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

Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten 

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.

YUM-O!  

BEET & ARUGULA SALAD

• 8 medium-sized beets, tops removed and scrubbed 
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil 
• 1 teaspoon dijon mustard
• Kosher salt
• pepper
• 4 ounces baby arugula
• 4 ounces feta (or goat cheese)
• 2 avocados 
• 1/3 cup roasted or candied nuts (optional)

Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified) 

Kielbasa Hash

There's really nothing better than being able to throw together a tasty, hearty meal in just a few minutes. Feel free to tweak the ingredients, based on what you like!

KIELBASA HASH

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 sweet potato, peeled and diced
• 1 russet potato, peeled and diced
• 1 yellow onion, diced 
• 1 yellow pepper, diced
• 1 zucchini, diced
• olive oil 
• salt and pepper

In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat.  

Add the sweet potato and russet potato to the skillet and season with salt and pepper.  

Fry until golden and cooked through, 8-10 minutes, stirring occasionally to ensure even browning.  

In a separate skillet, brown the sliced kielbasa for 5 minutes in 1 tablespoon olive oil over medium-high heat.  

Remove the kielbasa from the pan and set aside.  

Add the onions to the skillet and cook for 2-3 minutes.  

Add the yellow pepper and zucchini and a pinch of salt and cook for 2-3 minutes more.

Add the cooked potatoes and kielbasa to the skillet and mix everything together.  

Source: modified from The Two Bite Club 

Mango and Black Bean Quinoa

I like the flavor combinations in this little salad. Sometimes mango in conjunction with more savory things like black beans and red peppers is just so tasty.

*Note on Quinoa:
The first time I made this I used 2 cups of uncooked quinoa, which was way too much.  Clearly, I didn't read the directions carefully. Cook about 3/4 cup and you should have just enough for your 2 cups of cooked quinoa.

MANGO and BLACK BEAN QUINOA

• 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
• 1 can (15 ounce) black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans, and cilantro.  

In a small bowl, combine vinegar, olive oil, and lime juice.  Whisk until smooth.  

Pour dressing over salad and toss to combine.  

Add salt and pepper to taste.  

Chill for at least one hour before serving. 

Source: Mel's Kitchen Cafe 

Strawberry Cupcakes

While strawberry would never be my first choice of cake flavor, I've been asked a couple times in the last year to make strawberry cupcakes for kids' birthdays.  So, instead of looking each time for a recipe, I thought it best to document it here for my own future reference and for anyone out there who loves strawberry cupcakes!

I made these for one of my favorite little people, Maddie,who turned three a while back and requested strawberry cupcakes. (I think she was actually more set on pink than strawberry.) This was the result and they were quite tasty.  I particularly enjoyed the fresh strawberry in the cupcakes.

Here's me with the birthday girl, all decked out in our princess gear.  

STRAWBERRY CUPCAKES

• 1 2/3 cup cake flour **(see note #1 below)
• 3/4 teaspoon baking powder 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup + 2 tablespoons sugar
• 1 large egg
• 2 large egg whites
• 1/3 cup fresh strawberry puree
• 1/4 cup buttermilk **(see note #2 below)
• 1/2 teaspoon vanilla extract
• red food coloring (optional)
• 3/4 cup small diced strawberries

Preheat oven to 350 degrees.  

Sift cake flour, baking powder, baking soda, and salt in a medium-sized bowl.  Whisk to combine.  

In the bowl of a stand mixer fitted with the paddle attachment, whip butter and sugar until slightly fluffy.  

Mix in egg and egg whites one at a time.  

In liquid measuring cup containing buttermilk, add strawberry puree and vanilla extract and whisk together.   

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk mixture and mixing just until combined after each addition.  

Fold in diced strawberries. 

Divide batter among 12 paper lined muffin cups, filling each 3/4 full.  

Bake for 20-23 minutes or until toothpick inserted into center of cupcake comes out clean.  

Allow to cool several minutes in muffin tin and then transfer to a wire rack to cool completely. 

Frost with your desired frosting.  I would use this cream cheese buttercream or this whipped frosting.  

NOTE #1 ON CAKE FLOUR:

Cake flour is hard to find where I live, but luckily it is very easy to make.  Here are the very simple instructions. Make as much or as little as you need!

1. For every 1 cup of flour, remove 2 tablespoons of flour.  

2. Add 2 tablespoons of corn starch to replace the flour removed.  

3. Sift 5-6 times and it's ready to use!  

NOTE #2 ON BUTTERMILK:

I never have buttermilk on hand, I just make it.  Add 1 teaspoon of lemon juice or white vinegar to a liquid measuring cup.  Then add enough milk to reach 1/4 cup.  Let rest for 3 minutes.  

Source: Cooking Classy and Food.com