Actually, healthy food can taste good. It's all in how you prep it and combine it. I've been cooking a lot lately (go figure) and one of the easiest things to do to add something healthy is either make sure you have a veggie with your dish, if a veggie just doesn't work a salad always will. (I make a vinegrette dressing and don't give anyone the option of other dressings) If you want to talk about recipes and stuff give me a buzz.
By the way, how in the world do I keep a bundt cake from sticking? Everything I have tried has failed oh cake guru.
See I do the sugar thing for all my cakes. It's something I learned from my grandmother. (she also used applesauce in all her cakes...something I haven't done) and it still sticks. I will try your paste thingy. So you use butter instead of oil with the instant cake mixes? I remember you mentioned something about that. Do you melt the butter first or do you add it at room temp?
I add it at room temperature, if it's hot it doesn't work as well...can't remember exactly what happens. I think it ends up with a dent in the middle instead of rising...
Using butter instead of oil means the cake does not rise quite as high as it would normally so it makes it ever so slightly denser, but the sweeter, fresher taste makes it worth it to me.
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By the way, how in the world do I keep a bundt cake from sticking? Everything I have tried has failed oh cake guru.
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Using butter instead of oil means the cake does not rise quite as high as it would normally so it makes it ever so slightly denser, but the sweeter, fresher taste makes it worth it to me.
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