Pioneer Woman Ree Drummond joins TODAY to share some of her favorite easy and delicious recipes from her new cookbook “Pioneer Woman Cooking – Super Easy!” : 120 shortened recipes for dinners, desserts and more ”. She shows us how to make Buffalo Chicken Totchos, Secret Ingredient Chocolate Cake, Plate-Roasted Vegetable Salad, and Pesto Gnocchi.
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Ed Anderson
In case you haven’t heard it, totchos are one thing. Basically you cook frozen toddlers and then use them to make any variety of “nachos” you fancy. This version of Buffalo Chicken is spicy, messy, and wonderful! I recommend having a large stack of towels nearby. (And maybe don’t eat them on a first date?)
Ed Anderson
As a middle aged woman of the world, it’s no secret that you can make boxed cake mix to create dessert heaven. This trend took hold in the 90s and allowed many people to forgo the measure and mess of a cake from scratch. But just in case your generation has kept this eternal truth about cake mix from you all your life, I’m here to lift the veil. This is an incredibly easy way to step into the cake-mixing era in your life – a rich, super-chocolatey cake that’s so easy to bake, it could become your go-to birthday cake request. .
Ed Anderson
Wrapped gnocchi are one of my favorite ingredients during this season when things are easier to live with. Does it make me look old? Good, because I wanted to! All references to the old lady’s self-mockery aside, this meatless wonder is both a snap and a revelation: chewy and tender gnocchi cushions roasted on a baking sheet with the best variety of vegetables and garnished with parmesan and basil. Give me that, a clear to-do list, a glass of wine… and I’m fine.
Ed Anderson
This salad on a plate is hard to describe, but I’ll give it a try: I roast squash and cauliflower (which is my favorite veg combo) with shallots and chickpeas, then use the roasted veggies as base to create a viewer of a salad. It’s a spectacle, in fact. The creamy tahini dressing makes it truly unique, but this salad is so pretty and delicious you could top it ranch and it would still be a star!
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As with any traditional business, it’s a challenge to keep things as they are, while driving innovation forward. In the case of Lana Cakes, the problem lies in maintaining the same flavor profile – the taste that customers have grown up with – despite changes in technology and the supply chain.
For Kwan, having a taste heritage is important, but he believes things shouldn’t stay the status quo. For example, while the classic chocolate fudge cake has remained largely unchanged, customer demands for an even more chocolatey version have persuaded it to come up with a Fudge Lovers Only (FLO) variety, two-thirds of the weight of the cake consist of pure fudge. He affectionately calls it “a chocolate cake on steroids”.
Lana Cakes is charming and anachronistic: the business still operates from the same single location, and it had no internet footprint until the end of 2018. Compare that with the eruption of home bakery businesses that have sprung up since the start of the pandemic, many of them instantly taking to Instagram to attract customers.
“We look at Instagram, and some of these [social media] tools, like ways to promote what we have rather than sell. We are still a very traditional pastry shop. And we think word of mouth still works, ”Kwan said.
What about franchise plans, then?
“I think given the challenges of the pandemic, this is not an area I am focusing on. I think in the longer term I would like to consider taking Lana Cakes internationally. But for now, I’m trying to make sure that our business in Singapore is strong and as good as it is.
“We have built the business on quality and consistency. It is never about mass production; it’s never about winning as much as you can. I see it more as a marathon, where we want to maintain that legacy, we want to go the distance. It’s not a sprint, where you just grow. If we are only focused on expansion, can we really maintain the quality and consistency that customers expect from us? He asked rhetorically.
There is no doubt that running a business that has been around for 57 years comes with its fair share of responsibility. “At any time, a customer can walk into the store and say they’ve been eating this cake for 30 or 40 years. I feel like I almost have to try harder. When I returned, I knew that it was not easy to take over this business.
I have spent summers in South Carolina since I was a child. It was there, in a sandwich shop by the beach, that I first heard the story of the birth of Duke’s Mayo. It was an invention of war, in fact, created by a woman named Eugenia Duke and her daughter, Martha. In 1917, the pair began selling sandwiches coated with homemade mayonnaise in the military canteens run by the YMCA in Greenville and nearby Camp Sevier.
