April 2019

Red velvet cake recipe

Red velvet cake recipe

This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, buttery and moist and topped with an easy cream cheese frosting.

Over the last few months, I’ve shared my favorite chocolate cake and white cake recipes with you. And today I have one more that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!

Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. Yet stay moist, it can also be hard to get just right because it should be buttery. This recipe delivers all of that and it’s incredibly delicious too!

I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 913 cake or cupcakes and some step-by-step pictures to help you along the way!

How To Make This Red Velvet Cake

To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt. Lighter cake, i suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down. It has a hint of chocolate th at is expected in red velvet cakes, though

There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey . Once you’ve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light.

Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.

Once the sugar and butter are creamed together, you’ll beat in two eggs until well combined. Then mix in the rest of the wet ingredients : some oil, red food coloring, vanilla extract, and distilled white vinegar. The oil helps to keep the cake incredibly moist, so I use a combination of butter and oil in this cake.

Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can lead to a denser cake. You can make your own using my homemade buttermilk substitute if you don’t have any buttermilk on hand.

Once the cake batter is mixed up it will be a beautiful bright red color like the picture above. Then, just divide the batter between two 9-inch cake pans and bake them for about 30 minutes. If you want to make it easier to get the cake layers out of your pans I suggest using parchment paper. I use these parchment liners from Wilton and LOVE them, they’re perfect for this recipe too!

Once the cake layers are baked and cooled, you’ll mix up the frosting. I used my favorite cream cheese frosting for this cake and increased the amount to have enough to frost it. If you want to try another frosting my vanilla buttercream frosting would be delicious too!

Then, just level your cakes and frost it however you like. I used the Wilton 1M piping tip for the swirls on top of this cake.

Red beans and rice

Red beans and rice

Unraveling the mysteries of home cooking through science.

Making red rice and beans from scratch is easy all it takes isbeans and vegetables, some cured pork and sausage, and patience.

[Photographs and video: J. Kenji Lpez-Alt]

New Orleans–style red rice and beans is mind-bendingly delicious. spicy, hearty and Smoky and supremely comforting. But, for a dish so complex in flavor, the ingredient and preparation list are pretty simple: a few vegetables to start, a handful of common pantry spices, a couple of fresh herbs, some chunks of pork, some sausage, and some red kidney beans.



Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add cook and garlic, stirring, until fragrant, about 45 seconds. Add cayennepepper and sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a reduce and boil to a bare simmer. cook and Cover until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Pickled pork can be difficult to find, and the beans can easily be made without it. If you’re omitting the pickled pork, a small splash of cider vinegar can help brighten up the flavor of the beans, but is not completely necessary. Add it to suit your own taste.

Puppy chow

Puppy chow

Last updated on September 2, 2019 . Originally published February 21, 2018 76 Comments

The Best Puppy Chow Recipe (AKA: Muddy Buddies) EVER! Only 4 ingredients and a few minutes results in an irresistible dessert loaded with chocolate and peanut butter! The perfect sweet treat to feed a crowd!

My love language is dessert. Sometimes I even determine the amount of dinner I eat based on how much dessert I would like to consume that evening.

However, in my opinion, dessert has to be chocolatey…like insanely chocolatey. Or full of peanut butter. If you make me something that’s both insanely chocolatey and full of peanut butter…you’ll win me over for life, or.

Seriously, usually the only time I eat desserts that are vanilla-y or fruity is when I’m trying to be polite…which is the opposite of my husband and kids. Their desserts of choice include vanilla cake, key lime pie, and gummy bears.

No thanks. This Puppy Chow recipe meets all the criteria for a perfect dessert, and then some! Plus it’s gluten-free and dairy-free!

This Puppy Chow Recipe is one of my top five favorite desserts. I’m usually satisfied with just a small amount of something sweet after dinner. When it comes to puppy chow, I could literally eat an entire batch myself. It’s the only treat that I consider truly dangerous (or maybe it should consider me dangerous).

I’m a midwesterner (born and raised) so I call this treat “Puppy Chow.” It has other names too, like muddy buddies, monkey munch, etc., but no matter what you call it, it’s delicious.

Listen carefully now, my version of this Puppy Chow Recipe is not for the faint of heart. You will never find weak puppy chow in my kitchen. You know what I mean? The stuff that is so thinly coated with peanut and chocolate butter that the powdered sugar barely sticks to it?

Not on my watch. I want clumps, and globs, and hunks, and chunks of chocolate-peanut buttery goodness.

How to Make Puppy Chow Recipe

Every step in making this recipe is so beautiful, I had to share some process shots with you! Start by melting equal parts of chocolate (semi-sweet or dark) and peanut butter together. (Look at that picture up there, seriously look). If you want it to be dairy free, just use dairy-free chocolate chips!

