Using ready made cake mix is probably the simplest technique to make chocolate cake. However, this mix of varieties of sweet cake which is usually only done a little 'too simple and uninteresting. However, you can make the cake more delectable chocolate cake mix by changing the recipe of 'bit. Continue to read more.
drinks chocolate cake shot
You can make the cake much more palatable by other components. Can it be chocolate chips or mini M & M's from the same. Ideally, you should cup or two of chocolate chips to the mix blend with more satisfactory results. Before creating the product as directed and add the chocolate chips towards the end. Now bake the cake for their instructions voila '! You'll have chocolate cake with a touch of traditional charm in no time with the chocolate chips.
chocolate cake shot recipe
You can use chocolate cake and white cake at the same time also be a great concept. Make the white cake 'n separate chocolate cake batter. Now take a bowl of 'creating layers of white cake and chocolate cake. Set this for cooking. Or, you could also create a cake of turbulence. N mix to combine the two batters but little time. This will create a marble effect. So, your cake will not only taste but also look superb yum.
My husband is the real gardener in this family. He's the one who gets his hands full of soil, and who nurtures our garden flowers, tomatoes and citrus trees. Four years ago, my husband planted a dwarf Meyer lemon tree in a container. He has hung Christmas lights on it to keep it warm during winter chilly nights, and he's been known to cover it up to protect it from frost. For the last three years, our tree has coughed up four or five lemons. This year, our tree finally came through for us with dozens of lemons. Craig's work paid off!
If you haven't experienced Meyer lemons, they are much sweeter than the more common Eureka lemon, and they have notes of orange. I've been busy baking with these, but my first treat I wanted to make was a Meyer Lemon Sorbet. I realize that for some folks that any kind of frozen treat doesn't ring their bell at a time of year when it's freezing cold. Eating frozen treats is fine by us, year-round. I enjoy making sorbets because they are quick to make, and you don't necessarily need an ice cream maker.
Begin with one cup of Meyer lemon juice (about 3-4 lemons). Our lemons aren't quite as large as the supermarket's, so I used about 6-7. (If you only have Eureka lemons on hand, that's fine. I'd use half the juice, as I think the sorbet would be a bit too tart.) Zest some of the lemons, until you have about 2-3 Tablespoons, then squeeze the lemons. Whenever I make sorbets, I like to add alcohol because it tends to act like an anti-freeze.
I decided that 1/3 cup of limoncello would be perfect! You can substitute vodka, if you'd like. (Of course, you can leave out the alcohol and your sorbet might freeze more solid. Simply thaw it a bit before scooping.)
I poured the lemon juice through a fine sieve, to remove any pulp or seeds. You also need one cup of white sugar and one cup of water, to make a simple syrup. Let's make sorbet!
Place water, zest and sugar into small saucepan and bring to a boil. Let boil for one minute and then remove from heat. Allow it to cool.You can add the limoncello and lemon juice into an ice bath, which I started to do. Then I decided to just mix the lemon juice and the lemon simple sugar together and I chilled it for a couple of hours, in the fridge.
I do have an ice cream maker, so I poured turned the machine on for about 30 minutes. The sorbet was slightly thin, and I poured it into a 1-Quarter container and froze it for a couple more hours.
I had made a delicious new recipe for Bolognese sauce, that I served with fresh pasta. (Recipe coming soon.) For dessert, the Limoncello Sorbet was a perfect "palate cleanser" and very refreshing.
So far, I have made Texas Ruby Red Grapefruit Sorbet and Strawberry Sorbet with great success. This sorbet will be on my regular rotation. I had hoped to serve these in hollowed our lemons, for a more dramatic presentation-- but I decided that would happen another time.
TASTING NOTES: The recipes I saw called for as much as 2 cups of lemon juice. With just one cup of juice, this sorbet packed plenty of citrus punch. The texture was almost solid frozen, but not quite. I think the limoncello kicked up the lemon flavor just right.
A printable recipe card is at the bottom of this post. Recipes I have yet to share, as soon as I can carve out enough time-- Short ribs and Polenta, Meyer Lemon Pound Cake, Artisan Bread in Five Minutes, Seafood Bisque, Glazed Doughnuts and Slow-Cooker Bolognese. I'll share these with you as soon as I can! For now, I'm catching part of the Academy Awards and getting ready for an early work wake-up call!
