Strawberry Lemon Shortcake

<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="entry-title"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>Strawberry Lemon Shortcake</i></span></h1><h1 class="entry-title"> <div class="separator" style="clear: both; text-align: center;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4zR7o2RwHS16jad3ABDp1TD2f2QrDMFoVHhoX_AWP4wyLjdCW5LNAQPr4rHG_fx5RfBjLG8T0V2vroELLDr4HeQBiL0V4dk-Vv24SK8bi0Srq9C-pX5So2dDX433n8OK0JFwSSgKQSs/s640/2015-06-25_17-05-26.jpg" width="640" /></div></h1><h3>Ingredients:</h3><em>Biscuits</em><br /> 2 cups all purpose flour<br /> ¼ cup granulated sugar<br /> 1 tablespoon baking powder<br /> ½ teaspoon baking soda<br /> ¼  teaspoon salt<br /> 6 tablespoons chilled butter, cut into small pieces<br /> 1 ¼ cups low fat buttermilk<br /> Zest of 1 lemon<br /> Cooking spray<br /> <br /> ½ cup all purpose flour<br /> 1 tablespoon butter, melted<br /> 1 teaspoon of sugar for sprinkling<br /> <br /> <em>Strawberry mixture</em><br /> 4 cups sliced strawberries<br /> ¼ cup granulated sugar<br /> Juice of 1 lemon<br /> 1 ¼ cup natural frozen whipped topping, thawed<br /> <br /> <strong>Directions</strong><br /> Preheat oven to 425 degrees<br /> Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.<br /> <div style="text-align: center;"><img alt="" class="aligncenter wp-image-1742" height="344" src="http://www.organizeyourselfskinny.com/wp-content/uploads/2012/06/DSC02777.jpg" title="DSC02777" width="480" /></div>Step 2. Coat a baking sheet with cooking spray.  Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.<br /> Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.<br /> Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.<br /> Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly.  Let it stand for about 10 – 15 minutes.<br /> Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.<br /> <h2>Make Ahead Instructions</h2>The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.<br /> If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.</div>

Strawberry Lemon Shortcake

Strawberry Lemon Shortcake   Ingredients: Biscuits 2 cups all purpose flour ¼ cup granulated sugar 1 tablespoon baking powder ½ teaspoon...

+ Read more »

Carrot Bundt Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMAcLPAWBL6m_S_lXwM935s52CgLbuQc1iFo9D1Js6nky37ut_OfSPMHQYvvJ87ReH1EsukqDeXHxVcnXonsaR0zsvowv4ngSIbHxrkSri7EYs7WNSAgvF6x2fM5p8LL9DtyJ4Ioej9E/s400/2015-06-25_4-42-30.jpg" width="376" /></div><h3 id="ingredients"> </h3><h3 id="ingredients">Ingredients:</h3><div class="ingredients"><h4>For the Cake:</h4><ul><li class="ingredient" itemprop="ingredients">2 cup granulated sugar</li><li class="ingredient" itemprop="ingredients">1 cup canola oil</li><li class="ingredient" itemprop="ingredients">4 large eggs</li><li class="ingredient" itemprop="ingredients">2 cup all-purpose flour</li><li class="ingredient" itemprop="ingredients">1 tsp baking soda</li><li class="ingredient" itemprop="ingredients">1 tsp baking powder</li><li class="ingredient" itemprop="ingredients">2 tsp cinnamon</li><li class="ingredient" itemprop="ingredients">2 cup shredded carrots</li><li class="ingredient" itemprop="ingredients">1 cup Fisher Chopped Pecans</li></ul><h4>For the Filling:</h4><ul><li class="ingredient" itemprop="ingredients">1 package (8oz) cream cheese, softened</li><li class="ingredient" itemprop="ingredients">1/3 cup granulated sugar</li><li class="ingredient" itemprop="ingredients">1 tsp vanilla extract</li><li class="ingredient" itemprop="ingredients">1 large egg</li></ul><h4>For the frosting:</h4><ul><li class="ingredient" itemprop="ingredients">4oz cream cheese, softened</li><li class="ingredient" itemprop="ingredients">3 Tbsp milk</li><li class="ingredient" itemprop="ingredients">2 cup powdered sugar</li><li class="ingredient" itemprop="ingredients">1/4 cup Fisher Chopped Pecans</li></ul></div><h3 id="directions">Directions:</h3><div class="instructions"><span itemprop="recipeInstructions"><ol><li>Preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.</li><li>In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.</li><li>For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.</li><li>To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.</li><li>Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.</li><li>For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans.  </li></ol></span></div></div>

Carrot Bundt Cake

  Ingredients: For the Cake: 2 cup granulated sugar 1 cup canola oil 4 large eggs 2 cup all-purpose flour 1 tsp baking soda 1 tsp baking pow...

+ Read more »

Chocolate Tres Leches Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0oROZkkJENUTO6ZJIe9WH4TyDg3VozCDrrnoEjvMCRmlsRxknQg4GMYGG7WTtPohUtzwj0nr4ByL2A0t-_vT05zJA_XLVOSakoyqDGhxVkaKXGQeqSxj5ddj4_iFj5unR0nGWnzd2s1g/s640/screenshot-www+plainchicken+com+2015-06-25+04-30-09.png" width="640" /></div><br /><i>Cake</i><br />1 box devils food cake mix (Duncan Hines), plus ingredients to make cake<br />2 tsp cinnamon<br /><br /><i>Milk Mixture</i><br />1 can sweetened condensed milk<br />1 (12oz) can evaporated milk<br />1 cup half-and-half<br />2 Tbsp cocoa powder<br /><br /><i>Whipped Cream Topping</i><br />2 cups heaving whipping cream<br />1/2 cup powdered sugar<br />1 tsp vanilla extract<br />cherries<br /><br />Mix cake mix, cinnamon, plus ingredients to make the according to package directions. Bake in a greased and floured 9x13 pan. Cool completely. <br /><br />Mix together sweetened condensed milk, evaporated milk, half and half and cocoa powder. Poke holes in cake and slowly pour milk mixture over cake. Cover and refrigerate overnight. <br /><br />When ready to serve, whip together heavy cream, powdered sugar and vanilla extract. (I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar). Whip at high speed for 1-2 minutes. Spread over cake and top each slice with a cherry. <br /></div>

Chocolate Tres Leches Cake

Cake 1 box devils food cake mix (Duncan Hines), plus ingredients to make cake 2 tsp cinnamon Milk Mixture 1 can sweetened condensed milk 1 (...

