I made this recipe when I received it in my inbox in the "daily recipe" newsletter. It sounded exactly like what I wanted for dinner and I wasn't disappointed. I used Bulgar Wheat instead of cous cous as the local store was out. I made the recipe for 2 and actually doubled the cumin and wine because I was added a lot more vegetables. I used tender stem broccoli and baby corn as extra veg. I also used mild white onion which I sauted with the chicken as I was out of green onions. I omitted the olives as I don't like them. All in all even with all my changes this was an incredible dish. It was a favourite with my other half too. I will definitely be making this for lunches as well as light dinners in the future. It was perfect. Thank you!
This is the best cream cheese frosting I've ever tried! I left out the almond essence as I didn't have any. I also didn't have any honey, but I used real grade 3 maple syrup instead. I also used 1/2 fat cream cheese. As this caused the frosting to be a little thinner than ideal I added a little corn starch until it thickened up nicely. I used this to frost the "Fudge Cake" that I made alongside the "Chocolate Cream Cheese Frosting". It was so tangy and sweet with a slight difference to normal Cream Cheese Frosting and the maple definitely added a unique and deliscious flavour. I think this will be great for Cinnamon Buns.
I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions, but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in ;) I urge everyone to give this recipe a go!!
This was very quick and easy to whip up and spread over a layer cake. I used half fat cream cheese for a less-sinful result. I also only used around 1/3 of the sugar suggested. Even with a small amount of confectioners sugar it was a great consistency. I used 87% cocoa swiss chocolate and also added a couple of squares of white vanilla chocolate instead of using condensed milk. I changed the servings to 6 as I was frosting an 8 inch layer cake and it was to be swirled with the Brown Sugar Cream Cheese Frosting. I had a tonne left over so it was more than enough; I think there would have been plenty to frost the 8inch layer cake on it's own. This was all used on the "Fudge Cake" recipe. It was so rich and delicious. It was perfect for a special occasion cake (in this case a birthday). I actually found the frosting quite tangy, but this might be because I didn't use condensed milk and I cut the sugar so much. I do like a good tangy frosting. I would recommend this to anyone who is a chocolate lover, and I think it would probably actually work best on a non-chocolate cake in order to appreciate it fully.
I found this recipe when looking for something to do with a left over bottle of white wine from the day before. This has to be one of my favourite chicken recipes I've ever tried. I used half red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!
Before I even read the reviews I realised that 2 TABLESPOONS of Baking Powder was obviously a typo for this recipe. I used 2 TEASPOONS like others, and this recipe turned out so light and fluffy! I also omitted the oil as I'm not a fan of extra fat in my pancakes. I halved the sugar and served them with real grade 3 maple syrup and they were so light and tasty.
Edit: on my second making of the recipe I cut out all of the sugar and added a tsp and a half of real vanilla essence. It's even better and more delicious! I halved the servings (to 6) and also halved the amount of sugar. Because the recipe then called for 1 1/2 eggs I just used 1 egg. It came out perfectly. At first I thought there was far too much batter for three people. But, using 1/2 cup per pancake it make 6 perfect equal size pancakes. It was brill! My guest thoroughly enjoyed them and wolfed them down. I also had 1/2 cup less buttermilk than was required so I was forced to add another 1/2 cup non-fat milk. Worked like a charm. These will be my standard buttermilk pancakes now. Thanks!
Edit : I am now giving this recipe 5 stars as the next day it was SO much better. Even I liked it! It was perfect on my cookies and cream cupcakes. ----------- I really don't like buttercream frosting in general, but I made this for my partner who loves it from his childhood. I changed the servings to 18 (3/4 of the full recipe) to frost 12 large cupcakes (very large). It was the perfect amount. I made these substitutions: Butter instead of marg. Otherwise it'd be far too much processed fat for my tastes. I only used 3 cups of sugar instead of 3 + 3/4 based on everyone's reviews. It was still incredibly sweet. I used "butter" crisco because that's all the store had. I added more pure vanilla extract because at first it tasted too much like fat and icing sugar. This worked well to give it a better flavour. The consistency at this point was very greasy and not near firm enough so I added approx 1/2 cup of fine flour (a spoon at a time). I beat it for about 5-8 minutes and it became incredibly fluffy. I wasn't so keen on the final product for eating but it piped beautifully and my partner really enjoyed eating it.
There is far too much flour in this recipe to be considered a true British "fairy cake" recipe. It comes out much more like a muffin/bread product with this much flour (unless you use extremely fine and low gluten flour like cake flour). SO, if you really want a true fairy cake and something a lot less dry you should reduce the flour to just over 1 cup (a heaped cupful). This will be more accurate, and more moist! Still I give this recipe 3 stars because it's basically good, just the proportions are slightly wrong.
I'm fairly experienced with vegan baking and often just adapt existing non-vegan recipes (it's fairly easy once you've gone through a bit of trial and error and know what works and what doesn't). So, this recipe intrigued me. I used it as a base and straight off it seemed like a LOT of oil. I don't really like baking with oil even though most vegan recipes suggest it because it makes the product greasy. So, I changed the recipe for 12 servings (to bake in a 12x muffin pan). I used 3/4 of the amount of fat it suggested (I substituted oil for melted vegan non-hydrogenated margarine). I doubled the liquid and used 1/2 soy milk and 1/2 water. I used Demerara sugar instead of white and 1/2ed that too. I then added 2 table spoons maple syrup (to give back some moisture and gooeyness). I doubled the amount of vanilla extract and added 1 tsp cinnamon. It made the mix quite dough like and it actually rolled up into a ball. I worked with it like that, breaking off 12 portions, rolling them into balls and pressing them into the muffin tin. I then baked it for only 15 minutes to keep them gooey. They came out delicious! They aren't very sweet with less sugar (my intention) so if you like your brownies sweeter (and higher calories!) add 2-3 more table spoons maple syrup!
THIS IS AMAZING! God, so good. The yams don't need to be cooked. Just peel them and grate them on the smallest holes on your cheese grater! It takes less than 2 minutes and it's healthy and natural. I 1/2ed the recipe and baked this in a muffin tin for 12 individual cakes. I completely omitted the white sugar as I decided they were probably sweet enough! I was right, and the glaze is just delicious. I'd hate to have to leave that out. I used non-hydrogenated margerine instead of butter and I used all purpose wheat free flour. I also used just 1 egg and 1 egg white instead of two eggs. I added 1/2 a teaspoon of cinnamon. All in all, they came out SUPER moist (they key is getting a fresh and firm yam because they are full of water). They are so tasty, especially with the cinnamon. The grated yam melts away into the texture of the cake much like grated carrot in carrot cake. I implore people to make these and NOT use canned yams! :D
I've made this recipe a few times now, with different variations. The first time was a complete disaster and they came out like little cakes. They didn't spread at ALL. But I realised I must have put too much flour in by mistake. The second time was perfection! I usually do one of two variations: 1. maple extract instead of vanilla and add white chocolate chips just before the flour. 2. Sprinkle nutmeg on the top. I've never rolled them in sugar. I think that'd be too sweet.
