WHITE ALMOND CAKE

July 18, 2019
There’s no cake quite like white almond cake. Also known as wedding cake. A light, fluffy and moist white cake is flavored with pure almond extract and frosted with the fluffiest and silkiest buttercream out there.

But because I love almond cake so much, I had to have a recipe that I could make at home that I equally loved as much as Glorious Desserts.

WHITE ALMOND CAKE

This is it! I have made this cake plenty of times and no matter what, it’s everyone’s favorite. They actually say I don’t make it enough! My mother-in-law’s best friend made this cake for her wedding! She said it was outstanding. See! This is why I love to blog – sharing recipes and my love for almond cake inspired someone to make it for her wedding! That makes me smile. 

This cake could not be any easier to make. It’s very straightforward and starts out with a cake mix that’s doctored up quite a bit. What you’re left with is a runny batter that turns into the lightest, fluffiest and moist cake that there is. The flavor is wonderful. No egg yolks in this one so the cake is totally white and beautiful.

WHITE ALMOND CAKE

Ingredients
Cake

  • 1, 15.25 ounce (432 grams) package white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • 1⅓ cups water, room temperature
  • 1 cup sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 1½ teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, room temperature

Frosting

  • 1 cup whole milk, room temperature
  • 5 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup unsalted butter, at room temperature
  • 1¼ cups granulated sugar
  • pinch of salt

Instructions
Cake

  1. Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
  3. Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.

Frosting

  1. In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter (This took only a couple of minutes for me, but it can take longer). Stir in 1 teaspoon vanilla extract 1 teaspoon almond extract, and a pinch of salt, and set aside to cool completely.
  2. In the bowl of a stand mixer fitted with a whisk attachment, or using a hand-held mixer, beat 2 sticks of softened butter (1 cup) with 1¼ cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated and dissolved into the butter. If it's a little gritty, don't worry. The sugar will dissolve at the frosting sets.
  3. Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high-speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

INSTANT POT BEEF AND BROCCOLI

July 17, 2019
Immediate Pot red meat and broccoli tastes like chinese takeout and is prepared in 20 mins!

If you want red meat and broccoli from a chinese language restaurant, you may go loopy over this homemade immediate Pot red meat and broccoli! smooth smooth beef and best green broccoli swimming within the flavorful garlicky brown sauce – extremely good!

INSTANT POT BEEF AND BROCCOLI

You’ll be drooling smelling the pork and broccoli even as it’s cooking inside the immediate Pot. Your personal kitchen could be transformed into the first-class chinese eating place ever! when you chunk into this red meat and broccoli dish, you may surprise how soft and soft the beef is, how perfectly cooked is the broccoli and the way well they go with the brown sauce that ties the whole dish collectively.

Making your very own beef and broccoli is less expensive and more healthy than getting it from the restaurant. Chinese language restaurants normally fry beef in a ton of oil and upload bad MSG. Home made beef and broccoli doesn’t include MSG and no oil is used in this recipe because it’s in reality not needed! You know exactly what substances move into this meal – what you spot is what you get!

INSTANT POT BEEF AND BROCCOLI

Ingredients

  • 2 lbs beef (chuck roast or flank steak), cut into small pieces or thin strips
  • ⅓ cup soy sauce
  • ⅔ cup water
  • 2 tbsp brown sugar
  • 1 lb broccoli florets (fresh or frozen)
  • 4 gloves garlic
  • 1 1-inch piece of fresh ginger (or 1 tsp ground ginger)
  • 3 tbsp cornstarch
  • ¼ cup hot water
  • Sesame seeds for garnish (optional)

