Food Friday: Devil's Food Cake

I was asked in the office by Joan G. to see if I can find an easy Devil's Food Cake recipe. I told her I would try as this isn't something I have tried cooking myself and that if ever I would be learning as I go along. So for today I let my fingers do the walking and I have found the best link that can teach us how to actually make the tasty pastry that I am sure will satisfy the people that we love this coming Valentine's Day.

Luckily enough I found a blog that has this recipe and from the looks of things it seems quite easy to make. Check it out at: Epicurious - Devil's Food Cake Recipe

In the meantime here are the things you need to ensure that you have in your grocery list:

Baking/Nuts/Spices

all purpose flour 1 and 1/2 cups
baking soda 1 and 1/4 teaspoons
powdered sugar 2 cups
sugar 1 and 1/4 cups
unsweetened chocolate 2 ounces
unsweetened cocoa powder 3/4 cup
unsweetened cocoa powder 2 tablespoons (approx)
vanilla 1 tablespoon

Oils and Vinegars

vegetable oil 2/3 cup
Dairy
buttermilk 1 cup
eggs 2
sour cream 2/3 cup
unsalted butter 1 stick

Now if you are like me, where I need a visual tutor at times to learn how to make things I found this cool youtube video by the myanonymousblog.com that is both entertaining and easy to follow.

Hopefully we all learned a lot from these sources as I know I have. Will update you on my personal blog at Metz's Secret Garden if I was successful at this attempt :) Till then, Happy Weekend everyone. :) xoxo

Food Friday: Banana Bread

I have always dropped by every morning at our local baker just to grab snacks for the day and one of those snacks that I love getting is their Banana Bread. After years of buying from them I finally decided today to get to learn to make it myself. So I started looking around the internet highway for the best tutorial on how to make the best Banana Bread, but at the same time something that is so easy to follow that I wont get my brain in a knot trying to figure things out in the kitchen.

Luckily I was able to find a cool easy recipe at allrecipes.com that suited this particular need (this is the site that I go too for dessert recipes that are both fun and easy to follow). For their Banana Bread Recipe simply follow this link: Banana Bread

Now for those that love to watch how things are done by a professional (I still needed someone to show me how to do it). I have found this excellent video of how to make Banana Bread on Youtube.

Food Friday: Apple Tart Recipe

A friend of mine has shared with me an apple tart recipe that she has been following for over three years now. She mentioned that she found it somewhere in the internet three years ago and completely forgot where. However, the reason why she wanted to share this recipe to us is because she found it rather easy to follow and the tarts come out pretty well. I myself have yet to try it out and bake it but I trust her word for it. Besides, I think this would be a fun pre-christmas bonding session with the family. Hopefully there would be some left for the actual xmas date. :)

Apple Tart
For the pastry

* plain flour 6oz
* unsalted butter 75g
* caster sugar 25g
* 1 medium egg yolk
* ice cold water 2tbsp

For the filling

* 8 large eating apples
* lemon juice 3tbsp
* caster sugar 75g
* A small knob of butter

Procedure:

1. Preheat the oven to 200°C, 400°F, Gas 6. To make the pastry, sift the flour into a bowl and rub in the butter, chilled and diced, to make fine breadcrumbs. Stir in 25g (1oz) caster sugar, then add the egg yolk blended with the ice-cold water and mix to a soft dough. Knead lightly on a floured surface, then wrap in foil and leave in the fridge for 30 mins. Roll out the pastry on a floured surface and use to line a 23cm (9in) loose-based fluted flan tin. Chill for a further 20 mins.

2. Prick the base all over with a fork. Line the pastry case with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 mins. Remove the paper and beans and cook for a further 5 mins until the pastry is just crisp and golden. Reduce the oven temperature to 180°C, 350°F, Gas 4.

3. For the filling, peel, core and chop five of the apples and place in a pan with 22ml (11/2tbsp) of the lemon juice, 50g (2oz) of the caster sugar and 30ml (2tbsp) water. Cover and cook over a low heat for 15-20 mins, stirring occasionally until apples are soft. Add a small knob of butter and mash the apples with a fork until they make a thick pulp. Leave to cool.

4. Peel, core and thinly slice the three remaining apples and toss in the rest of the lemon juice. Spread the apple pulp around the pastry case and arrange the apple slices on top. Sprinkle over the rest of the caster sugar and return to the oven for 25-30 mins until the apple slices are tender. For a really golden topping, sprinkle with a little more sugar and place under a hot grill for 2-3 mins. Can be served warm or cold.

Food Friday on Empty Streets: French Apple Tart

Who doesn't like sweets? Me I just adore them and I more importantly love to bake them and make them for my loved ones. Today am presenting a very fun and easy to prepare dessert made from apples called French Apple Tart.

