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Friday, July 31, 2020

Dish picks VMware cloud platform for 5G network build - FierceWireless

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Dish Network named VMware as the latest vendor for its planned 5G network build, using the software provider’s telco cloud platform.

The announcement marks one more piece in place on Dish’s path to becoming a nationwide facilities-based carrier in the U.S. VMware joins Altiostar, Fujitsu, and Mavenir as publicly named partners for Dish’s greenfield wireless network. It plans to deploy a 5G standalone (SA) network using cloud-native, open RAN architecture.

Dish called out the software-defined nature of VMware’s cloud as a strong foundation to support Dish’s 5G partner ecosystem.

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The cloud will be built with containers and run Kubernetes. Dish said the latter will allow it to dynamically shift and scale workloads within the cloud based on consumer demand.  

5G network functions from different software vendors will run on top of the VMware telco cloud, including software from Mavenir and Altiostar.  Dish and VMware have tested and onboarded dozens of network functions from multiple suppliers, but isn’t naming additional vendors at this point.

RELATED: Dish selects Fujitsu, Altiostar for 5G radios, Open vRAN

Using VMware’s platform, Dish can leverage distributed telco, public and private cloud environments, and deliver edge computing capabilities.  Enhanced automation, resiliency, security and flexibility are among some of the benefits Dish cited. In addition to the 5G network, VMware is also supplying certain cloud infrastructure services to support Dish’s IT needs across the larger company.

Dish isn’t disclosing financial terms of the deal.

“VMware software will serve as a powerful foundation for our cloud-native, software-defined 5G network,” said Marc Rouanne, executive vice president and chief network officer for Dish, in a statement. “By bringing together innovations such as the distributed cloud, edge computing and network slicing, this software will help us provide our customers with customizable, secure solutions that will be more cost-effective than legacy, vertically-integrated, hardware-reliant alternatives.”

RELATED: Dish names Mavenir as first vendor for 5G network build

Dish officially entered the mobile retail business on July 1 when the satellite TV provider closed a $1.4 billion deal to acquire Boost Mobile. That transaction was one of the conditions for government approval of T-Mobile and Sprint’s merger, with the promise of Dish entering the market as a fourth competitor. While Dish works to on the network buildout, customers will initially first ride on T-Mobile’s network under a seven-year MVNO agreement.

There has been some skepticism about Dish’s ultimate plans, but the company has taken steps – including now four publicly announced vendors, as well as hiring wireless industry veterans to bolster its mobile network team. That includes former T-Mobile executive Dave Mayo, who just joined in June and is heading up Dish’s wireless buildout and deployment execution as EVP of Network Development.

RELATED: Dish’s intentions once again ‘question of the day’

Dish picked up 800 MHz spectrum from Sprint as well, but already holds a trove of valuable wireless spectrum and has shown up at recent spectrum auctions. The agreement to become a fourth competitor also meant extensions to FCC buildout requirement deadlines related to certain Dish spectrum licenses. Dish committed to the FCC to offer 5G broadband service to at least at least 70% of the U.S. population by June 2023, among other deadlines.

Work on the build is expected to get started next year, with executives of two tower companies this week both indicating conversations with Dish, though no formal deals mentioned.

RELATED: Dish’s risk lies with the network—analyst

“We are very focused on being a terrific partner with [Dish] and working hard to ensure that they’re able to meet those targets that they’ve set out for themselves over the next couple of years,” said Jay Brown, CEO of Crown Castle on the tower company’s earnings call yesterday, according to a transcript.

Crown Castle didn’t give guidance on potential impacts from Dish, but plans to provide some view in October of the impact for 2021.

“But we're zeroed in and making sure that we're being responsive to what could be a significant customer over the next few years as they build out a nationwide network,” Brown added.

Similarly, when asked on a Q2 earnings call about when Dish might show up based on the need for more funding to ramp up a network build, American Tower CEO Tom Bartlett said he expects Dish to hit the market next year.  

RELATED: Dish to raise $1B for 'general corporate purposes'

The tower REIT won’t include Dish in financial guidance until it has a more formal agreement and understanding of what the demands will be, Bartlett added.

Dish previously pegged the cost of building a new 5G network at $10 billion, though some analysts have suggested it will likely cost much more.  

In May, Dish Chairman and co-founder Charlie Ergen indicated funding wasn’t a major concern.

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"dish" - Google News
July 31, 2020 at 11:48PM
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Dish picks VMware cloud platform for 5G network build - FierceWireless
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DISH Network (DISH) to Report Q2 Earnings: What's in Store? - Yahoo Finance

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DISH Network’s DISH second-quarter 2020 results are expected to reflect the negative impact of persistent subscriber loss due to stiff competition and cord-cutting in the Pay-TV industry.

For the quarter, the Zacks Consensus Estimate for revenues currently stands at $3.10 billion, suggesting a 3.4% dip from the figure reported in the year-ago quarter.

Moreover, the consensus mark for second-quarter earnings has increased by 3.6% to 57 cents over the past 30 days, indicating a decline of 5% from the year-ago quarter’s reported figure.

Notably, the company’s earnings beat the Zacks Consensus Estimate in two of the trailing four quarters, missing the same in the other two, the average negative surprise being 15.8%.

DISH Network Corporation Price and EPS Surprise

DISH Network Corporation Price and EPS Surprise
DISH Network Corporation Price and EPS Surprise

DISH Network Corporation price-eps-surprise | DISH Network Corporation Quote

Let’s see how things are shaping up for this announcement.

Factors to Consider

DISH’s efforts to diversify business from being a pure-play satellite-TV operator to an Internet TV operator are not expected to have provided any meaningful impetus to its prospects in the second quarter.

Notably, DISH lost 413K net Pay-TV subscribers in first-quarter 2020. Further, the company lost nearly 281K net Sling TV subscribers and 132K DISH TV subscribers. The trend is likely to have continued in the to-be-reported quarter.

DISH is likely to have continued losing Pay-TV subscribers to online video streaming and on-demand content providers, such as Netflix, Amazon Prime, Hulu and YouTube.

Moreover, the coronavirus pandemic outbreak is expected to have affected the Pay-TV subscriber addition rate, particularly commercial accounts in the to-be-reported quarter.

Additionally, the bottom-line performance is expected to reflect escalating programming and content expenses, along with retransmission fees.

Key Q2 Developments

In April, DISH announced that it has entered into a multi-year agreement with Mavenir to deliver cloud-native OpenRAN software for its software-defined 5G wireless broadband network.

