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  9.  
  10. <channel>
  11. <title>My Blog</title>
  12. <atom:link href="https://wangolds.com/feed/" rel="self" type="application/rss+xml" />
  13. <link>https://wangolds.com</link>
  14. <description>My WordPress Blog</description>
  15. <lastBuildDate>Fri, 29 Mar 2024 02:48:58 +0000</lastBuildDate>
  16. <language>en-US</language>
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  22. <item>
  23. <title>No Bake Chocolate Oat Bars</title>
  24. <link>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/</link>
  25. <comments>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/#respond</comments>
  26. <dc:creator><![CDATA[badr amri]]></dc:creator>
  27. <pubDate>Fri, 29 Mar 2024 02:48:58 +0000</pubDate>
  28. <category><![CDATA[CAKE]]></category>
  29. <category><![CDATA[RECIPES]]></category>
  30. <guid isPermaLink="false">https://wangolds.com/?p=83</guid>
  31.  
  32. <description><![CDATA[Ingredients 1 cup butter ½ cup brown sugar, packed 1 teaspoon pure vanilla extract 3 cups rolled oats ½ teaspoon ground cinnamon ¼ teaspoon kosher salt 1 cup dark chocolate chips ¾ cup chunky peanut butter &#160; Directions Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In...]]></description>
  33. <content:encoded><![CDATA[<p><em><strong>Ingredients</strong></em></p>
  34. <p>1 cup butter<br />
  35. ½ cup brown sugar, packed<br />
  36. 1 teaspoon pure vanilla extract<br />
  37. 3 cups rolled oats<br />
  38. ½ teaspoon ground cinnamon<br />
  39. ¼ teaspoon kosher salt<br />
  40. 1 cup dark chocolate chips<br />
  41. ¾ cup chunky peanut butter</p>
  42. <p>&nbsp;</p>
  43. <p><img fetchpriority="high" decoding="async" class="alignnone size-medium wp-image-85" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1-300x212.jpg" alt="" width="300" height="212" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1-300x212.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711680231028-1.jpg 720w" sizes="(max-width: 300px) 100vw, 300px" /></p>
  44. <p><em><strong>Directions</strong></em><br />
  45. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.<br />
  46. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.<br />
  47. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.<br />
  48. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.<br />
  49. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.<br />
  50. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.<br />
  51. Refrigerate for 4 hours, or until set.</p>
  52. ]]></content:encoded>
  53. <wfw:commentRss>https://wangolds.com/2024/03/29/no-bake-chocolate-oat-bars/feed/</wfw:commentRss>
  54. <slash:comments>0</slash:comments>
  55. </item>
  56. <item>
  57. <title>CakesSouthern Strawberry Punch Bowl Cake 2024</title>
  58. <link>https://wangolds.com/2024/03/28/cakessouthern-strawberry-punch-bowl-cake-2024/</link>
  59. <comments>https://wangolds.com/2024/03/28/cakessouthern-strawberry-punch-bowl-cake-2024/#respond</comments>
  60. <dc:creator><![CDATA[badr amri]]></dc:creator>
  61. <pubDate>Thu, 28 Mar 2024 21:46:08 +0000</pubDate>
  62. <category><![CDATA[CAKE]]></category>
  63. <category><![CDATA[RECIPES]]></category>
  64. <guid isPermaLink="false">https://wangolds.com/?p=79</guid>
  65.  
