Eat This: Brownie In A Mug

Busy day out and about. Football playoffs. No one wants to go to the grocery store, but there is that nagging, "Where's my chocolate?"

I've got your chocolate. 

In a mug.

Hot.

With chips.

And pecans.  

A brownie, steaming hot topped with a dollop of vanilla bean ice cream. Yeah baby.  Delicious. 

Check out how easy this is.

Ingredients (per serving):

4 Tablespoons all purpose flour
2 Tablespoons butter
2 Tablespoons sugar
2 Heaping tablespoons chocolate chips
2 Heaping tablespoons chopped pecans
1 Tablespoon cocoa powder
1 Tablespoon packed brown sugar
1 Egg yolk (no white)
1 Pinch salt (if using salted butter omit this)
1/4 Teaspoon vanilla extract

Melt butter in the mug in microwave.  Stir in sugars until well combined.  Add egg yolk and vanilla and stir.  Add flour, cocoa and salt, if using, and stir to combine.  Add chips and pecans.

Microwave for one minute on full power. Do not over cook. It will be moist in the center. Let sit for three minutes, if you can, before topping with a scoop of vanilla ice cream.

Delicious.  
Not for the faint of heart. 
Not diet food. 
Just delicious.

Saturday Eats: Fresh Rolled Biscuits

Fresh Rolled Biscuits with Clementine-Habanero-Ginger Marmalade

These are wonderful biscuits that I adapted from Joy of Cooking.   It is a very simple basic recipe that only has 5 ingredients. 

I like a more “layered” biscuit so I actually turn them out onto a floured surface (my kitchen island has a SileStone top which is great for baking) and knead them turning 5 or 6 times only.  Don’t overwork them or they get tough and won’t rise as nicely.  This basic recipe can also be used as the top for pot pies and is REALLY delicious if you add a ½ cup of finely grated Parmesan for that purpose. Enjoy!

Super Simple: Strawberry Cobbler

I love cobbler. Pure and simple. Love it. It is super simple and awesome. It's pretty hard to screw up too. This is the simplest version yet. Incredibly moist, sweet and delicious. Not for the faint of heart carb-wise, but once in awhile you just have to have what you have to have!

Sunday Supper: Shrimp & Green Grits

OK. It sounds a little out of the ordinary, but these creamy, buttery, cheesy grits are delicious on their own loaded with butter, cream, spinach, chives and basil.  Not for the faint of heart, or calorie counters, but once in awhile this is a delicious indulgence.  When topped with succulent shrimp, it's awesome.
Here's how we do it after the jump.

Savory Sunday: Parmesan-Cracked Black Pepper Shortbread Crackers

I have been making shortbread cookies for some time now.  Barely sweet, buttery, nutty with pecans, walnuts or hazelnuts.  I love the texture and the "not too sweet" nature of them.  I also love a nice cracker.  A little wine, a good cracker and some goat cheese?  What's better?

I use the food processor to make the shortbread cookies so I thought, why not go for a savory cracker?  See how I did it after the jump: 

Saturday Morning: Pecan Pie Muffins

I love pecan pie and I love muffins so when I saw the recipe this morning at The Tasty Kitchen I hopped up and made it.  The photos on the Tasty Kitchen website are much better than mine so check them out.  I made a couple of small changes and it was awesome.  My photo is above and at the end of the final product.

Eat This: Smitten Kitchen "Favorite Brownies" With Hazelnuts

Deb Perelman at the Smitten Kitchen blog got me started down the road to blogging and enjoying recipes online.  I read blogs like other people read biographies, unashamedly, unabashedly, happily.  

Deb's recipe for "My Favorite Brownies" was simple and delicious and now my new favorite.  I made three small changes and they turned out perfectly.  (1) I dusted the pan with cocoa powder before adding the batter (2) I added one teaspoon of instant espresso powder and, (3) I added one cup of chopped hazelnuts.  I was just in that kind of mood.  These lend themselves to additions really well.

Eat This: Sunday Fish

Italian salmon with tomatoes and herbs and redfish in lemon butter.

Two fish for dinner this evening:  one redfish, pan roasted in a simple butter and lemon and salmon cooked in the Italian manner.  Both delicious. Both easy. Preheat the oven to 375 degrees.  Using two oven proof pans; I used one Calphalon all stainless and one non-stick (which I used for the redfish).

So here's how I did it:

Sun-dried tomatoes in olive oil - you will need 1/4 Cup.

One can of fire-roasted tomatoes and fresh oregano (you can substitute dried but I like the taste of fresh) - about 1/4 Cup loosely packed fresh oregano or 2 Tablespoons dried.

One fresh redfish fillet - As small or as large as you like - this one was 1# and at $14/lb. was very nice.

One half of a salmon fillet (fresh, wild caught) - this was about 1# as well.

Combine the fresh oregano, tomatoes and the sun-dried tomatoes.

Add 2 Tablespoons capers, drained, 1 Tsp. garlic powder, 1 Tsp. onion powder, 1 Tsp. crushed red pepper flakes, 4 Tablespoons lemon juice, 1/2 Tsp. black pepper, 1/2 Tsp. Kosher salt and

... five chopped green onions. Substitute fresh garlic and onion for the powder (my original recipe called for the powder)

Oh yeah, and a glass of wine while doing this is almost required, right?

