Thursday, September 30, 2010

Chicken Chasseur or Hunter's Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

  • 8 Chicken Thighs Bone-In, Skin on
  • 2 tbsp Clarified Butter or Light Cooking Oil
  • 8 oz Mushrooms White Button or Baby Bella, sliced
  • 2 Shallots Medium, chopped
  • 1/4 cup Cognac Optional
  • 1/2 cup White Wine Dry
  • 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
  • 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
  • 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
  • 1 tbsp Fresh Tarragon Chopped
  • 1 tbsp Fresh Parsley Chopped

Instructions

  1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
  2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
  3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
  4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
  5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
  6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
  7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here

Tuesday, September 28, 2010

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes



Ingredients

  • FOR THE SALAD:
  • ¼ cup toasted walnuts
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • 6 packed cups baby spinach
  • FOR THE VINAIGRETTE:
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar


Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

Recipe adapted >>>>>  here



Rated 4.9/5 based on 983 customer reviews

Monday, September 20, 2010

Smores Cookie Cups

Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows, cut in half
  • 2 Hershey's (1.55 oz each) chocolate bars

Instructions

  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
  13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Sunday, September 19, 2010

Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie | #Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

  • 1 refrigerated Pie Crust
  • 2 cup sliced Strawberries
  • 2 1/2 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 1/2 cup Water
  • 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

  1. Preheat oven to 350.
  2. Place pie crust in pie pan and crimp edge.
  3. Use a fork to poke holes in bottom.
  4. Bake for 15-18 minutes or until edges are browned.
  5. Allow to cool.
  6. Layer bottom with the sliced strawberries
  7. Stir together water sugar and cornstarch and bring to a boil.
  8. Simmer, stirring constantly, until thickened.
  9. Remove from heat, add Jell-O and stir until dissolved.
  10. Pour mixture over strawberries.
  11. Refrigerate until set.
  12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Friday, September 17, 2010

Baked Lemon Pepper Wings

Baked Lemon Pepper Wings | #Buffalochickenwingsintheoven #Lemonpepperchickenwingsrecipebaked #Lemonpepperchickenwingsrecipefried #Wingstoplemonpepperwings #Smokedchickenwings #Crispybakedchickenwings #Crockpotrecipes #Lemonpepperchickenwingsrecipefried #Cookingvideos #Hawaiianfood #Wingstoplemonpepperwings #Crockpotchickenwings 

Ingredients

  • 2 pounds chicken wings
  • 2 tȧblespoons extrȧ virgin olive oil
  • 1 tȧblespoon unsȧlted butter
  • Juice from 1/2 lemon
  • 1 tȧblespoon sȧlted lemon pepper seȧsoning

Instructions


  1. Preheat oven to 400 degrees. Spray a baking rack with nonstick spray and place onto a baking sheet lined with aluminum foil (the foil will make cleanup easier).
  2. Toss chicken wings in olive oil and lemon juice and place wings in a single layer onto the baking rack.
  3. Bake for 50 minutes, or until chicken is crispy on the outside and fully cooked inside.
  4. Melt butter in a bowl. Add lemon pepper seasoning and stir.
  5. Add cooked chicken wings to a large bowl and drizzle the lemon pepper butter on top of the chicken. Mix with a wooden spoon until lemon pepper mixture covers chicken wings. Add more lemon pepper seasoning to taste.
  6. Serve warm.

recipe adapted >>>>> here

Chocolate Covered Frozen Bananas

Chocolate Covered Frozen Bananas | #Dessertrecipes #Sweetstreats #Deliciousdesserts #Yummyfood #Frozendesserts #Cookingrecipes #Frozenchocolatecoveredbananas #Chocolatedippedbananasfrozen #Monkeytailsbanana #Chocolatecoveredbananasrecipe #Frozenbananarecipes #Choccoveredbananas

 

Ingredients

  • 4 bananas, peeled and halved crosswise
  • 8 oz. favorite chocolate chips (I used Enjoy Life)
  • chopped nuts (optional for topping)
  • shaved coconut (optional for topping)
  • peanut butter (optional for topping)
  • berries, diced (optional for topping)
  • seeds (optional for topping)