+ Read more »

How-to Make an Angel Cat Sugar – Loving Heart Cake Share on facebook Share on pinterest_share Share on email

<div dir="ltr" style="text-align: left;" trbidi="on">How to, Cakes, Recipes,<br /><br />Make it from <span style="color: blue;"><i>http://bit.ly/1HcTUov</i></span><img alt="How-to Make an Angel Cat Sugar – Loving Heart Cake" height="314" itemprop="image" src="http://s3.amazonaws.com/make-prod/system/cms/slides/images/000/000/099/retina/16544-hero.jpg?1406553228" width="640" /></div>

How-to Make an Angel Cat Sugar – Loving Heart Cake Share on facebook Share on pinterest_share Share on email

How to, Cakes, Recipes, Make it from http://bit.ly/1HcTUov

+ Read more »

How-To Make a Disney Princess Cinderella Doll Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><br /><br /><br /><br /><br /><img alt="Cinderella Doll Cake height" src="http://s3.amazonaws.com/make-prod/system/cms/tutorial_steps/images/000/001/264/small/tutorial-dolls-cinderella-3.jpg?1409321853" /><br /><img alt="How-To Make a Disney Princess Cinderella Doll Cake" itemprop="image" src="http://s3.amazonaws.com/make-prod/system/cms/slides/images/000/000/149/retina/18252-glam-lt.jpg?1409322563" /><br /> source and full recipes from <i><span style="color: red;">http://bit.ly/1GxU3w0</span></i></div>

How-To Make a Disney Princess Cinderella Doll Cake

 source and full recipes from http://bit.ly/1GxU3w0

+ Read more »

Coconut Lemon Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="panel-pane pane-block pane-ti-lsg-mr-recipe-recipe-grocery-info" style="background-color: white; box-sizing: border-box; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 12px;"><div class="pane-content" style="box-sizing: border-box;"><div class="ingredient_title" style="box-sizing: border-box;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtNX1YjT2vghHqvJWNX3zZ4Do0kIiTiiLmXgA6OMvbe9cYeissBJodbnxdFQaebwVotkn3ke0aaokTBf7TGJCZ8I1wnP6_rACQmwFiPxM0oeyr1m_HGev7gXUs07EKDgDgQhi1zvWOdE/s1600/coconut-lemon-cake-sl-x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtNX1YjT2vghHqvJWNX3zZ4Do0kIiTiiLmXgA6OMvbe9cYeissBJodbnxdFQaebwVotkn3ke0aaokTBf7TGJCZ8I1wnP6_rACQmwFiPxM0oeyr1m_HGev7gXUs07EKDgDgQhi1zvWOdE/s400/coconut-lemon-cake-sl-x.jpg" width="400" /></a></div><h3 style="box-sizing: border-box; font-size: 18px; margin-top: 0px;"><br /></h3><h3 style="box-sizing: border-box; font-size: 18px; margin-top: 0px;"><br /></h3><h3 style="box-sizing: border-box; font-size: 18px; margin-top: 0px;">Ingredients</h3></div></div></div><div class="panel-pane pane-entity-field pane-node-field-ingredients" style="background-color: white; box-sizing: border-box; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 12px; margin: 0px; padding: 0px;"><div class="pane-content" style="box-sizing: border-box;"><div class="field-collection-container clearfix" style="border-bottom-color: rgb(211, 215, 217); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; margin-bottom: 1em;"><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">unsalted butter, softened</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">2 cups</span> <span itemprop="name" style="box-sizing: border-box;">sugar</span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">4 </span><span itemprop="name" style="box-sizing: border-box;">large eggs, separated</span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">3 cups</span> <span itemprop="name" style="box-sizing: border-box;">all-purpose flour</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 tablespoon</span> <span itemprop="name" style="box-sizing: border-box;">baking powder</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">milk</span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">vanilla extract</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/8 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">salt</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;"></span><span itemprop="name" style="box-sizing: border-box;">Lemon Filling</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;"></span><span itemprop="name" style="box-sizing: border-box;">Fluffy White Frosting</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">flaked coconut</span><span itemprop="preparation" style="box-sizing: border-box;"></span></div></div></div><div class="field-ingredients" style="box-sizing: border-box; float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><div class="field-collection-view clearfix view-mode-recipe-ingredients field-collection-view-final" style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: top;"><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;"></span><span itemprop="name" style="box-sizing: border-box;">Garnishes: fresh cranberries, fresh boxwood sprigs</span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="name" style="box-sizing: border-box;"><br /></span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="name" style="box-sizing: border-box;"><h2 class="pane-title" style="box-sizing: border-box; color: #330033; font-size: 18px; margin-bottom: 12px; margin-top: 0px;">Preparation</h2><div class="pane-content" style="box-sizing: border-box;"><div itemprop="instructions" style="box-sizing: border-box;"><div class="field-instructions" style="box-sizing: border-box;"><div class="field-items" style="box-sizing: border-box;"><div class="field-item even" style="box-sizing: border-box;"><div style="box-sizing: border-box;">1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.</div><div style="box-sizing: border-box;">2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.</div><div style="box-sizing: border-box;">3. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.</div><div style="box-sizing: border-box;">4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.</div><div style="box-sizing: border-box;">5. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.</div><div style="box-sizing: border-box;">Note: Boxwood is poisonous if ingested. If boxwood sprigs are used as garnish, cut small circle of heavy-duty plastic wrap, and position in center of cake before arranging sprigs and cranberries on top of cake. Remove garnish before serving.</div><div style="box-sizing: border-box;"><br /></div></div></div></div></div></div></span></div></div></div></div></div></div></div>

Coconut Lemon Cake

Ingredients 1 cup   unsalted butter, softened 2 cups   sugar 4  large eggs, separated 3 cups   all-purpose flour 1 tablespoon   baking powde...

