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.
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!
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
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!
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 :)
Traveling in Italy: Orange and Poppy Seed Cake There is something about me and baking that doesn't connect sometimes. But I am not one who gives up easily, so persistence is my choice of weapon. If you read my previous post about the two cakes I baked, Torta Paradiso and Yogurt Cake with Pears, I encountered problems in baking them. Being a novice baker, I'm sure it's normal and some of you could have gone through frustrating moments too before arriving to the perfect cakes. So here is the second orange cake that I mentioned in my previous post, the Olive Oil & Orange Cake with Pistachios. This cake was originally in a 20 cm. round baking pan, following what was written in the directions. However, as I was putting the pan in the oven, it slipped from my hands after I got distracted by a playful shriek from Sofia, from down the corridor. It was a big job to take away the oven door, three panels in all, wipe them clean and empty every little crevice in the oven. Nonetheless, it came out perfectly and tastes so good.
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
Gluten Free: Berry Polenta Cake Polenta really is a wonderful thing. Not only can you make brilliant savoury dishes like polenta pizza and fishcakes with it, you can also make delicious cakes. I definitely want to try Sara's apple, honey and polenta cake, while lemon and coconut sound like great cake partners. The great thing about polenta cake is that, even though they look quite heavy, they're actually light and you can completely justify eating it with cream, or just having that second (third, fourth and fifth) slice. My nut allergic and gluten free friends get sad when they're offered yet another flourless cake containing almonds, so I made this one with them in mind. Raspberry Polenta Cake You'll need: 5 eggs, separated175g natural yogurt50g raspberries (defrosted frozen raspberries are great because they squish more easily)130g margarine130g vanilla sugar (or caster sugar and 1 tsp vanilla extract)150g polenta Make it! I've topped this one with a whiskey cream.