Sunday, 20 April 2014

Nutella Chocolate Cake Balls with Cream Cheese Marshmallow Frosting

No not a wing recipe, but I just made a batch of these to reward some of my staff for helping me out and I felt it was good enough to share. 

I did not plan to post so I didn't document along the way, but here is the final result.

Cake balls have been a fad for a while now, but they are easy to make and taste pretty awesome.

Rough instructions. I don't measure so it's all relative.

What I would do differently next time is add Nutella to the melted chocolate stage as well because you can't taste it in the cake.

Otherwise, this is rich, chocolaty, and gooey good. Excellent way to finish off a wing meal . . . if I was eating wings right now.

Creole Wing Pr0n

I was at the St Lawrence Market where I picked up some jumbo fresh wings as well as some Creole seasoning. I rubbed those wings down, tenderly massaging the skin and making sure every inch of that bird was covered.

I had kept the wings whole (drummette, wingette and nub) and roasted them on parchment paper at 400 for about 30 minutes. They came out crispy and juicy.

They were so tender that I cut them up and they just sliced easily. The skin was crispy, but they all did come out oily from the bird naturally so I drained it on some paper towel for good measure.

I also made a sauce on the side: butter, Texas Pete, the Creole seasoning, and some vinegar. I knew the wings would be salty from the rub, and this sauce came out a bit salty, so I added some pepper jelly and bbq sauce to sweeten it up. It was still more savoury but it complimented the wings nicely.

These were a tasty wing. I shared with a few friends and they too enjoyed them. In fact they were gone in a short period of time. 

Simple, but good.

Happy Easter!