Devil's Cake Balls If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Directions: 1. After cake is cooked and cooled completely, crumble into large bowl. Powdered sugar, stick of butter, and package of cream cheese. 3 ingredients for a healthy dessert. Mix thoroughly with 1 can cream cheese frosting. Chill for several hours.
Perfect Steaks, Cooking Perfect Steak, How to Cook Perfect Steaks, Steak Recipes, Recipes for Steak, Types of Steaks, Beef Recipes, Best Steak Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. Purchasing Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the fine specks of fat within the meat. Size or thickness matters when purchasing steaks. Salting Steaks: Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. On Food and Cooking, by Harold McGee (Food Scientist):Meat cells brown at around 310 degrees F. Using A Meat Thermometer:
Reader Chocolate. Cherries. Whipped Cream. I find myself pondering the things in life that I simply could not do without. Everyday ordinary things that somehow have become integral to my very existence. Like my iPhone. If I couldn't check my Twitter every hour you might find me shaking in a corner somewhere in a cold sweat. Or if I just couldn't play Tap Tap Revenge I'd probably start obsessively drumming three fingers on every and any surface I could get my rhythm deprived hands on. My camera. My laptop. My hair straightener. Burt's Bees pomegranate rosemary lip balm. My fella, of course! Chocolate. Cherries. Whipped cream. Lucky for me this cake has all three of those last things. Swiss Black Forest Cake Source: Adapted from Rose Levy Beranbaum's The Cake Bible. 4 ounces semisweet chocolate, chopped 1/2 cup boiling water 4 eggs 1/2 cup granulated sugar 3/4 cake flour (or substitute) 2 1/2 tsp powdered gelatin 1/3 cup water 3 cup whipping cream 3 tbsp granulated sugar 1 1/2 tsp vanilla 1 454g can pitted bing cherries 3 tbsp spiced rum
The Ultimate Steak Manual - Food The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). “With prime rib, you’ll get a bigger cut than rib-eye,” says Turner, “often weighing 800-1,000g. Sirloin Fillet & Chateaubriand Rump
SPIEGEL ONLINE - Nachrichten Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake.
French Onion Soup Stuffed Mushrooms Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!
Mile-High Chocolate Cake Recipe at Epicurious Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Cut each cake horizontally into 2 layers with a long serrated knife. ·Frosting can be made 2 days ahead and chilled, covered.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description