Heart Windows Art
1 1/4 cups white whole wheat, oat or almond flour. 1 1/4 cups old fashioned rolled oats. 1/2 cup honey. 1/2 cup packed light-brown sugar. 1/2 cup fat free sweetened condensed milk. 1/2 cup low fat evaporated milk. Preheat oven to 350°F. In a medium mixing bowl, whisk together flour, oats, salt and baking soda. Stir in honey and brown sugar and mix until no clumps remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. If it is too dry, add 1 tablespoon of ice water at a time until it has a formed consistency. Sprinkle half of the crumb mixture into the bottom of a greased 8×8 baking dish and gently press into an even layer. Bake in preheated oven for 15 minutes.
Bundts aren't exactly the kind of cakes that need a helping hand to win anyone over -- especially when there's pumpkin involved -- but don't let that stop you from going the extra step with this cake. The ripple of cinnamon streusel that runs through the center of the cake takes a cue from our favorite crumb cake for a bit of sweet crunch in every bite. The beautiful ridges of Bundt cakes deserve to be showed off and celebrated -- not covered up. Salted caramel does just that, and pairs so nicely with pumpkin and the warm spices of fall. Pumpkin Bundt with Cinnamon Streusel and Salted Caramel. Serves 10 to 12. For the cinnamon streusel:. 2 teaspoons ground cinnamon. 1 tablespoon pumpkin pie spice. 1 teaspoon baking soda. 1/4 teaspoon fine salt. 1 (15-ounce) can pumpkin puree (not pumpkin pie filling).
CLOSE A Massachusetts bakery's granola may be made with love, but federal officials say it shouldn't be listed as an ingredient on the package. (Oct. 5) APTurtle Magic Cake from "Magic Cakes" cookbook(Photo: Becky Luigart-Stayner)Have you ever baked a cake that was so dry you were embarrassed to share it with others?I have. That's one reason why the "Magic Cakes" cookbook by Kathleen Royal Phillips caught my attention.The book boasts of making one cake batter that will transform...
Dr. Pepper Cherry Jello Mold×Celebrate the holiday season with a retro partyDr. Pepper Cherry Jello MoldIt’s time for a retro holiday party – one that celebrates the great tastes and foods from the 60’s and 70’s (the time dietitian Kim Galeaz was growing up) and the 80’s (Angela’s time). Kim shares a few favorites, from Angela’s family’s favorite crescent roll chicken bundles, to Kim’s favorite cherry Dr. Pepper Jello mold and Watergate salad. All these party foods are easy to make and...
TheKitchn.comBe prepared to fall hard for this cake. If not for its soft-pink hues, then for the moist, tender crumb lightly spiked with Champagne and wells of strawberry syrup. Or maybe it will be the buttercream that really does it for you. What I'm trying to say is that this cake is the whole package -- a dessert primed for celebration and yet surprising easy to pull together.The fun twist on a classic cakeInspired by its namesake drink of the era, pink Champagne cake has been popping up...
You don’t have to make pumpkin spice cake as well as Ina Garten does for it to be delicious — I have never made an Ina Garten recipe that failed to satisfy.Since the publication of “Barefoot Contessa Back to Basics” (Clarkson Potter, 2008), I’ve been making this amazing dessert. It’s a beautiful Pumpkin Roulade with Ginger Buttercream. Think of an orange version of buche de noel: a pumpkin spice cake filled with a mascarpone cream flavored with crystallized ginger.Garten, a Food Network icon,...