Flourless Chocolate Quinoa Cake
Posted in /Cooking/Desserts/Cake on Monday, April 03, 2017
If you're looking for a truly gluten free cake this is the one. It is so rich and dense you probably will struggle to finish your piece.
Stuff by Tammy
Making delicious foods and loving life!
Red Velvet Cake
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don't skip this ingredient)
Directions
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round, 9 inch cake pans with shortening and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with Cream Cheese Frosting when the cakes have cooled completely.
- You can also use the batter from this recipe for Red Velvet Cheesecake Squares
Triffle
Posted in /Cooking/Desserts on Sunday, April 02, 2017
This is a lovely light and colourful dessert. You can use leftover cake (if such a thing exists) or ladyfingers. Make sure you lick the bowl of the custard, because it is amazing!
White Cake
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes
Ingredients
5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt
Directions
- Cream together sugar and shortening
- Add sour milk and vanilla to sugar mixture
- Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
- Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
- Pour into prepared cake pans
- Bake at 325 for 40 minutes.
- Frost with Buttercream Frosting
Cookie Pizza
Posted in /Cooking/Desserts/Cookies on Sunday, April 02, 2017
The next time you need to bring a dessert to a party this will totally impress everyone.
