Keto Chocolate CakeFlourless Chocolate CakeHeadbanger's Kitchen

Horns up and welcome to a brand new episode
of Headbangers Kitchen. Now very recently I posted a photo on my Instagram account
of this delicious Keto chocolate cake. Remember that? Do you even follow me on
Instagram? If you don't follow me I'm @Demonstealer. Anyway, this cake was made by my amazing girlfriend Deepti, who refused to be on the show by the way.

But you can
follow on Instagram as well she's @Deeabolique and she made this fabulous chocolate Keto cake, so we decided we're going to make it for you guys on today's
episode. So let's go and make that delicious Keto chocolate cake. Now for this recipe we're going to need 200 grams of dark chocolate, and you've gotta make
sure it's really dark so that it doesn't kick you out of Keto, 100 grams of
butter, 100 ml of cream, 5 tablespoons of Truvia or whatever sugar-free
substitute you use and 4 eggs separated into yolks and whites. Now
it's time to make this Keto chocolate cake and I think a lot of you might be
wondering, is this going to kick me out of ketosis because the Lindt chocolate or
any chocolate that you're using has some amount of sugar, but if you eat one slice
a day, you're fine.

So I'm going to put the macros for the first time in the
description box below, do check it out. Anyway enough jibber-jabber and wabble wabble. Let's go and talk about the cake; let's go make the cake actually. So we're going to
start by greasing our cake tin first and foremostmake sure you have a nice cake tin.

This is a 7-inch tin because I want the cake to be nice and high but
if you use a larger pan, no problem. It's just that your cake will be a little
flatter, probably. Once you're done with that we're going to preheat our oven to
about 150-160 degrees celsius and get preheated, basically. Preheating your oven is very
important.

The next thing we're gonna do is gonna get a double boiler going and
that's basically to melt the chocolate. If you don't want to do this, you can
microwave the chocolate in bursts of 30 seconds so we started the double boiler and chocolate is slowly melting and we're going to add our butter to this
now. 100 Grams of butter and let that melt slow and steady keep giving it a stir every now and then you want it to be nice and smooth You know, chocolate is quite temperamental, to be honest, so be careful with it. Once you've got a nice
consistency there, we're going to add in our cream and give that a good mix as well.
Now that the cream is also well incorporated, we're going to take it off the
stove and we're going to add in the Truvia.

Now, if you don't have Truvia, you can
use Stevia or any other sweetener that you like; just ensure that you taste the
mixture constantly so you know that it's sweet enough to your liking. So, anyway, now that this is done we're
going to keep this mixture aside and let it cool for a bit because if you add
your egg yolks now it'll become scrambled eggs so put it on the side and let it cool. And it's time to whip up our egg whites. Now I'm whipping it up without cream of tartar, but if you have some you can add a pinch of it.

Alternatively, you can add a pinch of
salt here as well and you can also, I. Believe, add two drops of lime juice, that
does the job as well of stabilizing the egg whites. You want to whip it to stiff
peaks, basically, and once that's done it's going to be incorporated into
the chocolate mixture. But before that it's time to add our egg yolks to the
mixture now.

We're going to add in one egg yolk at a time into our chocolate mixture and you want this to emulsify, that is the idea here,
which is why we're adding one yolk at a time. So slowly incorporate them one
at a time and finally at the end of it you have a lovely, delicious, rich, smooth
and creamy looking chocolate. For the final step of this we're going to add a
third of the egg whites and then we're just going to whip them in so that you have a nice
smooth mixture. This is just to loosen up the entire
thing and then we're going to add the remaining and whites in two batches and
we're going to slowly fold it in, so you want to see the motion, it's a nice folding
motion.

Don't get impatient and get aggressive
with it fold it in. And that's it! Your cake mixture is done. Now it's time
to pour it into the cake tin. Oh look at that, that looks so delicious.

Once that's done you want to smoothen
out the top of it, so it looks nice and clean, and now we're just going to put it
in the oven for about 30 minutes, or till the center is cooked and not jiggling. And
that's it! Look at that, oh my god, does that look
heavenly or does that look heavenly? Of course, don't be impatient, wait for the cake to cool
before you do all the cutting and portioning out, but yeah that's it. Your keto chocolate cake is ready.         Here it is, my friends.

The cake. It's been
cooled down and I can't wait to dig in. You know, being on Keto, dessert is one of
the things that you miss so this I hope it's great Oh man, oh wow that is a beautiful hit
of dark rich and sweet chocolate and I. Can't describe...

And this is still
slightly warm so it's got that little fudgy vibe to it and I can't wait to put this
in the fridge and let it cool down because I love cake cold for some
reason. Am I the only one? Do you like your cake cold or hot?
But this is to die for! Look at that texture! It's so good. You guys please try this, let me know
what you think of it, let me know how it turns out. I wanna hear from you.

And you
know what, if you're not following me on Instagram yet follow me @Demonstealer and, of course,
Deepti, whose recipe this is, is @Deeabolique Follow us both and we'll bring you more
Keto recipes. So till the next time, cheers and keep cooking. See you soon! Oh, and remember, one piece a day only, or you will probably go over your required carb limit for the day. I put the macros in
the description below, make sure you check it out.

It's also on MyFitnessPal, so
yep, good luck guys, cheers!    .

