Military Cake

My brother just celebrated his 15th birthday. He is in the JROTC at his high school and really enjoys it, so I decided to make him a military cake. He requested a marble cake for his birthday, so I used half yellow cake and half chocolate cake. I used the Cake Mixes From Scratch and Variations recipe from allrecipes.com.

INGREDIENTS:
2 1/3 cups all-purpose flour
1 Tbs baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup milk
1 tsp vanilla extract
2 Tbs cocoa powder
Special Buttercream Frosting

DIRECTIONS:
Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Pour half of the batter into a smaller bowl and add 2 heaping tablespoons of cocoa powder. Blend thoroughly.

Spoon batter randomly into 2 greased and floured 9" round pans. Cut through the batter with a knife, making swirling patters to "marble" the cake. Bake in preheated 350° oven for 25 to 30 minutes.

CREDIT: Submitted by "Nancy Dorman" on Allrecipes.com

DECORATE:
To decorate the cake, I divided the Special Buttercream Frosting and tinted it using Wilton Gel Icing Color. I used a pair of Hubby's camo pants to try to match the colors for the camo as close as I could.

Using a star tip, I covered the cake with piped stars, much like you would do for a Wilton character shaped pan. This method makes it look like you spent a ton of time on it, but it's actually relatively quick and easy. The most time-consuming part of decorating the cake was tinting the icing.

Anniversary Cake

My mom and dad just celebrated their 25th wedding anniversary. To celebrate, the family and close friends went out for dinner, then back to the house to renew their vows and eat cake! Of course, my job was to make the cake. I got my inspiration from the front cover of "The Wilton School - Decorating Cakes" book. This was my first attempt at Wilton roses and I studied their book and watched a couple of YouTube videos on demonstrations. I made the roses a few days ahead of time and stored them in an airtight container until I made the rest of the cake on this morning. It was also my first time to make leaves using the leaf tip.

The cake itself is my go-to White Cake recipe.

The frosting is Wilton's Buttercream Icing recipe.

PURE WHITE BUTTERCREAM ICING

INGREDIENTS:
1 cup Crisco
1 tsp clear vanilla extract
4 cups sifted powdered sugar (approx. 1 lb.)
2 Tbs milk

DIRECTIONS:

In large bowl, cream shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes about 3 cups of icing.

The cake consists of 2 layers - a 10" round on the base and a 6" round on top. I tinted the frosting and iced the cake with the buttercream icing. Next, I stenciled the swirls on the side of the cake and piped dots to make the swirls.

I placed the dried roses on top of the cake and used the leaf tip to pipe leaves coming out from underneath the roses. I had made a "25" with my roses and set it up on the cake as a "topper".

Antarctica Cake

Hubby decided that he wanted a pool party for his 25th birthday this year - problem is, his birthday's in January. I decided to make a cake to go along with his wintry theme and decided to do penguins. This was my first time working with fondant (I used it to mold the penguins). It was surprisingly easy! If you can play with Play-Doh you can use fondant.

For the cake, I used the White Cake recipe that I used for Jeff's Rainbow Cake back in October.

For the icing, I used the Cream Cheese Frosting II recipe from allrecipes.com.

CREAM CHEESE FROSTING II

INGREDIENTS:
2 (8-oz) pkgs. cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp vanilla extract

DIRECTIONS:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use.

The cake is just a one-layer 12" square. I made the penguin's body parts from store-bought fondant tinted with black and orange gel icing color, using a toothpick to hold the pieces together. The ice block that the fishing penguin is sitting on is actually a block of store-bought fondant.

I tinted a small amount of frosting blue and spread on the cake for the pond, pulling my spatula up while I was spreading it to create the "waves".

Our "igloo tower" was created from sugar cubes, glued together by a paste made from powdered sugar and egg whites (instructions found here).

The fishing rod is a toothpick, the fishing line is thread, and the fish is a Swedish Fish candy (I threaded a needle and poked it through the Swedish Fish).

To assemble the cake, I first placed the igloo tower on the cake. Then we piped a shell border around the top and bottom of the cake and around the base of the igloo tower. Then I placed the ice block and penguins. I finished it off by sprinkling white Wilton Cake Sparkles over the top of the cake.

Oh, yeah, and here's the proof...

Chocolate Velvet Pound Cake

Wanting to bring a special dessert to this year's Thanksgiving with the in-laws, I broke out my Southern Living Cookbook and finally narrowed it down to either the Orange-Pecan-Spice Pound Cake or the Chocolate Velvet Pound Cake. The Chocolate Velvet won, since neither Hubby nor I felt like running to the store to pick up oranges! It was absolutely delicious - light and moist - not at all like your typical heavy pound cake.

