This vegan Oreo cake is the epitome of decadence: a delicious vegan cake filled with crushed cookies n' cream, and coated in an easy yet amazing dairy free Oreo buttercream frosting! This will be your favorite Oreo cake, vegan or not!
Spongey cakes with orange marmalade filling, coated with chocolate. You won't believe how much these taste like original Jaffa Cakes!
Gingersnaps from Beaming Baker. Crunchy, audibly snap-in-half Gingersnaps – thin ‘n crispy seasonal cookies bursting with sweet ginger, cloves and cinnamon!
I was so excited when Gram told me about her cake. I know when she wants to share a recipe with me, it's going to knock my socks off. This Devil's Food Chiffon Cake used to be her signature cake back in the day. Truckin' Man could not get enough of this cake, it disappeared faster than a cake ever has in our house. Rich, moist, chocolate cake. And, I decorated it the way Gram said she always used to, with sticky frosting, and topped with coconut. For the sticky frosting, I used my mom's Marshmallow Frosting. If you are interested in that, let me know and I will get that recipe out here for you. Gram and I, on Thanksgiving day. I told her that I had to have her picture for when I shared this recipe. Isn't she the cutest baker ever? Gram's Devil's Food Chiffon Cake 3/4 cup boiling water 1/2 cup cocoa powder 1 cup egg egg whites (from 8-10 eggs) 1/2 tsp cream of tartar 1 3/4 cup sifted cake flour**See note below 1 3/4 cup sugar 1 1/2 tsp baking soda 1 tsp salt 1/2 cup vegetable oil 8 to 10 egg yolks (from the eggs your separated for your whites) 2 tsp vanilla Preheat oven to 325 degrees. In small bowl, combine boiling water and cocoa. Stir until smooth. Set aside. In large bowl beat egg whites with cream of tarter until very stiff. Sift cake flour, sugar, baking soda, and salt in large mixing bowl. Make a well in center, and add vegetable oil, egg yolks, cooled cocoa mixture, and vanilla. Beat until well combined. Fold in egg whites until completely incorporated. Pour into ungreased 10" tube pan. Cut through batter with knife. Bake at 325 degrees for 55 minutes. Increase oven temperature to 350 degrees and bake 10 to 15 minutes longer, until cake springs back when touched. Invert pan until cool. Remove from pan. Decorate as desired. **If you don't have cake flour on hand, use this handy substitute: For every cup of flour, remove two tablespoons of flour, and replace with two tablespoons of corn starch. Sharing this at: Foodie Friends Friday FoodieFriDIY Weekend Potluck Clever Chicks Blog Hop Throwback Thursday
The easiest Italian Almond Cookies also know as Ricciarelli will transport you straight to the rustic streets of Siena. Soft and slightly chewy bursting with almond and orange and dusted with powdered sugar. You won't believe how low prep they are and how easy they are to whip up!
Last week I attended a fabulous event in Joburg with the lovely folks from Sasko. The Sasko Chefs Kitchen took place at the stunning Pick ‘n Pay Good Food Studio in Sandton, and on a rainy Th…
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Scented with vanilla bean and light rum, this silky, crowd-pleasing custard dessert is astoundingly simple to make.
Learn how to make Joanna Gaines' chocolate chip cookies recipe, straight from her Magnolia Table cookbook.
With just Biscoff cookies, heavy cream and confectioners' sugar, you'll have a creamy and irresistible dessert with only a few minutes of hands on time.
Despite the fact that there was a pastry or chocolate shop around every corner in Paris, I felt like my apartment's kitchen would have gone to complete waste if I didn't bake at least once. After finding a tart pan in the kitchen cabinet, I came up with grand plans to assemble a strawberry
Fabulous recipe. Rich, smooth and great caramel flavor,, There was not one bubble to be seen. Completely creamy and I love it! Cr...
These Levain Bakery-Style Peanut Butter Cookies are the ULTIMATE for serious PB lovers! Supremely thick and chewy with gooey centers and a soft texture, they're packed with peanut butter flavor and Reese's Pieces for the most amazing cookie ever!
Kourabiedes are popular Greek butter cookies topped with heaps of powdered sugar and made for special occasions.
Met ’n vars ystervarkie, of lamington, kan jy my in ’n wip vang. Maar as jy dit probeer maak met koek wat pas gebak is, gaan jy met ’n hoop krummels sit.
When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise!
This vegan Oreo cake is the epitome of decadence: a delicious vegan cake filled with crushed cookies n' cream, and coated in an easy yet amazing dairy free Oreo buttercream frosting! This will be your favorite Oreo cake, vegan or not!
Dairy-free? Vegan? Missing mac 'n cheese? This Easy, Creamy Dairy-Free Macaroni and Cheese is what you need! It's so good, you'll cry... Haha!
Learn how to easily make the addictive classic confectionery, Turkish Delight, by following these simple step-by-step instructions.
This classic recipe for vegan vanilla cupcakes is just like your Mom used to make for your birthday! It is so versatile and there are so many ways you can modify it. Lemon? Funfetti? Spice? Anything you want you can do with these vegan cupcakes as your base.
I have a lot of cookbooks. Some people might consider that an understatement, especially my husband, who has hauled them from house to house a ridiculous number of times, but I feel like I can never have enough. I sleep Read on!
L'heure du thé a sonnée! Voici une recette de scones EXTRAORDINAIRE afin d'instaurer de nouvelles traditions!
