From www.topsecretrecipes.com For the cakes: Nonstick spray 4 egg whites 1 box (16 ounces) golden poundcake mix 2/3 cup water For the filling: 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Materials: A spice bottle, approximately the size … Continue Reading →
Recipe from Michael Chiarello and Food Network. 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 … Continue Reading →
From Joni Hilton, The National Lentil Festival in Pullman, Wash. 1 cup cooked lentil puree 2 cups flour 21/3 cups sugar, divided 3/4 cup cocoa 1 teaspoon baking powder 1 teaspoon salt 1/2 cup water 1/2 cup vegetable oil 2 teaspoons vanilla, divided 1/2 cup caramel ice-cream topping 8 ounces cream cheese, softened 1 … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Reserve the egg whites left over from the cake for the frosting. If you don’t have buttermilk, substitute plain yogurt or sour cream (not fat-free). 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon … Continue Reading →