Kaneyama Yaki Sushi Nori




Kaneyama Yaki Sushi Nori / Dried Seaweed (Vacuum-packed/re-sealable)


  • the best quality brand "Kaneyama (金山) Dried Seaweed" over 20 years history
  • 100% all-natural, low-calorie, fine roasting processed organic roasted seaweed
  • A great source of vitamins/minerals and recipes for sushi/wraps/rice/salads/chips
  • Each sheet size is approximately 7.5"x8.5" and net package weight is 4.4 oz (125g)
  • Vacuum & re-sealable package with a desiccant pack for keeping dry longer at maximum saturation

Tubby Jacks




Ceramic BBQ grill Pizza oven and smoker all in one. Slow cooking and searing are easily achieved with our amazing kamado grills.


Cream-Filled Strawberry-Brownie Cake Recipe



INGREDIENTS: Brownie Layer 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 3 LAND O LAKES® Eggs Cake Layer 1 box (18.25 oz) Pillsbury® Strawberry Cake Mix 3/4 cup water 1/3 cup Crisco® Pure Vegetable Oil 3 LAND O LAKES® Eggs 1/2 cup diced fresh strawberries Filling 1 package (8 oz) cream cheese, softened 1/2 cup LAND O LAKES® Butter, softened 3 cups powdered sugar 1 container (8 oz) frozen whipped topping, thawed Frosting and Garnish 1 container (16 oz) frozen whipped topping, thawed 2/3 cup powdered sugar 3 cups sliced fresh strawberries* DIRECTIONS: 1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans. 2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan. 3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour. 4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping. 5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended. 6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator. **Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries. https://farm8.staticflickr.com/7030/6771265857_893752b916.jpg

strawberry jellyhearts



My cousin dropped by with a box of Jellyhearts for us! A heart-shaped strawberry encased in strawberry jelly, over a thin cheesecake layer and base. Yummy :)~~ Additional notes: JellyHearts doesn't seem to have an online presence - I tried searching :( The number they list on the box is 9459 7711 (Singapore phone number). https://farm1.staticflickr.com/44/112792615_2e24beafa2_b.jpg

Cake pops for Boots



Cake pops for my SIL's birthday. Two flavours : timtam pops and oreo pops. Both recipes taken from Bubble and Sweet (thanks Sweet for these delicious recipes!!!) bubbleandsweet.blogspot.com https://farm5.staticflickr.com/4126/4977925975_8dcd8ca8d7_b.jpg

Crazy Cake



It was my parents anniversary recently, so I made them a chocolate cake, as well as cooking a fancy dinner. Here you see me about to enjoy a piece of that cake by the light of my laptop screen. ;-) Crazy Cake 3 cups flour 2 cups sugar 6 Tbsp cocoa (I make it heaping, for extra chocolately goodness) 1 tsp salt 2 tsp baking soda 2 tsp vanilla extract 2 Tbsp vinegar 3/4 cup vegetable oil 2 cups cold water Sift together dry ingredients. Make three wells - two small, one large. In a small well put the vanilla, in another the vinegar, and in the third large well put the oil. Start stirring, pouring in your water immediately. Blend thoroughly. Preheat oven to 350º Cupcakes - makes roughly 24 (more or less). Bake 12-15 minutes, test for doneness with toothpick, it can take longer depending on your oven or size of cupcakes. Layer cake - two 9" round pans, greased and floured with wax or parchment paper on the bottom. Bake 25-30 minutes, test for doneness with knife. Remove sides of cake pans and cool before icing. Pan cake - 9"x13" (or similar) pan, grease and flour, bake 50-60 minutes until done. You can ice this style of cake in the pan, while it's still warm, if you like it that way. This is a wartime cake recipe that comes from my British grandmother. Because perishable ingredients were hard to count on, this recipe doesn't use any at all! It is also very forgiving. For example the original recipe uses melted shortening instead of vegetable oil. Oil is my preference and it made no difference in quality. I've also used olive oil when I ran out of something lighter and it still turned out perfect! When I've run short unexpectedly on cocoa I melted chocolate to make up the difference. The only ingredient I would avoid compromise on is the cocoa and the vanilla. Don't go artificial on the vanilla, and buy good cocoa or chocolate. If you've got someone with an egg or dairy allergy it's a great recipe to use without sacrificing quality. I expect its even easy to turn it into a vegan recipe too. It's dense and stable the way a good homemade style cake should be. Great traditionally iced or cubed and layered into custard. Oh, another nice variation I've made is Potato Crazy Cake. Substitute one cup of flour with a cup of cooked potato well mashed or riced. Mix it with the 2 cups water to keep it from hardening up. This variation makes the cake even more moist. I expect if you wanted to try out your own variations, it would prove a very forgiving recipe. https://farm1.staticflickr.com/11/94079440_3b8bd2b024_b.jpg

Rich Chocolate Mocca Brownies



Nothing compares to the taste of chocolate and coffee. An explosive mix for any chocolate addict. Recipe here. https://farm2.staticflickr.com/1071/1126070794_5ef44c403a_b.jpg

Purple Ombre Butterfly Cakes



I wanted to create something extra special as an idea for Mother's Day. Of course if I want one for Mother's Day I'll have to make my own! =) All of the instructions and recipes for these pretty cakes are on my blog, glorioustreats.blogspot.com/2012/05/puple-ombre-mini-cake... *Pinterest users, please pin this image from my blog post (not flickr). https://farm8.staticflickr.com/7120/7004286892_abc9468cab_b.jpg

Flake Cake



https://farm4.staticflickr.com/3219/2824399206_d761f09157_b.jpg

Grandma's Red Velvet Cake



A family birthday tradition from my Dad's mother. Grandma’s Red Velvet Cake ½ cup butter or margarine 1 ½ cup sugar 2 eggs 2 T. cocoa ¼ cup red food colouring 2 ½ cup flour 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1 T. white vinegar 1 cup buttermilk ·Prepare (grease and flour) two 9”, three 8” or one 9x13” cake pan. Preheat the oven to 350F. ·Cream butter with sugar. Add 2 eggs and blend. ·Make a paste of the cocoa and food colouring. Add to the creamed mixture. Blend well. ·Sift flour, baking powder and salt together in a bowl. ·To prepare liquid ingredients: Add vanilla to buttermilk*. Dissolve baking soda in vinegar. Add vinegar mixture to buttermilk. ·Alternately add the dry and liquid ingredients to the creamed butter mixture in thirds. Beat until smooth. ·Pour into prepared cake pans. Bake at 350F for 30-35 minutes. *If buttermilk is not available, add 1 T lemon juice to a 1 cup measure. Fill with milk. Buttercream Frosting A delicious icing – not too sweet. 5 T instant blending flour 1 cup milk 1 cup butter 1 cup icing sugar 1 tsp. vanilla ·Heat milk in a double boiler. Slowly add flour stirring constantly to make a smooth paste. Cook, stirring, until thick. ·Remove from heat and cover with plastic wrap. Cool to room temperature. ·Cream butter, sugar and vanilla. ·Add flour mixture 1 tsp. at a time and continue to beat until very fluffy. ·Frost cake. https://farm4.staticflickr.com/3267/3245079958_8f81cd177a_b.jpg

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