Pumpkin (Squash) Spice Cake

Pumpkin or Squash Spice Cake

          Ingredients                                               Yield: 2-8inch rounds

• 450g (2c)       Pumpkin/Squash Puree
• 170g (3/4c)   Butter, softened
• 250g (2g)       All-purpose Flour
• 5g (1tsp)        Baking Powder
• 5g (1tsp)        Baking Soda
• 3g (1tsp)        Cinnamon, ground
• 2g (1/2tsp)    Ginger, ground
• 1g (1/4tsp)    Cloves, ground
• 1g (1/4tsp)    Nutmeg, ground
• 300g (1 1/2c) Brown Sugar
• 3                     Eggs
• 60ml (1/4c)    Milk

          Instructions

1. Whip butter until pale and fluffy. A stand mixer is best for this.
2. Add in puree and whip again.
3. Add in eggs one at a time, mixing until well combined before each addition.
4. Throw in brown sugar and whip until dissolved and not granular.
5. Finally add in the remaining dry ingredients; flour, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg. Mix until just combined.
6. Add up to 60ml (1/4c) milk to thin the batter out, although it should still be a thick batter.
7. Spread the batter into two greased 8-inch round cake pans. Put a little dip in the centre to help the cake bake evenly.
8. Bake in a preheated 350 degree Fahrenheit oven for 30-45 minutes.
9. Let cool in the pan for 5 minutes before trying to remove it.

Check out the video here!

https://youtu.be/EV7TttIRZjo

Strawberry Jam

Strawberry Jam

                        Ingredients                                                     Yield: 

•  1kg (8c)        Strawberries, hulled
• 30ml (2Tbsp) Vinegar or Lemon Juice
• 200g (1c)        Granulated Sugar
• Add more if necessary, depends on the ripeness of strawberries

                       Instructions

1. Combine strawberries and sugar in a pot and mash.
2. Add in lemon juice or vinegar and cook on a medium heat.
3. Bring to a boil and reduce to a simmer for at least 20 minutes.
4. Taste along the way and add more sugar if necessary also test the set by dipping a metal spoon in the jam, and seeing if it runs when making a line on the back of the spoon.
5. Remove from heat and store in an airtight container.
6. Enjoy on toast or biscuits!

Check out the video!!

https://youtu.be/bosyuQNQJyE

Puff Pastry

Puff Pastry

                        Ingredients                                                 Yield: 450g (1lb) dough

• 220g (1 3/4c)                 All Purpose Flour
• 4g (1 tsp)                       Salt
  
• 33g (2 Tbsp)                  Melted Butter
• 110g (1/2c)                   Water
• 135g (2/3c)                   Unsalted Butter

                           Instructions

1. Place flour onto counter and make a well in the center.
2. Add water, melted butter and salt to the well and form into a dough.
3. Knead 5-8 times to add strength to dough.
4. Roll dough into a rough square and place in fridge for 30-60 minutes.
5. Place the remaining butter in between two sheets of plastic wrap and roll into a rough square. Put back into fridge.
6. Roll the dough into a large rectangle about and 3mm (1/8 inch) and place back into fridge.
7. Roll the butter into a sheet large enough to cover 2/3 of the dough.
8. Laminate the dough by placing the butter on top and preform a three fold by starting with the non-buttered part of the dough. Laminate lightly with rolling pin. Place in fridge for 30 minutes.
9. Roll the dough to 5mm (1/4inch) thickness and preform a four fold by folding the ends to the center and folding again at the center. Rest in fridge for 30 minutes. Repeat this step two more times, resting in between folding.
10. The last fold is another three fold. The dough is ready to use after resting for 1 hour.

Check out the video!
https://youtu.be/F3Ze5C8LlM0

Clam Chowder

Clam Chowder

              Ingredients                                      Yield: 3.5L (14c) Chowder

• 1L (4c)         Milk
• 4                 Russet Potatoes, peeled
• 3 cloves      Garlic
• 15g (1Tbsp) Butter
• 4 strips       Bacon
• 2 stalks       Celery
• 2                 Carrots
• 1                 Onion
• 2                 Bay Leaves
• 2                 Waxy Potatoes, chopped
• 450g (2c)     Clams, chopped and reserved juice
• 250ml (1c)   Heavy Cream

              Instructions

1. In a large pot combine milk, russet potatoes and garlic. Cook until potatoes are tender.
2. Blend the potatoes with the milk until smooth, strain if necessary.
3. Add the blended potatoes back to the pot and throw in the bay leaves and chopped waxy potatoes. Cook for 15 minutes.
4. In another pan saute bacon, carrots, onions and celery with the butter. 
5. Add the sauteed vegetables the the chowder base and cook until almost tender.
6. Add in the chopped clams and their juice. Cook for 5-10 minutes.
7. To finish add the cream and season the soup to taste.
8. Serve and enjoy!

Check out the video!

https://youtu.be/6oSHl9OcneI

Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

              Ingredients                        Yield: 1- 9inch cheesecake

• Crust: 

• 220g (1 3/4c)   Chocolate                             Baking Crumbs
• 75g (1/3c)        Butter,                                       melted
• 30g (2Tbsp)      Granulated                              Sugar

• Cheesecake
• 500g (2 blocks) Cream Cheese
• 265g (1 1/3c)   Granulated Sugar
• 8                       Egg Yolks
• 450ml (2c)        Heavy Cream
• 15ml (1Tbsp)    Vanilla
• Extra Granulated Sugar for caramelizing

              Instructions

1. Mix together crust ingredients and press into the bottom of a spring-form pan lined with parchment paper.
2. Bake in a preheated 350 degree Fahrenheit oven for 10 minutes. Set aside to cool.
3. In a mixer, whip cream cheese until light and fluffy.
4. In a small pot heat cream to a simmer, but do not boil.
5. While waiting for the cream to come up to temperature, whisk eggs and sugar together until a pale yellow colour.
6. Once cream is hot enough gradually pour it into the egg mixture while whisking. Add the vanilla and whisk in as well.
7. With the mixer running gradually add in the cream/egg mixture into the whipped cream cheese until smooth and lump free.
8. Pour the custard into the prebaked crust, and bake in a preheated 350 degree Fahrenheit oven for 45-60 minutes or just until the centre has a slight jiggle.
9. Once cooled, sprinkle a layer of sugar onto the whole cheesecake or a piece at a time and caramelize the sugar with a torch.
10. Serve and enjoy!

Naan

Naan

              Ingredients                          Yield: 6-8 naan

• 3g (1tsp)       Dry Active Yeast
• 20g (1Tbsp)  Honey
• 30g (2Tbsp)  Ghee or Butter
• 240g (2c)      All-purpose Flour
• 5g (1tsp)       Salt
• 45g (3Tbsp)   Plain Yogurt 
• 240ml (1c)    Water

           Instructions

1. Combine honey, ghee, and water in a microwaveable dish and heat until warm. (30 seconds to 1 minute)
2. Add the yeast to the water and let ferment for 10 minutes.
3. In a mixing bowl add in flour, yogurt, salt, and the water mixture.
4. Mix into a dough and knead for 10 minutes.
5. In a lightly greased bowl let the dough rise for 1 hour.
6. Portion the dough into 6-8 portions and roll to 1/4 inch thickness.
7. Cook in a 500 degree Fahrenheit oven for 6-8 minutes or over a really hot grill for 3-5 minutes. (Brush each piece with butter before and after cooking.)
8. Serve with a curry!!

Check out the video here!

https://youtu.be/0mUseJqCAzg

Beer Bacon and Onion Jam

Beer Bacon and Onion Jam

                Ingredients                                     Yield: 3/4c

• 1 bottle o'    Beer
• 3 strips        Bacon, chopped
• 2                  Onion, julienne
• 60ml (1/4c) Maple Syrup

                Instructions

1. In a medium size pan or pot saute onions and bacon until tender.
2. Once tender add in maple syrup and cook until a rich brown colour.
3. Deglaze with beer and reduce to a jammy consistency.
4. Serve with burgers, on toast, etc.

