Smokey Gouda Mac and Cheese
WHAT YOU WILL NEED
2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
2 Tbsp of unsalted butter
2 Tbsp all purpose flour
2 cups whole milk
salt and pepper to taste
2 cups grated smoked Gouda cheese, plus more for topping
INSTRUCTIONS
Set oven to 350F
Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
Sprinkle more cheese on top and put under the broiler until the cheese is browned.

Smokey Gouda Mac and Cheese

WHAT YOU WILL NEED

  • 2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
  • 2 Tbsp of unsalted butter
  • 2 Tbsp all purpose flour
  • 2 cups whole milk
  • salt and pepper to taste
  • 2 cups grated smoked Gouda cheese, plus more for topping

INSTRUCTIONS

  1. Set oven to 350F
  2. Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
  3. Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
  4. Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
  5. Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
  6. Sprinkle more cheese on top and put under the broiler until the cheese is browned.

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.


Cinnamon & Sugar Baked Donuts
These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.
For the donuts:2 cups all-purpose flour3/4 cup white sugar2 teaspoons baking powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 teaspoon salt3/4 cup buttermilk2 eggs, beaten1 teaspoon vanilla extract2 tablespoons butter, meltedFor the topping:1/2 cup (1 stick) butter, melted1/4 cup white sugar1/4 cup brown sugar1 tablespoon cinnamon
Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix until well combined.
Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make the topping, mix together the sugars and cinnamon in a small bowl.
Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.

Cinnamon & Sugar Baked Donuts

These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.

For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.

Stir the wet ingredients into the dry ingredients and mix until well combined.

Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.

To make the topping, mix together the sugars and cinnamon in a small bowl.

Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.


Ultimate Chocolate Cupcakes
yield: 12 cupcakes
INGREDIENTS:
For the Ganache Filling:2 ounces bittersweet chocolate, finely chopped¼ cup heavy cream1 tablespoon powdered sugar
For the Cupcakes:3 ounces bittersweet chocolate, finely chopped⅓ cup Dutch-processed cocoa powder¾ cup hot coffee¾ cup bread flour¾ cup granulated sugar½ teaspoon salt½ teaspoon baking soda6 tablespoons vegetable oil2 eggs2 teaspoons white vinegar1 teaspoon vanilla extract
For the Frosting:1¼ cups unsalted butter, at room temperature1 cup powdered sugar¾ cup Dutch-processed cocoa powderPinch of salt¾ cup light corn syrup1 teaspoon vanilla extract8 ounces chocolate (milk, semisweet or dark), melted and cooled
DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes:
The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
I used the Ateco #823 decorating tip for piping the frosting.

Ultimate Chocolate Cupcakes

yield: 12 cupcakes

INGREDIENTS:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.

Spicy Peanut and Tofu Pad Thai
(Serves 2-3)
175g sweet potato noodles (or any noodles you like)
About 1 tbsp olive oil
225g firm tofu
1 garlic clove, minced
1 cup carrots, sliced on the diagonal
3 green onions, finely chopped (save some to garnish)
125g broccoli florets
1 egg, beaten (I’ll leave that one out next time)
Sauce (I’ll double the amount next time)
15g fresh ginger, grated
1 tbsp all natural peanut butter
1 tsp sambal oelek
1 tbsp sesame oil
1½ tbsp rice vinegar
1 tbsp mirin
1 tbsp fish sauce
1 tbsp soy sauce (to taste)
½ cup water
Garnish
2 tbsp peanuts, crushed
Green onions, to garnish
Instructions
Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
Transfer to serving plates and garnish with toasted peanuts and green onions.

Spicy Peanut and Tofu Pad Thai

(Serves 2-3)

  • 175g sweet potato noodles (or any noodles you like)
  • About 1 tbsp olive oil
  • 225g firm tofu
  • 1 garlic clove, minced
  • 1 cup carrots, sliced on the diagonal
  • 3 green onions, finely chopped (save some to garnish)
  • 125g broccoli florets
  • 1 egg, beaten (I’ll leave that one out next time)

Sauce (I’ll double the amount next time)

  • 15g fresh ginger, grated
  • 1 tbsp all natural peanut butter
  • 1 tsp sambal oelek
  • 1 tbsp sesame oil
  • 1½ tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (to taste)
  • ½ cup water

Garnish

  • 2 tbsp peanuts, crushed
  • Green onions, to garnish

Instructions

  1. Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
  2. Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
  3. Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
  4. While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
  5. When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
  6. Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
  7. Transfer to serving plates and garnish with toasted peanuts and green onions.

