No Domain 6

This cake turned out great. The taste was rich and the texture was soft and light. Absolutely loved it :) Recipes Adapted From: onceuponachef.com INGREDIENTS 1 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, at room temperature 2/3 cup granulated sugar, plus more for sprinkling over cake 2 large eggs 1 teaspoon vanilla extract 3 tablespoons dark rum 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3-1/2 - 4 cups chopped) Confectioners' sugar (optional), for decorating cake INSTRUCTIONS Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again. In a small bowl, whisk together the flour, baking powder and salt. Using a handheld mixer with beaters or a stand mixer wi

I used this recipe to enter a desserst cook off contest and won 1st prize . I love this recipe and will make it again and again. My friend who makes cakes as a business also loved this cake and now she will use it. Recipes Adapted From : landolakes.com Ingredients Pound Cake 3 3/4 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 1/2 cups Land O Lakes® Butter, softened 6 large Land O Lakes® Eggs 1 (15-ounce) can pumpkin 3/4 cup milk Glaze 1 3/4 cups powdered sugar 4 ounces cream cheese, softened 3 to 4 tablespoons Land O Lakes® Half & Half 1 tablespoon Land O Lakes® Butter, softened 2 teaspoons vanilla extract  How to make Step 1 Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside. Step 2 Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside. Step 3 Combine sugar and 1 1/2 cups butter in bowl. Beat at medium s

I love all recipes using broccoli florets!!! Recipes Adapted From:  pinchofyum.com INGREDIENTS 2 lbs. boneless skinless chicken breasts, cut into small pieces 3 tablespoons spicy seasoning mix* a few tablespoons of olive oil 3 sweet potatoes, peeled and diced 5–6 cups broccoli florets (broccolini FTW) coarse sea salt and freshly cracked pepper avocado / hummus / lemon juice / chives / olive oil for serving INSTRUCTIONS Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so. Done! Divide your servings

   Recipes Adapted From: skinnyms.com Ingredients 2 (10-ounce) bags chocolate chips, (we used Enjoy LIfe, Vegan& Paleo chocolate chips) 1 cup canned coconut milk, recommend Native Forest 1/4 cup coconut sugar Pinch of salt 1 1/2 teaspoons vanilla 1 tablespoon coconut oil 1 cup crunchy peanut butter Instructions Add chocolate chips, coconut milk, sugar, and salt to a heavy saucepan, stir to combine. Over low-heat, stir until chocolate chips are completely melted. Add vanilla and coconut oil, stir to incorporate. Spread fudge into a parchment lined 8x8-inch pan. Add peanut butter to the top, use toothpick to swirl the peanut butter into the chocolate. Be careful not to overswirl, just enough to get the swirl effect. Chill until set, 2-3 hours.

I love a good no bake dessert! This one looks amazing! Recipes Adapted From: happyfoodstube.com Ingredients 5 ounces Oreo Cookies (150g) 8 ounces Whipping Cream (240ml) 3 tbsp Powdered Sugar 2 tbsp Nutella 1½ cup Fresh Raspberries (180g) Instructions In a food processor, pulse the Oreo cookies until they look like crumbs. Set aside. In a mixing bowl, whip the cream with powdered sugar until stiff peaks form. Transfer half of the whipped cream into a separate bowl. Mix the whipped cream that is left in the mixing bowl with 1 cup of fresh raspberries, using electric whisk. Add Nutella to the other bowl with whipped cream and stir until well combined. Assemble the desserts: Oreo crumbs + raspberry cream + Nutella cream + fresh raspberries + Oreo crumbs + raspberry cream + fresh raspberry as a garnish. Chill in the fridge for 1-2 hours before serving. Notes This recipe can be easily doubled. I used 5-ounce/140ml glasses. Make sure to chill these well in the fridg

