There's a Hippy in the Kitchen: October 2020

Wednesday, October 28, 2020

Brownie in a Cast Iron Skillet

It doesn't get much easier that preparing the Batter and Baking the Brownie in a Skillet.

This recipe is easy and delicious. Individual servings are served, Hot out of the Oven, with either Whipped Cream or Ice Cream.

This recipe is adapted from Food 52.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 10" Cast Iron Skillet

4 TBS Butter

1 C Milk Chocolate Chips

1/2 C Granulated Sugar

2 Large Eggs

1/4 C All Purpose Flour

2 TBS Cocoa Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Whipped Cream or Ice Cream for serving.

Heat the Skillet on the Stove on Medium Heat.

Add:

Butter, until melted.

Remove the Skillet from the Heat.

Add:

Chocolate Chips (stir with a Silicone Spatula until melted and completely combined with the Butter. Allow it to rest for 10 minutes.

Add:

Sugar (stirring until well combined and Creamy Smooth)

Add:

Eggs with a Whisk. (until completely incorporated)

Add:

Flour, Cocoa Powder, Baking Soda, Salt (mix well until everything is well incorporated)

Bake 15 Minutes

The edged should rise slightly and the Center will be a bit Creamy.

If you prefer it well done, Bake a few Minutes more.

Serve individual servings with Whipped Cream or Vanilla Ice Cream.

I also like it served with Chocolate Whipped Cream or Chocolate Ice Cream.

Enjoy!

Peace in the Kitchen!

Tuesday, October 20, 2020

Moose Munch Brownies

Many years ago I discovered the Ultimate Brownie. It was a creation from a company called Moose Munch. We sold the product at Macy's during the Holiday Season. It was a simple recipe. Buy a box of your favorite Brownie Mix, bake it according to the instructions on the Box, as soon as you take them out of the oven, you gently press an entire Box of Moose Munch into the warm Brownie Base. It makes an amazing recipe and consequently, the Ultimate Brownies were born.

If you're not already familiar with Moose Munch, it's a snack made from Butter Toffee Caramel Popcorn with Nuts and Chocolate. It comes in Milk, Dark and White Chocolate. This stuff is Crisp, Buttery, Sweet and completely addicting. The recipe is a favorite at our house.

I added this picture if you decide
to make Moose Munch Brownies.

Enjoy!
Peace in the Kitchen!

Salty Caramel Crunch Bars

This recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".^[2]

In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.

In a large Saucepan:

melt butter over medium heat.

Add:

graham cracker crumbs

both sugars

milk

vanilla

Bring to a boil, boil for 5 minutes,stirring constantly.

Remove from heat and spread half of the cooked mixture over the prepared crackers.

Place another layer of crackers on top.

Spread remainder of the cooked mixture over the crackers.

Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.

Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.

Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.

Cut into bars to serve.

Enjoy!

Peace in the Kitchen!

Thursday, October 15, 2020

Chex Mix

I have a Post with many of my favorite Chex Mix Recipes and Chex Buddies Recipes.

This is my latest Chex Mix Recipe.

I adapted this from the Original 1950's Recipe.

Chex Mix:

Here's what you'll need:

Preheat the oven to 275 degrees.

A Roasting Pan

12 TBS Butter, melted in a 2 C Pyrex Measuring Cup.

Add:

6 TBS Worcestershire Sauce

2 tsp Seasoning Salt, your choice (suggestions:Trader Joe's, Lawry's)

1 tsp Garlic Salt or Garlic Powder

1 tsp Onion Powder

Whisk well until completely incorporated.

In the Roasting Pan:

2 C Wheat Chex

2 C Corn Chex

2 C Rice Chex

2 C Peanut Halves

2 C Pretzels

2 C Cheez-It Crackers

Mix to Combine Well.

Drizzle evenly with the Butter Mixture.

Stir to Combine and Coat Completely.

Bake 40 minutes, stirring every 10 minutes.

Enjoy!

Peace in the Kitchen!

Wednesday, October 14, 2020

Key Lime Pie

My favorite dessert is Cheesecake and I have a recipe on the Blog that's the only Cheesecake I make. Whenever we're dining out and there's Cheesecake on the menu, I always choose it. My second favorite dessert is Key Lime Pie. I've never posted a recipe for it on my Blog because I've never tasted one that I absolutely loved. I have never found a recipe that I felt was worthy of posting. I've even had Key Lime Pie in the Florida Keys.

I recently ordered it at a restaurant and it was the best that I have ever had. The pastry Chef was not working that day so I couldn't talk to her or get the recipe. There are certain things I look for in a good Key Lime Pie. I like a nice tart flavor, I like it to be creamy, I don't like Lime Zest in it and I don't like Green Food Coloring, so I want it to be natural and thicker than thin. The crust is important too. I prefer a Graham Cracker Crust over a Vanilla Wafer or Chocolate Cookie Crust and I don't want it to be dry. I spend a lot of time dissecting things I've eaten at a restaurant when I can't get the recipe and then I create my own. Many Chefs I speak to are willing to share a recipe with me. I dissected the Key Lime Pie, I did a lot of research and here's what I came up with for a Best of the Best Key Lime Pie.