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Chocolate Dream Cake

Published June 15, 2015 by thepinkgourmet

If you are looking for a rich chocolate loaf cake, this is the one for you! It is very moist and very easy to make.  Another good thing is that it makes 2.  You could keep one for yourself and give one away, or you can eat them both.


Chocolate Dream Cake – Source

Prep Time: 10 minutes
Cook Time: 60 – 70 minutes
Yield: **** Makes TWO Loaves
You will need a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.


1 cup  Milk
1 cup cocoa powder
1/2 cup plain yoghurt, (not fat-free)
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup  butter, softened
2 cups sugar
4 eggs, at room temperature
1 tbsp vanilla extract
1 cup semisweet chocolate chip


1. Preheat oven to 350 °F (180 °C). Butter a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.
2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yoghurt and set aside.
3. In another bowl, combine flour, baking powder, baking soda and salt.
4. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla extract.
5. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips.
6. Spread into prepared pan, smoothing top. Bake for 60 to 70 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 min. Invert onto rack, remove pan and let cool completely.

Allow to cool. Store in an airtight container.  You can also freeze half or all of it, wrap in parchment paper, then place in a zippy bag. Defrost as normal and enjoy! It will still be moist.


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The first thing you want to do is whisk the milk into the cocoa powder. You want it to make a smooth paste.

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Next, whisk in the yogurt.

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In another bowl combine your flour, baking powder, baking soda, and salt.

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In a large mixing bowl mix your butter and sugar until light and fluffy.

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Beat in the eggs and vanilla.

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Add part of the flour mixture to the batter and stir it in with a wooden spoon.

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Stir in part of the chocolate and milk mixture.

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Stir in more of the flour mixture.



Stir in the rest of the chocolate and milk mixture.


Stir in the rest of the flour mixture.

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Fold in the chocolate chips.

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Pour into 2 greased loaf pans or a Bundt pan.

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Bake in a 350-degree oven for about 1 hour or until done.  (Stick a toothpick in the center and when few moist crumbs stick to th toothpick they are ready).  Turn onto a wire rack to cool.

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When they are cool cut and enjoy them!  I can promise you will not be disappointed. This is really good with a cold glass of milk or a cup of coffee!

I give this recipe  plus out of 4










2014 in review

Published December 30, 2014 by thepinkgourmet

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 22,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 8 sold-out performances for that many people to see it.

Click here to see the complete report.

Apricot-Dijon-Glazed Chicken

Published August 7, 2014 by thepinkgourmet

This is an easy but flavorful chicken recipe!  It only has 4 ingredients as well: Chicken Thighs, Apricot Jam(or preserves), Honey, and Dijon Mustard! This is a recipe you could make once a month and not get tired of!


Apricot-Dijon-Glazed Chicken- Source


  • 8 chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 jar (12 ounces) apricot jam
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard


  1. STEP 1

    Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

  2. STEP 2

    Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.

  3. STEP 3

    Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.



After you salt and pepper your chicken thighs it is time to make the glaze.  Put your Apricot Preserves(Jam), Dijon Mustard, and Honey into a medium-sized sauce pan.  I also added a little cayenne pepper and apple cider vinegar.


Bring to a boil over medium heat and then reduce to medium-low and simmer till reduced to about half and thickens. This will take about 15-20 minutes.



Then spread the glaze over the chicken thighs.  Bake in a 425 degree oven for about 30-45 minutes or until done.  I turned mine about halfway through the baking time.  Make sure you also baste the chicken with the sauce during the cooking time.


This is what it looks like when it is done!  Doesn’t it look wonderful!


I served mine with green beans and rice so I could put the sauce over the rice as well as the chicken! I hope you will enjoy this recipe!

I give this recipe  plus out of 4



Mom’s Sugar Cookies

Published July 18, 2014 by thepinkgourmet

Every now and then I just want a basic drop sugar cookie.  This recipe is just what I wanted.  This cookie is a crisp cookie and not too sweet.  They are very easy to make and this recipe makes a lot of cookies!  These would be good to make for a bake sale or for a potluck dinner!



