Archive for Food

 

 

Many people ask me how I get sharp edges on my fondant cakes. Other than sharing my smoothing techniques, I also tell them that I use ganache under fondant. Although you can perfectly achieve sharp edges using buttercream under fondant, I find that it is easier to use ganache to achieve that perfect sharp look. Note: The picture of the cake above has nothing to do with ganache. I just felt like putting it there–but all my cakes in my gallery has ganache under fondant.

 

Ingredients:

 

Heavy whipping cream

Semi sweet or dark chocolate

 

 

Nope, I did not forget the measurements. It depends on how much you will need. You should always follow the 2:1 ratio of chocolate to heavy whipping cream when making this type of ganache. That means, if you use 2 pounds of chocolate, you will have to use 1 pound of  cream. So, if you have 5 pounds of chocolate, you will use 2 1/2 pounds of cream–you get the drill. It is important to only measure by weight. If you are planning on using white or milk chocolate, you will HAVE to follow a 3:1 ratio of chocolate to cream. Milk and white chocolate tends to be softer.

 

As far a chocolate goes, go with what you can afford. I usually make big cakes that would need a lot of chocolate. Since I cannot afford expensive couverture chocolate  on a regular basis, I just use Nestle Chocolate Morsels. Not only that it is affordable, it also compliments my rich chocolate cake recipe.

 

Directions:

 

Let your cream boil below medium heat for a minute or so. When that is done, turn the heat off and throw in the chocolate.  Let it sit for a minute (to soften the chocolate). When ready, stir and keep mixing until incorporated and smooth. You should not have any chunks of chocolate. You may have tiny bubbles but that is okay.

 

Your ganache at this point will be runny and thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge for about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).

 

 

 

Have you ever had pretzels dipped in caramel? How about fries with milkshake? Hmmm, what do they have in common?

 

Well, other than the calories, both are a lovely combination of sweet and salty. It may sound odd to some, but I find the combination quite delish. Since I’ve been craving for something sweet and salty, I just had to make my favorite Bacon Fudge Brownies. Here is the recipe:

 

Ingredients:

 

brownie recipe (1 box mix is fine)

2 pounds bacon

5 cups chocolate morsels

2 (14 oz) cans condensed milk

1 tsp vanilla extract

1 1/2 cups chopped walnuts 

 

 

Bake your brownies in a 9×13x2 pan. When I’m not in the mood to make one from scratch, I use a box of Betty Crocker mix with an extra 1/4 cup oil added. When baking from scratch, make sure your brownie is only 1/2 inch thick.

 

 

Fry your bacon until slightly crispy. Lay it on layers of paper towel to absorb the oil/fat.

 

 

Chop your bacon. You can also cut it with scissors if you’re not in the mood for chopping.

 

When you are done, set it aside because it’s Fudge time!

 

 

In a glass bowl, put your chocolate morsels and add 2 cans of condensed milk (don’t include the can, just the milk)

 

 

Mix until well combined and microwave for a minute. If the chocolate hasn’t completly melted, microwave it for another 30 seconds.

 

 

Stir until smooth. You can also dip your finger if you want.

 

 

Add your vanilla extract and walnuts. Stir until incorporated. If you are allergic to nuts, you can always skip that step.

 

 

Spread your fudge on top of your cooled brownie. Make sure it is flat and even. You can then start adding your chopped  bacon.

 

Let it cool in the fridge (uncovered) for about 2 hours or until firm. When ready, just cut it into strips. I really don’t like eating this cold, I think it tastes better when it comes to room temperature.

 

  

 

You can also cut them into little squares. On this one, I placed the fudge on a plate of caramel sauce and then added ice cream on top and bacon on the side.

 

You can easily cut this recipe in half if you just want to try it out. Other than that, this recipe is really easy and flexible. You can always disregard baking the brownie if you just want the fudge and bacon.

 

 How about you? What is your favorite sweet and salty snack?