“sweet desserts”

This pork recipe can easily be added to in order to create a one pan dinner. Toss some green beans in some olive oil and salt and pepper and surround the pork on a baking sheet for some roasted green beans and pork. Broccoli would work well too.
The cilantro in this recipe plays no small role in the battle against unwanted puckered skin. In fact, the herb promotes detoxification by helping to remove heavy metals from the body that tend to hide in fat cells and disrupt normal tissue function. By reducing overall toxins in your body, you can help get rid of excess stored fat, which can help lessen the appearance of cellulite.
Because I substituted a pound of coarsely chopped brown mushrooms for the sausage, I can’t comment on the recipe as written. But I do want to warn others who might want to try what I did; it was just okay. I think the lasagne needs the salt and fat of the sausage to be actually delicious. Also, I had a pretty watery final product. If you watch the video, (video.epicurious.com/watch/meet-the-lasagna-you-ve-been-dreaming-of) you can see a pool of liquid on the plate in the shot of the final product, so maybe that part doesn’t have anything to do with the mushrooms.
Serve the pork chops with potatoes and a side vegetable for a tasty everyday meal. Bone-in chops offer the most flavor but feel free to use boneless in the recipe. Country-style ribs are another excellent option. If the chops or ribs are quite thick, adjust the cooking time accordingly.
“Made it for my granddaughter, Ava today. It was wonderful, so much chocolate flavor. The frosting wasn’t gooey sweet but smooth and silky and had perfect sweetness. Everyone agreed it is a keeper, will make it again and again.
Hi Rachel, I had to make my own cake flour so I measured the 3.5 cups of flour and subtracted/added corn starch then sifted. Question is should I sift and measure the amount needed or measure, sift before adding to mix?
Hi. I just made this cake and was wondering if it’s supposed to be light and airy or dense because I just made this and it was dense and a little on the dry side. Do you have any ideas as to what I may have done wrong? I’ve been cooking for 30 years but am just a recipe follower.
I made this recipe today and I have to say…it was the best lasagna I’ve ever had! The no-boil noodles are very similar to thin, flat, delicate noodles I had in lasagna while traveling in Italy. I much prefer them to regular lasagna noodles, in fact. The addition of basil is sheer perfection! I will never need another lasagna recipe again!
Paige, the recipe is at the bottom of the World’s Best Lasagna post. I had some issues with my website on the day you viewed the post, so it’s possible that it was missing at that time, and if so, I sincerely apologize. You should have no problem finding it now. 🙂
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
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Hi Dawn! Thank you SO MUCH for this lovely, thoughtful comment! The strawberry topping sounds delicious and I should definitely add a post of that to my blog so I can share it with others. I am so grateful for your kindness and support. The world needs more people like you! And more cakes. 🙂 Thanks again!
When making a a vanilla cake,  I highly recommend lining the bottom of the cake pan with parchment paper. This prevents a thicker crust forming on the bottom as well as ensures that your cake will come out of the pan in one piece. I have used both butter and nonstick cooking spray to grease my pans for this recipe and I do not flour the pan. Both work great.
This is my first time ever making lasagna in my 26 years. It was a lot of work but the result was amazing. My fiancé loved ever bit of it. He couldn’t stop talking about how delicious it was to his friends and family. I will definitely continue to use this recipe in the future. It’s a must.
A cake that’s sure to please. Four layers of chocolate cake sandwiched together and frosted with both a peanut butter frosting and chocolate ganache. Yum. more Moist and chocolately this Chocolate Chiffon Cake is filled with a mocha cream and frosted with a rich and glossy chocolate glaze. more A Lazy Daisy Cake is composed of a soft and fluffy textured Hot Milk Sponge Cake that is topped with a crispy caramel flavored Broiled Frosting. more
As others have said, the amount of salt for seasoning just 4 small bone-in chops is WAY too much salt. My chops came out extremely salty and I was very disappointed 🙁 – Rating this 2 stars. The cooking method however produced a well cooked and not dry pork chops.
Blueberries, sour cream, and a lemon-cream topping. These few extra ingredients and flavors make this cake all the more varied and exciting. Your guests will never guess you simply jazzed up a classic pound cake recipe.
Tried the cake but changed the recipe a little. Instead of all that butter I used half butter and half applesauce in the batter and the topping was all applesauce instead of butter. The topping was a bit runny. It took about 20 minutes longer and the temperature had to be raised toward the end. It was so-so warm but cooled it was “wonderful”.
My mama’s famous lasagna recipe is hands down the best lasagna I have ever had in my life. She learnt her ways from her Italian friends when she lived in New York City, adjusting the recipe through the years to perfect it…and every single person that tries her recipe comes back for seconds, thirds and leftovers for the next day!
Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
Thanks Alyssa! Things like milk are just pure nostalgia for me. Pretty sure everyone from Wisconsin has a relative somewhere who worked in the dairy industry. 🙂 Not really… but sometimes it seems that way! Of course now I live in California which actually produces way more milk than Wisconsin due to the size of the state, but don’t tell my parents that!