Hayley's Fail Safe Cake (For Idiots Who Can't Cook)

So I was looking for a recipe in the 'cupboard of cookbooks' in my house, and I suddenly remembered this cake. It was (and is) one of my all time favorites for a birthday, and also any other time. One time, we made this cake using one big round tin, then we cut it in half to be able to make it a layer cake. We made this delicious whipped cream icing that we had fresh whipped from some heavy whipping cream, and then spread it around both halves of the cake. Once we had covered the bottom piece, we layered cut up strawberries and raspberries and blueberries around the inside of the cake. We then put the top piece of the cake on top of that and covered it in our whipped cream icing and the covered the top of that with the fruits. I remember making it with my mom a few years ago, and thinking that it was the best cake in the world for two reasons. 1.) It was the easiest birthday cake/holiday cake to make in the whole world. As the title of the cake says, it is fail safe, I mean even the guys in Dumb and Dumber could make this cake without screwing it up.  2.) It does not take too long to cook. It only takes about 30-35 minutes to cook! I made a cake the other day and it had to cook for 2 1/2 hours! That is crazy long!  3.) It tastes delicious.
This cake will also only take you about 10 minutes of prep time so, lets get started!

Image Curtesy of Emoji Stickers

The Ingredients (will make 50 mini cupcakes):

3 Eggs
The Same Weight of Sugar
The Same Weight of Softened Butter
The Same Weight of Self-Rising Flour
1 Tablespoon of Water

The Method:

Preheat the oven to 325º Fahrenheit.
Weigh 3 eggs on a scale, then set them aside. Add the same weight as the eggs in sugar and softened butter. Slowly beat them together.
When mixed, add in the 3 eggs, and then the same weight of self-rising flour. Mix together the mixture and once it is mixed, add the 1 tablespoon of water. Mix.
Once the batter is complete and mixed, pour it into a lined tin of your choice. This could be a round tin for making round cakes, or it could be 2 smaller round tins so you can stack the cake to make a layer cake, or it could be a bread loaf tin.
Put it in the oven for 30-35 minutes.
To test if it is ready, stab a sharp knife into the cake. If it comes out clean, then it is finished. If it has still got batter stuck to it, then it needs another 5 minutes in the oven.

If you enjoyed making (and eating) this cake, then be sure to check back here to themoodfoods next week for more delicious recipes on how to be great great chef that can make and create delicious meals which can be served at any time.

Image Curtesy of Sugar Bakery & Cafe

Banoffe Pie (the oddest name for a pie you will ever hear)

So, today we are going to do things a little bit differently. Upside down you might call it.

We are going to start with the recipe, then we are going to have a little blurb thing after...

The Ingredients (I know what you're thinking. Yes, this is the boring part, but it has to be done):
Also, credits go to allrecipies.com for the ingredients and procedure!

1 1/2 cups of digestive biscuit crumbs
1 cup of butter
1/2 cup of white sugar
3 teaspoons of ground ginger
1 (14 ounces) can of sweetened, condensed milk
2 bananas (sliced)
2 cups of heavy whipping cream
1 chocolate bar (grated, milk chocolate preferably)

Procedure:

Mix the graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended. Then press the mixture into a 9 inch pie plate. Make sure to press it evenly around the pan, and eliminate any imperfections. Following this, cool it in the refrigerator for at least 30 minutes.

In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, making sure there is always water in the pan. Remove the can from the heat and let it cool for 10-15 minutes.

Open the the can and pour the toffee into the pie crust. Allow to cool.

Evenly slice bananas over toffee.

Whip 2 cups of whipping cream and spoon it on top of the bananas. Refrigerate before serving.

The sweetened, condensed milk is boiling in a pan for 3 hours.

Follow these instructions and you too, can be a great chef like I have become through my hard work and dedication to food of all sorts. Now that you have made your delicious Bannoffee pie, it is time for our blurb.

