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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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Potato Salad with Homemade Aioli

 Potato Salad with Homemade Aioli


Potato Salad with Homemade Aioli

This Potato Salad with Homemade Aioli is a creamy, rich, and flavorful twist on the classic potato salad. The homemade aioli dressing is garlicky, smooth, and complements the potatoes perfectly.

Ingredients:

For the Potato Salad:

  • 2 pounds baby potatoes (or any small potatoes, halved or quartered)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh herbs for garnish (parsley, chives, or dill)

For the Homemade Aioli:

  • 1 egg yolk (room temperature)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced or grated
  • 1 cup extra virgin olive oil (or a combination of olive oil and neutral oil like canola)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Potatoes:

    • Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes or until the potatoes are tender and easily pierced with a fork.
    • Drain the potatoes and let them cool slightly. Once they are cool enough to handle, cut them into halves or quarters if they aren't already. Drizzle with a tablespoon of olive oil and season with salt and pepper.

  2. Make the Aioli:

    • In a small mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and minced garlic.
    • Slowly add the olive oil in a very thin stream while whisking vigorously. You want to emulsify the mixture so it becomes thick and creamy. If you’re using a food processor or hand blender, you can do this step much faster by pulsing or blending.
    • Continue to add the oil slowly until it’s all incorporated and the aioli has thickened. Season with salt and pepper to taste.

  3. Assemble the Salad:

    • In a large bowl, combine the cooked potatoes with the homemade aioli dressing. Toss gently until all the potatoes are coated in the creamy aioli sauce.
    • Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

  4. Garnish and Serve:

    • Garnish with fresh herbs like parsley, chives, or dill for a fresh, colorful touch.
    • Serve the potato salad warm or chilled.

Tips:

  • Aioli Variations: For an added flavor boost, you can mix in some grated Parmesan cheese, smoked paprika, or fresh herbs into the aioli.
  • Make-Ahead: The potato salad can be made ahead of time and stored in the refrigerator for a few hours, or overnight, to let the flavors meld together.
  • Vegan Option: Use a vegan egg substitute like aquafaba (chickpea water) or a store-bought egg replacer to make this aioli vegan-friendly. Alternatively, you can use vegan mayo.

This Potato Salad with Homemade Aioli is perfect for picnics, barbecues, or as a side dish for any meal. The creamy aioli dressing adds depth and flavor, making this salad a standout dish!

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