David Food Recipes

Rainbow Drip Cake

Joshua John Russell

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Prep time:

15 minutes

Drip cakes are super trendy and fun to make! Adding drips to a cake can really make your work eye-catching!

Technique tip: Warm the icing so it is easily pourable.

Special equipment: Squeeze bottles.

Ingredients

- White iced cake, store-bought or homemade
- White icing, store-bought or homemade
- Food coloring

Preparation

1. Place cake in the refrigerator and let chill for 1 hour.

2. Gently melt icing in the microwave in 10 second increments until fluid.

3. Divide icing into squeeze bottles.

4. Add desired food coloring to bottles and shake gently with your finger over the top so the icing does not leak out.

5. Remove cake from the refrigerator and squeeze the colored icing over cake in desired pattern.

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cake recipes

Oreo Funfetti Icebox Cake

Chocolate Oreos shouldn't have all the fun.

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3 c. heavy cream, cold

1/2 c. powdered sugar

1 tsp. pure vanilla extract

1/2 c. rainbow sprinkles, plus more decorating

52 Golden Oreos

In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in sprinkles.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos. (You should need 13!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top, then cover top of cake with sprinkles. Transfer any remaining whipped cream to a piping bag fit with a large star tip to garnish later. (It's OK if you don't have any leftover!) Refrigerate both cake and whipped cream until cookies have softened, at least 4 hours and up to overnight.
When ready to serve, pipe more whipped cream on top.

BUY NOW8" Springform Pan, $15, amazon.com

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cake recipes

Chili Cheese Dog Cornbread

That Velveeta drizzle though ...

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Softened butter, for pan

All purpose flour, for pan

3 boxes Jiffy corn muffin mix

1 1/2 c. sour cream

3 large eggs

6 tbsp. butter, melted

1/4 c. finely chopped chives

8 hot dogs, chopped

1 (15-oz.) can chili

2 c. shredded cheddar

1/2 c. melted Velveeta

Preheat oven to 350°. Grease a 10-cup bundt pan very generously with butter then dust with flour, shaking out excess. In a large bowl, whisk together corn muffin mix, eggs, sour cream, and melted butter. Fold in chives.
Place a hot dog coin inside each large crevice of bundt pan, then spread about half the cornbread batter on top. Top cornbread layer with a thin layer of chili then scatter 1 cup cheese and half the remaining hot dog coins on top. Repeat layering once more, then spread remaining cornbread batter on top.
Bake until a toothpick inserted into the middle of the cornbread comes out clean, about 40 minutes.
Let cool for 10 minutes in pan, then invert onto a baking sheet.
Drizzle with melted Velveeta. Serve warm or at room temperature.

BUY NOWNordic Ware Bundt Pan, $26.45, amazon.com

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cake recipes

Black forest cake is also known as German Chocolate cake. This cake is loved by many Kenyans because of its decency. It has 4 chocolate layers, 1 lb. of Kirsch-infused cherries and light whipped cream. Black forest cake is fairly simple to bake. Here is the recipe for making a medium sized black forest cake at home:

Ingredients for the layers

5 large eggs, room temp, ½ cup granulated/white sugar, 1 cup all-purpose flour- should be correctly measured, 1/2 cup unsweetened cocoa powder, 2 Tbsp (1/4 cup) unsalted butter, melted and cooled to room temp and 1/2 tsp vanilla extract

Filling ingredients

2 cups (1 lb.) Bing pitted strawberries plus 12 whole strawberries for decor, 2 Tbsp kirsch (a cherry liqueur) and 1/2 cup cold water

Topping and frosting ingredients

1 1/2 cups heavy whipping cream, 1/3 cup Confectioners sugar, 1 Tbsp kirsch (cherry liqueur) and 2 oz good quality dark chocolate

Procedure

Whisk together oil, vanilla essence, milk, and eggs in a jug and put aside.

Sieve plain flour, chocolate powder, salt, baking powder and soda bicarbonate. Add sugar to the dry mixture and whisk until combined.

Pour the liquid in the jug into the dry ingredients and whisk until it forms a uniform batter.

Grease a 9-inch pan and cover the bottom with waxed baking paper. Pour the batter into the pan and spread it out evenly using a spatula.

Bake in a preheated oven at 175C for 35 minutes. Let the cake cool down in the pan for 10 minutes then remove on a wire rack and let cool completely.

Boil strawberries, sugar and water for 5 minutes to make the strawberry filling. Let cool completely before using.

Apply some of the strawberry syrup onto the bottom layer of the cake to make it moist.

