Wednesday, February 13, 2013

Skillet Brownies* An Oldie But A Gooey~


This post is dedicated to Love*
Love of your Spouse,
Love of your Family,
Love of your Children,
and Love Lost...

Because without it~you would never know just how good life can truly be*


This is an oldie but a gooey, here's to making this Valentine's Day~


Rich, warm and oh sooo sweet*

Ingredients

  • 1 cup sugar
  • 3 large eggs
  • 1 cup all-purpose flour 
  • 1/2 cup Dutch-process cocoa powder 
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup heavy cream
  • 8 ounces chocolate chips or coarsely chopped chocolate

Directions

  1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
  2. In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
  3. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
  4. Updated* Bake for about 25 minutes. (Check brownie at 20 minutes for a gooey er consistency* Oven temperatures vary, and since your cast iron skillet holds heat for quite some time, your brownie will continue to bake if left to rest.  For those of you that want a cookie/cake like consistency you may want to let it sit for a bit)
     Serve immediately from skillet
    But be careful, it's hot!

    For an even more decadent treat, serve with ice cream & strawberries!

    (adapted from marthastewart.com)

    *Photos below*

Melted butter...in the words of Ina:
How bad can this be?
Chocolate...
Melted butter and chocolate.
hea-ven~
 Egg Mixture
 Add the dry ingredients
 Fold together...
Tada!
Pretty easy huh?!
Of course you must sprinkle a bit more chocolate into this!
Bake up nice and gooey...
Gooey....hmm think that's an understatement!


till next time*

taste.share.spread the love*

Simply Food Love

Wednesday, September 12, 2012

Chinese Chicken Salad Spring Rolls*


With summer seeming to linger just a bit longer and hotter this year, the only thing on my mind is something crisp, fresh, light and filling.  Enter the spring roll.  Now, don't let the name fool ya, these refreshing rolls can be made any time of year ;-)  and even better, they can be made with any freshly pre-made salad.  In this recipe I used a chinese chicken salad tossed with an asian peanut dressing.  This is the fastest and easiest way to go~of course you can chop and dice your heart out if you have the time... time? These days that is the LAST thing I have to spare*

Here's to quick and refreshing...any night of the week~

*Note~what a fun and inviting way to get the kids in the kitchen!!!

Chinese Chicken Salad Spring Rolls*

Ingredients
1 Pre-made chinese chicken salad 
8 Spring roll wrappers

Directions
  1. Assemble each spring roll individually. Dip 1 rice paper into warm water for about 8-10 seconds and spread out on a work surface or large plate. Add ingredients in layers or toss the salad and add in heaping spoon fulls~ If you choose to add in layers, start with the cabbage, make 1 to 2 inch wide layer of cabbage on the edge of the rice paper that is closest to you.
  2. Layer strips of chicken, snap peas, red bell peppers and carrots over the cabbage, and sprinkle with cilantro leaves.
  3. Starting with the edge closest to you and under the cabbage, carefully roll the rice paper over the fillings. Tuck in the edges like a burrito if you wish or leave the ends open so that the fresh veggies can be seen.
  4. You may make these up to 2 hours ahead of time and cover tightly with plastic or place all of the ingredients on the table and have everyone assemble their own!




Until next time... don't forget to taste. share. spread the love... Simply Food Love*


Thursday, September 6, 2012

Marinated Mushroom & Jack Quesadilla*


Quesadillas are my favorite go to after school snack, 
but this version is a bit more like after work comfort food ;-)
Nothing like ooey gooey melted cheese to transport you into a blissful moment.
Pair this with a nice glass of red, and you are well on your way to a weeknight retreat.

This recipe is really just a list of quick ingredients that you can pair together, melt on a griddle and enjoy... it's that easy.  Now, that's a meal this gal can get used to~

Marinated Mushroom & Jack Quesadilla

Ingredients
Flour Tortillas (Preferably homemade* recipe and directions soon!)
Marinated Mushrooms
( you can find them in Greens' prepared food section! or if you would like to tackle your own, smittenkitchen has an amazing and easy version too~)
Monterey Jack Cheese (I use Organic Valley)

Directions (more like assembly)
Preheat your griddle to medium high. Place tortilla on griddle and heat for about 30 seconds on each side until heated through and pliable.  Place cheese and mushrooms on half the tortilla and fold over. Heat until melted through and flip tortilla over.  For me, the crispier the better! Heat until desired crispness and gooeyness.

Enjoy

Until next time...
taste.share. spread the love
Simply Food Love*


Friday, August 31, 2012

Pancetta & Roasted Cauliflower Fettuccine*


Weeknight meals just got a little more stressful~it's back to school & soccer season...need I say more?
This gal can use all the help she can get!
Thankfully this meal is easy, flavorful and ready in as long as it takes to boil fettuccine :-)

The crispy saltiness of the pancetta married with the creamy blend of pecorino and parmesan are the perfect match for the roasted garlic and nutty cauliflower all perfumed with lovely oregano. It's fettuccine at it's finest.  You would never guess THIS was a weeknight meal~

Here's to simply delicious weeknight meals~the Simply Food Love way*




Pancetta & Roasted Cauliflower Fettuccine*

Ingredients
1lb Fettuccine (cooked according to package directions)
1lb Roasted Cauliflower (available in Greens' prepared food section)
3oz Pancetta
5 Garlic Cloves, chopped
2oz Shredded Parmesan
2oz Shredded Pecorino
2tbs Chopped fresh Oregano
1/2tsp Black Pepper
1/4 tsp Red Pepper flakes
3tbs Extra Virgin Olive Oil

Directions
Cook fettuccine as directed.  Meanwhile heat a large skillet over medium heat.  Add oil and pancetta to pan, and cook until crispy (about 6 minutes). Remove Pancetta. Add chopped garlic and reduce heat to  medium low and cook garlic until brown and oil is infused (about 4 minutes). Once garlic is brown and crispy add pancetta, cauliflower, fettuccine, cheese, pepper flakes, black pepper and oregano into pan.  Turn heat off and toss all ingredients together, and enjoy immediately.



taste.share.spread the love...
Simply Food Love*



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