Congo Bars

Congo Bars
Printable Version with Picture
Printable Version

*Makes about 18-24 bars, depending on what size you cut them
Congo Layer:
1 1/3 cups (6¼ ounces) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
3 ounces (¾ stick) butter, melted and cooled
1¼ cups firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg white (save the egg yolk for the brownie layer!)
1 teaspoon pure vanilla extract
1 cup (4 ounces/115 grams) chopped walnuts
Brownie Layer:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened dutch processed cocoa powder
1/8 teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) butter
4 ounces semisweet chocolate, coarsely chopped
3/4 cups granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
2 teaspoons pure vanilla extract
Ganache Drizzle:
3 ounces semisweet chocolate, finely chopped
3 tablespoons heavy cream
Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour (I like to use Baker’s Joy to make the greasing/flouring part easier).
For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.
Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the walnuts evenly on top and gently press them into the batter.
Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about 12-15 minutes (it will continue baking with the brownie layer). Transfer the pan to a wire rack to cool while you prepare the brownie layer.
For the brownie layer: in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.
Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible.
Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools.
To make the ganache drizzle: place the chocolate in a medium bowl. In a small saucepan, bring the cream just to a boil over medium heat. Pour the cream over the chocolate and let it stand for 30 seconds. Whisk together until smooth and creamy. Set the mixture aside at room temperature just until it cools a bit and begins to thicken slightly.
Pour the warm glaze into a small ziploc bag. Snip a small opening at one of the corners to allow a thin flow of glaze. Squeezing lightly, pipe thin lines of chocolate in a zigzag pattern over the cooled surface of the brownie. Set aside at room temperature until the glaze is set, 1 to 1½ hours.
Recipe Source: adapted slightly from Flo Braker’s Baking for All Occasions

Parmesan-Crusted Goat Cheese with Basil Oil

Parmesan-Crusted Goat Cheese with Basil Oil
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Ingredients:
For the goat cheese:
½ oz. Parmesan cheese
¼ cup panko
Freshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste

For the basil oil:
¼ cup fresh basil leaves
1 clove garlic
¼ cup extra-virgin olive oil

Baguette slices, for serving

Directions:
Place the Parmesan in the bowl of a food processor.  Pulse until finely ground.  Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture.  Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  Wipe out the bowl of the food processor.

Place the goat cheese in a small bowl.  Finely mince the garlic.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.  Form the goat cheese mixture into a round ball.  Roll the ball in the Parmesan-panko mixture until well coated.  Cover in plastic wrap and refrigerate.

To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.  Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.  Strain the oil mixture through a fine mesh sieve onto a serving plate.  Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with baguette slices.

Source: Annie original

Creamy Chicken Taquitos

Creamy Chicken Taquitos
Printer-Friendly Version

Yield: about 12 taquitos
Ingredients:
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

Directions:
Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

Source: Pennies on a Platter, originally from Our Best Bites

Grilled Chicken Quesadillas

Grilled Chicken Quesadillas
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Ingredients:
1 tbsp. chili powder
2 tbsp. fresh cilantro, minced
1 tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
Corn tortillas (6-7 inches)
Cooking spray
Shredded cheese (pepper jack, cheddar, etc.)
Directions:
Heat a grill pan or skillet over medium high heat.  Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine.  Add the chicken breast halves and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and shred the chicken into small pieces.  Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine.  Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down.  Place about a quarter of the chicken mixture onto one side of the tortilla.  Top with shredded cheese.  Fold over the tortilla to sandwich the filling inside.  Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside.  Slice into wedges and serve with sour cream and salsa as desired.
Source: adapted from Confections of a Foodie Bride

Mexican Rice

RiceIngredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving
Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).  
Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.
Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro (if desired) and serve with lime wedges. 
Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Cinco De Mayo Salsa

Favorite SalsaIngredients:2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
Directions:In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Praline Baked French Toast

Praline Baked French Toast
submitted by Brittany ~ The Sister's Cafe

Prepare the night before:

one loaf of French bread
6 eggs
1 cup milk (not skim)
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Slice the French bread and arrange in a 9x13 inch dish. Mix the rest of the ingredients and pour over bread. Cover and let sit in refrigerator overnight.