Instructions

  1. Insert a popsicle stick or cake pop stick into the cut sides of bananas. Place on cookie sheet lined with parchment or wax paper and freeze for at least 2 hours.
  2. Melt chocolate in the bowl of a double boiler until smooth. Carefully transfer the melted chocolate into a drinking glass.
  3. Holding the stick, dip a banana into the melted chocolate to coat. Chocolate doesn't not need to go all the way to the end of the banana. While chocolate is still melty, sprinkle any toppings on top. If doing a peanut butter drizzle, dip a fork in the peanut butter and drizzle over the chocolate. Lay chocolate covered banana back onto the lined cookie sheet and continue with the other bananas. Enjoy right away or freeze for later.

recipe adapted  >>>>>  here

Thursday, September 16, 2010

Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry | #Asianrecipes #Vegetarianindianrecipes #Indianfoodrecipesvegetarian #Vegetariankorma #Thaicurryvegan #Veggiekorma #Whole30cashewchicken #Cookingrecipes #Weightlossdinnerrecipes #Vegandinners #Wholefoodrecipes #Veganfoods

Ingredients

  • Sauce
  • 1 White Onion finely diced
  • 1 thumb sized Piece of Ginger minced
  • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
  • 2 x 400ml cans Coconut Milk
  • 2 tsp Chilli Paste (sambal oelek)
  • 4 tbsp Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • Vegetables
  • 1 head Broccoli cut into florets
  • 6-7 Small Potatoes quartered
  • 1 large handful Green Beans
  • 1 cup Frozen Peas
  • 1 block (250g) Tofu cut into 1 inch cubes
  • 1 large handful Spinach
  • Toppings
  • 1/2 Red Onion
  • 1 Red Chilli
  • Fresh Coriander
  • Sesame Seeds

Instructions

  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
  4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
  5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
  6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

recipe adapted  >>>>>  here

Monday, September 13, 2010

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks | #Diysushirolls #Eelsaucerecipe #Makingsushiathome #Paleosushi #Easysushirecipes #Howtomakesushi #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Dessertrecipes #Healthyrecipes

   Ingredients

  • For the sushi rice:
  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the avocado and cucumber layer:
  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste
  • For the spicy shrimp:
  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • For the stacks:
  • 4 teaspoons furikake

  Instructions

  1. For the sushi rice:
  2. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  3. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  4. For the avocado and cucumber layer:
  5. Mix everything.
  6. For the spicy shrimp:
  7. Mix everything.
  8. For the stacks:
  9. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

RECIPE ADAPTED  >>>>>  here

Wednesday, September 8, 2010

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE | #Chickenvesuviorecipe #Neworleansrecipes #Chickenbreastrecipeseasydinners #Chickenandonionrecipes #Chickentenderloinrecipes #Smotheredchicken #Groundporkrecipesfordinner #Creamydijonsauce #Chickenandonionrecipes #Frenchonionchicken #Chickentenderloinrecipes #Chickenbreastrecipeseasydinners



Ingredients

  • 4 small boneless, skinless chicken breasts (or thighs)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pinch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream


Instructions

  1. cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
  2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
  3. make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Recipe adapted  >>>>>  here



Rated 4.7/5 based on 130 customer reviews

Sweet Cream Cheese Wontons

Sweet Cream Cheese Wontons | #Sweetcreamcheesewontons #Creamcheesewontonrecipes #Peachmuffinseasy #Cookingrecipes #Wontonsoup #Sweetcreamcheesefilling #Chinesefoodrecipes #Creamcheesewontonrecipes #Sweetcrabrangoonrecipe #Sweetcreamcheesewontons #Creamcheeserangoon #Creamcheeseragoons

  Ingredients

  • US CUSTOMARY - METRIC
  • Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
  • To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
  • To Bake:
  • Nonstick Cooking Spray

  Instructions

  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. Fill a small bowl with water and set near the wontons.
  4. Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
  5. Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
  6. Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
  7. Repeat until all wontons are filled and wrapped!
  8. To Fry:
  9. Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
  10. You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
  11. Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
  12. Place them on a plate lined with paper towels to cool.
  13. To Bake:
  14. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
  15. Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
  16. The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.

recipe adapted  >>>>>  here

Tuesday, September 7, 2010

Chocolate Chocolate Cake

Chocolate Chocolate Cake | #Classicchocolatecake #Cakedecoratingtechniques #Dessertrecipesvideos #Birthdaycakerecipes #Cakedecoratingvideosamazing #Chocolatebirthdaycake #Misstrunchbull'schocolatecake #Chocolatelayercake #Chocolateombrecake #Cookiesandcreamcake #Chocolatecakeideas #Homemadechocolatecake

