For the most part this recipe comes from InaGarten and the Food network, but of course I made a few adjustments and I am obsessed with this treat but note it makes a lot of cake
Adapted Recipe by Barefoot Contessa, InaGarten. The amount of each flour in my recipes is what makes for a moistcake with a crumb-a great combination without using guar or xanthan gums, which are in most all purpose blends
Adapted Recipe by Barefoot Contessa, InaGarten. The combination of flours is what makes for a moistcake with a crumb-a great combination without using guar or xanthan gums, which are in most all purpose blends
There was a bit of extra batter which turned into a couple of cupcakes for two hungry boys I was going to fill the cake with lemon mousse using a recipe from InaGarten that I’ve used in a pinch and loved
First off I prepped the Chicken Breasts the way InaGarten says to do it. And I fell down on the job, I forgot to take a picture of one of the final plates with the chicken, but I did get a shot of a take home plate with the vegetarian option
This ensures a moist (sorry) and perfect texture to the cake. So if you’re like me and don’t have ripe bananas around, you can ripen yellow bananas in the oven
The recipe, taken from InaGarten (The Barefoot Contessa) who once used it for cupcakes in her restaurant, is not complex and makes a wonderful, rich dessert even for those that don't care for coconut
I came across InaGarten’s recipe for Carrot and Pineapple cake. Besides carrots, it contains pineapples, raisins and pecans which to me, sounded like the perfect combination in a carrot cake
Recipe is courtesy of InaGarten. The original macaroon was a small sweet cake consisting largely of ground almonds similar to the Italian Amaretti cookie
