Amazing Brownies

Posted on May 23, 2012 by Emily

These chocolate-caramel brownies come from Ree Drummond’s new book The Pioneer Woman Cooks: Food From My Frontier. I’ve tried a couple of different, yet similar recipes, and so far this is my favorite. Check out the book for set-by-step photographic instructions.

Ingredients

1/3 cup plus 1/2 cup evaporated milk
One 18.5 oz box German chocolate cake mix
1/2 cup (1 stick) butter, melted
1 cup finely chopped pecans
60 caramels
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Instructions

Preheat the oven to 350°F. Grease and flour a 9 x 9 inch baking pan.
Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix.
Add the melted butter.
Add the chopped pecans. (I skipped this step, though I do have visions of later stirring chopped peanuts into the caramel for a Snickers-like experience.)
Mix the ingredients together.
Divide the dough in half down the middle.
Press one half of the dough into the bottom of the pan to make the first brownie layer.
Bake for 8-10 minutes, or until set, then remove it from the oven and set aside.
While the brownie layer is baking, in a double boiler, combine the caramels and 1/2 cup evaporated milk.
Stir occasionally until the caramels are totally melted and the mixture is smooth.
Pour the caramel mixture over the first baked layer, spreading it so that it’s evenly distributed.
Sprinkle the chocolate chips all over the top.
On a clean surface or sheet of wax paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. (I thought this was the hardest step.)
Carefully set it on top of the chocolate chips. (OK, this was actually the hardest step!)
Bake for 20-25 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.
When you’re ready to serve them, sprinkle them generously with the powdered sugar and cut them into large rectangles before removing them from the pan.

Chocolate Gingerbread with Bittersweet Glaze

Posted on August 5, 2011 by Emily

I recently made this gingerbread cake for a friend’s birthday. It was my most successful attempt ever at making a glaze look pretty! The recipe comes from The Best Quick Breads by Beth Hensperger.

3 oz. unsweetened chocolate

1/2 cup light molasses

1/2 cup vegetable oil

4 tbs. unsalted butter

2 1/2 cups flour

1 cup light brown sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ginger

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. white pepper

1/4 tsp. salt

2 eggs

1 cup buttermilk

1 tsp. vanilla

In a double boiler, place the chocolate, molasses, vegetable oil, and butter. Stir over low heat until the chocolate is melted and the mixture is smooth. Set aside.

Preheat the oven to 350F. Grease a 9-inch springform pan or spray it with cooking spray. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, spices, and salt. In a small bowl, beat the eggs with a whisk until foamy. Add the buttermilk and vanilla extract.

Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir to combine. Add the chocolate mixture. Beat with a wooden spoon or electric mixer until smooth.

Pour the batter into the prepared pan. Bake in the center of the oven until the top springs back when touched and a cake tester inserted into the center comes out clean, about 35-40 minutes. Set the cake on a rack and remove the springform sides. Prepare the Bittersweet Glaze as directed. Cool on a rack to set the glaze until time to serve.

Bittersweet Glaze

6 tbs. unsalted butter

4 1/2 oz. bittersweet or semisweet chocolate

1 tbs. light corn syrup.

In a double boiler, combine the butter, chocolate, and corn syrup over low heat, stirring with a whisk until the mixture is melted and smooth. Pour the glaze onto the center of the gingerbread and use a metal spatula or other tool to coat the cake in a few strokes, letting the glaze drip down the sides of the cake.

Cheddar Chive Muffins

Posted on July 15, 2011 by Emily

1¼ cups milk

¾ cup mashed potato flakes

1 egg

1/3 cup vegetable oil

1 cup shredded cheddar cheese

1 2/3 cups all-purpose flour

3 tablespoons sugar

2 tablespoons snipped chives

1 tablespoon dried parsley flakes

1 tablespoon baking powder

1 teaspoon salt

In a saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Whip with a fork until smooth; cool slightly. Beat in egg, oil and cheese. Combine remaining ingredients; stir into potato mixture just until moistened (batter will be thick).

Fill greased muffin cups ¾ full. Bake at 400F for 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes; remove from pan to a wire rack. Serve warm.

Makes 1 dozen.

Dairy Delights

Posted on July 1, 2011 by Emily

June is National Dairy Month! Why not try making your own dairy products with some of these items from the library’s collection:

Complete Guide to Making Cheese, Butter, and Yogurt at Home by Richard Helweg

Home Cheese Making by Ricki Carroll

The Home Creamery by Kathy Farrell-Kingsley

Homestead Blessings: The Art of Dairy Delights (DVD)

And it you’re like me and have a weakness for cheese, try some of these cookbooks:

Cheese, Glorious Cheese! by Paula Lambert

Grilled Cheese by Marlena Spieler

Behind the Kitchen Doors

Posted on June 2, 2011 by Emily

In honor of National Waitstaff Day (May 21), let’s take a look at books and movies set in the culinary world.

Waiter Rant by The Waiter – An account of a waiter’s life at an upscale New York restaurant describes his daily experiences with a series of outrageous customers and shares tips on such topics as getting good service and proper tipping etiquette. This funny book will resonate with anyone who likes to complain about work.

Dishwasher by Pete Jordan – For the armchair traveler, this is the story of one man’s quest to wash dishes in all fifty states.

Under the Table by Katherine Darling – A chef describes her haphazard experiences as a student at New York City’s French Culinary Institute, a journey during which she and her classmates tackled a range of challenges from veal calves and fish heads to broken eggs and cutthroat teachers.

