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.
Individual Blueberry Grunts Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt. Until, that is, I had four cups freshly picked blueberries. A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe. Blueberry Grunts Makes four individual grunts, or one large Blueberry Filling Four Cups Fresh Blueberries (or frozen) 3/4 Cup Sugar 1 Tbs Lemon Juice 1/2 Cup Water 1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out) Add all of the ingredients for the blueberry filling into a large skillet.
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. 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.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients 1 egg*1/3 cup olive oil2/3 cup milk1 1/2 cups (170 grams) tapioca flour1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)1 teaspoon of salt (or more to taste) Special equipment recommended:
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.
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.
Chocolate-covered cherry lambic float | Girlson.Org Chocolate-covered cherry lambic float Posted on 09 August 2010 by Melanie Kramer You may have heard the term “food porn”? We saw the idea for an ice cream Lambic Float on theKitchn and it looked delicious, but we thought we would take this a step further and go all-out with decadent sweetness. Lambic’s are available in raspberry, peach, cherry and black currant. The combination was sweet and sour and delicious and we will be making this sweet treat again soon. Cherry Lambic beer Vanilla bean ice cream Cherries Hershey’s shell topping Chill the glass (use a wide-mouth glass for better scooping) in the freezer, and scoop in one or two scoops of ice cream.
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.
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.
Cheesecake Bars I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.