makanan

Brownies with chocolate cookie dough

Talk about divine inspiration! These celestial brownie are out of this world. A thin layer of rich, intense chocolate brownie is topped with sweet and savory biscuits chocolate chip dough and topped with a rich chocolate frosting butter.


Yield: 16 brownies, or an 8 by 8 inches pan
LEVEL:--
INGREDIENTS

BROWNIES FOR:
1/2 cup all purpose flour
1 tablespoon black cocoa powder or Dutch-processed
salt 1/2 teaspoon
3 1/2 ounces (1 bar) black or semisweet chocolate, chopped
1/3 cup unsalted butter, cubed
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 tablespoon vanilla coffee
FOR COOKIE DOUGH:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
salt 1/4 teaspoon
1/2 cup mini chips semisweet chocolate
FOR CHOCOLATE GLAZE:
3 1/2 ounces (1 bar) black or semisweet chocolate, chopped
2 tablespoons unsalted butter, cubed
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DIRECTIONS

Preheat oven to 350 degrees F. Line the bottom and sides of a mold 8 by 8 inch parchment paper, leaving a slight overhang on both sides.
To make the brownies, sift together flour, cocoa powder and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or in a bowl set over a saucepan of simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture is cooled slightly. Beat in eggs and vanilla. Using a large rubber spatula, fold the flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Transfer pan to a wire rack to cool completely.
For the cookie dough in a large bowl beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Stir in milk and vanilla. Add flour and salt and mix until incorporated. Stir in chocolate chips. Gently spread batter over cooled brownies, smoothing the top in an even layer. Refrigerate while you prepare the icing.
For the frosting, gently melt the chocolate and butter in a double boiler or a small saucepan over low heat. Stir until smooth. Pour on cookie dough, carefully spread in a thin layer. Return pan to the refrigerator and chill until about 30 minutes.
To remove the brownies from the pan, grab the edges of the parchment paper and lift the entire block. Place on a cutting board and use a large sharp knife to cut into squares of 2 inches. Refrigerated in an airtight container, the brownies will keep for up to 3 days.
Reprinted with permission of the cookbook dough biscuits lover, Lindsay Landis, copyright (c) 2012. Published by Quirk Books.

Yes, Virginia There is a large Meatloaf

ingredients:
1 1/2 lb ground beef (shoulder roast ground is good)
1 slice of bread (cut or finely chopped)
1 egg
1 small onion or Vidalia type 1 small sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1 / 2-2 / 3 cup whole milk or 1 / 2-2 / 3 cup half and half
sauce
4 tablespoons of apple cider vinegar
2 -4 tablespoons dark brown sugar, packed farm (to taste)
1/2 cup ketchup

Instructions :
Meatloaf: Combine meat loaf ingredients and place in a baking bread oven.
Smooth top.
Sauce: Mix the sauce ingredients and pour over the top and sides of meat loaf.
Bake at 350F for about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
* The addition of 1 or 2 tablespoons cooking Coffee Bouquet makes this great recipe.
** Recipe should be "plump" the addition of milk or Half & Half.
It should not be liquid.
*** A second batch of hot sauce served is good to serve with meatloaf.
Nita note: I notice that some of you use game meat such as deer - Deer is a very dry meat. It is wise to have a little added fat deer - especially deer to the ground. Maybe 25% fat, (I recommend 1 pound ground venison, and 1/2 lb. of deer for fat sausage), otherwise your results will be poor. I do not know about some of the other game meat some use. Please consult and expert. The recipe is delicious as it is! Enjoy! Nita Holleman.


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Chef John Lasagna
ingredients:
1 pound bulk Italian sausage in
1 1/2 pounds lean ground beef
1 (8 oz) package fresh mushrooms, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon seasoning coffee with Italian herbs (optional)
1/4 teaspoon red pepper flakes
6 cups prepared marinara sauce
2 tablespoons of water, plus more as needed
2 eggs
2 pounds of whole milk ricotta cheese
1 (8 oz) of cheese with fresh mozzarella, diced
2/3 cup freshly grated cheese Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch of cayenne pepper, or to taste
1/4 cup chopped fresh parsley
1 (16 ounces) lasagna noodles package
1 (8 oz) of cheese with fresh mozzarella, diced
1/2 cup freshly grated cheese Parmigiano-Reggiano


Instructions :
Place the sausage and ground beef in a large saucepan over medium heat; cook, stirring, until the meat is browned and crumbly, about 10 minutes. Break meat apart during cooking. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Reduce heat to medium-high and cook until mushrooms have rendered their juice and bottom of pan is almost dry.
Pour marinara sauce prepared with the meat mixture. Pour water in marinara sauce jar and shake to get the whole pot of sauce; add to mixture. Reduce heat to low and simmer until the meat is very tender, about 2 hours. Add a little water if the sauce becomes too thick. Skim excess fat from the surface of the sauce and season with salt and black pepper, if necessary. To put out the fire.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and add the ricotta cheese, 8 oz mozzarella cheese cubes and 2/3 cup Parmigiano-Reggiano. Sprinkle cheese mixture with salt 1 teaspoon, 1/4 teaspoon of black pepper and cayenne pepper; Mix the parsley.
Bring a large pot of salted water to a boil. Cook the lasagna noodles in boiling water, stirring occasionally, until cooked but firm to the bite, about 8 minutes. Drain and rinse the noodles and set aside in a bowl of cold water.
Spread 1/4 of the sauce in the bottom of a cooking mold 10x15 inches. Top with 1/3 of the noodles and spread 1/2 of the ricotta cheese mixture over noodles. Spread 1/4 of the meat sauce over the cheese, top with 1/3 of the noodles and spread the remaining 1/2 of the ricotta mixture over noodles. Spread 1/4 of the meat sauce on the cheese topping. Tap the pan lightly on a solid work surface to settle the layers. Having last 1/3 noodles over sauce and spread remaining 1/4 of the sauce over the noodles. Dot the top of the casserole with 4 ounces fresh mozzarella cheese cubes and sprinkle with 1/2 cup Parmigiano-Reggiano.
Cover pan with aluminum foil, being sure not to touch the top of the casserole with foil. Place the pan on a baking sheet to catch spills.
Bake in preheated oven for 30 minutes. Remove the foil and bake until the lasagna is golden and bubbling, 30 to 35 minutes. Let stand 20 minutes before cutting into squares.



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