Tasty Tuesday

Oreo Cream Cheese Brownies

INGREDIENTS:


8 tbsp. unsalted butter

¾ cup sugar

1 cup all-purpose flour

½ cup unsweetened dark cocoa powder

½ tsp. salt

2 large eggs

¼ cup milk

1½ cups coarsely chopped Oreo cookies

8 oz. cream cheese, at room temperature

½ cup confectioners’ sugar

1½ tsp. vanilla extract

DIRECTIONS:

Preheat the oven to 350˚ F. Line an 8×8″ baking pan with aluminum foil and spray lightly with cooking spray.

In a small saucepan over medium heat, combine the butter and sugar. Bring to a boil, whisking frequently. Boil for 1 minute, then remove from the heat and set aside to cool slightly.

In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine. Add the eggs to the pan with the butter-sugar mixture and whisk until well blended. Whisk in the milk. Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated. Fold in the Oreo cookie pieces. Spread the batter into the prepared pan.

To make the cream cheese mixture, combine the cream cheese, confectioners’ sugar and vanilla extract in the bowl of an electric mixer. Beat on medium-high speed until well-blended and smooth. Drop the cream cheese mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.

Bake for about 22-24 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving.

Source: adapted from Annie's Eats and Sugar Plum

Confession: You can go thru all the work of making these from scratch or you can do what I did. Take your favorite boxed brownie mix and mix in the chopped Oreos and just mix the cream chesse topping and put it on top. Bake according to the boxed brownie directions.
 
Your Welcome!!!

Tasty Tuesday

Soft Pretzels w/ spicy cheese dip

Soft Pretzels

Recipe slightly adapted from Baking Illustrated

Dough:

1 package rapid-rise yeast

1/4 cup honey

1 tsp salt

3 cups bread flour (16 1/2 ounces)

1 cup water, at approximately 110 degrees

Approximately 1 T olive oil


Baking Soda Solution:

Approximately 6 cups water

3 T baking soda

Salt for sprinkling on pretzels


In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough. Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing. Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic. Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly. Cover the bowl with plastic wrap and set in a warm place to rise for about one hour or until doubled in size. Punch dough down, recover and let rise approximately 30 minutes more.

In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat. Preheat oven to 450 degrees and line a large baking sheet with parchment paper.

Separate dough into 12 approximately 2 ounce pieces. Roll each piece into a long string, about 20 inches in length. Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape. Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan. Sprinkle with coarse salt and repeat until all the pretzels have been boiled. They don't need much room on the baking sheet as they won't spread much in the oven. Bake approximately 12-14 minutes until dark golden brown. Transfer to a wire rack to cool and serve.


Jalapeno Cheese Sauce

1 T unsalted butter

1 T flour

3/4 cup milk

1 clove garlic, finely grated or minced

1 jalapeno pepper, finely minced

1 cup Colby Jack cheese

1/2 -1 tsp cayenne pepper


In a small sauce pan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Add milk, whisking to incorporate. Add garlic and jalapeno. Switch to a wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese. Add cayenne pepper to taste

I've got Sole

Like many other women, I love pretty shoes. Anything with ruffles, feathers, spikes or sparkle will catch my eye. So I had these 2 pair of shoes that already had their fair share of sparkle but there is always room for more.

I started with these

                                               



 This is what the soles looked like...boring.



Then I used these supplies...

to turn them into this

I love them. The possibilities are endless. I want to buy bright new shoes just so I can do this to them in a crazy contrast color.  This was a quick but more importantly cheap way to add a little sparkle. Now my shoes are cute coming and going!



What do you think?

Tasty Tuesday

Well it seems that Summer is just about over and the cool, crisp days of Fall are upon us. It's the time of year for a nice big comforting bowl of soup. This is one of my favorites.

Baked Potato Soup

4 large potatoes (peeled and cubed)

4 cups chicken stock

1 onion (chopped)

4 cloves of garlic (chopped)

2 cups milk

1 cup cream

salt and pepper to taste

parsley

1 stick unsalted butter

 
 
In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened. Add potatoes and chicken stock, cover and simmer until potatoes are soft, about 30 minutes.

Using an immersion blender, puree the soup to desired consistency. You can leave a few big pieces to give the soup a bit of texture.

Pour in the milk and cream and mix to combine. If it is still too thick, keep adding milk or cream until you get the thickness you like. Salt and pepper to taste, you can also add a dash of cayenne pepper if you like to kick up the spice a bit!

Heat through and serve with toppings of your choice!

ENJOY!!!

Sweet Dreams

When you think of your Dream Home what comes to mind? I have many different dream homes. The "Leave it to Beaver"suburban homestead , a cozy lake cottage, a New York city brownstone, a parisian apartment,  and I can't forget my palatial Jamaican Estate.

This is what I see when I think of my suburban home.



I just adore a home with a welcoming front porch. The curtains are just the right touch. The white picket fence is a must. 

 The entry of your home sets the tone for the rest of your home.

 These stairs are just perfection. The view isn't too bad either.

 Love the molding.

Not much can be said about this other than, "Yes please"

 Outdoor dining is a must.

I have a large family and love to host Thanksgiving so a large dining room is a necessary element.

 SWOON

Every girl needs a closet

As I said this is just a tiny glimpse of what I would want in a dream home but it sure is a good start, don't you think?

What does your dream house look like?

Tasty Tuesday

I made this today and I will make it again soon. Very, very, very soon. Homemade Ice cream without an ice cream maker.

Nutella Peanut Butter Chip Ice Cream Recipe

2 cups heavy cream

1 (14 oz.) Eagle Brand® Sweetened Condensed Milk

3 tablespoons butter, melted

1/2 cup Nutella

1 cup peanut butter chips

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.


You can find this recipe and others on this very cute blog