Smoky Maple Broccoli Tempeh Pita
makes two pita halves5-6 blocks of long-thin cut, Crispy Tempeh Cubes1 1/2 cups cheezy broccoli (see below)1 tomato, sliced1-2 Tbsp Vegenaise OR warmed hummus1 pita pocket, sliced in half and warmed or toastedCheezy Smoky Broccoli:2 cups broccoli florets1 Tbsp safflower or extra virgin olive oil1 Tbsp water2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)1 tsp liquid smoke (optional)1/2 tsp garlic powder1 Tbsp nutritional yeast (optional - see flavor tip above)fresh black pepper - to tasteTo Make: Saute over medium heat until tender.Steam it: You can also steam the broccoli and toss in the added spices and liquids if you’d prefer. By steaming the broccoli, you can omit the added oil.Add: Your favorite garlic hummus - splashed with EVOO and warmed up in the microwave.To Make Pita:Warm or grill your pita. Slice in half.Add the Vegenaise or warm hummus.Add the tempeh, broccoli and tomato.Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.
Serve warm

Smoky Maple Broccoli Tempeh Pita

makes two pita halves

5-6 blocks of long-thin cut, Crispy Tempeh Cubes
1 1/2 cups cheezy broccoli (see below)
1 tomato, sliced
1-2 Tbsp Vegenaise OR warmed hummus
1 pita pocket, sliced in half and warmed or toasted

Cheezy Smoky Broccoli:
2 cups broccoli florets
1 Tbsp safflower or extra virgin olive oil
1 Tbsp water
2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)
1 tsp liquid smoke (optional)
1/2 tsp garlic powder
1 Tbsp nutritional yeast (optional - see flavor tip above)
fresh black pepper - to taste
To Make: Saute over medium heat until tender.
Steam it: You can also steam the broccoli and toss in the added spices and liquids if you’d prefer. By steaming the broccoli, you can omit the added oil.

Add: Your favorite garlic hummus - splashed with EVOO and warmed up in the microwave.

To Make Pita:

Warm or grill your pita. Slice in half.
Add the Vegenaise or warm hummus.
Add the tempeh, broccoli and tomato.
Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.

Serve warm


Crispy Pork Belly with Roast Potatoes and Salad Greens
Serves 2500g of pork belly, skin scored with a sharp blade1 teaspoon of fennel seeds, lightly toasted and crushed1 large onion, sliced in 1cm thick discs700g of rooster potatoes, cut into cubesA good handful of herbs, oregano, thyme, rosemary4 cloves of garlic, in their skin2 tablespoons of rapeseed oil2 large handfuls of salad leaves1 tablespoon of extra virgin olive oil1 teaspoon of white wine vinegar or lemon juiceSea salt and ground black pepper
Preheat the oven to 220˚C.
Place the slices of onion on the base of roasting tin.  Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.
Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.
Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.
Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper.  Taste and adjust accordingly.
Toss the salad leaves in the dressing just before you are ready to serve.
When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces.  Toss the potatoes in the fresh herbs.
Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.

Crispy Pork Belly with Roast Potatoes and Salad Greens

Serves 2
500g of pork belly, skin scored with a sharp blade
1 teaspoon of fennel seeds, lightly toasted and crushed
1 large onion, sliced in 1cm thick discs
700g of rooster potatoes, cut into cubes
A good handful of herbs, oregano, thyme, rosemary
4 cloves of garlic, in their skin
2 tablespoons of rapeseed oil
2 large handfuls of salad leaves
1 tablespoon of extra virgin olive oil
1 teaspoon of white wine vinegar or lemon juice
Sea salt and ground black pepper

Preheat the oven to 220˚C.

Place the slices of onion on the base of roasting tin.  Pat the pork belly dry with kitchen paper and rub all over with a generous amount of salt and the fennel seeds.

Arrange the potaotes and garlic cloves around the meat and drizzle with rapeseed oil to coat.

Place in the oven and cook for 20 minutes before turning the heat down to 180˚C and continueing to cook for a further 2 hours, until the meat is tender and the skin crisp.

Mix the olive oil and vinegar in a bowl and season with sea salt and ground black pepper.  Taste and adjust accordingly.

Toss the salad leaves in the dressing just before you are ready to serve.

When the pork belly is cooked remove from the tin with the onions and slice into 1cm pieces.  Toss the potatoes in the fresh herbs.

Serve the pork belly slices with the onions, roast potatoes and dressed salad leaves.


Roasted Tomato Soup
ingredients:
5 large tomatoes, cut into 3/4” slices1 onion, cut into 1/2” slices1/2 jalapeno, cut in half lengthwise, seeded2 bell peppers, seeded, cut into 4 piecesolive oil1/4 teaspoon smoked paprika1/2 teaspoon garlic powder3/4 teaspoon salt (or to taste)freshly ground black pepper2 cups vegetable broth1/4 cup grated parmesan cheese (plus additional cheese for garnishing)few tablespoons of heavy cream or creme fraiche (optional)
directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
For immersion blender:Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
For Vitamix or Blendtec:Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.
For standard blender:Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

Roasted Tomato Soup

ingredients:

5 large tomatoes, cut into 3/4” slices
1 onion, cut into 1/2” slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.





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