April 21, 2014
Peanut Butter Cake with Chocolate Frosting (Sally’s Baking Addiction)
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup creamy peanut butter
- 8 Tablespoons (1 stick) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon good quality vanilla extract
- 1/4 cup milk
- DARK CHOCOLATE FROSTING
- 2 3/4 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 6 Tablespoons unsalted butter, softened to room temperature
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract Instructions
- Preheat oven to 350F degrees .Prepare an 8 inch round cake pan.
- For the cake: Mix together the flour, baking powder, and salt. Set aside.
- Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
- With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
- Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
- Do not over mix. Batter will be thick.
- Bake for 32-35 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cake to cool before frosting.
For the frosting:
- Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
- With a stand mixer, beat the butter at medium speed until fluffy – about 2 minutes.
- With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
- Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
Blueberry Orange Cake (Inside BruCrew Life)
Prep Time: 20 minutes
Cook Time: 28 minutes
Yield: 24 pieces of cake
1 white cake mix (15.25 oz.)
1 can sweetened condensed milk (14 oz.)
1 can ready-made Orangesicle Frosting (16 oz.)
1 can Blueberry Pie filling (Lucky Leaf 21 oz.)
1 container Cool Whip (8 oz.)
- Bake the cake using the package directions. Let the cake cool 5 minutes, then use a fork or end of a wooden spoon to poke holes all over the top of the cake. Drizzle the can of sweetened condensed milk over the top slowly. Let the cake cool on the counter completely. Then refrigerate to chill.
- Remove the foil lid on the frosting. Heat in the microwave for 20 seconds. Stir and then spread over the top of the chilled cake.
- Set aside 2 Tablespoons of pie filling. Stir together the Cool Whip and remaining pie filling. Spread over the frosting layer. Spoon tiny dots of the reserved pie filling over the top. Swirl gently with a knife. Refrigerate until time to serve. Cut into 24 pieces. Store the remaining cake in a sealed container in the refrigerator.
*Use lemon frosting if you cannot find the orange frosting.
Strawberry Shortcake (Love & Confections)
adapted from Bisquick
Strawberry Shortcake Ingredients:
– 1 pint Strawberries, hulled and diced
– 2 & 1/3 cups Bisquick mix
– 3/4 cup Heavy Cream
– 3 tablespoons Granulated Sugar
– 3 tablespoons Unsalted Butter, melted
– 1/2 cup Heavy Cream, kept well chilled
– 2 teaspoons Powdered Sugar
Strawberry Shortcake Directions: – Heat oven to 425F. Prepare strawberries and set aside. – In a medium bowl, combine the Bisquick mix, Heavy Cream, Sugar and Butter until it is combined and a soft, sticky dough is formed. – Using an ice cream scoop or disher, drop dough onto an ungreased cookie sheet. Press down slightly so it flattens a bit. – Bake for 10-12 minutes, until golden brown, depending on your oven. Let the shortcakes cool while you prepare the whipped cream. – Either by hand or using a stand mixer, whip the Heavy Cream and Powdered sugar until soft peaks form. – Slice the shortcakes, fill with whipped cream and strawberries. Enjoy!
April 14, 2014
Hi all and welcome to Tasty From Head to Toe: Easter Candy Edition. Again, I totally showing my love for sugar and chocolate and I will NOT apologize. Show these awesome food bloggers some love and get ready for a sugar coma! Cheers!
Nutella Cream Eggs (Inside BruCrew Life)
Yield: 12 eggs
Nutella and marshmallow is a fun combination for a cute homemade Easter egg candy.
6 Tablespoons butter, softened
1/2 cup Nutella
1/4 cup marshmallow cream
1/2 teaspoon vanilla extract
2 cups powdered sugar
10 ounces white melting chocolate
Colored sprinkles or nonpareils
Pink sanding sugar
- Beat the butter and Nutella until creamy. Add the marshmallow cream and extract and beat again. Slowly add the powdered sugar until a soft dough forms.