  66. <description><![CDATA[&#160; Ingredients: 1 yellow cake mix 1 (6 oz.) package instant vanilla pudding 1 large can crushed pineapple, drained 2 (10 oz.) packages frozen strawberries, thawed 2 bananas, sliced 1 (16 oz.) carton Cool Whip &#160; &#160; &#160; &#160; Instructions: Prepare the Cake: Follow the instructions on the yellow cake...]]></description>
  67. <content:encoded><![CDATA[<p>&nbsp;</p>
  68. <p><em>Ingredients:</em></p>
  69. <p>1 yellow cake mix<br />
  70. 1 (6 oz.) package instant vanilla pudding<br />
  71. 1 large can crushed pineapple, drained<br />
  72. 2 (10 oz.) packages frozen strawberries, thawed<br />
  73. 2 bananas, sliced<br />
  74. 1 (16 oz.) carton Cool Whip</p>
  75. <p>&nbsp;</p>
  76. <p>&nbsp;</p>
  77. <p><img decoding="async" class="alignnone size-medium wp-image-80" src="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711662022179-300x249.jpg" alt="" width="300" height="249" srcset="https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711662022179-300x249.jpg 300w, https://wangolds.com/wp-content/uploads/2024/03/FB_IMG_1711662022179.jpg 526w" sizes="(max-width: 300px) 100vw, 300px" /></p>
  78. <p>&nbsp;</p>
  79. <p>&nbsp;</p>
  80. <p><em><strong>Instructions:</strong></em></p>
  81. <p>Prepare the Cake:<br />
  82. Follow the instructions on the yellow cake mix to prepare the batter. Bake the cake in two round cake pans according to the package instructions. Allow the cakes to cool completely.<br />
  83. Make Vanilla Pudding:<br />
  84. Prepare the instant vanilla pudding according to the package instructions. Place it in the refrigerator to chill.<br />
  85. Assemble the Cake Layers:<br />
  86. Cut one layer of the cooled cake into small chunks and place them in the bottom of a punch bowl.<br />
  87. Layer with Pudding and Pineapple:<br />
  88. Spread half of the chilled vanilla pudding over the cake chunks.<br />
  89. Add half of the drained crushed pineapple on top of the pudding.<br />
  90. Add Strawberries and Banana Slices:<br />
  91. Sprinkle one package of thawed frozen strawberries over the pineapple layer.<br />
  92. Slice one banana and arrange the slices on top of the strawberries.<br />
  93. Spread Cool Whip:<br />
  94. Spread half of the Cool Whip over the entire layered mixture, making sure to cover it completely.<br />
  95. Repeat the Layers:<br />
  96. Repeat the process with the second layer of cake, using the remaining pudding, crushed pineapple, second package of strawberries, banana slices, and the rest of the Cool Whip.<br />
  97. Chill Overnight:<br />
  98. Cover the punch bowl with plastic wrap and refrigerate the Strawberry Punch Bowl Cake overnight. This allows the flavors to meld, and the cake to absorb the delicious juices.<br />
  99. Serve and Enjoy:<br />
  100. Before serving, gently stir the layers to ensure even distribution of flavors. Scoop out servings, making sure to include all the delicious layers.<br />
  101. Garnish (Optional):<br />
  102. Garnish the top with additional sliced strawberries or banana slices for a decorative touch.</p>
  103. ]]></content:encoded>
  104. <wfw:commentRss>https://wangolds.com/2024/03/28/cakessouthern-strawberry-punch-bowl-cake-2024/feed/</wfw:commentRss>
  105. <slash:comments>0</slash:comments>
  106. </item>
  107. <item>
  108. <title>Blackberry Hand Pies</title>
  109. <link>https://wangolds.com/2024/03/28/blackberry-hand-pies/</link>
  110. <comments>https://wangolds.com/2024/03/28/blackberry-hand-pies/#respond</comments>
  111. <dc:creator><![CDATA[badr amri]]></dc:creator>
  112. <pubDate>Thu, 28 Mar 2024 04:50:08 +0000</pubDate>
  113. <category><![CDATA[RECIPES]]></category>
  114. <guid isPermaLink="false">https://wangolds.com/?p=75</guid>
  115.  