The sandwiches, which included high-mayo varieties like chicken salad, egg salad, and chili cheese, sold for 10 cents apiece. They quickly developed a cult among the infantry who were about to be sent to fight in WWI.
Soon Duke’s market area began to expand, and with most of the local men serving overseas, his sales force was mostly female. Over time, Duke went from a self-proclaimed housewife who married at age 17 to the founder of a burgeoning sandwich business that reached local factories and drugstores. According to a story by Duke, “In the spring of 1919, she [sold] over 10,000 sandwiches in one day. ”
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A decade later, Duke “sold his mayonnaise recipe to CF Sauer, who established a Duke mayonnaise factory in the upstate. Eugenia also sells the recipes for her spreads to her accountant, Alan Hart, who establishes a wholesale market for the sandwiches.
The rest, as they say, is history.
For a very long time, Duke’s has remained a popular and recognized condiment in the region. I couldn’t reliably get it in Chicago, where I lived for over a decade, although once I moved to Kentucky it was everywhere. Once, while working for a local magazine, I started a story in which I was writing content for a dozen chef’s refrigerators. At least 10 of them had a pot of Duke’s tucked away among the ingredients, its distinctive yellow cap almost signaling a halo of culinary approval.
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In 2013, Emily Wallace wrote an article for the Washington Post detailing the fanaticism with which some people view the spread. Some wrote fan letters and feverish requests to the factory, which is now located in Richmond, Virginia.
“There was the man on his deathbed in the hospital who asked for a tomato sandwich made with Duke’s,” Wallace wrote. “There was the mother of the bride who, after the business switched from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter’s wedding. . “
And there was the elderly woman from North Carolina.
“She wrote in hopes of only getting three glass jars, saying she would like to be cremated and have her ashes placed in the containers for her three daughters,” Wallace added.
The company kindly obliged.
But beyond regional pride, what drew such fandom to Duke’s? The answer is simple: the flavor.
Unlike many commercial mayos, Duke’s does not contain sugar, although it does contain both apple cider vinegar and apple cider vinegar. This translates into a distinct flavor, or “twang,” as the company’s promotional materials tout.
“’Twang’ is our way of expressing that hard-to-describe, Southern-inspired ‘something special’ that sums up what Duke’s Mayonnaise brings to the table,” said Stan Richards, Creative Director / Principal of The Richards Group. , which led to a new corporate branding in 2020.
He continued, “It’s a southern thing, an essence and a feeling – all wrapped up and captured in one powerful word.”
The mayonnaise also has a smoky touch, which comes from adding a simple touch of paprika. Much like Japanese mayonnaise brands, including chef’s favorite Kewpie, Duke’s also has a higher percentage of egg yolk over white than most American mayonnaise brands, giving it a richer texture. and richer.
All of this combined makes it the perfect base for a mayonnaise-laden potato salad. In my mind, it’s also the only spread suitable for that tomato sandwich in midsummer. For what it’s worth, the company leans heavily on the tomato season; this year she launched both a seasonally inspired beer with Champion Brewing Company and hosted a weeklong event in Richmond called ‘Hot Tomato Summer’.
Duke’s is also my secret ingredient in what may be a totally unexpected dish: chocolate cake.
I’m not sure which of my grandmothers advised me to use mayonnaise for a softer chocolate cake, but I swear I can tell the difference (but don’t worry, you can’t taste the “mayonnaise”). Come to think of it, that’s not a weird suggestion – most boxed cake mixes require oil and eggs, which are the main ingredients in any mayonnaise worth its salt.
It doesn’t take much. For a typical canned chocolate cake mix, add 1/2 cup Duke’s with the recommended number of eggs and oil. The result is decadent, spongy with just a hint of added flavor. As Duke aficionados would say, there is accent.
Coca-Cola can be a refreshing drink to enjoy on a hot day or with your favorite fast food meal (and yes, McDonald’s Coke has some sort of magical quality).
