What to Bake This Weekend: Blackout Chocolate Banana Bread
If you've ever had banana bread and thought it could be vastly improved with lots of chocolate, this is your recipe.Cake is so much better than those things! Chocolaty, chocolaty cake. It looks like chocolaty is spelled wrong but nope, that’s how you do it. And in this new recipe, recipe developer Molly Baz said that what began as chocolate banana bread “turned into blackout cake when I decided to double down on the chocolate factor and use both cocoa powder and chopped chocolate.” Double. Down. Plus, a dash of whole wheat flour brings out the nuttiness of the chocolate. Clever, clever.
This Easy Sheet Cake Recipe Doesn ' t Seem Like It Should Work , but It ' s Incredible . I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters—but I don't hear any complaints when I make
This vanilla sheet cake is so ridiculously easy , but it ’ s still super delicious. Plus, any food you can I like this vanilla sheet cake recipe all year long because it ’ s easy and it is really simple to adapt it to what Holler if you have any recipes I should try or that you’d like to see on the blog in the next few
If you’ve ever made a cake before, then you might look at the recipe for ourrecipe and say to yourself, Wait a second, this is DEFINITELY not how you make a cake. And, well, you're not wrong. Most cakes start by “creaming” butter and sugar, a process in which butter and sugar are beaten together until the mixture is light and fluffy. The creaming process, which works air into the butter and helps leaven the cake during baking, is usually the key to successful cake-making—but this recipe goes way off script and skips it all together. Instead, we used a method pioneered by the doyenne of cake-making, , called "reverse creaming" or "two-stage creaming"—and the result is the kind of tender, finely-textured, and best of all, easy sheet cake that birthday dreams are made of. (If this all sounds kind of nerdy, that's because it is.) Here’s why this weird recipe works.
12 Sheet Pan Chicken Recipes For Everyone Who Hates Doing Cleanup
Some people are just not emotionally equipped to handle kitchen cleanup with any level of chill. Take my mother, for example. Every time I cook dinner at her house, she trails inches behind me with a kitchen towel, crouching on the floor and obsessively buffing the “oil slick” that has radiated from the electric stovetop and landed on the hardwood floors in a thin mist. If left unattended, some sock-footed member of my family will undoubtedly slip, banana-peel style, and I’ll be blamed. I can’t handle this pressure anymore, so I’m only making sheet pan dinners for my parents from this point forward.
This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. Just like a traditional carrot cake , this cake is topped with a thick cream cheese frosting. This Sheet Cake Recipe Is the Easiest Ever—Here' s Why It Works | Bon Appetit.
1 cup hot brewed coffee, 1 cup butter, 5 tablespoons unsweetened cocoa powder, 2 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 eggs, 1 (8 ounce) container sour cream, 1 teaspoon vanilla extract, 1/2 cup butter, 6 tablespoons milk
Our recipe starts with all the dry ingredients in a bowl—your flour, your baking powder, your salt, etc. (Sugar, while usually treated as a “wet” ingredient, is in there too.) To this mixture we add room-temperature butter and work it into the flour mixture with a hand mixer. You can use a stand mixer with the paddle attachment, but this recipe is forgiving enough that a hand mixer is all you need.; if it’s not soft enough to be easily spread over a cold piece of toast, it won’t incorporate easily into the dry mixture.
The 10 Baking Questions People Ask Me Literally All the Time, Answered
To my friends, family, and followers: Read this before you text and/or @ me, please.People are always asking me baking questions—from strangers DMing me on Instagram, to friends I don’t otherwise talk to anymore texting me, to my own mother and sister calling me on the phone demanding answers. I’m always happy to field questions like these because they help to give me a sense of they way people interpret the recipes I write and where they get tripped up. That said, there tends to be quite a bit of...repetition. So, here are the kinds of questions I’m asked most often, narrowed down into four main categories, along with the most common answers.
