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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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Parmesan Hasselback Potato Casserole

 Parmesan Hasselback Potato Casserole


Parmesan Hasselback Potato Casserole

Ingredients:

  • 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp olive oil
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 3 tbsp unsalted butter, melted
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or casserole dish with cooking spray or butter.

  2. Prepare the Potatoes:

    • Thinly slice the peeled potatoes using a sharp knife or mandolin slicer to about 1/8 inch thickness. Place the sliced potatoes in a large bowl.

  3. Prepare the Cream Sauce:

    • In a separate bowl, mix together the heavy cream, melted butter, minced garlic, thyme, rosemary, salt, and pepper. Stir until the mixture is well combined.

  4. Layer the Casserole:

    • Begin layering the sliced potatoes into the prepared casserole dish, slightly overlapping each slice. Once all the slices are in the dish, pour the cream mixture evenly over the potatoes.

  5. Add the Cheese:

    • Sprinkle the grated Parmesan cheese over the top of the potatoes. Then, sprinkle the shredded mozzarella cheese on top of that, making sure to cover the entire casserole evenly.

  6. Bake the Casserole:

    • Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and crispy, and the potatoes are tender when pierced with a fork.

  7. Garnish and Serve:

    • Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Tips:

  • Crispier Top: If you prefer a crispier top, you can broil the casserole for an additional 2-3 minutes at the end of baking.
  • Flavor Boost: For extra flavor, sprinkle some grated Parmesan on top halfway through the baking process to create an even cheesier crust.
  • Vegetable Add-ins: You can add some sautéed onions or bell peppers between the layers for added flavor and texture.

Enjoy your creamy, cheesy, and flavorful Parmesan Hasselback Potato Casserole! 🧀🍽️

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