It's sort of a cake/souffle/pudding. There can be no secret that I'm a big chocolate lover, and chocolate cakes are my favorites. Always looking for new ways to make a great cake. Serves 4 2 teaspoons butter 1/2 cup sugar 6 large eggs, separated 6 ounces good quality chocolate, melted 1/2 teaspoon salt Creme fraiche, for serving Raspberries for serving Preheat oven to 350F.
This lovely cake has colorful layers of frosting inside that will delight anyone who sees it! I just LOVE this cake from Amanda's book "Surprise-Inside Cakes" -- buy the book HERE From Amanda: "I love maypoles. Something about the idea of laughing children dancing around holding ribbons just makes me smile.
I am a huge fan of no-bake cakes! This cake is inspired by a no-bake terrine dessert that my grandmother used to make in Norway from thin and spicy pepparkakor cookies and cream. The wonderful Moravian Spice Cookies from Crate & Barrel are a PERFECT substitute for my grandmother's homemade cookies.
Bright, summery, and delicious! This recipe is from our friend Tux Loerzel of Brooklyn Homemaker! This recipe is from my Summer 2015 issue!
Did you know yesterday was National Potato Chip Day? No? Me either. Well, not until after I already had these beautiful purple sweet potatoes already in the oven ready to become my snack for the day while I watched college basketball. (Go Badgers!)
Red Velvet Sprinkle Explosion Bundt Cake - red velvet cake topped with fluffy, rich cream cheese frosting and strewn with a barrage of sprinkles is a fun and scrumptious cake for any occasion. Yay! It's time for #BundtBakers again. Today I am hosting Bundt Bakers and since I recently celebrated my birthday, the theme I chose for this month is "Sprinkles".
Moist, decadent Coconut French Toast with a touch of spice! This is quite possibly the best french toast I've ever eaten... and Lt. Dan created the recipe. My husband is adorable. It's amazing how a person's quirky little behaviors can develop into all the reasons you love them.
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
1 cup sugar 6 Tablespoons unsalted butter, at room temperature and cubed 1/2 cup heavy cream, at room temperature 2 1/2 teaspoons sea salt For the banana pudding: 4 cups whole milk 1 (3.4-ounce) box instant vanilla pudding 1 (3.4-ounce) box instant banana pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 cup cold heavy cream 6 large bananas, sliced Nilla Wafers or shortbread cookies (See Kelly's Notes) Make the salted caramel: Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat.
Chewy, crispy, fudgy cubes of bite-sized chocolate perfection. Toss them into fruit salad, skewer them on a stick, sprinkle them atop a cake or, perhaps my favorite use of all, layer them with whipped cream and fresh fruit in these Individual Fruit and Brownie Trifles.