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Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Go Crazy With Your Cake Recipe

Cooking is such a wonderful thing to do in life. In fact, it is not the cooking itself that makes things wonderful; it is the fact that you will eat what you are doing. Many of us have tried making complicated recipes just to have everything blow up in our face, or all over the kitchen. However, some have made mistakes, and have had amazing results. On the other hand, there are those who simply said "Why not"? Therefore, you should consider the fact that a cake recipe is more than just the traditional cake you find in certain cake shops.

When you think about a cake recipe you usually think about something sweet, maybe with fruits or chocolate, but you never think about ketchup, do you? Apparently, some people did think about it because they added tomato soup to their own recipe. Shockingly, this did not make the cake taste bad. Actually, if you start searching on the Internet for tomato soup cake, you will actually get some results. Many results, in fact! Although it might sound a bit crazy, these recipes are in fact extremely famous. You can try some for yourself, and see if you can get a result that will echo in cooking history.

There are some other examples that you will be able to find over the Internet that might make you ask yourself: "Who came up with this idea?" What do we mean?

For example, you can combine yoghurt and feta cheese with apples and make a cake. The batter will be mixed with these two ingredients and it will create an amazing cake recipe. Maybe feta and apples is not a weird combination after all. How about using mayonnaise in your cake? Ketchup sounds weird, but mayonnaise sounds even weirder. In fact, you can do that, you get the most amazing, and soft batter you ever imagined. Apparently, it goes very well with chocolate.

If you are unsure about this, you can go online and look for a cake recipe that you think you might like. Even though some people might think that only pregnant woman crave for pickles and custard combinations, this can be true for anyone. You might find yourself creating a recipe that others have never even thought of. Anything from chili to ketchup can be used in sweet cakes. You have to open your mind because something can be both spicy and sweet.

To sum up, if you are looking to experiment in the kitchen, then you should broaden your horizon when it comes to the ingredients that you can add in a cake recipe. You are not the only one who wants to try something new. This is how recipes are created, by using your imagination and by tasting everything yourself first! After all, you have to make sure that it tastes good before you share it with your unexpected guests. A cake can be something more, starting from the recipe that combines the key ingredients, all the way to the aspect that can be something even crazier than the ingredients themselves.

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Christmas Fruit and Nut Cake Delicious Recipe to Enjoy at Christmas

Christmas cakes are definitely excellent desserts for the people during Christmas party. They are not only eye-catching, but also enjoyable. For some of the families, making the delicious fruit cakes is a part of their tradition. Thus, enjoy this festive season by making different types of cakes.

Christmas is a festival of happiness and joy. It is a great occasion where everyone calls for parties and celebrations. Christians specially wait for this time so that they can celebrate. Not only Christians, this festive season is celebrated by people all over the globe. The decorations, the carols, and lovely gifts make this festival quite special for the people.

It is certainly a good idea to celebrate Christmas Fruit and Nut Cake. People in different parts of world prepare delicious food to celebrate Christmas. Some of them even celebrate this festival with a glass of brandy. The fruit log on the fruit and nut cake make it completely irresistible. The festival of Christmas becomes amazing with such delicious cake.

If you want to make this cake, then you must know that it requires several days. Firstly, you should prepare the fruits and nuts. The next step is to soak them in alcohol for about 2 to 3 days. Apart from alcohol, brandy can also be used. However, if you are against the consumption of alcohol, you can also use fruit juice. Once the fruits and nuts are prepared, you should prepare a batter.

The next step is to mix the batter with fruits and nuts. Then this mixture is allowed to bake for some time. Always prefer a low temperature for baking the fruit cake. While baking the cake, always keep a water container in the oven. This will prevent your cake from drying. One thing should be noted that when you take out the cake from oven, it should be cooled properly prior consuming it.

Apart from fruit and nut cake, you can also celebrate this day with prune and walnut cake. This cake is known to be one of the heaviest cakes which can be served. Many people consider it a great dessert especially on the day of Christmas.

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Whipped Cream Cake Roulade


Thanks for your patience, everyone! Well, I'm more or less moved into my new house and I've been baking (a lot). Of course, as you can see I've not done so much blogging. I've had recipes to test and retest and I'm still getting used to my new kitchen and my new oven. No small adjustment either. My previous oven was a cavernous convection/conventional Viking professional gas oven that could fit full sheet pans--pans bigger than my kid's crib mattress--to a more ordinary Whirlpool electric.

While I can no longer bake dozens of cookies at a time, the modest oven hasn't disappointed (though several recipes have). Of course, I've not attempted macarons in this new oven and that's a headache I'm still saving for later.

