The cooking and baking thread.

CFogle21

XBL PSN: Doodzey
Sep 11, 2013
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Made Plainview 's ribs from earlier in the thread today. Damn they were awesome. Seriously dude thanks for that recipe, will be making these a lot.
 
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Plainview

I am a sinner.
Sep 11, 2013
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Salted Caramel Pretzel

*Personal favorite
Cherry Vanilla

Mint White Chocolate

Smores

Smores?! Milkshake?! HECK YEAH!
Peanut Butter Brownie

Oreo Cheesecake

Fruity Pebble

My childhood. (Sometimes, instead of fruity pebbles, i use cinnamon toast crunch. Is it good? No. Its flipping awesome.)
Strawberry Shortcake

Banana Cream Pie
 

Plainview

I am a sinner.
Sep 11, 2013
28,493
10,572
4,279

Plainview

I am a sinner.
Sep 11, 2013
28,493
10,572
4,279

Plainview

I am a sinner.
Sep 11, 2013
28,493
10,572
4,279
http://www.how-stuff.com/2014/06/recipe-toasted-marshmallow-chocolate.html

Recipe: Toasted marshmallow chocolate mousse




Ingredients:

The Chocolate Mousse
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 4 ounces unsalted butter, cut into small pieces
  • 3 tablespoons espresso, cooled
  • 4 large eggs, separated
  • 2/3 cup sugar, plus one tablespoon
  • 2 tablespoons dark rum
  • 1 tablespoon water pinch of salt
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon vanilla extract

The Marshmallow Meringue
  • 6 egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons confectioners sugar

(Optional) Graham Cracker Spoons
  • 2 cups unbleached all-purpose flour, plus more for rolling
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
  • 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup honey

You will also need: “shot glasses” (or small ramekins), a kitchen torch and a spoon shaped cookie cutter

Method:
  1. (Optional) first, make your graham cracker spoons. These can be made up to a week in advance.
  2. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute.
  4. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  5. Preheat the oven to 350F. Line two baking sheets with silpat or parchment paper. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using your cookie cutter, cut out spoon cookie. Reroll the scraps of dough once, and cut out more cookies.
  6. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
  7. For the chocolate mousse: Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
  8. Fill a large bowl with ice water and set aside. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
  9. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated.
  10. In a separate bowl, beat the whipping cream until firm, then fold in the chocolate-egg white mixture, but don’t overdo it or the mousse will lose volume.
  11. Fill the mousse into 24 individual glasses or ramekins and refrigerate for at least 4 hours, until firm. Just before serving, make your meringue. In the mixing bowl of your stand mixer fitted with the whisk attachment, start to whisk the egg whites. Once a little frothy, add the salt and cream of tartar. Whisk until hard peaks form.
  12. Add in the confectioners sugar and continue whisking until you have a marshmallow fluff consistency. Fill into a piping bag and decorate each of the chocolate mousse cups.
  13. Using your kitchen torch or blow torch, gently toast add a graham cracker spoon and strawberries to garnish.
 

Plainview

I am a sinner.
Sep 11, 2013
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4,279

Viktor

Well-Known Member
Cornerstone Member
Sep 11, 2013
10,196
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13,930
Dubuque, IA
Come on in hub and join the fun.

I look at all this food and think damn it looks good. Then I remember I'm lazy as s*** and try to cook food that takes the least amount of time and effort. Like if it takes more than a couple ingredients I get disappointed thinking I have to go buy all of it and give up. Most of my meals include chicken cut up and thrown in some Uncle Ben's rice alongside steamed veggies, spaghetti (somebody toucha) etc. Real simple stuff. That said, those chicken tenders look easy enough to make, usually just taking a couple simple ingredients for the flavor. Might have to give those a try if I can remember. I should also get a slow cooker. Seems like a good way to do minimal work and have meals for several days, which considering I eat the same food quite often I don't get sick of what I like.
 

lowdru2k

TXB member 2002-2013
Sep 13, 2013
4,778
1,220
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Southeast Texas
We’re inviting my parents over for dinner tomorrow. Grilled hamburgers, sausage, hotdogs for the kids, and watching Dunkirk in 4K. It will be their first 4K experience.
 
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Videodrome

Truckinator
Sep 12, 2013
6,971
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Michigan
banhammer.us
Making breakfast in a truck lol.

I have a microwave and thermo-electric fridge in here. Made scrambled eggs with garlic butter, feta cheese, sausage, and peppers. I like to add ground peppercorn and hot sauce.

To save time, I usually nuke it but if I have more time I have a tiny camper stove I can hook up.

Also, in many situations I've found it really convenient to have my own coffee maker in here. It saves me the hassle of being in line at truck stops or I can brew coffee at a Rest Area.



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Viktor

Well-Known Member
Cornerstone Member
Sep 11, 2013
10,196
1,843
13,930
Dubuque, IA
I haven't had the Folgers 1850 in a while but it was good when I tried it. Thought it was one of the better Keurig pods. Might have to see if I can find a whole bean version and try it in my French press.
 

Videodrome

Truckinator
Sep 12, 2013
6,971
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Michigan
banhammer.us
The Dashboard Grill:


I don't do this often because it takes up extra time. I usually just do the Microwave as a shortcut.

It's nice to do this though and actually sautee stuff. I have a batch of pre-cut onions, peppers, mushroom, sausage in egges with some Feta and Cheddar cheese with garlic butter.




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