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Sunday, May 7, 2017

Kentucky Butter Cake

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Kentucky Butter Cake with Butter Rum Sauce
I love watching the Kentucky Derby and I thought this cake would be a great recipe to try. This was the first time I baked with rum flavoring. I used rum before but I really like the taste of rum flavoring. I am happy I baked this cake. The cake is rich, moist and dense, and the rum flavoring is just right. What takes this cake over the top with yumminess is the Butter Rum Sauce, which is drizzled all over the cake while it is warm. This Butter Rum Cake pairs perfectly with coffee and tea. See Recipe below. 

Slice of Kentucky Butter Cake with Butter Rum Sauce

Ingredients
3 cup King Arthur All Purpose Flour

2 cups Granulated Sugar

1 teaspoon Coarse Salt

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 cup, 2 sticks Unsalted Butter, softened

2 teaspoons Rum Flavoring (I used McCormick)

1 cup Buttermilk

Kentucky Butter Cake just removed from the oven
Directions
Heat oven to 325 degrees.

Spray bundt pan liberally with Non-Stick Baking Spray. I use Wilton Bake Easy! Non-Stick Spray.

In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

In the bowl of a mixer on medium speed combine butter, sugar, eggs, buttermilk, and rum flavoring until incorporated.

Turn mixer to low speed, and slowly add flour mixture until incorporated.

Pour batter in prepared bundt pan.

Bake for 55 to 60 minutes or until a toothpick inserted in cake comes out clean. My cake baked in 1 hour.

Kentucky Butter Cake with Butter Rum Sauce
I suggest you start checking it at the 45 minute mark as oven temperatures vary.

Place cake on wire rack and wait 30 to 35 minutes before inverting.

Take a knife and carefully move it around the edges of the cake.

Take cake platter and place over bundt cake and carefully invert.

Tap all around the cake and release bundt pan slowly.

Butter Rum Sauce
Ingredients
3/4 cup Granulated Sugar

1/3 cup Unsalted Butter

3 tablespoons Water

2 teaspoons Rum Flavoring

The sauce drips to the center bottom as well

Directions
Using a small sauce pan on low heat combine all the ingredients and cook until fully melted.

Do not boil.

Pour over the cake while the cake is still warm.

Kentucky Butter Cake recipe from The Country Cook:
http://www.thecountrycook.net/kentucky-butter-cake-with-rum-saucethe/

Enjoy!

-Sophia/Two Frys

Saturday, May 6, 2017

Kentucky Bourbon Pecan Pie

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Kentucky Bourbon Pecan Pie
This Kentucky Bourbon Pecan Pie is a traditional dessert for Kentucky Derby day which is today! This pie is made with walnuts or pecans. The pie is rich, decadent, and full of chocolate chips, nuts, and bourbon. It tastes like a large chocolate chip cookie mixed with pecan pie. I wanted to call this recipe Kentucky Derby Pie, but the name Derby-Pie is a registered trademark of Kern's Kitchen, which registered the name in 1968. 

Close-up slice of Kentucky Bourbon Pecan Pie

Ingredients
1 Pillsbury Deep Dish Pie Crust or your favorite Pie Crust recipe

1 cup Granulated Sugar

1/2 cup King Arthur All Purpose Flour

2 Large Eggs, slightly beaten

1/2 teaspoon Coarse Salt

1/2 cup, 1 stick Unsalted Butter, melted

1 cup Pecans, chopped

1 cup Semisweet Chocolate Morsels

2 tablespoons Jim Beam Kentucky Straight Bourbon Whiskey

1 teaspoon Pure Vanilla Extract

Close-up of Kentucky Bourbon Pecan Pie
Pretty slice of Kentucky Bourbon Pecan Pie

Directions
Heat oven to 350 degrees.

Using a small sauce pan on low heat melt the butter. Set aside to cool.

Beat eggs in a small bowl; set aside.

In a large bowl whisk together sugar, flour, and salt.

Add in the melted butter and stir with spatula until incorporated.

Pie just taken out of the oven
Close-up of pie goodness

Add beaten eggs, bourbon, and vanilla extract and stir with spatula until incorporated.

With a spatula gently fold in chopped pecans and chocolate morsels.

Pour mixture into the frozen deep dish pie crust.

Place pie in the center of a rimmed baking sheet.

Bake for 50 to 60 minutes until pie is set and toothpick inserted comes out clean, and the crust is slightly browned. My pie baked in 1 hour.

