Had a potluck over at a friends Friday night. There was corned beef with new potatoes, flank steak for burritos, and the kids made these awesome cupcakes. Lemon skittles make up the corn kernels and the butter is a melted lemon starburst. Too cute.
Then how do you feed 50 people at a cabin on the lake? 3 rocking charcoal grills. Those are bacon wrapped deer fillets. They were delicious. Tons of dogs and burgers left everybody stuffed.
The wind kept the smoke away most of the time, but every now and then we got smoked out big time.
Theresa was looking for a yummy treat and after a good adjustment on the braces it had to be soft. She picked up 12 more pyrex ramekins and used her good housekeeping baking book recipe. Cool thing is it is really easy to make and you can freeze them. Frozen batter from the freezer to bowl in 16 minutes. First ones were a bit underdone, but she has it down now. Really rich.
3 tablespoon(s) sugar
1/4 cup(s) sugar
6 tablespoon(s) margarine or butter
4 ounce(s) semisweet chocolate
1/4 cup(s) heavy or whipping cream
1/4 cup(s) all-purpose flour
1/2 teaspoon(s) vanilla extract
2 large eggs
2 large egg yolks
1. Preheat oven to 400 degrees F. Grease eight 6-ounce ramekins or custard cups; sprinkle with 3 tablespoons sugar.
2. In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
3. In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
4. Pour batter into ramekins, filling each about three-fourths full. Place ramekins in 15 1/2″ by 10 1/2″ jelly-roll pan for easier handling. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
5. Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
We are creatures of habit. We like steaks on the weekends, an array of meals we like to make, and some good brownies. Baking season is coming up and pretty excited about that. Theresa tried a bunch of different brownie recipes and found the one on Nestle’s chocolatier bittersweet chocolate to be her fave.
* 3/4 cup granulated sugar
* 1/2 cup (1 stick) butter or margarine
* 2 tablespoons water
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Morsels
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup chopped nuts ( optional )
Theresa sprays the pan with pam then lines it with parchment paper. Cleaner, easier to cool, and makes chopping up easy.
she uses different chocolates often. You just need 12 oz of it.
Get the sugar, butter, and water to just a boil and throw that chocolate in there.
eggs and vanilla
add the cup of flour a bit at a time and you are done
350 for 16 - 20 minutes
just lift the parchment paper to get the brownies on to a cooling rack.
Sometimes she will sprinkle mini chips or M&M’s on them. With home made ice cream they rule.
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So watching the food porn network and they did an unwrapped which featured a company that made cheese straws. And they looked divine. BTW I love unwrapped even though Marc Summers hosts it. I love to see how stuff is made. So a cheese straw is pretty much a cheeze-it on steroids. I followed Paula Dean’s recipe.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
Uber simple.
I guess there is really no need to splain all the steps, just see the pics.
I think I should of rolled it out flatter.
figured since they had no leavening power baking them close would not be an issue.
Well the pic at the top shows what they looked like.
It was a bit strange cuz I baked them for 20 minutes and some at 30. I am not too sure how accurate my oven is, but I think they would of fared a bit better at a higher temp.
They really do taste pert darn near cheeze-its. I even sprinkled the kosher salt on them.
I think I made them a bit too thick and well Uber target cheese might not have been the best choice.
There is a biscuty flavor kicking. I think I under did the cheese, cuz they taste a bit flour-ey. Still I have found uses for them and do not mind eating them. If I make them again I will kick it up many notches.
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