Salted Caramel Guinness Brownies Salted Caramel Guinness Brownies These rich fudgy salted caramel Guinness brownies are topped with Jameson whipped cream and a sweet Jameson caramel. Last night I spent my night virtually watching the Oscars with Gina via Facebook. Lets talk about the Oscar dresses for a second. Luckily for you I didn’t spend the whole night watching TV. I made these brownies a few weeks ago and have been dreaming about them ever since. . These brownies are super fudgy and have a very intense chocolate flavor. I should tell you that I’m going to be slightly mean and not give you the Irish whiskey caramel sauce recipe until Friday. Salted Caramel Guinness Brownies with Jameson Whipped Cream Yield: 9x13 pan Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes Ingredients: For whipped cream: 1 cup heavy whipped cream 1 tablespoon Jameson Irish whiskey 1 teaspoon vanilla bean paste Irish Whiskey Caramel Sauce for topping Directions: In a bowl whisk together flour, cocoa powder and kosher salt, set aside.
Orange-Kissed Chocolate Brownies Orange-Kissed Chocolate Brownies Ingredients cup unsweetened Dutch-process cocoa powder tablespoons orange juice tablespoons light-color corn syrup Directions Preheat oven to 350 degrees F. From the Test Kitchen To Store: Place bars in a single layer in an airtight container; cover. Nutrition Facts(Orange-Kissed Chocolate Brownies)Per serving: 244 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 82 mg sodium, 34 g carb., 1 g fiber, 28 g sugar, 2 g pro. Marbled Red Velvet Cheesecake Brownies Friday, January 20, 2012 Marbled Red Velvet Cheesecake Brownies* It’s January 20th, and I am bringing you a Valentine’s day dessert! That’s right, for once I am actually bringing you a holiday dessert before the holiday! Pigs are on fire and hell is flying…or, you know, whatever that saying is. We should all take a moment and enjoy this one time, never gonna happen ever again feeling. Yesterday Jorge and I signed all the papers to rent a 2100 sq ft house. Since our offical move in date is February 17th, I know my current kitchen will have to be packed up a few days ahead of time….which is why I am here with my Vday dessert early. I was nervous putting this recipe into the oven…I really winged it with the red velvet brownie batter. I can’t think of a more perfect dessert for your honey this Valentine’s day. A couple of quick tips: 1. 2. 3. Update: What to do with the leftover scraps!
Moist, Decadent Chocolate Swirl Banana Bread Do you have a recipe book that is well “loved” and often used? Is it that one you stick in a drawer when someone drops in unexpectedly? You’re hiding secret family recipes, right? What? A treasured cookbook. It was my mother-in-law’s and before her, it belonged to Auntie, who raised her. I’m so sorry, but in my defense, I DID warn you! From the pages of this treasured tome, comes the recipe that makes our family the most moist, delicious banana bread you have ever dreamed about! It’s going to be hard to eat any other banana bread, after this. Isn’t it gorgeous? Chocolate Swirl Banana Bread Ingredients 3 cups sugar 1 1/2 cups butter (no substitutes, here) 9 ripe bananas 6 eggs 6 cups unbleached all purpose flour 1 Tablespoon baking powder 1 Tablespoon baking soda 1 1/2 teaspoons salt 2 cups semi-sweet or dark chocolate chips Instructions Peel and mash bananas. Add the butter and sugar and beat well. Beat in the eggs. The batter will be thick when it is finished. Grease four loaf pans.
Chocolate Cheesecake Candy Cane Bars Recipe : Food Network Kitchens Directions For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-squarebaking dish with foil. Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75% power until softened, about 2 minutes. Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Pour the filling evenly over the crust. For the glaze: Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75% power until melted, about 2 minutes. Cut into small bars or squares. Store the bars covered in the refrigerator for up to 5 days. To crush the candy canes, remove the wrappers and place in a resealable plastic bag.
Cheeseburger Macaroni This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!
Chocolate Banana Cake Do you always have bananas rotting on your counter too? Yeah, me neither. Actually I lie. There are weeks when my family eats 3 bunches of bananas, and weeks when those bananas get neglected. It tastes like banana bread, in a lighter, cakier form. Here’s the thing. Ingredients 1/2 cup butter, softened 1 cup granulated sugar 1 egg 1 tsp vanilla extract 3 medium bananas, mashed 1 1/2 cup flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 cup baking cocoa 1/4 cup nutella, melted (optional) 1/4 cup walnuts (optional) Instructions In mixer, blend butter and sugar until creamy.
3 Tips for More Perfect Brownies By Katherine Sacks, Recipe by Sam Worley Three tips for achieving perfect fudginess. Fudgy brownies are a tricky beast: overbake them and you enter cakey territory, underbake them and you get a squishy mess. Nobody is. Data Breaches Are A New Norm. So how do you avoid under- and overbaking? Sounds obvious. Related: Chocolate Overload: 10 Must-Try Recipes for True Chocoholics Oven temperatures vary substantially—what’s 350 degrees in your oven might be more like 375 in your mom’s. When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan. You may qualify for provincial/federal tax relief. 1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed 12 ounces bittersweet chocolate (about 70 percent), chopped 3 tablespoons unsweetened cocoa powder, sifted 6 large eggs, at room temperature 3 cups sugar 1 1/2 teaspoons salt 2 1/4 cups cake flour Special Equipment: A 13x9” baking pan Preheat oven to 325°F.
How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest.In college I was a single parent. In order to declare my Spanish major, I had to get the mandatory study abroad waived. Rather than live somewhere new and explore, I sat in my apartment and cooked, dreaming of leaving. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. And that’s it. If you’re wondering, no, I still have not been to France, nor have I ventured to Australia.
60 Second Chocolate Chip Cookie A la Mode I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants? In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined.
Baked NYC - Sweet and Salty Brownies In our seemingly endless effort to ferret out the best brownies on the planet, for you, our devoted readers, we come to you today with yet another contender for the title. Many of you will recall our first foray into "Baked NYC" territory with this post about them back in January. In it, we put the original "Baked" brownie to the test, and found we really loved it's deep dark flavor, and almost fudge like consistency. Well, the guys at Baked Bakery in Brooklyn are back with not only a new cookbook called Baked Explorations , but also a new take on their now famous brownie. To put it simply, the Sweet and Salty Brownie is their original on steroids, and while we may hold steroids and all those stupid athletes that use them in low regard, in this instance, they are a VERY GOOD THING! These brownies hang onto all that was good about the original, the insane chocolate flavor, and the cakey at the edge, but dense-as-night in the middle consistency that we all loved. Cheers- Steve Ingredients: