Recipe and Review

[doubledenim]

Lemon Olive Oil cake (http://www.epicurious.com/recipes/food/views/lemon-olive-oil-cake-234274) with Lemon Syrup (http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-mint-cake-with-lemon-syrup-recipe.html) (http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-mint-cake-with-lemon-syrup-recipe.html)

http://i.imgur.com/hBD6XNW.jpgwhat kind of freak crumbs the bottom of the cake?

I was listening to a radio guy make an analogy about cake and icing and athletes. During his rant he mentioned Lemon Olive Oil cake. I had never heard of this before and after he went on and on about, I decided it had to be made on a dreary Saturday morning.

No this does not taste like Olive Oil. Unfortunately it doesn't taste like lemon either. Acid / citrus is my favorite flavor profile and I was left disappointed here. I tried to make up for it with the Syrup and it bit me on the :o.

Taste aside, this is a great little cake that you could use to feature a seasonal topping you enjoy. I wouldn't even bother removing the lemon (it may have more to do with the chemistry than the flavor) because it is nowhere near dominant. The texture is top notch. A poor analogy is that it's a poundcake / angel food hybrid.

I altered the lemon syrup (mint? really? :sick:) by leaving that out and using all lemon juice instead of the water. Yeah. It came out a little strong even for this fan. Put the extra lemon you squeeze in your tea and stick to the recipe. This recipe also calls for a spring form pan, but it fell out fine without undoing the clasp. Any pan should work here.

This is a nice and light cake that won't leave you in a coma if you over do it. I think it's worth a try, but in the repertoire of recipes I have it hovers around box cake.

http://i.imgur.com/9kcqYGj.jpg
Very thin top crust. Don't get your hopes up, it's not poundcake crust.



rating_3

Won't be missed


What recipe do you have to share?

[doubledenim]

Sea Salt Caramel Chip Chocolate Cookies

http://i.imgur.com/OX8nWQr.jpg?2
Anybody know anyone that likes cookies? Me neither :D.

In my often absent-minded adventures, I had bought these chips believing they were caramel and fit to stuff a Bugle with before coating it in chocolate. Today I got around to getting them out the door and decided to omit the chocolate. I have never been a fan of chocolate cookies, unless you count fudge rounds. Which probably originate from a clandestine laboratory in the Upside-Down due to the mystery that surrounds them and the fact they are as much a cookie as an Eggo :bashful: .


http://i.imgur.com/fRAUOcs.jpg

Today's sesh was conducted with the help of gremlins. My main oven reached 350 long enough for me to load it, only to have it take its coffee break immediately after. I fired up the second oven and it took its sweet time, but eventually reached 350. I don't think the resulting cookies will win any ribbons at the fair based on their appearance.

The taste is another thing. These are blue ribbon all the way. A standard Nestle Tollhouse cookie has always been too much. Too much butter, too much chocolate, too much regret after eating more than 4. This cookie is right in line with a maybe a bit too much salt, but that is something I enjoy. The caramel chips are not so much caramel as they are a 2nd cousin twice removed to butterscotch.

All-in-all a solid recipe that I prefer to the Nestle Tollhouse chocolate chip recipe and is a definite keeper. I don't know where this lands with the cocoa powder, but I won't be trying it. I refrigerated my doughs, but these still spread significantly. I found my baking time (with an oven temped at 350 :rolleyes:) to be closer to 15 mins, instead of the 7-9 mins. the recipe suggests.


http://i.imgur.com/bom4L1S.jpg

rating_4

Keeper

[MovieMeditation]

This is fun. :D

[doubledenim]

Coming this weekend - My innovative :rolleyes: method on making clarified butter and the best Chocolate Cake everyone can make...and probably does.



https://s-media-cache-ak0.pinimg.com/736x/26/96/08/269608e607a49d87ac066b1dc9e399b3.jpg (https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwjgmZzP9uLRAhXIVyYKHYjiDTUQjRwIBw&url=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F501940320943275667%2F&bvm=bv.145063293,d.amc&psig=AFQjCNFmAYpBTt-YiU3z0N6SYeyA4l7k5A&ust=1485627154947574)

no really. A chef from the ACF once told us that is why your grannie's food was always so good.
Mix in that love.

