Ooey Gooey Madness with the Texan

You know, sometimes cooking can be trial and error. That's what happened to me this weekend.

Saturday I watched the Pioneer Woman on the Food Network and she made KNOCK YOU NAKED BROWNIES. Don't you just love that name? Or not.

At any rate, as I watched, I thought, "I have that same recipe." Though I hadn't made it in years, I pulled out my recipe for Caramel Fudge Brownies and decided to make them for a church picnic we were having the next day.

Sure enough, same ingredients. Except pecans were optional in mine. Mostly because my kids are party poopers when it comes to nuts.

No taste, I tell you.


Soon after I did my first mixing, I realized something was different. Ree's batter was much thicker than mine. Hmmm. Checked my recipe against hers. Ah-ha! She only used one stick of butter while I used a stick and a half. Both needed 1/3 and 1/2 cups of evaporated milk. However, in my recipe the half cup went in the batter, the third with the caramel. Hers was the other way around.

So I'm going to give you both recipes, though, honestly, I will probably go with her measurements the next time around.

Ree's recipe calls for:

1 stick butter, melted

All-purpose flour, for dusting

1/3 plus 1/2 cup evaporated milk

One 18.5-ounce box German chocolate cake mix

1 cup finely chopped pecans

60 caramels, unwrapped

1/3 cup semisweet chocolate chips

1/4 cup powdered sugar, sifted

Mine calls for:

• 1 1/2 sticks of butter
• 1/2 plus 1/3 cup evaporated milk
• One box German chocolate cake mix
• 1 - 14 oz. package of caramels, unwrapped
• 1 cup semisweet chocolate chips
• 1 cup finely chopped pecans (optional)

You see, the same, only different :-)

Preheat the oven to 350 degrees F. Ree's instructions said to grease and flour a 9-by-9-inch baking pan. My recipe says a 9 x 13 pan. I went somewhere in the middle with a smalled oblong pan.

First, you're going to mix together the cake mix, melted butter, and evaporated milk (Ree says 1/3 cup). It will be thick. Especially if you use the Pioneer Woman's measurements.

Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.

While the first layer is baking, melt you caramels with remaining (1/2 or 1/3 cup, whichever you didn't use before). Ree used a double boiler for this. I used a nonstick sauce pan over low heat and stirred frequently. The key is slow melting so they won't burn.

Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.

Next, on a sheet of waxed paper, press the remaining dough into a square/rectangle shape slightly smaller than the baking pan. Using the waxed paper to your advantage, lay the dough on top of the chocolate chips.

I just flipped it over and peeled the paper off.

Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.

Trust me, refrigerating the brownies is key.

Ree sprinkles hers with powdered sugar before she cuts them for serving. That was her pic at the top of the page.

I don't have an after pic of mine because, as I said, refrigerating is key. Mine were not in there long enough, so I had layers sliding every which way. They still tasted yummy though. Decadent and definitely indulgent.

Have you ever had two recipes that looked alike but, upon closer inspection, were slightly different? Did you try them both? How did things turn out?

Spicy Chocolate!

Missy, here. I'm sharing a recipe today that I saw and went crazy over. And since we recently talked about chocolate, and someone mentioned a spicy chocolate (with chili pepper maybe?), I thought you'd be interested, too. I can't wait to try it!

Mexican Hot-Chocolate Cookies
from MarthaStewart.com

Everyday Food, April 2010

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder (optional)

Directions

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

So what do you think? Something you'd like to try?

RHUBARB PARTY IN UPSTATE NY!!!!

Okay, it's Rhubarb Extravaganza time in Upstate New York! 

My beautiful niece Amanda has the Taste of Home baking recipe book. Oh mylanta, what a great cookbook, we've been delighted by the recipes!  Definitely one worth buying and adding to your cookbook collection and I don't say that often anymore because the Internet hooks us up with amazing racipes, but this book has lots of old-fashioned ideas and because my rhubarb garden is lush right now, I'm sharing this one from their website today because Mandy took the book home...

