Top 6 Instagram Food Photos This Week [08/08/12]

Aaand we’re back on track on this week’s Top 6 Instagram Food Photos. It was supposedly National Raspberries n’Creme Day yesterday, but did Instagram know or care to celebrate? NO WAY. This week, we decided to bring it back to the members who labeled their photos with the #FOODBEAST tag. Until next week, keep taking those delicious looking food photos, and keep tagging your pictures so we know what to look for! Here’s this week’s top 6:


1. Loco Moco Sandwich

Late breakfast #foodporn #foodbeast — @djerickg


2. HOLY Beautiful Ice Cream and Molten Cakes, Batman!

ل موقعنا مطبخي دوت كوم | | #ma6bkhy #homemadefood #sweet #dessert #food #foodie #foodporn #foodgasm #foodbeast Item Ref on website – رمز الصنف في الموقع : SA00184, SA00177 — @ma6bkhy


3. Red Snapper & Shiso Pepper Tempura

Tempura Red Snapper with shiso — @darthski


4. Barbacoa Tacos

Dat barbacoa — @inv3ctiv3


5. Falafel Sandwich with French Fries

Falafel sandwich from @gonzopdx!! — @behindfoodcarts


6. Strawberry Donut and Glaze with Chocolate Drizzle and HNGGG

Strawberry strawberry #dailydonut #foodporn #foodbeast — @dailydonuts



Top 6 Instagram Food Photos This Week [07/18/12]

Here we are with another installment of Foodbeast’s Top 6 Instagram Food Photos for the week. This week’s set feature the best set of photos with the #FOODBEAST tag. Be sure to keep using #FOODBEAST in your foodie pics and it might make its way into next week’s post!


1. Korean Tacos

#foodtruckmonday Koren Tofu Taco, spicy Korean chicken taco, spicy pork Korean taco #foodporn #foodbeast — @justintfirefly


2. Cupcakes and Cookies

@jujuskw #jujuskw #contest #foodie #Foodbeast — @thedietninja


3. Brunch At Alcove Cafe

Delicious #brunch at #alcovecafe in #losangeles #griffithpark #losfeliz #brunch #italianpanino #vegetarian #carribeanjerkchickensandwich #food #foodbeast #foodstagram — @bextraordinary


4. Sushi on Sushi on Sushi on Sushi

Lunch Time! @ningciel @marijojo15 #fambam #foodie #foodporn #foodbeast — @b_thang


5. Almond Snow Shaved Ice

Almond snow with strawberries mochi rainbow jelly and almond flakes @margreatest #foodbeast #foodstagram #fisheye — @whatsupwally


6. Panini & Latte Art

Nomnom. #fatgirllife #tummyswag #foodporn #food #coffee #instagood #instamood #instamazing #instacrack @coinkydink — @hennessyyy



German Marble Cake

This is the last, but not least, of this series of guest posts on Diethood. In just a few short days I will be back home trying to catch-up, clean-up, pay bills… oh I don’t even want to think about that.


Okay, back to good things.


Today is a treat. I am truly honored that I have a guest post from Tori, The Shiksa! I discovered her blog via Tasty Kitchen and I was hooked from the moment I landed on her homepage. Her energy, her enthusiasm, and her passion definitely translate through her words, and you will want to jump on The Shiksa Feed just as fast as I did!




I’m so excited to have the opportunity to guest post for Katerina here at Diethood! I’ve admired this blog for quite some time, and I’m happy to share a delicious recipe with you. Today, we’ll be making German Marble Cake.


I realize some of you may not be familiar with my blog, so here’s a little background for you. I write about Jewish food and food history. My favorite thing to do is study the story behind what we’re cooking. For most of the recipes I post, I give some background on how that recipe came to be. If you’ll indulge me, before we start cooking, I’d like to tell you a little about the history of Marble Cake.


The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cake made its way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. The first recorded Jewish recipe for a marble cake appears in an American cookbook called “Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household,” published in 1889. This recipe replaced the molasses and spice combination by marbling chocolate into the cake, a reflection of the new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries.


According to the “Encyclopedia of Jewish Food” by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake,’ that had a characteristic almond aroma.” Delicious, right?


This is my recipe for a traditional German marble cake recipe. To give it a slightly modern twist, I like to add vanilla pudding mix to the batter. This little trick is a fantastic way to add moisture and flavor to your cakes. You can use regular or instant pudding mix; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!


If you don’t have vanilla pudding mix in your pantry, just replace the pudding with an equivalent amount of cake flour. If you’ve never marbled a cake before, click here for detailed instructions on my site. Enjoy!