Jim Beam Kentucky Straight Bourbon Whiskey, Pure Vanilla Extract and Chocolate Morsels
Pie on baking sheet and ready to go in the oven
Check pie after 20 minutes and if crust has browned, cover it with a pie shield or with strips of aluminum foil so it does not burn.

When the pie is done remove it from the oven and place on wire rack to cool completely, and serve when ready.

Visit Atta Girl Says for the Kentucky Derby Pie Recipe:
http://www.attagirlsays.com/2015/05/01/kentucky-derby-pie-recipe/

For further information about Kern's Kitchen Derby-Pie Chocolate Nut Pie, visit:
http://www.derbypie.com/

Check out my recipe for Bourbon Pecan Pie:
https://twofrys.blogspot.com/2012/11/bourbon-pecan-pie.html

Enjoy!

-Sophia/Two Frys

Friday, April 21, 2017

Smoked Ghost Taco Hot Sauce By Jersey Barnfire

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Smoked Ghost Taco Hot Sauce
By Jersey Barnfire

Smoked Ghost Taco it's whats on dinner
I am always looking for great taco sauces and have found a real winner with Smoked Ghost Taco. Made by my friends John and Austin of Jersey Barnfire in New Jersey, this sauce is great for burritos, taco salad, tacos and nachos. It is also a great sauce to dip chicken taquitos into. The heat from the Ghost Pepper is hot but not overpowering. The Ghost Peppers are smoked so the sauce has a great smokiness throughout. This adds the heat and smokey flavor to your foods in just the right amount. It is not too hot, but has a great flavorful kick. 

Smoked Ghost Taco has a nice texture full of flavors
While and after eating food with Smoked Ghost Taco Sauce my lips were actually tingling. This sauce would be great to add to ground beef while browning and seasoning to make your tacos. Add some to your meat or use as a Mexican style hot sauce flavored topped. Recommended and one of my new faves.

Smoked Ghost Taco Sauce close up, get some!
To order Smoked Ghost Taco Hot Sauce and other Jersey Barnfire products, 

-Allen/Two Frys

Phoenix Super Sauce By Voodoo Chile Sauces

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Phoenix Super Sauce Medium Heat
By Voodoo Chile Sauces

Phoenix with Turkey Breast for the holidays
The Phoenix Super Sauce from our friend Thom Toth of Voodoo Chile is a really great holiday style sauce. The reason I say a holiday style sauce is the smooth melding of flavors. The cranberries, blueberries, apples, carrots, and pomegranates remind me of the holiday fruits and vegetables my Grandma cooked with every Easter, Christmas and Thanksgiving. Also featured in this tasty sauce are black cherries, green tea and ginger. This sauce is not just for the holiday season, but is great year round.
Phoenix with Homemade Turkey Breast nice and thick with tons of flavor
I had the Phoenix on various foods turkey, chicken, pork chops, and even on mac and cheese. It paired well with all these foods. I was so impressed I ordered more to give as a Christmas gift to my in-laws. The fruits are not too sweet, and the medium heat actually comes from Cayenne, Habanero, Naga and the Carolina Reaper (The World's Hottest) Pepper. It is full of flavor and will not burn you up. Phoenix is a great sauce to cook with and recommended.

Phoenix with Turkey Breast is amazing

To order Phoenix Super Sauce and other Voodoo Chile Sauces, 

-Allen/Two Frys

NYC Hot Sauce Expo 2017 vendor recommendations

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NYC Hot Sauce Expo 2017 vendor  recommendations
April 22-23, 2017

We always like to give people a heads up on what to try and buy at the NYC Hot Sauce Expo.
Here are a few products from vendors at this years expo we recommend and think you
would really like. These are products we are currently using and compiling notes and
cooking with on Two Frys. With over 40 vendors the Expo is always a HOT tasting and 
shopping experience.

Toms Roid Rippin' (Hermey’s Revenge Holiday Hot Sauce), Angry Irishman (Chipotle Mustard),
Defcon Sauces (Bonum Allium - Mild Garlic) and High River Sauces (Hellacious Hot Sauce).
These products are all posting with feature reviews soon. Check these and the many other vendors fabulous products out this weekend in Brooklyn. These four items come recommended and have been tested in our kitchen. All four of these companies have a variety of products. Hot Sauces, Condiments, Wing Sauces and Rubs. Be sure to taste and try a variety of these vendors goods. I also will say you should try items from all the vendors as they have something for everyone from flavorful to mild to hot hot hot!