Check the video here!

https://youtu.be/w6x4THR-FPU

Kosher Pickles

Kosher Pickles

            Ingedients                                 Yield: 450g (4c) pickles

• 450g (4c)          Cucumbers, sliced
• 250ml (1c)       White Vinegar
• 450ml (1 3/4c) Water
• 15g (2 1/4tsp)  Kosher Salt
• 10g (2tsp)        Granulated Sugar
• 2 cloves           Garlic
• 2g (1 tsp)         Mustard Seeds
• 2                      Bay Leaves
• 2g (1tsp)          Chili Flakes
• 2g (1 tsp)         Black Peppercorns

            Instructions

1. Combine all ingredients besides cucumber into a pot and bring to a boil.
2. Simmer for 5 minutes.
3. Turn off the heat and add in the sliced cucumber.
4. Store in an air tight container for at least 24hrs or longer for more flavourful pickles.

Check out the video!

https://www.youtube.com/watch?v=FgY93iPkpq0

Yorkshire Pudding

Yorkshire Pudding

            Ingredients                                     Yield: 6 Yorkshire Puddings

• 4                    Eggs
• 130g (1c)       All-purpose Flour
• 170ml (2/3c) Milk
• 30ml (2Tbsp) Water
• 2g (1/3tsp)    Salt

            Instructions

1. In a blender, blend all ingredients until a smooth batter forms. Let rest overnight for best results. (You can whisk the batter by hand if desired).
2. Grease a 6 muffin tin liberally with butter and bake in a preheated 450 degree Fahrenheit oven for 10 minutes, or until the butter starts to brown.
3. Pour the batter into the preheated muffin cups and place in the oven to bake for 25 minutes. (Tip: Place a baking sheet in the oven to catch the grease).
4. Serve right out of the oven with gravy and roast beef!

Check out the video!

https://www.youtube.com/watch?v=_Q_qglskSZY

Pickled Mustard Seeds

Pickled Mustard Seeds

                    Ingredients                                                 Yield: 1/2c seeds

• 120ml (1/2c) Rice Vinegar
• 80ml (1/3c)   Water
• 45ml (3Tbsp)  Maple Syrup
• 5g (1tsp)        Salt
• 40g (1/4c)      Mustard Seeds (brown and yellow)

                   Instructions

1. Combine all ingredients into a small pot.
2. Bring to a simmer and let cook for 1 hour or until all liquid has evaporated. (Add some water if liquid has evaporated before the 1 hour mark).
3. Use as a garnish. Enjoy!

Check out the video!!

https://youtu.be/MoauWFd-K24

Rainbow Swiss Roll

Rainbow Swiss Roll

              Ingredients                                     Yield: 1 Swiss roll

• 4                    Eggs, seperated
• 30ml (2Tbsp) Milk
• 5ml (1tsp)      Vanilla
• 130g (2/3c)    Granulated Sugar
• 130g (1c)        All-purpose Flour
• Food Colouring

              Instructions

1. Whip egg whites until soft peak, gradually adding in granulated sugar.
2. Mix in vanilla.
3. Fold flour into the whipped egg whites.
4. Mix in the yolks.
5. Divide batter into equal amounts for each colour of the rainbow.
6. Mix the desired colours into the separated batters.
7. In a parchment lined baking sheet pour the batters on top of each other to create layers.
8. Gently spread the batter in the pan by tapping it on a table.
9. Bake in a preheated 400 degree Fahrenheit oven for 10-15 minutes.
10. Once the cake is baked, take a dry tea towel and coat it with icing sugar.
11. Place the cake on top of the icing sugar and dust the top of the cake with more icing sugar.
12. Roll the cake up in the towel and let it cool completely.
13. Once cooled fill it with desired filling, roll it up, wrap in saran wrap and let it chill for 24hrs before slicing.
14. Serve and enjoy!

