Gleanings of Wheat

Carla , my favorite displaced American blogger who lives in the Great White North, posted this yesterday . Not only does it sound delicious, it's also healthier than the original version of the recipe! I've included the ingredients list, click over for instructions. 1 pkg. (2-layer size) lemon cake mix 1 pkg. (85 g) Jell-O Lemon Jelly Powder (sugar free) 1-1/4 cups water 1/2 cup oil unsweetened applesauce 4 eggs 1/4 cup poppy seed 1/2 cup (1/2 of 250-g tub) (light or reduced calorie) Philadelphia Cream Cheese Spread 2 Tbsp. butter, softened 1 cup icing sugar, sifted 2 Tbsp. shredded peel and 1 Tbsp. juice from 1 lemon, divided * alternatively - use freshly whipped cream with a dash of lemon flavoring for the "frosting"

Giada posted this on her website earlier and it sounds incredibly interesting! 3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature. plus more for the pan 1 cup all- purpose flour, plus more for the pan 1/2 cup fine yellow cornmeal 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1/4 cup grated orange zest (from 2 large oranges) 3/4 cup dried cranberries, chopped into 1/4-inch pieces 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 4 large egg yolks, at room temperature 2 large eggs, at room temperature Place an oven rack in the center of the oven and preheat the oven to 350F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the...

The kids and I just mixed the batter for a chocolate cake...we didn't have any oil in the house so I substituted butter. I'll let you know how it turns out. After dinner update: Not bad. You really couldn't tell the difference. Just so you know, it is a 1:1 ratio, so if the recipe calls for 2/3c oil that's how much butter you'd need.

This recipe was linked to over at Charm City Cakes (Ace of Cakes on the Food Network), I found it after attempting to find a photo of their red dragon wedding cake. BTW, if you have an image of that thing please email me! Anyway, I'm posting this in case any of you want to try making a big chocolate dragon. ;) 7 ounces (200 grams)bittersweet chocolate, chopped 1/4 cup (60 ml) light corn syrup Semi-Sweet Chocolate Modeling Paste: 7 ounces (200 grams)semi-sweet chocolate, chopped 3 1/2 - 4tablespoonslight corn syrup White Chocolate Modeling Paste: 7 ounces (200 grams)white chocolate, chopped 1 1/2 - 2 tablespoons light corn syrup Milk Chocolate Modeling Paste: 7 ounces (200 grams)Milk Chocolate 2 1/2 - 3 tablespoons light corn syrup Note:  To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.  Stir the chocolat...

Got this from here after seeing a picture of it. Hello yummy. 1 cup sugar 1 cup all-purpose flour 1/3 cup HERSHEY'®S Cocoa 3/4 teaspoon baking soda 3/4 teaspoon baking powder Dash salt 1/2 cup nonfat milk 1/4 cup frozen egg substitute, thawed 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup boiling water Whipped Topping (recipe follows) 1 can (20 ounces) lower calorie cherry pie filling, chilled 1. Heat oven to 350°F. Line bottom of two 9-inch round pans with wax paper. 2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans. 3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely. 4. To assemble dessert, place one cake layer on serving plate. Spr...

Yes, you read that properly. Someone combined three amazing things into one insane dessert. I'm not even going to try copying and pasting the directions. Just click over . July 15th update: The kids and I made it today. It was great, they loved it.

J wanted to make a cake today and it just so happened that a friend of mine sent me a recipe she used for her birthday last month so we made this one . It turned out great. Very light, moist, chocolate. You can't ask for much more. Hershey's has a recipe on the link for some frosting, but I didn't bother with it. 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to ...

I am going to make this sometime soon. If not this weekend then probably for a get together I'm having next month. Maybe both, it just sounds yummy. 1 10-inch angel food cake 32 large marshmallows 1/3 cup water 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla Whipping cream Preparation: Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate. In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectione...

I got this one from Every Day Mommy - it sounds delicious. I think I'm going to have to find an excuse to make this. Where's my calendar, I wonder if there are any birthdays coming up?? BARB TIGHE’S CHOCOLATE FROSTING 2 squares unsweetened baking chocolate 1/2 cup brown sugar 1/4 cup water 3 tbsp butter 1 tsp vanilla 2 cups Powdered sugar Melt the chocolate, brown sugar and water and bring just to a boil (don’t walk away from it) and remove from heat. Add butter and vanilla, stirring till melted. Add powdered sugar gradually to spreading consistency and mix on low with electric mixer. Be sure to add powdered sugar gradually as frosting can go from spreadable to concrete in a flash.

I found a link to this blog on a message board I frequent and was just amazed at how horrible some of these cakes were. It is like driving by a car accident and driving slowly - you just can't seem to look away. Anyway, here you go !

As promised, here is the recipe I ended up making. The texture wasn't great, I ended up not being able to flip the cake onto a cookie sheet so I could decorate it properly, I'm not sure why. It still tasted pretty good, it was nice and moist - I was just disappointed that it wasn't going to stay together very well but that has to do with the fact that this recipe also doesn't have eggs in it. No milk, no eggs - and it is still considered a cake! I'd say 3.5 out of 5 stars. Anyway, I might try this in cupcake form next time. Here is the link to this recipe and more - I think the Applesauce Spice Cake sounds really interesting. 1-1/2 cup flour 1/3 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup sugar 1/2 cup vegetable oil 1 cup cold water (or ice coffee) 2 tsp vanilla extract 2 tsp vinegar Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl ...

Who says you can't have cake in 5 minutes? I found this yesterday, really entertaining and probably a lot cheaper than those premixed microwavable cakes. 4 Tablespoons cake flour 4 Tablespoons sugar 2 Tablespoons cocoa 1 Egg 3 Tablespoons milk 3 Tablespoons oil 1 Mug Mix flour, sugar, and cocoa. Spoon in egg. Pour in milk and oil. Mix well. Microwave on high for 3 minutes. Wait until it stops rising and sets, then tip the contents out of the mug and enjoy. I'd suggest topping it with some hot fudge or something. More chocolate is always better!

I got this puppy from here , but make sure to actually scroll down. There are 50 recipes all with tons of chocolate to try! 12 ounces semisweet chocolate chips 4 (1 ounce) squares unsweetened chocolate 1 1/2 cups butter, melted 1 3/4 cups white sugar 1/2 cup water 7 eggs 2 cups whipped cream Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the ...