+ Read more »

jelly cakes

<div dir="ltr" style="text-align: left;" trbidi="on"><h2 class="coles-haptic-font method-ingredients" style="background-color: white; color: #dc281e; font-family: arial, verdana, sans-serif; font-size: 25px; margin: 20px 10px 10px;"><cufon alt="Ingredients" class="cufon cufon-canvas" style="display: inline-block !important; font-size: 1px !important; height: 25px; line-height: 1px !important; position: relative !important; vertical-align: middle !important; width: 128px;"><cufontext style="display: inline-block !important; height: 0px !important; overflow: hidden !important; text-indent: -10000in !important; width: 0px !important;"></cufontext></cufon></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtA1dY3sEy6KF90wpsYg8vDEtfoh1j0vE769MrOB6kTeeRFGA2It5DCjhxB5AJ77Ph3mVX-1o3Ii_d-eYlWAaBdkgoZCPR0raRciX0-CJX3AWTTBH-kz75T28XH9nHuP_YOMtHN25flA/s1600/Screenshot.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtA1dY3sEy6KF90wpsYg8vDEtfoh1j0vE769MrOB6kTeeRFGA2It5DCjhxB5AJ77Ph3mVX-1o3Ii_d-eYlWAaBdkgoZCPR0raRciX0-CJX3AWTTBH-kz75T28XH9nHuP_YOMtHN25flA/s640/Screenshot.png" width="640" /></a></div><ul class="ingredients" style="background-color: white; color: #666666; font-family: arial, verdana, sans-serif; font-size: 14px; list-style-type: none; margin: 3px 20px 15px 0px; padding: 0px;"><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value"></span></span></li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">2 x 85</span> <span class="type">g pkts</span> </span><span class="name">Raspberry Jelly Crystals</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">60</span> <span class="type">g</span> </span><span class="name">Butter</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span> </span><span class="name">Caster Sugar</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">1</span> <span class="type">tsp</span> </span><span class="name">Vanilla Essence</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">1</span> <span class="type"></span></span><span class="name">Coles Free Range Egg</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">1</span> <span class="type">cup</span> </span><span class="name">Self-raising Flour</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span> </span><span class="name">Milk</span><span class="price" style="float: right; margin-right: 10px;"></span></li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"><span class="amount"><span class="value">2</span> <span class="type">cups</span> </span><span class="name">Coles Desiccated Coconut</span></li></ul><div><span style="color: #666666; font-family: arial, verdana, sans-serif;"><span style="font-size: 14px; line-height: 26px;"><br /></span></span></div><div><span style="color: #666666; font-family: arial, verdana, sans-serif;"><span style="font-size: 14px; line-height: 26px;">method</span></span></div><span class="ingredient-group coles-haptic-font" style="background-color: white; color: #dc281e; display: block; font-family: arial, verdana, sans-serif; font-size: 18px; font-weight: bold; margin-bottom: 0px; margin-left: 10px; margin-top: 10px;"></span><br /><ol class="instructions" style="background-color: white; color: #666666; font-family: arial, verdana, sans-serif; font-size: 14px; margin: 10px 20px 0px 10px; padding-left: 22px;"><li style="margin: 0px 10px 10px 0px;">Make jelly according to packet instructions. Place in the fridge for about 1½ hrs, or until slightly thickened (it should be like unbeaten egg white).</li><li style="margin: 0px 10px 10px 0px;">Preheat oven to 180°C or 160ºC fan. Grease 2 non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.</li><li style="margin: 0px 10px 10px 0px;">Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.</li><li style="margin: 0px 10px 10px 0px;">Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.</li></ol></div>

jelly cakes

2 x 85   g pkts   Raspberry Jelly Crystals 60   g   Butter 1/2   cup   Caster Sugar 1   tsp   Vanilla Essence 1   Coles Free Range Egg 1   c...

+ Read more »

Vegan Choc Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="style2" style="color: red; font-size: 26px; font-weight: bold; text-align: -webkit-center;">Cake Recipes</div><div style="text-align: -webkit-center;"><img alt="Simple chocolate cake recipe" height="282" src="http://www.hillside.org.uk/images/Chocolate-cake-recipe.jpg" width="425" /></div><div style="text-align: -webkit-center;"><span class="style2" style="color: red; font-size: 26px; font-weight: bold;">Easy Vegan Choc Cake</span></div><div style="text-align: -webkit-center;"><strong><span style="font-size: 26px;"> Ingredients:</span></strong><br /><br /><span class="style5" style="font-family: 'Times New Roman', Times, serif; font-size: 21px;">3 Cups flour (680g)<br />2 cups sugar (450g)<br />6 tablesp cocoa<br />2 teas baking soda<br />1 teas salt<br />3/4 cup vege oil (30cc)<br />2 tablesp vinegar<br />2 teasp vanilla<br />2 cups cold water (480cc)</span></div><div style="text-align: -webkit-center;"><span class="style5" style="font-family: 'Times New Roman', Times, serif; font-size: 21px;"><strong><span style="font-family: 'Times New Roman'; font-size: 24px;"> </span></strong><strong><span style="font-family: 'Times New Roman'; font-size: 26px;">This is what you do:</span></strong><strong><span style="font-family: 'Times New Roman'; font-size: 29px;"></span></strong><br /><br />Mix dry ingredients.  Add wet ingreds.  Stir till smooth. <br />Bake in 2 greased, floured tins at 350 degrees for 30 mins. <br />Makes 2 layers of 8-9" rounds or one small sheet cake.</span></div></div>

Vegan Choc Cake

Cake Recipes Easy Vegan Choc Cake  Ingredients: 3 Cups flour (680g) 2 cups sugar (450g) 6 tablesp cocoa 2 teas baking soda 1 teas salt 3/4 c...

