Browned Butter Brownies

I love chocolate.
I love chocolate.
Yes I do
Yes I do
I'd like to eat it daily
I'd like to eat it daily
But then I'd have "the sugar"
But then I'd have "the sugar"
*Sigh*

Browned Butter Brownies
Bon Appetit, February 2011


What you need:

•  Nonstick vegetable oil spray
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
• 1 1/4 cups sugar
• 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 1 teaspoon vanilla extract
• 2 large eggs, chilled
• 1/3 cup plus 1 tablespoon unbleached all purpose flour
• 1 cup walnut pieces

What to do:

• Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
• Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5-7 minutes.
• Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).
• Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
• When mixture looks thick and shiny, add flour and stir until blended.
• Stir in nuts. Transfer batter to prepared pan.
• Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.
• Cool in pan on rack. Using foil overhang, lift brownies from pan.

Maple Pumpkin Scones

Usually when I make a dessert I immediately pack up half and send them down to our favorite neighbors.  That didn't happen this time! We bashed on all of these scones!

 

 

The entire scone was the perfect pumpkin flavor and it was very moist.  The maple glaze was a great finish but I totally could've eaten the scones without it.

Maple Pumpkin Scones

Adapted from http://sweetpeaskitchen.com/2010/09/27/pumpkin-scones/

What you need:

For the Scones:

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground  nutmeg (used pumpkin pie spice)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon maple extract

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (used pumpkin pie spice)
1 pinch ground ginger
1 pinch ground cloves

What to do:
 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

• In the bowl stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
• Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
• In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.
• Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.
• Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
• While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar, milk and extract together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
• While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

 

Easy Pumpkin Bread

I have been a little pressed for time lately but I don't want to neglect the masses (eyeroll...lol).

If I had a quick, go to dessert or quick bread, this would be it. Always moist, always easy, always delicious.

Easy Pumpkin Bread
Adapted from http://simplyrecipes.com/recipes/pumpkin_bread/




What you need:
3 cups all purpose flour
1 teaspoon salt
2 cups sugar
2 teaspoons baking soda
1 15 oz can of pumpkin purée
1 cup olive oil (or canola, vegetable)
4 eggs, beaten
1/2 cup water
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice (or pumpkin pie spice)


What to do:

Preheat oven to 350°F

In a large bowl sift together the flour, salt, sugar, and baking soda

In a meduim bowl mix the pumpkin, oil, eggs, water, and spices together

Combine with the dry ingredients

Pour evenly into two prepared loaf pan

Bake 50-60 minutes until a cake tester poked in the center of the bread comes out clean

Cook.Eat.Repeat.

Originally posted February 17, 2011

Croissant Apple Turnovers

You know how you want something sweet, but you don't exactly know what? You check the pantry, the fridge and you realize the only "junk food" you have are apples? Oh. That's just me? OK...carry on!

We always have fresh fruit. Always. However, sometimes a banana just won't do...unless it is under piles of homemade ice cream and fresh whipped cream and toasted pecans and ganache....I digress.

Well I had apples and cinnamon and nutmeg and butter and croissant dough (It was on sale. Don't judge me.) I couldn't quite get the triangle shape correct but I made sure the sides were closed so no filling oozed out. Growing up we used to make a version of this with canned biscuits. The croissants are tastier!

My changes:

• I used a Red Delicious and a Granny Smith
• I diced my apples
• I ended up using 3 tablespoons salted butter
• I used 3 tablespoons dark brown sugar
• I used a teaspoon of vanilla extract
• I also used a small squeeze of fresh lemon juice
• I sprinkled with cinnamon and dusted with powdered sugar after they were out of the oven.

This recipe made four turnovers

 

 

Croissant Apple Turnovers

Adapted from my childhood and http://comfortofcooking.blogspot.com/2010/10/caramel-apple-turnovers.html

What You Need

For caramelized apples:

• 2 apples (any kind)
• 3 tablespoons salted butter
• 1 tsp vanilla extract 
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• 1-2 tsp fresh lemon juice
• 3 tablespoons brown sugar

For turnovers:

• 1 can (8 oz.) refrigerated crescent roll dough
• Egg wash (1 egg mixed with 2 tablespoons water)
• Enough cinnamon to sprinkle over dough

What to do

To caramelize apples:

• Peel, core and dice apples.
• In a medium skillet, heat butter until it is bubbling.
• Add the apple slices to the skillet and continue to cook over medium-high heat until apples soften and begin to brown. Stir frequently.
• Add the cinnamon, nutmeg and brown sugar, and continue to cook until sugar has melted and started to caramelize. Apple slices should be tender.
• Off heat, add the vanilla and lemon juice; stir to incorporate. Set pan aside.