INGREDIENTS:
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 (8-oz) container sour cream
1 cup hot water
2 tsp vanilla extract
1/4 cup powdered sugar
Chocolate Ganache

DIRECTIONS:
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Pour batter into a greased and floured 10" tube pan. Bake at 350º for 60-65 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan, and let cool completely on wire rack.

GARNISH:

• Sift powdered sugar over top of cake. Serve with Chocolate Ganache and ice cream. I also topped the cake with fresh raspberries (strawberries would be good, too.)

CREDIT: The All-New Ultimate Southern Living Cookbook, p. 152, c. 2006

Pumpkin Cake

When Hubby's office had their annual Thanksgiving party, he signed me up to make a dessert. In keeping with the season, I chose to do a pumpkin cake, although I did cheat and use canned frosting since I was so short on time!

INGREDIENTS:
2 cups white sugar
1 1/4 cups vegetable oil
1 tsp vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon

DIRECTIONS:
Preheat oven to 350º. Grease and flour a two 9" round pans. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Top with your favorite cream cheese frosting and sprinkle with cinnamon (I cheated and used canned frosting).

CREDIT: Submitted by "Sue Case" on Allrecipes.com

Greek Lemon Cake

October 27th was mine and Hubby's 1 year wedding anniversary. We did not follow tradition in eating the top tier of our wedding cake on our anniversary because I've heard so many horror stories about how dry and tasteless the top tiers are after one year. Besides, that just gives me an excuse to bake us a fresh "top tier" for our anniversary! Our wedding cake was a lemon cake with raspberry filling and cream cheese frosting. Although I have the recipes that we used for our wedding cake, I wanted to try a new recipe, so chose Greek Lemon Cake with Lemon Cream Cheese Frosting.

INGREDIENTS:
3 cups cake flour
1 tsp baking soda
1/4 tsp salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 tsp grated lemon zest
2 Tbs lemon juice
1 cup lemon yogurt
Lemon Cream Cheese Frosting

DIRECTIONS:
Preheat oven to 350º. Grease two 9" round pans (or one 10 inch tube pan). Sift the flour, baking soda, and salt together. Set mixture aside.

Separate the eggs (keep the yolks!). In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.

Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.

Bake at 350º for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.

CREDIT: Submitted by "Carol" on Allrecipes.com

Poppy Seed Cake

My mother, the quintessential chocoholic, surprised me this year by not wanting a chocolate birthday cake. She requested her Aunt Alma's Poppy Seed Cake. After calling a few family members, we were able to dig up the recipe.

POPPY SEED CAKE
INGREDIENTS:
2 cups flour (sifted)
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
4 egg whites (save yolks for filling)
1 tsp vanilla
1/2 cup poppy seeds (2.6 oz bottle)
1/2 cup butter, softened
1 cup milk

DIRECTIONS:
In small bowl, sift together flour, salt, and baking powder. Mix in poppy seeds.

In large bowl, cream butter and sugar. Stir in vanilla and 1/2 cup milk; mix until blended. Add flour mixture alternating with remainder of milk, beginning and ending with flour mixture.

In separate bowl, beat egg whites until soft peaks form. Gradually beat in 1/4 cup sugar. Fold into other mixture. DO NOT BEAT.

Grease and flour either 3 - 8" round pans; or 2 - 9" round pans. Pour batter evenly into pans and bake at 350º for 15 to 20 minutes, or until very lightly brown. Cool completely.


CUSTARD FILLING
INGREDIENTS:
3 cups milk
1 cup sugar
9 Tbs corn starch
4 egg yolks
1 1/2 tsp vanilla
1 cup nuts (optional)
1/3 stick butter

In large saucepan, mix sugar and corn starch together.

In separate bowl, beat egg yolks with milk; add to sugar mixture.

Cook over medium heat stirring constantly until filling is a pudding consistency.

Cool and spread between layers of the cake reserving a spoonful to dollop on top of iced cake for decoration.


ASSEMBLY:
Even though traditionally, the custard is meant to be a filling and the cake to be topped with buttercream icing, Great Aunt Alma likes the custard so much that she tops the whole cake with it! After custard has cooled, spread it between the layers of the cake and on the tops and sides of the cake. Keep cake refrigerated.

Flourless Chocolate Cake

I've made this a couple times now when we've had company coming over. It's surprisingly quick and easy and tastes delicious! Very rich.

INGREDIENTS:
1/3 cup water
1/2 cup sugar
1/2 cup unsalted butter, cut into 8 pieces
12 oz. semi- or bittersweet chocolate, chopped into pieces
1/3 cup orange liqueur
6 eggs

DIRECTIONS:
Preheat oven to 325º; prepare an 8" round cake pan.

Bring water and sugar to a boil, stirring to dissolve sugar.

Off heat, add butter and chopped chocolate. Let sit 2 minutes to melt; stir to smooth.

