Tag: oz

Triple Layer Oreo Cake

Oreo lovers, this one is for you! A triple layer chocolate cake, filled with a delicious butter cream frosting. Top it off with chocolate ganache, oreos and oreo candy bars! The candy bars were a new find in the store for us. If you can’t find them, just chop up some oreos very finely and sprinkle them along the bottom of your cake!

You May Need:

Cake Pans

Even Bake Cake Strips-love these!

Triple Layer Oreo Cake

Ingredients

Cake

¾ cup unsweetened dark cocoa powder
1 cup boiling water
½ cup + 2 Tablespoons soft butter
2 cups sugar
3 eggs
1 tsp vanilla extract
1¾ cups all-purpose flour
1½ tsp baking soda
¼ tsp salt
¾ cup whole milk
¼ cup sour cream

Frosting

1½ cups butter
1½ cups shortening
9 cups powdered sugar
1½ T. vanilla
7-8 T. milk

Garnish

Oreos for the top
crushed oreo candy bars for the bottom

Glaze

9 oz semi-sweet chocolate chips
¾ cup heavy cream

Instructions

Cake

Preheat oven to 350°F
Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
In medium bowl stir together flour, baking soda and salt.
In a mixer, beat butter and sugar until fluffy.
Add eggs, one at a time and vanilla.
Slowly add the cocoa mix.
Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
Mix well and divide into the pans.
Bake 28-30 mins until the toothpick comes out clean.
Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)

Frosting

Beat all gradually on low to combine.
Then increase mixer speed and whip till fluffy.

Glaze

Heat cream just to a boil.
Pour over chips.
Let sit one minute then stir smooth

Assembly

Spread frosting between cake layers.
Use extra to frost outside of the cake.
Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
Pipe on flowers and garnish with Oreos.
**May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

3.4.3177

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Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

https://www gordon-ramsay-recipes com/tag/cowboy-cookies

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/shrimp-and-grits-2 html