Victoria Sponge Cake

Victoria sponge cake is England's most popular cake. Soft sponge cake is sandwiched with whipped cream and strawberry jam. A simple yet delicious cake that is popularly served at afternoon tea. Now, I don't claim to be a baker. For some reason baking and I don't get along. Case in point, the recipe testing of this cake. When I told my mum that I was taking this on, she said "Oh I could never get it right, they were always so flat". Great! So not only am I genetically predisposed to fail at baking, but now I have the thought in my head that it's going to fail. When I took on this recipe, I knew what I was getting into because coming up with a baked recipe is much different than, let's say a soup or stew because you can't add a little of this, or a little of that and taste as you go. SIX times it took to get this recipe right. It's not that they didn't taste good (I did eat them). You see, when I eat a sponge cake I want two layers of tall spongy cake, and I just wasn't getting that. Mine kept turning out too thin and flat (just like Mum's). Long story short, the solution was more eggs and more baking powder. Here's a little recipe testing insight and probably not what any baker wants to hear. I based the egg increase on how many eggs I had left and it just happened to be seven. Lucky seven for me! So the moral of this story is, anyone can bake if you have the right recipe and follow it to the letter. This cake is so worth it, especially with a nice, hot cup of tea. The cake stores beautifully in an airtight container for two to three days at room temperature. I would not recommend refrigeration because it can make the cake dense, and does not taste it's best when it is cold. This cake is also known as a Victoria sandwich, named after Queen Victoria who enjoyed a slice with her afternoon tea. Print Save Victoria Sponge Cake Recipe Embed Ingredients For the Cakes: 7 large eggs, room temperature 1 cup granulated sugar 8 ounces unsalted butter, melted, plus extra for greasing tins 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 1/2 tablespoons baking powder For the Filling: 8 ounces heavy whipping cream 10 ounces strawberry jam Directions Preheat oven to 350°F with rack in the center of the oven. Use the extra butter to grease 2 8-inch cake tins. Line the bottom with a circle of parchment paper. Beat the eggs and sugar for 2 minutes until light in color and doubled in volume. Set aside. Add the butter to the eggs while beating, and then add the vanilla. Sift the flour and baking powder into the batter and beat on low, just in until well mixed and there are no lumps. Do not overbeat. Divide the batter evenly between the 2 cake pans and smooth the tops. Bake for 25 minutes until golden brown and the cake should spring back when pressed lightly. When a toothpick inserted in the center it should come out clean. Turn off the oven, open the door slightly and allow to cool in the oven for 15 minutes to cool down slowly and prevent deflating. Remove from the oven and allow to cool in the pan for 10 more minutes. After 10 minutes, run a knife around the edge and turn out onto a cooling rack to cool completely. While the cakes are cooling, prepare the filling. Whip the cream until stiff. Turn both cakes with the flat tops facing you. Spread the cream on one side and jam on the other. Sandwich the 2 cakes together and dust lightly with powdered sugar. Recommended 360 Bakeware Cake Pan Cuisinart Stand Mixer KitchenAid Stand Mixer Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2jPJeVG Food Fanatic

Boozy White Chocolate Milky Way Mocha

My four-year-old slept in her closet the other night. I am not kidding. This is just one of the zillion ways that she regularly gives me tiny heart attacks. Only this heart attack wasn't so tiny. Have you ever walked into your child's bedroom in the dead of the night only to discover an empty and perfectly made bed? Well. It feels just like a scene out of a Lifetime Movie. As I ran around the house frantically searching every corner for my missing child, hands shaking and voice trembling with fear, my son finally suggested that I check her closet. Her very small closet, I might add. Skeptical, I went into her room and opened the closet door. And there she was in the pitch black, curled into a tiny ball and sound asleep. Keep in mind that this is the very same child who requires water of a certain temperature, thirteen kisses, her blanket draped over her body JUST SO, and forty-seven stories before she's comfortable enough to go to bed. And yet there she was. Sleeping on her tiny closet floor. After a bit of deliberation, I just decided to leave her there. She was obviously comfortable. It was obviously where she wanted to be. I mean, why WOULDN'T you prefer the closet floor over a comfortable bed? Oh children. I love you but gosh do you ever make me pay for it. It is no wonder that I spend my free time dreaming up concoctions involving booze AND caffeine. Life around these parts requires a healthy dose of both and I see no shame in admitting it. This white chocolate Milky Way mocha is decadent enough to be a dessert, with lots of melted white chocolate and Bailey's. Wait until the kids go to bed (preferably their actual BED) and sip one slowly while you enjoy the quiet. Trust me when I say that it won't last long. Print Save Boozy White Chocolate Milky Way Mocha Recipe Embed Ingredients 12 fluid ounces coffee 1/2 cup white chocolate chips 1/4 cup heavy whipping cream 1/3 cup baileys salted caramel liqueur 2 tablespoons powdered sugar whipped cream, for garnish caramel sauce, for garnish Directions In a microwave-safe bowl, heat white chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth. Add white chocolate mixture, Bailey's, and powdered sugar to coffee. Stir until combined. Divide between two mugs and top with whipped cream and caramel sauce. Recommended OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2kMKExP Food Fanatic