- Divide into 12 even balls. Shape the balls into an eggs shape. Place on a wax paper lined baking sheet. Freeze for 20-30 minutes.
- Melt the chocolate according to the package directions. Use a fork to hold each frozen egg in the chocolate. Spoon the chocolate over the egg. Tap the fork gently on the side of the bowl. Slide onto the wax paper lined tray. Let set.
- Dip the ends of each egg in the remaining chocolate. Sprinkle with the sanding sugar over another bowl.
- Spoon the rest of the chocolate into a plastic baggie. Heat it up first, if needed. Cut one tip off. Drizzle two lines in the center of the eggs. Top with sprinkles after each egg. Let set. Store in a sealed container on the counter. Makes 12 eggs.
*If your melting chocolate is too thick to dip, you can also add a little bit of shortening to thin it out.
Homemade Peeps (The Novice Chef)
1 packet unflavored gelatin (2 1/2 teaspoons) 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup 1 cup sugar Sprinkle Sugar (I used Wilton) 1 block of dark chocolate
In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees).
Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
Transfer marshmallow mixture to a large zip lock bag and cut off one tip to form a circle (about the size of a nickel), and use immediately.
Chick How-To 1. Pipe an oval shape onto sugar, about 1 inch wide, tapering the end and pulling upward to finish with the tail.
2. For the head, pipe a mound on the end opposite the tail, about the width of the body, pushing toward the tail and up. Pull away from the head to form the beak.
3. Immediately sprinkle sugar over the entire surface of the chick. Allow about 10 minutes for the marshmallow to cool and hold its shape. Lift peep and ten dip in sprinkle sugar to ensure bottom is coated as well.
4. Make eyes with melted dark chocolate and a toothpick.
5. Store in airtight container until ready to eat.
Chocolate Caramel Matzo Brittle (The Kitchn)
Makes about 30 pieces of candy
4 to 5 matzo pieces (See Recipe Notes) 1 cup firmly packed dark brown sugar 1 cup (2 sticks) unsalted butter 1 cup chopped bittersweet chocolate or semi-sweet chocolate chips Toppings, like chopped nuts, candied ginger, sea salt, peanut butter chips, and chocolate chips
Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
Put the pan in the oven, then immediately turn the heat down to 350°F. Bake for 15 minutes, watching to make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 325°F. (While it is cooking, resist all urges to scrape the pan with extra pieces of matzo. You will burn yourself. Trust me.)
After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly over the caramel with a spatula.
You can leave it just as is, enjoying the simplicity, or sprinkle the brittle with toppings while the chocolate is still melted.
Let the brittle cool completely, then break it into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, I’ve never had it last long enough to test out the theory.
Homemade Reese’s Peanut Butter Eggs (Real Housemoms)
- 1 cup butter, melted
- 2¼ cups graham cracker crumbs
- 2 cups powdered sugar
- 1¼ cup creamy peanut butter
- 12 oz. chocolate almond bark
- 1 tbsp. vegetable shortening
- In a medium bowl combine the butter, graham cracker crumbs, powdered sugar and peanut butter
- Refrigerate the mixture for 1 hour
- Once mixture has hardened form 2 tablespoons of mixture into an egg shape and place on a parchment lined baking sheet
- Place into the freezer for 30 minutes
- After peanut butter eggs have hardened
- Melt almond bark and vegetable shortening in a medium bowl
- Dip peanut butter eggs into the melted chocolate and set on parchment paper
- Allow chocolate to harden and enjoy!
April 7, 2014
Okay, there is no doubt here that I love carbs, sugar and chocolate. So, this week I’m sharing my fav recipe choices of the week with a link to the websites where I found these yummy ideas. Cheers!
