Tuesday, August 19, 2008

Mmmm...Mmmm....Goodness

I tried two new recipes this week.

We'll start off with the most boring of the two: Honey Garlic Chicken Stir Fry

Julie first introduced us to this recipe and I believe that Erin even recreated it too.

Back when Julie and I were making The Cookies we were talking about food expiration dates - I got a little scared when she was using some milk found in my fridge - after deciding the milk was indeed good she tells me that honey never goes bad. I tell her that I'm not so sure because I've got some very questionable honey in my pantry. Julie tells me to just stick it in the microwave.

So I bring you Questionable Honey

You can't tell, but the bottom part is pretty hard, almost solid.

So I throw Mr. Honey Bear into the microwave for about 30 seconds. Julie, he'll be expecting his disability checks on the 1st and 15th of every month:

Now that I'm armed with my now perfect honey and slighlty deformed honey bear I'm off to add the finishing touches to my dinner.

This is just to prove to Julie that I do have spices even if one of them is not cream of tartar that was again needed for The Cookies that J so willingly ran home to get. When she got back I was very surprised to see that cream of tartar is not a cream like substance. Please don't tell my mother.


Ta Da! The finished product!

John loved it and said it would have been fantastic with some of that chili sauce they have at Chinese restaurants.

Now on to the sweet stuff. For about a week I've had the worst craving in the world for caramel brownies. We're talking sweet, ooey, gooey, caramel brownies. The girls on the What's Cooking board on the Nest pointed me over to Proceed with Caution where I discovered her wonderful recipe for caramel brownies.

Below is my little variation of this wonderfulness:

Chewy, Fudgy Triple-Chocolate Brownies
Source: Adapted from Baking Illustrated, from the Editors of Cook's Illustrated
Yield: 16-25 brownies, depending on how you cut them!

~5 ounces semisweet or bittersweet chocolate, chopped
~2 ounces unsweetened chocolate, chopped
~8 tablespoons unsalted butter (1 stick) cut into quarters
~3 tablespoons cocoa powder
~3 large eggs
~1 1/4 cups sugar
~2 teaspoons vanilla extract
~1/2 teaspoon salt
~1 cup all-purpose flour
~1/3 cup evaporated milk
~35 (10-oz. pkg.) caramels, unwrapped (if you have friends over like I did, make them work by unwrapping!)
~2 cups (11-oz. pkg.) butterscotch morsels

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I skipped the spray and just used parchment paper. Sooo much easier!)

2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly. (I melted it in the microwave)

3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Spread half of batter baking pan, spread into corners, and level surface with rubber spatula; bake about 15 minutes.

4. Meanwhile, heat caramels and evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture. Drop remaining batter by heaping teaspoon over caramel mixture. Spread as gingerly as possible to connect as much of the top layer of brownie as you can. It will cook up a little and heal itself if you get it most of the way there. (Don't worry about picking up a little of the caramel. It's aaaaaaaaall goooooood.) Bake for 25 to 30 minutes or until toothpick inserted in center comes out with a small amount of sticky crumbs (or caramel!) clinging to it. Cool in pan on wire rack to room temperature. Cut into 16-25 squares, depending on how big you want 'em! (I found that my batter kind of hardened a bit while I was melting the caramels so I again just stuck it in the microwave.)

The ONLY thing I would change is the amount of butterscotch morsels. They were just a little bit too much for me. It almost creates about 2 layers and only 1 is enough. I'd also add TONS more caramel if I could. These things were PURE HEAVEN. We had to use a fork on them. Also cut them into TINY pieces. These are so dang rich you'll never get rid of them all if you don't. They'd also be GREAT topped off with some ice cream. YUM!

1 comment:

  1. These pictures are EVIL. I hate you! Why do you put such things on your blog. Now i want them!

    ReplyDelete

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