HOW TO MAKE HOT POCKETS FROM SCRATCH RECIPES

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HOW TO MAKE A CAKE FROM SCRATCH | KITCHN



How To Make a Cake from Scratch | Kitchn image

Provided by Tessa Huff

Categories     Cake    Dessert    Baked good    Sweets

Total Time 0S

Number Of Ingredients 9

1/2 cup unsalted butter, softened (plus extra for greasing the pans)
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups whole milk
1 teaspoon vanilla
2 1/2 cups buttercream frosting, such as basic buttercream

Steps:

  • Heat the oven to 350°F.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottoms of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment round and use this to line the bottom.
  • Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread (see above notes for more information).
  • Add the eggs one at a time. Beat until the batter is very smooth and creamy-looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear curdled.
  • Beat in half the flour, salt, and baking powder. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until incorporated.
  • Beat in the milk and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to overmix the batter. Stream in the milk with the mixer on low until combined.
  • Beat in the remaining flour mixture until just combined and no more visible flour remains. Stir a few times with a spatula to make sure no more flour remains on the bottom of the bowl.
  • Divide the batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter.
  • Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.
  • Bake for 25 to 30 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan. When done, a toothpick inserted into the center of the cakes should come out clean.
  • Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it's completely loosened from the sides of the pan.
  • Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.
  • Once cool, frost and assemble the cake with the buttercream.

Nutrition Facts : SaturatedFatContent 4.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 51.0 g, SugarContent 37.4 g, ServingSize Serves 18, ProteinContent 3.2 g, FatContent 11.7 g, Calories 321 cal, SodiumContent 224.2 mg, FiberContent 0.4 g, CholesterolContent 0 mg

TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING



Top Secret Recipes | Wendy's Hot Chili Seasoning image

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs. This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make. 

Provided by Todd Wilbur

Total Time 40 minutes0S

Prep Time 20 minutes0S

Cook Time 20 minutes0S

Nutrition Facts : Calories 359 calories

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TOP SECRET RECIPES | WENDY'S HOT CHILI SEASONING
The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs. This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make. 
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