Blog | Food Culture | Food culture, that is, the sum of all food activities composed of people's ways, processes and functions in eating activities.

Difference Between Busch & Budweiser

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April 12, 2019

Although Busch and Budweiser are both beers from the Anheuser-Busch brewery in St. Louis, Mo., the two have followed their own separate historical trajectories and reveal themselves as subtly different in a blind tasting.

Family Ties

Despite a 28 percent decline in sales in the five years leading up to 2012, in part due to the launch of a Bud Light version from the same stable, Budweiser enjoys an unofficial cachet as America's national beer. Launched in 1876, Budweiser was the creation of Adolphus Busch, who wanted to brew an American-style lager with broad appeal. Budweiser, in response, is a medium-bodied, crisp beer that uses a blend of American and European hops, with an accessible, dependable flavor.

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Busch, on the other hand, was the first beer introduced by Anheuser-Busch after the Prohibition era. Initially called Busch Bavarian beer, the light, unassuming brew was launched in 1955, with a light version following in 1989. With its distinctive Alpine mountain artwork and "Head for the Mountains" advertising tagline, Busch positions itself as a refreshing beer for lovers of the outdoors.

Key Ingredients

Anheuser-Busch publicly revealed the ingredients of Budweiser in 2014, in response to suggestions the beer contained additives and corn syrup. In fact, Budweiser is brewed from just five ingredients that have not changed in as many generations; namely, water, barley malt, hops, yeast and rice as an adjunct.

The beer is aged for 30 days in beechwood, and undergoes a natural carbonation process called kraeusening. Standard Budweiser comes in at 5 percent alcohol by volume, but in some states the level may not exceed 3.2 or 4 percent. Each bottle requires around 30 billion yeast cells to begin fermentation, each cell directly descended from the original Adolphus Busch culture.

Busch is lighter in alcohol at 4.3 percent, and is made with hops, malt, grains and water. While Busch is hardly rhapsodized for its assertive flavor, the brewery dabbled in the craft beer market with a Signature Copper Lager, initially rolled out in the Midwest.

Character and Style

Budweiser is noted for its slick marketing campaigns and much-anticipated Super Bowl ads, consolidating its image as an unpretentious blue-collar beer, the antithesis to so-called hipster craft beers. Although Budweiser is one of the best-known American beers overseas, U.S. sales nevertheless account for 60 percent of the global total.

Busch, by contrast, suffers from a comparative lack of identity, and is sometimes characterized as Budweiser's less illustrious sibling. Curiously, both Budweiser and Busch have seen their popularity eclipsed by their own offspring. In 2013, Bud Light was America's most popular beer, with sales of almost $6 billion, while Budweiser was in third place with around $2 billion in sales. Busch Light is the seventh most popular beer in the U.S., with Busch ninth with sales around $690 million.

For the committed beer-drinker, however, light versions of both beers tend to be widely scorned. The trick is to drink either light beer extra cold, something the brewers themselves have tacitly acknowledged with heat-responsive packaging and serving suggestions bordering on the Antarctic. Nevertheless, novice beer drinkers will find both Budweiser and Busch, standard or light, easy to adopt, and both tend to be beers of choice around college campuses.

How to Make Green Juice (And Enjoy It!)

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April 10, 2019

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Fresh juice is incredibly energizing and very healthy. While it's important to eat whole produce to get the fiber, green juice is a wonderful addition to any diet. Green juice doesn't even have to be green, believe it or not! Some of my favorite green juices are a bold magenta from beets or orange from carrots. In this tutorial, I'll demonstrate how to prepare green juice from scratch using a standard juicer.

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Things You\’ll Need

Juicer
Vegetables (cucumbers, carrots, beets, fennel or small piece of ginger)
Fruits (apples, pears, or pitted mangos and stone fruit)
Citrus fruit (lemons, limes or oranges), peeled
Non-bitter leafy greens (kale or spinach)
Optional: a handful of berries (strawberries or blueberries)
Optional: spicy pepper (poblano or jalapeño), seeded
Optional: handful fresh herbs (basil, cilantro or parsley)
Optional tools: vegetable scrubber, vegetable peeler

Tip

Check out three of my favorite recipes at the end of this tutorial.

