Strawberry Cake From Scratch I want to share with you my absolute most favorite recipe for homemade strawberry cake. For some reason, good from-scratch strawberry cake recipes are really hard to find. There are a wealth of recipes that use strawberry-flavored jello, strawberry extract, and a boxed cake mix but what if you want to make a cake to put a dent in that gallon bag of strawberries you have in the freezer? If you ask me, strawberries just might be the world’s most perfect fruit. Decadent enough to be considered dessert on their own, they most certainly don’t need artificially flavored Jello and food coloring to bring out the best in them. If you are still looking for a good, completely-from-scratch strawberry cake without Yellow No. 5 and Red No. 6, this should go on the top of your must-try list. “This is so cool! My husband was really excited. I was a little surprised myself. I’m most definitely not anti-packaged foods. This has been the most popular recipe on my site for over 3 years now. Ingredients Notes
Pumpkin Fudge {Dairy Free} it’s My favorite time of the year… I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. 2 cup coconut butter {how to make coconut butter}1 1/2 cup organic pumpkin puree2/3 cup pure maple syrup or raw honey1 teaspoon vanilla extract1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon saltextra cinnamon for dusting (optional) About the author: Tiffany is a real food mama who lives in Oregon.
BEST EVER EGGLESS CHOCOLATE CAKE/CUPCAKE ! After my interesting trials, finally I have reached to a point to say the Best Ever Eggless Chocolate Cupcake recipe is here. I was very excited to taste the cake after each trial. Based on the taste, I made changes to the recipe and did the next trial. It was rewarding experience to do your own trials and come up with a flawless recipe. Ingredients: Cake Flour - 3/4 cup ( See how the cake flour can be made here.) Sugar - 1/2 cup Unsweetened cocoa powder - 2 1/2 tbsp Baking Soda - 1/2 tsp Salt - 1/4 tsp Water - 1/2 cup Oil - 4 tbsp Apple Cider or any vinegar - 1 tbsp Vanilla extract - 1 tsp Instant Coffee - 1/4 tsp (Optional) Method: 1. 2. 3. 4. 5. 6. 7. Enjoy with you favorite frosting! Note: 1. 2. 3. Updated on September 13th 2013BEST EVER CHOCOLATE CAKE FOR MAKING LAYERED CAKESFor the Layered Chocolate cake Follow this measurements : This is for one 8 " Inch cake pan. All purpose Flour - 1 cup Corn flour - 1 1/4 tbsp Water - 1/2 cup + 3 tbsp Vanilla extract - 1 1/2 tsp Instant Coffee - 1/4 tsp Method :
Grown-Up Birthday Cake recipe from food52 Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when I realized I didn't have the 1 cup of vegetable oil the recipe called for. So, hello olive oil substitute! I did worry that it would overwhelm the delicate taste, but it actually turned out beautifully--richer than the veg oil version and very moist. - Midge (less)Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when (…more) - Midge Food52 Review: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: Serves a birthday party yellow cake bittersweet chocolate buttercream icing This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
Cinnamon-Rhubarb Muffins user reviews made it? RATE IT! by KayBow, 7/16/2014 Baked up very nice. I used 3 cups of very tender young rhubarb. by Kls14, 7/12/2014 Very tasty by user-3479071, 6/8/2014 This recipe is awesome! by Sarhill1, 6/1/2014 This is an easy and perfect way to use rhubarb, the sweet tart combination is great! by user-3349224, 4/19/2014 by Oldestwin, 7/16/2013 I made this 2 different times and added blueberries to the recipe and both my son and my son-in-law loved them...they were taking 4 of them for breakfast! by Haleysmom, 7/1/2013 I have not done much baking for over a year because I have to be strict with a gluten free diet. by AuntieDe, 6/13/2013 These were fabulous! by ENS, 6/9/2013 These are fine but I barely taste the rhubarb. by MissyU, 7/24/2012 I've made this recipe 2x and both times the muffins were delicious. by kcherry6, 4/24/2012 I was so impressed with the way these muffins turned out! by IL, 7/18/2011 Tasty! by sk88, 6/26/2010 Absolutely wonderful breakfast muffins.
