Holey moley me oh my…
I don’t know how I’ve never tried tres leches cake before. *chefs kiss* fucking delicious!
For this episode, I followed this recipe: https://ethnicspoon.com/traditional-tres-leches-cake/
I highly recommend this one. Its easy to follow and nearly impossible to fuck up. I will say I was a little concerned this would be overly sweet with the sweetened condensed milk, but it’s honestly perfect.
Ingredients are pretty simple here 🙂
For the pavlova:
For the whipped cream:
Fruit or whatever else you wish to add. I used kiwis and blueberries and the kiwis added just the right amount of tartness to cut the sweetness of the pavlova. (highly recommend)
This recipe is definitely more about technique than anything else since the ingredients are pretty simple. There’s not much room for experimenting here unless its with your toppings.
The key is low and slow. Preheat your oven to 225 F
You can either line a baking tray with parchment paper or like me, a silicone baking mat. I had mixed results when I was trying to research which I should use, but my silicone didn’t fail me 🙂
Aside from technique, you need patience. I would HIGHLY recommend using a stand mixer but a hand mixer will work as well. I definitely wouldn’t suggest someone do this manually. You’ll start by whipping your egg whites until soft peaks form. For me, I whipped it until it was passed the foamy stage. Then slowly add in your 1 1/2 cups sugar. Slowly. This is where the patience starts to come in. Once all your sugar is added, you’ll continue to whip until you get stiff peaks which will be a good 10 min or so.
Once you’ve reached stiff peaks, get out a spatula because the rest of this is manual. Add your lemon juice, and vanilla and gently fold to incorporate. Now sift in the cornstarch and gently mix it in. Now, you can certainly pipe your mixture onto your baking mat/parchment or you can do as I did and just plop it on there. I kind of shwooped up the sides to make some peaks and just ensure there’s a little bit of a well in the center. (that’s where your whipped cream/fruit will go later)
Now just pop that bad boy in the oven and forget about with for an 1 hour and 15 minutes. DO NOT OPEN THE OVEN. Just leave it be. Once that time has elapsed, turn off your oven. KEEP THE OVEN CLOSED. Leave it until the oven has completely cooled. We’re talking several hours or even overnight. It will be fine. The longer you leave it, the less cracking you’ll have.
Once everything has cooled. Seriously, all the way cooled. Go ahead and make your whipped cream and cut up your fruit as needed.
I would recommend transferring the pavlova to whatever you wish to serve it one since I didn’t do that and well…that was a mistake. Add your whipped cream and fruit to the top of your pavlova and voila!
Once you’ve added the toppings, you have to eat within a few hours. Your pavlova will lose its crispiness if you put it in the refrigerator. I didn’t know this until I made it…I still put the leftovers in the fridge, I even put some in the freezer as an experiment. I’ll let you know how that goes..
This was the first time I’ve ever tried Pavlova (making and eating) and it did not disappoint. The textures are amazing. Nice crisy shell and that soft, pillowy center. *chefs kiss*
10/10 would recommend
I’ve spent the last few weeks since my birthday trying to decide what my next cooking project would be. After consulting with my wife and trying to get her coworkers input (lets be honest, they’ll be eating most of it) we formed a plan. I’m using the royal “we” as it was really all my brilliant wife and I just took the idea and ran with it.
Pick 50 countries, and make a dessert from each of those countries. I did tweak it a bit, since I decided to diverge into non-dessert items for some countries. Nonetheless, the list has been made, the strips of paper cut out and now all I need to do is draw the first randomly selected assignment.
Since I have a clearcut path and a deadline, I think this will definitely force me to keep a schedule. Lord fucking knows I need one. These are crazy times we’re living and even crazier since I quit my job and started house-wifing it full time. I stay busy, but I also want to focus on my personal projects, no matter how down I find myself getting.
Is it just me or has literally everyone decided to start a cooking channel on youtube during this fucking pandemic? Fuck it. As it currently stands, I have a whopping 44 subscribers. I know, I know..going to start getting recognized in public soon. Alas, earwax.
Onwards and upwards, my friends. We started this for fun and we’re going to keep fucking going; learning and creating new and exciting things along the way ❤
See you next Tuesday
M
For this weeks video I decided to make Russian apple pie via https://www.tiktok.com/@russianforamericans?source=h5_m
Russian Apple Pie Ingredients:
Preheat oven to 375 F
Start by peeling and slicing your apples. In your mixer place your eggs and sugar and beat until fluffy (about..10 minutes) add in your flour gradually and mix until just combined. If you want to add vanilla you can, but the original recipe doesn’t call for it.
