Monday, December 6, 2010

Chef In Training 4

Braeden isn't the only one that is learning to cook, Malachai was helping me with dinner one night....These are all for now...

Chef In Training 3

More pics....

Chef In Training 2

Here are some pictures I have been meaning to post for a few months...Braeden helping his sister and I with a brisket on Labor Day...and Braeden with Quinton (more on Quinton in later posts), making pasta. Freddie is still trying to get me the video he shot of the pasta making (more on Freddie in later posts as well).

Long Time Coming....

File this under: I can't believe he finally updated! There were a lot of reasons I haven't updated in over a year....some good, some not so good....but, the point is I have finally gotten my inspiration back (Thanks Freddie). So, to start off with my new found will to share again, here is a recipe from my also happens to be a guest favorite at the restaurant, that's right (cue epic music), here is the recipe for Tuxedo Pie.

Tuxedo Pie

3 Cups Graham Cracker Crumbs
½ lb Butter, melted
3 T Cocoa Powder
2 t Ground Cinnamon
½ C Brown Sugar

Bottom Layer:
½ lb Butter, softened
½ C Sugar
4 oz (Weight) Chocolate, melted
1 T Vanilla Extract
4 Eggs

Top Layer:
½ lb Butter, softened
½ C Sugar
4 oz (Weight) White Chocolate, melted
1 T White Chocolate Godiva Liquer
4 Eggs

For crust: Mix all ingredients except the brown sugar. Gently fold in the brown sugar as the crust is pressed into pan (This will give the little pockets of caramel in the crust). Bake crust at 350 F for 10 – 15 minutes. Cool crust completely before filling.

For both layers the method is the same: Cream together the softened butter and the sugar until light and fluffy. Add the flavoring and melted chocolate and scrape down the sides of the mixing bowl, mix at medium speed until incorporated. Add the eggs one at a time beating at high speed for 5 minutes between additions.