FRENCH TOAST MUFFINS- Centercutcook.com
Prep Time: 10mn
Cook Time: 25mn
Total Time: 35mn
- 8-10 cups bread cubes (Use homemade challah, a 1 pound loaf of French bread or a 1 pound loaf of cinnamon raisin bread cut into bite sized pieces)
- 2 cups milk (I used 1%)
- 5 large eggs
- 3 tablespoons brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- Handful of raisins *optional
MAPLE STREUSEL TOPPING INGREDIENTS
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons real maple syrup
- Pre-heat your oven to 350 degrees.
- In a large bowl whisk together 2 cups milk, 5 large eggs, 3 tablespoons brown sugar, 2 teaspoons vanilla and 1 teaspoon cinnamon.
- Place the bread cubes in a large bowl. Pour the liquid mixture over the bread crumbs and use a large spoon to toss the bread with the liquid mixture. Add in a handful of raisins if you wish. Set aside.
- Prepare a muffin tin by spraying it with non-stick cooking spray.
- Make the streusel topping: In a small bowl add in cubes of butter, 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon and a pinch of salt. Use your fingers or a fork to incorporate the butter into the ingredients. Mix until you’re left with a crumbly topping, then stir in 2 tablespoons real maple syrup. Set aside.
- Use a 1/2 cup measuring cup to place a heaping 1/2 cup full of bread mixture into each muffin cup. Repeat until all 12 muffins cups are full.
- Divide the cinnamon mixture evenly among the muffins.
- Bake for 23-25 minutes or until the tops of the muffins are a nice golden brown.
- Allow the muffins to cool for a few minutes before serving.
- To serve – drizzle syrup over each muffin.
CHICKEN SAUSAGE SANDWICH ON a PRETZEL ROLL- dinnersdishesanddesserts.com
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 4 links chicken sausage
- 1 Tbsp olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 small white onion
- 4 Pretzel Rolls (Recipe here)Instructions
- Thinly slice the bell peppers and onions. In a large skillet over medium high heat, heat olive oil. Add sliced veggies and sauté until tender 5-7 minutes.
- Grill or sauté sausage until cooked through.
- To serve fill each pretzel bun with a link of sausage as well as some peppers and onions.
Pasta, Pesto, and Peas- foodnetwork.com
Recipe courtesy of Ina Garten
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto (packaged or see recipe below)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli ( pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
Chocolate Mousse BrowniesChocolate Mousse Brownies- loveandoliveoil.com
Yield: 16 servings
Total Time: 12 hours
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup dark or Dutch process cocoa powder, sifted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon kosher or fine sea salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon unflavored gelatin
- 4 ounces dark or bittersweet chocolate, shaved or very finely chopped
- 1 cup heavy cream, divided
- 1 teaspoon instant espresso powder
- 1 tablespoon granulated sugar
- Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper.
- Melt butter in a microwave safe bowl. Add cocoa powder, sugar, and brown sugar and stir until it forms a thick, grainy paste. Add eggs, vanilla, salt, and espresso powder and whisk until smooth. Fold in flour until just incorporated and no streaks of white remain. Spread into prepared pan and bake for about 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached. Remove from oven and let cool completely.
- To prepare mousse topping, in a small dish, sprinkle gelatin over 1 tablespoon of cold water and let sit for 5 minutes to soften. Place shaved chocolate in a heat-proof bowl.
- In a small saucepan, warm 1/3 cup of the heavy cream until steaming. Whisk in softened gelatin and espresso powder until dissolved. Pour warm cream over shaved chocolate. Let sit for 20 to 30 seconds, then gently whisk until smooth.
- Place remaining 2/3 cup heavy cream and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until it forms soft peaks.
- With a large rubber spatula, fold in half of whipped cream to chocolate mixture to lighten. Add remaining cream and gently fold, scraping the sides and bottom of the bowl, until mousse is uniform in color.
- Spoon mousse on top of cooled brownies, and smooth into an even layer with an offset spatula. Do this fairly quickly, as the gelatin will begin to set up fairly quickly and the mousse will be much harder to spread smoothly.
- Lightly cover with plastic wrap and refrigerate until set, at least 2 hours or overnight (if possible).