+ Read more »

Strawberry Cheesecake Ice Cream Pie

<div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b>Strawberry Cheesecake Ice Cream Pie</b></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL20yaEd-t8a7LHztAES6u60r3LR3O8Wxnp2Zmuspt_x-z4aOMOMVTiavigZ2EU0hAxtwixolhGaoC9cAZqdgrGROueovelD6Px_3fIHLyuBUjSZkwCXv2wXejT1ncRobgYzYOp2w_CC4/s1600/18740006209_4dfed388bc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL20yaEd-t8a7LHztAES6u60r3LR3O8Wxnp2Zmuspt_x-z4aOMOMVTiavigZ2EU0hAxtwixolhGaoC9cAZqdgrGROueovelD6Px_3fIHLyuBUjSZkwCXv2wXejT1ncRobgYzYOp2w_CC4/s1600/18740006209_4dfed388bc.jpg" /></a></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b>Adapted a bit liberally from <a href="http://www.homesicktexan.com/2014/09/mexican-coffee-ice-cream-pie.html" style="color: #656a7b; text-decoration: none;">Lisa Fain’s Mexican Coffee Ice Cream Pie</a></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost popsicle-like. If this isn’t to your liking, you can add the whipped cream right before serving, or only let it firm up 10 minutes in the freezer, enough that it can stand up to the wet strawberry topping but not be fully frozen.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Crust</u><br />1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)<br />3 tablespoons (40 grams) granulated sugar<br />2 pinches sea salt<br />7 tablespoons (100 grams) unsalted butter, melted</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Cheesecake filling</u><br />1 8-ounce package cream cheese, at room room temperature<br />1 (14-ounce) can sweetened condensed milk<br />1 teaspoon finely grated lemon zest<br />1 teaspoon vanilla extract</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Whipped cream topping</u><br />1 cup heavy or whipping cream<br />1 teaspoon vanilla extract<br />1 tablespoon granulated sugar</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Strawberry sauce</u><br />1 pound strawberries, hulled and halved<br />2 tablespoons sugar<br />Juice of half a lemon<br />1 tablespoon cornstarch<br />2 tablespoons water</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make crust:</i> Heat oven to 350°F. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 9 to 10 minutes. Set on cooling rack to cool completely. Once cool, you can even transfer it to the freezer to get it started on the chilling process.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make cheesecake filling:</i> Beat cream cheese until soft and fluffy, then slowly beat in condensed milk until smooth. Beat in zest and vanilla. [This step updated to ensure everyone avoids lumps.] Pour into cooled crust and freeze for 6 to 8 hours, until firm.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make whipped cream topping:</i> Whip cream with sugar and vanilla until soft peaks form. Spread the whipped cream over the frozen filling and return to the freezer until firm, usually less than an hour.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make strawberry topping:</i> Combine strawberries, sugar, lemon, cornstarch and water in a medium, heavy saucepan. Let macerate for 15 to 20 minutes, then cook over medium-low heat to a simmer, stirring. Cook for 2 to 3 minutes more, then remove from heat and chill sauce completely. You can hasten this along by stirring it in a bowl set over a bowl of ice water. Chill strawberry sauce in fridge until needed. (We won’t be freezing this part.)</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>To serve:</i> Using a hot, wet knife, cut pie into wedges and drape each with strawberry sauce. Eat, repeat.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><a href="http://smittenkitchen.com/blog/2015/06/strawberry-cheesecake-ice-cream-pie/" target="_blank">READ MORE</a></div></div>

Strawberry Cheesecake Ice Cream Pie

Strawberry Cheesecake Ice Cream Pie Adapted a bit liberally from  Lisa Fain’s Mexican Coffee Ice Cream Pie An additional note about texture:...

+ Read more »

delicious Pink funfetti cupcakes

<div dir="ltr" style="text-align: left;" trbidi="on"><i><span style="font-size: large;">delicious Pink funfetti cupcakes</span></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyE_4gepZsHb1Q3iwt20Zif0_696WPcMGnCe08sDik9nhGeKzL25RxMyoV0KoVUIubfonym10Alu7-U4Jz9nKWWQQyA_zA6eQtwWahZwO_d3YBoIF_6ZBp66tITc-Yy5wjLCJpz34DLXE/s1600/1221-1024x700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyE_4gepZsHb1Q3iwt20Zif0_696WPcMGnCe08sDik9nhGeKzL25RxMyoV0KoVUIubfonym10Alu7-U4Jz9nKWWQQyA_zA6eQtwWahZwO_d3YBoIF_6ZBp66tITc-Yy5wjLCJpz34DLXE/s640/1221-1024x700.jpg" width="640" /></a></div><br /><br /><div class="ERHead">Prep time: <time datetime="PT15M" itemprop="prepTime">15 mins</time></div><div class="ERHead">Cook time: <time datetime="PT20M" itemprop="cookTime">20 mins</time></div><div class="ERHead">Total time: <time datetime="PT35M" itemprop="totalTime">35 mins</time></div><div class="ERHead">Serves: <span class="yield">12</span></div><div class="ERIngredients"><div class="ERIngredientsHeader">Ingredients</div><ul class="ingredients"><li class="ingredient">1 ½ cups all-purpose flour</li><li class="ingredient">½ teaspoon baking powder</li><li class="ingredient">¼ teaspoon baking soda</li><li class="ingredient">1/2 cup melted unsalted butter</li><li class="ingredient">1 cup granulated sugar</li><li class="ingredient">1/2 teaspoon salt</li><li class="ingredient">1 large egg</li><li class="ingredient">¼ cup yogurt or sour cream</li><li class="ingredient">¾ cup milk</li><li class="ingredient">2 teaspoons vanilla extract</li><li class="ingredient">1/2 cup rainbow jimmies</li><li class="ingredient">VANILLA BUTTERCREAM</li><li class="ingredient">Red food coloring</li><li class="ingredient">12 ounces unsalted butter, softened</li><li class="ingredient">2 cups confectioners’ sugar,</li><li class="ingredient">½ teaspoon pure vanilla extract</li></ul></div><div class="ERInstructions"><div class="ERInstructionsHeader">Instructions</div><div class="instructions"><ol><li class="instruction">Preheat oven to 350F degrees.</li><li class="instruction">Line standard muffin tins with paper liners, whisk flour, baking powder, baking soda, and salt.</li><li class="instruction">In another bowl, melt butter in the microwave. Whisk in sugar.</li><li class="instruction">put the mixture on the fridge for about one minute. After that, add egg, yogurt, milk, and vanilla extract and mix until combined.</li><li class="instruction">add dry ingredients into the mixture and mix until no lumps remain.</li><li class="instruction">add the sprinkles and mix slowly until combined.</li><li class="instruction">fill the muffin tins with the mixture and bake for 20 minutes .</li><li class="instruction">Beat butter with a mixer on medium-high speed until pale and creamy.</li><li class="instruction">Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes.</li><li class="instruction">(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).</li><li class="instruction">Add vanilla, and beat until buttercream is smooth. Add two drops of red food coloring.</li><li class="instruction">I used an Ateco piping tube #829 to pipe frosting. Drop Sugar sprinkles over frosting to decorate.</li></ol></div></div></div>

