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    You are in: Home / Cookbooks / CaRumBa
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    66 Reviews |  By 1Steve

    Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.

    Recipe #40395

    It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.

    Recipe #229955

    While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

    Recipe #2496

    I just tried this cake for the first time at funeral in Chicago. After the first bite, I went in search of the cook and talked her out of the recipe. All those different extracts may sound strange, but trust me it is wonderful! At the bottom I have included Six Flavor Pound Cake and Seven Flavor Pound Cake variations. Also, you can make a 5 flavor cake with a 6 flavor glaze or any other combination.

    Recipe #24612

    Recipe #211987

    The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Serve with delicious hot chocolate. From Ofelia Escobedo as published by the North County Times in California.

    Recipe #109027

    From Southern Living. My mom wants to try this one out for Mardi Gras. The King Cake tradition came to New Orleans with the French settlers around 1870, continuing a custom dating back to twelfth century France. Similar cakes were used then to honor the three wise men who visited the Christ child, calling it the feast of Epiphany, Twelfth Night, or King's Day. The traditional colored sugars used to decorate the cake are purple (justice), green (faith), and gold (power). You are supposed to tuck a little plastic baby in the cake and whoever gets the piece with the baby has to host next year's party. We don't do that because with my luck, someone would choke and aspirate the little baby.

    Recipe #201857

    The Day of Kings (el Dia de Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet yeast bread similar to Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. The Solo filling is generally found in the supermarket near the pie fillings. From the Texas Monthly magazine. Prep time includes rising time.

    Recipe #84708

    9 Reviews |  By Dee514

    This recipe came from Gourmet magazine, and was posted in reply to a message board request. Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Use 2 10-inch x 2-inch round cake pans

    Recipe #49241

    This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.

    Recipe #208877

    5 Reviews |  By Mom_x3

    Dairy-free, Egg-free, moist and tasty spice cake.

    Recipe #208718

    This is a really tasty lemon cake that my family loves! I'm sure yours will too!

    Recipe #208723

    My grandmother made this cake almost every week it seemed. She made it right in the baking dish. I make it in a bowl then put it in the dish.

    Recipe #208739

    This is another family favorite. Good cake with a great frosting.

    Recipe #208740

    This cookie cake is heavenly. The sauce in the middle makes it moist and tasty.

    Recipe #208743

    This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.

    Recipe #38511

    I recently tried a Russian Honey Cake, which was one of the yummiest cakes I have ever tasted. It was so nice I decided to find the recipe and learn to make it myself. It took me about 6 months searching the net (on websites mostly in Russian, which I definitely don't read or speak) translating from Russian using an online translator, and trying different recipes before I found this recipe, which has produced a result at least as nice as the one I tried. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling (and coating) is made from sour cream and sugar. The sour cream is simply whipped with the sugar until the sugar dissolves. The original recipe said to add sugar "by intuition"; I think you're supposed to keep adding more until it thickens, but the time I tried that it was too sickly sweet! I have also made the filling/coating using fresh cream - 750ml, soured with 1/2 cup lemon juice and beaten until just starting to thicken (you still use the sugar & honey). This was for a vegetarian who pointed out that the cultured sour cream I used had gelatin in it. A slightly different taste, but a very nice variation. I personally don't like walnuts all that much, so I leave them out whenever I cook this.

    Recipe #115160

    Making this in an iron skillet is very handy and everyone thinks it makes for good flavor too.

    Recipe #42861

    7 Reviews |  By Elmotoo

    The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II.

    Recipe #173568

    This cake smells so good when baking in the oven, it has a delicious apple cinnamon-brown sugar topping on top so no need to top with any frosting, it's great just out of the oven or room temperature topped with whipping cream or ice cream --- make sure that your pan is well greased, so that the cake comes out easily for greasing see my recipe#78579

    Recipe #78183

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