Check out the video!

https://www.youtube.com/watch?v=orez_YA0q7k

Bread Pudding

Bread Pudding

            Ingredients                                                      Yield: 1- 13x9 pan

• 500g (1 Loaf)    Bread
• 125g (1/2c)      Butter
• 8                       Eggs
• 300g (1 3/4c)   Dates, pitted
• 15ml (1Tbsp)    Vanilla
• 500ml (2c)        Heavy Cream
• 400ml (1 2/3c)  Milk
• 5g (1tsp)           Cinnamon

            Instructions

1. Grease a 13x9 pan with some of the butter.
2. Combine milk and dates and bring to a boil. Blend until smooth.
3. Blend in eggs, vanilla, cream, cinnamon and remaining butter.
4. Cut bread slices into halves, quarters, or cubes and throw into the pan.
5. Pour custard over top the bread and let it soak in for one hour.
6. Bake in a preheated 350 degree Fahrenheit oven for one hour.
7. Serve warm or chilled!

Check out the video here!

https://youtu.be/zvwO_J7_usE

Apple Crisp

Apple Crisp

            Ingredients                                           Yield: 1-9x13 pan

• 12                  Apples (baking variety)
• 100g (1/2c)    Granulated Sugar
• 30ml (2Tbsp)  Lemon Juice
• 230g (1c)        Butter
• 250g (1 1/4c)  Brown Sugar
• 2.5g (1tsp)      Cinnamon, ground
• 220g (1 3/4c)  All-purpose Flour
• 200g (2 1/4c)  Rolled Oats

          Instructions

1. Peel and dice apples and in a large bowl coat the apples with lemon juice, granulated sugar, and cinnamon.
2. Place coated apples in a greased 9 x13 baking dish and set aside.
3. In another bowl combine butter, brown sugar, flour and rolled oats until it forms a crumbly mixture.
4. Sprinkle over top of the apples.
5. Bake in a preheated 350 degree Fahrenheit oven for 45min to 1 1/2 hours or until the apples have softened.
6. Serve warm with ice cream!

Check out the video here!

https://youtu.be/pLnDg1MCZAs

Maple Monkey Bread

Maple Monkey Bread

            Ingredients                                     Yield: 1 Bundt pan

• 360ml (1 1/2c)     Milk
• 7g (2 1/4tsp)        Dry Active Yeast
• 600g (4 3/4c)        All-purpose Flour
• 50g (1/4c)             Granulated Sugar
• 120g (1/2c)           Butter
• 5g (1Tbsp)             Cinnamon
• 150g (3/4c)           Brown Sugar
• 80g (1/3c)             Butter
• 100g (1/4c+1Tbsp) Maple Syrup

            Instructions

1. Combine milk, granulated sugar and 120g butter. Heat in microwave or in a saucepan until warm but not too hot to touch.
2. Stir yeast into hot milk and let activate for 10 minutes.
3. In a bowl combine flour and the activated yeast mixture and knead for 5-10 minutes until a soft dough forms. Let rise for 1 hour or until double in size.
4. While waiting for dough to rise combine cinnamon and brown sugar, set aside in a large bowl or plate.
5. Also, melt butter and maple syrup together and place in a large bowl or plate.
6. Once dough has risen, portion into 60g (2oz) portions and roll into balls.
7. Dip each ball in the maple syrup mixture and then roll in the cinnamon sugar mix.
8. Place in a greased bundt pan. Pour remaining maple syrup mix and cinnamon sugar over top.
9. Let proof for 1 hour or until doubled in size.
10. Bake in a preheated 350 degree Fahrenheit oven for 40 minutes or until golden brown.
11. Let cool in pan slightly before inverting onto a plate. 
12. Serve and enjoy!

Check out the video here!

https://www.youtube.com/watch?v=u1641MTUI_g

Don't forget to check out the rest of the blog!!

http://foodasalt.blogspot.ca/

Caramel Lava Cakes

Caramel Lava Cakes

                  Ingredients                                                   Yield: 8-12 Lava Cakes

• 120g (3/4 + 1 Tbsp)            Dark Chocolate (Melted)
  
• 65g (1/2 Cup)                     Icing Sugar
• 60g (1/4 Cup)                     Butter (Melted)
• 4                                        Egg Yolks
• 25g (3 Tbsp)                       Flour
• Around 1 Tbsp                    Soft Caramel (See Bottom of Page)

                  Instructions

1. Melt chopped dark chocolate and butter in a bowl. Mix well once melted. 
2. After your mixture has cooled slightly add in your egg yolks and whisk.
3. Add your icing sugar. Mix well. 
4. Add your flour. Mix well.
5. Scoop your batter 3/4 full into well greased muffin tins. 
6. Ball up your soft caramel and push it into the middle of each cup of batter. 
7. Scoop another dollop of batter on top to close the caramel in. 
8. Bake in a 425F oven for 10-15 minutes. 
9. Remove from the oven and flip out your cakes gently. 
10. Serve them hot, because you want the caramel lava to pour out!