Here is how:
Ingredients
For the pastry:

* 2 cups all-purpose flour
* 1/2 teaspoon kosher salt
* 1 tablespoon sugar
* 12 tablespoons (11/2 sticks) cold unsalted butter, diced
* 1/2 cup ice water

For the apples:

* 4 Granny Smith apples
* 1/2 cup sugar
* 4 tablespoons (1/2 stick) cold unsalted butter, small diced
* 1/2 cup apricot jelly or warm sieved apricot jam
* 2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Here is another apple tart recipe that you can try out:

Enjoy :) xoxox

Food Friday on Empty Streets: Angel Cake Recipe Made Easy

Angel cakes is one of my favorite pastries to make especially when am in a hurry for a sugar rush but I want something with a little class. It is also one of the things I love to grab from the mall just in case I need to prepare a birthday cake for a certain niece that has been begging for a cake on a daily basis and eventually spoiling them a bit :)

Here is an easy to follow recipe for making Angel Cakes using Betty Crockers Products :)

Ingredients:

* 1 package Betty Crocker 1 step white angel food cake mix
* 1 1/4 cups cold water
* 3 reduced-fat chocolate sandwich cookies, finely crushed
* 1 container of Betty Crocker fluffy white icing
* 6 reduced fat chocolate sandwich cookies, cut in half


Directions

1. Move oven rack to lowest position. Heat oven to 350.
2. Beat cake mix and cold tap water in large(4- quart) glass or metal bowl on low speed 30 seconds.
3. Then beat on medium speed 1 minute.
4. Carefully fold crushed cookies into batter.
5. Pour into ungreased angel food (tube) pan or into 2 9" loaf pans.
6. Gently cut through batter in pan using metal spatula or knife.
7. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under bake.
8. Immediately turn pan upside down onto glass bottle or rest edges on 2 - 4 cans of equal height or if you use loaf pans turn on side on heat resistant surface.
9. Let stand 2 hours or until completely cool.
10. Remove from pan by going around edge with knife and then using fingers, taking care not to tear cake (cake will spring back to original shape).
11. Turn pan over & gently shake to remove cake.
12. Frost cake and garnish with cookie halves.
13. (If you use loaf pans, spread a thin layer of icing on top of first layer, and then place second layer on top. Icing sides first and then the top.

And for those that need a visual guide for this recipe here is an alternative way to cook this heavenly dish :)

Food Friday on Empty Streets: Tiramisu

Who hasn't heard of the popular dessert Tiramisu. Most of us end up ordering this tasty treat from the bake shop or from our favorite coffee shops but what most people don't know is that this dish is actually very easy to make and thus just as enjoyable to eat :)

Here is how:
Ingredients

* 6 extra-large egg yolks, at room temperature
* 1/4 cup sugar
* 1/2 cup good dark rum, divided
* 1 1/2 cups brewed espresso, divided
* 16 to 17 ounces mascarpone cheese (regular cream cheese can be substituted)
* 30 Italian ladyfingers
* Bittersweet chocolate, shaved or grated
* Confectioners' sugar

Directions

1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
2. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
3. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Here is another version of this wonderfully delish dish in video format for you to follow and enjoy:

Food Friday on Empty Streets: Banana Cream Pie

I love Banana Cream Pie. It is so easy to make and you can play around with the recipe anyway you wish. But before you do start experimenting why don't you try out the basic recipe first.

Ingredients:

* 1 cup whole milk
* 4 egg yolks
* 1 cup granulated sugar
* 5 tablespoons all-purpose flour
* 3 tablespoons butter, cut in small pieces
* 1/2 teaspoon ground cinnamon
* 1 1/2 teaspoon vanilla extract
* 2 cups heavy cream divided
* 2 bananas, thinly sliced and tossed with 1 1/2 tablespoons lemon juice (about 1/2 lemon)
* 1 baked 9-inch pie shell

Procedure:
In a heavy saucepan, bring milk to the boiling point.
Place egg yolks in mixing bowl and beat on medium speed of electric mixer, gradually adding sugar. Beat for 2 minutes, until mixture is thick and lemon-colored. Beat in flour. With mixer on low speed, gradually add the hot milk.

Transfer mixture to heavy saucepan and heat over medium heat, stirring constantly. Let mixture come to a boil and boil for about 1 minute, stirring constantly. Remove from heat and continue to beat until mixture is smooth. Beat in butter a little at a time; then blend in cinnamon. Stir in vanilla extract; let mixture cool.

Beat 1 cup of the cream until firm but not stiff. Mix about 1/2 cup of the whipped cream into the egg mixture to lighten it. Fold remaining whipped cream into egg mixture then fold in sliced bananas.

Transfer filling to the pastry shell. Whip remaining cream and spoon or pipe onto the pie. Refrigerate until serving time.

I would also like you to watch this video version of the Banana Cream Pie Recipe:

Food Fridays on Empty Streets: Halo Halo

Another favorite summer recipe for me is the local Halo Halo. So for today here is how one can make their on Halo Halo :)

Ingredients:

* Pinoy Halo halo 1 ripe large banana
* 2 ripe mangoes or 1 cup canned ripe mango
* 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
* 1 cup canned ripe jackfruit
* 1/2 cup sweet corn or chick peas (garbanzos)
* 1 cup young shredded coconut, fresh or canned
* 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
* 2 cup shaved ice

* 2 cup milk
* 4 scoops of favorite ice cream
* 1/2 cup chopped peanuts or rice krispies

Procedure

* Pinoy Halo halo IngredientsPeel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
* Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
* In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
* Top with 1/2 cup shaved ice.
* Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
* Sprinkle nuts or rice krispies over it.

Enjoy :) xoxo