Mom’s Sugar Cookies- source

Serving Size = About 30 cookies

  • 2 1/2 cups all purpose flour
  • 1 stick of butter (1/2 cup), softened
  • 1/2 cup of oil (canola, or vegetable, or grapeseed)
  • 1/2 cup of sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon of vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Extra sugar for smashing and decorating
  1. Preheat oven to 350F. Lightly grease baking sheet.
  2. In a bowl mix together the flour, cream of tartar, baking soda and salt. Set aside.
  3. In a mixer, mix together the butter and sugar until creamed together then add the egg. Add the powdered sugar, oil and vanilla, mix.
  4. Add the flour mixture to the butter mixture until just combined.
  5. Pour some sugar onto a small plate and then take a large drinking glass (about a 3-inch wide bottom) and dip the bottom of the glass into the cookie dough just to moisten it. Place the glass, bottom side down, onto the sugar covered plate.
  6. With the dough, form 1-inch balls and place a few inches apart on the baking sheet. Take the sugar covered glass and smash each cookie until it spreads out to the size of the glass. Dip the glass in sugar again and repeat with each cookie, remembering to dip the glass into the sugar after smashing each cookie.
  7. Bake for 12 minutes, or until the edges of the cookies just start to get a touch of light brown color on them. Remove from oven and sprinkle lightly with sugar, just for decoration. Remove immediately to a cooling rack.
Note: These freeze well.
The first thing you need to do is mix your flour, cream of tartar, baking soda, and salt. Set aside.
Put your butter and sugar in a large bowl. I did not read the recipe right and added both the granulated sugar and most of the powdered sugar.  It only called for the granulated sugar with the butter but it did not make a difference. It mixed up fine.
You want to cream the butter and sugar well.
 Mix the egg till well incorporated.
Add the powdered sugar(I added the rest here), the vanilla and the oil and mix well.
Add the flour mixture to the butter mixture and mix just till combined.
Form the dough into 1 inch balls and place on a cookie sheet.  I lined mine with parchment paper.
Dip the bottom of a glass in the cookie dough and then dip the glass in some granulated sugar on a plate.  Take the glass and then smash the cookie till it spreads to the size of the bottom of the glass.
Bake in a preheated 350 degree oven for about 12 minutes or until the edges start to brown.
Sprinkle with additional sugar and immediately take off of cookie sheet to cooling rack .  I bet you will not even wait for them to cool before you eat one!  They are truly delicious!
I give this recipe  plus out of 4

Condensed Milk Pound Cake

Published July 14, 2014 by thepinkgourmet

If you are looking for an easy to make Pound Cake you should try this one!  This Pound Cake is not as big as a regular recipe.  It is  made in a loaf pan.  The cake is really moist!


Condensed Milk Pound Cake – source

Condensed Milk Pound Cake
Yields 1 8-1/2 x 4-1/2 inch loaf pan

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 cup sugar
2 vanilla bean, chopped or 1 tablespoon vanilla extract
1 cup or 2 sticks of unsalted butter, room temperature
1/2 teaspoon salt
3/4 cup sweetened condensed milk
3 large eggs
Condensed milk, for garnish
Chocolate syrup, for garnish

Preheat the oven to 350 degrees F. Butter the loaf pan completely and set aside.

Sift the flour and baking powder together and set aside.

PUt the sugar and the chopped vanilla bean (if you’re using it) in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground. Strain the vanilla sugar through a fine-mesh sieve and return to the food processor. If you’re not using a vanilla bean, place the sugar in the food processor.

Add the butter and salt to the food processor and process until the butter and vanilla sugar are light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape the sides and bottom of the bowl again and then add the flour and pulse until it is incorporated, about 10 times. Add the eggs and pulse just until combined, about 4-5 times. If you’re using vanilla extract, add it now. Mix by hand using a spatula to make sure the batter is fully mixed.

Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center comes out clean, about 55-60 minutes. I baked mine for exactly 1 hour and I found it a tad over baked. Other bloggers who’ve made this cake have reported baking times from 60 to 80 minutes. Next time, I would test for doneness at the 50-minute mark. Cool cake completely in the pan.

To serve, drizzle more condensed milk and chocolate syrup on the cake slice.

Adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong and Genevieve Ko

© Daisy’s WorldAll rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.




The first thing you need to do is sift your flour and baking powder and set aside.


I did not use a vanilla bean so the next thing I did was put my butter, vanilla, sugar and salt into a bowl. I did not use a food processor just a hand mixer.


Mix until light and fluffy.



Add the condensed milk and beat until smooth.



Add the flour and mix until well incorporated.



Next add the eggs and mix until well combined.





Pour into a buttered loaf pan. Bake at 350 degrees for about 50 minutes or a toothpick comes out clean in the middle.  Do not over bake it. I let my stay in the pan for about 10 minutes and then turned it out onto a cooling rack.