Cleaving by Julie Powell – The author of Julie and Julia describes how in the wake of a strain on her marriage she left town to immerse herself in the art of butchery, the laborious training she received, and her journeys throughout the world in search of the butchery practices of other cultures.

The Waitress (DVD) – Jenna is an unhappily married, pie-baking pro who dreams of leaving her husband Earl, but her plans are thwarted when she becomes pregnant. Discovering a mutual attraction with the new doctor in town adds further complications. Staring Keri Russell and Nathan Fillion.

Just Desserts (DVD) - In this Hallmark movie, sparks fly when pastry chefs team up for the Golden Whisk Dessert competition, “the Olympics of desserts” and its $250,000 prize. With nothing in common, they’re determined to restrict the partnership to “just desserts”, but it isn’t long before this marriage of convenience threatens to turn into the real thing.

No Reservations (DVD) – Master chef Kate Armstrong runs the kitchen of an exclusive restaurant. When Kate’s sister is killed, her 9-year old niece Zoe comes to live with Kate, and Kate’s life is turned completely upside down. Nick Palmer is the newly hired sous chef, whom Kate perceives as a serious rival. Even as they clash, Kate is drawn toward Nick, eventually coming to the realization that Nick offers something that she needs both in her restaurant kitchen and her new life with Zoe. Starring Catherine Zeta-Jones and Aaron Eckhart.

Mostly Martha (DVD) – Feel like a foreign film? This is the original German version of No Reservations. Which do you like best?

Happy Birthday James Beard!

Posted on May 6, 2011 by Emily

From the James Beard Foundation:

Anointed the “dean of American cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.

Born May 5, 1903, James Beard who died in 1985, would have been 108 this year. In commemoration, why not check out his classic, The Fireside Cookbook? This facsimile edition of the 1949 original includes hundreds of recipes and charming illustrations.

Cinnamon Cookies

Posted on April 1, 2011 by Emily

Mixing up these ingredients will result in a very sticky dough. Don’t let that worry you! The end result will be a tasty, crumbly cookie.

2½ cups of flour

1½ teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup sugar

¾ cup oil

2 eggs

1 teaspoon vanilla extract

Slowly mix in sugar and oil, add eggs, then vanilla. Add flour mixture all at once and beat well. Shape in to ½” balls, roll in sugar and bake at 375F for 10-12 minutes.

Cayenne Pretzels

Posted on April 1, 2011 by Emily

If you like things hot, try these pretzels! I believe this was originally a Taste of Home recipe.

1 cup vegetable oil

1 envelope ranch salad dressing mix

1 teaspoon garlic salt

1 teaspoon cayenne pepper

2 packages (10 oz each) pretzel sticks

In a small bowl, combine the oil, dressing mix, garlic salt, and cayenne. Divide pretzels between two ungreased 15 x 10 x 1 inch baking pans. Pour oil mixture over pretzels; stir to coat.

Bake at 200F for 1¼-1½ hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.

Yields 3½ quarts.

Meatloaf

Posted on February 23, 2011 by Emily

There are about as many different ways to make meatloaf as there are people to eat it. Here’s how my family made meatloaf when I was growing up, and how I still generally make it today.

1 lb ground chuck

1/2 cup uncooked oatmeal

1/2 cup stuffing mix

1 tablespoon Worcester sauce

1/3 envelope onion soup mix

1 egg

Combine all ingredients. Shape into a loaf. Bake in a loaf pan at 350F for 1-1¼ hours.

I’m currently working my way through the new Good Housekeeping Cookbook and came across a Cajun style variation on meatloaf. I took a cue from the ingredient list and added 1 teaspoon of salt and 1/4 teaspoons each of dried thyme, nutmeg, cayenne, and ground black pepper to my standard recipe. If you enjoy spicy, you’ll probably like the result.

What do you put in your meatloaf?

Dishing on the Dish

Posted on February 16, 2011 by Emily

What do you look for in a cookbook? I want to see more than just a list of ingredients. For me, the most engaging cookbook is one with gorgeous photographs and a bit of narrative. The science-geek in me can get totally sucked into anything from the folks at America’s Test Kitchen, who walk me through the entire process of refining and perfecting classic recipes. Will an extra egg white make all the difference? Maybe using cake flour instead of white?

This year I’ve noticed an upsurge in cookbooks that share family stories as an accompaniment to the recipes. These anecdotes often give a sense of what the dish will taste like, serving suggestions, and a peek into the character of the recipe’s creator. Sound appealing? Then checkout some of these cookbooks:

In the Kitchen With a Good Appetite by Melissa Clark: A New York Times columnist offers a collection of stories about food along with comments on her own experiences in making the 150 recipes that she presents, classifying the dishes into such categories as things with cheese, the farmer’s market, and my sweet tooth.

One Big Table by Molly O’Neill: Presents a celebration of America’s culinary traditions that features such favorite recipes as Beacon Hill Chestnut Stuffing, Acadian Mussels, and California Avocado Soup.

The Pioneer Woman by Ree Drummond: The author shares homespun stories on adjusting to life on a ranch in the country and offers a number of recipes, including cowboy calzones, ribeye steak with whiskey cream sauce, Patsy’s blackberry cobbler, and Iny’s prune cake.

Southern Plate by Christy Jordan: The founder of SouthernPlate.com collects more than 125 recipes that have been passed down through several generations of her family, in a book that also includes the family stories behind the recipes and full-color photos.