Step 1: Gather Your Ingredients and Wash Thoroughly

The key to making a tasty green juice is to think about a proper balance of flavors. There's nothing wrong with tasting the vegetables, but adding sweetness from fruit and acidity from citrus is key. If you're a fan of spice, a hot pepper is also an excellent addition, though it's a good idea to remove the seeds and white ribs to prevent the heat from overpowering the other flavors. While it's not essential, I recommend using organic produce whenever possible to avoid consuming harmful chemicals. Regardless of whether organic or conventional produce is being used, wash everything very thoroughly.

Step 2: Peel the Citrus Fruit

Most of the produce does not need to be peeled; it can go directly into the juicer. However, the zest and pith from citrus fruits can have a very overpowering and bitter flavor, especially when juiced, so it is best to peel those. Also, keep in mind that pits need to be removed, though no pitted fruits are being used in this tutorial.

Step 3: Scrub or Peel and Clean Dirty Vegetables

While the produce technically doesn't need to be peeled, some ingredients (root vegetables in particular) require extra scrubbing. Beets are wonderful in fresh juice (note that the entire beet can be used including the greens). To clean dirty vegetables, use either a vegetable scrubber and a mild vegetable soap, or if you prefer, simply peel them.

Step 4: Cut Larger Vegetables So They Fit Into the Juicer

All juicers have a tube at the top where produce is fed through. Some ingredients like carrots and cucumbers will fit right in. Larger ingredients, such as apples, need to be halved or quartered. It is best to juice smaller, thinner ingredients such as greens and berries at the same time as more substantial ingredients such as carrots and cucumbers.

Step 5: Juice the Ingredients

Have everything ready to go so all of the ingredients can be juiced at once. Some juicers have low and high settings so that firmer vegetables, such as beets, can be juiced on the high setting while more delicate ingredients, such as citrus, can be juiced on low. Separation and foam will occur naturally; simply stir the ingredients once everything has been juiced. The juice is best when consumed immediately, though it is possible to store it in the refrigerator for 24 to 48 hours. Note that oxidation and separation will occur.

Step 6: Discard Leftover Pulp

It might be possible to incorporate some of the leftover pulp into baked goods or even salads, but the flavors will vary dramatically depending on what was juiced so there's no definitive recipe that works across the board. Lining the juicer's pulp container with a disposable bag makes cleanup fast and easy.

Step 7: Clean the Juicer

Most juicers are dishwasher-friendly and only need a quick rinse. The disk comes with a cleaning brush, and it helps to quickly scrub out any embedded pulp before placing it in the dishwasher.

Carrot Apple Juice

3 carrots
2 sweet apples, such as honey crisp
1/2 lemon, peeled

Energizing Ginger Beet Juice

1 beet, peeled or scrubbed
1 inch piece ginger
1 orange, peeled
1 pear
2 to 3 large kale leaves

Sweet Green Juice

1 ripe pear
1 tart green apple, such as Granny Smith
2 cucumbers
1 bunch kale
1/2 lime, peeled

What Is a Dry Bar?

drinks-cocktails

Amanda Farinos

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April 9, 2019

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When furnishing a home, there are a number of fun items that can add pizazz to areas where you plan on entertaining. A dry bar is a popular and inexpensive piece that can transform a room or patio into an improved party space.

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What It Is

A dry bar is a piece of furniture designed to hold barware, bottles and other accessories such as cocktail napkins or appetizer plates. It is usually about counter-height, to facilitate the preparation of drinks. Some dry bars may be built into a room, with more elaborate ones including shelves, wine racks or even a mini-fridge. There are many ways to customize a home bar.

What It Isn\’t

The difference between a dry bar and a wet bar is simple–wet bars have a sink. The absence of a sink in the dry bar makes it less expensive and eliminates any concerns about finding the right spot where you can hook it up. A simple dry bar can be placed anywhere.

A Versatile Piece

As a home furnishing, a dry bar can be very useful when not in use as a bar. Many dining room sets have matching pieces that could be used as a buffet when serving large groups or for storing china. In a foyer, the same piece of furniture can serve as valuable counter space for picture frames or decorative objects.

When Entertaining

The dry bar provides guests with an easily accessible spot to prepare drinks, without having to search your kitchen for tools or ingredients. This can be a great asset for hosts who do not want guests rooting through their drawers and cabinets.