Buttermilk Chocolate Cake , Easy Caramel Sheet Cake , Best Strawberry Sheet Cake , and my Hummingbird Sheet Cake are just a few of my favorites. The result is this dreamy, tender coconut cake with a delicate frosting that’ s not too sweet because of the cream cheese in it . I actually think I
Simple cake recipes including easy chocolate pound cake , lemon Bundt cake , spiced carrot cake , cinnamon coffee cake , and buttery apple cake . The ultimate cake for strawberry lovers, this easy , buttery treat contains a whole pound of berries—and smells as good as it tastes.
The goal is to disperse tiny bits of butter throughout so that the fat coats the flour. This is crucial to the success of the recipe because fat inhibits gluten formation. Gluten—the elastic strands that give bread its chewy texture—forms when certain proteins in flour interact with water, which is desirable in, but not tender cake. Because the butter helps protects against gluten development, this cake recipe turns out stellar despite calling for all-purpose flour (which has more gluten) instead of the more standard cake flour (which has less). This wacky "reverse creaming" technique basically allows you to use the cheap-o flour you probably already have in your pantry, but produces a result more like what you'd get if you actually went through the trouble to leave the house and buy cake flour. Cool!
After the fat is worked in, we add a portion of the wet ingredients, which have been whisked together in a separate bowl: buttermilk (for tenderness), vanilla, eggs, and a bit of oil (to keep things moist). The goal at this stage is to hydrate all the dry ingredients and make sure everything is evenly mixed. Then the remaining wet ingredients are added and we crank up the speed on the mixer. Although a lot of gluten makes cake tough, a little bit is necessary to give the cake structure. At this point, you actually want to beat the batter until it’s light and thick in order to work in a little extra air and develop a bit of gluten. You don’t want to over-mix by any means, but your risk of doing so is reduced by that "reverse creaming" business.
This Free Ingredient Makes Almost Every Baked Good Better
You've probably got some in your fridge and don't even know it.Lemon oil is the aromatic stuff that lives in the peel (or "zest") of a lemon. Ever seen a bartender twist a citrus peel above a cocktail? That's because they're trying to release the oils—and if you look closely, you can even see the tiny droplets of oil fly through the air. The flavor you get from that lemon oil is intensely, complexly lemony, but doesn't have the same brash tartness that the juice of the fruit has.
This easy Apple Cake recipe was given to me by the lovely Dorothy in Tennessee in the US. It was meant to be, because I had just shared an Apple Cake disaster on Instagram then a couple of days I found that this recipe works better using the same temperature no matter which oven type you have.
This easy Chocolate Sheet Cake recipe is covered with a thick layer of delicious chocolate icing. Watch the video showing you how to make this recipe , then scroll to the bottom of this post and print out the recipe so you can make it at home. You know how sometimes you have a recipe that you’ve
One of the advantages of this method—besides making it an incredibly easy, two-bowl operation—is that cakes made by "reverse creaming" tend to bake flatter, with less of a dome. This is especially helpful when you're making a sheet cake. Since you're not taking the cake out of the pan and trimming it, it's nice to have it come out of the oven with a flatter surface that's ready for that chocolate-cream cheese frosting. The method is pretty genius, and we’re all indebted to Rose for her brilliance. Sometimes there is dogma in baking and sometimes there is not—you just have to know when to break the rules and when to follow them. Go forth and bake!
Get the recipe:
Jennifer Garner’s ‘Pretend’ Cooking Show Just Got Real With Ree Drummond’s Chocolate Sheet Cake .
Jennifer Garner — the most adorable “pretend” celebrity chef in America — has brought her “#PretendCookingShow” back for a fifth installment. “#PretendCookingShow! This is my family’s go-to chocolate sheet cake recipe — Thank you, @thepioneerwoman,” the Once Upon a Farm co-founder wrote, sharing the recipe below. “The full episode is on the new #IGTV platform — I think the button’s in my profile — let me know what you think.