Updated: Jun 16, 2020
Hello friends! This section is my virtual cake display - no recipes shared - but it's some inspo for all those intermediate cake decorators out there like me! I'll be sharing pictures and descriptions of some cakes that I've made... you always eat with your eyes first!
Ready in 40 mins | makes 12 portions
Quarantine day...well I lost track HAHA also I made my own brownie recipe cuz I had this interesting pan I got for Christmas that was just begging me to make brownies hope you enjoy :)
(1) 9 x 12" pan
3/4 cup AP flour
1/4 cup (or 2 rounded tbsp) dutch processed cacao
1 tsp bkp (that's short for baking powder in my recipe world)
1/2 cup natural cane sugar (or less for a less sweet, deeper cacao flavour, but this recipe isn't overly sweet)
1/4 cup melted salted butter (or use unsalted + 1 pinch salt)
1/4 cup veg oil
1 egg + 2 yolks
1/2 cup semi-sweet chocolate chips (or just go nuts with whatever the heck you wanna add)
Preheat oven to 350 F.
Combine AP flour, cacao, and sugar in a medium bowl.
Add melted butter and veg oil stirring well to combine.
Add eggs and mix well.
Pour batter into your pan. If you're using the weird contraption like I did, grease and place the insert firmly into the batter.
Bake for 30 mins or until the tops are firm and the toothpick comes out clean.
Let rest for 10-15 mins, then cut into pieces however big (or small) you want.
When I was synthesizing this recipe (yeah that's my science background talking aha) I had originally made it with too much oil, BUT I DID ADJUST THE ABOVE RECIPE SO DON'T WORRY I WON'T CLOG YOUR ARTERIES too much so while it was baking I had to take it out and soak up the oil that was coming off the tops. It looked kinda gross but after doing that a few times it looked alright. A telltale sign is that your batter looks too oily and while folding it's very slippery, which my genius brain *IGNORED* but you could try adding a bit more flour and combining well to soak up that extra oil and make it less gross if that somehow happens to you. They did make some pretty shiny bois tho :) except for that one in that picture, I cut a couple in half cuz they got too tall since I didn't bother evening out the batter. Yeah idk what I was thinking but the brownies turned out very good tho :)
Ready in 4 hours | makes about 2 1/2 large mason jars
This is the perfect concentrated base for soups and other dishes - just be creative!
bones from 1 leg of lamb (I used leftovers from Easter)
2 small white onions
1/2 garlic pod
3 sprigs rosemary
3 tbsp salt
2 tsp whole cumin
2 tsp mustard seeds
1 Medium-large stainless steel pot (gotta use a heavy duty guy since you'll be cooking for a minute)
Preheat oven to 450 F.
Line a baking sheet with new foil and roast the bones for 15-20 mins, flipping half way through (if you're using raw bones then roast for at least 45 mins to break it down a bit more - joint should be almost disconnected, strong lamb smell should be present... just don't burn it!).
Roughly chop garlic and onions (you don't even need to take the skins off since we're straining it out later).
Throw everything into the pot, even that stuff stuck on the foil - that's the good stuff.
Add 12 cups of water and bring to a boil on a high flame, then reduce to a simmer on the lowest flame.
Simmer for 4 hours or more - the more time you simmer for, the stronger the flavours will be. (Also I didn't want to burn so much gas or else I would've left it for longer).
Make sure you stir the pot every once in a while to prevent anything from sticking and burning at the bottom.
Strain over a large metal bowl using a fine mesh (you can line it with a cheesecloth to make it extra fine. I recommend taking out the bones first and then straining).
Let cool to room temp and store in a mason jar in the fridge for up to a week, or freeze to keep it longer. (If you're freezing, leave about 3/4 inches of free space from the top... cuz science lol).
You can use this in a variety of dishes including soup, rice, curry, stew, and more! When I come up with something to do with all this stock I'll share it with you.
Please excuse my shaky hands and bad lighting, I'm perpetually tired and couldn't focus [*insert crying emoji here*]
***TIPS: I always put a grip under my board so it doesn't slip around. It lowers your chances chopping your finger off. Also make sure those knives are sharp - blunt knives increase your chances of, yes, chopping your finger off. Blunt knives also crush whatever you're cutting rather than a sharp cut, so instead of crying over onions, just sharpen your knives! Don't throw out the bones afterwards - crack them open and enjoy the marrow inside! It's really healthy and tastes great too. Another option is to freeze some of this stock in an ice cube tray and toss in a couple of cubes to make soup. Also, label the date on your jars so you know how fresh it is when you forget about it in your freezer... yeah I know you have stuff from 15 years ago in the crevasses your freezer. I see you.