So today is an absolutely gorgeous spring day in our new home town of Mill Creek which lies just north of Seattle. I was lucky enough to relocate to an area with a wicked good donut shop (Frost) and a brand new French Bakery (Mon Amie--yes they do macarons, go visit) that I'm now haunting. So before I go out and hit the garden and enjoy this sunshine, we're going to bake up a cake.


Something light, creamy and versatile. The cake is perfect with just about anything fruity, be it citrus curds, a drizzle of a thick fruit coulis, or fresh from the garden berries. Given that it is April, I wont pretend that any berries used today are fresh from the garden but as things warm up that will be a possibility. So let's talk cake!
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Macarons Framboise - Ladurée's Recipe


Well I'm back folks!

Not really, but bear with me I'll be back in the groove of things as soon as I'm settled. I really have been busy, juggling some major changes around here. You see, among other things, I'm buying a new house and dealing with all the madness that goes along with that process. It's been a hectic couple of months but hopefully, if everything goes well, I'll be baking future macarons in a brand new oven soon.

No, who am I kidding. The next several weeks will be spent packing and moving an entire household. Maybe replacing a few door knobs too, since our builder decided to go with a design that I can only describe as suitable for your Grandma's cottage--on Mars. Anyway, breaking in my bright and sunny new kitchen with a little baking will happen, I just need to get settled in.
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Dead Man's Peanut Butter Cupcakes

Devil's Food & Dead Man's Peanut Butter Mousse
Slathered in chocolate fudge.
Oh yea.

We're revisiting my Dead Man's Peanut Butter Pie recipe today, with a few fun tweaks.

Today I found myself wrestling with a familiar peanut butter and chocolate craving. In such situations I have the following options:

  1. Go to the store and buy all the available peanut butter cups. Of course, this isn't much of an option since getting out of the house with two small children and going anywhere requires nearly as much planning and preparation as a mission to Mars.
  2. Eat peanut butter from jar with a spoon, dipping it into that 20lb bag of chocolate chips I have. Also not a great option, since with this method of consumption, any semblance of portion control vanishes and I just bought skinny jeans.
  3. Bake something with peanut butter and chocolate for the blog, while wearing said skinny jeans and pretend that they will encourage restraint while tasting and testing.

I think we all know how this worked out.


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Pink Peppermint Tea Cookies


In the kitchen baking once again. This time I've been bitten by the cookie bug. Or rather, I bit into a store bought peppermint tea cookie and thought I could do better. So I have! Besides, a batch of cookies are quite over due. I'm sure folks are starting to ponder their Christmas goodie-boxes and these are a festive play on those powdered tea cookie gems.

Besides, I have a gnome demanding cookies of me. And no, I won't explain that.


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Spiced Apple Cider Caramels


Hope everyone had a good week.

For my part, I spent the week tinkering in the kitchen with batches of caramel and I have a wonderful new recipe to share with everyone. A caramel that tastes of freshly mulled apple cider. Oh yes, it's good.

Those of you going "Ppbbth, Caramels! I waited all week! Me want prizes!" I'll post the winner from last weeks giveaway of the big McCormick Halloween Goodie box too. Just zip down to the bottom of today's post.

For us candy makers, how about we get started on these apple cider caramels.

Now, just to be clear, "apple cider" around here is basically apple juice. I know it was wrong of us North Americans to adopt the term cider for a non-alcholic beverage, but we did it anyway. We just wanted to confuse everyone and I apologize. So just to be completely clear, we won't be using the fermented drink made from apples, no. Today we're working with a jug of fresh apple cider, which is essentially unfiltered apple juice. If you cannot get the fresh, cold pressed unfiltered stuff, go ahead and substitute the best quality/tasting apple juice you can find.

These caramels are a variation of my popular fleur de sel caramels, with a reduction of mulled apple cider. If you haven't tried them, you'll find that they're rich, smooth and far superior to those waxy squares you find in the supermarket.


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Pumpkin Spice Cake with Whipped Cream Cheese Frosting


Hello, Cake.
I have a wonderful pumpkin cake to share today!


About this time last year I had gone on a pumpkin cake baking spree. It never resulted in a blog post as I was disappointed with nearly every recipe that I tried. Some cakes were good, but not so good that I felt they warranted an endorsement. I had some rather particular ideas of what a pumpkin cake should be like: moist, tender and with just enough spice to provide those fall warm and fuzzy feelings.

Unfortunately though, I wasn't feeling so warm and fuzzy after baking and tasting all those cakes. You see, the more recipes I tried, the worse the cakes seemed to get. Some were heavy with spices, which I thought I would enjoy, but often found they gave the cakes a harsh edge. Other cakes I found a bit soapy, which I attributed to the citrus or too much cardamom or ginger in the base. One particular horror to emerge from my ovens was a cake that managed to taste of baking soda and metal. In all, it was a disappointing run.

