#flour-less chocolate torte

[gastronomasonoma]

Plaza Bistro’s lamb is ‘delizioso paradiso’ and I enjoyed every bite.

After attending a book-reading event a Readers’ Books, I was walking towards the venerable Swiss Hotel, when a “chef’s special” posted on a chalkboard outside the Plaza Bistro caught my eye.

Lamb is one of my favorite dishes and without even considering the price or anything else, when the server emerged to ask if I had any questions, I simply said (pointing to the chalkboard) “I will have that!”

The next question she asked was, “and how would you like it cooked? Rare, medium-rare?” Without hesitation as if serendipity was an angel, I said, “in whatever way the chef recommends it should be cooked.”

And, with a refreshing glass of scrumptious Sangria, served as the evening summer sun was glimmering I awaited my entree as I sat outside at my along the sidewalk.

The town of Sonoma has a gentle glow in the evening that beckons people to be outside at the plaza. There’s a bit of summer enchantment when it’s late afternoon/evening. A kind of … paseo en el crepúsculo as is said in Spanish.

When my dinner arrived, I was delighted with everything about it. The way it was presented, the portions, the little details of garnish; but especially the aroma.

Lamb with fresh made polenta is a taste-Symphony of flavors and subtle textures. The lamb was tender and cooked just right. I was so enraptured by it that I found myself eating the last of it off the bone with my fingers.

Not wanting this wonderful experience to end, I ordered some pasta. Graciously my server recommended the gnocchi with bolognese sauce. Oh! Another delight! And at this point as I ate the rich traditional combination of beef, pork and veal in a savory sauce, it didn’t occur to me that some of the sauce was splattering onto my treasured French-blue herringbone shirt. At that moment, I didn’t care I was so enthralled by the entire meal-experience.

The sauce was so good I asked for some bread so to soak up what was left on the plate.

The setting sun, the summer weather all added to the ambiance and culinary excursion that was Plaza Bistro that evening on July 20 when the chef presented his Lamb and polenta special.

Yes! I had dessert and it was the “flour-less” chocolate torte - a chocolate lovers dream realized. Very satisfying!

The fresh boysenberries on the side make for an excellent complement, pairing to the rich chocolate.

Anyone interested in visiting Wine Country and wants to dine in a spot like historic old Sonoma, Plaza Bistro located at 420 First Street, East right on the plaza is the place.

[ramadan-foods]

Title: Indulge in Decadence: The Irresistible Allure of Chocolate CakeIntroduction:Chocolate cake, with its rich, velvety texture and luscious cocoa flavor, stands as a timeless symbol of indulgence and comfort. Whether enjoyed as a decadent dessert at a celebratory gathering or savored as a simple pleasure on a quiet afternoon, chocolate cake has earned its place as a beloved classic in the realm of baked goods. Let's delve into the delightful world of chocolate cake, exploring its history, variations, and the art of creating the perfect slice.A Brief History:The roots of chocolate cake can be traced back centuries to the ancient civilizations of Mesoamerica, where cocoa was revered as a sacred ingredient. However, it wasn't until the 18th century that chocolate cake as we know it began to take shape. With the proliferation of cocoa powder and advancements in baking techniques, chocolate cake became more accessible to the masses, evolving from a luxury reserved for the elite to a beloved treat enjoyed by people from all walks of life.Variations:From dense and fudge flour less chocolate cakes to light and airy chocolate chiffon cakes, the variety of chocolate cake recipes is as vast as the imagination. Classic favorites like Devil's Food Cake and German Chocolate Cake continue to captivate taste buds with their distinct flavors and textures, while modern twists such as chocolate lava cakes and chocolate tortes push the boundaries of culinary creativity. Whether topped with a simple dusting of powdered sugar, a rich ganache glaze, or a tower of whipped cream and berries, chocolate cake offers endless possibilities for customization and personalization.Baking Tips:Achieving the perfect chocolate cake requires a delicate balance of ingredients and technique. Here are some tips to ensure success in the kitchen:1. Use high-quality cocoa powder and chocolate for maximum flavor.2. Measure ingredients accurately, paying careful attention to proportions.3. Don't over mix the batter to avoid a tough texture.4. Bake the cake just until a toothpick inserted into the center comes out with a few moist crumbs.5. Allow the cake to cool completely before frosting to prevent the frosting from melting or

[ainews]

Torte is a type of cake which is made with a relatively high proportion of fat to flour. It can be made with either baking fat or butter, and is often flavoured with sugar, chocolate, fruit or nuts. While torte can be a sweet and delicious dessert, it should be avoided when baking products for sale.

The high fat content of torte makes it much less shelf-stable than other cakes. Because of this, products made with torte are more likely to spoil quickly and unsafe for consumption. Since torte contains butter, it can quickly turn rancid if stored at room temperature or warmer. Additionally, the fats in torte are highly susceptible to changes in humidity and temperature which can cause the products to become dry, crumbly, and taste bad.

In addition to its limited shelf-life, torte can also be more expensive to produce and store. Since fat is more expensive than flour, torte can be significantly more costly to produce. Additionally, its limited shelf-life means that it must be stored in a cool, temperature controlled environment, adding to the cost. Its high fat content also makes it more difficult to package than other products, further driving up the cost.

Due to its limited shelf-life, higher production and storage costs, and complex packaging requirements, torte is not recommended for products intended for sale. Instead, other cakes should be used for baking products for sale. There are plenty of recipes suitable for baking products for sale which will yield a better and more profitable product.

[toastydehmer]

Colors Ask

Original list can be found here! Though some of these were doctored up a wee bit just so I could make better sense of them.

[RED] What are you most passionate about? How did this passion develope?

My passion has been creating these ideas and worlds and AUs or even just overarching plots to stories I'll probably never write. It started with my voracious habit to read - something I probably do WAY too much of if I'm too be honest. As I read I would theorize and extrapolate from what the story told so far and I guess it became a habit. Now I look at fandoms I like or pairings and suddenly and writing down notes, sketching designs, and looking up references for this whole new Alternate Universe just because I can. I love it!

[ORANGE] How many pieces of fruit do you aim to eat per day? What do you actually manage?

Uh, I don't eat often bub. A meal at McDonalds is enough to fill me up for an entire 24-hour period. I eat fruit when my body craves it which tends to be about once a week to every other week.

[YELLOW] What's your happy place? Real or fictional?

