How’s quarantined life? We’ve been trying to eat somewhat healthy with the wedding coming up in October, but we gave in and had Five Guys to go yesterday. As blessed as I feel that I was able to eat a burger when I wanted, I felt as if I was missing something. After some thought, I figured it out. It was the experience of eating at a dining establishment. It is strange how being in an environment with other people changes the experience of eating food, isn’t it?
I haven’t done a Simple Sundays post in a while. It’s a series where I post a ridiculously simple recipe that seems kind of odd to write down and share. This chicken recipe can be done with two ingredients. It’s more the technique than anything. Lining your slow cooker with balls of aluminum foil to keep the chicken from braising in its juices gives you a roasted chicken. The best part is the delicious smell of chicken that slowly wafts through your house as it cooks.
No Everything but the Bagel seasoning? Try it with smoked paprika, salt, pepper and butter or Mexican or Cajun seasoning. Really anything goes.
Everything but the Bagel Chicken
1 whole chicken (3-5 lbs), innards removed, patted dry
Everything but the Bagel seasoning
salt and pepper (optional)
- In a large slow cooker, place 4 medium sized aluminum balls in the bottom of the slow cooker pot.
- Season the chicken liberally inside and out with the EBTB seasoning. You can add salt and pepper to the chicken if desired. Go easy on the salt because the EBTB seasoning has salt in it.
- Set the slow cooker to high and cook for 4-5 hours.
- Remove chicken from slow cooker and season again if desired. The initial seasoning will be softened from the chicken juices. If you want the crunch of the seasoning, season once more.
- Slice and serve.|
Happy Valentine’s Day! As someone who loves all things pink and feminine, Valentine’s Day décor is right up my alley. This cake was inspired by Ron Ben Israel’s rose cake which I’ve been obsessed with as soon as I laid my eyes on it. It was always on my “to-try” list but I never got the chance to take on the challenge. Recently, there was a blog post by NYC Cake Girl who used to work with Ron Ben Israel with a how-to on the very cake I loved. The amount of work and the detail work was perfection (as always), and I knew I simply didn’t have the time (and possibly even the skill) to recreate the cake. So I created this cake which looks similar and uses real rose petals.
As for the cake itself, I used half of my giant doughnut cake pan instead of baking a round cake and carving it into a dome like the tutorial. A similar effect could be produced with a shallow bundt cake, but I think the smooth exterior of the doughnut pan really makes things easier. The cake flavor is red velvet (because it is THE cake of Valentine ’s Day), and is layered on the inside with fresh strawberries and vanilla frosting. I know I know, I almost felt like it was sacrilege not to use cream cheese frosting, but I didn’t have cream cheese in the fridge so, vanilla it is. Please feel free to use cream cheese frosting if you prefer it.
I picked a bouquet of flowers that varied in shades of pink in hopes of making an ombre effect. However, once the petals were stripped from the flowers, they kind of ended up being the same color. I saved the lightest rose for the center though. Although in hindsight, I think I should’ve just picked the flower that had the least blemishes. You essentially layer the petals one by one in alternating layers around the cake to form a giant rose. It is a bit time consuming and is not completely symmetrical like the fondant petals from the original cake. But, I think it kind of gives it a homemade vibe that people can appreciate.I went a little heavy with the pictures because it was SO STUNNING. Like… the photos can’t do it justice. I loved even how the slices had petals on them fanning out the back, like a very fancy cape or headdress. I can almost guarantee that you will get “wows” and surprised looks when you bring this cake. It won’t disappoint.
I hope all of you got some sort of recognition of love this Valentine’s Day. If not, I baked this cake for you. 😉
Red Velvet Strawberry Rose Cake
You will need:
1 batch red velvet cake, baked in a dome shape (recipe below)
1 batch vanilla frosting (recipe below)
About ½ pint strawberries, sliced horizontally (enough to cover the area of the cake twice)
1 dozen roses (pesticide-free)
- Slice the red velvet cake in half (horizontally), and smooth a thin layer of vanilla frosting.
