Red Velvet Cake Recipe

This year Thanksgiving was great and I had so much fun. What more exciting about the whole thing is that, Calvin my other half and I are hosting the party. So much fun and stress for me because I have no idea about menu and stuffs that I need to prepare. In the end, everything went well and I think I prepared way too much foods. Guess, I just love the kitchen and allow me to challenge myself in cooking. I never cook a big amount of foods and always worried if it tastes good for others. I did get some compliments from my friends and it does make me more confident in myself. Still need a lot of practices thou. 

So this year, I prepared a mini cupcake of Red Velvet Cake. Why Mini??? Because I love everything small and it look cute too. Second was, everyone get to have a taste of it because some might not like sweet stuffs or too full. Mini is just right for everyone and for those who love cupcakes; they can always eat more. This recipe is not as sweet at you thought because the cream cheese frosting is already sweet itself and it will give a good balance to the cake. And all my guests loves it especially my other half. 

Ingredients:

2 ½ cups flour

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks0 butter, softened

2 cups granulated sugar

4 eggs

1 cup (8 ounces) sour cream

½ cup milk

1 bottle (1 ounce0 Red Food Color

2 teaspoons Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

¼ cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons Pure Vanilla Extract

1 package (16 ounces) confectioners’ sugar

1) Sift flour, cocoa powder, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer in high speed 5 to 7 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, Red Food Color and Pure Vanilla Extract. Gradually beat in flour mixture on low speed just until blended. Do not over beat.

2) Pour batter into 2 greased and floured 9-inch round cake pans.

3) Bake in preheated 350F oven 35 to 40 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack.

4) For the frosting, beat cream cheese, butter and sour cream in large bowl until smooth. Mix in Pure Vanilla Extract. Gradually beat in confections' sugar on medium speed until light and fluffy. Fill and frost cake layers with frosting.

Makes 16 Servings

Note: For mini cupcakes, reduces baking time to 20 minutes.

Buttermilk-Brined Fried Chicken Recipe

Fried Chickens is one of my old time favorite dish. It always satisfy me and made my days when I'm down. I'm not as lucky as everyone who get fried chickens since the day they born. I came from a small town which is an island. Nothing much you can get and slow from picking up with the trends. I grew up eating fried chicken wings cooked by my mom or my grandmother besides that; I never taste any fried chickens till the FIRST Kentucky Fried Chicken came to town. Can't really remember when was it but I do remember the whole town was so excited and been packed for weeks.

That's when I fall in love with fried chickens. I never taste anything like that especially the spicy crispy chickens. So YUM!! BUT I'm a picky eater too… I only likes the wings and legs and never like the breast cause breast tasted too dry for me. And wings and legs are more moist which I like.

And now, I'm living in a place where I can get a lot of variety of fried chickens but too bad, it's a drive to get a fried chickens. Sometimes, it's a bit lazy when you want a quick meal. That's when I decided to cook my own fried chicken.s Been trying a lot of recipes and found this recipe which I'm going to share in a bit. It's simple yet delicious and simple too. These days, everyone is look for a simple meals and more to comfort. And this is the one……

I served it with waffles!!

Ingredients:
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2 1/2 to 3 pounds meaty chicken pieces (breast halves, tights, and drumsticks)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
cooking oil

Method:
 1)For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; Pat dry with paper towels. Discard brine.

2)In a large bowl stir together flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture, dip in the buttermilk, and coat again with flour mixture.

3)Meanwhile, in a deep, heavy Dutch oven or kettle or a deep-fat fryer heat 1 1/2 inches oil to 350F. Using tongs, carefully add a few pieces of chicken to hot oil. (oil temperature will drop; maintain temperature at 325F) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170F for breast; 18-F for tights and drumsticks) and coating is golden, turning once. Drain on a wire rack or on paper towels. If desired, keep fried chicken warm in a 300F oven while frying remaining chicken pieces.

MAKES 6 SERVINGS