Pipe an even layer of whipped cream using a piping bag, pipe an even layer of whipped cream. Use an offset spatula to flatten it. Spoon some strawberries onto the cream and press down the top layer of the cake.

Add a few dollops of whipped cream on the cake and using an offset spatula, smoothen it out in back and forth motions. Ice the sides as well. Pop into the freezer to set for 5-10 minutes.

Using the palm of your hand, stick the chocolate shavings onto the sides of the cake. Pipe a few rosettes around the cake and add strawberry halves for garnishing. Sprinkle the remaining chocolate shavings over the middle. The cake is ready to slice and serve

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cake recipes

New vegan recipe book aims to make plant-based eating easier

Henry Firth and Ian Theasby tell Prudence Wade about their mission to make plant-based eating simpler for everyone.

Veganism has been on something of a PR rollercoaster in recent years. Not that long ago, it was the remit of shoe-less hippies, then as it crept closer to the mainstream, it was seized by the young, white and rich of Instagram.

But why shouldn't it be for everyone? That's what Henry Firth and Ian Theasby, the duo behind BOSH!, think. They aren't here to take down Insta-vegans, nor are they fighting meat-eaters. Instead, they just want to show people that the plant-based lifestyle can be easy, tasty, and totally non-judgemental.

BOSH! started life as a wildly popular online video series, and now the pals and business partners are taking the next step with a cookbook. Prepare to push aside all your preconceptions around veganism as they talk us through everything plant-based...

How they became vegan...

Theasby became vegan first, and says: "To be honest, it wasn't easy to begin with, but it has proven to be the best thing I've ever done."

In response to this, Firth jokes: "I thought it was ridiculous! We were living together at the time and I was eating a lot of meat. I remember him cooking these disgraceful curries and telling me they were vegan - they didn't look appealing at all."

However, it didn't take long for Firth to get involved. Like many people, it was a Netflix documentary that changed his mind: "After about three weeks of taking the piss out of Ian, we watched Cowspiracy together and it was like a switch flipped in my brain."

The former Sheffield school friends had worked together before, and decided their newest venture would be vegan cooking - and so BOSH! was born in 2016.

The PR problem with veganism...

"People who eat vegan are wonderful people who are doing so out of compassion, and that can never be a bad thing," notes Firth, discussing the negative public image veganism's sometimes associated with.

For Firth, the real problem is the media. "Right now, it makes great headlines to talk about vegans and people whose families have been farming for generations clashing," he says.

Unlike many Insta-vegans, the guys are far from militant. "We're not advocates for the whole world going vegan, we just want people to eat more plants. That's our message," Firth states simply.

Thankfully, they're not alone in wanting to help give veganism a new - more relatable - name. "I think more and more, it's fine to be vegan, to have a vegan meal, and to be friends with vegans. Lots of athletes and celebrities are plant-based, like Lewis Hamilton, Miley Cyrus, Serena Williams and Zac Efron," Firth says.

BOSH! is just normal, everyday food...

"I think the fact neither of us are traditionally trained chefs has really resonated with our channel and helped us grow, because it's what you would call everyday food," Firth explains. "It's not some fancy-schmancy salad with quinoa and silly ingredients you can only buy in Wholefoods, it's just normal food."

They practice what they preach too, serving up a spread of hummus, veg, crisps and guacamole when we meet - some of which is homemade (like the delicious guac) and some which came from the shop down the road. The boys are passionate foodies but see no need in making life harder than it needs to be.

Everything has a twist...

The focus might be on simple staples, but this doesn't mean BOSH! doesn't mix it up a bit too. Theasby credits his DJ background as inspiration for mashing recipes up - such as their 'guacaroni' (guacamole and macaroni) and burrito samosas.

But not all their recipe ideas pay off; both groan as they recall one particular attempt, which became known as the 'Jackson Pollock cake'. "It was a brioche braid that basically tasted good, it just didn't look very good," says Theasby, laughing. "So we decided to embrace the fact it doesn't look amazing, and came up with the bright idea of flicking coloured icing all over it and calling it the Jackson Pollock cake. Needless to say, it never saw the light of day!"

It's OK to dip your toes in...

From fish and chips to spaghetti bolognese, the boys want to show that a vegan diet doesn't mean you have to stop eating your favourites - and neither do you have to go from zero to hero overnight. It's fine to dip your toes in and find ways that makes plant-based eating work for you.

"Three years ago, we spotted that there was a real problem - people wanted to eat plant-based food but there really wasn't a decent source of easy-to-follow, hearty, healthy, nice-tasting recipes, and we kind of filled that void," Firth says.