These Vendors:
Toms Roid Rippin' (Hermey’s Revenge Holiday Hot Sauce) : Toms Facebook
Angry Irishman (Chipotle Mustard): angryirishman.net
Defcon Sauces (Bonum Allium - Mild Garlic): defconsauces.com 
High River Sauces (Hellacious Hot Sauce): highriversauces.com

NYC Hot Sauce Expo April 22-23, 2017: nychotsauceexpo.com 

Thanks and be sure to attend this great event.

-Allen/Two Frys

Tuesday, April 18, 2017

Cajohns Tequila Lime BBQ Sauce Chicken Wings

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Cajohns Tequila Lime BBQ Sauce Chicken Wings
Private Reserve Mesquite Smoked
By Cajohns

CAJOHNS Tequila Lime Chile BBQ Sauce
Tequila Lime Chile BBQ Sauce by Cajohns is a real treat for your taste buds. This sweet blend of BBQ sauce will add some heat and bold flavor to your meats. Made by Cajohns Fiery Foods in Westerville, OH by a member of the Hot Sauce Hall of Fame - Mr. CaJohn Hard and Company. This sauce hit the spot on chicken wings, chicken breasts, and even on hot dogs. The sauce blend contains: New Mex Chile's, garlic, onions, mesquite smoke flavor, tomatoes, brown sugar, Worcestershire sauce, lime juice, tequila and more.

Oven Roasted Wings baked with a generous layer of CaJohns 
Cajohns Tequila Lime BBQ Sauce is a real crowd pleaser and everything I cooked or added it to was promptly devoured by our family. It is not to hot for the heat intolerant and superb smokiness. I will say again this is just one of many award winning sauces (both BBQ and hot sauces) made by Cajohns. This is a must have BBQ sauce for your cooking and summer BBQs. Recommended by Two Frys.

These wings came out fantastic with Tequila Lime BBQ!
To order Cajohns Tequila Lime BBQ Sauce and other fine Cajohns products, 
Visit: cajohns.com

CaJohns Fiery Foods Official Facebook 

-Allen/Two Frys

Monday, April 17, 2017

Red Hawk Grounds For Divorce Garlic Hot Sauce

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Grounds For Divorce Garlic Hot Sauce
By Red Hawk Premium Peppers

Red Hawk with homemade roasted chicken and scalloped potatoes
The first thing I shall say about Grounds For Divorce is it is one of the finer garlic hot sauces I have had. Red Hawk has done a great job of making this flavorful hot sauce a condiment for both topping and cooking foods. This sauce is made by Red Hawk and bottled in Spring Mills, PA. 

Garlic galore with a nice hearty sauce texture
I met Dan Lowenstein a few years ago in NYC and have followed them and their products online ever since. I have had many garlic sauces, and this is in my top 3 for sure. The well blended flavors contain Cayenne Peppers, rice vinegar, sweet onion, Fresno Peppers, garlic, tomato paste, soy sauce, olive oil, kosher salt, sugar and more. Just the aroma alone is enough to lure you in. Try on almost all foods pizza, spaghetti, mashed potatoes, chicken, egg dishes and burritos. Red Hawk offers other impressive sauces for your palate. Recommended by Two Frys.

An extremely pleasing garlic hot sauce, I Love It!
To order Grounds For Divorce Garlic Hot Sauce and other fine Red Hawk Hot Sauce products, visit: redhawkpeppers.com

Red Hawk Official: Facebook Page

-Allen/Two Frys

Sunday, April 16, 2017

Easter Rainbow Funfetti Cookies

Pin It Easter Rainbow Funfetti Cookies

Easter Rainbow Funfetti Cookies
Chocolate Easter Bunnies and Eggs
This weekend, I baked Rainbow Funfetti Easter cookies using a recipe from Sweet Sugarbelle (see link below). It is my go to vanilla sugar cookie recipe I always make with the added sprinkles. I made Peeps, several different Bunnies, Bunny Tails, Bunny Paws, Chicks, Eggs, Carrots, and Lambs. I doubled this recipe and saved half of the Coconut dough I used for the Bird's Nest Cookies. I also saved some of the Chocolate dough from my Panda Cookies, so I ended up with a whole lot of cookies. I made a lot of Royal Icing as well and worked on these cookies for two days.