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How to Make the Most Amazing Chocolate Cake

Today on The Stay At Home Chef I'm showing you how to make The Most Amazing Chocolate Cake This is the kind of chocolate cake I image the fat kid ate in Matilda. It is so moist and so good! We're going to start by preheating the oven to 350 degrees F. And then I'm going to show you how to butter a 9-inch pan. Put some softened butter onto a paper towel and then spread it around the bottom and sides of the pan.

Make sure you get all the sides and edges You don't want this cake to stick. Then you can either pour in some all-purpose flour or, since we're making a chocolate cake, I'm going to use cocoa powder Sprinkle it in. Then shake the pan back and forth so you cover all of the bottom tap out the excess and I turn it so it gets all of the sides covered then make sure you give it a hard couple of pats and tap out all of the excess either into a garbage can or the sink and then just set those pans aside. You're going to want to butter and dust three 9-inch cake rounds.

This is going to be a 3 layer cake and it's amazing! Next, we're going to put together our batter. In a large mixing bowl, combine 3 cups of flour 3 cups of sugar 1 1/2 cups of cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons baking powder and 1 1/2 teaspoons salt Give this a quick whisk to combine it. Next, we'll add in all of our wet ingredients. You can either continue whisking this by hand or switch to a hand mixer.

So pour in 4 eggs 1 1/2 cups buttermilk 1 1/2 cups hot water and 1/2 cup vegetable oil And then mix this all together. Now, you don't want to over mix this. You're really just looking to combine all the ingredients and make sure that there's no flour or cocoa powder left on the side. In fact, I like to finish it off by using a hand scraper just scraping the sides and the bottom to make sure everything got in.

Now we're ready to divide the batter among the three pans. I find that the easiest way to do this is to use a measuring cup and just scoop it in. I have found that it takes about 3 cups of the batter to fill each pan evenly. We're going to bake these in the 350 degree F oven for 30 to 35 minutes.

Make sure that you move the rack to the center so that you are baking the cake in the very center of the oven. This will ensure the most even baking. If you can only fit two of your cakes at a time, that's fine. You can bake the third one right after.

Once they're done, remove them from the oven and place them on a wire rack to cool Let them cool for about 10 minutes before turning them over and removing them from the pan. While you are waiting for the cakes to cool you can go ahead and put together your frosting Now, I've used all kinds of frosting for this cake. Including whipped chocolate ganache which is pretty good. Today we're making a chocolate cream cheese buttercream which happens to be my favorite.

Start out with 8 ounces of cream cheese in a bowl and add in 1 1/2 cups of softened butter Use a hand mixer to whip this together. Once it is light and fluffy add in 1 1/2 cups cocoa powder the kind of cocoa powder you use for this and the cake really matters Use the highest quality cocoa powder you can find. It really makes a difference. Mix this together.

At this point I always add in a couple tablespoons of milk. You may need to add more later. Frosting is a fickle thing so the amount of milk you add can really vary. So just eyeball it and trust yourself.

We're going to add in about 8 cups of powdered sugar total. I like to add it in about 1 cup at a time. In the end it should look a little something like this. Now I'm going to finish mine off with a scraper just to make sure all of that powdered sugar gets mixed in Once our cakes are cool we can put it all together with the frosting.

Trust me, this is the most decadent, divine chocolate cake. Now put on those fat pants and enjoy a slice of the most amazing chocolate cake! You can find the full written recipe in the video description. Be sure to subscribe to my channel and check out my other great cooking videos. There's over 100 restaurant quality recipes you can easily make at home so there's sure to be something that you like! See you later!.

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Vegetable PulaoQuick & Easy To Make Main Course RecipeEasy Rice RecipesKanak's Kitchen

Hey my lovely foodies! Welcome to Kanak's Kitchen Today I am going to show you a very easy recipe That is Veg Pulao. It is an easy, quick and healthy rice preparation with full of vegetables and spices in it This is one of the most comfort food which I feel everyone enjoy's in the meal. This recipe is requested by a viewer named Padma Gopinath. So Padma here is the recipe for you Ingredients First heat oil or ghee in a wok To this add the whole garam masala Bayleaf, then the cloves, cinammon stick Green cardamom and the black cardamom Smash a bit with your fingers Add the cumin seeds Stir this and when they are fried enough, add onions to it When onions starts to become little transparent, add in ginger garlic paste to it Saute it for a while Next add in the green chillies Again stir it Now put all the vegetables over here Potatoes, some carrots, cauliflower, peas and beans You can use any other vegetables of your choice Saute the vegetables for around 2-3 mins on low to medium high heat.

To this, add in the salt garam masala, mint leaves and the beaten yogurt stir well. To this add the soaked rice Saute it gently on low flame so that it's well coated with all the mixture Now I am going to pour in the stock or the water whichever you are using Along with the lime juice Mix it well You can check for salt over here Keep it on high flame for 2 mins Until all the moisture is taken up by the rice When you see very little water bubbling up on the top cover it with a lid and keep it on low flame for around 10 mins or until you see the rice is cooked through. You can press it with the help of your fingers and check whether the rice is cooked or not Now lastly I am going to sprinkle a few teaspoons of saffron soaked milk all over It's optional but I perfectly like the aroma of it Again I am going to cover it for just 1 more min On low flame. Now give it a gentle stir You can also use a fork to puff it up Now it is ready and I am going to serve it hot with some fresh coriander and fried cashews on top My veg pulao is ready and full of aromatic flavours and spices as we have used a lot of garam masala It tastes best when it is served with some chilled yogurt So do try this easy recipe and let me know your valuable feedback in the comments section below.