Accessories

When stocking your dry bar, you may want to consider including the following tools: wine key wine aerator bottle, opener ice bucket, ice tongs, coasters, napkins, toothpicks, glass charms, cocktail umbrellas or decorations and ash trays.

How to Keep Sprinkles From Melting on Cookies

Sweet Treats

Jennifer Hench

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April 8, 2019

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How to Keep Sprinkles From Melting on Cookies

Things You\’ll Need

Frosting
Semi-sweet chocolate

Sometimes the key to to keeping sprinkles intact is not exposing them to heat at all.

Baking cookies is one way to get creative and satisfy the cravings of a sweet tooth. Decorated cookies can be topped with an assortment of items, including rainbow or chocolate sprinkles. To help ensure the sprinkles on your cookies come out of the oven still looking like sprinkles are on the cookies and not a melted mess of rainbow colors or chocolate, there are a few tricks you can employ to ensure your sprinkles stay looking like sprinkles on your cookies.

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Step 1

Use small quantities of sprinkles in the batter. Watch the cookies bake in the oven, checking on the cookies every five minutes. Consider decorating cookies after they have been baked and cooled.

Step 2

Try baking the cookies plain, without sprinkles. Allow the cookies to cool completey on a wire rack. Use a pastry brush dipped in light corn syrup and lightly brush the tops of the cookies with the corn syrup. Top with sprinkles and brush or shake off excess sprinkles that did not stick to the syrup.

Step 3

Bake cookies to the halfway point, which works best for sturdier cookies such as sugar cookies or gingerbread dough, and quickly remove the cookies from the oven. Leave the oven on and top the hot cookies with sprinkles. The sprinkles will slightly melt, but will not melt entirely as they will only be in the oven for five to ten minutes to complete the baking process.

Step 4

Try using sprinkles on cookies after the cookie has been baked and cooled; without ever introducing the sprinkles to the heat of the oven or the cookie. This tip works when cookies have been completely cooled first. Melt semi-sweet chocolate or use frosting to cover the cookie. Top with sprinkles which will adhere to the frosting or chocolate as it hardens.

Tip

Keep notes on recipe cards so you are aware of which techniques worked and which did not.

Warning

Use caution placing cookie sheets in and taking them out of a hot oven.

How Long Does It Take to Make Wine?

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April 8, 2019

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Time is an essential ingredient in good wine. If you're patient, making your own wine gives you control over every aspect of the process, allowing you to craft a beverage that matches your tastes. Making wine takes between three and four weeks, depending on the style. Aging, if you choose to incorporate it, adds between one and 12 months to that time.

Tip

Some home winemakers make several batches of wine at a time. This enables them to keep a selection of handcrafted wines on hand.

Preparation: One to Two Hours

The first day of winemaking is mostly preparation. It is essential to sanitize everything that will come in contact with your wine. Most winemakers use a chemical sanitizer. It is easier and more reliable than other method, such as immersing your tools in boiling water.

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Once everything has been sanitized, you'll be ready to mix the wine. Combine juice, water and other additives in a fermenting bucket. Stir well, then seal the container. Move it to a convenient resting place where the temperature will remain constant during fermentation.

Primary Fermentation: Five to 10 Days

During primary fermentation, sugars in the juice begin to ferment into alcohol. When the amount of carbon dioxide released from the wine begins to decline, you'll know that the primary fermentation stage is ending.

At the end of the primary ferment, filter the wine to remove any additives such as raisins, elderberries or oak chips. Move the wine from the fermenting bucket to a glass carboy. If you want stronger oak notes in your wine, add the chips back in after you transfer the liquid.

Secondary Fermentation: Five to 10 Days

The remaining sugars convert into alcohol during the secondary fermentation. Use a hydrometer to take a specific gravity reading daily during the secondary ferment. Specific gravity is a measurement between 1.0 and 0.75 that tells you how dense the wine is compared to water. As fermentation progresses, the wine becomes less dense, leading to a lower specific gravity reading. Each recipe has a different final specific gravity target. This reading will tell you when the wine is ready to move on to the next stage in the process.

Clarifying: Seven to 10 Days

Once fermentation is complete, the wine will be cloudy from sediment and yeast residue. The final step in making wine is to add stabilizers and clarifying agents. These chemicals pull out the sediment allowing you to draw off pure wine, leaving impurities behind.

