Weekly Cooking (and related issues) Thread

[Jamestown1630]

Busy week here, so I'm just posting a couple of links to Fancy Desserts. Please post your own favorite!

Back in the 90s, I found this 'Chocolate Truffle Loaf with Raspberry Sauce' in a magazine ad. There are many versions of it now, but this one is the exact recipe I've used for years; it's not difficult, and makes an elegant, do-ahead dessert for a dinner party:

http://www.kraftcanada.com/recipes/bakers-chocolate-truffle-loaf-84706

I once made an alligator cake for a kid's birthday party. It was made by using several pans of different shapes, and cutting the cake up to create the critter - I remember it had candy corn for teeth, and was so long that I had difficulty finding a sturdy piece of cardboard to cover with foil and carry it on.

But if I were doing a 'kid cake' today, I'd try this cute little cyclops 'Minion' cake:

http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/despicable-me-minion-sheet-cake

[Calvin Locke]

Yeah, I finally polished off the weekend’s leftover ribs and carrots today.

[Jane Long]

Dern rain....it’s messing with a lot of project schedules. Maybe you can at least take a short road trip...for a nice day of shopping/lunch/dinner type thing.

[Paleo Pete]

OK you just had to get into desserts...and chocolate...you do know I’m a serious choco-holic right?

I think this came from a recipe book of all chocolate recipes. My favorite book...

Oatmeal Brownie Bars

3sq unsweetened chocolate

1 stick butter (no I didn’t say margarine) Ok I guess margarine would work as long as you keep it away from me

¾ C brown sugar

1 tsp vanilla

1 egg

½ tsp salt

2 ½ C old fashioned oats.

Melt butter and chocolate over very low heat or double boiler. You can use a microwave but I hate the things so don’t ask me how. Also make sure your pan is completely dry for melting chocolate. Water has a detrimental affect, I can’t remember what. (CRS strikes again)

Mix in all but oats and stir well, add oats and mix well. Line 8 inch brownie pan with aluminum foil, grease with butter or cooking spray (if you really have to use that...OK I’ll shut up)

Put mixture into lined pan and spread with spoon, it will be pretty thick.
Bake at 425º F 15 - 20 minutes. Cool on wire rack, cut into 2” squares.

Warning...addicting...

And how about the best Chocolate pie I’ve ever seen??? I use dark cocoa, I can’t make a crust so I either buy them or use my mother’s crust mix. Just add water...I still screw up 3/4 of them...

OK I got this recipe online, can’t find my recipe folder after moving here from Louisiana, got lucky and found the copy I gave my mother a while back...

Chocolate Pie

Melt 2 Sq baking chocolate in 1/2 cup milk. (4 TBSP cocoa, omit melting step, use entire 2 cup milk)

Ingredients:

2 C milk total including 1/2 cup for melting chocolate
3/4 C sugar
1/3 C flour 3 egg yolks, beaten.

Instructions:

Mix all but eggs. Heat and melt chocolate slowly, keep on low heat until it starts to thicken. Stir constantly.

When thick add a small amount to egg yolks (to help heat them) add eggs into mix. Bring just to a light boil. Remove from heat and cool, pour into baked pie shell.

Refrigerate until set.

Note - If you just add egg yolks to hot mixture it will cook them. Adding a little chocolate mix heats eggs but won’t let them cook.

A little whipped cream makes this the best pie I’ve ever had. Works well with plain chocolate or cocoa, but dark cocoa is highly recommended. You can also add a little vanilla, no more than 1/4 tsp. I don’t use the vanilla.

If you don’t know how...

Whipped Cream.

Use heavy cream. I found it works better than just whipping cream. 1 cup works for a pie.

Put whipping cream, bowl and mixer beaters in freezer for 20-30 minutes. Get everything ready so you can work quick, you want it still cold as possible, a little frost forming won’t hurt. Start mixer at medium speed, add a few drops vanilla extract, gradually add a little sugar at a time until it starts to taste slightly sweet. I don’t remember how much, I just keep adding a little at a time until it has a slightly sweet taste, probably no more than 2 tsp.

Mix until it turns firm, you can pull the mixer out and peaks stay put. You’re done. Ok not quite, you still have to spread it on the pie...you did make the pie...right???

