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Old 12-16-2008, 02:59 PM   #16
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This thread is making me hungry. Thanks to everyone who shares their recipes.
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Old 12-16-2008, 03:59 PM   #17
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Chocolate Guinness Cake

2 cups Guinness
2 cups (4 sticks) butter, cut into 1 inch cubes
1 1/2 cups unsweetened cocoa powder

4 cups all purpose flour
4 cups sugar
1 T baking soda
1 t 1/2 salt
4 large eggs
1 1/3 cups sour cream

Preheat oven to 350*. Butter or spray three 8 inch pans or muffin pans. If using cake pans, line with parchment paper. Also butter or spray paper.

Bring stout and butter to a boil in a saucepan over medium heat and then whisk in cocoa powder. Stir until smooth. Cool slightly.

In a seperate bowl, mix flour, sugar, baking soda, and salt in a large bowl and set aside. Beat eggs and sour cream in a large bowl. Add stout mixture to eggs mixture. Beat to combine. Slowly add flour mixture and fold to blend. Divide batter evenly among pans. Bake about 35 to 45 minutes and then cool completely before removing from pans. Reduce the baking time to 20 minutes if using muffin pans. Use a cake tester to check to see if it's done. If it comes out clean then it's ok to take it out of the oven. This cake is very moist so it's hard to tell if it's done just by looking at it.


This cake is super easy to make an unbelievably delicious! I've had many people who don't like guinness eat this cake and can't get enough of it.

I made it at work this past weekend for the weekly Sunday brunch. I dipped the mini's in chocolate ganahce and then added a Bailey's Irish Creme white chocolate ganache

To make white chocolate ganache simply heat 1 cup of heavy cream to a boil. Then turn the heat off and add at least 2 1/2 cups of white chocolate chips, stir until melted. Add Bailey's to taste. White chocolate does not set up as thick as dark chocolate so more chips can be added to make a thicker ganache. Let this set up for a while before using on the cake. You can use it as a filling in the middle of the cakes. To make chocolate ganache for dipping, use 1 part cream to 2 parts chocolate and then dip when melted. The above amounts are not exact to this recipe but as a general rule of thumb, dark chocolate is 1 part cream/2 parts chocolate while white chocolate is 1 part cream to 3 parts chocolate.

I made 40 of the mini's and a larger display cake for brunch. Yum!

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Old 12-16-2008, 04:04 PM   #18
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I'm so stealing these recipes..

I have a few favorites, but I'll post my Creole seafood bisque as it's my most requested. I'll have to write it out, so I shall return
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Old 12-16-2008, 04:41 PM   #19
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Originally Posted by Mr. BAW View Post
I demand a STICKY post for this topic!
Well said!

All of the recipes sound so good
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Old 12-16-2008, 04:42 PM   #20
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Chocolate Guinness Cake

2 cups Guinness
2 cups (4 sticks) butter, cut into 1 inch cubes
1 1/2 cups unsweetened cocoa powder

4 cups all purpose flour
4 cups sugar
1 T baking soda
1 t 1/2 salt
4 large eggs
1 1/3 cups sour cream

Preheat oven to 350*. Butter or spray three 8 inch pans or muffin pans. If using cake pans, line with parchment paper. Also butter or spray paper.

Bring stout and butter to a boil in a saucepan over medium heat and then whisk in cocoa powder. Stir until smooth. Cool slightly.

In a seperate bowl, mix flour, sugar, baking soda, and salt in a large bowl and set aside. Beat eggs and sour cream in a large bowl. Add stout mixture to eggs mixture. Beat to combine. Slowly add flour mixture and fold to blend. Divide batter evenly among pans. Bake about 35 to 45 minutes and then cool completely before removing from pans. Reduce the baking time to 20 minutes if using muffin pans. Use a cake tester to check to see if it's done. If it comes out clean then it's ok to take it out of the oven. This cake is very moist so it's hard to tell if it's done just by looking at it.


This cake is super easy to make an unbelievably delicious! I've had many people who don't like guinness eat this cake and can't get enough of it.

