Tags: recipes - dessert

  • aeryn

Cake pan woes

I made this recipe tonight: http://www.glutenfreeblondie.com/2011/09/recipe-strawberry-buttermilk-cake.html

1 cup gluten free all-purpose flour mix (or regular flour if you're not GF)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ stick (4 tbsp) unsalted butter, room temperature
2/3 cup + 1 tbsp sugar
½ tsp vanilla
Zest of 1 lemon
1 egg, room temperature
½ cup reduced fat buttermilk
Approx.1/3 lb strawberries (about 7), tops sliced off and quartered (can substitute raspberries, blueberries, peaches, etc.)

This was my first time baking with a round cake pan. I used an aluminum one (not spring-loaded), coated with olive oil spray.

The good news? The cake is FRICKIN' DELICIOUS.

The bad news? It broke apart when I removed it from the cake pan. Not only did it stick a little bit to the pan, but even slicing proved difficult. It just crumbled apart. In fact, you could see the strawberries at the bottom of the cake, when you actually put them on top when baking (so I didn't get that nice design on top of the cake as the website shows). It seemed almost...soggy? Especially around the strawberries.

The only thing different I used was regular buttermilk as I could not find reduced fat. Perhaps it was too rich? The batter was thick when I poured it into the cake pan. I have enough ingredients to try this again, and I'd really like to because it's YUMMY.

Any tips on making this cake hold together better?

Using banana (or feel free to suggest an alternative) in place of sugar in this recipe?

I'm going to try to make these blackbean avocado brownies and would like an alternative to the sugar that would still taste really good. I'm thinking banana. Any idea how I might go about doing this? If you have other ideas/alternatives please share!

1 (15.5 oz) can black beans, rinsed and drained
1 egg plus 2 egg whites
1/3 of a large ripe avocado
1 teaspoon olive or canola oil
1/3 cup, plus 1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup sugar or sugar substitute of choice
3 tablespoons chocolate chips
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  • ophy

FRESH pineapple cake?

My google-fu isn't helping me, so I'm hoping someone here can.

I have a super ripe fresh pineapple that I cut up today. I would really love to make a cake or something with it, but the only recipes I can find are pineapple upside-down cakes or random 'throw a can of pineapple tidbits into a box mix' kind of things.

I'm not totally against a box mix (and I have a yellow cake and a vanilla cake mix here at home) but I'm concerned about using fresh pineapple where canned is called for.

Anyone got a fave dessert I can make with all this fresh pineapple? I've got a fairly well stocked pantry and am willing to go to the store. (ooooh, bonus points if I can include coconut milk in there too.... that would be super yummy!)

cheesecake cookies & refrigeration

Simple question for you guys today. I'm planning on making some cheesecake cookies (these, specifically) today for my long-distance boyfriend with the intention of mailing them to him Monday. Do I need to worry about refrigeration? The cookies should arrive to him within two days and I'm worried about them going bad in that time. I Googled around and got conflicting responses. Thanks much!
Bunny Cloud

Coconut... coconut milk... I'm an idiot xD

So, I meant to buy coconut milk and I ended up buying "Young coconut meat in syrup", in addition to that my mother did the same and bought, "grated coconut in extra heavy syrup". I do actually have a can of coconut milk as well. I don't know what I can do with the two cans of coconut.

Another thing is I would love to make a coconut cake, or coconut cupcakes. All the recipes I find are just white or yellow cakes that you put the grated coconut in, but the frozen kind. I'd love to be able to use all, or some of these canned ones if possible. Maybe one that has the shredded canned coconut and the coconut milk?

Any recipes of any kind, whether cake or not, would be appreciated. Thanks!
morgaine 2


Quick baking question:
My sister and I are baking cookies tomorrow, and we really only bake a couple of times a year.   Some of the recipes call for almond extract, and I'm allergic to almonds and other tree nuts.  We have several other extracts; vanilla, maple, etc. but we're not sure if they would be good substitutions.  I'm assuming they would be sweeter, (especially the maple) but not sure if they would still come out okay.  If not, that's fine, I can always avoid the almond ones (just like I do the other tree nut filled holiday goodies) but it would be nice to know if an alternate batch would be viable. 

Second question: One of the bottles of vanilla extract is pretty old... does this stuff go bad?  It doesn't seem to have an expiration date on it anywhere. 
Bunny Cloud

Simple Syrup

I bought a bunch of strawberries yesterday at a farm stand, and want to put some of them up in the freezer. I'm going to jar them in simple syrup with some orange zest. However, I've seen a couple of recipes for the simple syrup, but they're conflicting, one says make a simple syrup of one cup sugar, one cup water (this is what I thought the standard was), however the other calls for 4 cup water and one cup sugar. Does it matter which I use? I assume, obviously, the latter one is just a less sweet, lighter version.

Can I also use the same for putting up peaches?

Also, any recipes for the fresh strawberries, beyond shortcake, etc, would be appreciated.

i make things

(no subject)

Hey folks!

I tried googling for an answer, but I kinda got the reverse of what I was looking for. I'd love to make some cupcakes but I've only got about 1 cup of flour and my recipe calls for 2. I do have some almond meal on hand, is there anyway I could use as much flour as I have and then top it off with almond meal?

It's an applesauce cupcake recipe so I was thinking the almond meal would just help make it even moister. Is that right, or would it just turn out really funky and kinda bad?

All google turned up was subbing other things for almond meal in a recipe, so I thought I'd ask you clever folk.