Quick and Easy Lemon Cake This is the lemon cake that my Nana usually always makes for me when I go home to California. We both forgot about it during my last visit and I didn’t realize until I got back to Sicily that I hadn’t had my Lemon Jello Cake fix. Luckily, I have the recipe! This is one of the easiest cakes you can make and I will argue that it’s one of the best-tasting cakes you will ever eat. What makes this cake so great is the glaze. Hope you enjoy it as much as I do! Nana’s Lemon Jello Cake 1 package yellow cake mix 1 small package lemon jello 3/4 C. water 4 eggs, well beaten 3/4 C. oil glaze: Juice and zest of 2 lemons 2 C. powdered sugar 1. 2. 3. 4. 5. As you can see, the batter will be lumpy. One of the greatest inventions ever, the microplane grater is perfect for zesting a lemon in seconds! How do you juice your lemons? When making the glaze, you don’t have to use a cute little whisk like this one. After the cake comes out of the oven, pierce it all over with a large fork. Related Recipes:
Homemade Oreos | Flour Child Fact #1: I made Oreos. I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven. Cookies and friends. Jordana
A Shower of Raspberry Kisses! Whether it's your bridal shower or actual wedding, this ravishing raspberry dessert display proves you don't need a 3-layer cake to complete a memorable occasion. We'll teach you how to make each of these sweet treats! Raspberry and Yogurt Mousse Cakes Makes 12-2"x 2" ring molds Raspberry Sponge 90 grams egg whites 45 grams sugar 75 grams almond flour 30 grams powdered sugar 15 grams flour 20 grams raspberry puree, strained Sift together the almond flour, powdered sugar and flour. Place the egg whites in the bowl of an electric mixer and whip. Fold in the sifted dry ingredients gently. Line a 12"x7.5" sheet pan with parchment paper. Bake at 350F for about 10 minutes or until top is lightly golden. Place strips of acetate paper or parchment paper inside the ring molds. Raspberry Mousse 250 grams raspberry puree, strained 25 grams sugar 2 sheet of gelatin 250 ml heavy cream Whip the cream to soft peaks and set aside. Soften the gelatin in ice water for 5 minutes. Yogurt Mousse 1 vanilla bean 50 grams sugar
Cinnamon Sugar Pull-Apart Bread « Recipe Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. I went horizontally, it’s the rebel in me. Joy said she drooled at this phase. 14. 15. 16. 17. 18.
homemade oreos Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. What followed were stale, overly-sweet muffins falsely advertised as bran, potato chips I’d found myself eating because they were “free!”
How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Use a sharp knife to cut a couple of slits in the top of each turnover (to allow steam to escape while baking). Bake at 400 degrees F. until golden (about 15 minutes). Scoop marshmallow creme into a zip baggie and microwave it for about 8 seconds. Here’s the S’More’s Turnover- deconstructed…
to make: cobbler baked in jars I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!). I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.) I used the blueberry cobbler recipe from Baking Illustrated. (Look! These are great for bake sales because the packing is an eye catcher. The recipe, with notes on actually making it in jars, is below. Seriously, the cornmeal added to the biscuit batter makes all the difference here. I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch. For each batch I used a 10-ounce package of frozen wild blueberries and, for the sake of economy, filled out the rest with locally grown (and gorgeous) frozen blueberries that are sold in 48-ounce bags. The scent of these baked goods right here is amazing. 1. 2. 3. 4.
Homemade Oreos user reviews made it? RATE IT! by chefcoach, 8/28/2013I was looking for a homemade oreo cookie recipe to make for my dad and husband who are addicted to the store bought processed version. by Justin2907, 2/15/2013This recipe is excellent and the taste is out of this world good. by Helgarde, 3/3/2012These tasted great. by cpm323, 2/12/2012I just finished making these fabulous cookies. by Czarena, 1/17/2012AB FAB!!! by JekU, 1/2/2012These cookies were great! by hanseata, 10/31/2011Made them as treat for Halloween. by Gabrie, 7/26/2011I only made the cookies (not the filling) as I was using them to make white chocolate coated cookies but they turned out great. by JPSavoringToday, 4/2/2011I made these yesterday for my daughter, but I rolled them out and used a 1 1/2" cookie cutter so they were closer in size to Oreos, which worked great and I ended up with about 50+ cookies. by MissEpicurious, 2/20/2011really good interpretation of oreo cookies!
