Orange Jello Poke Cake!
Ingredients:
1- white or yellow cake mix, plus the ingredients to make per back of the box
3 oz. orange jello
1 cup boiling water
8 oz. or more whipped topping
Directions:
1. Preheat the oven per back of the cake box and spray a 9x13 baking dish with cooking spray.
2. Make and bake the cake according to the box.
3. Let cool 20 minutes.
4. Poke holes every 1/2 inch all over the cake. (Be sure not to go all the way through the bottom of the cake.)
5. Mix the jello with the boiling water until completely dissolved.
6. Pour the jello over the cake allowing it to seep into the holes.
7. Cover the cake and place it in the refrigerator for at least 3-4 hours.
7. Top with whipped topping and enjoy!!!
I wanted to make this cake in honor of the Tennessee Vols first game this season!!! I loved the orange and white throughout the entire thing and it tasted amazing!!! We are so happy football is back this year!!! The possibilities are endless with this type of cake too!!! You can pretty much do any color combinations you can think of!!! So make it in honor of your team or just make it because it tastes really good! Thanks for watching! Go Vols! Bye!!!
Easy Strawberry Jello Poke Cake - So Delicious!
Looking for an easy strawberry cake for summer? This Easy Strawberry Jello Poke Cake is delicious and so simple to make with only 5 ingredients including fresh strawberries, a white cake mix, strawberry jello mix, water, and whipped cream topping. Grab some strawberries and try this easy jello poke cake today!
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Easy Strawberry Jello Poke Cake Ingredients:
▪️ 1 15.25 oz boxed white cake mix (prepared with ingredients as box directs)
▪️ 3 oz boxes of strawberry jello
▪️ 1 1/2 cups boiling water
▪️ 1 cup cold water
▪️ 8 ounces whipped cream (homemade or cool whip)
▪️ 1 1/2 cups fresh strawberries, diced or sliced
▪️ 1-2 tsp for sweetening strawberries (optional)
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Fluffy Japanese Souffle Pancakes Recipe | Extended version with tutorial
Have you tried Jiggly Souffle Japanese Pancakes?
To be honest, it’s not easy to cook very tall fluffy pancakes, especially for beginners. I’ve had to practice many times.
But I hope this video will help you create delicious pancakes as well as learn some useful baking tips. Even If your pancakes don’t turn out very fluffy, they will still be tasty so I hope you enjoy cooking with me!
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Japanese Souffle Pancakes (For 2-3 pancakes for one person.)
2 large eggs
30 ml (2 tbsp) whole milk
24 g (3 tbsp) all-purpose flour
1 g (1/4 tsp) baking powder
1/2 tsp vanilla extract (optional)
1/2 tsp lemon juice (optional)
26 g (2 tbsp) sugar
Japanese Pancakes Recipe Short video - without narration :
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Japanese Hokkaido Milk Bread Recipe :
One-pan Hawaiian Chicken
Hawaiian Chicken with juicy pineapples and a sweet and tangy sauce you’ll love with steamed rice! Easy to make in one pan and in under an hour.
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How to Make Hawaiian Chicken
✅Ingredients
3 pounds bone-in chicken thighs
salt and pepper to taste
2 tablespoons canola oil
1/2 green bell peppers, cored, seeded and cubed
1/2 red bell peppers, cored, seeded and cubed
1 onion, peeled and sliced thinly
1 thumb-size ginger, peeled and minced
2 cloves garlic, peeled and minced
1 cup pineapple juice (reserved from canned pineapples)
1/4 cup soy sauce
1/4 cup chicken broth or water
2 tablespoons brown sugar
1 cup pineapple chunks
1 tablespoon cornstarch
1/4 cup water
✅Instructions
Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
Drain excess oil in the pan except for about 1 tablespoon.
Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.
In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved and add to the pan. Bring to a boil.
Add browned chicken.
Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.
Add pineapples and bell peppers and cook for 2 to 4 minutes or until heated.
In a small bowl, combine cornstarch and water. Stir until smooth.
Slowly add the cornstarch slurry to the pan, stirring to prevent lumps. Cook for about 3 to 5 minutes or until sauce is thickened.
Season with salt and pepper to taste. Serve hot.
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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Pineapple Coconut Cake Recipe
Such a great Pineapple Cake recipe. Super moist, and a deliciously refreshing dessert. Perfect for any occasion. SUBSCRIBE, like and share, and hit that notification bell.
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