Okay. That 'happy place' idea is utter bullshit. When I get an anxiety/panick attack, I don't go to a tranquil place in my mind and start to feel better. That doesn't help because guess what, an idle mind is the perfect playground for personal demons. Happy Places probably exist but they don't do jackshit once you're already in one and besides, I couldn't never keep my thoughts straight enough in the middle of an attack to make a decision.

[GREEN] Do you prefer indoors or outdoors? What's your favorite flower to smell?

Indoors during winter and late autumn, outdoors the rest of the year. I like to just lay in the grass when the sun is high on a clear, breezy day and bask in the light like a cat. As for flower... hell if I know. A flower is a flower to my brain.

[BLUE] What is your favorite mode of long distance transportation? Have you ever been on a plane? If so, what was it like?

Uh, car. I've only been a plane plane twice (nearly passed right out walling to my seat the first time I was so terrified) but both were utterly boring. The book I brought with I finished before half the trip was over. Though it was fun seeing the clouds, I think they would get boring after so many trips. And besides, in a car trip on my own, I can play whatever music I want however loud I please.

[INDIGO] What's your top three names? Would you ever consider having children?

I actually have a list in Google Drive because my boyfriend and I had started talking about the possibility of having kids sometime in the next five to ten years. Looking at it, it's hard to choose but it follows a pattern of a Latin, Greek, or Irish word that had meaning.

Daughter: it would be Eirini (Greek: Peace), Elpida (Greek: Hope), and Nadur (Irish: Nature).

Son: Anam (Latin: Soul), Rioga (Irish: Royal), and Nostrum (Latin: Ours).

[VIOLET] What's your favorite cake flavour? Are you any good at baking?

Chocolate hands down. If it's chocolate you got me. And yes, I am very good at baking. My two favorite recipes are Red Velvet cake with Cream Cheese frosting and Flour-less Chocolate Torte. Both arevcompletely from scratch mind you, frosting and all. So god damned delicious.

[PURPLE] Do you support the Royal Family? Who is your favorite historical figure and why?

Royal Family? Well, I don't know anything about them instead of Royal Family how about President? And no, I do not support a large portion of Trump's decisions mainly to do with his methods and the nuances of those decisions.

Also, I don't really have a favorite hostiorical figure? Or even one I like? To me they're like one big tapestry that details the human race, one which is still continually being added to. They are a part of the whole. Which to put in layman's terms means I like history overall more than any singular person involved.

[PINK] What is your favorite animal? Zoos or farms?

CATS!!! I love house cats, big cats, wild cats, domesticated cats, exotic cats, local cats, cats, cats, cats! But not the musical, lol. But I'd rather see cats in their natural habits. Hells, I'd rather see all animals in their natural habits when considering non-domesticaed animal breeds. I don't like either of them if the purpose is to just visit the animals in them.

[TURQUOISE] Do you like being in the sea? What coastal town is your favorite to visit?

Hm. I was born and raised in the land of ten thousand lakes and have only ever been to the coast twice, the Gulf of Mexico and the Southern Californian coast in specific. I was able to wade into the ocean when I went to the Gulf but I don't think that would be a good choice to base my decision on as I was stung my floating remnants of jellyfish and then didn't risk going in again after that. To make things easier, let's go with large bodies of water in general, to which the answer is a wholesome yes. I love to swim and float in the water.

[MINT] Do you like astrology? Do you consider Pluto a 'real planet'?

Ah. This question. I do occasionally practice witchcraft when I have a good purpose to do so - such as making a charm for a friend, cleansing my home, and other such things. Astrology is part of what I do so yes, I like it in the sense that it helps me work or stronger correspondences. As for Pluto....bot really. Pluto is a dwarf planet by scientific standards. In my practice, there isn't much to tie it to outside of a person's sign related to it. It's hard to work with it because of this as all the other planets (substituting earth with the moon here) have ample correspondences.

[CRIMSON] Have you ever broken and bone before? Do you enjoy going to the dentist?

Hell no to both questions. Next!

[AMBER] Do you have a license to drive? If now, how do you get around?

Yes I do! I have a 2007 Volkswagen Jetta Wolfsberg edition. My first car, used it be my dad. I've had it for just about two years now and I keep her in tip top shape as much as a possibly can! Just wish I had a proper garage so I could do my own small repairs and work on her.

[LIME] Do you like monkeys? Do you believe the theory of evolution?

No, I don't really care for monkeys. And from a scientific standpoint, yes I do.

[TANGERINE] How tall are you? Do you ever wish you were taller or shorter?

I am literally just a hair below 5'11" and for a woman my age where I live, that is really tall. I match height with most men I've met. But I do sometimes wish I was shorter just because my height and stature paired with my resting bitch face tend to intimidate or slightly scare people when they first meet me. I often have to explain that, "No, I'm not angry, this is just my normal look when I'm not really feeling any specific emotion. You're fine, I swear. I just look like this." And I'm a gentle giant. Think BFG if you know it. I'm the one who will jump in to protect and be a meat shield for someone else but am unable to raise a hand for my own safety. People being scared of me just makes me feel really damn sad and depressed.

[AZURE] Which gender and sexuality do you most identify with?

Uuuuuuh. Hm. Well- that is kinda a hard question? For gender I think the closest I can relate to is genderfliud. I don't have any body dysphoria but I do know there are times I feel way more masculine than feminine. The reverse is just as equally true. And then there are times where I don't feel like I have a specific gender. Sexuality can make this kind of hard to pin down for me. Put it this way. I am panromantic but I find males sexually arousing much more than I do females. And for those curious (unlikely anyone) I'll go by any pronoun. He, she, it, they/them, I really don't give a fuck.

[BEIGE] What is your favorite pop/soda? Do you enjoy alcohol?

P E P S I. Coke is an abomination, something which my boyfriend heavily disagrees with the heathen... I don't....really like to drink often. Alcoholism kind of runs in the family and due to that, I'm more likely to form a codependency on it as well. My family on my Dad's side is heavily German if that helps make more sense. But I do enjoy sweet wines the very few times I allow myself a glass, no more than two.

[CORAL] What is your favorite Disney movie? Who does it better, Disney or Pixar?

You- you can't just ASK me this!! I grew up on Disney! To pick a favorite would be blasphemous of me!!! Also, if that didn't make it clear, Pixar can suck my sack. Disney for the win.

[SAPPHIRE] Do you wear any jewelry? What do you think looks best on other people?

I wear a silver ring on me right middle finger everyday 24/7 and only take it off during my job or when I'm going into any amount of water. I used to wear earrings as well but I lost my silver pair and I can only wear gold or silver. Yes, I have tried to nail polish trick and hypoallergenic. No, I couldn't get either to work with me. My ears would still puss around the non-pure metal earrings. Now I only wear any of my other earrings when I'm doing something special and never for more than a few hours or so.

