prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7



Ultimate Bacon Cheeseburger
12 slices thick-cut, naturally smoked bacon
6 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon spicy brown or dijon mustard
2 tablespoons sweet pickle relish
Freshly ground black pepper
24 ounces (1 1/2 pounds) freshly ground beef chuck
Kosher salt
4 soft hamburger rolls
4 slices American or cheddar cheese
1 medium onion, finely sliced (about 3/4 cup)
12 dill pickle chips
Adjust oven rack to center and bottom positions, place a 12-inch cast iron skillet on the bottom rack, and preheat oven to 400°F.
Meanwhile, line a rimmed baking sheet with heavy duty aluminum foil. Place six slices of bacon on baking sheet side to side running perpendicular to the edge of the counter. Fold down the top halves of 1st, 3rd, and 5th slices. Place a slice of bacon across the top of the folds, running perpendicular to the first 6 slices, then unfold the bacon so that the new slice is woven over and under every other slice. Fold down the 2nd, 4th, and 6th slices and lay another slice of bacon across the top of the fold. Unfold the slices. Repeat until all 12 slices of bacon have been laid on the baking sheet in an interwoven pattern. Place baking sheet in oven and cook until bacon is crisp, about 25 minutes.
While bacon cooks, combine mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper in a medium bowl. Stir to combine. Form ground beef into 4 (6-ounce) patties slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.
When bacon is cooked, remove baking sheet from oven and set broiler to high. Pour off excess bacon fat into a small bowl and set aside. Transfer bacon to a paper towel-lined plate, being careful not to break it. Allow to drain for 30 seconds, then transfer to cutting board. Cut the bacon weave into four smaller squares and set aside.
Pour 2 tablespoons of rendered bacon fat into mayonnaise mixture and stir to combine. Brush hamburger rolls on inside surfaces with bacon fat and place on a broiler pan or baking sheet brushed-side up.
Remove cast iron skillet from oven using oven mitts or a folded kitchen towel. Place over medium-high heat. Add remaining bacon fat to skillet. Add burger patties and cook, turning occasionally, until well-crusted and center of each burger registers 120°F on an instant read thermometer. Top with cheese and continue cooking until cheese is melted and burgers register 125°F for medium rare or 135°F for medium. Transfer to a large plate.
Add onions to skillet and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Season to taste with salt and pepper and transfer to a bowl.
Place burger buns under broiler while onions cook and broil until golden brown and toasted, about 2 minutes.
Spread mayonnaise mixture on both sides of burger buns. Place 3 pickles on each bottom bun. Top with a burger patty, a pile of onions, and a square of bacon weave. Close buns and serve.

Ultimate Bacon Cheeseburger

  • 12 slices thick-cut, naturally smoked bacon
  • 6 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon spicy brown or dijon mustard
  • 2 tablespoons sweet pickle relish
  • Freshly ground black pepper
  • 24 ounces (1 1/2 pounds) freshly ground beef chuck
  • Kosher salt
  • 4 soft hamburger rolls
  • 4 slices American or cheddar cheese
  • 1 medium onion, finely sliced (about 3/4 cup)
  • 12 dill pickle chips

Adjust oven rack to center and bottom positions, place a 12-inch cast iron skillet on the bottom rack, and preheat oven to 400°F.

Meanwhile, line a rimmed baking sheet with heavy duty aluminum foil. Place six slices of bacon on baking sheet side to side running perpendicular to the edge of the counter. Fold down the top halves of 1st, 3rd, and 5th slices. Place a slice of bacon across the top of the folds, running perpendicular to the first 6 slices, then unfold the bacon so that the new slice is woven over and under every other slice. Fold down the 2nd, 4th, and 6th slices and lay another slice of bacon across the top of the fold. Unfold the slices. Repeat until all 12 slices of bacon have been laid on the baking sheet in an interwoven pattern. Place baking sheet in oven and cook until bacon is crisp, about 25 minutes.

