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Banana Chocolate Chip Cake with Peanut Butter Frosting

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This homemade Banana Chocolate Chip Cake with Peanut Butter Buttercream is soft, moist, and has a fantastic combination of flavors! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

Peanut butter and banana together is a classic- whether a quick snack,  a topping for toast, or in a delicious dessert — this sweet and salty combination just works!

In cake form, this combination is perfection- not to mention a fun change of pace from the usual cake and frosting pairings! I promise, it’s going to be hard for anyone to stop at just one slice ;0)

Peanut Butter and Banana Cake is often referred to as Elvis Cake – after his love for fried peanut butter and banana sandwiches-  he liked bacon with the combination too but as much as I LOVE all things Elvis, I’m not putting bacon in my cake! ;0) 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

 

 

How to Make Banana Chocolate Chip Cake

This Banana Chocolate Chip Cake is made with our favorite Banana Cake recipe, however this time we used the conventional creaming method (rather than reverse creaming that we’ve used in our Banana Pudding Cake). 

I truly love both versions of the banana cake recipe, but the conventional mixing method used in today’s cake recipe yields fluffier cake layers.

After mixing up the batter, we folded in our mini chocolate chips and divided the batter between three 8 inch cake pans. We like to use mini chocolate chips in our chocolate chip cakes as they are less likely to sink to the bottom!

Freezing the Cake Layers

This step is optional but I always do it whenever time allows- even if the cake is for the next day!

After baking the three 8 inch banana chocolate chip cake layers, (or any cake recipe that I’m making) I like to wrap them individually while they are still warm, wrap in plastic wrap & foil, and then freeze for at least a few hours or until I need them (up to 3 months).

Wrapping the cake layers while still warm and freezing makes the cake layers even more moist!

When you are ready to assemble the cake, remove from the freezer and keep wrapped until condensation begins to form. Then, unwrap and fill your layers.

Place the first banana chocolate chip cake layer on your cake base or pedestal. Then, spread with a layer of peanut butter buttercream frosting. (We absolutely love this easy peanut butter frosting!)

Repeat for the next two cake layers. Before adding the final coat of frosting, refer to my note about settling below! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

 

Settling the Cake

Settling the cake is an optional step but I always allow my cakes to settle when time allows. It will make your cake much less likely to develop bulges around the sides of the cake over time.

These dreaded bulges  are especially noticeable if you’ve frosted the sides of your cake with a smooth finish. (Textured buttercream designs are a little more forgiving).

To settle the cake, wrap the filled, unfrosted tier with plastic wrap and then place a “weight” on top– a medium sized book or a couple of 8 or 9 inch cake pans- something that will provide a slight, steady pressure.

Let the cake settle for a least a few hours or overnight in a cool place (or in the refrigerator if your filling is perishable).

When I have zero time to work with, I will at least place a cake board on top of my filled tier and give it a few slow, gentle presses before frosting the cake–I think it helps! ;0)

After settling, I removed the plastic wrap and frosted the outside of the cake with our Peanut Butter Frosting. 

Decorate however you like! I used an Ateco tip 32 (use any similar star or french tip) to add my reverse shell borders.

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

Love Banana Cakes? We have more to Share with You!

Don’t miss these popular Banana Cake Recipes from our Recipes Section!

 

 

 

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!

Ingredients

For the Banana Chocolate Chip Cake Layers

  • 1 1/2 sticks (170g) unsalted butter slightly softened ( not room temperature)
  • 2 cups (400g) sugar
  • 3 large eggs
  • 3 cups (342g) cake flour (see Note below if you do not have cake flour)
  • 1 Tablespoon (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (363g) buttermilk ( see Note below for buttermilk substitute)
  • 2 teaspoons (8g) vanilla extract
  • 1 1/2 cups (277g) mashed banana (3 medium bananas)
  • 1 cup (170 g) mini chocolate chips- adjust amount to your liking

For the Peanut Butter Frosting

  • 1 cup (255g) Creamy Peanut Butter Do Not Use Natural or Reduced Fat . We have used Jif and Peter Pan Creamy brands.
  • 2 sticks (226g) unsalted butter, slightly softened
  • 1/2 teaspoon (3g) salt (optional to cut sweetness)
  • 4 to 5 cups (460g to 575g) powdered sugar (depending on how soft you want the frosting to be) Sift then measure.
  • 1/4 cup to 1/2 cup (60g to 120g) milk – use more if needed to reach the consistency you like
  • 2 teaspoons (8g) vanilla extract

Instructions

For the Banana Chocolate Chip Cake Layers

Preheat oven to 350 degrees, grease and flour three 8×2 inch round pans

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.

