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A friend of mine is moving from California to Virginia and has asked me for my brownie recipe. Specifically, the recipe for my peppermint frosted brownies. So...
( Pat's Brownies )
( Pat's Brownies )
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sarahh kept her end of the bargain, so I need to post the recipe for brian1789's birthday cake( Mint Truffle Birthday Cake )
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Dinner:
1.5 sticks butter
1 c parmesan cheese
1 c sour cream
white wine
1.25 lb spaghetti -- should use less?
2 c chopped ham
1 c. cooked peas
Melt butter until foamy, add cheese, whisk well, until cheese starts to melt. Add sour cream, keep whisking until sort of elasticy, add some white wine to thin.
Pour sauce over pasta, add peas and ham, toss. Serve with french bread (and salad, next time -- maybe wilted spinach).
[Lots left over: lunch for a couple of days. Had James been hungry, though, maybe no leftovers. (Next time cut recipe in half, see how that works.) Chances are, he'll go through the leftovers for snacks tomorrow. It's not fair: he eats more than is humanly possible and still has washboard abs.]
Dessert:
1.5 c. chocolate chips -- too much, next time use only 1 c.
3/4 c. heavy cream -- too much, next time use only 1/2 c.
1 8 oz. tub Cool Whip
Place chips and cream in glass bowl. Microwave for 2 minutes on high. Stir until chocolate is completely melted and fold in Cool Whip until mixed thoroughly. Either place in individual serving dishes or cover with plastic wrap, chill in fridge. Serves six, really.
Note: when asking your teenage son to taste test, don't believe him when he says it needs more chocolate.
1.5 sticks butter
1 c parmesan cheese
1 c sour cream
white wine
1.25 lb spaghetti -- should use less?
2 c chopped ham
1 c. cooked peas
Melt butter until foamy, add cheese, whisk well, until cheese starts to melt. Add sour cream, keep whisking until sort of elasticy, add some white wine to thin.
Pour sauce over pasta, add peas and ham, toss. Serve with french bread (and salad, next time -- maybe wilted spinach).
[Lots left over: lunch for a couple of days. Had James been hungry, though, maybe no leftovers. (Next time cut recipe in half, see how that works.) Chances are, he'll go through the leftovers for snacks tomorrow. It's not fair: he eats more than is humanly possible and still has washboard abs.]
Dessert:
1.5 c. chocolate chips -- too much, next time use only 1 c.
3/4 c. heavy cream -- too much, next time use only 1/2 c.
1 8 oz. tub Cool Whip
Place chips and cream in glass bowl. Microwave for 2 minutes on high. Stir until chocolate is completely melted and fold in Cool Whip until mixed thoroughly. Either place in individual serving dishes or cover with plastic wrap, chill in fridge. Serves six, really.
Note: when asking your teenage son to taste test, don't believe him when he says it needs more chocolate.
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I just posted this in a different community, so I thought I'd go ahead and post it here, as well.
Chocolate Truffles
Good bitter or semisweet chocolate
heavy cream, 1 oz of cream for every 2 oz chocolate
Shave or chop chocolate very fine. Place in heat-safe glass bowl. Bring cream to just boiling, and pour over chocolate. Let sit for several minutes (the recipe I used to have somewhere said ten, but I usually do five-seven.) Stir until mixture is smooth, with all the chocolate melted and all the cream incorporated. Let cool, either at room temp or in the fridge. (Note: do not freeze -- they don't turn out well!) When the mixture is firm, roll into balls and roll in cocoa. You can also melt chocolate and dip the truffles in the melted chocolate, as well.
These are surprisingly easy and are amazingly good. Giving someone homemade chocolates wins you big brownie points, generally. (Askbrian1789 how I reacted when he gave me some of these for Valentine's Day in 2000.)
Chocolate Truffles
Good bitter or semisweet chocolate
heavy cream, 1 oz of cream for every 2 oz chocolate
Shave or chop chocolate very fine. Place in heat-safe glass bowl. Bring cream to just boiling, and pour over chocolate. Let sit for several minutes (the recipe I used to have somewhere said ten, but I usually do five-seven.) Stir until mixture is smooth, with all the chocolate melted and all the cream incorporated. Let cool, either at room temp or in the fridge. (Note: do not freeze -- they don't turn out well!) When the mixture is firm, roll into balls and roll in cocoa. You can also melt chocolate and dip the truffles in the melted chocolate, as well.