[GOLD] What do you consider your biggest achievement? When was the last time you won (at) something?

Ah, achievements, things that

[nomhlubi]

Flour less chocolate torte, berry compote and cream

[therecipes-includingcake]

Raspberry ripple chocolate torte slices (fat free)

These chocolate torte slices are the perfect summery twist on my tried and tested chocolate brownie torte recipe. Super healthy and indulgent…yet light and fruity!

The perfect summer snack to put a smug smile on your face, knowing that you can indulge guilt-free without worrying about undoing all your hard ‘beach-body’ work.

These are also the perfect pick me up….or in this case the ideal ‘get well soon’ gift. The recipe below makes a small batch of 4 slices (you could easily double the recipe) as I created this recipe for a friend who was laid up and recuperating after an accident. The criteria was simple….low fat but not low taste!

I often use coconut oil or coconut butter in my recipes, as a healthy good fat which I rarely skimp on, but in this instance I wanted to lower the fat as much as possible or even eliminate it. The obvious choice was the brownie recipe, and so to change things up a bit and create a unique dessert, here you have the raspberry almond version. 

I used crushed frozen raspberries to mix through the batter as they hold up better when they are mixed through (although you can barely see the pieces in the photos). I also sprinkled a few extra pieces on the top and then once out of the oven I glazed them with a layer of sugar free raspberry jam.  I made sure these brownies were not too overly sweet as I love the richness of the dark chocolate and tartness of the raspberries contrasting with the sweet topping, but you can increase the agave/stevia slightly to taste. If you add more agave (up to 1/3 cup it might be advisable to increase the flour by a couple of tablespoons also).

These chocolate slices  are by nature more dense and gooey than cakey when bitten into, although they do have a lovely firm texture. I think they are best served warm as a dessert, maybe with a little vegan icecream or cashew cream with some extra berries on the side.

Recipe: Raspberry ripple chocolate torte

4 slices (approx. 3x9” pan)

Ingredients

½ cup silken tofu

¼ cup agave and a pinch of stevia

1 tsp almond extract

1/3 cup black beans

1tbs ground chia plus 2tbs hot water

½ cup wholemeal spelt (or GF mix)

¼ cup cocoa powder

¼ tsp baking powder

Pinch salt

¼ cup frozen raspberries- crushed

Handful cacoa nibs or dark chocolate chunks- optional

Handful flaked almonds

Handful frozen raspberries- crushed

Method

Blend all wet ingredients together in food processor until well mixed and smooth. Mix the dry ingredients together in a separate bowl and then add the wet ingredients, mixing lightly until well mixed, add the cacao nibs (if using) and the ¼ cup crushed frozen raspberries last and fold through the mixture.

Spoon the batter into a smallish tin or mini muffin pans, scattering the remaining frozen raspberry pieces and flaked almonds across the top

Bake in a preheated oven for approx. 25 mins (less time for mini muffins). Test with a toothpick in the centre to check when done.

[travelcenter-uk]

Top 5 Hungarian Dishes to Eat on your Visit

There’s no use in denying the inevitable, we all know that food is the first thing that comes to our minds when we visit a place for the first time. Not the scenery, not the historic temples, and you’re certainly not looking for a way to connect with the country’s way of life and explore the intricacies of whatever paradise you’re in without sinking your teeth into something that looks good, smells better and tastes like it’s the best thing ever!

Your visit to Hungary is sure to be no exception, expect nothing but the best food on your visit and the dishes are sure not to disappoint! If anything, you should be concerned about the unhealthy level of obsession you’re going to develop after a taste of these sumptuous dishes from Hungary.

Lecsó

The Hungarian Lecsó is a vegetable stew made from tomatoes, yellow peppers, onions and in some cases chicken, smoked pork chops and sliced hot dog sausages are added for meat lovers. Take a bite of the stew and taste an outburst of flavour, from the striking taste of paprika blending in with the saucy texture of the vegetables that drip with a few hints of spice to an added bonus of the crispy onion and pepper slices. All in all, this is the ideal meal to start your day off in Hungary.

Langos

Love flatbreads? Then you’re in for a treat, Langos are very popular because of how ridiculously good they taste! You’ll find them almost everywhere in Hungary. Make sure you get your hand on the crispy flatbread and customise it according to your preference. If you’re a vegan, customise it with the freshest produce of cooked vegetables, or you could top it with perfectly seasoned chicken, prawns that are rich in taste, or sausages and gravy. No matter what you choose, it is sure to be something that will leave you wanting more.

Chicken Paprikash

Chicken Paprikash has everything that characterises the Hungarian cuisine: paprika, pepper, onion, tomato, meat and sour cream. The dish has a creamy texture and has just the right amount of spice that is enough to enthrall your taste buds. This warming chicken stew is packed with flavour and is set to impress anyone who takes a mouthful of it. The recipe also bears a resemblance to goulash, another traditional paprika dish that is very popular among Hungarians.

Dobos Cake

This famous Hungarian cake, called Dobos Torte, is a real showstopper. It consists of five Delicate layers of cake made from almond flour, slathered with buttery chocolate frosting, covered with almond slices on the side, and topped with the chewy caramel layers that blend in with the crunchy almonds. The layers are immaculately light and melt in your mouth the very moment you bite into it, So make sure you try it for yourself! You can find this in almost every Hungarian restaurant because it is a local favourite.

Somlói Galuska

Described as one of Hungary’s beloved dessert, the Somlói Galuska is a decadent sponge trifle that is made from three layers of sponge cake soaked in rum, pastry cream and a generous amount of chocolate sauce. The cake is served with a topping of whipped cream and is the dessert you never knew you needed. This is one dish that is something that you need to try at all costs on your visit to Hungary.

Planning a trip to Hungary? Then feel free to call Travel Center UK to plan your trip with our experienced travel agents and find out the best flight and hotel deals that suit your needs. Make the planning for your next holiday less frustrating and more enjoyable, all you have to do is Travel Center UK and enjoy the amenities that come along with it. Also, remember to stay updated with us for the latest travel guides, tips and trends with one of the best Travel Blogs UK!

