There are so many ways to make London Broil but this is the standard seasoning in my family. Besides Filet or a nice Flank steak London Broil has always been a favorite of mine since I was little.

London Broil

London Broil (can substitute a flank steak in here if you’d like)

Mixture

Brown Mustard,  about a Tsp.
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Worcestershire Sauce, about a Tbsp.

Garlic, a pinch

Salt & Pepper

With a sharp knife, lightly cut slits into meat diagonally (just barely breaking the surface of the meat) on both sides. Brush mixture on both sides once meat is on grill, making sure to brush mixture into slits that you’ve made. (I usually do this before I grill as shown, I just put each ingredient on the meat and then flip it over, that way my husband can be all set when grilling.)

Before serving, thinly slice meat diagonally against the grain.

Making pizza dough is simple, making pizza dough with a stand mixer or food processor is darn right easy. Before I had a stand mixer I admit it, I used to go to the store and buy their pre-packaged dough. My husband and I thought we were being frugal and sensible going this option rather then buying frozen pizzas or getting take-out all the time. Really, it just tasted better. Once we got the stand mixer and started making our own dough I can’t imagine buying it from a store anymore.

There are a few different variations to pizza dough but I’m going to go the easy route. Every month or two I’ll make a bunch of batches and then wrap them up in plastic wrap and throw them in the freezer. No need to then put them in a storage bag or vacuum seal them, just roll them up in plastic wrap and toss them in! Then, whenever we want a quick meal, we’ll just defrost one and make pizza, calzones, Stromboli or what not. Easy and home made! I use the following pizza dough recipe by Wolfgang Puck because it doesn’t take much preparation and I can bang out a bunch in just 30 minutes.

Pizza Dough

Printer Friendly

Ingredients:

1pkg of yeast (or 2.25 tsp)

1 tsp honey

1 cup warm water

3 cups flour

1 tsp salt
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1 tbsp olive oil

Dissolve Yeast in 1/4 cup of warm water. Combine flour, salt, oil, honey and remaining 3/4 cup of water. Add yeast/water mixture. Knead dough for 2-3 minutes. If you are using a stand mixer or food process take dough out and then knead with your hands a few times. Just form into a loose ball and roll the edges underneath a few times until you get a nice seamless top. Then place in a bowl, throw a towel over it and let it rise. I punch it down an hour later and let it rise again. Sometimes, if I am freezing them directly I will wrap them up after the first rise, sometimes I will let the dough rise again and then wrap them up, I haven’t found any difference in taste or texture afterwards.

 Your dough should start to climb the dough hook if using a stand mixer like this.

Then form a nice ball like this and place in a bowl.

Wrap it up and toss it in the freezer for a quick meal later on (I’ve left them in there for up to 3 months) or save one and have it for dinner!

Source: Wolfgang Puck

Happy Birthday Alan! Thursday was my husband’s birthday and I wanted to make something extra special. Since I have moved up here I’ve heard about his Aunt’s Chocolate Strawberry cake topped with whipped cream frosting. I’ve tried to get the recipe from her but it’s never happened. I finally figured I’d just wing it, using a great chocolate cake recipe, some fresh strawberries and whipped cream. I found a recipe for white chocolate whipped cream and figured I’d use that for the layers and the top of the cake as well.

As with anything in the kitchen, sometimes best laid plans don’t work out. I spent the entire morning  baking the cake. The cake takes a while to bake but it’s so worth it. I hadn’t tried the Cook’s Illustrated chocolate cake until today but heard great reviews from it. I’ve made the Hershey’s “Perfectly” Chocolate Cake but wasn’t happy with the taste and texture. Of course everything was going smoothly until I tried to take the cakes out of the pans. I had greased, I had floured and I had run a knife around the edges, nothing! My husband came up with the idea to put them in a cold bath.  I was frustrated so I told him to go ahead. Nope, just lodged them more! Of course it did, had I gone on the Internet and done some research before trying desperate measures! I read that sometimes leaving them in the pans for too long to cool and cause them to stick so I warmed them in the oven. By this time one cake was already a little disfigured but I finally got them out of the pan. They were too crumbly to attempt to cut them in half to create four layers so I just went with the standard two-layer cake. I used the excess whipped cream to mold broken pieces of the cake back together to cover up any mistakes. No one knew the difference and I should have kept my mouth shut to family!

The end result was a delicious cake and a happy husband but I’m still going to attempt to do the four-layers in a couple of week so it doesn’t get the best of me 🙂 I didn’t get to take a picture of the cake until it was half gone, so another reason to bake another cake!

Old-Fashioned Chocolate Layer Cake

12 tablespoons unsalted butter (1½ sticks), very soft, plus extra for greasing pans
1¾ cups unbleached all-purpose flour (8¾ ounces), plus extra for dusting pans
4 ounces unsweetened chocolate, coarsely chopped
¼ cup Dutch-processed cocoa (¾ ounce)
½ cup hot water
1¾ cups sugar (12¼ ounces)
1½ teaspoons baking soda
1 teaspoon table salt
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2 teaspoons vanilla extract
4 large eggs
2 large egg yolks

Pre-heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add ½ cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1¼ cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 10 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

Whipped Cream Frosting

1 cup cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

Chill your mixing bowl and whisk attachment in the freezer for a few minutes. It’s always best to start with a cold bowl to ensure the cream whips nicely. Beat the cream, sugar and vanilla extract until the cream starts to thicken. Always start on a lower speed and increase the speed as you go, but be careful to not over beat. Beat until stiff peaks form.

To assemble the cake cut each 9in cake in half, horizontally. Take one of the cakes and place it on your plate, cut side up. Spread whipped cream and fresh sliced strawberries on top.  Repeat this until your final layer. Place the last cake layer on top cut side down and spread your whipped cream frosting on top, garnish with fresh strawberries.

Source: Old-Fashioned Chocolate Layer Cake, Cook’s Illustrated, Whipped Cream from Baking:From My Home to Yours

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 I’ve got to come up with a great ice cream recipe though. I can’t just do any flavor, sure eventually I’ll work on the purest vanilla ice cream and the most sinful chocolate but right now I’ve got to stop and think of just how to introduce this baby into the family. For now, we’ll just look at it 🙂