To a tall glass filled with ice, add:
1-1/2 oz. amaretto
1/2 oz. white creme de cacao
Fill with...
... click the drink name for the rest of the recipe.
The ingredients...the batter...the finished spongeJust before I start this post let me say a big thank you to all the readers who have joined me here recently. I appreciate all your comments and I sincerely thank you all. I was having trouble leaving replies due to an issue with the commenting system. All is fine now and I will try to respond if I can in future posts. Again a big thank you and I hope you keep on enjoying my pictures.I promised I would use the passionfruit curd I made recently in another dish. After racking my brains out I decided to challenge myself by making a sponge cake. And a challenge it certainly was. Making this was almost like following a carefully guarded experiment. All the elements need to work together harmoniously otherwise it can be quite disastrous. Everyone has a "secret" or "hint" that makes a sponge cake so light and airy. Mine turned out fine, however it did crack slightly. It adds to to the "home madeness" I suppose. Once the cake had b
Welcome to your Morning Cuppa for February 3rd, 2008
Today is National Carrot Cake Day, and in Japan, it’s Setsubun (Bean Throwing Festival)
Carrot cakes have had a rough time of it here in the U.S., and in the U.K. As Well. Form my (very limited) research, it seems that these cakes only became widely popular through [...]
Last week when I posted Gluten Free Grains 101, many of you asked for the recipe of the cake shown in that post. Well, this isnt it! Haha. This is a recipe for carrot cake, which several of you requested when seeing that cake. Since I haven’t been able to [...]
Last week when I posted Gluten Free Grains 101, many of you asked for the recipe of the cake shown in that post. Well, this isnt it! Haha. This is a recipe for carrot cake, which several of you requested when seeing that cake. Since I haven’t been able to [...]
Hey, here’s something you don’t read every day. In a Times web piece entitled “What’s Your Favorite Superbowl Ad?” the first commenter writes: My favorite was the one where the Burger King comes to Attica dressed up like a priest...
I'm mad at Harley for not posting here. One more thing in a long list of things he committed to and said he would do that he hasn't followed through on. And that's just one of the things on my peeved list. The kids didn't have school today. A snow day - or rather, an ice day. Threw off my whole schedule. And of course, it was rainy and wet, so the kids couldn't go outside, which meant they were inside all day driving me insane. Harley worked extra late today, and the Princess is getting over some sort of stomach flu that keeps coming and going. Can you get re-infected with stomach flu? I'm just waiting for it to hit the rest of us. Oh joy. I had an editing job, too, I didn't want to finish that's been hanging over my head for a month. Finally got it done, though, pushed through and now I have a headache and I'm tired. My neck is so stiff and sore you'd think I'd been sleeping on nails lately. Sure feels like it. Oh great. The Princess just puked all over her bed. Perfect. Cherry on th
Miss Grace Lemon Lover's Basket, 20 - 25 Servings is the standard for lemon baked goods, and our Lemon Lover's basket is guaranteed to make any lemon lover smile. Includes a Miss Grace Lemon Cake, 9 glazed Lemon Mini-Muffins, 25 Miss Grace Lemon Mini-Cookies, 12 Lemon Cooler Cookies, nine mouth-watering Lemon Bars and a large Lemon Loaf with Miss Grace lemon glaze, all packed in lovely wicker basket. - Buy This
Whenever I'm baking a cake for a friend's birthday, the part that takes the longest is deciding what kind of cake to bake. After thinking about it for hours and then sleeping on it, then a few more hours of thought in the morning, I decided to make a White Velvet Cake with Classic Lemon Buttercream and a Raspberry Glaze. It was a nice light cake with subtle flavors, perfect after our very heavy meal.I used recipes from The Cake Bible for all three components: cake, filling/frosting, and glaze. I love Rose Levy Beranbaum's book because you can mix and match recipes from each section to make your own cake. She also gives recipes for full cakes. Although, I don't recommend this book for beginners, it is one of my favorite cookbooks, and great for when you're ready to take baking up a notch.
Welcome to your Morning Cuppa for January 27th, 2008
Today is National Chocolate Cake Day
It’s the perfect weather for baking in most of the country and chocolate cake is a favorite with a lot of people. Why not take a few minutes out of your day and bake one up?
Today in Food History:
1832
Charles Lutwidge [...]