For the salmon, put the tomato mixture in the pan and sit the salmon fillets on top.

Spoon about 3 Tablespoons of the mixture on top.  For the redfish, I combined 3 Tablespoons of butter and 4 Tablespoons of lemon juice.  Pour the butter mixture over the redfish fillet and shake freshly ground pepper over the top.

I roasted the pans together for 25 minutes.  Be sure to check at 20 mins. Overcooked fish is nasty.  The saving grace is that both these recipes are really forgiving.

The results:

Salmon in tomatoes and herbs.

Redfish in lemon and butter.

Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Adapted: Ginger Pecan, Peanut & Pistachio Blondies

I love brownies. I love blondies. Today I surfed past a recipe for Ginger Walnut Chocolate Blondies from Joy The Baker.  I didn't have candied ginger and I love multiple nut desserts (ask my family and friends). I also like the juxtaposition of sweet and salty, so I use salted roasted nuts. I revised JTB's recipe and made these.

This should make 9 individual blondies.

Here is the adapted recipe:

Pecan, Peanut & Pistachio Blondies
makes 9 servings
recipe adapted from Joy The Baker


1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans
1/2 cup roasted salted peanuts
1/2 cup pistachios
1/2 cup chocolate chips ( like dark chocolate best)


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter, sugar and egg mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in chocolate chips and nuts.

Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center   comes out clean.  They will be golden brown. Remove from oven and allow to cool completely before cutting.

I like blondies COLD, as in refrigerated COLD.  Try these and let me know how you like them!

Let's Eat This: Salted Butter Break-ups

I get the yen for things when I read. I read a lot. Ergo, I get the yen for things a LOT.  One of my favorite sources is KitchenAid.  I bought a KitchenAid 600 Professional stand mixer some years ago and really love using it.  I liked it so much I joined a couple of online forums and "Liked" KitchenAid on Facebook.  The only problem is it's HUGE and HEAVY, so I am the only one in the family who can use the darn thing. This recipe is for a food processor - you know, that thing in the cupboard that you look at and think, "I really should use that thing..."

This recipe and article courtesy of KitchenAid on FaceBook:

Salted Butter Break Ups

Salted Butter Break-ups
by: Dorie Greenspan
Makes 4 servings

Even if this weren’t wonderfully good — and it is — I’d want to make it just because it’s so much fun to serve. Essentially a large buttery, flaky, salty-sweet rectangular cookie with a pretty little crosshatch pattern on top, it is put in the center of the table and your guests serve themselves by reaching over and breaking off pieces of the sweet. Yes, it’s messy — it’s impossible for this to be a crumbless endeavor — but everyone, young and old, easygoing and stuffy, likes it. For neatness’s sake, you could break the cookie up in the kitchen, or you could even cut it into cookie shapes after you roll it out, but that wouldn’t be as amusing, would it?

Called broyés in French, meaning crushed, the cookies are a tradition in the Poitou region, a part of western France where butter is prized. Butteriness is one of the cookies’ defining characteristics, saltiness is another — they’re undeniably salty and, now and again, you can even feel the salt on your tongue. In France, the cookies are made with sel gris, a moist slightly gray (gris) sea salt with crystals that are large enough to be picked up individually. If you can’t find sel gris, go with kosher or another coarse salt. (Marc's NOTE:  I used a mixture of a pinch of cinnamon and grey salt - barely a hint, but there nonetheless.)
1¾ cups all-purpose flour
2/3 cup sugar
¾–1 teaspoon sel gris (see above) or kosher salt
9 tablespoons cold unsalted butter, cut into 18 pieces
3–5 tablespoons cold water
1 egg yolk, for the glaze

Put the flour, sugar, and salt in a food processor and pulse to combine. Drop in the pieces of butter and pulse until the mixture looks like coarse meal — you’ll have both big pea-sized pieces and small flakes. With the machine running, start adding the cold water gradually: add just enough water to produce a dough that almost forms a ball. When you reach into the bowl to feel the dough, it should be very malleable.

Scrape the dough onto a work surface, form it into a square, and pat it down to flatten it a bit. Wrap the dough in plastic and chill it for about 1 hour (or for as long as 3 days).

When you’re ready to bake, center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Remove the dough from the fridge and, if it’s very hard, bash it a few times with your rolling pin to soften it. Put the dough between sheets of plastic wrap or wax paper and roll it — or pat it — into a rectangle that’s about ¼ inch thick and about 5 x 11 inches; accuracy and neatness don’t count for a lot here. Transfer the dough to the lined baking sheet.

Beat the egg yolk with a few drops of cold water, and, using a pastry brush, paint the top surface of the dough with the egg wash. Using the back of a table fork, decorate the cookie in a crosshatch pattern.

Bake the cookie for 30 to 40 minutes, or until it is golden. It will be firm to the touch but have a little spring when pressed in the center — the perfect break-up is crisp on the outside and still tender within. Transfer the baking sheet to a rack and allow the cookie to cool to room temperature.


Serving

If fun is what you’re after, bring the break-up to the table whole and let everyone break off pieces big and small; if order suits you better, break up the cookie in the kitchen and
serve the pieces on a plate.

Storing

The baked cookie will keep in an airtight container for about 3 days. You can make the dough up to 3 days ahead and keep it in the refrigerator, or you can wrap it airtight and freeze it for up to 2 months.