I made it at work this past weekend for the weekly Sunday brunch. I dipped the mini's in chocolate ganahce and then added a Bailey's Irish Creme white chocolate ganache

To make white chocolate ganache simply heat 1 cup of heavy cream to a boil. Then turn the heat off and add at least 2 1/2 cups of white chocolate chips, stir until melted. Add Bailey's to taste. White chocolate does not set up as thick as dark chocolate so more chips can be added to make a thicker ganache. Let this set up for a while before using on the cake. You can use it as a filling in the middle of the cakes. To make chocolate ganache for dipping, use 1 part cream to 2 parts chocolate and then dip when melted. The above amounts are not exact to this recipe but as a general rule of thumb, dark chocolate is 1 part cream/2 parts chocolate while white chocolate is 1 part cream to 3 parts chocolate.

I made 40 of the mini's and a larger display cake for brunch. Yum!

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Old 12-16-2008, 05:46 PM   #21
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my favourite Christmas cookie

Chocolate Delight Bars

Ingredients:
1/2 cup margarine, softened
1 egg yolk
2 tablespoons water
1 1/4 cups flour
1 teaspoon sugar
1 teaspoon baking powder
12 ounces chocolate chips
3/4 cup sugar
2 eggs
6 tablespoons margarine, melted
2 teaspoons vanilla
1 cups nuts, chopped fine (1 to 2)

Directions:
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and nuts. Spread over chocolate. Bake 30-35 minutes at 350F. Cut into 48 squares when cool.

Very rich!
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Old 12-16-2008, 05:51 PM   #22
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ganache. best. ever.


and you've answered a question i was intending to experiment with to answer: can you make white chocolate ganache? it seems you can. thank you, arw! ganache is essential and sinful on gluten free cakes.
:yum:
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Old 12-16-2008, 06:20 PM   #23
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One last recipe.

I make this ahead of time when I can throw a few extra potatoes in to bake when I have the oven going. This soup is even better when made and reheated the next day.

Baked Potato Soup

2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)*
2/3 cup all-purpose flour (about 3 oz.)
6 cups milk (use 2 percent reduced fat if you prefer)**
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

1. Preheat oven to 400°F.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

3. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.

4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

5. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.

6. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

7. Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.

Serves 8.

I think I got the recipe from Cooking Light. I've made changes when I didn't have all the proper ingredients, you can substitute chicken broth for some of the milk or more potatoes for thickness instead of sour cream ( I usually use powdered for taste) It's also good with some fresh corn thrown in.
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Old 12-16-2008, 06:28 PM   #24
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Quote:
Originally Posted by Angela Harlem View Post
ganache. best. ever.


and you've answered a question i was intending to experiment with to answer: can you make white chocolate ganache? it seems you can. thank you, arw! ganache is essential and sinful on gluten free cakes.
:yum:

You can do anything with white chocolate that you can with dark but using it is a little trickier because white chocolate technically isn't chocolate as it contains no cacao, which is the essential ingredient to dark and milk chocolate. It's made up of cocoa butter, milk, and sugar. Due to the cocoa butter, it can be called "chocolate." So when making ganache, you need to add more pieces of white choc to it to stiffen it up. Otherwise you'll just make white chocolate soup!

I don't have it on me but I can get this for you if interested....I have a recipe at work for a flourless chocolate cake. It's basically a mix of butter, chocolate, sugar, eggs, and liquor for flavor. Any liquor can be added, or not at all. We have this on hand at all times at the resort I work at just in case there's someone who can't have gluten and doesn't want just a fruit bowl for dessert It's a very dense cake so you can't eat a lot of it at once. But it definitely does the trick for a sweet fix for anyone!
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Old 12-16-2008, 06:58 PM   #25
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All this talk of cake reminded me of a recipe someone sent me the link for not too long ago - cake in a mug that you microwave for 3 minutes! What could be better? The problem is, you're sitting around, you think to yourself "gee, I'd like some cake!" and this way you can have it in like 5 minutes. Good for instant gratification, not so good for the waistline.

Anyway, here's the recipe. If you click on the link, the site has pictures you can follow. A child could make this, it's so easy.

Make Cake in a Mug - Wired How-To Wiki

Chocolate Cake in a Mug

You'll need:

A microwave oven
A large microwavable mug
A tablespoon for measuring
Cooking spray

4 Tablespoons flour
9 Tablespoons hot chocolate mix
1 Egg
3 Tablespoons water
3 Tablespoons oil
1 pinch of salt

Spray a little cooking spray into the mug.

Measure out the flour and hot chocolate mix into the mug. Stir.

