Jump to content

Search the Community

Showing results for tags 'chocolate'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 4 results

  1. This is my take on the "I'm Baking in Here" challenge. I thought this would be made on the KJ I ordered at the end of September. Unfortunately a month later I still don't have a functioning KJ . Luckily I do still have my old Char-Griller. It might have worked out for the best since I'm accustom to it and had no trouble maintaing a 350 cook temp. Also of note, this is not my original recipe. It was passed down to me and I know is found in The Cake Doctor Cookbook. These are the ingredients. I grouped them by how they are used. The cake: non-stick spray and flour for pan, 1 package devils food cake mix (with NO pudding in mix), 1 3.9 oz instant chocolate pudding mix, 1/2 cup water, 3/4 cup gold rum, 1/2 cup vegetable oil (I used canola), 4 eggs, 1 cup semi-sweet chocolate chips. Mix everything (less the chocolate chips) with electric hand mixer for about 3 minutes, scrapping down sides a couple of times. Fold in chips. Pour into bundt pan coated with non-stick spray and dusted with flour. PSA, if you have something around the house that looks like this and has been known to get a piece of chicken off the prep table, be sure to keep all this chocolate away from them...no matter how much they beg. I setup the kamado with a heat deflector and then a pizza stone on top of the grate. I used a probe thermometer on the grate as I wanted to make certain I was getting an accurate reading. I popped in a couple pieces of peach wood but didn't notice any smoke flavor. This is what it looks like after about 50 mins. I ran a wooden skewer to check doneness. It should spring back when pushed and pull away from the sides of the pan. I then flipped onto a cooling rack. After it cooled for about 15 mins I started the raspberry rum sauce. To me, this is what makes the cake. In a sauce pan over low heat place 1/2 cup of raspberry jam (recipe said seedless, I used with seeds) and 1/4 cup rum (recipe calls for golden I used spiced). Stir over the low heat until the jam dissolves, about 2 mins. Poke holes into cake with a toothpick/skewer then drizzle the sauce over the cake. Finally the chocolate glaze. In a sauce pan melt 2Tbs butter. Add 2 Tbs unsweetened cocoa powder and 1/4 C heavy whipping cream. Stir until thickened but do not allow to boil. Remove from heat and stir in 1C confectioners sugar (sifted) and 1 teaspoon vanilla extract. Stir until smooth, then drizzle over cake. Let cool before slicing. Can be topped with powdered sugar, garnished with fresh raspberries. Cake: Veggie oil spray for pan Flour for pan 1 18.25 oz package Devils food cake mix with no pudding in mix 1 3.9 oz chocolate instant pudding 1/2 cup water 3/4 gold rum 4 large eggs 1 C semi-sweet chocolate chips Raspberry Sauce 1/2 cup seedless raspberry jam (I've used with seeds, works fine) 1/4 cup gold rum Chocolate Glaze 2 Tbs butter 2 Tbs unsweetened cocoa powdered 1/4 cup heavy whipping cream 1 Cup confectioners sugar (sifted) 1 teaspoon vanilla extract Cake baked at 350 for 50-55 mins Store in fridge up to one week.
  2. Found a nice 10 pound pork butt at Kroger yesterday. Seasoned with rub and cooked indirect with some cherry wood. Kept the temp between 225º and 245º the whole cook. This took almost 24 hours to come to 196º at which time I removed from the fire, wrapped in foil then towels and allowed it to rest in a cooler for 2 hours. Cooked up a batch of some North Carolina style sauce, pulled the pork and dug in. The pork turned out quite good. I did not get any pictures of dessert but my Wife made some decadent chocolate bread pudding with Nutella and semisweet morsels. Needless to say I am full tonight! Edit: I added some bread pudding pics further down the thread.
  3. My wife made a wonderful tiramisu, a no bake dessert, turned out great!! Myers Dark Rum, espresso, mascarpone cheese, lady fingers...oh my!
  4. hrmbbq

    Smore's Pizza

    Smore's Pizza on the BBQ! For all the sweet tooth out there today we are making Smore's Pizza on the BBQ! This one is moderate in difficulty in making but if you follow every step you will be fine! I decided to do this one since my daughter and son has been begging me to make it ever since they tryed one at our local Boston Pizza. So today I decided to give it a go! Let's get cooking! Also you can also make this with fresh chocolate cookie dough instead of using pizza dough! Recipe for the Pizza Dough Ingredients 1.5 teaspoon (tsp) active dry yeast 1 cup warm water (110 degrees F/45 degrees C) 2 1/4 cups pizza flour 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons white sugar Directions 1. In a small bowl, dissolve yeast in warm (110 degrees F) water. Let stand until creamy, about 10 minutes. 2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. 3. Meanwhile, preheat BBQ and Pizza stone to 450 degrees Fahrenheit. 4. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. OK now time to make the Smore's Pizza Ingredients 1/2 cup honey graham crumbs 3 cups mini marshmallows 2 bars dark chocolate or bottle of liquid chocolate 3 tbsp raw sugar 3 tbsp olive oil optional dream whip Direction 1. Brush the outer hedge of pizza with olive oil (a strip all the way around about one and half inch wide.) 2. Sprinkle some raw sugar on the olive oil edge 3. Place pizza in the BBQ on the pizza stone and cook dough half way but if you're using chocolate bars you can put the chocolate bar topping on before doing this. 4. If you went with liquid chocolate like me. When the dough is halfway cooked take it out of the BBQ and put a layer of chocolate and cover with marshmallow. If you already had the chocolate bars on it from the previous step just add the marshmallow! P.S. don't put to much marshmallow since they expend when cooking! 5. Now cook until the marshmallow is melted and nice and golden! 6. Now for the last step take the Smore's pizza out of the BBQ and cover it to taste with the crushed honey graham crumbs. 7. When serving it also pretty good with a little whipped cream (Dream Whip)! Enjoy and Happy Grilling! Another good recipe from my blog: http://hrmcreativebbq.blogspot.ca/
×
×
  • Create New...