If you're interested in giving a plant-based diet a go, but aren't sure where to start, the Bosh! boys offer this simple advice: "The first question to ask yourself is, 'How can I get my favourite foods?' You want to know what Indian and Chinese food you can eat, or of you want to make lasagna or a roast, how you're going to do that," says Firth.

It's about turning the "meat-eater's cravings into vegan form". Sounds good, right?

BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins in hardback on April 19, priced £20.

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Pineapple in Every Bite Upside-Down Cake Recipe

By Mary Subialka

Published: April 2018

Photography Terry Brennan, Food Styling Lara Miklasevics

The thermometer may be (finally) rising, but with the snow and mud out there, you can’t quite embrace all the spring activities yet—so it’s the perfect time for a little baking. And with National Pineapple Upside Down Cake Day, which is observed annually on April 20, it’s also a good time to try your hand at this retro dessert.

Americans had been enjoying fruit upside down cakes since at least the late 1800s when many were made in cast iron skillets. However, the popularity of this dessert (unsurprisingly) soared after the folks with the Hawaiian Pineapple Company now known as Dole Pineapple perfected machinery to slice the fruit and later sponsored a baking contest in 1925 that produced a number of recipes for pineapple upside down cake. The cake then took off.

There are a lot of versions of this popular cake out there, many of which are made with rings of pineapple and those very sweet bright red maraschino cherries. By switching it up and using pineapple chunks, like in this cake version does, every slice of the cake will be completely topped with sticky, glazed pineapple, says pastry chef and cookbook author Elinor Klivans, who contributed this recipe to Real Food. No cake-only spaces between rings of pineapple here. Dark brown sugar produces the dark, sweet coating on the pineapple, and honey makes the glaze smooth.

Pineapple in Every Bite Upside-Down Cake

Makes 12 servings

Glaze
¹⁄₄ cup (¹⁄₂ stick) unsalted butter
1 cup packed dark brown sugar
1 tablespoon honey
¹⁄₂ cup pineapple juice drained from pineapple chunks, for cake
2³⁄₄ cups pineapple chunks in juice, about 1¹⁄₂ (20-ounce) cans

Cake
1¹⁄₂ cups cake flour
1 teaspoon baking powder
¹⁄₄ teaspoon salt
¹⁄₂ cup (1 stick) soft unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line the bottom of a 9-inch diameter cake pan with 2-inch-high sides with parchment paper.

2. For the glaze, in a saucepan, cook the butter, brown sugar, and honey for about 2 minutes until the butter and brown sugar melt and the mixture is smooth, stirring often. Pour the mixture evenly into the prepared pan. Reserving ¹⁄₂ cup of the pineapple juice, drain the pineapple and measure the 2³⁄₄ cups of pineapple chunks. Save any extra juice or pineapple for another use. Place the pineapple chunks neatly on the glaze, covering the glaze with pineapple. Set aside.

3. To mix the cake, sift the flour, baking powder, and salt together onto a piece of wax paper or into a medium bowl and set aside. Put the butter and sugar in a large bowl and beat with a mixer on medium speed until lightened in color and fluffy, about 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Stir in the vanilla. On low speed, mix in half of the flour to incorporate it. Mix in the ¹⁄₂ cup pineapple juice. Mix in the remaining flour to incorporate it. Scrape dollops of batter from the bowl over the pineapple, and then spread it evenly.

4. Bake for about 50 minutes, until the top feels firm when touched lightly, and a toothpick inserted into the center of the cake—but not the pineapple—comes out clean.

5. Cool the cake in the pan for 5 minutes. Use a small sharp knife to loosen the sides of the cake from the pan. Place a wire rack against the top of the cake and invert it onto the wire rack to cool. Discard the parchment paper. The cake can be cooled for 20 minutes and served warm, or it can be cooled thoroughly and served at room temperature. Store the covered cake at room temperature up to 2 days and serve at room temperature.

Nutrition info (per serving): Calories 357 (111 From Fat); Fat 13g (Sat. 8g); Chol 66mg; Sodium 108mg; Carb 60g; Fiber 1g; Protein 3g

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cake recipes

Perfect Dairy-Free Gluten-Free Chocolate Birthday Cake

If you ever need a “perfect” gluten-free recipe, then look no further than Nicole Hunn of Gluten-Free on a Shoestring. This lovely woman is a testing and precision machine, and it shows in not only the recipes on her blog, but also in her cookbooks. To give you a sample of her style, this Dairy-Free, Gluten-Free Chocolate Birthday Cake recipe is from her latest cookbook, the second edition of Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap.

