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Magic Custard Cake Recipe

Magic Custard Cake Recipe
Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. Be still my heart, I love this cake so much. love, diane Update: oops, we did it again and made a Chocolate version! Yield: one 8"x8" Cake Related:  sweet

Vanilla Chai Cake with Honey Cinnamon Cream Cheese Frosting and Toasted Macadamia Nuts I wanted to make a fancy schmancy cake for a co-worker's birthday. She is a big chai fan so I knew I wanted to use the same flavors in her cake. I searched and searched and searched online to find a chai cake that suited the picture I had in my head. I didn't really find anything so I decided to Frankenstein a bazillion recipes together to come up with this one. I'm not going to note any sources as there really was a bazillion different recipes involved my own touches thrown in to boot. I'm going to take credit for the invention of this deliciousness. Why? Because I want people to think I am a super genius. I'm feeling pretty proud of myself right now. The moist spice cake, sweet honey cinnamon frosting, and the toasted macadamia nuts combine extremely well together. Vanilla Chai Cake Ingredients 1 1/2 cups whipping cream (heavy cream) 6 bags chai tea, cut open 1/4 tsp ginger 1 vanilla bean pod 2 3/4 cups flour 2 cups sugar 3 tsp baking powder 1/2 tsp cinnamon pinch sea salt 4 eggs Oooooh!

Brown Butter Salted Caramel Snickerdoodles I am not eating sugar this week. Well, I haven’t caved in yet:) So far, so good! I just need a week to detox a little. I am still eating fruit, but no desserts and that means no cookies. Well, just because I am off sugar doesn’t mean that you have to feel deprived. During the holidays, I made Monique’s Brown Butter Snickerdoodles. I decided it was time to take the snickerdoodle to another level by adding caramel and sea salt. That GREAT snickerdoodle just got transformed into a cookie that is off the charts. The cookies are soft with a nutty brown butter flavor. The classic cinnamon sugar mixture is the perfect finish to the cookies. I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. Please eat a cookie for me! Share me! Brown butter snickerdoodles with a caramel surprise inside! Yield: 2 dozen cookies Prep Time: 10 minutes Cook Time: 8-10 minutes Ingredients: Sea salt, for sprinkling on top of cookies 1. 2.

DIY Food Ideas | Food Random Every single recipe is to some extent Do-it-yourself, obviously, however what we mean is that we want to take packaged items or restaurant meals and make them in our own kitchens. People are getting back to making whenever they can at home, rather than purchasing pre-made, mass-produced products. It can save you money and space by learning DIY food methods. Chocolate Magic Cake Recipe | Chocolate Cake Recipe Two days ago, I shared with you how completely obsessed I was with this Magic Custard Cake recipe. If you read about my infatuation for this magical three layer cake, you’ll understand why I’m totally enamored with it. The silky custard interior had me smitten and I went as far as to eat two pieces in one sitting. This is a luxurious feat for a gal who lives on salt and spice. Got potato chips? That’s me with my hand raised high. The texture is to die for as well: soft, silky and melt-in-your-mouth. So, we decided to make a chocolate version because we needed another excuse to make another magic custard cake and to eat more chocolate. What were the results of this second obsession? enjoy, diane and todd The center is soft, so be careful when removing from pan. Check out the custard layer! Buy a copy of our vegetable and fruit centric cookbook on Amazon or Indiebound. For more info about the book and latest cookbook tour and signings, visit our Bountiful Cookbook page. Yield: one 8"x8" Cake

Canadian Beavertails Eh? - My Square Frying Pan “Youre going to make what?? AND put them on your blog”??!! This was the confused/horrifed reaction of a few friends when I told them I was cooking up ‘beaver tails’ for my next post. They thought I had gone completely mad, and no doubt were also wondering where in fact I would find some beaver tails in Australia?? Then I explained…. I first discovered this Canadian pastry while living in Canada in 2000 and working the ski season in Banff. I was recently reminded of these little pockets of hot crispy, donut-y goodness when giving my good friend Bea travel tips on her impending trip to Canada last month. While in Canada, Bea was going out for a day of skiing with “Bill” (not his real name – “Bill” is a little blog shy). Unfortunately, Bea was so distracted by Bill that she managed to ski right on past the beavertails shop and straight into the car park. Particularly wonderful eating when the weather is awful but so SO good, anytime really is a great excuse to eat beavertails. Enjoy! Gillian

Chicago Deep Dish Pizza I have been making pizzas quite a bit on the blog. My old roommate Mark asks me each time I post a pizza, when are you going to write about the Chicago style pizza you used to make back in college. Well Mark, this one is for you. Quite frankly I was scared to recreate this meal, as it contains over 5lbs of food. This one topped out at 5.5lbs. Deep Dish Pizza Dough 1 cup warm water – (110-115 degrees)1 package yeast2 1/2-3 cups bread flour1/2 cup cornmeal1/2 cup vegetable oil1 tsp salt Pizza Pie 1 dough – (Recipe Above)1 package fresh hot Italian sausage6oz pepperoni slices1 can whole peeled tomatoes1/2lb mozzarella cheese slices1 tbs fresh basil2-4 cloves garlic1/4 grated parmesan cheese Dough Time The first step is to make the dough. Dough ready to go Then roll it out onto a hard floured surface and knead until smooth. Place in a oiled bowl and let rise until doubled. Time for the sauce To make the sauce first drain the can of tomatoes. Fresh Basil Makes the Sauce Pop Time to form the Dough

