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Tag Archives | Cake

Raspberry Loaf Cake

Light yogurt loaf cake with milled flaxseed, iced and garnished with fresh raspberries.

The Sauce: Vanilla Icing – Cooked icing with powdered sugar, milk, butter and vanilla extract is poured over the cake while still warm. In ten minutes the icing sets up and holds the berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Loaf pan for a cake

Dense cake-like breads such as Banana, Pumpkin and Zucchini bake in loaf pans. They’re sometimes iced then sliced. Baked loaf-style and iced, this Raspberry Loaf Cake is in the same shape but very light. It’s made with yogurt rather than fat and has milled flaxseed in the batter.

Sliced Raspberry Loaf CakeFresh raspberries are placed on the top right after the icing is poured along the top. I love to set them with the rounded side up like little ruby crowns. Finish it with a little fairy dust (milled flaxseed). It’s a fresh and fruity dessert that’s light enough to enjoy without guilt.

You might also enjoy Orange Coconut Bread, Chocolate Raspberry Torte, Jumbleberry Pie, Financiers, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Strawberry and Cream Pound Cupcakes and Strawberry Chiffon Cake.

4 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 3 Berries Van Gogh and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Chicken Thighs with Smoky Sweet Dry Rub
2011 AniversaRecipe – Maple Coconut Granola and Slalamagoo

Recipe: Raspberry Loaf Cake

Prep Time: 25 Minutes | Cook Time: 55 Minutes | Yield: 8-10 Servings | Level: Moderate

Ingredients
Raspberry Loaf Cake

  • 1 1/4 cup granulated sugarBatter with raspberries
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup flour
  • 1/2 tsp instant yeast
  • 3/4 tsp salt
  • 2 Tbsp milled flaxseed, plus more for garnish
  • 2/3 cup plain Greek yogurt, room temperature
  • 2 Tbsp butter, melted
  • 1 cup fresh raspberries, divided

Vanilla Icing

  • 2 Tbsp butter, softened
  • 6 Tbsp whole milk, divided
  • 1/2 tsp vanilla
  • pinch salt
  • 2 1/2 cups powdered sugar, divided

Special Equipment – 9×4 1/2 or 10×4 loaf pan

Instructions
Raspberry Loaf Cake
1 Preheat the oven to 350 degrees. Coat a 9×4 1/2 or 10×4 loaf pan with cooking spray, line with parchment and lightly spray again.

flour and milled flax2 With a stand mixer beat granulated sugar, eggs, yolks and vanilla until pale and fluffy, about 5 minutes.

3 Meanwhile combine flour, yeast, 3/4 teaspoon salt and flaxseed in a small bowl.

4 In another small bowl combine yogurt and 2 tablespoons melted butter.

baked loaf cake5 Fold flour mixture into egg mixture with spatula. Fold in yogurt mixture. Carefully fold in 1/2 cup raspberries.

6 Pour batter into prepared loaf pan and bake at 375 degrees until toothpick comes out clean, about 47-53 minutes. Cool on a wire rack for 20 minutes then remove from pan and finish cooling.

Vanilla Icing
7 Melt 2 tablespoons softened butter in a small saucepan over medium low heat. Stir in 4 tablespoons milk, vanilla and salt. Whisk in powdered sugar 1/2 cup at a time until icing is thick but pourable. Adjust with additional milk as needed.

Iced Raspberry Loaf Cake8 Pour icing over cooled cake allowing to drip over sides. Garnish with remaining 1/2 cup raspberries and flaxseed. Let icing set for 10 minutes before slicing.

Information
Notes
You can bake it in a 9×9 baking pan for a more traditional shape cake. Adjust baking time by removing from oven when top springs back to a light touch. Ice then garnish with fresh raspberries and milled flaxseed.

Applications
Serve this for a late night dessert or with afternoon herbal tea.

Dish Designer

  • Exchange Greek yogurt for regular strained yogurt.

Inspiration – Martha Stewart

SaucyCuisine.com
Cook with Sauces
Raspberry Loaf Cake
Written by
Photographs by Helen Horton
Updated: July 23, 2013

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Financiers-not the kind in suits

Small almond sponge cake with cialis generic cheapest a raspberry baked on top.

Chopped British Invasion episode

FinanciersLast night I was watching the ‘British Invasion’ episode of’ Chopped’ on the Food Network. One of the third round dessert dishes caught my attention because it was a dish I had never heard of before called Financiers. After cialis for daily use for sale a little Internet research I found out more about the French almond sponge cake and I’m going to try it soon. Of course, the cialisonline-lowprice.com cake will be good but what will really make viagra blood pressure medication

it a ‘star’ dessert is the sauce over it. Shall it be ice cream, pastry cream or custard sauce with the berries? Hummmm…

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by pharmacy books free online Helen Horton
Updated: May 30, 2012

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Chocolate Raspberry Torte

Four layer chocolate torte with raspberry filling and fresh raspberries

Brinner auction

Everyone was invited to make a dessert for the live auction held during ‘Brinner’.  This torte sold for 30 bucks.  Although I didn’t get a slice since it was a donation, I used some of the extra cake and leftover sauces to create a couple of servings of a trifle version with all the same flavors.  Yum!!  Either way, torte or trifle, this classic combination of chocolate and raspberry is a winner.  The Young Women ages 12-18 at church are spending a week at Girl’s Camp this summer and to raise funds decided to host the congregation for auction and ‘Brinner’.  That’s code for ‘Breakfast for Dinner’.  The auction was Saturday evening so winners went home with gourmet desserts for their Easter Sunday Dinner.

