Yellow Butter Cake with Chocolate and Almonds

Yellow Butter Cake Recipe:

Ingredients:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

For the Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

1/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

2 tablespoons coarsely crushed almonds

Method:

Preheat oven to 350 degrees F. Spray a 9-inch x 1 1/2 inch cake pan with cooking spray, line bottom with parchment paper, then spray again with cooking spray. Set aside.

In a bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Pour the batter into the prepared pan, smoothing the surface with an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in the pans, for about 10 minutes. Then invert the cakes onto a greased rack/ cake dish. To prevent splitting, reinvert cake so that the top is up. Cool completely before frosting.

Chocolate Frosting:

 In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Place the cake layer on your serving plate and spread the frosting. Scatter the almonds on top of the chocolate layer.Cover and refrigerate the cake until serving time.

I know this cake takes time but it tastes and looks yumm!

Southern Fried Chicken

Ingredients


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce
2 cups flour
1 tbsp chopped parsely/rosemary or fresh oregano add a nice flavor too(optional)
1 teaspoon pepper
2 tsp black pepper
2tsp garlic powder
1 (1 to 2 1/2-pound) chicken, cut into pieces
Salt
Oil, for frying
Method:
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp.

It's tender,spicy and yummm!!!

Biscuits!

Biscuit Recipe:
 Ingredients:

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated white sugar (optional)

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

 3/4 cup (180 ml) milk

2tsp of chopped parsley

1 large egg, lightly beaten

1 large egg, lightly beaten with 1 tablespoon milk (for brushing the top of the biscuits)

Method:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Line a baking sheet with parchment paper.

 In a large mixing bowl, sift or whisk together the flour, baking powder, salt, chopped parsley and sugar.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).

Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface.

Knead the dough gently until it comes together and is a smooth dough.

 Roll out dough to about a 1/2 inch (1.25 cm) thickness.

 Cut out biscuits with a lightly floured round cookie cutter.

Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.

Remove from oven and place on a wire rack. Serve warm with butter.

 It's the perfect soul-food!

Chocolate Chip Scones

Chocolate Chip Scones:

 Ingredients:

 2 cups all purpose flour
1/4 cup granulated white sugar
 1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup dried cherries or cranberries(optional)
1 teaspoon pure vanilla extract
 2/3 - 3/4 cup buttermilk

Method:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

 Line a baking sheet with parchment paper.

 In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

Stir in the chocolate chunks (or chips) and dried cherries.

 In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture.

Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.

 Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

 Brush the tops of the scones with a little milk.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Remove from oven and place on a wire rack to cool.

Perfect with a hot cup of Cappucino!

Blueberry Muffins

Everyone agrees that Monday morning blues are the worst. So to start off the week on a great note I made blueberry muffins this morning and sure to say this is a morning staple that simply is too good to resist!

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Directions
1.Preheat the oven to 375 degrees. Butter the muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
2.In the bowl stir butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Gently fold in the blueberries. Divide the batter among muffin tins. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan and let cool completely.

Enjoy with a steaming cup of coffee and you are good to go for the rest of the week!

Vegetable Chowmein, Cabbage and Potato Cakes with Chicken Satay

This was last night's dinner and made from all the stuff that had been sitting inside the fridge for a while now. Some extra celery, cabbage, carrots and woala some vegetable chowmein! Another vegetable staple is potatoes---I know, I know it's not a vegetable but sometimes it reduces the guilt of consuming carbs. Better still, I mixed it up with some stir-fried cabbage into Latke style potato cake and it turned out to be a perfect side for the dinner entree. Plus I used the whole-wheat spaghetti for the noddles instead of the more starchy Asian noodles and it was good for a weeknight meal. Spruce it up if you will for a weekend dinner.

So here are the recipes:

Ingredients

* 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
* 8 ounces Spaghetti pasta/noodles
* 3 tablespoons vegetable oil
* 3 sticks of celery thinly chopped
* 1 red bell pepper sliced/ chopped
* 1 (2-inch) piece fresh ginger, peeled and minced
* 3 garlic cloves, minced
* 6 large shitake mushrooms, thinly sliced
* 1/4 cup low-sodium chicken broth
* 1/2 cup hot sauce
* 2 tablespoons soy sauce
* 2 teaspoons honey
* Salt and freshly ground black pepper
* 2 green onions, thinly sliced


Directions

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Drain and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the onions, ginger and garlic. Cook for 2 minutes until the onions are lightly browned. Add the mushrooms, celery, carrots, red bell pepper and cook for 3-5 minutes. Add the broth, hot sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Add the noodles and mix it all in. Season with salt and pepper, to taste.

Transfer the chowmein to a large bowl and garnish with the green onions before serving.

Potato and Cabbage Cakes:
Ingredients:

1/2 cup boiled and smashed potatoes
1/2 cup shredded cabbage
1 egg
1/4 teaspoon white pepper
1/2 cup breadcrumbs

PREPARATION:

1. Mix potatoes, cabbage, salt and pepper in medium bowl.
2. Spray large nonstick skillet with nonstick cooking spray and heat over medium-high.
3. Scoop and roll the batter into a ball and dip it gently into a bowl of whicked egg and then roll on some breadcrumbs till its fully covered. Gently place in skillet. Repeat with second pancake.
4. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
These go nicely with some hot sauce!

Now for the Chicken Satay:

Ingredients

* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.
4. Serve the chicken satay with peanut sauce (made with peanut butter, soy sauce and hot pepper sauce).

Raspberry Cheesecake

CRUST:
• 2 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted

• FILLING:
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 1 3/4 cups sugar
• 4 large eggs
2 large egg yolks
• 1/2 teaspoon vanilla
1 tablespoon raspberry jelly
• 1 cup raspberries, preferably fresh
• 3 tablespoons sugar

Preheat oven to 325 degrees F.
Combine Graham cracker crumbs and butter well.
Press onto bottom and slightly up sides of a 9" springform pan.
Beat cream cheese and sugar together until smooth and frothy.
Add the flour and then add the eggs one at a time while gently mixing the batter.
Pour in the vanilla essence.
Pour batter into crust.
Bake for 32-40 minutes till the sides are golden brown but the center is still a bit shaky.
Keep the cake on a cooling stand and let it rest for 30 minutes.
Stir the raspberry jelly on low flame till it’s smooth and all the lumps are melted. Gently add in the fresh raspberries
Pour gently atop the cheesecake or layer them out in a single layer around the edges of the cake.