Tyrese Haliburton scores Pacers franchise record 26 points in 3rd quarter vs. Hawks

Indiana Pacers star Tyrese Haliburton scored a franchise record 26 points in the third quarter of Tuesday night’s 157-152 win over the Atlanta Hawks to clinch a spot in the NBA In-Season Tournament quarterfinals. It marked only the seventh regulation game in league history where both teams scored at least 150 points. Indiana’s 157 points […]

The post Tyrese Haliburton scores Pacers franchise record 26 points in 3rd quarter vs. Hawks appeared first on Basketball Insiders | NBA Rumors And Basketball News.

Cheddar and Dill Cream Biscuits

biscuitscheddardill (7)
I still had half a carton of heavy cream sitting in the fridge leftover from the ganache for my chocolate cupcakes. It kills me to waste cream, butter or chocolate even when the stuff I make sometimes ends up in the trash anyway. I just can’t throw out straight cream, butter or chocolate. Since I wasn’t up for the caloric overkill of whipping cream pound cake I made these cream biscuits from ATK. I threw in some cheddar and dill for some savoury goodness.

The dry.
Pour in the heavy cream
biscuitscheddardill (2)
Stir until it comes together with a spatula, but don’t over do it.
biscuitscheddardill (3)
Knead lightly until it comes together into a ball. I like to do this over saran wrap so clean up is easy.
biscuitscheddardill (4)
Squish down and cut into squares. I like squares because there are no scraps to deal with. Plus, I don’t have biscuit cutters 🙁
biscuitscheddardill (5)
I can never help picking at something warm. So the rise wasn’t so great, but the texture was really nice and soft, something I would have expected considering it was made with heavy cream.
biscuitscheddardill (6)
Cream Biscuits
America’s Test Kitchen’s Revised Cookbook Chock Full Of Recipes

These are very simple, made with flour, sugar, baking powder, salt, and heavy cream — NO butter or Crisco.

2 cups (10 oz) all purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy cream

1. Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

2. Pat the dough into a Ÿ-inch thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment lined baking sheet. Bake until golden brown, about 15 minutes.

CI: Old Fashioned Chocolate Layer Cake

cakeoldfashionedchocolate (6)
Simple and unadorned, that’s how I like to enjoy my cakes. I made this recipe from before, but had to try it again. You see, I have this problem accepting that something as simple to make Hershey’s chocolate cake always comes out so perfectly. Shouldn’t the cake that requires 10 different steps and a bunch of messy bowls come out better, not the one where you throw everything into the mixing bowl and whip for 2 minutes?

Whip the eggs and sugar until they become thickened and pale. I’m lazy and hate cleaning the whisk so I just use the paddle.
cakeoldfashionedchocolate (2)
Add melted chocolate mixture. Isn’t the marbelled effect pretty?
This is going to sound really stupid considering I’ve been baking for so long, but I finally understand the importance of greasing now that I stopped using nonstick pans. I used to think people went crazy with PAM only because it was fun to use the spray can. It was not easy prying this cake out even though I lined with parchment.
cakeoldfashionedchocolate (4)
Was this cake really worth all the extra effort of whipping, melting, more whipping and an extra dirty bowl? Probably not. Although the crumb was slightly more velvety compared to Hershey’s perfectly chocolate chocolate cake, the difference is pretty small. When you take into account that this uses butter, chocolate and all the extra steps, I would rather have something lower in fat and easy to make if the cakes are fairly comparable. Don’t get me wrong, this was still really delicious and I would never sacrifice taste for ease, ie. microwave cake in a mug… no thanks!

Here is the whole recipe. I only made the cake portion.

Cook’s Illustrated Old Fashioned Chocolate Cake

12 tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4 ounces unsweetened chocolate , coarsely chopped
1/4 cup Dutch-processed cocoa (3/4 ounce)
1/2 cup hot water 
1 3/4 cups sugar (12 1/4 ounces) ; 1/2 cup, 1 1/4 cup
1 1/2 teaspoons baking soda 
1 teaspoon table salt 
1 cup buttermilk 
2 teaspoons vanilla extract 
4 large eggs 
2 large egg yolks 


16 ounces semisweet chocolate , finely chopped
8 tablespoons unsalted butter (1 stick)
1/3 cup sugar 
2 tablespoons corn syrup 
2 teaspoons vanilla extract 
1/4 teaspoon table salt 
1 1/4 cups heavy cream (cold)

1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.

5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.

6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.

7 takeaways from the Chicago Bulls’ wild OT win, including 9 seconds of madness and Alex Caruso’s game-winning 3-pointer

Alex Caruso hit the winning 3-pointer with 2.3 seconds left in overtime Friday, giving the Chicago Bulls a 104-103 victory against the Toronto Raptors at the United Center.