“cooking healthy food recipes”

Rolled fondant—the smooth coating seen on elaborate wedding and reality-show competition cakes—is a combination of gelatin, glycerin, and sugar that forms into an easily molded dough. It doesn’t taste very good, though. Poured fondant is a cooked-sugar syrup that’s used as a cake filling, in candies, or to top petit fours—you might know it better as the center of a Cadbury Crème Egg.
I would not process the filling in the processor. I like to have some texture to the filling, not have it so smooth. Also I like cubing my mozzarella, I do not like buying pregrated cheeses. Too much basil! you don’t need that much! I also like adding julienned carrots to my lasagna as well.
But I had most of the stuff on hand already, so I figgered I’d give it a whirl. I had ricotta and shredded mozzarella/provolone blend on hand, so I used that, but otherwise I followed this recipe. Oh — I did use another poster’s tip and didn’t cook the noodles.
We’re sorry too, Beth, that this recipe wasn’t quite as delicious as you hoped it would be. We’re surprised that some of the cupcakes “exploded,” and we’d love the chance to investigate this further. We encourage you to give our friendly Baker’s Hotline a call at 855-371-BAKE(2253) at your convenience so we can troubleshoot together and ensure your next bake is more successful. Kye@KAF
Do not salt your mushrooms until you are done browning them. Salting fresh mushrooms before cooking can make them harder to brown up.  If you salt before sautéing , you will never really know how brown your ‘shrooms can get!
Love recipe! Everyone I have made it for asks for the recipe and is shocked it is Vegan. I would l8ke to make this for a friend who is gluten-free – do you have a recipe version of this that is both gluten-free and Vegan?
I was so excited to try this recipe , but the results were disappointing. It has a lovely crumb, but tastes like a pancake. It just does not have the right amount of sugar to flour ratio when I now compare it to other recipes. I wish also that I had used vanilla as the almond is overly strong. We ate this with maple syrup in the end.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or “water of life”. It can be made from everything from potatoes to beets. It’s considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This is literally the best cinnamon bun cake I have ever had. I have made this about 3 times now and everyone I serve it to thinks it is absolutely delicious and so do I. I just wish it wasn’t so bad for you lol!
This cake was awarded the title of Norway’s National Cake a few years back. It’s called verdens beste in Norwegian, and I agree that it just might be the world’s best. You may be skeptical of its superiority, since it isn’t iced as are many American cakes. When we photographed it, I left it at the studio apartment of Alexandra Grablewski, this book’s photographer, and the next day she confessed to having eaten two huge servings. “I guess the Norwegians are right,” she said.
Be patient. Beat softened butter (and cream cheese or vegetable shortening) at medium speed with an electric mixer until creamy. This can take from 1 to 7 minutes, depending on the power of your mixer. Gradually add sugar, continuing to beat until light and fluffy. These steps are so important because they whip air into the cake batter so it will rise during baking. When baking, place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not completely done.