Whisk in liqueur, then the eggs, one at a time. Pour batter into prepared cake pan, place it in a roasting pan, then add warm water to the roasting pan. Bake cake 40-45 minutes. Cool and unmold.

GARNISH:

• Top with a dollop of whipped cream and serve with fresh raspberries.

CREDIT: I have had this recipe printed out for a couple of years now and only know that it was a free recipe from the Cuisine at Home website. I am not able to find the recipe on the site any longer.

Hayley's Caramel Cupcakes

My sister, Hayley, celebrated her 17th birthday in August. The only request she had for her cake was caramel. I spent days researching to find the PERFECT recipes for my caramel concoction! She loved them and was so surprised by the hard caramel candy and jumbo cupcakes!

This Cupcake recipe actually uses a combination of 4 different recipes (assembly instructions at end):
1) Double Caramel Cake
2) Caramel Frosting V
3) Dulce de Leche Filling (optional)
4) Caramel Sticks (optional)


DOUBLE CARAMEL CAKE
INGREDIENTS:

1/3 cup plus 1 1/4 cups granulated sugar, divided use
1/4 cup boiling water
3/4 cup butter or margarine
3 eggs
3 cups sifted cake flour
3 1/2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla extract

DIRECTIONS:
Melt the 1/3 cup sugar in a heavy skillet, stirring constantly until deep-brown syrup is formed - a process called caramelization. Remove from heat and slowly stir in boiling water, being careful that steam does not burn your hand. Set syrup aside to cool.

Preheat oven to 375ºF. Line jumbo cupcake/muffin pan with 12 liners.

Cream butter in bowl of electric mixer. Add 1 1/4 cups sugar and continue to beat until light and fluffy. Add eggs one at a time, beating until each is well-incorporated. Stir in 4 tablespoons of the reserved syrup.

Sift together the cake flour, baking powder and salt. Combine milk and vanilla. Add flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Beat until smooth. Divide batter evenly among the cupcake liners and bake 20 minutes, or until wooden toothpick inserted in the center comes out clean.

Remove pans from oven and let stand about 5 minutes, then turn cupcakes out to cook onto a wire rack. Cool completely.

CREDIT: "The Cake That Broke My Will post" from the Culinary Concoctions by Peabody blog


CARAMEL FROSTING V
INGREDIENTS:
1 pound light brown sugar
1 cup heavy whipping cream
1/2 tsp baking soda
1/2 cup butter

DIRECTIONS:
In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add soda, and boil one more minute. Remove from heat. Add butter, but DO NOT STIR YET. Let the mixture cool. Beat well.

NOTES:
It is extremely important to leave the butter alone! I actually cut my butter into smaller pieces so that it would be easier to beat after it chilled. I left it in the refrigerator overnight and was able to beat it straight out of the fridge - I know some others had left comments on the recipe that they had to let it sit out for about half an hour. It does take a serious mixer to blend this at first since it's so sticky, but it's well worth the effort!

CREDIT: Submitted by "Carol" on Allrecipes.com


DULCE DE LECHE FILLING
INGREDIENTS:
1 can sweetened condensed milk

DIRECTIONS:
Remove label from the can. Place UNOPENED can in a deep pot of water, making sure the water is at least 3-4 inches over the top of the can. Bring water to a boil and boil steadily for 3 hours. DO NOT let the water level get below the can. It is important to keep the water level above the can, or the can could explode. It is a good idea to set a timer as a reminder to check the level and add water every 15 minutes.

After 3 hours, turn off heat and allow water to cool. Remove can and refrigerate until cold before opening can. Store in refrigerator.


CARAMEL STICKS
INGREDIENTS:
1/4 cup water
1 cup sugar
2 Tbs light corn syrup

DIRECTIONS:
Line a baking sheet with parchment paper coated with butter or pan spray.

Combine the water, sugar, and corn syrup in a medium saucepan. Stir them together with your fingers, making sure there are no lumps. Brush down the inside of the pan with a little water, using your hand to feel for any stray granules of sugar.

Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan - it will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a clean, wet pastry brush.

Insert a candy thermometer. When the temperature reaches 300°, lower the heat to medium. Continue to cook the sugar until it reaches 325; this will happen quickly. It will be golden brown. At 325°, remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.

Let the caramel cool to 300°, 5-8 minutes. It should be thick but still liquid, like molasses. Scoop a spoonful of the caramel and let it fall back into the pot. If it flows in a smooth steady stream, it is ready to use. If it drips, it's still too hot.

Carefully scoop out a spoonful of the caramel and position it about 6 inches above the prepared baking sheet. Pour the caramel off the spoon across the baking sheet into desired shapes. The caramel will harden immediately.

If the caramel becomes too cool to work with before you finish making all of the sticks, reheat it. If it has hardened completely, smash it up and place the pan over medium heat. Cook, stirring for 3-4 minutes. The temperature should not exceed 300°.

