1.16.2012
2.24.2009
Site Moved!
Hello everyone, I've decided to move my food blog over to wordpress. So please book mark the new site:
http://cinnamonenspice.wordpress.com/
I will be deleting this site with in the next week, but all my recipes are over on my new blog!
So come take a look!
http://cinnamonenspice.wordpress.com/
I will be deleting this site with in the next week, but all my recipes are over on my new blog!
So come take a look!
2.15.2009
Oreo Cupcakes
Who doesn't love oreos and cupcakes! These cupcakes are awesome and can be adapted in so many ways! I found recipes that included putting the oreo filling into the actual cupcake, but I decided that I was going to of course change mine a bit! I even went out and bought pastry bags and tips to make the icing look even better! These are so worth the time, which really isn't that much! The great thing about these is that they really go with a glass a milk, because you can take the oreo off the top and dunk into your milk after you are done! Yum yum!! This recipe makes 24 cupcakes!
Ingredients:
For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature
Ingredients:
For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature
For the frosting:
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
For garnish:
24 Oreo cookie halves
Directions:
1) Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
2) In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
3) With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
4) Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
5) To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
6) Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.
Source: adapted from Annie's Eats
Pork Schnitzel
Chris loves his pork chops with onions and mushrooms,this specific recipe that I had gotten from didn't include them, so I added them to my recipe. I personally don't favor sour cream and dill and these were included in the recipe, so to be honest, I didn't enjoy it that much, Chris on the other hand loved it, so if you like sour cream and dill this recipe is for you!
Ingredients:
2 boneless pork chops
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs
3 Tbsp olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 cup sour cream
1 cup mushrooms
1/2 of a onion, chopped
Directions:
1) Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs.
2)Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
3) Working in batches, saute the cutlets for 6 minutes on each side. Remove the cutlets from the skillet and place in a warm oven to keep warm.
4) Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
5) Add mushroom and onions and saute for about 5 minutes till onions are translucent.
6) In a small bowl mix the dill and salt into the sour cream.
7) Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
8) Serve noodles and pork, and top with cream mixture!
Enjoy!
Ingredients:2 boneless pork chops
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs
3 Tbsp olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 cup sour cream
1 cup mushrooms
1/2 of a onion, chopped
Directions:
1) Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs.
2)Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
3) Working in batches, saute the cutlets for 6 minutes on each side. Remove the cutlets from the skillet and place in a warm oven to keep warm.
4) Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
5) Add mushroom and onions and saute for about 5 minutes till onions are translucent.
6) In a small bowl mix the dill and salt into the sour cream.
7) Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
8) Serve noodles and pork, and top with cream mixture!
Enjoy!
2.02.2009
French Onion Salisbury Steak
This recipe came from that magazine I had posted earlier about that my mom had gotten in the mail. This recipe was awesome! It still tasted like a regular Salisbury steak, but had a different flavor to it, it was great! Also, I usually use ground turkey meat for anything that calls for meat, but I just couldn't on this one. This recipe makes about 4 servings.
Ingredients:
For the steak:
1 1/4 ground meat
1/4 cup of minced fresh parsley
2 tablespoons of minced scallion
1 teaspoon of kosher salt
1/2 teaspoon black pepper
For the sauce:
1 tablespoon of olive oil
2 cups of onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups of beef broth
1/4 cup of dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
Directions:
1)Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2)Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3)Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4)Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5)Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes and serve.
Enjoy!
Ingredients:
For the steak:
1 1/4 ground meat
1/4 cup of minced fresh parsley
2 tablespoons of minced scallion
1 teaspoon of kosher salt
1/2 teaspoon black pepper
For the sauce:
1 tablespoon of olive oil
2 cups of onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups of beef broth
1/4 cup of dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
Directions:
1)Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2)Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3)Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4)Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5)Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes and serve.
Enjoy!
Jenn's Bread
AKA No-knead bread from the New York Times. But Jenn is a fellow knottie and she loves to cook as well. She always makes this bread and always enjoys it! I finally made it! It turned out pretty good! It does take about two days to make because of rising time, etc, but it's worth it! There is nothing better then fresh bread out of an oven!
Ingredients:
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon of instant yeast
1 1/4 teaspoons of salt
Cornmeal or wheat bran as needed
Directions:
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Ingredients:
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon of instant yeast
1 1/4 teaspoons of salt
Cornmeal or wheat bran as needed
Directions:
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Chicken Fricassee
This is one of our favorite meals, and one of Chris's favorites to make. It his mother's recipe. The first time he made it for me, I wasn't too fond of it, because I don't like a strong oregano flavor and if you know my husband he loves a strong spice flavor. He finally got the oregano to a great taste that I now enjoy! You can cook this in a deep pan, but we prefer to use our wok for this. We also love to serve some warm biscuits with ours.
