Sentences with phrase «flavor of the cake best»

Keeping I like the texture and flavor of the cake best the day it is made, but the cake will hold overnight at room temperature loosely wrapped in parchment.

Not exact matches

Today, Baskin - Robbins has locations in more than 50 countries, each serving the company's famous 31 flavors of ice cream, as well as frozen yogurt, sherbet, cakes and drinks.

In the case of this chocolate beet cake, the chocolate hides the beet flavor quite well.

This Walnut Apple Cake is here to bring you some of the best flavors of fall!

Since you lose richness when you cut the fat out of a recipe, this works better with bitter or spicy cake flavors like chocolate, pumpkin, or carrot cake.

Every slice is buttery soft and full of vanilla flavor — It wasn't just the best cake I've ever made, it was one of the best I've ever eaten.

It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.

The flavor of the cake is good, but it seems like it could use a little something.

As a lover of both flavors, I still think this cake was better on its own (without the syrup).

The cake itself is light and airy, but then you add the evaporated milk, condensed milk and half and half and let is sit for a couple of hours (better if left overnight) to let the flavors develop and the cake absorb all the liquid goodness.

Of course every good brunch kicks off with a mimosa and this cake incorporates those flavors into a sparkling sweet treat.

I have baked countless Paleo banana cakes from all the best known chefs, each with the promise of a traditional banana cake flavor and texture.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I did prefer the flavor of the cake on the 1st day better than the next day.

But the flavors of the cake and the frosting together is what really makes it taste good.

Fresh carrot and apple plus a splash of bourbon boost the flavor of the layers, while the browned - butter glaze is, well, the wildly delicious icing on the cake.

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

For what it's worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and texture.

The cake freezes well for up to one month with no loss of flavor, but do not add the chopped nuts until the cake is defrosted.

The rich chocolate flavor and soft cake - like texture paired with the smooth vanilla cashew cream is sure to bring out some of those feel - good endorphins.

Plums and pluots — a hybrid that blends the color of plums with the flavor and soft texture of apricots — have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

It is really important to use good quality cocoa powder as its flavor affect the taste of the pound cake.

A swirl of coffee - flavored filling pairs wonderfully well with moist, flavorful pumpkin cake in this delicious dessert, perfect for autumn.

This is seriously one of the best cakes I've made — it's packed with alot of flavor, so a little goes a long way.

This combination of flavors is delicious and what's a better way to try it out than with carrot cake cupcakes with chocolate glaze.

The best way to describe the flavor profile of this cake is a creamy pumpkin cheesecake on a bed of yellow cake.

The flavor of coconut in a cake is undeniable good.

It's best to let the syrup soak into the cake for several hours or preferably overnight so that the flavors develop and the cake absorbs all of the delicious creamy goodness.

This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting fall dessert indeed.

I had a reader suggest the use of dulse flakes to give that ocean - y flavor to my vegan crab cakes, and well, I though it was a great idea.

Other varieties will work as well, but you can not beat the naturally cake - like flavor of these guys.

This cake is amazing, soft with a lot of blueberries inside, lemon flavored, definitely one of the best cakes ever.

They're like all the best flavors of a German Chocolate cake, combined in a compact delicious little cookie.

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But if you have one with a lot of flavor, the cake will be that much better.

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

Today, over 300 million people visit Baskin - Robbins shops each year to sample ice cream from the brand's library of more than 1,000 flavor creations, as well as enjoy its full array of frozen treats including ice cream cakes, frozen beverages and sundaes.

great combo of flavors and I am so gonna make your curd, love it on simple pound cake... and I agree with the others, Charlie is the best dog on the beach

The best part of besan is that it's a quadruple threat: it adds body, a lovely golden color, binding power, and it imparts a buttery flavor to cakes, muffins and cake - like cookies.

I doubled the recipe to make a layer cake, I only had 6 large bananas, so I added a few extra tablespoons of yogurt and it still has very good banana flavor.

The best flavors of your favorite NY Crumb Cake now from your favorite baker.

ive tried alot of MuscleTech proteins in many different flavors and this Whey Gold Vanilla Funnel Cake can stand up the best of them!

I had an inspired use for my not well liked — or just too much of — cranberry sauce, and I was even able to use the last of the pureed pumpkin to add moisture and flavor to this easy upside down cake.

Butter flavor is what gives your whipped cream that «baked» taste, but I love adding a bit of almond flavor as well that is so common in white cake recipes.

The flavors of coconut flour and mango pairs extremely well together and the texture is more cake - like, they couldn't even tell I was using a gluten - free coconut flour.

Coconut flour, in my humble opinion, is the best grain - free flour because it provides a light, cake - like flavor and you can use less of it to get the results that you're looking for.

This cake, it's creamy, velvety, unctuous, it melts in your mouth... it explodes with all kinds of just the right amounts of just the right combination of just the right flavors: the matcha, honey and coconut are like a match made somewhere even better than heaven!

It's an amazing combination of flavors that I first came across several years ago in Kim Boyce's «Olive Oil Cake» from her inspiring and innovative cookbook, Good To the Grain.

For this cake I used Vanilla flavored creamer so you'll have to add about 1 teaspoon of vanilla extract as well.