- To cut, lift out entire block using the parchment paper as handles. Cut into a 4×4 grid of squares (or smaller if you prefer) using a sharp knife, wiping off knife between cuts. If desired, drizzle with melted chocolate for garnish before or after cutting into squares.
March 31, 2014
Okay, here’s the weekly collection of drool-worthy recipes. You can thank or curse me later. Don’t forget to check out the awesome bloggers who brought us the goods. Cheers!
Lemon and Blueberry French Toast Bake (Real Housemoms)
8 hours 45 mins
- 1 French Bread Loaf
- 4 whole eggs
- 4 egg whites
- 1 cup milk
- 1 tsp vanilla
- 2 tsp lemon zest
- 6 oz. fresh blueberries
- 1 tbsp. butter, room temperature
- ⅓ cup brown sugar
- ¼ tsp cinnamon
- 2 tbsp. flourInstructions
- cut French loaf into 1 inch cubes
- in a large bowl beat the eggs and egg whites together with the milk, vanilla and lemon zest
- toss the bread into the egg and milk mixture
- add in the blueberries gently so as not to burst them
- spray a 13×9 baking dish with cooking spray
- pour the bread cubes into the dish and pour any remaining egg mixture on top
- in a small bowl combine the brown sugar, flour, cinnamon and butter
- sprinkle over the top of the bread cubes evenly
- cover with foil and refrigerate overnight or at least 8 hours
- preheat the oven to 350 degrees
- remove the foil and bake for 45 min
Brown Butter Seafood Risotto (Dinners, Dishes, and Desserts)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
- Two 4 ounce lobster tails
- 3/4 pound large shrimp, peeled & deveined
- olive oil
- Salt & Pepper
- 4 tablespoons butter, divided
- 1 cup red onion, finely chopped
- 1 and 1/2 cup Arborio rice
- 1/2 cup dry white wine
- 4 to 5 cups chicken stock
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 450 degrees.
- Prep lobster tails by removing the inner shell. Using a kitchen shears, but down each side of the shell, peel back, and remove. For more detailed instructions see here. Season the tails with salt and pepper. Wrap in foil, and bake for about 18 minutes. Once cooked, remove the meat from the shell, and roughly chop.
- To prepare the shrimp toss in olive oil and season with salt and pepper. Bake with lobster tails for 7 minutes, or until pink and opaque.
- Heat chicken stock in sauce pan over medium heat.
- Meanwhile heat 3 Tbsp. of butter in a large skillet over medium heat. Let the butter melt, and a foam form on the top. Once the butter starts to brown (about 2 minutes later), add the onions. Sauté for 3 minutes, or until soft. Add rice, stirring to coat. Mix in the wine, and let cook until most of the liquid is absorbed, stirring frequently. Add 1 ladle of chicken stock. Stir and cook until the liquid is absorbed. Add another ladle of stock. Keep going until the rice is al dente. Remove from heat, stir in remaining 1 Tbsp. butter, Parmesan cheese and season with salt and pepper. Add shrimp and lobster to risotto to serve.
Quinoa with Spinach, Artichokes and Chicken (A Family Feast)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 servings
- 2 cups chicken stock
- 1 cup quinoa
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 cups diced onion
- 1 ½ tablespoons chopped garlic
- 1 ½ pounds boneless skinless chicken breasts cut into one inch pieces
- 8 ounces fresh baby spinach
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup heavy cream
- 8 ounce package cream cheese
- ½ cup grated Romano cheese
- 1 cup grated Parmesan divided
- 1 ½ cups shredded mozzarella, divided
- 2 tablespoons corn starch
- 1 14-ounce can whole artichokes, drained and cut into quartersInstructions
- Bring chicken stock to a boil in a small to medium sauce pan. Add quinoa, reduce to medium low, cover and cook 12 minutes on a low boil. Remove from heat, leave cover on and time 15 more minutes. Remove cover and fluff with fork. Set aside.
- Preheat broiler for final step.