While bacon cooks, combine mayonnaise, ketchup, mustard, relish, and 1 teaspoon black pepper in a medium bowl. Stir to combine. Form ground beef into 4 (6-ounce) patties slightly wider than the buns. Press the center of each patty to make a slight indentation with your fingertips. Season liberally with salt and pepper on all sides. Set aside.

When bacon is cooked, remove baking sheet from oven and set broiler to high. Pour off excess bacon fat into a small bowl and set aside. Transfer bacon to a paper towel-lined plate, being careful not to break it. Allow to drain for 30 seconds, then transfer to cutting board. Cut the bacon weave into four smaller squares and set aside.

Pour 2 tablespoons of rendered bacon fat into mayonnaise mixture and stir to combine. Brush hamburger rolls on inside surfaces with bacon fat and place on a broiler pan or baking sheet brushed-side up.

Remove cast iron skillet from oven using oven mitts or a folded kitchen towel. Place over medium-high heat. Add remaining bacon fat to skillet. Add burger patties and cook, turning occasionally, until well-crusted and center of each burger registers 120°F on an instant read thermometer. Top with cheese and continue cooking until cheese is melted and burgers register 125°F for medium rare or 135°F for medium. Transfer to a large plate.

Add onions to skillet and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Season to taste with salt and pepper and transfer to a bowl.

Place burger buns under broiler while onions cook and broil until golden brown and toasted, about 2 minutes.

Spread mayonnaise mixture on both sides of burger buns. Place 3 pickles on each bottom bun. Top with a burger patty, a pile of onions, and a square of bacon weave. Close buns and serve.




S’mores Fudge Pops
Delicious and creamy s’mores fudge pops that are perfect for summer!


INGREDIENTS
2½ cups milk
1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
½ cup chopped graham crackers*
½ cup mini marshmallows
½ cup mini semi-sweet chocolate chips
½ cup marshmallow creme
12 (5 oz.) paper cups
24 paper straws or 12 Popsicle sticks


INSTRUCTIONS
In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
*NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

S’mores Fudge Pops

Delicious and creamy s’mores fudge pops that are perfect for summer!
INGREDIENTS
  • 2½ cups milk
  • 1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
  • ½ cup chopped graham crackers*
  • ½ cup mini marshmallows
  • ½ cup mini semi-sweet chocolate chips
  • ½ cup marshmallow creme
  • 12 (5 oz.) paper cups
  • 24 paper straws or 12 Popsicle sticks
INSTRUCTIONS
  1. In a large microwavable-safe bowl, whisk milk and pudding mix together for 1 minute. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened. Cool for 20 minutes, stirring several times.
  2. Meanwhile, in a medium sized bowl, combine chopped graham crackers, mini marshmallows and mini chocolate chips to make s’mores mixture. Divide s’mores mixture evenly among paper cups.
  3. Stir in marshmallow creme into cooled pudding. Spoon pudding evenly into cups. Insert (2) paper straws or (1) popsicle stick into each cup and place in freezer for at least 3 hours before serving.
  4. Once the pops are frozen and you are ready to serve them, simply tear off the paper cup and enjoy!
  5. *NOTE: To chop graham crackers, place 5 full-sized graham crackers into a large zip-top bag, remove the air, and smash with the back of a rolling pin.

Potato Chip Crusted Chicken Tenders
Crispy on the outside… juicy and tender on the inside.
yield: 2 dozen
INGREDIENTS:
3 pounds Chicken Tenders
2 Eggs
1 cup Buttermilk
6 ounces Original Kettle-Cooked Potato Chips
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
6 ounces Jalapeno Kettle-Cooked Potato Chips
1/4 teaspoon Fresh Ground Black Pepper
FOR THE SPICY RANCH:
3/4 cup Ranch
1/4 cup Frank’s Red Hot
DIRECTIONS:
Preheat your oven to 400 degrees.
In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.
Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.
Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.
FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank’s. Stir, cover and refrigerated until the chickentenders are done.
FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that’s it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!