Prepare the morning of:
1/2 cup butter
2 Tb corn syrup
1 cup brown sugar
1 cup chopped pecans

Melt the butter, corn syrup and brown sugar in saucepan over medium heat, stirring until sugar dissolves and mixture starts to boil. Sprinkle the pecans over the bread. Pour sauce over everything. Bake at 350 degrees for 40 minutes uncovered.

Banana Split Cream Pie

Banana Split Cream Pie
Printable Version with Picture
Printable Version

*Note: I like to use chocolate Teddy Grahams for the cookie base. They are cheaper and easier to find then the oft-cited Famous Nabisco Wafers. Also, since I know someone might wonder, you could probably get away with using a pie dish instead of a springform pan but it would need to be a large 10-inch pie dish with fairly deep sides or you’ll run the risk of not having enough room for the layers.
*Makes one 10-inch pie, about 10 servings
Chocolate Crumb Crust:
3 cups (about 8 ounces) lightly broken chocolate crackers/cookies
1/3 cup chopped pecans
3 tablespoons granulated sugar
10 tablespoons butter, melted

Banana Cream Filling:
3 tablespoons water
1 1/2 teaspoons unflavored gelatin
5 large egg yolks
2/3 cup granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter
1/2 teaspoon rum extract
4 medium firm, ripe bananas

Strawberry-Raspberry Whipped Cream:
1/2 cup quartered fresh strawberries (stemmed)
1/2 cup fresh raspberries
1/4 cup granulated sugar
1 cup cold heavy whipping cream
Preheat the oven to 350 degrees, making sure an oven rack is in the center of the oven. Lightly grease a 10-inch round springform pan with at least 2-inch sides with nonstick cooking spray.
In a blender or food processor, combine the cookies, sugar and pecans and process until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. It will firm up as it cools. Transfer it to a wire rack and let it cool completely.
For the filling, pour the water into a small dish and sprinkle the gelatin over the water, letting it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk while while whisking constantly. Place the saucepan over medium heat and cook, stirring slowly and often with a silicone spatula or whisk until the mixture just begins to bubble and thicken, about 6 to 8 minutes. Continue to cook, slowly stirring, for about 1 minute longer. Remove the pan from the heat.
Pour about 1/3 of the hot mixture into the egg yolks, stirring vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and somewhat bubbly, about 2 to 3 minutes.
Remove from the heat and immediately pour the custard through the fine mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until thoroughly blended and butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.
Meanwhile, peel three of the bananas and slice them into about 1/4-inch slices, layering the slices in the bottom of the crumb crust. Cover the bottom of the crust completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours before serving.
Up to an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture lightly with a fork. Pour 1/2 cup of the cream on top. Whip the ingredients with a hand mixer (or using an electric stand mixer) until the berries are partially crushed and mixed into the cream, about 1 minutes. Add the remaining 1/2 cup cream and continue to whip on medium speed until soft peaks form.
Peel the remaining banana and cut it into very thin slices, scattering the slices over the chilled pie filling. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve. The pie presents best the same day it is made so the bananas aren’t overly browned, although the leftovers we had tasted great and looked pretty good the next day, so you could probably make it the day before with good results – spreading the berry whipped cream an hour before serving.
To serve, gently remove the sides of the springform pan, cut the pie into wedges and transfer to dessert plates.
Recipe Source: adapted slightly from Baking for All Occasions by Flo Braker

Dinner Rolls

Dinner Rolls
2 cups warm water
2/3 cups nonfat dry milk (instant or non-instant)
2 tbsp. yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 egg, lightly beaten
5 to 5 1/2 cup all-purpose or bread flour
melted butter, for brushing

