13 x 4 x 4" bread pan or any other 1.5lb bread pan.
Ingredients
710gmultigrain Flourcan be replaced with all-purpose or whole wheat
10gsalt
8gsugar
25gactive dry yeast
27gvegetable oil
475mlwarm water100-110°F/37.5-43°C
Instructions
Mix the flour, salt, sugar, yeast in a bowl, mix in vegetable oil and water.
If using stand mixer: Use dough hook and mix knead until dough is smooth and elastic and no longer sticks to the side of the bowl. Add flour or water as needed to achieve desired dough texture. If kneading by hand: Mix in bowl until dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Preheat oven to 375°F (190°C) for Convenction Oven, 400°F (205°C) for Conventional Oven.
Place dough in baking pan, cover with damp cloth. Place near oven vent if possible, and allow 20-30 minutes to for bread to rise ensuring you remove the towel before bread reaches top of the pan. Bread is ready to bake when it has risen slightly above the edge of the pan.
Bake until golden brown, about 25-30 minutes.
Notes
Recipe is intended for a 1.5lb bread pan, adjust as needed to fit your pan.You may also proof the bread in a proofing basket to bake a french bread/round bread shape.
Simple and delicious, for those days when you want to be a little fancier than eating Kraft Dinner.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course, Snack
Cuisine: American
Keyword: Cheese, dinner, Kraft, macaroni
Servings: 4
Calories: 602kcal
Ingredients
1lbmacaroni– or any other type of pasta
¼cupunsalted butter
¼cupall-purpose flour
½tspsalt
¼tspblack pepper
2¼cupsmilk– up to 1 cup can be substituted for cream
2cupsshredded sharp cheddar cheese– substitute other types cheese for different variations
Instructions
In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain when ready and set aside.
In a medium pot on medium heat, melt butter. Then whisk in flour, salt, and pepper.
Slowly add milk/cream, about ¼ at a time, whisk continuously. Add more milk once mixture thickens and starts to bubble.
Once all liquid has been added reduce heat to low and add in cheese. Stir until melted.
Add pasta to cheese mixture and toss to combine.
Let macaroni and cheese sit for five minutes to thicken.Â
Notes
Parmesan cheese is a fantastic addition. Try this recipe with all kinds of cheeses and pastas!This mac and cheese is absolutely fantastic with hot sauce added after serving.See below for my favorite hot sauces! Red Habanero & Black Coffee is by far the best!
I have used this recipe for at least the last 15 years, it has been slightly modified from the original that I found online somewhere. It is by far the richest chocolate cake I have ever had, feel free to be generous with the cocoa powder, I’ve done it with up to 15 tbsp of cocoa powder!
An extremley rich chocolate cake, I have used this recipe for at least the last 15 years.
Prep Time30 minutesmins
Cook Time30 minutesmins
Inactive Time2 hourshrs
Total Time3 hourshrs
Course: Dessert
Cuisine: French
Keyword: Cake, chocolate, devil, devil's
Servings: 12Slices
Calories: 500kcal
Equipment
Standing mixer is highly recommended, at least an electric mixer, or a few strong bored helpers.
Ingredients
Cake
9tbspUnsweetened cocoa powder
1.5cupsCake flour
.5tspSalt
1tspBaking soda
.25tspBaking Powder
4ouncesUnsaltedAt room remprature
1.5cupsSugar
2Large EggsAt room temprature
.5cupEspressoOr strong coffee
.5cupMilk
For Ganache Frosting
10ouncesChocolateBittersweet or Semisweet chips or chopped
.5cupHeavy cream
6ouncesUnsalted butterAt room temprature, cut in to 1/2" cubes
Instructions
Prep
Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Butter two 9" cake pans and line the bottoms with circles of parchment paper.
Cake
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. You want it to look like soft almost fluffy butter icing, it will turn from a yellowish colour to almost completely white.
Add the eggs one at a time until fully incorporated. Scrape down the sides to be sure everything is getting mixed in.
Mix coffee and milk together.
For the next few steps if you're using a standing or electric mixer, mix them in by hand a bit first.
Stir half of the dry ingredients into the butter mixture.
Add the coffee and milk, stir to combine.
Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans (about 500 grams per pan) and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Ganache Frosting
Melt the chocolate with cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
Whisk butter cubes into the chocolate mixture until completely melted and the ganache is smooth.
Cool until spreadable, about an hour at room temperature.
Frost the Cake
Run a knife around the edge of each of the cakes which will help release them from the pans.
Tilt one cake out of the pan remove the parchment paper from the bottom and invert it onto a cake plate.
Spread a generous amount of ganache frosting over the top.
Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want. If you're a truck driver like me, it will look horrible, but don't worry, it will still taste amazing!
Notes
Storage: Cake is best the day it is made, although it's fine the next day. Store at room temperature under a cake dome. This was the recommendation from the original recipe.How I store it: put it in the fridge overnight, cut in to pieces, wrap each piece in plastic wrap. Will keep for about 5 days in the fridge, months in the freezer. Microwave for about 30 seconds right out of the freezer, or in the fridge for 24 hours, or at room temperature for about 2 hours. Really, it's still just as good as the day you make it.
3D Printing has always been one of my hobbies, I have created a channel to showcase some of the items I print with it, and will feature guides, tutorials and reviews in the future! I have chosen to create this as a separate channel as some of you here would likely not be interested in this content. If you’re interested, please check out the video above and subscribe to the new channel!
This picture was taken last week between a number of accidents that unfortunately resulted in a fatality. A passenger vehicle was not able to stop when they came up to a commercial truck that had stopped for a 6 vehicle accident ahead (fatal accident is not shown in respect of the victim and their family).
When temperatures are near the freezing point, and the road looks bare and wet, but there’s no road spray coming off your tires or other vehicles and there’s no salt residue drying on to your windshield. That’s an almost certain sign that you’re driving on a sheet of ice. It is important to watch for the signs that the road, what you see from other vehicles, how your vehicle is reacting to braking and throttle applications to determine the conditions on the roads.
In this situation, the driver that took this picture had noticed the signs due to lack of road spray for how wet the road looked, and a slight slip on engine brake application. Due to this the driver had already slowed down substantially, and was able to come to a safe stop when he came up to the 6 vehicle accident by moving the vehicle in to the shoulder where there was some sand remaining from previous applications to provide additional traction.
I encourage all of you that read this to share something you’ve experienced that someone else here could learn from in the comments.