I've been looking through some of my favorite recipes this morning. I have realized again how much I love BBQ season and how many fantastic BBQ recipes that I have.
Only a few months to go ;)
Only a few months to go ;)
Monday, January 25, 2010
A Greatest Weakness...
My greatest weakness this Christmas season was definitely the Toberlone fudge. I figured that I might as well throw this recipe on here while my brain was focused on Toberlone. This fudge was extremely simple to make and was absolutely heavenly!
Toberlone Fudge
1 lg. Toberlone bar (400g)
3/4 c. evaporated milk
1/2 c. butter (not margarine)
1/2 c. white sugar
Melt sugar, butter and milk over med heat. Bring to rolling boil, stirring constantly for five minutes. Remove from heat and stir in chocolate until melted. Pour into parchment lined 8x8 pan. Put in fridge to set for 3 hours.
Will not set if you substitute margarine for butter or bring to a boil too quickly.
This fudge needs to be stored in the fridge.
Toberlone Fudge
1 lg. Toberlone bar (400g)
3/4 c. evaporated milk
1/2 c. butter (not margarine)
1/2 c. white sugar
Melt sugar, butter and milk over med heat. Bring to rolling boil, stirring constantly for five minutes. Remove from heat and stir in chocolate until melted. Pour into parchment lined 8x8 pan. Put in fridge to set for 3 hours.
Will not set if you substitute margarine for butter or bring to a boil too quickly.
This fudge needs to be stored in the fridge.
Craving for Cookies & Milk
Nothing like being snowed in the house to make your want to snack. I took advantage of the returned power in the afternoon to make us some chocolate chip cookies.
I've had a partial dark chocolate Toblerone bar in my cupboard since Christmas that has just been begging to be used. I'm not sure why it was still just sitting there but I decided to put it to good use. I took a simple chocolate chip recipe and substituted the chopped up Toberlone & almonds for the choc. chips. Simply amazing.
Toberlone Chocolate Chip Cookies
3/4 c. white sugar
3/4 c. brown sugar
1 c. butter
1 egg
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
sliced almonds, chopped
dark chocolate Toberlone bar, chopped
Preheat oven to 375.
Mix sugars, butter, and egg in large bowl. Mix together flour, baking soda and salt in separate bowl and then gradually add to butter mixture. Dough will be stiff. Stir in nuts & chocolate.
Drop dough about 2" apart on ungreased cookie sheet.
Bake 8-10 minutes until light brown. Cool slightly on wire rack.
A Twist on Spaghetti & Meat Sauce
I get tired of the usually spaghetti & meat sauce so this is always a good change. This is among one of my easiest recipes. Last time I made this recipe, I ended up with way too much for one casserole dish so I split it into two and froze the second casserole. Will just need to go into the oven until cooked through next time I don't feel like cooking :)
Spaghetti Bake
1 pkg. spaghetti, cooked & drained
2 tbsp. butter
1c. parmesan
1 (24 oz) cottage cheese
1 lb. ground beef
1 (28 oz) jar pasta sauce
1 pkg. mozzarella cheese
Combine hot, cooked spaghetti with butter & stir until butter melts and coats spaghetti. Add 1/2 cup parmesan and stir to coat.
Arrange spaghetti in an even layer in pan. Spread cottage cheese over spaghetti and sprinkle with 1/4 cup parmesan.
Brown gound beef & drain. Add pasta sauce & heat until bubbly. Spoon over cottage cheese layer. Top with mozza cheese & remaining parmesan.
Cover with foil & bake for 30 minutes. Remove foil and bake 15 minutes. Let stand for 10 minutes before serving.
Spaghetti Bake
1 pkg. spaghetti, cooked & drained
2 tbsp. butter
1c. parmesan
1 (24 oz) cottage cheese
1 lb. ground beef
1 (28 oz) jar pasta sauce
1 pkg. mozzarella cheese
Combine hot, cooked spaghetti with butter & stir until butter melts and coats spaghetti. Add 1/2 cup parmesan and stir to coat.