Instructions

  1. Put soy sauce, ⅔ cup water, brown sugar, garlic and ginger in a food processor or blender and process until smooth (if you'd like to make it without a food processor, mince garlic and ginger by hand and combine with soy sauce, water and sugar in a cup).
  2. Put sliced beef in the Instant Pot and pour soy sauce mixture over it. Toss with your hands to make sure all the beef is coated with soy sauce mixture.
  3. Close the lid of the Instant Pot and set the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 10 minutes on High pressure.
  4. While the beef is cooking, put the broccoli in a microwave-safe bowl and microwave on High for 4 minutes if fresh (or 5 minutes if frozen).
  5. When the beef is done cooking, quick release (QR) the steam and open the Instant Pot lid.
  6. On the Instant Pot, press the Saute button and set the time to 15 minutes.
  7. In a cup, mix the cornstarch with ¼ cup of hot water. Add the cornstarch mixture to the Instant Pot and mix until incorporated. The beef mixture will come to a boil and the sauce will gradually thicken (in about 3 minutes).
  8. Stir the cooked broccoli into the beef mixture and serve.
  9. Sprinkle with sesame seeds for garnish (if using).

COTTON CANDY MARGARITA RECIPE

July 17, 2019
This Cotton sweet Margarita recipe goes to be your new favorite! sure, there is red cotton candy interior and it’s so freakin’ correct.

It’s very smooth to make. I hate making complex drinks that take a bunch of ingredients I by no means appear to have.

COTTON CANDY MARGARITA RECIPE

Of all of the drinks in the world a conventional margarita is my favorite. It’s what i will order nine/10 if I’m in the mood for a cocktail.

This recipe uses your two usual margarita elements: tequila and lime juice. however it provides a couple new yummy ones: cream soda and cotton sweet. yes, it is very candy. you could need to head ahead and schedule a dentist appointment now.

COTTON CANDY MARGARITA RECIPE

Ingredients:

  • This recipe is for a single margarita, if you want to make more you can double, triple, quadruple the recipe.
  • 2 oz of your favorite Tequila
  • 1.5 oz of lime juice
  • 4 oz of cream soda
  • A bunch of pink cotton candy
  • Ice

Instructions:

  1. In your glass, place a handful of cotton candy, enough to fill it.
  2. In a separate cup, add your liquid ingredients and stir.
  3. Pour the margarita mixture over the cotton candy.
  4. Add extra cotton candy if you’d like to make your drink sweeter.
  5. Add a few ice cubes.
  6. Enjoy!

NO BAKE KEY LIME PIE

July 17, 2019
Searching out the ideal dessert? try this gorgeous no bake Key Lime Pie boasting a creamy lime cheesecake filling, made with cream cheese, condensed milk, clean limes and whipped cream.

You’re going to love this smooth No Bake Key Lime Pie. With a crumbly cookie crust, a creamy lime cheesecake filling and a thick layer of freshly whipped cream, it’s a no bake pride.

NO BAKE KEY LIME PIE

Remember my No Bake Peanut Butter Pie I shared a few weeks in the past? There’s just something magical approximately a luscious no bake pie that’s selfmade.

So these days, we’ve taken an American classic, Key Lime Pie, and transformed it into the closing no bake dessert.

NO BAKE KEY LIME PIE

INGREDIENTS
Crust

  • 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
  • 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
  • 240 ml (1 cup) sweetened condensed milk
  • 120 ml (1/2 cup) lime juice, freshly squeezed
  • 240 ml (1 cup) thickened or heavy cream

Topping

  • 240 ml (1 cup) thickened or heavy cream
  • Lime zest, to decorate

INSTRUCTIONS

  1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
  2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
  3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.

EASY BAKED SHRIMP TOAST

July 17, 2019
This baked shrimp toast features rich and creamy shrimp combination on top of crispy bread. if you are seeking out a short and smooth appetizer for your next birthday celebration, deliver this a attempt.

There’s a non-traditional Vietnamese dish called “banh mi quet tom” that has a aggregate of shrimp and mayonnaise unfold on baguette slices. The baguette slices are then baked until golden and crispy. This baked shrimp toast is my version of that dish.

EASY BAKED SHRIMP TOAST

The principle ingredients to make this dish are bread, shrimp, garlic, scallions, black pepper, mayonnaise, and butter. I additionally want to serve it with sparkling basil due to its sweet aroma.