Butter your pan (I used a springform) you need something that’s fairly deep. Put half of your batter in the pan, then add your apples. Sprinkle with cinnamon and if you wish, add nuts. Then top with the rest of your batter and bake for 40 minutes.
Super simple. Let it cool and then slice and enjoy 🙂
If you’d like to be a little extra like myself, why not have a drink or two…
Moscow Mule Ingredients
Traditionally served in a copper cup, start with about half of your cup full of crushed ice. Add vodka, lime, and ginger beer. Stir, drink, enjoy.
This is a very messy project. You’ve been warned..
Ingredients:
To start off, go ahead and mix your powdered sugar and cornstarch together and set to the side. You’ll use this throughout this daunting process.
First things first, get your gelatin going. Having used the sheets for the first time here..I recommend probably going with the basic ass powdered gelatin. Combine your gelatin with 1/2 cup cold water and let it soften for at least 15 minutes. Put this directly in your stand mixer with the whisk attachment but don’t whisk it just yet.
Grab a small saucepan and add the other 1/2 cup water. Make sure when adding your sugar, you add it to the direct center of your pan. Do it slowly so you’re not splashing about. You want to avoid getting the sugar on the sides of your pan so you don’t end up with grainy marshmallows. I don’t care what you think, but peeps are disgusting. Also add in the corn syrup and salt. DO NOT STIR. Seriously, put the spoon down. If you’re feeling antsy, you may swirl the pan gently. Thats all you get though.
Bring to a boil but don’t let it bubble over. You want to get your mixture to 240 degrees F. Once this temperature is reached, remove from heat. At this point, your gelatin should be good to go. Turn your mixer on low to break up the gelatin. Then slowly (seriously, SLOWLY) add your liquid hot magma of sugar syrup into the gelatin. Try not to just pour it down the side of the bowl but don’t pour it on the whisk either..I promise there’s a happy medium here.
Once the syrup is all added, increase your mixer speed to high and continue to whip the devil out of it for at least 10 minutes. Around the 10 minute mark, add in your vanilla. You can feel the sides of your mixer bowl to know when its getting close as well. You’ll want it to be thick and fluffy, and warm but not remotely hot.
Instead of just standing around while your mixer does all the work, use this time to prepare your pan. Spray a metal pan (9×13 would work beautifully) liberally with cooking spray. Then take your powdered sugar mixture and sprinkle your pan with it so that you can coat all the sides well. (Don’t use all of your powdered sugar, you still need this.)
Once your marshmallow fluff is all fluffy, you’ll want to work fast to get it all out of your mixing bowl and into your prepared pan. You won’t be able to get your bowl completely cleaned out. Seriously, you won’t. Just do your best. Now that your mixture is in the pan, just tap it on the counter to even it out a bit and sprinkle with more of your powdered sugar mix.
Leave it out on the counter to sit at room temperature for at least 4 hours. Go put your feet up..or maybe start cleaning some dishes..I know you’ve made a mess.
Lets start this party by dusting your clean counter/work area with, you guessed it, more powdered sugar mix. Turn out your marshmallows onto your dusty surface (heh) This may take some coaxing. I had to scrape that sugar loaf out. You can spray your knife with cooking spray, though I don’t think this really made any difference at all. Its going to stick regardless. As you cut up your marshmallows, toss them in your remaining powdered sugar mixture. Store in an air tight container once well dusted. They’ll keep easily for a week or two..unless you eat them.
That’s it! Its quite an undertaking, but the results speak for themselves. You will have a super messy kitchen, but you’ll also have these soft little pillows of happiness that taste nothing like store bought marshmallows.
Learn from my mistakes please.. This was a trial by fire but we made it out alive. Just do yourself a favor and buy almond flour…
Ingredients
Macarons
Buttercream
Step 1: Assemble all of your essentials. Silpat or Silicone baking mat..or two. and get your scale ready and set for grams. You could theoretically make this with american measurements, but I’m personally going with the “if it ain’t broke” method and weighing everything out..when in Rome and all that
Beat your egg whites until foamy. Gradually add in your granulated sugar, cream of tartar, and pinch of salt and then beat until glossy, fluffy, and holding soft peaks. At this point, I added the coloring as well.
Sift together powdered sugar and almond flour
Gradually fold into your egg whites..as few strokes as possible to avoid deflating your mixture
Now this is where is got a little dicey for me..you want to incorporate it in as few strokes as possible but you also want it to be mixed well enough that it will flatten down into itself…so…just play with it and hope for the best
Put your mixture into a piping bag with a regular round piping tip..or if you’re fancy..a large ziploc with the end snipped off 🙂
I recommend keeping your sploops of batter fairly small…1 1/2 inch diameter-ish. The smaller ones definitely seemed to work a lot better.
