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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Banana Chip Cake With Whipped Mocha Frosting


1 x no ingredients

3 lg ripe bananas 1/2 c plain yogurt 3 lg eggs 2 ts vanilla extract 3 c cake flour 1 1/4 c sugar 1 1/2 ts baking powder 1 ts baking soda 1/2 ts salt 10 TB (1 1/4 sticks) unsalted : butter -- room = : temperature 3 oz bittersweet chocolate -- : coarsely chopped : FROSTING--- 3 c heavy cream 12 oz bittersweet chocolate -- : coarsely chopped 2 ts instant espresso powder CAKE: 1. Preheat oven to 350^ F. Grease two 9" x 1 1/2" round cake = pans. Line the bottoms with parchment or wax paper. Grease again and = flour. 2. In a food processor puree the bananas. Blend in the yogurt. Add = the eggs and vanilla and pulse a few seconds to combine. Set aside. = Whisk flour, sugar, baking powder, baking soda, and salt in medium = mixing bowl. 3. In a large mixing bowl cream the butter with an electric mixer until = smooth and light. Add 1/2 the banana mixture and all the dry = ingredients. Mix on medium speed two minutes until light and fluffy. = Add the rest of the wet mixture and beat on high speed for one minute. = Fold in grated chocolate. 4. Divide the batter evenly between the prepared pans, which should be = half full. Bake for 30-32 minutes or just until a toothpick inserted in = the center comes out clean. Cool on a rack for 5 minutes. Run a small, = metal spatula around the sides, then unmold and peel off the paper = lining. Cool the cake to room temperature before assembling. FROSTING: 1. Heat cream and chocolate in a heave saucepan over low = heat, stirring occasionally to melt and blend the chocolate. Remove = from the heat, stir in the powdered espresso, then pour into a clean dry = container. Once the cream reaches room temperture, cover directly with = plastic wrap to prevent a skin from forming. Chill in the freezer until = very cold, about 1 hour, or refrigerate for up to 3 days. 2. Once the cake has cooled to room temperature, beat the ganache (do = not use a whisk beater) on medium-low speed to soft peaks. Increase to = high speed and continue beating until the frosting reaches a thick = spreading consistency. Spread the frosting immediately, while it is = smooth. 3. Frost as desired for a festive look: spread 3/4 cup of frosting = between the layers and another 3/4 cup on top. Mask the sides with a = very thin layer. With a pastry bag fitted with a large open star tip = pipe a continuous vertical pattern all around the sides. Pipe stars = around the top of the cake. Finished, the cake keeps refrigerated up to = 3 days. For best results slice the cake chilled, but let sit 1/2 hour = at room temperature before serving. ~