CREDIT: Sherry Yard, The Secrets of Baking, p. 54, c. 2003

ASSEMBLY:
FILLING:
Make sure that cupcakes are completely cooled. Fill a pastry bag with a medium round tip (I used tip 7 from Wilton) with the Dulce de Leche. Poke the tip into the top of a cupcake and squeeze a small amount of Dulce de Leche into the middle of the cupcake. If you do not have a pastry bag, you can use a paring knife to cut out a small "cone" from the top of the cupcake, spoon a small amount of Dulce de Leche into the hole and plug the opening back up with the "cone" cut from the cake.

FROSTING:
Fill a pastry bag with a large star tip (I used tip 1M from Wilton) with the Caramel Frosting. Pipe onto the top of the cupcake in a circular motion, starting from the outside going inward.

GARNISH:
Stand up shapes and pieces of the Caramel Stick Recipe.

Strawberry Fields Forever Cake

My dad requested a strawberry cake for his birthday. I searched everywhere on my quest to find a recipe for a homemade strawberry cake that did not include white cake mix! I gleaned this recipe from the Honeyed Hashette blog - her photos looked so yummy, I just had to make it!







INGREDIENTS:
2 3/4 cups sifted cake flour
2 1/2 tsp baking powder
1 cup butter, softened
1 Tbs vegetable oil
1 3oz. package strawberry Jell-O
2 cups sugar
4 eggs, room temperature
1 cup whole milk
1 Tbs vanilla extract
1/2 cup frozen sweetened strawberries, puréed
Strawberry Cream Cheese Icing
Strawberry Filling

DIRECTIONS:
Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans.

In large bowl, cream together butter, sugar and gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder in medium bowl. Add to batter, alternating with milk until flour and milk are incorporated. Blend in vanilla and strawberry purée.

Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

ASSEMBLY:
Place 1 cake layer on a serving plate; spread top with Strawberry Filling. Spread Strawberry Cream Cheese Icing evenly over filling on cake layer. Top with second cake layer; spread top with Strawberry Filling. Spread remaining Strawberry Cream Cheese Icing on top and sides of cake. Garnish, if desired.

GARNISH:

Sugar-Frosted Strawberries (Using a pastry brush, coat fresh, clean strawberries with egg white, then roll in sugar. Let dry on wax paper for 2 hours. NOTE: Do this step just before serving as frosted strawberries do not refrigerate well.)

CREDIT: "Strawberry Cupcake Fields Forever post" from the Honeyed Hashette blog

Shenandoah Valley Blueberry Cake

We're housesitting for some friends right now and they have blueberry bushes brimming with fresh blueberries just waiting to be baked into something yummy! I found this recipe in my new book, "Southern Cakes", and had to try it out.

INGREDIENTS:
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, softened
3/4 cup plus 2 Tbs sugar
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries (do not thaw)

DIRECTIONS:
Preheat oven to 375°, and generously grease a 9-inch square or round pan.
Is a medium bowl, combine the butter and sugar, and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.

Combine the flour, baking powder, and salt in a small bowl, and stir with a fork to mix well. Stir in half the flour mixture into the butter mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake at 375° for 30 minutes, or until the cake is golden, springs back when touched gently in the center, and is pulling away from the sides of the pan.

CREDIT: Nancie McDermott, Southern Cakes, p. 124, c. 2007

Chocolate Cake IV

I made this cake for a friend's birthday. It was much easier than it looked and was well worth the work!

Prep: 30 min., Bake: 30 min., Cool: 10 min.

INGREDIENTS:
cooking spray
shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 tsp vanilla extract
2 1/4 cups cake flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling

DIRECTIONS:
Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour, baking soda, salt, and cinnamon; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water*. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes** or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

* Pouring in the boiling water will make the batter very soupy - don't worry! This is normal.
** I used 9-inch round cakepans and they only baked for about 18 to 20 minutes.

ASSEMBLY:
Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.

GARNISH:

• Chocolate curls ("Peel" chocolate bar using a standard vegetable peeler)

CREDIT: Florence Neavoll, Salem, Oregon , Southern Living, SEPTEMBER 2005

Too Much Chocolate Cake

This is a favorite of mine. It's a "cheaty" cake, but tastes homemade! It's also fun to experiment a change flavors by using different cake mix flavors.

INGREDIENTS:
1 pkg dark chocolate cake mix
1 (5.9 oz) pkg instant chocolate pudding
1 cup sour cream
3/4 cup vegetable oil
4 eggs, beaten
3/4 cup strong coffee
2 cups semisweet mini chocolate chips

DIRECTIONS:
Preheat oven to 350ºF. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and coffee. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

GARNISH:

• Top with Satiny Chocolate Glaze

CREDIT: Submitted by "Denise" on Allrecipes.com