  116. <description><![CDATA[Ingredients: 3 cups blackberries, divided cup sugar 3 teaspoons lemon juice 7 tablespoons water, divided 2 tablespoons cornstarch 1 ready-made pie crust such as Pillsbury 1 large egg, whisked 1 tablespoon water Instructions: Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside. For the...]]></description>
  117. <content:encoded><![CDATA[<p><em><strong>Ingredients:</strong></em><br />
  118. 3 cups blackberries, divided<br />
  119. cup sugar<br />
  120. 3 teaspoons lemon juice<br />
  121. 7 tablespoons water, divided<br />
  122. 2 tablespoons cornstarch<br />
  123. 1 ready-made pie crust such as Pillsbury<br />
  124. 1 large egg, whisked<br />
  125. 1 tablespoon water<br />
  126. <em><strong>Instructions:</strong></em><br />
  127. Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.<br />
  128. For the Blackberry Filling:<br />
  129. Heat a saucepan over low/medium heat.<br />
  130. Stir 2 cups of blackberries, sugar, lemon juice, and 3 tablespoons water into the pan and bring to a boil.<br />
  131. Let boil for 3-4 minutes, then add the remaining 1 cup of blackberries. Stir.<br />
  132. Mix 4 tablespoons water and cornstarch together. Add the cornstarch mixture to the blackberries and stir.<br />
  133. Continue cooking until the sauce thickens.<br />
  134. Remove from heat and let cool for 15 minutes.<br />
  135. Making The Hand Pies:<br />
  136. Unroll the pie crust on a lightly floured surface and, using a biscuit cutter, cut the pie dough into 3-inch circles.<br />
  137. Add a little water to the edges of the dough before filling to help seal.<br />
  138. Add a heaping tablespoon or two of blackberry sauce to the center of each pie dough. Fold the dough in half and, using a fork, crimp the edges to help secure the filling. Place hand pies on the prepared baking sheet.<br />
  139. In a small bowl, whisk the egg and tablespoon of water together, then brush the top of each hand pie.<br />
  140. Bake at 400F for approximately 15-18 minutes or until golden brown. Remove from the oven and enjoy warm.<br />
  141. Blackberry filling can also be served warm over pancakes, French toast, etc., or cooled and used for toppings on cheesecakes, crepes, etc.<br />
  142. Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 8 Hand Pies&#8221;</p>
  143. ]]></content:encoded>
  144. <wfw:commentRss>https://wangolds.com/2024/03/28/blackberry-hand-pies/feed/</wfw:commentRss>
  145. <slash:comments>0</slash:comments>
  146. </item>
  147. <item>
  148. <title>CREAMY CHICKEN GNOCCHI SOUP</title>
  149. <link>https://wangolds.com/2024/03/27/creamy-chicken-gnocchi-soup/</link>
  150. <comments>https://wangolds.com/2024/03/27/creamy-chicken-gnocchi-soup/#respond</comments>
  151. <dc:creator><![CDATA[badr amri]]></dc:creator>
  152. <pubDate>Wed, 27 Mar 2024 05:32:33 +0000</pubDate>
  153. <category><![CDATA[RECIPES]]></category>
  154. <guid isPermaLink="false">https://wangolds.com/?p=71</guid>
  155.  
  156. <description><![CDATA[&#160; INGREDIENTS: 3 tablespoons butter 1 small yellow onion chopped 2 celery ribs chopped 2 medium carrots peeled and chopped 3 cloves garlic minced 3 tablespoons flour 2 cups half n half 4 cups low-sodium chicken broth 2 teaspoons chopped fresh thyme 2 ½ cups diced cooked chicken cut into...]]></description>
  157. <content:encoded><![CDATA[<p>&nbsp;</p>
  158. <p><em><strong>INGREDIENTS:</strong></em><br />
  159. 3 tablespoons butter<br />
  160. 1 small yellow onion chopped<br />
  161. 2 celery ribs chopped<br />
  162. 2 medium carrots peeled and chopped<br />
  163. 3 cloves garlic minced<br />
  164. 3 tablespoons flour<br />
  165. 2 cups half n half<br />
  166. 4 cups low-sodium chicken broth<br />
  167. 2 teaspoons chopped fresh thyme<br />
  168. 2 ½ cups diced cooked chicken cut into bite-size pieces<br />
  169. 16 ounces potato gnocchi<br />
  170. 3 cups fresh baby spinach (long stems trimmed)<br />
  171. Red pepper flakes (optional)<br />
  172. Salt and freshly ground black pepper to taste</p>
  173. <p><em><strong>INSTRUCTIONS:</strong></em><br />
  174. In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.<br />
  175. Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.<br />
  176. Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.<br />
  177. Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.</p>
  178. ]]></content:encoded>
  179. <wfw:commentRss>https://wangolds.com/2024/03/27/creamy-chicken-gnocchi-soup/feed/</wfw:commentRss>
  180. <slash:comments>0</slash:comments>
  181. </item>
  182. <item>
  183. <title>Fruity Pebbles Cookies</title>
  184. <link>https://wangolds.com/2024/03/27/fruity-pebbles-cookies/</link>
  185. <comments>https://wangolds.com/2024/03/27/fruity-pebbles-cookies/#respond</comments>
  186. <dc:creator><![CDATA[badr amri]]></dc:creator>
  187. <pubDate>Wed, 27 Mar 2024 03:34:49 +0000</pubDate>
  188. <category><![CDATA[RECIPES]]></category>
  189. <guid isPermaLink="false">https://wangolds.com/?p=68</guid>
  190.  