However, did you know that many bakers use Coca-Cola as a secret ingredient to make delicious, moist chocolate cake? It might seem a bit strange to add soda to dessert, but it’s not as unusual as you might think. In the past, we’ve featured delicious creations like Dr. Pepper’s Chocolate Brownies and even a 7Up Lemon Cake.
But that Coca-Cola chocolate cake we spotted on Brown Eyed Baker seems to float atop our favorite cake recipes, like soda bubbles in a glass.
Baker with brown eyes
This sheet cake also looks like one of the simplest homemade cake recipes we’ve ever seen. According to the description, all you need in terms of equipment is a mixing bowl, saucepan, and measuring cup – plus a cake pan, of course.
“Low maintenance is always a big selling point for me,” blogger Michelle says, speaking for all of us.
As for the ingredients, you’ll need some of the usual suspects to make this Coca-Cola chocolate cake and the thick, rich fudge frosting to top it off. These include flour, baking soda, butter, buttermilk, cinnamon, unsweetened cocoa powder, eggs, sugar, and vanilla extract. Don’t forget the Coke!
Brown Eyed Baker’s recipe provides specific ingredient amounts and step-by-step instructions to help you make this dense and chewy cake.
You will need to cook the Coca-Cola on the stovetop for the cake batter and frosting. “This concentrates the flavor of the cola and makes the texture more like frosting,” says Michelle.
Baker with brown eyes
Since you only need a few dishes and a total of one hour’s time to prepare and bake this Coca-Cola Chocolate Cake, we believe it makes a quick and easy dessert to serve as a family or for a party. last minute donation at a bake sale.
Good pastry!
This story originally appeared on Simplemost. Checkout Simplemost for additional stories.
Coca-Cola can be a refreshing drink to enjoy on a hot day or with your favorite fast food meal (and yes, McDonald’s Coke has some sort of magical quality).
However, did you know that many bakers use Coca-Cola as a secret ingredient to make delicious, moist chocolate cake? It might seem a bit strange to add soda to dessert, but it’s not as unusual as you might think. In the past, we’ve featured delicious creations like Dr. Pepper’s Chocolate Brownies and even a 7Up Lemon Cake.
But that Coca-Cola chocolate cake we spotted on Brown Eyed Baker seems to float atop our favorite cake recipes, like soda bubbles in a glass.
Baker with brown eyes
This sheet cake also looks like one of the simplest homemade cake recipes we’ve ever seen. According to the description, all you need in terms of equipment is a mixing bowl, saucepan, and measuring cup – plus a cake pan, of course.
“Low maintenance is always a big selling point for me,” blogger Michelle says, speaking for all of us.
As for the ingredients, you’ll need some of the usual suspects to make this Coca-Cola chocolate cake and the thick, rich fudge frosting to top it off. These include flour, baking soda, butter, buttermilk, cinnamon, unsweetened cocoa powder, eggs, sugar, and vanilla extract. Don’t forget the Coke!
Brown Eyed Baker’s recipe provides specific ingredient amounts and step-by-step instructions to help you make this dense and chewy cake.
You will need to cook the Coke on the stovetop for the cake batter and frosting. “This concentrates the flavor of the cola and makes the texture more like frosting,” says Michelle.
Baker with brown eyes
Since you only need a few dishes and a total of one hour’s time to prepare and bake this Coca-Cola Chocolate Cake, we believe it makes a quick and easy dessert to serve with the family or for a party. last minute donation during a bake sale.
Good pastry!
This story originally appeared on Simplemost. Checkout Simplemost for additional stories.
Coca-Cola can be a refreshing drink to enjoy on a hot day or with your favorite fast food meal (and yes, McDonald’s Coke has some sort of magical quality).
However, did you know that many bakers use Coca-Cola as a secret ingredient to make delicious, moist chocolate cake? It might seem a bit strange to add soda to dessert, but it’s not as unusual as you might think. In the past, we’ve featured delicious creations like Dr. Pepper’s Chocolate Brownies and even a 7Up Lemon Cake.
But that Coca-Cola chocolate cake we spotted on Brown Eyed Baker seems to float atop our favorite cake recipes, like soda bubbles in a glass.
