Black Tea Cake with Honey Buttercream

BLACK TEA CAKE

ingredients:

1 cup (235 ml) milk
3 tablespoons black tea (or the contents of 3 tea bags)
1/4 cup (55 grams) butter, room temperature
1 cup (225 grams) granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

directions:

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round cake pan.

Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.

Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving.

HONEY BUTTERCREAM

ingredients:

1/2 cup (110 grams) butter, room temperature
3 tablespoons honey
2 cups (250 grams) powdered sugar
Pinch of salt

directions:

In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.

Spread or pipe the honey buttercream onto the cooled cake and serve.

Yields 9-inch cake (2 5-inch cakes or 18 cupcakes)

Mini Cheesecakes with Apricot Jam

INGREDIENTS:

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

DIRECTIONS:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
2. Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
4. Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

Chocolate Nutter Butter Balls

INGREDIENTS:

1 package Nutter Butter cookies

1 8 oz. package cream cheese

chocolate candy melts

DIRECTIONS:

Finely crush all but about 5 cookies (including the cream center) in a food processor. Add cream cheese. Use the back of a large spoon to help combine the two together. Roll the mixture into 1-inch balls and place on a wax paper covered cookie sheet. Melt candy coating as directed on the package. Using a spoon, dip balls into candy coating, tap off extra and slide onto wax paper covered cookie sheet to dry. Refrigerate.

Belgian Waffles

INGREDIENTS

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 egg yolks
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 3 egg whites

DIRECTIONS:

1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Pretzel Bread

INGREDIENTS:

3/4 tsp organic sweetener

2 cups bread flour

1/2 tsp sea salt

2 tbsps olive oil

3/4 tsp garlic salt

1 cup hot water

5 oz baking soda

1 package of bakers yeast (active dry)

DIRECTIONS:

1. Load water, olive oil, sweetener, sea salt, flour, and yeast into your bread machine bread pan in accordance to manufacturer’s instructions. Select “dough cycle” and press start.
2. Towards the end of the dough cycle, pre-heat oven to 400° F (200° C) and line a baking sheet with parchment paper. Set aside.
3. To make the bath; fill a large pot with water and add 2/3 cup baking soda. Stir to mix. On high heat, bring water/soda mix to a rapid boil. Reduce heat as needed to avoid spill over.
4. When dough is ready, lightly flour a work surface (or dust with cornmeal). Turn the dough out and pinch a small ball of dough to use as a tester. Set tester aside. Then divide remaining dough into 12 equal portions and shape as desired.
5. To test water: drop small ball of dough into the boiling water. It should sink then float to the top. (If making this recipe gluten free your ball will sink to the bottom like a brick).
6. Bath each portion of dough in the baking soda bath for 30 seconds dunking and turning as needed to coat (this gives the bread the pretzel taste and texture). Remove from the bath with a slotted spoon, place on baking sheet, and sprinkle with garlic salt. Repeat until all portions of dough have been bathed and salted.
7. Bake rolls at 400° F for 20 – 30 minutes, until deep golden brown.

Seared Ahi Tuna

INGREDIENTS:

2 tbsp of balsamic vinegar

12 oz ahi tuna steaks

2 tbsp of soy sauce

1 tbsp lemon juice

1 clove of garlic

3 tsp freshly grated ginger

1 small green onion

sesame seeds (optional crust)

DIRECTIONS:

1. Mix balsamic vinegar, garlic, soy sauce ginger, green onion and lemon juice in a large bowl.
2. Marinade the tuna steaks, cover them tightly in the bowl and refrigerate for at least an hour.
3. Heat a non-stick skillet over medium-high to high heat. When the pan is hot place the steaks in the skillet and sear them for 1 minute to 1 1/2 minutes each side.
4. Remove from pan, you can optionally crust in sesame seeds and slice them as you wish.
5. Note: you can top with lettuce, vegetables or brown rice.

Gummi Peaches

INGREDIENTS:

1 c. peaches
4 packets unflavored gelatin
sugar(optional)

DIRECTIONS:

Put peaches in a food processor or something similar. Put the peaches in a saucepan and heat them up. Whisk in the gelatin. Once it gets to a boil, let it bubble(while stirring) for 2 minutes. Pour the peach mixture into the 8×8 pan. It does not need to be greased. Stick them in the fridge for at least 30 minutes. After the gummies have set, slice them and take them out of the pan. If you want, you can add sugar just before eating, otherwise just eat them as peach gummies, they don’t really need any sugar! *Note: don’t store the ones coated in sugar as the sugar will get watery. Store them without being sugar coated.

Epic BLT

INGREDIENTS:

for special bacon

3 strips of bacon
1 oz. of whiskey
1 tsp. brown sugar

DIRECTIONS:

for special bacon:

1. Set oven to 350 degrees, and cut strips of bacon in half (so now you have 6, half-strips.).
2. Place bacon in small bowl or container, and pour whiskey on top. Let sit for 10 minutes, and discard leftover whiskey.
3. Take your 6 half-strips of bacon, and weave them together on an aluminum foil-lined baking sheet.
4. Sprinkle brown sugar on top, and bake for 23-28 minutes, or until desired done-ness.

 

Red Velvet Cake

INGREDIENTS:

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8 inch cake pans.
3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
4. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
6. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
7. Bake for about 30 minutes or until a toothpick inserted comes out clean.
8. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
9. Then make the frosting.

frosting:

INGREDIENTS:

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

DIRECTIONS:

1. Sift sugar and set aside.
2. Beat cream cheese and butter on high until creamy. Add vanilla.
3. Then, add the sugar in batches. Scrape down the sides in between each addition.
4. And frost away.

Chicken Barley & Leek Soup

INGREDIENTS:

1-2 Tbs each butter and olive oil
2 leeks
2-4 carrots
3-5 ribs celery
4 oz. baby portobello (or white) mushrooms
¼-1/2 tsp bay leaf seasoning (or one bay leaf)
1-2 tsp thyme
6 c. chicken broth
2 c. cooked chicken
½ c. barley

DIRECTIONS:

Slice and sauté vegetables in butter and olive oil about 5 minutes.  Add seasonings and sauté a few more minutes.  Add broth and barley.  Bring to a boil and reduce heat to simmer until barley is done, about 30-45 minutes.  If the barley soaks up too much broth, add more.  Add chicken, 1 tsp salt and ½-1 tsp pepper.

note: You have to cut off the very tip of the white part, then slice it lengthwise so that you can wash between the layers down there.  There’s a lot of dirt in a leek!  You then slice the white part into thin half moon shapes.  You can then cut into the greens until you reach the “tough part”.  The shape is kind of up to you for the greens; I went with little diced squares.  Most recipes for leeks will note if you use just the white part, or not.