Watch the video here!
https://youtu.be/r8tas7tIDt0 

Get the Soft Caramel recipe here!
http://foodasalt.blogspot.ca/2016/04/soft-caramels.html

Soft Caramels

Soft Caramels

             Ingredients                                                Yield: 1 9x9 inch pan

• 500ml (2c)      Heavy Cream
• 250g (1 1/4c) Granulated Sugar
• 65g (3Tbsp)    Corn Syrup
• 65g (1/4c)      Butter
• 5ml (1tsp)       Vanilla

              Instructions

1. Combine cream, sugar and corn syrup into a large pot. Bring to a boil and cook until it reaches 110 degrees Celsius (230 degrees Fahrenheit) without stirring.(Keep an eye on it as it has potential to boil over).
2. Stir in butter and vanilla. (Be careful as it will foam up rapidly) Continue cooking until it reaches 118 degrees Celsius (245 degrees Fahrenheit).
3. Pour the hot sugar into a greased 9x9 inch pan and let it set at room temperature until firm.
4. Cut into desired shape and size, and serve!

Check out the video here!

https://youtu.be/ErgQlZGTvxo

Grandpères (Maple Syrup Dumplings)

Grandpères (Maple Syrup Dumplings)

                 Ingredients                                               Yield: 12-15 Dumplings

• 190g (1+1/2 Cups)                   Flour
• 35g (3 Tbsp)                            Sugar
• 8g (1+1/2 Tsp)                         Baking Powder
• 40g (3 Tbsp)                            Cold Butter
• 180ml (3/4 Cups)                     Milk
• 5ml (1 Tsp)                              Vanilla Extract
• 480ml (2 Cups)                        Maple Syrup
• 240ml (1 Cup)                         Water

                  Instructions

1. In a pot, bring maple syrup and water to a boil. Then turn the mixture down to a simmer. 
2. In a bowl, combine flour, sugar and baking soda. 
3. Grate in your cold butter, then mix with your hands until you get a crumbly mixture. 
4. Add in your milk and vanilla, then mix until everything is incorporated and you have a wet dough. 
5. Scoop a spoonful of batter into your simmering liquid. Do this until you have filled the pot. 
6. Simmer the dumpling for about 15 minutes. Make sure to cover the pot. 
7. Once they have cooked, you scoop them out and serve them right away. Make sure you add a little extra maple syrup sauce to your dumplings! 
8. Enjoy!

Check out the video!
https://youtu.be/ircJTS6txB0

Eggs Benedict Baguette

Eggs Benedict Baguette

                 Ingredients                                                      Yield: Serves 4-5

• 1                           Pre Baked Baguette
• Enough to Fill        Peameal Bacon/ Back Bacon
• Enough to Fill        Eggs
• As Needed             Hollandaise Sauce
• To Taste                Salt/Pepper

                Instructions

1. Cut out the centre of the bread, cutting lengthwise down the baguette. Hollow it out. 
2. Line the inside of the baguette with the bacon. Use enough to fill the loaf. 
3. Crack in as many eggs needs to fill the baguette.
4. Season with salt and pepper.
5. Place the baguette on a baking sheet, and bake in a 350F oven for 15-20 minutes, or until the eggs have cooked.
6. Remove from the oven and douse in as much Hollandaise sauce as you'd like!
7. Slice up the baguette and serve!

