Breakfast Chocolate Cake Recipe

Chocolate Cake Ingredients:

1 3/4 cups of Flour

1/2 cup of Cocoa Powder

1 tsp of Baking Powder

1/2 tsp of Baking Soda

1 tsp of finely ground coffee

1/4 tsp of salt

3/4 cup of sugar

2 eggs

1/2 cup of Vegetable Oil

1 tsp of Vanilla Extract

1 cup of Buttermilk

1 cup of Chocolate Chips

1 Baking Chocolate Bar

Chocolate Crumble Ingredients:

3/4 cup of Flour

1/4 cup of Cocoa Powder

2/3 cup of packed Brown Butter

12 tbsp of melted Butter

Cereal Milk Sauce Ingredients:

12oz can of Evaporated Milk

Cereal (I used Cinnamon Toast Crunch, but you can use whatever cereal you want)

7oz (or half a can) of Sweetened Condensed Milk

Instructions:

1. Start with the cake ingredients: Add flour, cocoa powder, baking soda, baking powder, coffee, salt, and sugar to a bowl and mix.
2. Then add the eggs, vegetable oil, and vanilla extract, and mix.
3. Next, slowly add in the buttermilk while mixing.
4. Mix well and fold in chocolate chips.
5. Add batter into a buttered baking dish and top with large broken pieces of baking chocolate.
6. Now move to the chocolate crumble ingredients. Add the flour, cocoa powder, and brown sugar and mix well.
7. Then add 12 tbsp of melted butter and gently move it around to coat the dry ingredients. Just incorporate enough to create crumbles. Don’t mix to the point that it becomes a paste.
8. Add the crumble on top of the cake and bake in the oven at 375 degrees F for 25-30 minutes. To tell it’s done, stick a toothpick in the cake, and it should come out crumbly. If it’s clean, it’s overcooked, and if it’s wet, it’s underdone.
9. While it’s cooking, make the sauce by adding the evaporated milk to a bowl and then pouring cereal on top to soak. Soak for about 10-20 minutes.
10. Then strain the milk into a saucepan and add the sweetened condensed milk. Bring to a simmer and simmer until it thickens. Stir very often so it doesn’t burn.
11. When the sauce is thick, remove from heat and add 1 tbsp of butter. Mix that in to create a velvety smooth sauce.
12. Drizzle the sauce on top of the baked cake and then top with flaky salt and cereal.

For this scene, I made a sparkly Lavender Lemonade Spritz with Rose Petals.

To make the drink, start by making the lavender Lemonade:

1. Add one cup of sugar and one cup of water to a saucepan and heat until the sugar is completely dissolved. Stir often.
2. Remove from the heat and add lavender to steep. Once completely cooled, strain the lavender syrup and add two drops of blue food coloring and two drops of red food coloring. Mix to create purple.
3. Add the lavender syrup to a large pitcher with 2 cups of lemon juice and 3 cups of water. Mix to incorporate the ingredients.
4. Add 1/8 tsp of edible glitter to the potion bottles and fill them with the lavender lemonade.
5. To serve, pour the potion into a big bowl-shaped glass and add prosecco on top.
6. Then add fresh rose petals on top. Make sure you are using fresh rose petals so they are safe to consume.

Green Apple Galette with Chees, Bacon, and Caramelized Onions

1. Add a package of bacon, chopped, to a pan and cook until crispy. Remove the bacon and add three chopped onions to the leftover bacon grease. Cook for about 40 minutes at medium-high heat, making sure to stir often so the onions don’t burn.
2. When most of the water from the onions has evaporated, add 1/4 cup of wine to deglaze.
3. After another 20 minutes, add about 1 tsp of salt, 1/4 cup of vinegar, and 1/4 cup of molasses. Stir and cook for another 20 minutes.
4. To assemble the galette, spray your baking pan with oil and roll out a premade pie crust. Add your cheese of choice to the center and top with bacon and caramelized onions. Then layer thinly sliced apples on top and fold the edges of the pie in to make a little pocket with the center open.
5. Add an egg wash on top of the pastry and sprinkle with thick sugar.
6. Bake in the oven at 425 degrees F for 20 minutes.
7. Drizzle honey on top and sprinkle with rosemary-lavender salt. To make the salt, just combine 1/4 cup of salt, 1 tbsp of chopped rosemary and 1 tbsp of lavender.

