Caramel Fudge Brownies

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus additional for the pan

4 oz. unsweetened chocolate, chopped

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 1/4 cup granulated sugar

1 teaspoon vanilla extract

16 small chocolate covered caramels or 16 pieces of Rolo candy, halved

Directions

Preheat oven to 325 degrees. Line an 8x8x2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil.

In a heatproof container set over, but not touching,

a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly, until the mixture is melted and smooth.

Remove from heat; set aside to cool slightly.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 1 minute. Add the vanilla and mix until combined.

Reduce the speed to low, add the chocolate mixture and mix just until blended. Add the flour mixture and mix just until blended. The batter should be smooth. Using a spoon, stir in the chocolate covered caramel pieces. Spread the batter evenly in the prepared pan.

Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs.

Transfer the pan to a wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the whole uncut brownie in 1 piece from the pan. Remove and discard the paper.

Pumpkin Pie

1. Cut your pumpkin in half.

2. Take out the seeds

3. Cut up the pumpkin into thick slices, pare the outside and cut again down into small pieces.

4. Put it into a large pot or saucepan with a vary little water; let it cook slowly until mushy.

5. When soft, set the pot on the back of the stove on very-low so it will not burn, and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich.

6. When cool enough, press through a potato masher or sieve.

7. Preheat over to 350 degrees F.

Homemade Pumpkin Pie Filling Ingredients

• 3/4 cup white sugar
• 1 tsp packed brown sugar
• 1 T cornstarch
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice (optional)
• 3/4 tsp ground ginger
• 1/4 heaping teaspoon of kosher salt
• 16 oz of solid homemade stewed pumpkin, pureed
• 3/4 cup whipping cream
• 1/2 cup sour cream
• 3 large eggs, beaten.
• 1 T Apricot Preserves to spread over crust.

For Filling:

1. Mix first 6 ingredients in bowl quickly, mixing mixture has no lumps.
2. Blend in stewed and pureed pumpkin, whipping cream, sour cream and eggs.Spread preserves over crust; pour in filling.
3. Bake until filling puffs at edges and center is nearly completely set, about 55-60 minutes. Cool. Cover with tinfoil; chill until cold. (Can be made 1 day ahead.)

Crust

• 1 1/4 cups all purpose flour or wheat flour
• 1/2 cup powdered sugar
• dash of kosher salt
• 1 stick of cold butter, cut into small pieces
• 3 tablespoons whipping cream
• 1 cup of ice water

1. Blend first 3 ingredients in food processor. You want to give it a quick mix so that they are all equally dispersed.
2. Add the butter and process until pea-sized lumps form.
3. Add cream and process again until moist clumps form that resemble biscuit dough.
4. Gather dough into ball, flatten into disk.
5. Wrap in plastic wrap ; chill at least a half hour.

Pie Assembly

1. Roll out dough onto a floured surface to 14-inches around.
2. Transfer dough to 9-inch pie dish.
3. Cut around the pie, trimming any overhang to an inch.
4. Crimp or fold overhang under.
5. Freeze 15 minutes.
6. Line crust with foil, pressing firmly and wither blind bake with beans or blind bake by poking tons of tiny holes with a fork throughout the crust.
7. Bake until sides are set up. This takes about 10-15 minutes.
8. Remove foil and beans.
9. Bake crust until light golden brown, about 10 minutes more.
10. Reduce oven temperature to 325°F.
11. Spread preserves over crust; pour in filling.
12. Bake until filling puffs at edges and center is almost set, about 55 minutes.
13. Cool, cover and chill.

Best French Toast

• 2 eggs
• 1 cup milk
• dash of salt
• 1 Tbsp sugar
• 1 tsp each: vanilla extract and ground cinnamon
• butter or canola oil for frying
• 8 slices French Bread (or 16 of baguette) or your choice

In a Hurry Version:

1. In a pie plate or shallow, flat-bottomed container big enough for one bread slice, mix all the ingredients except the bread.
2. Over medium-low flame, heat butter or oil in a skillet or on a griddle.
3. One at a time, dip both sides of the bread in the egg mixture. Place on skillet or griddle.
4. In batches, cook until golden brown, turning once. Transfer to the warmed platter in the oven. Repeat until all are cooked.

Make-Ahead Version:

1. In a bowl, mix all of the ingredients except the bread. Pour half into the bottom of one or more baking dishes large enough to hold the bread in a single layer. Add the bread and pour over with the other half of the egg mixture. Make sure the bread is coated everywhere. Cover the dish and refrigerate 3 hours or overnight.

When you’re ready to cook,

1. Over medium-low flame, heat butter or oil in a skillet or on a griddle.
2. One at a time, transfer the saturated slices to the skillet or griddle.
3. In batches, cook until golden brown, turning once. Transfer to the warmed platter in the oven. Repeat until all are cooked.

Serving instructions for both versions:

Serve with butter, warmed syrup or fresh fruit, fruit preserves or simply sprinkled with powdered sugar.

Fluffy Pancakes

2 cups flour
1-3/4 cup milk
2 heaping tablespoons baking powder
2 eggs beaten
1/4 cup melted butter
3 tablespoons sugar
1 teaspoon salt

Mix dry ingredients.
Combine eggs and melted butter to milk and slowly stir in the flour.
Heat pan then pour batter in pan to desired size and cook until browned on both sides.

Another Cauliflower Soup...

• 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
• 1 onion, roughly chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups chicken or vegetable broth
• 1/2 tsp. freshly ground white pepper
• 1/4 tsp. freshly grated nutmeg
• 2 cups low-fat milk
• 2 Tbsp. finely chopped parsley, optional

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add milk and cook over medium-low heat until hot. Meanwhile, melt remaining 2 Tbsp. butter and stir in parsley. Serve soup hot, with a swirl of parsley butter, if you like.

Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cauliflower Soup.

Great Recipe Website

This looked like a great website, with lots of fun recipes. :)

http://thepioneerwoman.com/tasty-kitchen/recipes/categories/appetizers-and-snacks/

AWESOME Zucchini Bread

I got a zucchini from the bazaar yesterday, and had the urge to make zucchini bread...and this recipe is AWESOME!

Zucchini Bread:

1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped

1 cup shredded raw zucchini (1-2 zucchini)

1/2 cup peeled and grated raw apple, (about 1 large apple)

1 1/2 cups (210 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (120 ml) safflower or canola oil

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup shredded coconut (sweetened or unsweetened)

Cream Cheese Frosting: (optional)

1/4 cup (56 grams) unsalted butter, room temperature

4 ounces (1/2 cup) (110 grams) cream cheese, room temperature

3 tablespoons confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

Directions: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Grate the zucchini, using a medium grater, and then peel and grate the apple. Set aside.

In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Frost with cream cheese icing, if desired. Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted).

Makes one - 9 x 5 x 3 inch loaf.

Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.