She Takes Batter And Pours It Over These Ripe Cherries. But When She’s Done Mouth YUM!
If you love to bake, the video you are about to watch below, is for you! Anyone can bring a store bought cake to a party as a dessert offering, or bake something simple out of a box, but making the effort for the delectable Cherry Clafoutis…well that’s impressive!
This famous French dish has a custard base with fresh pitted cherries, sprinkled with powdered sugar, that is so delicious that the first bite is mind blowing! The recipe in the video is really easy to follow, and will yield 6-8 servings.
The Ingredients you will need are:
– 20 oz of fresh sweet cherries, stemmed and pitted – 2 tbsp of butter melted – 4 eggs – 1 cup of milk – 1/3 tsp of salt – 3/4 cup of flour – 1/2 cup of sugar – 1/2 tsp almond extract – 1/2 tsp vanilla extract powdered sugar for dusting
Watch the video to see how this delectable dessert is combined, and then baked in a 350 degree oven for 40-45 minutes, to produce a puffed and golden brown thing of beauty! Let us know if you’ll try this.
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Apparently I’ve Been Cooking Sweet Potatoes Wrong For My Whole Life. I’m So Glad I Learned THIS
Potatoes are among the most popular and versatile food items that are readily available at any local grocery store. There are many different types grown throughout the world, but one of the tastiest and most healthy varieties is the sweet potato. Sweet potatoes are exactly as their name implies; sweet.
The orange fleshed root vegetables are considered a superfood because they contain a lot of vitamins and nutrients, such as vitamins A, C, E, and B-6, as well as beta carotene, fiber, potassium, iron, manganese, and copper. The antioxidants found in them can help prevent cancer and heart disease, strengthen your immune system, and even slow aging. Plus, they’re fat free and cholesterol free! A simple sweet potato can be transformed and prepared in many different ways.
They can be served hot or cold and people love them mashed, baked, fried, hashed, steamed, juiced and more. Their only downside seems to be that it often takes a long time to thoroughly cook them. One of the easiest, most basic ways to cook any type of potato is by poking a few holes in the skin and tossing it in the microwave.
Press the preset “Potato” button and minutes later it’s done. While that’s the fastest way to cook them, it’s definitely not the tastiest. Oftentimes the skin and flesh gets rubbery or becomes kind of mealy and it’s just not the same as a slowly cooked, oven baked potato.
Instead of zapping them, try cooking a bunch of them at once in a slow cooker. In the end it’s just as easy as microwaving, but the potatoes will turn out much more delicious. JoAnn Rachor shows how it’s done in this easy to follow video she posted to her YouTube channel.
Start by washing a few sweet potatoes, making sure to scrub the skins well. There is no need to poke them with a fork for this recipe, just trim off any bad spots and then toss into a crock pot with a little water. In the video they used about ½ cup of water for 3 large sweet potatoes, if you cook a larger batch simply adjust the water amount up to about ¾ of a cup.
This doesn’t require a lot of water, just enough to steam and help cook them. Cook on high for about 2-2 ½ hours for a small batch and 3-3 ½ for a larger amount. While they’re cooking you’re free to go about your day and when you get back the potatoes will be done.
The insides will be evenly cooked, fluffy, and tender, while the outside remains firm. You can eat them right away since they’ll be warm and ready, or you can use them in another recipe that calls for cooked sweet potatoes. Try this practically effortless slow cooking method the next time you plan on having sweet potatoes for dinner.
Plus, if you need to shave minutes off a dinner prep time, cook them ahead of schedule and free up a lot of time and valuable oven space.
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This Cake Looks Like a Mess, But After It Comes Out Of The Oven It Totally Transforms
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Just as looks can be deceiving, so can names. There are many delicious dishes out there in the world which have strange, confusing, even off-putting titles. However, no matter what you call it, a cake is a cake!
This recipe is what’s called a pumpkin dump cake but don’t let the name fool you, it tastes absolutely scrumptious. Think of it as more of a cobbler type of dessert because you make it by basically dumping the ingredients into a pan before baking it. That’s what makes dump cakes so simple and easy to whip up from scratch. Plus, once it finishes cooking in the oven and cools off a bit you can turn the pan over, dump it out, and voilà- it’s ready for devouring.
If you like spicy, nutty, pumpkin flavored sweets then this is sure to be your new favorite fall recipe. It pairs perfectly with a steaming cup of coffee, apple cider, or hot cocoa and can be served plain or dressed up with whipped cream, fresh fruit, powdered sugar, melted caramel, fudge, ice cream, you get where this is going…. The accompanying video gives you more great baking tips and all the details on how to make pumpkin dump cake so check it out and be sure to file it away for when you need it later!
Ingredients:
2 cans of pumpkin (15 ounces)
1 cup of sugar
1 can of evaporated milk (12 ounces)
3 eggs
½ teaspoon of salt
4 teaspoons of pumpkin pie spice
1 box of yellow cake mix
1 cup of chopped pecans
¾ cup melted butter
Toppings of your choice – optional
Instructions:
1. Set the oven to 350 degrees Fahrenheit, grease a 9 x 13 inch baking pan and set it aside.
2. Take the pumpkin, sugar, evaporated milk, eggs, salt, and pumpkin pie spice and mix them all together in a bowl until well blended.
