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Two Layer Brownies
Do we need another holiday dessert recipe? Of course not but we can always use one. This recipe for two layer brownies has a shortbread crust on the bottom and a rich chocolate layer on top. I cut it out of the newspaper this fall and it has quickly become a favorite.
I live at 5,000' but this recipe will probably work at any altitude because it doesn't have to rise much. If anything, you might want to reduce the baking temperature slightly (we usually have to raise it at high altitude) but try it and see how it goes.
Two Layer Brownies
Brownie Layer
8 ounces bittersweet chocolate
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup flour
Crust
8 tablespoons unsalted butter, melted
¼ cup sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
2/3 cup chopped walnuts
Position a rack in lower third of oven. Preheat oven to 375°. Line 8” square baking pan with foil. Set aside.
To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed in electric mixer until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in chocolate mixture and fold in with a spatula until just combined. Set aside.
To make crust: In medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnuts. Turn into pan. Press dough evenly across bottom Bake until crust is golden brown, 15 to 20 minutes.
Remove pan from oven but leave oven on. Scrape brownie batter onto hot crust and spread evenly. Return to oven and bake until a toothpick inserted into two or three places comes clean, 20 to 22 minutes. Set pan on a rack to cool.
To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Slice a spatula between crust and foil; slide brownies off foil.
Makes 16 large or 25 small brownies.
I live at 5,000' but this recipe will probably work at any altitude because it doesn't have to rise much. If anything, you might want to reduce the baking temperature slightly (we usually have to raise it at high altitude) but try it and see how it goes.
Two Layer Brownies
Brownie Layer
8 ounces bittersweet chocolate
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup flour
Crust
8 tablespoons unsalted butter, melted
¼ cup sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
2/3 cup chopped walnuts
Position a rack in lower third of oven. Preheat oven to 375°. Line 8” square baking pan with foil. Set aside.
To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed in electric mixer until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in chocolate mixture and fold in with a spatula until just combined. Set aside.
To make crust: In medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnuts. Turn into pan. Press dough evenly across bottom Bake until crust is golden brown, 15 to 20 minutes.
Remove pan from oven but leave oven on. Scrape brownie batter onto hot crust and spread evenly. Return to oven and bake until a toothpick inserted into two or three places comes clean, 20 to 22 minutes. Set pan on a rack to cool.
To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Slice a spatula between crust and foil; slide brownies off foil.
Makes 16 large or 25 small brownies.
Happy Holidays!
This is a photo of my tree, at least part of it. I added the greetings, and I thought I would share this card with the group.
Busy day (stuffed) cabbages
music if you desire
scroll over photo for ingredients
changs any ingredient to your liking
add more or less a lg can water or broth
When the island is decorated....
then I'm ready for the holidays. I shared last years decor, so this is some of what I did this year to decorate the kitchen, the most important room in the house. Don't you agree?
The Recipe
I finally got this written down, so I could share it with all of you.
Lemons Cheese and Corn Tamales
4 lbs. purchased Masa
1 ancho chili
1 8oz. pkg. cream cheese
1 lb. grated jack cheese
2 Tbsp. chopped cilantro
1 pasilla pepper, roasted, peeled and minced
1 lb. pkg. frozen petite white corn
1 egg
1 tsp. kosher salt
Presoaked corn husks
In food processor, grate jack cheese and remove to large bowl. Then insert blade, and process half the corn to resemble creamed corn. Remove and add to large bowl. Place cream cheese, egg, chopped pasilla, salt and cilantro into the food processor and pulse several times to combine. Add to large bowl. Add the remaining whole corn to the bowl. Mix by hand to combine, then refrigerate until ready to use.
Bring 2 cups water to boil. Add the ancho chili. Let soak 10 minutes, and then place in blender with just enough soaking liquid to process the chili into a paste. Push through a fine sieve. Using a mixer, add chili paste to the Masa, one tablespoon at a time, until the desired color and taste, and then continue to beat with mixer to lighten the Masa.
Spread the Masa on the soaked corn husks, and then place the cheese and corn mixture down the middle. Fold, and place on large baking sheet until all tamales are filled.
Line a large pot fitted with steamer insert with corn husks, add tamales, cover with more corn husks, and steam over simmering water for about one hour. Remove to let cool.
Serve with poblano cream.
Poblano Cream
½ roasted pasilla chili
2 cups heavy cream
Blend to combine. Just before serving, place in small saucepan and bring to a bare simmer. Drizzle over tamales.