After you’ve piped out all of your batter, put your baking sheets in a semi warm, non drafty area to sit for an hour. Your macarons need to dry and form a skin. You’ll know they’re good to go if you can lightly touch them and not have your finger stick.
Preheat your oven to 285F
Bake for 10 min. They should be set but not browned.
Once they’re done, put them on a cooking rack to cool completely. Don’t try to peel them off immediately..you’ll regret it. Once they are COMPLETELY cooled, gently..GENTLY pry them off your baking mat. About half of mine got jacked up because I made them way too big. But you know what? They still tasted the same.
Make your buttercream by creaming together your butter and powdered sugar. Add in your flavoring (jam in my case) and voila!
Pipe your buttercream on your macarons and make lil sandwiches. Easiest part of the whole process!
Ingredients:
Preheat your oven to 350
You can put the can of sweetened condensed milk in a pot of boiling water for 2 hours..but since that can result in an explosion..I avoided that method like the plague.
So, get a deep sided pan large enough to put a partially submerged pie plate in. Place a pie plate inside the pan and pour out your sweetened condensed milk. Put warm water into the pan until its about half way up the pie plate. Cover loosely with aluminum foil and bake for 2 hours.
For the crust, if you choose, you can just get one of those premade graham cracker crusts. Making it yourself is super easy though. Crush 10 graham crackers..either by hand or in a food processor. Stir in the sugar and melted butter. Then just press it in a pie pan by hand or with the help of a flat bottomed measuring cup. Set aside until your toffee concoction is done.
After 2 long hours, carefully remove the toffee colored gloop from the pan and set aside to cool. I stirred mine a little so that it smoothed out..it was a bit chunky at first.
Put your pie crust into the oven for 15 min.
Make your whipped cream. For the love of all things holy, please do not opt for Cool Whip. Just don’t..
In a stand mixer, or with a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla on med-high speed for about 4 minutes until you get medium-stiff peaks.
Once your pie crust and toffee gloop have cooled, spread it into the crust. then slice your bananas and layer them on top. Then add your whipped cream. Super simple construction!
I’ll preface this recipe with the apology that I do not have a recipe for the jam. While mine turned out excellent it was also trial and error and of course, I did not write it down.
Preheat oven to 350F
Ingredients Needed:
Cake
Buttercream
Store-bought or homemade raspberry jam
Start by creaming together the butter and sugar and gradually add your eggs. This is a pretty no-frills recipe so no need to separate everything out. Just add your flour, baking powder, vanilla, and milk next and mix until everything is fully incorporated.
Make sure you grease 2 – 8 inch round cake pans thoroughly and cut out a circle of parchment paper for the bottom of the pan
Evenly split the batter between the 2 pans and bake for 25 minutes, but depending on your oven, it may take up to 30. (Make sure that a toothpick inserted into the middle comes out clean or at least mostly clean with few crumbs.)
Let your cakes cool in the pan for about 10 minutes and then run a butter knife around the edges before turning them out of the pan. They should come out nice and clean, as long as you weren’t stingy on the greasing step 🙂
For the buttercream, simply mix your softened butter, powdered sugar, and vanilla until smooth. This recipe doesn’t make a lot, nor is this a super sweet buttercream. Its honestly perfect for this cake because you don’t want to overload it with diabeetus inducing sweetness.
When you’re ready to assemble your cake, choose the smoothest looking one for the top layer. This doesn’t matter a whole lot since you’re going to hide your sins with a dusting of powdered sugar, but humor me.
For the bottom layer, if you wish to, you may take a serrated knife and level off the top before adding your buttercream and jam. *also, then you get yummy little cake scraps that no one needs to know about but you*
When I assembled mine, I had planned to pipe on the buttercream so I put the jam on first and it was a bit of a mess. So, learn from my mistakes: put the buttercream down first. Then spread your jam on top of that and place your top layer of cake on top of all that delicious filling.
If you wish to do so, like I did 😉 you may put a stencil on top of your cake before sifting the powdered sugar over it. Totally optional, but also a total missed opportunity if you don’t 🙂
This is a super simple and easy to make cake and SUPER yummy. I mean, with so much damn butter, it better be!
I made this cake for my favorite (now former) co-worker. Thanks for believing in me and always eating my creations – no matter how lackluster they may turn out!
Anxiety Kitchen 