Further, on Jun 30, DISH announced that it has inked a multi-year agreement with Altiostar to deliver its cloud-native O-RAN-compliant solution for the former’s nationwide 5G network. The company also announced a large purchase of radio units from Fujitsu.

Moreover, on Jun 17, DISH announced that it is offering two free months of bulk television service to new commercial business customers, including hotels, hospitals, senior living communities, student housing, apartments and more.

What Our Model Says

Per the Zacks model, the combination of a positive Earnings ESP and a Zacks Rank #1 (Strong Buy), 2 (Buy) or 3 (Hold) increases the odds of an earnings beat. But that’s not the case here.

DISH has an Earnings ESP of -2.78% and a Zacks Rank #3. You can uncover the best stocks to buy or sell before they’re reported with our Earnings ESP Filter.

Stocks to Consider

Here are a few companies worth considering as our model shows that these have the right combination of elements to beat on earnings in their upcoming releases:

GoPro GPRO has an Earnings ESP of +43.66% and is Zacks #2 Ranked. You can see the complete list of today’s Zacks #1 Rank stocks here.

Take Two Interactive Software TTWO has an Earnings ESP of +5.35% and is #2 Ranked.

AMETEK AME has an Earnings ESP of +3.96% and a Zacks Rank #2.

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"dish" - Google News
July 31, 2020 at 11:51PM
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DISH Network (DISH) to Report Q2 Earnings: What's in Store? - Yahoo Finance
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Scott D. Pierce: Dish customers lose FOX 13; Sinclair loses even more credibility - Salt Lake Tribune

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If you’re a Dish Network subscriber, you lost access to KSTU — aka FOX 13 — over the weekend. The station’s owner, Ohio-based E.W. Scripps Company, is in a contract dispute with the satellite TV provider.

So, no, it won’t do you any good to call the folks at KSTU. They’re pawns in a corporate dispute, one of 60 Scripps stations in 22 states that were pulled off Dish.

And it’s the same story we’ve heard umpteen times before in umpteen similar disputes. Scripps says it just wants Dish to pay what its stations are worth; Dish insists that Scripps is trying to gouge it. And they’re both fighting to win the public relations battle as they fight with each other.

As a Dish subscriber, you must be used to this by now. It happens all the time.

The satellite TV company has a long history of disputes with cable networks and TV station owners. Among the blackouts over the years: ViacomCBS (local stations and cable channels MTV, VH1, Nickelodeon and more); Fox (Fox News, FX, National Geographic, regional sports channels and more); MSG Networks; SNY; AMC Networks; Big Ten Network; Turner Networks (including CNN, TCM and Cartoon Network); NBC (regional sports channels); Tribune Media (WGN and local stations); and local station groups including Sinclair, Belo, Hearst, Heritage, Tegna and more, affecting hundreds of stations.

In addition to the standoff with Scripps, Dish is currently involved in a dispute with Apollo Global Management that’s knocked 14 stations in nine states off its lineup.

Oh, by the way, this is the first time Scripps stations have ever been pulled off a cable or satellite provider’s lineup — and the company has been in the TV business since 1947.

How long will this last? Well, HBO has been off Dish since November 2018, and there are no indications the two sides are anywhere close to resolving their dispute. So … who knows?

The one certainty when you subscribe to Dish is that you’re going to lose channels to contract disputes, both temporarily and (apparently) permanently.

As for those of you missing FOX 13, you do have options. You can watch the station over the air and on various streaming platforms.

Scripps is encouraging Dish subscribers to call the satellite TV provider and complain. Which is also standard procedure in this kind of dispute.

Remember, when Sinclair first announced it would buy Tribune Broadcasting (FOX 13′s former owner), it had no intention of divesting itself of the Salt Lake City station despite the fact that it already owned KUTV, KJZZ and KMYU, and adding KSTU would have violated FCC regulations. And the last thing Utahns need is another station airing pseudo-news content from Sinclair.

The latest outrage: Sinclair came this close to airing an episode of “America This Week” that included a segment with a conspiracy theorist who claims Dr. Anthony Fauci created COVID-19. It was scheduled to air last week before the video got out and Sinclair backed off — first announcing that the segment would be reworked and then announcing it wouldn’t air at all.

According to those who saw the video, it did feature a follow-up segment with Eric Bolling interviewing a different doctor who disputed the crackpot claims — but Bolling did not challenge the crackpot doctor as he interviewed her.

This is not a gray area. Legitimate news outlets do not give airtime to unhinged conspiracy theorists. And to do so without directly challenging them is a crime against viewers.

Bolling, you may recall, had a history of making racist comments on Fox News, which he left in 2017 after it investigated reports that he sent lewd texts and photos to female co-workers, and made inappropriate sexual comments and unwanted sexual advances. But he’s a big backer of Donald Trump, so Sinclair hired him.

Editor’s note: The Salt Lake Tribune is a content partner with FOX 13.

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"dish" - Google News
July 31, 2020 at 07:00PM
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Scott D. Pierce: Dish customers lose FOX 13; Sinclair loses even more credibility - Salt Lake Tribune
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Dish chooses VMware's cloud platform to build 5G network - WHTC News

DISH Selects VMware to Help Build the Most Advanced, Automated, End-to-End 5G Network in the U.S. - Business Wire

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ENGLEWOOD, Colo. & PALO ALTO, Calif.--()--DISH (NASDAQ:DISH) today announced that it has chosen VMware (NYSE:VMW) for the cloud platform to deploy the nation’s first 5G, cloud-native Open Radio Access Network (O-RAN). The platform will help bring to life the first network in the U.S. to combine the efficiency of the distributed telco cloud, public cloud and private cloud environments while delivering consistent, low-latency edge computing. In addition to DISH’s selection of the VMware Telco Cloud platform, the company also selected cloud infrastructure services to support the IT needs of the broader DISH enterprise.

The VMware Telco Cloud will enable DISH to utilize software from the nation’s industry-leading vendors to optimize and accelerate its 5G network deployment. Additionally, it will provide DISH with enhanced automation, resiliency, security and flexibility. The VMware Telco Cloud provides an abstraction layer across multiple network domains and enables DISH to leverage hyper-scale public cloud capacity where needed, while maintaining core control points. The software-defined nature of the VMware Telco Cloud is part of the platform to support the DISH ecosystem of partners to accelerate 5G leadership in the U.S.

