Monday, March 9, 2009
Slow Cooker Caribbean Spiced Ribs follow up
OK! I just want to say that when I posted this recipe I had used no-bone ribs and a 6 quart slow cooker for a halved recipe (the posted recipe is not halved). Needless to say the meat was drier than dry. I made this again today with a 3 quart slow cooker for the halved recipe and I used bone-in ribs. When the recipe says "Cut ribs into 4-inch pieces" what it really means is if you use bone-in, cut the ribs apart. DUH! I'm a little slow. My ribs were ready for the BBQ sauce after only 7 hours. These babies are DELICIOUS! The taste the rub gives the ribs is phenomenal. Make it! Make it!!! :) You will not be disappointed. Just make sure you use the right size slow cooker :)
Friday, March 6, 2009
Cookies 'N' Cream Cake
I made this cake for Tim for Valentine's Day. It was really yummy!
Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk
Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk
Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos
Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.
Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.
In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.
When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.
Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk
Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk
Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos
Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.
Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.
In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.
When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.
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