PS: It snowed here, for the first time in 15 years! (Like for about 3 minutes and it melted just as fast.)
Red velvet cake is rich and sweet cake, which is dark red because of red food coloring and cocoa. This cake tastes delicious, but it is too good to eat. Here are three recipes for red velvet cake for you to enjoy. Choose your favorite and do today.
Ingredients:
1 / 2 cup shortening
2 eggs
2 1 / 2 cups sifted flour
1 1 / 2 cups sugar
2 oz red food coloring
1 tablespoon white vinegar
2 teaspoons cocoa
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 / 2 teaspoon salt
1 teaspoon almond extract
1 teaspoon orange extract
Directions:
Mix baking soda and vinegar together and set aside. Cream shortening, sugar and eggs. Make a paste of cocoa and food coloring. Add eggs to sugar mixture alternating with buttermilk and add dry ingredients. Add vanilla, orange and almond extracts. Add vinegar and baking soda last. Bake in two 9 in. round pans at 350 degrees for 30 minutes. Frost with cream cheese frosting.
Cream cheese frosting
Ingredients:
3 oz package cream cheese, softened
1 / 4 cup margarine
1 teaspoon vanilla
1 tablespoon milk
2 cups powdered sugar
1 / 3 cup pecans, finely chopped
Directions:
Beat together softened cream cheese and margarine, add vanilla and milk, sifted powdered sugar and beat until smooth. Use 1 / 3 of frosting to frost between layers and frost cake with remaining frosting and drizzle on the sides allow. Sprinkle nuts on top.
moist red velvet cake recipe
Ingredients:
1 / 2 cup sugar
2 eggs
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon cocoa
1 / 2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 cup milk
2 1 / 2 cups flour
1 / 2 cup shortening
1 / 2 to 1 teaspoon red food coloring
Directions:
Cream sugar, shortening and eggs until light, then add food coloring. Add milk, salt, cocoa, baking powder and then add the flour. Add vinegar and baking soda, then vanilla. Mix all ingredients well and pour into round cake pans. Bake at 350 degrees for 30 minutes.
Icing
Ingredients:
1 cup milk
3 tablespoons flour
1 cup sugar
1 cup butter
Directions:
Combine milk and flour and cook until thick. Let cool, then cream with sugar and butter. Ice cooled cake.
cream cheese frosting recipe
Ingredients:
2 1 / 2 cups flour
2 cups sugar
2 eggs
1 / 2 teaspoon salt
1 teaspoon vinegar
1 oz red food coloring
1 cup buttermilk
1 1 / 2 cups oil
1 teaspoon baking soda
1 teaspoon cocoa
1 teaspoon vanilla
Directions:
Cream sugar and oil, add egg and beat well. Sift flour, baking soda and salt. Mix cocoa with red food coloring. Add vanilla and vinegar and stir in milk. Pour into a 9x13-inch pan or 3 layer pans. Bake at 350 degrees for 30 minutes.
For two people in a moment of time together because we have decided to love flowing in your relationship. They were married a little more, get the action plan and a peaceful life. They agree to share the pain and happiness they face in life. That opportunity should be celebrated with love and affection. A wedding cake is a symbol of love that is bright and delicate. Love is strong, with its power can prevent any problems. A square cake for the celebration to enjoy the right to life committed to a review. Place cake design is a replica of something that should be married. This element must match the taste of the married couple. Different designs can be selected in a square cake.
square wedding invitations
A class that are beautiful wedding cake that can be repeated with the couple. Cake charm the crowd when he entered the room or theft. According to your needs and can choose the color design of the cake. Some of them have flowers with floral designs in the background. Some of them have two or three tier cake. These are some designs that are commonly seen on the cake. It is only to decide which one suits your needs above. When it comes to taste and the list goes on. The taste will suit you the best taste can be so confusing. Chocolate, pineapple, vanilla, strawberry, black current, some white butter cake and fruit flavors available. Preference will make your special day by choosing taste.
offset square wedding cake
Now, after tasting the cake you choose, you can decide on the exterior design of the cake. Ribbons and flowers as the border can be placed. border motifs and specific points that are close to your heart with the cake can. Square cake flavored with the simple desire for a royal wedding are preferred. Multi layer wedding cake design that you can choose to be. You enjoy a wedding as it is an event where two souls are. That must be a unique design and taste. For flavor you can also choose different combinations of flavors. Color schemes are also available. Color will be according to your choice, but the flavor should match the color. Place a layer of cake layers, chocolate candy and you can do in others. This followed a recent tradition of the cake is real place is. Even according to the site of the law can choose the color of the cake. If you select a particular floral theme that you can get the color according to the color of the cake. And the design of the cake to look inside the system, add the site color.