Pulled Pork Breakfast Biscuits

Asheville. That's the city where we had these pulled pork breakfast biscuits for the first time. I live only about an hour from Asheville, NC, so when we want good eats this is where we head. At a restaurant called Biscuithead (aptly named for biscuits the size of your head) my husband ordered this pulled pork biscuit that was completely swoonworthy. I ordered mimosa chicken (we will totally do that another day), and then they basically had to roll us out to the car. #notsorry This biscuit has all the good southern things. There's pulled pork (duh) — and I took it up a whole notch and used my Apple Butter Pulled Pork. This works great for leftovers since pulled pork is usually a slow cooker thing and not likely happening in the morning. What I'm saying is, HOARD leftovers and make these biscuits happen. In these photos I used my Greek Yogurt Cheddar Biscuits which are totally TOTALLY something you should make happen. But! If you are feeling lazy you can use refrigerated biscuits. OR!! Try this Mile High Fluffy Buttermilk Biscuit Recipe. You won't regret it. Let's talk about pimento cheese for a minute. If you ask me straight up, I'll tell you that I hate pimento cheese. That last sentence probably got me fired from the south. Here's the thing, though. If you add pimento cheese to a burger? I'll eat it. This Smoked Gouda Pimento Cheese Dip Recipe? I AM THERE. The pimento cheese on these pulled pork biscuits is basically the same. And I added jalapeños to it. For biscuit posterity. The spice is PERFECT because of the sweet that comes when you drench your breakfast in maple syrup. And if you are feeling extra indulgent? Please add the egg with the runny yolk. Poached is how they serve them at Biscuithead, but fried is good, too. I put the south on a plate. You're welcome.  Print Save Pulled Pork Breakfast Biscuits Recipe Embed Ingredients 6 ounces pimento cheese 2 tablespoons minced fresh jalapeño 6-8 plain or buttermilk biscuits, homemade or refrigerated, prepared according to package instructions 3 cups pulled pork 8 slices bacon, cooked and excess grease drained pure maple syrup, for serving 6 eggs, cooked to order, preferably with a runny yolk, optional Directions Add the pimento cheese and minced jalapeño to a large bowl (or the bowl of a stand mixer) and beat well using a hand mixer (or your stand mixer) with the whisk attachment until fluffy (about a minute). Split each biscuit and top with 1/3 to 1/2 cup pulled pork; HEAP IT ON THERE. Add a slice of bacon to each. Spread the inside of the top half of each biscuit generously with the jalapeno pimento cheese. Add the top to each biscuit and then douse them with maple syrup for serving. Optional: add an egg cooked to your liking! Poached with a runny yolk is best with these biscuits.  Recommended Cuisinart Stand Mixer Breville Hand Mixer Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2jNcKZs Food Fanatic