[doubledenim]

"Perfectly Chocolate" Chocolate Cake (https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html)


This is one of, if not the best chocolate recipe you will ever need in your life. This in no way is meant as hyperbole. There are recipes that use higher quality ingredients, more involved processes and may turn out a better product. But it would only be an increase from 95% to 98%. This recipe is so simple, easy to execute and you probably won't have to go buy any of the ingredients.

Chocolate cake to me is about rich, sweet, decadence that satisfies the most dire of cocoa craving. No one said it better, even in light of current events.

https://www.youtube.com/watch?v=N202TC00IHM

The recipe is as simple as can be. Baked goods tend to do better the sooner they make it to the oven. With this is mind, the only issue you could have is not having your boiling water ready.

http://i.imgur.com/PvtftLe.jpg
I have no explanation on why I am so fascinated by a dusted cake pan.
A true thing of beauty filed under "the simple things in life".


http://i.imgur.com/9PvMzIu.jpg
The boiling water is the secret. Enjoy putting your two pools of cocoa in the oven.

http://i.imgur.com/3rrpawv.jpgI'm not a fan of the clean toothpick. The cake will finish a little in the pan after removed from the oven.


http://i.imgur.com/7wpbi1a.jpgYou don't need a cake comb.

http://i.imgur.com/jCQa7kP.jpg
In the spirit of full disclosure, presentation could be better.
No beautiful cross-section due to the nature of the ravenous jackals that devoured the cake.



This will satisfy all of your Chocolate desires without consuming all of your time.


rating_4_5

How to be a Hero

[Elessar]

That's cool doubledenim!
I must try that chocolate cake recipe. Probably not this weekend, cause I'm making a pear cake, but maybe next weekend.
Never heard of the boiling water tip before.

[doubledenim]

Glad to hear it Elle. Let me know how it turns out!

[Elessar]

Caramelized pear cake (https://lacuisinedannie.20minutes.fr/recette-gateau-aux-poires-922.html)



http://i948.photobucket.com/albums/ad322/galaxyH/cake.jpg

I have made a caramel pear cake, as I said, it turned out to be easy and very good. So I thought, why not review it here? Here is the recipe. It's in french but I imagine you can google translate the whole page.

Review:
the caramel is essential, it makes for the taste. Don't skip it. Fresh pear is better than boxed pear, like anything fresh is better. However, you do want to buy the sweetest pear possible, and wait for 2 or 3 days for the pear to ripe in your kitchen. It doesn't matter if it becomes too ripe: not good for eating directly, but great for baking.

I have no photo this time, because I baked it at 6am, and the cake was devoured by my friends in 3 mins. So we'll have to go with Annie's photo.

Rating: 4/5

[OdumC]

Looks like a ton of new recipes to try.... is this just for baking or is anyone interested in some southern style dishes like homemade chicken and dumplins, sausage gravy and biscuits, etc?

[Dani8]

Moving my post to the mouthgasm thread so you can keep this one for baked goods or ratings etc.

[Elessar]

"Perfectly Chocolate" Chocolate Cake (https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html)




I have tried baking this one, and the cake is indeed soft, moist and easy to make. The boiling water did its trick. However, I'm not 100% satisfied with the taste. It lacks a little something, I don't know, maybe it doesn't have enough eggs or butter (I follow the recipe to the letter, except the cocoa powder is not Hershey's but Nestle's, but the lacking doesn't lay in the cocoa taste). I usually use lots more eggs, and always butter (much butter) for my baking.

Or maybe I'm just spoiled because of all the great local bakeries around me.

[doubledenim]

You can always try experimenting with the frosting. I find the cake is essentially a medium for the frosting and is overpowered by it.

[doubledenim]

Moravian Sugar Cake


Winston-Salem has a couple of different things that it can call its own. Texas Pete hot sauce, the soon to be defunct Krispy Kreme doughnut and Dewey’s (https://www.deweys.com/).

