-[[!meta title="Hershey's Best Brownies"]]
+[[!meta title="Brown Butter Brownies with Chocolate Chips"]]
-???? cal/recipe
+Adapted from Hershey's
+
+4990 cal/recipe
## Ingredients
-+ 1 C butter
-+ 2 C sugar
-+ 2 t vanilla extract
++ 1 c butter
++ 2 c granulated sugar
++ 2 tsp vanilla extract
+ 4 eggs
-+ 1 C flour
-+ 0.75 C Cocoa powder
-+ 0.5 t baking pwder
-+ 0.25 t salt
-+ 1 C chopped nuts or chocolate chips (optional)
++ 3/4 c all-purpose flour
++ 1 c cocoa powder
++ 1/2 tsp baking powder
++ 1/4 tsp salt
++ 1 c chopped nuts or chocolate chips (optional)
## Directions
-+ Preheat oven to 350 °F
-+ Grease 9"x13" pan
-+ Brown butter on stovetop; remove from heat
-+ Stir in sugar and vanilla
-+ Add eggs one at a time, beating well after each addition
-+ Add flour, cocoa powder, baking powder, and salt. Mix until well
- blended
-+ Stir in nuts or chocolate chips (optional)
-+ Pour into pan and bake for 30-35 minutes or until brownies begin to
- pull away from edges of pan
-+ Cool completely before serving
++ Brown butter on stovetop over medium heat.
++ Remove butter from heat and allow to cool to room temperature.
++ Preheat oven to 350 °F.
++ Grease 9" x 13" pan.
++ Cream cooled butter, sugar, and vanilla on high speed until fluffy.
++ Beat in eggs, one at a time, beating well after each addition.
++ Mix flour, cocoa powder, baking powder, and salt in separate bowl.
++ Slowly blend flour mixture into butter mixture until barely incorporated.
++ Stir in nuts or chocolate chips (optional).
++ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge).
## Note
-[[!tag brownies chocolate]]
+[[!tag dessert chocolate "cocoa powder"]]
+ Stir in warm milk and gently simmer 2 min.
+ Remove from heat and stir in salt, pepper, and lime juice.
-[[!tag chili beans corn]]
+[[!tag chili bean corn]]
[[!meta title="Eggnog Cake"]]
-## Eggnog Cake
-http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/
+Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/)
+
+6622 cal/recipe
+
### Ingredients
-+ 1 cup butter, softened
-+ 3 cups granulated sugar
++ 1 c butter, softened
++ 3 c granulated sugar
+ 6 large eggs
-+ 3 cups sifted cake flour
-+ 3/4 teaspoon baking powder
-+ 1/2 teaspoon salt
-+ 1 cup refrigerated or canned eggnog
-+ 2 teaspoons vanilla extract
-+ 2 tablespoons brandy (optional)
-+ 1 teaspoon ground cinnamon
-+ 3/4 teaspoon freshly grated nutmeg
-+ 1/2 teaspoon ground allspice
-+ 1/4 teaspoon ground cloves
-+ Powdered sugar
++ 3 c sifted cake flour
++ 3/4 tsp baking powder
++ 1/2 tsp salt
++ 1 c plus 2 rounded tbsp eggnog, divided
++ 2 tsp vanilla extract
++ 2 tbsp brandy (optional)
++ 1 tsp ground cinnamon
++ 3/4 tsp freshly grated nutmeg
++ 1/2 tsp ground allspice
++ 1/4 tsp ground cloves
+ 1 cup sifted powdered sugar
-+ 2 tablespoons plus 1 teaspoon whipping cream
-
-### Preparation
-
-Generously grease and flour a 12-cup Bundt pan; set aside. Beat
-butter at medium speed with an electric mixer about 2 minutes or
-until creamy. Gradually add granulated sugar, beating 5 to 7
-minutes. Add eggs, 1 at a time, beating just until yellow
-disappears. Combine flour, baking powder, and salt. Add to butter
-mixture alternately with 1 cup eggnog, beginning and ending with
-flour mixture. Beat at low speed just until blended after each
-addition. Stir in vanilla and, if desired, brandy. Pour half of
-batter into prepared pan. Stir cinnamon and next 3 ingredients
-into remaining batter. Spoon spice batter over plain batter. Swirl
-batters together, using a knife.
-
-Bake at 350° for 50 to 55 minutes
-or until a long wooden pick inserted in center comes out clean.
-Cool in pan on a wire rack 15 minutes. Remove from pan; cool on
-wire rack.
-Place cake on a cake plate; dust with powdered sugar. Combine 1 cup
-powdered sugar and whipping cream, stirring until smooth. Drizzle
-glaze over cake.
+### Directions
++ Generously grease and flour a 12-cup Bundt pan.
++ Preheat oven to 350 F.
++ Cream butter until fluffy (about 2 min).
++ Gradually add sugar, beating 5 to 7 minutes.
++ Add eggs, one at a time, beating each just until yellow disappears.
++ Combine flour, baking powder, and salt in separate bwol.
++ Mix half of flour mixture into butter mixture, until just blended.
++ Mix 1 c of eggnog to butter mixture, until just blended.
++ Mix remaining flour mixture into butter mixture, until just blended.
++ Stir in vanilla and, if desired, brandy.
++ Pour half of batter into prepared pan.
++ Stir spices into remaining batter.
++ Spoon spice batter over plain batter.
++ Swirl batters slightly together, using a knife.
++ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean).
