you may remember that i took a little bit of time off….
ok it’s been more like a month but hey… who’s counting.
honestly, it was time much needed. like i mentioned, trying to keep up with a blog while working full time and living, ya know, life was starting to stress me out. and it was because i was trying to keep up with the joneses. it has just become too much to try to stick to a schedule so i’m back with some changes…
biggest change of all… i’m not sticking to a strict schedule. so no more t/th posts each week. i’ll probably post weekly and it will most likely be published on thursdays because wednesdays are typically my day off from going to the gym after work so i can come home and get some blog writing and photoediting done. so holla!!
but that’s not what you come here for right?
how about i make up for taking a month off with some brownies? how about some boozy brownies? how about some boozy brownies that have browned butter?
i thought so.
i don’t know what to tell you about these brownies other than you need to get to your kitchen and make them. like for reals. these brownies are fudgy brownies, which if you ask the majority of the world, they would agree that really those are the only kind of brownie that should exist. plus these have booze baked directly in them. the original recipe calls for kahlua but i switched that out for some bailey’s. and then they get topped with some bailey’s spiked browned butter “icing”…. i don’t know if it’s really an “icing” but it’s thicker than a glaze and thinner than a buttercream so we’ll go with icing. and we know how i feel about browned butter.
so run to your kitchen and make these.
triple b brownies
- 1 c (2 sticks) unsalted butter
- 1 c semisweet chocolate chips
- 1 c dark chocolate chips
- 2-1/2 c flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1-1/2 c light brown sugar, packed
- 2 eggs
- 1/2 c bailey’s, or another irish cream liqueur
- browned butter bailey’s icing (recipe below)
- preheat oven to 350F. line a 9×9 pan with foil and spray with nonstick cooking spray.
- in the boil of a double boiler, melt together the chocolate chips and butter, stirring often. remove from heat and let cool slightly.
- while the chocolate is cooling, whisk together the flour, baking powder and salt in a medium bowl; set aside. in a large bowl, mix together the sugar, eggs and bailey’s. beat in the melted chocolate mixture until well mixed. add in the dry ingredients; mixing until it is just combined.
- pour the brownie mixture in the prepared pan; bake 40-50 min or until the top cracks and a toothpick inserted into the center comes out mostly clean. remove from the oven and let cool completely.
- prepare icing. once icing is prepared, pour over the brownies and spread in an even layer. put in the fridge for the icing to set. use a sharp knife to cut chilled brownies.
browned butter bailey’s icing
- 1/4 c (1/2 stick) unsalted butter
- 2 tbs bailey’s
- 1 tbs heavy cream
- 2 – 2-1/4 c powdered sugar, sifted
- put butter in a saucepan and heat until lightly browned. remove from heat and add in the bailey’s and heavy cream. whisk in the powdered sugar until you have a pourable, spreadable consistency; it will be slightly thick but you want to be able to pour and spread it easily.
recipe lightly adapted from: recipe girl
this post is linked up to these fun link parties! what’s cooking wednesday, what’s in your kitchen wednesday
did you know that today is election day?
because it totally is.
which means let’s talk politics!
c’mon… didn’t you know it’s not polite company to talk politics?
(and can we please bring back all the good old school sayings??)
but i will say this…. go vote. by now you should have educated yourself on where everyone stands on the issues that are important to you. so get out there and go vote.
and ya know what i vote for… more brown butter in everything. i mean if butter is good, then it’s only natural that brown butter is better. i mean like lots and lots better. and it can take a dish and elevate it to the next level. that fragrant nuttiness.
oh. my. geez.
needless to say, when i was making these snickerdoodles and realized that i was supposed to melt the butter it was a no brainer. i mean if i’m going to melt the butter than you can be damn sure, i’m browning it. and then to take them up another notch, i used pumpkin pie spice instead of just cinnamon. i mean it’s finally feeling fall around here (and let’s be honest, i will pretend it does no matter what) so what would be better than this simple cookie?
brown butter snickerdoodles
- 1 c (2 sticks) unsalted butter
- 1/2 c dark brown sugar
- 1 c + 1/4 c sugar
- 3 c flour
- 1 tsp + 1 1/2 tbs pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla
- melt the butter in a small saucepan over medium heat. while it is melting, gently swirl it around while it turns a light amber and starts to smell nutty. watch it when it starts to turn the brown because it can burn easily. set it aside to cool while you gather the rest of the ingredients.
