KIMMELWECK ROLLS WHERE TO BUY RECIPES

Steps:

• Place all of the broth ingredients into a 6 to 8 quart stock pot and bring to a boil. Skim off any foam from the top and discard.
• Lower the heat to a simmer, and cook, partially covered, for 50 minutes.
• Using tongs, transfer the chicken to a bowl.
• Continue to cook the mixture until it is reduced to 2 quarts. Strain the broth into a bowl and chill.
• Shred the chicken and set aside for future use.
• Cook the chicken thighs in the chicken broth with the zucchini, carrots, and peas for 10 minutes on low heat.
• Add the sieved tomatoes and cook for about 2 minutes.
• Remove the chicken thighs, remove the bones, and cut the thighs into 4 pieces each. Place them back into the soup.
• Adjust the salt and pepper to taste.
• Serves so that each bowl has a few slices of chicken, carrots, zucchini, and some peas.
• Garnish with diced avocado, cilantro, and pickled jalapeño.

Steps:

• Heat your oven to 350 degrees F.
• Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Spray the parchment with spray oil.
• In a food processor, pulse the coconut for about 30 seconds.
• In the bowl of a stand mixer, using the paddle attachment, cream the butter on high for one minute. Scrape down the bowl.
• With the mixer on medium, add the sugar, oil, vanilla, and coconut extract, and beat for about five minutes until light and fluffy.
• Lower the speed to medium low and add the eggs and egg yolks, one at a time, until each is incorporated.
• In another bowl, whisk together the flour, baking powder, and salt.
• Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low until incorporated. Add 1/2 of the coconut milk and mix on low. Repeat with 1/3 of the flour mixture, the coconut milk, and the rest of the flour.
• Fold in the coconut.
• Divide the batter among the cake pans and tap the pans on the counter to remove any air bubbles.
• Bake the cake layers for 25 to 35 minutes, until a tester comes out clean.
• Cool completely in the pans on a wire rack.
• Turn out the cake layers and place one on a wire rack on a parchment lined quarter sheet pan.
• Spread half of the pecan filling over the cake layer, spreading it all the way to the edge. Place the next layer over the filling and repeat with the rest of the filling. Top with the third layer.
• Coat the cake with 1 cup of the cooled ganache (it should be a spreadable consistency) for a crumb coat.
• Rewarm the rest of the ganache to pourable consistency and pour it over the cake. Once the frosting has set, move the cake to a serving platter.
• Fill a piping bag with a small star tip with leftover ganache and pie the top and bottom with with "shells" (optional).
• Refrigerate until ready to serve
• In a medium saucepan, over medium low heat, mix the brown sugar, butter, evaporated milk, vanilla, and salt.
• Cook, stirring until smooth, about 3 minutes.
• Turn off the heat and stir in the coconut and pecans.
• Let cool for 10 minutes.
• You can use this immediately or store for up to a week in the refrigerator. Re-warm slightly before using.
• In a medium saucepan over low heat, bring the cream to a slight simmer. Turn off the heat and add the chocolate.
• Stir and let sit for 3 minutes.
• Whisk everything together until smooth and uniform.
• This mixture can be stored at room temperature for up to two days. Re-warm in the microwave or over simmering water (such as a double boiler).