1. Combine the water and milk powder in a glass measuring cup and stir until the milk dissolves. Add the yeast and then sugar, salt, cooled butter, egg and 2 cups flour. Using the paddle attachment, mix on low speed until ingredients are wet, then switch to the dough hook and mix on medium speed for 2 minutes. Add 2 cups of flour and mix on low speed until ingredients are wet again, then on medium speed for 2 more minutes.
2.  Add about 1/2 cup flour and mix again. Dough should be soft, not overly sticky, and not stiff. Add only enough flour to make the dough manageable.
3. Place dough in a lightly greased bowl and turn to coat. Cover and let rise until doubled in size, 1 - 1 1/2 hours.
3.   Turn dough out onto a floured surface and turn the dough so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, about 1/4-inch thick. Cut dough in half the long way, to make two 4 inch strips.
4.  Cut the dough every two inches to make 18 rectangles of dough, about 2x4 inches each. Starting with the short end, roll the dough up (almost into a crescent shape) and place on greased baking sheets with the seam side down.
5. Cover with a clean kitchen towel and let rise until doubled in size, about 1 to 1 1/2 hours.
6. Bake at 375 degrees for 15 to 18 minutes or until browned. After removing from the oven, brush with melted butter while hot.

from: The Sisters Cafe

coconut pineapple upside down cake

 

 

 

 

 

Ingredients

• 1 BettyCrocker yellow cake mix
• 3 whole eggs
• 1/4 cup oil
• 1/2 cup sour cream
• 1/2 cup water
• 6  bananas sliced 1/4 inch thick
• 1 1/2 cups shredded coconut
• 1 cup packed brown sugar
• 1/2 cup butter, divided
• 2 Tablespoons lemon juice

Directions

1. 1Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
2. 2With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
3. 3Place banana slices evenly on the bottom of the two cake pans.
4. 4In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
5. 5Pour cake batter on top of the coconut into the two pans, dividing equally.
6. 6Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Easy Peach Cobbler Cake

Easy Peach Cobbler Cakeinspired from Mel's Kitchen Cafe

Ingredients:
1 homemade or boxed yellow cake mix
1 can Fresca, Sprite, or 7-Up (I used Sprite.)
1 stick of butter (or less if you want to be a tad healthier)
peaches (enough to cover the bottom of the baking dish, I would use at least 2 large cans, bigger than normal)

Directions:

Lightly spray a 9x13 pan or baking dish with cooking spray. Layer peaches (canned or fresh) on the bottom of the dish in a single layer. Sprinkle a yellow cake mix (homemade or box) over the top of the peaches. Dot the top of the cake mix with one stick of butter.This means to put a little chunks of butter all over the top. Open up can of Fresca, Sprite, or 7-Up half to a whole can over the top of the cake mix and butter. (I think I used the equivalent of 1 whole can when I made this recipe halved.) Bake at 350 degrees for 45 minutes, until golden brown. Serve warm with vanilla ice cream

Party Cheese Bread

 

 

 

 

 

 

Party Cheese Bread
Compliments of It’s a Keeper
www.everydaytastes.com

1/2 cup butter, melted
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced

In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.

Peanut Butter Cup Caramel Shortbread Bars

Peanut Butter Cup Caramel Shortbread BarsRecipe adapted from King Arthur Flour by Our Best Bites
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together.  Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.  Bake for 35-45 minutes or until the crust is lightly golden.  Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds.  Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry.  Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.

SNICKERDOODLE BUNDT CAKE

SNICKERDOODLE BUNDT CAKE

Filed under Desserts
Ingredients
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream

Directions
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.  Preheat oven to 325 degrees.   Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Who Dished It Up First
I first saw this cake at Apples and Twinkies, and adapted the recipe I found at Dozen Flours.

Caramel Brownies

Caramel Brownies
Printer-Friendly Version

Yield: 24+ brownies
Ingredients:
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Directions:
Preheat the oven to 350˚ F.  Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.  Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.)  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined.  Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside.  To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer.  Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.  (To speed cooling, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil.  Remove the foil and cut the brownies into individual squares.  Store in an airtight container.

Source: slightly adapted from The Pastry Queen by Rebecca Rather

Pioneer Woman’s Cinnamon Rolls

Recipe: Pioneer Woman’s Cinnamon Rolls

Prep Time: 2 Hours  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Posted by Ree on September 3 2009