Perfect Dairy-Free Gluten-Free Chocolate Birthday Cake Recipe from Gluten-Free on a Shoestring Photo by Jean Schwarzwalder

I must disclaim upfront that Nicole does use dairy in many of her recipes. But I still believe her formulas are priceless for anyone who cooks and bakes gluten-free. Why? Because they work! I’ve tried several of her recipes over the years (adapting for dairy-free), with delicious results every time. Experienced dairy-free home chefs should have no problem in making substitutions, when needed, for most of her recipes.

AndGluten-Free on a Shoestring does have several dairy-free surprises within:

From-scratch staples like Savory Olive Oil Crust, Pizza Dough, Wonton Wrappers, and Flour Tortillas
Homemade Asian sauces to replace store-bought versions, which typically contain gluten
Fun breakfast delights like Tortilla Espanola and Easy Oatmeal Breakfast Cookies
Plant-based favorites for Sweet and Sour Beets, Glazed Carrots, and Lentil Sloppy Joes
Comforting soups including Tomato, Matzoh Ball, and Tortilla
Asian-inspired meals such as Szechuan Meatballs, Beef Potstickers, Sweet and Sour Chicken and Lemon Chicken Chinese Style
Specialty desserts like Ladyfingers, Chocolate Chip Biscotti, Pumpkin Bread, and the Perfect Gluten-Free Chocolate Birthday Cake (sample recipe below!)

Special Diet Notes: Perfect Gluten-Free Chocolate Birthday Cake

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian.

5.0 from 1 reviews

Perfect Gluten-Free Chocolate Birthday Cake

Prep time

15 mins

Cook time

28 mins

Total time

43 mins

Author: Nicole Hunn

1 cup + 2 tablespoons (157 g) all-purpose gluten-free flour (see below)
½ teaspoon xanthan gum (omit if using the flour blend below or if your flour blend already contains it)
⅞ cup (70 g) unsweetened natural cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon (3 g) kosher salt
1⅛ cups (225 g) granulated sugar
6 tablespoons (84 g) vegetable oil or other neutral oil
3 eggs (150 g, weighed out of shell), at room temperature, beaten
¾ cup (6 fluid ounces) lukewarm water

Preheat the oven to 350°F. Grease or line a standard 12-cup muffin tin or 9-inch cake pan and set it aside.
In a large bowl, place the flour, xanthan gum (if using), cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well. Create a well in the center, and add the oil, eggs, and water, mixing to combine well after each addition.
Fill the prepared wells of the cupcake tin ⅔ of the way full or transfer the cake batter to the prepared round pan and smooth the top with a wet spatula. Place in the center of the preheated oven, and bake until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake).
Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. For the cupcakes, repeat with the remaining batter.

This dairy-free All-Purpose Gluten Free Flour Blend from Nicole's book makes 2 cups (280 g): Whisk together 84 grams (about ½ cup) superfine white rice flour (30%), 84 grams (about ½ cup) superfine brown rice flour (30%), 42 grams (about ¼ cup + 2 teaspoons) tapioca starch/flour (15%), 42 grams (about ¼ cup + 2 teaspoons) potato starch (15%), 14 grams (about 3½ teaspoons) potato flour (5%), 8 grams (about 4 teaspoons) xanthan gum (3%), and 6 grams (about 1 tablespoon) pure powdered fruit pectin (2%).

This recipe is reprinted with permissions from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2nd edition) by Nicole Hunn. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

3.5.3229

Gluten-Free Cookbooks by Nicole Hunn

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cake recipes

Maple Spiced Almond and Sunflower Seed Butter [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This Almond & Sunflower Seed Butter is absolutely delicious in porridge, cereals, toast, waffles, pancakes etc…. Sweetened with maple syrup, it is spiced with cinnamon, ginger, and turmeric. Perfect as a spread for breakfast or snack.

Maple Spiced Almond and Sunflower Seed Butter [Vegan]

Calories

1837

Cook Time

Ingredients

4.4-ounces sunflower seeds
5.3-ounces almonds (skin on)
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
Dash of nutmeg to taste
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1 1/5 tablespoon maple syrup
Pinch of salt (to taste)

Preparation

Preheat the oven to 370°F/fan 338°F/gas 5.
Spread sunflower seeds and almonds on a baking tray and roast for around 10-12 mins.
When done, whizz roasted sunflower seeds and almonds in a blender or food processor for around 15-20 mins until you have a smooth creamy paste. You might need to stop the blender/food processor a few times to scrape the sides. Be patient. The longer you wait, the smoother your nut butter will be.
Transfer to a bowl. mix in spices, vanilla, coconut oil, maple syrup, and salt. Adjust to your own taste if needed.
The spices will make this Almond & Sunflower Seed Butter solidify slightly. If you want the nut butter to be super smooth, simply transfer it back to the blender and whizz for a few minutes until you have the desired consistency.
This Almond & Sunflower Seed Butter will keep in an airtight jar in the fridge. It will harden with the cold, but it just takes a few minutes at room temperature to soften.

