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Wow, what a day! It is cake season!

Most chefs don’t do cakes and cook. In fact, at culinary school, my chefs referred to baking and pastry as “the dark arts”. I still enjoy it. Here are 3 cakes I made today.

Red Velvet with Chocolate Chips and all butter buttercream. Covered in fondant.

Chocolate fudge cake with scratch made all butter chocolate buttercream.

Bridal Shower cake, white cake, buttercream, fondant

Whew, what a busy day!

This is a recipe that my wife makes when her friends come over for a Rock Band party.
Everyone really loves this one and it is too easy to make!!!

Ingredients
1 box brownie mix, choose your favorite kind
1 jar marshmallow cream (the larger jar, usually 16oz)
3 cups rice crispy cereal
1 cup peanut butter
2 cups chocolate chips (semi sweet)

Make a pan of brownies using your favorite mix in a 9×13 pan. Follow the directions on the mix. See, I told you this is easy….

Spread the marshmallow cream over the cooled brownies.

Combine the chocolate chips and peanut butter in a microwave safe bowl. Microwave on high in 30 second increments until it is melted and stirs together easily. Now stir in the 3 cups of crisp rice cereal. This will be sticky.

Spread the crisp rice/PB/chocolate mixture over the marshmallow cream and press into place. (I’m warning you, this is a sticky recipe!).

Refrigerate until firm, cut into bars and serve.

Here it is, the recipe that started it all….

You need at least 3 bowls and 3 plates or 5 bowls and a plate.
Bowl 1 (or a plate)
Raw Chicken. In the video, I use a 20oz package of chicken tenders

Bowl 2
1 cup of self rising flour

Bowl 3
3 eggs, beaten
1/3 cup cool water
1/2 to 1 cup of your favorite hot sauce (I use Franks Redhot)
The amount of hot sauce depends on hot seasoned you like your chicken. I suggest using 3/4 of a cup to start and adjust it next time. Most of the heat cooks out of the chicken and it leaves a savory taste.

Bowl 4
2 cups self rising flour
1 Tbsp black pepper
1 Tbsp salt

Bowl 5
Is for breaded chicken to be fried

Last Plate
for the cooked chicken, line with a paper towel

Method
Use one hand for wet ingredients, and the other for dry.
Take you “dry” hand and dip a piece of chicken in the first bowl of plain self rising flour. Toss to coat. Still with the dry hand, pick up the chicken piece, shake off the excess flour, and place in egg wash.
Using your “wet” hand, toss the chicken to coat with the egg wash. Using wet hand, pick up chicken and place in seasoned self rising flour.

Toss chicken in last bowl of flour using dry hand. Then remove chicken to plate or bowl to wait to be fried. Repeat until desired amount of chicken is breaded.

Next, fry chicken in 350F oil for 5-6 minutes (internal temp of chicken needs to be 165f). Then it will be ready to eat!