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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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Shoyu Chicken

 Shoyu Chicken Recipe


Shoyu Chicken Recipe

Shoyu chicken is a classic Hawaiian dish with tender, juicy chicken simmered in a sweet and savory soy sauce-based marinade. Serve with steamed rice and a side of vegetables for a comforting meal.

Ingredients:

  • 4–6 bone-in, skin-on chicken thighs (or boneless, if preferred)
  • 1 cup shoyu (soy sauce)
  • 1 cup water
  • ¾ cup brown sugar
  • ¼ cup honey (optional, for extra sweetness)
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the Marinade:

    • In a large bowl, whisk together shoyu, water, brown sugar, honey, rice vinegar, grated ginger, garlic, and sesame oil until well combined.

  2. Marinate the Chicken:

    • Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated.
    • Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

  3. Cook the Chicken:

    • Heat a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade, reserving the liquid.
    • Sear the chicken skin-side down for 3–4 minutes until golden brown. Flip and cook another 3 minutes.

  4. Simmer the Chicken:

    • Pour the reserved marinade into the skillet. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, flipping the chicken occasionally, until tender and fully cooked (internal temperature of 165°F/74°C).

  5. Reduce the Sauce (Optional):

    • Remove the chicken and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.

  6. Serve:

    • Serve the chicken over steamed rice, drizzling with the sauce. Garnish with green onions and sesame seeds.

Tips:

  • Spice it up: Add chili flakes or sriracha for a kick.
  • Side suggestions: Pair with macaroni salad, steamed broccoli, or sautéed bok choy.
  • Make ahead: Leftovers taste even better as the flavors meld. Store in the fridge for up to 3 days.

Enjoy this delicious taste of Hawaii! 🌺🍗

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