Are you looking for a good cake that will impress your guests how other people. If so, I have the perfect recipe for you, Creme de Menthe Cake recipe is a favorite in my family for 10 years, I enjoy it all year round. But my favorite time of year to make it around the holidays. This formula uses the time to do some But your efforts worthwhile. It will serve 10 - 14 people depending on how you cut the large pieces.
chocolate angel kisses cookies
Cream Angel de Menthe food cake 1 box Angel food cake mix with white. 2 1 / 4 cup mini marshmallows. Milk 1 / 2 cup. Cup cream 1 / 4 de menthe extract Teaspoon salt 1 / 4. 60-10 drops green food color. 2 cups whipping cream Block 1 ounce unsweetened chocolate Teaspoon shortening 1 / 4.
Bake cake as directed on package and cool completely. Remove from pan. Split cake to make 3 layers. Tip: To extract the sign of the cake with a handful of wood and cut with long, thin blade serration,. In the pan size, marshmallows small heat milk in medium heat for 5 minutes, often exciting and marshmallows melted remove pan from heat, Cool mixture to room temperature for 25 minutes or until thick in cream de menthe. extract, salt and food color.
chocolate chunk angel food cake
In a large bowl, beat whipping cream until stiff. Fold in the dessert mix Frost each layer of cake with filling, then fill the remaining frost sides of cake. In a small pot, heat unsweetened chocolate and shortening together until dissolved. Drizzle melted chocolate on top of the cake and around the edges, which will allow the water drips down the side. Cake in the refrigerator for 2 hours before serving.
As it moves around the chocolate fountain can be solidified as pure chocolate pieces. These tend to clog the fountain is the center of the war. Flow, chocolate icing, cocoa butter, chocolate fondue and derived mix of high and to ensure compliance. Sometimes the behavior of cocoa butter, vegetable oils are used for filling. Add a little oil material to destroy the taste of chocolate and brands specifically for chocolate fountains. These brands are much lower viscosity.
fondue de chocolate receta
70% of chocolate syrup and dark chocolate, chocolate and other substances, such as a blockage caused by sugar was used to avoid chocolate. Brisman chocolate fountains and Ben became commercially available in the original invention. Then he started to produce models for personal use. It is now married, and are typical features of galas. Homemade fountains, birthday parties and meetings can be viewed.
chocolate fondue fountain
Mini Chocolate Fountain is used in everyday consumer products found. Preserves and every day as a plate and bowl three. These mini fountain buledoeneun children to avoid accidental exposure may be insulated on the side. All parts can be dismantled three in the dishwasher. Fondue he can come in different flavors and recipes. You can combine the hazelnuts and chocolate. Cream, chocolate or dark chocolate fondue, you may have. Eulwihan barbecue sauce ingredients were used as a chocolate fondue. Wise, like cheese sauce is another popular change. Do you like strawberries laced with chocolate or coffee can have a chocolate fondue. Chocolate Almond Chocolate Fondue Fountain is used.
October is just around the corner and I have already turned to Halloween! Most of them dress and creativity, but many vegans may find out they can eat candy! Candy corn cake is packaged in a local store typically had their lives pretty traditional animal products such as gelatin, egg whites, and beeswax, so it is included as a member of the AUC. Well, no more girl!
fried corn cakes recipe
Here the first candy corn cake is a recipe for a delicious vegetarian version. Mostly, some clever, effective! This recipe is not for the faint of heart, easy to make the dough, and the manufacturing process is a bit tedious and time consuming! I, along with all the decisions, so you can enjoy their cake and eat cake, cookies can come up with a party with friends, we recommend! You, but you can eat them uncolored how the Grinch Like this?