delicious Pink funfetti cupcakes

delicious Pink funfetti cupcakes Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 12 Ingredients 1 ½ cups all-purpose flour...

+ Read more »

Tres Leches Cake

<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Segoe UI', Tahoma, sans-serif;"><span style="font-size: large;"><i>Tres Leches Cake</i></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://worldwikiresources.blogspot.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0sEV0vlxFkZF8lq8r9SVTAWFsnfkmlWBQOg0y3jhjELY_s5KKWgwvVgZo9vFguhJuopuF6LTTupyohF_9xr149VOvCAFUHdmvYKVFnaCvQJB8WPJ9xotwXgQyMuYiqjmJ90Fxegzv8g/s1600/screenshot-urbanbakes.com+2015-06-18+17-06-17.jpg" /></a></div><br /><div class="zlmeta zlclear" style="background-color: white; border: 0px; clear: both; color: #3c3c3c; font-family: Georgia, serif; font-size: 0.85em; font-stretch: inherit; font-weight: bold; line-height: 24px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="zlclear" style="border: 0px; clear: both; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></div></div><div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 1.25em; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Ingredients</div><ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; font-stretch: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">CAKE</li><li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 1/4 cups all-purpose flour</li><li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups granulated sugar</li><li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 1/2 teaspoons baking powder</li><li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</li><li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup unsalted butter, softened</li><li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/4 cups fat-free milk</li><li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon pure vanilla extract</li><li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 eggs</li><li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">FILLING</li><li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups heavy cream</li><li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 (14 oz.) can sweetened condensed milk</li><li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3/4 cup fat-free milk</li><li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup water</li><li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons rum extract</li><li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">TOPPING</li><li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups heavy cream</li><li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons rum extract</li><li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2-4 tablespoons granulated sugar</li><li class="ingredient" id="zlrecipe-ingredient-19" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon cinnamon (optional)</li></ul><div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 1.25em; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Instructions</div><ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; font-stretch: inherit; line-height: 1.5em; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;"><li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Heat oven to 350 degrees F. In a 13x9-inch baking pan, grease and flour bottom and sides; set aside.</li><li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, beat all cake ingredients together until just combined. Pour evenly into prepared pan.</li><li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Bake for 30 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 5 minutes.</li><li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Meanwhile in a medium bowl, whish together all filling ingredients; set aside.</li><li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Once cake has slightly cooled but still hot to the touch, pierce the top using a long-tined fork approximately every half-inch apart. See bottom of this post for a visual.</li><li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Pour the 3-milk (tres leches) mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the tres leches has been absorbed.</li><li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">In a large chilled bowl, beat topping ingredients until stiff peaks form.</li><li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Once cake is ready, spread whipped cream over cake and lightly sprinkle with cinnamon. ENJOY!</li></ol><div class="h-4 strong" id="zlrecipe-notes" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 1.25em; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Notes</div><div id="zlrecipe-notes-list" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; font-stretch: inherit; line-height: 24px; margin: 0px 10px; padding: 0px 10px; vertical-align: baseline;"><div class="notes" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Full fat versions of ingredients may be used to substitute any fat-free ingredients found in this recipe.</div><div class="notes" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Do not pour tres leches immediately into the hot cake. Allow cake to cool to warm before pouring the tres leches into the cake to prevent curdling of the milks.</div><div class="notes" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">Tres Leches Cake recipe is slightly adapted from Chocolate Coconut Malibu Rum Cake.</div></div></div>

Tres Leches Cake

Tres Leches Cake Ingredients CAKE 2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1...

+ Read more »

