today I am thankful...
"for the Son
of Man came to seek and save the lost"
-Luke 19:10
we made the trip to 30 together...let the new decade begin!
Monday, April 30
Sunday, April 29
chocolate salted brownies
by far the biggest hit of our dessert/apps on saturday night's festivities at our house...these were like fudge! i cannot wait to have them again!!! and to make it all worthwhile, its a cooking light recipe!
Brownies...what you need...
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
what you need for the carmel topping & chocolate drizzle...1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided **by mistake, I used regular skim milk and these came out just fine!
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided **by mistake, I used regular skim milk and these came out just fine!
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt
 |
| the dry mixture |
what to do...
Preheat oven to 350°. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.
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| this is right before the chocolate drizzle gets added...yum! |
Wednesday, April 25
following the leader
here are some great blogs to follow this week or add to your google reader...many of which have been suggestions in the past to me by many of you!
http://atlantic-pacific.blogspot.com/
http://thepioneerwoman.com/photography/
http://cfmckinney.blogspot.com/
http://cupcakesandcashmere.com/
http://www.rockpaperscissor.com/blog/
let me know if you have any others you think we should get on the list!
http://atlantic-pacific.blogspot.com/
http://thepioneerwoman.com/photography/
http://cfmckinney.blogspot.com/
http://cupcakesandcashmere.com/
http://www.rockpaperscissor.com/blog/
let me know if you have any others you think we should get on the list!
Tuesday, April 24
vanilla-vanilla cupcakes
my december cooking light previewed these great cupcakes and this is by far my favorite combination.
vanilla-vanilla cupcakes
what you need...Cupcakes:
8 ounces cake flour (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
1 cup whole buttermilk
3 large egg whites
1/4 teaspoon cream of tartar
Frosting:
1 cup sugar
1/4 cup water
1/2 vanilla bean
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
what to do...Preheat oven to 350°. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, place 1 cup sugar, 1/4 cup water, and vanilla bean in a saucepan; bring to a boil. Without stirring, cook 3 minutes or until a candy thermometer registers 250°; discard vanilla bean. Combine 3 egg whites, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Reduce mixer speed to low; continue beating until mixture cools (12 minutes). Beat 1/4 cup butter until light and fluffy. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth. Top cupcakes with frosting.
vanilla-vanilla cupcakes
what you need...Cupcakes:
8 ounces cake flour (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
1 cup whole buttermilk
3 large egg whites
1/4 teaspoon cream of tartar
Frosting:
1 cup sugar
1/4 cup water
1/2 vanilla bean
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
what to do...Preheat oven to 350°. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, place 1 cup sugar, 1/4 cup water, and vanilla bean in a saucepan; bring to a boil. Without stirring, cook 3 minutes or until a candy thermometer registers 250°; discard vanilla bean. Combine 3 egg whites, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Reduce mixer speed to low; continue beating until mixture cools (12 minutes). Beat 1/4 cup butter until light and fluffy. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth. Top cupcakes with frosting.
Monday, April 23
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