Kitchen Hint of the Day!

January 29, 2017 at 6:36 AM | Posted in Kitchen Hints | Leave a comment
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Granny in the Burg passed this one along……

Use cold coffee instead of water when making a chocolate cake from a box. It gives the cake a rich, mocha flavor.

A Christmas Favorite – Red Velvet Cake

December 20, 2013 at 10:26 AM | Posted in dessert | Leave a comment
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I can’t ever remember a Christmas Dinner without a Red Velvet Cake for one of the desserts when my Grandmother was around! White Icing with Red and Green Sprinkles and so moist. It’s been many years since she passed away but every time I see or hear about Red Velvet Cake I always think of her.


Red Velvet Cake Waldorf Astoria

Red Velvet Cake Waldorf Astoria



Red velvet cake is a cake with either a dark red, bright red or red-brown color. It’s traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring. Before more alkaline “Dutch processed” cocoa was widely available, the red color would have been more pronounced.
Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.




James Beard’s 1972 reference, American Cookery, describes three red velvet cakes varying in the amounts of shortening and butter, also vegetable oil. All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. Before more alkaline “Dutch processed” cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name “red velvet” as well as “Devil’s food” and similar names for chocolate cakes.
When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited for bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe, however, are well known in the United States from New York City’s famous Waldorf-Astoria Hotel. However, it is widely considered a Southern recipe. Traditionally, the cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy but time-consuming to prepare. Cream cheese frosting and butter cream frosting are variations which have increased in popularity.
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton.
In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the United States and many European countries. A resurgence in the popularity of this cake is partly attributed to the 1989 film Steel Magnolias which included a red velvet groom’s cake made in the shape of an armadillo.


Kitchen Hint of the Day!

October 21, 2013 at 8:04 AM | Posted in Kitchen Hints | Leave a comment
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This one you won’t believe until you try it. Cubes of sugar can keep cake moist for those rare occasions when you don’t finish it all the first night. Make sure the container is airtight.

You Can Eat Cake!

June 22, 2013 at 9:40 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 2 Comments
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Even with Diabetes “you can have your cake and eat it too”! From Diabetic Living On Line web site it’s all about the diabetic friendly cakes. I left the web link at the bottom of the post, Enjoy!


Diabetic living logo



You Can Eat Cake!
Looking for diabetes-friendly cake recipes that are delicious enough to share? Our recipes are tasty and moist, and feature your favorite flavors such as chocolate marble and island pineapple. Enjoy!

Our Best Cake Recipes
Our favorite diabetic cake recipes will please your sweet tooth and your blood glucose. From rich chocolate cake to moist coffee cake, you can have your cake and eat it too!

Melon Chiffon Cake with Sparkling Fruit
The next time you’re hosting a warm-weather gathering, wind up the festivities with this refreshing, irresistible cake and melon combination….


Peanut Butter Blossom Mini Cakes
Your favorite peanut butter cookies have been transformed into low-carb cupcakes. Each mini cupcake only has 9 g carb….

Click here to read the entire article and all the recipes!

Kitchen Hints of the Day!

April 9, 2013 at 10:02 AM | Posted in baking, dessert | Leave a comment
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* Here’s a great bakers’ trick to make it easier to decorate the top of a cake: With a toothpick, trace the pattern, picture, or lettering before you pipe the icing on. This will give you a guide, so you’ll make fewer mistakes.



* If you’re having a problem keeping a layer cake together when your icing it, stick a few bamboo skewers into the cake through both layers; remove them as your frosting the top.



* To keep the cake from sliding around on the plate as you’re icing it, place a dab of frosting in the middle of the plate before you place the cake on top. The icing will keep the cake in place, and by the time you’ve served all the slices, no one will notice the little bit of extra frosting on the bottom.

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