Tuesday, 17 October 2017

The Baked Brownie

The Baked Brownie.

This recipe came out in the cookbook Baked: New Frontiers in Baking and literally everyone was making it and talking about it.  I must have came across it like 40 times in different places.

Needless to say - it made a huge splash on food blogs in every corner of the internet.

Me?  I was a little slow on the uptake and behind the curve on this one.  Like almost 10 YEARS behind (since 'Baked' came out in 2008).  But - you know what they say, better late than never.

Here's what you're going to need.  I don't think I've ever used so many eggs in a brownie before.  Ever.

Start out by whisking together the flour,

the salt,

and the cocoa powder.  Then set it aside.

In a double boiler over simmering water, combine the dark chocolate,

the espresso powder,

And the butter.  Heat through and stir together until smooth.

Get the sugars together. 

And add them to the chocolate.

Stir the chocolate and the sugars together until combined and smooth.  Remove the bowl from the simmering water and allow to cool to room temperature.

Then add three of the eggs and whisk together.

Then add two more eggs and whisk together.

Add the vanilla and stir until combined - use a rubber spatula.  DON'T OVERBEAT.  It will make the brownies cakey.  And they won't be brownies.  (I think)

Then sprinkle the flour overtop. 

Fold the chocolate and flour together until just a few streaks of flour are visible.

Then pour into the prepared pan.

Bake for about 30 minutes, rotating the pan halfway through the bake time.

The result is a thick, dense, chewy, chocolate brownie with a little bit of a crackled top.

If you're a brownie fan, don't delay - don't wait 10 years to make these!  Just eat them!  I mean MAKE them. 

Also eat them.


Wednesday, 4 October 2017

Mini 7 Layer Dip Bowls

Long time readers might remember these mind-blowing appetizers, Mini Spinach Dip Bread Bowls.  If they don't, they probably didn't make them.  BUT - PLEASE DO!  They are a delicious, fantastic, and impressive appetizer!  It's not too late to fall in love with them.

Later on, I found a recipe from the Picky Palate blog that was SIMILAR, but with 7 Layer Taco Dip.

It's delicious, and impressive, and well - that's it.  What more do you need?

The cast of characters is below.  Remember when I said "no store bought seasonings"?  Forget that.

Open up the tube of pizza dough.  (I can't help but sing that to the same line in Mable by Goldfinger)

Cut it in equal slices and press each slice into the bottom wells of a muffin pan.  Make sure you spray the pan with cooking spray.

Then bake.  I used the end of my lemon zester to make the dough cups a little larger - even after they were baked.

Next, combine the refried beans with taco seasoning.

In another bowl, combine sour cream with taco seasoning.

Next, start filling the cups each with 1 teaspoon of refried beans.

Add 1/2 teaspoon salsa.

Add 1/2 teaspoon guacamole.

1/2 teaspoon seasoned sour cream.

Then sprinkle on some cheddar cheese and chopped cilantro.

Serve to your mega-impressed guests and devour.

These were SO good!  Fresh and bright!  I would encourage you to add a little extra cheese.  And make sure you use the tiny holes on the grater!

Now - sure - these are an impressive appetizer....  But they are straight up a lot of tedious work.  And, because of the bread, I'm not sure how "in advance" they could be made without getting soggy.

I still think you should make them though.

Hop on over to Jenny's blog at Picky Palate to check out the recipe!

Thursday, 28 September 2017

Beef Enchiladas

If you're new - welcome!  Thank you for visiting my little corner of the internet.

If you're a regular visitor to this blog, then you know all about my love for Tex-Mex and Mexican food. 

Now - stay with me because this recipe is a little.....  long.  But beyond worth it.

Gather up all the makings and lay 'em out.  Take their picture if it pleases you.    

You're going to make your OWN enchilada seasoning.  None of this "store bought" business.  I believe we've discussed this before.  However - there are some instances where I use it - so I hold no judgement. 

But in this case - it makes all the difference.  So do it.