Bottling: Two to Three Hours

Sanitize all of the tools you'll use, then fill and cork the bottles. Finally, wipe them down and label. Store upright for the first 24 hours, then lay them down to keep the corks moist.

Tip

While you could drink your wine immediately after bottling, even a relatively short aging will greatly improve it by allowing the wine to mellow. Six months is the recommended aging for most white wines, and many reds. Fuller bodied red wines should age even longer, up to 12 months.

How to Dissolve a Marshmallow

Sweet Treats

Faith Chandler

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April 7, 2019

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Things You\’ll Need

Marshmallow
Butter, milk or water
Saucepan
Spoon
Stove top

Marshmallows can also be melted in cups of hot chocolate.

Marshmallows are among the first confections created by humans. These soft, puffed treats have their origins in an ancient recipe combining the roots of the marshmallow plant with water and sugar. Modern marshmallows are made from a range of simple ingredients, but most typically include corn syrup, water and gelatin. Dissolving a marshmallow is a matter of applying heat to the confection. Once melted, it can be used in a variety of other recipes from frosting to puffed rice treats.

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Step 1

Place a small saucepan on a burner. Set the burner to low-medium heat.

Step 2

Place milk, butter or water into the sauce pan. The amount used depends on how many marshmallows you want to melt. For just one marshmallow, try one tablespoon. Which one of these you use also depends on what you are making with the marshmallow. For example, water is used for frosting, and milk and butter for puffed rice treats.

Step 3

Place the marshmallow in the saucepan.

Step 4

Stir the marshmallow and water, milk or butter with spoon. As the ingredients warm, you will see the marshmallow beginning to dissolve and turn liquid.

Step 5

Keep stirring the marshmallow until fully dissolved.

Tip

Add more marshmallows, and melt them to use in a dessert recipe.

The Best Stand Mixers in 2022

Food Hacks

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April 6, 2019

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A good stand mixer is a baker's best friend. It makes certain parts of the prep process—like mixing, beating, whipping, blending and kneading—quicker and much less strenuous on the arm. They're stronger and sturdier than hand mixers, and they have the added advantage of not requiring continuous use of your hands, letting you multitask in the kitchen.

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From lighter tasks like whipping cream or eggs to perfectly blending batters to heavier-duty work like kneading thick bread dough, all electric stand mixers are not created equal. It's important to consider certain aspects of a model to determine whether it meets your particular needs, whether it's easy and convenient to use, and whether it's worth its price tag.

What to Consider When Purchasing an Electric Stand Mixer

With so many electric stand mixers to choose from, certain considerations help you hone in on the right model for your needs:

Work Bowl Capacity: Generally, a 5-quart work bowl is enough for standard recipes and baking needs. Smaller bowls are available if you mostly prepare small batches and have limited kitchen space. If you tend to go big though, or often find yourself doubling recipes, opt for a work bowl of at least 7 quarts.

Power and Speed: Most stand mixers fall within 300 to 500 watts, though there are outliers. This range is enough to handle most home needs, while less than 300 watts isn't well suited to doughs. If you work with particularly heavy doughs and doubled recipes, look for wattage higher than this range. As for speeds, six to 10 is common and sufficient for most at-home uses. But more advanced bakers may prefer more speeds for greater precision.

Size and Weight: Whether your electric stand mixer has a permanent kitchen countertop home or you store it in a cabinet, choose a model that fits in the space available. Weight matters if you keep it in a high cabinet, taking it down and hoisting it back up there with every use. In that case, you might prefer a lighter model. However, as a general rule, the heavier the stand mixer, the sturdier it is. So, if you need it for thick doughs and large recipes, choose one with some heft.

Price: Electric stand mixers retail from under $50 to over $1,000. While there's some connection between cost and quality, there are certainly reliable, versatile models available at the lower end of the cost spectrum, and not every expensive appliance is worth its high price tag.

Tilt Head or Bowl Lift: Some stand mixers require you to tilt the mixer head back to access the work bowl, while others have a stationary head and you lift and lower the bowl for access. Tilt-head mixers are typically smaller, lighter and lower-priced, favored by more casual bakers. Bowl-lift mixers tend to be more stable, more powerful and pricier, preferred by more serious bakers.