To assemble turnovers:

• Preheat the oven to 350 degrees.
• You will have 8 triangles that will form your 4 turnovers. You may have to stretch the dough a bit
• Beat together the egg and water, and brush each triangle with the mixture.
• Place 3/4 of caramelized apples on one side of each triangle.
• Place the other triangle on top of the apple fill triangle and seal the edges with a fork. Do this until you have 4 turnovers.
• Brush the tops with the egg mixture and sprinkle a cinnamon over each turnover.
• Place on an ungreased baking sheet and bake for 16 to 19 minutes until golden brown.

 We topped ours with caramel sauce, whipped cream, powdered sugar...

Cook.Eat.Repeat.

Passion Fruit Sorbet

Remember how I gushed about this new restaurant I tried last week?  See here...well the food was so delicious I couldn't wait to try my hand at replicating it.  The first item I made, because it was just too simple, was the last item I ate...Passion Fruit Sorbet. *swoon*

 

I thought I would have a difficult time finding passion fruit pulp but it was in the freezer section with the Mexican foods at my local grocer; didn't have to trek to a specialty store! Ha-Zaaa! I purchased two packages because, well, I drink and anything mixed with passion fruit can't be too bad right??  Really easy recipe that packs lots of refreshing flavor.  This sorbet could also be used as a palate cleanser if you are ever so inclined to host a fancy dinner with several courses! Enjoy!

 

Passion Fruit Sorbet

 

What you need:

• 1 cup sugar
• 2 cups water
• Juice from one lemon, about 1 Tbsp
• 1 cup passion fruit puree, defrosted

 

What to do:

• In a small boiler, combine sugar and water.
• Bring to a boil over medium-high heat.
• After the mixture cools, stir in passion fruit puree and the lemon juice
• Transfer the mixture to an ice cream or sorbet maker and freeze according to manufacturer's instructions.
• Store in freezer in an airtight plastic container.

 

Cook. Eat. Repeat!

Watermelon Lime Sorbet

The folks in my home don't care for watermelon much!  Being Southern, this is blasphemous! LOL  So what do you do with a delicious, sweet and juicy watermelon? You make sorbet!

I also made watermelon martinis but that is not what this post is about! 

The fresh lime juice and lime zest really brighten this sorbet right on up! I didn't change the original recipe much, maybe added a little more sugar and the juice of two limes; it depends on the sweetness of your melons. Zing! You will be hard pressed not to just drink the puree from the darn blender jar! In the past I have made flavored simple syrups, instead of water for the simple syrup, replace it with fresh juice!

Watermelon Lime Sorbet

Adapted from: http://allthatsplatters.blogspot.com/2009/07/watermelon-lime-sorbet.html

What You Need:

Enough fresh watermelon to make 4 cups of puree, about 8 cups cubed watermelon, seeds and rind discarded
1 cup simple syrup*
Grated zest of 1 lime
Juice of 1 or 2 limes


What To Do:
Puree the watermelon cubes in a food processor
Measure 4 cups of the puree and place in a bowl
Add the simple syrup, lime juice, and lime zest; stir well

Freeze in an ice cream maker according to the manufacturer's instructions.

*Simple Syrup:

1 cup granulated sugar

1 cup water

Combine sugar and water in saucepan. Bring to boil and simmer until sugar is dissolved, about 5 minutes. Cool completely. Store in refrigerator.

No Official Recipe...

Sometimes I'm just not going to have a recipe. 

Some things I prepare I've been preparing for years.  I know how I want it to taste, I know how it should look, I know how it should smell and I just know what to put in it to achieve the goodness.  I don't measure or use a recipe I just cook it or bake it.  I can provide basics but an exact recipe? Not so much.  That's how the women in my family cook.  In most cases that is how I was taught to cook.  One of my friends calls it free hand cooking.

My peach cobbler recipe is one of those things.  The ingredient list is so very simple: your favorite pie crust recipe, fresh or frozen peaches, cinnamon, sugar, fresh lemon juice, cornstarch, butter.

That's it.  Bake at 375 degrees for 40 minutes or until crust browns

That's it.

Cook. Eat. Repeat.

Fresh Banana Cupcakes

So there will be more pictures on the blog. They may not be great pictures...just sayin. I am learning my point and click. Who knew there were so many tips and tricks with this little old thing!


Passion is in the risk...I just heard that in a movie...I like it!

So I am not a banana fan but the people in my home love them. The thing about that is we always have bananas and some of them always seem to over ripen. I hate waste so I needed to find different ways to use them up!

