Ever heard of a Turbo cooker? That is what I used. Its a recipe that came with it (usually use diet Cherry cola, but didn't have any). You basically use cake mix, eggs and substitute the soda for the oil/water. Cooks with steam, so the cake comes out really moist too and lasts a long time without drying out. I wouldn't say it's better than regular cake, just slightly less guilty to eat.
I make lots of things with the turbo cooker, because you cook with water instead of oil/butter/crisco. Makes great fajitas, cheesesteaks, Mongolian beef, BBQ chicken among others and doubles as a tortilla steamer. It's one of the only things I ever bought from an infomercial and I had to get a 2nd one after years of use/abuse.
Type 6w5 sp/so/sx I think..I have not fully explored this and just discovered it.
I made roast beef for the second time ever (last time was like....5 years ago). I used a meat thermometer for the first time and I'm doing it every time from now on. I took it out at 138F, let it sit for a bit, and it was absolutely perfect. Totally making that again....soon.
Broccoli and (lots of) mashed sweet potatoes on the side.
I made a large batch of rosemary sourdough artisan bread, I will attempt to scale down the recipe for only making one loaf.
2 cups Unbleached all purpose flour.
1 cup whole wheat flour
1 tsp active dry yeast (I buy yeast in bulk since I bake a lot of bread to give to friends/family and occasionally to sell)
1 cup rosemary tea*
1 Table spoon Olive oil, or other oil of your choice, I prefer extra virgin olive oil.
mix yeast and both flours together thoroughly in LARGE bowl (Anything but Aluminum), preferably one that is 3x or more the capacity of the ingredients you are using(Use only all purpose flour if you want a fluffier bread, or only bread flour if you want a denser more traditional sourdough.) pour oil and rosemary tea into bowl, mix with hands till everything is well mixed, dough should be really moist at this stage, if not, add a little warm water (or honey) mix thoroughly, place saran wrap or some other mostly air tight lid over top of bowl (you want something that has a little give though...) And place in Refrigerator for a minimum of 18 hours, 2-4 days is my preference, longer can get you a more sour flavor, but i find the longer you wait, the more you risk your yeast not having the "Oomph" left to give you another rise...
On large clean cutting board or other clean hard surface, sprinkle flour, cover your hands in a little oil, and scoop the bread dough out of the bowl and onto the flour, sprinkle some more flour on top, knead the dough , adding a little more flour a bit at a time till it reaches a good firm consistency, is still a little sticky, but not tooo sticky... form into a ball, then place on a greased plate (I just spray a plate with non stick cooking spray) let stand for 1 1/2 - 3 hours depending on how warm your house is, basically till the size of the dough is about double, pre-heat your oven to 375 (if your oven runs hot, id suggest 350) and place whatever you are going to bake your bread on in the oven while its preheating (I suggest using a baking stone/pizza stone... stoneware gets you the best crust!) after its done pre-heating, spray top of bread dough with non stick spray, or carefully brush with melted butter or oil of your choice, then sprinkle a liberal amount of corn meal on top, then carefully flip plate over, dropping bread (from as close as possible) onto your baking stone, close up oven, and bake for 25-30 minutes, check to see how done it is by the color of the crust, many artisan loaves are done around 25 minutes... (cool on wire rack for 1-2 hours...although I understand if you dont...when im craving bread, I often eat most of the first load, be4 it has any chance to cool, I always regret this later >.<)
*Rosemary tea is made by boiling the water, after it has come to a boil, remove from heat and place fresh rosemary inside water, (I use about half the rosemary as im using water) then after it cools down, cover, and place in fridge at least overnight (8-12 hours) I do 2 days sometimes, dont go beyond 3... If you want a REALLY strong rosemary flavor, peel the small individual leaves off the rosemary stems after the brewing process is done, and blend it in the blender thoroughly to the point in which there are no large pieces.
Add 1 tsp salt, and 1-2 Tablespoons sugar/honey to tea shortly be4 making bread with it.