- While Quinoa is cooking, melt butter in a large oven proof skillet with high sides. Add oil, onions and garlic and sauté over medium high for three minutes.
- Add cut up chicken and stir. Cook, stirring occasionally for five minutes or until chicken is partially cooked and is still soft when pushed. Add all of the spinach and keep mixing and turning until the spinach is submerged and starts to wilt, about one minute.
- Add salt, pepper, heavy cream, cream cheese, Romano, ½ cup of the Parmesan and 1 cup of the mozzarella cheese. Stir this mixture and cook until fully heated through and the cheese has melted.
- Dissolve the 2 tablespoons of corn starch in ¼ cup of water and drizzle a teaspoon at a time into hot mixture stirring and checking as it thickens. (Note: A corn starch slurry does not thicken right away, so you need to stir and wait 30 seconds after you add each teaspoon. The sauce should be similar to a thin pancake batter consistency.) Add the drained artichokes and gently stir.
- Remove from the heat and stir in the quinoa. Then sprinkle the top with the remaining Parmesan and mozzarella cheese. Place under the broiler just long enough to brown the top, about one to two minutes.
Brownie Pudding Recipe (Browneyedbaker.com)
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
A cross between a brownie and pudding and super chocolatey!
¾ cup unsweetened cocoa powder ½ cup all-purpose flour 2 cups granulated sugar 4 eggs, at room temperature Seeds scraped from 1 vanilla bean 1 cup unsalted butter, melted and cooled to room temperature
1. Preheat oven to 325 degrees F. Butter a 2-quart baking dish; set aside. Sift together the cocoa powder and flour into a medium bowl; set aside.
2. Using an electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 to 10 minutes. Reduce the mixer speed to low and add the vanilla bean seeds and the cocoa mixture, mixing only until combined. Still on low speed, slowly pour in the melted butter and mix again until just combined.
3. Scrape the brownie mixture into the prepared baking dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish. Bake for 1 hour, at which point a tester inserted 2 inches from the side of the pan will come out with some moist crumbs still attached and the center will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool completely. Serve at room temperature. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Peach Lambic and Rye Sangria (The Kitchn)
1 – 1 1/2 cup(s) sliced peaches and cubed crisp red apples (like McIntosh) 3/4 cup rye whiskey 1 (750 ml) bottle Pêche Lambic Beer, well chilled 1 1/2 cups club soda, chilled
In a large pitcher, combine the fruit and the rye and let soak for 20 to 30 minutes. Add the pêche Lambic and stir to combine. Top with the club soda. Pour into ice-filled wine glasses and scoop some of the fruit on top.
March 17, 2014
Honeydew Melon Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings
Note: The prep time listed here does not include the time it takes to freeze the honeydew melon.
- 2 cups honeydew, cut into 1-inch chunks and frozen
- ½ cup fresh baby spinach (you can add up to ½ cup more if you wish)
- ½ cup vanilla yogurt
- 2 cups skim milk, plus more if needed
- Place all ingredients in a blender and process until smooth.
- Add additional milk if needed to reach your desired consistency.
Check out these tasty eats from Brown Eyed Baker and give some follow love!
Yield: 24 brownies
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 15 minutes
Chocolate brownies topped with a creme de menthe filling and a creme de cacao ganache, fashioned after the popular grasshopper cocktail.
For the Brownies:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
½ cup + 2 tablespoons vegetable oil
2 egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
For the Creme de Menthe Filling:
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
3 tablespoons green creme de menthe
2½ cups powdered sugar
Pinch of salt
For the Creme de Cacao Ganache:
14 ounces dark chocolate, finely chopped
½ cup heavy cream
2 tablespoons unsalted butter
1 tablespoon creme de cacao
1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack to cool completely.
4. Make the Creme de Menthe Filling: Using an electric mixer, beat the butter and cream cheese on medium speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and add the creme de menthe and pinch of salt, blending until totally combined. Keeping the mixer on low speed, gradually add the powdered sugar. Once it has all been incorporated, increase the speed to medium and beat until smooth and fluffy. Spread the mixture over the cooled brownies into an even layer. Transfer to refrigerator and chill for at least 30 minutes.