corn cakes mexican
Here are the ingredients:
1 cup sugar 2 / 3 cup corn syrup (preferably organic, avoid high-Fructose and corn syrup!) 5 tablespoons Earth Balance (or other plants, margarine) 1 teaspoon vanilla extract 2 1 / 2 cup powdered sugar 1 / 3 cup soy milk Pinch of sea salt Red and yellow food coloring
And here are the instructions:
Remove from heat in a large saucepan, stirring after 5 minutes, 5 minutes reduce heat to medium and boil mixture, to a boil over high heat sugar, corn syrup, Earth Balance and vanilla Bring. Sift powdered sugar, powdered milk, salt, bowl, pot, add the powdered sugar mixture and combine, let the mixture stand until slightly warm to the touch about 20 minutes stir Divide dough into three equal parts.
Potato chips were called in the first months of Saratoga Springs, New York 1853. It was actually a small change or to make a thick French fries and potato chips crisp light. Invented by George Crum, a chef in Saratoga Springs, this tasty snack turned out to be the most delicious snack in the world.
moyers potato chips
Potato chips, happens, one of the most popular snack leader not only in India but also in many Western countries. He is known by different names in different countries. There are many leading brands associated with the production of microchips. Some of the most popular names that are synonymous with Lays potato chips include disheveled, bingo and so on.
oven roasted potato chips
It's pretty easy to determine how it is cut into chips and fried to form thin plates clear. It is also known as a plate in some countries. It is dark around the edges and crispy texture. Although there are many companies that produce chips of different flavors and aromas, but it can also be done at home. Homemade chips are delicious with just the right amount of calories. However, it is important to know how to cook. E 'is known by the name of French fries in the United States, although it is known as chips in the United Kingdom and other countries. Different varieties of chips give a different amount of calories.
California is getting it's fair share of rain, and I'm very happy about it. I think about our local grower's and how much I'm looking forward to my local fresh Salinas Valley produce. I'm longing to bite into fresh strawberries, peaches and cantaloupe. But, I know that we still need a lot of water for our crops to be bountiful-- and we've had a couple weeks of 70 degree weather, and that's been lovely. Given that my friend in Rhode Island is shivering from the heavy snowfall they've had, I don't complain when the skies turn dark and I can hear the pitter-patter of steady rain. We're on day two of a four day holiday weekend, and since it's been steadily raining, I want to bake....
...I'm honing my Artisan bread skills.
..I finally took the plunge and learned how to make doughnuts. Yes, they're fried. They're also very good, and I am proud of my will power that I didn't eat more than 1 and half of my another...
I ate mine with cinnamon-sugar. It was tender and reminded me of churros. It will cost me ten extra laps in the pool, but it was worth it!
I haven't left my house in two days, and I'm fine with that! Not wanting to go grocery shopping, I scoured my freezer and found a package of pork chops that I had forgotten about. Then, I remembered a recipe I had bookmarked from "Kalyn's Kitchen". I've made Chicken Paprikash, ages ago, but it never occured to me that pork and sour cream would go very well together. As luck would have it, I had all the ingredients I needed to make a dinner that would be warm, and hearty on a rainy night. After noshing on a sweet doughnut, I was ready for a good meal-- and I wanted a one-pot meal, since I'd done three loads of pots, pans and tools.
Because I had spent a great deal of too much time in the kitchen, photographing the bread and doughnut recipe (and I will post those later on) I decided not to photograph how I made this recipe. Kalyn's photos are so lovely, that I will send you over there if you'd like to see all the steps involved. Trust me, this is a very simple dish to prepare.
TASTING NOTES: I made only two minor changes to the original recipe. I added a little bit of flour to the seasoned pork, before searing. I think it helps the sauce to thicken a bit. I also added a couple tablespoons of tomato paste, in addition to the diced tomatoes. I didn't have petite diced tomatoes, so you can see them in the sauce, more than Kalyn's version. I love the richness of tomato paste-- the rest of the recipe, I followed to a "T". The sauce was rich, with notes of sweet paprika and I like the flavor of caraway seeds. I used cremini mushrooms and light sour cream. This dish reminds me of a cross between beef stroganoff and my Austrian Goulash. I think that pork tenderloin would be the best choice in making this dish, as the pork chops were a teensie tough in texture. The flavor made up for that, though. I loved the combination of paprika and sour cream. Oh, so good!