Dewey’s (https://www.deweys.com/) is no different than any other premium bakery. They have cakes and pastry and a local delicacy they were founded on, the Moravian Sugar Cake. Moravians walked down here from Pennsylvania (seriously) and formed the settlement of Bethabara in what is now W-S.

They brought with them a coffee cake featuring glorious pools of butterbrownsugarcinamminy goodness. While Dewey’s (https://www.deweys.com/) won’t give you their recipe, here is one from the Winkler Bakery. The actual bakery in Old Salem, the historic site on what remains of Bethabara.

http://i.imgur.com/JscW19j.png
my attention to detail used 3/4 C the first time thanks to lack of a space.


Recipe

What you need:

preheat to 375 degrees

½ cup warm water (110 degrees F)
2 packages active dry yeast

¾ cup brown sugar
1 t cinnamon

¾ C warm water (110 degrees)
½ cup sugar
2 T dry milk powder
¼ C dry instant mashed potato flakes
½ t salt
½ C melted and cooled butter
2 eggs
1 C flour
1 stick butter

Mix 2 minutes on medium speed or mix with wooden. Then add an additional 1 ¾ C flour and mix until well blended.
Place dough in greased bowl, grease top of dough, cover and let rise until double. Approximately una hora. (I use the oven as a proofer by setting on 200 degrees with a pan of water. Turn off heat a few minutes before and place dough inside oven. Make sure the oven is off. I grease a piece of waxed paper to cover the bowl and lay a towel over the wax paper.

Punch dough and place in a greased, shallow pan 17” x 12” x 1” deep. Let rise 30 minutes. Spread dough evenly pan, butter top of dough with melted butter and sprinkle evenly with the brown sugar and cinnamon mixture.

Make shallow indentations with finger and dribble melted butter over top. Let rise 30 mins and bake 12 -15 minutes at 375 degrees.

Review

Growing up with a master baker in the house, store bought was never as good. I'm no master baker and store bought is better...for now. It was great and my people really raved about it, but it's not Dewey's (https://www.deweys.com/).

Theirs

http://i.imgur.com/jVcEuXP.png

mine

http://i.imgur.com/Xvka1W3.jpg
stock footage of Winston-Salem roadways



http://i.imgur.com/xNqPdaK.jpg
make fo yo face!

http://i.imgur.com/yAHDmS8.jpg?1
2nd try pre-oven
http://i.imgur.com/1DO69LB.jpg?2
2nd try post oven
I made mine in a parchment covered air pan. The oven was too cool and I ended up extending the time to get it brown. There is obviously a technique to the butter/sugar/cratering/ridge-making technique. Mind didn't look as great and the texture was close, but it didn't cost $7 either. With some work I know I can get the gleam and texture down, but this already came out around 90%.

rating_4

Eat one piece and brush those teef!

[Wplains]

I didn't realize this thread existed. Does anyone have a Thermomix? This (expensive) kitchen gadget is the best invention for the kitchen since the microwave for me. It cooks, bakes, weighs, chops, grinds, mills, blends, stirs, whisks, emulsifies, liquidises and steams. It can make cake batter, bread, soups, stews, steamed fish, mayonnaise, sauces....in fact, it does everything but iron shirts!

Since I bought one, I practically only cook with this as it has the added attraction that you can leave a soup to make or a sauce to blend and go off and have a shower and when you come back it will have shut itself off at the exact time. No more burning or overcooking food.

Check it out:

https://thermomix.com/one-kitchen-appliance-12-functions/

PS-I'm not a Thermomix agent - I seriously think this gadget is revolutionary and saves tons of time in the kitchen. I've heard that Jamie Oliver has one.

[doubledenim]

Wow. I'm pm'ing you my address so you can send me yours to try out. :D

I love kitchen stuff. And stainless. Bright, glistening, streak, smudge-free stainless. And, oh shut-up you.:)

[MonnoM]

Over $1,000?? How much are limbs going for in the black market these days? I don't really need my left arm.