* Get our Hollandaise sauce recipe here!
http://foodasalt.blogspot.ca/2015/03/hollandaise-sauce.html

Check out the video!
https://youtu.be/8FKA7opWU1s

Cottage Pie

Cottage Pie

                      Ingredients                                          Yield: Fills a 9-inch pan

• 1kg (6-7 Individual)          Potatoes (peeled)
• 150g (2/3 Cups)               Butter
• 600g (2 1/3 Cups)            Ground Beef
• 1                                     Onion (diced)
• 1                                     Celery Stalk (diced)
• 2                                     Carrots (diced)
• 3 Cloves                          Garlic (sliced)
• 32g (2 Tbsp)                    Tomato Paste
• 350ml (1 1/2 Cups)          Beef Broth
• 24g (3 Tbsp)                    Flour
• A Dash                            Thyme

                      Instructions

1. Place your peeled potatoes in a pot and cover them with water. 
2. Boil them until they are soft. 
3. Either using a food mill, or masher, mash the potatoes with your butter. Season with salt.
4. Set that aside for the time being.
5. In a skillet melt a blop of butter and add your ground beef. 
6. Cook completely.
7. Empty the beef from your skillet into a separate bowl, but leave the fat in the skillet.
8. Add your vegetables, garlic and tomato paste to the skillet. Sauté the vegetables until they have softened. 
9. Remove the vegetables from the skillet and add them to the bowl with the beef. 
10. Deglaze your skillet with the beef broth. 
11. Gently sift your 3 Tbsp of flour into your skillet while continuously whisking your broth. 
12. Once the sauce has thickened add the thyme. Stir, then pour into the bowl with the vegetables and beef. 
13. Stir everything together. 
14. Pour it into a 9-inch baking dish. 
15. Place the mashed potatoes on top and spread them out evenly. 
16. Bake your cottage pie in a 375F oven for 40 minutes.
17. Best to serve this dish hot. 
18. Enjoy!

Check out the video!
https://youtu.be/T18mMctq4gI

Chocolate/Coffee Cheesecake

Chocolate/Coffee Cheesecake

                   Ingredients                                                          Yield: 1, 9-inch Cake

(All ingredients for cake must be DIVIDED in 2,

except for CHOCOLATE, ESPRESSO(s) and CRUST)

• 860g (3 1/2 Cups)                  Cream Cheese
• 300g (1/2 Cups)                     Granulated Sugar
• 4                                           Whole Eggs
• 4                                           Egg Yolks
• 20g (2 Tbsp + 1 Tsp)               Cornstarch
• 90ml (1/3 Cup)                      Heavy Cream
• 40ml (3 Tbsp)                        Milk
• 90g (1/2 Cup)                        Dark Chocolate (melted)
• 3g (1 Tbsp)                            Espresso Powder
• 30ml (2 Tbsp)                        Espresso

           FOR CRUST

• 360g (3 Cups)                        Chocolate Baking Crumbs
• 150g (2/3 Cups)                     Butter (melted)
• 45g (1/4 Cup)                        Granulated Sugar

                    Instructions

1. In a small bowl, add baking crumbs, melted butter and sugar. Mix well, and press into a 9-inch spring form pan. Be sure to bring the crumbs half way up the sides of the pan. Set to the side. 
2. In an electric mixer bowl, add half of your cream cheese. Beat it until there are no lumps left in the cheese. 
3. Add half of your amount of sugar, half of your cornstarch and espresso powder. Mix together.
4. Make sure to scrape down the sides of the bowl regularly.
5. Add in half of the eggs/yolks one at a time, while the mixer continues to mix. 
6. Add the espresso as well as half of the cream and half of the milk. Mix together. 
7. Pour the espresso cheesecake batter over the baking crumbs in your pan. Set aside again. 
8. Do the exact same steps as you did for the espresso batter and using the rest of your ingredients, HOWEVER, after you've beaten your cream cheese, add the melted chocolate. 
9. Pour your chocolate cheesecake batter over the espresso one. The chocolate batter should be denser then the espresso, so taking a butter knife, gently swirl the two batters together until you are happy with the distribution. 
10. Fill a roasting pan or oven safe bowl with water and put it on the bottom rack of your oven. 
11. Set your oven to 350F and bake the cake for 1 hour to an hour and 10 minutes. 
12. Your cake might crack on top while it is baking, but that's okay, it shouldn't effect the cake that much. 
13. When your cake has finished, shut off the oven and leave the cake inside. Let the cake cool with the oven. Take about 1 hour. 
14. After that, remove your cake from the oven and let it sit in room temperature for another hour. 
15. After that, place your cake to cool completely in the fridge for about 4 hours. 
16. Then it should be ready to eat! 
17. You can see the definite difference between the coffee and chocolate layers, and they work perfectly well together. 
18. Serve your fabulous cake to all your friends and family.
19. Enjoy!

