Bundt cake, a little interesting dessert that you can customize anyway you want. Well while I was in the kitchen, i experimented and created an amazingly rich and perfect texture bundt cake and now I’m going to share it with you to keep in your own fridge for those perfect late night indulgences.
● 2 cups of flour
● 1 tablespoon of baking powder
● 1 tablespoon of baking soda
● 1 cup of brown sugar
● 2 teaspoons of salt
● 3 eggs
● 1/3 cup of milk
● 1/3 cup of sherry cooking wine
● 3 tablespoons of melted butter
● 2 tablespoons of vanilla extract
Maple icing Ingredients:
● 1 1/2 cup of powdered sugar
● 4 tablespoons of maple syrup
● 1 teaspoon of vanilla
Combine the dry ingredients in one large bowl and the wet ingredients in a medium size bowl and once whisked together, combine in the large bowl and mix thoroughly with a mixer on medium for about 5 minutes then add another 2 tablespoons of vanilla extract and mix on high for 1 minute.
Preheat the oven to 350 degrees and grease the bundt pan with non stick spray and place in the oven for 25 to 35 minutes.
Let the cake cool for 15 minutes and drizzle the icing on the cake then place in the fridge. After chilling for 30 minutes, slice and enjoy.
One homestead in our collection of amazing desserts is without a shadow of a doubt…… RED VELVET CAKE. Red velvet is undoubtedly one of my most favorite desserts and a favorite of mine to baking once I started cooking. In this recipe, you’ll be able to make your own amazing tasty homemade red velvet cake in under an hour that you, your friends and family will absolutely enjoy.
Instructions for cake mix
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1 1/2 cups sugar
• 2 tablespoons unsweetened baking cocoa
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1/2 bottle red food color
• 3 eggs
Instructions for cream cheese icing
• 1 package ( 8 oz ) of softened cream cheese
• 1 container of heavy whipping cream
• 1/2 bag of powdered sugar ( 2 to 3 ) cups
• 1 tablespoon vanilla
For the cake mix, add the flour, cocoa powder, salt, sugar, baking powder and soda together in a large bowl and mix in your eggs, vanilla, buttermilk, vegetable oil and food coloring together and pour into a greased cake pan and cook for 30 to 40 minutes on 400° F, checking the cake with a toothpick after 25 to 30 minutes.
Mix the ingredients for the icing together and chill in the freezer for 5 to 8 minutes then set aside.
Take your fully cooked cake and lay it on a wire rack for about 15 minutes in the fridge or out on the counter then frost it. Once the cake is fully iced, take some crumbled up pistachio nuts and sprinkle along the top.
Fork & enjoy!
On days where we are busy, getting off work or just feel like doing nothing, one word pops in our head to make for dinner… Casserole, but some of us, myself included, used to think that a casserole requires a whole lot of work but in reality, it can be done quick, it can be easy and it can still be fresh and great tasty. Today I will be sharing my recipe for a delicious duo of chicken and tuna inside of a cheesy herb casserole.
What you’ll need:
- 4 cans of tuna
- 1 2/3 cups of water
- 2 cups of milk
- 3 tablespoons of butter
- 1/3 cup chopped green onions
- 3 tablespoons of fresh chopped parsley
- 2 chicken breasts ( chopped and cooked )
- 2 1/2 cups of fresh peas
- 1 1/2 cups sharp cheddar cheese
- 1 cup of Parmesan cheese
- 1 tablespoon of ground black pepper
- 2 teaspoons of sea salt
- 1 bag of egg noodles
- 1/2 cup chopped fresh basil
On a medium sized pan, season your two chicken breasts with black pepper and sea salt and place it in the oven for twenty minutes or until fully cooked at an internal temperature of 165 degrees or higher. Once out of the oven, chop them into medium sized cubes and set aside.
In a large bowl, mix your tuna, chopped chicken, peas, green onions, cooked egg noodles, water, milk, butter, black pepper, sea salt, cheddar and parmesan cheese and pour into a large casserole pan and have the oven preheated at 400 degrees. Top with a little cheese and fresh basil and cook for 10 to 15 minutes or until the cheese starts to brown slightly. Let your casserole cool and dig in!
Who doesn’t love a warm, fresh, herby, authentic tasting tomato sauce? It completes whatever you pour it on, whether that be pasta, meat or use it as a dip for your mozzarella sticks, bread sticks or garlic bread! So today I will show you how to make an inexpensive, great tasting sauce that takes literally five minutes!
What you’ll need:
- Five tomatoes
- 1/3 cup of fresh sweet basil
- 1/3 cup of fresh basil
- 1 tablespoon of white truffle oil
- 2 teaspoons of red pepper flakes
- 2 teaspoons of ground black pepper
- 2 teaspoons of sea salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 can of tomato paste
- 1 tablespoon of red wine vinegar
- 1 tablespoon of red cooking wine
- 1/4 cup of sugar
- 2 tablespoons of minced finely chopped garlic
- 1 stem of fresh rosemary
In a food processor, place the tomatoes, sweet basil, basil, truffle oil, red pepper flakes, black pepper, sea salt, garlic powder, and onion powder inside and blend on high for 30 to 45 seconds until everything is finely chopped and the density of a soup.
Pour the tomato and herb mixture into a medium sized sauce pan and turn the heat to medium, combining the tomato paste, vinegar, red cooking wine, sugar and minced garlic together, stirring until the sauce becomes a dark red and is mixed together well then let simmer with a stem of fresh rosemary for about 3 to 5 minutes or until the sauce begins to bubble. Turn the heat off and pour over what you desire.