Accessories and Attachments: All stand mixers come with a paddle, a whisk and a dough hook. These take care of the basic functions of the appliance. But some offer additional included or optional accessories to greatly expand what you can do with your stand mixer. For example, would you like a splash guard, grater, pasta maker, spiralizer, food processor or juicer?

With all these considerations in mind, here are some of the best stand mixers available.

The Best Overall Stand Mixer

KitchenAid Artisan Series 5-Quart Stand Mixer

$349.99 at Bed Bath & Beyond

In terms of its specs, this tilt-head stand mixer finds a lot of sweet spots that make it ideal for many home kitchens. It's moderately sized but sturdy, and easy to clean. It comes with a 5-quart stainless steel work bowl that has a comfortable, cushioned handle, and it has the versatility of 10 speed settings and a decent amount of power. At the same time, it doesn't have a lot of fancy features that are nice but not necessary (e.g., timer, automatic shut-off), and that increases the cost of other stand mixers.

Its mid-range price is fair for all you get, and this model accommodates a number of accessories, like a grater, grain mill, pasta maker, ravioli press, ice cream maker, meat grinder, spiralizer and juicer. This quiet model also has a pouring shield and a fun side, available in plenty of colors so you can match your decor or acquire a nice accent piece. If you prefer not to get splattered, you'll appreciate the slow-start feature. The metal construction makes it durable too, so it's an investment that lasts.

At a Glance:

5 qt. stainless steel work bowl
Tilt head
Dimensions (LxWxH): 8.7" x 14.1" x 13.9"
Weight: 27.9 lbs.
Speeds: 10
Power: 325W

The Best Compact Stand Mixer

KitchenAid Artisan Mini 3.5-Quart Tilt-Head Stand Mixer

$299.95 at Amazon

This model has basically everything going for it that the full-size KitchenAid Artisan Series 5-Quart Stand Mixer offers—see the previous entry above—but it's 25% lighter and has a 20% smaller footprint. Despite its smaller size and slightly lower motor power, this appliance still delivers great performance for a wide range of stand mixer tasks. Also of note is that you get a somewhat smaller 3.5-quart work bowl. It costs less than the larger version, too. So, if you're looking for a dependable, durable, less costly electric stand mixer you can accommodate with less counter or cabinet space, this is a perfect pick.

At a Glance:

3.5 qt. stainless steel work bowl
Tilt head
Dimensions (LxWxH): 12.5" x 7.75" x 12.5"
Weight: 16.5 lbs.
Speeds: 10
Power: 250W

The Best Value Stand Mixer

Hamilton Beach 7-Speed Electric Stand Mixer

$109.99 at Amazon

If you're looking for a great appliance that's more budget-friendly than many of the other options out there, this lightweight model delivers. As would be expected at its price, it's at the lower end of the typical range for power and speed settings (at 300 watts and seven speeds), but it still performs well using its planetary-style mixing with everything from delicate tasks like evenly whipping egg whites to tougher jobs like kneading bread dough. Its two-handled, 4-quart stainless steel bowl is adequate for most standard at-home uses.

Atop the tilting head, you'll find a guide identifying which tasks you can do with each setting, making it user-friendly for novices. Other nice features are the splash guard, the handle on top for easy relocation and the suction cups that secure this stand mixer to your counter or tabletop. The speed dial is easy to turn and its numbers are printed large in case you've misplaced your reading glasses. Conveniently, the work bowl, paddle, whisk and dough hook are all dishwasher safe.

At a Glance:

4 qt. stainless steel work bowl
Tilt head
Dimensions (LxWxH): 10.4" x 15.5" x 16.3"
Weight: 12.5 lbs.
Speeds: 7
Power: 300W

The Best High-End Stand Mixer

Wolf Gourmet High Performance Stand Mixer

$999.95 at Sur La Table

If you're willing to splurge when buying a new electric stand mixer, this bowl-lift model from Wolf, a respected name in high-end kitchen appliances, is a good buy. Its attractive, somewhat industrial look fits in nicely with a professional-style kitchen. But this large, heavy, elegant mixer isn't just style—it has lots of substance to make it an essential kitchen tool for even the most serious bakers and to help justify the significant cost.