Read More:- https://blog.travelcenter.uk/top-5-hungarian-dishes-to-eat-on-your-visit/

This Article, Information & Images Source (copyright) :- https://blog.travelcenter.uk

[birdshirt1-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

[guideseeder67-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

[syrupeel6-blog]

marbled raspberry pound cake

This small, fearless wildling we literally just brought home from the hospital turned three a couple weeks ago, but despite my certainty that we just got her, I won’t lie, this feels like a gazillion years ago because when did she not have hair. Strangers on the street often ask us about her hair, and I get it, I do. She’s small, it is big, and also red and with spiral curls going in every direction and there are three other members of our family and none of us have spiral curls or red hair. This isn’t the only way she’s already her own fierce little person. I was definitely not into dolls or dresses growing up, so I watch with awe as she plays for hours with her very pink baby doll, the doll’s stroller, the doll’s purse, the doll’s crib and high chair; when she comes home after being out all day, she likes to sit quietly with her baby on her lap on the sofa for a while to catch up and it is, objectively (I am known for my objectivity when talking about my kids), one of the cutest things I’ve ever seen.

So when asked what kind of birthday cake she wanted, she said “PINK!” And I said, “But what flavor?” “Pink.” And also, “Not brown, Yacob likes brown.” (This is true.) And I thought about making the pink lady cake but we ended up not having a big party that required so much cake, just bringing cupcakes to camp* and then going out to dinner with family. Instead, I went in a simpler direction, loosely inspired by a marbled pink and white cake we saw in the pastry case at Starbucks (but didn’t try so no idea how the taste lines up), a few weeks before. Adding a spoonful of raspberry puree into the glaze turning it ferociously pink, much to her glee, and stretching it into this doughnut-shaped pan I bought earlier this summer on a whim made it look like a giant pink emoji of a doughnut, an unequivocal hit with three year-olds, eight year-olds, and everyone who saw the cake go by at the restaurant. [I resisted the urge to say “And the color is all natural! And that’s not plasticky fondant!” — for once — but it was hard.]

Of course, you do not need a cutesy cake pan to make this. You can make it as a single loaf or double it in a traditional tube or bundt. You also don’t need much time; I made this entire cake in under two hours and it goes even faster if you don’t have to cool it so the glaze stays in place. As a birthday cake after a big dinner, it was exactly right — not too heavy or sweet, but still cute as a button. It would be great for brunch or lunch this weekend or, you know, now. It’s Cake O’Clock somewhere, right?

* I used the berry buttercream and sheet cake from The Smitten Kitchen Cookbook to make pink frosting on vanilla cupcakes.

Previously

One year ago: German Chocolate Cake + A Wedding Cake Two years ago: Eggplant with Tomato and Yogurt Relish and Blueberry Bread and Butter Pudding Three years ago: Takeout-Style Sesame Noodles with Cucumber Four years ago: Summer Squash Gratin with Salsa Verde and Bourbon Slush Punch Five years ago: Mama Canales-Garcia’s Avocado Shrimp Salsa and Banana Nutella and Salted Pistachio Popsicles Six years ago: Zucchini Bread Pancakes and Zucchini Tomato and Rice Gratin Seven years ago: Corn Buttermilk and Chive Popovers and Sugar Plum Crepes with Ricotta and Honey Eight years ago: Scalloped Tomatoes with Croutons, Raspberry Brown Sugar Gratin and Summer Succotash with Bacon and Croutons Nine years ago: Watermelon Lemonade, Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza Ten years ago: Nectarine Mascarpone and Gingersnap Tart and Herbed Summer Squash and Potato Torte Eleven years ago: Pearl Couscous with Olives and Tomatoes and Zucchini Bread

And for the other side of the world: Six Months Ago: Banana Oat Weekday Pancakes and Stromboli, Scaccia-Style 1.5 Years Ago: An Easier Way To Make Cookies and Guacamole 2.5 Years Ago: Cabbage and Sausage Casserole and Leek, Ham, Cheese and Egg Bake 3.5 Years Ago: Make Your Own Vanilla Extract and Fried Egg Salad 4.5 Years Ago: Homemade Dulce de Leche and Cheese Blintz

Marbled Raspberry Pound Cake

Servings: 8

Time: Less than 2 hours

Print

The cake, as written below, makes 1 standard loaf. To make it in the doughnut-looking pan I show, you’ll want to use 150% of the recipe (it bakes in 38 to 40 minutes). To make a bundt or tube cake, you’ll want to double the recipe (it will take anywhere from 45 to 60 minutes, as shapes range a lot). For the doughnut or bundt cake, I double the glaze. For the raspberries, fork-mashing is easier, but if you’re bothered by seeds or want the smooth appearance you see in the top photo, you’ll want to blend the berries and sieve out the seeds. For the glaze, you could make it with a spoonful of raspberry puree (for this, you’ll definitely want a seedless puree), you could make it with lemon juice, or a mix of both. Or you can skip it for a less sweet cake; it’s perfectly lovely with just a dusting of powdered sugar to finish. For a little more lemon flavor, you can squeeze that half lemon you use for zest and measure the juice (it should be 1 to 2 tablespoons), then use that much less sour cream in the white portion of the cake, adding them at the same time. Finally, a little shopping note: Around here, raspberries come from the grocery store in 6-ounce clamshells, which neatly provides the 1 cup (5 ounces) you’ll need for the pink portion of the cake and the last few you’ll need for a pink glaze.

Butter or cooking spray to coat pan

1 cup (200 grams) granulated sugar

1/4 teaspoon fine sea or table salt

Finely grated zest from half a lemon

1/2 cup (115 grams) unsalted butter

2 large eggs

2 teaspoons baking powder

1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided

1/2 cup (125 grams) sour cream, creme fraiche, or full-fat plain yogurt

1 gently heaped cup (140 grams or 5 ounces) fresh raspberries

3/4 cup (90 grams) powdered sugar

1 tablespoon raspberry puree (for a pink glaze, from a few tablespoons or 1 ounce fresh raspberries), or lemon juice

1 to 2 tablespoons milk

Heat oven to 350 degrees F. Coat a standard loaf pan (either 8″x4″ or 9″x5″, or any size between, will work here) with nonstick baking spray or butter, making sure to get into the corners.

Place sugar and salt in a large bowl. Zest lemon into sugar and rub it together with your fingertips; this helps the lemon release the most flavor from it. Add butter and use an electric mixer to beat it with the sugar until fluffy. Add eggs, one at a time, beating well with each addition. Scrape down bowl. Sprinkle cake surface with baking powder and mix it until very well combined. Scrape down sides of bowl again. Add 1 cup (only) of the flour and beat just until it’s no longer visible.

