Danny's Kitchen

Here we go again — the dinner hour arrived and I had no clue what to make. Not one ounce of inspiration the entire day. I was ready to order something for delivery (my fallback) but a tinge of guilt hit me when I knew that there had to be something I could create from everything in the pantry and fridge. Granted, I hadn’t gone to the grocery in over a week so I was down to leftover ingredients.

Pasta is always quick and easy but all I could find was a box of lasagna and that wasn’t going to be quick, nor did I have the necessary ingredients. But then I spotted another pasta box in the back of the pantry and it happened to be an open box of elbow macaroni from a soup recipe awhile back. I grabbed it and ran to the freezer because it got…

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Lizzy Lane Farm

sour creamThe other day I talked about some of the things I am changing to get ready for the slow season around here, this means winter. I don’t like trips into town and put it off until I have to go when winter sets in it’s even worse. One single flake of snow and I’m not going anywhere.

Often I wish I had something that doesn’t have all that long of a shelf life and hard to stock up on. Sour cream and buttermilk are two that come to mind often around here for making meals for my family.

Dick is a sweetie and will go for me but I ofen discover I need these things in the middle of a recipe and he either isn’t home or I don’t want to wait for him to get back. His trips to the country store could be hours long if he runs into…

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Traditional Chocolate Cake

Ingredients:

4 oz (115 g) Plain chocolate

9 fl.oz (275 ml Milk

7 oz (200 g) Light brown sugar

1 Egg yolk

9 oz (260 g) Plain flour

1 tsp Bicarbonate of soda

1/2 tsp Salt

5 oz (140 g) Butter or margarine, at room temperature

9 oz (260 g) Caster sugar

3 Eggs

1 tsp vanilla essence

For The Icing:

8 oz (225 g) Plain chocolate

1/4 tsp Salt

6 fl.oz (175 ml) Soured cream

Method:

1. Pre heat a 350 F/180 C/Gas 4 Oven. Line a 2x 8-9 inch (20-23 cm) round cake tins with grease proof paper.

2. In a heat proof bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk. Cook, stirring, until smooth and thickened. Let it cool.

3.Sift the flour, carbonate of soda and salt into a bowl. Set aside.

4. With an electric mixer, cream the butter or margarine with the castor sugar until light and fluffy. Beat in the whole eggs, one at a time. Mix in the vanilla.

5. On low-speed, beat in the flour mixture into the butter mixture alternatively with the remaining milk, beginning and ending with flour.

6.Pour in the chocolate mixture and mix until just combined.

7. Divide the cake mixture evenly between the two tins. Bake until a skewer inserted into the center comes out clean, 35-40 minutes.

8. Let the cake cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and leave them to cool completely.

9. For the icing, melt the chocolate in a heatproof bowl set over a pan of hot, not boiling water, or in the top of a double boiler. Remove the bowl from the heat and stir in the salt and soured cream. Let it cool slightly.

10. Set 1 cake layer on a serving plate and spread with one-third of the icing. Place the second cake layer on top. Spread the remaining icing all over the top and sides of the cake, swirling it to make a decorative finish.

 

Image from:

http://winedinedaily.com/videos/item/nigella-old-fashioned-chocolate-cake

Madey Edlin

This recipe is one that my big brother taught me, and before that my grandma taught him.

It’s so easy. I started making this when I was about 10. If a 10 year old can make this, no excuses you can too.

Today is my Dad’s birthday, and he wanted my homemade pizza for his birthday dinner. We had a family party, we ate pizza, mom made a cake, and we ate it around the fireplace, chatting like a group of best friends.

This recipe makes four very large pizzas (enough for our whole [huge] family)

  • 4 cups warm water
  • 4 tablespoons yeast
  • 4 tablespoons sugar
  • about 6 cups of flour

Mix the warm water, yeast, and sugar together in a large bowl. Mix enough flour into the mixture (I never measure the flour, i just dump it in, this takes a lot of flour), to form a dough. Kneed…

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thefauxmartha

A couple months ago, Oh Nuts! sent me some jordan almonds and said create. I held on to them idealess for many weeks too long. Of course Easter eggs seemed like the obvious answer. Ombre? Everyone’s doing it. So I removed some of the color from the egg with a wet q-tip. The results were subpar. Speckled, speckled, speckled—I could hear them chanting in the background. With an extra toothbrush and some blue food coloring, they quickly became robin’s eggs.

And now all they needed was a nest to call home. Back to the drawing board. Pinterest. Google. And finally, Sylvie’s blog—Gourmande in the Kitchen. Coconut Macaroons deconstructed would make for the perfect little nest. A couple tries later, and they were cute, nesty, and festive. Kid-friendly. Adult approved.

Bird’s Nest Macaroons
macaroons adapted from Gourmande in the Kitchen; yields 11-12 mini nests

1 large egg white
2 tbsp…

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Red Velvet Cake

This recipe is not mine. I got it from http://pinchmysalt.com/red-velvet-cake-recipe/. My mom tried it out and it turned out splendid! So I hope to try it out for my birthday in April! Will post pictures and let you’ll know how it turns out!

Ingredients:

2 1/2 cups sifted cake flour*

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Method:

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something!  As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!