You can reduce baguette vertically into skinny slices or divide in 1/2 horizontally. For ciabatta, reduce in 1/2 horizontally. regardless of preference, every slice/1/2 shouldn’t be too thick. i like to maintain them beneath 1 inch thick.

EASY BAKED SHRIMP TOAST

Ingredients

  • 6 oz shrimps, peeled and deveined
  • 3 tablespoons mayonnaise
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoon grated garlic
  • 1 1/2 tablespoons thinly sliced scallions (about 2 stalks of scallions)
  • black pepper
  • baguette or ciabatta (see notes)
  • basil, chiffonade

Instructions

  1. Preheat oven to 400F.
  2. Chop shrimps or process in a food chopper into small pieces. Don't process into a paste. Mix shrimps with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper.
  3. Slice ciabatta or baguette in half horizontally, or cut baguette into thin slices. Each slice/half should not be thicker than 1 inch.
  4. Spread the shrimp mixture on the cut side of the bread. Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.
  5. Remove bread from the oven. Sprinkle fresh basil and serve immediately.

SAUSAGE GRAVY RECIPE

July 15, 2019
This chilly Fall morning I’m sharing a savory Sausage Gravy recipe! You need simply four elements and 15 mins to have this traditional breakfast staple on your table. just make sure to have a number of my selfmade biscuits available; nothing beats a warm plate of biscuits and gravy!

I recognize sausage gravy isn’t technically a seasonal food and you may simply as well eat it in the summertime, but whilst the cold weather rolls in I need my breakfast to be warm and hearty.

SAUSAGE GRAVY RECIPE

Oh, and that i additionally want it to be smooth to make, require easy substances and essentially no approach and i need it on my table in less than 10 mins. nowadays’s sausage gravy recipe ticks all of these bins.

The flour that this recipe requires will help to thicken your gravy. whilst you first upload your milk, you’ll notice that it appears quite runny before everything however as you still cook off the liquid and stir your elements, your gravy will thicken.

SAUSAGE GRAVY RECIPE

Ingredients

  • 1 lb pork breakfast sausage I recommend using sage flavored (455g)
  • 1/4 cup all-purpose (plain) flour (31g)
  • 2 1/2 cups whole milk (590ml)
  • 1/8 teaspoon crushed red pepper optional
  • salt and freshly cracked black pepper to taste

Instructions

  1. Place sausage in a skillet over medium/high heat. 
  2. Use a spatula to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
  3. Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
  4. Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
  5. Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
  6. Add salt and pepper to taste and serve warm over homemade biscuits!

HOMEMADE MEXICAN CHALUPAS RECIPE

July 15, 2019
Chalupas are one of the nice matters on Taco Bell’s menu! Now you could have them in your dinner menu.

What I loved the maximum approximately Chalupas is the bread itself. I suggest, it’s almost like donuts just with out the glaze if you reflect onconsideration on it. It’s fried dough much like a donut, right? that would make so much experience as to why i really like them so much. you know what? Making the chalupa dough is extraordinary easy and most effective take some basic components.

HOMEMADE MEXICAN CHALUPAS RECIPE

Mix all of those substances into a ball of dough and you have the basis for the chalupa bread. Of direction, you divide the dough and fry it as you commonly might. you will then fill the chalupa bread with your favorite taco fillings together with ground red meat, bird, or steak and lettuce, cheese, tomatoes, and bitter cream! 

You may fill the chalupas with anything you want. This selfmade Mexican Chalupas recipe lets in you to be as flexible as you need. you can fry the chalupa bread and set out special toppings and permit every body serve themselves.

HOMEMADE MEXICAN CHALUPAS RECIPE

INGREDIENTS

  • 2 ¼ c. flour
  • 1 tbsp. Baking powder
  • ½ tsp. Salt
  • 1 oz. shortening
  • 1 c. milk
  • Canola oil, for frying
  • 1 lb. ground beef, cooked
  • Sharp cheddar cheese
  • Lettuce
  • Diced tomatoes
  • Sour cream
  • Taco sauce

INSTRUCTIONS

  1. Heat the oil in a heavy duty shallow skillet such as a cast iron skillet.
  2. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
  3. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
  4. Use tong and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn’t matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
  5. Fill your chalupas with beef, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce if desired.