I have had a fascination for anything sweet, and especially cakes right from when I was a kid! And I had this extra-special affection for swiss rolls, those colorful, spiral cakes that tasted like heaven, and even with the minimal frosting and decoration, they always attracted the attention of dessert-lovers, including me!! I harbor this fascination even today, and the first thing I notice in a pastry shop has to be a swiss roll cake (my hubby can vouch for it:)) Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices. So did these beauties originate from Swiss?? Not really; although the origins of this cake are unclear, wikipedia says that these are certainly not widely eaten in Switzerland, where they are known as "Biscuitrolle" or "Roulade" . Every country has it's own version, and it is popular in US as the Jelly Roll. It finds a place at many christmas dinner tables shaped like a Yule Log, but f
NOTE: I have received several comments about the Spanish origin of polvoron or namely polvorones. I do realise that this Filipino sweet was most definitely inherited from the Spaniards during their colonisation of the Philippines during the late 1500's, and I do apologise for not pointing this out earlier. However, this version of polvoron, I believe, is the Filipino permutation of the dessert after thousands of years of acquiring the recipe. Traditionally, Spanish polvorones is made with almonds and cinnamon, and does not contain any powdered milk like the Filipino version does. So although polvoron did originate from Spain, the Filipino version does differ markedly from it's Spanish original.**********Everyone loves a shortcut, taking the longer course or going through arduous and difficult procedures is usually left to sadists. Why do you think those "lose-10-pounds-in-two-weeks" exercise machines are so popular, and not to mention liposuction. Hey, when all this food-blogging weigh
Hottest Girls of MySpace - Lana Lopez Should Make It
Hottie Hunter - Club Hottie Hunter
Mac Gs World - Packer Fan Grief
Loser with Socks - NFC Championship
Busted Coverage - Tabitha Gilley Works At Hooters, Poses In Playboy
Epic Carnival - 10 Explanations For How The Giants Got To The Super Bowl
Brahsome - Coming To America Calls NFC [...]
Lol have you guys seen this gem?From Eureka, courtesy of the sugar Bureau:Carrot cake study on sugar in type 2 diabetesNew study adds to new thinking on sugar in the diabetes dietPatients with type 2 diabetes are often advised to cut out sucrose (table sugar) all together. However, in recent years this traditional advice has been questioned by some researchers who suggest that moderate amounts of sugar can be safely consumed as part of the diet of patients with diabetes. Now a new study has been published that is consistent with this revised approach. It showed that patients who increased their daily sugar intake (in the form of carrot cake) but maintained a stable body weight, showed no adverse changes in their blood glucose.The study was conducted by the Department of Nutrition and Dietetics at London’s Hammersmith Hospital. Three slices of carrot cake were added to the daily diets of nine, overweight type 2 diabetes patients over 24 days (bringing their daily total to 88g or 18 te
Written By: Bridezilla
Okay, so maybe not me personally, but Chidi Ogbuta of Allen, Texas apparently did. This unusual bride ordered a lifesize wedding cake that looked just like her. Talk about an ego.
Mrs. Beasley's chefs have introduced a fresh new taste of Miss Grace goodness for the holidays golden eggnog! This moist and flavorful cake is made with real eggnog, lots of cinnamon, nutmeg, then hand-iced with our incomparable glaze. Cakes freeze beautifully, so you can enjoy taste of eggnog beyond the holidays. - Buy Mrs. Beasley's Eggnog Cake, 10-12 Servings
The Uday Samudra Leisure Resort in Kovalam has claimed to set a world record with 29.1-feet tall Christmas cake. “With this we have broken the previous record of 27.6 feet held by Mercury Hotel in Bangkok,” said Rajgopal Iyer, the Corporate Director of the resort. Ten chefs worked eight hours a day for three weeks to bake the gigantic cake weighing around 2500 kilograms, Iyer said. The cake was cut down into 22,000 pieces, and distributed among charity homes in the city. The previous best was only 19,212 pieces, Iyer added. “We wanted to mark the Christmas celebration innovative and interesting. We also wanted to create two world records before completion of this year," said Iyer. The hotel also broke a world record for the world’s tallest sandwich, a few months back. Meanwhile, hotels and restaurants across the country have invited international bands and singers to woo customers on this festive occasion. A Jaipur hotel flew in a band from Ukraine to cash
White and Yellow Birthday Cake This cake looks so good you almost want to eat it! A birthday cake made entirely out of fresh flowers. This incredible birthday idea comes candles and can be delivered in a bakers box where available. - Order White and Yellow Birthday Cake
The applications that business values are bound to undergo maintenance but then are maintaining these applications becoming a nightmare…
Do the following issues plague your applications:-
1) The applications are so complex that impact analysis contributes towards significant effort in the maintenance or enhancement life cycle.