“VMware software will serve as a powerful foundation for our cloud-native, software-defined 5G network,” said Marc Rouanne, executive vice president and chief network officer, DISH. “By bringing together innovations such as the distributed cloud, edge computing and network slicing, this software will help us provide our customers with customizable, secure solutions that will be more cost-effective than legacy, vertically-integrated, hardware-reliant alternatives.”

“We’re excited to work with DISH to architect and build a state-of-the-art, nationwide cloud-first 5G mobile network platform,” said Shekar Ayyar, executive vice president and general manager, Telco and Edge Cloud Business Unit, VMware. “This software-led approach will enable DISH to innovate and deliver new services to all types of customers – enterprise, small business, and consumer – across the U.S.”

DISH and VMware have tested and onboarded dozens of cloud-native 5G network functions from multiple software vendors on top of the VMware Telco Cloud. Running Kubernetes and following cloud-native design principles, it will enable DISH to dynamically move and scale workloads within the cloud, based on consumer demand.

DISH’s network deployment using the VMware Telco Cloud illustrates the use of U.S.-based foundational technology for realizing a next generation greenfield 5G network. This network will result in significant benefits for both consumers and enterprises by delivering a combination of secure, high-capacity and low-latency services.

About DISH

DISH Network Corporation is a connectivity company. Since 1980, it has served as a disruptive force, driving innovation and value on behalf of consumers. Through its subsidiaries, the company provides television entertainment and award-winning technology to millions of customers with its satellite DISH TV and streaming SLING TV services. In 2020, the company became a nationwide U.S. wireless carrier through the acquisition of Boost Mobile. DISH continues to innovate in wireless, building the nation's first virtualized, standalone 5G broadband network. DISH Network Corporation (NASDAQ: DISH) is a Fortune 250 company.

For company information, visit about.dish.com.

About VMware

VMware software powers the world’s complex digital infrastructure. The company’s cloud, app modernization, networking, security, and digital workspace offerings help customers deliver any application on any cloud across any device. Headquartered in Palo Alto, California, VMware is committed to being a force for good, from its breakthrough technology innovations to its global impact. For more information, please visit https://www.vmware.com/company.html.

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"dish" - Google News
July 31, 2020 at 07:00PM
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DISH Selects VMware to Help Build the Most Advanced, Automated, End-to-End 5G Network in the U.S. - Business Wire
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Dish of the Week: Muchas Gracias's Baja-style cod tacos - GW Hatchet

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Media Credit: Lindsay Paulen | Senior Staff Photographer

You can order Muchas Gracias's tacos on the delivery app Caviar.

With the number of COVID-19 cases creeping up in the District, opting for takeout seems to be the best option.

D.C. luckily has no shortage of amazing food available through pickup or delivery apps, and my new favorite pick is Muchas Gracias at 5029 Connective Ave. NW. The pop-up restaurant has been serving Latin American fare since April, and it donates a portion of its proceeds to organizations that help support immigrant workers like Tables Without Borders and Friends and Family Meal.

Despite its distance from campus, you can get its food sent to you via Caviar, which is currently offering a free month of delivery for new users. You could also venture to the pop-up and enjoy a meal at its patio seating.

For less of a splurge, Muchas Gracias offers lunchtime-only burritos ($12) like one stuffed with chicken tinga, potatoes, rice and beans or one filled with charred sweet potatoes, salsa, rice and beans. For $2 more, you can add on a agua fresca, a blended fruit drink with water and a dash of sweetener.

The dinner menu is split up into apps, tacos and sides alongside a selection of wine, cocktails and beer. If you don’t drink alcohol, you can also opt for the agua fresca of the day ($5), Jarritos soda ($3) or Top Chico ($3).

Start off your meal with classics like guacamole ($8) with tomatoes, pepitas and queso fresco or creamy queso ($6). Or, keep it light with a tomato salad ($10) served alongside salt-cured squash, cheese and topped off with lime dressing.

Despite all of the options, tacos are the main event at Muchas Gracias. If you’re ordering with friends, you can opt for the family taco night option ($49), which serves two to three people. The deal comes with eight homemade corn tortillas, a pint of your filling of choice – like steak, short rib or carnitas – and an assortment of sides like salsas, rice, beans and a slice of tres leches cake.

I decided on the Baja-style cod tacos ($19), a type of fish taco that originated in Baja California, Mexico, that typically comes with fried fish, shredded cabbage and creamy white sauce.

The dish came expertly packed with the four tortillas and salsas on the side to prevent sogginess during the delivery process. Even the cabbage was placed to the side of the to-go container to ensure the lightly-fried fish stayed fresh.

Each bite of the fish was crisp from the panko crust and flaky and soft on the inside. It quite literally melted in my mouth. The cabbage added a ton of crunch to the taco and an element of freshness. I also loaded the tacos with the creamy mustard-tartar sauce, which added some zing and spice. Flanked between a homemade tortilla, the dish was irresistible.

The rice and beans were bursting with flavor. The rice was fluffy and garlicky, while the beans were slightly acidic from the epazote – an herb used in traditional Mexican cooking – and the sprinkle of cheese on top.

Although I needed to assemble my own tacos, it ended up being a blessing in disguise because I was full from only two tacos and could avoid eating soggy leftover tacos the next day.

The next time you’re craving high-quality takeout in the District, Muchas Gracias should be on the top of your list.

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"dish" - Google News
July 31, 2020 at 06:16PM
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Dish of the Week: Muchas Gracias's Baja-style cod tacos - GW Hatchet
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More affordable CAKE Kalk INK electric motorcycles begin making deliveries globally - Electrek.co

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Swedish electric motorcycle manufacturer CAKE is announcing the commencement of deliveries of its latest models from the CAKE Kalk INK line, a new series of electric motorcycles that have seen the company’s high prices drop (slightly) into more affordable territory.

The CAKE Kalk INK line of electric motorbikes have been available on pre-order since the spring of this year.

Now the company has announced that deliveries have begun in the United States, Europe and Asia-Pacific countries.

CAKE is known for making slick-looking electric dirt bikes and street-legal electric motorcycles. The bikes may look industrial design award-ready, but they also carry hefty price tags.

The company’s original two bikes, the Kalk OR and the street-legal Kalk& are priced at $US13,000 and $US14,000, respectively.

While the 90 km/h (56 mph) bikes are beautiful and feature top-shelf Öhlins suspension, that’s a lot of coin to spend. And so CAKE recently announced the CAKE Kalk INK in March followed by the street legal CAKE Kalk INK SL in April, both of which were designed to target more price conscious customers.

The bikes are built on the same platform as the original Kalk OR and Kalk& motorbikes, including using the same aluminum frame, swingarm, drivetrain and battery.