  191. <description><![CDATA[Ingredients: 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup Fruity Pebbles cereal Directions: Preheat your oven to 350°F (175°C). Line a baking...]]></description>
  192. <content:encoded><![CDATA[<p><em><strong>Ingredients:</strong></em><br />
  193. 1/2 cup unsalted butter, softened<br />
  194. 1/2 cup granulated sugar<br />
  195. 1/4 cup packed light brown sugar<br />
  196. 1 large egg<br />
  197. 1 teaspoon vanilla extract<br />
  198. 1 1/4 cups all-purpose flour<br />
  199. 1/2 teaspoon baking soda<br />
  200. 1/4 teaspoon salt<br />
  201. 1 cup Fruity Pebbles cereal<br />
  202. <em><strong>Directions:</strong></em><br />
  203. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.<br />
  204. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.<br />
  205. Beat in the egg and vanilla extract until well combined.<br />
  206. In a separate bowl, whisk together the flour, baking soda, and salt.<br />
  207. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.<br />
  208. Gently fold in the Fruity Pebbles cereal until evenly distributed throughout the cookie dough.<br />
  209. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.<br />
  210. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.<br />
  211. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.<br />
  212. Prep Time: 15 minutes | Cooking Time: 8-10 minutes per batch | Total Time: 25-30 minutes | Kcal: Depending on serving size and ingredients used | Servings: Makes about 2 dozen cookies</p>
  213. ]]></content:encoded>
  214. <wfw:commentRss>https://wangolds.com/2024/03/27/fruity-pebbles-cookies/feed/</wfw:commentRss>
  215. <slash:comments>0</slash:comments>
  216. </item>
  217. <item>
  218. <title>Pan-Fried Cheese Potato Bread</title>
  219. <link>https://wangolds.com/2024/03/26/pan-fried-cheese-potato-bread/</link>
  220. <comments>https://wangolds.com/2024/03/26/pan-fried-cheese-potato-bread/#respond</comments>
  221. <dc:creator><![CDATA[badr amri]]></dc:creator>
  222. <pubDate>Tue, 26 Mar 2024 19:08:58 +0000</pubDate>
  223. <category><![CDATA[RECIPES]]></category>
  224. <guid isPermaLink="false">https://wangolds.com/?p=64</guid>
  225.  
