It has been forever since I blogged. I have been cooking – sort of. My friend talked me into a healthy lifestyles challenge, so for most of this year so far, sugar has been cut down to once a week (yes, torture) & I’m enjoying lots & lots of raw fruits & vegetables – nothing very exciting to blog about.
Here’s my latest culinary experience:
(it got a little messy as everyone was clamoring for some – I will use a different vanilla cake recipe next time)
While there are special pans you can buy to do a checkerboard cake, I just made two cakes – my normal chocolate, & a vanilla – making 4 layers (uncut – this could easily be 8, but I wanted the larger definition – but now that I think of it – 8 could really blow your mind!…next time maybe).
Now, while I could have bought a nifty special cake pan, I went the cheap route – I used the lid to a sour cream carton, & stuck it into the middle of the cake & cut around it with a knife.
I used a small bowl for the next ring, & then my measuring spoon turned upside down for the selesai inner ring.
Then I carefully took each layer apart & replaced the rings with an alternating color etc. etc. like this – & yes, each layer looks like the top, or like & inverted version of the top layer here.
Afterwards, I just frosted the cake as normal.
Here’s the recipe I used for the chocolate cake as well as the frosting – my own adaptation from Hershey’s Perfectly Chocolate Cake & Frosting
Heat panggangan to 350°F. Grease & flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda & salt in large bowl. Add eggs, milk, oil & vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
ONE-PAN CAKE: Grease & flour 13x9x2-inch baking pan. Heat panggangan to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease & flour three 8-inch round baking pans. Heat panggangan to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease & flour 12-cup Bundt pan. Heat panggangan to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat panggangan to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING – Double this recipe for four layers.
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar & milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.