But the INK line makes a few changes including a simpler suspension set up that is both more cost effective and likely more convenient for casual riders, among other modifications designed to be more economical and rider-friendly.

As the company expanded:

The Kalk INK series, however, employs a non-linkage rear suspension system for simplicity, lightweight motocross front suspension for robustness, as well as fenders and bodywork that are made from black, injection-molded polycarbonate and ABS. Both the Kalk INK and Kalk INK SL also come standard with a sturdy 19-inch wheelset for added durability, less overall maintenance, and additional after-market tire compatibility.

The result is still a premium electric motorcycle that most of regulars can’t afford, but does serve to drop the price by around 30% to between US$ 9,500 to US$10,500.

cake kalk ink

As CAKE CEO Stefan Ytterborn explained in a statement provided to Electrek:

“The Kalk INK platform is a freeride dream. It is truly exciting to expand Cake’s product line-up with a no-compromise, premium bike that has the potential of reaching an audience that is beyond our current customer base. With the Kalk INK series of motorbikes, we’re on a journey of inviting and inspiring new users to the surreal experience of flying down a trail with ease—without polluting or disturbing.”

Electrek’s Take

I’ve always loved the CAKE Kalk bikes, even if I could never afford them.

While some people find the aesthetic a bit too far out there, I think its a great example of what designers can do with electric motorcycles when freed from the constraints of internal combustion-based powertrains.

That said, damn those are some high prices…

And especially after I plunked down nearly $3k yesterday on an electric motorbike that comes pretty darn close to the speed and range specs of the CAKE Kalk line of motorcycles, these bikes are just going to have to remain as eye candy for me.

What do you think of the CAKE Kalk INK line of electric motorcycles? Let us know in the comments below!

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"cake" - Google News
July 31, 2020 at 01:18PM
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More affordable CAKE Kalk INK electric motorcycles begin making deliveries globally - Electrek.co
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Thursday, July 30, 2020

For summer stone fruit, have your cake and eat it too - Los Angeles Times

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While summer in the “before times” may have meant swimsuits and beach days to most people, to me it only ever meant it was time to eat all the stone fruit NOW! As anyone who counts fruit as their true love can attest, now is the season of lustful infatuation. Berries are great, but have you ever bitten into a peak-season peach and had its juice run down your arm? I buy the callipygous beauties — plums, apricots and dozens of hybrids — by the case to eat raw. Any surplus fruit becomes jam for year-round indulging, but first, a few choice specimens get strewn over one of my most favorite, ridiculously simple treats for highlighting fruit: yeasted cake.

I first made the cake from a recipe in one of my favorite cookbooks, “Simple Desserts” by Ken Haedrich. In the book, he calls it a “Butter Yeast Cake” — essentially a yeast-risen bread dough mixed with enough butter to “shorten” it into the texture of a tender, traditionally egg- or chemically-leavened cake — and uses it almost like a syrup-less baba au rhum, served plain with whipped cream and fruit on the side. It has many predecessors, such as French brioche and German kugelhopf, but where I divert from tradition is by toppling lots of stone fruit wedges over the dough so they bake into it, creating pockets of juicy fruit and concentrating their flavors just enough to enhance their natural sweetness while preserving their freshness.

The soft dough has the strength to hold up the fruit and still remain tender. I surround the dough on all sides with turbinado sugar for crunch to contrast with the soft cake and jammy fruit. Maple syrup — both in the dough and coating the fruit — and orange zest give it a distinctly “breakfast” vibe. It’s light, fluffy and not too sweet, the ideal showcase for the most perfect fruit to start your day.

Time 2 hours 40 minutes, largely unattended

Yields Serves 8

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"cake" - Google News
July 31, 2020 at 04:30AM
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For summer stone fruit, have your cake and eat it too - Los Angeles Times
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Toblerone Chocolate Cake Exists And Can Be Found In Your Grocery Store Freezer Aisle - Delish.com

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I remember when I was a little kid and got the green light from my parents to pick out something from the candy aisle at the store, there was something about a Toblerone candy bar that made me feel so fancy. This may be in part why the news that Toblerone makes a chocolate cake you can buy in stores is so exciting to me, but even without a nostalgic tie to the chocolate, I think it'll be your new fave too.

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Toblerone chocolate bars are one of those iconic foods that true fans would all be able to easily identify blindfolded. Not only does their triangular shape make it unique, but the nougat center and honey flavor also makes the chocolate much more luscious than your ordinary candy bar. It's rich, crunchy, and sweet without being overpowering.

The chocolate cake pulls from those famous flavors and starts with an almond base, milk chocolate, chocolate mousse, Toblerone chunks, and chocolate drizzle. It's also totally gluten-free. Due to the ingredients, you'll find this cake in the freezer aisle of your grocery store rather than with the based goods.

It seems that the Toblerone cake isn't a totally new offer, and was spotted for the first time in stores back in 2018. That said, @SnackGator just spotted it at their local Publix after searching for it, so the cake might be more accessible in main stream grocers than it was when it was first released.

Toblerone is a Swiss chocolatier, so that may have something to do with why it's a little more challenging to find in the states. So consider this a treasure hunt next time you go grocery shopping—the triangle chocolate chunks and bright red Toblerone logo mark the spot.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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"cake" - Google News
July 31, 2020 at 02:50AM
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Toblerone Chocolate Cake Exists And Can Be Found In Your Grocery Store Freezer Aisle - Delish.com
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How to Make a Ricotta Chocolate Chip Pound Cake - Eater

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Did you come in hot at the beginning of quarantine, baking your little heart out with sourdough and banana bread and ambitious pastry projects? Have you since lost that baking mojo as the pandemic presses on longer than anyone ever imagined?

Us too. But Melissa Weller’s ricotta chocolate chip pound cake may be enticing enough to pull you out of your baking retirement and back into the game. The loaf, the NYC-based baker says, seems easy to put together but takes a bit of finesse. “Food & Wine magazine called it ‘a feat of physics,’ because the chocolate chips don’t sink in the cake, they are dispersed throughout, which is something I worked very hard to achieve,” says Weller. The key is chopping the chips: “I chop the chocolate very finely before folding the chips into the batter. The smaller, lighter chips float in the batter rather than sinking to the bottom of the pan.”

Another key? Ensuring the thick cake is baked all the way through. Says Weller, “Where the toothpick test is sufficient for most cakes — and you can certainly use that for this cake — to make sure it is baked properly, I check the internal temperature of the cake with a digital thermometer, a bread baker’s trick that I apply to this cake.”