El Diablo Recipe

1. Add ice to your glass and add
   • 1oz of Creme de Cassis
   • 1oz of lime juice
   • 2oz of tequila
2. Mix and then top with ginger beer. Garnish with blackberries.
3. To make the belladonna, add black edible glitter to thick crystal sugar and mix. This will turn the sugar black and glitter, and it’ll match the substance Gillian put in the drink.
4. For the Diablo de Flores label I designed, you can print it out here. I printed it out on label paper so I could peel and stick it to the glasses.

For this scene, I decided to make two pies. A sweet blackberry pie and then a savory cattleman’s pie.

Blackberry Pie Recipe

Ingredients:

6 cups of washed and patted-dry blackberries

3/4 cup of sugar

6 tbsp of cornstarch

1 tbsp of lemon juice

1 tbsp of lemon zest

A dash of vanilla extract

A sprinkle of ground cinnamon

1/4 cup of chopped butter

Premade pie crust

Canned whipped cream for the star

Instructions:

1. Add the blackberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon to a bowl and mix. Let that sit on your counter for 30 minutes so the cornstarch can activate.
2. Then fill your pie crust with that blackberry filling and sprinkle chopped butter on top of the pie. Cover it with parchment paper and bake in the oven at 375 degrees F for 30 minutes.
3. Then remove the parchment paper and bake for another 10 minutes.
4. Let the pie completely cool before adding the whipped cream star.

Cattleman’s Pie Recipe

Ingredients:

1/4 cup of diced onions

1/4 cup diced carrots

1 tbsp of minced garlic

1 pound of ground beef

2 tbsp of tomato paste

1 tsp of beef base

1 tbsp of wine

1 tsp of rosemary

1 tsp of italian seasoning

1 tsp of salt

1 tsp of black pepper

1 bay leaf

1/3 cup of peas

1 tbsp of chopped parsley

1 large russet potato

3 purple sweet potatoes

Half and half

Shredded Cheddar Cheese

Butter

Instructions:

1. Add oil to a pan and cook the onions and carrots for a few minutes. Then add garlic and cook for 30 seconds.
2. Add beef and cook while breaking up the large pieces.
3. Then add the tomato paste, beef base, wine, rosemary, italian seasoning, salt, black pepper, and bay leaf. Keep cooking for a few more minutes, mixing often.
4. Add everything to a pie dish and remove the bay leaf.
5. To make the mashed potatoes, we’re making a purple layer for the pie and then a white layer for the star. Do these steps for both the purple sweet potatoes and then again separately for the russet potato.
   • Boil in water until fork-tender. Peel the potato while it’s still warm.
   • Mash the purple potatoes, and for the russet potato, mash it through a fine mesh strainer. You want this one to be extra smooth because we’re adding it to a piping bag.
   • Add some salt, half and half, shredded cheese, and butter. I don’t really measure this part. I just taste the potatoes after mixing to see if I’m happy with the taste or if I need to add more of anything.
   • Add the purple mashed potatoes on top of the pie.
   • Add the mashed russet potato to a piping bag and pipe the star on top.
6. Bake in the oven at 375 degrees F for about 30 minutes.

Coconut Lime Frozen Margarita Recipe

This recipe makes two large servings or three regular servings.

1. Add the following ingredients to a blender.
   • 6 handfuls of ice
   • 1/4 cup of cream of coconut
   • 2 oz of lime juice
   • 6 oz of tequila
   • 3 oz of orange liqueur (Grand Marnier is best)
   • optional salt
2. Blend until smooth and drink’em bot’up!