[Grammy]

Oooo...... fancy desserts is right up my alley! I am a cake decorator, mostly wedding cakes, the kind you see done on all the fancy cake shows. I love spending days making gum paste flowers and decorations that look almost real. You always know who my friends are...... they are the ones who go up to the cake and touch the flowers to see if they are real or mine.

But, fancy doesn’t have to be complicated. One of my favorite easy peasy desserts is the Nabisco Famous Chocolate wafer cake.

Take the wafers, and slather some freshly whipped, sweetened (and vanilla) cream on them. Stack them on their sides so you have a tube running down your serving plate. Cover the outside with more cream and stick in the fridge overnight. When serving cut on a 45 degree angle, and you will see vertical white and chocolate stripes.

The cookies absorb the moisture from the cream, which firms the cream and softens the cookies. My mom always took a few leaves from the inside of celery and several maraschino cherries to decorate the top. It takes maybe 15 minutes to make, and even though it is an old old recipe people love it.

[Stand Watch Listen]

Chocolate Cavity Maker Cake

INGREDIENTS:
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant choc pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur

(OR….substituted with 1 3/4 TBSP raspberry flavoring with water to make the 1/2 cup) .
(OR... ½ cup very strong coffee)
(OR... Bailey's Irish Cream)

2 cups semisweet MINI chocolate chips

(OR... MINI choc mint chips)
(OR... chopped Andies mints)
OR... ...SAMPLE COMBOS:

Fudge cake/choc pudding/choc mint chips.
Carmel cake/butterscotch pudding/butterscotch chips.
Cherry cake mix/vanilla pudding/cherry chips.
Fudge cake/choc pudding/peanut butter chips (awesome!).

DIRECTIONS 1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in MINI chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

A. ===== SATINY CHOC GLAZE
INGREDIENTS:
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract
DIRECTIONS
1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides

OR...

B. ===== PEANUT BUTTER GLAZE
INGREDIENTS
• 4 teaspoons water
• 2/3 cup powdered sugar
• 1 tablespoon creamy peanut butter
DIRECTIONS
Stir together the water, sugar, and peanut butter until smooth. (Change the consistency of thickness depending on how much water you add.)

Please note...most recipes I've posted throughout the years set forth Hints /Options /OR.. as I appreciate many flavors, many options, many possibilities...enjoy

[Stand Watch Listen]

COCONUT BARS
consist of a small square (cube) of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing (frosting) and then rolled in desiccated (unsweetened) coconut.

Start with a yellow/chocolate swirl/chocolate cake (home made or store bought) that has been cut into two inch (5 cm) squares. The squares of cake are chilled (to make it easier to frost) and then each square of cake is covered in a soft chocolate icing. Although most coconut bar recipes advise you to 'dip' each square of cake into the frosting, I prefer to 'pour', as this prevents crumbs from getting into the bowl of icing. Once the cake is covered in the frosting, then each square of cake is rolled in unsweetened desiccated (dried) coconut. The coconut bar are then placed on a wire rack to dry and can be stored in an airtight container for several days.

INGREDIENTS:

Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temp
3/4 cup granulated white sugar
2 lar1/2 cup milkge eggs
Frosting
4 cups (1 lb.) confectioners' (powdered or icing) sugar, sifted
1/3 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1/2 cup milk
Coating
2 cups unsweetened desiccated coconut, finely ground

DIRECTIONS:
---Preheat oven to 350 degrees F and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan.

---In a large bowl sift or whisk together the flour, baking powder, and salt.

---In bowl of electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

---Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in preheated oven for about 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

---Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate (to make them easier to frost) for several hours or even overnight.

Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Coconut Bars: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the Coconut Bars to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Coconut Bars have set, store in an airtight container for several days.

Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.) Makes 16 2-inch (5 cm) squares.

[Liz]

Kids will love these.

ICE CREAM TURTLES / makes 6 desserts

METHOD Layer on plate: heaped ice cream scoop, four
pecan halves at base for feet; chocolate licorice
twist for tail; waffle bowl over ice cream; candy bar head.

GARNISHES Cut a third off 3 coconut candy candy bars,
reserving large ends for turtle heads. Use vanilla
chips to resemble eyes w/ dot piped in chip center for
pupil; pipe on frosting eyelids. Pipe chocolate
frosting turtle shell pattern allover waffle bowls.

