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Cookie Making Made Easy: My “Busy-Mom-Method”
Cookies are a terrific snack, don’t require utensils to pick up and eat and can be made ahead for a party. However, cookies are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, or rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done. One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out… and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks – not even the dogs had any interest in them. This was the last straw. I had to think of a better way. I came up with a brilliant idea that I call my “Busy-Mom-Method”; one I use to this day.My Yugoslav or Serbian Heritage Food Memories, KIFLI
I grew up with the knowledge that my Dad’s parents came to the U.S. from Yugoslavia in the very early 1900s. I understand now that Yugoslavia was a union of countries at the time, but the area where my grandparents came from was Kucur, Backa, in the province of Vojvodina, in what is Serbia, today. My Yugoslav, or Serbian, grandparents lived on a farm in rural Ohio. They had chickens, so eggs were plentiful. They grew crops. They lived far differently than my Mom’s town folk during the Depression and World Wars. My Mom recalled that early in her engagement with my Dad, she went over to his parents’ house after church one Sunday, for breakfast. She was appalled that Grandma had more than 13 eggs in a bowl, to make scrambled eggs. She felt it was nearly obscene to have that many eggs for a family of five. That brought home to me the huge differences between town and country in those times.Star Anise Shines in the Cupboard, Masala Chai Tea
Star anise is the fruit of a small evergreen tree, Illicium verum. The tree grows to a height of about 26 feet, with shiny leaves and small yellow, multi-petaled flowers. The flowers are followed by fruits in the sixth year. The tree can continue to bear fruit for 100 years. The fruits are picked while still unripe and then sun dried. Its flavor is anise like, though much more potent and with a heavier licorice flavor component than common anise seed, and with a distinctly sweet note.My Slovak Heritage and Its Influence on My Cooking, Holupki or Cabbage Rolls
My heritage from my Mom’s side of the family is Slovak, so I grew up with this culture firmly in place, food-wise. When I was growing up, it was Czechoslovakia. Now, I know that my Mom’s parents came from Slovakia. All my grandparents came over from Europe in the very early 1900s, bringing with them the knowledge of the foods they ate in the “old country.” I remember my Slovak Grandma more for her savory foods: Holupki, Chicken Paprikas and others. She made bread for holidays, and my Mom did also. I have carried on that tradition, though I make the bread for daily consumption, and have altered the recipe to work in my Kitchen Aid mixer. I can, if needed, make it completely by hand. I have not lost that art, and in fact make many different types of bread. I am indeed grateful for these things I learned since childhood from my parents and grandparents and my wonderful Slovakian heritage.Chocolate Chip Marble Bundt Cake (Gluten Free)
Looking for an amazing gluten free cake that your guests won’t even know is gluten free? You found it! This is a delicious chocolate chip marble bundt cake that is sure to please the pickiest eaters.Mouth-Watering Lechon Asado Recipe
Cook a delicious Cuban Style Lechon Asado by following this recipe. You may prepare this dish with an over or with a pig roaster!RAW Food, Natures Healthy Diet
The RAW food diet is a relative newcomer, and there are many ideas on the subject. I do not profess to have all the answers, I am not a doctor, nor a nutritionist. Some proponents say it is the healthiest way to live, and cite many wonderful side effects, such as weight loss and clear skin, not to mention a healthier body. Detractors say it can be risky, that you don’t get enough B12 and other vitamins and that some things are more dangerous to eat raw. Proponents say that raw foods have more vitamins and enzymes intact for the body to assimilate. Detractors say the body has all the enzymes it needs to digest foods. When it all comes down to it, uncooked fruits and vegetables, nuts and seeds are healthy for you. We are urged daily to eat more fresh fruits, vegetables, nuts and seeds. What is the difficulty?Cardamom – An Ancient Spice of India
Cardamom is an ancient spice, existing in India more than a thousand years before the birth of Christ. It is the third most expensive spice, after saffron and vanilla. The spice eventually reached Europe along the caravan routes. Ancient Greece and Rome valued cardamom as an ingredient in perfumes, as well as breath fresheners and digestive aids. These days, outside of the Eastern and Middle-Eastern countries where it is most known, the Scandinavian countries are the biggest importers of cardamom, using it to flavor their spiced cakes, pastries and breads.How To Make The Classic French Toast With A Twist
Switch up the classic French toast into a savory delight by adding one simple ingredient. Then learn how to serve it in 5 different ways.The Other Sumac Used As a Spice
You may hear Sumac and immediately think of poison sumac. The spice sumac is not from the same plant as the poison sumac, although they are from the same plant family. As a matter of fact, the sumac used as a spice grows wild, mainly in the Middle East, so there is no problem with running afoul of the wrong plant, here in the US. The sumac commonly used as a spice in the Middle East is from the plant Rhus coriaria. The poison sumac found here in the US is Rhus vernix. They are from the tropical or subtropical cashew or sumac family of trees, shrubs and vines, all bearing drupes, or fruits with a single stone or seed.French Food – Rural Food Made Popular By Celebrity Chefs
I absolutely love food. I love to cook and I love to eat! French food holds a very special place in my heart, and particularly the food of Northern France.World’s Best Chewy Double Chocolate Chip Cookies
One of my absolute favorite gifts to life is chocolate! It took many years of hard work, eating and digesting until I found what I think is the most chewy, chocolatey cookie melt in your mouth cookie.