You can eat it plain but it is wonderful drizzled with chocolate syrup and more condensed milk! Be ready for nice treat!  It is even good for breakfast warmed in the oven with a little butter.

I give this recipe  plus out of 4…







Baked Sweet Chili Chicken Wings

Published July 13, 2014 by thepinkgourmet

If you like Chicken Wings then this is a must try! Even though these are baked, they are crispy without all the extra fat! The sauce is amazing on the wings. The sauce is sweet with a little heat.  These would be great for an appetizer or for the main course if you added something else with them.  They are very easy to make.


Baked Sweet Chili Chicken Wings- Source

Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 6 wing dings
  • 6 wing dings (drumettes and/or flats)*
  • 1 tablespoon vegetable oil
  • Salt and pepper to season
  • 1/4 cup water
  • 1/4 cup sweet chili sauce (homemade or store bought)
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1/4 tsp ground ginger
  1. Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
  2. In a medium bowl, toss together the wings, oil, salt and pepper. Place wings onto rack in the pan and bake 45-50 minutes until cooked through and skin is crispy.
  3. Meanwhile, make the glaze. In a medium saucepan, mix together the water, chili sauce, soy sauce, garlic, and ginger and bring to a boil. Reduce heat to low, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Let sit for 15 minutes to thicken slightly.
  4. When the wings are finished, toss into the glaze and serve.
  5. Optional: After tossing in the glaze, bake for an additional 8-10 minutes or until the glaze is lightly caramelized.
*Wing dings are chicken wings that are cut into three sections. If you cut the wings yourself, discard the tips and keep the drumstick and flat parts.
The first thing I did was marinate the chicken wings in a mixture of soy sauce and apple cider vinegar.  It did not say to do this, I just thought it would make the chicken a little more flavorful, which it did.  I did not measure the soy sauce and apple cider vinegar, I just used more of the vinegar than the soy sauce.  I left it in the marinade for about an hour and turned the chicken in the marinade about half way.
Pat the chicken wings with a paper towel when you take them out of the marinade. Put the chicken wings in a bowl with the salt, pepper, and oil. Toss till well coated.  Place a roasting or cooling rack on top of a foil lined cookie sheet or roasting rack. Place the wings onto the rack.
Bake at 400 degrees about 45-50 until cooked  through and skin is crispy. I turned my over about half way through the cooking time.
While the wings are baking start making the glaze.  This is what you need to make it.
Put the water, garlic, soy sauce, Sweet Chili Sauce, and ginger in a medium-sized pot. Bring this to a boil and reduce heat to low for about 8 minutes.  I made a mistake and bought the wrong Sweet Chili Sauce.  This one was kind of hot so I made some adjustments to it.  I added some ketchup, brown sugar and more water to get it to a taste I liked that was not too hot.  When it has reduced to the way you want it, turn it off and let it sit.  It will thicken as it cools.
When the wings are done toss them in the glaze.   If you want put them back in the oven for about 8-10 minutes and they will start to caramelize!
Can you say yum, yum!  All I can say now is just enjoy them!  I bet you can’t help licking your fingers!
I give this recipe  plus out of 4…

Sea Salt & Honey Ice Cream

Published June 30, 2014 by thepinkgourmet

This is a quick, four ingredient, no Ice Cream Maker needed Ice Cream! It is also very delicious!  I think it is just as good as a Salted Caramel Ice Cream!  I was not sure about it when I first saw the recipe, but now I am a true believer! It’s hard to believe that something this delicious could be this easy to make!




Sea Salt & Honey Ice Cream- Source

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Pure luxurious creaminess, honey’s slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

yield: SERVES 6 – 8

prep time: 5 MINUTES

cook time: 6 HOURS

total time: 6 HOURS 5 MINUTES


  • 2 cups (1 pint) heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
  • 1/2 teaspoon Fleur de sel sea salt + more for serving if desired


  1. Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it’ll probably take awhile unless you have superpowers!)
  2. Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  3. Freeze until solid, at least 6 hours.
  4. Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.



The first thing you want to do is whip the cream till stiff peaks form!

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Gently fold the condensed milk, honey, and sea salt into the whipped cream.  Fold until well combined.


Pour into freezer safe containers and drizzle a little more honey over the top.  Freeze for at least 6 hours or until solid. Good luck trying to wait that long.  I must admit, I cheated after about 4 hours and had a taste!



All I can say is please enjoy!   If you want, drizzle a little more honey and sea salt over the ice cream.

I give this recipe  plus out of 4…



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