LIST OF ING 3 chocolate-covered coconut candy bars
(1-3/4 ounces each), 12 vanilla or white chips, 6 ice
cream waffle bowls, 6 scoops ice cream of your choice,
24 pecan halves, 2 chocolate licorice twists, cut in thirds.

[Liz]

I just love this cake when entertaining at the shore.
Summery touch---cake adorned w/ white chocolate seashells.

SEASHELL CAKE

Clever cooks can make the seashells out of melted white
chocolate and seashell molds. The ones pictured are
purchased.

[Liz]

Entertain in your vegetable garden---and serve this for dessert.

Marzipan vegetables are work---but fun. Pipe on the
green rows. The fence is fancy sugar-work---but try
popsicle sticks.

[pugmama]

I am asked to bring this to any event:

Pecan Pie Cheesecake

1 store bought 1 lb pecan pie ( I used Trader Joe’s pie)
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1/4 tsp. cinnamon
3 (8 oz.) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half (I used whipping cream)
1 tsp. vanilla extract
1 cup powdered sugar
2 T. flour
20 pecan halves

Preheat oven to 325F.
Cut pecan pie into 10 pieces. I just used the insides of the pie-left off crust and top hang of the crust.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto
bottom and 11/2 inches up sides of a 10 inch spring form pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge
on graham crust with narrow end towards center of pan.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition.
Add sour cream, half-and-half, and vanilla; beat until blended. Fold in powdered sugar
and flour. Carefully pour cream cheese mixture evenly around and over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
Bake at 325F for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour.
Remove to a wire rack, and let cool completely. Chill at least 8 hours or
overnight before serving.

I bought candied pecans from Trader Joes and added them on the top of the cheesecake after it was baked.
I also got some store bought caramel sauce, heated it and put in a plastic squeeze top container. I did a design on the top of the cake with this warm sauce and anchored the pecans with this sauce.

[pugmama]

This looks absolutely amazing. I am not a good baker, but would be willing to give this a try.

[Liz]

RUTH CHRIS' STEAKHOUSE RECIPE. Indescribably delicious-- feeds a crowd.

CHOCOLATE MOUSSE CHEESECAKE

CRUST Pack into 9x13 dish combined 1 2/3 c Oreo crumbs, 1/4 c ea sugar, melted butter.

FILLING Elec/mixer 20 oz c/cheese, cup sugar, 1/2 tb vanilla.
When lumps are gone, beat in 1/4 cup cocoa.
Fold in on low 16 oz tub cool/whip, just til mixed.
Fill crust; saran/chill 3 hours.

SERVE w/ shower of cookie crumbs; garnish of Oreos.

[pugmama]

This has always turned out well and well liked by guests. You can also make it ahead.

Courtesy of: Chef At Large
Episode: Rocky Mountaineer
Host: Michael Smit

TWICE BAKED GOATS CHEESE SOUFFLE WITH SUMMER FRUIT COMPOTE    
Yield:6

Michael learned this recipe from Chef Ed Walker as they were rockin’ and rollin’ through the Rocky Mountains on board the Rocky Mountaineer. Because he created it to work on a train it will work very well in your level home kitchen!

Timing Hints: Both the soufflés and the compote may be made up to several days in advance and reheated just before serving.

* 4 tbsp butter, plus, more, for ramekins
* 1/4 cup fresh herbed breadcrumbs
* 1/4 cup all purpose flour
* 1 cup milk
* 1 cup goat cheese, preferably, soft, chevre
* 1/4 cup grated parmesan cheese
* 6 egg, yolks
* 6 egg, whites
* 1/4 tsp ground nutmeg
* 2 cup fruit, mixed, summer, such as, blueberries, strawberries, plums
* 1 cup cabernet sauvignon
* 2 tbsp red wine vinegar
* 1 cup sugar
* 1/2 cup chopped fresh basil, leaves

Directions:

