This ice cream cake is mine😋 . . . . #foodreaction #foodrecipes #foodrecipe #recipe #recipes. my.janebrain · Ice Cream Sandwich Cake
Hello hello 🙂 Bouhhh ne me disputez pas, j’ai du mal à tenir un rythme de publications quotidien en ce moment, et je n’ai pas vraiment d’excuse ahah, si ce n’est que j’ai de plus en plus de mal avec ma petite cuisine dans laquelle s’accumule les accessoires et robots […]
Hello hello 🙂 Bouhhh ne me disputez pas, j’ai du mal à tenir un rythme de publications quotidien en ce moment, et je n’ai pas vraiment d’excuse ahah, si ce n’est que j’ai de plus en plus de mal avec ma petite cuisine dans laquelle s’accumule les accessoires et robots […]
This stunning Chocolate Raspberry Mousse Cake is a perfect Valentine's Day or special occasion dessert. The airy chocolate sponge layer, topped with fresh, smooth raspberry mousse makes this a refreshingly light mousse cake highlighting raspberries in all their glory.
Hello hello 🙂 Bouhhh ne me disputez pas, j’ai du mal à tenir un rythme de publications quotidien en ce moment, et je n’ai pas vraiment d’excuse ahah, si ce n’est que j’ai de plus en plus de mal avec ma petite cuisine dans laquelle s’accumule les accessoires et robots […]
Papaya Lover's cake for people who love this fruit. Even those who don't. This delicious cake has a papaya jelly between layers of almond cake.
Sugar cake is a simple treat known throughout Trinidad and the Caribbean. All that is needed to make Trinidad Sugar Cake is sugar that is boiled with water and grated ginger until it forms a thick syrup. Finely shredded coconut, cream of tartar, and typically red food coloring are then stirred until the coconut has absorbed all the syrup. The cakes are then free-formed by spooning the coconut batter onto palm leaves or pressed into a baking dish to set before cutting. As per its name, these cakes do contain a lot of sugar. However, to make them guilt-free and healthier, the granulated sugar substitute replaces regular granulated sugar, making this version of the recipe low-carb and keto.
Celebrate those you love this weekend with a homemade cake, and you might also do something good for yourself: "Baking for others can increase a feeling of well being, contribute to stress relief, and make you feel as if you've done something good for the world."* Aside from creating feelings of creativity and altruism, the process of baking can also foster a zen-like state of focused concentration. Culinary Art Therapy has now officially joined Art and Musical Behavioral Activation Therapies as an activity that can lead to better mental health. So when you’re felling stressed out, set aside some time to bake. Then get out your prettiest plates, and shower the people you love with cake. My Paleo Marin: 4.2 Persimmons Ingredients: For the Cake: 1 cup golden raisons 1/2 cup Nantucket Nectars Pineapple Orange Guava Juice Blend Cocktail, or other thick juice Image from TalDepot website 1 1/2 cups Cup4Cup gluten free flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup coconut sugar 3/4 cup grapeseed oil 1 ripe banana, mashed 3 large eggs 3 medium carrots, peeled and grated 1 cup chopped walnuts, or pecans, or eliminate for nut free 1 teaspoon vanilla For the Frosting: 7 tablespoons butter, or Earth Balance Vegan Buttery Sticks 8 oz. Daiya Cream Cheese Style Spread 1/2 cup fine sugar 1 teaspoon vanilla Directions: For the cake: 1. Place the raisons and juice in a small bowl, and let soak for 2 hours. 2. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform cake pan with butter, line the bottom with a circle of parchment paper and grease. 3. In a medium bowl, mix together the flour, baking powder, baking soda, and cinnamon and set aside. 4. In another bowl, whisk together the oil and sugar. Mix in the banana. 5. In a stand mixer with the wire whip attachment, pour in the oil, sugar and banana mixture, and combine until the lumps are gone (1-2 minutes). Add the eggs, one at a time, and mix just until well incorporated. 6. Remove the bowl of ingredients from the stand mixer. With a spatula or wooden spoon, stir in the carrots, nuts (if using), and raisons with all the juice. 7. Add the dry ingredients to the wet. and mix just until combined. Add the vanilla and mix. 8. Pour the cake batter into the prepared cake pan, and bake for 40 minutes. Check with a wooden skewer. The cake is done when the skewer comes out clean. 9. Set the cake pan on a rack to cool for 10 minutes. Remove the cake from the springform pan and allow to finish cooling on the rack. For the Frosting: 1. In a stand mixer with the wire whip attachment, add the butter and cream cheese spread. Combine thoroughly at medium high speed. Add the sugar and vanilla extract. Taste and adjust the sugar to your desired preference. 2. When the cake has thoroughly cooled, spread the icing around the sides and on top of the cake. Serve. Store extra in the fridge for up to 4 days, or freeze. #paleo-inspired #carrot #cake #dessert #zen #glutenfree #nutfree #dairyfree #vegan #culinaryarttherapy #huffpost See "Psychologiets Explain the Benefits of Baking for Other People" in a HuffPost online article here. SaveSave SaveSave
