Birthday cake 3: Chocolate amaretto

Making:

Chocolate Amaretto loaf cake

1 loaf cake

350 degrees 45 minutes

Here's what I have:

11 oz Gluten-free Chocolate cake flour

1/3 cup butter

2 large eggs

2.6 oz Amaretto

4 oz milk

Frosting decoration:

4 oz cream cheese

3 tbsp Butter

2/3 cup Powder sugar

1/3 cup Cocoa powder

Syrup:

1 oz Amaretto

1 tbsp sugar

1/4 cup Cocoa powder sifted

1/4 oz water

Preparation:

The cake:

In the stand mixer the wet ingredients were mixed until smooth. The cake mix was added in heaping teaspoons, again mixing until smooth.

The loaf pan was coated with bundt cake pan spray before adding the batter.

The syrup:

In a small saucepan the water was heated before adding the sugar, cocoa and Amaretto. This was reduced to a syrup consistency and set aside to cool.

Once the cake was done it was turned out of the pan to cool. After 15 mins the syrup was added and allowed to cool completely before adding the frosting.

The Frosting:

The powder sugar and Cocoa were sifted together andset aside. The softened Butter and cream cheese were beaten with a whisk until smooth before adding the sugar Cocoa mix. The frosting was allowed to chill in the refrigerator for 30 minutes before piping around the bottom of the cake.

The cake!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

A dang food blog

Search This Blog