- stir together the dark brown sugar, 1 c sugar, flour, 1 tsp pumpkin pie spice, baking soda and salt. whisk together to combine.
- after the butter has cooled to room temperature, whisk in the eggs and vanilla.
- preheat oven to 400F and prepare your baking sheets.
- stir in the butter mixture into the dry ingredients, mixing until it just comes together.
- in a small bowl, mix the remaining 1/4 c sugar and 1 1/2 tbs pumpkin pie spice.
- using your cookie scoop, scoop out the dough and roll it around in the sugar / spice mixture. place the balls on the cookies sheets, about 2 in apart, and flatten the tops slightly. bake for 7 min and let them cool on the cookie sheet for 1-2 min. remove to a cooling rack and let cool completely.
so like i said… brown butter makes these delicious. i may or may not have eaten about a dozen straight out the oven.
recipe slightly adapted from: the kitchn
so i know i’ve mentioned a bajillion times how much i love fall. and even though it’s not fall here and we very rarely ever get a true “fall”, i like to play pretend. i like to imagine it’s not 90F outside and that i could be wearing boots and scarves instead of tank tops and sandals. and i like to help out this pretending with foods that scream fall… at least to me.
these cookie sandwiches… oh they so do.
they have cinnamon, allspice, cloves and maple all rolled into them. plus the buttercream… oh the buttercream. it might have been described as a “slice of heaven” that was accompanied by some angels singing.
these little sandwiches are like the grownup version of oatmeal creme pies. theses little gems have soft, thick oatmeal cookies that sandwich a sweet buttercream that not only has maple in it but also brown butter.
and can we just talk about brown butter for a minute. ummm it is like pure deliciousness. like for real. i mean butter in itself is a staple in my house but you take that butter right to the edge of burntness and make it all toasty and nutty and yummy. duh. totally in.
plus i might have a thing for maple. i may have mentioned it once or twice or so. i don’t know what it is about maple that makes me think of fall but for real. maple + brown butter + oatmeal cookies. c’mon!
oatmeal cookie sandwiches with brown butter maple buttercream
- 1 1/2 c flour
- 1 1/2 c old fashion rolled oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, softened
- 1 c light brown sugar
- 2 eggs, room temp
- 4 tbs maple syrup, divided
- 1 tsp maple extract
- 1 c powdered sugar
- 1 tsp heavy cream
- preheat your oven to 350F. line you baking sheets with parchment paper or a silpat.
- whisk together flour, oats, salt, baking soda, cinnamon, allspice, and cloves in a medium bowl; set aside.
- cream together the 1/2 c butter and brown sugar until light and fluffy. add eggs, one at a time. add 2 tbs maple syrup and maple extract. slowly add in the flour / oat mixture and mix until just combined.
- using your handy dandy cookie scoop, place tablespoon size scoops about 1 1/2 in apart on your prepared baking sheets. bake for 8-10 min until the cookies just start to brown around the edges. cool completely.
- while your cookies are baking brown your butter: place the remaining butter in a small saucepan and slowly melt it until it turns amber / light brown and it smells nutty. be careful to watch it since it can burn. let the butter cool while the cookies finish cooling.
- when your butter is cooled to room temp, beat it together with the remaining maple syrup and powdered sugar. add in your heavy cream and mix until creamy.
- now just assemble your sandwiches with just enough filling to have a light center.
brings your childhood into fall.
it was mentioned to me that this filling is on the sweet side and that’s true. that’s why you want to add a small amount to the center. i happen to think these are a perfect balance of not super sweet cookies with enough sweetness coming from the filling. in fact i may or may not have been dipping cookies into the buttercream while making sandwiches.
since we’re pretending its fall, what’s YOUR favorite fall dish?
recipe lightly adapted from: mother thyme
happy day after july 4th!!
i hope everyone had a fun time even though someone in the universe decided that the holiday should fall in the middle of the freaking week. i mean really… can we just outlaw that from happening? a wednesday? boo. it’s not like you can really do anything super exciting because hey you have to work the next day. for real.
although you can make cookies.
which i totally didn’t do but i did make nachos (coming soon!).