Crack the egg into the mug. Stir a bit after adding the egg so the cup doesn't overflow.

Add water and oil.

Stir until thoroughly moistened. Make sure to scrape the bottom of the mug with your spoon to avoid any leftover pockets of dry ingredients.

Put the mug in the microwave on high and set the timer for 3 minutes.

Makes enough for one enormous serving.

Buying hot chocolate mix in bulk saves having to rip open the little packages.



As it's cooking, it will rise waaay out of the mug, but it goes back down once it's done. When it's finished, turn the mug over and put the cake on a plate and cut it lengthwise to cool for a few minutes. You can have it warm, or let it cool completely. You can also add chocolate chips to the mixture before putting it into the microwave. The recipe says that it's one big serving, but it's so dense that I'm not sure who could eat it all in one go. And also, I buy sugar free hot chocolate mix, and it turns out totally fine with that.
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Old 12-16-2008, 07:06 PM   #26
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All these recipes look great!

I'm glad I started this thread.






Quote:
Originally Posted by VintagePunk View Post
All this talk of cake reminded me of a recipe someone sent me the link for not too long ago - cake in a mug that you microwave for 3 minutes! What could be better? The problem is, you're sitting around, you think to yourself "gee, I'd like some cake!" and this way you can have it in like 5 minutes. Good for instant gratification, not so good for the waistline.

Anyway, here's the recipe. If you click on the link, the site has pictures you can follow. A child could make this, it's so easy.

Make Cake in a Mug - Wired How-To Wiki

Chocolate Cake in a Mug

You'll need:

A microwave oven
A large microwavable mug
A tablespoon for measuring
Cooking spray

4 Tablespoons flour
9 Tablespoons hot chocolate mix
1 Egg
3 Tablespoons water
3 Tablespoons oil
1 pinch of salt

Spray a little cooking spray into the mug.

Measure out the flour and hot chocolate mix into the mug. Stir.

Crack the egg into the mug. Stir a bit after adding the egg so the cup doesn't overflow.

Add water and oil.

Stir until thoroughly moistened. Make sure to scrape the bottom of the mug with your spoon to avoid any leftover pockets of dry ingredients.

Put the mug in the microwave on high and set the timer for 3 minutes.

Makes enough for one enormous serving.

Buying hot chocolate mix in bulk saves having to rip open the little packages.



As it's cooking, it will rise waaay out of the mug, but it goes back down once it's done. When it's finished, turn the mug over and put the cake on a plate and cut it lengthwise to cool for a few minutes. You can have it warm, or let it cool completely. You can also add chocolate chips to the mixture before putting it into the microwave. The recipe says that it's one big serving, but it's so dense that I'm not sure who could eat it all in one go. And also, I buy sugar free hot chocolate mix, and it turns out totally fine with that.



This is all well and good, but what I want is for you to post Sarah's recipe for your birthday cake.




I'm waiting.
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Old 12-16-2008, 07:31 PM   #27
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Quote:
Originally Posted by BoMac View Post
All these recipes look great!

I'm glad I started this thread.











This is all well and good, but what I want is for you to post Sarah's recipe for your birthday cake.




I'm waiting.
Ha! Your wish is my command. It's somewhat more complex than cake in a mug, though, lol. She found it on this website: chocolate peanut butter cake | smitten kitchen

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

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.





This was her first time making any kind of a cake from scratch. In fact, she has very limited baking or cooking experience, period, so this was especially impressive! Because of the sheer size of it, she only made it with two layers (which was plenty!), and her chocolate-peanut butter glaze turned out thicker than pictured on the website, more like a ganache than a glaze, but it was awesome beyond words the way it was. Lord, my mouth's watering, just thinking of it.

Here's her final result:



It was like heaven on a plate.
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Old 12-16-2008, 07:32 PM   #28
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i'm trying to think of a recipe i could share here.
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Old 12-16-2008, 07:43 PM   #29
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Quote:
Originally Posted by arw View Post
Chocolate Guinness Cake

I don't have the skillz, time, or patience to make this... so you must have posted this just to torture me

but seriously that sounds amazing wow.
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Old 12-16-2008, 07:46 PM   #30
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I don't have the skillz, time, or patience to make this... so you must have posted this just to torture me

but seriously that sounds amazing wow.
It looks gorgeous and delicious, doesn't it?
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