Place raspberries in the bottom of a second medium-large bowl and mash with a fork until mostly broken down but still a little lumpy; you’ll have about 1/2 cup mashed. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer — into this second bowl — to remove seeds.] Pour half of the cake batter on top of raspberries (if you have a scale, you can zero out the weight of the bowl and raspberries; half the batter weights 277 grams) but wait, don’t mix it yet.

Instead, go back to the first bowl of batter, the one without raspberries, and add sour cream. Beat to combine. Add 1/4 cup flour, and beat just until smooth. (By beating the “white” batter first, you can reuse you beaters without washing them for the pink batter without muddying the look.)

Beat the raspberries and second half of the cake batter together until smooth. Add final 1/4 cup flour, and beat just until smooth.

Dollop batters in alternating spoonfuls into bottom of prepared loaf pan. Roughly “checkerboard” the rest in, meaning that you’ll drop a pink batter dollop and then a white one and vice-versa until both batters are used up. Drop your pan onto the counter a couple times from a few inches high, to help tap out air bubbles. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 4 to 5 figure-8s. Any more and the swirls may not look distinct when you cut the cake.

Bake loaf cake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool for 15 minutes in pan, then run a knife around cake and gently remove. Let cake cool completely on rack (I hasten this along in the freezer) before glazing, if using a glaze.

To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, it’s best if you press the berries through a fine-mesh sieve to remove seeds, or it won’t have a smooth pink look) or lemon juice. Whisk to combine, but it will almost definitely be too thick. From here, add milk, a teaspoon at a time, until you can whisk the sugar into a thick but loose glaze. Spoon on top of cooled cake and nudge it to the edges with your spoon or an offset spatual so that it drips where you’d like it to. Cover with sprinkles, if using.

Cake keeps for 4 to 5 days in the fridge. If there’s no milk in your glaze, you can store it at room temperature.

Source: https://smittenkitchen.com/2018/08/marbled-raspberry-pound-cake/

[mydayketodiet]

flour less torte, weight loss, weight watcher, diabetic, paleo, chocolate torte,… https://ift.tt/2YxviSw

[ketowiz]

New Post has been published on https://www.ketowiz.com/es/low-carb-lemon-keto-cheesecake/

Low Carb Lemon Keto Cheesecake

Low Carb Lemon Keto Cheesecake

Here is my highly addictive healthy no bake fluffy lemon keto cheesecake recipe you can make from scratch in less than half an hour. I like this even more than my cheesecake brownies.

It’s my absolute favorite go-to sweet treat, since it doesn’t use deadly splenda and leverages ultra-healthy erythritol, it is totally nutritious for you and healthy in every way, yet extremely tasty, to the point of creating an addiction to this tasty lemon torte.

low carb fluffy lemon keto cheesecake

This lemon keto cheesecake includes a buttery almond crust to give it good texture, which is part of the reason I called it my sweet addiction.

If you are following a keto diet like me, you want a sweet treat to ease those urges on a high meat diet. This super sweet cheesecake has virtually no carbs, so there’s no guilt in treating yourself to sweets.

Fluffy Low Carb Lemon Cheesecake to Hide Your Keto Diet

This lemon keto cheesecake is so delicious you can actually serve it to all your family and friends and they will never guess it is a keto diet serving!

The fluffy filling is easy to mix and sets perfectly so it comes out perfect each time, which is another reason this is my favorite sweet treat. And since it is jello, you can switch up the flavor – lemon is my favorite, but feel free to be creative in your flavor choices.

Sugar Free Jello Filling

Part of the fast preparation is the sugar free jello in the filling, and because it sets fast, you have options on how you want to make this lemon keto cheesecake. For instance, you can make keto cheesecake cupcakes by setting it in cupcake trays instead of a cake layout.

Print Recipe

Low Carb Lemon Keto Cheesecake

A delicious low carb lemon keto cheesecake that you can share with family and friends.

Prep Time20 mins

Cook Time8 mins

Total Time28 mins

Course: Dessert

Cuisine: American, Keto

Keyword: Lemon Keto Cheesecake

Servings: 8 Servings

Calories: 320kcal

Author: KetoWiz

Ingredients

Crust

1 1/4 Cup Almond Flour

3 tbsp Melted Butter

1.5 tsp Erythritol

Filling

8 oz Softened Cream Cheese

1.25 cups Almond Flour

1.5 tsp Erythritol

Instructions

Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or spring form pan with cooking spray.

Mix almond flour, butter and Erythritol until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.

Cool completely.

Cheesecake

Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.

Stir in vanilla extract.

Add in heavy cream and whisk on high until mixture thickens and soft peaks form.

Reduce speed to low and mix in jello packet and lemon zest until blended.

Spread mixture evenly with a spatula over cooled crust.

Cover and chill until set, about 2-3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 6.2g | Protein: 6.2g | Fat: 31.1g | Fiber: 2.6g | Sugar: 3.1g

If you like the keto lemon cheesecake, you’ll also like these keto desserts

Keto Peanut Butter Fudge

Keto Peanut Butter Cookies

Keto Chocolate Cake

Cheesecake Brownies Keto Version

Be sure to like this page if you like these recipes!

[lark-in-ink]

Nut torte!

@princessnijireiki This was my mother’s favored Fancy Cake recipe to make. 

 the 2 tablespoons of flour is really flexible about what you use- my mom used ordinary all-purpose flour, but to make it gluten-free I’ve successfully substituted rice flour or slightly less than 2 tbs of potato starch.  Other alternate flours are probably fine too.  (for those of u who are not allergic to wheat/gluten, matzoh meal also works!  if ur local traditions prohibit baking powder during passover, omit it and increase eggs to 5 and be sure to REALLY whip those whites).  

Preheat oven to 350 degrees

Separate

   4 eggs

Beat the whites until they’re forming stiff peaks, set aside

Beat the yolks with

   ½ cup sugar

and then add and mix gently

   1 cup nut meal (usually I grind my own hazlenuts or pecans, today I used pre-ground almond meal)

  2 tbs rice flour (or one of the other possibilities above!) 

  ½ tsp baking powder

  ¼ tsp salt

Fold in the egg whites, pour batter into 2 8 inch round springform pans (or cake pans lined with wax paper on the bottoms).  Bake 20 minutes. Let cool, spread between the layers 

   jam of your choice (with hazelnuts, I favor raspberry)

 ice cake with 

    about ½ cup melted dark chocolate (eg chocolate chips) 

[sinthubakes]

Banana, Salted Caramel & Chocolate Ice Cream Sundae Cookie Dough Cake

This cake was my entry for Round 1 of  Yolanda Gampp's #REPLICAKE competition.

You've probably heard of Yolanda Gampp aka How To Cake It. Her YouTube channel has over 3 million subscribers and she puts out great weekly content.