Better yet, I call dibs after DD.

[Stirchley]

2 packages active dry yeast

I won't make anything with yeast. It terrifies me.

[Dani8]

Over $1,000?? How much are limbs going for in the black market these days? I don't really need my left arm.


Better yet, I call dibs after DD.

There was a big recall here a while ago because they were exploding or something.

[MonnoM]

There was a big recall here a while ago because they were exploding or something.

:eek: Yikes.

[doubledenim]

2 packages active dry yeast

I won't make anything with yeast. It terrifies me.

I have an heirloom sourdough starter I'll mail you that you can substitute.

...

After you send the machine.

[Stirchley]

[font=century gothic]I have an heirloom sourdough starter I'll mail you that you can substitute

LOL. I feel the same way about starters.

[Wplains]

Over $1,000?? How much are limbs going for in the black market these days? I don't really need my left arm.


Better yet, I call dibs after DD.

Yeah, they are pricey but worth it I think. They save you so much time and effort in the kitchen. They can also be used safely by children and basically anyone who doesn't know anything about cooking. You follow the instructions for the settings and temperature and just let it do it's stuff by itself. I can't live without mine. There are also thousands of free recipes on the internet in many languages. They don't seem to sell it in the U.K. but it seems popular in Australia. I've gotten many a great recipe from Australian cooks. It makes perfect bread.

If I could send you mine to try out, I would. :D

That said, I'm going to try out the recipe for that scrumptious looking chocolate cake. :)

[doubledenim]

Clarified Butter


Why clarify butter? Without it, you will never fix the perfect steak, the best hash-browns, or have the finishing touch for Valentine dinner.

Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325–375 °F or 163–190 °C) .This allows you to crank up the heat for that perfect sear or other high temp. needs.

Yeah great. Anybody can melt some butter and skim solids and liquids. This method is the definition of inefficient and results in a lower yield. With solids on top and liquids on bottom, good luck skimming.

I'm not claiming to be the first to do this. No matter who I asked or how much I interneted, all roads led to skimming. The path to easier, faster, and better lies before you.


https://i.imgur.com/w8A7tVb.png

leave nothing to the imagination, I always leave the light on


https://i.imgur.com/B8NlBxp.jpg

low heat is fine, high if stove-top napalm is the desired effect


https://i.imgur.com/G397Uui.jpg

looks like I need to clean the tub



https://i.imgur.com/j5N5ZAQ.png

find a nice cold place once melted, he won't bother it

https://i.imgur.com/Tp3C3Iv.jpg

your golden hockey puck should have solids on top and wet nasty on the bottom


https://i.imgur.com/mWAaY1r.jpg

Warm water and an attention span longer than 3 seconds is all you need.


https://i.imgur.com/v5rWfWr.jpg

The Prestige



https://media.giphy.com/media/SbFdZVi4HZ3zO/giphy.gif
(https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwid6e_l9oHXAhVI8CYKHWCLCN4QjRwIBw&url=https%3A%2F%2Fgiphy.com%2Ftags%2Falways-the-voice-of-reason%2F&psig=AOvVaw0Er-dzb7nfNWbXMMBIOKE8&ust=1508682569019806)

(https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwid6e_l9oHXAhVI8CYKHWCLCN4QjRwIBw&url=https%3A%2F%2Fgiphy.com%2Ftags%2Falways-the-voice-of-reason%2F&psig=AOvVaw0Er-dzb7nfNWbXMMBIOKE8&ust=1508682569019806)

(https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwid6e_l9oHXAhVI8CYKHWCLCN4QjRwIBw&url=https%3A%2F%2Fgiphy.com%2Ftags%2Falways-the-voice-of-reason%2F&psig=AOvVaw0Er-dzb7nfNWbXMMBIOKE8&ust=1508682569019806)
:D rating_5rating_5 :D

[doubledenim]

