Friday, November 6, 2015

Cookie 'n Cream Brownies

These are my dream brownies come true. The fluffy white frosting is the perfect compliment to the fudgey brownies. And topping just about anything with mini Oreos seems like a very, very good idea.

I've tweaked this recipe a bit so that you make your own marshmallow cream, instead of having to buy the store-bought stuff, since that can be hard for me to find (and expensive!).





























COOKIES 'N CREAM BROWNIES 

BROWNIES
  • 1 cup (8 ounces) unsalted butter
  • 8 ounces semisweet chocolate 
  • 4 large eggs
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1/4 cup + 1 tablespoon cake flour
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder

FLUFFY WHITE FROSTING
  • 1 egg white
  • 1/2 cup corn syrup 
  • 1/8 teaspoon salt
  • 8 tablespoons vegetable shortening
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon vanilla
  • 2 cups powdered sugar 

CHOCOLATE TOPPING
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1/2 cup semisweet chocolate
  • 2 teaspoons very hot water
  • mini Oreo cookies 

Preheat oven to 350 and line a 9 x 13 pan with parchment paper. Spray parchment with cooking spray.   


Melt butter over low heat. Add chocolate and stir until chocolate is melted and smooth. Turn off the burner, but leave the pan on it to keep it warm.  


In a large bowl, whisk the eggs, sugar, and salt until incorporated. 


Gradually whisk the chocolate mixture into the egg mixture. Add the vanilla.


Place the flour and cocoa in a sifter or wire mesh strainer. Sift directly into the batter and stir with a spatula until just combined.  


Pour batter into the prepared pan and spread until even .  


Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.  


Cool for several hours or overnight.  


To make the frosting, start by making a marshmallow cream.  Beat the egg white, corn syrup, and salt in a stand mixer fitted with the wire whisk attachment. Beat on high for 8-10 minutes or until stiff peaks form.  


Remove the marshmallow cream to another bowl. Change the attachment to the paddle.  


Beat shortening and butter until well combined. Add the marshmallow cream back to the bowl. 


Add the vanilla. 


Slowly mix in the powdered sugar a half-cup at a time. Beating well after each addition.  


Spread frosting evenly over brownies and top with mini Oreos.  


Make the chocolate topping by melting the butter and corn syrup in a small saucepan. 


Turn off the heat and add the chocolate. Stir in hot water to thin the mixture. 


Drizzle over the top of the brownies.  


Chill for at least one hour.


Cut into bars while chilled, but serve at room temperature.   


Source: Modified from Crazy for Crust

Mexican Chopped Salad

I've been loving salads lately. This is another really good one. And a nice, light addition to any Mexican meal.

















MEXICAN CHOPPED SALAD
  • 2 1/2 cups romaine lettuce, chopped
  • 1 can (15.5 ounce) black beans, rinsed and well-drained
  • 3/4 cup tomato, seeded and chopped
  • 3/4 cup jicama, peeled and chopped
  • 3/4 cup corn, fresh, frozen, or canned
  • 1/4 cup green onions, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup feta cheese, crumbled 

DRESSING
  • 1/4 cup lime juice
  • 1/4 cup olive oil 
  • 2 tablespoons honey 
  • 1 clove garlic, minced

Combine lettuce, black beans, tomato, jicama, corn, green onions, red pepper, and cilantro in large bowl and toss to combine. 


Add dressing and mix well. 


Top with avocado and feta cheese.
  

Modified from: Epicurious