Potato Chip Crusted Chicken Tenders

Crispy on the outside… juicy and tender on the inside.

yield: 2 dozen

INGREDIENTS:

3 pounds Chicken Tenders

2 Eggs

1 cup Buttermilk

6 ounces Original Kettle-Cooked Potato Chips

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Paprika

6 ounces Jalapeno Kettle-Cooked Potato Chips

1/4 teaspoon Fresh Ground Black Pepper

FOR THE SPICY RANCH:

3/4 cup Ranch

1/4 cup Frank’s Red Hot

DIRECTIONS:

Preheat your oven to 400 degrees.

In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.

In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.

Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.

Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.

One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.

Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.

Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.

Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.

FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank’s. Stir, cover and refrigerated until the chicken
tenders are done.

FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that’s it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!


Easy Apple Dumpings
2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda


Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.

Place in a 9x13 greased pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.

Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Serve with ice cream.

Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 

Put them in a 9x13 inch pan.

Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.
Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 
It’s that easy!!
Serve with ice cream. 

Easy Apple Dumpings

2 large baking apples or 3 medium. Granny Smith recommended.
2  cans Crescent Rolls (8count)
2 sticks butter
1 1/2 cup sugar….I use a little less if I’m using a sweeter apple than Granny Smith.
1 teas vanilla
Cinnamon to taste
1 can Mt.Dew Soda
Peel and core apples. Cut large apples into 8 wedges or medium into 6 so you have at least 16 slices. Roll each apple slice in a crescent roll starting at wide end.
Place in a 9x13 greased pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, then pour entire mixture over apples. Pour Mt. Dew around the edges of the pan.
Sprinkle with cinnamon.
Bake at 350 degrees for 40 minutes. Serve with ice cream.
Start by wrapping a wedge of apple in a crescent roll starting at the wide end. 
Put them in a 9x13 inch pan.
Melt butter, add sugar, barely stir then add vanilla. You don’t want your sugar dissolved.

Pour this over your dumplings then pour your Mt. Dew around the edges of the pan. Sprinkle with cinnamon and bake. 

It’s that easy!!

Serve with ice cream. 


Root Beer Braised Brisket Tacos
INGREDIENTS
3 lbs beef brisket
1 TBSP paprika
1 TBSP dried chipotle powder
1 TBSP cumin
1 TBSP salt
2 tsp pepper
2 tsp garlic powder
3 TBSP canola or avocado oil
1 12oz bottle of root beer
¼ cup apple cider vinegar
3 TBSP molasses
½ onion – chopped
1 14 oz can diced tomatoes
½ cup red pepper jelly
4 cups beef stock – as needed
INSTRUCTIONS
Make the rub for the meat first by combining all the dry seasoning powders and the salt and the pepper. Rub the seasoning mix into the meat on both sides, do not remove the fat from the brisket.
Heat the oil in a large skillet or pot over medium-high heat. When the oil is hot, sear the meat on both sides for about 5 minutes until golden and starting to brown. Turn off the heat, and remove the meat from the pan. You do not need to save the oil.
Place the seared meat into the slow cooker (Crock-Pot) along with the chopped onion, root beer, apple cider vinegar, molasses, diced tomatoes, and red pepper jelly. Add enough beef stock so that the meat is just covered. Place the lid on the slow cooker.
Set the slow cooker to LOW and let the meat cook for 8-9 hours. The meat is done when it can easily be shredded with a fork.
When the meat is ready, remove it from the cooking liquid and let it cool. Strain the onions and tomatoes from the cooking liquid and then skim the fat from the top (if you have time, you can put the liquid in the fridge and let the fat solidify which makes it easier to separate). Place the cooking liquid into a pot, and simmer over medium heat until the liquid has reduced to about 1 cup.
Meanwhile, use two forks to shred the beef. The beef should pull away from the fat layer very easily. Discard the fat.
When ready to serve, add the reduced cooking liquid to the shredded beef and reheat in a skillet over medium heat.


NOTES

After the brisket cooks it loses about half of it’s weight, so for this recipe you are left with a 1.5 lbs of cooked meat which is just enough for 6 people. I used this beef in tacos with corn tortillas, avocados, pickled onions, cilantro, jalapeño and limes. We did have some leftover brisket so I tossed into pasta with avocado pesto, and that was also delicious!

