Confession time here, I am addicted to these little onion rolls from Albertson's Grocery. Problem is, they don't always keep long and they are often out. So hey, my other loaf came out great, I started looking for a recipe. I can do this!
For my sammiches, I bought a huge pork tenderloin from Costco and decided to go with pulled pork barbecue. It was a very simple, if odd, recipe.
Slow Cooker Pulled Pork
1 pork tenderloin (2 pound)
1 bottle root beer
1 bottle barbecue sauce
1 package buns
Basically, dump the pork and root beer in the slow cooker and low for 5-6 hours until it shreds easy. Take it out. Shred, mix in sauce. Slap on buns. Enjoy! Simple! I used Virgil's for the root beer because it's very flavorful and Rudy's for the sauce as they sell large bottles. Because my pork loin was 8 pounds, I blame Costco.
Now, the buns I went with were from the website of the flour I buy. They were fantastic. 6 star. Incredible. Possibly better than the barbecue. If I manage to wheedle some smoked ham from my sister (raises pigs), I think I could put people into a happy food coma with these.
King Arthur Flour Onion Buns
Filling
1 medium onion, diced
4 tablespoons butter
1 tablespoon sugar
Dough
1/4 cup warm water
1 tablespoon yeast
1/2 cup milk, scalded and cooled
1 egg
4 tablespoons butter
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
Glaze
1 egg
1/4 teaspoon salt
Topping
Parmesan cheese
I'm not going to put the how-to here, just click the link for that. I am going to list what I changed after making it twice.
1. No scalded milk, because lazy. I just used water.
2. Halved butter used to cook onions because butter
3. Halved butter mixed in with dough, same reason.
4. Chopped up butter and added it to onion mixture when it was done cooking so it would melt, because save me a pot and flavor butter with onion.
5. Added onions to flour before mixing dough, because I've tried adding the fruit/veggie thing after the first rising and it's messy. And it gets under your nails and it's gross. Now, if you've a bread machine you wouldn't have this issue. I don't, so I do! So I add it early and justify it by saying it mixes the onion flavor in more thoroughly. So there!
Aren't they pretty? The little bowl is what I used to cut them. And they expanded quite a bit. I tried a biscuit cutter for the second batch and they were still a little large. Next time, I'm using a glass and making them more "slider" style.
I should add, I mixed up some ranch dressing for some leftover celery in the fridge. I don't like buying ranch as I usually won't eat a full bottle, I end up throwing half away. And likewise, I usually have leftover sour cream. The texture of home made ranch is much better. It's also pretty easy to make once you know what's in it.
Ranch Dressing
I flip the quantities of Mayo and Sour Cream in it, because I like sour cream.
That extra little thing on there? That's a Black Magic cake with chocolate cream cheese icing. And it's also fantastic. And I do mean award winning good :D
Black Magic Cake
Now you may look at this and think, coffee? Bleh! But I swear, you can't taste it. And I put espresso in it too. I'm sure you'd miss it if you used water but I suspect it helps the very dark chocolate color. It's also incredibly moist and while I'd love to layer this cake, that might be a feat of gymnastics that would not end well. It's not a cake that needs icing at all, but I happen to have a recipe I use for icing that I love that I altered for this cake.
The problem is that recipe is firmly in my head. It's from something my grandmother used to make that was really a quick no cook cheesecake.
Quick Cream Cheese Filling/Icing
1 Large Tub Cool Whip
2 Blocks softened Cream Cheese
Powdered Sugar to taste (about 1/3 cup)
Vanilla if desired.
Mix together in blender and spread at will! The nice thing with this is you can make it diabetic friendly by using truvia and getting sugarfree cool whip. And it's great just on fruit or layered under pudding in a crust.
For the above cake recipe, I wanted more cream cheese taste, and the cake I made was a half recipe. So I didn't need that much. I used half a block of cream cheese and half a small tub of cool whip. Maybe 1/8 cup of powdered sugar and 1-2 tablespoons of cocoa. It was potent. I kept it in the fridge rather than icing the cake directly and spread it on as needed.
I'm going to take that cake to work and wreck many diets. Yes I am :D It was good. And it was gone before the barbecue.
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