Thứ Hai, 2 tháng 10, 2017

Guide to making the simplest pizza pies

Material: Ingredients for bread: - 150g of flour   - 2 g of enamel   - 5g olive oil   - 3g sugar   - 3g salt   - 90ml of water Topping ingredients: 100g sliced sausage tomato sauce 100g small cheese cheese How to make cakes: Step 1: You mix all the ingredients to make a cake together in a real (except water), then pour the water slowly and stuffing the mixture into fine smooth. Cover the food-wrapped film with the flour and allow about 1 hour for the baking powder. Step 2: When the dough is finished, take the dough to be rolled and rolled into a round shape to make the cake. Note not thin or too thick will affect the taste of the cake. Step 3: Put the cake on a baking tray with some oil to prevent sticking. Step 4: Spread a layer of tomato sauce on top of the cake, then sprinkle with cheese, put the sausage on your face and finally sprinkle a layer of cheese on top of the sausage. Step 5: Place the cake in the oven and bake for 20 minutes at 210 degrees C for evenly cooked bread. So pizza sausage is complete, you just take the cake and enjoy it. How to do extremely easy, do try this delicious cake on the day to invite the whole family to eat offline! Good luck.

Thứ Bảy, 30 tháng 9, 2017

Irish Crepe Cake New

Cakes, good. Crepes, better. Guinness, good. Irish Cream, better. Chocolate, good. Frosting, better. A Chocolate Guinness Crepe Cake with Irish Cream Whipped Frosting....Top of the Morning To You, You Just Found The Pot Of Gold At The End Of The Rainbow, Holy Mary Mother Of God, Let Me Say A Few Hail Marys, This Is Sinful, Yes Please Pass Another Slice!!

Nothing more to say, I will get straight to the recipes because I know you want it.

Chocolate Guinness Crepes

  • 2 1/2 Cups All Purpose Flour, Sifted
  • 1/2 Cup Cocoa Powder, Sifted
  • 5 Tablespoons Packed Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3 Cups Buttermilk
  • 1 Cup Stout Guinness
  • 3 Eggs
  • 1/3 Cup Vegetable Oil
  • 1 Tablespoon Vanilla Extract
  1. In a large bowl sift together the flour, cocoa, sugar, baking powder and baking soda. 
  2. In a different bowl combine the buttermilk, beer, eggs, oil and vanilla. Keep separate until right before cooking.
  3. Heat a lightly oiled pan, non stick in good condition is best, over medium low heat. 
  4. Combine wet and dry mixture together. Mix until smooth but do not whisk or over beat. 
  5. Place a small amount of batter on the pan and swirl around until a thin coat forms over the bottom. Around 1/3 cup for a 7 inch skillet. 
  6. Cook until lightly set and then flip carefully. 
  7. Remove form pan when fully cooked and place on a plate to cool.
  8. Continue until all batter is gone. 

Irish Cream Whipped Frosting

  • 3 Cups Heavy Whipping Cream
  • 6 Tablespoons Bakers Sugar
  • 6 Tablespoons Irish Cream
  1. Combine all ingredients in a mixing bowl.
  2. Whip until stiff peaks form.
(If you do not have Bakers Sugar, just measure out 6 tablespoons of granulated table sugar and run it through a clean coffee grinder real fast. ^_~)

Chocolate Guinness Crepe Cake With Irish Whipped Cream Frosting

  • 1 Batch Chocolate Guinness Crepes
  • 1 Batch Irish Cream Whipped Frosting
  1. Place a single cooled crepe on your serving plate.
  2. Place a large dollop of frosting in the center and spread around until a thin layer covers the crepe.
  3. Center another crepe on top.
  4. Continue with whipped topping and crepes until the cake is the height you wish. 
(For added decoration, use a large cookie cutter to cut a shape out of the top. I use a large shamrock. It is an Irish Cake after all. I am serving this one for St. Patricks Day ^_~)

Huge thanks goes out to Chef Jason Gibson of Cynical Cuisine for letting me alter his Basic Crepe recipe for this and cooking up the crepes for me. ^_^ 

Thứ Hai, 28 tháng 7, 2014

Pie Crusts Musts

Anyone that steps into a kitchen to bake at one point must face the inevitable...You need to know how to make a pie crust. Now don't get me wrong, it was years even decades into my baking career that I even dared to make a pie crust. I did what many do, I either A) bought that roll out dough in the dairy section or B) bought one ready to bake from the freezer section.