Nutritional Information

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

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Challenging salmon cake recipe required math, teamwork

It’s often said that if you give someone a fish they’ll eat for a day, but if you teach someone to fish they’ll eat for a lifetime. To which we’d like to add: If you teach someone to creatively cook fish they will eat very well.

That was the takeaway for our fifth graders from our Week 5 meal of Salmon Cakes and Sweet Potato Wedges. They had all had seafood before — crab was especially popular — but they had never had salmon prepared as fish cakes. They were eager to give it a try, even with a recipe that had lots of ingredients, lots of steps and the challenge of putting different parts together at the same time.

They realized right away they had to move quickly to get everything ready in the time we had, so they efficiently divided chopping duties: Celery for Angel Asencio, onion for Giselle Velez and red pepper for ShyJanay Turner (who had the misfortune to discover that onion can make your eyes water even if you’re not the one chopping it).

Meanwhile, Chris Quinones got to work assembling the salmon mixture with bread crumbs, yogurt and eggs.

“This smells good,” he reported, even before the sautéd vegetables were stirred in.

ShyJanay joined him to turn the salmon into cakes, and both learned that using an ice cream scoop can help you get even sizes.

Giselle and Angel then tackled turning sweet potatoes into wedges — a challenging task given that the potatoes were hard as rocks.

They were skeptical these could be made edible, even with 20 minutes of 400-degree heat.

As the wedges and salmon baked, we talked about things they had learned from all the measuring and assembling.

“Math is always in the kitchen,” ShyJanay noted, surely putting a smile on every teacher’s face. “I like the baking and the making.”

And how did they rate the meal?

“It was really sweet,” Giselle said.

“Spicy. Really good,” Chris added.

“I like this sauce!” Angel said.

And those once-hard sweet potatoes?

“I want some to take home!” ShyJanay said. So did everyone else.

Published: April 12, 2018 — 3:00 AM EDT The Philadelphia Inquirer

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cake recipes

Build a better (for you) grilled cheese with gluten-free, vegan recipe, too

There's no denying that the ooey-gooey cheesiness and buttery crispiness of old-fashioned grilled cheese on white bread is delicious, but it's not something we want to indulge in regularly.

Fortunately, building a better-for-you grilled cheese sandwich that looks and tastes incredible is easy. Here's our step-by-step, layer-by-layer guide to building a better-for-you grilled cheese, plus three DIY guilt-free grilled cheese recipes to suit a variety of nutritional and taste preferences.

THE BREAD

Using 100 percent whole-grain bread boosts the fiber and nutrient content, but keep in mind that the carbs and calories are roughly the same as white bread.

For dense grainy bread: I like Dave's Killer Bread, specifically the thin-sliced Good Seed and 21 Whole Grain varieties. The ingredients are simple and wholesome, with no preservatives, nothing we can't pronounce or buy at the store. The Ezekial line of sprouted grain breads is another great option; look for it in the freezer section. Pepperidge Farm 15 Grain Whole Grain is a decent bet for a seedy grainy bread - and available at nearly all regular grocery stores - but its ingredient list does have added preservatives to keep it fresher, longer.

For lighter "fluffier" bread: I recommend Nature's Own 100% Whole Wheat for those who like light, softer breads. It's easy to find in regular stores, and it's only 50 calories per slice. Like Pepperidge Farm bread above, it does contain preservatives and other ingredients, but for an everyday store-bought bread, it's a good product, and certainly a better alternative than white bread.

For gluten-free bread: Canyon Bakehouse 7-Grain is the gluten-free bread that Alexis Weilbaecher, an Ochsner Fitness Center registered dietitian who specializes in food sensitivities, recommends. It's the crowd-favorite among her clients, plus it's 100 percent whole grain. Note that most gluten-free breads contain refined ingredients like potato starch, potato flour, or white rich flour, with most brands providing about the same calories and carbs as white or whole-wheat bread, if not more. Find Canyon Bakehouse 7-Grain in the freezer section of stores like Target and Whole Foods Market.

