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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.
We love serving these pork chops with some of my 10-minute microwave baked potatoes and either some steamed asparagus or French green beans, as seen here. It makes for a really quick and easy meal for a weeknight dinner. These would also be great served on top of mashed potatoes or creamy polenta if you’ve got a bit more time. I also love serving baked apples with pork chop recipes!
Hi Rachael, your recipes are brilliant. I’m based in Australia and am hoping you can tell me the weight of the butter rather than the cup measurement i.e 1 cup = 125grqms. I’ve worked out your cake flour is our plain flour as we also have self raising flour!! Thanks so much. Paula
Add 1/4 Cup flour to cast iron skillet and whisk over medium heat. The flour should combine with the oil to make a roux. Make sure to scrape up any bits of flour stuck to the pan. The roux should be a thick paste. If it’s not sticking together, you need more oil, so add another tablespoon. If it’s really runny, you need more flour. Cook roux until it starts to brown slightly, about 2 minutes.
If you really want to simplify your lasagna try not boiling your lasagna noodles. Prepare and layer all ingredients as given, however, use uncooked noodles…It works, I have been making mine this way for 30 years.
I have a dinner party for 10 people coming up in a few days. I would love to make this lasagna. You state that it feeds 8 people. Do you think this recipe would stretch to feed 10 people along with salad and bread or should I increase the ingredients?
Milk basically kept me alive for the first 16 years of my life. I was a picky eater, but I would always happily drink HUGE glasses of milk. I’ve never heard of a hot milk cake. I’m intrigued. Looking forward to trying it out!
Man, this is some stinkin’ fantastic lasagna. I can scarcely describe how easy and delicious this turned out. My wife and I ate it until we were seeing lasagna spots before our eyes. I have dreams of serving this to friends at a fancy dinner party, then cackling with glee when I reveal the ingredient list to them.
Follow these instructions and you’ll get an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake to make even lines, applying a crumb coat, or dirtying more than two bowls. Because not even “the best” is good enough for me (yes, I’ll bring this up with my therapist later), I added sliced banana, toasted coconut, and ground cinnamon and cardamom for even more flavors and textures. Paul suggests adding sliced fresh strawberries, but I like the creamy, soft banana; the coconut and spices add mental interest to the purely physical pleasure of eating a large slice of cake. 
I’m with you Marsha! I enjoy baking from scratch. Box cakes have ingredients that I can even pronounce and its so funny that so many recipes these days have instructions on how to make a box cake taste better. Just make it from scratch people!
I use this for grilling and cooking on the stove but actually, my favourite way is baking because it comes out so gorgeously sticky and golden. This is a non-marinade-not-really-a-rub that is made for baking!
Because I’m our town’s postmaster, I can bake only in my spare time. When I do, I especially like making desserts like this one. It tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.
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.
You wil not have an issue with the box milk, or even with powdered milk, for this recipe. The box milk is usually an ultra heat treated milk, it will not work for some things, like cream cheese for instance, as it has be heated and denatured to an extent, but great for other things.
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
This recipe was really disappointing. I made cupcakes out of it, and they were completely tasteless–except for tasting of oil. I’ve used oil in plenty of other recipes before, but I’ve never actually TASTED or SMELLED the oil in the finished product. It smelled like I was deep-frying doughnuts instead of baking cupcakes as these were cooking. The bottoms of these cupcakes were drenched with oil when they came out of the oven, and although the bottoms dried as they cooled, the smell of oil lingered on the baked goods. On the plus side, the cakes were very moist and fluffy, which was their saving grace. The batter is not sweet, nor is it particularly vanilla-y, so if you’re looking for an extremely bland cake, this recipe might interest you. I slathered them with sugary frosting, but still the resounding flavor experience was “drenched in oil.” So upsetting; I was really looking forward to a great vanilla cake recipe. The search continues…
This Cream Cheese Pound Cake has a wonderful rich and buttery flavor, moist texture, and a golden brown crust that is both sweet and crisp. more The constrast of a buttery sweet lemon pound cake covered with a tangy lemon glaze is irresistible. more This White Butter Cake has a sweet and buttery flavor and a light and fluffy texture. A layer of jam is placed between the cake layers and it is also filled and frosted with  a delicious cream cheese frosting. more
When making a white 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 used butter to grease my pans for this recipe and I do not flour the pan. Butter only worked best.
Hello, I tried this cake and must say it was very soft and tasty. In fact, it tasted much better than my favourite vanilla cake with egg. I’m so happy to have found this recipe. Only issue I had with the cake was the fact that it was too soft to hold the cream cheese icing I frosted it with. The upper layer collapsed due to the weight. I am to blame for this issue because I halved the recipe and baked in two 8.5 inch pans, resulting in thinner cakes. Probably that was why the upper layer collapsed. The next time, I will follow the recipe as is, as I am sure it will be a winner! Thank you for sharing this.
eggless apple cake recipe – a vegan and easy apple cake recipe. this apple cake was so good with moist and soft chunks of apples…. that as soon as it was baked we finished it. i only had two slices left of the cake to take the final pic. this apple cake is made with 1:1 ratio of whole wheat flour and all purpose flour (maida). a very light and low fat cake without the use … [Read more…] about eggless apple cake recipe | soft & moist egg free apple cake recipe
Hi Lynn! Yes, you definitely can. Personally I would leave it unbaked and freeze it like that, and just thaw it overnight and bake it the next day. But you can absolutely bake it, freeze it, thaw it, and reheat it. Please let me know if you need any other information. Thanks Lynn!
Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it’s limp, set aside. Mix the onion,garlic and ground beef in a bowl.
When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons. The oil will be hot obviously so don’t pour it into anything that would melt. An empty coffee can is always good.
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I am not Italian. At all. No little, old Italian grandma’s in the kitchen, cooking up vats of gravy, and brasciole, and manicotti, and whatever else it is that Italian and Italian-American grandmas are stereo-typically making.  But I love Italy, and Italian food, though I have to admit that after several trips to Italy, I am a bit spoiled. Italian food here in America just doesn’t quite live up to my expectations anymore.
My son (22) visited and he always dumps whipped cream on cake. I told him that it was a new recipe and to try without. He ate all 4 slices without whipped cream. You are right, it does taste excellent.
Hi Lorraine! Sorry for not getting back to you sooner! I usually end on a layer of cheese mixture, possibly with extra cheese on top. But honestly you can do whatever you want, and you’ll have plenty of sauce to end on sauce. You should do exactly what you want! And to your other comment, I know it seems weird putting in dry noodles. But you’ll see – you’ll see the magic! I hope you love it. It’s my favorite. Good luck and please let me know how it goes, if you want to!
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, 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.
Thank you for the wonderful recipe. By far the best pork chops I ever prepared. I actually starting off my softening them with a meat tenderizer, which did wonders for absorbing the dry rub (also cut down on the baking time).
Not a review, a question (but I’m giving it 4 stars in anticipation). I’ve made the sauce today and plan to assemble and bake the lasagna on the weekend. Should the sauce be reheated before assembling? In all other respects I’m making the recipe exactly as written.