That worked for a while, a sprinkle of sugar, a brushing of butter and you do fine to pass off an okay pie crust but as you bite into that pie with that wonderful filling you prepared you can't help but feel like a cheep date for having skimped on the crust..  Yeah we've all done it. Tucked tail and ran to the store instead of just making the darn thing yourself. It shouldn't be difficult, I mean you can make a souffle while a baby screams and it not fall. You managed to make that sugar free gluten free egg free cake your twelfth cousin thrice removed on your mother's side wanted for her wedding edible. A pie crust should be no issue. Well it isn't, so you're gonna do this and I'm gonna give you some tips and tricks I have learned over the years that allows me to pop out pie crusts faster than Julia Childs can make Duck A L'Orange. Roll up your sleeves guys and dolls, it's crust making time.

First thing first you are gonna need is a recipe. Now most any pie crust recipe will work but this is the one I use, so I'm going with it.

Pie Crust for Double  Crust, 9-10 inch


  • 5 cup all purpose flour
  • 1 tsp salt
  • 1pound salted butter
  • 2 cups water

  1. Mix salt and flour together
  2. Cut in butter
  3. Add enough water to bring together
  4. Wrap in plastic wrap
  5. Refrigerate 4 hours
  6. Roll out and use as needed. 
(Can be melted two days in the fridge or a month in a sealed container in the freezer, just let it thaw a day in the fridge before use.)

Okay, that's it but trust me there is more to it than that but honestly that's the basics. Now to get what has turned to paste in my hands on numerous occasions into this.




You gotta do this......
  1. Chill everything. Seriously, I put my flour and salt in the freezer for at least an hour before I start. I chill my bowl, I freeze the water until ice is starting  to form in the glass. And of course, keep  utter in the fridge until you need it.
  2. Take a cheese grater to your butter. Seriously, this is the best method I have found for "breaking down" chilled butter. Then I just pop it it into the freezer for twenty minutes  before  I get started.
  3. I don't use a food processor because it over works the dough for me. I don't use a pastry cutter because my butter melts too fast. I use my stand mixer, paddle attachment, on medium low speed to cut my butter flour and salt together. 
  4. Cut the butter and flour together just until it becomes grainy, some larger chunks are okay!
  5. Chill  bowl, ^_~
  6. Add 3/4 cup of chilled water in slowly and then add water a  spoon at a time until it is just  together. It will be crumbly but should hold shape is pressed together.
  7. You probably won't need all the water but I always chill more to compensate for ice forming and just to be safe.
  8. Hey, don't freak out if ice chips fall into the dough or even form on your bowl. Happens to me all the time, it's okay!
  9. Press the dough into two disks, each wrapped separately in plastic, pressed flat. This will make rolling out easier.
  10. Yes, this is a lot of dough but I make thick crusts in large deep pans, I always want to make sure I have extra, especially if I am doing a lattice top. This recipe can probably make 4 pie firsts is rolled out thin, or as most say, "normal thickness" lol
  11. Only work with one pie crust at a time,to keep butter from melting.
  12. Dust off extra flour from rolling out with a brush to keep it from baking with a too "floury" taste.
  13. Once you have the bottom of the pie in the pie plate, brush with an egg white and stick it back in the fridge. This will keep the bottom from getting soggy when filled and baked.
  14. Once the top is on your pie, brush it down. I used butter for savory and milk sprinkled with sugar for sweet.
  15. If making a lattice topped pie, cut the strips before you make the filling, lay on a well floured cookie sheet and stick in the fridge until ready to use.

Yeah I know, I did some things people swear you shouldn't and I don't use a drop of Crisco. Sorry Ma, that's for the chicken. But this works for me, it may just work for you. Don't worry, I won't tell. Now for the most important trip of all....

Give yourself time and don't be afraid to fail. It happens, even to the best of us. You'll find your way to make crusts, all you have to do is give yourself a chance and I promise you, one day you'll wonder what you were ever so worried about.

Thứ Hai, 14 tháng 4, 2014

Hanging With My Peeps

Saw these on Sweet Sugar Belles site and just had to make some!




And  I of course had to make a quick cake to go along with the cookies, with marshmallow buttercream.