background preloader

Pink Lemonade Layer Cake

Pink Lemonade Layer Cake

Root Beer Float Cake Root beer floats. Cake. Root beer float cake. Totally genius. And so delicious. I adore root beer floats. Given my love for root beer floats, you’d think I could remember the last time I actually had one, but I can’t. There is a whopping 2 cups of root beer used in the batter for this cake, and another ¼ cup is used in the frosting, so you definitely get the root beer flavor. After having made Guinness chocolate cupcakes and Guinness chocolate ice cream for St. The other thing you have to do is serve this cake with vanilla ice cream. I’m pretty sure that this is the perfect summer dessert. P.S. One year ago: Blackberry Pie BarsTwo years ago: Greek Celebration Bread – ChristopsomosThree years ago: Buttermilk Pancakes

Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard

Grown-Up Birthday Cake recipe from food52 Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when I realized I didn't have the 1 cup of vegetable oil the recipe called for. So, hello olive oil substitute! I did worry that it would overwhelm the delicate taste, but it actually turned out beautifully--richer than the veg oil version and very moist. - Midge (less)Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when (…more) - Midge Food52 Review: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: Serves a birthday party yellow cake bittersweet chocolate buttercream icing This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

201 Ways to Arouse Your Creativity Arouse your creativity Electric flesh-arrows … traversing the body. A rainbow of color strikes the eyelids. A foam of music falls over the ears. Creativity is like sex. I know, I know. The people I speak of are writers. Below, I’ve exposed some of their secret tips, methods, and techniques. Now, lie back, relax and take pleasure in these 201 provocative ways to arouse your creativity. Great hacks from Merlin Mann of 43 Folders

That Chocolate Cake I suffer from a little something that I like to call 'The Baker's Curse.' (Don't worry--it's far from lethal. ;-P) The Baker's Curse is when you're the designated baker in your circle of friends, and you make everyone birthday cakes for their birthdays (and wedding cakes for their weddings, and so on), but no one ever--and I mean ever--bakes *you* a cake for *your* birthday. I'm sure many of you out there are familiar with this affliction. Everyone seems to get so flustered and worked up with the misconceived insecurity that no cake they bake, they think, could ever possibly live up to your standards, but what they don't all realize is that it's not really the cake that counts as it is the thought. So this year, for my birthday, I'm determined to escape the Baker's Curse, and to do so, I've enlisted the help of the awesome, awesome folks at Rosanna, Inc. Here's the deal. What cake would you bake for me for my birthday? . I am so looking forward reading everyone's cake ideas! 1. 1. . 2.

12 Tastes of Christmas :: Gingersnap Shake | Camille Styles - StumbleUpon Are you drooling yet? ‘Cause I have been, ever since I laid eyes on these Gingersnap Milkshakes that Lisa sent over for her installment in our 12 Tastes of Christmas series. Lisa is not only an amazing cook, food stylist and photographer…I’m lucky to get to call this incredible girl a friend. We bonded at Alt Summit last year, and I got to hang with her during my San Fran trip earlier this month. I love this time of year when we gather at holiday festivities, share family recipes, toast the New Year and celebrate being together. When entertaining during the holidays, I like to change up the dessert course by serving these mini gingersnap cookie milkshakes. Serve in little glasses with a cookie crumb-coated rim, drop in a colorful straw and you’ve got yourself a festive treat. These can be altered to accommodate allergies (will be sharing ideas on my site later in the week!) Happy Holidays! Gingersnap Milkshakes Cookie Rim 1/4 cup agave nectar10-15 small gingersnap cookies, crumbled

Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I hadn’t encountered these until this year, and I am completely charmed by them. I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. So this is what I did. This makes for pretty dishes. First pour the larger amount of white batter into the pan. Notes:

Pistol Squats | Shape Magazine One-legged squats don't seem very tricky—after all, you did manage to pick up that cotton ball you dropped without putting your newly pedicured foot on the floor—but squatting on one leg seriously challenges your balance. It also activates your core and just about every other muscle in your lower body, including your glutes, hamstrings, and calves. Try it: Stand holding your arms straight out in front of your body and raise your right leg off the floor. Tip: Modify this move by using a resistance band or do them in front of chair or weight bench in case you lose your balance or get stuck (It happens). You can use your keyboard to see the next slide ( ← previous, → next) Promo Subtitle Image Alt Text 25 Most Deceiving Exercises (They Tone More than You Think!) Title Text Media Folder: Media Root By Charlotte Andersen 44009 shared this

Angel Cake June 15, 2011 | Sweet Recipes | Comments Growing up I loved Angel Food Cake… My grandma always had one in her kitchen and I would eat it with chocolate whipped cream! Zan is also a huge fan of Angel Cake, so I thought I would mix things up a bit and add some ice cream, whipped cream and fresh peaches to it. Wow, it looks a little messy, but it’s sure tasty!! The Angel Cake turned out fluffy and cooked to perfection and the ice cream in the middle added so much flavor. Angel Cake Ingredients 8 egg whites 1/2 teaspoon almond extract 1 cup super fine bakers sugar 3/4 cup cake flour (comes in a red box) 1 tablespoon cornstarch 1 teaspoon cream of tartar 1/8 teaspoon salt Directions 1. 2. 3. 4. 5. 6. 7. Cut the cake in half, creating two layers. Photo credit: Sugar and Charm