Instant Pot: MaomaoMom Kitchen Amazing Rainbow Tie-Dye Number Surprise Cake Posted: 11 June, 2014 by Web Guy Josh Tags: Scoopla, Recipe, Rainbow If you've been looking for ways to get that WOW factor at your next party… look no further! This rainbow tie-dye number surprise cake is bound to be a hit with all guests young and old. It might take a bit of time and effort, but it will definitely be worth it! To make this beautiful cake first you have to make cake batter for one cake and divide it in small bowls. When the rainbow cake is baked cut numbers out of it with a cookie cutter. Then make a plain cake batter and pour it in a cake tin almost till one third. When the cake is baked cover it with icing. Now make some tie-dye fondant by twisting and rolling colored fondant logs. Cover the cake with this tie-dye rainbow fondant sheet and voila! For the full recipe visit tablespoon. Source: Stylish Board / Images: tablespoon
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Jaws Wired Shut Guest Post: Pumpkin Pie & A Blender Perhaps the most ubiquitous reason to take a turn on the blender diet is having one’s wisdom teeth removed. I unwittingly took a trial run myself, getting all four wisdom teeth out about a year before I broke my jaw. Luke from Tuna Cupcake went through it himself last fall and managed to make it fun — beyond the requisite painkillers — by testing out this awesome milkshake and then generously sharing the results with JWS: When I was little, our neighbour grew these prize-winning pumpkins. That said, it also meant that we had easy access to pumpkin for eating. A few months back, I posted that I’d had my wisdom teeth out and was trying to find interesting things to eat, Connor from Hold the Beef recommended a pumpkin pie shake. Note: Months and months passed (and I healed fully from my wisdom teeth ordeal) before I actually got around to finishing this post. Pumpkin Pie Shake Connor pointed to a recipe on another Toronto food blog, Closet Cooking.
So Tasty, So Yummy Jaws Wired Shut: The Panic Button The Domestic Goddess | The Domestic Goddess French Herb Bread » Wonderland Kitchen After two consecutive weekends making sourdough bread using recipes that took literally days to complete, I was transfixed by this little gem while paging through the new King Arthur Flour catalog with my morning coffee: a recipe for French Herb Bread. It wasn’t just that I had recently stumbled across an adorable little bag of Herbes de Provence in my pantry (a souvenir of a French vacation–sadly, not mine). It was that the whole kit and kaboodle went into the mixing bowl in one go and would come out of the oven just a few short hours later. By 8:15 a.m., it was measured and mixed and proofing in the oven. Look, ma! French Herb Bread from King Arthur Flour 1 1/4 cups warm water 2 T olive oil 3 cups (12 3/4 ounces) AP Flour 2 T nonfat dry milk 1/2 cup dried potato flakes 2 T herbes de Provence 1 tsp. salt 1 1/2 tsp. instant yeast Place warm water and yeast into a bowl or stand mixer. After the first rise is complete, deflate dough and shape into a loaf.
Dinner Peace Beyond Sweet and Savory: Lemon Poppy Seed Cake for My Birthday My new year started off with a few hitches. Vu slammed the door against my thumb but luckily nothing was broken. Then a few days ago, I was exiting the freeway and the car in front of me made a sudden stop. I heard a loud boom. Yes, I had hit it. I had not slam on my brake fast enough. It was moist and the brightness of lemon flavor came through. 1 cup cake flour or all purpose flour Pinch of salt 1 1/2 tsp baking powder 1 stick unsalted butter, cubed and room temperature 2/3 cup granulated sugar 3 large eggs ¼ cup sour cream 1 tbsp grated lemon zest ¼ cup lemon juice, strained 2 tbsps poppy seed 1. 2. 3. 4. 5. 6. 7. 8. Strawberry Passion Fruit Cream 8 ripe passion fruits, about 1 cup 8 oz mascarpone cheese 1 cup heavy whipping cream ½ cup icing sugar ½ cup strawberries, hulled and diced 1. 2. 3. 4. 5. 6. Assembly 1. 2. 3. 4.
Cantonese Vegetarian Hot Pot New York NY: Macmillan 1995, $34.95, Hardbound ISBN: 0-02-632985-9 Reviewed by: Susan AsanovicWinter Volume: 1995 Issue: 2(4) page(s): 15 and 20 Western food writers might well heed the advise of Eileen Yin-Fei Lo in her headnote to Chai Sai, Vegetarian Chicken who advises that "the aim is to fool the eye and please the taste." As a vegetarian who has delved quite deeply into Chinese vegetarian cuisine and evaluated too many bad and few truly good cookbooks on this subject, I can appreciate the excellence of this intelligent work from one of our most respected Chinese food authorities. On the other hand, it is astonishing not to find any mention of gluten, as a meat replacement. Lo admits to not being a vegetarian. Many recipes are quite wonderful and delicious. One of my favorite recipes is the Vegetable Hot Pot (Cantonese Style), which we made several times with pleasure. Note: This review appeared in the column: Book Shelf.