1. Preheat oven to 350 degrees. Prepare 6 six-ounce ramekins by brushing lightly with soft butter then sprinkling heavily with breadcrumbs. Tap out any excess crumbs. Set aside.
2. In a thick-bottomed sauce pan over a medium heat melt the butter. Add the flour and stir briskly until it forms a ‘roux’, a thick smooth paste. Slowly add the milk, whisking constantly to prevent lumps from forming. Simmer gently until the milk has thickened, another 2 to 3 minutes.
3. Add the goat’s cheese and Parmesan and stir well to incorporate. Add the egg yolks one at a time, stirring continuously. Add the nutmeg and season to taste. Refrigerate the batter until cooled to room temperature.
4. Beat the egg whites into a meringue until stiff peaks form. Fold one quarter of them into the soufflé base to soften it then fold in the remaining whites.
5. Divide the mixture evenly between the ramekins. Run your finger around the rim of each to clean it. Place in a baking pan and add enough simmering water to come half way up the sides of the ramekins. You may find it easier to add the water to the pan in the oven.
6. Bake for thirty minutes. Let cool until you can handle them then turn out of the ramekins and reserve. You may make the soufflés to this point and reserve several days.
7. For the sauce place the wine, vinegar, sugar and fruit in a thick-bottomed saucepot and bring to a simmer. Season to taste with salt and pepper. Simmer until the mixture thickens to sauce consistency. If you are using berries add them last as they will break down faster then the other fruit. Once the mixture is thickened it’s ready to use. You may make it to this point and reserve several days.
8. To serve preheat your oven to 350 degrees. Reheat the compote in a baking dish. Nestle the soufflés in the compote and place in the oven just long enough to reheat. Place a soufflé on each plate and stir the fresh basil into the compote. Serve immediately.

 

[Hardens Hollow]

yummy..... and the oatmeal makes the brownies health food!

[Jamestown1630]

Please do share your pulled pork. We’ve made it several times, both very slowly in the oven, and in the crock pot. I don’t think what we’ve made has been really ‘up to par’, and and would like to see your recipe.

-JT

[Jamestown1630]

I’m saving that! Love the little turkeys :-)

-JT

[Roos_Girl]

Pulled Pork

4 - 5 lb Boston Butt

Apple Cider Brine
1/2 cup kosher salt
1 cup brown sugar
1 Tbsp whole cloves
1 Tbsp whole peppercorns
4 cups apple cider
4 cups water

Mix liquids, salt and sugar until salt and sugar is fully dissolved. You can heat it to help it dissolve, but make sure you cool back to room temp before adding meat. Add cloves and peppercorns. I use a large ziploc bag to brine in, but any nonreactive bowl is fine too. Put the butt into the brine and let sit overnight. Weight the butt down to make sure it is completely submersed.

Mop
One can Pepsi
1 1/2 Tbsp peanut oil
1 1/2 Tbsp sesame oil
2 Tbsp worchestershire sauce
2 Tbsp soy sauce
1 1/2 Tbsp garlic powder

Mix everything together.

I have never had good luck with pulled pork cooking it in the oven or the crock pot, it just doesn’t have the same flavor or texture. I cook on a gas grill. Indirect heat. Around 250 - 275 degrees. Cook the pork approx. 7 hours until internal temp is 190 - 200 degrees. During cooking baste the butt every 30 minutes with the mop.

[Liz]

Icy make-ahead for leisurely summer days by the pool.
Haagen Dasz Orchard Peach and Lemon sorbets are deelish.

PEACH SORBET CUPS

Recipe tip: after scooping out peach, freezer shells
2-3 hours. Then fill and re-freeze (minimizes meltdown).

METHOD Cap fresh, ripe peach; level bottom. Scoop out
flesh and save to make Bellinis. Fill with store-bought
Sorbet. Tilt on cap. Freeze on wax paper 2 or more hours.

SERVE garnished w/ mint leaves, fresh fruit. Angel food
cake topped w/ Citrusy Raspberry Sauce adds something more elaborate.

NOTE use hollowed out lemons, mangoes, coconuts,
nectarines, pears, and melons filled with complimentary sorbets.

[Jamestown1630]

That’s an interesting recipe - and it doesn’t have Fennel Seed! I like fennel itself, roasted with other root veggies; but I ruined a whole attempt at pulled pork, by using a recipe that involved fennel seed. I just didn’t like it, and I don’t like sausage with too much of it either.

Thanks for posting; next time, I will try yours.

-JT

[Roos_Girl]

I detest fennel, so no, it doesn’t go in anything I make. Happen to run across this recipe today for a Mexican style pulled pork.

http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/