Canadian Living, I was recently sent a Kenwood Chef Kitchen Machine and gave it a test drive by making a praline caramel mousse cake. What exactly is a "kitchen machine" you might be wondering? It's basically an all-in-one machine for your kitchen. A mixer, whisker, kneader, chopper, slicer, and blender. Yup, it does pretty much everything and you don't need to buy separate appliances such as a hand mixers, food processors, and blenders. Once you have the Chef Kitchen Machine, you can get additional attachments to make pasta or ice cream. But don't let me ramble on as you can find out more information at kenwoodworld.ca. You're here to see how the cake turned out!
There are four components to this Praline Caramel Mousse Cake and I would highly recommend that you work on it over two days. It helps if some of the ingredients get time to cool and chill. Having the right temperatures for everything will keep your cake-making process easier. This is also one of those recipes that go smoothly when you're prepared. Read the instructions a few time and have your Kenwood Chef Kitchen Machine, saucepans, and containers ready. I suggest making the caramel mousse and pralines first and then the genoise cake and whipped cream icing on after.
Stir in the gelatin mixture into the remaining caramel sauce until it is combined. Let it cool (preferably in the refrigerator) until it's at room temperature.
Kenwood Chef Kitchen Machine, beat the remaining cream until stiff peaks form. You can tell when the cream is able to hold its shape (see photo above).
Cooking School. I know it's not every day that we're melting sugar to make caramel!
Let it cool until it hardens and break into small pieces. Attach the food processor to the Kenwood Chef Kitchen Machine and pulse the praline into chunks. Store in airtight container in the fridge.
genoise cake was the easiest and quickest for me to prep. Melt the butter in a small saucepan and set aside to cool. Using the whisk attachment, beat the eggs and sugar until the mixture triples in volume. Then bean in the vanilla. Sift the flour and salt in three parts and fold into the egg batter. Be gentle and don't over mix or the batter will deflate. Fold in the melted butter until combined and divide among your cake pans.
Bake at 350°F (180°C) for about 25 to 30 minutes and let it cool for 10 minutes before taking the cakes out of the pan. Let the cakes cool to room temperature (also important because if you try to frost it when the cakes are warm, the icing will just melt right off).
The whisk is getting a great workout, beat the cream until soft peaks form. Then beat in the icing sugar and gelatin mixture until stiff peaks form. Set aside to firm up in the fridge.
Refrigerate the cake until firm. Then cut, serve, and enjoy!
Disclaimer: This is a sponsored post by Canadian Living and Kenwood. I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.
Thursday, August 28, 2014
Wednesday, August 27, 2014
3570 Las Vegas Boulevard South
Las Vegas, NV 89109
When in Vegas . . . go to a buffet! Two years ago, Howard and I tried the buffet at Wynn and Paris Hotel, but there are new contenders now. They're bigger and more extravagant and pricier. We debated between Bacchanal and Wicked Spoon, the most talked about buffets in this city. Not wanting to expand our waistline and deplete our wallet too soon, we decided to pick one. Since Bacchanal is voted as #1, we went with it.
You're also presented with a tiny silicone clip when you enter the buffet. Helps you grasp all the hot plates and dishes being served!
Overall, an incredibly filling lunch. If there still there, go for the sweet potato spheres. They were absolutely amazing with a crunchy outer shell!
Tuesday, August 26, 2014
3655 Las Vegas Boulevard South
Las Vegas, NV 89109
To celebrate the end of the conference, a bunch of colleagues and us went to have dinner at Gordon Ramsay Steak. (A few of us were also adding on a few extra days in Vegas since we didn't have that much time to explore the city during work hours.)
The hostess pointed items out in the restaurant as she led us to our table upstairs. The room upstairs was quite different from the main dining room on the main floor. It was quiet, dark, and conversations at a hushed tone in the wood-paneled room.
Monday, August 25, 2014
953 East Sahara Avenue, Suite A5
Las Vegas, NV 89104
We've heard such good things about this place that we knew that it had to be one of our destinations this trip. Commonly listed as one of the best restaurants in Vegas and best Thai restaurants in the United States, Lotus of Siam is a popular spot. We went after work and as the taxi was dropping us off, my heart sank a little. There was a line about 30 customers long. How many tables were inside? How big is this place? How long will the wait be? Fortunately, we were all here for the first seating as dinner service wasn't open yet. So once the doors opened, we waited about five minutes for the hostess to seat us. Not too bad!
Oh my goodness this was so delicious! Flavours everywhere and yet so refreshing despite the heat it gave. I've been trying to find a version of this in Toronto lately, but nothing compares.
I wish I could have eaten more, I wasn't feeling in tip top shape that night, but couldn't deny how great the food was. I was so jealous seeing the large tables around us because they got to sample so many more bites.
We can unanimously agree that this was our favourite meal of our trip. We highly recommend you visit Lotus of Siam!
Sunday, August 24, 2014
Mexican Kitchen + Tequila Bar
3545 Las Vegas Blvd South, Suite 4,
Las Vegas, Nevada 89109
There's a new little strip in Vegas known as the Linq. There's shops, bars, restaurants and an observation wheel! This was our new favourite place to explore and we wandered in looking for lunch. Chayo caught my eye because I can always eat tacos. The space is pretty neat, the bar closest to the patio and indoor seating around a mechanical bull.
We would recommend eating elsewhere in the Linq or even venturing further for better tacos.