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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Bacon-Parmesan Stuffing

 Bacon-Parmesan Stuffing Recipe


Bacon-Parmesan Stuffing Recipe

This savory stuffing combines the richness of crispy bacon and the sharpness of Parmesan cheese, creating a perfect side dish for any festive meal or holiday gathering.

Ingredients:

  • 1 loaf of French bread or sourdough bread (about 10-12 cups, cubed)
  • 6 slices of bacon, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken or vegetable broth
  • 2 large eggs
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary (optional)
  • Salt and pepper to taste
  • 1/4 cup unsalted butter

Instructions:

  1. Prepare the Bread:

    • Preheat your oven to 375°F (190°C).
    • Cube the bread into bite-sized pieces and spread them out on a baking sheet.
    • Toast the bread cubes in the oven for 10-15 minutes, or until they are golden and slightly crispy. Once done, set aside to cool.

  2. Cook the Bacon:

    • In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain the excess grease.

  3. Sauté the Vegetables:

    • In the same skillet with a bit of the leftover bacon grease, sauté the chopped onion and celery over medium heat for about 5-7 minutes, or until softened.
    • Add the minced garlic and cook for another minute, just until fragrant.

  4. Combine the Ingredients:

    • In a large mixing bowl, combine the toasted bread cubes, cooked bacon, sautéed onions and celery, and garlic.
    • Add in the Parmesan cheese, fresh parsley, thyme, rosemary (if using), and a pinch of salt and pepper. Toss everything together.

  5. Make the Egg Mixture:

    • In a separate bowl, whisk together the eggs and chicken or vegetable broth until well combined.

  6. Mix Everything Together:

    • Pour the egg and broth mixture over the bread mixture. Gently toss to coat the bread evenly, making sure the bread cubes absorb the liquid. If the stuffing seems too dry, you can add a little more broth.

  7. Bake the Stuffing:

    • Grease a baking dish (about 9x13 inches) with butter, and transfer the stuffing mixture into the dish. Dot the top with a few pats of butter.
    • Cover with aluminum foil and bake in the preheated oven for 25-30 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the top is golden and crispy.

Serving Suggestions:

  • Serve this Bacon-Parmesan Stuffing as a side dish with roasted turkey, chicken, or pork.
  • It’s perfect for holiday dinners or any special occasion.

Tips:

  • For extra flavor, you can add some sautéed mushrooms or a few splashes of white wine to the stuffing mixture.
  • To make this recipe ahead of time, you can prepare the stuffing and store it in the fridge for up to a day before baking it. Just bake it as instructed when you’re ready to serve.
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