- Layer it with fresh strawberry slices and repeat layer with vanilla frosting and fresh strawberries using frosting to fill in any gaps. (shown in picture #2)
- Place the top half of the cake onto the frosting layer and crumb coat the entire cake with a thin layer of frosting. (shown in picture #3)
- Put cake in freezer for about 10-15 minutes until the frosting is set and then remove from fridge and give it a full coating. (shown in picture #4)
- Pick the flower you will be using as your center flower. Trim and place it in the center of the cake. (shown in picture #5)
- Get a few petals and fill in the gaps around the hole. (shown in picture #6)
- Now start layering the bottom part of the cake by pressing the petals into the frosting of the cake. Try to press the bottom edge of the petal only. (shown in picture #7)
- Try to use the largest petals you have for the bottom layer and go all around the cake. (shown in picture #8)
- Layer the next row of petals around the cake. (shown in picture #9)
- Try to alternate the position of the petals. As in, try to place the petal of the next layer between two petals of the bottom layer. (shown in picture #10)
- Repeat until you get to the center of the cake, try to use smaller petals as you get to the top of the cake. I had to replace some of the lighter petals because the lower petals turned out to be too pink to get a more seamless look. (shown in picture #11)
- Get ready to stun the room. 😉
Red Velvet Cake
1 ½ cups all-purpose flour
1 ½ cups cake flour
3 tablespoons unsweetened cocoa powder
¾ tsp. salt
3 large eggs, at room temperature
¾ (1 ½ sticks) cup butter, at room temperature
2 ¼ cups granulated white sugar
2 tsp. vanilla extract
1 ounce bottle of red food coloring (2 Tablespoons)
1 ¼ cups buttermilk
1 ½ teaspoons baking soda
1 ½ teaspoons vinegar
- Preheat oven to 350°F, spray either your bundt pan or the top half of your giant doughnut cake pan with nonstick spray. (I highly suggest using either pam for baking or baker’s joy for extra insurance of “nonstickage”.)
- In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
- In the bowl of a standing mixer, beat butter on medium speed for 30 seconds.
- Add sugar and vanilla, and beat until combined.
- Add eggs one at a time on medium speed.
- Lower speed to low and add in food coloring.
- Add ⅓ of flour mixture to the egg mixture on low and add ½ of the buttermilk.
- Repeat with ⅓ flour mix and the rest of the buttermilk.
- Finish mixing with the rest of the flour mixture. Mix until just combined.
- Stir together baking soda and vinegar in a small bowl. Add to cake batter and beat just until combined.
- Fill cake pan until ⅔ full, bake 30-40 minutes or until a cake tester comes out clean.
- Cool pan on rack for about 15-20 minutes. Try to use a small spatula around the edges to ensure a clean removal. Remove cake from pan.
- Let cool completely.
1 c. whole milk
¼ c. flour
¼ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
2 tsp. vanilla extract
- In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
- Continuously whisk mixture until thickened to a pudding like consistency.
- Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
- Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
- In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
- Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
- Add vanilla extract and mix until combined.
It’s rare that I find a technique that is life-changing. I love trying out new ways to do things. Mostly because they are novel and I’m always looking for ways to grow and learn in general. I’ll usually try something once or twice, but that’s about it. It’s on to the next obsession, the next trend, the next new way to do something.
But this, oh man… It is such a simple technique but it makes the average hot dog 10000% tastier than what it was before. You simply stick a skewer into the sausage, take a knife and create a swirl pattern along the meat, which will result in a Slinky looking piece of meat. It does not look like much but once you cook it, the increased surface to volume ratio creates extra crisp, juicy, meaty goodness.
The first time I made this on a grill, the neighboring party came over and asked what kind of meat I was cooking. Once they saw that it was just a hot dog cut up into a fancy shape, they amused at its novelty and went about their merry way. Little did I know that I was a monkey about to touch the monolith.
I’ve eaten my fair share of hot dogs and this one is right at the top. Neck and neck with the deep fried hot dogs they sell at a local hot dog joint in my town. Yes, true to the busy spatula fashion, I had to jazz it up by adding bacon, avocado, Sriracha and Kewpie mayo. (Which by the way, if you can do it, you must. It is a serious flavor bomb.) But honestly, this post is really about the technique. Simply cutting it up in a spiral shape will be life changing. I promise.
Avocado Bacon Spiralized Hotdogs
Hot dog sausage
Avocado, peeled and cut into thin slices
Kewpie Mayo (yes, there is a difference between this and regular mayonnaise)
Potato hot dog buns
Skewers (I understand that this is not an ingredient but SO NECESSARY)
- Stick a skewer through the middle of a hot dog sausage. If it does not go straight and pokes out the side, pull it back and continue until you get it to the other end of the sausage.
- With a sharp knife, make a continuous spiral cut along the sausage, using the skewer as a guide to know how deep to cut the sausage.
- Spread a thin layer of mayo over potato hot dog buns and toast it in a heated frying pan.
- Remove toasted buns and cook sausage over medium heat until well browned and crispy.
- Remove sausages, turn heat to low and cook bacon until desired level of crispness.
- Top toasted hot dog bun with sausage, avocado slices, bacon, Kewpie mayo and Sriracha.
- Enjoy immensely.