Hit the like button and subscribe to my channel Kanak's Kitchen for more and more of such easy recipes If you have any other suggestions, query or any other recipe, which you want to show on my channel Do provide the same in the comments section It's me Kanak signing off Bye Bye.

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How to make PancakesFluffy Pancake Recipe

This recipe makes the softest fluffiest pancakes
and most if not all of the ingredients you should be able to find in your kitchen. Pour yourself a cup of coffee and whip these
up for brunch this weekend. Start by measuring out a cup and half of all
purpose flour into a large mixing bowl. This recipe makes enough for 3-4 people so
if you are cooking for more just double the recipe.

You can find a printable version on my website,
or check the information box below for the measurements. In the same bowl as the flour measure out
4 teaspoons of baking powder. 4 May seem like a lot, but this is the secret
to getting the softest, fluffiest pancakes. As the pancakes cook the baking powder is
going to react and create an abundance of air, getting that perfect pancake texture.

Lastly to the dry ingredients add a pinch
of salt. You can add sugar here as well if you would
like, around a tablespoon, but I prefer to add sweetness with toppings rather than with
the actual pancake. Use a wooden spoon to mix the dry ingredients
together until they are combined. Set the bowl to the side.

In a smaller bowl to mix together the wet
ingredients. First crack in on large free range egg, followed
by the milk. Im using dairy but you can substitute with
soy or almond if you would like. To the egg and milk add in a 1/4 cup of cooled
melted butter.

Use a fork to mix everything together, making
sure the egg is well incorporated. This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence
and mix again. Make a well in flour and pour in the wet ingredients.

Fold the batter together with a wooden spoon
until there are no longer any large lumps.. Make sure youre not over mixing as this
will lead to your pancakes being quite tough. Ive kept these pancakes quite pain but
if you do want to add blueberries or chocolate chips, or any other flavourings now would
be a good time. When you are ready to cook the pancakes heat
a heavy bottomed pan like cast iron over medium low heat.

When the pan has heated add a small amount
of butter to the pan to melt. Scoop out about a 1/3 of a cup of batter and
pour into the pan. Leave the pancake to spread on its own
and cook for a few minutes. Youll know its ready to flip when air
bubbles start to form on the top.

If you are unsure just use a spatula to lift
up the side and check the bottom. Flip and cook for a further few minutes on
the opposite side. If your pancakes are browning a little to
quickly just adjust the heat. Place the cooked pancake on a plate and repeat
with the next.

You should get about 6 or 7 pancakes out of
this recipe so continue until you are out of batter. Top the pancakes with maple syrup and any
of your other favourite toppings. Send me a photo if you try out this recipe,
I would love to see your favourite pancake topping. Thank you for watching, I hope you enjoyed
this recipe and I will see you in my next video.

Bye..

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Egg less Rava Cake Recipe in Tamil with pressure cookerWith English subtitles

Hi, welcome to Raji's Kitchen. Today we are going to see how to make Rava cake (Egg less). Ingredients 1.5 Cup Rava, 1 cup Sugar(Powered) 3/4 Cup milk, 1/2 Cup curd, 1/4 cup ghee Measure everything with the same cup I measured with this one 1/4 tspn Baking soda, 2 pinch baking powder 2 pinch cardamom powder Tutti frutti as you like If you dont like it you can use nuts instead. Now lets see how to prepare rava cake First take curd and mix it hard   Mix it until it becomes very smooth Now add everything else one by one Rava   Powdered Sugar Ghee Add milk little by little     Mix it until in becomes very smooth The Rava i took today was very small If yours is big in size grind it in mixy Batter shouldn't be too watery or too hard Make it like this Keep it aside for 15 mins Its been 15 mins.

Lets open it now This Rava didn't observe too much milk If yours became too hard add rest of the milk and mix it well again I am adding just a little Now add Baking soda, Baking Powder And Cardamom powder If you don't like Cardamom smell no need to add     Add little Tutti Frutti     Mix it until it becomes like this Now transfer it into cake tin I have already applied Ghee inside the tin     Add little more Tutti frutti on the top Now we will bake it     Add two glasses of water into the cooker     Place a stand like this inside the cooker There should be 2 inch hap between the base and the stand I am adding little more water   Lets wait till the water boils The water is boiling now. Turn the flame down Place the cake tin inside the cooker.     It shouldn't touch any side Close the cooker and let it bake for 40-45 mins   Do not add casket or whistle   Its been 40 min. Lets open it To check insert a tooth pick or some stick into it   Its boiled now   Take it out and let it cool down Its cold.

Now transfer it to a different plate     Rava cake ready..!! :) :) If you like the video.. Like, Comment & Share   Don't forget to "SUBSCRIBE"  .

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Vegetable Curry, Indian Gourmet Recipe by Manjula

Today I will be making vegetable curry. This is an everyday basic recipe. Vegetables simmered with tomato gravy makes a very colourful and satisfy dish. This is a very delicious dish.

And can be served for any occasion. Vegetable curry can be served with any bread or with plain rice. This recipe will serve 3. For this recipe we need: 1/2 cup of green peas About 2 cups of cauliflower, cut in florets.

1/2 Cup of sliced mushroom 1 medium sized zucchini Cut lengthwise about 1 inch long. 1 Medium size carrot, cut into 1/4 inch pieces. About 5 medium size tomatoes I have already cut them. 1/2 Inch of ginger And 1 green chilli I have taken out the seeds.

