Month: February 2013

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Espresso Brownies With Praaaaline Topping (Sorry, but that’s how Southerners pronounce it)

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Well, today is the last day of Chocolate Month and I wanted it to go out with a doozie just in case, by tomorrow, I feel a little more like posting healthy, low calorie recipes…I’m sorry, I can’t even write “low calorie” without laughing. But, I still wanted the last recipe in February to be special, so I decided to get my Pastry Queen Cookbook out and see what recipe just screamed out to me and here it is. If this doesn’t end the month with a bang, nothing will.

Brownies

3/4 cup unsalted butter

3 oz unsweetened chocolate

1 cup granulated sugar

3/4 cup firmly packed dark brown sugar

3 large eggs

1 tables (yes, tables not teas) vanilla

1 tables instant espresso powder

1 tables boiling water

1 cup flour

1/4 teas salt

Praaaaline Topping:

1 cup pecans

1/2 cup heavy whipping cream

1 cup firmly backed light brown sugar

2 tables unsalted butter

1 tables light corn syrup

1 tables (yes, again) vanilla 

Preheat oven to 350. LIne a 9×13 baking pan with foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or Pam (or Shirley or Louise)

In a large metal bowl, set over a pan filled with 2″ of simmering water, melt the butter and chocolate (or you can do this in the microwave). Stir until the chocolate has completely melted. Stir in both sugars. Add eggs and vanilla all at once and stir until the batter is smooth and shiny. In a small bowl, combine the espresso powder and the boiling water; stir into the brownie mixture. Stir in the flour and salt.

Pour the batter into the prepared pan, smoothing it out evenly. Bake about 30 min or until the brownies have just begun to shrink slightly away from the sides of the pan. Do not over bake; the brownies should be slightly wet inside. Cool completely while making the praaaaline topping, about 1 hour at room temp. Leave the oven at 350.

To make the topping, arrange the pecans on a baking sheet in a single layer and toast for 7-9 min, until golden brown and aromatic. Break the nuts into large pieces. Combine butter, cream, brown sugar and for syrup in a 2 /12 qt size saucepan and stir over medium heat until mixture is smooth and the butter has melted. Bring to a boil, boil without stirring about 6 min. If the mixture starts to boil over, you’ve set the heat too high. Turn the burner down a notch. Remove the mixture from the hat and let cool about 5 min. Stir in the vanilla and pecans. Pour the topping over the cooled brownies, spreading it with a knife to cover evenly.

Let the topping cool at least 15 min at room temp. Lift the brownies, still in foil, out of the pan. Cut them into small, 2″ squares; these little gems are really rich….enjoy this last day and we will explore some new spring recipes beginning tomorrow…share a recipe and a smile, Trudy

Chocolate

White Chocolate Pineapple Mousse

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When looking through all my recipes, I realized that I never post any recipe that is made  white chocolate. Yes, I do know that white chocolate is really not “real” chocolate, but, it still has a fabulous flavor, especially when mixed with whipping cream.   Taken from one of my Southern Lady magazines,

1 small box (3.3 oz) of instant white chocolate pudding

1 (20 oz) can of crushed pineapple , do not drain

1 3/4 cups heavy whipping cream

1 (4 oz) bar white chocolate very finely chopped

Crushed butter cookies ( I use Keebler Shortbread)

in medium bowl combine pudding mix and pineapple. Let stand for 5 min. Add cream to pudding mixture and beat at medium-high speed with mixer until stiff peaks form. Fold in chopped white chocolate and put in individual parfait glasses or martini glasses. Sprinkle crushed cookies on top right before serving. . Place in fridge until ready to serve

Daily Thoughts

Cowboys, Pearls and Jerky

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It is good to be home. Good to be able to have big hair, sunshine, no wind or humidity and not a Tex-Mex restaurant to be found, to tempt me every day and gain back every pound I had lost to go to Texas. It was good  to come home before I had to buy a second seat just to fly home. From the time I landed in Texas, it was rainy and windy so my hair was flat and straight the entire time.  Didn’t take an umbrella so my clothes were wet and wrinkled. If you are like me, you are always hoping that you will look good for the people you don’t get to see but a couple of times a year, so I was so excited about having lost a few pounds before getting there only to be disappointed that no one was noticing the weight I had lost, all they saw was that my hair looked, “just awful”…really, awful….so much so, that I only went to stores and restaurants that I knew I wouldn’t run into anyone I might know. It was embarrassing and I didn’t want them to think, “poor thing, she moved away to California and look what she has become, a left over hippie with straight flat hair and wrinkled clothes” After a week of having the worst hair, I bought a hair clip to pull it back, only to have it make my face look like I had gained about 30 pounds. Needless to say, I couldn’t wait to come home and have fluffy hair that was still a little fluffier than my rear end and I didn’t have to wear a sign that said, “I don’t always look like this” around my neck. The sign got wet from the rain, and the word “don’t” disappeared. The sign now read, “I always look like this”. Coming home couldn’t get here fast enough.

