Fav holiday recipe. Or just fav recipe.
7Dessert or side dish or main course or evil snack or whatever.
What’s your fav?
(Stolen from another topic)
Hey all you fuckers
Make these! You won’t regret, unless you are trying to avoid carbs:
(Credit for these ultimate best-you-will-ever-taste-brownes goes to the classic cookbook, The Joy of Cooking.)
(Get weaponry and fencing, you will need to defend the kitchen from children and would-be children until they cool.
Expect them to be finished and gone seconds after serving.)
Do be careful melting the chocolate.
Do take the “cool down the mixture” step seriously.
Do lower oven temp 25deg if using a glass pan.
Don’t ice these. The browns are way better than any icing could be.
Brownies Cockaigne
Notes: from The Joy of Cooking.
Brownies bake for about 20 to 30 minutes more after being taken out of the oven, so don’t skip the step about leaving them covered with a towel. If you bake them according to the recipe, they will not be done at the end of the baking time. That’s okay - just make sure they sit under a towel.
I don’t like nuts in brownies, so I always skip them. The double-boiler to melt the chocolate isn’t really necessary as long as you’re careful not to burn the chocolate. Keep the heat low and use a whisk to be sure.
Cockaigne is a mythical medieval land of plenty, where all the harshness of medieval peasant life does not exist.
Preheat oven to 350 F
1/2 cup butter
4 ounces unsweetened chocolate
4 eggs
1/4 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour, sifted
1 cup pecan meats
Melt the butter and chocolate in a double-broiler (or a pot over another pot of boiling water). Let this mixture cool, or the brownies will be heavy and dry. Beat the eggs and salt until light in color and foamy in texture. Add the sugar and vanilla gradually and continue beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture and the eggs and sugar. Do this by hand instead of using a hand mixer. Before it’s well mixed, fold in the flour. Add the nuts if desired. Stir gently until mixed. Try not to beat the mixture too heavily. Bake in a greased 9 X 13 inch pan for about 25 minutes at 350 F. Cover the pan with a towel and leave it to sit between 30 and 45 minutes. Don’t cut until the brownies are cool as the interiors are still moist when fresh from the oven.
11 June 2007
(PS. I personally like them with lots and lots of walnuts added to the batter)
Archived:
http://www.stat.ucla.edu/~brodsky/recipes/brownies_cockaigne.html
- 7 comments, 11 replies
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Add semi-sweet chocolate chips to that brownie recipe and it is fantastic!
My new favorite is going over to @f00l’s house for brownies.
@therealjrn
These aren’t very keto. : (
they are awesome tho.
POPSOCKETS! SPROCKETS! DAVY CROCKETT! AWESOME!
This is always a big favorite with friends and family, and I have made it ahead of time for work parties with good responses as well.
Recipe from: “Applehood & Motherpie”
Canoe Crab Dip
List of Ingredients:
2 unsliced loaves Italian bread
1 cup Hellman’s or similar quality [not low-fat or low quality] mayonnaise
1 cup grated cheddar cheese, [or a Mexican 3-cheese blend] [Cheeses made from part-skim milk should make up no more than 1/2 of this to avoid melting problems.]
1 cup chopped crab meat [Cooked, peeled, and chopped shrimp may also be added or substituted to taste.]
1 cup chopped onions
Instructions:
Carefully hollow out one loaf of bread [like a dugout canoe].
Cut the bread you have removed, and the entire second loaf into [relatively large for dipping], bite-size pieces [approx. 1.5- 2" cubes].
Combine Hellmans, cheese, crab and onion in baking dish.
All of the preparation steps may be done ahead of time up to this point and refrigerated.
Bake until hot @ 350 degrees for 20 to 30 minutes. and pour into hollowed out bread, and place on serving platter.
You may also heat the crab mixture in a microwave by short increments and stirring frequently to prevent uneven heating.
Surround canoe loaf with cubed bread pieces for dipping.
I spent longer than I thought I would over the break teaching my 5 year old the art of the sandwich. My wife is now mildly upset that all he wants to eat are my sandwiches and paninis. Today he was saying and wanted to come up with his own recipe. He walked a cold sandwich with honey and “that white stuff from the fridge”. I had to explain to him that a honey mayonnaise sandwich would not be very good. That’s a recipe I don’t recommend.
@luvche21 Sounds messy, but worth a try- as long as you don’t grill/panini it…
Speaking of which, have you ever used Mayo instead of butter/margarine on the outside of your toasted cheese sandwiches or panini’s?
I forget where I learned it, but everyone I have ever made a toasted cheese sandwich for using it has been converted to doing it that way.
@PhysAssist yeah, that’s what we’ve been using lately, which is really the only reason he’s ever seen mayo before. It sure grills up nice!
Homemade Baileys/ Irish Cream:
2 cans sweetened condensed Milk
1 fifth of whiskey
Quart of half and half
1/4 cup chocolate syrup
1 Tbl instant coffee or espresso
1 Tbl (or more) vanilla
Yummmm
@moonhat Thanks, I love Irish Cream liqueurs, but don’t like to spend $'s on it.
@PhysAssist me too! Especially this time of year , and sweetened condensed milk and half and half are usually on sale here and there which is good. And I don’t buy expensive Irish whiskey- usually just the cheap Canadian kind and nobody can tell the difference.
So I don’t have the recipe, but maybe someone does. I stopped by a Collin Street Bakery yesterday and had a Spicy Chocolate Cake Ball. Actually, I had 1 and 1/2–it wasn’t my wife’s favorite. But it was like Christmas in my mouth.
@djslack
Ok now I have to visit a loc and try this.
@f00l I found a recipe online for Mexican chocolate cake balls that may be similar, although the recipe is for date balls and not actually cake. Mostly cinnamon, a little nutmeg and a touch of optional cayenne seems like it might get close. Or at least closer than a 4 hour round trip to get more of the real deal.
Possibly?
https://www.bhg.com/recipe/mexican-chocolate-and-espresso-cake-pops/
@AuntEah depending on how much spice the frosting presents, this is a good jumping off point. Thanks!
Butternut Squash/Leek Soup
I know there’s a thousand recipes out there for this, but I really like this one from an old Food & Wine issue - it’s really simple and really good - the flavors just melt together beautifully. I make 3 or 4 batches of it this time of year and its a great dish to bring to holiday potlucks.
The trick is to bake (not steam) the squash on a metal baking sheet and cook the leeks until browned. This caramelizes the natural sugars and really amps up the taste. It keeps really well in a tightly sealed container in the fridge - we’re still eating the big batch from Thanksgiving.
Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream (swirl it in to make a nice pattern), 1 teaspoon chives and (if desired) a sprinkling of crumbled bacon.
https://www.foodandwine.com/recipes/butternut-squash-and-leek-soup-test-kitchen