Tag: Preheat

Salted Caramel Brownie Bites

Salted Caramel Brownie Bites

by Pam on November 11, 2013

We had friends coming over for dinner to celebrate a birthday. The birthday girl wanted something with chocolate for dessert. I found a brownie mix in the pantry and some caramel sauce. I decided to make mini brownie bites topped off with some caramel and sea salt. They were fantastic! The key is, to top the brownie with caramel and salt RIGHT BEFORE you serve them so the brownie bites don’t get soggy. They were a big hit with the birthday girl and the rest of us too. Quick, simple, and decadent – you can’t beat that!

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions.  Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



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Salted Caramel Brownie Bites




Yield: 24

Prep Time: 10 min.

Cook Time: 13-15 min.



Ingredients:

Brownie mix, made per instructions
Caramel sauce, to taste
Sea salt

Directions:

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions. Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Simple Chicken Thighs with Roasted Asparagus and Tomatoes?A one pot meal! and A Butterball Coupon Giveaway!

Simple Chicken Thighs with Roasted Asparagus and Tomatoes…A one pot meal! and A Butterball Coupon Giveaway!

by Pam on November 7, 2013

This was honestly one of the best meals I’ve had in a long time. Maybe because it was comforting on a cold rainy day. Maybe it was because I cooked it all in one pot and barely had any dishes to do. Maybe because simple food really is the best food. Whatever the reason, I will be making this meal again and again. This was a simple, no fuss, no muss, delicious meal! I love that.

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



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Simple Chicken Thighs with Roasted Asparagus and Tomatoes – A one pot meal






Ingredients:

1 tsp olive oil
4 chicken thighs
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
15-20 asparagus spears, wooden ends removed
1 1/2 cups of grape tomatoes

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

BUTTERBALL COUPON GIVEAWAY:

The generous people at Butterball[3] have offered two $20.00 checks, one each for two of my lucky readers, to help with purchasing your turkey and items to complete your holiday meal. The Butterbal[4]l site is full of delicious recipes to help with your Thanksgiving meal. Be sure to checkout their Facebook[5] page for ideas too. All you need to do to enter the giveaway is leave a comment on this post.

The giveaway is open until Sunday, November 10, 2013 @ 7:30 p.m. This giveaway is open to USA residents only. Be sure to include an e-mail address with your comment. Winners will be chosen randomly and announced on Sunday night. I will email the winners and if the winners do not respond within 48 hours, new winners will be chosen.

Good luck!!!

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Butterball (www.butterball.com)
  4. ^ Butterbal (www.butterball.com)
  5. ^ Facebook (www.facebook.com)

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Ginger-Molasses Cookies

Ginger-Molasses Cookies

by Pam on December 12, 2013

I saw this recipe on Ina Garten’s site[1] and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of  the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll  each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.



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Ginger-Molasses Cookies




Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.



Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

  1. ^ Ina Garten’s site (www.barefootcontessa.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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