Wednesday, December 12, 2018

London Fog Cake Recipe #christmas # Cake

London Fog Cake Recipe
London Fog Cake Recipe

I know I use this word a lot, but I’m in love with this cake. Both the cake and its name. London fog cake. So dreamy and romantic, right? This cake unequivocally lives up to each of those standards.

In fact, I was so in love with this cake that I didn’t trust myself around it at all. I had to give most of it away to friends. Otherwise, I might have slowly consumed the entire thing by myself. The words ‘everything in moderation’ and ‘three layer 8-inch chocolate cake’ aren’t mutually compatible in a household of two, as much as I would like to pretend that they are.

This London fog cake consists of three-layers of chocolate cake (the batter uses both freshly brewed coffee and oil, which keeps it extra moist!). It is then filled with an earl grey infused swiss meringue buttercream (YES), and finally topped with a generous layer of homemade salted caramel.

Just remember to allow the cakes to cool completely and then individually double-wrap them in plastic wrap for storing in the fridge (you could also freeze and defrost them).

London Fog Cake Recipe
London Fog Cake Recipe


Classic Chocolate Cake:

  • butter or nonstick cooking spray, for the pans
  • 2 and 1/2 cups (315 grams) all-purpose flour, plus more for the pans
  • 1 cup (95 grams) unsweetened non-alkalized cocoa powder
  • 2 and 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (150 ml) grapeseed oil
  • 2 cups (400 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 and 1/2 cups whole milk, room temperature
  • 1 cup (240 ml) hot, strong-brewed coffee

Salted Caramel Sauce:

  • 3/4 cup  (150 grams) granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 2 tablespoons diced unsalted butter
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • Earl Grey Buttercream:
  • 2 cups (4 sticks/450 grams) unsalted butter, at room temperature
  • 1/4 cup (12 grams) loose Earl Grey tea
  • 1/2 cup + 2 tablespoons (150 ml) large egg whites
  • 1 and 1/4 cup (250 grams) granulated sugar
  • 1 and 1/2 teaspoons vanilla bean paste

London Fog Cake Recipe
London Fog Cake Recipe


For the Cake:

  1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans).
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 3o seconds, or until combined.
  5. Evenly divide the batter (*see my own notes for tips to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.

Prepare the Salted Caramel:

  1. Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
  2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
  3. Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
  5. The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up t0 10 days.

Earl Grey Buttercream:

  1. Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
  2. Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
  3. With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
  4. With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.

Assemble the Cake:

  1. Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on 1/2 cup (120 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
  2. Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.

Friday, September 28, 2018

Chicken Casserole Full Creamy Recipe

Chicken Casserole Full Creamy Recipe
Chicken Casserole Full Creamy Recipe
PINstagrame Chicken Casseroles are always a good idea! This Chicken Casserole Full Creamy Recipe with mushrooms, bacon, and cheese is a really, really great idea!

This easy chicken casserole full creamy dish is always a huge hit at our large family gatherings. We have this casserole at most of our family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.


chicken & marinade-

  • 3 chicken breasts (about 2 1/2 pounds)
  • 2 eggs
  • 1 1/3 cup milk
  • 1/2 tsp salt
  • flour mixture-
  • 3/4 cup flour
  • 2 Tbsp paprika
  • 1/4 tsp pepper
  • 3/4 tsp salt

cream mixture-

  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp pepper


  • 8 oz bacon, 1/2 pack, cooked
  • 6 oz mushrooms, sliced and sauteed
  • 6 oz shredded cheese, four cheese or mozzarella
  • oil for frying


  1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
  2. Prepare the marinade. Combine the milk, eggs, and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight). The longer it marinades, the softer the chicken will become.
  3. Combine the ingredients for the flour mixture; the flour, paprika, pepper, and salt.
  4. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika, and pepper.
  7. Once chicken cooks, transfer onto a plate lined with paper towel. 
  8. Cover the bottom of a 9"x13" dish with some of the cream.
  9. Add the chicken pieces to the casserole dish. 
  10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
  12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere. 

