Mexican Chocolate Brownies (from Bon Appetit, with a few changes) graced the table as the dessert for Chicken Tortilla Soup tonight. Yum yum yum!
For brownies
* 4 ounces unsweetened chocolate, chopped
* 1/2 cup (1 stick) salted butter
* 1 1/4 cups (packed) golden brown sugar
* 1 tablespoon ground cinnamon
* 1/2 teaspoon ground cayenne pepper
* 3 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup all purpose flour
* 1 cup milk chocolate chips (about 6 ounces)
For brown sugar topping
* 1 cup (packed) golden brown sugar
* 1/4 cup whipping cream
* 1 tablespoon unsalted butter
* 3/4 tablespoon vanilla extract
* 1/2 cup sliced almonds
Make brownies:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and pepper. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
Make topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
September 7, 2009
September 6, 2009
Easy-peasy.
I made s'mores treats and boiled some corn to contribute to tonight's meal @ the parent casa.
S'mores treats:
4 tbsp butter
1 tbsp vanilla
1- 16oz box golden grahams
1 bag mini marshmallows
1- 12oz bag chocolate chips
1/4 cup milk
Melt the butter in a large pot over medium heat. Add vanilla, stir until smooth. Pour in the marshmallows, stirring until melted and smooth, coating the spoon. Gradually add the cereal, stirring to coat the cereal fairly evenly. Pour mixture into a greased large baking dish, press out evenly. While it settles, use the microwave to heat the chocolate (in a microwave-safe bowl). Heat one minute at a time, stir between heating. Once smooth, add the milk and microwave for 30 seconds more, then whisk until incorporated and smooth. Pour over cereal mixture, then let cool until just set. These are a bit more fun than the usual krispy treats.
The corn I did utilized a delicious product I'd never tried: Wiley's Corn Boil. It is delicious! It made 6 ears of supermarket corn sweet and tasty. Definitely suggest it! :)
Baby bro Patrick created a remoulade sauce to top the crab cakes my mother made, and it was super good.
Remoulade:
* 1/2 cup mayonnaise
* 2 Tablespoons grated onion
* 1/2 cup cocktail sauce
* 2 Tablespoons Dijon Mustard
* 1 Teaspoon Worcestershire Sauce
Directions:
Combine all ingredients and chill.
A very tasty dinner, indeed!
S'mores treats:
4 tbsp butter
1 tbsp vanilla
1- 16oz box golden grahams
1 bag mini marshmallows
1- 12oz bag chocolate chips
1/4 cup milk
Melt the butter in a large pot over medium heat. Add vanilla, stir until smooth. Pour in the marshmallows, stirring until melted and smooth, coating the spoon. Gradually add the cereal, stirring to coat the cereal fairly evenly. Pour mixture into a greased large baking dish, press out evenly. While it settles, use the microwave to heat the chocolate (in a microwave-safe bowl). Heat one minute at a time, stir between heating. Once smooth, add the milk and microwave for 30 seconds more, then whisk until incorporated and smooth. Pour over cereal mixture, then let cool until just set. These are a bit more fun than the usual krispy treats.
The corn I did utilized a delicious product I'd never tried: Wiley's Corn Boil. It is delicious! It made 6 ears of supermarket corn sweet and tasty. Definitely suggest it! :)
Baby bro Patrick created a remoulade sauce to top the crab cakes my mother made, and it was super good.
Remoulade:
* 1/2 cup mayonnaise
* 2 Tablespoons grated onion
* 1/2 cup cocktail sauce
* 2 Tablespoons Dijon Mustard
* 1 Teaspoon Worcestershire Sauce
Directions:
Combine all ingredients and chill.
A very tasty dinner, indeed!
September 3, 2009
Heavens to Betsy! Homemade Caesar Salad, to die for!