but i did make these cookies at the beginning of the week for more of martha’s cookie madness. and can i just tell you that these were a hit… like seriously. not quite as much as the banana walnut cookies or the rice krispie chocolate chip cookes but a hit nonetheless. i have been told that they tie for first place among the cookies that i’ve brought to the office.
and it’s not a lie that these are good. they had the potential to be a little weird. i mean cornmeal in a cookie that’s rolled with cornmeal on the edges? that’s not exactly something you can go buy at the store. but you should be able to. just saying.
citrus cornmeal shortbread cookie
- 1 c (2 sticks) softened, unsalted butter
- 3/4 c powdered sugar
- 2 tsp vanilla extract
- 1 1/2 tsp orange zest – i just zested one large orange
- 2 c flour
- 2 tbs + 1/4 c yellow cornmeal
- 1 tsp salt
- beat together the butter and powdered sugar until smooth and creamy. add vanilla and orange zest; mix until combined. add flour, 2 tbs cornmeal and salt; mix until just combined. halve dough and shape into logs about 1 1/2 in in diameter. wrap each log in plastic and refrigerate until cold; at least an hour.
- preheat oven to 300F and line your pans with parchment / silpat.
- place remaining 1/4 c of cornmeal on a sheet of parchment or wax paper. roll one log in the cornmeal to coat. cut into 1/4 in thick rounds and place 1 in apart on the lined cookie sheet. bake until pale golden, 25-30 min. cool completely on a wire rack.
here’s my take… the shortbread was awesome. it reminded everyone of the butter cookies you can get in a tin except only elevated because of the orange zest. the only thing i’ll do different next time is to roll the cookies in coarse sugar or maybe even some orange sugar instead of the cornmeal. the cornmeal crust wasn’t necessary to me and in fact i found it to be just a little too much. i think the sugar crust would be better. but hey. they were good either way.
recipe from: martha stewart’s cookie cookbook
so my original plan was to post my next martha’s cookie madness post before i talked about this cake but then this morning happened…
what happened this morning you ask? well i almost got in a minor wreck. normally that would be no big deal but you just don’t understand my driving luck lately.
see it all started in october…. i was driving to work one morning and there was a train. it was actually two trains which means one train has to STOP and let the other one by. so i decided i was going to turn at the light onto the intersecting street so i could turn into a parking lot to go the way i needed to go. no big right? well some guy decided that he was going to pull a u-turn in the middle of said street while he was waiting at a RED light and decided it wouldn’t be prudent to look to make sure no cars were coming where this u-turn was going to take place. well he didn’t complete the u-turn and there was a minor collision that ended with my car being “undrivable” and with me still fighting with jayson buson with usaa insurance 9 months later.
if that wasn’t bad enough it seems as though i have a giant target on my car. a couple months ago, some guy in a big red truck nearly ran me off the road and almost killed me because he didn’t feel the need to check his blind spot while switching lanes. oh and then there was the lady in the big white escalade truck that decided she didn’t care that she was in the wrong lane and that she was going to play bumper cars to switch 3 lanes and hit my back bumper. and then this guy this morning… i totally understand the guy this morning was trying to turn left out of a gas station in busy morning traffic but he decided that because he had one lane clear he was just going to go for it and not make sure that on coming traffic knew that the other lane was stopped for something other than busy morning traffic. thank goodness for horns!
like i said… big freaking target!
what would make me feel better? a gigantic slice of this cake. like i could eat the entire cake. in one sitting. and lick the plate clean.
and yes this cake uses cake mix. i thought about trying to adapt it and go 100% homemade but decided that would be for another time. sometimes you just need to make your cake fast.
praline bundt cake
- 1 box butter pecan cake mix
- 1 1/4 c water
- 1/3 c vegetable / canola oil
- 3 eggs
- 1/2 c chopped pecans
- 1/2 c + 1/4 c heath toffee bits
- 1/4 c butter
- 1/2 c packed brown sugar – light or dark, doesn’t really make a HUGE difference; in fact i use almost all dark and some light
- 2 tbs corn syrup
- 2 tbs milk
- 1 c powdered sugar
- preheat your oven to 350F. grease and flour your bundt pan.
- in a large bowl, combine cake mix, water, eggs and oil with a mixer on low speed until thoroughly mixed. fold in pecans and 1/2 c toffee bits.
- bake 35-40 min or until a toothpick comes out clean. let cool 30 min in the bundt pan before removing from pan to cool completely.