P.S. Katerina, I hope you’re having a ton of fun in Macedonia. Bring back pictures, please! (and recipes, too!)


German Marble Cake


(Makes one 9-inch marble cake loaf )


Kosher Key: Dairy


You will need:


  • 1 ¼ cup cake flour
  • ½ cup dry vanilla pudding mix (about one 3.4 oz package—regular or instant)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 ½ tsp almond extract
  • ¾ cup milk
  • 1/3 cup unsweetened cocoa powder


You will also need: 8- or 9-inch loaf pan, three mixing bowls (large, medium, small), electric mixer, whisk




  • Preheat oven to 350 degrees F.
  • In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
In a larger mixing bowl, whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.

  • Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture.
  • Whip until the batter is smooth and creamy.
  • Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon.
  • In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.

  • Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out.
  • Whisk in the cocoa powder mixture till fully combined and smooth.
  • This is your chocolate marbling batter. Reserve the rest of the batter—this is your light cake marbling batter.
  • Generously grease your loaf pan using butter or cooking spray.
  • Pour the light and dark cake batters into your loaf pan and marble them. If you need a marbling technique, you can check out this post: How to Marble a Cake

  • Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.

  • Gently remove the cake from the pan and let it cool completely on the rack.
  • This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture, or keep it inside an airtight container. To extend shelf life, keep the cake in the refrigerator.


Ben & Jerry’s Release SNL-Inspired Flavor ‘Schweddy Balls’

ben & Jerry's schweddy balls ice creamBen & Jerry’s, who is known for the constant release of new flavors (e.g. Clusterfluff & Bonaroo Buzz), has released a new ice cream based on the infamous Alec Baldwin Saturday Night Live Skit, ‘NPR’s Delicious Dish.’ Now even you can feel, smell and taste Schweddy’s Balls. Although these balls will definitely be colder and less misshapen since hopefully you won’t ‘rest them on a hot stove for too long.’

The flavor features fair trade vanilla ice cream, fudge covered rum balls, milk chocolate malt balls and a hint of rum. Schweddy Balls is available nationwide at all of Ben & Jerry’s Scoop shops and at grocery stores while supplies last.




Homemade Twix Bars

Homemade Twix Bars

Just in case you wanted to take Mars Inc. on with your own home-baked Twix Bars, here’s your chance to do so. This recipe from Mele Cotte makes 16 bars. 16 for you, none for me. Check out the recipe below!

Homemade Twix Bars

Shortbread Base

1 ¼ all purpose flour
½ cup unsalted butter
¼ cup castor (fine) sugar*
2 tsp. vanilla bean paste or vanilla extract

Caramel Filling

¾ cup unsalted butter
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk


10 oz. bittersweet chocolate** (like Scharffen Berger)

Preheat oven to 350°F. Grease/Spray and line the bottom of an 8-inch square pan.

Combine butter, flour, sugar and vanilla in a large mixing bowl.  Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat.  While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base.  Bake for 20-25 minutes, or until golden.

Meanwhile, make the filling.  Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat.  Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat.  Cook, stirring frequently,  for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.

Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water.  Heat the chocolate, stirring frequently, until melted. Cool slightly.  Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired “wave” or pattern.

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

*If you can’t find fine sugar, place the sugar in the food processor and pulse to make it fine.  Then, measure accordingly.

**semi-sweet works as well



Cravings Sweets

Chocolate Madeleines

Madeleines are one of the desserts that look just as good as they taste. Being known for their soft cake like texture, they originally hail from France and are notorious for their shell-shaped exterior. Traditional recipes call for ground nuts, almonds or even variations of lemon zest for a pronounced lemony taste. However, like most of the things we get our hands on, there are always modern twists on classic favorites. Which is why these Chocolate Madeleines are to die for!

Cravings Sweets

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip is probably the best accessory to a dessert course ever created. This bad boy dip is made from cream cheese, brown sugar, vanilla extract and chocolate chips. You could probably serve this with about anything you think of, fruit, pretzels, cake or even ice cream. Chocolate Chip Cookie Dough Dip combinations are pretty much limitless! (Thx HowSweetItIs)


Creamy Candy Corn Ice Cream

I’m guessing there are going to be a lot of candy corn inspired desserts in the next few weeks, but why not, candy corn is awesome. In the spirit of Halloween, we have a wonderful creation: Creamy Candy Corn Ice Cream. I’ve had pumpkin pie ice cream and I know it’s amazing, but I can only imagine how good this is. Someone find me some of this stuff. (Thx FPD)