I made a Caesar salad (inspired by my food crush P-Dub) from scratch tonight, it was amazing! Here's what you need to make it happen:
whole lot of romaine (maybe 2 bunches)
DRESSING:
4 tbsp mayonnaise (none of that fakey fake MW business, however tempted you may be by its tangy zip)
2 tbsp lemon juice
dash of Worcestershire
5 tbsp olive oil
dash of salt
freshly ground black pepper to taste
almost 1/4 cup grated Parmesan cheese
CROUTONS:
1/2 french bread loaf, cut into cubes
1/4 cup olive oil
heaping tbsp minced garlic
dash of salt
Rinse the lettuce, take it apart and put it in a very big bowl. You can tear it up or leave it whole, your choice. Make your dressing by mixing all the dressing ingredients together in a small prep bowl until mostly un-lumpy. Make your croutons by mixing your oil, garlic and salt in a bowl, then coating your bread cubes in the mixture. When they're all coated, lay them out evenly on an ungreased cookie sheet. Set your oven to broil, put the cookie sheet with the cubes on it in there for a minute or so. Watch them, you don't want to turn them into tiny charcoal briquettes. When they're golden brown, take them out and let them cool slightly. Toss your lettuce with the dressing. then add your delicious warm croutons. Add more Parmesan if you want. This salad will definitely make your family and friends roll in the floor in fits of pleasurable agony, and you'll definitely receive several marriage proposals. Best case scenario, your sweetheart will have a new-found appreciation of your grasp of the "lost arts." :) Enjoy!!!
<3
whole lot of romaine (maybe 2 bunches)
DRESSING:
4 tbsp mayonnaise (none of that fakey fake MW business, however tempted you may be by its tangy zip)
2 tbsp lemon juice
dash of Worcestershire
5 tbsp olive oil
dash of salt
freshly ground black pepper to taste
almost 1/4 cup grated Parmesan cheese
CROUTONS:
1/2 french bread loaf, cut into cubes
1/4 cup olive oil
heaping tbsp minced garlic
dash of salt
Rinse the lettuce, take it apart and put it in a very big bowl. You can tear it up or leave it whole, your choice. Make your dressing by mixing all the dressing ingredients together in a small prep bowl until mostly un-lumpy. Make your croutons by mixing your oil, garlic and salt in a bowl, then coating your bread cubes in the mixture. When they're all coated, lay them out evenly on an ungreased cookie sheet. Set your oven to broil, put the cookie sheet with the cubes on it in there for a minute or so. Watch them, you don't want to turn them into tiny charcoal briquettes. When they're golden brown, take them out and let them cool slightly. Toss your lettuce with the dressing. then add your delicious warm croutons. Add more Parmesan if you want. This salad will definitely make your family and friends roll in the floor in fits of pleasurable agony, and you'll definitely receive several marriage proposals. Best case scenario, your sweetheart will have a new-found appreciation of your grasp of the "lost arts." :) Enjoy!!!
<3
August 27, 2009
Okay, I'm feeling like a change. And, the promised recipes...
I've been rattling around for years, yearning for education in something I find relevant and engaging. To me, regular college was absolute drudgery. I slipped out, in relative disenchantment and some degree of disgrace, broke and disappointed. Now, I feel like I've spent enough time in self-imposed penance and want something else. This probably isn't news to anyone, but I love to cook. My kitchen offers a stimulating and creative place for my mind to run wild. I am relatively young, childless, and able to move around the world. My car will be paid off later this year, my lease is up in April. Within the next year or so, I'd like to pack my necessities into boxes, buy a bike rack for the car, and go to Austin to start a new life chapter as a culinary student.
...to be continued.
Now, as promised, RECIPES!
Pasta salad:
2 cups macaroni or other small pasta
1 can chunk white tuna in water, drained
about 2 dozen red grapes, halved
1/2 small yellow or red onion, minced
2 carrots, shredded
2 celery stalks, diced
1/4 cup sunflower kernels
1/4 cup cashews, crushed
1 cup miracle whip or salad dressing of choice
1/4 cup honey mustard
optional shredded cheese of whatever variety pleases you most. Monterrey Jack would be lovely.
