• • 1 tablespoon canola oil
  • 2 (12-ounce) packages pork breakfast sausage
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 teaspoon fresh thyme
  • 1 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon cayenne pepper, plus more to taste
  • Biscuits, for serving

• Heat a large skillet or wide saucepan over medium until hot, about 3 minutes.
• Add oil, and swirl to coat the skillet.
• Arrange sausage patties in the skillet in an even layer. Increase the heat to medium-high, and cook, breaking up the sausage with a wooden spoon and scraping the bottom of the skillet to release browned bits, until the meat is browned and no pink remains.
• Transfer the cooked sausage to a heatproof bowl, discard any sausage drippings in the skillet, and set aside.
• In the same skillet, add butter and melt over medium heat.
• Whisk in flour and cook, whisking constantly, until the mixture darkens to the color of peanut butter, 6 to 8 minutes.
• Stir in chicken broth, milk, thyme, black pepper, salt, garlic, cayenne, and the cooked sausage.
• Bring to a simmer over medium, stirring occasionally.
• Simmer, stirring often, until the gravy is thickened, 8 to 10 minutes. Serve immediately with biscuits. Enjoy!

Prepare This Classic Two-Layer Birthday Cake for Your Kid

By Mike Vega –

Birthday is the day of balloons, confetti, and of course, a centerpiece of a cake! This homemade rendition of the yummy classic chocolate birthday cake is any kid’s dream!

Ingredients:

Cake

● All-purpose flour, 2 cups or 240g

● Large eggs at room temperature, 4

● Whole milk, 1 cup or 227g

● Butter, 4 tablespoons or 57g

● Baking powder, 2 teaspoons

● Salt, 1¼ teaspoons

● Granulated sugar, 2 cups or 397g

● Pure vanilla extract, 1 tablespoon or 14g

● Almond extract, 1/8 teaspoon (Optional)

● Vegetable oil, 1/3 cup or 67g

Frosting

● Natural cocoa powder, 1¼ cups or 106g

● Confectioners’ sugar, 4 cups or 454g (Divided)

● Softened butter, 20 tablespoons or 284g

● Hot water, 1/3 cup or 74g

● Pure vanilla extract, 1 tablespoon or 14g

● Salt, ¼ teaspoon

Instructions:

The Cake

● Preheat oven to 325o F. Take two round cake pans, lightly grease them, and line them with parchment paper.

● Beat eggs and sugar in a mixing bowl. Add vanilla and almond extracts. Continue beating until the mixture is thickened and lightly golden.

● Now add the dry ingredients to the beaten mixture and mix.

● Bring milk to a simmer in a saucepan. Remove the pan from the heat and add the oil and butter. Stir well.

● Add it to the batter and stir in a mixer until everything is fully incorporated.

● Divide the batter equally between the two pans. Bake for about 30-40 minutes.

● Remove the cakes from the oven and let them cool for 15 minutes. Then, transfer them to racks to allow them to cool at room temperature.

The Frosting

● Stir cocoa powder, 1 cup of confectioners’ sugar, and salt with water and vanilla essence. Add the remaining sugar and the butter while stirring.

● Beat the frosting using a mixer for 1-2 minutes until fluffy. Add water if necessary.

Assembling

● Place one cake and spread 1 cup of frosting over it in a thick layer. Then carefully place the second cake over it, bottom side up, to have a flat top.

● Keep the cake uncovered in the refrigerator for up to two hours to firm it up.

● Then take the cake out and crumb-coat it by spreading a very thin layer of frosting across the top and around the sides. Refrigerate for another 20 minutes.

● Coat the remaining frosting thoroughly and finish with a touch of rainbow sprinkles.