6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Sunday, February 28, 2010
Irish Soda Bread
Thank you Camille for finding, testing, and sharing this recipe with me!
Authentic Irish Soda Bread Begin by preheating the oven to 350 degrees Fahrenheit so that it is ready for your bread straight away. You will need the following ingredients to make authentic
Irish Soda Bread
4 1/2 cups of flour
1 egg
¼ cup of sugar
3 teaspoons of baking powder
½ a teaspoon of baking soda
¼ teaspoon of salt
1 stick of softened butter (about ¼ of a pound)
2 cups of buttermilk
1 cup or so of raisins (you can use regular or golden raisins)
* Butter a cookie sheet (or some flat pan) and lightly flour it.
* Mix together in a large mixing bowl the flour, sugar, baking soda and baking powder.
* Cut in softened butter into the flour mixture.
* Stir in raisins.
* In a separate bowl lightly beat the egg into the buttermilk.
* Add the egg and butter milk mixture into the flour mixture by hand, mixing in a little at a time and being careful to avoid over mixing.
* Turn out on a lightly floured board and briefly knead to form a smooth dough.
* Shape into a high, round ball.
* Place onto a baking pan.
* Slash a cross or x shape across the top of the dough.
* Bake at 350F 50 to 60 minutes.
* It is done when it is nicely browned. Tap to see if it sounds hollow if so it is done.
*** The only thing I really changed on here was the flour. It was SO sticky it clearly needed more. So it was 4 cups. I'm guessing I added about 1/2 cup more. I just did it until I could actually get a "smooth" ball.
Authentic Irish Soda Bread Begin by preheating the oven to 350 degrees Fahrenheit so that it is ready for your bread straight away. You will need the following ingredients to make authentic
Irish Soda Bread
4 1/2 cups of flour
1 egg
¼ cup of sugar
3 teaspoons of baking powder
½ a teaspoon of baking soda
¼ teaspoon of salt
1 stick of softened butter (about ¼ of a pound)
2 cups of buttermilk
1 cup or so of raisins (you can use regular or golden raisins)
* Butter a cookie sheet (or some flat pan) and lightly flour it.
* Mix together in a large mixing bowl the flour, sugar, baking soda and baking powder.
* Cut in softened butter into the flour mixture.
* Stir in raisins.
* In a separate bowl lightly beat the egg into the buttermilk.
* Add the egg and butter milk mixture into the flour mixture by hand, mixing in a little at a time and being careful to avoid over mixing.
* Turn out on a lightly floured board and briefly knead to form a smooth dough.
* Shape into a high, round ball.
* Place onto a baking pan.
* Slash a cross or x shape across the top of the dough.
* Bake at 350F 50 to 60 minutes.
* It is done when it is nicely browned. Tap to see if it sounds hollow if so it is done.
*** The only thing I really changed on here was the flour. It was SO sticky it clearly needed more. So it was 4 cups. I'm guessing I added about 1/2 cup more. I just did it until I could actually get a "smooth" ball.
Monday, February 15, 2010
Molten Lava Cake
I stole this right from my friend Camille's blog (with her permission :D ) It is soooooo yummy! It will cure any chocolate craving you have!
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted ( 1 1/3 full cups of chips)
Confectioners' sugar, for dusting
Whipped Heavy Whipping Cream (to top with when you eat. you could do ice cream or something of course)
Preheat to 400 degrees.
Take a 6 cup muffin tin (or use a 12, just do this to 6 and put a little water in the other 6 to avoid scorching during baking), coat them in the extra butter, then liberally coat each cup in sugar. (Don’t skip this part. It gives a delightful outer crust to the cake!)
Now mix until fluffy the butter and the sugar. Add the eggs – one at at time and blend thoroughly after each egg. On low, add the flour and salt until blended. Now slowly added the melted chocolate (do this by hand) and just folded it in until combined.
Split the batter between the 6 cups, bake for 8-10 minutes.
*Note – if you cook these too long they will not be ruined. They won’t be lava cakes anymore. They will be rich dense cupcakes.
Turn them upside down, dust with powdered sugar, and top with a dollop of whipped cream.
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted ( 1 1/3 full cups of chips)
Confectioners' sugar, for dusting
Whipped Heavy Whipping Cream (to top with when you eat. you could do ice cream or something of course)
Preheat to 400 degrees.
Take a 6 cup muffin tin (or use a 12, just do this to 6 and put a little water in the other 6 to avoid scorching during baking), coat them in the extra butter, then liberally coat each cup in sugar. (Don’t skip this part. It gives a delightful outer crust to the cake!)
Now mix until fluffy the butter and the sugar. Add the eggs – one at at time and blend thoroughly after each egg. On low, add the flour and salt until blended. Now slowly added the melted chocolate (do this by hand) and just folded it in until combined.
Split the batter between the 6 cups, bake for 8-10 minutes.
*Note – if you cook these too long they will not be ruined. They won’t be lava cakes anymore. They will be rich dense cupcakes.
Turn them upside down, dust with powdered sugar, and top with a dollop of whipped cream.
