Pbq Barbeque Goo Recipes

Steps:

• Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
• Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
• Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.
• When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.
• If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

Steps:

• Preheat the oven to 350 degrees.
• Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.
• Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.
• Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.
• When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.

Steps:

• Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes!
• Slightly warm peanut butter in microwave for easy incorporation. Be careful not to burn or scald.
• In medium mixing bowl, combine all other ingredients. Mix well.
• Slowly incorporate peanut butter and mix until well blended.
• Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container.