Broccoli Soup with Cheddar Cheese (https://www.epicurious.com/recipes/food/views/broccoli-soup-with-cheddar-cheese-104692)


https://i.imgur.com/Gwk9vCt.jpg (https://www.movieforums.com/community/https://i.imgur.com/Gwk9vCt.jpg)
chicken stock was still in the makeup trailer


Ingredients

- 6 tablespoons room temp butter
- 2 lbs broccoli (stems and florets separated)
- 1 large onion
- 2 garlic cloves (minced)
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
- 6 1/2 cups chicken stock or broth
- 1 cup whipping cream
- 3 tablespoons all purpose flour
- 2 cups grated extra sharp cheddar cheese


(https://www.movieforums.com/community/[img]https://i.imgur.com/klZBjfn.jpg)
[IMG]https://i.imgur.com/klZBjfn.jpg</a> (https://www.movieforums.com/community/https://i.imgur.com/klZBjfn.jpg)
have to do it to keep it from turning to mush


Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream. Mix remaining 3 tablespoons butter with flour in small bowl to make paste.


(https://www.movieforums.com/community/https://i.imgur.com/klZBjfn.jpg)
[IMG]https://i.imgur.com/hoCfE83.jpg</a>
(https://www.movieforums.com/community/https://i.imgur.com/hoCfE83.jpg)brown the flour before you start cookin'


Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. Cool slightly, then refrigerate uncovered until cold.



[IMG]https://i.imgur.com/IVvT4Ua.jpg</a> (https://www.movieforums.com/community/https://i.imgur.com/IVvT4Ua.jpg)
"hey man, what'd you do to get in here?"


Cover and keep refrigerated. Bring to simmer before continuing. Preheat broiler. Place ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.



https://i.imgur.com/3RfI95y.jpg</a> (https://www.movieforums.com/community/https://i.imgur.com/3RfI95y.jpg)


(https://www.movieforums.com/community/https://i.imgur.com/3RfI95y.jpg)My thoughts...


- I used 3 garlic cloves, but it could have used a little more
- the flour got browned, just do it
- before blending the butter/flour mix, thin it out with some of the soup to make it easier to blend.
- I ended up adding salt, pepper and garlic powder to taste
- just shred the cheese you need at the end, no need to do 2 cups
- I had leftover half-and-half that I used. It really worked out fine and made the soup lighter. Its not so heavy that you feel d.e.d. after eating two bowls.




Soup is great, but store bought is so over-processed that it makes me feel sick or assume I will be getting there soon. This is great because you can just freeze it off in bags and warm it up when you need. Super easy to make, the knifework in separating the florets and stems is the only thing that will take time. I probably spent more time than needed doing this. Nothing mindblowing here, but solid dish for a cold day.



https://youtu.be/ntp8_KFv59Y

rating_3_5

[cat_sidhe]

Broccoli Soup with Cheddar Cheese (https://www.epicurious.com/recipes/food/views/broccoli-soup-with-cheddar-cheese-104692)



I love broccoli, but often, broccoli soup is just awful. Watery, with the bits of broccoli mushy and the smell reminiscent of really old fart.

But I haven't given up hope of finding a good broccoli soup. I will try this!

[doubledenim]

I love broccoli, but often, broccoli soup is just awful. Watery, with the bits of broccoli mushy and the smell reminiscent of really old fart.

But I haven't given up hope of finding a good broccoli soup. I will try this!

Broccoli cultivates the worst body odors known to man. :sick:

I would have never thought about separating the stems and cooking them first. I like my broccoli "al dente", but the crowd insisted I make it mush, so mine went past the five minutes after the florets were added.

[doubledenim]

Lemon Velvet Cake with
Lemon Italian Buttercream


https://i.imgur.com/q19nt5Z.jpg

lemon velvet cake with lemon italian buttercream



Acid is my favorite profile and sugar is my favorite thing in life. What better way to combine both of my loves, than in a lemon cake.



dat cake

Ingredients


1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1 1/2 cups buttermilk
zest of two small or one large lemons, grated and finely chopped


Instruction


Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.



original lemon velvet cake recipe (https://www.rockrecipes.com/lemon-velvet-cake/)




dat italian buttercream

https://i.imgur.com/o1LbiD3.jpg

whipped butter or buttercream?