I wanted to tell you why I chose to write about Banoffee pie. My lovely Aunt Helen came to visit during Christmas break, and she chose to make a delicious stir fry dinner (I will share the recipe with you on another post). Afterwards, having made a huge deal of the situation, she brought out from the refrigerator, a massive Banoffee pie. As I laid eyes on the spectacular dessert, filled with bananas, toffee and topped off with a sprinkling of delicate chocolate curls, my mouth would not stop watering. I remember being so ecstatic at the sight of the pie, because the last time I had eaten it was back when I was 8 years old, living in boring New York. It was one of my favorite 'puddings,' as the british would say, from when I was younger. It is so delicious with the crunchy digestive biscuit base, with a delicious rich, and sugary toffee layer, topped with whipped cream, and if you want,  some grated chocolate sprinkled over the top. Soo good! Make sure to try this delightful and famous British treat, perhaps after a meal or even as an afternoon snack. Whichever way you choose to enjoy Banoffee Pie, be sure to check back to themoodfoods next week for more expert tips and great new recipes! See you next time, xoxo.

Clam Chowder Tuesday

So last night IT SNOWED!!! I can't believe it's WINTER! Winter is the best season of all because of one, and only one sport:SKIING. Skiing is the best sport of all. You get to race down the hill on two wooden boards, at top speeds and you feel just like you're flying, except that your feet are still on the ground. You fly down to the bottom of the hill, and then you get on the chairlift which effortlessly takes you back up to the top of the hill. I could spend all day just going up and down on the ski hill, except if it weren't for that darn thing called cold. You are having the time of your life soaring up and down the hill, and then your fingers start to sting and go numb, and if you don't head inside to the warmth soon, it starts to spread to your toes, your arms, your legs, and eventually, you get so cold that you keel over and die. I'm just kidding! you don't die, but you do get unbearably cold if you don't go inside and warm up. Once you do go inside though,it is like a warm bliss hitting you full in the face. The sensation of walking into the lodge, and smelling all of the delicious food that you can buy for lunch. MMM MM MMM. The best way to warm yourself from the inside out is to buy just a small hot chocolate and drink it nice and slowly so that you can feel all of you being heated up from the inside. Another good way is to head yourself over to the food area of the lodge and to order yourself up a   nice     hot     bowl     of soup. You can get it in a bread bowl, or just the simple, classic way and eat it spoonful by spoonful. One of the best soups I know is is the Clam Chowder. I know I know, you're saying to yourself, ugh, this is just going to be another stupid recipe about clam chowder :(

Image Curtesy of Emoji Stickers

But seriously, I really think that you should try out this recipe for clam chowder.

It starts out as just, ooo, I think maybe tonight I'll try making clam chowder...

But then it turns into Alright everybody, instead of Taco Tuesday, it is Clam Chowder Tuesday!

Then, everyone who has tried the clam chowder says, YEA, BEST IDEA EVER! and before you know it, Clam Chowder Tuesday is a worldwide thing.
So, this amazing recipe that is going to start this Clam Chowder Tuesday things, comes from, once again, Covent Gardens Book of Soups.


As you know, we always list the ingredients for a recipe first, so here goes:

3 medium potatoes (about 700 grams) that are peeled and cut into quarters.
1.35 kilograms of baby clams in their shells
1 tablespoon of sunflower oil
175 kilograms unsmoked, streaky bacon, finely chopped
1 medium onion, very finely chopped
3 sticks of celery,very finely chopped
2 teaspoons of chopped fresh thyme1 leveled tablespoon of dried dill weed
1/2 teaspoon of ground white pepper
25 grams of plain white flour
570 milliliters of fish stock
150 milliliters of dry white wine
3 bay leaves
275 milliliters of double cream

The Garnish
Reserved clams in their shells
2 tablespoons of finely chopped fresh flat-leaf parsley

Prep and Cook Time: 1 hour 10 minutes
Serves: 6

As you will no doubt be guessing, this part is where I tell you the steps to making the delicious clam chowder that is going to change taco tuesdays for the rest of time.

Simmer the potatoes in plenty of salted water until they are tender. Allow them to cool and slice.

Wash the clams at least 6 times in plenty of cold water to remove all the grit. Put them into a large saucepan, cover, and place over a high heat.
Cook until the clams are just open, while shaking the pan frequently.

Image Curtesy of Clam Chowder In A Bread Bowl