  226. <description><![CDATA[&#160; Ingredients: For the Bread Dough: • 90g strong flour (bread flour) • 55g milk • 10g melted unsalted butter • A pinch of salt For the Filling: • 1 medium potato • 2 tablespoons mayonnaise • Mozzarella cheese (as needed), cut into small chunks or strips Instructions: 1. Prepare...]]></description>
  227. <content:encoded><![CDATA[<p>&nbsp;</p>
  228. <p><em><strong>Ingredients:</strong></em><br />
  229. For the Bread Dough:<br />
  230. • 90g strong flour (bread flour)<br />
  231. • 55g milk<br />
  232. • 10g melted unsalted butter<br />
  233. • A pinch of salt<br />
  234. For the Filling:<br />
  235. • 1 medium potato<br />
  236. • 2 tablespoons mayonnaise<br />
  237. • Mozzarella cheese (as needed), cut into small chunks or strips</p>
  238. <ul>
  239. <li><strong>Instructions:</strong><br />
  240. 1. Prepare the Potato:<br />
  241. • Cook the potato until tender, either by boiling, microwaving, or baking. Once cooked, peel and mash it in a bowl. Let it cool down a bit.<br />
  242. • Mix in the mayonnaise with the mashed potato until well combined. This mixture will be used as part of the filling for the bread.<br />
  243. 2. Make the Dough:<br />
  244. • In a mixing bowl, combine the strong flour and salt.<br />
  245. • Add the milk and melted butter to the dry ingredients, and mix until a dough forms. Knead it on a lightly floured surface until smooth and elastic, about 5 minutes.<br />
  246. • Let the dough rest for about 10 minutes, covered with a damp cloth to prevent it from drying out.<br />
  247. 3. Assemble the Bread:<br />
  248. • Divide the dough into equal portions, depending on the size of bread you prefer.<br />
  249. • Roll out each portion into a small circle, about 1/4 inch thick.<br />
  250. • Place a spoonful of the potato and mayonnaise mixture in the center of each dough circle. Add a chunk or strips of mozzarella cheese on top of the potato filling.<br />
  251. • Fold the dough over the filling, sealing the edges by pinching them together, forming a sealed bread pocket. Make sure the filling is well enclosed to prevent it from leaking out during cooking.<br />
  252. 4. Cook the Bread:<br />
  253. • Heat a non-stick pan over medium heat. You may lightly butter it if desired, though the dough already contains butter.<br />
  254. • Place the filled bread in the pan, and cook for about 3-4 minutes on each side or until golden brown and the cheese inside has melted. The bread should puff up slightly.<br />
  255. 5. Serve:<br />
  256. • Enjoy your Cheese Potato Bread warm from the pan, ideally when the cheese is melty and gooey.<br />
  257. • Optional: Serve with a side of sour cream, or a dipping sauce of your choice for extra flavor.<br />
  258. This Pan-Fried Cheese Potato Bread combines the heartiness of potatoes, the richness of cheese, and the comfort of freshly made bread, all without the need for an oven or complicated ingredients. Perfect for a cozy meal or a satisfying snack!</li>
  259. </ul>
  260. ]]></content:encoded>
  261. <wfw:commentRss>https://wangolds.com/2024/03/26/pan-fried-cheese-potato-bread/feed/</wfw:commentRss>
  262. <slash:comments>0</slash:comments>
  263. </item>
  264. <item>
  265. <title>Cream Cheese Strawberry Banana Bread Recipe</title>
  266. <link>https://wangolds.com/2024/03/26/cream-cheese-strawberry-banana-bread-recipe/</link>
  267. <comments>https://wangolds.com/2024/03/26/cream-cheese-strawberry-banana-bread-recipe/#respond</comments>
  268. <dc:creator><![CDATA[badr amri]]></dc:creator>
  269. <pubDate>Tue, 26 Mar 2024 06:24:14 +0000</pubDate>
  270. <category><![CDATA[RECIPES]]></category>
  271. <guid isPermaLink="false">https://wangolds.com/?p=60</guid>
  272.  
  273. <description><![CDATA[Ingredients: 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 4 ounces cream cheese, softened 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (about 2-3 medium bananas) 1 cup...]]></description>
  274. <content:encoded><![CDATA[<p><em><strong>Ingredients:</strong></em></p>