Check out the video!
https://youtu.be/1bAAskx4in0

Cheese and Herb Buttermilk Biscuits

Cheese and Herb Buttermilk Biscuits

               Ingredients                                                           Yield: 2 Dozen.

• 480g (4 Cups)          Flour
  
• 9g (1 1/2 Tsp)          Salt
• 25g (2 Tbsp)            Sugar
• 20g (1 Tbsp + 2 Tsp) Baking Powder
• 5g (2/4 Tsp)             Baking Soda
• 170g (3/4 Cups)       Butter
• 25g (1/4 Cup)          Parsley (Or herb of your choice)
• 140g (1 1/2 Cups)    Grated Cheese
• 315ml (1 1/3 Cup)    Buttermilk

                    Instructions

1. In a bowl add flour, salt, sugar,baking powder and baking soda. Mix.
2. Add butter and crumble it up into the flour mixture using your hands. Be sure to leave the butter in coarse pea sized clumps instead of mealy.
3. Mix in the herbs and cheese.
4. Add the buttermilk. 
5. You will start off mixing, then you will need to start kneading. 
6. Roll out the dough on a floured surface to approximately a 1/2-inch thickness.
7. Cut the dough using a cutter of your choice. 
8. Place on a baking sheet and bake in a 400F oven for 15-20 minutes, or until the biscuits rise up and become golden brown. 
9. These biscuits are best served hot out of the oven. They are great with butter or as a side for soups and stews. Enjoy!

Check out the video!
https://youtu.be/rQ1Pw9DDN_8

Chocolate Buttercream Icing

Chocolate Buttercream Icing

                 Ingredients                                Yield: Enough for 1, 8-inch Layered Cake

• 190g (3/4 Cups + 2Tbsp)     Softened Butter
• 100g (1/2 Cup + 1 Tbsp)     Melted Chocolate
• 1                                       Egg Yolk
• 20ml (1 Tbsp + 1 Tsp)         Espresso
• 5ml ( 1 Tsp)                       Vanilla Extract
• 315g (2 1/2 Cups)               Icing Sugar
• 15g (1 Tbsp)                       Milk

                  Instructions

1. Using an electric mixer, add softened butter and whip until very light in colour and fluffy. 
2. Add in the melted chocolate and egg yolk. Mix again.
3. Add in the espresso and vanilla extract. Mix.
4. Alternately add the icing sugar and the milk until it is all incorporated. 
5. Ice your cake. 

Check out the video!
https://youtu.be/K-WjlFJPsto

Looking for a great chocolate cake recipe to go with your icing? Here ya go!
http://foodasalt.blogspot.ca/2016/03/food-asalts-chocolate-cake.html

FOOD aSALT's Chocolate Cake

FOOD aSALT's Chocolate Cake

               Ingredients                                                  Yield: 2, 8-inch Cakes

• 4 Eggs + 1 Yolk
• 400g (2 Cups)                  Sugar
• 260g (1 Cup + 2 Tbsp)      Softened Butter
• 160g (3/4 Cups + 2 Tbsp) Melted Chocolate
• 250g (2 Cups)                  Flour
• 80g (2/3 Cups)                Cocoa Powder
• 10g (2 Tsp)                     Baking Powder
• 5g (1 Tsp)                       Baking Soda
• 6g (1 Tbsp)                     Espresso Powder
• 370ml (1 1/2 Cups)         Milk
• 10ml (2 Tsp)                   Vanilla Extract

