QUICKEST AND EASIEST RECIPES

October 31, 2016 Italian Jena
We all cook for different reasons. Whether you want to make an easy weeknight dinner for two, cook a work lunch, bake a cake for a friend’s birthday, or plan a menu for a dinner party, we’ve got the recipes for beginner cooks and Italian Jenas alike. From everyday recipes to inspirational dishes that make entertaining not only more manageable, but also more enjoyable — when it comes to embracing, learning, and loving life in the kitchen, our recipes have got you covered.Easy recipes, recipes, cooking recipes, recipes,recipe,dinner recipes, lunch recipes,breakfast recipes, chicken recipes.

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This cake is a showstopper! I bake the cakes one day and make the buttercream and assemble the cakes the next, so it is not too daunting. I adore the combination of moist chocolate cake and lighter-than-air buttercream. Most buttercreams aren’t the real thing; they’re made from shortening, butter, and flavorings and they’re generally pretty awful. Real buttercream is lighter than air and just melts on your tongue. It takes a little time to make, but it’s so worth it! If you’ve never made buttercream, do a practice round and you’ll be fine when the pressure is on.

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Make Ahead: Bake and frost the cake completely, cover with plastic wrap, and refrigerate for up to 3 days. Serve at room temperature. I use skewers and a long, thin flexible knife to cut the cakes evenly.Easy recipes, recipes, cooking recipes, recipes,recipe,dinner recipes, lunch recipes,breakfast recipes, chicken recipes.

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For the cake:

1Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside.
2In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
3Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter.
4In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.Easy recipes, recipes, cooking recipes, recipes,recipe,dinner recipes, lunch recipes,breakfast recipes, chicken recipes.
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With the mixer on medium, add the butter, 2 tablespoons at a time. If the butter starts to melt, stop and wait for the mixture to cool. With the mixer on low, add the coffee liqueur and vanilla. Do not refrigerate; frost the cake while the buttercream is at room temperature.Easy recipes, recipes, cooking recipes, recipes,recipe,dinner recipes, lunch recipes,breakfast recipes, chicken recipes.

Egg and Mozzarella Bagel
PREP TIME10 Min TOTAL TIME 10 Min SERVES 4

image: http://media.foodnetwork.ca/recipetracker/dmm/E/G/Egg_and_Mozzarella_Bagel_001.jpg

Egg and Mozzarella Bagel
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This versatile sandwich could be breakfast, lunch or an afternoon snack!

Brought to you by Dairy Farmers of Canada.

9 Ratings
Directions for: Egg and Mozzarella Bagel
INGREDIENTS
4 eggs, hard-boiled

2 Tbsp (30 ml) mayonnaise

4 cup (250 ml) Canadian Mozzarella, grated

½ cup (125 ml) sun-dried tomatoes, minced

2 Tbsp (30 ml) store-bought pesto

4 whole wheat bagels

4 lettuce leaves

DIRECTIONS
1. In a bowl, mash eggs with a fork.

2. Mix with mayonnaise, Mozzarella, tomatoes and pesto.

3. Cut bagels in half.

4. Top with egg mixture and lettuce.

See more: Quick and Easy, Lunch, Cheese, Bread

How To Make A Wedding Cake
Including the best recipe!

by Vilija
pink flower on white diy wedding cake

We did not decide to make a wedding cake lightly. When my husband told me he wanted to bake our cake I was skeptical at first, but he had the time, the baking skills, the desire and was convincing. If you are contemplating making your own wedding cake here are some things we learned and some tips we have to make it through the process.

START EARLY! We cannot stress this enough. This will give you enough time to get your equipment, find a good recipe, to bake test cakes and to practice your frosting skills.

GET A GOOD RECIPE. Baking is science and other people have already figured it out. It is just a matter of finding a recipe you like. We highly recommend the America’s Test Kitchen Family Baking Book. Not only is the recipe tasty, but the section dedicated to wedding cakes has instructions including a timeline, equipment and pictures that make the process less intimidating. You can determine how much cake you need using one of many online calculators. We baked a two tier cutting cake and a sheet cake for our 100 guests.

Man practicing making buttercream icing for a DIY wedding cake

HAVING THE PROPER EQUIPMENT IS KEY. Knowing that we were undertaking a wedding cake, my mother gifted us with a stand mixer. We wouldn’t have succeeded without it. Even considering in the cost of buying a stand mixer, we calculated that we still saved money by baking our own cake. Make sure to purchase and practice using your equipment. Most of our aluminum baking pans came from restaurant supply stores and were fairly inexpensive, yet high quality.

Here is a short list of supplies we found invaluable:

Stand mixer
Quality Aluminum pans (sheet & rounds)
Parchment paper (save yourself the hassle & buy pre-cut rounds
Cake boards (for storage)
Industrial sized plastic wrap
Cake decorating stand
Frosting bags & tips
Icing spatulas
Cake display stand
PRACTICE! We baked two test cakes. At first we thought that we wanted a chocolate cake with buttercream filling. After our second test – a yellow cake with chocolate ganache filling we quickly changed our minds. Not only should you practice baking and assembly, you should also practice freezing, thawing and assembly. One thing we would have done differently is to practice thawing our icing. The first batch we thawed on our wedding day separated because we tried to rush it in the microwave. It is also fun to practice your icing skills on test cakes to get an idea of how you might like to decorate. Purchase high quality ingredients, the devil is in the details.

The bride and groom cutting the DIY wedding cake.

ANTICIPATE ASSEMBLY UNDER PRESSURE. Ideally, we would have assembled and decorated our cake the day before the wedding to experience less stress. Unfortunately, we didn’t have the cold storage to accommodate this and were worried about transporting an assembled cake. On the morning of our wedding I was experiencing a leisurely breakfast with a friend, while my husband was assembling and frosting our cake under pressure at the reception location. This is one thing he would have changed. He was especially glad to have extra icing and filling because his first container of icing separated.

Pink Line

My husband proudly grins when he remembers all of the compliments he received for the cake. Some of our guests said it was the best cake they had ever tasted; his sister used the recipe for her own wedding cake. I asked him if he would ever do it again and he said yes. I also want to add, although I used the pronoun ‘we’ throughout this post, all the credit goes to my husband. He baked and I tasted.

 

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