Yesterday's News

Just so this isn't a pictureless post (and to contradict myself) this isn't yesterday's news. It's the East Coast Coffee Cake (chocolate and raspberry style) from Isa's upcoming brunch cookbook. I made it yesterday for today's breakfast and we ate 1/2 of it last night. If you'd been here when it was fresh out of the oven, we would have passed you a fork. It's fantastic. Don't think this is going to bump off Ash's Cinnamon Swirl Loaf, which I love and make way too often. I'm just adding this one (which has gazillion variations) to the rotation. There just can't be enough amazing quick breads, in my opinion.

Now for the old news for real. It's the recipe for the Dr. Pepper BBQ Sauce. I adapted the recipe that Calcy posted which is from here.

Dr. Pepper BBQ Sauce

2 1/2 cups Dr. Pepper (that's a bottle)
1 cup ketchup
1 small can tomato paste
1/3 cup oil ( I used canola)
1/2 cup lemon juice
2 Tbsp dry minced onion
1/2 cup chopped onion
4 cloves garlic
1 tsp pepper
2 teaspoons salt
1 teaspoon basil
1/4 tsp red pepper flakes (or more, yeah.... more)

Put all ingredients in blender and blend for about 2 minutes. Then put in large saucepan (this makes a lot!) and bring to a boil. Reduce heat and simmer as long as you can to thicken it up. I think mine cooked for about 3 hours. I know it sounds weird, but it's really good! Then again, I used to love a slice of lemon in my Dr. Pepper, so I was an easy target for this recipe.

And here is a brief how-to for the Napoleons.

First step: make the vegan pastry creme from Vegan Cupcakes Take Over the World. Pop in it the fridge.

To make 2, I used 3 sheets of phyllo. I left them piled up without separating them. Cut those into 3 strips, then 4 rectangles on each of the strips, to get 12 pieces. Triangles would have been better, but I thought of that too late. Place these on a lightly greased cookie sheet, pierce with a fork a few times and bake at 400 for about 10 minutes. You'll know when they're done. Let them cool, dust with confectioner's sugar, and layer them how you want. Supposedly, you can make the phyllo ahead of time and store them in an airtight container, making them a do-ahead winner.

Tonight's dinner: Your guess is as good as mine.