3. Pour the pumpkin batter into the greased baking pan and spread it evenly.
4. Add in the cake mix atop the batter, spread that evenly as well.
5. Sprinkle on the chopped pecans, add a little extra if you love nuts!
6. Carefully pour the melted butter as evenly as possible across the top of the cake mix and gently spread it with a spatula if necessary.
7. Place the pan in the oven and bake for 55-60 minutes
8. You can eat it right away or let it cool and enjoy it later!
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If You Wash Your Raw Chicken Before You Put It In The Oven, You Need To Stop Right Now
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After opening a fresh package of raw chicken, do you rinse it off in the kitchen sink before cooking it? If you answered yes and this practice describes you, you’re not alone. Many people do exactly that because they either want to clean off the sliminess, or they picked up the habit from watching their mom cook. In fact, if you don’t wash raw chicken before cooking it then you’re in the minority. According to Jennifer Quinlan, a researcher at Drexel University, around 90% of the people she surveyed say that they too wash their chicken before cooking it. With numbers that high, you’ll definitely want to read on about why everyone should STOP doing it immediately!
To begin with, washing raw chicken is not necessary in the first place. Cooking it to the correct temperature should be enough to kill any and all of the harmful bacteria on it. The U.S. Department of Health foodsafety.gov website states that chicken and all other types of poultry, which includes turkey, duck, and goose, should reach an internal minimum temperature of 165 degrees. By simply making sure your chicken dinner is well done, you’ll avoid contracting food poisoning.
As it turns out, the only thing that washing raw chicken does is drastically increase the chances of spreading bacteria and microbes all around the kitchen area. When running water hits raw poultry it splatters and this causes it to aerosolize, which is to say that it forms tiny, mist-like particles. These ultra fine droplets can travel far in the air and they end up spreading invisible germs all over the place when they finally settle.
Nasty types of harmful bacteria such as salmonella, staphylococcus aureus, and campylobacter jejuni are now not only in your sink, they’re also on counter tops, cabinets and handles, other foods you’re preparing/eating, kitchen towels, you, and everywhere else! If you end up ingesting these bacteria you run the risk of becoming seriously ill. If you’ve ever had the misfortune of suffering through a bout of severe food poisoning, then you know how much of a painful nightmare it can be.
If that’s not enough to convince you to stop washing raw chicken, not much else will! Doing so helps to limit the spread of harmful bacteria and microbes, which in turn limits your risk of contracting severe illness and food poisoning. It’s also one less step for you to do because only by cooking poultry to an internal temperature of 165 degrees Fahrenheit is it enough to kill bacteria. Please pass this important information along to friends and family and help spread the word, not the bacteria!
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She Pours Batter Into a Crock Pot. But When She’s Done My Mouth Won’t Stop Watering
Home cooked food always seems to taste better than any of the ready-made, store bought varieties, especially when it comes to dessert. The downside is that baking can be tricky and certain recipes are hard to pull off and get just right. It can also take a long time to cook up something delicious and flavorful from scratch. In today’s busy world, between working all day or taking care of kids, the motivation is simply not there for many of us!
That’s what makes crock pots so convenient, they make cooking homemade meals quick, easy, and almost effortless. All you have to do is toss a bunch of ingredients into the pot, set the timer, and let it cook slowly for a few hours. You can go about your day and when the food is ready it’ll be warm and waiting, it’s perfect!
If you’re looking for a really tasty and filling crock pot dessert recipe this quick and easy banana cake is sure to please all types of palettes. Plus, you can use up those old bananas laying around and satisfy your sweet tooth at the same time. Unlike many other cakes made from scratch, this one requires little time or effort on your part. Here’s a list of all the ingredients it calls for:
1 ¾ cup plain flour – 2 tablespoons baking powder – ½ teaspoon salt – ¼ teaspoon baking soda – 1/3 cup of butter or margarine – 2/3 cup sugar – 1/2 cup chopped walnuts – 2 eggs, well beaten – 2 tablespoons dark corn syrup – 3 ripe bananas well mashed
Gather all the ingredients and start by beating the two eggs in a bowl. Place the peeled ripe bananas in a separate bowl and mash them up with a fork. In a medium sized bowl sift the flour, salt, baking powder, and baking soda into it. Mix the sugar and butter together in yet another bowl so that they form a creamy consistency and then stir in the corn syrup, eggs, and bananas. Finally, add the dry ingredients to the wet ingredients and mix them all together very well.
Grease up the inside bowl of the slow cooker with a coating of butter and then place a generous amount of flour inside. Tip it all around so that the flour sticks to the butter and completely coats the inside, this will prevent the cake from sticking and make the removal a lot easier. Place the banana bread batter into the floured and buttered crock pot and cover it with the lid.
Cook times may vary depending on your crock pot.You’ll know it’s done when you stick a toothpick in the middle of the cake and it comes out clean. If there is cake batter sticking to the pick, continue cooking a little longer or until it comes up clean. Allow the cake to cool before removing, it should slide right out when you turn the cooker upside down but you may have to run a butter knife around the edge to help ease it out.
How you decide to serve the banana cake is all up to you. Cream cheese frosting pairs well with it, as do chopped nuts, a sprinkling of brown sugar, whipped cream, or fresh berries. Really any toppings and additions will work, or none at all because it tastes yummy all on its own! Pass this delicious banana cake slow cooker recipe along and help add a little more sweetness, and convenience, to the lives of your friends and family. Bon Appétit!
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