2) The key people with an extensive business and system knowledge become [...]
Gingerbread Petits Fours nothing says holiday more than gingerbread, nothing is more positively delicious than a Gingerbread Petits Fours. Tiny ginger bread men dance upon creamy white confectionary icing that coats layers of spicy gingerbread cake and rich filling. - Order Gingerbread Petits Fours 20 Pc
My birthday is in December.
When I was a child, I always had to wait for Christmas to get any presents, but I never really suffered having a birthday near Christmas. Birthdays were never a a big deal...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Fruitcake Ring We have found the perfect balance of fruits and nuts, then folded them gently into a buttery-rich cake batter. Treat yourself and your friends to the finest fruitcake in America for Christmas Holiday Fruit Cake. Order Fruitcake Ring or Find Other Fruitcakes
Remember what Fox Mulder used to say ?"Trust Noone" !Police: Woman Shot Son-in-Law After Serving Him Cake Monday, 03 Dec 2007, 12:40 PM CST A Rowlett man is recovering Monday afternoon after his mother-in-law reportedly served him a piece of cake, then shot him in the head.Police say Jenelle Thompson invited her son-in-law, Steven Handel, to her trailer to have some cake on the evening of Nov. 30.After serving him and putting on a movie, Thompson reportedly came up behind Handel and shot him in the back of the head with a 22 caliber pistol.The shot did not penetrate the skull, and Handel was left injured but alert. He went outside and called 911. After the shooting, Thompson barricaded herself inside her home. When she later emerged, police noticed she had shot herself in the chest.In the 911 call, Handel told police he was suspicious and thought the incident was planned. He was treated for his injuries at Parkland Memorial Hospital.Authorities say Thompson will likely be charged with
I've been eating a lot of dessert lately so I wanted something healthier. I was bringing it to a friend's dinner so I still wanted it to meet expectations. I found a recipe for Chocolate Oatmeal Cake and altered it to lessen the fat and sugar.For the cake: I changed the half cup of margarine to 4 tablespoons of unsalted butter. I reduced the white sugar to half a cup and the brown sugar to half a cup.For the frosting: I cut the amount of confectioner's sugar in half to 2 cups.If you're a perfectionist, I recommend cutting off the edges because they get a little crispy. The rest of the cake is lovely and moist. All of my friends really enjoyed it.
Last Saturday, my friend celebrated her son's 1st birthday party with a barn theme. Pictured above are the adorable and delicious cake and mini cakes made by Marta, the super-talented and sweet woman behind Marta's Cakes. I have pictures of her other creations, but then I'd have to give my blog a R-rating if I post them here. ;)
See this week's photos here and click on the WS logo above for
Miss Miss Grace Holiday Tower 18 Servings from Mrs Beasleys Bakery. Introduce a friend to the exceptional hand made taste of Miss Grace. This impressive snowman tower contains a generous sampling of Miss Grace customer favorites. Includes 4 Fudge Brownies (2 with and 2 without nuts), 6 Lemon Cooler Cookies, 25 zesty Lemon Mini-Cookies, 1 California Orange Mini Bundt Cake, 1 Chocolate Fudge Mini Bundt Cake and 1 large Lemon Loaf, made with the same batter and glaze as our famous award winning Miss Grace Lemon Cake. The high quality keepsake tower will add cheer to their home for many holidays to come. - Order Miss Grace Holiday Tower
Miss Grace Holiday Gift Box, 20-25 Servings from Mrs Beasleys Bakery. Fans of Miss Grace will love our new holiday collection of the best of Miss Grace including our incomparable Miss Grace Lemon Cake, 2 Gracelet mini-cakes (Chocolate Fudge and California Orange), 2 mini-loaves (Carrot Walnut and Banana Chocolate Chip), 9 of our luscious Glazed Mini muffins and our zesty Lemon Mini-cookies. Arrives in a keepsake decorator box wrapped with a bow. - Buy Miss Grace Holiday Gift Box, 20-25 Servings
Well according to Fitday (where I'm keeping track of what I eat every day) I consumed 1,406 calories yesterday. Not a bad start. The best part was, none of it was junk. There was more fat that I'd like to ultimately have and less protein (45% fat, 33% carbs and 23% protein) but I didn't pick up a Kit Kat. Or a potato chip. Or even desperately break open the chocolate chips I bought for the cake I'm baking today.I forgot I was baking a cake. On top of the orange pumpkin cheesecake I'm making for Thanksgiving, I said I'd make dinner and dessert for a friend of ours who's coming to watch the rugrats tonight. It's parent-teacher conferences, and we have to go find out how our two kindergarteners are doing. Princess is our oldest, she's six, but she's in kindergarten with her brother, the little Prince, who's five, because I homeschooled rather lazily up until this year, when we decided to try out public schools. So far I'm hating public school, but they kids aren't. They're having fun, for
Cookies N Cream the sweetest cake has arrived. An old favorite with our cheesecake twist. Crunchy cookie chunks adorn luscious bites of creamy cheesecake from its outer crust to its satisfying center. Never a dull bite! Available in 1.5lb - 8 slice. Buy Cookies 'N Cream
When I first saw this recipe, I thought it was a weird combo: chocolate chips and apples? But when you bake a lot, you start feeling like you've made everything so I felt adventurous and gave it a shot. It was actually surprisingly good. Lon and Resa, my two dinner companions last night, both complimented the cake.My one complaint would be that the sugars create a harder outside to the cake. But, the inside does stay very moist. You might think that you could just reduce the sugar but the inside of the cake is not very sweet and to me, just right.
