i got this recipe from a woman i worked with in germany (not sure where she originally got it). i am posting it the way she wrote out the recipe but she also gave me some variations. you can substutite strawberry cake mix for the white mix and you can use fresh strawberries instead of frozen (which i prefer). if you substitute the fresh strawberries for the frozen you don't have to store the cake in the freezer, the refrigerator is fine.
a nice light asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. you can adjust the heat according to your personal tastes. start small with the pepper, and work your way up if you are
my toddler loves to eat eggplant this way. to increase the variety of foods she was eating and because i had no breadcrumbs i substituted ground almonds and couscous with good effect. i have also substituted the parsley with finely chopped up vegetables.
our favorite use for over-ripe bananas, a nice alternative to banana bread. it has a light lemon glaze that really compliments the spice and banana filled bars. *note* recipe edited per laurie's review suggestions for the glaze.
this is a super moist chocolate with a delicious decadent frosting. my husband does the "chocolate dance" whenever i bake this cake! it is truly a delicious cake or "darn good cake" as quoted from my best friend.
Follow the food story Find cooking methods, recipes, tastings and everything about food here.