In another bowl, ad the buttermilk, vanilla and mashed bananas.  bend and set aside.

In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth.  Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.  Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Do not mix above medium  speed or over mix the batter.  

Pour batter into prepared pans and bake for 25 to 30 minutes.  Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.  

Cool in pans 5 to 10 minutes on a cooling rack before turning out.

For the Peanut Butter Frosting

In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth.  Add the peanut butter and salt, mix until blended.

Gradually add the powdered sugar alternately with the milk. 

Add vanilla and mix on medium speed 4 to 5 minutes until smooth.

Makes 4 1/2 to 5 1/2 cups depending on the amount of powdered sugar and milk used.  It is enough to fill and

Notes

  • Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice.  Add milk  to the  11/2 mark, stir.   Wait 5 minutes and it is ready to use.
  • Substitution for Cake Flour:  Using all purpose flour (plain in the UK)  to make Cake Flour:  For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

For the Peanut Butter Frosting

*Peanut butter brands labeled “Natural” that I have tried do not work as well with this recipe. The   consistency isn’t smooth and creamy.  I have used Jif and Peter Pan Creamy with good results!

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

 

My Cake School Online Cake Tutorials, Cake Recipes, and More!

We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share! 

If you would like to learn more about cake decorating, we have lots of fun and creative cake decorating tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you! you can find the details here: Joining Information for MyCakeSchool.com

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Spice Cake from Scratch with Orange Spice Cream Cheese Frosting

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Fall is the season for spice cakes, and this spice cake is everything that you want in a cake- it is fluffy, moist, and has wonderful flavor!

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall and winter celebrations!!

 

 

We’ve filled and frosted this delicious spice cake with our orange spice cream cheese frosting. The orange flavor in this recipe complements this spice cake perfectly, and we love to pair our spice cakes with cream cheese frostings! 

Keep this recipe in mind for your fall and winter celebrations, and anytime you’re in the mood for cozy spiced goodness. 

Orange Spice Cream Cheese Frosting

 

How to Make Spice Layer Cake

*You can find the full, printable spice cake recipe further down, but here is a quick rundown!

We use the traditional method of mixing for this spice cake, which gives us soft, fluffy cake layers.

 

In a medium bowl, add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to ensure that the dry ingredients are aerated and evenly distributed.

 

In another bowl, add the buttermilk, oil and vanilla.  Set aside.

 

In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the white and brown sugars. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.

 

Next, add the eggs one at a time, mixing until the yellow of the yolk disappears.

 

Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).

 

Finally, we divided the batter between our three 8 inch cake layers and baked at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

 

 

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall!

 

 

 

Freezing the Cake Layers

  • No matter what cake we are making, we always wrap and freeze our cake layers whenever time allows- it makes for a cake that is even more moist!

 

  • We wrap the freshly baked cake layers individually while they are still warm with a layer of plastic wrap and foil. (If you’d like, you can place each layer on a foil-wrapped cake board for more stability).

 

  • Then, into the freezer they go for at least a few hours. (They can stay in the freezer for up to a few months and would still taste as fresh as the day they were baked). 

 

  • Remove from the freezer and allow to thaw while still wrapped until condensation forms on the outside. Then unwrap and bring to room temperature (or close to room temperature) before decorating.
  •  

 

Frosting the Spice Cake

For this spice cake recipe, we went with an easy and delicious Orange Spice Cream Cheese Frosting. We used it as our filling too- the flavor is SO good and you can whip up a batch in no time! 

What other frostings pair well with spice cake?

A simple cream cheese frosting is also a great choice, as well as our orange cream cheese frosting,  whipped cream cheese frosting, classic buttercream frosting and more. You can hop over to our Frosting Recipes Section for even more ideas!

 

To decorate, I used a star piping tip 21 to create the reverse shell borders around the top of the cake. Around the sides of the cake, I just gave the frosting a textured look with my offset spatula.

*Remember that cream cheese frostings like this Orange Spice frosting are softer than American Buttercream frostings. If the frosting becomes too soft as you are working with it, you can pop it in the refrigerator for a few minutes to firm it back up again.

 

 

 

Love Fall Cake Recipes? Here are a few more of our Favorites!

We’ve made many popular fall cake recipes over the years! Here are a few more of our favorites:

 

 

 

 

 

If you love caramel cakes, spice cakes, pumpkin cakes and more, you’ve come to the right place. You can find our full roundup of favorites like today’s spice cake in our Collection of the BEST Fall Cake Recipes

 

A Roundup of the BEST Fall Cake Recipes

 

 

Spice Cake with Orange Spice Cream Cheese Frosting

This scratch Spice Cake with Orange Spice Cream Cheese Frosting is moist and fluffy and has wonderful flavor! We love this cake year-round but especially for fall and winter gatherings!