If you haven't checked her out already, I recommend that you do! This cake was inspired by her ice cream sundae cupcakes. While they were already cute enough, I decided gigantifying them would definitely level-up them. I was right, naturally.

This cake is honestly huge. I initially had only baked 2 cakes but decided to bake an extra cake after not being satisfied with the height of the cake. I'm glad I did. Of course, you can scale this cake down as you wish.

The actual cake is a moist and dense banana cake with a hint of cinnamon. I paired the cake with my favourite salted caramel recipe and a dark chocolate ganache to counteract the sweetness. 

The frosting is just a classic buttercream recipe but you could opt to use a meringue buttercream if you so wished.

I personally don't like meringue buttercreams as they taste too buttery and aren't sweet enough. A lot of people complain about regular buttercream having the grainy mouth feel of powdered sugar but that's actually one of the things I like about it!

This cake actually took me quite long to make as a whole. The carving was quite quick since I didn't need to shave much off the cake but the overall decorating process was quite tedious. 

I'm a little on the indecisive side so arranging the ice cream scoops to make them look realistic enough took quite a bit of time. 

I think the finished product looks pretty great, though! I love the striped buttercream effect. 

Make sure when you are blend your buttercream stripes together that you don't move the angle of your bench scraper or off-set spatula too much that the colours mix together. 

If this happens, scrape off a dab of the blended area and replace with some fresh buttercream and continue blending.

While I didn't flavour every scoop according to their colour, you definitely can with the use of extracts or flavoured syrups! 

You can also use your regular sugar cookie dough recipe minus the egg and with toasted flour if you don't like the taste of coconut oil but I personally love it and it also means that the cookie scoops set up really firm and hold their shape well.

To top, I piped a mountain of whipped cream, dowsed the whole thing in melted down ganache and caramel and showered the cake in sprinkles. I don't really like glace cherries but since this was an ice cream sundae cake, I placed a small cherry right on top.

Cake is quite honestly the only thing that is pulling me through these weeks of revisions. My exams start in 2 weeks (officially) and these exams are what determine if I get into my chosen university or not so I will be (or rather should be) studying hard and may seem a bit inactive on my Instagram account.

Queued posts will still stick to the regular schedule and I will try to bake as much as I can since it really does help me relax and is a good break from all the studying.

Yield: 1 huge 6 layer cake

Ingredients:

For the cake:

5 large bananas, very ripe and thoroughly mashed

500g self-raising flour

6 large eggs

225g butter/margarine

120ml oil

300g caster sugar

2 tsp cinnamon

2 tsp vanilla extract

For the ganache:

250g plain chocolate

250ml double/heavy cream

For the salted caramel, find the recipe here and double it.

For the coconut oil cookie dough (alternatively, use your own favourite cookie dough recipe. This one sets up quite hard):

225g coconut oil, softened

180g brown sugar

330g plain flour

Chocolate chips, strong coffee, food colouring

You will also need:

Large batch of buttercream (Roughly 400g butter and 600g icing sugar)

Whipped cream, glace cherry, sprinkles, wafer rolls etc.

Method:

Cake:

Preheat the oven to 350°F/177°C and line  two 6 inch cake pans and one 7 inch cake tin with greaseproof paper.

In a large bowl on a stand mixer, cream together the butter, oil and sugar until well combined and pale in colour.

Next, beat in the eggs, one at a time, along with the cinnamon and vanilla extract.

Mix in the banana mixture until just combined and then fold in the flour until no lumps remain. Make sure to scrape down the sides of the bowl.

Divide the batter between the cake pans. You won't need much in the 7 inch - it's just to help with better tapering of the cake, so put most of the batter into the other pans.

Bake for 1 hour or until a cake tester comes out clean when inserted into the middle of the cake. Leave to cool completely.

Ganache:

In a saucepan, bring the double cream to a near boil.

In a separate bowl, break the chocolate into small squares. Once the cream has reached a near boil, pour it over the chocolate and cover the bowl with a saucer.

After 5 minutes, begin to stir the mixture until homogeneous. Leave to cool in the fridge to thicken slightly.

Cookie dough:

In a large pan on low heat, begin to toast the flour. You will need to constantly be moving around the flour with a spatula so that it does not burn. Once it is hot to the touch, remove from the heat and leave to cool.

In a large bowl, combine the oil and sugar until well combined. 

Stir in the flour bit by bit after the flour has cooled until it reaches  a very soft cookie dough consistency that is still scoopable. You may need more or less flour. Leave out at room temperature. If you keep it in the fridge, it will set extremely hard. If it sets up too hard, you will need to melt it down in the microwave and add extra milk.

Assembly:

Level and torte all of the cakes so that you have 6 layers. Place the first largest 7 inch layer onto a cake board or platter and begin to layer up the cake with ganache and salted caramel in between each layer with  a ganache "dam" (a ring of ganache is piped around the outside of the cake layer prior to filling ) to prevent the filling from spilling out the sides.  Leave some ganache left over for crumb coating. Your cake layers should follow like this: 7 inch, 7 inch, 6 inch, 6 inch, 6 inch, 6 inch. Do not overfill, you can always serve extra caramel with the cake. Trust me on this. Chill the cake for at least 30 minutes in the freezer until the ganache has set up.

Using a sharp serrated knife, begin to carve the cake. You are carving the cake upside down (since it's easier) so being with trimming the first cake layer an inch or two inwards to create a smaller base. You don't want it too small for lack of support so trim it to 5 inches. Continue with the rest of the cake so that the cake tapers out gradually in a smooth slope.

Once you are satisfied with the cake shape, use left over ganache (slightly thinned down) to apply a thin crumb coat all over the cake. Chill the cake for another half hour.

After chilling, place another cake board on top of the cake and quickly flip the cake over so that the smallest part is now the base. Insert 5 or so dowels arranged in a ring for support.

Divide your buttercream into two portions and dye one pink. Transfer both into piping bags with a large corner cut off the end (vary the size of the corner for how thick you want your stripes to be).

Pipe rings of buttercream all around the cake, alternating colours and starting at the bottom. Once the whole cake has been covered in buttercream rings, chill for 20 minutes in the freezer until the buttercream has hardened slightly.

Take your offset spatula and begin to blend the stripes together, moving your spatula around the cake horizontally and not moving the angle of your spatula. Be careful, you don't want to smudge the edges and colours together but you want to smoothen out the stripes. Chill for another 30 minutes.

