Chocolate Raspberry Cake | My Baking Addiction Sweets, Frostings Recipe, Baking Addict, Cake Frosting, Cream Cheese, Chocolates Raspberries Cake, Raspberries Buttercream, Buttercream Frostings, Cake Recipes
Olive Oil Zucchini Cake Recipe with Lemon Cream Cheese Buttercream Frosting from Todd & Diane (White On Rice Couple)
Receta de Japanesse Cheesecake
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Pastel de queso japonés
Cheese cake estilo Japonés
Receta de Japanesse Cheesecake | Festeja a mamá con esta deliciosa e innovadora receta de un cheesecake estilo japonés.
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Yummy! Recipe for Classic Angel Food Cake. This recipe is not only fat free, its versatile. You can eat the cake as is, or dress it up with a simple icing, or top with fruit and whipped cream.
Pastel de Angel Esponjoso
Angel Food Cake.. Easy to make and low calorie.
October 10th: National Angle Food Cake Day
Food Recipes, De Chocolate, Fun Recipes, Desserts Recipes, Chocolates Cakes, Chocolates Flan Cakes, Bundt Pan, Savory Recipes, Moist Cakes
Este pastel conocido como el pastel imposible es mucho más fácil de lo que parece y a todos les encanta. Consiste de una base de pastel de chocolate y sobre ella un flan.
chocolate flan cake
Chocolate Cake Flan: Chocolate moist cake on the bottom, custard on the top in a bundt pan
Banana Bread made with Applesauce and Honey instead of Sugar and Oil
Banana Bread Recipes, Bananabread, Clean, Bananas Breads Recipes, Healthy Banana Bread, Healthy Bananas, Whole Wheat Flour, Sugar Free, Oil
Healthy banana bread recipe (applesauce and honey instead of sugar and oil) sounds wonderful!
Healthy Banana bread #Tastebudladies #Bananabread
Healthy Banana Bread with honey and applesauce instead of sugar & oil. 350F, grease a 9x5" loaf pan. Combine 2c whole wheat flour, 1t baking soda, 1/4t salt. mix 1/2c sugar free applesauce and 3/4c honey. Stir in 2 beaten eggs and 3 overripe mashed bananas, chopped walnuts until well blended. Stir banana mixture into flour mixture just to moisten. Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, until a tecome comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Coconut Cream Cake- My mom has made this for several Birthdays. Inbetween a "poke" cake and Tres Leche Cake. If you love coconut you will love this and you can make it a day before :-) One of my favorite cakes out there. You could also top it with toasted almonds and a chocolate ganache for more of a "almond joy" taste. Anything is better with ganache! Great cake!!!
Coconut Cream Cake I Recipe
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Creamy Coconut Cake - crazy easy and effective.
coconut cream cake YUM
Coconut Cream Cake I - An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
cupcake cake with marshmallow creme and chocolate frosting
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Hostess Cupcake Cake! Looks like a tastycake cupcake too. Can't wait to try this
Hostess Cupcake Cake/ Confessions of a Cookbook Queen
Hostess Cupcake Cake Image
... triple chocolate cake with fresh strawberry ...
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strawberry and triple chocolate cake, by Vanigliacooking
American Mud Cake
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Chocolate mud cake recipe
American Mud Cake with Sour Cream Chocolate Frosting | Cake Paper Party
Recipe: Terrific Triple Coconut Cake
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Three Many Cooks whips up a decadent triple coconut cake for Grannys birthday.
Three Many Cooks whips up a decadent triple coconut cake for Granny's birthday..... this is a great & easy recipe for coconut cake... I've made it & it's delicious
Terrific Triple Coconut Cake I love the toasted coconut here!
Healthy chocolate cake. You bet! It's sugar-free, gluten-free, and low carb.
