I just love when friends and family send me new things they have found and they invite me to try them too. My husband's Aunt Betty sent me this a few weeks ago and I just got around to trying it out and it is a WINNER!! You could even make this up and give a Christmas gifts either the whole recipe or in a small glass jelly jar with the directions to make more and how to mix up and bake. As a quick and lightly laden (calorie wise) desert it is a find. NOTE: I do not make any claims regarding calorie or weight watchers points because it would vary according to what brand and what flavors of cake mix you are using. Others have made statements in the notes sections and I have no way to know if any or all are accurate so please beware. You simply assemble as follows: 1 box Angel Food cake mix 1 box any flavor cake mix 2 T. water Directions: Using a large plastic bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well. For each individual serving, take out 3 T. of the cake mixture and mix it with 2 T. of water in a small microwave safe container. I used a small coffee mug. Microwave on high for 1 minute. You now have your own instant individual cake and it is warm and inviting. You can top with a dollop of fruit or whipped topping if you like. Try various flavors of cake mix but it must always be combined with an Angel Food mix. Keep the mix tightly sealed in an airtight container until used and remember: This recipe is called 1-2-3 Cake because all you need to remember is 3 T.mix, 2 T. water, and 1 minute in the microwave. And a big thank you goes out to Aunt Betty!!
Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It's delicious and quick!
Today is May 1st or May Day as it is known. Now when I say “May Day”, I am not referring to the more modern, political International Worker’s Day type thing. Or the distress call …
Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.
A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area.
"Sorry I set you on fire."
Mürbteig (1-2-3 Mürbteig) Rezept Einfaches Grundrezept für einen Mürbteig. Der Mürbteig ist vielseitig verwendbar ist. Der 1-2-3- Mürbteig kann für Kekse, Tartes und Lettercakes bzw. Numbercakes und Kuchen verwendet werden.
Sophisticated and sweet, this orange whisky pate de fruit cocktail is inspired by the classic old fashioned. Play with the flavors to make this your own.
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Light citrus cheesecakes are a common sight across Italy, where they are made with ricotta in place of cream cheese. The case also differs, made with sweet pastry instead of biscuit crumbs.
Un saladier, un moule, une recette facile, c'est tout ce qu'il faut pour déguster une part de cake vegan citron et myrtilles au goûter !
I came across this simple Japanese Cotton cheesecake by ochikeron some time back. The recipe was so simple that you only need 3 ingredient. Since this is a small cake, I decided to make 2 cakes with 2 flavors (White Chocolate & Dark Chocolate). Let start baking it! White Chocolate & Dark Chocolate Cotton Cheesecake...Yum Will AGEE prefer this White Chocolate Japanese Cotton Cheesecake? Or AGEE prefer this Dark Chocolate Japanese Cotton cheesecake? Japanese Cotton Cheesecake Adapt recipe from Ochikeron -For better understanding, do view the video. (For 6 inches non removal cake tin) Things needed:- 125g of cream cheese (Soften cut into cubes) 120g of white chocolate chips/bar 3 large cold eggs Steps **Preheat the oven till 170C Place your white chocolate on a big stainless steel bowl and melt your white chocolate chips under hot water (Double boiling method). Add in the Cream cheese into the melted white chocolate mixture and mix well till it is well combined. Separate the egg yolks & egg whites. Add in the 3 egg yolks into the batter and mix well. Set aside and prepare the Meringue. On a clean bowl, add in your 3 eggs whites and use a electric whisk and beat till firm peak form. Look at picture 9, I had tested that the meringue is ready as when I do the turn over test. (Try at your own risk) Add in 1/3 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Add in 1/2 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Lastly add in the remaining meringue into the batter and fold in till it is well combined. I prefer to use a whisk to fold in. Individual preference. Pour the batter into the cake tin. (Remember to lay the baking sheet for the cake tin.) Place the cake tin into a baking tray, pour in some hot water onto the baking tray and put into the oven. This is water bath baking to prepare the cheesecake from cracking. Bake the cake for 15mins under 170C then reduce the temperature to 160C to bake for another 15mins. Lastly, off the power but continue to let it bake inside the oven for another 15mins. Once baking is done, transfer the baking tin on a wire rack and let it cool down completely. Sprinkle some icing sugar (optional) onto the cake and it is ready to serve! TAGlicious's Note ** For Dark chocolate version, steps are the same. Just replace the amt of white chocolate to dark chocolate. ** If you are using a removable tin, do remember to use aluminium foil to wrap your cake tin to avoid water sip into your tin during water bath baking. ** I chilled the cheesecake overnight before serving as we prefer to serve the cheesecake cold. White chocolate Japanese Cotton Cheesecake is the winner! Verdict: we can't really taste the cheese in Dark chocolate cheesecake, it taste more more like a chocolate cake. . Hope you like my sharing today! Do give it a try. TAGlicious Ciao~ Do like and join me at my Facebook page Taglicious
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Crispy Ginger Cookies are a dream holiday cookie. Every bite of crunch, crispy, delectable ginger flavor will having you wanting more.
Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love that flavour combination. As you may be able to tell this loaf is inspired by Middle Eastern flavours. Pistachios, cardamom, rose and pomegranate are all essential ingredients in Middle Eastern cooking and especially desserts. Think baklava meats Turkish delight. This is what this cake tastes like to me. And I’m a huge fan of both baklava AND Turkish delight! I absolutely love sweet, …
Homemade Fig Newtons Ingredients for the fig filling: 1 1/2 pounds dried Calimyrna figs 1 cup water 1/2 cup apricot preserves 1/4 da...
Your new favorite chocolate cake recipe is here: dark, fudgy and ultra-moist chocolate cake slathered with a dark chocolate fudge frosting that's ultra rich and not too sweet. The recipe as written will make one 8-inch two-layer cake; if you want to make a smaller 6-inch cake (as pictured), halve the recipe.
Fresh homemade banana curd is one of the best desserts a banana lover can try!
This easy to throw together little cake is custardy, thick and creamy with no sugar added for a low carb dessert option. This is awesome because it’s flourless and refined sugar free and ONLY 3 ingredients. You can use tapioca flour, arrowroot powder or corn starch as the thickening agent. The Greek yogurt gives it […]
De klassiek Italiaanse tiramisu is supermakkelijk om te maken en verslavend lekker! Ik maakte mijn eigen verrukkelijke variant en deel hem met liefde.
Always having to ask yourself how many tablespoons are in 1/3 cup? We have the answer, and more! Bookmark this page for the easiest way to downsize your favorite recipe.
Crunchie Fudge
Deliciously crisp flaky butter biscuits originating from the South of France.
Ein leckeres Rezept für Kakao Vanillekipferl Schokokekse Weihnachtsplätzchen von zuckerzimtundliebe.de Backblog Foodstyling Food photography
These ultra-thin gingersnap cookies are made with molasses and ground ginger and baked until lightly browned and crispy. You'll want this gingersnap cookie recipe in your back pocket because you will get cravings.
It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!! I cannot begin to describe how excited I am during this season! My joy is ridiculous!! To top that joy I made melomakarona! Sounds Greek to you? …
Makkelijk recept voor zelfgemaakte chocolade fudge met gecondenseerde melk. Zo lekker en je hebt er slechts 2 (!) ingrediënten voor nodig!
If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!
Easiest Peanut Butter Fudge Ever. Discover our recipe rated 4/5 by 69 members.
A fabulously simple dairy, egg and sugar free fruitcake recipe that works every time. As I see a few questions about the lack of eggs and...
The most deliciously decadent Raw Mars Bars! My take on a classic candy, but made with real, wholesome ingredients and inspired by my visit to the Melbourne-based café, Serotonin Dealer, I visited on my 2018 trip to Australia. Makes a loaf tin’s worth (roughly 9x5 sized tin); cut into whichever size and shape you prefer. Takes about 2 hours start to finish, depending how long you freeze the base/filling layers. Storing instructions below.
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