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Failed Lasagna, Awesome Brownies

So, I decided that I wanted to try this lasagna recipe that looked amazing in photos and in theory. It turned out to be not so awesome, even though it looked exactly like the pics from the website. A little word to the wise: Just use cheese. Beschamel sauce is shitty and makes the entire lasagna taste like cooked milk (think pudding without the sweetness from flavorings)
The recipe can be found here (maybe you can try it and it will come out better?): Mediterranean Greek Vegetarian Lasagna

Pictures!

Really good greek salad! 😀

I made the brownies before I made the Lasagna but I wanted to get that abomination out of the way in the beginning of the post. These have to be some of the best brownies ever and I totally overcooked them. I used my brownie pan that has the insert but its only an 8×8 pan and the recipe called for a 9×13 pan. I ended up overcooking the outside brownies while the insides were still a bit raw. They still taste awesome though. I could not find any instant espresso powder so I got some instant coffee instead. It worked the way it was supposed to and the brownies tasted rich and delicious. These brownies were recommended by a Shacker (multisync)and his girlfriend, who writes a fantastic food blog called Amy Blogs Chow I had promised them I would make the brownies this past weekend and just never got around to it. I was so happy that I made them last night because after that failed lasagna, I needed the pick-me-up that only chocolate can provide 😀 The recipe originally came from BAKED in Brooklyn, NY (BakedNYC.com) and the recipe can be found HERE.

Pictures!

My webcam setup while waiting for the chocolate to melt

So the brownies and salad came out awesome but the lasagna was an EPIC FAIL. I hate when that happens 😦 I don’t know what to do with all this leftover lasagna. I don’t want to give it to anyone because it’s so bad.

 
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Posted by on January 8, 2010 in General Food, Meals!, The Bakery!

 

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Brownies for Aussies

I promised TastyWheat I would make him and CoRDS some brownies for their trip to the USA next week so I thought I should do a practice run. I used a new recipe AND a new pan!! Both turned out to be awesome. The recipe is from good ole Alton Brown. I added one Rolo candy to each brownie before I baked it. I totally tried to sift the brown sugar but it was not working with me. In the end, I just threw it in. I haven’t tasted them yet but they sure do look good.

Cocoa Brownies
Recipe courtesy Alton Brown

Cook Time:
1 hr 0 min

Serves:
16 brownies

Ingredients
* Soft butter, for greasing the pan
* Flour, for dusting the buttered pan
* 4 large eggs
* 1 cup sugar, sifted
* 1 cup brown sugar, sifted
* 8 ounces melted butter
* 11/4 cups cocoa, sifted
* 2 teaspoons vanilla extract
* 1/2 cup flour, sifted
* 1/2 teaspoon kosher salt

Directions:
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

Pics!

 
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Posted by on August 5, 2009 in The Bakery!

 

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Chili Suizas

I made something called Chili Suizas Bake the other day and it came out really awesome if you like green chili and enchiladas suizas. The recipe is courtesy of Rachael Ray and the Food network. I didn’t really modify it at all.

Chili Suizas Bake
Recipe courtesy Rachel Ray
Prep Time:
15 min
Cook Time:
25 min
Serves:
6 servings

Ingredients
* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds ground chicken
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 2 teaspoons honey
* Salt and pepper
* 1 lime, juiced
* 1/2 cup creme fraiche (I used sour cream)
* 3 cups lightly crushed tortilla chips –whole-grain tortilla chips, such as flax seed tortillas add
wonderful texture and flavor
* 1 cup shredded Swiss cheese, about 1/3 pound
* 1 cup shredded Monterey Jack cheese, about 1/3 pound

Directions
Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Poblanos

Plated:



In the Pan:

Recreation of the Glowtinis from ESPNzone at Disneyland (also the very first time I have had a whole cocktail):



Mushroom sauce for the meatloaf we had last night:

I also made brownies on the day we had the chili suizas – with white/semisweet chocolate chips:

 
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Posted by on January 31, 2009 in General Food, Meals!, The Bakery!

 

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