For higher-protein bread: Some protein-fortified breads pack in as much as 14 grams protein per slice. Brands like P28 High Protein Bread are generally available online-only, though Walmart now sells Marketside Protein Bread with 15 grams of protein (and just 13 grams of carbs) per two-slice serving. Taste and texture vary among "protein breads" but most people agree they're better toasted - or served as grilled cheese.

For grain-free, non-bread options: If you're watching your carbs or avoiding gluten, consider alternatives, cauliflower crust. Make your own or buy ones, such as Outer Aisles Cauliflower Crust. Another option is Paleo Wraps by Julian Bakery, in which coconut is the main ingredients.

THE CHEESE

There is nothing wrong with real cheese - it's low in carbs and it's a decent source of calcium and protein. Full-fat cheese, however, can quickly bump up the sandwich's calories, sodium and saturated fat.

Still, that gooey creaminess is a big part of the reason we crave grilled cheese in the first place, so we've got a few tips to help keep the rich flavor and texture, while still keeping things nutritious:

Cabot Sharp Extra Light White Cheddar. With 75 percent less fat and 50 percent fewer calories than regular cheese, this is my favorite "light" cheese. It's still pretty flavorful and has good meltability, especially for one that's so low in fat.

Go halfsies: Use a 50/50 blend of your favorite full-fat cheese and a lower-calorie option like Cabot Sharp Extra Light cheese, shredding both so that they're evenly mixed.

Lower sodium cheese. Cheese is a sneaky source of added sodium, with 300-plus mg sodium in a single ounce of some cheeses. Lower-sodium (but still flavorful) options include Swiss cheese, goat cheese, fresh mozzarella cheese and burrata (it's like fresh mozzarella, but creamier). The calories and saturated fat are close to the same as other regular cheese, but these varieties generally have less than 80 mg sodium per ounce.

Vegan cheese. Personally, I don't love the flavor or texture of most store-bought vegan cheeses, and rarely do they melt like regular cheese. Also, often they are not great nutritionally, with many brands centered on ingredients like potato, rice or tapioca starch and oil.

With that said, I do like Miyoko's Creamery's vegan cheese (available at Whole Foods Market). It's made with ingredients, such as cashews, miso, nutritional yeast and cultures. The taste and texture are more like cheese, less waxy than most other store-bought vegan cheeses, with the added benefit of 5 grams of protein per serving.

Parmelo's Aged Nut Cheese (also available at Whole Foods Market) melts fairly well, though it only has 2 grams of protein per serving.

FAT FOR GRILLING

Some people brush the outside of the bread with butter and some use mayonnaise when cooking their grilled cheese in the skillet. If we're just using a teaspoon or two, it really doesn't matter what you use. My preference, however, is a natural plant-based fat like coconut oil. Semi-solid at room temperature, it spreads like butter and gives a slight nutty-sweetness as it crisps up a grilled cheese sandwich.

NUTRIENT-BOOSTING GRILLED CHEESE ADD-INS

Once you've settled on your bread and cheese selection, you can stop there, or you can keep going and pack in more nutrients and more flavor.

Veggies: Layer in vegetables like roasted red peppers, tomato, spinach, mushrooms, zucchini, you name it, to add color, nutrients, and fiber to your favorite grilled cheese.

Fruits: It may not be the first thing that comes to mind for a grilled cheese sandwich, but thinly sliced apples, figs or mashed blueberries can add the perfect bit of sweetness to complement a savory grilled cheese.

Protein: Boost protein with grilled shrimp, shredded chicken, sliced turkey or chicken, chicken sausage, or even mashed white beans or black beans.

Plant-based fats: Add a few slices of avocado or a smear of guacamole. Nut butter (plain or mixed with savory spices - like a thicker version of Thai peanut sauce) can add an interesting twist.

Fresh herbs and spices: Fresh basil, cilantro or peppers. A sprinkle of chipotle or cumin. A few drops of Sriracha or a smear of pesto - all are easy, effortless ways to add flavor and interest to any grilled cheese sandwich.

***

3 DIY grilled cheese recipes, including gluten-free, low-carb and lower(er) sodium options; each can be made vegan with dairy-free cheese. Make it your own by mixing and matching your favorite breads, cheeses and spreads.

Burrata grilled cheese and pepper sandwich. (Photo by Teddie Taylor)

Colorful and flavorful, creamy burrata is the star of this sandwich. It's rich, creamy and decadent, and surprisingly low in sodium. If you don't have burrata available, you can substitute fresh mozzarella or Swiss cheese - both are naturally lower in sodium.