  275. <p>1/2 cup (1 stick) unsalted butter, softened<br />
  276. 1 cup granulated sugar<br />
  277. 4 ounces cream cheese, softened<br />
  278. 2 large eggs<br />
  279. 1 teaspoon vanilla extract<br />
  280. 2 cups all-purpose flour<br />
  281. 2 teaspoons baking powder<br />
  282. 1/2 teaspoon baking soda<br />
  283. 1/2 teaspoon salt<br />
  284. 1 cup mashed ripe bananas (about 2-3 medium bananas)<br />
  285. 1 cup chopped fresh strawberries<br />
  286. 1/2 cup milk<br />
  287. <em><strong>Instructions:</strong></em></p>
  288. <p>Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9&#215;5-inch loaf pan.<br />
  289. Cream Butter, Sugar, and Cream Cheese: In a large bowl, beat together the butter, sugar, and cream cheese until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.<br />
  290. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.<br />
  291. Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.<br />
  292. Fold in Bananas and Strawberries: Gently fold in the mashed bananas and chopped strawberries until evenly distributed throughout the batter.<br />
  293. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.<br />
  294. Cool: Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.<br />
  295. This Cream Cheese Strawberry Banana Bread is a delightful twist on traditional banana bread, offering a rich and moist texture with bursts of fruit flavor. Perfect for breakfast, as a snack, or dessert, it&#8217;s a versatile recipe that&#8217;s sure to please.</p>
  296. ]]></content:encoded>
  297. <wfw:commentRss>https://wangolds.com/2024/03/26/cream-cheese-strawberry-banana-bread-recipe/feed/</wfw:commentRss>
  298. <slash:comments>0</slash:comments>
  299. </item>
  300. <item>
  301. <title>Dark Chocolate Mousse Cake</title>
  302. <link>https://wangolds.com/2024/03/26/dark-chocolate-mousse-cake/</link>
  303. <comments>https://wangolds.com/2024/03/26/dark-chocolate-mousse-cake/#respond</comments>
  304. <dc:creator><![CDATA[badr amri]]></dc:creator>
  305. <pubDate>Tue, 26 Mar 2024 05:30:55 +0000</pubDate>
  306. <category><![CDATA[DESSERTS]]></category>
  307. <guid isPermaLink="false">https://wangolds.com/?p=57</guid>
  308.  
  309. <description><![CDATA[Ingredients: For the Chocolate Cake: &#8211; 1 3/4 cups all-purpose flour &#8211; 1 1/2 cups granulated sugar &#8211; 3/4 cup unsweetened cocoa powder &#8211; 1 1/2 teaspoons baking powder &#8211; 1 1/2 teaspoons baking soda &#8211; 1 teaspoon salt &#8211; 2 large eggs &#8211; 1 cup milk any kind &#8211;...]]></description>
  310. <content:encoded><![CDATA[<p><em><strong>Ingredients:</strong></em><br />
  311. For the Chocolate Cake:<br />
  312. &#8211; 1 3/4 cups all-purpose flour<br />
  313. &#8211; 1 1/2 cups granulated sugar<br />
  314. &#8211; 3/4 cup unsweetened cocoa powder<br />
  315. &#8211; 1 1/2 teaspoons baking powder<br />
  316. &#8211; 1 1/2 teaspoons baking soda<br />
  317. &#8211; 1 teaspoon salt<br />
  318. &#8211; 2 large eggs<br />
  319. &#8211; 1 cup milk any kind<br />
  320. &#8211; 1/2 cup vegetable oil<br />
  321. &#8211; 2 teaspoons vanilla extract<br />
  322. &#8211; 1 cup boiling water<br />
  323. For the Dark Chocolate Mousse:<br />
  324. &#8211; 8 ounces dark chocolate, chopped<br />
  325. &#8211; 2 cups heavy cream, divided<br />
  326. &#8211; 1/4 cup powdered sugar<br />
  327. &#8211; 1 teaspoon vanilla extract<br />
  328. For the Chocolate Ganache:<br />
  329. &#8211; 4 ounces dark chocolate, chopped<br />
  330. &#8211; 1/2 cup heavy cream<br />
  331. <em><strong>Directions:</strong></em><br />
  332. 1. Preheat the oven to 350F 175C. Grease and flour two 9-inch round cake pans.<br />
  333. 2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.<br />
  334. 3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.<br />
  335. 4. Stir in the boiling water until the batter is smooth. It will be thin, but thats okay.<br />
  336. 5. Divide the batter evenly between the prepared cake pans.<br />
  337. 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.<br />