1. Don’t use too much cereal!

Next, put some cereal in the bottom of a large bowl, pour some of the peanut butter/chocolate mixture on top, and continue to alternate cereal/chocolate/cereal, etc. until you’ve used up all the ingredients. The key here is to start VERY conservatively with the amount of cereal! You do NOT, I repeat, do NOT want to use too much cereal. It will ruin your puppy chow, and consequently, your day.

2. Chill!

Next, mix it all together, making sure the cereal is thickly coated . Then put it somewhere to cool off (outside in the winter, or in the refrigerator) before adding any powdered sugar.

This step is absolutely crucial. I am not into sickeningly sweet desserts, so I like to use as little powdered sugar as possible. If you add the powdered sugar while the mixture is still warm it will soak right in and won’t help separate the chunks at all. Making sure your mixture is slightly cooled will mean you can use less powdered sugar! Not hard, add the powdered sugar until there is a thin coating and some of the pieces start separating, though

Once the mixture is at or just below room temperature. It’s helpful to use a bowl with a lid, so you can shake it to coat the cereal evenly.

3. Chill AGAIN!

Next, let it cool down even more (for about 15 or 20 more minutes) before adding a little more powdered sugar. You want to add just enough so that the puppy chow can be eaten without making your hands a chocolatey-mess.

I LOVE this dessert because you get the maximum amount of insane deliciousness with minimal effort. Seriously, it only has four (4! ) ingredients!

It is gluten-free and can be dairy-free & vegan (with the right choice of chocolate)! Because people can take as much or as little as they’d like, it’s perfect to feed a crowd too!

Puppy Chow Recipe: Substitutions

There are only 4 ingredients here people! But there are a few ways you can change this recipe up if you’d like!


Pumpkin pie recipe

Pumpkin pie

Crisps & Pies
Last updated on: November 14, 2018

An easy recipe for Homemade Pumpkin Pie. This pumpkin pie recipe is perfect for the holidays!

You didn’t think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you? Don’t worry, I have one more pie recipe coming next week! It’s a mini version of a classic that I think you will absolutely love. But first, it’s time for homemade pumpkin pie.

If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie. Ok, pumpkin pie topped with a huge serving a whipped cream. Today’s recipe is my absolute favorite recipe for homemade pumpkin pie. One bite and you’ll be wondering why you’ve never made your own pumpkin pie at home. And then you’ll also realize how dangerously easy it is to make your own pumpkin pie.

You’ll start out with a pie crust, you can use a store-bought pie crust or my homemade pie crust recipe. If you’re not sure how to make homemade pie crust, I promise it’s much easier than you may think!

You’ll roll out the pie crust, fit it in the pie dish, then trim and flute the edges. Next, you’ll blind bake the pie crust. If you’re wondering what in the world blind baking means, it simply means to partially bake the pie crust before adding the filling. Blind baking is really great for custard pies (like pumpkin pie) because it helps to keep your crust from turning out soggy. You’ll have a nice flaky and crisp pie crust, since you’re partially baking the crust before adding your filling.

Also, you want to use pie weights when blind baking the crust. You’ll line the pie crust with some foil or parchment paper, making sure to cover the bottom and sides really well, and fill it with pie weights. Pie weights are just little ceramic or metal balls that help weigh down the crust as it bakes so the pie crust keeps its shape. If you don’t have pie weights you can use dried beans or even dry rice instead.

As for the pumpkin pie filling, it’s as easy as just mixing the wet and dry ingredients, then mixing it all together in one bowl. For the sugar in this recipe, I prefer to use brown sugar instead of granulated sugar because it adds a little extra flavor. You’ll also be using a little flour to help thicken the filling a bit, along with some spices to give your pie that traditional pumpkin pie flavor. Then, you’ll mix together a can of pumpkin puree, some evaporated milk, and three eggs, and mix it together with the dry ingredients. You’ll pour the pumpkin pie filling into the partially baked crust and bake it at 400°F for about 45-50 minutes.

The best way to prevent cracks in your pumpkin pie is to avoid over baking it. I usually bake mine for about 45 minutes at 400°F and remove it while the center is still a little wobbly. While the pumpkin pie cools, the residual heat will continue to cook the pie and the center will finish firm and cooking up. If you do end up with a crack or two in your pumpkin pie because you can easily decorate the pie to cover it up or just eat it,

Don’t worry. And I can tell you from experience that even if it has a crack or two, this pumpkin pie still tastes incredible! Since this pumpkin pie is great to make the day before, it also frees up that precious oven space in your kitchen for Thanksgiving.