And this will make tomato puree for our gravy. 2 Tablespoons of oil 1/2 teaspoon of cumin seeds Pinch of asafoetida. 1 Tablespoon of coriander powder (dhania) 1/4 teaspoon of red chilli powder 1/4 teaspoon of turmeric (haldi) 1 teaspoon of salt 1 teaspoon of sugar 1 teaspoon of cornstarch This is used for thickening the gravy. 1/2 Teaspoon of garam masala About 2 tablespoons of finely chopped cilantro (hara dhania) 1 medium size tomato, cut lengthwise.

And I will use this for garnishing the vegetables. This is a very simple and easy recipe to make. In this recipe you can always change the vegetables, to your liking. First I am going to puree the tomatoes and make the tomato gravy with a spices.

And then add the vegetables. Let it cook, till they are tender. And vegetable curry is ready to serve. So first I will make the tomato puree.

So I will add the tomatoes in blender. Green chilies Ginger And blend. This is ready. Heat is on, medium high.

First I will add the oil. And let the oil get hot moderately. Add the cumin seeds. And asafoetida.

Stir. And as you see, cumin seeds are cracking. Now we are going to add the tomato puree. Coriander powder Chilli powder Turmeric Salt And sugar Stir it.

And cover before it starts splattering. After it comes to boil we will cook for about 4 minutes. Gravy has come to boil. And let it boil for another 3 to 4 minutes.

It has been about 4 minutes. So I will check the gravy. It looks good. And as see you can see some specks of oil on the top.

Time to add the vegetables. Green peas Zucchini Mushrooms Carrots Cauliflower Mix it. And we going to add about half a cup of water. Mix it well.

Cover it. And let it cook for about 8 to 10 minutes. But do check it in between. It has been about 6 minutes.

So let's check the vegetables. They are looking very colorful. Vegetable should be tender, but not mushy. It needs to cook for another 2 to 3 minutes.

It has been about 10 minutes. So let's check. All the vegetables are cooked very tender. Looking great.

And you should be able to see all the vegetables in. Its time to add the cornstarch. So add few spoons of water. And mix it well.

Add it to the gravy. This gives thickness to the gravy. Let's cook for another minute. It has been a minute so let's check.

It's looking great. Turn off the heat. Time to add the cilantro. Garam masala And slice of tomatoes.

Mix it well. Cover it. And let it sit for about 2 minutes, before serving. So tomatoes will slightly get cooked with steam.

Vegetable curry is looking very colorful. And has a very fresh aroma. This is a very simple recipe but delicious and flavorful. This recipe you can make it every day.

Enjoy the vegetable curry. Thank you. Till we meet again, check out more recipes on manjulaskitchen.Com..

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Easy Cake PopsSuper Easy RecipeKid's Dessert RecipeKanak's Kitchen

Hello foodies, I'm your chef Kanak and I welcome
you all to my new food show Kanak's Kitchen. In today's show I will be teaching you a very
easy cake pops. These are very cute creations which are prepared out of basic sponge cakes.
These are a great alternative to cup cakes for kid's birthday parties and gatherings.
Most importantly it is loved by everyone and it is very much is fashion nowadays. So let's
get started.

Here I've got a basic sponge cake. You can
use any basic vanilla sponge cake also. You can also use any other cake available of your
choice. Now in a large bowl, take the cake and break it and crush it with the help of
your hands to make crumbs out of it.

I am doing it over here with the help of my hands
because it is very easy. But if you are making this in large quantity, you can also use a
food processor to crush it evenly. Now in this I am going to add the nutella. This is
added basically to give moisture and flavour to the cake pops, so that it can be rolled
easily.

So if you want you can also use chocolate ganage or any other frosting or if you want
you can also use chocolate sauce over here. Now mix this into the cake crumbs and mix
thoroughly with the help of your hands until it all comes together to form a dough like
consistency. Now you can see the basic dough for the cake pops is ready. Now we'll roll
them.

Take a scooper or a spoon which will give us standard size measurement or if you
want, you can also roll them directly with the help of your hands. Taking a three table
spoon of mixture in your hands and roll it evenly between your palms to make small small
roundles out of it. Keep doing this for all the mixture. If you want you can take a small
portion in your hand and you can also give it a heart shaped with the help of your hand,
by making narrow at the lower bottom and with the help of a toothprick or a knife, you can
give a slit on top of it.

With the help of your hands, you can slightly shape it to give
it a heart shape cake pop. Now you can see that the cake pops are ready. Few I have rolled
them into round and few into heart shape. Now I am going to put these into the fridge
to set enough for twenty to thirty minutes, so that it firms up a bit to dip them into
melted chocolate.

Now I am going to melt the grated chocolate into the microwave for thirty
to forty seconds until it is smooth and glossy. Now take a small portion of the lollipops
stick or the wooden stick to the melted chocolate and then pierce this into the cake ball inside
upto the three forth portion of the ball and it will stick onto it. Keep it aside. Now
take the cake pop with the stick and dip it into the melted chocolate to coat it on all
sides evenly.

You can also use a spoon for this. Tap out all the access chocolate coming
out of it. Be careful while tapping so that the stick does not come out. I am going to
sprinkle the cake pops with the chocolate sprinkles onto it while it is still moist.
You can also use coloured sprinkles on few of them.

