Eastern Europeans harvest their own poppy plants, thus have plenty of organic, home grown poppy seeds to use in their cooking and baking.
I already posted one Poppy Seed Sheet Cake recipe, and now have another one for you to try out.
A while back I have tested two different Poppy Seed Cake recipes, and took pictures of the finished product.
I posted one of the recipes, but unknowingly, I attached a wrong picture, one which actually belonged to the second recipe, which I did not post yet.
It’s Thanksgiving time again, hence my sincere THANK YOU to ALL, for visiting my blog, reading the posts, leaving lovely comments, and spreading the word to your family and friends.
I truly appreciate your time and effort, since the more readers I have, the greater the drive to continue creating new posts.
This project could not get any simpler, since even though it requires some work from scratch, the main ingredient for the batter is Devil’s Food Cake Mix from a box.
These cupcakes were one moist chocolaty goodness, topped off with a perfectly salted caramel frosting.
The Red Velvet Cupcakes recipe originated from a website I visit frequently, however I modified it slightly to fit the mini cupcakes I was making, to cut down on the total fat and calories per serving.