Cinnamon Rolls

Cinnamon Rolls
Yield: 8-12 large or 12-16 smaller cinnamon rolls
Ingredients:
6 ½ tbsp. granulated sugar
1 tsp. salt
5 ½ tbsp. unsalted butter or margarine
1 large egg, slightly beaten
1 tsp. lemon extract or 1 tsp. grated lemon zest
3 ½ cups unbleached bread or all-purpose flour
2 tsp. instant (rapid rise) yeast
1 1/8 to 1 ¼ cups whole milk or buttermilk, at room temperature
For the filling:
6 ½ tbsp. granulated sugar
1 ½ tsp. ground cinnamon
other spices to taste (ginger, cardamom, allspice, etc.)
For the white fondant glaze:
4 cups powdered sugar
1 tsp. lemon or orange extract
6 tbsp. to ½ cup warm milk
Directions:
Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with the paddle attachment. Whip in the egg and lemon zest/extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. (You may have to add a little flour or water while kneading to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don’t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar filling over the surface of the dough and roll the dough up into a cigar-shaped log creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces about 1 ¾ inches thick for larger rolls or 12 to 16 pieces about 1 ¼ inches thick for smaller rolls.
Line one or more sheet pans with baking parchment. Place the buns approximately ½ inch apart so they aren’t touching but are close to one another.
Proof at room temperature for 75-90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in refrigerator for up to 2 days, pulling the pan out of the refrigerator 3-4 hours before baking to allow the dough to proof.
Preheat the oven to 350° with the oven rack on the middle shelf.
Bake the cinnamon rolls for 20-30 minutes or until golden brown. Cool the rollss in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the rolls are warm but not too hot (see instructions below). Remove the buns from the pan and place them on a cooling rack. Wait for at least 20 minutes before serving.
White fondant glaze for cinnamon rolls:
Sift powdered sugar into a bowl. Add lemon or orange extract and 6 tbsp. to ½ cup warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as needed to make a thick, smooth paste.
When the rolls have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops.
Source: The Bread Baker’s Apprentice by Peter Reinhart

Caramel Apple Cheesecake Bars with Streusel Topping

Caramel Apple Cheesecake Bars with Streusel Topping
Printable Version
Printable Version with Picture

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1 cup caramel sauce (homemade recipe below)
Preheat oven to 350 degrees F.
In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.
While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.
Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.
Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Coconut Tres Leches Cake

Coconut Tres Leches Cake
Printable Version with Picture
Printable Version

*Note: the recipe calls for Cream of Coconut. This is different than canned coconut milk. I found Cream of Coconut easily in the Asian foods aisle at a large grocery store (but couldn’t find it at some smaller stores nor at Walmart) near the other cans of coconut milk. Several commenters have indicated it is a pretty easy find if you look in the alcoholic drinks/mixes section.
*Serves 12-16

Cake:
Make-ahead Yellow Cake Mix or other preferred cake mix or homemade yellow cake recipe

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)
Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.
Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe Source: adapted from The Dinner Doctor

Chantilly Potatoes

Chantilly Potatoes
Printable Version
Printable Version with Picture

*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

Recipe Source: adapted from Cook’s Country April/May 2010

Brownie Mosaic Cheesecake

Brownie Mosaic Cheesecake
(Adapted from Smitten Kitchen)
Equipment used:
9×13 glass baking dishFood processorStand mixer10″ Springform PanSheet Pan

Part One: Brownies
4 ounces unsweetened chocolate
¾ cup (1½ sticks) unsalted butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb’s recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.


Part Two: Crumb Crust
1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 teaspooon (¼ teaspoon to double) salt
Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

Part Three: Cheesecake
3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla
Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.
Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.

Part Four: Ganache Glaze
3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar
Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth.  Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
Printer-Friendly Version

Yield: about 12 muffins
Ingredients:
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

Source: adapted from Joy of Baking, annie's eats

Apple Crisp

Apple Crisp
Printable Version with Picture
Printable Version

*Note: For the apples, I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!).

*Serves 6-8
7 tart apples, peeled, cored and cut into chunks or slices
1 tablespoon lemon juice (freshly squeezed or bottled)
1/2 teaspoon vanilla
1/2 cup all-purpose or whole wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter, softened to room temperature
Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping.
In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs. Sprinkle the mixture evenly over the apples.
Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy.
Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.
Recipe Source: Mel’s Kitchen Cafe

Strawberry Pineapple Crumble

Strawberry Pineapple Crumble

Ingredients

• 1 pound strawberries, hulled and cut in half
• 1 pound peeled and diced fresh pineapple
• 3 tablespoons granulated sugar
• 3 teaspoons cornstarch
• 1/4 cup all-purpose flour
• pinch of salt
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into cubes
• 1 1/3 cup old-fashioned oats
• 1/4 cup brown sugar

Cooking Directions

• Place a rack in the center of the oven and preheat oven to 350 degrees F.
• Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss the mixture with the diced fruit. Set aside.
• In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oats and toss together until the butter bits are about the size of the oat flakes.
• Pour the oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
• Remove the crumble from the oven and allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream.
• Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.

