Tag: shortening

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!

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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
  1. Preheat oven to 350°F
  2. Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  3. In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  4. In medium bowl stir together flour, baking soda and salt.
  5. In a mixer, beat butter and sugar until fluffy.
  6. Add eggs, one at a time and vanilla.
  7. Slowly add the cocoa mix.
  8. Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
  9. Mix well and divide into the pans.
  10. Bake 28-30 mins until the toothpick comes out clean.
  11. Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)
Frosting
  1. Beat all gradually on low to combine.
  2. Then increase mixer speed and whip till fluffy.
Glaze
  1. Heat cream just to a boil.
  2. Pour over chips.
  3. Let sit one minute then stir smooth
Assembly
  1. Spread frosting between cake layers.
  2. Use extra to frost outside of the cake.
  3. Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
  4. Pipe on flowers and garnish with Oreos.
  5. **May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

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The post Triple Layer Oreo Cake appeared first on Hugs and Cookies XOXO.

Chocolate Fried Pies (Pie Day Friday!)

An old fashioned, made from scratch, fried pie has no equal. In the fried pie world, I have two favorites: Peach and Chocolate. For an amazing peach pie like my great grandmother made, you have to start with dried peaches. Fresh or canned just can’t pack the wallup of flavor that dried ones do. Click here for my recipe and if you want to watch me make them with Al Roker – just for kicks.

And for fried chocolate pies like I grew up with, you have to make your own chocolate paste out of sugar, butter, and cocoa powder, like my Aunt Sue does and you have to use the recipe that I put in my first cookbook, like I’m sharing with you here.

Note:  You can make these with canned biscuit dough but they won’t be the same. They will still be good in a pinch though. You can also make these simply by sticking a mini chocolate bar inside each one – but it won’t be the same, either. They will still be good in a pinch, though! Just do what you have time to do and put your heart into it. The most important step in cooking isn’t the ingredients you use or  how intricate the preparation, it’s the process of making something yummy for someone because you love them. That makes everything taste better.

Now let’s make some fried pies…

For the crust you’ll need: Shortening (like Crisco, I’m using generic), milk, salt, and all purpose flour.

For the chocolate paste filling you’ll need: Sugar, butter, and cocoa powder.

Most of my family’s old recipes don’t use baking chocolate and such, but cocoa powder instead because it was so much more affordable.

Place flour, salt, and shortening in a bowl. Stir together really well and then cut the shortening into the flour with a long tined fork.

Or a pastry cutter if you’re feeling fancy.

Like this. See? I’m using my own cookbook for this recipe. That is one of the benefits of being a highly unorganized person who happens to have a food blog and a few published books – If it weren’t for these things I’d never be able to find any of my recipes.

Oh yeah, this is my photo of my shortening after it was cut into my flour.  

Pour milk into flour mixture.

Stir it up really well.

You may need to add more milk, and that is perfectly okay. Add a tablespoon or so at a time until it forms a ball of dough.

Divide that up into ten ball shaped portions.

Look at the photo and see that Christy has only nine portions. Life is just like that sometimes.

In a medium mixing bowl, place melted butter, sugar, and cocoa powder.

Let your chocolate loving daughter come in for a good sniff…

Then let her stir it up really well.

It will form a paste. Note: This is a gritty chocolate paste and it is utterly delicious.

It’s like folks did in the old days and keep in mind folks were, by and large, an awful lot happier in the old days in most cases. Perhaps chocolate paste fried up inside homemade pies had something to do with this. It certainly couldn’t hurt.

Alright now we need to take each of those dough balls and make them into a 6 inch (or so) circle.

I usually roll mine out but I noticed here that my circles are a lot more like circles when I just pat the out.

 See? This circle was rolled out but that previous perfect looking one was patted out.

Now place about 2 tablespoons of filling in the center of each.

THEN, dip your fingertips in water and run them around the edges to help them stick together.

Fold over and crimp edges lightly with a fork.