Arrange spaghetti in an even layer in pan. Spread cottage cheese over spaghetti and sprinkle with 1/4 cup parmesan.
Brown gound beef & drain. Add pasta sauce & heat until bubbly. Spoon over cottage cheese layer. Top with mozza cheese & remaining parmesan.
Cover with foil & bake for 30 minutes. Remove foil and bake 15 minutes. Let stand for 10 minutes before serving.
Friday, January 22, 2010
Friday Night is "Pizza Night"...
I've started a new tradition since we moved to our new house. Friday night is "Pizza Night." This week we're ordering in, once in a while it's a frozen pizza...but usually it's good 'ole homemade pizza. I've been experimenting with some new ones lately.
I'll start with the crust.
Italian Pizza Crust
Makes two
1 1/2 c. water
1 1/2 tsp. sugar
1 1/2 tsp. yeast
1 1/2 tsp. salt
6 tbsp. oil
2 1/4 c. flour
1 1/2 c. flour
Combine all the ingredients up to the first amount of flour. I switch to my dough hook on my Kitchen Aid after the first amount of flour. Add as much of the remaining flour as needed to make a soft dough that pulls away from the side of the bowl. Divide into two halves and spread out on two greased pizza pans. This dough requires no rising time.
Bake topped pizza at 400F for 20-25 minutes or until golden cheese and crust.
If you are not needing two pizzas, simple freeze one of the halves and you will have a crust for next time.
Toppings?
I have two favorites at the moment.
The first one is BBQ Ranch Chicken Pizza. I mix a chicken & rib BBQ sauce with Ranch salad dressing. I just taste it until I'm happy with the mix. I usually use one chicken breast per pizza. Cut the chicken into bite-sized pieces and brown in a frying pan. Sprinkle with salt & pepper. Other toppings include: red pepper, mushrooms, red onion, crisp bacon pieces. Top with mozza cheese & a sprinkle of parmesan.
The next one is Bacon Cheeseburger. I use pizza sauce as the base. Ground beef browned and prepared with a store bought taco seasoning (I usually freeze any leftover beef from tacos). Mushrooms, crisp bacon pieces, mushrooms, diced roma tomatoes (less seeds & less liquid). I use cheddar cheese on this pizza instead of mozza.
I'll start with the crust.
Italian Pizza Crust
Makes two
1 1/2 c. water
1 1/2 tsp. sugar
1 1/2 tsp. yeast
1 1/2 tsp. salt
6 tbsp. oil
2 1/4 c. flour
1 1/2 c. flour
Combine all the ingredients up to the first amount of flour. I switch to my dough hook on my Kitchen Aid after the first amount of flour. Add as much of the remaining flour as needed to make a soft dough that pulls away from the side of the bowl. Divide into two halves and spread out on two greased pizza pans. This dough requires no rising time.
Bake topped pizza at 400F for 20-25 minutes or until golden cheese and crust.
If you are not needing two pizzas, simple freeze one of the halves and you will have a crust for next time.
Toppings?
I have two favorites at the moment.
The first one is BBQ Ranch Chicken Pizza. I mix a chicken & rib BBQ sauce with Ranch salad dressing. I just taste it until I'm happy with the mix. I usually use one chicken breast per pizza. Cut the chicken into bite-sized pieces and brown in a frying pan. Sprinkle with salt & pepper. Other toppings include: red pepper, mushrooms, red onion, crisp bacon pieces. Top with mozza cheese & a sprinkle of parmesan.
The next one is Bacon Cheeseburger. I use pizza sauce as the base. Ground beef browned and prepared with a store bought taco seasoning (I usually freeze any leftover beef from tacos). Mushrooms, crisp bacon pieces, mushrooms, diced roma tomatoes (less seeds & less liquid). I use cheddar cheese on this pizza instead of mozza.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
So here's the cake that I made for Chris' 32nd birthday. To say that it was fantastic is an understatement. This cake was great the day it was made but it only got better as it sat in the fridge for a few days. I actually pulled the remaining cake out of the fridge last night to get rid of it and ended up having another piece and it was still good after being in the fridge for 13 days.
