InterContinental Hotels Group to Acquire Kimpton Hotels for $430 Million

InterContinent Hotels Group has spent $430 million in cash to repurchase Kimpton Hotels and Restaurants to add 62 hotels with the boutique style in 28 U.S cities and resort areas in order to create a series of investment for the boutique and lifestyle hotel.

According to IHG officials, Kimpton brand is felt a perfect fit with its Hotel Indigo and EVEN hotels brands.

“The distinctive and innovative Kimpton brand will fit perfectly into the IHG brand family. Adding Kimpton to our portfolio of preferred brands creates the world’s largest boutique hotel business. We will use our scale, network of owner relationships, and powerful digital platforms to accelerate Kimpton’s growth both within the U.S. and internationally.”said IHG Chief Executive Officer Richard Solomons

InterContinental Hotels Group to Acquire Kimpton 

Fresh Fig Galette

Fresh Fig Galette

Brown Butter Pumpkin Layer Cake

Brown Butter Pumpkin Layer Cake

I. Ingredients:

• 1 4 ounce stick  unsalted butter
• 1 cup canned pure pumpkin puree
• 1 cup raw sugar
• 2/3 cup brown sugar
• 1/4 cup buttermilk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup cake flour
• 1/2 cup white whole wheat flour
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 4 ounces cream cheese, at room temperature, cut into small pieces
• 1/2 cup confectioners' sugar
• 1 cup heavy cream, chilled
• 1/3 cup hazelnuts, toasted and chopped

II. Directions:

1. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and line with parchment; grease the parchment. In a heavy, medium skillet, cook the butter over medium heat, swirling occasionally, until it smells nutty and turns golden-brown, 4 to 6 minutes. Pour the browned butter into a small bowl, leaving the sediment in the skillet. Let cool.
2. In a large bowl, mix together the pumpkin puree, raw sugar, brown sugar, buttermilk, eggs and 1/2 tsp. vanilla. In a medium bowl, mix together the cake flour, white whole wheat flour, pumpkin pie spice, baking soda and salt. Add the dry mixture to the pumpkin mixture and stir until just combined (do not overmix). Stir in the browned butter.
3. Divide the batter between the prepared cake pans and smooth the tops. Bake until the cakes pull away from the sides of the pans, about 25 minutes. Transfer to a rack to cool. Once the pans are cool to the touch, carefully invert the cakes onto the rack and let cool completely.
4. Meanwhile, using an electric mixer, whip the cream cheese and confectioners' sugar until fluffy, about 3 minutes. Add the cream and remaining 1/2 tsp. vanilla and whip until the frosting is thick and smooth, about 3 minutes.
5. Transfer 1 cake layer to a serving plate. Spread with half of the frosting, leaving a 2-inch border around the edge of the cake. Gently top with the remaining cake layer. Spread with the remaining frosting, leaving a 2-inch border around the edge of the cake. Sprinkle with the hazelnuts.

Triple Chocolate Pound Cake

Triple Chocolate Pound Cake

I. Ingredients:

For the Cake:

• 2¼ cups (12 ounces/340g) all purpose flour
• ¼ cup (20g) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 8 ounces (227g) butter; room temperature, either unsalted, or if salted you can omit the salt above
• 2 cups (400g) sugar
• 2 teaspoons vanilla extract
• 4 large eggs (weighing about 2 ounces/55g each in the shell)
• 8 ounces (227g) semisweet chocolate
• 1 cup (237ml/300g) chocolate syrup
• 1 cup (237ml) buttermilk

For the Glaze:

• ½ cup (118ml) heavy cream
• 4 ounces (113g) semisweet chocolate; chopped

II. Directions:

1. Combine the flour, cocoa, salt (if using) baking soda, and baking powder in a medium bowl, blending well with a whisk.
2. In a large bowl, combine the butter and sugar, beating well with an electric mixer until light and fluffy, 2 to 3 minutes. Add the vanilla and the eggs, one at time, beating well to incorporate each egg before adding another. Heat the 8 ounces (227g) chocolate in the top of a double boiler (place a smaller pan over boiling water in a larger pan) until the chocolate is all melted. Do not overheat. Drizzle the chocolate into the butter mixture, mixing constantly, until it is all combined. Add the chocolate syrup and combine well.
3. Heat the oven to 325°F (163°C).
4. Add about a third of the flour mixture to the butter mixture and combine with the mixer at low speed. Add half the buttermilk and combine. Continue alternately with another third of the flour mixture, the remainder of the buttermilk, and the remainder of the flour mixture, combining well each time. Beat only to mix; do not beat too much.
5. Butter the insides of a 15-cup bundt pan. Pour the batter into the pan, distributing it evenly. Bake until a toothpick inserted into the center comes out clean (or to an internal temperature above 205°F (96°C). Cool in the pan on a wire rack for 30 minutes, then invert onto the rack and let cool completely.
6. To prepare the glaze: Heat the cream in a small saucepan until the liquid just begins to boil. Then remove from the heat and add the chopped chocolate. Set aside for 5 minutes. Then whisk until smooth. Let cool 10 to 15 minutes, until it slightly thickens.
7. Either place the cake with the cooling rack over a baking sheet (or sheet of foil) or transfer the cake to a serving platter. Drizzle the chocolate syrup over the cake. If you use the cooling rack, let the glaze finish dripping off the cake before transferring to a platter. Some bakers prefer to drizzle the glaze onto the cake while it is on a platter, letting the glaze pool around the sides of the plate.
8. Allow the glaze to set for a few minutes, then serve.

No Sugar Oatmeal Cookies

No Sugar Oatmeal Cookies