She really did. She took the book home.

'Sup wi dat?????

So this is a recipe for Rhubarb Custard bars... 

We did it without the cream cheese topping and it was wonderful, a delightful cookie-crusted rhubarby-taste-of-goodness!  This weekend I'm making strawberry rhubarb pie, so I'll share that next week... And strawberry rhubarb preserves are delicious!  And Rhubarb Custard Pie became a classic family dessert when my neighbor Vi Bennett shared the recipe with me over thirty years ago.  Do any of you remember how Laura Ingalls Wilder messed up her rhubarb pie the first year she was married to Almanzo Wilder?  (Almanzo was from upstate New York, the North Country where my first series of books was set)... She forgot to put the sugar in and one of the farmers who came to help with harvest (because do we ever mess up quietly???? No.) announced that this was his favorite way of having rhubarb pie, so a man could sweeten it up to his liking! And then he proceeded to lift his top crust, sprinkle it with sugar and eat.  What a gracious man!

Also for this recipe, we didn't bake the crust first. We just patted it in, added the rhubarb filling, and baked. I liked it better this way, the cookie crust was firm but tender, like a sugar cookie. Delicious!

Thank you, Taste of Home! This is wonderful!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup cold butter
• FILLING:
• 2 cups sugar
• 7 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 3 eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
• TOPPING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Directions

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
• Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.
• For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen

Favorite Friday! Good Food and a Book

Missy, here. Back when we started doing Favorite Friday, I mentioned that P.F. Chang's is my favorite Chinese food restaurant. I ate there yesterday (by myself, with a book for my "date") and tried something new.

I thought I'd share it. Especially since I had just bought a new iPhone and wanted to take photos with it. LOL

I usually get the Chicken Chopped Salad and mix both the dressings (ginger and sesame). But this time I got the Thai Chicken Noodle Salad to try something new.

And here, I'll share with you my very first iPhone photo! :)

Here's a description: THAI CHICKEN NOODLE SALAD  
Grilled lemongrass chicken, fresh mango, radish, bean sprouts, crisp greens and thin rice noodles tossed in a Thai peanut dressing.

I really enjoyed it! And I enjoyed reading during my meal equally as much.

I'm loving a book I picked up while at the Southern Kentucky Book Fest and Writers Conference. I attended a workshop taught by Alecia Whitaker and really enjoyed the reading she did of her YA novel, The Queen of Kentucky. So I bought a copy and had her sign it for me. I'm sure the folks around me on the patio at P.F. Chang's (I ate outside since it was such a perfect 80 degree evening!) thought I was crazy because I kept laughing out loud. :)

So, what's your favorite meal to have when you have a date with a good book? :)

Comfort Food, God's smile and Chocolate...

The Lord is my shepherd....

I love those words. I love the simplicity of Christ, the shepherd. Lambs, sweet and docile, being led...

Except that I'm often the stubborn ewe, the know-it-all that's always heading for a greener pasture.

Humans are such silly, frail things!

And that is why God made chocolate.  :)

I'm convinced of it.

Or maybe he knew women would have to deal with monthly cycles and men.

That had to be it!

Or...

Maybe he understood that although children should outgrow hissy fits by age five, some drama queens are still hissing at fifty-five....

OR....

Maybe he just crafted the bean, did a little roast-taste-test, added some sweet sap/sugar and smiled.

I think that might have been when the sun first came out. That God-smile, shining from above, at the taste of chocolate.

Changes in life make me reach for Ghirardelli... Rough days. Celebrations. Girlfriend Chats....

So what makes you reach for the good stuff? For my husband it's popcorn. :)

I'm convinced this is why we're still married, because he doesn't like chocolate and I'm not a big popcorn or potato chip fanatic...

So we never steal each other's treats!

What do you reach for when you need something extra special good? What's in your stash?

Coffee's on! I've got Butter Toffee, Green tea, Mandarin Orange tea and the drink of the day is Iced Caramel Vanilla Latte... With or without whipped cream!

Let's chat...