Ingredients

  • Chocolate Cake (this recipe makes three 6 inch cakes)
  • 1/2 cup cocoa powder
  • 1 & 1/2 cup all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 & 1/2 sticks butter, room temperature
  • 1 cup + 2 tbsp sugar
  • 3 eggs
  • 1 & 1/2 tsp vanilla
  • 2/3 cup + 1/4 cup sour cream
  • 3 tbsp melted chocolate, cooled
  • Chocolate Buttercream
  • 3 sticks butter, room temperature
  • 1 & 1/2 cups vegetable shortening
  • 1 & 1/2 cups cocoa powder
  • 3-4 cups powdered sugar
  • Chocolate Shards
  • 3/4 cup chocolate chips or candy melts
  • 1/2 tbsp vegetable oil
  • Chocolate Ganache
  • 1/2 cup heavy cream
  • 3/4 cup chocolate chips

Instructions

  1. Chocolate Cake :
  2. Preheat the oven to 350º F.
  3. Using butter grease the bottom and sides of three 6 inch round cake pans or springform pans and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake even strip around each pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
  4. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
  5. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
  6. Add in the sour cream and melted chocolate, mix by hand using a spatula.
  7. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  8. Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups to 1 & 1/2 cups in each pan.
  9. Bake for 22 minutes. Then loosely cover the pans with foil. Continue to bake for 7-10 minutes or until a toothpick inserted in the until a toothpick inserted in the center comes out clean.
  10. Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife.
  11. If you’ll be assembling the cake later, wrap the cake layers really good in plastic wrap and place them in the refrigerator. They will be good for up to 5 days.
  12. Chocolate Buttercream :
  13. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the cocoa powder, and gently mix by hand with a spatula.
  14. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you and is well mixed.
  15. Chocolate Shards :
  16. Melt the chocolate or candy melts with the vegetable oil in a small saucepan over low heat. Stir with a spatula melt smooth and melted.
  17. Place a plastic cutting board or metal baking sheet on the counter. Place a large piece of wax paper on top of the flat surface.
  18. Pour the melted chocolate on top of the wax paper. Use a spatula to smooth the chocolate into an even layer all around the wax paper.
  19. Place another piece of wax paper on top of the melted chocolate and gently smooth out any air bubbles.
  20. Place the cutting board or baking sheet with the wax paper on it in the freezer for 15 minutes.
  21. After 15 minutes, remove it from the freezer and allow it to warm up for 2-3 minutes.
  22. Remove the top layer of wax paper, break the chocolate into shards (any size or shape you want) and store them in the freezer on a plate, in a container or in a bag until you’re ready to use them.
  23. Chocolate Ganache :
  24. Place chocolate chips in a medium heat-proof bowl.
  25. In a small pot over low heat, heat the heavy cream until boiling.
  26. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  27. Use a spatula to stir the mixture until smooth.
  28. Allow the ganache to come to room temperature before adding it to the cake.
  29. How to assemble the cake :
  30. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I use 1/3 to 1/2 cup in between each layer.
  31. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting (the same amount as you did between the layers) on the top of the cake.
  32. Next, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of buttercream around the sides and the top of the cake. It’s easiest to start off with more frosting on the cake and remove some as needed.
  33. Place the entire cake in the freezer or fridge for 20 minutes to harden the crumb coat.
  34. Begin to add the second layer of frosting. Spread an even layer of frosting on the top of the cake. Next either pipe on the frosting or spread on the frosting around the sides of the cake. Use a spatula or icing smoother to smooth out the frosting, scraping off excess as you go. Once the frosting is uniform around the cake, use the smooth side of Viva brand paper towels and a fondant smoother to smooth out any imperfections. Place the paper towel on the cake and gently rub the fondant smoother around. Repeat this process, moving the paper towel all around the cake.
  35. Transfer the cake to your desired serving plate. Using a piping bag and a piping tip (I used a wilton 1M) to pipe a border of buttercream around the bottom of a cake.
  36. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Allow the ganache to set for 10 minutes.
  37. Top the cake with various chocolate shards.
  38. Slice and serve!

RECIPE ADAPTED  >>>>>  here