5. Make the Creme de Cacao Ganache: Place the chocolate, heavy cream and butter in a medium bowl set above a small saucepan of barely simmering water. Cook, stirring constantly, until the mixture is completely melted and smooth. Remove the bowl from the saucepan and stir in the creme de cacao. Set aside to cool to room temperature (the mixture will thicken as it cools), then use an offset spatula to spread in an even layer over the creme de menthe filling. Return to the refrigerator for at least 30 minutes.
6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.
Yield: 4 to 6 servings
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 45 minutes
An easy, traditional shepherd’s pie recipe made of ground lamb and topped with mashed potatoes.
2 tablespoons olive oil
1 large sweet onion, finely chopped
1½ carrots, finely chopped
1½ pounds ground lamb
1 tablespoon tomato paste
1 teaspoon Dijon mustard
1 cup beef, lamb or chicken stock, warmed
Salt and pepper, to taste
1 recipe Perfect Mashed Potatoes (or 4 cups prepared mashed potatoes)
1 tablespoon unsalted butter, melted
1. Preheat oven to 350 degrees F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, until soft but not browned.
3. Increase the heat to high, add the lamb, and cook until it is well-browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season with salt and pepper, and simmer for 15 to 20 minutes, or until the stock is mostly (but not completely) evaporated.
4. Transfer the meat mixture to a 1½-quart casserole dish. Cover with the mashed potatoes. Brush the top of the mashed potatoes with the melted butter. Bake for 50 minutes, or until evenly browned on top. Leftovers can be stored in the refrigerator for up to 4 days.
March 10, 2014
Everybody drink! Check out these sinfully good drinks and show some follow and share love!
Having a girl’s night? Try these two drinks from Real Housemoms. Cheers!
This grapefruit margarita is the perfect drink for spring or summer! It has a great citrus flavor and beautiful color that will have you making it again and again.
Author: Aubrey Cota
Recipe type: Cocktail
- 1½ oz. Tequila Silver
- ½ oz Triple Sec
- 1 oz. sweet and sour mix
- 2 oz. grapefruit juice
- sliced grapefruit
- salt, for garnish
- grapefruit slices for garnish
- combine the tequila, triple sec, sweet and sour mix, and grapefruit juice in an ice filled shaker
- rub the rim of a margarita glass or mason jar with a slice of grapefruit
- dip the glass in salt to rim the glass
- fill with crushed ice
- pour the margarita into the ice filled glass
Spiked Strawberry Shortcake
This spiked strawberry shortcake cocktail is like drinking a piece of strawberry shortcake! It’s perfect for a celebration or summer afternoon.
Author: Aubrey Cota
Recipe type: Cocktail
- 2 oz. cake flavored vodka
- 1 oz whipped cream flavored vodka
- ¼ c strawberries
- 7 Up
- puree the strawberries with a splash of 7 Up
- pour into an ice filled shaker
- add the vodka and shake
- pour into an ice filled glass and top off with 7 Up
Put yourself in a sugar coma with this delicious milkshake from Brown Eyed Baker.
Yield: 1 large milkshake or 2 smaller milkshakes
Prep Time: 5 minutes
Total Time: 5 minutes
A peanut butter and marshmallow milkshake spiked with crushed Nutter Butter cookies and topped with whipped cream.
2 cups vanilla ice cream (homemade or store-bought)
¼ cup milk
2 tablespoons creamy peanut butter (homemade or store-bought)
2 tablespoons marshmallow creme (homemade or store-bought)
4 Nutter Butter cookies, broken up
1. Place all ingredients in a blender and puree on medium speed until smooth and creamy. Pour into glasses, top with whipped cream and additional Nutter Butter cookies, if desired. Enjoy immediately!