Low Carb, Healthy Chocolates Cakes, Recipes, Flourless Chocolate, Meat Loaf, Meatloaf, Gluten Free, Healthy Chocolate Cakes, Black Beans Cakes
Healthy Chocolate Cake (Gluten Free and Low Carb)
SUNDAY, MAY 24, 2009 Healthy Chocolate Cake with a Secret Cake. Chocolate cake! Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free, of course. Cake made out of a surprise ingredient, one that will make you wrinkle you're nose upon hearing it. This cake is good. So good, in fact, that I had to have a mug of stevia-sweetened pomegranate tea and go to bed, so I'd stop shaving off "test" slices. You know those feelings that come over you when you play around a bit with a recipe, adding a pinch of this and a tablespoon of that? The nervousness as you put the batter in the oven, the fiddling around with the baking time, the checking and rechecking for doneness? The anticipation as you're cutting the cake, hoping upon hope that's it's not too dry, too mushy, too crumbly? It's always a rollercoaster of emotion... this time, with a very sweet ending. Why was this particular culinary journey so nerve-wracking? The cake is made out of black beans. Beans, seriously! Even if you're the fiercest of bean haters (like I am), you'll fall head over heels for this moist chocolate cake. I haven't have a flour- and sugar-based chocolate cake in a very long time, so my roommates had to confirm this cake's rockstar status. Safe to say they agreed with me, and hungrily polished off the slices I provided for them. Served with a cold glass of almond milk, it was all the more refreshing after a day spent soaking up the Carolina sun. Note: I cut 1 single layer in half, width-wise, and stacked the semicircular halves on top of one another to achieve the 2 layer cake shown here. Just double the recipe to make a whole 2 layer cake. ;) The best part about this cake is that it's totally budget-friendly. It's basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear? Healthy Flourless Chocolate Cake Adapted from a recipe at LowCarbFriends Makes a 9" one layer cake Ingredients: 1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color 5 large eggs 1 tablespoon pure vanilla extract 1/2 teaspoon sea salt 6 tablespoons unsalted organic butter OR unrefined coconut oil 3/4 cup erythritol + 1/2 teaspoon pure stevia extract OR 1/2 cup honey + 1 teaspoon pure stevia extract OR 1 1/4 cup Splenda (using Splenda is not recommended) 6 tablespoons unsweetened cocoa powder 1 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1 tablespoon water (omit if using honey) Mint Chocolate variation: 2 teaspoons mint extract (in place of 2 teaspoons vanilla) Preparation: Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving ~57.6g net carbs for the whole cake using erythritol/stevia. ~5.7g net carbs per 1/10th ~125.6g net carbs for the whole cake using honey/stevia. ~12.56g net carbs per 1/10th Healthy Chocolate Buttercream Frosting Makes enough to thickly cover one layer, or fill and frost a halved stacked layer Ingredients: 1/2 cup (1 stick) unsalted organic butter, softened, OR 7 tablespoons nonhydrogenated shortening 1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered 5-6 tablespoons unsweetened cocoa powder 2 tablespoons half and half OR coconut milk 1 teaspoon pure vanilla extract Pinch of sea salt Good-tasting pure stevia extract, to taste Optional addition for a glossy finish: 1 fresh organic egg yolk Preparation: Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking. ~7g net carbs for the frosting, using erythritol
Healthy Chocolate Cake With A Secret Recipe (Black bean cake)
Lemon and vanilla cheesecake with candied lemon peel
Lemon Peel, Yummy Recipes, Yummy Sweet, Yummy Food, Vanilla Cheesecake, Candy Lemon, Lemon Cheesecake, Dinners Parties, Elegant Desserts
Lemon and vanilla cheesecake with candied lemon peel - baked cheesecake is a great skill to master and much easier to make than you think. This lemon and vanilla cheesecake is finished with a candied lemon peel syrup which makes it smart enough to serve for a dinner party.
The candied lemon peel makes the perfect finishing touch to this elegant dessert. 1 hour 10 minutes Serves 8-10 EASY ready-made flan sponge 1 large butter for the tin golden caster sugar 225g cornflour 3 tbsp low-fat cream cheese 750g eggs 2, lightly beaten lemons 3, zested vanilla pod 1, seeds scraped out half-fat crème …
Diana Henry's chocolate and olive oil cake
Café au lait Cake
Layered Cakes, Honey Cakes, Coffee Cakes, Muffins Cakes, Awesome Cakes, Cafe, Lait Cakes, Cakes Kuchen
Café au lait Cake Kuchen or Gugelhupf, evolved from the ancient honey cake. When coffee made it’s way to 17th century Europe, coffee cakes were invented as an accompaniment to the new beverage.
Lemon Layer Cake with Lemon Buttercream Rosettes
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Lemon Layer Cake with Lemon Buttercream Rosettes. Rosettes look amazing and aren't that hard to frost. One of the gratest things to do with a basic tip.
Cakes Photo, Tiramisu Cheesecake, Recipes Cheesecake, Google Translation, Cakes Recipes, Cakes Style, Cheesecake Thi, Cheesecake Recipes, Tiramisu Cakes
tiramisu #Tiramisu Cake| http://tiramisucakerecipes154.blogspot.com
Tiramisu Cheesecake Recipe
Tiramisu cheesecake - Use Google translate to translate from Polish.
mocha cream crepe cake