Thank you, "Kalyn's Kitchen" for sharing this recipe. It's comfort food made simple. A printable recipe is at the bottom of this post, or go visit Kalyn to see her lovely photos.
For as long as I can remember, I've had a love affair with desserts that are flavored with almond. It might be my German roots, but I have a particular weakness fondness for marzipan. Whenever I see a recipe that pairs cherries and almond, I usually bookmark it for when that almond craving hits. I also learned to appreciate that cranberries and almond are another tasty combination, when I found a family favorite recipe for Cranberry-Almond Granola.
Shortly after Christmas, I had set aside the remaining half of a bar of almond paste that I used to make an Easy German Stollen-- I was waiting for an excuse to use it. I had good fortune, when one of my favorite blogs that I follow, "2 Stews", posted a recipe for a Cranberry Almond Pound Cake. As I began to read the ingredients list, I was pleased to know that I had frozen cranberries (I always keep a few bags of fresh cranberries in our freezer, since they're a seasonal item). I also saw that this recipe uses Amaretto liqueur, which is a staple in my pantry. I started to feel my pulse race, when I saw that sour cream is used in the batter, because I love the subtle tang and moisture that it gives to cake recipes. I could almost taste a winning combination of ingredients, and I made the decision to shut down my laptop and bake this-- pronto! I had everything I needed:
(A printable recipe is at the bottom of this post.) I measured unbleached all-purpose flour, baking soda, salt and baking powder.
The first step I took was to measure 1/2 cup of dried cranberries and 2 Tablespoons Amaretto. I heated the Amaretto and dried cranberries in a small saucepan. I let it cool, stirring occasionally, until the fruit has soaked up all of the liquid.
NOTE: The original recipe says to do this 2 hours in advance, I found that the cranberries cooled quite well, in the 20 minutes it took to prepare the cake batter:
Preheat the oven to 325F and prepare your pan with Baker's Joy Non-Stick Spray. Of course you can use good old flour and shortening, but I've never had a bundt cake disaster, ever since I stocked up on this fantastic baking product.
Next: Using my food processor (or you can use a mixer and paddle), I combined the almond paste, almond extract and sugar until the mixture looked like wet sand. I like to use LorAnn Almond Bakery Emulsion, because the flavors aren't lost in the baking. (I also use LorAnn Buttery Sweet Dough Flavor in most of my cakes... I love them!) Of course, you can use pure almond oil-- and if you don't like almond, then use vanilla.
For the batter: Add softened unsalted butter and mix at medium speed until very fluffy, about 3 minutes. Scrape the bowl with rubber spatula. Add the eggs, one by one, beating until blended. On low speed add ⅓ dry ingredients and ⅓ sour cream; scrape bowl with a spatula. Repeat twice more. Finally beat for 20 seconds, until smooth.
Fold in all berries. Fold the batter into prepared pan. Level the top with spatula and tap pan gently to evenly distribute batter into the pan.
I found that I had extra batter, so I made two small tea loaves, to give to friends.
There is a glaze recipe, but I decided to simply use powdered sugar.
I toted this cake off to the cooking class that I taught-- sort of an "Amuse Bouche" intro to my students... well, I also didn't want to be tempted to eat more than a slice, as I've lost 20 pounds and plan to keep it that way!
TASTING NOTES: This is an easy recipe, though there are a couple of steps in hydrating the dried cranberries with the Amaretto and making the almond paste-sugar. The batter comes together very quickly. The cake is very moist, and just a little dense-- but not over-the-top. The flavor of the almonds, I think, could be increased by adding more almond extract. But remember, I'm a lover of anything almond. I think dried cherries could be used, or really any kind of fruit. Would I make this again? You bet! My family and friends approved of this recipe. I think you will, too.
Like most of you, I subscribe to a lot of foodie magazines, and I buy more than my fair share of cookbooks. I just love it when I find a recipe that a fellow food blogger has shared, and it delivers as promised. Thanks, 2 Stews, for sharing this delectable cake!
. Of course you can use good old flour and shortening, but I've never had a bundt cake disaster, ever since I stocked up on this fantastic baking product.
, because the flavors aren't lost in the baking. (I also use 
in most of my cakes... I love them!) Of course, you can use pure almond oil-- and if you don't like almond, then use vanilla.
