snack

Brownies

Making good brownies is not about the recipe you use, but the technique. My baker once overcooked the brownies and my client called and said they were dry. I knew exactly what happened. I baked again, being careful not to over bake and the client was happy.

I love a chewy brownie with a smooth ganache icing. It’s a marriage made in heaven! Enjoy

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Brownies

Inspired by recipe from The Art Institute
Course Cookie, Dessert
Cuisine American
Keyword chocolate, ganache
Servings 23

Equipment

  • 12×18 sheet pan
  • mixer
  • flat wire whisk

Ingredients

  • 2 5/8 cups semi sweet chocolate chips
  • 3 cups sugar
  • 2 teaspoons salt
  • 1 pound butter
  • 9 eggs
  • 3 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 tablespoon vanilla extract

Chocolate Ganache

  • 1 cup heavy cream
  • 1 2/3 cup semi sweet chocolate chips

Instructions

  • Melt chocolate in a double boiler and set aside to cool.
  • Cream together the sugar, salt and butter, using a paddle in the mixing bowl on #2 for 5 minutes.
  • Add the eggs and mix on #2 for another 5 minutes, scrape the bowl.
  • Add the flour, chocolate, baking powder and vanilla; mix on #1 until well blended.
  • Line baking sheet with foil and butter. Pour in the browbnies mnix spreading out even .
  • Bake at 350 degrees for about 40 minutes. Do not over bake.
  • Cool thoroughly and spread the top with chocolate ganache.
  • Cut 4×6 rows to make 24 brownies.

Chocolate Ganache

  • Heat 1 cup of heavy cream to a simmer. Add 1 2/3 cups semi sweet chocolate chips remove from heat Let set a few minutes to melt the chocolate. stir with a wire whisk to completely melt the chocolate and mix the ganache to a pourable consistency

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    Candied Jalapenos

    My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!

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    Candied Jalapenos

    Great served over cream cheese on a cracker
    Course Appetizer, Party Food, Relish, Snack
    Cuisine Tex Mex
    Keyword jalapenos
    Servings 5 one cup jars
    Author stevens1951

    Equipment

    • 1 water bath canning pot
    • 5 one cup jars with lids and rings
    • 1 stainless steel dutch oven or pot
    • 1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
    • 1 large tong

    Ingredients

    • 3 pounds jalapeno peppers or a combination of peppers firm and washed
    • 2 cups cider vinegar
    • 6 cups white granulated sugar
    • 1/2 tsp turmeric
    • 1/2 tsp celery seed
    • 3 tsp granulated garlic
    • 1 tsp cayenne optional

    Instructions

    • Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
    • Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
    • Slice peppers and place in stainless steel pot.
    • Add all ingredients except sugar and cook 10 minutes until peppers are tender.
    • Add sugar and stir over low heat until dissolved.
    • Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
    • Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
    • Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
    • Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
    • TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
    • Make labels for jars and store at room temperature.

    Notes

    I like to dress up my jars by making Avery Labels at avery.com.   The labels shown are Avery 22855. 
    I weigh out my peppers and adjust the recipe accordingly.
    For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning

      This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      CASA Tour of Homes 2014- Fruitcake Cookie Recipe

      Thanks to all who came to our home during the tour.  James and I love our vintage home and were blessed by your comments.  A special thanks to Christy Foreman, Lesa Mason and her mom, Dee Hearnsburger for decorating expertise and bringing in the greens. Here is the Fruitcake Cookie recipe that we served.  Enjoy and have a blessed Christmas.

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      CHRISTMAS FRUITCAKE COOKIES

      Christmas with Southern Living 1983, page 89
      Course Dessert, Party Food
      Cuisine American
      Keyword decorated cookies, dried fruit
      Servings 7 dozen

      Equipment

      • cookie sheets
      • parchment

      Ingredients

      • 1 cup butter softened
      • 1 1/2 cups sugar
      • 2 eggs
      • 2 1/2 cups all-purpose flour
      • 1/2 teaspoon salt
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 2 8-ounce packages chopped pitted dates
      • 3 cups chopped pecans
      • 1 8-ounce package candied yellow pineapple, chopped
      • 1 8-ounce package candied red cherries, cut into quarters

      Instructions

      • Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; graduallly add to creamed mixture, beating well after each addition. Stir in the remaining ingredients.
      • Drop dough by heaping teaspoonfuls onto parchment lined baking sheets. Bake at 350 F for 10 minutes or until lightly browned. Cool on baking sheet 1 minute then slide parchment sheet with cookies to wire rack and cool completely. Yield: about 7 dozen

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