Fruit On The Akorn Night In The Poconos

Any food other than BBQ or Grilled.

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Russ
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Re: Fruit On The Akorn Night In The Poconos

Postby Russ » Sat Sep 23, 2017 5:32 pm

OldUsedParts wrote:YOU can't talk :?: - - - my blood sugah just went off the chart :whiteflag: if I ate a hunk of that this late I'd might as well get dressed and mow the yard in the dark :shock: :shock: :shock: :shock: :shock: :shock:


Lol, I could never in a million years come up with a sentence like that.lmao. :whiteflag: :deadhorse:

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Re: Fruit On The Akorn Night In The Poconos

Postby OldUsedParts » Sat Sep 23, 2017 5:59 pm

Professor Bunky wrote:OK, you twisted my arm. ;)
Here are the Cheesecake Brownies, fresh out of the oven. They just need to cool awhile before the gorging....I mean sampling, begins:
Image


RECIPlease :chef: :tup: :cheers:
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Re: Fruit On The Akorn Night In The Poconos

Postby Russ » Sat Sep 23, 2017 6:46 pm

Speaking of brownie, here's a pic of my leftover brownie from d.i.l dinner last night, her choice.
image.jpg


Looks pretty dark, but it's supposed too, they all loved it.

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Re: Fruit On The Akorn Night In The Poconos

Postby OldUsedParts » Sat Sep 23, 2017 7:04 pm

Chocolate is like Bacon - - - just eat it it's Guuuuuud :tup: :salut:
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Re: Fruit On The Akorn Night In The Poconos

Postby Professor Bunky » Sat Sep 23, 2017 7:49 pm

OldUsedParts wrote:
Professor Bunky wrote:OK, you twisted my arm. ;)
Here are the Cheesecake Brownies, fresh out of the oven. They just need to cool awhile before the gorging....I mean sampling, begins:


RECIPlease :chef: :tup: :cheers:


This is the base brownie recipe I used (which is Hershey’s Best Brownies recipe with a few tweaks):

½ cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs (I use large ones)
½ cup all-purpose flour
1/3 cup cocoa (I use a generous measurement and both light & dark cocoa)
¼ teaspoon baking powder
¼ teaspoon salt
Optional: ½ cup chopped walnuts (I didn’t use any in this recipe)

Heat oven to 350 deg. Grease 11” x 7” baking pan (original recipe calls for 9”square pan).
In large bowl, cream butter, sugar and vanilla (original recipe calls for melting butter but I didn’t like the results). Add eggs and using a spoon, beat well.
Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in nuts (or any add-ins, if used). Spread into prepared pan and bake for 20-25 minutes or until brownies begin to pull away from sides of pan (I use the toothpick test, to see if a toothpick stuck in the center comes out dry). Cool completely.

Now for this version, I used cheesecake-like batter on top, only slightly cut into the base brownie batter. (Full Disclosure: This batter was too loose and needed more baking time than the base brownies. Next time, I’ll try for a cheesecake recipe that’s thicker and bakes in the same time as the brownies).

This is what I used for the topping:

3 ounces cream cheese, softened
2 tablespoons butter, softened
¼ cup sugar
1 egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon all-purpose flour

In a small bowl, beat cream cheese, butter and sugar until creamy. Blend in egg, vanilla and almond extract. Stir in flour. Then I poured it over the brownie batter and cut it into the brownie batter a little bit, before baking @ 350 deg.

If you just use the base brownie recipe, you may want to frost them.
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Re: Fruit On The Akorn Night In The Poconos

Postby woodenvisions » Sat Sep 23, 2017 10:51 pm

PB,

That looks rediculously good !
Thanks for that recipe, sounds delicious !
I'm gonna give it a whirl without a doubt.
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Re: Fruit On The Akorn Night In The Poconos

Postby outlaw » Sun Sep 24, 2017 5:38 am

woodenvisions wrote:Nothing Sinister meant Outlaw :) you have some type of Egg or Kamado I think right ??

If so, you should dive Right in and whip one of these up, it's so easy a Cave Man could do it.
I promise you that once you bake this way, you will forget the oven exists, they come out that moist and Perfectly cooked. I use mine for just about everything, all thru the year even in 2 ft of snow, I just shovel a 2 ft long path to it on the deck :)

...and NO, I did NOT call you a Cave man lol


Believe me, I certainly have some cave man tendencies, so I wouldn't have been offended even if you did. Yes, I have a knock off egg (Bayou classic) but it doesn't see any action these days. The ceramic insert at the bottom I have used so much it just crumbled away. They were not available as replacement parts for years but just recently showed up on the web site. I need to order one and get back to using it, especially with turkey season around the corner. Best ever to smoke a bird.

This one I can still get: http://www.bayouclassicstore.com/Charco ... 0-583.html

But I also need this one and its out of stock: http://www.bayouclassicstore.com/Charco ... 0-584.html

There is nothing for me to measure so I dont know if one from another type would work. Anyone have any ideas?
Bayou Classic Ceramic
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Re: Fruit On The Akorn Night In The Poconos

Postby OldUsedParts » Sun Sep 24, 2017 7:41 am

:tup: Thanks, PB :salut:
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Re: RE: Re: Fruit On The Akorn Night In The Poconos

Postby woodenvisions » Sun Sep 24, 2017 11:16 am

outlaw wrote:[quote="woodenvisions"]Nothing Sinister meant Outlaw :) you have some type of Egg or Kamado I think right ??

If so, you should dive Right in and whip one of these up, it's so easy a Cave Man could do it.
I promise you that once you bake this way, you will forget the oven exists, they come out that moist and Perfectly cooked. I use mine for just about everything, all thru the year even in 2 ft of snow, I just shovel a 2 ft long path to it on the deck :)

...and NO, I did NOT call you a Cave man lol


Believe me, I certainly have some cave man tendencies, so I wouldn't have been offended even if you did. Yes, I have a knock off egg (Bayou classic) but it doesn't see any action these days. The ceramic insert at the bottom I have used so much it just crumbled away. They were not available as replacement parts for years but just recently showed up on the web site. I need to order one and get back to using it, especially with turkey season around the corner. Best ever to smoke a bird.

This one I can still get: http://www.bayouclassicstore.com/Charco ... 0-583.html

But I also need this one and its out of stock: http://www.bayouclassicstore.com/Charco ... 0-584.html

There is nothing for me to measure so I dont know if one from another type would work. Anyone have any ideas?[/quote]Outlaw,
I wish I could help you with this, but unfortunately I can't. I went with a double walled porcelain coated Akorn cooker/smoker kamado for various reasons so I'm not sure about ceramic parts.
Hopefully you can find a replacement for yours because I know it puts out some great grub.
Good luck man.
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Re: Fruit On The Akorn Night In The Poconos

Postby Professor Bunky » Sun Sep 24, 2017 12:12 pm

woodenvisions wrote:PB,

That looks rediculously good !
Thanks for that recipe, sounds delicious !
I'm gonna give it a whirl without a doubt.


You're welcome, WV & OUP. Good luck with your brownies and any variations you try. I've found this to be a consistend and easier recipe than the ones based on melting unsweetened chocolate (as opposed to the cocoa in ths one).
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Re: Fruit On The Akorn Night In The Poconos

Postby Russ » Sun Sep 24, 2017 5:39 pm

That recipe is almost identical to my one. Brownie and fresh cream.....heaven.

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