This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch.
Nearly every cookbook has one crowning jewel of a recipe. One big, beautiful must-try. In the case of Baked Occasions, this is that recipe. Three layers of densely spongy "very vanilla" cake are enveloped in layers of bright white frosting and coated with rainbow sprinkles.
Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever taste, though it's best eaten the same day it's made, so don't make more than you can eat in a short period of time.
In a heavy-bottomed saucepan, whisk together egg yolks and maple syrup until well combined. Strain cream mixture through a fine-mesh strainer into pot with eggs and maple syrup; discard soaked walnuts. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.
Make merry with a triple berry warm and cozy cobbler. Directions 1 Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling.
More strawberries! Can you blame me? If there's any time of the year to enjoy them, it's right now. Maybe I'm especially craving them because of my lack of success with strawberry in the garden. I was so excited about the prospect of fresh strawberries that I bought not one, but two plants!
If you've ever had Nancy Silverton's Butterscotch Budino, you know how unbelievably good it is. This dessert hits spots you didn't even know could be hit. I first tried it last month when I was in Minnesota for a Land O'Lakes trip.
There are times when I want a dark chocolate peanut butter cupcake, and there are times when I want a more delicate flavor, like these Framboise cupcakes. The flavor here is actually more aromatic than something you really taste. If you don't know what Framboise is, it's a raspberry liqueur.
This Company Strawberry Shortcake is a vintage recipe of my moms, and it's perfect for a crowd!! So creamy and light and topped with sweet strawberries! This is one of those glorious 1980's recipes. It's a casserole, it's made from mostly pre-made ingredients...and it has Cool Whip. Yep, I'm sorry.
This dessert just speaks fall, doesn't it? A good pumpkin roll is one of my very favorite pumpkin-flavored treats. I love them. Love them. Looooove them. I don't know if there is a more beautiful combination than moist, spiced pumpkin cake rolled with a filling of soft, sweet cream cheese.