  338. 7. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.<br />
  339. For the Dark Chocolate Mousse:<br />
  340. 1. Place the chopped dark chocolate in a heatproof bowl.<br />
  341. 2. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer.<br />
  342. 3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.<br />
  343. 4. Stir the chocolate and cream together until smooth and well combined. Let cool to room temperature.<br />
  344. 5. In a separate bowl, beat the remaining 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.<br />
  345. 6. Gently fold the whipped cream into the cooled chocolate mixture until smooth and creamy.<br />
  346. 7. Cover and refrigerate the mousse for at least 2 hours, or until set.<br />
  347. For the Chocolate Ganache:<br />
  348. 1. Place the chopped dark chocolate in a heatproof bowl.<br />
  349. 2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.<br />
  350. 3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.<br />
  351. 4. Stir the chocolate and cream together until smooth and well combined. Let cool slightly.<br />
  352. Assembling the Cake:<br />
  353. 1. Place one layer of chocolate cake on a serving platter or cake stand.<br />
  354. 2. Spread a layer of dark chocolate mousse over the top of the cake.<br />
  355. 3. Place the second layer of chocolate cake on top of the mousse.<br />
  356. 4. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.<br />
  357. 5. Refrigerate the cake for at least 1 hour before serving to allow the mousse and ganache to set.<br />
  358. 6. Slice and serve the Dark Chocolate Mousse Cake chilled.<br />
  359. Prep Time: 30 minutes Baking Time: 30-35 minutes Total Time: 3-4 hours including chilling time Servings: Makes one 9-inch cake Kcal: Approximately 400 kcal per serving</p>
  360. ]]></content:encoded>
  361. <wfw:commentRss>https://wangolds.com/2024/03/26/dark-chocolate-mousse-cake/feed/</wfw:commentRss>
  362. <slash:comments>0</slash:comments>
  363. </item>
  364. <item>
  365. <title>Banana Cake with Salted Caramel</title>
  366. <link>https://wangolds.com/2024/03/26/banana-cake-with-salted-caramel/</link>
  367. <comments>https://wangolds.com/2024/03/26/banana-cake-with-salted-caramel/#respond</comments>
  368. <dc:creator><![CDATA[badr amri]]></dc:creator>
  369. <pubDate>Tue, 26 Mar 2024 04:11:53 +0000</pubDate>
  370. <category><![CDATA[DESSERTS]]></category>
  371. <guid isPermaLink="false">https://wangolds.com/?p=54</guid>
  372.  
  373. <description><![CDATA[Banana Cake with Salted Caramel Frosting Imagine a cake so indulgent, so rich, and so perfectly balanced that it becomes the talk of any gathering. That&#8217;s exactly what our Banana Cake with Salted Caramel Frosting is. This masterpiece starts with two layers of moist banana Ingredients: For the Banana Cake:...]]></description>
  374. <content:encoded><![CDATA[<p>Banana Cake with Salted Caramel Frosting<br />
  375. Imagine a cake so indulgent, so rich, and so perfectly balanced that it becomes the talk of any gathering. That&#8217;s exactly what our Banana Cake with Salted Caramel Frosting is. This masterpiece starts with two layers of moist banana</p>
  376. <p><em><strong>Ingredients:</strong></em><br />
  377. For the Banana Cake:<br />
  378. Follow the link provided in the notes for the banana cake recipe.<br />
  379. For the Caramel Sauce:<br />
  380. 1 cup (210g) granulated sugar<br />
  381. 1/4 cup (60ml) water<br />
  382. 3/4 tsp Morton Fine Sea Salt<br />
  383. 1/4 cup (56g) unsalted butter, diced into 1 Tbsp pieces<br />
  384. 2/3 cup (160ml) heavy cream<br />
  385. 2 pinches Morton Coarse Sea Salt, for topping<br />
  386. For the Frosting:<br />
  387. 3/4 cup (170g) unsalted butter<br />
  388. 3 cups (390g) powdered sugar<br />
  389. 1 tsp vanilla extract<br />
  390. 1/2 cup caramel sauce (prepared from above)<br />
  391. 1/2 cup chopped pecans or walnuts, for garnish (optional)<br />
  392. 2 bananas, diced, for topping (optional)<br />
  393. Semi-sweet chocolate shavings, for garnish (optional)</p>
