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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 here...plus 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.

Everyday Chocolate Chip Cookies - Baker by Nature For a while now I’ve been on the search for a perfect everyday chocolate chip cookie (also searching for the perfect ballet flats, but that hunt is still on!). Not so much a cookie that should be eaten everyday – although that would be sweet! But more of an everyday chocolate chip cookie that appeals to a fearless baker as much as it does to a quite terrified one. A chocolate chip cookie that my picky pants toddler of a niece will devour as quickly as my bosses fancy friends. A cookie that doesn’t need days on days parked in the fridge trying to develop personality and charm. I’m sure you know that feeling… right? I’ve been toying with my family recipe for a few weeks now, and finally – after many very good buuuuut not quite perfect trial batches – I found the one! They’re thick! We brought these to our beach house a few weeks ago and the kids (and adults!) These cookies are teenager, toddler, and boyfriends mother approved… and that is, well, saying a lot! Happy baking, friends.

Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you!

Apple Cake with Lemon Icing! First, apple muffin tops. Then, mini apple pies. Now, deliciously moist apple cake with lemon icing. You could make the assumption I’ve gained a good 57, 58 pounds from what I’ve been eating. And Fatty has a grrrrreat recipe to share with you today! This is one of those recipes that comes out perfect no matter what you do. I went apple picking twice this season. Honestly, I think it’s the season to get fat again. Yes, too graphic, I know. I think I’d have more incentive to be healthy if it was still warm outside. Apple Cake printable recipe Ingredients for cake: 2 eggs1 cup vegetable oil1 cup white sugar1 cup brown sugar2 tsp. ground cinnamon1/2 tsp. salt1 tsp. vanilla extract2 cups wheat flour1 tsp. baking soda4 cups apples, peeled and cut into small cubes9” spring-form pan If you want to replace the vegetable oil with something healthier, use 1/2 cup applesauce in place of it. Ingredients for lemon icing: 1 cup confectioner’s sugar1 tsp. grated lemon rindjuice of one lemon Directions:

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

Glühwein Recipe Glühwein originates in Germany but is also very popular in Austria, which is not surprising as Austria is essentially like a holiday province of Germany if we have to be honest. Glühwein is served in the snow on ski slopes, in mountain huts and at European Christmas markets. Always drink Glühwein hot, and you’ll enjoy it best when the temperature around you is very low, for example around a campfire in the Kalahari or Karoo, while you’re freezing your backside off. WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler)rind of 1 lemon (peeled off with a vegetable peeler)1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1/2 cup sugar Mix all the ingredients in an old-school camp kettle or flameproof pot, then put it over a medium-hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

Roasted Red Pepper & Goat Cheese Alfredo Roasted Red Pepper & Goat Cheese Alfredo Well, turns out I’m not a total flake! I got a recipe up! {It’s about TIME…} Soooooo yeah. PS- I’m a little obsessed with roasted red peppers. PPS- hahaha! BRB while I do that…. ………5 minutes later………. Random.org picked a winner!! drum roll please…… Congratulations to entry #362, Theresa!! HAHA……anyways, this stuff is easy, addicting and delicious. Here’s how I made it: Start out with 2 red peppers on a sheet tray. While those are cooking away, chop some onion and garlic. Saute these in some olive oil until tender, about 7 minutes or so. Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. Now, back to the onions. along with some garlic and herb goat cheese. So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce. Now grate some parmesan cheese. At this point, your red peppers should be all wrinkled. Now comes the fun part. Hello gorgeous!

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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 :)

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