Strawberry Shortcut Cake with Basil Whipped Cream

<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="Font-A-6-110 title W-100" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.1" id="article-aft-title-121288021251" style="-webkit-font-smoothing: antialiased; background-color: white; font-family: Georgia, Times, serif; font-size: 32px; font-weight: 400; line-height: 1.1; margin: 0px 0px 20px; padding: 0px; text-rendering: optimizeLegibility; width: 500px; word-wrap: break-word;">Strawberry Shortcut Cake with Basil Whipped Cream</h1><div class="GridTable grid-content" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content" id="yui_3_15_0_1_1434637418432_1249" style="background-color: white; display: table; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16.25px; zoom: 1;"><div class="D-tbr row-content" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0" id="yui_3_15_0_1_1434637418432_1248" style="display: table-row;"><div class="GridTable-Cell Va-t col-left" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0" style="display: table-cell; vertical-align: top; zoom: 1;"></div><div class="GridTable-Cell Va-t col-right" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1" id="yui_3_15_0_1_1434637418432_1247" style="display: table-cell; min-width: 500px; vertical-align: top; width: 500px; zoom: 1;"><div class="text-body-wrapper W-100 Font-B-1-160" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1" id="yui_3_15_0_1_1434637418432_1246" style="font-family: Georgia, Times, serif; font-size: 18px; letter-spacing: 0.01em; line-height: 1.6; width: 500px;"><div class="text-body W-100 Font-B-1-160" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body" id="article-aft-text-body-121288021251" style="color: #222222; letter-spacing: 0.01em; line-height: 1.6; max-width: 500px; position: relative; width: 500px;"><div class="body read-more-cut" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0" id="yui_3_15_0_1_1434637418432_1245"><div class="pre-cut" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0" id="yui_3_15_0_1_1434637418432_1244" style="height: auto; margin-bottom: 1.5em;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARtfnufEHSVVi3aj8TdtZmXtafOCcyyRhHRS_0rQ19HW8TtR2cnzX3cq80IdEJE3XY32mv9Lpaq86e3ZFjHEN2du1bZp-yQ2PSJAtAWSQLs0dvtZLNasbGT_U32LWSmUKWgnK4gd_JrE/s1600/e78cc4e84ed7e1fd37ce46265df934833514dc65.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARtfnufEHSVVi3aj8TdtZmXtafOCcyyRhHRS_0rQ19HW8TtR2cnzX3cq80IdEJE3XY32mv9Lpaq86e3ZFjHEN2du1bZp-yQ2PSJAtAWSQLs0dvtZLNasbGT_U32LWSmUKWgnK4gd_JrE/s320/e78cc4e84ed7e1fd37ce46265df934833514dc65.jpg" width="320" /></a></div><br /><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-8" style="margin-bottom: 1.5em; margin-top: 1.5em;"><b>Strawberry Shortcut Cake with Basil Whipped Cream</b><br />Makes one 8−inch cake</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-10" style="margin-bottom: 1.5em; margin-top: 1.5em;">Basil Whipped Cream<br />¼ cup packed fresh basil leaves<br />1 cup heavy whipping cream<br />3 tablespoons confectioners’ sugar, sifted<br /><span style="letter-spacing: 0.01em; line-height: 1.6;"><br /></span><span style="letter-spacing: 0.01em; line-height: 1.6;">Shortcut Cake</span><br /><span style="letter-spacing: 0.01em; line-height: 1.6;">1 cup unbleached all-purpose flour, plus more for dusting the pan</span></div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-12" style="margin-bottom: 1.5em; margin-top: 1.5em;">¾ cup granulated sugar<br />1 teaspoon baking powder<br />½ teaspoon fine salt<br />4 tablespoons unsalted butter, melted, plus more for the pan<br />1 large egg, beaten<br />½ cup whole milk<br />1 teaspoon vanilla extract</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-14" style="margin-bottom: 1.5em; margin-top: 1.5em;">Rosy Strawberry Filling<br />1 pound fresh strawberries (reserve 5 berries for garnish)<br />1 recipe Rosy Strawberry Syrup (recipe at bottom) or Fresh Herb Syrup (recipe at bottom), prepared</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-16" style="margin-bottom: 1.5em; margin-top: 1.5em;">Garnish<br />Fresh basil or other herb leaves</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-18" style="margin-bottom: 1.5em; margin-top: 1.5em;">For the basil whipped cream, combine the basil leaves and cream in a medium saucepan over medium-high heat. Heat the cream until bubbles form around the perimeter of the pan, then remove the pan from the heat, cover it, and let the cream infuse for 30 minutes. Strain out the basil leaves and refrigerate the flavored cream until you are ready to assemble the cake.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-20" style="margin-bottom: 1.5em; margin-top: 1.5em;">Preheat the oven to 375°F. Butter the bottom and sides of an 8-inch round cake pan. Line it with a parchment paper circle, butter the paper, and dust the pan with flour. Tap out the excess flour.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-22" style="margin-bottom: 1.5em; margin-top: 1.5em;">For the shortcut cake, in a medium bowl, whisk together the flour, sugar, baking powder, and salt, then whisk in the butter, egg, milk, and vanilla until almost smooth (there can be small lumps). Pour the batter into the prepared pan.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-24" style="margin-bottom: 1.5em; margin-top: 1.5em;">Bake for 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Using a knife, loosen the cake from the sides of the pan and invert it directly onto the wire rack to cool completely.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-26" style="margin-bottom: 1.5em; margin-top: 1.5em;">For the rosy strawberry rilling, set aside five strawberries for the garnish. Hull and finely chop the remaining strawberries. Heat the rosy strawberry syrup in a medium saucepan over medium-high heat until it begins to bubble at the edges. Add the strawberries to the pan and cook, stirring, for 2 to 3 minutes or until the berries are slightly warm and glistening. Remove the pan from the heat and set it aside to cool for 10 minutes.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121288021251.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-28" id="yui_3_15_0_1_1434637418432_1243" style="margin-bottom: 1.5em; margin-top: 1.5em;">To assemble the cake, cut the cake in half horizontally, using a serrated knife. Begin to cut the cake in half until you reach the center of the cake, then turn it a quarter turn and keep cutting and turning until you reach your original cut mark. Use the knife to help separate the layers. Place the bottom layer, cut-side up, on a cake plate. Spread the layer with the strawberry mixture. Top with the remaining layer, cut-side down. Arrange the five reserved strawberries on top of the cake.</div></div></div></div></div></div></div></div></div>

Strawberry Shortcut Cake with Basil Whipped Cream

Strawberry Shortcut Cake with Basil Whipped Cream Strawberry Shortcut Cake with Basil Whipped Cream Makes one 8−inch cake Basil Whipped Crea...