Prepare pasta according to directions on box, then rinse thoroughly with cold water, for about 10 minutes. In a 3 or 4 quart bowl, mix everything together. Mix it up gooood so the dressings are coating every bit of that tasty. Serve it up cold with some wheaty crackers. Share some with your momma, she'll think you're awesome. It's colorful and great.
Homemade Chocolate Pudding:
1/4 cup (1/2 stick) butter
1/4 cup flour or cornstarch (flour makes a denser pudding, cornstarch makes it more silky)
about 2 cups milk
1/4 cup cocoa powder (upon further thought, I think 4 oz melted unsweetened chocolate would have been tastier. try the ghiradelli 60% cacao baking bar, it's 4oz)
1/2 cup powdered sugar
1 1/2 tablespoons vanilla extract
Melt the butter in a saucepan, add the flour and whisk constantly over medium heat, until the mixture is very golden, about 5 minutes. Add your milk slowly, still whisking. Whisk until it thickens, which can take anywhere from 5-10 minutes. When it's about the consistency of gravy, reduce heat to low, then add your chocolate and sugar. Stir it until well incorporated. You can add more chocolate or sugar to taste. When it's looking and tasting awesome, stir in your vanilla. Remove from the heat and get that sucker cooled down. Hot chocolate pudding might be gross, and unsafe: see here for safe cooling, scroll down to where it says Cooling liquid foods.
This pudding is hearty but delicious. A peanut butter cookie would be a nice complement.
I got my brownie recipe from the delightful Paula Deen. Maggie's decadent brownies were a hit, the only thing I can see making different would be switching the marshmallows for caramel and pecans. Mmm. I'll try it and let you know.
...to be continued.
Now, as promised, RECIPES!
Pasta salad:
2 cups macaroni or other small pasta
1 can chunk white tuna in water, drained
about 2 dozen red grapes, halved
1/2 small yellow or red onion, minced
2 carrots, shredded
2 celery stalks, diced
1/4 cup sunflower kernels
1/4 cup cashews, crushed
1 cup miracle whip or salad dressing of choice
1/4 cup honey mustard
optional shredded cheese of whatever variety pleases you most. Monterrey Jack would be lovely.
Prepare pasta according to directions on box, then rinse thoroughly with cold water, for about 10 minutes. In a 3 or 4 quart bowl, mix everything together. Mix it up gooood so the dressings are coating every bit of that tasty. Serve it up cold with some wheaty crackers. Share some with your momma, she'll think you're awesome. It's colorful and great.
Homemade Chocolate Pudding:
1/4 cup (1/2 stick) butter
1/4 cup flour or cornstarch (flour makes a denser pudding, cornstarch makes it more silky)
about 2 cups milk
1/4 cup cocoa powder (upon further thought, I think 4 oz melted unsweetened chocolate would have been tastier. try the ghiradelli 60% cacao baking bar, it's 4oz)
1/2 cup powdered sugar
1 1/2 tablespoons vanilla extract
Melt the butter in a saucepan, add the flour and whisk constantly over medium heat, until the mixture is very golden, about 5 minutes. Add your milk slowly, still whisking. Whisk until it thickens, which can take anywhere from 5-10 minutes. When it's about the consistency of gravy, reduce heat to low, then add your chocolate and sugar. Stir it until well incorporated. You can add more chocolate or sugar to taste. When it's looking and tasting awesome, stir in your vanilla. Remove from the heat and get that sucker cooled down. Hot chocolate pudding might be gross, and unsafe: see here for safe cooling, scroll down to where it says Cooling liquid foods.
This pudding is hearty but delicious. A peanut butter cookie would be a nice complement.
I got my brownie recipe from the delightful Paula Deen. Maggie's decadent brownies were a hit, the only thing I can see making different would be switching the marshmallows for caramel and pecans. Mmm. I'll try it and let you know.
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