Who doesn't love a cupcake! I found this recipe here. The pictures on that site are so awesome. Anyway, these were easy to make and went over well with the Peanut Gallery!

 

My changes were:

• I used regular sugar
• I used cinnamon and nutmeg
• I added banana extract
• I brushed banana liqueur over the cakes after they were cooled and before I frosted them
• For the frosting, instead of vanilla extract I used banana; I also only used 1 cup sugar

 

Fresh Banana Cupcakes

with Banana Cream Cheese Frosting

Adapted from 500 Cupcakes by Fergal Connolly

http://womeneatnyc.tumblr.com/post/708386349/banana-cupcakes-with-cream-cheese-frosting

 

What You Need:

• 2 sticks butter, softened to room temperature
• 1 cup sugar
• 2 cups self-rising flour
• 4 eggs
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp banana extract
• 1 cup (about 2 large) mashed ripe bananas
• Enough banana liqueur to brush over prepared muffins (Optional)

 What To Do:

• Preheat oven to 350 degrees
• Mix everything BUT the bananas until combined in a mixer until smooth.
• Add mashed bananas to the mixture and incorporate
• Line a muffin tin with baking cups (or non-stick spray) and spoon the batter in until about 3/4 full
• Bake for 20 - 25 minutes or until done
• Let cupcakes completely cool before brushing with liqueur and frosting
• Makes about 18 Cupcakes

 

For the Frosting

• 1 package cream cheese, softened to room temperature
• 1 cup confectioners’ sugar
• 1 tbsp lemon juice
• 1 tsp banana extract
• Start by slowly beating cream cheese until soft. Then, add sugar, lemon juice, and banana extract. Beat until smooth and combined

  

Cook. Eat. Repeat.

 

 

 

 

 

 

 

Oatmeal Raisin Pecan

I can't bake a cookie for ish.  Well it is rare that I bake a decent cookie but I try and try and try! This cookie however was scrumptious.  It has some of my favorite elements: pecans, raisins and brown sugar! Yummy yummo yum!  I imagine you can use any dried fruit or nut you'd like but I stuck to the original recipe that I got from here.

The only changes I made:

• I toasted my pecans on the stove
• I used light brown sugar (that's what I had in the pantry)
• I made smaller cookies.

Enjoy!

Oatmeal Raisin Pecan

Adapted from:  http://www.onceuponachef.com/2010/03/oatmeal-brown-sugar-cookies-with-raisins-and-pecans.html

What You Need:

• ¾ cups coarsely chopped pecans
• 1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
• 1 cup all-purpose flour (be sure to measure properly)
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• ½ teaspoon salt
• 1 stick unsalted butter, softened but still cool
• 1 cup packed dark brown sugar
• 1 large egg
• ¾ teaspoon vanilla extract
• ¾ cup raisins or currants

 

What To Do:

• Set the racks in upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
• Place chopped pecans in a skillet and 'toast' for about 5 minutes, until crisp. Set aside to cool. 
• In a medium bowl, combine oats, flour, baking powder, baking soda and salt and stir to mix well.
• In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula, then add egg and vanilla and beat again until smooth, about 30 seconds.
• Add flour and oatmeal mixture and mix on low speed until just combined; add pecans and raisins and mix again. Do not over-mix.
• Drop dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto prepared baking sheets (you should have ten on each sheet). Bake until edges are slightly golden but centers are still pale, about 15 to 18 minutes.
• Let cookies cool on baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer cookies with a spatula. Once cool, store cookies in an air-tight container.

Cook. Eat. Repeat.

 

Puff Pastry Treats

Puff pastry sheets and shells are soooo gangsta.  One day I'm going to learn how to make puff pastry and then FTW!!!!!!!

Yeah, not so much! I am not sure I have the patience.  I'm SURE I don't have the patience! Nonetheless, I LOVE puff pastry, it can make for a quick and delicious weeknight treat!

Puff Pastry Treats

What you need:

• 1 sheet puff pastry, thawed according to package directions
• Enough cinnamon to sprinkle over pastry, about 1 Tbs
• Powdered sugar or honey

What to do:

• Preheat oven to 400 degrees
• Cut pastry into strips
• Sprinkle with cinnamon
• Bake according to package directions
• Carefully remove from oven and immediately sprinkle with powdered sugar and/or drizzle with honey

Best when eaten warm

Bourbon Pecan Pie

If I had to pick a favorite holiday pie it would be pecan or maybe a sweet potato. Growing up in Mississippi, I have shelled and eaten my weight in “puck-cuns”. Back in the day days before Thanksgiving we would shell the heck out of some pecans to ensure we got A FEW pies outta Mudear! Before store prepared crusts were all the rage, Mudear would make homemade crusts for all of her pies! Flaky crusts sweet Delta (type of syrup) syrupy custard goodness and FRESH pecans….yes ma’am!


