This is going to be the last dessert you ever make.....Shalane, this is for you. Actually as I eat them I can't help but think of my dad. When I was little and had to stay up all night for a EEG? the next day I remember going to the store with him and getting butterscotch pudding. Butterscotch will always remind me of that. So here they are:
Brownie
3/4 Cup butter
2 Cups sugar
2 teaspoons vanilla
3 eggs
3/4 cup unsweetened cocoa
1 cup all-purpose flour
Butterscotch Glaze (recipe below)
Chocolate Ganache (recipe below)
Beat butter, sugar and vanilla with electric mixer on low speed 30 seconds or until sugar is incorporated. Turn mixer to medium high and beat until creamy about 2 minutes. Reduce speed to medium and beat in eggs 1 at a time. Stop and scrape bowl. Stir in remaining ingredients.
Pour into 15 1/2 by 10 1/2 inch jelly-roll pan that has been lined with foil and greased. Bake at 350 for 15 minutes or until top springs back when touched lightly in center. Remove from oven and cool in pan 2 minutes. Invert onto cutting board, remove foil, and flip right-side up onto wire rack; cool completely.
While brownies cool, prepare Butterscotch Glaze. Pour glaze onto brownes and spread evenly. Before glaze sets, slice brownie layer in half and stack one half on the other. Cool until glaze sets. Drizzle with Chocolate Ganache. Slice into bars.
Butterscotch Glaze
1/4 cup water
1/4 cup sugar
1 Tablespoon light corn syrup
1 package (11 ounces) butterscotch flavored baking chips
Bring water, sugar and corn syrup to boil in small saucepan over medium-high heat. Pour over butterscotch chips and stir constantly until mixture is smooth. Cool slightly but use while still warm; mixture sets as it cools.
Chocolate Ganache
1/2 cup whipping cream
1 cup chocolate chips
Heat cream in small saucepan over medium-low heat until bubbles appear around edge of pan. Pour over chocolate chips and stir constantly until mixture is smooth and begins to thicken. Use while warm; mixture thickens and sets as cools.
I wish I had a picture to show you...unfortunately they got eaten too fast...by me.....I'm going to vomit...
Monday, May 16, 2011
Thursday, May 5, 2011
BEST DINNER EVER!
My friend Suzzane came over last night. Our husbands were both working late. So we decided to make a nice dinner (with the boys) and enjoy a new recipe. I may eat this everyday for the next month....it's that good.
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Aioli:
2 T minced fresh cilantro
3 T mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
Just throw it all in a food processor.
Fish:
1 C. milk
1 large egg white, lightly beaten
2 C. cornflakes, finely crushed
1/4 C. all-purpose flour
1/2 t salt
1/4 t pepper
2 T. olive oil
4 (6-ounce) halibut fillets
4 lemon wedges
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and black pepper in another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
Ok. Now I didn't have cornflakes. So we crushed up some RITZ crackers instead....SO GOOD! And also didn't have halibut. But did have Tilapia. We served it up with rice. For the rice cook it and when it's done throw in some chopped peppers and fresh cilantro. Yummy side. We also tried this other side:
Green Beans and Red Onion with Mustard Vinaigrette Dressing
1 1/2 pounds fresh green beans, trimmed
1 Cup sliced red onion
3 T. red wine vinegar
2 T. Dijon mustard
1 T. olive oil
1/4 t salt
1/4 t black pepper
Cook green beans in boiling water 8 minutes or until tender crisp. Drain beans. Combine green beans and onion in large mixing bowl.
Whisk vinegar, mustard, olive oil, salt and pepper together in microwaveable bowl. Cook mixture on high 1 minute. Remove from microwave and whisk mixture.
Drizzle dressing over bean mixture. Toss well to coat.
These were the BEST green beans EVER!
Seriously love having friends that love to cook as much as me. Thanks again Suzzane!!!
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
Aioli:
2 T minced fresh cilantro
3 T mayonnaise
1 serrano chile, seeded and minced
1 garlic clove, minced
Just throw it all in a food processor.
Fish:
1 C. milk
1 large egg white, lightly beaten
2 C. cornflakes, finely crushed
1/4 C. all-purpose flour
1/2 t salt
1/4 t pepper
2 T. olive oil
4 (6-ounce) halibut fillets
4 lemon wedges
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and black pepper in another shallow dish.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
Ok. Now I didn't have cornflakes. So we crushed up some RITZ crackers instead....SO GOOD! And also didn't have halibut. But did have Tilapia. We served it up with rice. For the rice cook it and when it's done throw in some chopped peppers and fresh cilantro. Yummy side. We also tried this other side:
Green Beans and Red Onion with Mustard Vinaigrette Dressing
1 1/2 pounds fresh green beans, trimmed
1 Cup sliced red onion
3 T. red wine vinegar
2 T. Dijon mustard
1 T. olive oil
1/4 t salt
1/4 t black pepper
Cook green beans in boiling water 8 minutes or until tender crisp. Drain beans. Combine green beans and onion in large mixing bowl.
Whisk vinegar, mustard, olive oil, salt and pepper together in microwaveable bowl. Cook mixture on high 1 minute. Remove from microwave and whisk mixture.
Drizzle dressing over bean mixture. Toss well to coat.
These were the BEST green beans EVER!
Seriously love having friends that love to cook as much as me. Thanks again Suzzane!!!
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