Ingredients:
5 Chicken Thighs
1/4 cup of Flour
3 tablespoons of Oregano
2 tablespoons of Salt
3 tablespoons of Pepper
2 tablespoons of Thyme
1 cup of mushrooms
1/4 cup of celery
3/4 of an onion
3 tablespoons of Flour
1/2 of cup Milk
1 package of egg noodles
Directions:
1) Mix together flour(1/4 cup), oregano, salt, pepper and thyme in a plastic bag.
2) Add chicken to bag and coat with mixture.
3) Heat 3 tablespoons of olive oil in wok or pan.
4) Bring a pot of water to boil for the egg noodles.
4) Fry chicken until golden brown on both sides and then remove chicken.
5 While chicken is frying, chop vegetables and add to chicken juices once you remove the thighs.
6) Fry vegetables in chicken juices and oil until translucent.
7) Add 2 cups of water, put chicken back in with veggies and water.
8) Simmer for 10 minutes.
9) To make sauce thicker, sift 3 tablespoons of flour into the 1/2 cup of milk.
10) Add sauce to wok or pan and simmer an additional 5 minutes or your desired thickness.
11) Put 1-2 thighs over egg noodles.
Enjoy!
Ingredients:
5 Chicken Thighs
1/4 cup of Flour
3 tablespoons of Oregano
2 tablespoons of Salt
3 tablespoons of Pepper
2 tablespoons of Thyme
1 cup of mushrooms
1/4 cup of celery
3/4 of an onion
3 tablespoons of Flour
1/2 of cup Milk
1 package of egg noodles
Directions:
1) Mix together flour(1/4 cup), oregano, salt, pepper and thyme in a plastic bag.
2) Add chicken to bag and coat with mixture.
3) Heat 3 tablespoons of olive oil in wok or pan.
4) Bring a pot of water to boil for the egg noodles.
4) Fry chicken until golden brown on both sides and then remove chicken.
5 While chicken is frying, chop vegetables and add to chicken juices once you remove the thighs.
6) Fry vegetables in chicken juices and oil until translucent.
7) Add 2 cups of water, put chicken back in with veggies and water.
8) Simmer for 10 minutes.
9) To make sauce thicker, sift 3 tablespoons of flour into the 1/2 cup of milk.
10) Add sauce to wok or pan and simmer an additional 5 minutes or your desired thickness.
11) Put 1-2 thighs over egg noodles.
Enjoy!
1.26.2009
Sweet and Sour Chicken
Happy Chinese New Year! In honor of that I decided to make sweet and sour chicken tonight for dinner. Normally this meal is probably not that good for you because it's breaded, but I didn't bread ours. The recipe I was following actually called for it to be breaded but I didn't want to add those extra calories on to it. So of course I went and re-created my own recipe. I also threw in some fresh pineapple during the last 15 minutes! This makes about 3 servings.
Ingredients:
2 chicken breast, cut up into medium sized chunks
Salt and pepper, to taste
1/4 cup canola oil
Sauce Ingredients:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1/2 fresh/canned pineapple
Directions:
1) Pre-heat oven to 325 degrees.
2) Season chicken with salt and pepper.
3) Fry in a little oil in a pan and fry chicken till it's brown but not cooked through.
4) Place in a single layer in a baking dish.
5) Mix sauce ingredients together and pour over chicken.
5) Bake for one hour at 325 degrees. Turn chicken every 15 minutes. Add pineapple during last 15 minutes of baking.
Enjoy!
Ingredients:
2 chicken breast, cut up into medium sized chunks
Salt and pepper, to taste
1/4 cup canola oil
Sauce Ingredients:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1/2 fresh/canned pineapple
Directions:
1) Pre-heat oven to 325 degrees.
2) Season chicken with salt and pepper.
3) Fry in a little oil in a pan and fry chicken till it's brown but not cooked through.
4) Place in a single layer in a baking dish.
5) Mix sauce ingredients together and pour over chicken.
5) Bake for one hour at 325 degrees. Turn chicken every 15 minutes. Add pineapple during last 15 minutes of baking.
Enjoy!
1.25.2009
Boston Cream Pie
My mom for some reason got a free magazine in the mail called Cuisine at Home, and it had this recipe in it. Chris fell in love with the picture, so of course he requested me to make it. It turned out really well. It wasn't as good as a cream pie you'd get in Boston, but it's pretty close to it. This one was a little different as it had a chocolate cake layer in between the typical golden cake layers. It also has a vanilla rum filling. It's a process to make, it's nothing that easy, it took about a total of 2 hours till finish. The only thing I changed was the filling part, the recipe calls for vanilla bean, but we couldn't find and when we did you got one cane for 15.99, so I decided that I would just use vanilla extract.