Using the rest of your pink buttercream in a piping bag with a star tip, pipe a ruffle border around the top of the cake and fill in the top of the cake with any more left over ganache or leave it empty.

Take your cookie dough and if it has hardened up too much, add some milk and heat it in the microwave for a couple of seconds. Divide the cookie dough into small portions and dye each portion a different colour or flavour them differently. I went for chocolate chip, coffee and different coloured cookie dough scoops.

Once you have prepared all of them, use an ice cream scoop to make cookie dough scoops. Arrange these all over the top of the cake and use a fork to roughen up the edges of the scoop so it looks more realistic.

Top the cake with whipped cream, sprinkles, a glace cherry, more ganache and caramel and wafer rolls. Chill for another 10 minutes just to set up the icing.

[networkingdefinition]

Caramel Quotes

Official Website: Caramel Quotes

(adsbygoogle = window.adsbygoogle || []).push();

• Anyone who thinks they’re too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner – Ruth Reichl

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'Caramel', orderby: 'rand', order: 'DESC', template: '1', limit: '68', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_caramel').html(obj); jQuery('#thelovesof_caramel img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); ); • Caramels are only a fad. Chocolate is a permanent thing. – Milton S. Hershey • Conall,��� “Aye, Alexia?” He looked up at her. Was that fear in his caramel eyes? “I am going to take advantage of you,” she said – Gail Carriger • Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground. – Shel Silverstein • Ever tried putting a caramel candy in a cup of hot tea? It’s excellent! Not only does it give a little different taste to the tea, but it takes the place of the sugar and cream which you ordinarily add. – Heloise • Granola didn’t sell very well when it was good for you. Now it has caramel, chocolate, marshmallow, saturated fat and sweeteners with a small amount of oats and grains. Sales picked up. – George Carlin • How complicated can ice cream flavors be? How much can you put in there? I mean, when the flavor’s something like banana ice cream with caramel, fudge chunks, cheddar goldfish and pennies – you’ve got to draw a line there. – Marc Maron • I can’t cook to save my life but I can bake a flour-less chocolate-hazelnut tort with a spicy caramel sauce. – Anna Kendrick • I can’t describe the feeling when I go down – it’s down down down and there’s never going to be an up again. And whatever was good isn’t good any more; white becomes grey, music becomes dictionaries, honey becomes beer and the sky a curdled lemon. There’s no caramel anymore. – John Marsden • I have a candle on the bus that smells like caramel brownie. I love anything that smells like food! – Carrie Underwood • I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like. – Ron Ben-Israel • I like L.A. It’s like a mini break. For a writer, it’s hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It’s delicious. Here, you order a creme caramel and the waiter says, ‘You know, that contains dairy. – Helen Fielding • I like to stay hydrated with water throughout the day and snack on apples, but my guilty pleasure would definitely be a caramel macchiato from Starbucks! – Janel Parrish • I love chocolate. Black chocolate with marshmallow inside, caramel inside. If I could only have two foods, I’d take some fantastic chocolate. And some terrible chocolate. I love the Clark Bar. – Sonia Rykiel • I think love is caramel. Sweet and fragant; always welcome. It is the gentle golden colour of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. – Jenny Colgan • I travel with chocolate – Godiva with caramel. When the craving hits, I have to have it. I share, but if I’m on my last one, I’ve been known to say, ‘Sorry, I’m out!’ – Christa B. Allen • I want something mouthwatering and tasty which reminds me of childhood. The scent of a fairground, candy floss, little cakes, chocolates and caramels. Perfume must not be linked just to fashion because that means that one day it will go out of style. – Thierry Mugler • Kissing George was a little like rolling in caramel after spending years surviving off rice sticks. – Aimee Bender • Leonardo DiCaprio invited me into his dressing room, and then we went into his hotel room where we stayed. We shared caramel popcorn. I think that was the coolest thing, sharing popcorn with this movie star. And then we wrestled! I always share that story with people. – Quindon Tarver • Martin, at my age, eroticism is reduced to enjoying caramel custard and looking at widows’ necks.’ – Senor Sempere. – Carlos Ruiz Zafon • Melting pot Harlem-Harlem of honey and chocolate and caramel and rum and vinegar and lemon and lime and gall. Dusky dream Harlem rumbling into a nightmare tunnel where the subway from the Bronx keeps right on downtown. – Langston Hughes • Piper leaned toward [Jason], her caramel braid falling over her shoulder. Her multicolored eyes made it hard for him to think straight. “And where is this place?” she asked. “A . . . uh, a town called Split.” “Split.” She smelled really good—like blooming honeysuckle. “Um, yeah.” Jason wondered if Piper was working some sort of Aphrodite magic on him—like maybe every time he mentioned Reyna’s name, she would befuddle him so much he couldn’t think about anything but Piper. He supposed it wasn’t the worst sort of revenge. – Rick Riordan • Sodas use “caramel coloring” to give them that dark, delicious look. Not to be confused with real caramel, caramel color is the single most used food coloring in the world. It is created by heating ammonia and sulfites under high pressure-a process that produces a cancerous substance called 4-methylimidazole (4-MEI). – Vani Hari • The circus looks abandoned and empty. But you think perhaps you can smell caramel wafting through the evening breeze, beneath the crisp scent of the autumn leaves. A subtle sweetness at the edges of the cold. – Erin Morgenstern • The fish are naked. The fish are always awake. They are the color of old spoons and caramels. – Anne Sexton • There is nothing particularly wrong with salmon, of course, but like caramel candy, strawberry yogurt, or liquid carpet cleaner, if you eat too much of it you are not going to enjoy your meal. – Daniel Handler • These French-style caramels are handmade in California. It’s always hard to give them away! – Oprah Winfrey • When I became vegan I thought I would have to deprive myself of certain sweets that I loved so much, like caramel and peanut butter cups, but on the contrary! – Kat Von D • When the guy turned around, Amy began stuttering. Silently. It was a feat only Amy could manage, and only Dan could notice. And it only happened in front of boys who looked like this one. He had brown hair and caramel-colored eyes, like Dan’s friend Nick Santos, who made all the sixth-grade girls turn into blithering idiots when he looked their way–in fact, would even say Watch, lean make them turn into blithering idiots, and then he’d do it. Only older. “He. Is. Hot,” Nellie said under her breath. “You too?” Dan hissed. – Peter Lerangis • Whether chocolate or vanilla, or you’re somewhere in between, A cappuccino mocha or a caramel queen, Rejected by the black, not accepted by the white world, And this is dedicated to them dark-skinned white girls. – MURS

  jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'a', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_a').html(obj); jQuery('#thelovesof_a img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'e', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_e').html(obj); jQuery('#thelovesof_e img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'i', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_i').html(obj); jQuery('#thelovesof_i img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'o', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_o').html(obj); jQuery('#thelovesof_o img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'u', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_u').html(obj); jQuery('#thelovesof_u img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