Baker with brown eyes
This sheet cake also looks like one of the simplest homemade cake recipes we’ve ever seen. According to the description, all you need in terms of equipment is a mixing bowl, saucepan, and measuring cup – plus a cake pan, of course.
“Low maintenance is always a big selling point for me,” blogger Michelle says, speaking for all of us.
As for the ingredients, you’ll need some of the usual suspects to make this Coca-Cola chocolate cake and the thick, rich fudge frosting to top it off. These include flour, baking soda, butter, buttermilk, cinnamon, unsweetened cocoa powder, eggs, sugar, and vanilla extract. Don’t forget the Coke!
Brown Eyed Baker’s recipe provides specific ingredient amounts and step-by-step instructions to help you make this dense and chewy cake.
You will need to cook the Coke on the stovetop for the cake batter and frosting. “This concentrates the flavor of the cola and makes the texture more like frosting,” says Michelle.
Baker with brown eyes
Since you only need a few dishes and a total of one hour’s time to prepare and bake this Coca-Cola Chocolate Cake, we believe it makes a quick and easy dessert to serve with the family or for a party. last minute donation during a bake sale.
Good pastry!
This story originally appeared on Simplemost. Checkout Simplemost for additional stories.
Today is my birthday, and since I was little I have only asked for ONE cake – German chocolate. It’s definitely a family favorite!
This decadent three-layered dessert takes its name from German’s Sweet Chocolate, a product that’s not at all German: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Recipe courtesy of Saveur.
Preparation: 10 minutes
Cooking: 30 minutes
Total duration: 40 minutes
Servings: 14-16
Ingredients:
• 3 cups of sugar
• 1 3⁄4 cups unsalted butter, softened
• 2 1⁄2 tsp. vanilla extract
• 8 large egg yolks
• 1 12 oz can of evaporated milk
• 1 1/2 cups coarsely chopped pecans
• 1 pkg. (7 oz.) Sweetened grated coconut
• 4 oz. German sweet chocolate, chopped
• 2 oz. unsweetened chocolate, chopped
• 2 cups of flour
• 1 C. baking soda
• 1⁄4 tsp. kosher salt
• 1 cup of buttermilk
• 4 large egg whites
Instructions:
1. Combine 1 ½ cups of sugar, ¾ cup of butter, 1 ½ tsp. vanilla, 4 egg yolks and evaporated milk in a 2-qt. skillet over medium heat. Bring to a boil; cook until thickened, 12 minutes. Pass through a sieve into a bowl; stir in the pecans and coconut; refrigerate frosting until firm.
2. Heat oven to 350 ° Grease three 9 ”round cake pans with butter; line background with parchment circles. Grease the parchment; put aside. Place chocolates in a small bowl; pour ½ cup of boiling water; let stand 1 minute. Stir until smooth; put aside. In another bowl, whisk together the flour, baking soda and salt; put aside.
3. In a stand mixer, beat 1 ¼ cups of the sugar and the remaining butter until fluffy; add the remaining egg yolks one at a time. Add the chocolate mixture and the remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set the dough aside.
4. Beat egg whites until stiff until soft. Add the remaining sugar; whisk to stiff peaks. Incorporate the egg whites into the dough; divide between the mussels and the smooth paste. Bake until cakes are set, 25 to 30 minutes. Let the cakes cool; frost top of each cake and assemble, leaving sides bare.
Each cake tells a story. And a chocolate satisfies many desires.
Anika Denise wrote “Baking Day at Grandma’s” (Philomel, 2016) about bears and their grandmother creating the perfect treat. Then they wrap it as gifts in ribbons to show that the candy is even better when shared.
The book was inspired by her grandmother’s special treat, shared here as Grandma Rosie’s Chocolate Cake.
Another grandmother, Donna Spring, inspired her grandson to become a pastry chef in Rhode Island. Chef Ryan Boya served his grandmother’s wonderful Mayo cake seven years ago at the now defunct Providence restaurant, Local 121. The recipe lives on.
