Wednesday, August 5, 2009
1 lb White Chocolate Chips
6tbsp unsalted (sweet) butter
3/4 light brown sugar
1 1/2 c self-rising flour
1 1/2 c walnuts, chopped
1 tsp vanilla
1. Preheat the oven to 375. Line the base of 1 11/7in shallow tin pan with baking parchment. Lightly grease the sides. Melt 3.5 oz of the chocolate chips with the butter in a bowl set over a pan of hot water. Leave to cool slightly.
2. Put the eggs and brown sugar into a large bowl and whisk well, then whisk in the melted chocolate mixture.
3.Sift in the flour into the bowl and gently fold in along with the chopped walnuts, vanilla and the remaining chocolate chips. Be careful not to over mix.
4. Spread the mixture out in the prepared tin and bake for about 30 min. Or until risen and golden brown. The center should be firm to the touch but will be slightly soft when it cools down.
5. Leave to cool in the tin, then cut into twelve bars when the brownie is completely cool.
I saw this recipe had to try it, wow are they great!! GO Betty Crocker! now.. I am gonna try to make a fully homemade version..but for now this will work.. Also.. plan to test it with Cranberries and White Chocolate!
1 pouch (1lb1.5 oz) Betty Crocker Oatmeal Cookie mix
1/4 cup toasted wheat germ
3 tbsp. butter, softened (I melted it)
3 tbsp. canola oil
3 tbsp. water
1 egg white
1/2 c dried blueberries
1/4 cup whole almonds, chopped
2 oz bittersweet baking chocolate, chopped
Heat oven to 350. In large bowl, stir cookie mix, wheat germ, butter, oil, water and egg white until soft dough forms. Stir in blueberries, almonds and chocolate.
On ungreased cookie sheets, drop dough by rounded Tablespoon fulls ( I flattened mine down a bit) 2 inches apart.
Bake 11-13 minutes, or until edges are light golden brown. Cool 5 min, remove from cookie sheets to cooling rack.
The urge struck me that I wanted something special for dinner tonight..Shrimp to be exact. So I made my own Shrimp Scampi with Linguine!
3 Tbsp unsalted butter (approximately lol)
2 Tbsp Olive Oil
a bunch of tender asparagus tips (they were on sale at martins!!) cut in half, I discarded the bottoms and just kept the top halfs..
1/2 red bell pepper sliced thin and cut in half ( I hate green bell peppers, love red, yellow, or orange all of which would be great or mix em!)
1/2 lb. 70-91ct cooked shrimp tails on
1 lemon.. for zest and juice to taste
handful of parsley chopped
2 cloves finely chopped garlic
salt, pepper and red crushed pepper flakes to taste
1/2 lb pasta.. linguine or spaghetti
prepare spaghetti per usual preparation. DO NOT add oil to the water.. horrible idea people, sauce just runs off and such, you want your sauces to stick to your pasta!! DO salt your boiling water, is the only time you get to really salt your pasta ;).
In large skillet, heat oil and butter together. once melted and hot, add your peppers and asparagus. Saute for about 5 min til they are almost tender, and add your garlic. (adding your garlic in the start can lead to burnt garlic which is rancid.. GROSS!!! ruins the dish. do it half way !!) Continue to saute until veggies are tender. Add your shrimp and toss to coat evenly in that yummy garlic oil/butter mix!! when they start to curl and get pink, squeeze in your lemon juice.. if you like a lot have at it, I just like a hint. continue to cook a couple more minutes until shrimp are just done. Add your Hot Pasta to the skillet and toss to mix. Add your parsley and lemon zest and toss well keeping stove on. Add salt, pepper and crushed red pepper flakes to taste. I like a good tbsp min for some heat ;). Remove from heat, toss well serve with lemon slices...YUM!!!