Eye Balled Kung Po Chicken
Thanks Becky!!
cut the chicken into bite pieces, stir fry until brown, add peanuts (unsalted) do the same, add 4 green onions (thinly sliced) do the same
add the sauce and let reduce/thinken
Sauce...
soy sauce, garlic powder, onion powder, red pepper flakes, chili pepper to taste, brown sugar and water: (2 tbsps soy sauce, not quite a cup of water, and around a tbsp of brown sugar)
cut the chicken into bite pieces, stir fry until brown, add peanuts (unsalted) do the same, add 4 green onions (thinly sliced) do the same
add the sauce and let reduce/thinken
Sauce...
soy sauce, garlic powder, onion powder, red pepper flakes, chili pepper to taste, brown sugar and water: (2 tbsps soy sauce, not quite a cup of water, and around a tbsp of brown sugar)
Monday, February 8, 2010
"wings"
I've tried making hot wings a variety of times and have never come even remotely close to anything good. They always "looked" easy to me, but I could never turn out easy.
After researching, or latching mostly onto to my friend Camille's research (she is a the google queen and I was reading as fast as she was finding AND reading) I found what to me was the most perfect "way" to make them!
First of all, I like boneless. All those bones make an already messy eating experience just so much work. So, I took a 2lb bag of chicken strips and put them on a cookie sheet and blotted them. Then I mixed this:
1 cup all-purpose flour
1-2 teaspoon salt
1-2 teaspoon freshly ground black pepper
1-2 teaspoon garlic powder
1 teaspoon cayenne pepper
(I'm an eyeballer with spices, so these are approximate)
in a gallon sized plastic bag and add chicken pieces. Seal and toss to coat.
THEN the big secret here is to do this:
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour. This step is crucial!
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Then the sauce, here is what I used. So many sauces seem to just focus on "hot". I like a little kick to be sure, but I really like is layers of flavor. This one did it for me, I do think next time I will decrease the worchestershire sauce and increase everything else....but really, it was good and pretty darn close to perfect. Thanks Camille!!
STICKY FINGERS LIKE WINGER'S
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbsp. honey
2 tsp. hot sauce (more or less as desired)
2 tsp. apple cider vinegar
In a saucepan over low heat, combine all ingredients. Warm sauce, stirring occasionally
Unfortunately I took no pictures. I tend to forget to do this, the 3 year old on my leg saying, "MOM, are they done NOW!" may have had something to do with this. We're going to go with that.
After researching, or latching mostly onto to my friend Camille's research (she is a the google queen and I was reading as fast as she was finding AND reading) I found what to me was the most perfect "way" to make them!
First of all, I like boneless. All those bones make an already messy eating experience just so much work. So, I took a 2lb bag of chicken strips and put them on a cookie sheet and blotted them. Then I mixed this:
1 cup all-purpose flour
1-2 teaspoon salt
1-2 teaspoon freshly ground black pepper
1-2 teaspoon garlic powder
1 teaspoon cayenne pepper
(I'm an eyeballer with spices, so these are approximate)
in a gallon sized plastic bag and add chicken pieces. Seal and toss to coat.
THEN the big secret here is to do this:
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour. This step is crucial!
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Then the sauce, here is what I used. So many sauces seem to just focus on "hot". I like a little kick to be sure, but I really like is layers of flavor. This one did it for me, I do think next time I will decrease the worchestershire sauce and increase everything else....but really, it was good and pretty darn close to perfect. Thanks Camille!!
STICKY FINGERS LIKE WINGER'S
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbsp. honey
2 tsp. hot sauce (more or less as desired)
2 tsp. apple cider vinegar
In a saucepan over low heat, combine all ingredients. Warm sauce, stirring occasionally
Unfortunately I took no pictures. I tend to forget to do this, the 3 year old on my leg saying, "MOM, are they done NOW!" may have had something to do with this. We're going to go with that.
Coffee Cake
Coffee Cake
from Kitty
1c butter
1 3/4 c sugar
4 eggs
1 t vanilla
1 t almond extract
3 c flour
1 1/2 t baking powder
1 t salt
1 can pie filling
Cream butter and sugar, add beaten eggs and flavorings, beat well. Add flour, salt and baking powder. Mix well. Spread 2/3 dough in jelly roll pan, spread pie filling over dough. Top with remaining dough. Bake 40 minutes at 350 degrees. Cool. Drizzle frosting over top
Frosting
3 T milk
1 1/2 - 2 c powdered sugar
1 T melted butter
1 T vanilla (Kitty used almond)
from Kitty
1c butter
1 3/4 c sugar
4 eggs
1 t vanilla
1 t almond extract
3 c flour
1 1/2 t baking powder
1 t salt
1 can pie filling
Cream butter and sugar, add beaten eggs and flavorings, beat well. Add flour, salt and baking powder. Mix well. Spread 2/3 dough in jelly roll pan, spread pie filling over dough. Top with remaining dough. Bake 40 minutes at 350 degrees. Cool. Drizzle frosting over top
Frosting
3 T milk
1 1/2 - 2 c powdered sugar
1 T melted butter
1 T vanilla (Kitty used almond)
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