- make your glaze: in a quart size sauce pan, melt together butter, brown sugar, corn syrup and milk. heat to a rolling boil, stirring frequently; remove from heat. immediately beat in powdered sugar and vanilla with a whisk until smooth. drizzle all over cake and sprinkle with toffee bits.
i had the relevation today that next i make this cake, i’m going to make mini bundt cakes. that way everyone can have their little baby bundt cakes
and i may or may not have had this for breakfast. i mean can you say no to this?
recipe adapted from: the advocate newspaper’s recipe section
ok so you know how i literally just said that this year is flying by?!? well this week… not so much. this week has been moving so sloooooooooooooooooow. like slower than molasses during the wintertime. (not that i really know what “wintertime” is since it’s always hot here.)
this week has been super slow. and not just slow. it’s felt like an extended monday. i’m not normally one to complain about monday but i felt like friday would never ever ever get here.
but alas. friday finally came. and i don’t want the weekend to end. thank goodness for this monday being a holiday. it’s like a little something extra. know what else has a little something extra? these brownies. not only do they have the added benefit of caramel being baked in them but they also have bacon and bacon fat. i’m gonna let that digest in your brain for a little bit.
let’s talk about these brownies.
oh where do i even begin other than the fact that they have bacon on every level and it’s awesomeness. i mean bacon just makes everything better right? let make sure you know the right answer to that question… yes. yes it does. the idea of having bacon in a brownie (or any baked good) kinda freaks people out. they’re not quite sure what to do with that information. others are intrigued. and then there are the people who know that bacon in sweets is awesome. it combines everything you could ever love. salty and sweet all baked into this super rich chocolate goodness. and these brownies are super rich and indulgent. and something you must make today.
bacon caramel brownies
- 1.5 c (3 sticks) butter, divided
- 8 strips of bacon, divided – to start you want 4 strips uncooked and 4 cooked and crumbled
- 1 c heavy cream
- 4 c sugar, divided
- 12 oz dark chocolate chips
- 1/2 c cocoa powder
- 6 eggs
- 2.5 tsp vanilla
- 2 c flour
- preheat oven to 350F. generously grease a 9×13 baking dish.
- first make your caramel: fry the 4 uncooked slices of bacon in a pan until crisp. remove the bacon and reserve the bacon grease. add the cream to the bacon grease and let cool completely. (you can also bake your bacon on a sheet tray and pour your bacon grease into the measuring cup with the heavy cream. your choice on bacon cooking method.) in a pot, heat 2 c sugar over medium heat until it liquifies and turns a golden amber color. add 12 tbs (1.5 sticks) butter and the bacon grease cream mixture. stir until combined and liquid. be super careful because this is scaldingly hot. set this aside.
- next make your brownies: in a double broiler, melt together the dark chocolate chips and remaining butter. remove from heat and add the cocoa and eggs (one at a time) until well combined. add the sugar and vanilla and stir until well combined. finally, add the flour and stir until just combined.
- now assemble your brownie batter: pour half the brownie batter into the bottom of your pan. top this with half the caramel mixture. scoop the rest of your brownie batter onto the top and pour the remaining caramel mixture. swirl the layers together. top with the crumbled bacon. bake for 40-50 min. you want to bake it until it just starts to set around the edges. let cool completely and cut into small pieces.
ok so a couple notes. first, next time i make these (because there will most def be a next time), i’m not going to use all the caramel mixture in the brownies. i’ll only use half for the actual brownies and reserve the other half to top the ice cream that i plan to put on the warm brownie. i really felt like using all the caramel made these brownies almost too rich. these really are super super rich brownies so i feel that my plan for saving half the caramel will help that out.
also. here’s another picture just to make you drool some more:
and while i’ve gotten some comments about all the stuff i’ve posted, i just had to share an email a coworker sent me about these brownies because it was the best ever!