++ Cool in pan on a wire rack 15 minutes.
++ Remove from pan by inverting to wire rack and finish cooling on wire rack.
++ Place cake on a cake plate.
++ Combine 1 cup powdered sugar and whipping cream, stirring until smooth.
++ Drizzle glaze over cake.
-[[!tag cake eggnog]]
+[[!tag dessert eggnog]]
+ Stir in sprouts and lemon zest until everthing is warmed through.
+ Plate and top with Parmesan. Serve warm.
-[[!tag "brussel sprouts" gnocchi lemon]]
+[[!tag "brussel sprout" gnocchi lemon]]
[[!meta title="Honey Baked Ham Cupcakes"]]
-Makes 17-20 cupcakes (If you aren't baking in ham, this recipe would produce fewer cupcakes.)
+
+6420 cal/recipe
## Ingredients
-+ 1 3/4 C all-purpose flour
-+ 1 1/2 t baking powder
-+ 1/2 t baking soda
-+ 2 t ground cinnamon
-+ 1/4 t ground cloves
-+ 1/4 t ground allspice
-+ 1/2 C vegetable oil
-+ 1/2 C honey
-+ 3/4 C granulated sugar
-+ 1/4 C brown sugar
+
+### Cupcakes
+
++ 1 3/4 c all-purpose flour
++ 1 1/2 tsp baking powder
++ 1/2 tsp baking soda
++ 2 tsp ground cinnamon
++ 1/4 tsp ground cloves
++ 1/4 tsp ground allspice
++ 1/2 c vegetable oil
++ 1/2 c honey
++ 3/4 c granulated sugar
++ 1/4 c brown sugar
+ 2 large eggs, room temperature
-+ 1/2 t vanilla extract
-+ 1/2 C pineapple juice
-+ 1/2 C whiskey
-+ 17-20 thinly sliced pieces of ham (I used Black Forest ham, which has those nice looking black edges.)
++ 1/2 tsp vanilla extract
++ 1/2 c pineapple juice
++ 1/2 c whiskey
++ 17-20 medium sliced pieces of ham
+
+### Frosting
++ 8 oz cream cheese, room temperature
++ 1/4 c (half stick) butter, room temperature
++ 1 tsp vanilla extract
++ 1 1/2 tsp cinnamon
++ 2-3 C powdered sugar (add to desired stiffness)
## Directions
-In a large bowl, whisk together the flour, baking powder, baking
-soda, salt, cinnamon, cloves and allspice. Add oil, honey, white
-sugar, brown sugar, eggs, vanilla, juice, and whiskey. If you use
-the same measuring cup and you measure your oil before the honey,
-it will be easier to get all of the honey out of the cup. Using a
-strong wire whisk or in an electric mixer on slow speed, stir
-together to make a thick, well-blended batter, making sure that no
-ingredients are stuck to the bottom. Place one slice of ham in
-each well of the cupcake tin. Try to make sure that the part on
-the bottom and sides of the pan has no holes in it. I found that
-most of the slices of ham I bought had holes, so I just ensured
-that the holes were positioned toward the top of the cupcake tin.
-Spoon batter into the ham, as shown in the photo above.
-
-Bake at 350 F for 30 minutes or until a toothpick comes out clean.
-If you put this recipe into a normal cupcake liner sans ham, it
-will bake in about 20 minutes.
-
-## Cream cheese frosting
-### Ingredients
-+ 8 oz cream cheese, room temperature
-+ 1/4 C (half stick) butter, room temperature
-+ 1 t vanilla extract or vanilla bean paste
-+ 1 1/2 tsp cinnamon (add more to taste)
-+ 2-3 C powdered sugar (add more or less to make it a stiffness that you like)
-### Directions
-+ Mix cream cheese and butter well.
-+ Add vanilla and cinnamon.
-+ Add powdered sugar.
-
-[[!tag desert cupcakes]]
+### Cupcakes
++ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil.
++ Preheat oven to 350 F.
++ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
++ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey.
++ Slowly stir together to make a thick, well-blended batter.
++ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes.
++ Spoon batter into the ham, filling about half full.
++ Bake for about 30 minutes (until toothpick comes out clean).
++ Remove to wire racks to cool.
+
+### Frosting
++ Beat cream cheese and butter well.
++ Mix in vanilla and cinnamon.
++ Slowly mix in powdered sugar.
++ Frost cooled cupcakes.
+
+## Notes
++ These can be made without the ham for a sweeter, simpler cupcake.
+++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well.
+++ Bakes in a shorter time (about 20 min).
++ It works well to use Black Forest ham, which has those nice looking black edges.
++ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces.
+
+[[!tag dessert ham]]
+ Sprinkle topping mixture over the casserole mixture.
+ Bake for 25 minutes, or until golden brown.
-[[!tag Thanksgiving "sweet potato" pecan "evaporated milk"]]
+[[!tag Holiday "sweet potato" pecan "evaporated milk"]]
+ 2 tsp olive oil
+ 1 sm onion, chopped
+ 2 med zucchini, thinly sliced
-+ 16 oz salsa
++ 16 oz red salsa
+ 1 c frozen corn, thawed
+ 1 tbsp chili powder
+ 8 oz tomato sauce
+ Cover dish with foil and bake for 30 min.
+ Remove foil and bake for further 15-20 min, until bubbly and browned.
-[[!tag lasagna beans salsa zucchini]]
+[[!tag lasagna bean "red salsa" zucchini]]
projects / recipes.git / commitdiff