               Instructions

1. In an electric mixer, add the eggs plus the yolk. Start mixing and add the sugar. 
2. Beat for a few minutes until the mixture becomes pale yellow and airy. 
3. While continuously mixing add chunks of the softened butter until it is all incorporated. 
4. Mix in the melted chocolate. (Make sure it is cool so it won't cook the eggs!)
5. In a separate bowl add all the dry ingredients and mix them together. 
6. Add the vanilla extract to the milk. 
7. Alternatively add the milk and flour mixtures until it is all incorporated into the batter. 
8. Grease and line two 8-inch round cake pans. 
9. Pour in equal amounts of the batter into both pans. Smooth out the surface. 
10. Bake in a 350F oven for 25-35 minutes, or until the top of the cake is spongy and does not jiggle. 
11. Remove the cakes from the oven and allow them cool for at least 10 minutes. 
12. Carefully remove them from the pan and allow them to cool completely. 
13. Cover them up with a delicious chocolate buttercream

Check out the video!

https://youtu.be/N2E6dRQZHl8 

Here is a great chocolate buttercream recipe for your finished cakes!
http://foodasalt.blogspot.ca/2016/03/chocolate-buttercream-icing.html

Buttermilk Cornbread

Buttermilk Cornbread

                Ingredients                                         Yield: 1 9x13 pan

• 135g (1c +1/2Tbsp)  Flour
• 135g (3/4c+1Tbsp)   Cornmeal, fine-medium grind
• 7g (1 1/2tsp)            Baking Powder
• 3g (1/2tsp)               Baking Soda
• 40g (3Tbsp)              Granulated Sugar
• 5g (1tsp)                   Salt
• 1                              Egg
• 220ml (3/4+3Tbsp)    Buttermilk
• 10g (1Tbsp)               Corn Syrup
• 80g (1/3c)                 Butter, melted

                Instructions

1. Mix together dry ingredients. (Flour, cornmeal, baking powder, baking soda, sugar, salt)
2. In a separate bowl whisk together wet ingredients. (Egg, buttermilk, corn syrup and melted butter)
3. Using a wooden spoon stir the wet ingredients into the dry ingredients until just mixed.
4. Place batter in a greased pan, spread smooth and bake in a 400 degree Fahrenheit oven for 25-30 minutes.
5. Serve warm.

Check out the video!
https://youtu.be/2OkYH34eu1w

Buttermilk Fried Chicken

Buttermilk Fried Chicken

                Ingredients                                             Yield: 8-10 Pcs. of Chicken

• 8-10 Pieces                 Chicken
• 500ml (2 Cups)           Buttermilk
• 60ml (1/4 Cup)           Sriracha (Hot Sauce)
• 250g (2 Cups)             Flour
• Pinch                         Salt
• Pinch                         Pepper
• 4 g (1 Tsp)                 Garlic Powder
• 4g (1 Tsp)                  Onion Powder
• Pinch                         Dried Herbs
• 4g (1 Tsp)                  Paprika
• As Needed                 Canola Oil (For Frying)

               Instructions

1. Throw all of your cut chicken pieces into a vacuum seal bag or a Ziploc bag. 
2. Add the buttermilk, sriracha and a bit of salt.
3. Seal the bag, then shake it up to make sure all the chicken is coated.
4. Leave the bag in the fridge for a few hours, or overnight. 
5. When you are ready to fry, add the flour, spices, salt and pepper to a bowl. 
6. Empty the bag of chicken and buttermilk into a separate bowl.
7. Taking one piece of chicken at a time, making sure it is well coated in buttermilk, place it in the flour bowl and cover it completely. Lift out of the bowl and shake off the excess flour. 
8. Your oil should be heated to 350- 375F. Carefully place it in the pot.
9. Make sure you don't over-crowd the pot, or else the chicken won't brown and will take longer to cook. 
10. Let it cook for 10 minutes, or until golden brown and crispy.
11. Carefully take the chicken out and place it on a paper towel lined tray. 
12. Once all the excess oil has been soaked up by the paper towel serve up your very crispy, very juicy, very flavourful chicken.
13. Enjoy!

Check out the video!
https://youtu.be/ZKRbByYoyaU