1. Roll out a can of pizza dough and cut it into 4 long pieces.
2. Add fresh mozzarella and some pizza sauce. Then layer the pepperoni on the top of the dough, making sure half of it is sticking out so when you roll it up the pepperoni looks like rose petals.
3. Roll them up and place them in a muffif tin.
4. Bake in the oven at 400 degrees F for 20 minutes.
5. To make the garlic sauce, add 1/4 cup of butter, 3 cloves of grated garlic, some salt, oregano, and red pepper flakes to a bowl and microwave for 30 seconds.
6. Mix well and drizzle on top of the pizza roses.
7. Arrange on a plate and add basil sprigs to the gaps to make it look like a rose bush.

Pancake Recipe:

Ingredients:

2 cups of flour

1 1/2 tsp of baking powder

1 1/2 tsp of baking soda

1 1/4 tsp of salt

3 tbsp of sugar

2 eggs

3 tbsp of melted butter

2 1/2 cups of buttermilk

Instructions:

1. Add flour, baking powder, baking soda, salt, and sugar to a bowl and mix.
2. Add eggs and melted butter, and mix. Then add the buttermilk slowly while mixing.
3. Add the batter to a blender and blend until smooth. Then add the batter to the squeeze bottles with a thick tip so you can make the shape of the cactus with detail.
4. Heat oil or butter in a pan and start drawing the cactus. When the top starts showing holes, it’s time to flip.

Syrup Recipe

1. Add black cumin seeds, a cinnamon stick, star anise, two cloves, and some green cardamom to a saucepan and toast until fragrant. Add two cups of water and simmer for 20 minutes. Make sure to pop the cardamom when it becomes tender to release the flavor
2. Turn the heat off and add two bags of milk thistle. Let that steep for a few minutes the drain the liquid. Measure how much liquid is left and add an equal amount of sugar. So if there is a cup of liquid, add a cup of sugar.
3. Add the liquid and sugar to the saucepan and simmer until the syrup has thickened.

Roasted Red Pepper and Tomato Clam Chowder Recipe

Ingredients:

For roasted veggies:

6 roma tomatoes, chopped

2 red bell peppers, chopped

1 onion, chopped

1 peeled carrot

For chowder:

1/4 cup of bacon grease or oil

1 chopped onion

1 cup of chopped celery

1 tbsp of grated garlic

1 tsp of hot sauce

1 tsp of worcestershire sauce

1 tsp of oregano

1 tsp of thyme

1 tsp of salt

1 tsp of pepper

1 tsp of smoked paprika

1/3 cup of flour

1 cup of chicken broth

3 cups of half and half

2 chicken bouillon cubes (maggie brand is my favorite)

1 bay leaf

Clam juice from 3 (6.5oz) cans of clams

1 pound of chopped potatoes

Clams from 3 (6.5oz) cans of clams

Cooked and diced bacon for topping

Chopped parsley for topping

Instructions:

1. Add Roast tomatos, red peppers, and 1 diced to a baking sheet with olive oil and roast in the oven at 400 Degrees F for about 25 minutes or until charred.
2. Then add to a blender and blend until smooth. Add to a saucepan and add the carrot to cut down the acidic taste. Simmer on medium-high heat for about 20-30 minutes.
3. While that’s simmering, start making the chowder by adding the bacon grease, onions, and celery to a large pot. Cook that for a few minutes and then add garlic hot sauce, worcestershire sauce, oregano, thyme, salt, pepper, and smoked paprika and mix. Then add the flour and mix.
4. Slowly add in the chicken broth and half and half while stirring to avoid clumps.
5. Next, add the chicken bouillon cubes, the bay leaf, and clam juice. Simmer for 10 minutes, stirring occasionally.
6. Take the carrot out of the red sauce and add the red sauce to the chowder. Mix and simmer for another 10 minutes.
7. Then add the clams and only cook for a few minutes. Serve with bacon and parsley.

Broom Bread Stick Recipe:

Cut a can of pizza dough into 14 rectangles. Then cut each rectangle halfway and twist the handle. Then make a bunch of smaller cuts on the other side to form the end of the broom. Brush with egg wash and sprinkle black cumin seeds on top.

Bake in the oven at 400 degrees F for about 15 minutes.

I recommend watching the YouTube video to see how I make it because explaining it can get a bit difficult.