So what did you cook today?

What made it a little slower for us was that we made our buttermilk, cream and cream cheese from goats milk....Enjoy.......


Snowball Red Velvet cake.....

Cake:

* 2 1/2 cup(s) cake flour (not self-rising)
* 1/4 cup(s) unsweetened cocoa powder
* 1 ounce(s) grated bittersweet or semisweet chocolate
* 1 teaspoon(s) baking powder
* 1/2 teaspoon(s) salt
* 1 cup(s) buttermilk
* 1 bottle(s) (1-ounce) red food coloring
* 2 teaspoon(s) distilled white vinegar
* 1 teaspoon(s) vanilla extract
* 1 teaspoon(s) baking soda
* 1/2 cup(s) (1 stick) unsalted butter, softened
* 1 1/2 cup(s) sugar
* 2 large eggs

Frosting:

* 4 ounce(s) white chocolate, chopped
* 1/4 cup(s) heavy cream
* 2 package(s) (8-ounces each) cream cheese, softened
* 1/2 cup(s) unsalted butter, softened
* 1 tablespoon(s) vanilla extract
* 2 1/2 cup(s) confectioners' sugar
* 1 1/2 cup(s) shredded coconut

Directions

1. Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2. In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3. In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4. In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5. Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6. In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7. To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
 
400
leg of lamb marinated in red wine vinaigrette, white cooking wine, olive oil, garlic, sea salt, black pepper, and rosemary just went into the smoker.
 
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