World’s Best Oatmeal Chocolate Chip Cookies - The Strategic Retreat I don’t often cook, in fact I only really know how to make about a dozen things. That’s ok though since the foods I do make are top notch. At the apex of my culinary treasures are my oatmeal chocolate chip cookies, they’re delicious, they’re soft, they’re chewy. Before we begin I’ll let you have a look at the finished product. First, you’ll want to acquire the supplies below: Ingredients: 1 cup (2 sticks) butter 1 cup brown sugar 1 cup white sugar 2 eggs 1 tsp vanilla 1.5 cups white flour 1 tsp baking soda 1/2 tsp salt 3 cups oatmeal 1.5-2 cups chocolate chips Tools: Mixing bowl Spoon (Wooden) 1 cup 1/2 cup 1 teaspoon an oven a cookie sheet Ready? Set oven to 350 degrees Fahrenheit Mix sugars and butter together. Add eggs + vanilla, mix. 2 eggs 1 tsp vanilla Mix in Flour, Salt and Baking Soda 1.5 cups white flour 1 tsp baking soda 1/2 tsp salt Mix in the oatmeal 3 cups oatmeal Stir in some semi-sweet chocolate chips I recommend between 1.5 – 2 cups. That’s all there is too it. You’re welcome.
Apple Walnut Cinnamon Roll Cupcakes In all my years on the internet, I’ve received three unforgettable emails. Each were typed by my mother. I picture her sitting at the keyboard, perfectly positioned to type as though she were being tested for proficiency. Either full caps or none at all. Her nose turned slightly up at the computer because she can’t quite see the 24” monitor. And truth be told, neither can I at 25 years old. These electronic notes are the joy of my existence. The first email appeared in my inbox the day my mother discovered the internet. Truly perfect. The second best email was one that I’d like to have chiseled into stone. Love, articulated. And then there was the third email. Just so you know, she looks fabulous with bangs. The genius of email is the terseness. But back to the email itself. And I don’t question her. I baked the cinnamon rolls. These are not light, they are not classically healthy, they can’t even be considered simple. Apple Walnut Cinnamon Roll Cupcakes Let’s get started, shall we?
Homemade Oatmeal Cream Pies « The Craving Chronicles I can’t explain my cravings for Little Debbie Oatmeal Creme Pies. I don’t associate them with some fond childhood memory, hence viewing them as a trip down memory lane. In fact, I don’t think I ate them much as a kid at all. I don’t even really like oatmeal cookies. Oh sure, I’ll eat one if it’s sitting right in front of me (I’m not crazy), but oatmeal cookies wouldn’t even make my Top 10 Cookies list. But for some inexplicable reason, every now and then I get a craving for Oatmeal Creme Pies that can’t be ignored. The first question that has to be asked with these oatmeal cream pies is: Are they as good as their Little Debbie equivalent? They’re better. They have a deeper, more complex flavor than the Little Debbie version and are less sickly sweet. Oatmeal Cream Piesfrom Nosh with Me Cream Filling Ingredients 2 teaspoons very hot water 1/4 teaspoon salt 1 (7 ounce) jar marshmallow cream 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Preparation 1. Like this:
Springy Flower Pot Desserts: A Blast From My Past Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year. Because I apparently had nothing better to do with my time and focus, I’d have Cranes invitations printed, would dress in my finest floral dress or suit, and welcome 15-30 girls into my parents’ house, where we’d all toast one another with sparkling grape juice and feast on chicken salad with dill and baked brie and things like that. And so what if most of us have long since replaced the grape juice with the hard stuff…and so what if few of us look as good in our floral suits today as we did back then. But at least we don’t have perms anymore! I spit on 1986. Anyway, for the party after my sophomore year, I made these delightfully fun little flower pot desserts. Okay, so they didn’t actually say those things. What I’m trying to say is, I have a few unresolved issues I need to work out. Begin by slamming that frozen pound cake onto a cutting board. But hey! (Oooh! Now! Oh, baby.