 
Recipe: Chocolate Raspberry Torte

Prep Time: 35 Minutes | Inactive Time: 4 Hours | Cook Time: 40 Minutes | Yield: 10 Servings | Level: Moderate

IngredientsChocolate-Raspberry-Torte
Chocolate Cake

  • 2 Duncan Hines Dark Chocolate Fudge Cake mixes
  • 2 2/3 cups water
  • 6 eggs
  • 1 cup vegetable oil

Raspberry Sauce

  • 1 1/3 cup raspberry jam
  • 2 tsp water

Cream Filling

  • 4 oz cream cheese, softened
  • 1/3 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 3/4 cup Cool Whip

Chocolate Buttercream

  • 1 1/2 cups powdered sugar
  • 2 Tbsp cocoa
  • 3 Tbsp butter, softened
  • 2-3 Tbsp milk
  • 4 oz fresh raspberries

Special Equipment – 2 9 x 13 cake pans

Instructions
Chocolate Cake
1 Preheat oven to 350 degrees.

2 Prepare 2 9 x 13 baking pans lined with enough parchment to hang over on each side.

3 Mix and bake the cakes with water, eggs and oil according to the directions on the box.  Lift out each cake with the parchment handles and cool on racks.

4 Using the heart of the cakes, cut a 7 1/2 -8 inch square out of the middle of each cake reserving the cakes pieces for trifle or snacking cake.  Then cut each square in half crosswise to create 2 layers each for a total of 4 layers.

Raspberry Sauce
5 Prepare the Raspberry Sauce by combining jam and water in a small bowl.

Cream Sauce
6 Prepare the Cream Sauce by combining cream cheese and slowly adding the marshmallow to avoid lumps.  Mix in the sugar and then the cool whip.

Chocolate Buttercream
7 Prepare the Chocolate Buttercream by combining the sugar and cocoa then work in butter.  Add milk until it becomes the spreading consistency of frosting.

Assembly
8 Place one cake layer on a large platter, spread with 1/3 of the Raspberry Sauce, cover with 1/3 of the Cream Sauce and swirl to marbleize while spreading.  Repeat 2 more times.

9 Top with the final cake layer and carefully spread with the Chocolate Buttercream.  Arrange the fresh raspberries on top.  Chill 4 hours to set the layers.

Information
Trifle – In a large glass dish (or individual parfaits) layer cubed cake, cream and raspberry fillings, fresh raspberries and chocolate frosting (thinned with a little extra milk).

Dish Designer

  • Exchange raspberries for strawberries to make a chocolate strawberry torte.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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Chocolate Butter Cream Frosting

Homemade Chocolate Buttercream Spruces Up Cake

Frosting is One of the Best Sauces

I baked off a boxed chocolate cake mix, easy, easy, and frosted it with dark chocolate ‘sauce’. Lest you think it isn’t a sauce, when I served the cake my nephew, who is four years old, asked about the frosting . His mom said, “That’s not frosting, it’s sauce.” She must be telepathic because she nailed that one. I have always loved my sister-in-law Deb but now I love her even more and glad their fam is visiting for the holidays. Even though she didn’t know about my new “Saucy” website, it created the perfect stage for my announcement.

Let’s just say that I’m not fond of canned frosting. I know it is easy but it tastes a bit chemically. Is that a word? You can mix up a batch of delicious and simple frosting so quick with ingredients you have on hand in your pantry. So don’t settle. A boxed cake mix once in a while is OK but don’t injure it with canned frosting. Make your own glistening and rich, fresh homemade ‘sauce’ as the crown of your cake. It combines in a flash.

 
Recipe: Chocolate Butter Cream Frosting

Prep Time: 5 Minutes | Cook Time: 35 Minutes | Yield: Frosts 9 x 13 cake/18 cupcakes | Level: Easy

Ingredients

  • 2 1/2 cups powdered sugar
  • 3-4 T. cocoa powder
  • 1/2 t. vanilla
  • a few tablespoons of milk
  • 4 T. butter, softened
  • 1 boxed chocolate cake mix

Instructions
1 Preheat the oven.

2 Mix the cake according to box instructions. Grease and lightly flour dust a 9 x 13 pan. Bake and let cool.

3 For the frosting, combine the sugar and cocoa. Add the butter, vanilla and a little milk and mix until combined. Add more milk until the consistency is spreadable. Frost the cake.

Information
Flour Dusting – Flouring the pan is like coating it with a little fairy dust. Once you have greased the pan with cooking spray or oil, dump on a few tablespoons of flour. Over the sink, not the floor or counter, shake the pan back and forth so the flour coats the bottom and sides and shake off any remaining loose flour into the sink. Once baked the cake will lift out with ease whether you are serving from the pan or turning it out.

Dish Designer

  • Add 4 tablespoons of cream cheese for a cream cheese frosting.
  • Exchange chocolate cake mix for white, yellow or other flavor of choice.
  • Sprinkle frosted cake with decorations.

Inspiration- Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 15, 2012

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