Before coming back, I flew to Houston and stayed a couple of days with friends, Cathy and Cindy, (twin sisters, who I have known for 33 years) which treated me to some of the best food around Texas. We had Tex-Mex 3 times and seafood from Monument Inn. Isn’t it wonderful how you can see friends who you haven’t seen in a couple of years and the friendship just picks right up just like you had been together every week. Friendships that make you forget about flat, wet hair are the friendships that we treasure our entire lives.

Since it was Rodeo days in Texas, while I was driving from Houston to Corpus, I passed the group of cowboys in covered wagons pulled by horses. This is the annual Trail Ride that happens every year and ends up at the Rodeo. I had lived in Texas for 60 years and had never happened upon this sight. It was exciting to be driving down the highway and look over and see this huge group of people riding along on wagons or horses. It was really such a treat to be able to say I had seen them; had read the write up and saw pictures in Southern Living Magazine, but never in person. Made me want to pull into the next truck stop for smoked beef jerky and chew on that, driving down the highway: so that’s what I did….I just hope none of the old Northwood Women’s Club members were driving down that same highway. I can only imagine what they would have thought seeing me chewing on beef jerky,  waving and yelling “ye haw” out my window to the cowboys in their covered wagons, with flat, straight hair. My only saving grace was that hopefully, they would have seen that no matter the hair, the yelling and the beef jerky, I still had on  my earrings and pearls. To Texas Women’s groups, you can get away with a lot as long as you are wearing pearls and earrings, matching pearls and earrings, that is.

Tomorrow, will resume the chocolate recipes till the end of the month. Share a recipe and a smile….Trudy

Daily Thoughts

Sunday In Newport

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What a gorgeous day we had today. Began our day at church, where we were so blessed and then headed down to Newport to take in the wonderful sunshine and scout out some new restaurants for when Don and Janece come in from Dallas next month. Randy had had me google seafood restaurants in Newport on the way down and after reading the menu, decided on what we thought would be a great discovery. We headed down there with the directions on our phone and were excited as adventurers could be..we drove into the parking lot but didn’t see any cars. I went back to their web page and then I saw the hours…..Sun 5-10 p.m.   He just looked at me and shook his head…guess I should have looked a little closer, It is now 2 and we are really starting to get hungry. I mentioned that we had driven by a place called 333 several times before which overlooks the water, and suggested that maybe we go there. We were starving by this time and thought to ourselves, even if the food isn’t grand, we are so hungry anything will taste good. So we head down PCH 1 and drive into the parking lot to find it extremely busy, which to us was a good sign. We walk in and they take us to a table for 2…well, actually it was more than just a table, it was one of those tables that you need 6″ spike heels to climb into the chair, but after a few attempts at jumping up, I finally landed on the edge of the seat, not wanting to look conspicuous, just ended up sitting on the edge the whole meal, as I never could scoot back into the chair; BUT it did look out over the water, so we were excited and hungry. We then began to look around and noticed that we were the only ones in there over the age of well, let’s just say that we were probably the only ones in there that had Tums in their pockets and needed the food not to be spicy in order not to upset our tummies, which would interfere with our sleep tonight. But…it was rocking and rolling in there with young ladies which apparently hadn’t realized that it is still cold outside. We saw the shortest skirts and the lowest necklines we had seen in quite a while. Randy remarked that if they were wearing this now, he couldn’t wait till summer. After I glared at him we ordered, as we were too embarrassed to walk out, we didn’t want them to think we weren’t “cool” enough to be in there, so we stayed. Actually, our fish tacos were really good, but by the time we left, we both had headaches from the loud music and all the laughter coming from all the “youngsters” around us. I wonder if their mom’s knew where they were. We watched young men, out canoeing and beautiful yachts coming and going. We both played and texted on our iPhones, so everyone around us would think that we were “hip”. The afternoon gave us some laughs and showed us that, no matter our age, no matter the place, we enjoy new places and new adventures. We feel blessed to be able to have days like today to get out and walk in the sunshine, have eyes that can see and enjoy the beautiful ocean. But…after we stopped for ice cream, we headed home to our little quiet abode to catch up on Wheel of Fortune that we had recorded from Friday night; and to refill our pockets with a few more Tums.