The master baker demonstrated on Eater’s Instagram how to make this simple cake, which shows up in her forthcoming cookbook, A Good Bake and in the meantime, you can find the recipe below.


Ricotta Chocolate Chip Pound Cake

1 14 cups (220 grams) semi-sweet chocolate chips
1 23 cups (200 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 23 cups (367 grams) whole milk ricotta
12 tablespoons (1½ sticks, or 170 grams) unsalted butter, cubed, softened
1 ½ cups (300 grams) granulated sugar
3 (150 grams) large eggs
1 tablespoon (15 grams) pure vanilla extract
1 teaspoon (6 grams) fine sea salt
Nonstick cooking spray

Start by arranging the oven racks so one is in the center position and preheat the oven to 350 degrees. Cut a piece of parchment paper to 8- by 12-inches. Spray the bottom and the sides of a 9- by 4-inch loaf pan with nonstick cooking spray. Line the pan with the parchment so it covers the bottom as well as goes up the longer sides of the pan.

Chop the chocolate chips until they are about one-third their original size. Pass them through a fine mesh strainer to strain out the chocolate dust; discard the dust (or reserve it to make hot chocolate) and set the chocolate chips aside.

To make the batter, whisk the flour, baking powder, and salt together in a medium bowl and set aside.

Using a food processor fitted with the S-shape blade, whip the ricotta until creamy and smooth, about 1 minute. Set aside.

In the bowl of a stand mixer set with the paddle attachment, combine the butter and sugar and beat on medium speed for 2 to 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula once or twice. The mixture should be light and fluffy. Working one at a time, add the eggs, stopping to scrape down the sides of the bowl between additions. Add the vanilla extract and mix it in, and scrape down the sides of the bowl.

Add the ricotta and mix on medium-low until it is blended in; note that the mixture will look “broken,” not homogenous. Turn off the mixer, scrape down the bowl, and add the dry ingredients. Mix on low speed until only traces of flour remain visible. Turn off the mixer and take the mixer bowl off the stand. Add the chocolate chips and fold them in with a rubber spatula until they are evenly dispersed and no flour is visible, making sure to scrape the very bottom of the bowl.

Scoop the batter into the prepared pan and use a small offset spatula to smooth and level out the top. Place the cake on the center rack of the oven to bake for 60 to 70 minutes, until a digital thermometer registers 200 degrees when inserted into the center. Remove the cake from the oven and place the pan on a cooling rack to cool for 15 minutes. Remove the cake from the pan by lifting up on the ends of parchment paper and return to the rack to cool completely. Enjoy with or without a cup of coffee.

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Peach Upside Down Mug Cake - RochesterFirst

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Peach Upside Down Mug Cake  RochesterFirst

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Cook This: Whip up this snack cake in minutes for a yummy treat - The Advocate

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The honey and spices in this snack cake will make you kitchen smell heavenly.

And, while it's called a cake, technically it's a quick bread, and the whole thing takes just 10 minutes to assemble and about 30 minutes to bake.

The hardest part of this recipe is getting the ingredients out of the pantry. Whole-wheat pastry flour is used for a little extra fiber and nutrition, but you can substitute a mix of half all-purpose flour and half whole wheat flour. 

Cook This: These baby back ribs get a sweet touch from cherry-pomegranate glaze

And it bakes up into a perfect not-too-sweet dessert or afternoon snack.

Honey Applesauce Snack Cake With Orange Glaze

Makes 10 servings 

1 cup white whole-wheat flour

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon kosher salt

1 egg

½ cup unsweetened applesauce

½ cup honey

2 tablespoons butter, melted (or vegetable oil)

1 teaspoon vanilla extract

1 teaspoon grated orange zest

3 tablespoons orange juice, divided

½ cup powdered sugar, sifted

Cook This: Whip up these bacon and cheddar cheese scones for a delectable treat

1. Heat the oven to 350 F. Coat a 9-inch round cake pan with nonstick spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

3. In a separate bowl, whisk together the egg, applesauce, honey, butter, vanilla, orange zest and 1 tablespoon of the orange juice. Pour the wet ingredients into the dry ingredients and whisk using a gentle folding motion until the batter is uniform.

4. Pour the batter into the prepared pan. Bake until the top is golden and the cake springs back under light pressure, 25 to 30 minutes. Cool for 10 minutes in the pan, then transfer to a rack to cool completely.

5. To make the glaze, whisk together in a small bowl the remaining 2 tablespoons of orange juice and the powdered sugar. Once the cake is cooled, drizzle with the glaze.

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A Food Writer’s Sicilian Pasta Dish — and Tips for Sharing It - The New York Times

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In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.

Over the last few years, the British food writer and chef Skye McAlpine has built a loyal following with her unfussy dishes, inspired by her upbringing in both England and Italy, which she serves in big, mismatched platters at lively gatherings of friends. Or, as she puts it in her new book, “A Table for Friends,” “The kind of food you can plonk down in the center of the table for everyone to tuck into, towering platefuls of it.”

But then the pandemic hit and McAlpine found herself in quarantine in London with far fewer people to cook for. While she wasn’t entertaining, though, making and presenting food remained a reliable source of solace. “Feeding people is such a great way of showing love and care and putting happy energy out in the world,” says McAlpine, who still had her husband and two young sons for company. “And it’s obviously great to be able to do that for 20, but it’s equally great to do that for supper for two. And, particularly in this period of lockdown, it’s even more important to show love and care for yourself.” With more time to prepare meals, she tried to give each one a sense of occasion, setting out “proper napkins” (as she describes any made from cloth) and pulling out the eccentric china that she has collected over the years from vintage stores, flea markets and eBay.

Credit...Skye McAlpine

Among the dishes she’s cooked most often is pasta chi vruocculi arriminati, which a Sicilian friend had claimed for years was the “best pasta dish” — but which she had never tried herself until she and her husband made it last year. “We haven’t turned back,” she says with a laugh. “The trick is to use the same pan to cook both your cauliflower and your pasta,” McAlpine says, “which imbues the pasta with extra flavor and also saves on time washing up.” And while you can make it with romanesco instead of cauliflower or use a different pasta in place of linguine, “My one insistence,” she says, “is that you not skip the bread crumbs at the end — deliciously crisp, salty and golden, they’re just what the almost-sweet sauce needs.” Below is McAlpine’s version of the recipe, as well as her tips for styling and presenting your food — even if you’re sharing it with friends on Instagram, rather than in real life.

