Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts

Friday, January 31, 2014

Chocolate Fudge Brownies... with Chocolate Ganache Frosting


Just when everyone in the U.S. is getting ready for Super Bowl Sunday...just who thinks about desserts?...well, I do know it's mostly chicken wings, sliders, pizza, chips, and dips that are the most popular party snacks for the big game, but who thinks about yummy, and easy to grab desserts?
We all love brownies...especially Fudge Brownies; and why not top it off with the most delicious
ooey-gooey Chocolate Ganache Frosting?...who says you can't have your cake...and 'eat it too?'...well, you sure can, with the cutest cupcake liners from William Sonoma! The recipe is super easy; got it from the Internet, and even if I didn't, I have it somewhere in one of my cookbooks, or recipe files. So much easier just one click to Google, and get what you need without searching in your own files!
So easy to serve these yummy fudge brownies... once they are done, and frosted, all you have to do is to cut the usual square portions in half, and set them in cute cupcake liners. Just be sure to refrigerate them until serving time, and take them out about 30 minutes before serving, and you will see how the fudge frosting will 'glisten' and achieve the ooey-gooey look! Every 'chocolate lovers' dream!


Chocolate Fudge Brownies
source: King Arthur Flour
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Nutrition information

Serving Size: 1 brownie (63g) Servings Per Batch: 24 Amount Per Serving: Calories: 260 Calories

    For the Ganach Frosting:Basic Chocolate Ganache
    • 8 ounces semisweet chocolate, coarsely chopped
    • 1 cup heavy cream
    • 1 tablespoon unsalted butter, at room temperature
    INSTRUCTIONS
    1. Place chocolate in a medium heatproof bowl; set aside.
    2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
    3. Add butter and stir until smooth. Let cool slightly before using.
     
      Have a wonderful SUPER BOWL SUNDAY!
      eat plenty...drink responsibly! xo
 

Sunday, April 3, 2011

Mushrooms in Adobo Sauce-Cookbook Sundays

Today is Sunday, April 3rd. and I've been counting the days when I could proudly feature my Cookbook Sundays,
now, being hosted by Melynda @Mom's Sunday Cafe.
I am happy to stay in this group, especially knowing that Melynda is an expert hostess and will do so well. We had such a busy week with celebrating birthdays for a week now, and I cannot look at another piece of cake for a while...well, maybe for a (few days.)
I've been craving for more vegetarian foods, since last weeks feast at the Darbster's Vegan Bistro, so I decided to do my own little version of vegetarian feast, but will only post one recipe, which is for this amazing Spanish Mushrooms in Adobo Sauce, which requires very little time, and effort.
This book has all your tapas-which are appetizers, in English. I can just have tapas, when I go to a restaurant, and a nice chilled glass of white wine, and I'm happy.
This can be served as a side dish, or eaten just like this with a nice crust piece of bread. If you like mushrooms, then this is the ultimate way  to prepare this. All I can say is, you will want second serving, or you will gobble this whole serving up just by yourself!

Tapas (Revised): The Little Dishes of Spain
Rather than marinating, these mushroom are in adobo, which means, that they, are cooked, in sauce instead of marinating.


Chapinones en Adobo (Mushrooms in adobo sauce)
by Penelope Casas
recipe adapted

2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
1/2 of sweet, or regular yellow onion, chopped
3 cloves garlic sliced
2 Tbsp tomato sauce
1/2 cup white wine
2 cloves
1.2 teaspoon saffron
salt and pepper to taste
1 pint (2 cups) fresh button mushrooms, stems removed,
cut in half

Heat the oil in a medium heavy skillet. Saute onions, and garlic till onion is wilted and golden.Stir in the wine, and the spices, the salt and pepper,  and cook down the wine till slightly reduced. Add the tomato sauce, and the 1 Tbsp of extra virgin olive oil. Simmer for about 20 minutes, uncovered. Add the mushrooms, and stir to incorporate with the sauce, and cook for an additional 10 more minutes, and serve. 4 side servings, or 2 large servings.

I'm linking this post to Kristen @Frugal Antics of a Harried Homemaker
 Chaya @My Sweet and Savory and Swathi-Hearth and Soul Hop #42

You can always have another side dish to go with the mushrooms in adobo. This really great potato salad, I made a batch to have a nice side dish, either pairing it with grilled meat, or just by itself. I packed up all these goodies to take them over to my daughter's to share with her in-laws for lunch. Very light homemade vinaigrette dressing, with a little kick from the stone ground mustard, with mustard seeds. Yumm!
You can tell spring is here...although spring has been here in South Florida since January, and by May we will be going full swing into summer, until about October, November is when we have our fall...without leaves turning their gorgeous hues of color...couldn't quite picture our palm trees turning shades of yellows, reds, and orange color. Enjoy a refreshing new small potato,( red, or white ) salad with chopped sweet onions, sliced celery, chopped dill pickles, and can't forget the sliced hard boiled eggs, and a mild vinaigrette made with extra virgin olive oil, white balsamic vinegar and about a teaspoon of stone ground mustard. Just add freshly ground pepper, and some sea salt, and dry herbs if you like. Enjoy!

Monday, August 16, 2010

Broiled Grouper with Mango, Papaya Salad

Broiled sea food is one of the best ways to make it, next to grilling. I just use simple mix dry spices, fresh grated lemon zest, fresh juice of 1 lemon, and also use the same on the unpeeled large shrimp. drizzle extra virgin olive oil on it, line the broiler pan with the dull side of the aluminum foil, poke a few holes with a fork right through the aluminum foil just maybe about 3 places, an broil on the very top for about 10 minutes for the grouper, and just a few minutes for the shrimp, as soon as they turn pink, it's done.
I saved the juices from the fish, and added a little white wine to it, and added juice of 1 lemon on top.No need for extra lemon on the side.
The mango, papaya, romaine, and radicchio salad is another fresh and simple, yet bursting with color and flavor. A perfect combination with fresh Florida seafood. I also added sliced fresh jalapeno peppers, scallions, and drizzle extra virgin olive oil, and a good squeeze of fresh lime juice. Couldn't get any better.
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