Serves 6

Root Beer Braised Brisket Tacos

INGREDIENTS

  • 3 lbs beef brisket
  • 1 TBSP paprika
  • 1 TBSP dried chipotle powder
  • 1 TBSP cumin
  • 1 TBSP salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 3 TBSP canola or avocado oil
  • 1 12oz bottle of root beer
  • ¼ cup apple cider vinegar
  • 3 TBSP molasses
  • ½ onion – chopped
  • 1 14 oz can diced tomatoes
  • ½ cup red pepper jelly
  • 4 cups beef stock – as needed

INSTRUCTIONS

  1. Make the rub for the meat first by combining all the dry seasoning powders and the salt and the pepper. Rub the seasoning mix into the meat on both sides, do not remove the fat from the brisket.
  2. Heat the oil in a large skillet or pot over medium-high heat. When the oil is hot, sear the meat on both sides for about 5 minutes until golden and starting to brown. Turn off the heat, and remove the meat from the pan. You do not need to save the oil.
  3. Place the seared meat into the slow cooker (Crock-Pot) along with the chopped onion, root beer, apple cider vinegar, molasses, diced tomatoes, and red pepper jelly. Add enough beef stock so that the meat is just covered. Place the lid on the slow cooker.
  4. Set the slow cooker to LOW and let the meat cook for 8-9 hours. The meat is done when it can easily be shredded with a fork.
  5. When the meat is ready, remove it from the cooking liquid and let it cool. Strain the onions and tomatoes from the cooking liquid and then skim the fat from the top (if you have time, you can put the liquid in the fridge and let the fat solidify which makes it easier to separate). Place the cooking liquid into a pot, and simmer over medium heat until the liquid has reduced to about 1 cup.
  6. Meanwhile, use two forks to shred the beef. The beef should pull away from the fat layer very easily. Discard the fat.
  7. When ready to serve, add the reduced cooking liquid to the shredded beef and reheat in a skillet over medium heat.
NOTES
After the brisket cooks it loses about half of it’s weight, so for this recipe you are left with a 1.5 lbs of cooked meat which is just enough for 6 people. I used this beef in tacos with corn tortillas, avocados, pickled onions, cilantro, jalapeño and limes. We did have some leftover brisket so I tossed into pasta with avocado pesto, and that was also delicious!
Serves 6




Giant Chocolate Freckle Cake
Makes 4 x15 cm pans (double recipe)240ml Coca-Cola255g unsalted butter, diced3/4 teaspoon baking soda280 self-rising flour, sifted30g cocoa powder, sifted300g superfine sugar2 large eggs120ml buttermilk1 teaspoon vanilla extractIn a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.Preheat the oven to180C. Grease and line your cake tins.Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.German milo butter cream230ml whole milk35g milo powder1 vanilla bean pods, split and scraped, seeds reserved for another use100g sugar20 custard powder1.5 whole eggs400g unsalted butter, room temperature¼ teaspoon kosher salt, or more to tasteIn a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.Assemby 2 recipes of the cola cake 1 recipe of the butter cream 400g dark chocolate ~200g sprinkles Baking tray Baking paper For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

Giant Chocolate Freckle Cake

Makes 4 x15 cm pans (double recipe)

240ml Coca-Cola
255g unsalted butter, diced
3/4 teaspoon baking soda
280 self-rising flour, sifted
30g cocoa powder, sifted
300g superfine sugar
2 large eggs
120ml buttermilk

1 teaspoon vanilla extract

In a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.

Preheat the oven to180C. Grease and line your cake tins.

Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.

Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.

German milo butter cream


230ml whole milk

35g milo powder
1 vanilla bean pods, split and scraped, seeds reserved for another use
100g sugar
20 custard powder
1.5 whole eggs
400g unsalted butter, room temperature
¼ teaspoon kosher salt, or more to taste

In a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.

Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.

Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.

In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.

Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. 

Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.


Assemby 

2 recipes of the cola cake 

1 recipe of the butter cream 
400g dark chocolate 
~200g sprinkles 
Baking tray 
Baking paper 


For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. 

After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. 

Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.




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