Ingredients


1 3/4 cups Granulated Sugar
8 large egg whites, at room temperature
2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature
1 teaspoon Pure Vanilla Extract

Instructions

Boil Sugar & Water
In a small saucepan, combine the sugar and 1/2 cup water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.
Prepare Egg Whites
While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Whip Egg Whites
When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.
Combine Sugar and Egg Whites
When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the side of the bowl and the whisk attachment.
Whip It
Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.
Add Butter and Vanilla
With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.
Whip Your Buttercream
After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes.
Beat in the vanilla.

original italian buttercream recipe (https://howtocakeit.com/blogs/recipes/yos-famous-italian-meringue-buttercream)





2 cents


- I made my cakes in square pans, which is going to be my method going forward. Why? I'm tired of circular cake pans and wedge slices.


- Everything needs more lemon. As stated, I'm a big fan of this flavor. This means I want LEMON! Any flavoring ingredient could be doubled as far as I'm concerned.


- The italian buttercream is probably the best frosting you will ever eat. WARNING It can be a pain in the @$$ to make. I would suggest whipping your eggs as soon as you start warming the sugar. Then whip it 5 mins longer than suggested. If the bowl still feels warm, keep whipping. After you add the butter, you may start to wonder, but then...Voila! out of nowhere this stuff will stiffen up and amaze.


- I used a teaspoon of lemon extract and I reduced the juice of 2 lemons down to a tsp...still not lemon enough. I would suggest a lot of zest in the icing, something I will try next time.


- I used store bought egg whites to reduce waste and avoid eating 2 weeks of cholesterol. My test on a regular egg showed that 1 manually separated white = 35g . 8 egg whites = 280g




This is a great cake recipe and the best buttercream I know of. The cake came out just like I like it, dense and moist. Not too heavy, but enough to know you got a slab on that plate. Is this cake perfect? No, but I don't come across many that are. The flavor is really good, but I would prefer more. I would say this is a hint of lemon cake, as opposed to



!!!LEMON CAKE!!!


rating_4

[John-Connor]

https://i.imgur.com/q19nt5Z.jpg
*heavy breathing..

[doubledenim]

https://i.imgur.com/q19nt5Z.jpg
*heavy breathing..

Served with milkshakes made from 1 part cake : 1 part ice cream : leftover icing.

[John-Connor]

Served with milkshakes made from 1 part cake : 1 part ice cream : leftover icing.
https://i.imgur.com/TorME50.jpg

[Stirchley]

doubledenim, looks fantastic, but a heck of a lot of sugar. 3-1/4 cups of sugar if I added properly.

Did you really serve this to accompany? “Served with milkshakes made from 1 part cake : 1 part ice cream : leftover icing.”

[doubledenim]

Those milkshakes are on par with what you find restaurants charging you $10.

That frosting only uses 1.5 cups of sugar, where most frostings use 3-4 cups 6x sugar.

[Act III]

Tzatziki Paste

95138

I discovered Tzatziki at the grocery deli a couple of months ago and was immediately addicted, using it in wraps and on salads. I quickly learned how to make it myself and it tastes even better made at home with your own quality choices.

INGREDIENTS

16 oz. Plain Greek Yogurt
3 Cucumbers
1 teasp. Vinegar
2-3 TBSP Dill Weed
Small pinches of salt

Peel your cucumbers with a potato peeler or manually with a knife. Chop them up small enough to fit in your blender. Blend them into grain size, pick out chunks. Squeeze the water out of the cucumber, it will look neon green. Drink it or dump it but don't mix it in the sause.

Stir everything together well and let sit in your fridge long enough to let the salt and vinegar set and soak into the yogurt. Start very small with the salt and vinegar and increase it to taste. Too much of either will ruin the sause.

I love this stuff and now prefer it to ranch dressing, my previous fave cream sause.

Price is about the same to make it yourself but much better and fresher.