: Recipe: Pumpkin Gooey Butter Cake: All I can say about Pumpkin Gooey Butter Cake is FABULOUS … FABULOUS … FABULOUS!!!! I’m not a sweet freak… but this cake is just over the top… absolutely a show stopper! When I started this blog… a few years ago… one of the first posts I wrote was about Gooey Butter Cake… it was a recipe that was given to me from a family member and attributed to Candace Cole. I’ve seen the recipe in all sorts of places since then and attributed to different people… so I really have no idea who really concocted the first Gooey Butter Cake… but whoever it was.. Bless them! I took a lot of heat from the blog snob who sniffed that I posted glorified boxed recipes… (she probably scrunched her nose up and made that prune face … you know.. that constipated look from a cranky fuddy duddy)….. a lot she knows… why tamper with something that works?… besides.. I’m in good company with those that use boxed mixes on occasion … read on… So recently I was looking for something different to make with pumpkin… Fall always gets me in the mood for pumpkin… and I found pumpkin version of that original recipe… Pumpkin Gooey Butter Cake by Paula Deen… I don’t know why I was surprised she had this recipe.. it has her written all over it… lots of butter… cream cheese … lots of sugar… yep.. that’s Paula Deen alright… so I just had to try it… Well … let me tell you… it’s surprisingly not overly sweet… and absolutely delicious. If you want to be a rock star at your next gathering.. bring this cake. It’s easy and… don’t alter a thing.. it’s pure perfection. TIPS I recommend you line the pan with non-stick foil … over hang the foil over the sides of the pan.. so you can lift this cake out…. it will make getting it out of the pan loads easier. Absolutely grease the foil anyway… and grease it well. Need to soften the cream cheese quickly?... Click here for tips. In case you buy bags of powdered sugar in larger quantities like I do….. One pound (16 oz.) powdered sugar equals 4 cups (unsifted). The cake needs to be refrigerated to totally solidify… then take it out about 15 minutes before you want to cut it… it will cut easily then. I served this with homemade whipped cream… put a small dollop on each piece… don’t overdo … this cake is rich. So here’s Paula’s masterpiece.

: Recipe: Pumpkin Gooey Butter Cake

:

:

Coconut Shrimp: Instructions:

• In medium bowl, combine egg, ½ cup flour, beer and baking powder.
• Place remaining ¼ cup flour and coconut in two separate bowls.
• Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip egg/beer batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
• Meanwhile, heat oil to 350° F (175° C) in a deep-fryer.
• Fry shrimp, in batches, 2 to 3 minutes until golden brown, turning once.
• Using tongs, remove shrimp to paper towels to drain.
  
  

  :

  Making the perfect ganache:
  

  A ganache is simply chocolate and a liquid homogenized to form a paste or liquid. Ganaches can be hard enough to cut and hold their shape (dipped chocolates), or soft enough to enrobe a cake (sacher cake glaze) depending on the ratio of liquid to chocolate.
  

  The liquid (or liquids) used can virtually anything from water, to fruit puree, to most commonly milk or cream. Ganches are a cornerstone of the pastry world and making a perfect one is often a test given to commis pastry cooks in a similar way to cooking a perfect omelette is given to commis cooks.
  

  The principles are quite simple. Half melt your chocolate, scald your liquid(s), pour one third over at a time and emulsify with the stick blender (or for those with too much time on their hands, a whisk). Just like using the stick blender at any time, it is important to use a deep container.
  

  Also, since you are working with chocolate make sure you don’t incorporate any air. If you aren’t sure as to how stiff you want a ganache, make a stiffer one with less liquid than you think you will need, and slowly add you liquid till you get the correct consistency. Keep in mind that your ganache will be stiffer once cold and can be warmed to thin as needed. Finally, once homogenized, let your ganache set up in the fridge overnight to achieve crystallization.

  : To keep potatoes from budding, place an apple in the bag with the potatoes.

  : Store potatoes in a cool, dry place about 4 degrees Celsius/40 Fahrenheit. The fridge is too cold for potato storage, and the starch break down into sugars sweetening the potato and altering its texture.

  : Keep mushrooms stored in a paper bag. Remember, even if they dry out a little, they’re still good – you’ve just concentrated the flavor.

  : Asparagus tips spoil quickly if allowed to get wet. Trim the base of asparagus and store upright in a cup of water, or wrap the cut bottom in moist paper towels inside of a plastic bag. Leave the tops exposed.

  : Pastry Chef School - The Place Where Life For A Pastry Chef Changes To Honor As Well As Becoming Successful

  : The French Pastry School Definitely Will Serve A Person As The Best Stepping Stone To Work In The Culinary Field

  : Good Housekeeping Cooking Advice helps you brush up on culinary techniques, learn all new ones and know your way around the kitchen

  : Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing.

  : Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time.

  : Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.

  Displaying Page:1 of Total 3 || [1] [Next] > [Last] >>