This cake looks like a lot of work but it was really easy. It would have been a lot easier if I had three cake pans and could have done all my cakes at once. I had to bake two cakes, let them cool, and then bake the third cake and let it cool. I was not happy with how my cake looked. I have never worked with ganache before and I'm not sure what the problem was but my ganache was too runny. I'd love to try and make this cake again to see if I could get the ganache to work. This recipe says to put broken-up peanut brittle on top but I used chopped up mini peanut butter cups.
Everyone raved about this cake and some even said it was definitely the best cake they had ever tasted.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted by Smitten Kitchen, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Adapted by Smitten Kitchen, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Tuesday, January 12, 2010
Spoiled Baby Back Ribs
This is one of my favorite recipes. We don't have them often as baby back ribs aren't usually in my budget when I go grocery shopping but it's always a favorite for company or special occaisions. This year we were stuck at home for New Years Eve so my parents came and spent New Years Day with us. Normally I would BBQ these ribs but I did follow the recipe and did them under the broiler and they were just as good. I absolutely love this BBQ sauce. I generally double the recipe so that we have extra sauce for dipping the ribs in. Great served with baked potatoes and a grilled veggie.
Spoiled Baby Back Ribs
3 lbs. baby back ribs, cut into serving size peices
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Worcestershire sauce
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. liquid smoke
Directions:
1. Place ribs in a large pot and cover with water. Bring the water to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. In the meanwhile, Stir ketchup, vinegar, Worcestershire sauce, brown sugar, salt & liquid smoke in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for approximately 30 minutes or until sauce has thickened.
2. Preheat oven's broiler and place rack 6 inches from heat source. Line a baking sheet with aluminum foil.
3. Drain ribs and place meaty side up on the prepared baking sheet. Brush the ribs with half the BBQ sauce. Broil in the preheated oven until sauce becomes sticky and lightly browned. Turn the ribs over and brush with the remaining sauce. Continue to broil under sauce becomes sticky, about 7 minutes.
*Recipe taken from allrecipes.com
Spoiled Baby Back Ribs
3 lbs. baby back ribs, cut into serving size peices
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Worcestershire sauce
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. liquid smoke
Directions:
1. Place ribs in a large pot and cover with water. Bring the water to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. In the meanwhile, Stir ketchup, vinegar, Worcestershire sauce, brown sugar, salt & liquid smoke in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for approximately 30 minutes or until sauce has thickened.
2. Preheat oven's broiler and place rack 6 inches from heat source. Line a baking sheet with aluminum foil.
3. Drain ribs and place meaty side up on the prepared baking sheet. Brush the ribs with half the BBQ sauce. Broil in the preheated oven until sauce becomes sticky and lightly browned. Turn the ribs over and brush with the remaining sauce. Continue to broil under sauce becomes sticky, about 7 minutes.
*Recipe taken from allrecipes.com
Thursday, January 7, 2010
Where All The Magic Happens...
These really will be recipes from a humble kitchen. My dream kitchen would give me a whole lot more counterspace to work on but I guess that I cannot complain. We have recently moved into a new house and for the first time ever I have a fridge, stove and dishwasher that are from the current decade. My kitchen appliances are few (but I do love my Kitchen Aid).
The ingredients that I use are generally simple. I love to cook for my family as long as my fridge and freezer are well stocked with fresh meat, fresh vegetables and a few simple staples. I make most of my sauces from scratch and don't buy a whole lot for groceries that don't come from the produce, dairy or meat sections.
I love to sit and look through my recipe books and often look for recipes online. I would love to expand my recipe book collection as right now it does not consist of more than a few hand-me-downs and a few others.
The ingredients that I use are generally simple. I love to cook for my family as long as my fridge and freezer are well stocked with fresh meat, fresh vegetables and a few simple staples. I make most of my sauces from scratch and don't buy a whole lot for groceries that don't come from the produce, dairy or meat sections.
I love to sit and look through my recipe books and often look for recipes online. I would love to expand my recipe book collection as right now it does not consist of more than a few hand-me-downs and a few others.
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