So I gave up and moved onto other baking projects to populate the blog. I figured I would pick up the quest again when my desire to eat pumpkin cake returned. Well, along with the damp fall Seattle weather, that desire has returned and this time I found the cake. When I tasted it, I knew no tweaking on my part would improve upon it. It was just right. Delightfully moist and echoing the flavors of a pumpkin pie.

It was the perfect base for my whipped cream cheese frosting. I guarantee a generous slice will provide those warm and fuzzy feelings.

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Dark Chocolate Granola


A happy mid-week to everyone!

I'm still playing the role of bad blogger this month. I decided to take yet another mini break, this time to the Oregon and Washington coast. Meaning, I've spent just about every weekend on the road these past two months and no where near a kitchen. I'll justify this behavior by pointing out the brief Pacific Northwest summer and that I really need the vitamin D.

So, I've been out and about hiking rather than baking but that's healthier, right? After all, testing and evaluating all these baked goods has the potential to be hard on the hips. Running around outside--and inside I suppose, after children--lends a healthy balance.

I also balance healthy with the not so healthy in my diet, so let's talk granola. I love the stuff. I eat oats in the form of oatmeal or granola almost every morning as part of my breakfast routine. I really like a little ordinary low fat granola sprinkled on my cup of non-fat yogurt. I like to pretend it is really good for me, even though I--like those of us who eye-ball nutrition lables--know better.



Granola is one of those foods that is generally perceived as being healthy, but in reality, kind of isn't.

Sorry to dash any illusions there, but just seeing granola on this blog should have been a sign.

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Toasted Coconut with Lime Ice Cream



I'm back! I've been traveling a great deal these past few weeks and I'm finally settled in back at home. It was a busy summer. There were five states to visit, fly fishing to observe, bison to avoid, family to feed, geysers to smell and plenty of driving--probably a little too much for the kids. I also had the pleasure of cooking for a gathering of family while at a rented lodge in Montana.

I've realized that cooking for large groups is something best done out of one's own kitchen. As no matter how well stocked the brochure claims the kitchen is ("It has absolutely everything you will need for any meal you have planned!"), or how well you prepare, something you need will always be missing. Which results in things like… my trying to make individual lemon tarts topped with torched italian meringue without tart rings, a mixer or a candy thermometer. Attempting Italian meringue with microwaved syrup and some dodgy hand beaters actually worked.

I didn't plan on making tarts there, it just sort of happened. Still, I think I deserve some sort of medal of recognition.

Anyway, I'm back home and I am working on my plan of attack for this week's baking. For today though, we have some yummy ice cream. Which I will admit is my fall back during busy months as it can be prepared relatively quickly and always looks lovely.



Today's ice cream is a combination of toasted coconut and lime. Yes, that's me holding onto the last scraps of summer with something decidedly tropical in flavor. Though regardless of the time of year, one has to admit it is hard to go wrong with such a combination. Harry Nilsson is nodding his head in agreement--his being alive or not is a technicality we're going to overlook.

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Midnight Sin Chocolate Cake


Happy Monday, everyone!

We're baking cake today. In my blistering hot kitchen, which doesn't lend itself to working with chocolate mousse but whatever! I'm on a mission. A cake mission.

So today we have a rich, moist chocolate cake. A simple, reliable chocolate cake recipe for folks who love their cakes uber-moist-a-licious. I've eaten this midnight-hued cake plain and unadorned many times, but today I could not resist filling it with bitter-sweet chocolate mousse and glazing it with ganache.
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Manson Almond Kringle


Now that everyone is tired of the marshmallows, let's move on to the Kringle! A little back story first, however. This summer of mine is peppered with road trips to spend time with family. I just got back from touring the eastern portion of my home state. Visiting the Dry Falls, nibbling on macarons from a french bakery in Spokane and eating corn dogs at road side diners. (What, a girl can't love corn dogs and macarons?)

Next up in my road-trip dance card is Montana and then Oregon. My poor little children... The Eastern Washington trip is an annual outing. Once every year I am firmly instructed by my mother to make my way across the Cascades to "relax" with her by the lake. For those unfamiliar, Eastern Washington is not at all like Seattle. It is often hot, dry and home to several species of bugs the size of squirrels. Insects that seem to congregate wherever I AM. Particularly when half naked on a beach, sticky with SPF 6000.

While I may not enjoy the abundance of Ms. Humble obsessed bugs, I always like food and there are plenty of Eastern Washington farmers markets. Flush with farm fresh produce, honey, crafts and baked treats.


It was at one of these farmers market's in Manson that we came across a 10 year old selling something she called an almond kringle. A slab of iced pastry scattered with almonds.

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Neapolitan Marshmallows


A good Sunday to everyone!

I'm still busy making the most of my baking weekend but I have things prepared to share. Today, we're making Neapolitan Marshmallows. They're tasty little bites, flavored just like neapolitan ice cream with layers of chocolate, vanilla and strawberry.

