We shot a lot of things that didn't make it into the final 10-minute video, but I hope you enjoy it and get a glimpse of what goes on behind the scenes!Ĭaramelized onion grilled cheese sandwich - if your looking for comfort food this week, caramelize some onions and throw them in a grilled cheese sandwich for an incredibly comforting grilled cheese sandwich Lately, I feel behind on work, but I'm slowly trying to get back on track. It's probably one of the reasons I haven't made more content. Learning to rely on others can be hard when you're used to doing things a specific way. I was always happy with the grade, and my teammates were always delighted not to have to work. I was one of those kids in school who would do an entire group project and add my teammates' names to the finished work. I'm one of those who likes to do things independently. I’m not used to working with a team since I film and edit all of my videos, so it’s always a little nerve racking when it comes to working with someone else behind the camera, but this was such a successful and memorable project, I can’t remember the last time I felt so comfortable working with a team. ![]() Grant and Andrew were a pleasure to work with, they spent a day with me, we drove around the city, visited a local dairy farm, ate some fresh cheese, went to a couple of thrift stores, cooked together, biked, and had a sunset picnic. I got to share the behind the scenes of filming content, developing recipes, thrift shopping, but also a little story of how I got here. The series follows chefs from all around the country, and documents their story and everyday life. If you don’t know who they are, I highly recommend subscribing to their YouTube channel if you want to level up your cooking skills. By day two, it’s firmer and the pieces hold together properly.I’m such a huge fan of ChefSteps, I’ve been watching and following their team for the longest time, so I was truly honored to be a part of their Road To Cooking series. On day one, I found it harder to cut neat slices since the cake is so soft. I plan to try this filling with other recipes too! The cake improves in both texture and flavour by the next day. The filling melts down into a moist and gooey layer, adding tons more chocolate flavour to the cake. Not that anyone will mind after that first bite! It still tastes delicious of course, but because the cake itself is so flavourful plus has that ribbon of cocoa filling, the crumbs aren’t essential in my opinion which I realise is an odd thing to say for a crumb cake! The cake needs to cool completely before you slice it because the crumbs make things a little bit messy especially if it’s still warm. I also feel like this cake would be great even without the crumbs actually, because they soften on day two and the crunch you then get is mostly from the sugar. I found cold butter in the crumb topping worked better than room temperature recommended in the recipe. ![]() The cake does take some time to assemble so I did find the prep time to be much longer, but it’s worth it! ![]() I just added a bit more cocoa and sugar to the batter to compensate. I therefore didn’t change much about the recipe, apart from adding chocolate chips to the cake batter as well, and using soured milk instead of soured chocolate milk, which was easier for me. To be honest, I’ve made and eaten wonderfully soft cakes using traditional creaming (butter and sugar beaten together as the first step) too, but I wanted to make this recipe as written. This recipe uses the ‘reverse creaming’ method, where butter is added after the flour and by coating the flour in fat, it limits gluten development and produces a more tender cake. I was tempted to try it when I saw all of the amazing chocolatey-ness and since finding out that a coffee doesn’t in fact, have any coffee (it’s meant to be eaten alongside coffee and I prefer to call it ‘crumb cake’ to minimise confusion among non-Americans like me), I’ve really liked the idea of a soft cake with extra texture from the crumb topping. This is King Arthur Baking’s Recipe of the Year for 2023, a chocolate variation on their classic coffee cake (they have 10 variations!). This cake is the one to satisfy any and every chocolate craving! It tastes even better the next day, travels well and if you warm up a piece just enough to make those chocolate chips perfectly melty, well, you’re doing everything right. Soft chocolate cake, gooey chocolate filling, chocolate crumbs on top, chocolate chips in each layer.
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