Hello Ladies
are you a fan of grilling , smoking or just good down home picnic foods
I wanted to share this BBQ Sauce recipe with everyone This is a BBQ Sauce my husband made over the weekend for Ribs he was making in the smoker
* I want to mention this recipe calls for espresso I am not a fan of coffee but in this recipe it is so good
it also makes a lot of BBQ Sauce so I suggest making just half the recipe the first time
*This recipe is from the cookbook " Dadgum that's good "
Espresso BBQ Sauce :
2 tblsp olive oil
2 tblsp minced garlic
1 c ketchup
1 c honey
1/2 c balsamic vinegar
1/4 c soy sauce
1/4 cup espresso coffee or very strong brewed coffee
directions :
In med sauce pan , combine olive oil ,and garlic saute until golden remove from heat and let the garlic cool in the oil whisk in the ketchup, honey, vinegar, and soy sauce , espresso return to heat and simmer 15 minutes to blend the flavors . remove from heat
we poured this over the ribs about an hr before they were going to be finished enjoy Laurie
Tuesday, March 29, 2011
Wednesday, March 23, 2011
Cake balls !!! Yummy for everyone * recipe
Ladies
these are an absolute hit
a dessert for everyone
warnimg these are messy to make I wore gloves
* cake balls *
ingredients
box of vanilla cake mix
1 (16 oz) of cream cheese frosting
chocolate to melt to coat balls ( I used chocolate Bark )
pop sicle sticks
** directions **
make cake as directed on cake box
let cool slightly Ingredients
crumble warm cake into a large bowl then
pour frosting in the bowl with cake and mix well
form balls , to place on waxed paper I placed popsicle sticks in rolled cake balls
freeze for several hrs or until the next day
melt chocolate and cover cake balls in melted chocolate
then sprinkle whatever you desire on them
suggestions * I made several different kind
white chocolate, dark choc, milk choc, crushed peanuts , color sprinkles
anything you would like
enjoy !!! these are delish !!!!!!
these are an absolute hit
a dessert for everyone
warnimg these are messy to make I wore gloves
* cake balls *
ingredients
box of vanilla cake mix
1 (16 oz) of cream cheese frosting
chocolate to melt to coat balls ( I used chocolate Bark )
pop sicle sticks
** directions **
make cake as directed on cake box
let cool slightly Ingredients
crumble warm cake into a large bowl then
pour frosting in the bowl with cake and mix well
form balls , to place on waxed paper I placed popsicle sticks in rolled cake balls
freeze for several hrs or until the next day
melt chocolate and cover cake balls in melted chocolate
then sprinkle whatever you desire on them
suggestions * I made several different kind
white chocolate, dark choc, milk choc, crushed peanuts , color sprinkles
anything you would like
enjoy !!! these are delish !!!!!!
I was in a baking Mood !!! ENJOY
I decided to try a few new recipes actually three to be exact
all at the same time
A friend of min from another state joined in by making one fo the same desserts at the same time
we were constantly texting pictures to each other as we prepared each step
recipes I made
toffee-coffee tartlets - from this months issue of food network magazine
chocolate filled cups
cake balls
recipe for tofee coffee tarlets
Ingredients
For the Filling:
1 1/2 cups heavy cream
1/4 cup ground coffee
3/4 cup caramel topping, plus more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar, sifted
For the Cups:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits
Directions
Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.
* instead of toffee bits I used crushed peanuts ,
one thing to tell you this is a super recipe but a few tips since I made this first read the recipe completely before you start and make sure you have plenty of time
it has several steps , everyone will love them
the chocolate tartlets
ingredients -
I bought store made shells ( in the freezer section )
chocolate filling *
1/2 c chocolate chip
2 tbsp butter
1/3 c suagr
1 egg
1 tsp vanilla extract
chopped peanuts
in microwave melt chocolate chips and butter , mix every 15 sec until well melted then add suagr , mix well again
add egg and mix well
then add vanilla
mix well again then add nuts ( your chose )I used about 3 tbsp chopped
spoon about 2 tsp of chocolate mixture into each cup and bake as directed on box of shells
* I SERVED WITH A SCOOP OF VANILLA ICE CREAM
all at the same time
A friend of min from another state joined in by making one fo the same desserts at the same time
we were constantly texting pictures to each other as we prepared each step
recipes I made
toffee-coffee tartlets - from this months issue of food network magazine
chocolate filled cups
cake balls
recipe for tofee coffee tarlets
Ingredients
For the Filling:
1 1/2 cups heavy cream
1/4 cup ground coffee
3/4 cup caramel topping, plus more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar, sifted
For the Cups:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits
Directions
Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.
* instead of toffee bits I used crushed peanuts ,
one thing to tell you this is a super recipe but a few tips since I made this first read the recipe completely before you start and make sure you have plenty of time
it has several steps , everyone will love them
the chocolate tartlets
ingredients -
I bought store made shells ( in the freezer section )
chocolate filling *
1/2 c chocolate chip
2 tbsp butter
1/3 c suagr
1 egg
1 tsp vanilla extract
chopped peanuts
in microwave melt chocolate chips and butter , mix every 15 sec until well melted then add suagr , mix well again
add egg and mix well
then add vanilla
mix well again then add nuts ( your chose )I used about 3 tbsp chopped
spoon about 2 tsp of chocolate mixture into each cup and bake as directed on box of shells
* I SERVED WITH A SCOOP OF VANILLA ICE CREAM
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