Julie and I watch the show “Intervention”, and all these addicts talk about is how they can’t stop thinking about the drug, how it feels and even tastes – they dream about it. I never really understood what that was like until I ate these brownies.
now if that doesn’t make you understand the absolute need for you to be whipping up a batch of these brownies tonight, i don’t know what else will convince you.
recipe from: beth michelle
hello. my name is emily and i’m a picky eater.
pretty weird huh? a girl that writes a food blog and is a self-proclaimed foodie (although, to be honest, i hate that word) is a picky eater. but really… when it boils down to it. i am picky. always have been… well my mom swears i wasn’t at one point but i think i was an infant so… i’ve gotten better over the years. i’m coming around to veggies but a) they have to be fresh so b) they stay crisp when cooked. see i have texture issues. which is exacly why i don’t like fruit.
craaaaaazy i know…
i eat apples. but not cooked apples. only apples straight from the tree. well from my grocery store but they came straight from the tree. really the grocery is only acting as a middle man in this equation so he doesn’t count. i don’t like cooked apples because they’re mushy. which is how i feel about most every other fruit. i really like cherry kool-aid and orange jolly ranchers but an actual cherry or orange. nah. i like the flavor that citrus zest gives a dish but don’t actually want to eat that grapefruit. so it makes complete sense that i make strawberry jam every good friday right?
i thought so.
well i do make jam every good friday. and it’s made with pontchatoula strawberries which are the right kind of strawberries if you ask me for my non-fruit eating opinion. i mean pontchatoula has a strawberry festival every year. it’s like the only reason louisiana doesn’t ask the city to leave… ok i’m sure there are other good things but just saying.
since i don’t eat strawberry jam, i can only tell you that people are super excited on the monday after easter when i play delivery girl. so now i’m sharing with you the strawberry jam that apparently has friend’s husbands eating it straight out the jar with a spoon that also has some peanut butter.
i asked for a picture.
- 5 1/2 pints strawberries (or 7 c crushed fruit)
- 7 c sugar
- 1 pkg sure-jell
- juice of half a lemon
- 1 tbs butter
- mason jars, lids and rings – i usually buy a 12 pk of the 8 oz jars which will be more than you need for one recipe but a flat of strawberries usually makes 2 recipes so… oh and you can totally use jars and rings you have around the house just make sure they’re clean but you CAN’T reuse lids but you can buy just those so…
- sterilize your jars, lids and rings. you can do this by boiling everything but i’m not sure the method because i use a way simpler one……. preheat your oven to 175F. place all your jars, lids and rings on a cookie sheet – make sure they’re not touching. leave in the oven for at least 25 min.
- while your jars are sterilizing away in your oven, cut up your strawberries and mash them so that you get 7 c of crushed fruit. put this into a 6-8 qt stock pot and stir in the lemon juice, butter and sure jell. bring to a rolling boil, stirring constantly. add your sugar and bring back to a rolling boil for 1 min. remove from heat.
- quickly laddle in your sterlized jars. if you forgot your funnel set that has the perfect canning funnel, have someone helping you and make sure they wear pot mitts because you will most likely spill some molten jam while laddling, trust me. quickly put the lids and rings on each jar and put on a kitchen towel upside down. (i don’t really know why upside down but just do it.) after 5 minutes, flip your jars and then let them set overnight. the next morning, check your seals by pressing the middle of the lid. if it springs back, you need to eat that jar first and refrigerate it.
- repeat the above if you decide to buy a flat of strawberries.
if your jam doesn’t set (which mine didn’t for the first time this year)… you will have to remake the jam and it’s really no big deal.
- 1 box sure jell
- 3/4 c cold water
- 2 tbs per cup of unset jam
- unset jam – up to 8 c at a time
- clean and resterlized mason jars and rings
- new lids, sterlized
- add the sure jell and water into a small saucepan. stir constantly and bring to a boil for 2 min. remove from heat.
- add sugar and 1 tbs per 1 c unset jam of the sure jell / water mixture to the unset jam in a 6-8 qt stock pot. boil mixture for 30 sec. follow step 3 above.
if it doesn’t set after the second time (mine did), give it to friends as an ice cream topping and tell them it has to be put in the fridge.
see. it’s pretty simple even if a little time consuming. i say you make this a yearly tradition in your house too.
oh and one more random fact for you…. me… i like grape jelly and grape jelly only. but i don’t like grapes or grape flavoring unless you count wine. just saying.
oh but i do plan to make some more jam recipes to try things out. why if i only like grape jelly? well i have found a recipe that i feel like would be like the vanilla apricot from la provence that i had at one of their monthly tasting dinners which i figure will pair well with cheese. and my wine.
recipe adapted from: the sure jell recipe insert