Credit...Skye McAlpine

Serves 4

  • 1 whole cauliflower (roughly chopped into florets)

  • 2 ½ ounces pine nuts

  • 3 ounces stale bread

  • 3 tablespoons olive oil, plus extra to serve

  • 1 onion, chopped

  • 8 anchovy fillets

  • 2 ½ ounces raisins

  • 1 teaspoon saffron strands

  • 14 ounces linguine

1. Bring a large saucepan of generously salted water to boil. Add the cauliflower florets to the water and turn the heat down to a gentle simmer. Cook for 15-20 minutes, until the cauliflower can easily be cut through with a butter knife.

2. While the cauliflower is cooking, toast the pine nuts in a medium-size frying pan for 2-3 minutes over medium heat, giving the pan an occasional shake, until they are golden brown. Set aside.

3. Tear the bread into chunks and blend in a food processor to make coarse crumbs. Using the same pan you cooked the pine nuts in, heat 1 tablespoon of olive oil over medium heat and add the bread crumbs. Fry gently, shaking the pan occasionally, for 4-5 minutes until they turn crisp and golden, then take off the heat and set aside.

4. In a second, large frying pan, heat 2 tablespoons of olive oil over medium heat, add the onion and a generous pinch of salt. Cook for 3-5 minutes, until the onion becomes soft and translucent. Add the anchovies to the pan, and fry gently until they melt into the onions. Then add the raisins and the toasted pine nuts. Stir and turn the heat to a simmer.

5. Use a pestle and mortar to grind the saffron and a pinch of salt into a fine red powder. Scoop out a splash (roughly 1-2 tablespoons) of the cooking water into a small cup; add the powdered saffron and set to one side to infuse for a few minutes.

6. When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and toss them into the pan with the onion mix. Save the cooking water. Pour the saffron-infused liquid over the cauliflower, and stir, breaking up any large pieces of cauliflower with a wooden spoon. Season with salt to taste.

7. Cook the pasta in the same water as the cauliflower (top it up with fresh water if needed) until al dente, as per the instructions on the packet.

8. When the pasta is cooked, scoop out half a cup of the cooking water and set aside. Drain the pasta and toss it into the pan with the sauce and the reserved cooking water, and stir together so the pasta is coated in sauce.

9. Spoon the pasta chi vruocculi arriminati onto a large serving dish, add a generous drizzle of olive oil and sprinkle the bread crumbs on top. Eat immediately.

Credit...Skye McAlpine

The pandemic has inspired even the most reluctant among us to become home cooks — and document our efforts on Instagram. McAlpine, who photographed all the images in her new book, offers tips to make your food look camera-ready.

Don’t Be Afraid of Portrait Mode

To take a strong food photograph, McAlpine suggests either a colorful tablecloth (like the checked linen canvas style shown above) or a clean wooden or stone surface as a backdrop. “I love to use portrait mode on my iPhone (and ignore it when it says I’m too far or too close to the subject),” she says, which creates a sharper, more professional look. She also advises that you take the photo with your phone held parallel or at a 45-degree angle to the table. And she’s not afraid to stand on a chair to capture a bird’s-eye view.

Go Wild With Plates

“A pretty plate goes a long way toward making even the plainest food look beautiful,” McAlpine says. “Painted, colored, plain, vintage … what works best on the table is really only a matter of taste.” (As if to prove the point, she recently released a collection of tableware with Anthropologie that looks like the kind of well-loved stuff you grandmother might have passed down to you.) Try using platters and serving bowls in mismatched colors and patterns and, if you have one, a cake stand can be surprisingly versatile (use it for sweets but also quiches and tarts). The key, she says, is to “mix heights, shapes and textures wherever you can to create a bustling and abundant table — and have fun with it.”

Credit...Skye McAlpine

Think of Your Plate as a Canvas

When considering what to serve or photograph, McAlpine always takes the palette of her food into account. “Color and texture, along with taste, create flavor,” she writes in “A Table for Friends.” “However comforting and brown a meal might be — and brown food tends to be the most comforting of all — it will always taste (and look) best when paired with a pop of something fresh.” She recommends offsetting the warm yellows of pasta chi vruocculi arriminati, for example, with a crisp green salad in the summer or a side of striking purple radicchio in the fall. And she tries to avoid serving similarly colored dishes together. Roast pork with a red tomato salad, she warns, “feels a bit clashy.”

Find a Window

“Take photos in natural light,” McAlpine advises. “Food just looks better that way. Otherwise it can take on a slightly yellow tinge.” Once you’re near a window or other natural light source, the most important thing is not to overthink it. “Keep things relaxed, simple and genuine,” says McAlpine. “If it’s a beautiful moment in real life, that will shine through on camera, too.”

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No-Bake Icebox Cake Recipe, For A Scorching Summer Day - CBS Pittsburgh

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This creamy, no-bake icebox cake (technically a carlota de limon), only requires five ingredients. It’s bright with fresh lime and as easy to make as it is to eat.

A charlotte (or carlota) is the perfect kind of dessert for the summer. It’s close to a trifle in that it is composed of layers of luscious ingredients, and requires no baking. Emphasis on no baking.

Cookies, breadcrumbs, and biscuits are the “cake” components that work between layers of custard, cream, or jam (or all of them). Because of its simple preparation, when it comes to variations, playing with ingredients and flavors, the sky truly is the limit.

My first experience with an icebox cake is memorable for many reasons, but mainly because it was the first time I made something in the kitchen with my grandma. Picture this (in Sophia Petrillo voice): Bogota 1990, we had a bake-off in the third grade. My mom doesn’t cook, so I had to look for help elsewhere, and I had this idea in my head that I didn’t want to make any traditional baked goods because that was lame (still a problem sometimes).

I really wanted to make my grandma’s leche asada (which translates to roasted milk—similar to flan) but that went swiftly out the door as soon as she began reading the recipe. She had a brilliant idea for us instead. She had lived in Mexico City during the ’60s and remembered carlotas. She talked me through some she remembered trying and making, and we settled on making an eggless tiramisu. I was fascinated by the concept of dipping ladyfingers in espresso (my grandma also introduced me to coffee drinking from a very young age), and I was so excited about my tiramisu. I felt like a badass giving my eight year old classmates a coffee cake made in the fridge—nothing like their brownies and cookies from a box.

Photo Credit: Chowhound

As with a lot of things when I was young, it didn’t go that well with the kids. They all thought I was a weirdo as per usual, and somebody won the prize with a Betty Crocker mix cake.