Ingredients

For the Spice Cake Layers

  • 1 1/2 sticks (170g) unsalted butter, slightly softened
  • 3 large eggs, room temperature
  • 1 cup (200g) white sugar
  • 1 cup (217g) light brow sugar (packed into measuring cup)
  • 3 cups (342g) cake flour ( if you do not have cake flour, see Note below)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoons (3g) baking soda
  • 1 (6g) salt
  • 2 teaspoons (6g) cinnamon
  • 1 teaspoon (2g) nutmeg
  • 1 teaspoon (1g) ginger
  • 1 1/4 cups (296g) buttermilk
  • 1/3 cup (64g) vegetable oil, we use canola oil
  • 1 teaspoon (6g) vanilla

Orange Spice Cream Cheese Frosting

  • 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
  • 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
  • 2 teaspoons (4g) cinnamon
  • 1/2 teaspoon (1g) nutmeg
  • 1 teaspoon ground ginger (2g) *sift if clumpy
  • 1 teaspoon orange flavoring (4g)
  • 1.5 Tablespoons Orange Zest (adjust to your liking)
  • 6 to 6 1/2 cups (690g – 748g) more if needed confectioners’ sugar, sifted

Instructions

For the Spice Cake Layers

  1. Preheat the oven to 350 degrees, grease, flour and add a circle of parchment or waxed paper to three 8×2 inch round pans
  2. In a medium bowl,  add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to blend.  Set aside.
  3. In another bowl, add the buttermilk, oil and vanilla.  Set aside.
  4. In the bowl of your mixer, add the butter and ix at medium speed until smooth.  Gradually add the sugars (white and brown). 
  5. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.
  6. Add the eggs one at  a time mixing until the yellow of the yolk disappears.
  7. Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).
  8. Do not mix above medium speed or over mix the cake batter.
  9. Bake at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

For the Orange Spice Cream Cheese Frosting

Using your mixer, beat the butter and cream cheese on medium speed until well blended.

Add the flavoring, zest, and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

Notes

No Cake Flour? Here is a Substitution: If you do not have cake flour, measure out 3 cups of all purpose flour (plain flour in the UK).  Remove 6 tablespoons ( 42g) and replace with 6 Tablespoons cornstarch (42g) (cornflour in the UK).  Whisk to blend the flour and cornstarch.

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Thanks so much for stopping by for this Spice Cake recipe! If you give it a try, we would love to hear what you think or to see a photo of your cake!

If you love exploring new recipes, don’t miss our full collection of tried and true cake and frosting recipes from our Recipes Section.

You can also find fun cake decorating and recipe projects in our Free Tutorials Section. Or, if you are interested in accessing our entire collection of hundreds of cake decorating tutorials, you should consider becoming a member of My Cake School!  

Memberships  to our site are $30/year and will give you unlimited online access to every cake video tutorial we’ve made for as long as you are a member. This is a great, easy, and fun way to learn cake decorating from home.

You can find all of the details here: Joining Information for My Cake School.  We would love to have you!

 

 

Moist and Delicious Spice Cake from Scratch

 

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Witch Shoes Cake- A Free Cake Decorating Tutorial

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Halloween is almost here and we have one final cake tutorial to share for a cute and easy Witch Shoes Cake!

Witch Shoes Cake- A Free Cake Video Tutorial! This fun cake is perfect for Halloween parties!

 

 

This cute and brightly colored Halloween cake features textured buttercream, striped witchy legs and colorful polka dotted fondant witch shoes too! We finished things off with a ruffled orange skirt for an added dose of cuteness.

 

We Have More Favorite Halloween Cakes to Share!

We’ve created tons of Halloween tutorials over the years, and this is one of my favorites!

If you’d like to see our full roundup of Halloween cake tutorials (both from our member section of tutorials as well as our free section), make sure to scroll through our roundup!: A collection of our FAVORITE Halloween Cake Tutorials and Ideas

If you’re looking for more witchy cakes, don’t miss our Clumsy Witch Cake Tutorial, Witch Hats Cake, and Party Witch Cake tutorials! 

Sharing a collection of our FAVORITE Halloween Cake Decorating Designs and Tutorials!

 

How to Make an Easy Witch Shoes Cake

*You can find the full, printable detailed instructions below in the card below, but here is a quick rundown!

  • Use whatever cake size you like! For this project, I used a 6 inch double barrel (tall!) cake which stood about 7 inches tall. My cake was four cake layers with a cake cardboard halfway up and four bubble tea straw supports beneath.