I am going to sprinkle few with the
edible coloured hearts. You can be really creative over here and use any kind of decoratives
of your choice. Once all of them are ready and nicely coated, I am going to put them
in the fridge to set enough. You can see now my beautiful and lovely looking cake pops
are ready and they looks quite presentable.

You can wrap them and them put them in a basket.
Here I have used the basic sponge cake for cake pops, but if you want you can also use
any other left over brownies or any other muffins available at your home. If you want
to make them more richer, you can just stuff them into roasted almonds or some choco chips
if you want. You can also be creative by decorating it with any other sprinkles of your choice.
So try it and let me know how it turned out in the comments section below. If you have
any other suggestions or queries for me, do provide me the same in the comments section
below and hit the like button and subscribe to the channel Kanak's Kitchen for more of
such lovely recipes.

Tune in to my channel every Tue and Fri. You can also connect with
me on Facebook, the link to the page is in the description .Stay safe and happy cooking,
Bye Bye!!.

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Dora CakesDorayakiDora PancakesKid's Favourite Food RecipeChildren's Day Special

Hi my lovely viewers, welcome to my channel Today I am going to show you one of my favorite snack which is inspired by the famous cartoon character Doraemon and I am sure most of the mothers must be aware of it and yes I am talking about Doraemon's favorite food that is Dora cakes. It is also known as Dorayaki or Dora pancakes Dora cakes or Dorayaki is a very popular Japanese snack in which 2 small pancakes are sandwiched with the sweet red bean filling in it which comes out quite soft and fluffy. So let me show you how to prepare this yummy pancakes which I will be stuffing with some nutella or chocolate spread in it as a dedication to this coming Children's Day. So over to my kitchen to see what you need for this Ingredients First in a large bowl, combine the eggs with sugar in it Beat it well until it is well blended Sugar should be completely dissolved Blend it for around a minute Next add in the vanilla extract Mix it well Add in the all purpose flour along with honey Blend it until it is smooth and free from any kind of lump Now take the water in a bowl Stir in the baking soda Mix it well until it is completely dissolved Pour this prepared soda water into the batter Again beat it well for another 30-40 seconds Do not overbeat it.

Now the batter for the pancakes is ready Let it rest for around 10-15 mins After 15 mins, if you find the batter to be too thick, then you can add just a table spoon of water more to it Mix it well, now heat a nonstick pan Brush it with some oil or butter and then wipe it off to make the pan smooth. Now a standard size spoon for measurement. Here I am taking this 1/4th size spoon Keep the flame on very low, spoon the batter over the pan You can make 2 at a time, if you have a bigger pan Wait until the bubbles starts to appear on the top and it is slightly cooked on the edges This will take around a minute I am going to gently flip it over onto another side Again wait for another 30-40 seconds It has got a lovely color on top Soon you will see that it will start to puff up Now when the other side is also cooked, remove it onto a plate. It looks like this on the other side Now keep making all of them and keep aside to cool down before we stuff them Take some chocolate spread or nutella whichever you want to use, here I am using the icing cone which I have filled with Nutella Spread a thick layer on top of it Close it with the other cake having almost same size This is how it looks Here you go your homemade Dorayaki or Dora cakes are ready to enjoy! So do prepare this for your children today and surprise them and I am 100% sure, that they will love it and you will be happy to see smiles on their faces So if you enjoyed watching today's video then do share it with your loved ones.

Before that don't forget to subscribe to my youtube channel Kanak's Kitchen If you wish to receive mobile notifications then click the bell icon on the youtube mobile app Till then take good care of yourself, I will see you next time Happy Children's Day.

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Vegan Soul Food Adventure

(Lively music) - We're in Inglewood, California. We're gonna eat a bunch
of vegan soul food. - Let me tell you somethin'
about soul food, okay. - So Daisha here, is in
another video right now.

She's doing a 30 day vegan food challenge. - What do I know about soul food? I think mac and cheese. I think fried chicken. I think cornbread.

(Lively music) - Inglewood, like many low income areas of Los Angeles, really struggles to feed people quality, healthy foods. - Oh, welcome to Stuff I Eat. - Babette opened this restaurant in 2008 to try and combat that issue. She's inspiring the community to understand food they love in a broader context.

- I think we should put it on you to come up with a rubric. - This is all based around a party in your mouth, all right? So the first thing is a Shindig. If things are, "Oh wow, this is great." "I'd probably eat this on my own time, "but I'm not, like, in love," that is a Kickback. Then the next level up is a House Party.

- House party. - All right, house party. And then if we are just completely, completely blown away, all it is is just a Rave. (Beeping) - So is this your very first soul food, vegan soul food platter? Really? So first of all, let me describe exactly what you have on this plate.

- [Daisha] This is vegan? - This is all vegan, 100% vegan. Kale greens, black-eyed peas. We've got mac and cheese. - [Voiceover] Vegan.

- Vegan. Barbecue tofu. Get a little coleslaw and potato salad. You've got some gluten-free cornbread and your yams.

- Ready, go! - [Voiceover] Collin,
you're an animal Collin. - [Collin] I am an animal. (Lively music) - Yes. Oh my God.

This mac and cheese is so good. - Yeah, I wouldn't say it tastes like, you know, like traditional mac and cheese. - She's not trying to imitate regular soul food mac and cheese. She's, like, made it her own and it's amazing.

- Everyday, I'd eat this everyday. - The mac and cheese is
a House Party for me. - I think this is a House Party for tofu. - I've never had tofu before.

