cream pies. Ingredients (12 regular-sized cupcakes): Directions: Preheat oven to 350F. In a large bowl, sift the flour, baking powder, baking soda and salt. In another bowl, whisk sour cream, lemon zest and vanilla. Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Gently fold in the blueberries. Divide batter evenly among prepared muffin cups. To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Frost the cupcakes with the buttercream.
cheesecake-marbled brownies Rumor has it that pregnancy doesn’t just lead to swollen ankles, an insatiable need for peanut butter and a belly that causes what I will have to assume are otherwise polite people to ask if you’re having twins. Rumor has it that pregnancy quite often leads to teacup humans, and those teacup human need to be “delivered” from one world to another. Oh my god, I am going to have to birth a baby, aren’t I?! Fortunately for all of us, this is not the kind of blog where I would subject you to the details of delivery, in part because I plug my ears and say “la la I can’t hear you” when anyone brings them to my attention and in part because I’m in the practice of encouraging appetites and well… you know. I am also, or at least currently, in the practice of bribery; shameless, unapologetic, unequivocal bribery. One year ago: Braised Romano BeansTwo years ago: Apple-Yogurt CakeThree years ago: Giardiniera Cheesecake-Swirled Brownies Adapted from Gourmet, June 2007
Earl Grey Tea Cake With Blueberry Cream Cheese Frosting | The Seventh Duchess The Seventh DuchessBlogRecipesEarl Grey Tea Cake With Blueberry Cream Cheese Frosting Archives This delightful recipe was kindly shared with us by the lovely Jillian from A Better Happier St Sebastian. You can also find the interview we did with Jillian here. Ingredients 1 ½ cups milk 6 teaspoons of Earl Grey Tea 2 cups whole wheat flour ½ cup sugar 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 large egg 6 tablespoons butter, melted ½ cup non-fat greek yogurt ¼ cup honey Preheat oven to 350°. Blueberry Cream Cheese Frosting 1/2 cup butter, softened 8 oz of cream cheese, at room temperature 1.2 oz freeze dried blueberries, pulverized in a food processor Zest from one lemon, divided in half 3 cups confectioners sugar With an electric mixer, mix butter until soft.