 

  • If you decide to use a different size of cake, you can simply adjust the size of your witch shoes and legs– this would be great on top of a sheet cake also!

 

  • Roll out your black tinted (or pre-colored) fondant– if you have any tylose powder on hand, you can knead a little into the fondant for faster, firmer drying but that is optional.

 

  • Cut out your shapes using our templates (also linked in the card below).

 

  • Allow the shoes, bows, and legs to dry until they’ve firmed up a bit- several hours or overnight is fine as the shoes are mainly supported from behind by the cake.

 

  • Add decorations to the shoes and paint stripes onto the witch legs

 

  • Add a buttercream ruffle using a large petal tip (Wilton 125 is a good option.)

 

We hope that you enjoy the video! If you.make this design, we would love for you to share it in the comments below! Have fun!

 

Witch Shoes Cake- A Free Cake Decorating Tutorial

Learn how to make this cute and easy Witch Shoes Cake in our free cake decorating tutorial! This fun cake is perfect for Halloween parties!

Materials

  • 6 Inch Double Barrel Cake
  • (Use whatever size cake/sheet cake you like and adjust template sizes as needed. We used a 6 inch double barrel cake which stood about 7 inches high. Our double barrel cakes are four 6 inch cake layers that have a cake cardboard halfway up with 4 supporting bubble tea straws beneath cut to the height of the first two stacked cake layers.) Our cake tier was also on it’s own cake cardboard cut the the size of the cake.
  • Buttercream- We used our Fluffy Vanilla Buttercream Recipe. Our Classic Recipe is also a good choice.
  • Templates for Shoes and Legs
  • Piping Tips: We used a Tip 10 for the two sizes of polka dots
  • Large Petal Tip 125 for ruffled witch skirt. (You could also use a 104 tip for shorter ruffles).
  • Small rounded offset spatula if you’d like to create the same ridged buttercream effect
  • Turntable -Optional but helpful for cake decorating in general
  • Piping Bags – We use disposable
  • Coloring Gel: We used Americolor Super Black for stripes, Americolor Electric Green for legs & dots, Americolor Orange
  • Fondant- You could also use gum paste for the shoes & bows– or, you could knead a little tylose powder into the fondant to help it set up more quickly.
  • Vodka or lemon extract (we used vodka) to combine with coloring gel for stripes.

Instructions

For the Shoes

Roll out black fondant (add a little tylose powder of use gum paste for faster drying) onto a countertop or work surface prepared with a light coating of vegetable shortening to prevent sticking.

Print out Templates. Rol out black fondantl to about 1/8 inch thickness. Use the witch shoe template to cut out two shoes with an xacto knife. Place on a lightly greased cookie sheet that has been dusted with powdered sugar, or you can also line with parchment instead. *If using parchment, check/move the shoes every so often so that the fondant doesn’t develop wrinkles as the paper beneath the fondant often develops wrinkles over time.

If you want the shoes to be somewhat firm, allow to dry for at least a few hours or overnight. They will mostly be supported by the cake and so they don’t have to be completely firm & dry before using.

Use template (or eyeball it) to cut out the green witch legs. Once the surface of the legs is dry, you can paint on stripes using black coloring gel mixed with a touch of vodka (or lemon extract).

Use bow loops/tails template to cut out orange fondant (add tylose to speed up dry times) bows for the shoes. Allow to dry/set before using.

Cut out polka dots using a tip 10 or 12– We used a Tip 10 to create small dots for the shoes, and larger dots in green, orange, and black for the cake.

Once decorations have set up, attach to the cake with buttercream. Add orange buttercream ruffles to create the witch’s skirt using a piping tip 125 or similar petal tip. Make sure that the small end of the tip is pointed downward so that the edge of the ruffles is thin.

 

Learn how to make this CUTE and easy Witch Shoes Halloween Cake in our free cake video tutorial!

 

 

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Thanks for visiting My Cake School! Make sure to check out our Recipes Section for our full collection the BEST Cake and Frosting Recipes! You can also find our growing collection of Free Cake Tutorials in our Free Tutorials Section!

Also, if you are interested in having access to our entire collection of cake decorating video tutorials, you can find Joining Information here.

We have posted cake decorating tutorials to our site for over 10 years, and we have cake projects and techniques for all skill levels of cake decorating.  We would love to have you!

 

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Easy, Natural DIY Beauty Products and Remedies

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This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

Video

Longer, Thicker Eyelashes without Extensions

0

This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

Video

Checking Your Beauty Routine For Toxic Ingredients

0

This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

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This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

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This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

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This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

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Croque Madame Recipe

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This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.

When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.

Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.

If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.

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