- What?
- Like, I've never had tofu. In my mind, it's always been like, - [Voiceover] Weird. - Scary and weird, yeah. - Did y'all have this coleslaw? This is a Rave.

- The coleslaw's amazing
- The coleslaw's a Rave. (Beeping) - [Voiceover] Daisha, Daisha
(unintelligible) eat right. Steven. - My plate, almost done.

- [Voiceover] Freddy,
pick up the pace, Freddy. - I'm comin', I'm comin', I'm comin'. - What's your definition of, like, a balanced meal? - That. - This? - What did you expect
me to say? (Laughing) So when we first moved over here, I introduced the Soul Food Platter.

It was only going to be a special. A couple of the local residents came in. They had the Soul Food Platter and they liked it and then I didn't have
it, like, the next day. And they were like, "Well,
what happened to that?" And I'm like, "Well,
it was just a special." They walked out.

That happened several times, several weeks in a row and we just made the Soul Food Platter a part of the menu and I think that's how we became the vegan soul food restaurant. - Why did you want to open in Inglewood? - I live down the street. First of all, every time I wanted a decent vegan meal, I had to drive across town. There are a lot of health conscious people living in this community.

The rent was amazing. I'm not paying $20,000 a month for rent. Miss me Beverly Hills. And they needed me here.

They needed this situated right here where it is and why not? Why not a good vegan restuaruant in my community? - So since you've been here, have you noticed that more people from the neighborhood
have started to come? - Oh definitely.
- Like people who aren't vegan who just come for the food? - Most of my customers are not vegan. I'm so grateful that I was introduced to this lifestyle and made the transition. I really am. I started at age 40.

I'll be 65 in December. I can still jump down and do my push ups. I'm still running hills. I'm not on medication.

- [Voiceover] Your life
is (unintelligible) - My life is (laughing) my life is wonderful right now. - You know I've never for one second thought about becoming vegan, but I'm actually legitimately
considering it now. Like, with how good the food is and how good you look. (Laughing) - If I could just say one thing, if there are any kids out there eating those spicy Cheetos, maybe you shouldn't eat those things and that's all I have to say about spicy Cheetos.

I know we're not talking
about spicy Cheetos..

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DIY GALAXY MIRROR CAKE!

Hey guys, its Ro! Today we are gonna be making something that
I have got a ton of requests for. Today we are gonna be making a mirror cake. For those of you who arent familiar with
a mirror cake, its a very specific type of glaze thats very reflective. And Ive also been getting a lot of requests
for a galaxy themed cake.

So Im gonna combine both of those today
and Im gonna be making a galaxy mirror cake. Lets get started! The things you will need will be: 2 6 round
Vanilla Cakes, 8 ounce of white chocolate, the type that Im using is couverture,
Ive tried other types of chocolate and it just didnt work as well. 1 Cup of sugar, 1/2 a cup of cold water, and then a separate measurement of water
which will be 1/4 cup of water. 1/2 A cup of light corn syrup, 1/2 a cup of
sweetened condensed milk, 5 teaspoons of powdered gelatin, some vanilla
buttercream frosting, food coloring, depending on what colors you want to make your
cake, you can make these any colors, but because Im making a galaxy cake, Im
gonna be using black, white, navy blue, electric blue, purple and pink.

And then lastly, this part is optional, but Im gonna be adding a little bit of
edible, black disco dust. The first thing that were gonna do is level
our 2 cakes. Remember, you can use any type of cake that youd like, but I am gonna be using vanilla because, I love vanilla! And Im just putting it on top of a piece
of parchment paper so that it wont be on top of the table and
Im taking a cake leveler Its got a little wire in the middle and
little feet, so you just put the feet down and then you saw back and forth. Then youre gonna take off the top, which is the best part, its like the muffin top! So good, you can crumble this up, put it in a little container and make cake
pops with this.

So youre gonna save this for another treat. The top is leveled, now we are gonna cut it
in 1/2. So with our little cake leveler, Ive moved it down a few more notches,
and lined it up so that its hitting about 1/2 way through, doesnt have
to be perfect. There we go! Now youre gonna do this to your other cake.

Cakes are leveled, the next thing that were
gonna do is assemble our cake. In front of me I have a little turner, wika-wika-wika! Which makes it a little bit easier to frost. And, a little cake board. I got this one at Michaels, but youre
just gonna need something that will be the same size as your cakes.

Then over here Ive got some vanilla buttercream
frosting that I put into a little plastic baggie and I just cut
the end, so you just put a little bit in the center, so that your cake wont move. Pick up your first layer, place it in the middle, and then, were gonna cover the
top with your frosting. Get out of here you fly! You freaking fruit fly! Youre not allowed! Im just gonna lightly smooth. Then youre gonna put on your next layer, and then frost again.

Smooth it out, then for the top layer, were
actually gonna flip it upside down, so that the baked bottom is
on the top. After your cake is assembled, I just popped
mine in the refrigerator for about 20 minutes to set and chill again before I
frost. And Im just gonna cover the whole cake, the top and the sides with frosting. Cake is totally covered and frosted.

Now using a big offset spatula, Im gonna smooth it out. So youre just gonna plant, your spatula
here, and try not to move the angle. And then, spin the cake around it will create
a really smooth finish all the way around. If its not perfect the first time around
you can swoop it around again! Then on the top Im just gonna smooth it
out.

