Posts

Showing posts from May, 2026

Layered Black Bean Dip - inspired from Mels Kitchen Cafe

INGREDIENTS Tomato Layer: 4   large   tomatoes ,  cored, seeded, and chopped fine 1   jalapeno ,  minced 3   tablespoons  chopped cilantro 2   green onions ,  minced 2   tablespoons   lime juice ,  from about 2 limes ⅛   teaspoon   salt Guacamole Layer: 2   green onions ,  sliced thin, green and white parts separated 1   jalapeno ,  chopped 1   small   garlic clove ,  minced 2   tablespoons   lime juice ,  from about 2 limes 3   avocados ,  pitted, peeled and roughly chopped 3   tablespoons   chopped fresh cilantro Salt to taste Black Bean Layer: 1 (15-ounce)   can   black beans ,  drained but not rinsed 2   garlic cloves ,  minced 2   teaspoons   fresh lime juice ,  from about 1 lime ¾   teaspoon   chili powder ¼   teaspoon   salt Sour Cream Layer: 1 ½   cups   sour cream 1.25 ...

Milk Street Chocolate-Hazelnut Cream Cake (slight changes)

Image
  Notes:  Start the day before you want it, or in the morning, there is a lot of cooling / chilling time with this delicious cake.  We loved this cake because it doesn't have typical frosting and didn't make as much cake as many recipes do, but can still easily serve 12.  I think everyone asked for seconds. For the whipped ganache: 170 grams white chocolate, finely chopped 1 packet (7 grams) unflavored gelatin 2 cups heavy cream 8- ounce mascarpone cheese 2 tablespoons honey For the cake: 43 grams unsweetened dutch-processed cocoa powder, plus more for the pan 217 grams all-purpose flour 290 grams white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 2 large eggs 1 cup buttermilk 2/3 cup neutral oil 2 teaspoons vanilla extract For the soaking syrup (i only used half of this) 1/3 cup white sugar 1 teaspoon cocoa powder 2 pinches of cinnamon water For the assembly: 95 grams Nutella (or other brand) 35 grams toasted skinned hazelnuts, h...