Chocolate lava cake (vid)

 Filed under: Baked Goods, Sweets — beerorkid @ Jul 1st, 2008

Post with recipe


 some weekend eats

 Filed under: Baked Goods, Beef, Everything Else — beerorkid @ Jun 26th, 2008

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Had a potluck over at a friends Friday night. There was corned beef with new potatoes, flank steak for burritos, and the kids made these awesome cupcakes. Lemon skittles make up the corn kernels and the butter is a melted lemon starburst. Too cute.

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Then how do you feed 50 people at a cabin on the lake? 3 rocking charcoal grills. Those are bacon wrapped deer fillets. They were delicious. Tons of dogs and burgers left everybody stuffed.

The wind kept the smoke away most of the time, but every now and then we got smoked out big time.

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 Chocolate lava cakes turned out really good

 Filed under: Baked Goods — beerorkid @ Jun 10th, 2008

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Theresa was looking for a yummy treat and after a good adjustment on the braces it had to be soft. She picked up 12 more pyrex ramekins and used her good housekeeping baking book recipe. Cool thing is it is really easy to make and you can freeze them. Frozen batter from the freezer to bowl in 16 minutes. First ones were a bit underdone, but she has it down now. Really rich.

3 tablespoon(s) sugar
1/4 cup(s) sugar
6 tablespoon(s) margarine or butter
4 ounce(s) semisweet chocolate
1/4 cup(s) heavy or whipping cream
1/4 cup(s) all-purpose flour
1/2 teaspoon(s) vanilla extract
2 large eggs
2 large egg yolks

1. Preheat oven to 400 degrees F. Grease eight 6-ounce ramekins or custard cups; sprinkle with 3 tablespoons sugar.
2. In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
3. In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
4. Pour batter into ramekins, filling each about three-fourths full. Place ramekins in 15 1/2″ by 10 1/2″ jelly-roll pan for easier handling. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
5. Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.


 T’s brownies

 Filed under: Baked Goods — beerorkid @ May 10th, 2008

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We are creatures of habit. We like steaks on the weekends, an array of meals we like to make, and some good brownies. Baking season is coming up and pretty excited about that. Theresa tried a bunch of different brownie recipes and found the one on Nestle’s chocolatier bittersweet chocolate to be her fave.

* 3/4 cup granulated sugar
* 1/2 cup (1 stick) butter or margarine
* 2 tablespoons water
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Morsels
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup chopped nuts ( optional )


 cheese straws

 Filed under: Baked Goods — beerorkid @ May 10th, 2008

cheese straw

So watching the food porn network and they did an unwrapped which featured a company that made cheese straws. And they looked divine. BTW I love unwrapped even though Marc Summers hosts it. I love to see how stuff is made. So a cheese straw is pretty much a cheeze-it on steroids. I followed Paula Dean’s recipe.