Resolution Recipes, past and present
Oct. 5th, 2004 10:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThere are really two reasons for the Resolution Recipes. One, as stated, to justify (or not) some of my cookbooks. The other is to get some new ones into my rotation and get out of a rut.
I’ve done pretty well on the first and not so well on the second. So, I made the Ginger-Cured Pork Chops for the weekly homeowners’ meeting. When I made this for the RR, it was just me and the wife – this was the first time trying it for others.
It was still yummy. Looked pretty, too, and was still moist even after an hour and a half in the smoker. Three days of brining will do that for you!
Well, enough reminiscing. On to this week’s recipe!
Caramel Brownies
Brownies:
3/4 cup softened butter
2 cups brown sugar
1 cup granulated sugar
2 tsp cinnamon
1 T vanilla
1/2 tsp salt
10 ounces unsweetened chocolate, melted
5 eggses
1 1/2 cups flour
Heat oven to 350 and grease a 9x13 inch pan. In a large bowl, beat butter, sugars, vanilla and salt until combined. Gradually add melted chocolate then eggses, one at a time. Stir in flour 1/2 cup at a time. Spoon into greased pan, smoothing top. Bake 35 minutes and cool for 1 hour.
Vanilla Caramel:
1 1/3 cups brown sugar
3/4 cup cream
3/4 cup corn syrup
1/3 cup butter
1/8 tsp salt
2 T vanilla
2 cups chopped toasted pecans
In a heavy saucepan combine all but vanilla. Cook over medium-high heat, stirring, until mixture reaches 240 on a candy thermometer (soft crack). Remove from heat and stir in nuts, then vanilla. Spread caramel in an even layer to brownie edges. Cool completely before cutting.
Comments: typing this in has solved one flaw in the recipe as I made it – the brownies were too sweet for my taste. I like sugar in moderate doses, but this was overly sweet and required milk or tea alongside. Ah ha! It’s because I bleeped over the “unsweetened” when making this; I used bittersweet chocolate instead.
I don’t know why, when I performed the toothpick test, the toothpick came out clean but the brownies turned out oozy. Tasty oozy, but more of a fudge-style oozy nonetheless. This also would have tasted less sweet were it a solid mass, and that would provide less of a weird contrast to the solid caramel topping.
Would I make this again? Maybe. It was okay, but I’m not convinced it was leaps and bounds above a more-standard brownie recipe to justify the additional work.
I’ve done pretty well on the first and not so well on the second. So, I made the Ginger-Cured Pork Chops for the weekly homeowners’ meeting. When I made this for the RR, it was just me and the wife – this was the first time trying it for others.
It was still yummy. Looked pretty, too, and was still moist even after an hour and a half in the smoker. Three days of brining will do that for you!
Well, enough reminiscing. On to this week’s recipe!
Caramel Brownies
Brownies:
3/4 cup softened butter
2 cups brown sugar
1 cup granulated sugar
2 tsp cinnamon
1 T vanilla
1/2 tsp salt
10 ounces unsweetened chocolate, melted
5 eggses
1 1/2 cups flour
Heat oven to 350 and grease a 9x13 inch pan. In a large bowl, beat butter, sugars, vanilla and salt until combined. Gradually add melted chocolate then eggses, one at a time. Stir in flour 1/2 cup at a time. Spoon into greased pan, smoothing top. Bake 35 minutes and cool for 1 hour.
Vanilla Caramel:
1 1/3 cups brown sugar
3/4 cup cream
3/4 cup corn syrup
1/3 cup butter
1/8 tsp salt
2 T vanilla
2 cups chopped toasted pecans
In a heavy saucepan combine all but vanilla. Cook over medium-high heat, stirring, until mixture reaches 240 on a candy thermometer (soft crack). Remove from heat and stir in nuts, then vanilla. Spread caramel in an even layer to brownie edges. Cool completely before cutting.
Comments: typing this in has solved one flaw in the recipe as I made it – the brownies were too sweet for my taste. I like sugar in moderate doses, but this was overly sweet and required milk or tea alongside. Ah ha! It’s because I bleeped over the “unsweetened” when making this; I used bittersweet chocolate instead.
I don’t know why, when I performed the toothpick test, the toothpick came out clean but the brownies turned out oozy. Tasty oozy, but more of a fudge-style oozy nonetheless. This also would have tasted less sweet were it a solid mass, and that would provide less of a weird contrast to the solid caramel topping.
Would I make this again? Maybe. It was okay, but I’m not convinced it was leaps and bounds above a more-standard brownie recipe to justify the additional work.
