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!
( Image not representative of this specifc recipe )
Who doesn’t love a good stir fry? With that little hint of salt and seasonings combined with fresh vegetables and your favorite meat or seafood, it easily becomes comfort food worth becoming addicted over.
This dish is a healthier and very little MSG version of a traditional stir fry. Using the flavors of natural ginger, garlic, paprika and balsamic vinaigrette, you can still a flavorful, colorful and low calorie meal that everyone will love!
What you’ll need:
1 bag of raw shrimp
1 tb of paprika
1 tb garlic powder
1 ½ tb butter
A splash of red wine
One sliced green bell pepper
One slice white onion
Shaved carrots ( 1 then finely chopped )
A cup of ham
1 cup of red cabbage *chopped*
¼ cup of fresh pineapple
3 tbs of balsamic vinaigrette
3 cups of brown rice
1 ½ tb of ginger
3 eggs, scrambled
Thaw out the shrimp and marinate in garlic powder and paprika for 24 hours.
Cook the three cups of rice in 6 cups of water in a large bowl in the microwave for 15 to 20 minutes. Once rice is cooked, place inside a medium sized skillet on medium heat with balsamic vinegar and scrambled eggs.
Cut the ham, vegetables and pineapple and cook on high heat in balsamic vinaigrette for 5 to 10 minutes with the lid on in a medium skillet. Drain whatever juice begins to accumulate in the skillet.
Cook the shrimp in the butter and red wine for 7 to 9 minutes on high heat in a ceramic skillet.
Plate and enjoy!