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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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Herb Roasted Potato Wedges

 Herb Roasted Potato Wedges


Herb Roasted Potato Wedges

These crispy, golden herb roasted potato wedges are the perfect side dish or snack. They’re seasoned with a mix of aromatic herbs and baked to perfection for a crunchy outside and soft inside. Enjoy them with ketchup, aioli, or your favorite dipping sauce!

Ingredients:

  • 4 large russet potatoes (or any potato variety you prefer)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (or fresh if available)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)
  • Optional: 1 tablespoon grated Parmesan cheese for extra flavor

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C).

  2. Prepare the Potatoes:

    • Wash and scrub the potatoes thoroughly to remove any dirt. Cut each potato into wedges by first slicing it in half lengthwise, then cutting each half into 4-6 wedges depending on the size of the potato.

  3. Season the Potatoes:

    • In a large bowl, combine the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and black pepper. Stir until the mixture is well combined.
    • Add the potato wedges to the bowl and toss them in the seasoning mixture until the potatoes are evenly coated.

  4. Arrange the Wedges:

    • Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned potato wedges in a single layer on the baking sheet, ensuring they don’t overlap for even roasting.

  5. Roast the Potatoes:

    • Place the baking sheet in the preheated oven and roast the potato wedges for 35-40 minutes, flipping them halfway through to ensure they cook evenly and get golden brown on both sides.

  6. Optional Cheese Topping:

    • For an extra cheesy kick, sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of roasting.

  7. Garnish and Serve:

    • Once the potatoes are golden brown and crispy, remove them from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.
    • Serve the herb roasted potato wedges with your favorite dipping sauce, such as ketchup, sour cream, or aioli.

Tips:

  • Even Cooking: Make sure the wedges are in a single layer without overlapping to ensure they roast evenly and get crispy on all sides.
  • Customization: Feel free to adjust the herbs to your preference. You can add a little oregano, basil, or even a pinch of cayenne pepper for some heat.
  • Storage: Leftover potato wedges can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain their crispiness.

These herb roasted potato wedges are crispy, flavorful, and perfect for any meal! Whether paired with a main course or enjoyed as a snack, they are sure to be a hit.

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