Killer Burrata Grilled Cheese
Makes 1 serving

2 slices Dave's Killer Bread - Thin Sliced Good Seed

2 teaspoons coconut oil or Earth Balance butter

1 teaspoon pesto

1 ounce burrata cheese

3 slices roasted red pepper

3 basil leaves, torn

Spread coconut oil on one side of each slice of bread. On the dry sides of the bread, spread pesto. Add burrata, roasted red pepper and basil leaves. Combine to make a sandwich.

On a hot skillet or fry pan, place sandwich, coconut oil side down, and cook with a lid for 3-4 minutes or until golden and cheese starts to melt. Flip sandwich over and cook for additional 2-3 minutes until cheese is warm and melty. Cut in half and enjoy.

Per serving: 340 calories, 23 grams fat, 12 grams saturated fat, 360 mg sodium, 31 grams carbohydrates, 8 grams fiber, 7 grams sugar, 13 grams protein.

Goat cheese and bacon grilled cheese. (Photo by Teddie Taylor)

With a relatively even balance of carbs, protein and fat, about half of the fat in this bacon-goat cheese-grilled cheese is from plant-based oils.

Goat Cheese Bacon Grilled Cheese
Makes 1 serving

2 slices Nature's Own 100% Whole Grain Bread

2 teaspoons coconut oil or Earth Balance butter

1 teaspoon fig preserves

1 ounce goat cheese

1 slice nitrite-free center-cut bacon

Spread coconut oil on one side of each slice of bread. On the dry sides of bread, spread on fig preserve and goat cheese. Add already cooked bacon and combine to make a sandwich.

Per serving: 290 calories, 19 grams fat, 13 grams saturated fat, 490 mg sodium, 21 grams carbohydrates, 2 grams fiber, 2 grams sugar, 17 grams protein.

White cheddar grilled cheese made with cauliflower crust. (Photo by Teddie Taylor)

Low carb and gluten free, thanks to the cauliflower and cottage cheese that serve as main ingredients of this "tortilla". Make it vegan by using a nut-based cheese; one of our favorites is Parmela's Creamery Aged Nut Cheese.

Spiced Up White Cheddar Grilled Cheese "Quesadilla" - GF, Low Carb
Makes 1 serving

1 Outer Aisle Gourmet Cauliflower Pizza Crust

1 teaspoon coconut oil or Earth Balance butter

1 ounce Cabot Sharp Light Cheddar

1/4 avocado, sliced

5 slices jalapenos, sliced paper-thin

1 teaspoon sriracha

Spread coconut oil on the pizza crust. Add Cabot cheese, avocado and jalapeno. Top with sriracha and fold crust over.

On a hot skillet or fry pan, place folded pizza crust and cook with a lid for 3-4 minutes or until golden and cheese starts to melt. Flip sandwich over and cook for additional 2-3 minutes until golden and cheese has melted. Serve warm.

Per serving: 320 calories, 23 grams fat, 11 grams saturated fat, 620 mg sodium, 10 grams carbohydrates, 5 grams fiber, 3 grams sugar, 19 grams protein.

***

Editor's note: Registered dietitian Molly Kimball offers brand-name products as a consumer guide; she does not solicit product samples nor is paid to recommend items.

***

Molly Kimball is a registered dietitian in New Orleans. She can be reached at eatingright@nola.com. Comment and read more atNOLA.com/eat-drink. Follow her on Facebook: facebook.com/mollykimballrd and Twitter: twitter.com/mollykimballrd.

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vegan

Try this lemon curd sponge cake from Lilly's Bistro

Nancy Miller, Special to Courier Journal Published 12:00 p.m. ET April 10, 2018 | Updated 12:01 p.m. ET April 10, 2018

Camille Glenn’s sponge cake

Serves 8

8 eggs, separated
1 ½ cups sugar
1/3 cup fresh orange juice
1 cup all-purpose flour, sifted
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon cream of tartar

Preheat oven to 350 degrees. In a large bowl, whisk egg yolks with sugar until mixture is light in color. Add orange juice; whisk. Fold in sifted all-purpose flour. In a separate mixing bowl, whisk together egg whites, vanilla, salt and cream of tartar. Beat until egg whites have stiff peaks. Fold one-third of the egg whites into the egg yolks mixture to lighten it. Add the remaining egg whites. Spoon the batter onto a ½ sheet pan (12 inches x 16 inches) that is lined with parchment paper and sprayed with oil. Bake for 20 minutes.

Let cool. Using a two-and-a-quarter-inch round cutter, cut into 24 circles.