Peeps
Peeps
Yield: 3 Dozen Cookies (Depending on cutter size)

Ingredients
1 cup, 2 sticks Unsalted Butter, softened and each stick cut into cubes

1 1/2 cups Confectioner's/Powdered Sugar

1 Large Egg

2 teaspoons Pure Vanilla Extract

2 3/4 cups King Arthur All Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Coarse Salt

1/2 cup Rainbow Jimmies

Bunny Tails and Paws
Bunny Tails and Paws close-up

Directions
In a large bowl whisk together the flour, salt, and baking powder; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for a 10 seconds.

Add eggs, and vanilla extract and mix until incorporated. Do not overmix.

Bunny Tails
Bunny Tails
Scrape sides of bowl and mix for 5 seconds.

With mixer on low speed, slowly add flour mixture and incorporate.

Add rainbow sprinkles and mix until incorporated.

The dough is ready when it begins to clump around paddle attachment.

Bunny Tails
Carrots
Cut in half and roll dough into 2 balls, cover with plastic wrap and chill in fridge for 1-2 hours or overnight or for 30-45 minutes in the freezer if pressed for time.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Heat oven to 400°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Bunnies
Bunnies
Dip cutters in flour, shake off excess, and make shapes with cutters.

Place onto cookie sheets lined with parchment paper.

Place cookie sheets in freezer for 10-15 minutes. The cookies hold their shape when you do this.

Bake 7-9 minutes or until the edges have slightly browned. My cookies baked in 9 minutes.

Wait 5 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Bunny Paws

Large Batch Royal Icing
Ingredients
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Clear Vanilla Extract

Chicks

Directions
In a large bowl, sift powdered sugar, set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

Easter Eggs
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.

I separated the white icing I needed, and transferred to squeeze bottles.

For the rest of the icing, I separated them in plastic containers with lids according to how many different colors I needed.

I used AmeriColor Soft Gel Paste Food Color in Turquoise, Teal, Fuschia, Pink, Yellow, Orange, Green, and Chocolate Brown. Use 1-2 drops at a time until you reach the color desired.

Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles.

If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.

Lambs
Lambs close-up
I outlined the cookies first, waited 1/2 hour and then filled them.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

If you are using sprinkles, confetti, nonpareils, sugar pearls, dragees, etc... add them over wet icing.

I also use edible markers to draw over some of the cookies to make more precise lines with the border icing.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins or gift bags.

If you are baking and it is humid, allow more time for the cookies to dry.

For the Rainbow Funfetti Cut-out Recipe, visit:
http://www.sweetsugarbelle.com/2015/07/rainbow-funfetti-cutout-cookie-recipe/

For the Royal Icing Recipe and Video Tutorial, visit:
http://www.joyofbaking.com/RoyalIcing.html

Enjoy!

-Sophia/Two Frys

Saturday, April 15, 2017

Bunny Tails Cupcakes

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Bunny Tails Cupcakes
The cutest Bunny Tails Cupcakes
I found a kit from Wilton (see pic below) at Target to make Bunny Tails Cupcakes and bought extra Wilton White Pearlized Jimmies to make sure I had enough. I made a dozen splitting the cupcake recipe from my previous post, Bunny Ears Cupcakes. Go to the link for the cupcake recipe and vanilla frosting. I used a vanilla cupcake recipe from Life, Love and Sugar and it was a recipe I will use it again. The cupcake was tender and moist and full of vanilla yumminess.

Close-up of Bunny Tails Cupcakes
Another close-up of Bunny Tails Cupcakes
I suggest using hot pink liners for your cupcakes.

Start by making the cupcakes and frosting.

Bunny Tails Cupcakes all done!
In a medium size bowl, add sprinkles.

Once the cupcakes have cooled completely, frost all the cupcakes making sure to cover the tops to the edges.

Wilton Bunny Tails Kit
Wilton White Pearlized Jimmies, they sparkle
After you have frosted all the cupcakes, take each one and dip into the jimmies. 

Pour sprinkles over the sides to cover completely.

Then take a bunny tail and dab a little frosting on the bottom, and press onto cupcake.

Repeat these steps until you have done them all.

Press cupcake into sprinkles
Then do the same for the bunny paws and place them as seen in the photos.

That's it! Super easy and they are adorable. This is a great recipe to do with your family. 

-Enjoy

-Sophia/Two Frys