New Recipes! Grasshopper Brownies and Asiago Artichoke Squares

I finally found some time to try some new recipes, and the rewards were delicious!

With my classwork and team drama filling up most of my time recently, finding the time and energy to try something new seemed even more draining. But with an evening of good food and fun games planned, I had the motivation to show off some of my developing cooking skills. I think for a while its been assumed that the only think I knew how to make were some basics like guacamole, garlic bread, and chocolate chip cookies. While I could make these items really well, the general consensus was that was all I could do. Its nice to be expanding out from that base and pulling off some more difficult recipes...especially when they come out right!

This week's recipes offered some new twists and interesting challenges. The Grasshopper brownies were to be made from scratch and include two different ganaches, chocolate and mint. The Asiago Artichoke Squares had some new ingredients met with the difficulties of inadequate appliances.

Grasshopper Brownies:
These were pretty much amazing! I didn't use any special chocolates as my Vons just didn't have it and I am admittedly cheap! I also didn't follow the time line as I just plain didn't have that much time, but the brownies still came out amazing. We ate them semi-frozen and it turned out to be a great cold treat. MorningScramble recommends a glass of milk, Saturday Morning recommends smaller pieces, and OtterPop just loved them (even though she had to take a break from her otter pop addiction ;-) ). As for me, I would totally make these again. And I can now proudly say I have made brownies from scratch, box no longer required! You can easily make this using a boxed mix, but the flavors went together really well because the chocolate ganache had the same base as the brownies.

recipe courtesy of SmittenKitchen.com

For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt

For mint ganache
1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe (I skipped this and found the mint flavor strong enough; compensated for the tinting with a single drop of green color)
1 teaspoon peppermint extract

For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.


Make mint ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.


Make chocolate ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.


Assemble layers:
Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.


Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Asiago Artichoke Squares
I know I may have lost some of you already based on the name alone, but this was worth your attention. I think the idea was to cut this into squares and eat as a casserole, but we turned it into a dip and put it on some crackers. Its similar to artichoke dip you can get at many restaurants, but a little less creamy and definitely better for you! I also ended up having to almost double the cooking time. The recommended amount of time wasn't nearly enough, the center was wiggly like jell-o when it first came out. I guess I should rename it Twice-Baked Asiago Artichoke Dip!


2 cups jarred marinated artichokes, drained
1 cup frozen spinach, chopped, thawed and squeezed (the small square package seemed to be the perfect amount. I defrosted using the microwave instructions, but only half the time)
1/2 cup onion, chopped
1 garlic clove, minced (I recommend the jarred minced garlic, all the punch, non of the work! It was less than $3 at Vons, found it in the produce section on the shelves under the produce displays).
2 tablespoons lemon juice (feeling a little dumb - totally forgot this!)
1 tablespoon fresh oregano, chopped (optional) (used the one of the spice rack, no complaints!)
4 large eggs
1/4 cup dry breadcrumbs
1/2 lb asiago cheese, grated

Directions
Preheat oven to 350°F Grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides.


In a food processor, pulse artichokes, spinach, onion, garlic and oregano, if using, until finely chopped but not puréed. Pulse in eggs, then pulse in breadcrumbs and Asiago.

Scrape mixture into prepared pan, spread to level and bake for 20 to 25 minutes until set.


Cool to room temperature before slicing into squares and store refrigerated.

Square can be served at room temperature or warmed in a 325 F for 10 minutes.

Family Drama

I hate that people have to get old and fragile. No two ways about it. All three of my living grandparents are having a bit of a tough time recently. My GR has slowed down is having a hard time walking, of which I don’t think she has admitted yet. My GF was on some sort of invisible decline…ok really, she was declining in health and no one new it because my Uncle is an F-Tard. He lives with GF and GP and never bothers to tell the family when stuff is happening. Of course he’s on the line for possible elder abuse and elder neglect, but that’s only if the family decides its bad enough to press charges. Either way, GF is losing her sight, her ability to walk, and is having issues with every day tasks. The big issue right now though, has been GP. He was recently diagnosed with colon cancer and underwent surgery to have it removed. He came through ok, even threatened to bop the nurse on the nose if she hurt him again! In GP-speak, this means he’s feeling feisty, a good sign! Please know he would never do it, but he does use that tactic to rile the dogs and small children ;-). But GP has a laundry list of ailments, and we’re all very worried about him. All three of them really. There’s talk of moving GF and GP back to San Diego and away from Uncle F-Tard, who would then either be reported or moved back to my cousin’s home town. The clan is getting together this week to talk about what needs to be done…this should be interesting, and emotional.