+ Read more »

Double Choc Cheesecake with Berry Sauce

<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="Font-A-6-110 title W-100" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.1" id="article-aft-title-121768913261" style="-webkit-font-smoothing: antialiased; background-color: white; font-family: Georgia, Times, serif; font-size: 32px; font-weight: 400; line-height: 1.1; margin: 0px 0px 20px; padding: 0px; text-rendering: optimizeLegibility; width: 500px; word-wrap: break-word;">Cake of the Day: Double Choc Cheesecake with Berry Sauce</h1><div class="GridTable grid-content" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content" id="yui_3_15_0_1_1434637418432_1012" style="background-color: white; display: table; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16.25px; zoom: 1;"><div class="D-tbr row-content" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0" id="yui_3_15_0_1_1434637418432_1011" style="display: table-row;"><div class="GridTable-Cell Va-t col-left" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.0" style="display: table-cell; vertical-align: top; zoom: 1;"></div><div class="GridTable-Cell Va-t col-right" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1" id="yui_3_15_0_1_1434637418432_1010" style="display: table-cell; min-width: 500px; vertical-align: top; width: 500px; zoom: 1;"><div class="text-body-wrapper W-100 Font-B-1-160" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1" id="yui_3_15_0_1_1434637418432_1009" style="font-family: Georgia, Times, serif; font-size: 18px; letter-spacing: 0.01em; line-height: 1.6; width: 500px;"><div class="text-body W-100 Font-B-1-160" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body" id="article-aft-text-body-121768913261" style="color: #222222; letter-spacing: 0.01em; line-height: 1.6; max-width: 500px; position: relative; width: 500px;"><div class="body read-more-cut" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0" id="yui_3_15_0_1_1434637418432_1008"><div class="pre-cut" data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0" id="yui_3_15_0_1_1434637418432_1016" style="height: auto; margin-bottom: 1.5em;"><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-0" style="margin-bottom: 1.5em;"><i>Every day, Yahoo Food features delectable </i>cakes<i>. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Katie Quinn Davies of the award-winning blog, </i>What Katie Ate<i>, shares a recipe from her second cookbook </i>What Katie Ate on the Weekend<i>, a collection of her favorite simple dishes for weekend entertaining. </i></div><figure data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$figure-2" style="margin: 0px;"><span id="goog_1974435180"></span><img alt="Cake of the Day: Double Choc Cheesecake with Berry Sauce" height="563" src="https://s.yimg.com/cd/resizer/2.0/FIT_TO_WIDTH-w540/66b65236b79e22e9922389c4990debb3015439a4.jpg" style="border: 0px; height: auto; margin-right: 20px; max-width: 100%; vertical-align: bottom;" width="540" /></figure><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-6" style="margin-bottom: 1.5em; margin-top: 1.5em;"><b>Double Choc Cheesecake with Berry Sauce</b><br />Serves 8</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-8" style="margin-bottom: 1.5em; margin-top: 1.5em;">In Australia I use Arnott’s Chocolate Ripple biscuits for the cookie base here, but you could use Oreo cookies; just bung them in whole, there’s no need to scrape off the cream in the centers first. If you don’t want to use amaretto, you can substitute with 1 teaspoon of pure vanilla extract. Leave some of the cherry stems attached for a nicer presentation, if you like.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-10" style="margin-bottom: 1.5em; margin-top: 1.5em;">Cake<br />9 oz plain (un-iced) chocolate cookies, such as Oreos<br />¾ cup blanched almonds<br />8 tablespoons unsalted butter, melted and cooled<br />½ cup good-quality dark chocolate<br />½ cup good-quality milk chocolate<br />2 cups, plus 1 tablespoon cream cheese, softened<br />1 cup light sour cream<br />4 free-range eggs<br />1 cup, plus 2 tablespoons firmly packed dark brown sugar<br />1¼ cups heavy cream, plus extra, whipped, to serve<br />4 teaspoons amaretto</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-12" style="margin-bottom: 1.5em; margin-top: 1.5em;">Berry sauce<br />9 oz fresh cherries (pitted, if you like) or sour cherries from a jar, drained well<br />9 oz strawberries, hulled and halved<br />5½ oz raspberries<br />4 teaspoons lime juice<br />3 tablespoons superfine sugar</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-14" style="margin-bottom: 1.5em; margin-top: 1.5em;">Preheat the oven to 325°F and grease and line the base and sides of an 8½ inch springform cake pan. Wrap the outside of the pan with foil, sealing it securely. Whiz the biscuits and almonds in the bowl of a food processor to fine crumbs. Add the butter and pulse to combine. Press this mixture evenly into the base of the prepared pan and chill in the fridge for 30 minutes.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-16" style="margin-bottom: 1.5em; margin-top: 1.5em;">Melt the dark and milk chocolate in a heatproof bowl that fits snugly over a saucepan of gently simmering water, then set aside to cool slightly.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-18" style="margin-bottom: 1.5em; margin-top: 1.5em;">Beat the cream cheese and sour cream in a stand mixer on low–medium speed for 1–2 minutes until smooth and combined. Add the eggs, one at a time, beating after each addition until incorporated. Add the brown sugar, cream and amaretto and beat on low speed for 1 minute. Beat in the melted chocolate until combined.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-20" style="margin-bottom: 1.5em; margin-top: 1.5em;">Pour the batter onto the cookie base and tap the pan gently on a countertop to remove any bubbles. Place the cake pan in a large roasting pan and pour enough cold water into the roasting pan to come 1 in up the sides of the cake pan. Carefully transfer to the oven and bake for 1½ hours or until set at the edges with a slight wobble in the center. Leave in the switched-off oven to cool for 1 hour with the door slightly ajar, then remove and cool to room temperature, before chilling in the fridge for 1 hour. </div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-22" style="margin-bottom: 1.5em; margin-top: 1.5em;">Meanwhile, for the berry sauce, place all the ingredients in a heavy-bottomed saucepan, bring to a boil, then reduce the heat to low–medium and simmer for 3 minutes or until the fruit is soft but still holding its shape. Drain for 5 minutes over a bowl, reserving the syrup. Place the syrup in the pan and simmer over medium heat for 10 minutes or until thick and glossy, then gently fold into the fruit and set aside to cool completely.</div><div data-reactid=".0.$tag=2recipe-mosaic-transition-group.$=1$tag=02recipe-mosaic-1:0.$article-121768913261.0:$Pos-r.$article-inner-container.$inset-container.$grid-template.0.$col-left.$content.$grid-content.0.1.1.$text-body.0.0.$p-24" id="yui_3_15_0_1_1434637418432_1015" style="margin-bottom: 1.5em; margin-top: 1.5em;">Sit the cheesecake on a large plate and remove the pan, then top with berry sauce and serve with whipped cream.</div></div></div></div></div></div></div></div></div>

Double Choc Cheesecake with Berry Sauce

Cake of the Day: Double Choc Cheesecake with Berry Sauce Every day, Yahoo Food features delectable  cakes . They taste good, they look good,...