[equitiesstocks]

Caramel Quotes

Official Website: Caramel Quotes

(adsbygoogle = window.adsbygoogle || []).push();

• Anyone who thinks they’re too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner – Ruth Reichl

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'Caramel', orderby: 'rand', order: 'DESC', template: '1', limit: '68', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_caramel').html(obj); jQuery('#thelovesof_caramel img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); ); • Caramels are only a fad. Chocolate is a permanent thing. – Milton S. Hershey • Conall,” “Aye, Alexia?” He looked up at her. Was that fear in his caramel eyes? “I am going to take advantage of you,” she said – Gail Carriger • Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground. – Shel Silverstein • Ever tried putting a caramel candy in a cup of hot tea? It’s excellent! Not only does it give a little different taste to the tea, but it takes the place of the sugar and cream which you ordinarily add. – Heloise • Granola didn’t sell very well when it was good for you. Now it has caramel, chocolate, marshmallow, saturated fat and sweeteners with a small amount of oats and grains. Sales picked up. – George Carlin • How complicated can ice cream flavors be? How much can you put in there? I mean, when the flavor’s something like banana ice cream with caramel, fudge chunks, cheddar goldfish and pennies – you’ve got to draw a line there. – Marc Maron • I can’t cook to save my life but I can bake a flour-less chocolate-hazelnut tort with a spicy caramel sauce. – Anna Kendrick • I can’t describe the feeling when I go down – it’s down down down and there’s never going to be an up again. And whatever was good isn’t good any more; white becomes grey, music becomes dictionaries, honey becomes beer and the sky a curdled lemon. There’s no caramel anymore. – John Marsden • I have a candle on the bus that smells like caramel brownie. I love anything that smells like food! – Carrie Underwood • I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like. – Ron Ben-Israel • I like L.A. It’s like a mini break. For a writer, it’s hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It’s delicious. Here, you order a creme caramel and the waiter says, ‘You know, that contains dairy. – Helen Fielding • I like to stay hydrated with water throughout the day and snack on apples, but my guilty pleasure would definitely be a caramel macchiato from Starbucks! – Janel Parrish • I love chocolate. Black chocolate with marshmallow inside, caramel inside. If I could only have two foods, I’d take some fantastic chocolate. And some terrible chocolate. I love the Clark Bar. – Sonia Rykiel • I think love is caramel. Sweet and fragant; always welcome. It is the gentle golden colour of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. – Jenny Colgan • I travel with chocolate – Godiva with caramel. When the craving hits, I have to have it. I share, but if I’m on my last one, I’ve been known to say, ‘Sorry, I’m out!’ – Christa B. Allen • I want something mouthwatering and tasty which reminds me of childhood. The scent of a fairground, candy floss, little cakes, chocolates and caramels. Perfume must not be linked just to fashion because that means that one day it will go out of style. – Thierry Mugler • Kissing George was a little like rolling in caramel after spending years surviving off rice sticks. – Aimee Bender • Leonardo DiCaprio invited me into his dressing room, and then we went into his hotel room where we stayed. We shared caramel popcorn. I think that was the coolest thing, sharing popcorn with this movie star. And then we wrestled! I always share that story with people. – Quindon Tarver • Martin, at my age, eroticism is reduced to enjoying caramel custard and looking at widows’ necks.’ – Senor Sempere. – Carlos Ruiz Zafon • Melting pot Harlem-Harlem of honey and chocolate and caramel and rum and vinegar and lemon and lime and gall. Dusky dream Harlem rumbling into a nightmare tunnel where the subway from the Bronx keeps right on downtown. – Langston Hughes • Piper leaned toward [Jason], her caramel braid falling over her shoulder. Her multicolored eyes made it hard for him to think straight. “And where is this place?” she asked. “A . . . uh, a town called Split.” “Split.” She smelled really good—like blooming honeysuckle. “Um, yeah.” Jason wondered if Piper was working some sort of Aphrodite magic on him—like maybe every time he mentioned Reyna’s name, she would befuddle him so much he couldn’t think about anything but Piper. He supposed it wasn’t the worst sort of revenge. – Rick Riordan • Sodas use “caramel coloring” to give them that dark, delicious look. Not to be confused with real caramel, caramel color is the single most used food coloring in the world. It is created by heating ammonia and sulfites under high pressure-a process that produces a cancerous substance called 4-methylimidazole (4-MEI). – Vani Hari • The circus looks abandoned and empty. But you think perhaps you can smell caramel wafting through the evening breeze, beneath the crisp scent of the autumn leaves. A subtle sweetness at the edges of the cold. – Erin Morgenstern • The fish are naked. The fish are always awake. They are the color of old spoons and caramels. – Anne Sexton • There is nothing particularly wrong with salmon, of course, but like caramel candy, strawberry yogurt, or liquid carpet cleaner, if you eat too much of it you are not going to enjoy your meal. – Daniel Handler • These French-style caramels are handmade in California. It’s always hard to give them away! – Oprah Winfrey • When I became vegan I thought I would have to deprive myself of certain sweets that I loved so much, like caramel and peanut butter cups, but on the contrary! – Kat Von D • When the guy turned around, Amy began stuttering. Silently. It was a feat only Amy could manage, and only Dan could notice. And it only happened in front of boys who looked like this one. He had brown hair and caramel-colored eyes, like Dan’s friend Nick Santos, who made all the sixth-grade girls turn into blithering idiots when he looked their way–in fact, would even say Watch, lean make them turn into blithering idiots, and then he’d do it. Only older. “He. Is. Hot,” Nellie said under her breath. “You too?” Dan hissed. – Peter Lerangis • Whether chocolate or vanilla, or you’re somewhere in between, A cappuccino mocha or a caramel queen, Rejected by the black, not accepted by the white world, And this is dedicated to them dark-skinned white girls. – MURS

  jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'a', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_a').html(obj); jQuery('#thelovesof_a img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'e', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_e').html(obj); jQuery('#thelovesof_e img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'i', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_i').html(obj); jQuery('#thelovesof_i img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'o', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_o').html(obj); jQuery('#thelovesof_o img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'u', orderby: 'rand', order: 'DESC', template: '1', limit: '4', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_u').html(obj); jQuery('#thelovesof_u img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); );