Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Dec 22, 2009

From the Duchess' Holiday Kitchen: Kahlua Brownies

***Countess Rosebud and I thoroughly enjoyed making these together last night. ***

Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 36 brownies

INGREDIENTS FOR CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans

INGREDIENTS FOR FILLING:
2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans

INGREDIENTS FOR BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream

INGREDIENTS FOR GLAZE:
2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Combine chocolate, shortening, and butter in a small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugars, and vanilla in a large bowl. Mix until blended. Stir into cooled chocolate mixture. Add Kahlua. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes, or until tester inserted in center comes out clean. Be careful not to over bake. Let cool.

Buttercream Frosting: Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlua may be added to make spreading easier (yes, that's the reason.....easier spreading...yes) . For a less sweet brownie, use half of Buttercream Frosting.

Glaze: Melt chocolates and shortening over low heat, stirring constantly. Cool and drizzle over Buttercream Frosting.

Dec 19, 2009

What Does Eva's Human Make For Dinner on A Cold, Snowy Day?

Well sometimes she makes this:

~Meat Loaf Rustica~
~Skin-on Mashed Potatoes~
~Salad Greens with feta, almonds, and Monti Iblei extra virgin olive oil, grey sea salt~

Meat Loaf Rustica
6 oz garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
6 whole cloves of garlic
1/2 red bell pepper
18 oz. ground chuck
18 oz. ground lamb
1.5 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin (sometimes I substitute with garam masala)
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F

Combine first 6 ingredients in food processor. Pulse until a fine texture. Place this mixture in a large bowl. Combine the vegetables in the food processor and pulse untila rough chopped texture. Combine this mixture with the ground meats, then the bread crumbs. Season with the kosher salt. Add the egg and combine thoroughly, but do not squeeze the meat.

Pack this mixture into 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out of the pan onto a parchment lined baking sheet. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ingredients for the glaze. Brush onto the meatloaf after it has been cooking for about 10 minutes.

Almost ready......

Meatloaf is complete when the temperature of 155 degrees is reached.

Enjoy!