Tim Taylor

 

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Thomas Rhett or Bruno Mars?

Hey Pack! Check out Thomas Rhett covering the Bruno Mars song “When I Was Your Man”.

 
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Topics : Environment
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People : Bruno MarsThomas Rhett




 

Dustin Lynch Fan?

Dustin made this little girl cry! Those kids REALLY love Frozen! 
Click herefor the video.


 
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Topics : Human Interest
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People : Dustin Lynch




 

#ALSIceBucketChallenge

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Temperature ALERT

It's hot out! Be careful with kids and pets - don't leave them in the car!

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Young Superstar

Check out Brad Paisley playing with a 6 year old Avery Molek! Yes, he is 6!​


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People : Avery MolekBrad Paisley




 

Walk to Cure Arthritis

Please join me for the Arthritis Walk in Vancouver on May 17th. Arthritis effects people of all ages and you can help be a part of the cure! Click here to become a part of Team Wolf!
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Topics : Health_Medical_Pharma
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Locations : Vancouver




 

I gotta get these!

Bill Murray knows what's up! Check these out!
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The Voice Is Back!

Blake and friends are back next week!
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The Voice Is Back!

Blake and friends are back next week!
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Who's going to make this for me??




CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Ingredients 
Cake: 
3 ounces unsweetened chocolate, chopped 
2 1/4 cups all purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
14 tablespoons (1 3/4 sticks) salted butter, room temperature 
1 1/4 cups plus 
3 tablespoons sugar 
3 large eggs, separated 
3/4 cup chocolate stout, regular stout, or porter 
2/3 cup freshly brewed strong coffee 
Frosting: 
1 pound bittersweet chocolate (54% to 60% cacao), chopped 
2 cups heavy whipping cream 
1 teaspoon instant espresso powder 


PREPARATION 

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.

FROSTING 
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes). Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Source: Yahoo.com
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