Audrey Hepburn’s Little Black Dress is cited as one of the most iconic items of clothing in the history of the twentieth century.* It instantly became the “go to” dress for women everywhere. This “Buckwheat and Almond Chocolate Cake” by Beatrice Peltre in La Tartine Gourmande - Gluten Free Recipes for an Inspired Life, is her “go to” recipe when her family wants a Little Chocolate Cake. Note: This tends to be a dry chocolate cake, perfect with coffee or tea. For a denser chocolate experience, try the Chocolate Soufflé Cake. Ingredients: 9-inch round cake mold 7 tablespoons unsalted butter, plus more for the mold 3 1/2 oz. bittersweet dark chocolate (70% cocoa), or chocolate of choice 4 large eggs, room temperature 1/2 cup coconut sugar, or pure cane sugar Pinch of fine sea salt 1 teaspoon vanilla extract 1/4 cup buckwheat flour 1/4 cup almond meal Confectioner’s Sugar for dusting the finished cake Directions: 1. Preheat the oven to 350 degrees. Cut a round piece of parchment paper to cover the bottom and sides of the cake mold. Butter the mold and line it with the parchment paper; set aside. 2. Grind the slivered almonds in a food processor to make the almond meal. 3. In a medium-sized pot, bring 2” of water to a boil and then reduce it to simmering. Put a smaller pot on top (not touching the water), and melt the butter and chocolate together. Set aside to cool. 4. In the bowl of a stand mixer, beat the eggs with the sugar and sea salt until light in color and doubled in size. Gently fold in the vanilla and melted chocolate mixture with a flexible spatula. 5. Sprinkle the buckwheat flour and almond meal on top and carefully fold until everything is mixed. 6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a knife in the center comes out clean. 7. When the cake is done, cool the cake pan on a rack for 5 minutes. Then turn the pan upside down on a plate. Remove the parchment paper and turn the cake right side up on a serving plate. 8. Lightly sprinkle the top with powdered sugar and serve. Optional: Coconut Whipped Cream topping, see previous post “Himalayan Mousse.” *quote from Wikipedia, “Black Givenchy dress of Audrey Hepburn.” #chocolate #cake #dessert #glutenfree #dairyfree #latartinegourmande
Who doesn’t love a good challenge? This multi-layered chocolate and raspberry cake called an “entremets” is described as the most challenging recipe in Paul Hollywood’s new cookbook, Bake, My Best Ever Recipes for the Classics. An “entremets” refers to a traditional French cake layered with mousse, jam, custard and other fillings. It was originally served in individual portions between courses of a meal but now has evolved into a full-sized dessert cake. It wasn't technically difficult; it just required a strategic approach over several days to complete the cake with just one 8” pan. Paul Hollywood's entremets is comprised of a base layer of puffed rice and chocolate, followed by intermittent layers of chocolate mousse and a genoise sponge cake, a raspberry crisp layer, and a topping of raspberry glaze. I won’t write out the recipe because I don’t see anything else quite like it on the internet. You’ll have to buy the book or get it out of the library to see it. Image from Amazon Book available hereHowever, there are many other recipes online that look interesting if you would like to try this type of cake. Just Google “entremets cake recipes” and, as Paul Hollyood says, "You'll feel a real sense of accomplishment when you serve it to your very impressed guests!" My Paleo Marin Rating: 2.5 Persimmons Recipe used in photo adapted from Paul Hollywood’s cookbook using gluten free flour, coconut milk and coconut cream instead of dairy, and less sugar than in the original recipe. Note: The base layer was too solid to cut easily with a fork; next time I would use something else, such as a graham cracker crust. #cake #chocolate #raspberry #raspberries #entremets #french #layercake #glutenfree #dairyfree #lowsugar #snack #instarecipes #recipes #entremets #entremet #paulhollywood #paulhollywoodrecipe *My Paleo Marin Rating between 1-5 Persimmons I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
Delight in the flavors of summer with a Raspberry Cake—a sweet symphony of vibrant raspberries capturing the essence of the season. This blog post invites readers on a culinary journey rooted in the desire to create a dessert that mirrors the warmth of shared moments and the bounty of sun-kissed days. The recipe isn't just about baking; it's an emotional narrative, a celebration of summer's charm, and the joy found in crafting a treat that embodies the carefree spirit of the season.
Le Gateau Elegant is a Wedding Cake Bakery in Walnut Creek, CA. Read reviews, view photos, see special offers, and contact Le Gateau Elegant directly on The Knot.
Bonjour tout le monde ! Comment passer une semaine New Yorkaise sans parler de carrot cake ? Impossible, au même titre que le cheesecake, le carrot cake est l’un des desserts emblématiques de NY. Et bien que je n’aime pas (du tout) la cannelle, j’adore en préparer pour mes amis/collègues/famille. […]
J’avais envie de vous présenter une recette d’un grand gâteau entièrement dédié au chocolat mais qui ne soit pas un entremets, d’où l’idée de ce…
Blog post at Marine Corps Nomads : I love to bake. What can I say? Before going gluten free, we ate lots of baked goods. Slowly, I've been coming up with gluten free v[..]
