Quick and Easy Cake When I first got interested in food, it wasn't cooking that intrigued me - it was baking. I didn't even like to cook, but baking on the other hand was my passion. It was magic that pulled me in. How do those simple ingredients like eggs, butter and flour mixed together create various beautiful cakes? And what about flourless cakes - sugar, butter and chocolate - how does this mixture create luscious desserts? I still consider it magical! I was so interested in baking that I actually went to college for baking. But the cake recipe that I am about to introduce here goes against everything I learned. Here it's made with pitted cherries, but my favourite is with apples, pecans and cinnamon.
Zebra Cake | The Whimsical Cupcake Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: 1 cup granulated sugar 4 large eggs 1 cup milk (whole, 2% or 1%) 1 cup vegetable oil 1 teaspoon vanilla 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons Double Dutched Dark Cocoa Directions: 1) Preheat the oven to 350°F. 5) Now for the stripes. Like this:
Easy Apple Cake [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013. Prime Publishing, LLC ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States. HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. Offer Forms We also collect information about you when you complete a survey or offer form on one of our websites or web pages. Website Registration Forms We collect information about you when you register on one of our websites.
Flour Child | For the love of dessert makes » recipe: ice cream cake (but not like you think) If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o.
Big Red Kitchen: Little Peach Cakes More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. I had spotted these in a magazine years and years ago (maybe Southern Living?) A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: 2 Wilton Mini Ball Pans1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milkred liquid food coloringyellow liquid food coloring3/4 cup granulated sugar, divided1 cinnamon stick6-12 fresh peppermint leaves12 whole almondsOne batch Buttercream Frosting Ice cream or sorbet, optionalRaspberry sauce, optional How to Make and Assemble: 1. 2. 3. 4. 5. 6. 7. How to Serve: These are Peachy Keen.
Chocolate Cake with Raspberry White Chocolate Cream Cheese Frosting As good as the cake I shared with you yesterday was (and it was mighty good), I simply could not resist pairing that heavenly white chocolate cream cheese frosting with some real chocolate. And since two cakes are certainly better than one, only a week after I made the raspberry cake I went ahead and threw this puppy together. I used the recipe that my friend Lindsay uses for her chocolate ganache cake and it worked beautifully. The frosting tasted just as good on this chocolate cake as it did on the raspberry cake. The subtle flavor of raspberry in the frosting complemented the richness of this classic chocolate cake very nicely. Chocolate Cake From the Chocolate Ganache Cake recipe on Epicurious - 3/4 cup boiling water - 1/2 cup unsweetened cocoa powder (not Dutch-process) - 1 teaspoon instant-espresso powder (I didn’t have any on hand, so I left it out – I’m certain it would deepen the chocolate flavor, though…so if you’ve got it, use it!)
Chocolate Cake In 5 Minutes! — Dizzy Dee So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications. I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake. Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake!
Gastronomer's Guide: Simple Tiramisu For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert. Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size. Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs. 4 large eggs, separated1 cup plus 1 tablespoon sugar16 ounces mascarpone cheese1-1/2 cups brewed coffee1/2 cup coffee liqueur40 store-bought ladyfingers1 cup heavy creamcocoa powderbittersweet chocolate In a large bowl, beat egg yolks and cup of sugar until light and fluffy. In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. In a small bowl combine coffee and coffee liqueur.