Then, you're going to sear and cook the beef steak on both sides.  Make sure you season with salt too.

Once the beef is browned, remove it and toss in the onions and cook them until they are golden and browned.

Then add in the seasoning you made.  Stir it around and get the onions all coated in the seasoning mix.

Next, you're going to add the tomato sauce and water.  Bring to a boil.

Return the beef to the pot, make sure you add in any of the juices that have seeped off the beef.

Simmer on low heat for 1 1/2 hours until the steak shreds easily.  Pour the liquid through a strainer and remove the solids to a separate bowl and shred the beef.  Do not dispose of the liquid!

Add the jalapenos to the beef.

Add the cilantro.

And half the shredded cheese and stir everything together.

Pour some of the reserved liquid into the bottom of a 9 x 13 baking dish.|

Microwave the tortillas wrapped in damp paper towel to soften them.  Spread 1/3 cup of beef in the soft tortilla, roll up, and place seam side down in the baking dish.

And continue until all the beef is gone.

Like so.

And cover with the remaining sauce.

And sprinkle with the remaining cheese.  Bake.

These enchiladas were SO good that we could barely wait to break into them.

I topped them with lettuce and sour cream.  The heat in the enchiladas was just so that this was an important topping!  It truly just jacked up the flavor points.

I loved that these felt and tasted like authentic Mexican food!  They weren't heavy at all and were totally filling.  Normally, I made a red Mexican Rice when I do Tex-Mex, but for these, I wanted something lighter and fresher, so I chose a cilantro lime rice.  And it was perfect.

I would have also been happy to add refried beans to the plate too.

They also make incredible leftovers.  Because I think the flavor melds even more.

Michelle, from the Brown Eyed Baker, notes that this can be made ahead of time - so if you want to plan it for company, but want to save your energy to focus on your friends, you totally can.

Michelle's note says to cook the beef as described and then separate the liquid and the beef and store them separately for up to 2 days.  I would totally do this!

I hope you enjoy this as much as I did!!

Friday, 22 September 2017

Crockpot Chicken and Stuffing

Finally!  A new post! 

It's been a while since I posted as literally every single piece of technology I owned died at about the same time.  I only wish I was kidding.  So I had to kind of pick and choose about what I needed first.

The last thing I was able to replace was my desktop PC.

And at literally the exact same time - we arrived at one of my favorite times of the year - for cooking.  We've talked about this before, but literally the MOMENT we have one cold Fall day - which happened this week, all I can think about is lasagna and garlic bread, roast and mashed potatoes, and every casserole that is rich and stick-to-your-ribs.  Comfort food.  Building up that fat layer like a bear hibernating for winter.

Except for not really like a bear.

I thought that with the hustle and bustle of returning to school and the chill in the air (and snow in some places), we should do a SUPER easy crockpot chicken dish. 

I've come across this recipe a number of times and a number of ways... 

In the oven with cheese, in the crockpot, on and on.  I've actually tried the oven method, but found that the stuffing came out dry.  However - that recipe used white wine and I thought it was a wonderful addition. 

You're going to need 4 chicken breasts, cream of chicken soup, sour cream, and Stove Top (I used the cornbread one, but you can use whatever your heart desires).  And water.  Or possibly sub in the white wine here - I haven't tried it that way yet.

Start filling the crockpot.  First with the chicken.

And cover with the stuffing - not prepared.

Then, combine the water (or white wine!),

add the cream of chicken soup,

then the sour cream.

Whisk until well combined and pour over the stuffing mix in the crockpot. 

Cover and cook on low for four hours.

Serve with roasted veggies, mashed potatoes, garlic bread, salad, or whatever floats your boat.

This recipe is perfect for a busy day when your time is short.  It's exactly the kind of thing that you need on a cool, blustery Fall day.  The chicken and stuffing together is like having the easiest Sunday chicken roast you can whip up!

You could also change up the type of soup (but I wouldn't stray too far from the 'cream of' types) to change the flavours.

I think it took me 15 minutes to throw everything into the slow cooker and that was it!