I am leaving for a week but will try to find free wifi spots do I can write updates or new recipes I come across. Have a blessed week, sharing friendships and recipes with someone …..Trudy

Breads

Pesto Bread

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We were up at Big Bear, the weekend before it became the focus of a manhunt for a cop killer which I’m sure you have heard about.

One of the friends up there one night cooked meatball soup and pesto bread. It was wonderful. She made little meatballs and dropped them in a hug pot filled with a tomato broth, with added chicken broth with a package of frozen Italian Mixed veggies. She then whipped up this amazing pesto bread. Very simple, but so good, I could have eaten 3 or 4 slices. She just took ordinary white bread and spread a good brand of pesto over each slice. Then just grated fresh parmesan cheese over this and broiled it until the cheese was melted and slightly browned. Wow, we all were just in heaven, the bread was so simple, but oh so delicious…Try it, you won’t be disappointed.

Desserts · Fruit

Houston’s Key Lime Pie

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We hit a home run. Yesterday, I had said on FB that we wanted Houston’s Key Lime pie, which is our top favorite pies in the world and because it was Valentines and I just knew I would earn more points if I was showing my “thriftiness” by trying to make one at home instead of going and buying 2 slices which would cost about $17, I came home and googled “Houston’s Key Lime Pie” and ding dong, there on the page was a recipe that I tried last night and we sat there just in Key Lime Pie heaven…apparently, there is a chef that goes around and calls himself the CopyCat Chef by trying to duplicate different famous recipes from restaurants that people want, but cannot get…so he had one for Houston’s Key Lime Pie…I did tweak it just a little, because I totally believe their crust has cinnamon in it, plus ground up pecans or walnuts, so I did change the crust he had listed…so will give you my version of the crust, because I feel like it is closer to the real thing than what he had…so here it is!

Make your regular graham cracker crust but add 1 teas cinnamon and substitute light brown sugar for the granulated sugar. Because I was at Trader Joe’s I ended up buying their cinnamon graham crackers which are really good and then just had to add the brown sugar and crushed pecans. I made my crust in a food processor which made the crumbs really finely crushed…I also put the pecans in it at the same time plus the brown sugar.  Add the amount of butter the recipe calls for. Put crumbs mixture into a 9″ pie plate and be sure that you have pushed some up the sides of the pie plate also..bake at 350 for about 8-10 min. Cool completely.

For Filling, I used 2 cans Eagle Brand Milk, 2/3 cup lime juice and 6 egg yolks. Put all ingredients into a food processor and pulse until light and all ingredients are blended well. I think using the food processor and whipping the mixture well, made it so much more light and fluffy than a normal key lime pie you get at restaurants. Pour into pie shell and bake for 15-18 min until the middle feels almost firm to the touch.

Cool completely and frost with the real thing, whipped cream that you have sweetened, but no vanilla. It will tastes just like Houston’s Key Lime Pie.

Chocolate · Cookies · Desserts

More Chocolate for Valentines-Chocolate Strawberry Thumbprints

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In my new Food Network Mag for March, it had a whole section called the United States of Chocolate and lists lots of places where you can go for chocolate meals, candy factories across the states or spas where you can have chocolate facials…..so this is now on my bucket lists, to go to every “chocolate Event” before my cholesterol gets to high for me to eat chocolate…before this happens, I will be baking with chocolate at any given opportunity. These are from the Martha Stewart Cookie Cookbook and are simply put….DIVINE!

3/4 cup flour

1/4 cup unsweetened cocoa powder

1/4 teas salt

2 oz semisweet chocolate

1 stick unsalted butter, room temp (I wonder, if I used salted butter, could I eliminate the 1/4 teas salt) I think I will be daring and try it sometime, but not for Valentines, how awful for me to serve Romeo chocolate cookies tonight and he would look at me and say, “you don’t expect me to eat these, do you, they have no salt”?

1/4 cup plus 6 1/2 teas sugar

1 large egg yolk

1/2 teas vanilla

4 oz room temp cream cheese

2 tables powdered sugar

4 oz strawberries, (about 6 medium, stemmed and finely chopped)

Sift flour, cocoa and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside. ( I nuke the chocolate in 15 sec intervals)

Put butter and 1/4 cup granulated sugar into the bowl of a mixer and mix on medium speed until pale and fluffy (I think you can guess what you can use as your model on this one)

Mix in yolk, vanilla and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate covered for 1 hour.