The spacious 7-quart stainless steel work bowl accommodates large loads, and with a 500-watt motor and variable infinite speed dial, it has all the power and speed settings you need to handle them, no matter how delicate or tough the task at hand. Of course, the speed settings aren't literally infinite, but there are dozens, and you can stop anywhere in between for superior fine-tuning capabilities. The mixer always starts up slowly, preventing unpleasant splatters when you turn it on, and there's a splatter shield for additional protection throughout use. Food processing accessories let you do even more with this appliance, too.

At a Glance:

7 qt. stainless steel work bowl
Bowl lift
Dimensions (LxWxH): 11" x 18" x 18"
Weight: 29.5 lbs.
Speeds: Variable infinite speed dial
Power: 500W

The Best Electric Stand Mixer for Pros

KitchenAid Pro Line Stand Mixer

$649.99 at KitchenAid

For even the most serious, creative, ambitious or advanced bakers, this formidable KitchenAid model gets any job done. Its 7-quart stainless steel work bowl is big enough for baking a large cake, and with 10 speed settings and an impressive 1.3-horsepower motor, there's no task this stand mixer can't handle. The KitchenAid Pro Line tackles even the toughest dough kneading with power and efficiency. And at 31 pounds, it's sturdy enough, too. But keep its size and weight in mind when considering whether you have room for it and whether it will be practical to work with.

The wide, oval-shaped whisk and efficient planetary mixing motion do an excellent job of preventing ingredients from sticking to the side of the work bowl. This means better-incorporated ingredients and relief from one of the most common annoyances associated with many electric stand mixers. All the attachments are dishwasher safe. This is a recommended purchase for serious home bakers and for professional bakers and chefs as well.

At a Glance:

7 qt. stainless steel work bowl
Bowl lift
Dimensions (LxWxH): 17" x 20" x 13"
Weight: 31 lbs.
Speeds: 10
Power: 1.3 HP (approximately 1,000 watts)

Difference Between Blended Whiskey & Bourbon

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Sarah Clark

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April 6, 2019

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Difference Between Blended Whiskey & Bourbon

Bourbon is aged for two or more years in oak barrels.

Whiskey is an alcoholic spirit made from distilled grain or corn that have aged in oak barrels. There are multiple types of whiskey, including bourbon, a straight whiskey made primarily from corn, and blended whiskey, a mixture of straight whiskey and other neutral grain spirits. Blended whiskey is often regarded as being of lower quality than bourbon, although some drinkers find the flavors are similar.

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Bourbon Properties

Bourbon is type of whiskey that is made only in the United States. Bourbon is aged for at least two years in charred oak barrels. It has to consist of at least 51 percent corn. Bourbon must also be distilled at a maximum of 80 percent alcohol by volume, which means that it is at most 160 proof alcohol. Well-aged bourbon contains flavors reminiscent of vanilla, praline, toffee and dried fruit, as well as a spiciness attributed to the oak barrels in which it ages.

Bourbon History

Bourbon whiskey has its roots in the frontier period of the late 18th century, when families were moving to the then-unsettled regions of Kentucky and Tennessee. These states had optimal soil for producing corn, the main component of bourbon, and limestone-filtered water used to make the alcohol. Bourbon whiskey gained popularity for its smoothness. Although many bourbon distilleries were permanently shut down during the national prohibition of alcohol from 1919 to 1933, bourbon has regained its popularity among drinkers (See Reference 1). By the decree of the United States government, today bourbon can only be produced in the United States and not in other countries (See Reference 2).

Blended Whiskey Properties

Blended whiskey from America must contain at least 20 percent straight, unadulterated whiskey. distillers mix this pure whiskey with neutral spirits or other higher-proof whiskeys to make the final blended product. Although blended whiskey contains straight whiskey that has aged, the mixed product itself does not necessarily have to be aged. Blended whiskey has a general whiskey flavor, typically without any definitive characteristics. Some drinkers associate the flavor of blended whiskey with that of bourbon.

Blended Whiskey History

Blended whiskeys first appeared in the early 19th century, when neutral spirits were first created. People experimenting with distillation would blend non-regulated proportions of straight whiskeys, like bourbon or rye, with grain spirits, and then flavor the mix with ingredients like sherry and tobacco. The resulting products were cheaper but possessed less taste character. The sales of blended whiskey increased during World War II, when straight whiskey supplies were scarcer but could be stretched through blending. However, blended whiskey has decreased in popularity since then.

