Sentences with phrase «cake recipe call»

Most honey cake recipes call for tea or coffee but coca - cola is my secret ingredient in those, and this new recipe.

My Applesauce cake recipe calls for 3 eggs.

The history of Snickerdoodles is a bit convoluted, but apparently, it's related to a vintage coffee cake recipe called «snipdoodles.»

It's a shame that so many cake recipes call for eggs, cream, and loads of sugar, when the...

Deb — America's Test Kitchen's pound cake recipe calls for parchment at the bottom of a pan before baking.

It's a shame that so many cake recipes call for eggs, cream, and loads of sugar, when the same texture — fluffy, moist, flaky, and rich — can be matched sans the heavy ingredients and dangerous boost in blood sugar levels.

The cake recipe calls for 2 9 ″ cake pans but the picture for the peppermint cake shows 3 layers — do you just use the receipe as indicated and spread between 3 pans or do you adjust the recipe for the 3rd layer?

This paleo cake recipe calls for 8 ingredients total.

You are right, most cake recipes call for creaming the butter and sugar first, and then adding dry and wet ingredients alternately.

Triple Cocoa Blend works perfectly in your grandmother's chocolate cake recipe calling for natural cocoa; and equally well for the Dutch - process cocoa brownie you just discovered in a blog.

This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella.

I added anise seed to the recipe because thats what my old honey cake recipe called for and I love the taste.

Not exact matches

Here's something to remember: «A cake is a miraculous fulfillment of a prophecy called a recipe.»

You have the following on your site, it is a bit confusing not knowing if this is all I need for 3 eggs called in my recipe: Use this egg substitute in cake, only when you require more than one egg for baking.

Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.

In favor of focusing on what the recipe is rather than what it's not, I almost called it: Very Extra Uber Velvety Vanilla Bean Custard Cake That Makes All The Cheesecakes Jealous.

You may have been surprised to see that the directions call for sifting the dry ingredients, as this isn't common with standard pancake recipes and more often suggested when making delicate cakes and baked goods.

This month's issue was packed with good stuff — including a bunch of healthy chocolate recipes including this Maple Ginger Chocolate Bread (they called it cake, but I'm not going there) which I recreated with some minor tweaks for you!

But I thought it was a nice challenge to try to veganise a cake that calls for Mohnback (prepared poppy seed cake filling), Vanillepudding (vanilla custard), and Saucenpulver (instant vanilla sauce powder) in one single recipe.

So many of the keto cake recipes I found called for up to 8 eggs, or for separated eggs (whites are beaten and folded in) so that wouldn't work for us.

Whether that's a cake, pie, cupcakes, or anything else, more than likely, your recipe calls for eggs.

I have always just used the recipe off the back of the box of German chocolate, which is what my mother always used, and it is good, but I can't say it's «great» (it's hard for me to call this cake great anyway, since I do not like coconut and am mildly allergic to pecans.)

I ended up baking the cake for about 10 minutes longer than it called for in the recipe.

Egg - free: Since this cake recipe only calls for one egg, I feel pretty good about recommending a «chia egg» (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water mixed and allowed to gel) as a substitution.

The Birthday Cake Check Mix recipe that inspired this one called for melting together vanilla frosting, white baking chips and vanilla as a coating for the crisp cereal, then tossing the coated Chex in confectioners» sugar and sprinkles for a treat that tastes a lot like birthday cupcakes.

Like so many others, my Mother made this for years and passed recipe on to me (I'm now 81 y / o) and her recipe called for the cinnamon also - made on 9x13 sheet pan... always was my birthday cake - recently, a lady in my Sunday School class had this recipe also and made it for my birthday... slurp - slurp - oh yes, born and raised in Texas...

Some cake recipes will call for oil — which can work perfectly in rich chocolate cakes or carrot cakes because the strong flavors mask the taste of the oil.

One of the modifications I made to the Summer Fruit Cake recipe was substituting the sour cream for a new yogurt I have just discovered in our grocery store called Elle & Vire.

Love the comment about substituting treacle... reminds me of a Laurie Colwin gingerbread (the cake kind) recipe that calls for Lyle's Golden Syrup.

Whether you're heading off to a book club meeting or you want to send over a nice gesture to the new neighbors, there are plenty of occasions that call for a good cake mix cookie recipe.

You could start out with one of our favorite summertime recipes with cake mix we like to call Chocolate Cola Cake (pagecake mix we like to call Chocolate Cola Cake (pageCake (page 8).

-LSB-...] you recall, I spent last fall on the hunt for an apple cake recipe to call my own.

I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering.

The NY Times cookies, like Jacques Torres's cookies call for cake flour and bread flour, which I have always used with this recipe.

What I've heared from Alton Brown (who I trust) is that AP flour is half strong (bread) and soft (cake), so if in the recipe they call for the exact same quantity of each I can't see why you shouldn't substitute.

I have the recipe but it's called Sunshine cake.

I'm not sure if you could replace the flour in a bread recipe for spelt like I have with cakes as so many bread recipes call for strong flour.

I got quite a kick out of the 1992 cookbook it came from, oohing and ahhing over the «butter flavored crisco» and cake mix that nearly every recipe called for....

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

A lovely lady called Ellie Henderson gave me this fruit cake recipe when I was a wee lass, out on a neighbourhood stroll in Kaiteriteri one day.

I have a recipe for saffron cake that calls for putting 1 deciliter grated almond paste between two layers of batter (raisins too, if you like!).

I found 2 good cake recipes from the Food AllergyNetwork, one is called the Ho Ho Sheet cake, the other is called Moist Vanilla cake.

Stella's recipe for Snip Doodles calls for thinly spreading the batter on a large rimmed baking sheet, but I like to make a slightly thicker version baked in a 9 x 13 in baking pan, like brownies or a sheet cake.

On deck this week for French Fridays with Dorie is a simple buttery cake called Visitandine, named after the order of French nuns who created this recipe.

As I was scrolling through Yummly recipes, I came across something called «crack cake.»

In the recipe instructions I call for squeezing out the grated apples of all their juice (or cider), and that is what is used both in the batter and after the cake is baked as a reduction that gets poured into it while still warm.

When I told my sister about this cake, she suggested I call it «Departure Cake» since it's a bit of a stray from my usual, mostly healthy recicake, she suggested I call it «Departure Cake» since it's a bit of a stray from my usual, mostly healthy reciCake» since it's a bit of a stray from my usual, mostly healthy recipes.

When it works best: Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 «tofu» eggs»).

I took two recipes and crashed them together for some crazy delicious new combination I'm calling Chunky Monkey Cake with Coconut Crumble.

I called for whole wheat flour mixed with cake flour in the original recipe, but this gluten - free version is every bit as elegant and delicious as its glutenous counterpart.