Chocolate Stout Cake with Swiss Meringue Buttercream | Peaches Please

Yep. It’s a Halloween mummy cake, a pun and a Doctor Who joke all in one. You have no idea how happy that makes me.  It’s also a damn tasty piece of deliciousness with a light, tender chocolate stout cake within and a silky, fluffy swiss meringue buttercream without. What flavor is the buttercream? Well, mostly vanilla, but with a hint of rum and grand marnier. Basically, this cake is a whole bevy of good things. And don’t let the mummy decorations mislead you, this cake is good at any time of year. It’s just that it’s Halloween and I felt like jumping on the celebration bandwagon. Okay, that’s a lie. Really this post is about a little television show

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I really love this cake. I’m a big fan of cinnamon, so adding two tablespoons of cinnamon to a cake recipe just made me happy. Then I flavored a swiss meringue buttercream (my favorite frosting) with strawberry, rhubarb and brandy. The layer cake is dramatic, but elegant, what with the many layers and delicate pale pink frosting. The classic strawberry rhubarb puree creates a subtle, but flavorful complement to the cinnamon cake. I’m just kind of in love with the the whole thing and could just go on and on about it, but I’m going to rein myself in. In fact, that’s all I’m going to say about it. I’m just going to let the pictures speak for themselves as

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 Oh cake. There’s just nothing like it. Okay, cupcakes are kind of like cake, but I still prefer a proper cake. Now, don’t get me wrong. There are a lot of “eh” cakes out there, but I think that there are very few things better than a really excellent cake. As you can see, cake has been on my mind lately. And what a cake – I’ve been dreaming of an almond scented cake with layers of gorgeous brandied fig. This idea was bouncing around in my head for about two weeks before I really started to plan it out. At first I was thinking about incorporating cinnamon and maybe Frangelico…but then I took a big breath and reigned myself

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Sous Vide Lamb-64

Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving that dark red rare spot in the middle. Fortunately, there’s a solution to that. Cooking the lamb sous vide enables you to cook the meat to a perfect medium/medium rare pink throughout and then all you have to do is sear it or stick under a broiler briefly to finish off the lamb. If you aren’t familiar with the sous vide method of cooking, check out my sous vide pulled pork post here. I spent some time contemplating what to serve with

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