Real Simple - Recipes, Organizing, Beauty, Fashion, Holidays. How to Make a Delicious Strawberry Drink. La Bomba. Pulled Chicken Sandwiches Recipe. Outrageous Oreo Crunch Brownies. Now these brownies are just dangerous.
It made a huge 9x13 pan (and this was halving the recipe) and I ended up freezing most of them. And now for the past couple of months I've been slowly nibbling away at my stash. I love eating them frozen - they're so fudgey, rich and chocolatey. Yum yum dangerous. Of course they're delicious at room temperature too. Oh and guess what? If this sounds good, you might also like:Quintuple Chocolate BrowniesRich Chocolate CheesecakeChocolate Chunk Malt CookiesChocolate Fudge Souffle Bars Outrageous Oreo Crunch BrowniesAdapted from Ina Garten found on La cuisine d'Hélène 2 sticks (1 cup) unsalted butter1/2 pound semisweet chocolate, chopped3 ounces unsweetened chocolate, chopped3 eggs1 1/2 tablespoons instant coffee granules1 tablespoons vanilla1 cup + 2 tbsp sugar1/2 cup + 2 tbsp flour1/2 tablespoon baking powder1/2 teaspoon salt25 Oreo cookies, chopped Arrange a rack in the middle of the oven and preheat to 350°F.
Coupons. Wine And Cheese – A Match Made In Heaven. Cheese and wine are partners in a harmonious relationship, and, as any Wine 101 guide would tell you, to many wine buffs a match made in heaven. The French have cheese and wine between the main course and dessert. What remains of the (red) wine from the main course is finished up, which can lead to the erroneous conclusion that red wine will combine ideally with cheese.
The English have a completely different tradition, and serve cheese after dessert. Traditionally, they serve strong cheeses like Stilton, along with a port. The strong taste of this combination goes well after a sweet dessert. Big red wines, especially if they are somewhat mature, cannot stand up to many cheeses. Aged hard cheeses and blue cheeses (aged Gouda and Edam, Parmigiano Reggiano, Stilton, Bleu d’Auvergne and Roquefort) are excellent with port or madeira. Roquefort and Sauternes is an unexpectedly good combination. Strong-smelling cheeses that ‘run’ spell disaster for any wine. How to Mince, Dice and Chop Onions. The photograph below shows minced, diced and chopped onions.
Minced (on the left) is the smallest cut. diced (in the middle) is a bit bigger, and chopped (on the right) which is cut, at most, into about ¼ inch chunks. When it comes to chopping an onion or any vegetables, choose a knife that you are comfortable holding. As long as it’s sharp, it really comes down to what knife you feel you can control well. So, let me show you how to chop an onion. This is the root end of an onion. Leave the root end intact. Cut off the top of the onion (the other end.) Peel off the outside skin (the dry, papery layer.) Sometimes you end up removing the first layer of onion as well which is ok. Cut the onion in half from the top end to base. Always hold the onion with bent fingers while slicing and chopping. For chopped onions, with the knife tip pointed towards the root, slice the onion to within 1/2 inch of the base.
Now cut perpendicular to the slices you just made. Oh look! Cheers!