Smoked Hasselback Potatoes Recipe

Smoked Hasselback Potatoes Recipe
Smoked Hasselback Potatoes Recipe

Are you looking for the best way to cooking potatoes? This smoked Hasselback potatoes recipe is so easy to make and they are LOADED with flavor.

After you get your potatoes to grab a block of Muenster cheese, some butter, fresh chives, and some garlic salt.  You’ll also need some leftover pulled pork or cooked bacon. My preference is pulled pork.

I’m cooking these potatoes in a cast iron skillet – If you don’t have a skillet you can also use a disposable aluminum pan.

  • Gluten-free ∙ Serves 4
  • Meat 1/2 lb Pulled pork
  • Produce 1/4 cup Chives, fresh
  • 4 Idaho potatoes
  • Baking & Spices 
  • 1 tsp Garlic salt
  • Dairy
  • 8 tbsp Butter
  • 1 8 oz block Muenster cheese

  1. Wash, scrub and dry your potatoes
  2. Grab two wooden spoons and lay them parallel to one another. Put a potato in between the two spoons, and start slicing.
  3. smoked hasselback potatoes recipe - wooden spoons
  4. Make the slices about a 1/4" apart.
  5. smoked hasselback potatoes recipe (2 of 5)
  6. Grab a stick of butter, and slice it into 1/4 tablespoon pieces.
  7. smoked hasselback potatoes recipe (3 of 5)
  8. Alternating between slices, place a pat of butter, and then a small piece of pulled pork. You can use the back of a butter knife to push the meat or butter down into the slot. This isn't going to look pretty when you're done, but that's ok.
  9. Sprinkle the potatoes with garlic salt, and then cover the skillet with tin foil.
  10. Set your smoker to cook at 300 degrees. Once the smoker is up to temp, put your cast iron skillet in, and let the potatoes cook for an hour.
  11. After an hour removes the foil, and carefully push a small slice of cheese into each of the slots that once held the butter. The cheese is going to melt while you do this, and that's ok.
  12. Put additional slices of cheese on top of the potatoes, and then put the skillet back in the smoker and let it cook uncovered for another hour.
  13. smoked hasselback potatoes recipe (4 of 5)
  14. The potatoes are done when the internal temp hits 210 degrees.
  15. Sprinkle some more cheese on top of each potato, followed by a dollop of sour cream, and fresh chives.
  16. Smoked Hasselback Potatoes Recipe
  17. BOOM - This will be the best potato you've ever tasted.

Slow Cooker Balsamic Chicken

Today’s slow cooker balsamic chicken is one that’s really easy to prep and requires just a few basic ingredients. All kinds of good things about that!
Slow Cooker Balsamic Chicken
It’s a recipe I originally came up with at a family beach vacation when we were staying in a condo and didn’t want to have to buy too much stuff for our dinners. (This recipe is gluten-free)


  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • chopped fresh parsley


  1. Combine Italian seasoning, garlic powder, salt, and pepper in a small bowl and sprinkle over chicken breasts. Place chicken breasts in the insert of the slow cooker.
  2. Top chicken with onion slices and diced tomatoes. Pour balsamic vinegar and chicken broth over chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Serve hot, sprinkled with chopped fresh parsley.


  • I serve the chicken breasts sliced and topped with lots of extra sauce. It’s all about the sauce. You could also shred the chicken if you prefer and stir it back into the sauce.
  • I served this with quinoa, but it would also be great over rice, couscous or polenta. Or crusty bread. The delicious juices are just dying for something else to soak into!
  • The recipe serves 6-8, but if you’ve got a smaller group for dinner, you can save the leftovers for lunch or freeze them for another time. Make sure to include plenty of sauce so your leftovers don’t dry out when you reheat them.