In anticipation of St. Patrick's Day we decided to make some Irish Cream Cheesecakes. We cut this recipe in half to make 6 individual Cheesecakes. Just the right amount of Bailey's and coffee flavor. Yummy!
1 cup Oreo cookie crumbs
2 Tbsp sugar
3 Tbsp melted butter
3 eggs, room temp
3 8oz packages of cream cheese, softened
1/2 cup Bailey's Irish Cream
1/2 cup sour cream
1/4 cup very strong coffee
1/4 tsp instant espresso powder
3/4 cup sugar
1/2 tsp vanilla
Using a food processor, process the Oreo cookies until they resemble fine crumbs. Add the melted butter and 2 Tbs of sugar into the cookie crumbs and stir until they are all combined. Press into the bottom of a spring form pan, or if making individual cheesecakes, press into rings on a cookie sheet lined with silpat or parchment paper. Bake the individual rounds in 350 degree oven for 10 mintes, set aside.
Beat together the cream cheese and sugar. Add the vanilla and beat in the eggs, one at a time. Then beat in the sour cream, coffee, espresso powder and Irish Cream until smooth and creamy.
Pour the filling into the prepared spring form pan, or into greased and parchment lined ramekins for individual cheesecakes.
Bake in a 350 degree oven for 40-45 minutes. For individual cheesecakes arrange ramekins in a large baking dish and fill the dish with boiling water about halfway up the ramekins during baking.
Remove from oven to cooling racks for 20 minutes. Refrigerate for 4 hours or overnight before serving.
To serve the individual cheesecakes, run a warmed knife around edges of ramekins, and turn out onto prepared cookie rounds.
As a kid, Mom always made a homemade butter cake for birthday's, special occassions, and just about anytime she was making a cake. I remember her hand written recipe card yellowed and stained from all the years of use. It read "Dad's Two Egg Cake". The only thing better than that cake with sliced banana's and whipped cream on your birthday was the little teacup with a couple of tablespoons of cake batter that she would save just for me.
I have always had problems with the recipe that Mom used. It would often come out with a corn muffin texture instead of that smooth light cake consistency. Finally, I have found the changes that make this cake come out perfect every time. So here it is, my variation of Mom's - "Dad's Two Egg Cake" recipe.
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans or prepare cupcake tins if making cupcakes, set aside.
In a large bowl sift together the flour, sugar, baking powder and salt.
In mixing bowl beat the butter until light and fluffy, add eggs and mix until well blended.
In alternating additions add one third of the milk and dry ingredients and beat with hand mixture, occasionally scraping down the sides of the bowl.
Repeat until all of the milk and dry ingredients have been inccorporated. Finish by mixing in the vanilla, but don't over beat the mixture.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes (19 to 21 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Brenda and I have tried a few different homemade brownie recipes over the years, and none of them could get us to switch from using a box mix... until now! After making these the first time, we will never go back to a box mix.
Melt together the butter, instant coffee granules and 11 ounces of chocolate chips in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1/2 cup of flour, baking powder and salt; add to the cooled chocolate mixture. Toss the walnuts and remaining chocolate chips in a medium bowl with 2 Tbs flour, then add them to the chocolate batter.
Spread batter evenly in the baking sheet. Bake for 15 minutes, then knock the baking sheet against the oven shelf to force the air to escape from between the pan and the batter. Bake for approximately 15 minutes more until a toothpick comes out clean. Do not overbake!
I love good ribs! I could break into the baby back ribs song, but I spare you the singing. We have tried for years different methods of making ribs at home. Some were good, some not so good. But finally we have found the perfect method for cooking ribs. So this really isn't a recipe but the process that we follow to slow smoke ribs.
Picking out the right ribs is important. I suggest going to your butcher or local meat market and asking for St Louis style pork ribs. You want there to be some fat, and nice meaty ribs.
Next is a good rub for the ribs. there are lots of good rubs available in the store, but I like to use my own rib rub recipe. Although it is called a rub, you shouldn't actually rub it into the flesh of the meat. That will just tear up the meat. Coat the ribs with a little bit of olive oil, spinkle with the rib rub, and pat it so that it sticks to the meat well. set it aside for at least an hour so the rub turns to a syrupy marinade.
3-2-1 smoking method:
Prepare your smoker (Or grill). We use a small electric smoker since we don't really cook a ton of meat all at once.
If you are using a grill, you'll want to cook the ribs over indirect heat, and keeep the temperature around 225. Once the temperature has stabalized, add the glazed ribs to the smoker. You should have a pan of water or even better, a comnination of water, beer and apple cider in the smoker to produce steam that will keep the ribs moist. Add a few chuncks of hardwood chuncks for the smoke. I like to use a combination of apple wood, cherry and hickory. This method of smokig is called 3-2-1 smoking for the length of time for each stage of the cooking. I have done this many times, and the ribs are always juicy, tender and flavorful.
The first 3 hours the ribs will be on the smoker with smoke, meat side up. Make sure that the water pan has enough liquid throughout the cooking. I also like to spritz the ribs with apple cider a few times in the first 3 hours.
The next 2 hours you will wrap up the ribs in aluminum foil, and add some apple cider before sealing up the foil. Back on the smoker this time meat side down, no smoke necessary for these 2 hours since the ribs are wrapped up.
The last 1 hour, back onto the heat, meat side up, without the wrap and still no smoke necessary. The final 15 to 30 minutes you can add barbeque sauce. Sometimes I like to finish off the last few minutes on the gas grill with higher heat to get a little char on the ribs, but that is up to you.
The ribs are really cooked through after the first 3 hours, but the 2 hours in the foil wrap make them very moist and tender. You will notice the meat is starting to pull back from the bones when you unwrap them after being in the foil. After the full 6 hours on the smoker the ribs will be tender and flavorful. My mouth is watering writting this up. I can't wait for the ribs to come off the smoker today!
You might remember around 6 years ago we tiled a whole lot up at the camp. Well, I guess it is about time we finished what we started way back then. We had planned to redo the sunroom tile as part of that project, we even bought the tile for it but never got around to it... until now. Of course after 6 years, the scope of the project got a little bigger. We have added radiant floor heat, and are putting in a ceiling fan and recessed lights as well. Here is a slideshow of the progress so far. A few more weekends until it is complete.