Now, you can probably tell just by looking at them that they're going to be a wee bit time consuming but hey, they're adorable! Pretty takes time and these are probably the cutest confection I've made in a while. I can already see them dressed up in little bags and chocolate colored ribbons, ready to be gifted.
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Lemon Meringue Ice Cream


Even though it doesn't feel much like summer in Seattle, we're churning out some ice cream today.

This happens to be one of my favorite ice creams, one of the best to come out of my kitchen. Best of all, it only required 10 minutes to throw together. A bright lemony ice cream with swirls of lemon curd and bites of softened meringue cookies. A pie in a pint (or a quart). No baking or stove top custard making required.
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Halloumi & Herb Cheese Rolls


Happy Sunday, folks! I'm testing and reworking cake recipes this weekend so today I have a guest post from Mother Humble: Her Halloumi rolls. The family is very fond of these soft, cheese filled rolls (a bit more so than we are of her bottomless bag of cheese jokes).


I promised Ms. Humble before the newest adorable little humble was born that I would help her with her blog. Well, I quickly realized that I don’t enjoy writing about food as much as I enjoy cooking and eating it. I also realized that my lovely daughter, Ms. Humble, has more patience and skill than I when it comes to making food look good and photographing it well. (Really - all that time in photographing really should be spent scarfing down the fresh and yummy just cooked foodstuffs. It is agonizing.)
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Cardamom Shortbread Cookies


Quick post today to break up the parade of ice creams. Last week, Mother Humble came through the door and thrust a half eaten cookie at me, insisting I try it. She had been at the Bastille Café in Seattle earlier that day, enjoying some yummy french treats, including this rather ordinary looking cookie.

For whatever reason, my general ban on food--particularly half eaten sort--fished out of purses wasn't being rigorously enforced and I scarfed the cookie down.

While it was no science cookie (making a new batch soon!), I had to agree with her, it was quite good. Sandy, buttery, laced with cardamom and worth reproducing.

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Red Rose Raspberry Sorbet


Happy Tuesday, everyone!

It is one in the morning and I'm up with my newborn. So why not wrap up a little blogging between feeding and bouncing, right? Today we have yet another frozen dessert and a particularly pretty one at that.

I absolutely love the combination of raspberry and rose, so a sorbet featuring those flavors seemed like a natural summer time choice for the blog.

Gorgeous, isn't it? Such an vibrant red it almost makes me want to double check the settings on my camera. This dessert isn't just pretty to look at, it velvety smooth and packs bright fresh raspberry flavor and the sweet fragrance of rose.

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Milk & Honey Ice Cream

Milk & Honey
Not just a metaphor for all things good
Believe it or not, I've actually gotten back into my cooking grove this month! I'm completely recovered from my cesarean and sitting on dozens of photographs of many yummy things. All I need to do is settle down at my laptop and do a little blogging.
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Strawberry Rhubarb Mini Pies



I'm back!

The littlest Humble was delivered--or extracted, depending on how you look at it since we had a c-section--last week. Both baby and myself are doing very well and I've been recovering at home.

Of course this means ample time at my laptop to blog, unfortunately I didn't count on the affect of sleepless nights coupled with hefty doses of prescription pain killers. When things are melting down the walls in your field of vision, you really start to second guess your ability to write anything. Yes, even at the semi-coherent level I tend to blather on this blog.

I'm far less drugged today so I'm going to give food blogging a shot. Our local farmers market has been flush with fresh rhubarb lately and apparently, even after all the lemon meringue madness, I'm not pie-d out.

So we've making pies! Again! Specifically, mini pies. Falling neatly into that smaller is always cuter approach to food.

Of course, if you're looking at the pies and thinking to yourself, nuh-uh way too fussy. No worries. No where will I demand you spend an hour forming mini pies in muffin cups. The strawberry rhubarb filling, spiked with orange zest and Grand Marnier is delicious even in the simpler, more rustic hand-pie form. So go ahead and shape/form them however you wish. Regardless of how they might look, they will taste great and be well worth making.



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Lemon Meringue Pie


After a long month's baking, we're tackling one of my favorite pies today: Lemon Meringue.

I learned how to bake this pie from my mother, who baked it frequently for my father--an ardent fan of lemon meringue. So much so in fact, that he jokes about ranking prospective brides based on their ability to execute the pie well.

Unfortunately, my mother made something we Humbles call "Lemon Meringue Pool". Tasty but structurally… well, a disaster (sorry mom). When served, the filling would be slack and form a puddle on the plate. Hence the name. I'd post photos of lemon meringue pool, but to save mom face I'll post a quick doodle of a sad pie that appears to have wet himself.

You get the idea.

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