German Chocolate Cake Day - Today is German Chocolate Cake Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting.
It owes its name to an American chocolate maker named Sam German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.
Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a caramel made with egg yolks and evaporated milk; once the caramel is cooked, coconut and pecans are stirred in.
Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him.
Thursday, June 11, 2015
German Chocolate Cake Day, In the News, and Enjoy
Thursday, May 21, 2015
Hummus Day, In the News, and Enjoy
Hummus Day - Today is Hummus Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
Hummus or houmous (/ˈhʊməs/, /ˈhʌməs/, or /ˈhuːməs/; Arabic: حُمُّص) is a Levantine food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.
Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.
Tuesday, May 19, 2015
National Devil's Food Cake Day, In the News, and Enjoy
National Devil's Food Cake Day - Today is National Devil's Food Cake Day! In the News - They walk among us! Enjoy - Relax and enjoy these images and videos!
What is chocolatey, light, decadent, and moist? Devil's food cake, of course!
Today is a celebration of this delicious dessert, which is considered the counterpart to the classic white angel food cake.
Devil's food cake has a unique light and moist texture, which sets it apart from other chocolate cakes. The recipe calls for quite a bit of baking soda and boiling water instead of milk. Both of these ingredients contribute to the fluffiness of this confection.
Devil's food cake first appeared in the United States in the early 1900s. It is quite similar to red velvet cake, and the names are often interchangeable in some parts of the country.
Monday, May 18, 2015
National Cheese Soufflé Day, In the News,Weekend Food, and Enjoy
National Cheese Soufflé Day - Today is National Cheese Soufflé Day! In the News - They walk among us! Weekend Food - We enjoyed some excellent meals last weekend. Enjoy - Relax and enjoy these images and videos!
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or, more loosely, "puff up"—an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from two basic components: a French crème pâtissière base/flavored cream sauce or purée and
egg whites beaten to a soft peak meringue.
The base provides the flavor and the whites provide the "lift." Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana, and lemon (the last three are used for desserts, often with a large amount of sugar).
When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes. It may be served with the top punctured and sauce poured onto it.
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflés in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.
