Cherry-Vanilla Delight Cake I have very fond memories of cherry chip cake, I really do. (You know, as opposed to all of those very unpleasing memories of other cake varieties.) But it does seem that I hold a special place in my heart for the irresistibly sweet and old-fashioned cherry chip cake. The idea of it triggers not only childhood memories for me, but grown-up memories that make me smile. I remember the very first birthday I celebrated with my husband’s mom and family, I was turning 29. Grant and I had been together for only 5 months at the time, and we spent my birthday weekend at their cottage in Gananoque. You might remember my reflecting on another cherry chip cake memory, a rather monumental one, from our relationship, here in this post. So if cherry chip cake means so much to me, and us, why have I never made it from scratch before? , I ended up slightly adapting Deborah’s recipe for what is now in my top 3 best-loved cake recipes. Cherry-Vanilla Delight Cake Ingredients For the Cake Layers: Instructions
the purple spoon Lemon Garlic Spaghetti This meatless Monday thing, I’m getting the hang of it. Don doesn’t like the idea of meatless Mondays (Boys. They like meat). Even worse for him is that Tuesdays end up being meatless, or at least pescatarian, because we do Taco Tuesdays at Rubio’s and eat nothing but fried fish tacos (Tuesdays are also Teatime Tuesdays, and I lay off on the coffee). Wednesdays, I don’t have any cutesy jingles for, so dinnertime finally returns to the usual routine. But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all. (image from Wikipedia)
Lemon-Blueberry Macaron Delight Cake Where to begin! I have so much to say right now–I really do. So here’s what happened: I’ve recently been crazy for anything with the combination teal/turquoise and yellow, and since I was planning a visit to see my sister-in-law earlier this week, I thought it would be the perfect time to make her some colourful treats, and not just any treat, but something special. I knew in my heart it was a French macaron kind of week, because they are not only a complete delight to make and share, but I can’t think of a sweet that says colour the way they do. So at first, this post was going to be all about the glory of macarons, sans cake, but then I decided to keep going with the colour and flavour combination, and tie them into a small cake (inside and out). At first glance, aside from the hint of filling peeking through the sides, they may appear sort of dry or innocent, but they literally burst with flavour and melt in your mouth, making them worth every bit of effort. French Macaron Recipe 1.
Smores Coffee and Fudge Ice Cream Cake Recipe at Epicurious.com photo by David Bishop yield Makes 10 to 12 servings A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead. Preparation Preheat oven to 350°F. Spread 2 cups softened ice cream in crust. Preheat broiler. Over 100 Quick and Easy Recipes - StumbleUpon We Have Preparation and Cooking Times of 30 Minutes or Less The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required. Our Recipes Allow Flexibility and Adjustments We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. The Recipe Assistant Are you interested in customizing your search for WHFoods recipes? How to Make Multiple Selections To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose.
Chocolate Birthday Cake {Video Tutorials} Well hi! It’s been a bit since my last post, maybe the longest ever, but you know I’m always nearby and knee-deep in frosting and cake. I had so much fun making my the Pastel Swirl Cake video tutorial that I wanted to make yet another this week. So it turns out that I’m in a crazy-for-chocolate mood lately, and I made this 3-layer chocolate birthday cake to celebrate (party for 1?). Since the most requested tutorial has been “how to frost a cake,” that’s the theme of the first video in this post. The cake itself is a 3-layer chocolate cake brushed with a dark rum syrup and filled and frosted with a simple chocolate buttercream that is super light and fluffy–my favourite for indulging. Remember these? Like I said, party for 1 . . . Hey, do you want to hear something kind of strange and magical? Turntable? Chills. So here are the two videos–again, I’m not a cinematographer, but I sincerely hope they help in some way! First, How to Frost a Cake: And How to Pipe Frosting Borders:
Hot Chocolate Layer Cake with Homemade Marshmallows user reviews made it? RATE IT! by Denisedr, 7/10/2013Fantastic. A chocolate lover's delight. by rsoffa, 2/19/2013This review is for the cake only. by Wren4, 2/13/2012I have made this cake twice in a month--first time for a special New Year's party, 2nd time for a Superbowl party. by CookingMom, 12/19/2011I love baking and first tried this recipe last year when I received my magazine. by starkrazi, 8/4/2011This was a wonderful dense chocolate cake. by Gustatory_Delight, 7/31/2011What a showstopper. by sestinatim, 5/21/2011This cake is delicious and makes for a very impressive presentation. by humbledj, 3/21/2011We skip making the marshmallows and add raspberry puree between layers. by elainegp, 1/3/2011I made this for a New Year's Eve party and it was the BEST chocolate cake ever. by Bike53x12, 12/11/2010Made this for a Christmas party. by mrwalt, 10/31/2010It's ok. by recipesforkeeps, 10/13/2010Best chocolate cake and the real surprise is the homemade marshmallows!
31 Fun Treats To Make In A Muffin Tin Triple-Lemon Blueberry Layer Cake Happy Wednesday! I hope you had a wonderful Valentine’s Day with all of your lovies. I woke up yesterday morning, with a sudden and unrelenting need for sunshine–in any form. Naturally, a lemon confection immediately came to mind, so I figured it was time to bake a Lemon-Blueberry Layer Cake. So here it is! If you haven’t made lemon curd before, I highly recommend it. While we’re on the topic of sweet sunshine-y goodness, here are my little blueberry bursts playing while the cake layers were baking. We had a great day yesterday, while we baked the cakes. Even if it was just in our hearts (and bellies) . . . Triple-Lemon Blueberry Layer Cake Ingredients For the Cake: For the Frosting: 1 cup (2 sticks)(227 g) unsalted butter, softened 2 teaspoons (10 ml) lemon zest 5 cups (625 g) icing sugar, sifted 2 tablespoons (30 ml) fresh lemon juice 1/4 cup (60 ml) whipping cream (35% cream) 1/4 teaspoon (1.25) pure lemon extract a pinch of salt yellow food gel, optional Instructions Notes Related posts:
Flourless Chocolate &Vanilla Marble Cake Tip: To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices. Position an oven rack in the middle of the oven and heat the oven to 300°F. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don't overbake. Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled.
Real Food Recipes Please Note: Some of the oldest recipes include ingredients that are not real foods (such as white flour and white sugars) from my archives. All new entries are made with whole foods ingredients and entries are listed from newest to oldest within each category. Grain Free Recipes Beverages Breads and Muffins Breakfast Desserts Entrees Fermented Foods Side Dish Snacks Soups Whole Grains Healthy Living Topics Autumn Delight Cake So it turns out this cake has more ingredients than any cake I have ever made! And when I started to write the cake description in the blog title, I realized that there are 18 words and two ampersands in the name. Yep. Okay, ready? The Autumn Delight cake is a 4-Layer Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream. What I love about this recipe is how moist, creamy, and unexpected some of the elements are. So think about it this way: Every bite is crunchy, then brown sugar creamy, then dense, moist & spicy, then sweet and crispy, oh, and then crunchy, and then dense, moist & spicy, and then sweet and crispy, and oh, yet again crunchy, then dense, moist & spicy, then, alas, sweet and crispy, and then dense, moist & spicy. If the sweet potato thing is throwing you off your dessert-loving game, well, don’t fear. Ingredients For the Cake Layers: For the Filling: For the Buttercream: For the Candied Pecans: Instructions