Russian Honey Cake Recipe

Sweet Treats

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April 5, 2019

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Russian honey cake is perfect for any special occasion. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Your friends and family will adore this delicious dessert!

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Cookie Layers

Things You\’ll Need

1/4 cup honey
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
3 eggs, room temperature, beaten
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Step 1

In a small saucepan over low heat, combine the honey, sugar, butter and vanilla extract.

Melt the ingredients until smooth and combined, about 5 to 7 minutes.

Step 2

Transfer to a large mixing bowl. Beat the eggs in a separate container, then slowly add to the honey mixture as you quickly whisk it. Constantly whisking will prevent the eggs from cooking.

Step 3

Add the salt and baking soda. Stir well.

Step 4

Add 1/2 cup of all-purpose flour. Mix well, then continue adding the remaining flour, 1/2 cup at a time.

As the mixture forms into a dough, you'll need to use your hands to mix and knead. Repeat until the dough resembles clay. If it's too sticky, gradually add all-purpose flour and knead some more.

Step 5

Place the dough onto a well-floured surface. Using a dough scraper or pizza cutter, separate the dough into 8 equal-sized pieces.

Tip

To make 8 equal pieces, cut the dough in half. Halve each one to make 4 pieces. Finally, halve each quarter to make 8 pieces.

Step 6

Preheat the oven to 350°F. Roll the pieces of dough into balls.

Place one ball of dough on a large sheet of parchment paper. Using a well-floured rolling pin, roll the dough into an 8-inch circle, about 1/8-inch thick.

Tip

You'll have two large circles on each sheet, so roll out each one on either side. Avoid rolling the dough in the center.

Step 7

Place an 8-inch-wide plate on top of the dough. Slice away the excess dough with a knife or pizza cutter. Set aside the dough scraps, as you'll use them later.

Step 8

Repeat with a second ball of dough. Transfer the parchment paper onto a large baking sheet.

Step 9

Bake for 4 to 5 minutes or until the cookies are golden brown. As the first 2 layers cook, work on preparing the next 2 on a separate sheet of parchment paper.

Once golden brown, remove the cookies from the oven. Let cool slightly, then carefully transfer onto a cooling rack. Pierce any large air bubbles with a fork or knife, but be sure to avoid cutting straight through.

Place the next 2 layers in the oven. Repeat until all 8 layers are baked.

Tip

If you have a large oven or several baking sheets, you can bake more than 2 at a time.

Step 10

Finally, bake the dough scraps for 4 to 5 minutes, or until golden brown.

Step 11

Let cool, then pulverize in a high-powered blender or food processor. Set aside in an air-tight container.

Sour Cream Frosting

Things You\’ll Need

2 cups sour cream
2 cups heavy whipping cream
1/2 cup honey
1/4 to 1/2 cup powdered sugar, plus more as needed
1 teaspoon vanilla extract

Step 1

Using a hand mixer, beat the heavy whipping cream for 1 to 2 minutes or until fluffy and stiff.

Step 2

Add the sour cream, vanilla, honey and powdered sugar. Fold to combine, taking care to avoid overmixing. Taste and add more powdered sugar, if necessary.

Step 3

Place the first cookie layer on a plate or cake stand. Spread 1/2 cup of frosting across the entire cookie.

Step 4

Add a second cookie layer, then firmly press down to get rid of any air pockets. Spread another 1/2 cup of frosting on top.

Step 5

Continue alternating cookies and frosting, making sure to press down on each layer. Spread the leftover frosting across the top and sides.

Step 6

Sprinkle the cookie crumbs on top of the cake.

Step 7

Cover the cake with plastic wrap and place in the refrigerator. Or, if your cake is on a plate, you can put it in a large aluminum pan with a lid. In either case, try and limit air exposure.

Chill in the refrigerator for 8 hours or overnight. As the cookie layers absorb moisture from the frosting, they'll become wonderfully soft and decadent.

Top the cake with berries, chocolate shavings or both!

Drizzle with extra honey just before serving.

How to Make a Classic Gin and Tonic

drinks-cocktails

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April 5, 2019

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If you're an old-school kind of cat who appreciates a well-made classic cocktail, this gin and tonic recipe is for you! Seriously, it's simplicity at its finest.