48 you its cake Recipes

eggs and 1 egg yolk, melted butter, sugar, chocolate chips (its better if you use dark chocolate), flour, cocoa powder, salt

butter, sugar, eggs, beaten, flour, cocoa powder, milk, baking powder, vanilla extract, butter, baking chocolate (melted , you can melt it with little milk), milk, sugar, cornflour

cream cheese, softened, sugar, divided, eggs, canola oil, all-purpose flour, baking powder, ground cinnamon, salt, baking soda, shredded peeled tart apples (i like to use granny smith), shredded carrot, chopped pecans, toasted, brown sugar (packed), butter, milk, sugar, vanilla extract (use good vanilla if you have it, so worth it!), chopped pecans, toasted

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

mascarpone (an italian creamy cheese, you can substitute with ricotta, another italian cheese, for a low-fat ver), eggs, caster sugar, strong coffee, ladyfingers or 300 g sponge cakes, cut in squares, cocoa, brandy (i personally prefer it without spirits) (optional) or 3 tbsp coffee liqueur (i personally prefer it without spirits) (optional)

eggs, sugar, vegetable oil, flour, baking powder, baking soda, cinnamon, vanilla, shredded fresh beets, chopped walnuts

potato starch, water, sugar, unsweetened cocoa powder, salt, mashed ripe banana, unsweetened applesauce, matzo cake meal (if you don tsp have , put some matzo meal in a blender to make it a bit more fine than), raisins (make sure they are plump, not dry) or 1/4 cup currants (make sure they are plump, not dry)

cooked fish, potatoes, zucchini, shredded with skin on, diced bell pepper (or spicy pepper if you like it hot, but adjust the amount to taste), egg, fish sauce, sliced kaffir lime leaves (see note below ), oil (for frying )

granulated sugar, water, all-purpose flour, baking powder, baking soda, granulated sugar, butter, softened, egg yolks, vanilla, egg whites, recipe browned butter frosting (follows), chopped assorted candy bars (if you use candy bars with caramel in it, you might freeze them before chopping them in food processor.), coarsely chopped assorted candy bars, such as hershey s, mars, nestle, or other (optional)

sugar divided, eggs (room temperature) and separated, orange liquor, unsweetened chocolate melted and cooled, semisweet chocolate melted and cooled, unsalted butter melted and cooled, preserves i usually use strawberry (i by a brand from england with champagne in it) or you can us cherries or any preserve you wish with chocolate even the orange works well., ganache : bittersweet chocolate, chopped (4 oz) & heavy cream, heated until just under boil (1/2 cup). (see below)

cornstarch, frozen sweetened sliced strawberries, cinnamon (if you ve never tried saigon , do try it!), flour, white sugar, brown sugar, butter, chilled (best if you do not substitute margarine), baking powder, baking soda, a couple pinches of salt, buttermilk, egg, beaten

all-purpose flour, baking powder, kosher salt, sugar, sugar, grated grapefruit zest (from approximately 1 large grapefruit), plain yogurt, eggs, vanilla extract (pure, if you have it), vegetable oil, freshly squeezed grapefruit juice, sugar, freshly squeezed grapefruit juice

store bought angel food cake, cheesecake flavored pudding, prepared with skim milk (i use instant pudding for ease, but either works- as long as you allow time for cooked pudding to co), fat-free whipped topping, strawberries, sliced, blueberries, blackberry

cake , sponge or genoise baked in an 8-inch loaf pan, chocolate or coffee ice cream softened just enough so you can shape it, dry cherries or candied fruit, optional, egg whites , about 1/2 cup, granulated sugar, cream of tartar, salt

cakes, butter, soft, sugar (superfine castor , if you have it), coconut milk powder, baking powder, salt, vanilla extract, drops coconut flavor , optional, egg whites, whole egg, king arthur unbleached all-purpose flour, hi-maize natural fiber (or 1/2 cup cornstarch and 1/2 cup flour), milk, room temperature, glaze, raspberry jam, seedless preferred, light corn syrup, vanilla syrup or water, unsweetened coconut (macaroon coconut or flaked coconut, finely chopped)

butter, softened, sugar, eggs, vanilla, all-purpose flour, cocoa powder (dutch-processed preferably), baking powder, baking soda, salt, plain yogurt or 6 oz vanilla yogurt, zucchini, grated and then cut into even smaller pieces (i use my food processor on a few pulses so that the pieces are quite small)

food cake mix (any chocolate cake is fine), eggs, water, applesauce (i sub this for the oil here, it works fine, but use oil if you prefer), chocolate pudding, low-fat milk, heath candy bars, crushed, cream, strong coffee (or the condensed milk or kaluah)

lukewarm water (you can use cold water, but it will take the dough longer to rise. just don tsp use hot water or you m), granulated yeast (use any kind of yeast-instant, rapid rise, bread machine, active dry or cake yeast(1.3 oz), kosher salt (recommend morton s), unbleached all-purpose flour (recommend gold medal and pillsbury flour), cornmeal , for pizza peel, water, dried thyme leaves (optional), dried rosemary leaves (optional)