  394. <p><em><strong>Directions:</strong></em><br />
  395. Prepare Banana Cake: Follow the instructions given in the banana cake recipe and let it cool completely.<br />
  396. Caramel Sauce: In a medium saucepan, combine sugar, water, and sea salt. Set over medium-high heat and whisk constantly until it boils, then let it boil until it turns a rich amber color. Carefully swirl the pan occasionally. Whisk in butter, then remove from heat and whisk in cream. Pour into a bowl or jar and chill until completely cooled.<br />
  397. Frosting: Whip butter until light and fluffy. Add powdered sugar, caramel sauce, sea salt, and vanilla extract. Mix until well combined and slightly fluffy. If needed, chill until it becomes a firmer consistency.<br />
  398. Assemble Cake: Spread half of the frosting over the first layer of cake, then drizzle some caramel sauce over it. Add the second layer of cake and the remaining frosting. Just before serving, top with diced bananas, nuts, more caramel sauce, chocolate shavings, and a sprinkle of coarse sea salt.<br />
  399. Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 3 hours 10 minutes | Servings: 16</p>
  400. ]]></content:encoded>
  401. <wfw:commentRss>https://wangolds.com/2024/03/26/banana-cake-with-salted-caramel/feed/</wfw:commentRss>
  402. <slash:comments>0</slash:comments>
  403. </item>
  404. <item>
  405. <title>Pecan Pie Bread Pudding</title>
  406. <link>https://wangolds.com/2024/03/26/pecan-pie-bread-pudding/</link>
  407. <comments>https://wangolds.com/2024/03/26/pecan-pie-bread-pudding/#respond</comments>
  408. <dc:creator><![CDATA[badr amri]]></dc:creator>
  409. <pubDate>Tue, 26 Mar 2024 02:51:25 +0000</pubDate>
  410. <category><![CDATA[RECIPES]]></category>
  411. <guid isPermaLink="false">https://wangolds.com/?p=51</guid>
  412.  
  413. <description><![CDATA[&#160; Ingredients: &#8211; 1 (16 oz) loaf day-old French bread &#8211; 2 and ½ cups milk &#8211; 1 cup half &#38; half (or substitute with whole milk or heavy cream) &#8211; 4 eggs, lightly beaten &#8211; 1 cup granulated sugar &#8211; 1 tablespoon vanilla extract &#8211; ⅛ teaspoon salt &#8211;...]]></description>
  414. <content:encoded><![CDATA[<p>&nbsp;</p>
  415. <p><em><strong>Ingredients:</strong></em><br />
  416. &#8211; 1 (16 oz) loaf day-old French bread<br />
  417. &#8211; 2 and ½ cups milk<br />
  418. &#8211; 1 cup half &amp; half (or substitute with whole milk or heavy cream)<br />
  419. &#8211; 4 eggs, lightly beaten<br />
  420. &#8211; 1 cup granulated sugar<br />
  421. &#8211; 1 tablespoon vanilla extract<br />
  422. &#8211; ⅛ teaspoon salt<br />
  423. &#8211; ½ cup butter, softened<br />
  424. &#8211; 1 and ½ cups packed brown sugar<br />
  425. &#8211; 1 cup pecans, chopped</p>
  426. <p><em><strong>Directions:</strong></em><br />
  427. 1. Preheat the oven to 350 degrees F.<br />
  428. 2. Cube the French bread and place it in a large bowl.<br />
  429. 3. In another bowl, whisk together eggs, milk, half &amp; half, sugar, salt, and vanilla. Pour this mixture over the bread and let it sit for 5 to 10 minutes.<br />
  430. 4. In a small bowl, mix softened butter, brown sugar, and chopped pecans with a fork until the mixture resembles wet sand.<br />
  431. 5. Pour half of the bread mixture into an 8×8 inch pan.<br />
  432. 6. Top with half of the pecan mixture.<br />
  433. 7. Spoon the remaining bread mixture over the pecan layer and then top with the rest of the pecan mixture. Press it down slightly into the pan.<br />
  434. 8. Top with the remaining pecan mixture.<br />
  435. 9. Place the pan on a cookie sheet with an edge to catch any potential spills. Bake at 350 degrees F for 45 to 55 minutes. The center should be slightly wiggly but will set as it cools.</p>
  436. ]]></content:encoded>
  437. <wfw:commentRss>https://wangolds.com/2024/03/26/pecan-pie-bread-pudding/feed/</wfw:commentRss>
  438. <slash:comments>0</slash:comments>
  439. </item>
  440. </channel>
  441. </rss>
  442.  

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