Recipe Update

I don’t know if this counts, but we’ll call it an intermediary attempt at BS’ing. Last weekend Saturday Morning and I tried out Chik-Fil-A for dinner. The chicken was fine, nothing spectacular, but the sweet tea….is “crack in a cup!” We’re both addicted, although thankfully we have not returned to the scene of the crime for more! Upon realizing our affinity for the southern classic, we had to try to make our own.

Now this is why I don’t know if it counts, as the recipe is ridiculously easy! Basically you boil some water, mix in some sugar, and drop in the tea bags to steep for a couple hours. When that’s done you just pour the tea syrup into a pitcher and add water to taste. Oh and throw in some ice if you like you’re sweet tea cold. That’s it. So does it count? I think I am now two or three recipes behind, so this weekend and the next will be double duty. On the docket so far are grasshopper brownies and asiage artichoke crisp. Any suggestions for more?

Oh, and tonight I made a Chipotle Cream Dip a delicious concoctions of adobo, sour cream, honey, and lime. On a burrito, it was awesome!

The Hell is Almost Over

For those of you who don’t know, I hate this class!!!!!!!!!!! I don’t think there are enough exclamation points available in the world to provide the level of exasperation I wish to express about this class! It has been seven incredibly long, tedious, horrendous weeks, and I now have only one left to go. Hopefully this week, or next, doesn’t see me driving to Arizona to smack some idiot girl for ruining my GPA. She is the epitome of why I hate team assignments. For example, its an online course, so checking in and posting comments, responses, and general electronic participation are required. She doesn’t really understand this. I would love to see what grade she gets, because I doubt it will be enough to keep her in the program! Since she doesn’t participate near enough, the team portions of the class are near unbearable. I would love nothing more than to kick her off the team and complete the rest of the assignment with my one and only other team member. He, by the way, is awesome! He ask questions, clarifies his comments, he has insight and good suggestions, and…the kicker…he actually does his work!!! OMG, I know!

Luckily, my professor actually did care and has “taken note of the situation. I hate to be the tattletale, but I needed to know whether or not I had to do her work as well as my own. The answer is yes, I do – or we do as Stevie is also responsible. I just don’t understand how you get to this point and just don’t take care of your ish! It kind of reminds me of someone I used to know. She was going to a traditional college and apparently couldn’t bother to turn things in on time. She would wait until finals week to beg for extension on two and three things in a class. Somehow the professors always let her do it, if I were them, I would have said tough luck kid! Figure it out! Its not like her life was that hard! What scares me is she has continued through the educational circuit and is now getting her PhD. This person who couldn’t be bothered to get her ish together is going to be an administrator at a school or university somewhere! I believe the correct thing to say here is…we’re all going to hell in a handbasket!

Complicated Update…

I heard through the grapevine that my prior ‘Complicated’ post ignited some curiosity. I assure you again, this has nothing to do with relationships of the romantic kind, business relationships more likely, or should I say professional. I think I’m trying to speak grown-up and simply can’t hang at the moment. So, back to ‘Complicated.’ I met with an old friend and his newer friend last week to have an exploratory discussion, a fact-finding mission if you will. It was fun to catch up and hang out, but it was also a little nerve-racking. We ended up having a nice, long conversation about status quo and where we both would like it to go. Turns out we’re looking for the same thing, for the most part. Since then we’ve had a little back and forth, fully examining the possibilities. It’s not a sure thing at this point by any means, but the view is getting clearer by the email. I am excited about the idea, but I haven’t really hammered out the details of what I want and whether this really fits in to my plans. At this point I think it will, but I will be pissing off a person or two to get there. I’m fairly certain the karmic implications are minimal, as the main person I will piss off will certainly understand my decision, even if she doesn’t like it. I also know of at least two people who’ll be a little bit jealous…not that I can blame them.
By the way, it would be nice if this was a tale of two (or three or four) lovers, but it’s so not! So completely not! So if you have a spare lover, send them my way! ;-)

So with that voodoo that they do...I've been sucked into seeing them in concert, in LA in however many days it says above. Zac Brown Band and Little Big Town! I cannot wait. LBT has the tightest harmonies I have ever heard live. And since I saw them at one of the worst venues in San Diego, the Sports Arena, that is really saying something! Maybe Club Nokia will be better....