Ingredients:
For the Golden Cake:
1 cup cake flour
1 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
3/4 cup of sugar
1/3 cup of milk
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
For the Chocolate Cake:
1/3 cup cake flour
3 tablespoons of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/8 teaspoon of baking soda
Pinch of salt
2 eggs at room temperature
6 tablespoons of sugar
3 tablespoons of hot brewed coffee
2 tablespoons of vegetable oil
1/2 teaspoon of vanilla extract
For the Filling:
2 cups of milk
1 tablespoon of sugar
1 vanilla bean, split and scraped( I used vanilla extract, 1 teaspoon)
3/4 cup of sugar
3 tablespoons of corn starch
Pinch of Salt
4 eggs at room temperature
3 tablespoons of unsalted butter
1 tablespoon light rum, optional
For the Chocolate Glaze:
4 ounces of good quality semisweet chocolate finally chopped( I use baker's secret)
1/3 cup of heavy cream
1 tablespoon of light corn syrup
Directions for Vanilla Rum Filling:
1) Bring milk, 1 tablespoon of sugar and vanilla to a simmer in large heavy saucepan; stir to dissolve sugar. Stir together 3/4 cup of sugar, cornstarch and salt in a small mixing bowl; set aside.
2) Beat the eggs in a large mixing bowl with an electric or stand mixer on medium speed till fluffy and lemon colored, about 3 minutes. Stir in the sugar-corn starch mixture.
3) Whisk 1/2 cup of hot milk mixture into the egg mixture. Add the egg mixture back to the milk in the saucepan and cook over medium heat until thick, about 5 to 8 minutes. Stir constantly to prevent scorching.
4) Lightly boil filling 1 minute to eliminate starch taste from the cornstarch. Off heat, add butter and rum; transfer to a bowl.
5) Cover with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming.
6) Chill until cakes are baked and completely cooled.
Directions:
1) Preheat oven to 350 degrees. Cut two rounds of parchment paper to line the bottom of two 9 inch non stick cake pans. Spray bottom(not sides) with nonstick spray, line each pan with parchment.
2) To make the golden cake layer, sift together flour, baking powder, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold in sifted flour mixture into eggs in two additions, making sure it gets thoroughly mixed. Pour batter into one of the prepared cake pans.
3) To make the chocolate layer, sift together flour, cocoa powder, baking powder, baking soda, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold sifted flour mixture into eggs in two additions. Fold in coffee, oil, and vanilla until thoroughly mixed. Pour batter into other cake pan.
4)Bake golden cake 25 to 30 minutes; bake chocolate cake 15-18 minutes. Cakes are done when a toothpick inserted in centers comes out clean, and take spring back when lightly touched. Cakes will pull away from the sides of the pan as they cool.
5) Transfer cakes to a rack; cook 10 minutes. Run a knife around edges to loosen, then invert cakes onto plates. Remove parchment and invert again onto the rack so the cakes are right side up. Cool completely. Split golden cake into half.
6) Place the bottom half of the golden cake cut side up, on a cake platter. Top with half of the cold filling (about 1 1/4 cups) spreading it evenly to the edges of the cake. Carefully place the chocolate layer on top; spread with remaining filling. Top with second golden layer, cut side down; press lightly to stabilize layers. Chill cake for about 15 to 20 minutes.
7) For the glaze, place finely chopped chocolate in a small bowl. Boil cream and corn syrup, pour over chocolate and whisk until smooth. Pour glaze on top of cake, smoothing it with a spatula.
Enjoy!!
Ingredients:
For the Golden Cake:
1 cup cake flour
1 teaspoon baking powder
Pinch of salt
4 eggs at room temperature
3/4 cup of sugar
1/3 cup of milk
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
For the Chocolate Cake:
1/3 cup cake flour
3 tablespoons of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/8 teaspoon of baking soda
Pinch of salt
2 eggs at room temperature
6 tablespoons of sugar
3 tablespoons of hot brewed coffee
2 tablespoons of vegetable oil
1/2 teaspoon of vanilla extract
For the Filling:
2 cups of milk
1 tablespoon of sugar
1 vanilla bean, split and scraped( I used vanilla extract, 1 teaspoon)
3/4 cup of sugar
3 tablespoons of corn starch
Pinch of Salt
4 eggs at room temperature
3 tablespoons of unsalted butter
1 tablespoon light rum, optional
For the Chocolate Glaze:
4 ounces of good quality semisweet chocolate finally chopped( I use baker's secret)
1/3 cup of heavy cream
1 tablespoon of light corn syrup
Directions for Vanilla Rum Filling:
1) Bring milk, 1 tablespoon of sugar and vanilla to a simmer in large heavy saucepan; stir to dissolve sugar. Stir together 3/4 cup of sugar, cornstarch and salt in a small mixing bowl; set aside.
