Welcome To Honey Chiles Kitchen

This is how we make King Cakes at Meche’s Donuts in New Iberia Louisiana. We start fresh everyday and use NO PRESERVATIVES! Our King Cakes are made with the same dough used to make our donuts.

Each King Cake is fried in XXX vegetable shortening, glazed with our special recipe to give it it’s sweetness and to seal in the freshness. Every King cake is made & decorated by hand. Traditional Mardi Gras colors are Purple, Green & Gold. We include with each King Cake- a” History of the King Cake” sheet, a Mardi Gras bead and the “hidden” baby.
As always, our main goal is— QUALITY, not quantity.. ENJOY!
Ca C’est Bon!

(Source: youtube.com)

(via foodfuck)

gastrogoodies:

Cake Batter Cinnamon Rolls

gastrogoodies:

Cake Batter Cinnamon Rolls

fooderific:

Orange Chocolate Swirl Cheesecake
recipe here
find more mouthwatering treats and recipes here!

fooderific:

Orange Chocolate Swirl Cheesecake

recipe here

find more mouthwatering treats and recipes here!

chocoholic-wannabe:



TRIPLE CHOCOLATE CHEESECAKE
weeheartfood:

No bake chocolate cake – a “sliceable truffle”

weeheartfood:

No bake chocolate cake – a “sliceable truffle”

mocha-chip:

Chocolate Mousse Cheesecake

mocha-chip:

Chocolate Mousse Cheesecake

(Source: , via ch-ocolatte)

culinaryconfessional:

Coconut Chiffon Cake(Note:  This is a very delicate cake.  To measure flour accurately, sift the flour into a bowl, then spoon the sifted flour into a measuring cup and level flour before adding it to the batter.)1 cup flaked coconut1 cup toasted coconut2 cups sugar, divided2 cups sifted all purpose flour2 teaspoons baking powder1 teaspoon salt3/4 cup unsweetened coconut milk1/2 cup vegetable oil1 tablespoon fresh lemon juice2-1/2 teaspoons vanilla paste7 large egg yolks7 large egg whites1/4 teaspoon cream of tartar1-1/2 cup frosting (see recipe here)Preheat oven to 325-deg and position rack on the bottom of the oven.Blend the coconut and 1/4 cup of the sugar in food processor, blending until coconut is finely chopped.Whisk flour, 3/4 cup of sugar, baking powder, and salt in large bowl.  Make a well in the center of the dry ingredients and add the coconut milk, oil, lemon juice and vanilla paste, then the egg yolks. Using a flat whisk, beat batter until smooth.  Then fold the coconut mixture into the yolk mixture.In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining sugar, beating until the peaks are stiff but not dry.Using the whisk attachment from the electric mixer, fold large spoonfuls of the whipped egg whites into the yolk mixture in 3 additions.Transfer batter to an angel food cake pan and bake the cake until golden on top and a toothpick inserted into the center comes out clean, about 65 minutes. Place a narrowed-neck bottle against the center of tube pan.  Invert the pan so the bottle is standing upright and the cake is upside down.  Let the cake cool completely, then use a knife to loosen the cake edges from the pan and remove onto a serving platter.Ice cake and sprinkle toasted coconut on top before serving.Approximate Nutritional Values:  http://www.food.com/recipe/coconut-chiffon-cake-245495

culinaryconfessional:

Coconut Chiffon Cake

(Note:  This is a very delicate cake.  To measure flour accurately, sift the flour into a bowl, then spoon the sifted flour into a measuring cup and level flour before adding it to the batter.)



1 cup flaked coconut
1 cup toasted coconut
2 cups sugar, divided
2 cups sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsweetened coconut milk
1/2 cup vegetable oil
1 tablespoon fresh lemon juice
2-1/2 teaspoons vanilla paste
7 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
1-1/2 cup frosting (see recipe here)



Preheat oven to 325-deg and position rack on the bottom of the oven.

Blend the coconut and 1/4 cup of the sugar in food processor, blending until coconut is finely chopped.

Whisk flour, 3/4 cup of sugar, baking powder, and salt in large bowl.  Make a well in the center of the dry ingredients and add the coconut milk, oil, lemon juice and vanilla paste, then the egg yolks. 

Using a flat whisk, beat batter until smooth.  Then fold the coconut mixture into the yolk mixture.

In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining sugar, beating until the peaks are stiff but not dry.

Using the whisk attachment from the electric mixer, fold large spoonfuls of the whipped egg whites into the yolk mixture in 3 additions.

Transfer batter to an angel food cake pan and bake the cake until golden on top and a toothpick inserted into the center comes out clean, about 65 minutes. 

Place a narrowed-neck bottle against the center of tube pan.  Invert the pan so the bottle is standing upright and the cake is upside down.  Let the cake cool completely, then use a knife to loosen the cake edges from the pan and remove onto a serving platter.

Ice cake and sprinkle toasted coconut on top before serving.




Approximate Nutritional Values:  http://www.food.com/recipe/coconut-chiffon-cake-245495