+ Read more »

Banana Split Ice Cream Cake .. Can you wait

<div dir="ltr" style="text-align: left;" trbidi="on"><h1><i><span style="font-weight: normal;"><span style="font-size: large;">Banana Split Ice Cream Cake</span></span></i></h1><div class="postmeta"> <a class="comments-link" href="http://www.browneyedbaker.com/banana-split-ice-cream-cake/#comments"><em></em></a> </div><img alt="" class="size-full wp-image-18621 aligncenter" height="397" src="http://www.browneyedbaker.com/wp-content/uploads/2012/07/banana-split-ice-cream-cake-1-550.jpg" title="Banana Split Ice Cream Cake" width="550" /> <span id="more-18572"></span><br /> <img alt="" class="size-full wp-image-18622 aligncenter" src="http://www.browneyedbaker.com/wp-content/uploads/2012/07/banana-split-ice-cream-cake-2-550.jpg" title="Banana Split Ice Cream Cake" /><br /> <img alt="" class="size-full wp-image-18623 aligncenter" height="367" src="http://www.browneyedbaker.com/wp-content/uploads/2012/07/banana-split-ice-cream-cake-3-550.jpg" title="Banana Split Ice Cream Cake" width="550" /><br /><img alt="" class="size-full wp-image-18624 aligncenter" height="367" src="http://www.browneyedbaker.com/wp-content/uploads/2012/07/banana-split-ice-cream-cake-4-550.jpg" title="Banana Split Ice Cream Cake" width="550" /><br />Banana Split Ice Cream Cake<blockquote class="recipe hrecipe"><span class="item"></span> <div class="time"><strong>Yield:</strong> <span class="yield">10 to 12 servings</span><br /> <strong>Prep Time:</strong> <span class="preptime">4 hours</span><br /> <strong>Total Time:</strong> <span class="duration">12 hours</span><br /> </div><h3 style="clear: left;">Ingredients:</h3><div class="ingredient"><span style="text-decoration: underline;">For the Crust</span>:<br />20 Oreo cookies, crushed into crumbs<br />4 tablespoons unsalted butter, melted<br />2 to 3 bananas, sliced ½-inch thick<br /> <span style="text-decoration: underline;">For the Strawberry Layer</span>:<br />1 pint strawberry ice cream<br />1 cup strawberry ice cream topping (make sure it's a pourable consistency, warm briefly if necessary)<br /> <span style="text-decoration: underline;">For the Chocolate Layer</span>:<br />1 pint chocolate ice cream<br />1 cup hot fudge sauce, at room temperature (make sure it's a pourable consistency, warm briefly if necessary)<br /> <span style="text-decoration: underline;">For the Vanilla Layer</span>:<br />1 pint vanilla ice cream<br />½ cup pineapple ice cream topping<br /> <span style="text-decoration: underline;">For the Whipped Cream</span>:<br />1 cup heavy cream<br />2 tablespoons granulated sugar<br />1 teaspoon vanilla extract<br /> <span style="text-decoration: underline;">To Garnish</span>:<br />Maraschino cherries<br />Chopped walnuts<br /> </div><h3 style="clear: left;">Directions:</h3><div class="instructions">1. Spray an 8x3-inch springform pan with nonstick cooking spray. Line the bottom and sides with parchment paper; set aside.<br /> 2. <span style="text-decoration: underline;">Assemble the Crust</span>: Combine the Oreo cookie crumbs with the melted butter, tossing until all of the crumbs are evenly moistened. Press into an even layer in the bottom of the prepared pan. Top with the banana slices. Place the pan in the freezer for at least 15 minutes.<br /> 3. <span style="text-decoration: underline;">Assemble the Strawberry Layer</span>: Top the banana layer with the strawberry ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes.<br /> 4. Pour the strawberry topping over the strawberry ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.<br /> 5. <span style="text-decoration: underline;">Assemble the Chocolate Layer</span>: Top the strawberry layer with the chocolate ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes, or until firm and set.<br /> 6. Pour the hot fudge sauce over the chocolate ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.<br /> 7. <span style="text-decoration: underline;">Assemble the Vanilla Layer</span>: Top the hot fudge layer with the vanilla ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Cover with plastic wrap, return the assembled cake to the freezer and freeze overnight.<br /> 8. <span style="text-decoration: underline;">Final Assembly and Garnishment</span>: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.<br /> 9. While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.<br /> 10. Just prior to serving, pipe the whipped cream into mounds around the outer edge of the cake. Top each mound with a maraschino cherry. Fill in the space in the middle with the pineapple topping and top with chopped walnuts. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice. Store leftover slices in airtight containers (or covered with plastic wrap and foil) in the freezer.<br /> <span style="text-decoration: underline;">Note</span>: If you are making homemade ice cream, your best bet is to time the assembly so that you can add the freshly-churned ice cream right onto the cake. It will be the perfect consistency. If you will be using already-made ice cream, pop it in the refrigerator for about 30 minutes before you plan to need it and then mix it really well with a spatula so that it is smooth and spreadable.<br /> </div><div class="source">(Recipe inspired by <a href="http://www.sweetannas.com/2010/01/banana-split-ice-cream-cake.html" target="_blank">Sweet Anna's</a>)<br /> </div></blockquote><h1><i><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></i></h1><h1><i><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></i></h1></div>

Banana Split Ice Cream Cake .. Can you wait

Banana Split Ice Cream Cake Banana Split Ice Cream Cake Yield: 10 to 12 servings Prep Time: 4 hours Total Time: 12 hours I...

+ Read more »