“chocolates”

The recipe was good, but I used ALL of the sauce and wished I had even more to use. It was kind of dry the next day after cooking. Also, ricotta is now being sold in 15 oz containers, so I had to buy 2 in order to have the 16 oz that the recipe called for. If I make it again, I will also increase the amount of ricotta mixture that I use, so I would not end up with a partial container of ricotta cheese that will probably not get used up. I will also not use shredded mozarella cheese, if I make it again. I think that the slices of cheese make for a much more gooier, tastier lasagna.
I made this for a friend’s birthday and doubled for our family to try! My kids had a nice treat when they got home from school. They loved it so much that they asked for more and wanted to call that dinner.
My mother made this cake at least once a month – she called it a “Blitztorte” – two rounds of sponge with the meringue and sliced almonds plus cinnamon sugar, all held together with a vanilla custard. The cake got better each day as the moistness from the custard soaked into the cake.
My mother Bebe was an excellent cook and baker. We loved her homemade brownies, which she called “fudge cake.” As a busy mom, I found myself unsatisfied with the brownie mixes on the grocery shelf because they contained artificial colors and flavors, things you would never find in Bebe’s brownies. I placed my mother’s from-scratch brownie recipe into a box and named the mix after her.
Don’t be intimidated by the name – this mouthwatering recipe is so easy to make, and you’ll get rave reviews from your family and guests. The sauce’s sweet-and-spicy combination is so delicious that you will find yourself licking your plates. Tired of dry pork? The rich barbecue and maple syrup coat the pork and helps ensure that your chops will not turn out too dry. Incorporating melted Gouda into your grits takes them to a near-heavenly level of perfection. Gouda’s sharp yet sweet, buttery, and nutty flavor profile dresses up the beloved Southern dish. Trust us – this pork chop recipe will easily become a staple in your home.
I feel silly asking this but when you butter the pan are you putting the butter in first and then the parchment paper? Or butter on top of the paper. I don’t know why that was so confusing to me haha! Thanks
I made these for dinner last night, and the title isn’t kidding! Very easy and very flavorful! Family approved. The pork chops stayed moist, and the seasoning blend really gives them the best flavor. I made the recipe as is, and didn’t change a thing. I will definitely be making these again.
buttercream tends to be sweet, it is really made with a ration or 2:1, sugar to butter, and a little milk or cream gives it a soft creamy texture, and further dissolves the sugar. A Swiss Meringue buttercream is a less sweet thing, and really stable, but it takes a little practice to get it right.
I am going to make this for a birthday for a friend of mine for a luncheon. I wanted to do the icing in a basketweave pattern and fill the top with strawberries. Will this icing work for a basketweave or is there a better icing I could use, i.e., cream cheese icing maybe?
In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
Where do I begin? I started out very skeptical when I saw this cake on foodepix.com years ago. The name intrigued me at first. I had to click to see the recipe just to see why this cake is called magic cake, because there really is no such thing. Unfortunately the recipe was in another language, but there’s always google translator, the only problem is you know you always lose something in the translation. But not to worry, it was enough for me to realize why this cake is called magic cake.
Made this cake in order to decorate it for my friend’s birthday, and it came out absolutely amazing. It crusted well, so there are no crumbs in the icing, but the inside is fluffy and delicious. Thank you so much for the recipe! This is a must if you want a cake to be sturdy enough to decorate without falling apart.
The BEST Vanilla Cake! My husband and I love It! I am a baker and I have been looking for a great vanilla cake..Found It! I used half recipe with 2 eggs for 2×6″ pans and worked out great! Thank you for this amazing recipe! The chocolate one has been a hit among our friends and family as well 🙂