Chocolate Peanut Squares

I have been falling a bit behind on my cooking, I blame my current class! To be short, it sucks and makes me want to do bad things! But I have been trying new things weekly and using the recipes I have already tried again. Definitely progress! So the kitchen sorcery continues with Chocolate Peanut Squares! I had tried rice krispie treats earlier in the week, so when his recipe called for more krispie crunchiness, I at least had some idea as to how to handle it! Here's the recipe...

Chocolate Peanut Squares

1/2 Cup smooth peanut butter (make sure yours wasn't recalled please!)

1/3 Cup light corn syrup

1/3 Cup of honey (honey comes out slow, just wait for it.....)

1/2 Cup cocoa powder, unsweetened

1/4 Cup light brown sugar

3 Cups of miniature marshmallows (this is less than the whole bag, so good ahead, eat a few!)

1 Teaspoon pure vanilla extract

3 Cups of crisp rice cereal (again, less than the whole box...make some regular rice krispie treats too if you like, you've already got the ingredients!)

1 Cup peanuts

Topping:

8 Ounces semisweet chocolate, chopped (or use chips, way easier!)

1 Tablespoon unsalted butter

So here's what you do....

1. Butter or lightly spray with non-stick vegetable spray, an 8x8 pan. Set aside.
2. Place the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar in a large sauce pan. Place over medium high heat and bring this mixture to a boil. You need to stir this pretty consistently and watch the heat, it will burn on the bottom if you you're not careful!
3. Reduce heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth. I love the way it looks when the marshmallows melt, like rocky road!
4. Remove from heat and stir in the vanilla extract, rice cereal and peanuts. Press this mixture into the prepared pan and allow to set. The best way I have found to "press into the pan" is using a greased spoon. It doesn't stick to the spoon so you can actually even out the mixture!
5. Topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the squares and refrigerate until chocolate has set. Cut into squares with a sharp knife. So I used a glass bowl over a large sauce pan, that worked out well. The part about the sharp knife is no joke! It took some serious work to cut this stuff into squares! I had to use 3 knives before I found one that took less effort, still no easy, but better.
6. Serve cold or room temp. I had them both ways, cold is nice because the chocolate on top is less messy, and its nice to have a cool snack on a warm day!

So I had fun with this one, and I made such a mess....cocoa power, peanut butter, and rice krispies everywhere! But it turned out really well. I would make it again, but probably when I had more time. It took about 40 minutes from start to finish, with 5 minutes just to cut it up! These are good though, if you love chocolate, you'll be in heaven!

Recipe and picture courtesy of JoyofBaking.com. But really mine came out more like fancy rice krispie treats, the ones below look like there's no krispie crunchiness and way more peanuts!

Kenadie Comes Home!

Just eight short weeks ago Mackenzie popped out a litter of 11 adorable Labradoodle pups, and now my sweet pup finally gets to come home! Ok, well to her new home anyway. All adorable 10 pounds of Kenadie came home Friday night and it has been cute chaos ever since! She is a cafe-au-lait color, very fluffy with soft waves, darker ears, big brown eyes, little black nose and one very big bark! The bitch (hehe) has a ton of personality and its obvious that was not lost on Kenadie! She talks all the time, even growling back at her new big sister...who is not excited to see this fluffy furball invading her space! Bailey will take some time to get used to the new arrangement, but seems to be making progress. I even caught them sleeping on the same dog bed (I have pictorial proof!). For now its an endless cycle of spending hours outside waiting for Kenadie to potty, just to have her come inside and use the floor! I've got the puppy training pads, but so far she's 1-6 on using it. Oh well, its to be expected I guess! What was not expected was the incessant whining that happened all last night. Seriously, I think I got 5 hours of bits and pieces of sleep, including two trips outside at 3:30am and 6:45am. This is the not so fun part! But she is cute and bouncy and hard not to love... I'll post more picutres as she grows and gets into trouble, like when she was laying on top of mom's plants and eating anything she could find, that was so cute! Sorry mom.