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    • March 22, 2016 4:17 AM PDT
    • gooddd :D

    • March 20, 2016 2:22 AM PDT
    •  

      খাসির মাংসের কোরমা :D

    • March 17, 2016 5:16 AM PDT
    • What is your fav food?? :D give pics and share how much you love the food ;)

      mine is : SAY WHAT (L) (L)

       

    • March 20, 2016 2:23 AM PDT
    • Check out my food side 

       

      http://amarrecipe.com/profile/nabila500

    • February 16, 2016 10:22 PM PST
    • Shahanaz Pervin said:
      1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9x1-1/2-inch round. Line bottom of pan with parchment. Grease and lightly pan; set aside. For cake, in a medium stir together flour, baking powder, baking soda, and salt; set aside.
       
      2. In a medium beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
       
      3. For cheesecake filling, in a small beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
       
      4. Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.
       
      5. Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

       

    • July 28, 2015 2:30 AM PDT
    • Shahanaz Pervin said:
      1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9x1-1/2-inch round. Line bottom of pan with parchment. Grease and lightly pan; set aside. For cake, in a medium stir together flour, baking powder, baking soda, and salt; set aside.
       
      2. In a medium beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
       
      3. For cheesecake filling, in a small beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
       
      4. Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.
       
      5. Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

       

    • June 13, 2015 9:41 PM PDT
    • 1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9x1-1/2-inch round. Line bottom of pan with parchment. Grease and lightly pan; set aside. For cake, in a medium stir together flour, baking powder, baking soda, and salt; set aside.
       
      2. In a medium beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
       
      3. For cheesecake filling, in a small beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
       
      4. Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.
       
      5. Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.