Rhubarb’s pleasant tartness is what makes it great in desserts, lending balance to a recipe’s sweetness. Hitting farmers markets and grocery stores in late spring, rhubarb comes in stalks ranging from soft, pale green to deep crimson red. While red rhubarb is most often what you see in glossy food photos, it’s purely for aesthetic reasons, as color isn’t an indication of ripeness or sweetness.
Dishing on her practices, Demi also revealed: “Music has certainly helped me, as has meditation, and I was lucky enough to find a spiritual healer who has become like a father figure to me. Having faith is very important.”
Demi’s mom Christine had, when alive, spoken out on Demi’s career, saying she had zero problem with her daughter being largely in swimwear. In fact, Christine celebrated Demi’s strength and said that if you’ve got it, flaunt it. If you missed the bikini and roses sandwich, just scroll.
Sheet cakes are my favourite for a quick and easy cake because there is no trimming, no icing, no stacking and they are charming in their simplicity and nostalgia. My grandmother Betty used to make red cake – she never added “velvet” to the name as that was far too fancy for the simple sheet of red sponge topped with a thin layer of “white frosting”. She would ice it directly inside the baking tin and cover with a sheet of foil and stick it on the back seat of the car (or on my lap) and take it
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This is denser than regular coffee cake, as it’s made by the melt-and-mix method. I use a coffee extract for it, made by Nielsen-Massey. If you can’t find it, use Camp Coffee, available in most supermarkets.
For the cake
unsalted butter 225g, plus more for the tin
strong coffee 200ml, preferably espresso
soft light brown sugar 150g
golden syrup 225g
coffee extract 2 tsp
eggs 2 large, lightly beaten
plain flour 240g
malted brown or wholemeal flour 100g
salt a pinch
bicarbonate of soda 1 tsp
walnuts 75g, roughly chopped
For the icing
instant espresso powder 2
A woman in Indiana inspired her community this week with a kind gesture to honor her late son.
When Carolyn Mick went to pick up a cake from her local Kroger in Plainfield, Indiana, she discovered someone had already paid for it. The cake also came with a note, signed by “Toni, Tyler’s mom.”
In the note, Toni explained that her son had died five years ago and she wanted to honor his memory by buying Mick’s cake.
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“Today is my son’s 35th birthday, his
Coconut cake is pure comfort. I didn’t grow up with it, it holds no nostalgic memories for me, so I can’t quite pinpoint why this is. Maybe it’s the simplicity, the fact that there’s nothing but cake and frosting, nothing complicated, nothing fancy. I have squeezed as much coconut as I can into this recipe, so the cake is made with coconut oil and butter, and includes desiccated coconut and a little coconut extract. The frosting is a classic cream cheese one covered in a heavy snowfall of coconut; it’s coconut squared.
For the sheet cake
I like to use blanched hazelnuts to keep the cake light in colour, but unskinned work just as well, if that’s what you have: the colour of the cake will just be darker. The cake tastes great when it is still slightly warm, but it’s also fine at room temperature. It will keep for a day, in an airtight container, but (as with all cakes made with hazelnuts, which tend to dry out quickly) not much longer.
sunflower oil 2 tsp
peaches 2 large, stones removed, sliced into 1½cm-wide wedges (340g)
caster sugar 320g
A limited-edition summer beverage has just been added to the Starbucks menu, and it’s perfect for those who love to have their dessert come in drink form. And also consider funnel cake the ideal summer food.
Strawberry Funnel Cake Frappuccino, the chain’s latest concoction, is made with strawberry puree, whipped cream, and funnel cake-flavored frappuccino, but it’s the topping that really sets this new Frapp apart—pieces of an actual powdered sugar funnel cake.
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The drink is part of Starbucks’ As Summer As
We gave the classic flourless chocolate cake an upgrade in the form of LOTS of peanut butter, and we think it’s the cake you Reese’s lovers have been dreaming of. It’s even richer than the original and just as easy to make. The fancy stripes are optional—but who doesn’t love a little extra peanut butter?!
Have you made this yet? Let us know how it went in the comments below!
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