Veggie Guacamole

Guacamole is my "healthy food." I am not the best at controlling my urges for food, so when I feel like I need to get a little more vegetables into my system I'll reach for the guacamole. However, avocados, onions and jalapeño aren't nearly enough when you've been living off of all those holiday treats and sweets… You need SO many more vegetables in your system (my version of a detox, HA), so I load all those veggies I've been missing in this ridiculously addictive guacamole. You can load up chips with heaping scoops of creamy crunchiness, or you can top your favorite chicken sandwich or hamburger with it. It also makes for great filler for egg rolls if you want to get really crazy with your guacamole intake. Hey, no judgments here… If anything I'm regretting that I didn't make those egg rolls for myself… Should I make those as a round two recipe down the road? I'm taking votes now so TELL ME. Leave it to me to take one of the very few healthy recipes I make and figure out a way to make it oh-so less healthy… Everyone has their own distinct set of talents, am I right? Anyways, this guacamole is going to become a new fan favorite, especially for when the Super Bowl rolls around. SO much better than any of that boring plain ol' guacamole you may have served in the past. Just trust me on this, ok? Grab those avocados and get to (pretending to) being healthy already! Print Save Veggie Guacamole Recipe Embed Ingredients 4 avocados, peeled and pitted 1/4 red onion, diced 1/4 cup chopped cilantro 1 tablespoon lime juice 1/2 teaspoon garlic powder 1 jalapeño, seeded and diced 1/2 green bell pepper, seeded and diced 1/2 red bell pepper, seeded and diced 1 roma tomato, seeded and diced salt and pepper Directions In a large bowl, mash avocado until desired consistency for guacamole. Stir in onion, cilantro, lime juice, garlic powder, jalapeño, bell peppers, and tomato. Add salt and pepper to taste. Serve immediately with tortilla chips. Recommended Cuisinart Stainless Steel Mixing Bowls Dreamfarm Smood Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2jiMqu5 Food Fanatic

Skillet Meatball Lasagna

Lasagna is one of the classic meals that has held up against the test of time. My parents grew up eating lasagna, I grew up eating lasagna and my kids are growing up with lasagna. It's one of the recipes that tend to satisfy most people. This is what I love about lasagna: 1. It is such a hearty dish. The layers of meat, cheese and all that sauce make this a stick-to-your-ribs sort of meal. 2. This is the meal to make when you need to serve a crowd. Every lasagna recipe I have tried makes enough to feed a small army. And since it is so filling, you can serve up smaller squares. 3. The leftovers taste just as good as the day it was served and finally 4. You can make so many variations of traditional lasagna. You can use ground beef or ground turkey, pepperoni or Italian sausage. You can add spinach or other veggies and you can vary the cheese. Lasagna is almost the perfect meal. This is what I do not like about lasagna. It is NOT a quick recipe. You need to plan ahead if you are going to make lasagna. You have to prep the meat, work on each layer and then allow time for the lasagna to bake. 2. This dish is not the best for small families. Even if you like leftovers, you'll be eating lasagna for days. 3. Lasagna is not an ideal dish for those who are lactose intolerant or who just don't care for cheese (like my own kids). So I've decided to make a lasagna recipe that takes what I love about lasagna and eliminates what I don't like. This skillet lasagna recipe is made in less than 30 minutes and in only one pan! This recipe only requires a handful of ingredients and I'll bet you have them in your kitchen already! Sprinkle cheese on top and broil until bubbly if desired or just serve as in. This skillet meal is going to be added to my chicken lasagna skillet and my easy Italian meatball bake meal as one of my favorites! It is family pleasing and easy for busy nights! Print Save Skillet Meatball Lasagna Recipe Embed Ingredients 1 teaspoon olive oil 2 cloves garlic 2 teaspoons italian seasoning 1/4 teaspoon crushed red pepper flakes 1 14 ounce can crushed tomatoes 1 14.5 ounce can diced tomatoes 32 ounces vegetable broth 1 16 ounce package cavatappi 16 ounces mini meatballs 1 cup shredded mozzarella cheese 1/4 cup ricotta cheese, optional Directions Heat olive oil in a large, deep skillet over medium heat. Add garlic, seasoning and pepper flakes and cook for 1 minute. Stir in crushed tomatoes, diced tomatoes and veggie broth into the skillet and bring to a low boil. Add mini meatballs and pasta. Cover. Cook until pasta is tender and meatballs are cooked about 12 minutes. Preheat broiler to low. Sprinkle skillet with mozzarella and ricotta if using and broil for 5 minutes or until bubbly. Serve. Recommended Le Creuset Skillet Lodge Cast Iron Skillet Dreamfarm Supoon via Food Fanatic http://ift.tt/2k3bMJB Food Fanatic