Posts Tagged Dessert
Kidney Bean Chocolate Cake???
Recently I stumbled across a recipe for Kidney bean chocolate cake, this I had to try. I have always been a glutton for trying weird recipes and experimenting with unusual ingredients or unusual complimentary ingredients but this was just pushing it (or so I thought). In the end I had the easiest and best tasting gluten free recipe I’ve ever made. This recipe makes the most delicate moist chocolate cake.
The future of this recipe will be to make it Vegan, I wanted to play with the kidney bean part before I changed it up to much. I found the original recipe on Eating well, Living Thin of course the recipe has been slightly modified to work with what I had on hand.
Now onto the Recipe.
German Rhubarb Cake
This is a recipe I poached online, I made it for my guests from New Orleans, and got amazing reviews so I thought I’d share. Of course there have been some modifications from the original recipe but not to many. Best served with a scoop of French Vanilla ice cream, and eaten while fresh.
The Big Birthday Cake
This cake was definitely an achievement for me, not only have i never made cakes before or even really been a baker I had to make this cake big enough to feed 50-60 people while taking care of my 12 month old daughter.
I used existing recipes for all the steps and didn’t really veer off the directions at all so for this recipe I will just provide the links to the recipes I used.
The Chocolate Cake
The Marshmallow Fondant
The Butter cream Icing
In total with baking 4 sheet cakes, stacking, shaping, icing, covering with fondant, and finally decorating the cake it took about 16 hours to finish this bohemeth of a cake. In the end I had 50 happy guests and many even needed to see the pictures of the cake being made before they would believe I did it.
Cmac’s Rhubarb Pie with lattice pastry
This rhubarb pie is a recipe I’ve been refining for many years. It is a blend of a few old recipes with some of my magic touches. The rhubarb filling has a perfect measure of sweet and bitter with a touch of spice, and the pastry will melt in your mouth. You can either use fresh or frozen rhubarb for this recipe, just make sure you thaw the frozen rhubarb first and drain off any excess moisture. You can also substitute half of the rhubarb for strawberries to make it a strawberry rhubarb pie. Enjoy.
Malaysian Sweet and Sour Tofu
Goodbye flexitarianism, hello Food Inc.
Quinoa tofu pilaf