And now Im gonna spin it around, pushing
the frosting out to the edges. And youll see that a little bit of frosting
is hanging over then end, and thats OK, because then were gonna turn our spatula
like this, and scoop it up. Our cake is completely frosted and now were
gonna set this in the refrigerator for 2 hours to completely set and chill. And while it is setting, we are gonna make our mirror glaze! Which is what makes our mirror cake, a mirror
cake! The first step to making our glaze, is we
are going to bloom our gelatin.

So youre gonna pour all of the gelatin
into the 1/2 a cup of cold water, and then with a spoon were gonna stir together, and youll
know that its ready when it looks like applesauce. And then Im gonna set it off to the side
for about 5-10 minutes to bloom. Then, in a medium sized saucepan, we are gonna
add our 1/4 cup of water, our light corn syrup, and
our sugar. Then Im gonna whisk together until well combined and then take
this mixture over to the stove.

Turn your heat to medium-low and cook for
7-8 minutes, your mixture will slowly begin to boil, and dissolve your sugar. Once ready, turn off the heat, and go back to your baking station. Our mixture is hot and fresh off the stove, so
be very careful, this saucepan is really hot still. Now were gonna add our bloomed gelatin.

Then were gonna whisk together. Next we are gonna add our sweetened condensed
milk, and whisk together one more time. Our mixture is ready, and now we are gonna
pour it into a bowl with our chocolate. And this is still hot, so Im gonna be using
an oven mitt.

Since this its still hot, were gonna
let it sit for 2-3 minutes, right here, and let it melt the chocolate. Our chocolate has softened, its ready to
mix, Im gonna be using a handheld emersion blender. You can use just a regular hand mixer, thats fine. But I really like to use this type of blender
for chocolate because it gets things very smooth.

Youre just gonna turn it on, and mix it
up. Ha-ha-ha! The power! Our mirror glaze is now all mixed, and over
here, Ive got another medium sized bowl, with a strainer on the top! And were just gonna pour the mixture through the strainer, to catch all the little air
bubbles or chunks. Anything that wasnt smooth. Im letting it drip in there, because I
want all the mirror glaze I can get! Ha-ha-ha-ha! Now were gonna split it between 5 bowls
for our different colors.

And now were gonna color our mirror glaze. And this is where you can pick any colors youd like, if youd like to make
a rainbow mirror cake, or a tie-dye mirror cake, you can pick any colors. So for this one Im gonna be adding a little
bit of navy and a little bit of black. Here Im gonna be adding 6 of electric blue
and 2 navy blue.

For this one, a couple drops of pink. A little bit of purple, and a little bit of electric blue! Then over here, Ive got 5 different spoons,
and now were gonna mix them together. Be sure to move quickly, as they set fast. My colors are all done and I am so excited
because now it is time to pour these over our frosted cake.

Our cake is ready to become a mirror cake. I just took it out of the fridge and I placed it on top of a little vase, I had
a very small vase. If you dont have a little vase, you can
use a little cup, whatever you have around your kitchen. And then, I placed it on top of a cookie sheet,
lined with a piece of parchment paper, so that when were
pouring the glaze, it will be easy cleanup.

Over here Ive got my base glazes, so whatever
color you want to use for the base coat. Im gonna be using the dark space color,
and the darker blue. Im going to pour the blue into the space
blue. Then, using the spoon, Im gonna give it a gentle swirl, but Im not mixing
it together, just giving it a little swirl.

And then were gonna pour it on the top
of the cake, and let it drip all over the sides. Were gonna cover the whole cake with this
base coat of glaze. Im gonna start over the top, and its
just gonna drip over the sides. Oh you guys! Look at that! If you were just doing a single color or a
two-tone color, you would just stop here and let the cake set, but were
gonna be adding some extra details to really look like the galaxy! Another helpful tip is youll want your
glaze to be at about 90 degrees temperature, I have a little candy thermometer
so you can stick it into the glaze to make sure that its 90 degrees, if its
hotter than that, its gonna be too thin and not stick to your cake.

If its colder than that, its gonna be
a little thicker and a little clump-ier, it wont
spread as even. And if they cool down, you can just pop em
in the microwave, and stir em up to make them warm again. Im gonna take the lighter blue, with a
spoon. And Im just gonna pour across to get some cool detail.

And a little purple, we-oooo! Just have fun with it, you can make it look
however youd like. Then the pink! Once youve got your colors on the cake,
now Im just gonna take a very big spatula, and very gently brush the top to kind of evenly
blend the colors. Im gonna be moving with the streak. Just be very, very gentle, you dont want to expose the frosting.

Over here Ive got the black disco dust,
and a little paint brush. And Im just gonna dip the ends into the
dust, and then Im just gonna flick it on top of the cake. Its adding this really cool shimmer effect. It looks so cool, it looks shiny, and shimmer-y.

Lastly, using the same brush, we are gonna
dip this into a little bit of white food coloring over here, in this little bowl. And were gonna do a little splatter! Just like that! Its a little bit messy, but its very
fun! Because we need stars in our galaxy! Yeah! Now were gonna let our cake sit for about
20 minutes to let the excess glaze drip off. After your mirror cake has set you can transfer
it onto a serving tray, or a serving plate. And the bottoms are very, very sticky.