 Hi!!! This recipe is SOOO AMAZING! Thank you SOOOO much for sharing!!! I made it this summer for my 6 year old’s birthday (with ToyStory props), and this weekend my 8 year old is having a party and requested the same exact cake! I read in a previous post to just double the cake recipe for bigger pans, however, do I need to change the baking time or temperature, or both? I was going to do a two-layer rectangular cake versus 3-layer round cake so that I could cut it into little individual squares and it would be easier to serve to a bunch of kids (plus more space for Harry Potter props and decorations along with the cookies). Recipes Adapted From : preppykitchen.com Ingredients For the Cake 2 cups all-purpose flour 237g 1 cup granulated sugar 228g 1/4 tsp baking soda 1 tsp baking powder 1/4 tsp kosher salt 3/4 cup unsalted butter 176g, room temp 3 egg whites 1 tsp vanilla extract 5mL 1/2 cup sour cream 133g, room temp 1/2 cup whole milk 113g, room temp 1 cup chop

   Recipes Adapted From : itsalwaysautumn.com Ingredients 4 oz cream cheese softened 8 oz frozen whipped topping thawed 1 box instant chocolate pudding 6 serving size 2.5 cups cold milk 16 graham crackers 7 oz marshmallow creme Instructions Number One : Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan. Number Two  : In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer. Number There : Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping. Number Four : Spread marshmallow layer over chocolate layer. Cover with foil. Number Five : Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board. Number Six : Break 15 graham crackers in half. Slice pudding/marshmall

Ingredients Shells: 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 egg yolk 2 cups all-purpose flour 1/2 cup dry white wine Filling: 2 cups ricotta cheese, preferably whole milk 1/4 cup small semisweet chocolate chips 1 egg, lightly beaten, for egg wash Powdered sugar, for dusting 1/4 teaspoon allspice 1 teaspoon ground cinnamon 1/4 cup heavy cream 1 lemon 3/4 cup powdered sugar 1 quart canola oil, for frying Flour, for rolling Instruction Number One : For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flat

I tried your recipe for the first time after trying many others and yours was spot on first time. Thank you!! Recipes Update From : www.recipesfromitaly.com Ingredients 4 large eggs free range 1 egg yolk free range 14 oz 00’ Flour (400g) Instructions Number One :Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1). Number Two :Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along. Number Thee :Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6). Number Four :Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so

I made this the other day and was excellent. I used broccoli as my vegetable and the ricotta cheese instead of cottage cheese. I also used the precooked lasagna noodles and they worked well. I had left over turkey and chicken so I combined those as well. Left overs were all gone the next day. Will definitely make again. Recipes Updated From : www.foodandwine.com Ingredients 10 oz frozen chopped spinach defrosted and squeezed dry 2/3 cup shredded parmesan cheese divided 2 cups cottage cheese or ricotta cheese 12 lasagna noodles cooked and cooled 3 cups vegetables cooked and cooled 4 cups mozzarella divided 2 tablespoons parsley 4 cups cooked chicken 2 eggs Sauce 2 cloves garlic minced 1 teaspoon dried basil ½ teaspoon oregano 2 cups chicken broth 4 oz cream cheese 1/3 cup butter 1 onion diced 1/4 cup flour 2 cups milk Instructions Number One :Preheat oven to 350°F. Sauce Number One :To make the sauce, melt butter, onion and garlic o

After looking at previous comments, I used the self raising flour method and 2 level tsp of baking powder. I added only 2 tsp of cinnamon as I really wanted it to taste strongly of bananas (I added 4 quite small ones). Only had 90 grams of brown sugar, and added 50g of chopped walnuts. I baked for 20 mins and banana bread was browning - but not cooked, I covered with foil as suggested. Took out after another 10 mins and was nervous as it was browner then I would of liked. Just had some and it was divine :) nice amount of banana flavour aswell as cinnamon. Probably will add even less baking powder next time as it leaves a slightly bitter taste but not really. Defo would recommend so simple, quick and really delicious:) Recipes Updated From :  bbcgoodfood Ingredients 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in) 1/3 cup canola oil (or your favorite baking oil) 1/3 cup organic granulated sugar 1/3 cup organic brown suga