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

Banoffee Bread

Banoffee Bread

             Ingredients                                                            Yield: 1 Loaf

• 300ml (1 Can)         Sweetened                                                Condensed Milk
• 2                             Overripe Bananas
• 2                             Whole Eggs
• 220g (1 3/4 Cups)   Flour
• 1g (1/4 Tsp)            Baking Soda
• 10g (2 Tsp)              Baking Powder
• 60g (1/3 Cups)        Sugar
• 75g (1/3c Cups)      Butter
• 175g (1 Cup)           Chocolate Chips

            Instructions

1. Place an unopened can of sweetened condensed milk in a pot of boiling water. Make sure the can is completely submerged at all times. Let it boil for 3 hours. Once it has finished becoming our toffee, let the can cool for 15-20 minutes. If you open it right away, the contents will explode and make a huge mess!
2. Mash up the 2 bananas and add the eggs to them. 
3. Continue whisking while you add in the melted butter. Set to the side.
4. In a separate bowl, add the flour, baking soda, baking powder, and sugar. Give it a quick mix. 
5. Pour the banana mixture into the middle of the flour in the bowl. Add the chocolate chips and mix just enough. Make sure you don't over mix the batter. 
6. Add in the toffee, and fold it in. You do not want the toffee to absorb into the batter. Leave it rather soupy looking.
7. Pour into a lined and greased loaf pan. 
8. Bake in a 350F oven for 40-50 minutes. Or until it is golden brown.
9. Let the loaf cool, then remove it from the pan. 
10. Once you slice into the loaf you should see ribbons of chocolate and toffee.
11. Enjoy, because this recipe is truly delicious!

Check out the video!https://youtu.be/W2_BpUBIbjU