Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. As a matter of fact, I think I need a hug. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible Transporting Cakes 1. . 2.
13 comfort foods that burn fat They're called "comfort" foods for a reason—they bring back warm memories, tickle your taste buds, and soothe your soul. Though some comfort foods are deep-fried, covered in cheese, or packed with sugar, some can actually help you lose weight. Beat the battle of the bulge with the following cozy eats. Health.com: Best Superfoods for Weight Loss Hot chocolate Cocoa is packed with antioxidants, which reduce your levels of cortisol, a stress hormone that causes your body to cling to belly fat. Try this recipe: Mexican Hot Chocolate Collard greens A single serving of this hearty veggie adds up to a mere 46 calories. Try this recipe: Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms Chicken noodle soup "People who eat a broth- or vegetable-based soup before their meal consume fewer calories overall," says Rania Batayneh, nutritionist and author of The One One One Diet. Try this recipe: Chicken Stock and Chicken Noodle Soup Coffee Your old friend joe can boost more than your mood. Pot roast
Raspberry White Chocolate Scones As adventurous as I've tried to become in the kitchen, I've only very recently made scones for the first time. It was an extra-special occasion, a brunchy baby shower for my friend Shelby (she gave birth to her beautiful little guy last week...yay!). I'm not going to lie, these scones were a little high maintenance. I think I used every bowl and utensil in my kitchen, and every square foot of our house was dusted in flour by the time I was done. But offsetting the effort was the fact that these were the most delicious scones I've ever had. Raspberry White Chocolate SconesAdapted from Picky CookMakes 8 sconesPrintable Recipe 16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. 1. 2. 3. 4. 5. 6. To Make Ahead:After placing the scones on the baking sheet, either refrigerate them overnight or freeze.
eats and beats: Edible Christmas Gifts- Dulce de Leche Brownies Hola! We're baking brownies from scratch and putting in some unexpected latin flavor, just for fun! This time we're borrowing from the very talented Mr. David Lebovitz. Normally I wouldn't have changed one of his recipes, but I accidentally read one of the ingredients incorrectly and I think it came out better than when I did it as instructed. So you'll be getting my very slight adaptation of David's brownie recipe found in The Sweet Life in Paris. First... ................................Dulce de Leche Ingredients 1 14-ounce can of sweetened condensed milk Directions Preheat the oven to 425° F (220° C). Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate. Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. Store in the refrigerator until ready to serve.
~Apple Pie Cookies! You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. What you’ll need for 6-8 good sized Pie Cookies: 1 Box of frozen Pillsbury Pie Crust (2 sheets per box) 1 Egg..for egg-wash 2 tbsp. 1 tbsp. Directions:
Epic Crispy Quinoa Burgers Topped with Sweet Potato Fries, Beer Caramelized Onions + Gruyere Where do I even begin? These burgers have so much going on. Hence the longest name I have ever posted and will hopefully ever post….hopefully! Oh and if you can believe it, I actually left something out. Alright, let’s just start with the main idea for these quinoa burgers. I wanted to create a quinoa burger that would actually rival the typical beef burger. I know you are thinking it’s just not possible, and trust me, I totally thought the same thing. So I started with that base, but swapped the regular quinoa with red quinoa, took out the buffalo sauce and added some seasonings and cheese. From here my idea of an epic burger just grew and grew. Oh and if you are wondering, the Epic Burger is actually a thing up here in my very snowy and cold mountain town. My brothers wait all year for that burger. It’s a Christmas Day only Burger. Oh and yes, they snowboard on both Thanksgiving and Christmas day. Anyway, once I knew what patty I wanted to make my idea just grew and grew. The fried egg.
Rugelach I rarely buy cookbooks. That probably comes as a surprise, considering how much I love to cook, and how pretty cookbooks can be — but I just don’t buy them that often. That’s partly because I tend to browse for recipes online, and partly because, not being able to help myself, I take all the pretty ones of the shelf at Barnes and Noble and before I know it, I’ve already looked at every pretty picture and no longer have any interest in buying the darn things. On the rare occasion that I actually shell out the cash for one, the self control and patience I’ve been cultivating for years run out in a matter of seconds. Regarding the fillers between the pictures: sometimes I read those. Right of the bat, a couple recipes will jump out at me. Long story short: Rugelach seem ordinary, and they have a few annoying steps involved, but oh, they are so very worth the extra effort. Email Print
The Anti Diet Ok, so this is the blog post I get asked for again & again. I’m not going to give you some faddy diet that will help you lose a stone, only to find it again next month. Why? Because it’s a waste of both of our time & it’s bad for you. Instead, I will give you my tips, rules & advice to living your life, & losing weight along the way. 1. I’m going to go out on a limb here & say that as you’re reading my blog, you like the internet. That’s your goal. 2. 3. 4. You should start eating at around a 3 or a 4. If you wait until 2 or 1, your body will go into starvation mode which means when you do finally eat, your body will hold on to every bit of fat it can get it’s hands on incase you decide to starve it again. If you accidentally get to this level of hunger, take it slow. If you’re actively trying to lose weight, stop at 5. You’ll soon train your body to eat what’s just right for you. 5. Sweets/Candy Your body’s lacking Chromium, carbon phosphorus, sulphur, Tryptophan. Bread You need nitrogen.
Spring Battenburg Cake This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Bake the cakes: Cream butter and sugar together in the bowl of a stand mixer with paddle attachment. Assemble the cake: Using a serrated knife, trim each cake evenly into two long cuboid cakes.
~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! A decorative edge roll-cutter..optional! Directions: Chop up the Apple Pie Filling as best as you can. Make an egg wash by mixing the egg with a splash of water.