“vegan and gluten free biscuits can you eat duck rare”

There’s a dinner coming up at my place and i want to use this recipe to make a layer cake. But I have made cakes using oil based recipes before and the texture turns out really crumbly and messes up the frosting. Does this recipe also gives out a crumbly result? Does it hold well to being frosted?
Yes, you can use it for a layer cake. I made it in three 8 inch cakes and baked them for about 20 minutes I believe. The frosting also does well on cakes. I’d double it – or even use 2 1/2 recipes worth, but I’m a heavy froster. 🙂 I’ve used it on wedding cakes before with plenty of success.
Raw onions can be overpowering, so while we love onion in our guacamole recipe, we always tone them down by adding diced onion to a bowl of warm water for 5 to 10 minutes. This way, that raw onion flavor calms down, but you’re still left with crisp onions. Try this method for fresh salsas, too.
Instant polenta tastes just like the homemade variation when it’s stirred with butter, cream cheese, and sharp gorgonzola. To make the dish even more decadent, top with an earthy mushroom mixture and the remaining crumbled gorgonzola before baking. 
Earthy, rich, and flavorful—this dish is packed full of savory goodness. Umami notes from the exotic mushroom blend (plus more creminis) and the savory fontal cheese quench hearty cravings without a speck of meat. This dish is rich, which makes it a great show-off recipe for a festive brunch or easy dinner party. It’s also easy, ready in just 20 minutes, and perfect for a cozy, comforting dinner on a cool night. Fontal cheese is assertive, but the mushroom sauce tempers those strong flavors. Instant polenta makes this gourmet treat come together quickly. If you have the time to invest, you can use slower-cooking yellow corn grits in the place of the polenta.
How fun, Dana! I’m sure it’s wonderful having a new kitchen! My husband and I are hoping to build a house this year and I’m looking forward to it. I’m so glad to hear that you and your husband loved the chocolate cupcake recipe too, I make these all of the time! I’d love to hear how the others turn out if you give them a try. And as far as making a sheet cake, you probably can. You’ll just need to increase the baking time as needed. If I’ve tested the recipes in another pan, I’ll usually add it in the notes of the recipe too 🙂
You can replace the shortening with butter, yes. If you are using all butter, I’d suggest either half salted and half unsalted or just use all unsalted and add a little salt (maybe 1/8 tsp). You just don’t want the frosting to be too salty.
2 days ago by frommybowl While I think many of us would love to make all of our meals and snacks from scratch, let’s be real – sometimes life gets too busy! Also, some days I’m just feeling lazy AF and can’t be bothered to cook ‍That’s why I like to keep a stash of yummy “bars” on hand – like  @eatbobos ! The Maple Pecan () and Coconut flavors are my favorites – but Banana Chocolate Chip is pretty high up there too To make these even more amazing,  @eatbobos  is now PALM OIL FREE and made with Organic Coconut Oil instead of Vegan Butter
I haven’t tried cooking them on the stovetop but I think it would work so long as you used something to keep them from sticking to the pan. And salting/draining the zucchini might be a good idea if it’s pretty watery. They always turn out fine for me as is but I’ve had a few reviews saying that they were on the wet side and didn’t hold together as well. That could help prevent that.
i made these cupcakes for a school project in nutrition class and now I am getting to the nutritional part only to find there is no nutrition information on your recipe – please help! I don’t have time to make another recipe. Can you please provide me with nutritional information for this cupcake recipe. I did make the red velvet one, but I would settle for the plain one. Thank you in advance for your assistance – I need this by tomorrow if at all possible…
Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.
I love this twist on alfredo. It’s definitely not going to taste like a traditional alfredo—it’s lighter and healthier and has veggies though! A lot of my friends can’t eat dairy and this is a perfect creamy sauce for me to make when they come over.
Rainbow Cupcakes have been a looooooong time in the making for this blog. They are one of my absolute favorite desserts to make which most people who know me would immediately guess. When I would make surprise cakes or birthday cakes for my favorite clients I would usually make them towering rainbow cakes. In fact, these rainbow cupcakes have been on the calendar for me since before I even started this blog 10 whole months ago (I can’t believe it has been 10 months already!) and I can’t think of a better way to toss aside all the hearts, pink and cupid and celebrate the month of March.
SOOOOOOO good; thank you! I made this this morning, in my instant pot – WIN WIN WIN! I used whole grain pasta, put all the ingredients (except nut butter and lemon) in instant pot, cooked at low pressure for 1/2 the time listed for stove top cooking the pasta. I quick released the pressure, then stirred in the lemon juice, and tahini (I didn’t have cashew butter on hand). I used vegetarian Better than Bouillon as the pseudo-meat flavors don’t appeal to me (>30 yr vegan). SOOOOOOOOO GOOD!!!!!! This is definitely on my menu rotation, and I’m 98% certain that meat-eater boyfriend will devour this without question. Thanks for the great recipe!
What is the difference between this cupcake and your perfect moist and fluffy vanilla cupcake. They both seem like great recipes, but I’m wondering which one you think is better. I am an experienced baker, so difficulty and ingredients isn’t a problem. Thank you! Addison
I just took these out of the oven for dinner, and I rushed over to write my response: so good! These are a great alternative to real meatballs! I popped one of the “uglier” ones (not in a sphere, more like scraping the last bits out of the bowl and plopping them in a pile) into my mouth before dinner, and I loved the crispier outside! I think next time I’ll make them flat, just for the crispyness. But a delicious recipe nevertheless!
Cream cheese and peppermint candies yield a mildly sweet, tangy frosting that complements the rich, chocolaty cupcakes. Great for the holidays, the peppermint candy topping is seasonal, minty fresh, and make for a beautiful presentation. You can also go ahead and mix the candies directly into the frosting to infuse the cream cheese icing with that fresh minty flavor. The cupcakes maintain a light, airy texture but also pack an indulgent, chocolate flavor. Nobody will suspect that these cupcakes are low in fat as the texture is still moist and full of flavor.
I always have cupcakes on the brain. I especially like any that have cookies or candy in the batter. I’m making chocolate salted caramel cupcakes for a party this week and I know just from the name that I will love them. Also, cupcakes that have a filling piped in…yum.
OMG the best cupcakes ever! My daughter and I tested out the new kitchenaid mixer I got her for Christmas. This is our first attempt at making anything from scratch. Delicious, moist and flavorful. Just follow the directions!
3) Skip the tomato and garlic. Tomato is notably missing from my recipe because mealy, watery, out-of-season pink tomatoes have no business in anything, ever. If you have a gorgeous red summer tomato, feel free to chop it (leaving out as much liquid as possible) and stir it in. I also did not include garlic, because its flavor is distracting. Rick Bayless and Chipotle agree.
Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. If the toothpick comes out with moist crumbs on it, bake the cupcakes for a few more minutes.
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Hi Candace! Sorry these didn’t come out for you. They should definitely not be bitter. There is a fair amount of vanilla extract in them, but if you’re using good quality extract it should add a fantastic flavor. Make sure your vanilla extract is fresh PURE vanilla, not imitation, as that could give an “off” flavor.
This is AMAZING! Thank you. I found an agave syrup that is half agave/stevia mix and I only used a tablespoon (the brand I found only needs half the required amount to sweeten as directed). I can’t wait to make this for my brothers! One is vegan and one has celiac. This will go into rotation. 5 stars!