simply delicious home-cooked meals, etc.. ] – Posted on June 16, 2011Posted in: Side Items, Vegetable Creations Print This Recipe I had 1 sweet potato left after I made the sweet potato chips so I decided to make the easy peasy sweet potato hash as a side dish to pan-fried white fish. But then I saw the red skin potatoes then I thought, “hmmm, what would happen if I combined sweet potatoes with red skin potatoes?” What happen was, I came up with a delicious potato hash side dish that’s worth repeating over and over and over and over again. Peel the sweet potato, chop in cubes. Serve as a side dish to fish, alongside a bed of greens. Buttered Potato Duo Hash 1 large sweet potato, peeled chop in cubes3 medium red skin potatoes, peeled, chop in cubes1 stick of buttersprinkle of paprikasalt & pepper Peel the sweet potato, chop in cubes.
Desserts for Breakfast Cakes Cupcakes Chocolates and Candies Tarts and Pies, broadly construed Cookies, broadly construed Pancakes (savory pancakes located in savories section below) Ice creams and ices Other sweet treats Savories smitten kitchen RECIPES Biscuits/Cookies Bread/Yeast Apple & Sultana Sugar WheelsBaked Cinnamon DoughnutsBrioche Buns with Ginger Beer Pulled PorkBrioche Chocolate Buns Brioche, Homemade Ricotta & Matcha HoneyChilli Chocolate ScrollsFinger Bun BitesRaspberry Mini Churros with White ChocolateSpiced Sticky Buns Sweetcorn & Rosemary Polenta Bread Breakfast/Brunch Apple & Sultana Sugar WheelsBanana Bread with Dark Chocolate Spread Banana Pancakes with Lemon Coconut CurdBlueberry & Lemon ShortcakeBrioche, Ricotta & Matcha HoneyBrown Butter Waffles with No-Churn Blueberry Ice CreamChocolate Buttermilk Waffles with Fresh Mint Ice Cream Christmas Pancakes with Candy Cane Chocolate Syrup Homemade Apple Pie Pop Tarts Jam Roly PolyKaya (Coconut Jam) Toast & Soft Boiled EggsLemon Souffle PancakesMatcha Chocolate Chip PancakesPumpkin Pancakes with Cinnamon ButterWhite Chocolate & Raspberry French Toast (see Scones) Cakes/Cupcakes
in the kitchen with: cenk’s devil’s food cake Cenk Sönmezsoy is the detail-oriented chocoholic behind the lovely food blog, Cafe Fernando. The first time my friend sent me a link to the blog, I thought, “Why is she sending me to some shop’s website??” But then the page loaded and I was bowled over by all the beautiful chocolate concoctions I saw, click after click. Given his penchant for chocolate, it only made sense for Cenk to offer us a dramatic devil’s food cake with ginger-spiced ganache. Do you know many people who can resist a chocolate layer cake with a luscious ganache? The only person I ever met who could was allergic to chocolate. — Kristina About Cenk Sönmezsoy: Cenk Sönmezsoy is a food blogger, photographer, food stylist and a shameless chocoholic from İstanbul, Turkey. CLICK HERE for the full recipe after the jump! Devil’s Food Cake with Whipped Biscoff Ganache and Chocolate Shards Yields one 8-inch, two-layer cake Serves 8-10 For the Devil’s Food Cake For the Whipped Biscoff* Ganache For the Chocolate Shards 1. 2. 3. 4.
thursday night smackdown » Recipe Index Bold recipes are Fan Favorites Eggs & DairySlow-Scrambled Eggs with Chorizo, Cheddar and Poblano VinaigretteSavory Spanish Bread PuddingBest-Ever Eggs en CocottePoached Eggs over Mushrooms and Spring OnionsBasic QuicheCroque MadameSpanish FrittataStuffed French ToastChilaquiles Rajas with a Fried EggBLT FrittataBlueberry Ricotta PancakesBreakfast Strata with Bacon, Artichokes and Asiago LegumesSmoky Lentil Soup with Andouille and SpinachBagna Cauda-White Bean Spread Perfect HummusInauthentic Refried BeansBlack Bean and Corn FrittersSpicy Chickpea StewWarm White Bean and Spinach SaladPasta e lenticchie mediorientale (Neapolitan Pasta and Lentils)Simple Lentils with ChorizoCreamiest Yogurt HummusCumin-Scented Black BeansMushroom and Lentil Turnovers BreadsCinnamon-Cardamom Brioche RollsAll-Purpose Muffin BaseBlue Cheese CroissantsChocolate BabkaFoccaciaCranberry-Orange Scones
Baking Obsession These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in the Gourmet magazine, but their recipe was a bit off and I also needed to replace almonds, so that’s what I’ve come up with. Miniature food, although always cute, can be a pain to unmold. If you can’t really trust your mini muffin pan, if it caused a trouble before, I advise you to line the bottoms of the molds with parchment circles. It’s easier than it might seem, just fold a strip of parchment accordion style, and then cut out many circles at once. Continue with the recipe »
Southern Style Strawberry Cake My favorite food is cake, and my favorite fruit is definitely the strawberry. Why not combine the two? I found a recipe for a Southern Style Strawberry Cake through Joy the Baker and new instantly that I had to make it. It was very simple to make thanks its use of a cake mix, but tasting it you’d never know. And the frosting turned out to be the best cream cheese frosting I’d ever made. Since I had so much leftover I decided to take the rest into work. This is the perfect cake for summer and I encourage everybody to make it. Southern Style Strawberry Cake Adapted from Joy the Baker Makes 1 two-layer 9 inch cake 1 box white cake mix (without pudding) 1 (3 ounce) package strawberry jello 1 tablespoon self rising flour 4 teaspoons sugar 3/4 cup vegetable oil 4 eggs 1/2 cup water 1/3 cup strawberries, finely diced Preheat oven to 350 degrees. To make the cake, combine cake mix, pudding mix, flour and sugar in a large bowl and mix well. Divide the butter amongst the pans.
Cakes | Bakers Royale - Part 4 Archive for the ‘Cakes’ Category