Coffee Chat!

Missy, here. And today is, literally, a coffee chat!

I came across this article on "5 Coffee Drinks Over 500 Calories" at EverydayHealth.com and was totally stunned! (They list the source as Findthebest.com )

1. Krispy Kreme's Mocha Dream Chiller, 20oz: 1,050 calories, 41g total fat
EQUAL TO: 6.17 White Castle cheese burgers
2. Dunkin' Donuts Vanilla Bean Coolatta, 32oz: 860 calories, 12g of total fat
EQUAL TO: 3.44 McDonald's Hamburgers
3. The Coffee Bean & Tea Leaf Caramel Ice Blended, 24oz: 790 calories, 13g of fat
EQUAL TO: 4.16 Taco Bell Chicken Soft Tacos
4. Starbucks White Chocolate Crème Frappuccino w/whip, 24oz: 760 calories, 13g of fat
EQUAL TO: 2.23 Burger King Fries (small)
5. Peet's Coffee & Tea Hot White mocha w/whip, 20oz: 547 calories, 25g total of fat
EQUAL TO: 1.95 Subway 6" Turkey Breast Sandwiches


As Ruthy would say...Oh my stars.


Have you ever drunk any of these?? I'm pretty sure I've had a Coolatta.


So, how do you cut down on the fat and calories of your favorite jazzed-up coffee/tea beverages?

Celebrating Cinco de Mayo with the Texan

Today we're celebrating Cinco de Mayo at the cafe. Yes, I know it's only uno de Mayo, but here in Texas, it's an excuse to fiesta the whole week. So after you've enjoyed some enchiladas, tacos, guacamole, and more jalapenos than you can shake a stick at, join me for my favorite Mexican dessert--flan.

Flan is not something you can just whip out in an hour or two. It is definitely make-ahead, but still not to difficult.

Your ingredients are:

• 2/3 cup sugar
• 4 large eggs
• 1 (14-ounce) can sweetened condensed milk (I used the fat-free variety)
• 1 3/4 cups milk
• 2 teaspoons vanilla extract

Sprinkle the sugar in a large heavy skillet or saucepan. Add NOTHING else. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown. So that you won't be intimidated or wondering if you're doing it right, here's a series of pics on this progression.

 Finally, all of the sugar has melted and there are no clumps to be seen.

Quickly pour hot caramel into a lightly oiled 9-inch round cakepan, tilting to coat bottom evenly, then set aside. (Caramel syrup will harden and may crack. Don't worry.)

In a large mixing bowl, lightly beat eggs, then add remaining three ingredients. Whisk until mixed. Pour custard mixture over syrup in cakepan.



Cover pan with foil and place in a large shallow pan. Add hot water to pan to depth of 1 inch. I added the water after setting the sheet on the baking rack in the oven.

Bake at 325 for 50 minutes or until a knife inserted near center comes out clean. Don't worry if it still jiggles as though it's still liquidy. As long as the knife comes out clean, you're safe.

Remove pan from water bath, and uncover; cool completely on a wire rack.

After it has cooled, cover again and chill at least 8 hours.

Loosen edges of flan with a spatula.

 And invert (quickly) onto a rimmed serving plate, letting melted caramel drizzle over top. I set my plate over the pan, then flipped.

Voila!

Isn't it purty?

And the taste.... Oh. My. Stars. Sweet, but not heavy. And oh so smooth. Reminiscent of creme brulee, without all the cream and the crusty top. Simply delish.

So who's ready for a slice, because this one's on the house? (Shhh....don't tell Ruthy.)

What's that?

What is Cinco de Mayo?

Well, like I said, today it's really an excuse to party, but in reality it's a Mexican holiday celebrating the Battle of Puebla, which took place on May 5, 1862. Ill equipped Mexicans took a stand against the massive French army that was invading Mexico, and, against all logic, won a huge victory. It was short-lived, but the euphoria of an unlikely victory against overwhelming odds is remembered every May fifth.

And you thought we just talked about food :-)