Preheat about 1/4 inch of oil in a large skillet on medium high for about five minutes, then turn it down to medium and carefully add your pies a few at a time, careful not to overcrowd.

Let them cook until browned on one side, then flip and cook until browned on the other as well. This will just take a few minutes.

Remove to paper towel lined platter.

Let cool slightly before eating.

Share with your friends!

Chocolate Fried Pies (Pie Day Friday!)

Ingredients

  • 2 Cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup milk, more if needed
  • vegetable oil (for frying)
  • filling

  • 2 cups sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup (1 stick) butter or margarine, melted

Instructions

  1. In a medium bowl, combine the flour and salt. Cut in the shortening with a long tined fork. Add the milk and stir until the dough sticks together.
  2. Divide the dough into ten ball shaped portions.
  3. In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste.
  4. Pour oil to a depth of 1/4 inch in a large skillet and place over medium high heat to preheat while you assemble pies.
  5. On a floured surface, roll or pat each dough ball into a 6 inch circle. Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal.
  6. After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.
  7. Remove to paper towel lined plates and repeat until all pies are cooked.
  8. Cool slightly before serving.

    Store leftover pies at room temp for up to three days.

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http://www.southernplate.com/2013/06/chocolate-fried-pies-pie-day-friday.html

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Curried Lentil Hand Pies

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I am getting really excited, because in 1 week I will have my PharmD! 8 long years in the making… This curried lentil hand pie recipe reminds me of the first time I tried a peasant pie during pharmacy school, which was a little flaky hand pie filled with curried lentils and potatoes. Our school would serve us these hand pies for dinner sometimes when we had to stay late for a meeting, and it was always fun discovering new fillings. The curried lentil hand pie was always my favorite, and I was so excited when I perfected the recipe to taste just like them, and now I can make them at home! The crust is my flaky pie crust recipe modified to include less shortening, although I was scared to completely sub it with butter so I left some in… If you don’t have chicken broth on hand, you can also use water and 1/2 tsp of salt or so… just add more salt if needed. These hand pies are great because you can store them in the freezer and pop them back in the oven for 10 minutes to heat up again when you are hungry for a snack.

Curried Lentil Hand Pies
 
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Prep time
2 hours
Cook time
30 mins
Total
2 hours 30 mins
 
Type: Main
Serves: 6
Ingredients
Crust
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 10 tbsp unsalted butter
  • 2 tbsp shortening
  • 6 tbsp cold water (plus a little more if needed…)
Filling
  • 1 cup lentils, rinsed
  • 2¼ cup chicken broth
  • 2 tbsp yellow curry powder
  • ½ tsp turmeric
  • ¼ tsp pepper
  • 2 carrots, peeled and chopped
  • 1 potato, peeled and cubed
Instructions
  1. Bring a pot of the chicken broth to a boil and add lentils (may choose to soak overnight prior to cooking).
  2. Add the curry, turmeric, and pepper.
  3. Cook the lentils covered for 1 hour on a low boil (medium heat should be fine, as long as it slightly boils).
  4. Add the chopped carrots and potatoes and continue to cook for 20 more minutes.
  5. In the meantime, prepare the crust by adding all ingredients to a bowl and using a pastry blender to cut the butter and shortening into the flour until you have a uniform, crumbly mixture.
  6. Add the water 1 tbsp at a time and stir with a fork.
  7. Add just enough water to gather the dough in a ball with your hands without it falling apart too much, then wrap in plastic wrap and chill in the refrigerator for 1 hour.
  8. Roll a fistful of dough out on a floured surface to a circle of about 8 or 9-inches diameter and transfer to a greased baking sheet.
  9. Preheat the oven to 425 degrees F.
  10. Spoon 1-2 tbsp of filling over one half of the pie, about ½ inch away from the edge.
  11. Close the other side over the pie, and wet your finger and use the water to seal the edges.
  12. Then, turn the edges over back onto the pie, and seal by pressing a fork all the way around the edge.
  13. Bake for 25-30 minutes, until golden brown.
Makes 6 hand pies
    3.2.2265

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