2) Beat the eggs in a large mixing bowl with an electric or stand mixer on medium speed till fluffy and lemon colored, about 3 minutes. Stir in the sugar-corn starch mixture.
3) Whisk 1/2 cup of hot milk mixture into the egg mixture. Add the egg mixture back to the milk in the saucepan and cook over medium heat until thick, about 5 to 8 minutes. Stir constantly to prevent scorching.
4) Lightly boil filling 1 minute to eliminate starch taste from the cornstarch. Off heat, add butter and rum; transfer to a bowl.
5) Cover with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming.
6) Chill until cakes are baked and completely cooled.
Directions:
1) Preheat oven to 350 degrees. Cut two rounds of parchment paper to line the bottom of two 9 inch non stick cake pans. Spray bottom(not sides) with nonstick spray, line each pan with parchment.
2) To make the golden cake layer, sift together flour, baking powder, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold in sifted flour mixture into eggs in two additions, making sure it gets thoroughly mixed. Pour batter into one of the prepared cake pans.
3) To make the chocolate layer, sift together flour, cocoa powder, baking powder, baking soda, and salt three times; set aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 minutes. Gently fold sifted flour mixture into eggs in two additions. Fold in coffee, oil, and vanilla until thoroughly mixed. Pour batter into other cake pan.
4)Bake golden cake 25 to 30 minutes; bake chocolate cake 15-18 minutes. Cakes are done when a toothpick inserted in centers comes out clean, and take spring back when lightly touched. Cakes will pull away from the sides of the pan as they cool.
5) Transfer cakes to a rack; cook 10 minutes. Run a knife around edges to loosen, then invert cakes onto plates. Remove parchment and invert again onto the rack so the cakes are right side up. Cool completely. Split golden cake into half.
6) Place the bottom half of the golden cake cut side up, on a cake platter. Top with half of the cold filling (about 1 1/4 cups) spreading it evenly to the edges of the cake. Carefully place the chocolate layer on top; spread with remaining filling. Top with second golden layer, cut side down; press lightly to stabilize layers. Chill cake for about 15 to 20 minutes.
7) For the glaze, place finely chopped chocolate in a small bowl. Boil cream and corn syrup, pour over chocolate and whisk until smooth. Pour glaze on top of cake, smoothing it with a spatula.
Enjoy!!
Slow Cooked Apple BBQ Short Ribs
I'm so proud of this little recipe, it's one of the first ones I ever created my self! I'm sure somewhere out there, there is a similar one but this one I thought of my own! Anyways, typically we buy pork baby back ribs, but for some reason at Acme, on Friday mornings, all their meat is half off, or there are coupons on it for 1.00 off or 2.00 off. I imagine that is because it's shelf live is probably just about over, but every piece of meat we buy the date is always good. We take it home and use our food saver and in the freezer it goes. Anyways, so the short ribs were originally four something with a two dollar off coupon, so I bought them. We have so much food in our freezer because, one-we have been away a lot, two-we have been eating out it seems when we are home, three-we stocked up big time about a month ago. I'm sure these could be made in the oven, but this recipe is for a slow cooker. They need to cook about 5 1/2-6 hours on low. So I got these out this morning and had an extra apple in the fridge and the rest is history! Ha! This recipe is for 2 servings, so you may need to adjust it.
Ingredients:
6 short ribs
1 cup BBQ sauce, any choice, I used a hickory smoke flavor
1 cup Apple Butter BBQ sauce
1/2 cup of onion, chopped
2 tablespoons of brown sugar
1 apple, any kind, peeled and cored
Directions:
1) Place all ingredients in crock pot except for short ribs and stir together.
2) Add short ribs in and cook on low for 5 1/2 to 6 hours.
Enjoy!
Ingredients:
6 short ribs
1 cup BBQ sauce, any choice, I used a hickory smoke flavor
1 cup Apple Butter BBQ sauce
1/2 cup of onion, chopped
2 tablespoons of brown sugar
1 apple, any kind, peeled and cored
Directions:
1) Place all ingredients in crock pot except for short ribs and stir together.
2) Add short ribs in and cook on low for 5 1/2 to 6 hours.
Enjoy!
Subscribe to:
Posts (Atom)
Posts