Lemons Cheese and Corn Tamales4 lbs. purchased Masa
1 ancho chili
1 8oz. pkg. cream cheese
1 lb. grated jack cheese
2 Tbsp. chopped cilantro
1 pasilla pepper, roasted, peeled and minced
1 lb. pkg. frozen petite white corn
1 egg
1 tsp. kosher salt
Presoaked corn husks
In food processor, grate jack cheese and remove to large bowl. Then insert blade, and process half the corn to resemble creamed corn. Remove and add to large bowl. Place cream cheese, egg, chopped pasilla, salt and cilantro into the food processor and pulse several times to combine. Add to large bowl. Add the remaining whole corn to the bowl. Mix by hand to combine, then refrigerate until ready to use.
Bring 2 cups water to boil. Add the ancho chili. Let soak 10 minutes, and then place in blender with just enough soaking liquid to process the chili into a paste. Push through a fine sieve. Using a mixer, add chili paste to the Masa, one tablespoon at a time, until the desired color and taste, and then continue to beat with mixer to lighten the Masa.
Spread the Masa on the soaked corn husks, and then place the cheese and corn mixture down the middle. Fold, and place on large baking sheet until all tamales are filled.
Line a large pot fitted with steamer insert with corn husks, add tamales, cover with more corn husks, and steam over simmering water for about one hour. Remove to let cool.
Serve with poblano cream.
Poblano Cream
½ roasted pasilla chili
2 cups heavy cream
Blend to combine. Just before serving, place in small saucepan and bring to a bare simmer. Drizzle over tamales.
Langostinos - Shrimp or Lobster?
Just bought a bag of these frozen babies with a garlic butter dish in mind. Any good recipes out there that you've tried and liked? Don't want to experiment with this expensive a seafood. Thanks.
"Langostinos are shellfish that can easily be substituted for shrimp or crayfish in just about any recipe. The word, "langostino," technically means "prawn." Because of this, there has been a lot of confusion over whether the langostino is actually a relative of the shrimp or the lobster.
Langostinos are small, crayfish-sized shellfish that look and taste like a cross between a shrimp and a lobster, though to me, at least, more like a tiny lobster. To add to the confusion is the fact that they are a substitute for shrimp, but rarely for lobster.
Langostinos, as they're usually called, is the Spanish name for these small shellfish. In France, where they're also used extensively, they're called langoustine, very similar, but a little harder for an American to pronounce. They are also known as Dublin Bay prawns and Danish lobsters. Is it any wonder people are confused?
Langostinos are definitely a member of the lobster family. Usually, these fascinating shellfish are about seven inches long and have light red bodies and darker tails. Their abdomens are more narrow than those found on shrimp and their legs are longer.
Langostinos are becoming increasingly available in worldwide markets. They make an interesting and fascinating substitute in many recipes that call for shrimp, crayfish, and yes, sometimes even lobster."
view link
"Langostinos are shellfish that can easily be substituted for shrimp or crayfish in just about any recipe. The word, "langostino," technically means "prawn." Because of this, there has been a lot of confusion over whether the langostino is actually a relative of the shrimp or the lobster.
Langostinos are small, crayfish-sized shellfish that look and taste like a cross between a shrimp and a lobster, though to me, at least, more like a tiny lobster. To add to the confusion is the fact that they are a substitute for shrimp, but rarely for lobster.
Langostinos, as they're usually called, is the Spanish name for these small shellfish. In France, where they're also used extensively, they're called langoustine, very similar, but a little harder for an American to pronounce. They are also known as Dublin Bay prawns and Danish lobsters. Is it any wonder people are confused?
Langostinos are definitely a member of the lobster family. Usually, these fascinating shellfish are about seven inches long and have light red bodies and darker tails. Their abdomens are more narrow than those found on shrimp and their legs are longer.
Langostinos are becoming increasingly available in worldwide markets. They make an interesting and fascinating substitute in many recipes that call for shrimp, crayfish, and yes, sometimes even lobster."
view link
Breakfast
Some of us here are "enjoying" cold low temp & snow so we need a warm & comforting breakfast...what did you have today....
A simple warming breakfast here:
scrambled eggs with chives & cheese
potato,red pepper,onion & garlic with 2 slices bacon
and yellow delicious apples with pecans
A simple warming breakfast here:
scrambled eggs with chives & cheese
potato,red pepper,onion & garlic with 2 slices bacon
and yellow delicious apples with pecans
Bread
this is what I have been doing tonight
and no it is not burnt I just took a quick poor photo...lol
cooking
Hello everyone, im new here bit cooking is one of my passions.. I own a little restaurant of my own and love it, I love to create soups and lunch specials. I look forward to being part of this group...