So if youve transferred it and there are any imperfections on the
bottom, this part is totally optional, but I am gonna be adding a little traditional
cake border, all the way around the bottom edge, to hide any imperfections. Ive just got some buttercream frosting with a star tip at the end. Ta-da! Here is the Galaxy Mirror Cake that we made
toady! A big thank you to you guys for suggesting
this video, this is the first time weve ever made a mirror cake before! I love it! Its so shiny, and glossy, and you can see
your reflection in it! Oh my gosh! Theres so many different possibilities,
you can decorate it so many different ways, so if you guys make a mirror cake, please
take a picture and send it to me! I just love seeing your baking creations. It makes me happy it just makes my day! And, Ill be posting pictures of this cake
that we made today on Facebook, Twitter, Instagram and Tumblr.

If you have any other ideas for any other
types of videos youd like to see me make, please leave me a comment down below. Alright, thanks again you guys, bye-bye!.

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Carrot Cake Recipe with Cream Cheese Frosting

Carrot cake is a classic. A light and fluffy cake flavoured with shredded
carrot and spices topped with tangy cream cheese frosting. Its a favourite of mine and Im going
to share with you my recipe. Firstly were getting started with the carrots.

Youll need about 2 and half cups of grated
carrot which works out to be about 4 small or 2 large. Wash and peel the carrots, cut off the ends
and shred them using a box grater. It can be tempting to just buy pre shredded
carrots here but please make sure you use fresh. The pre done packaged stuff tends to be quite
dry but the cake needs all the moisture it can get from the carrots.

Pre shredded dry carrots ends with a dry cake. If you would like the full recipe for this
carrot cake it will be on my website as well as the full measurements listed in the description
box below. Make sure to subscribe to my channel and take
a look at my other cake recipes. Place all of the shredded carrots into a medium
sized mixing bowl and start to crack in the 4 medium sized free range eggs.

I like to keep my eggs in the fridge so they
stay fresher for longer, if youre the same just remove them, along with any other ingredients
kept in the fridge an hour or so before youre baking so they have a chance to come up to
room temperature. Four eggs may seem like a lot but this recipe
makes quite a large cake that you can bake in one large tin or two smaller. If you want to make a smaller cake the recipe
can easily be halved without a problem. To the carrot and eggs measure out 2 cups
of granulated white sugar to sweeten everything up along with a teaspoon of good quality vanilla
for flavour.

Use a wooden spoon to mix the wet ingredients
together until well combined. If you didnt want to make a cake you can
also use this exact same recipe and divide it into cupcake tins, filling until they are
2/3 full to make carrot cupcakes. Just top with lemon or cream cheese frosting. One of the reasons I love making this cake
is there is no need to cream together butter and sugar, meaning its so much easier and
quicker to make.

Most cakes use butter as their main fat, but
this cake uses oil. Oil makes the cake feel a lot lighter and
moist than butter does, but it doesnt tend to have as much flavour. Use a neutral oil like vegetable or canola
so the cake doesnt have an over powering flavour and add it to the wet ingredients. Mix well until combined.

Set the wet ingredients to the side while
we work on the dry. In a large bowl sieve together the dry ingredients,
the cake flour, baking soda, salt, and cinnamon. If you dont have cake flour on hand all
purpose flour will work just as well. Cake flour has a lower protein percentage,
which basically means your baked goods will turn out lighter.

If you do a lot of baking I would recommend
getting some to keep in your pantry for next time. This cake also used baking soda instead of
baking powder, make sure not to get the two confused. Baking powder contains baking soda as well
as an acid but this cake has shredded carrot which is quite acidic so we just need baking
soda as the levelling agent. Sieve the dry ingredients together before
pouring the wet ingredients into the same bowl.

Use a wooden spoon to fold everything together
until you can no longer see any dry flour. Make sure not to over mix as this develops
gluten leading to a drier and tougher cake. Pour the cake batter into one 8 inch cake
tin or divide it between two 7 inch tins like I have. Bake in a 170 C or 340 F oven for 35-40 minutes
or until a skewer comes out clean through the centre.

Leave the cake to cool in the tin for 10 minutes
before transferring to a wire rack to cool. The best icing or frosting for carrot cake
I think is cream cheese frosting but lemon works pretty well also. This cake is super sweet and the tangyness
of the cream cheese cuts right through it. To make the frosting add room temperature
butter to a stand mixer or a large bowl if you are using a hand mixer.

Mix on hight speed for about 5 minutes until
the butter has doubled in volume and is extremely pale and creamy. Ive also got a more in depth tutorial for
how to make cream cheese frosting which I. Will have linked below. It has a tendency to turn out too thin or
split so if youve ever had a problem making it make sure to take a look at the tutorial.

Add the cream cheese to the butter and mix
for about a minute or until well combined. Scrape the edges of the bowl down with a rubber
spatula to get anything stuck to the sides. Sieve the icing sugar, powdered sugar, or
confectioners sugar. All the same ingredient just different names
depending on where you live in the world.

Add the sugar in thirds to the butter and
cream cheese, mixing for about a minute on high speed between additions. Finally give the bowl another scrape down
and mix for a further minute until the frosting is light and fluffy. When your cake has completely cooled transfer
it to a serving plate or a cake stand. If you baked the cake in two tins, top the
first cake with about a cup of the cream cheese frosting before adding the second cake.

Use an offset spatula to spread the frosting
evenly over the cake, dont worry about it looking smooth carrot cake always looks
better with a little texture to it. Leave the cake and frosting to set for a few
hours before cutting a slice and enjoying. Thank you for watching, I hope you enjoyed
this recipe and I will see you in my next video..

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