the popular diet soda cake! i invented a frosting for this cake that is light and creamy and really great. you can make a frosting for it if you'd like, but you really do not need it. you must store this cake in the fridge especially if you use the frosting! this cake, including the icing, freezes wonderfully! a 2"x2" piece is 2 points (approx. 100 cals and a scant 1/2g fat). the frosting is free for one serving, but is 1/2 point for 2 servings.
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an "anything goes" would-be korean soup. but if you don't have basic korean ingredients around the home, then i include my typical substitutions. * kochukaru and kochujang are typical korean ingredients for hot pepper flakes and hot pepper paste (in t
this salad is visually a beautiful dish. each bite bursts a different texture.... sweet from the mango and dried blueberries, crunch from the salad, tomatoes and nuts or smooth from the avocado. i served this to a friend for a luncheon and i was so impr
i found this recipe in yankee magazine in an article they used to feature called "recipe with a history." this is my adaptation. prep time includes chilling time, as well as time to roll out and cut the dough. bake time is 12-15 per baking sheet.
shhh!!! this is a secret recipe and i have it on good authority that it's the real deal. problem is, it's just too good to keep to myself! don't ask who let me in on the secret, though, because i'll never tell. :)
i have been making these for years. they are a very easy version that do not take much time or energy to make. just throw them in the fridge to marinate then throw them in the oven on low temp for several hours while you do whatever you want.
the beet, better known as the beetroot down under, is very popular in australia. this versatile beet salsa turns burgers and fish into something quite special! this recipe is from an australian recipe website. enjoy!
made with recipe #152603, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. i'm not sure how long this will keep, endlessly i suppose, but we've always eaten it before it ever had a chance to go bad! the mustard acts as
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