moist

Pineapple Juice Cake

vegetable oil

pineapple juice

eggs

sugar

unsalted butter

Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.

Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. &nbsp;Beat about 2 minutes. &nbsp;Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. &nbsp;Allow the cake to start to cool in the pan while you make the glaze.

In a small sauce pan, combine the powdered sugar, pineapple juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently. &nbsp;

Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

How To Make The Best Brownies Recipe by Tasty

½ sticks unsalted butter,

oz good-quality semisweet chocolate,

unsweetened dutch process cocoa powder, divided

espresso powder

dark brown sugar, packed

vanilla extract

salt

all-purpose flour

flaky sea salt,

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Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

https://vid.tasty.co/output/100529/landscape_480/1530304706

This delicious Fruit Cake is perfect for Christmas or any occasion! Easy to make, simply the best recipe.

Delicious Christmas Cake

Crushed Pineapple,

Cake Fruit Mix

Glace Cherries

Butter, diced

Cup Sugar

Cup Water

Tablespoon Brandy (or 1 teaspoon Brandy Essence)

Vanilla Essence

Cups Plain White Flour

Mixed Spice

Baking Powder

Baking Soda

Eggs, beaten

In a large sauce pan place the pineapple,...

In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.

Over a medium heat simmer for 10 minutes,...

Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.

Remove from the heat and set aside until...

Remove from the heat and set aside until the mixture is cool, approximately 4 hours

Preheat the oven to 160C Bake

Prepare your baking tin, round or square, I...

Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.

Grease the base and sides of the tin...

Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered

Add to the saucepan fruit mix the flour,...

Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.

Spoon into the prepared tin, smooth surface and...

Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.

Remove from the oven and allow the cake...

Remove from the oven and allow the cake to cool completely IN the tin.

Once the cake is cold, carefully remove onto...

Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container

Can be stored at room temperature, in the...

Can be stored at room temperature, in the fridge or frozen.

Enjoy!

Banana Brownies

white sugar

bananas (about 3 large, brown bananas)

all-purpose flour (also known as plain flour)

cocoa

chocolate chips

Preheat the oven to 350F degrees.

Line a 9x13 inch pan with parchment leaving an overhang around the sides. Or line with aluminum foil and lightly grease.

Add the butter and sugar to a large bowl. Microwave for 1 minute on medium power, then remove from the microwave and stir.  Repeat the process until the butter is melted.

Whisk in the eggs and vanilla extract, followed by the mashed bananas.

Gently stir in the flour, cocoa powder, and salt.

Stir in the chocolate chips.

Pour/spoon the batter into the prepared pan and bake for 35-40 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.

Cool fully (about 4 hours), then slice. Store brownies in an airtight container in the fridge for up to 4 days.

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

Juiciest ever, super moist oven-baked spicy chipotle chicken - Perfect for salads, burritos, tacos, enchiladas and more!

Baked Chipotle Chicken

boneless skinless chicken breasts, (pounded to about 3/4 inch thickness)

chipotles packed in adobo sauce ((sauce only))

chipotle chili powder

cumin

oregano

garlic

onion powder

Stir together all ingredients for marinade.

Add chicken and marinade to a large plastic bag and seal. Chill overnight or up to 24 hours.

Preheat oven to 400 degrees. Remove chicken from plastic bag and discard excess marinade. Place chicken side by side in a large, greased baking dish. Cover with foil.

Bake for 25-35 minutes until chicken is cooked through. Uncover and bake 5-10 minutes longer. Serve chicken as-is or in any of your favorite Mexican dishes like tacos, enchiladas, salads, and more.

Perfect Red Velvet Cake With Cream Cheese Frosting

cake flour

cocoa powder

baking soda

unsalted butter, melted

eggs, room temperature

white vinegar

buttermilk

red food coloring

pecans

unsalted butter, room temperature

(8-ounce) package cream cheese, room temperature

Perfect Red Velvet Cake with Cream Cheese Frosting

Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.

Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.  Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.   

Add the flour mixture and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.

Divide the batter between the two pans and bake for 28 to 32 minutes or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean.  Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.

To make the frosting, start by heating the oven to 350°F.  Spread the chopped pecans on a baking pan and toast for 5 to 10 minutes or just until fragrant. Cool completely.

Use a mixer to whip the butter and cream cheese together until completely smooth. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla and mix well.  

When ready to frost, you can mix the cooled pecans into the frosting before frosting the cake or frost the cake then use the pecans to sprinkle on the outside.

For the frosting:

Jiffy Corn Muffin Mix is a wonderful treat. Cornbread is a delicious side at any meal. If you're from the South, it's on the table at most meals. It's that good. But, I've made it plenty of times when it turns out dry and crumbly. There's nothing worse than spending time baking cornbread only to have it turn out dry. This recipe solves that. You'll have the most moist Jiffy Cornbread around.

What Can I Do To Make Jiffy Cornbread More Moist?

milk

sour cream

Tbsp. sugar (optional)

Add the Jiffy Corn Muffin Mixes to a...

Add the Jiffy Corn Muffin Mixes to a large bowl.

Add the eggs, milk, sour cream, vegetable oil,...

Add the eggs, milk, sour cream, vegetable oil, and sugar.

Mix all of the ingredients together.

Pour into a greased 9" x 9" casserole...

Pour into a greased 9" x 9" casserole dish.

Bake for 25-30 minutes, or until cake tester...

Bake for 25-30 minutes, or until cake tester comes out clean.

https://mediavine-res.cloudinary.com/video/upload/j8spw0ggp7nzdbfeczxt.mp4

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas and maple syrup. Super easy and absolutely delicious!

Oatmeal Banana Bread

Bob's Red Mill Organic Whole Wheat Flour

baking powder

cinnamon

bananas (about 4 medium bananas)

honey maple syrup

unsalted butter (melted)

Greek yogurt

Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.

In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.

Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.

Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.

Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it’s done.

Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

https://content.jwplatform.com/videos/jj8hmuvG.mp4

Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas, spices, and maple syrup. Easy to make and absolutely delicious!

Oatmeal Banana Bread Recipe

Date cake made from luscious dates is probably one of the moist cakes you have ever eaten! Best part - you can whip it up in a blender in no time.

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