Dehydrators are all the rage right now. Largely decided on whether you purchase additional trays for your model, a great dehydrator costs a very reasonable amount, keeps going years and can be easily stowed away in a storage room when not being utilized. Past that the best dehydrators are amazing to:Spare space: Yes, the machine itself consumes up space, yet it does its job well, permitting you to fit a great deal of different food into a little zone. This is perfect for outdoors, vast families, and anybody with little room.Expand timeframe of usability for your food: The book says dried out nourishment keeps for 1 year to be protected, however many a user has kept things for a long time without indications of mold or the food going bad. I didn’t dry long ago enough to test this time limit. The greater part of my dehydrated foods are gone before winter is over.
I love to experiment with cakes and this is definitely one of the more experimental recipes that I have talked about here on the site, it is exciting, and may not be what you expected. This is great for parties or if you have guests coming and provides a real talking point when you bring it out and serve it. Plus, it tastes amazing.The only thing I can really compare this to is rocky road, or maybe a rice crispy cake or cornflake cake as it has a similar kind of principle, the base is not a traditional ‘cake’ base (flour etc.) but instead, we’re using popcorn. I prefer to use homemade popcorn which I use a popcorn maker to produce (if you can do this at your party too you’re bound to be popular). And we use this as the main ingredient of the product. You can make it either as one big batch or as individual servings in cupcake cases or muffin cases.The ingredients are open to a bit of experimentation, first we use the popcorn, and add our own choice of candy, there is all sorts you can add to it, but I love to use snickers and m and ms as they’re my personal favorites, but this recipe really lets you experiment. The thing that binds it all together and brings about the comparison with rocky road is melted marshmallow. Melt this in a pan and then add it to the mixture, before stirring very thoroughly to make sure it is spread among all of the corn. When you’ve done this, add it to a bowl or whatever you want to serve it in and let it set for around an hour in the fridge. Some of the more oddly shaped cake tins really add another dimension to the presentation of this dish.
There’s no secret that people are trying to be healthier in the modern age. There’s a lot of pressure in an age of junk food and often an abundance of delicious food and ingredients to make amazing meals, be they sweet or savory, and people more than ever need to find ways to be healthier. One way is not to cut out things you love altogether, like cakes, but to use different ingredients and variations to make it better for you. One such way to do this is to replace calorie rich and often quite fatty creams with things like this, a yogurt frosting.Yogurt frosting is so easy to make that there’s really no excuse not to give it a go, and it is delicious, you find it on some products we already buy such as go ahead bars or other similar products, but making your own is even better. I suggest starting with homemade yogurt which can be easily made in a yogurt maker, before following the instructions in the link above, which just requires sugar (can be substituted for sweetener), margarine or low fat spread and yogurt as well as optional vanilla or other flavorings, add some other interesting flavors to accompany the cake you have made.This can also be used in other recipes, why not use superfood oats and make some lovely british style flapjacks with a yogurt frosting or coating? This can keep for a long time and provide a great snack any time of the day.
Its not just cakes we are mad about here at cakesbysuzy.com, we pretty much are dedicated to all home made sweet treats. A few years ago cupcakes and brownies where all the rage for home made finger food type sweat treats. A resurgence in bigger, bolder grander cakes has seen these on the slide slightly, but another small, quick baking snack is becoming very popular. The cookie. Who does not love that smell of hot, fresh cookies drifting through the house. Meeting them still warm and soft so the chocolate is melting in the middle is what we all dream of, however they are also great fun as well as tasty. Cutting out funny and cool shapes is a great way to get the kids and family involved in the baking. Here are a few cutters we think its crucial to have in the home.Your basic circle shape is a must have, as it is the basic shape you may be using most often, but beyond that the possibilities are endless. Cookies for occasions are great so consider all the major and minor holidays as home made cookies make a great gift.A heart shaped cutter for valentines gives a nice touch, especially when mixed with a red velvet recipe, as are Christmas character shaped one. You can ice these cookies after wards to give your reindeer and Santa’s fun faces, and it is again something the kids can get involved with.
Food is seasonal, that’s not news to anybody. Usually though it is a certain type of food that is appropriate for the type of year. For example a stew is best to warm you up in the winter weather its lamb, beef or chicken. Cakes and baking is totally different. A cake is a vessel for different fillings and toppings, and that is what makes them seasonal. So with summer in full force what sort of cakes can you make that will fit the mood perfectly. Light and not too filling, perfect for outdoor entertaining, and all manner of summer occasions.It is no shock that fruit will feature heavily in these cake ideas, and we will be looking for fresh sharp flavours that light the pallet up and sit easy on the stomach, The rich, dark and heavy cakes and puds of winter time are to be left behind.Our first suggestion was one that we found online and instantly had to try., and that’s a rhubarb and lemon curd cake. A light and fluffy lemon sponge is covered in a sweat cream icing with a hint of lemon in it, topped with pieces of rhubarb. A fantastic sharp and tort flavour, is perfect to go along with a very airy sponge. A must try for summer dessert lovers.
cakesbysuzy.com is not just about the traditional sponge cakes, and hot slabs of rich filling pudding best served with custard. No not here! The cake that most people clamour to write about, because of their love and passion for it, is the cheesecake. No desert menu from your cosy little pub, to the grandest and poshest of restaurants would be complete with a token offering of some type of cheesecake. Why? PEOPLE LOVE IT. SO many strive to create the perfect one at home, but struggle with this most beloved of desert. Never fear, for we have got a few handy tips to vastly improve your home made creations.Firstly lets start with saying cheesecake requires a very different hand to your usual sponge creations. When mixing a sponge batter the idea is to heavily mix air into the cake so it can rise, and be light and fluffy. Cheesecake however will not thank you for over mixing it.Also the type of cheese used varies depending on the type of cheesecake you are looking to create. It does not all have to be bog standard supermarket brand soft cream cheese. Your heavy, thick and rich New York style cheese cake calls for Philadelphia cream cheese, where as the more airy and lighter Italian offerings are usually best when made with ricotta. Be sure to look around and try and mix up your cheese choice. Experiment with things like cottage cheese, as we have had some truly fantastic results and fantastic textures from thinking outside the box.
Sponge cakes are the fundamental when it comes to baking. They can be used with a variety of fillings, and the versatility is one of the main reasons they are so popular. No matter what filling or icing you choose though, you still need to have the basics of a great soft and fluffy sponge in order to get the desired effect. Here are some great tips for achieving it.First thing you need is to prepare well. Obviously this goes for equipment and ingredients but look beyond that. Sponge cakes need to go into a nice hot oven so make sure that is pre heated well in advance. Also if any sort of self raising that you may add work very fast, so make sure you wont be wasting any time searching round for utensils and ingredients. Make sure your butter is soft, before turning too runny or greasy and that the eggs have been left at room temperature.Next when it comes to creaming don’t worry to much about electric whisks. A wooden spatula and a willing arm and elbow will do the job. An electric whisk is always best, but do not get too caught up about the idea if you don’t have one handy.