CANNOLI POKE CAKE RECIPE

July 15, 2019
I’m usually taking into consideration methods to make cake. and i have a million thoughts for one of a kind variations running thru my head, especially amusing and clean cakes that can be made with cake blend. 

CANNOLI POKE CAKE RECIPE

In this model, I bake cake mix according to directions, and determined that the white cake needed a few poking of it’s own.  And properly one thing brought about every other.

Till white cake soaked in sweetened condensed milk and crowned with an Ah-Mazing cannoli filling, did now not show up on my kitchen countertop. i was a little alarmed with the aid of how saturated the cake was in the beginning, but don’t fear! All that oooey goodness is going to seep into your cake because it sits in the refrigerator for two-three hours – I promise.

CANNOLI POKE CAKE RECIPE

Ingredients

  • 1 box white cake mix(bake according to ingredients on box)
  • 1½ cup ricotta cheese
  • 1½ cup mascarpone cheese
  • 14 oz cans sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • ½ cup mini chocolate couverture or mini chocolate chips
  • powdered sugar for dusting
  • Get Ingredients Powered by Chicory

Instructions

  1. Prepare and bake a 9 x 13 cake according to the directions on the box.
  2. Allow cake to cool completely.
  3. With a wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  4. You need holes to be fairly big so that condensed milk has plenty of room to get down and soak the cake.
  5. In small bowl reserve ½ cup of the sweetened condensed milk and set aside.
  6. Pour the remaining sweetened condensed milk over the entire cake.
  7. Let it soak in for about an hour in the fridge.
  8. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
  9. Add in the powdered sugar and cinnamon and mix until combined.
  10. Add reserved sweetened condensed milk and mix until combined.
  11. After the cake has absorbed all the milk, spread the cannoli topping evenly over the top.
  12. Garnish with mini chocolate couverture(or mini chocolate chips) and sprinkle with powdered sugar.
  13. Cover cake and allow to set in refrigerator for 2-3 hours.
  14. To me, it's even better the next day, so it's a great dessert to make ahead.
  15. Keep refrigerated.

BEST SNICKERDOODLES RECIPE

July 09, 2019
This clearly is the exceptional Snickerdoodles recipe I have ever attempted. They always turn out thick, chewy, and tender. No different recipe compares!

I've continually been a big fan of Snickerdoodles. A number of my favourite recollections are of me, sitting at the kitchen counter with my mom, supporting her roll Snickerdoodle dough balls in cinnamon sugar. Those types of reminiscences are the first-class – those in which you don’t bear in mind much greater than little snippets and pieces, but  things have been desirable and also you felt satisfied. 

BEST SNICKERDOODLES RECIPE

Those feelings come lower back each time I make Snickerdoodles. I wager you may say they're truly of a comfort meals for me. That explains why i will eat five of them in a row with out wondering two times about it.

I don’t just love snickerdoodles even though. I like those snickerdoodles. I have tried pretty a few of these ever-cherished cookies in my day, whether or not they are selfmade, store bought, from a eating place, or of some different range and nothing beats these as the satisfactory Snickerdoodles recipe on the planet. They’re reliable, usually transforming into tender, buttery, chewy, and perfectly paired with a tall glass of milk. They are continually a fave in cookie exchanges and dessert bars.

BEST SNICKERDOODLES RECIPE

Ingredients

  • 2 & 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup butter, softened I use salted
  • 2 cups white sugar, divided
  • 2 large eggs
  • 2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together flour, baking powder, and salt; set aside.
  3. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
  4. Mix in eggs until well combined.
  5. Add the flour mixture, 1/2 cup at a time, until the dough comes together.
  6. In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.
  7. Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.
  8. Space the balls about 3 inches apart on an ungreased baking sheet.
  9. Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)

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