Related Reading: How to Take Boxed Cake Mix from Basic to Baller

Happy to report I’m still the same weirdo. But the experience stuck with me while setting up to make an icebox cake for a video. I decided to make a carlota de limon (which was our runner-up after the tiramisu all those years ago). My grandma suggested it knowing that I was big into sour flavors, and would pick up limes from trees and eat them with salt. That got me thinking, and suddenly I realized that, aside from Key lime pie and lime-cilantro combinations that allude to Mexicali dishes, limes are a bit underrepresented in North American cuisine.

And lime just screams summer to me—think margaritas or mojitos. Key lime pie is my selling point here for any North American readers who have their doubts; if you like Key lime pie you will love this…maybe even more. (One note: This video was shot before the news about Goya CEO Robert Unanue’s comments—I do not endorse Goya products.)

You only need five ingredients to pull this off: fresh limes, condensed milk and evaporated milk, vanilla, and Maria cookies. But this is not just an easy recipe, it’s one of the best tasting desserts I’ve ever made. It’s a perfect combination of tart and sweet, and the floral brightness of the limes’ acidity is just a thing of beauty.

I was so happy that it came out so well because I was thinking of my grandma when I made it. She was definitely my first inspiration to get in the kitchen, and my food memories with her will live with me forever. Shout out to Lucia who just turned 95 this summer; even though she has Alzheimer’s and dementia she still recognizes me after a couple of minutes of talking when I call her on Facetime.

Here’s hoping you create your own fond memories around this dish

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Wednesday, July 29, 2020

No-Bake Icebox Cake Recipe, For A Scorching Summer Day - CBS Minnesota

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This creamy, no-bake icebox cake (technically a carlota de limon), only requires five ingredients. It’s bright with fresh lime and as easy to make as it is to eat.

A charlotte (or carlota) is the perfect kind of dessert for the summer. It’s close to a trifle in that it is composed of layers of luscious ingredients, and requires no baking. Emphasis on no baking.

Cookies, breadcrumbs, and biscuits are the “cake” components that work between layers of custard, cream, or jam (or all of them). Because of its simple preparation, when it comes to variations, playing with ingredients and flavors, the sky truly is the limit.

My first experience with an icebox cake is memorable for many reasons, but mainly because it was the first time I made something in the kitchen with my grandma. Picture this (in Sophia Petrillo voice): Bogota 1990, we had a bake-off in the third grade. My mom doesn’t cook, so I had to look for help elsewhere, and I had this idea in my head that I didn’t want to make any traditional baked goods because that was lame (still a problem sometimes).

I really wanted to make my grandma’s leche asada (which translates to roasted milk—similar to flan) but that went swiftly out the door as soon as she began reading the recipe. She had a brilliant idea for us instead. She had lived in Mexico City during the ’60s and remembered carlotas. She talked me through some she remembered trying and making, and we settled on making an eggless tiramisu. I was fascinated by the concept of dipping ladyfingers in espresso (my grandma also introduced me to coffee drinking from a very young age), and I was so excited about my tiramisu. I felt like a badass giving my eight year old classmates a coffee cake made in the fridge—nothing like their brownies and cookies from a box.

Photo Credit: Chowhound

As with a lot of things when I was young, it didn’t go that well with the kids. They all thought I was a weirdo as per usual, and somebody won the prize with a Betty Crocker mix cake.

Related Reading: How to Take Boxed Cake Mix from Basic to Baller

Happy to report I’m still the same weirdo. But the experience stuck with me while setting up to make an icebox cake for a video. I decided to make a carlota de limon (which was our runner-up after the tiramisu all those years ago). My grandma suggested it knowing that I was big into sour flavors, and would pick up limes from trees and eat them with salt. That got me thinking, and suddenly I realized that, aside from Key lime pie and lime-cilantro combinations that allude to Mexicali dishes, limes are a bit underrepresented in North American cuisine.

And lime just screams summer to me—think margaritas or mojitos. Key lime pie is my selling point here for any North American readers who have their doubts; if you like Key lime pie you will love this…maybe even more. (One note: This video was shot before the news about Goya CEO Robert Unanue’s comments—I do not endorse Goya products.)

You only need five ingredients to pull this off: fresh limes, condensed milk and evaporated milk, vanilla, and Maria cookies. But this is not just an easy recipe, it’s one of the best tasting desserts I’ve ever made. It’s a perfect combination of tart and sweet, and the floral brightness of the limes’ acidity is just a thing of beauty.

I was so happy that it came out so well because I was thinking of my grandma when I made it. She was definitely my first inspiration to get in the kitchen, and my food memories with her will live with me forever. Shout out to Lucia who just turned 95 this summer; even though she has Alzheimer’s and dementia she still recognizes me after a couple of minutes of talking when I call her on Facetime.

Here’s hoping you create your own fond memories around this dish

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10 Store-Bought Birthday Cake-Flavored Vegan Treats - VegOut Media LLC

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These vegan birthday cake-flavored products are something worth celebrating! Whether it’s your big day or not, we can all admit that cake is delicious, so why not treat yourself any chance you get? That’s why we scouted out the best-tasting vegan treats that taste like a sprinkle-coated slice of yellow cake. Here are our favorites.

Let’s face it, the best thing about birthday parties is the cake. This year, skip the event planning, invitation sending, and post-party cleaning, and cut to the chase––or should we say cake! Lenny & Larry’s Birthday Cake Complete Cookie encapsulates this festive flavor without all of the added sugars, fats, artificial ingredients, and best of all, the hassle. Each cookie holds 16 grams of protein and 10 grams of fiber achieved from vegan, non-GMO, soy-free, and kosher ingredients. Party on!

With this next product, you can kiss the days of boring protein bars flavors goodbye! Good Snacks’ Birthday Protein Bar harnesses the taste of a moist and craveable slice of birthday cake with an added dose of nutrients. This grab-n-go snack is soy-free, gluten-free, and certified vegan. Each bar comes in at 15 grams of protein and a whopping 13 grams of fiber. Who knew cake could be so healthy?

What happens when you combine birthday cake, cookies, and coconuts? You get these adorable bite-sized Birthday Cake Coconut Cookies from Emmy’s Organics! These circular beauties are composed of a vanilla coconut cookie with white chocolate chips and vibrant vegan sprinkles mixed in. They’re made from non-GMO ingredients that are vegan, gluten-free, soy-free, and kosher. Woohoo!