Well I found a recipe that is a kicked up version of my family’s pecan pie…add likka (liquor for you fancy folk). A few tablespoons of bourbon and you will never go back to regular pecan pie again!!

 

A couple of notes:

I use a store bought crust, it just saves a tone of time
I use a cup of whole pecans and ¼ cup pecan pieces
I have used dark and light corn syrup

Happy Cooking!

 

Bourbon Pecan Pie
Adapted from www.cooks.com

What You Will Need:

•  ¼ cup butter
• 1 cup sugar
• 1 cup corn syrup
• 4 eggs, beaten
• 2 tsp pure vanilla extract
• ¼ tsp salt
• 3 tbsp bourbon (I used Southern Comfort)
• 1 unbaked 9 inch pie shell
• 1 ¼ cup pecans

 

What To Do:

• Pre-heat oven to 325 degrees
• In a medium sauce pan over medium heat, stir butter, sugar and corn syrup. Stir constantly until sugar dissolves. Let cool slightly.
• Add eggs, vanilla, salt and bourbon to mixture and stir well
• Add pecans and pour filing into unbaked pie shell.
• Bake for 50 minutes . Be careful not to over bake.

Chocolate Kahlua Brownies

 

These brownies right here...gave me chocolate brown butter LIFE.  The frosting is heaven! The brownie is chocolately moist goodness...just all around a delicious brownie.  The brownie is so rich I promise you only need a small square...if you can contain yourself of course.

 

Chocolate Kahlua Brownies w/Brown Butter Frosting
Adapted from http://www.recipegirl.com/2009/06/15/fudgy-kahlua-brownies-with-browned-butter-icing/

 

What You Need:

 

BROWNIES:
2½ cups all-purpose flour
½ tsp baking powder
1 tsp salt
1 cup unsalted butter
2 cups semi-sweet chocolate chips
1½ cups brown sugar
2 large eggs
½ cup + 2 Tbsp. Kahlua (or another coffee liqueur), divided

ICING
¼ cup butter (½ stick)
2 Tbs kahlua
1 Tbs whipping cream
2¼ cups powdered sugar (more or less)- sift after measuring

 

What To Do:

• Preheat oven to 350° F. Line a 9×9-inch pan with foil and spray with nonstick cooking spray.
• In a medium bowl, sift flour, baking powder and salt; set aside
• Set a heatproof bowl over a pan of simmering water (pan shouldn’t be touching the water). Place butter and chocolate chips in bowl and stir until melted and smooth. Remove from heat and let cool a bit.
• In a large bowl with an electric mixer, mix sugar, eggs and 1/2 cup kahlua. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
• Pour brownie batter into prepared pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean (it might be slightly gooey on the bottom of the toothpick- that’s ok!) Remove brownies from oven and immediately brush warm brownies with 2 Tbsp. of kahlua. Let brownies cool completely. I like to refrigerated them after they have cooled down a bit.
• Prepare Icing: Place butter in saucepan and heat until lightly browned. Remove from heat and add kahlua & whipping cream. Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable). Pour on top of cooled brownies and spread to edges to cover completely. Refrigerate until set. Chilled brownies are easiest to cut… use a large, sharp knife and you’ll get nice, clean cut

Big Blueberry Muffins

Adapted from http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

I have a co-worker from Louisiana.  Her family has a blueberry patch (is it called a patch?). Every season, she and her husband and the rest of the family visit to pick blueberries; it’s sort of a fun, family tradition.  She always brings me several pounds that are supposed to last me until the following year...that never seems to happen! One of the reasons are these oh so good muffins. We recently had them for New Year’s Day brunch. Not only did they not last I made more the next morning! I always use this recipe to make six jumbo muffins but this could easily make twelve regular sized. Slather on a pat of butter hot out of the oven....swoon!

A note: I never make the crumble listed on the original recipe! I can't imagine them being any better with it! Enjoy

What you will need:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

What to do:

1. Preheat oven to 400 degrees F (200 degrees C). Grease (I use pam with flour) muffin cups or line with muffin liners.
2. Combine flour, sugar, salt and baking powder in a bowl, set aside.
3. Place vegetable oil into a 1 cup measuring cup; add the egg and milk. Mix this with flour mixture.
4. Fold in blueberries. Fill muffin cups about ¾ full.
5. Bake for 20 to 25 minutes in the preheated oven, or until done

Creamy Lemon Tart

This is Martha Stewart's recipe. It is so delicious! It is my go to dessert!