Preheat oven to 350. Put 6 teas granulated sugar into a small bowl. Form dough into 3/4″ balls, roll in sugar to coat. Space 1″ apart on baking sheets lined with parchment paper.

Press center of each ball with your thumb. Bake 10 min. Press centers again with end of a wooden spoon, making 3/4″ indentations. Bake until sightly cracked and set, about 5 more minutes more.

Cool completely on racks. (Unfilled cookies can be stored in airtight containers for up to 3 days at room temp or frozen up to 1 month)

Stir cream cheese and powdered sugar in a bowl. Toss berries with remaining 1/2 teas granulated sugar in another bowl.

Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.

Place on a red valentine doily and Happy Valentines Day to all of YOU!!!!

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Chocolate Strawberry Eclair Fantasy

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This amazing recipe came in on Fri on Just A Pinch Post and I just had to pass it on. It is just like a huge eclair filled with yummy strawberries and chocolate. What a way to begin Valentines Week…..
3/4 c water
6 Tbsp butter 

get recipes @ goboldwithbutter.com

3/4 cup all -purpose flour

1/8 tsp salt
3 lg eggs
1 1/2 c(9 oz.) semi-sweet # chocolate morsels, divided
3 Tbsp milk
2 tsp vanilla extract, divided
1 pkg(8 oz.) neufchâtel (light cream cheese), softened (I just used regular cream cheese)
1/2 c powdered sugar
15 lg strawberries, hulled and tops trimmed level
1/3 c seedless raspberry jam
1 3/4 c frozen whipped topping, thawed
 powdered sugar
Directions
1

 PREHEAT oven to 450° F. Grease 9-inch pie plate. FOR ÉCLAIR SHELL:
Heat water and butter to a boil in small saucepan. Stir in flour and salt.

 
2

 Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.

 
3

 Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.

 
4

 Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.

 
5

 FOR FILLING:
Place 1¼ cups morsels and milk in medium, uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.

 
6

 Beat cream cheese, sugar and remaining vanilla extract in small mixer bowl until smooth. Spread evenly over chocolate layer. Arrange strawberries on cheese layer with pointed sides up.

 
7

 Microwave jam in small, uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.

 
8

 Pipe or dollop whipped topping between strawberries and éclair shell edge. Place remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.

   
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Bobby Flays Peanut Butter Cream-FIlled Cupcakes* Taken from Food Network Magazine

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Another great chocolate recipe for Valentines Month. I am hoping that this will be the recipe that will “convince” my sweet Valentine to let me order the matching His and Her’s iPhone covers that have I (half of a heart) on his and (half of a heart) You, so when they sit side by side,the cover’s make a whole heart. Today when I called my little Cupid to tell him what I had just seen on the Today show and could I order them…..well, I’m sure he really wants me to order them, but maybe he pretended that he didn’t want them because he has already ordered them…oh my gosh, I bet that’s it! After I bake these little cupcakes, he will even let me order the Valentine pillow cases that was also being shown for His and Her’s Valentines gifts. Will keep you posted.

Cupcakes:

1 1/4 cups cake flour

1/2 cup unsweetened cocoa powder

1 teas baking soda

1/4 teas baking powder

1/2 teas salt

1/2 cup (1 stick) unsalted butter, softened, plus 2 tables

1 1/2 cups sugar

3 large eggs, room temp

1/2 cup buttermilk

1 teas vanilla

1/2 cup hot strong coffee

Filling:

1 stick unsalted butter, softened

1 cup creamy peanut butter

1 1/4 cups powdered sugar

Ganache:

4 oz semisweet chocolate, roughly chopped

1/2 cup heavy cream

1 cup roasted peanuts, chopped

Preheat oven to 325. Line one 12 cup and 1 (6 cup) muffin pan with paper or foil liners.

Make the cupcakes by sifting the flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with a mixer at high speed for 15 seconds until combined. Add eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy. About 6 more minutes. With mixer at it’s lowest speed, beat in 1/3 of the flour mixture. Beat in buttermilk and vanilla, then another 1/3 flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups 1/2 full and bake for 25 min, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling. Beat the butter and peanut butter with a mixer on medium until blended. Reduce speed to low and gradually beat in powdered sugar. Increase the speed to high and beat 3-5 min, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tables filling into each cupcake.

Make the ganache by placing the chocolate in a medium bowl. Heat the heavy cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 min. Whisk until smooth. Let sit 10 min until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Cool completely to serve.