Chocolate Peanut Butter Truffle Cake Bites

1 box dark chocolate cake mix

3 eggs

1 tsp. vanilla extract

¾ cup half and half

Mix together cake mix, eggs, vanilla extract and half and half.

Batter will be thicker. Pour batter into a greased 9x13 baking pan. Bake at 350

degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove

from the oven and cool completely. Crumble cake into small, even pieces, placing

crumbs in a large bowl.

Add the following ingredients:

1 cup Chocolate Butter Cream Frosting or 1 cup Peanut Butter Frosting

3 pkg. (1.5 oz) regular size peanut butter cups, unwrapped and coarsely chopped

With the back of a spoon, mix together cake crumbles with ingredients until a thick

“dough” consistency forms, making it easy to shape into a cake bite.

Shape cake bites, evenly sized using a small cookie scoop and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into dark melting chocolate. Drizzle with melted chocolate and or chopped peanuts.

There is Always a Reason to Bake

Chocolate Peanut Butter Pretzel Brownies

Chocolate Peanut Butter Pretzel Brownies
makes 9 large brownies
adapted from Martha Stewart
Print this Recipe!
For the Brownie:
8 tablespoons (1 stick) unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semi-sweet chocolate, coarsely chopped
1 teaspoon instant coffee (optional)
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon  salt
coarse sea salt for topping
For the Peanut Butter Filling:
4 tablespoons unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter, I prefer natural peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
large handful of pretzel sticks
Place a rack in the upper third of the oven and preheat to 325 degrees F.  Grease an 8×8-inch baking pan.  Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.
Boil two inches of water in a medium saucepan.  Combine butter, unsweetened chocolate, semi-sweet chocolate and coffee powder in a heat proof bowl and place over the simmering water.  Stir until chocolate and butter are melted.  Use a pot holder to remove the bowl from the double boiler and let mixture cool slightly.  Stir in the vanilla extract.
In a small bowl, whisk together flour, baking powder and salt.
Whisk granulated sugar into the chocolate and butter mixture.  Make sure the chocolate mixture isn’t too hot and whisk the eggs in the mixture one at a time.
Fold in the flour mixture into the chocolate mixture and spoon into prepared pan.
To make the Peanut Butter Filling, whisk together peanut butter, melted butter, powdered sugar, salt and vanilla extract until smooth.
Pour the peanut butter mixture on top of the brownie batter and use a butter knife to swirl the two together.  Arrange pretzel sticks on top of the brownie batter in whatever pattern makes you happy.  Top with a few sprinkles of coarse sea salt.  Bake for 40 to 45 minutes until a skewer inserted in the center comes our mostly clean… maybe with just a few crumbs.
Let cool for about 30 minutes before slicing and enjoying.

Joy The Baker

Chicken Taco Burgers

 

 

 

 

Chicken Taco Burgers

Printer Friendly Recipe
1 – 1.25 lb. ground chicken
1/3 cup sliced scallions
1.5 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. paprika
1/8 tsp. cayenne
2 Tbsp. chopped parsley
2 cloves pressed garlic
2 Tbsp. cornmeal
2 oz. cheese of your preference, shredded or thinly sliced
buns and your favorite toppings for serving (we had avocado and some light sour cream that I mixed with adobo sauce)
Lightly mix together the first 9 ingredients (through cornmeal) and salt to taste (about 3/4 tsp.).   Divide the mixture into 8 patties.  Place cheese on top of 4 of the patties, and then place the other 4 patties on top of the ones with cheese, leaving a border around the cheese.  Press the edges together to make 4 total patties.
Grill or pan-fry the burgers until cooked through, about 4-5 minutes per side.  Place on buns and serve with your favorite toppings.

Elly Says Opa