Amineli’s lemon curd filling

2 ¼ cups sugar
1 ½ teaspoon lemon zest
18 egg yolks
1 ½ tablespoon corn starch
9 ounces lemon juice
9 ounces cold butter, cut into cubes

Cook sugar, lemon zest, egg yolks, corn starch and lemon juice in a double boiler and whisk until thick. Add the cubed cold butter and whisk until smooth. Cool.

To assemble: Place eight of the sponge cakes in a pan. Top each with the cooled Lemon Curd filling. Top with eight sponge cakes followed by another layer of Lemon Curd filling. Top with the remaining eight sponge cakes.

More: With a little Southern hospitality and new recipes, this Bardstown Road spot keeps evolving

Serve with 1 pint sliced strawberries, powdered sugar and sprig of mint.

Read or Share this story: https://www.courier-journal.com/story/life/food/recipes/2018/04/10/louisville-recipe-sponge-cake-lillys-bistro/429777002/

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This Easy Sheet Cake Recipe Doesn't Seem Like It Should Work, but It's Incredible

If you’ve ever made a cake before, then you might look at the recipe for our Easy Sheet Cake with Chocolate-Cream Cheese Frosting recipe and say to yourself, Wait a second, this is DEFINITELY not how you make a cake. And, well, you're not wrong. Most cakes start by “creaming” butter and sugar, a process in which butter and sugar are beaten together until the mixture is light and fluffy. The creaming process, which works air into the butter and helps leaven the cake during baking, is usually the key to successful cake-making—but this recipe goes way off script and skips it all together. Instead, we used a method pioneered by the doyenne of cake-making, Rose Levy Beranbaum, called "reverse creaming" or "two-stage creaming"—and the result is the kind of tender, finely-textured, and best of all, easy sheet cake that birthday dreams are made of. (If this all sounds kind of nerdy, that's because it is.) Here’s why this weird recipe works.

Easy Yellow Sheet Cake with Quick Chocolate Frosting

Our recipe starts with all the dry ingredients in a bowl—your flour, your baking powder, your salt, etc. (Sugar, while usually treated as a “wet” ingredient, is in there too.) To this mixture we add room-temperature butter and work it into the flour mixture with a hand mixer. You can use a stand mixer with the paddle attachment, but this recipe is forgiving enough that a hand mixer is all you need. Room-temperature butter is key; if it’s not soft enough to be easily spread over a cold piece of toast, it won’t incorporate easily into the dry mixture.

The goal is to disperse tiny bits of butter throughout so that the fat coats the flour. This is crucial to the success of the recipe because fat inhibits gluten formation. Gluten—the elastic strands that give bread its chewy texture—forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake. Because the butter helps protects against gluten development, this cake recipe turns out stellar despite calling for all-purpose flour (which has more gluten) instead of the more standard cake flour (which has less). This wacky "reverse creaming" technique basically allows you to use the cheap-o flour you probably already have in your pantry, but produces a result more like what you'd get if you actually went through the trouble to leave the house and buy cake flour. Cool!

flour taste test inset 1 12012018 — Regular ol' all-purpose flour is all you need to make the birthday cake of your dreams.

After the fat is worked in, we add a portion of the wet ingredients, which have been whisked together in a separate bowl: buttermilk (for tenderness), vanilla, eggs, and a bit of oil (to keep things moist). The goal at this stage is to hydrate all the dry ingredients and make sure everything is evenly mixed. Then the remaining wet ingredients are added and we crank up the speed on the mixer. Although a lot of gluten makes cake tough, a little bit is necessary to give the cake structure. At this point, you actually want to beat the batter until it’s light and thick in order to work in a little extra air and develop a bit of gluten. You don’t want to over-mix by any means, but your risk of doing so is reduced by that "reverse creaming" business.

One of the advantages of this method—besides making it an incredibly easy, two-bowl operation—is that cakes made by "reverse creaming" tend to bake flatter, with less of a dome. This is especially helpful when you're making a sheet cake. Since you're not taking the cake out of the pan and trimming it, it's nice to have it come out of the oven with a flatter surface that's ready for that chocolate-cream cheese frosting. The method is pretty genius, and we’re all indebted to Rose for her brilliance. Sometimes there is dogma in baking and sometimes there is not—you just have to know when to break the rules and when to follow them. Go forth and bake!

Get the recipe:

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cake recipes

Red Bean Meatballs [Vegan]

Do you ever have that uncontrollable craving for some very specific dish? That urge that comes out of the blue and just doesn’t go away? That is what I felt about spaghetti and meatballs. I used what I had at home and created these amazing vegan meatballs! Use the seasonings you like to make them exactly like you want them!