The old-fashioned chocolate cake was a voter favorite ten years ago for Hershey’s most iconic cocoa recipe. It was on the box label of Hershey Cocoa in the 1970s and 1980s and appeared in a nationwide advertisement in 1987.
Grandma Rosie’s Chocolate Cake
1 cup of sugar
½ cup of cocoa
1 cup of flour
Pinch of salt
4 tablespoons of butter
1 teaspoon of baking soda
1 cup of boiling water
1 egg
1 teaspoon of vanilla
Preheat the oven to 350 degrees.
Combine sugar, cocoa, flour and salt in a large bowl.
Using a small spoon, make a hollow in the center of the mixture. Add the sliced butter in the hollow center.
Stir the baking soda into the cup of boiling water. While it foams, pour it over the butter. Let the mixture sit until the butter melts and the dough cools.
Add the egg and vanilla to the bowl and mix all the ingredients well.
Pour the batter into a lightly greased 9 x 9 inch pan and bake at 350 for 30 to 35 minutes. Test with a cake tester. It should come out dry.
Let the cake cool after baking. Then frost with your choice of frosting.
Grandma’s wonderful mayonnaise cake
3 cups of flour
2 teaspoons of baking soda
1½ teaspoons of salt
1 cup of cocoa powder
2 cups of mayonnaise
2 teaspoons of vanilla
2 cups of sugar
2 cups of water
Preheat the oven to 325 degrees. Grease an 8 x 13-inch skillet with cooking oil spray.
Combine the flour, baking soda and salt. Add the cocoa powder and mix until well blended.
Combine mayonnaise and vanilla. Add the sugar and mix with the dry ingredients. Add water until smooth and blended.
Pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Cool on a wire rack and serve with ice cream, whipped cream or your favorite frosting.
From Donna Spring, shared by Rhode Island Pastry Chef Ryan Boya in 2014.
Hershey’s Old Fashioned Chocolate Cake
¾ cup (1½ sticks) butter or margarine, softened
1⅔ cup of sugar
3 eggs
1 teaspoon of vanilla extract
2 cups all-purpose flour
⅔ cup of Hershey’s cocoa (or other unsweetened cocoa)
1¼ teaspoon baking soda
1 teaspoon of salt
¼ teaspoon of baking powder
1⅓ cup of water
½ cup finely crushed hard mint candies (optional)
Buttercream Frosting in Bowl (See Recipe)
Extra crushed hard peppermint candies (optional)
Heat the oven to 350 degrees. Grease and flour two 9-inch round pans or one 13 x 9 x 2-inch pan.
Combine butter, sugar, eggs and vanilla in a large bowl; beat on high speed of mixer 3 minutes.
Combine the flour, cocoa, baking soda, salt and baking powder. Add alternately with water to butter mixture, beating until blended.
Add sweets, if desired. Pour the batter into the prepared molds.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes; remove mussels from racks. Cool completely.
Frost with a bowl of buttercream frosting. Just before serving, garnish with peppermint candies, if desired.
Buttercream Frosting in a Bowl
6 tablespoons butter or margarine, softened
2⅔ cups of powdered sugar
½ cup Hershey’s cocoa
⅓ cup of milk
1 teaspoon of vanilla extract
Beat butter in a medium bowl. Add powdered sugar and cocoa alternately with milk, beating until spreadable (additional milk may be needed). Stir in the vanilla.
Let’s face it, whenever it’s someone’s birthday, anniversary, or any other special occasion – our top choice to mark the occasion is always with a delicious chocolate cake. After all, the chocolatey sweetness – with layers of mousse, topped with yummy cream or chocolate chips – puts a week in our lap. All kinds of chocolate cakes are indeed crowd pleaser, and people of all ages love to treat each other. However, making a chocolate cake at home can be difficult. But if you want to surprise your loved ones with a homemade delight, here is an easy recipe for a chocolate cake that only requires three ingredients.