My Favorite Fluffy Buttercream Frosting This is without a doubt my favorite Buttercream Frosting EVER! My sister came over a few days ago and wanted me to help her make a cake for her sons first birthday. Of course I love every opportunity I get to help someone bake and I feel pretty cool when they ask for my baking opinion =). She wanted to make a mini tiered cake (and I don’t own the mini tiered cake pans so I had to get creative) and she wanted a delicious, white, fluffy frosting to cover it. She asked if we could get a really white frosting without the yellow tint. I told her the trick is in the technique. 1. My sister and I both agree this is the best Buttercream Frosting! ….And wait! Ideas for leftover frosting: Vanilla Buttercream Frosting Ingredients 1 1/2 cups butter, at room temperature (3 sticks)* 4 1/2 cups powdered sugar 3 - 4 Tbsp heavy cream 1 1/2 tsp vanilla extract (use clear if desired) Directions 1.
Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes:
Easy Whole Wheat Bread My mom used to make her own bread and yogurt from scratch. I mean, come on. How cool is she? I remember learning that and thinking my mom was the most awesome hippie mom ever and I wanted to do the same if I was ever a mama. The bread-making season in our house ended sometime around the arrival of 10-pound me. But can you blame her? Well, the good news is, you do have time to make this bread. This recipe is simple in both preparation and ingredients. Just 9 basic ingredients that are very forgiving. With a short 20 minute bake time, hands on prep time is only 15 minutes + the rise! When I say dump, mix, rise, I mean it. You literally dump the ingredients in a bowl, mix and let it do its thing in the fridge. All that’s left to do is knead in the seedy and oat-y things and let it rise once more while the oven preheats. Twenty minutes later and you have a perfectly delicious, seedy, whole grain loaf on your hands. This loaf is magnificent; everything you want in a homemade bread. Prep time Notes
White Chocolate Mint Fudge I love to make sweet little bites for our Christmas party every year, those tiny little morsels that guests can grab and I don’t have to worry about slicing up portions and serving them formally. One guaranteed way to satisfy guests’ sweet tooth is with a little fudge, and this is my white chocolate mint version. It’s less sweet than most fudge recipes and tastes more like cheesecake. The addition of mint extract gives it a wintery flavor but you can edit it out if you prefer pure chocolate. It’s incredibly easy to make and it’s one of my favorite treats to serve guests during the holidays! To make this white chocolate mint fudge, here’s what you’ll need: 3 bags 11 oz. white chocolate chips 1 14 oz. can sweetened condensed milk 6 oz. lowfat cream cheese 1/3 cup sugar 1/2 tsp peppermint extract nonstick spray green icing (optional) 8 x 8” glass dish or metal pan Pour 2 ½ bags of white chocolate chips into double boiler and save ½ bag of chocolate chips for later (or your next batch!).
Strawberry Shortcake Snake | Themed Cakes This photo originally appeared in FamilyFun Magazine Ever wonder how many seeds sit on a typical strawberry? Two hundred, to be exact. Whether you're choosing a cartonful at the grocery store or picking your own at a farm, look for bright-red color, a sheen and fresh-looking leaves. With plenty of strawberries fresh from the patch, summer is no time to scale back on dessert, particularly if one of these shortcake snakes winds up on your plate. What you'll need SHORTCAKE BISCUITS: 2 cups all-purpose flour 2 tablespoons confectioners' sugar 4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup margarine (1 stick) 1 cup milk STRAWBERRY FILLING: 1 quart strawberries 4 tablespoons confectioners' sugar WHIPPED CREAM TOPPING: 1 cup whipping cream 2 tablespoons confectioners' sugar GARNISHES: 4 whole strawberries Green fruit leather Mini chocolate chips or M&M's How to make it Heat the oven to 400 degrees.
Lemon Macadamia Nut Cakes A cake doesn’t have to be a cupcake just because it is small. Leave off the piles of frosting and the colorful wrapper and you have an individually sized dessert that is a simple, elegant way to finish off a dinner with family or friends. These little Macadamia Nut Cakes are definitely not cupcakes, but they sure are tasty. When I say simple, I mean it. If you’re not going to serve these cakes right away – and they can be served warm if you do want to serve them immediately, although they will come out of the wrappers more cleanly if you allow them to cool – you can make them a day ahead and store them in an airtight container before dressing them up. Lemon Macadamia Nut Cakes 1/2 cup all purpose flour 1/2 cup whole, toasted macadamia nuts 1/2 cup sugar 1/2 tsp baking powder 2 large eggs 2 tsp lemon zest 2 tbsp rum 2 tbsp butter, melted and cooled Preheat oven to 350F.