Table of contents for Traditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas Cooking Pt.2Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.3Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.4 I’m using a gas oven so its going to get a little bit hotter than electric ovens. [...]
Table of contents for Traditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas Cooking Pt.2Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.3Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.4 So what were going to do is fold in the, the key ingredients to all this. Um.. [...]
Table of contents for Traditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas Cooking Pt.2Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.3Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.4 Umm.. I’ve got aa.. Four eggs in my coffee cup there. Aa.. One and a half teaspoons [...]
Table of contents for Traditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas CookingTraditional Fruit Cake Recipe: Classic Christmas Cooking Pt.2Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.3Traditional Fruit Cake Recipe: Classic Christmas Cooking Pt.4
Hi! Today we’re going to make a fruitcake. And this is not going to be the traditional [...]
It has been quiet around here because my internet was out for five days! Time Warner was sweet about it and even put a credit on my account, but it took FIVE days for them to come out and fix the problem. grrrr.
In happier news, my husband’s birthday was yesterday and I made [...]
Mix 250 gram boter met 250 gram suiker. Voeg er dan een voor een 4 eieren toe. Doe er daarna 250 gram bloem en 1 zakje vanillesuiker bij. Goed mixen tot een mooi en glad beslag. Schep de helft van het beslag in een bebloemde en beboterde cakevorm. Meng door de andere helft van het [...]
PREP TIME: 20 MinCOOK TIME : 45 MinREADY IN : 1 Hr 5 MinINGREDIENTS115 g butter220 g brown sugar1 (20 ounce) can sliced pineapple10 maraschino cherries511 g white cake mixDIRECTIONSMelt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.Servings: 10 persons
CD Review: Artist: The Post ScriptsTitle: Songs You Can Eat Cake ToWebsite: http://www.TPSrock.comStyle: Rock/Alternative/AcousticBy Staff Writer L. Anne Carrington Does anyone here like cake? The Post Scripts (T.P.S. for short) is a band from the small town of Barnegat, New Jersey, with their first show as a band was appearing at the legendary Stone Pony's Winter Break Party. After a year of writing and recording music, the band has released their debut album, Songs You Can Eat Cake To, an eccentric yet delightful blend of alternative rock spiced with sounds of blues, punk, and some funk tossed into the mix. An excellent and strong CD, each track is, wellÂ… another slice of cake. While other albums are only enjoyable with beer or wine, this record is so palatable it can easily be consumed with cake (and that includes the ice cream cake variety!). Songs You Can Eat Cake To contains a song for every mood through all 13 tr
As for me the notion of breakfast, as a meal, generally oscillates between the comfort of routine and the pleasure of ceremony. Somehow, you can have the same thing for breakfast everyday and it’s no drama, as if we need to start the day with one constant before we are hit by all the variables that follow throughout. Then there is the ritual of the café breakfast, now that’s another thing.We’ve made it somewhat of a sport to go out for breakfast here in Sydney, and if you are even trendier or sporting a hangover on a Saturday morning, it’s brunch. But it seems that the café breakfast, no matter what time of day is experiencing a revival. Before, it seemed rather preposterous that you would even leave your house at such an early hour to go and have breakfast out, when you can have a perfectly good one at home, but times are a changing. Nowadays, the hottest thing in Sydney’s eateries is the breakfast menu and I’m not the only one who has noticed.But then again who can main
