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The Recipe Thread

Nope. But i was going to make Lembas Bread for my Birthday. but i didn’t. 😦

The Recipe Thread

1 (18 1/4 ounce/517g) package chocolate cake mix
2 (12 ounce/340g) cans vanilla frosting
1 (12 ounce/340g) can coconut pecan frosting
3/4 cup (180 ml) vegetable oil
7 egg whites
3/4 cup (170g) butter or 3/4 cup margarine, melted
2/3 cup (135g) granulated sugar
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
2/3 cup (60g) cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup (80 ml) water
8 maraschino cherries
Semi-sweet chocolate chips.

The night before you make the cake, mix 2/3 cup of cocoa powder with 18 ounces of vanilla frosting. Refrigerate overnight. Save the rest of the vanilla frosting to be used later.

Before you make the cake, set the cocoa powder icing, cherries, and chocolate chips to the side. These will not be used until the cake is completely finished.

Set out two mixing bowls. In one, combine all remaining dry ingredients, and in the other (the larger one, if they aren’t the same size), combine all remaining liquid ingredients. Mix both bowls thoroughly.

Carefully sift the dry ingredients into the bowl of liquid ingredients and stir until it is evenly mixed.

Pour half of the batter into one cake pan, and the other half into the other. Put both pans in the oven, and let them cook for at least half an hour, or until a knife or skewer inserted into the middle of both cakes can be removed cleanly.

When the cakes are done, remove them from the oven and let them cool for at least an hour.

Remove one cake from its pan and set it on a plate, flat side up, and cover that flat side with coconut pecan frosting. Then, place the other cake (flat side down) on top. The icing should effectively “glue” the two halves together.

Coat the entire cake with chocolate chips by pressing them gently into the frosting to get them to stay.

Using the remaining vanilla frosting, dollop 8 evenly spaced circles around the top of the cake.

Place a maraschino cherry on top of each dollop.

Admire your finished cake, cut, and serve. This cake is very rich, so cut it into very small slices. Enjoy!

The Recipe Thread


250ml Milk
Tbsps fat free yoghurt
ripe banana, mashed
A few drops of natural blue food colouring
tsp of honey to sweeten

Add the milk, banana, yoghurt and honey to your blender. Wizz till combined.

Add a few drops of natural blue food colouring to get the correct colour. Stir well. Very Well.

The Recipe Thread


1 cup butter½ cup brown sugar or ¼ cup honey2 cups unbleached flour


Preheat oven to 325 degrees. Cream together the butter and sugar or honey. Add the flour and mix until thoroughly incorporated. Put out on suitable surface and knead until quite smooth, about 5 minutes, adding a bit of flour if necessary to keep dough from sticking.Roll out to about ¼ inch thickness and cut into 3" to 4" squares, scoring with a knife halfway through each square with a butter knife. Place on buttered cookie sheet and bake for about 20 to 25 minutes, or until lightly golden brown.

Random Thoughts

ChainsawAsh said:

Posting from desktop instead of mobile for the first time in a long time.

Everything’s too wide. I don’t like it.

Funny i barely use Desktop on here.

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