chocolate stout cake Because it’s fun for me, I’ve decided that today is the day that I will embarrass my former boss. You see, she and I are two of a very small group of girl-types in a very boy-dominated sector of publishing, and while I would normally argue that gender stereotypes are old, tiresome and played out, in our professional realm at least, they’re fairly rightly-placed. While the guys go on in great lengths about (pick one, or all of the below) the Red Sox, Giants, hockey, PlayStation, Borat, You The Man Now Dawg website, beer and where it doesn’t cost much and the Joy of Street Meat, she and I would spend an at least equal amount of time and devotion chattering about all aspects of food and cooking as, just my luck, she is as obsessed as I am. Having excellent taste, she loves chocolate and Guinness in a near-equal ratio, thus when I happened upon this recipe many, many months ago, I bookmarked it for the express purpose of making for her birthday. Cake prep: Preheat oven to 350°F.

Ciasto kruche z rabarbarem i kruszonką Jedno z tych ciast, które zaczynamy piec wiosną i pieczemy do końca jesieni, wymieniając tylko owoce. Bardzo smaczne, bardzo też kruche (warto je nakładać na talerzyki łopatką, by się nie kruszyło). Nie za słodkie. Mi najbardziej smakuje z kwaśnymi dżemami (czarna porzeczka, borówka, żurawina), choć oryginalny w przepisie truskawkowy również pasuje :-). Napiszę jeszcze koniecznie, iż przepis pochodzi ze zbiorów Bajaderki, a przed Wami przetestowała je masa piekących i większości bardzo, ale to bardzo smakuje ;-). Składniki: 2 szklanki mąki pszennej 1/2 łyżeczki proszku do pieczenia 1/2 szklanki cukru pudru 185 g masła 3 duże żółtka 1 łyżka gęstej kwaśnej śmietany 1 kg rabarbaru 6 łyżek cukru 1/2 szklanki dżemu truskawkowego (użyłam dżemu z borówki, do dostania w Ikea) Kruszonka: 185 g mąki pszennej 100 g cukru 125 g masła cukier waniliowy (1 opakowanie) Makę przesiać z cukrem i proszkiem do pieczenia, dodać pokrojone na kawałki masło i dokładnie posiekać. Smacznego :)

Chicken Pot Pie Biscuits #NewKnorrStock - Little Us I’ve been wanting to make mini pot pies with biscuits for FOREVER. I just knew that Mason would love it and devour it and guess what?! I was right! When I was at BlogHer this year Knorr was there and they handed out their new HomeStyle Stock. It comes in little tubs, is concentrated and takes up minimal space in our pantry which is perfect because we don’t have a very large area to store foods! So when I got the chance to work with Collective Bias and Knorr to use their Homestyle stock with a recipe from their site I knew I had to do it and I hoped that they would have Chicken Pot Pie! The homepage of Knorr allows you to search for recipes by the type of product you have: So that’s exactly what I did and on the very first page was Chicken Pot Pie. It’s really important that the chicken is diced into very small pieces, otherwise the biscuits run the chance of not having a piece of meat in each bite! Drain the vegetables and set aside. They came out so good: Ingredients 1/2 tsp. 2 cups water

50 Tips for Baking Better Cakes Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share. I hope that even one of these tips will help you along too. {print} Recipe Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. 9. 10. 11. 12. 13. 14. 15. Mixing: 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Baking Cakes: 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. Cooling & Frosting: 41. 42. 43. 44. 45.

Cheap Chef - Easy Peasy Lemon Brownies Recipe 3/4 cup all purpose flour 3/4 cup granulated sugar 1/4 cup butter or margarine 1/4 cup unsweetened apple sauce 2 large eggs 1 1/2 lemons 1 cup powdered sugar Lemon Brownies – I know what you’re thinking. If it doesn’t have cocoa powder or chocolate of any variety how can you call them brownies? Because they’re made like a brownie, they look like a brownie – they feel like a brownie and most importantly they are just as moist and delicious as a brownie. Argument closed – here is my recipe for easy peasy lemon brownies! Preheat your oven to 350 degrees. Pour batter into a parchment or wax paper lined baking dish for easy removal. While your lemon brownies are cooling it’s time to make your lemon glaze. When your lemon brownies have completely cooled remove them from the baking pan and pour over half of your glaze, spreading it over the brownies evenly using a rubber spatula. Lemon Brownies

This Is The Second Best Sandwich Ever Made – Another Mega Wich – The Awesome Daily - Your daily dose of awesome Another Mega-wich was created ! this thing is starting to get off , for those of you who don’t remember , we introduced a while back the first Mega-wich and possibly the best sandwich ever made . this is yet another version of it and it just may be the new challenger . what do you think ? better than before ? here is how to make it : 1 : First thing is to fry some sweet onions 2 : Then some portobello mushrooms 3 : And add some garlic on it… yeah nice 4 : Then we fry some bacon because there is no sandwich without bacon 5 : We take our nice flank steak that was seasoned with salt , pepper and paprika 6 : It was too hot outside for the grill but if you can, grill it for sure 7 : Take your italian bread 8 : Cut the top off ( you know how by now ) 9 : Cut the steak to little slices , not too thin , not too thick 10 : Cut some Havarti cheese .. mmm…yeah just like that 11 : Lets make the first layer, obviously with the steak 12 : Then place the cheese on it nice like that 13 : Then bacon it ! Comments