This is such a crowd pleaser and so much more than just a game day snack. I love buffalo chicken, but I am not a wings girl, I prefer filet bites. And while you can get chicken tenders and even wings in Germany, it is usually only served with BBQ sauce and basically never Buffalo-style. So since it is so tasty, I now make them at home.
- 2 chicken breasts
- 1,5 cups of buttermilk
- ½ cup of flour
- Buffalo wing sauce
- ½ cup of mayonnaise
- ½ cup of crumbled blue cheese
- ¼ cup of sour cream
- ½ cup of buttermilk
- 1 teaspoon of white vinegar
- 1 teaspoon of mustard
- ½ teaspoon of garlic powder
My preparation of this dish already starts the day before. Cut the chicken filet into smaller pieces. Then place them in a bowl. Cover the entire chicken bits with buttermilk and leave it in the fridge overnight. Thereby you ensure that the meat will be super juicy and extra tender.
The next day, preheat the oven at 200 degrees Celsius/400 degrees Fahrenheit and then remove the buttermilk from the bowl and pour the flour over the chicken. Make sure to cover all the bites with it. Lay the filet on a baking tray and place it in the oven. After 8 minutes turn the chicken and bake it for another 7 minutes. Pour the chicken in a bowl and mix it with buffalo sauce. Then put the chicken back in the oven for 5 minutes.
For the blue cheese dressing wisk the mayonnaise with the cream, the buttermilk, the vinegar, the mustard and the garlic. When everything is blended well, add the blue cheese. Stir until the mixture is smooth and creamy. Spice with salt and pepper.
When I first had red velvet cake, I instantly fell in love with it. A taste of heaven. Unfortunately it is one of the things that sadly didn’t make its way over the pond yet. So if you want to have some, you have to make it yourself. But brace yourself, this is far from being diet-friendly.
- 2,5 cups of flour
- 1 cup of softened butter
- 1,5 cups of sugar
- 1 cup of buttermilk
- 3 eggs
- 2 tablespoons of red food coloring
- 2 tablespoons of cacao powder
- 1 pack of vanilla sugar (2 tablespoons)
- 1 teaspoon of vanilla extract
- 1 pinch of salt
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 2 cups of cream cheese
- 1 cup of powdered sugar
- 1 vanilla bean
- 1 teaspoon of rum extract
- 4 tablespoons of strawberry jam
- 4 tablespoons of white chocolate chips
Pre-heat the oven at 175 degrees Celsius/350 degrees Fahrenheit. Line the bottom and the sides of a 7 inches/18 centimeter backing form with parchment paper. Make sure the parchment paper is 2 inches/5 centimeters higher than your form. Blend the sugar and the butter until the mixture is creamy. Add the eggs, the red food coloring and the cacao powder. After this is all blended in smoothly, add the buttermilk and the flour, followed by the vanilla sugar, the salt and the vanilla extract. Mix the baking powder and the baking soda in a separate small bowl and then add it to the cake dough. Fill the dough into the baking form and bake for approximately 30-40 minutes.
I use the time while the cake is in the oven to prepare the icing. For that, scratch the vanilla out of the bean and mix it with the cream cheese in a bowl. Add the powdered sugar and the rum extract and blend it until the texture is creamy and smooth. Leave the icing in the fridge till the cake is ready.
Make sure the cake has cooled down completely before proceeding. Then cut it horizontally with a large kitchen knife so that you get 3 evenly high layers of cakes. The bigger the knife, the easier it will be for you to get a clean and even cut. If your cake comes out of the oven with a little bit of a round top, cut the top part so that it is as even as possible. Then place the first layer on the cake plate and spread 2 tablespoons of the jam on it. Then add the cream cheese icing and spread it out more or less evenly. Drizzle 2 table spoons of chocolate chips on top. Then place your next layer on top and repeat. When your third layer is on your cake, spread the remaining icing on the cake and cover it evenly.