March 3, 2014
Sorry the absence everyone, it’s been an interesting couple of weeks. So as a plea for forgiveness, I’m sharing my guilty craves for the week. Check out these delicious recipes and go shower these fabulous bloggers some love! Enjoy!
First up, we have this awesome breakfast idea from Averie Cooks
Cinnamon Spice Applesauce Bread with Honey Butter
The bread is supremely moist and soft, with just enough cinnamon to complement the applesauce, without being overpowering. It’s more like an apple spice cake baked in a loaf pan than bread. The crust is slightly firmer and chewier, while the interior soft and fluffy. I used cinnamon applesauce and if using plain, consider adding additional cinnamon to the batter. I used coconut oil, and the bread doesn’t taste like coconut, but substitute with your favorite oil or melted butter if concerned. Make sure the butter for the honey butter is extremely soft or you’ll have a hard time whisking it together.
Yield: one 9×5 loaf, 12 hearty slices
Prep Time: 5 minutes
Cook Time: about 60 minutes
Total Time: about 95 minutes, for cooking
2 large eggs
1 cup cinnamon applesauce (plain may be substituted, consider adding more cinnamon)
3/4 cup granulated sugar
1/2 cup melted coconut oil (canola or vegetable oil or melted butter may be substituted)
1/4 cup light brown sugar, packed
1/4 cup sour cream (lite okay; Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 tablespoon cinnamon (not teaspoon)
1 teaspoon ground nutmeg
pinch salt, optional and to taste
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter, extremely soft
1/4 cup honey, or to taste
pinch cinnamon, optional and to taste
Bread – Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
In a large bowl, whisk together the first 7 ingredients, through optional salt.
Add the flour, baking soda, baking powder, and stir until just combined; don’t over mix. Batter will be thick and with a few lumps. Don’t try to stir the lumps smooth.
Turn batter out into prepared pan, smoothing the surface lightly with a spatula.
Bake for about 56 to 63 minutes (I baked exactly 60), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the last 15 minutes of cooking, tent bread with a sheet of foil (lay it loosely over top of pan) if your bread is looking a bit darker before you anticipate the center to cook through fully; I tented mine.
Allow bread to cool in pan on top a wire rack for at least 30 minutes before turning out onto rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months. Serve plain, with honey butter, with a butter and confectioners’ sugar glaze or a vanilla cream cheese glaze.
Honey Butter – Combine the butter (make sure it’s extremely soft and squishy), honey, and optional cinnamon in a small bowl and whisk vigorously until smooth and fluffy. Extra portion will keep airtight in the fridge for at least 1 month.
Next, okay, I’ve never been shy about my love for chocolate and chocolate WITH peanut butter? Now I’ve found Nirvana. Make this luscious creation at home using this recipe from A Couple Cooks
Chocolate Peanut Butter Mousse (4 Ingredients)
by: a Couple Cooks
What You Need
14-ounce package silken or soft tofu (try to find GMO-free or organic)
⅓ cup natural creamy peanut butter
6 tablespoons maple syrup
¼ cup cocoa powder
2 tablespoons salted peanuts (for garnish)
What To Do
In a food processor or blender, puree tofu with ⅓ cup peanut butter, 6 tablespoons maple syrup and ¼ cup cocoa powder in a blender until smooth.
Divide among glasses and refrigerate for 20 to 30 minutes, until set.
For the garnish, crush 2 tablespoons peanuts and sprinkle on top of the pudding. Add a touch of cocoa powder, if desired.
“Homemade” Baked Truffle Fries
Frozen Fries (or russet potatoes peeled and cut)
Sea Salt & Pepper
Preheat the oven to 425 degrees (or how directed on the package).
Drizzle truffle oil on a baking sheet, then add fries – overlapping is fine.
Drizzle again with truffle oil, then sprinkle with fresh grated parmesan cheese.
Bake as directed – for about 30 minutes.
Remove from oven, drizzle more truffle oil, generously salt with sea salt, and sprinkle parmesan cheese.
Pile onto a serving platter and top with fresh thyme as a garnish.