Savory Mac & Cheese Cake - Easy Mix & Bake Macaroni and Cheese - Food Wishes
We’ve redesigned the classic mac and cheese casserole, and turned it into an easy to make, delicious to eat, savory cake. No matter what macaroni or cheese you decide to use, just mix, bake, and enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Savory Mac and Cheese Cake, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Couple's Cake - A Paper Mario Dessert!
Brown sugar fat-free spongecake
3/4 cups flour
1/4 cup brown sugar
1/2 cup milk
a pinch of salt
1 egg white
1 tablespoon cider vinegar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 tablespoons and 1 teaspoon powdered sugar
Preheat oven to 350 degrees. Whip egg white, vanilla, and salt until stiff. Then add in the powdered sugar and whip until stiff once more. Add in the baking soda and cider vinegar and whip again. Add in the remaining ingredients and fold together. In a greased ovenproof bowl, fill it about 1/2-3/4 the way full and bake for 40 minutes.
Jam:
1 stick rhubarb; diced
1/4 cup strawberries, chopped
1 teaspoon champagne vinegar
a pinch of salt
1/4 cup sugar
1/2 cup water
Reduce the ingredients together in a pot on medium-high while stirring frequently. Once the liquid is completely reduced into the rhubarb and fruit, pour into a bowl, and refrigerate until cool.
Panna Cotta Cream
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon gelatin powder + 1/4 teaspoon cold water.
1/2 teaspoon vanilla extract
a pinch of salt
2 oz cream cheese*
Combine gelatin and water and set aside. Heat the cream and sugar together. Add in the gelatin once it expands in size. Mix together and once the gelatin is fully dissolved in the cream, add in vanilla extract, salt, and pour into a bowl. Set for 1 hour. Once set, mix the panna cotta together to form a smooth but thick cream. If the panna cotta cream is too runny, mix in 2 oz. of cream cheese, which will thicken the mixture substantially.
Chocolate dipped berries
5 strawberries
1/4 cup hot water
3 tablespoons sugar
3 tablespoons chocolate
Dissolve the sugar into the hot water. Using a melon baller, core out the 5 berries. Place them in the water. Melt chocolate over a double boiler. Take three of the berries, and dry them off in a paper towel before covering them halfway in the chocolate. Place onto a parchment sheet and refrigerate until the chocolate firms up.
Assembly: Cut the cooled cake in half horizontally. Layer the cake with the rhubarb-strawberry jam. Pour the panna cotta cream onto the cake, and using an offset spatula, even the layering of it. Finally, garnish with the berries.
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Can We Build A MAX LEVEL ROBLOX PIZZA FACTORY TYCOON!? (SECRET ITEMS UNLOCKED!)
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Oooh, Rhooobarb! It's CAKE DAY! Live at 3:00!
Time for sweets! Rhubarb or Berry Custard Cake! Ingredients needed and recipe below!
Mix this cake batter only by hand, not with an electric mixer. Too much air in the batter makes the fruit sink and not stay beautifully arranged on top.
Ingredients:
4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
¾ tsp. baking powder
½ tsp. kosher salt
2 large eggs
1 large egg yolk
1 cup sugar, plus more for sprinkling on top
¼ cup sour cream or Greek yogurt
2 Tbsp. dark rum or vanilla extract
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick or 1 pint berries
Equipment: a 9” diameter Springform pan, regular cake pan or glass baking dish
Directions:
1. Preheat oven to 350°. Butter and flour pan.
2. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl.
3. Whisk eggs, egg yolk, and 1 cup sugar in a large bowl by hand until very pale and thick, about 1 minute. Then whisk melted butter, sour cream or yogurt, rum or vanilla, and lemon zest into egg mixture, mixing just to combine.
4. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
5. Arrange rhubarb or berries over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface.
6. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. If using a Springform, slide a knife around sides of cake to loosen and unmold, slide directly onto rack and let cool completely. If using a regular cake pan or baking dish, just allow cake to cool completely before serving.
I only ate RED food for 24 HOURS challenge!!!
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