Ding Dong Stir Fry Mp3 Download

Pipe a chocolate circle on the bottom of the macaron shell. Fill with delicious creamy ding dong filling. Place the top on. Store in airtight container, one week in the fridge or if longer in the freezer.

Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with heavy cream, oil, bacon grease, or other rendered fats. It's used to thicken soups, sauces and even the filling for this ding dong cake.

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Growing up, My mom ALWAYS had Hostess ding dongs and Hostess cupcakes on hand. Whenever she needed a quick chocolate fix, that was her go too. As she and I were brainstorming a dessert for a huge family gathering we had recently, we decided to make a bundt cake version of one of our favorite Hostess treats. Let me tell you, It turned out FANTASTIC!

Incredible, outstanding, delicious, simply perfect. The chocolate cake is moist and dense and rich. The creamy middle is sweet, thick, and the perfect complement to the chocolate cake. Lastly, the chocolate ganache literally the icing on the cake. If you are a chocaholic, this is your addiction fix. This will be a cake that I will make for the rest of my life.

Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; I like to use a baking scale to make sure the batter is divided evenly. Smooth tops of cakes.

Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Return to heat and stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly. It took a while for my ganache to cool, so to speed up the process I separated 1 cup of the ganache out for the center of the cake, and let it cool in a small shallow bowl.

Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. I wish I had heated my ganache just a little more than I did; it set up quite quickly on the cold cake, and I had to do more spreading than I would have liked. Chill until ganache is set, about 1 hour. Cover with a cake dome; chill. Cake can be made 2 days ahead.

I want to say a massive THANK YOU for being a subscriber and a supporter of this newsletter this year. I hope December has been treating you well. I can\u2019t lie to you folks, it\u2019s been a challenge for me to recipe-test the last month or so, because my home has been covered in building dust and I spent a good two weeks without a fridge. The outdoors is nature\u2019s refrigerator, that\u2019s one thing I learned. I remain committed though and so I persisted, and today I bear tidings of Christmassy puds. I hope you will find them delicious.

By this point if you are cooking for people this Christmas, either on the day itself or around it, you have probably planned what some of your courses are going to be. If you\u2019re still not sure on dessert, and you want to do something different from the usual figgy pudding, pavlova or trifle, I hope one of these recipes might appeal to you.

Of course, not the actual Ding Dong (or Ring Dings, as they were also called depending on whether it was before or after Hostess merged with Drake. And then un-merged. And then merged again.) because who knows what weirdo strange ingredients make these shelf stable over 500 (million) years.

Gorgeous cake that has everyone drooling, Joanne! Pinned. ? Ding dongs were always my husbands favorite. I, on the other hand, always just peeled off the chocolate coating and ate that! This chocolate coating looks WAY better. I will need a spoon. ?

As soon as you add the cream to the caramel, it will seize and harden. If you continue to stir it over the heat, the hardened caramel will dissolve as it heats and will become liquid again. That is what you are going for. Does that make sense?

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile pure and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

This mini ding dong cake was absolutely delish!! will be a regular here in our home. My husband and and I have also tried the mini yellow choclate cake and he is amazed with the texture and flavor and me too. He does not do keto just no sugars, so these mini cakes are perfecto!! ?

You can freeze ding dong cake as well! I suggest freezing individual slices, wrapped with plastic wrap, and then placed into a zip-top bag. When ready for a slice of cake, pull one out and let it come to room temperature on the counter.

I like to set up a double boiler, meaning you boil water in a sauce pan then reduce the heat to medium-low, place a heat proof bowl over the top of the water and add your chocolate. Stir until melted. Slowly stir in the heavy cream and corn syrup until smooth. I also like to let my ganache cool for 10-15 minutes so it thickens slightly before pouring over my cake. This will prevent the chocolate from running over the edges too quick. You want a nice controlled pour with the ganache just the right thickness. Be patient and let it cool for a good 15 minutes, stirring often to keep it smooth.

This cake is so moist and delicious!

Next time I would like to make it using a yellow or other flavor of cake, omit the chocolate to replace with vanilla or butterscotch pudding for the filling. Same with the ganache using butterscotch chips to melt. Sounds good hey?

For the filling I use fluff and 1 cool whip with a little cream cheese and 1tsp of vanilla , for the ganache I used fudge frosting melted in microwave and poured it over cake and spreading the sides then refrigerate till icing got hard! It was delish!

The massive cake was a massive hit! The compliments were unending. One of our friends even went as far as to say that I should audition for one of those baking contest shows, lol. I DO bake a lot of cakes and cheesecakes for our friends. This one is definitely a keeper!

It weighed between 15 - 20 pounds since I quadrupled the entire recipe, so thank goodness that I didn't have to carry it too far. I just used different extracts for the cake (chocolate and coffee) and I kept the filling as is, although I may reduce or completely omit the salt called for in the filling. I also used a 2 - 1 ratio for the ganache, chocolate to cream and I am glad that I did. When I was trying to line up the top layer after I put the filling on the bottom, a big chunk broke off (SO close!) and I had to do some patch work with the rest of the filling and the ganache covered my repairs. No one knew until it was cut into, lol. I used 24 ounces of Callebaut semi-sweet pieces in the ganache and made truffles dipped in white chocolate and dusted with a ground coffee, cocoa powder and organic sugar mixture for decoration on the top. The only thing that I regret is not taking a picture of the completed cake. It was absolutely gorgeous!

First and foremost, thank you for posting this recipe. My husband's 60th birthday is on June 13th and I will be making two double batches (for a 16" round layer cake ?) for a large celebration. Go big or go home, right? The only thing I will be switching is the extract. I will be using chocolate and coffee extracts because that makes chocolate confections shine more than vanilla. Depending on the thickness of the cakes, I will probably triple the filling recipe and double the ganache using acetate around the cake to pour and set the ganache and decorating the top with white chocolate (writing included). I will let you know how well it was received after this coming Monday.

A drawback of store bought Ding Dongs, Ho Hos, or Twinkies is the skimpy layer of cream filling. ?Homemade ding dong cake solves that problem with a thick layer of identically tasting filling. ?

Bake according the time and temperature listed for layer cake. Once a toothpick inserted in the middle comes out clean, cool in the pans for 5 minutes. Turn cakes onto a wire rack to cool completely before filling. ff782bc1db