![]() ![]() ![]() veteran to show us the proper way, selecting the water button first before putting her cup below the spout. Arleigh went first as the Noodles and Co. The water/soda machine was fancy, digital, not like our familiar Chipotle’s. “Let’s get the biggest one and split it,” she said, and without waiting for our response she snagged the biggest krispie in the bunch.Off we went to the drink station. Mama needs her tofus.)Īnyway, after placing our orders Arleigh’s eyes got all big when she spotted the basket of desserts, which included rice krispie treats – her fave. (side note: Arleigh later tried to steal my tofu because she sub consciously wanted it but forgot to order it. ![]() After scanning the menu and coming to our respective conclusions about what was thee best noodle dish, we approached the cashier and delivered our verdicts.Īrleigh, pad Thai without tofu. for the first time a few weeks ago with John and our cellist/runner friend, Arleigh. Trim the tops of the cakes with a long serrated knife to make them level, if desired.I was at Noodles and Co. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. ![]() Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. (The batter will be thin.)ĭivide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Reduce the mixer speed to low beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth set aside. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Sprinkle with the reserved graham cracker mixture. Pour the ganache over the cake, letting it drip down the sides. Repeat to make 4 layers, ending with cake reserve a few tablespoons of the graham cracker mixture for topping. Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Bake, stirring occasionally, until toasted, 8 to 10 minutes let cool. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Meanwhile, make the filling: Preheat the oven to 350 degrees F. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour. Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. ![]()
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