Saturday, May 30, 2015

New Recipes

I read a blog (can't remember which one, of course) that suggested homemakers try a new recipe everyday. That is totally unrealistic, so perhaps I misread. It's unrealistic because of the amount of ingrediants needed for new recipes, and everyone should have their go-to meal plans. Mine is pasta. Of various varieties.

Roasted Garlic and Eggplant Soup
Found on allrecipes.com

Brownies
From Issue 4 April 2015 of All You (that family/mom/homemaker/busy wife magazine, found only at WalMart- or by subscription)
Ingrediants: for the Buttermilk Brownies
8 tbsp. (1 stick) unsalted butter - I used margarine
6 oz. bittersweet chocolate, roughly chopped- I used semisweet Kroger chocolate chips
3/4 cup (or 12 tbsp.!) packed light brown sugar
3/4 cup (or 12 tbsp) cup sugar
3 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. kosher salt
1/2 cup buttermilk
3/4 cup all-purpose flour
Ingrediants: for Oreo Cheesecake Swirl
6 Oreo cookies
4 oz room temperature cream cheese
1/4 tsp. vanilla extract
2 tbsp. sugar
1/4 tsp. kosher salt

1) preheat oven to 350• F. Line an 8-inch square metal baking pan with foil, draping foil over edges. (I used a foil pan).
2) In a small saucepan, melt butter over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Let cool.
3) In a large bowl, whisk together sugars, eggs, vanilla and salt until smooth and pale, about 30 seconds. Stir in cooled chocolate mixture and buttermilk. Stir in flour until just combined, then pour batter into baking pan.
4) Bake until a toothpick inserted into brownies comes out clean, 40-45 minutes. Transfer pan to a rack and let cool completely. Lift brownies out of pan, remove foil and cut into 12 pieces. Wrap brownies in plastic wrap and store at room temperature for up to 5 days.
To add the Oreo Cheesecake Swirl:
Stir in 3/4 cup quarted Oreos (about 6 cookies) with flour. (I smooshed my Oreos.) In a small bowl, stir 4 oz. room-temperature cream cheese, 2 tbsp. sugar, 1/4 tsp. vanilla extract and 1/4 tsp. kosher salt until smooth. Scrape into a small ziplock bag. Snip off 1 corner of bag scissors, then squeeze cream cheese mixture in a swirled pattern over the batter in pan. Add cooking time- 55-60 minutes.
My cooking time was about 70 minutes.





No comments:

Post a Comment