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Thursday, November 12, 2009

Coca-Cola in your cake???

Have you ever thought of using Coca-Cola as an ingredient in your next cake? How about Kellogg cornflakes or Quacker oatmeal? I was surfing the web for brownie recipes and tumble across these recipes using...er...unusual ingredients. Read below and see what I mean. *wg*

Frothy Coca-Cola and Banana Cake



3 medium eggs
1/2 cup(s) light brown sugar
1/3 cup(s) Coca-Cola
1 1/4 cup(s) self-rising flour
1 cup(s) ground almonds
A few drops of vanilla extract
3 large bananas, well mashed
5 tablespoon(s) butter, melted, plus extra for greasing


4 medium egg whites
Pinch of salt
1 teaspoon(s) cream of tartar
1/3 cup(s) Coca-Cola
1 cup(s) light brown sugar
2 tablespoon(s) light brown sugar, combined with above sugar


1. Preheat the oven to 325 degrees F. Grease the cake pan or line it with parchment paper.

2. To make the cake, beat the eggs, sugar, and Coca-Cola in a mixer set to high speed for 5 minutes. You want the mixture to be completely frothed up.

3. Gently fold in the flour, almonds, and vanilla extract with a spatula. Then fold in the mashed banana, followed by the cooled melted butter. Transfer the mixture into the prepared cake pan.

4. Bake in the oven for 45 minutes. Remove from the pan and leave to cool on a wire rack.

5. To make the meringue, beat the egg whites, salt, and cream of tartar in the mixer, again at high speed, until whisked up into soft peaks. Leave the meringue in the mixer while you melt the sugar. To do this, add the Coca-Cola to the sugar in a small saucepan, then heat gently until the liquid reaches 240°F (or what is known as "soft ball stage"), stirring continuously. Do not perform any other kitchen activities while you are doing this — it needs your undivided attention.

6. Now turn the mixer back on, but this time on a slow setting. Slowly pour most of the melted sugar into the whisked egg whites.

7. Now put the lid on the mixture and turn it up to full speed. After you have whisked the meringue for a minute or two, it should have the consistency of spreadable polystyrene (if such a thing existed!). Spread the meringue evenly over the cooled cake, pulling it into artful peaks.

8. This cake is best eaten within a few hours of making it, but will keep for 24 hours in the fridge.

Cornflake Macaroons


1 1/2 cup(s) desiccated coconut, plus a little extra to roll the balls in
3/4 cup(s) Kellogg's cornflakes
2 extra-large egg whites
3/4 cup(s) superfine sugar
1 teaspoon(s) vanilla extract
Pinch of sea salt


1. Preheat the oven to 325 degrees F.

2. Mix all the ingredients together in a large bowl with your fingers, crushing the cornflakes as you go.

3. Wash your hands, then with your fingers still damp, firmly shape the mixture into golf ball-sized spheres. Roll each ball in a little shredded coconut.

4. Bake in the oven for 20 minutes. These light delights will store in an airtight container for a few days but they are best eaten on the same day.

Fish Sticks Coated with Oats and Cornflakes with Hellmann's Tartar

Tartar Sauce

2 tablespoon(s) Hellmann's mayonnaise
1 tablespoon(s) chopped dill
Juice of 1/2 lemon
1 teaspoon(s) Colman's dry mustard
1 teaspoon(s) capers, chopped
1 medium gherkin, finely chopped
Freshly ground black pepper

Fish Sticks

7 ounce(s) cod fillet, cut into strips
Small pile of flour
1 egg, beaten
3/4 cup(s) Quaker oats
1/2 cup(s) Kellogg's cornflakes, crunched up in your hand
Oil, for deep frying


1. First, make the sauce: Simply place all the ingredients in a bowl and mix well.

2. To make the fish sticks, lightly coat the cod strips in the flour. Make sure that when you do this the fillets are not too wet. Pat them dry with a paper towel first if necessary.

3. Combine the oats and crunched-up cornflakes in a shallow bowl. Dip a strip of fish in the egg so that it is coated, then dip it into the oat and cornflake mixture and roll it around until it is covered. Repeat with the rest of the fish strips.

4. Deep-fry the fish fingers in moderately hot oil (350 degrees F) for 5–6 minutes, or until golden brown. Don't crowd the pan — cook in batches if necessary.

5. Serve the fish with the tartar sauce.

Skippy Peanut Butter and Nutella Cookies


1/2 cup(s) unsalted butter, at room temperature
2/3 cup(s) light brown sugar
1 egg, beaten
3/4 cup(s) self-rising flour
1 1/2 tablespoon(s) self-rising flour, combined with above flour
1/2 cup(s) Quaker oats
2 tablespoon(s) (heaping) Nutella
2 tablespoon(s) (heaping) Skippy smooth peanut butter
Butter, for greasing


1. Preheat the oven to 350 degrees F. Grease the baking sheet with butter.

2. Place the butter and sugar in a large bowl and beat them together until pale. Add the egg gradually, beating with the spoon as you go.

3. Add the flour and the oats and mix well. Finally, add the Nutella and Skippy. Don't mix in the spreads completely; they need to be nice and swirly.

4. Use a tablespoon to place blobs of cookie mixture on the baking sheet, making sure that they are well spaced as the dough spreads during cooking. Bake for 10–12 minutes until slightly browned.

5. Let the cookies cool before removing them from the baking sheet, otherwise they will disintegrate. They can be stored in an airtight container for up to a week.


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Anonymous Ghislain Poirier said ... (12:03 PM) : 

I did just found your blog by luck.

This found looks so nice, I will definatly try the Cornflake Macaroons!

Thanks for the recipe,
Ghislain P.


Blogger rahim said ... (8:43 PM) : 



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