Want to know what’s at the top of our birthday, half birthday, quarter birthday, and everyday wishlist? Nada Moo’s Birthday Cake Cookie Dough Ice Cream! This rich and creamy coconut cutie is vegan, non-GMO, and gluten-free––we repeat: GLUTEN-FREE. Track down a pint for yourself using the store locator on their website or get it delivered straight to your door.

If you like to lick the spoon while baking, then you’ll love Koia’s Cake Batter Keto Shake. This drinkable dessert offers you 12 grams of complete protein made from brown rice, pea, and chickpea proteins with only 5 grams of net carbs and 3 grams of sugar. Not to mention, it tastes amazing. We’ll drink to that!

Wish there was a way you could eat cake every day without feeling guilty? There is! This Birthday Cake Protein Bar from No Cow is the perfect solution to satisfy your sweet tooth and meet your nutritional needs. The scrumptious snack contains 190 calories, 20 grams of protein, 16 grams of fiber, and just ONE gram of sugar per serving. It’s a dream come true!

Two words: Cookie dough––a.k.a. our greatest weakness! Aside from the traditional cookie flavors of chocolate chunk and oatmeal cranberry, Sweet Loren’s sells jars of Edible Birthday Cake Cookie Dough. This vegan and gluten-free scoopable dessert is decorated with naturally-colored sprinkles using beets, spirulina, carrots, and other vegetables. Since it’s edible, you can eat it raw (yes!), but you’re more than welcome to turn this dough into fully baked cookies.

What’s the best thing you can consume after a workout? Birthday Cake––in protein powder form, that is! We had you there for a second, huh? Mix a scoop of Inno Supps’ birthday cake-flavored Clean Vegan Protein to your liquid or smoothie of choice for a great post-workout drink. This pea-based powder is gluten-free and soy-free with no artificial sweeteners and 25 grams of protein per serving.

Better Bites’ Birthday Dō Bites are what dreams are made of! These chocolate-covered delights may be free from the top 8 allergens, but they’re definitely not free from flavor. Loaded with vibrant vegan sprinkles, these fun-size treats are bound to bring a smile to your face––and tummy.

And last but certainly not least, cake! The Organic Confetti Cake Mix from Annie’s is made with all-vegan ingredients. The baking instructions on the box call for eggs and butter but if you replace them with vegan substitutes (like Melt Organic vegan butter and flax eggs), you’re good to go! Don’t forget to pick up vegan-friendly frosting and sprinkles to complete the confection!

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Three recipes for poke cake with hidden pockets of flavor - The Columbian

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Cake is a carbolicious creation of flour, sugar, butter and eggs, with a top layer of extra calories in the form of sweet, creamy frosting. There’s nothing not to love about the whole ensemble. But if you’re a true lover of cake, a real cake devotee, then you’ve got to adopt a more-is-more attitude. You’ve got to find ways to pack even more sugary flavor into every single piece.

This is where poke cake comes in. It’s not just plain ol’ cake with icing — how boring! It’s cake with holes poked into it, acting as receptacles of additional yumminess. The Holes O’ Flavor are cleverly concealed underneath the frosting, disguising this masterpiece of cakery as just another ordinary cake until the first slice (or first bite) reveals the surprise. It’s not just cake; it’s theater.

Columbian subscriber Patti Everson recently shared with me her recollections of a lemon poke cake that she used to make, and it sounded like such an easy, refreshing summer dessert that I had to try it for myself. You can also find this recipe at www.allrecipes.com.

Lemon Poke Cake With Lemon Glaze

Preheat the oven to 350 degrees, then pour one package of white or yellow cake mix into a bowl along with a 3.4-ounce package of instant lemon pudding. Add ¾ cup water, ½ cup vegetable oil and 4 eggs. Blend well and spread evenly into a greased and floured 9-by-13-inch pan. Bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean.

While the cake is still hot, use a fork or toothpick to poke holes all over the top of the cake. In a separate bowl, mix 1/3 cup lemon juice with 2 cups powdered sugar until smooth, adding some fresh lemon zest if you like extra citrus zing. Pour evenly over the warm cake. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. As for me, I ate three pieces even before the cake had cooled to room temperature. Please don’t tell anyone. Behavior like that is just embarrassing.

But wait, there’s more! Everson also tempted me with her recipe for a coffee liqueur, chocolate and orange poke cake that she described as “quite delicious,” and I wholeheartedly concur. She generously agreed to share the recipe with Columbian readers who might be looking for boozy treats to ease the passage of the pandemic.

Patti’s Quite Delicious Coffee Liqueur Poke Cake

Preheat oven to 350 degrees. Stir one box of yellow cake mix together with a 3.9-ounce box of instant chocolate pudding. Blend in one cup vegetable oil, 4 beaten eggs, 1 cup coffee liqueur and 1/2 cup orange juice. Pour into a greased and floured Bundt cake pan. Bake for 45 to 50 minutes.

After removing the cake from the oven and checking for doneness, let it cool just enough to comfortably handle the pan. Remove the still-warm cake, upending it onto a wide platter or cake pedestal. Using a bamboo skewer, poke holes all over the cake.

For the glaze, mix 2½ cups powdered sugar with 2 tablespoons orange juice and 1 tablespoon coffee liqueur. The glaze will be slightly thick, like pancake batter. Slowly drizzle the glaze over the warm cake with a large spoon, catching any drips of glaze that pool around the bottom and spooning them back up over the cake. When you’re done glazing, the top and sides should be covered and the cake should look nice and shiny.

You can also make this as a sheet cake, instead baking for 40 to 45 minutes. Poke holes in the cake as soon as it comes out of the oven and glaze immediately.

Serve with a glass of milk spiked with even more coffee liqueur. Stay exactly where you are until the effects wear off.

Any-Flavor Poke Cake

For an uncomplicated but scrumptious poke cake with limitless potential, use this basic recipe and experiment with different combinations of cake mixes and gelatin flavors.

Bake a white, yellow or chocolate cake according to directions in a 9-by-13-inch pan, using either a from-scratch recipe or a boxed mix, whatever suits you. After the cake has cooled, poke a hole every inch into the warm cake using the handle of a wooden spoon.

In a separate bowl, mix one 3-ounce package of any flavor gelatin with 1 cup boiling water. Stir until gelatin is dissolved, then add 1/2 cup cold water. Pour evenly over the cooled and holey cake. Refrigerate for two hours, then frost with a can of prepared frosting, a container of whipped topping, homemade icing or freshly whipped cream.

Everson mentioned that some ambitious bakers have used this recipe to make multitiered birthday cakes in rainbow hues. Maybe I’ll try that, just as soon as I have another slice of lemon cake.

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