Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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This gooey, moist cake is incredibly easy to prepare. Serve it warm with a spoon and a sweet tooth!
Dietary Fiber: 3g
Yummy! I used frozen raspberries that were not packed in syrup. I added a little sugar to the berries and let them thaw. They were pretty juicy so I reduced the hot water to 3/4 cup. It was a hit with our dinner guests. I topped it with a dollop of whipped cream. That certainly isn't necessary. A berry garnish as in the picture is fine.
I tried making the recipe using rasberries as suggested;but my rasberries were tart. I used frozen. The pudding cake was delicious, and easy to do since everything was in just one pan.I am going to try this recipe again; but without the rasberries
I have made this several times, substituted with fresh black raspberries and blackberries both were excellent. I tried fresh blueberries once, too mushy. This is quick and easy to whip up while cooking dinner and it cools while you eat dinner (it has to stand at least 25 mins.). By the time you are done eating the cake is at perfect temperature to slice and serve. Delish!
This is delicious. I didn't have the frozen raspberries in syrup, so used 10 oz of home grown raspberries without changing anything else. Yum!
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We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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