(Also read: Viral Recipe: This Double Coconut Cake Spells Indulgence With Every Bite)
This 3 Ingredient Flourless Chocolate Cake is made with everyday homemade ingredients and is super easy to bake. For this delicious cake, you don’t need to follow recipes full of different measures and ingredients. And the best part about it is that you can quickly whip up delicious chocolate treats in no time and wow your family with it!
First, take a bowl and add bananas, peanut butter, and cocoa powder to it. Mix this well. Then take a cake tin, oil it and pour the prepared dough. Put it in the oven at 200 degrees Celsius and bake until cooked from the inside. Once it’s done, let it sit to room temperature.
(Also read: Fancy a Shoe-Shaped Cake? This Freelance Artist Bakes In Surprisingly Quirky Shapes)
Now, in a separate bowl, melt chocolate, then pour it over the cake and refrigerate.
For the full Chocolate Banana Cake recipe, click here.
Make this delicious dessert and let us know if you like the taste!
Ina Garten has lots of delicious dessert recipes, but she praises one of her cakes, calling it “the most fabulous chocolate cake I have ever made”. Find out how to do the Barefoot Countess the star’s decadent cake recipe that includes a secret ingredient that enhances the dessert.
Ina Garten | Lloyd Bishop / NBC / NBCU Photo Bank
Ina Garten makes a decadent double-layered chocolate cake
When Garten’s recipe for his Double Layer Chocolate Cake appeared in Food & Wine in 2007, she called it “the most fabulous chocolate cake I have ever made”. Garten explained why the cake is so successful. “It’s so easy and so wet and light,” she told the magazine. “There’s buttermilk and a cup of coffee in the batter!” The frosting is just buttercream and a little coffee.
When she demonstrated how to make the cake, also known as her famous Beatty’s chocolate cake recipe, in an episode of Barefoot Countess, she shared the origins of the dessert.
She was baking the cake for her friends’ birthdays and explained how the recipe would be well known to her friend Michael Grimm, since it came from her grandmother.
“The pressure is strong,” she explained. “It must be okay because Michael knows exactly what it is. He actually served me this cake once at dinner and I just begged him for the recipe.
“I didn’t have to beg very hard,” she added.
Garten started by sifting the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the mixer bowl. “So the cake method is to sift all the dry ingredients together, and then I’m going to slowly mix the wet ingredients in it. “
She then combined the wet ingredients, starting by shaking the buttermilk before adding it to a measuring cup with vegetable oil, eggs and vanilla. Garten added the wet ingredients to the dry mixture while the blender was running on low speed.
“And then, I have a secret ingredient,” Garten teased. “Or I should say Michael’s grandmother had a secret ingredient.” She added a cup of hot coffee to the mix. “And I still think coffee is really important for chocolate”, Barefoot Countess star noted. “It gives it a really chocolatey taste – and that’s exactly what it does.”
She poured the cake batter into two 8-inch cake pans lined with parchment paper, butter, and flour and baked them in a 350-degree-Fahrenheit oven for 35 to 40 minutes.
Ina Garten covered the cake with easy chocolate frosting
Garten garnished the cake with what she called “the most delicious buttercream you’ve ever seen”.
The Barefoot Countess star made the frosting by chopping semi-sweet chocolate and melting it in a bowl placed over simmering water. She added butter to a blender and beat it before adding egg yolk, vanilla extract, icing sugar, and instant coffee granules which she mixed with hot water. Garten whipped the ingredients together before adding the chocolate.
Garten shared that chocolate needs to be cooled before adding it to the blender. “You don’t want to pour hot chocolate into butter, otherwise everything will melt,” she advised.
The Barefoot Countess star shared her technique for frosting a cake, placing frosting between the layers, then covering the cake with frosting and spreading it gently on the sides. Rather than making the sides perfectly smooth, she ran her staggered spatula up and down to create a swirl pattern and repeated the swirl on top.
“The good news about an old-fashioned cake is that it’s supposed to be a bit messy,” she said.
Garten’s chocolate cake received rave reviews – the full recipe is available on the Food Network website.
RELATED: Ina Garten Claims This Barefoot Cake Recipe ‘Makes Cultured Men Cry’ And Only Takes 5 Minutes to Make
By Adam L. Ney