Patricia! In the Swedish calendar, your nameday is on the 16th of April. Did you know that?You know, in Sweden we like to celebrate, not only our birthday but our nameday too. It is an old tradition of attaching personal names to each day of the year in our calendar. The tradition originates from the Christian church calendar. Long ago it was an old tradition to name children after saints.Karin is my first name, and the name is a Swedish short form of Katarina (Katherine), deriving from the Greek word "katharos". Old names have a meaning. This Greek word "katharos" means "clean and pure, free from corrupt desire and guilt free from every admixture of what is false".The week between 19th - 24th of July is called "Fruntimmersveckan", (the Week of Women) because Sara, Margareta, Johanna, Magdalena, Emma and Kristina have name days. Ladies with these names are supposed to be celebrated with a coffee cake.I have made a cake for Kristina. Today, on the 24th of July, it is her nameday. A real
Bak in de hete olie 1 gesnipperde ui, 1/2 rode paprika (in blokjes gesneden), 1/2 gele paprika (in blokjes gesneden) en 1 courgette (in blokjes gesneden). Na 2 minuten roerbakken zet je het vuur lager en doe je er een laurierblaadje en 2 takjes tijm bij. Doe de deksel op de pan en laat het ongeveer 10 minuten pruttelen op een laag vuurtje. Maak ondertussen het beslag. Meng hiervoor 50 ml olie, 50 ml witte wijn, 100 gram zelfrijzend bakmeel, 3 eieren, zout, 1 eetlepel paprikapoeder en 150 gram geraspte kaas. Maak er een glad beslag van. Haal het laurierblad en de takjes tijm uit de ratatouille en roer de ratatouille door het beslag. Doe het ratatouillebeslag in een cakeblik en bak de cake in 45 minuten in een voorverwarmde oven op 150 graden. Laat de cake iets afkoelen en haal hem uit het blik en snij er plakjes van. Eet smakelijk!
This recipe is also available in english!
Almost exactly six years ago I made my first Angel Food. I had watched an early episode of "Good Eats" and felt like Alton really provided good ideas for how to ensure a successful cake. And as usual, I never leave good enough alone, so I came up with a few further ideas for how to make it good.And so, below is a reprise of a post from my site six years ago, about how to make a great angel food cake...1.After I finished whipping the egg whites and fine sugar, into a merangue. Note the cool equipment to the left!2.Some tools for sifting the remaining fine sugar, flour, and salt.3.After I folded the dry ingredient mixture into the merangue. This was an extremely difficult step!4.Alton's advice: buy a pan with a post taller than the pan edge. Now, that's some good thinking (of course, I overfilled)! Check out my clever work.5.Still cooling (I backed away slowly, to not knock that thing over).6.That was surprisingly easily to get out of the pan.7.Look at the beautiful carmelization.8.Cut
My first experience with ice cream cake was when I was at a birthday party; I must have been around 5 or 6 years old. And since then I never really gave ice creams cakes anymore thought. To me they are just part of those juvenile whims that you try to shed once you reach a certain age along with say, wetting your bed and running barefoot around the neighbourhood in your PJs. Okay, so it might be a bit of a stretch to mention ice cream cake in the same sentence as wetting your bed, but you get what I mean.So you might be glad to know that I’m way past those childhood dilemmas but I think that it’s time to resurrect the ice cream cake. I’ve only ever seen the ice cream cake come out for two types of birthday parties- they are usually reserved for children’s birthdays and for those over the age of 60. Is it because we revert back to that child-like state when we get older and thus requires the presence of an ice cream cake? Well, I say enough of having it merely at the polar end o
ADDED NOTE: For those of you who have been asking where I got these gorgeous paper cases, you can buy them at any specialised kitchen/baking supply store. If you are from NSW, VIC or the ACT then it will probably help to know that I got these ones from The Essential Ingredient.Contrary to what the title suggests, this cake never came to me through any sort of serendipity or eureka. It was by no means an inadvertent light bulb moment, but simply came about through pure chance; completely unintended and coincidental. Yet through this fortuity, this cake has afforded itself as one of my favourite gastronomic finds of late, tipped to become a staple in my kitchen and on future menus.The story of how the cake found its way on my kitchen table starts several months ago after receiving an email from a reader, K. She was looking for a “chocolate marbled pistachio cake” that she stumbled across while skimming through several food blogs, but could not remember exactly where she found it. She
Show All