These are surprisingly easy and are amazingly good. Giving someone homemade chocolates wins you big brownie points, generally. (Ask
brian1789 how I reacted when he gave me some of these for Valentine's Day in 2000.)Tags:
This is brian1789's favorite cake.
Pat's Ordination Truffle Cake (so named because I first made this recipe for the ordination of a friend to the Episcopal priesthood)
1 box devil's food cake mix (and stuff listed on back, eggs, etc.)
2 snack cups chocolate pudding
24 ounces good quality bitter- or semisweet chocolate (Ghiradelli or Vahlrona) (I use half bittersweet, half semisweet: depends upon your taste)
12 Ounces heavy whipping cream
Chocolate leaves (melted chocolate painted on citrus leaves, cooled until solid, then the leaves are peeled away)
Make cake according to directions, except add the pudding. Cook until a knife inserted in the center comes out clean. Remove from pans and let cool completely.
Chop the chocolate fine, using a knife or food processor. Heat whipping cream until it just begins to boil, stirring frequently. Pour over chocolate. Let sit ten minutes. Whisk until the cream is completely incorporated. Let sit until cooler but not completely stiff.
Carefully slice the layers in half, so you have four thin layers. I am really bad with proportions, so all I can say is place a layer on your cake plate, put some ganache (chocolate mixture) on it, repeat two times. Place final layer, and frost top and sides with the ganache. (You'll need to figure out the proportions). Decorate with Chocolate Leaves.
One warning: this does not always come out looking pretty. (Aesthetically, I think one in three looks like hell. The thin layers can be tricky to handle without tearing, and if you haven't let the ganache cool enough before you frost the cake, it tends to slide off) But I've never made one that didn't taste wonderful. It is *very* rich. The secret is to only use chocolate good enough to eat on its own.
Served slightly warm with vanilla ice cream..... sorry, have to go wipe drool off keyboard.
brian1789's favorite cake.Pat's Ordination Truffle Cake (so named because I first made this recipe for the ordination of a friend to the Episcopal priesthood)
1 box devil's food cake mix (and stuff listed on back, eggs, etc.)
2 snack cups chocolate pudding
24 ounces good quality bitter- or semisweet chocolate (Ghiradelli or Vahlrona) (I use half bittersweet, half semisweet: depends upon your taste)
12 Ounces heavy whipping cream
Chocolate leaves (melted chocolate painted on citrus leaves, cooled until solid, then the leaves are peeled away)
Make cake according to directions, except add the pudding. Cook until a knife inserted in the center comes out clean. Remove from pans and let cool completely.
Chop the chocolate fine, using a knife or food processor. Heat whipping cream until it just begins to boil, stirring frequently. Pour over chocolate. Let sit ten minutes. Whisk until the cream is completely incorporated. Let sit until cooler but not completely stiff.
Carefully slice the layers in half, so you have four thin layers. I am really bad with proportions, so all I can say is place a layer on your cake plate, put some ganache (chocolate mixture) on it, repeat two times. Place final layer, and frost top and sides with the ganache. (You'll need to figure out the proportions). Decorate with Chocolate Leaves.
One warning: this does not always come out looking pretty. (Aesthetically, I think one in three looks like hell. The thin layers can be tricky to handle without tearing, and if you haven't let the ganache cool enough before you frost the cake, it tends to slide off) But I've never made one that didn't taste wonderful. It is *very* rich. The secret is to only use chocolate good enough to eat on its own.
Served slightly warm with vanilla ice cream..... sorry, have to go wipe drool off keyboard.
For those who are interested, brian1789 brought this to a BBQ on Labor Day and it went over well...
White Peach Cobbler
4 lbs really ripe white flesh peaches, peeled, pitted and sliced
2 tablespoons Rose's Lime Juice
3/4 cup sugar
1/4 cup butter or margarine
4 1/2 c. Bisquick
1 1/3 c. milk
Preheat oven. The recipe I adapted this from says 425, but my oven runs hot so I used 400.
Mix together peaches, lime juice and sugar.
Mix Bisquick and milk together (this is basically a double recipe of Bisquick biscuits). If necessary, use a little more milk to make it easier to work with. Pat 1/2 to 2/3 of the biscuit dough along the sides and bottom of a souffle dish or casserole.
Place peaches on top of biscuit crust. Dot with the butter. Pat out the remaining biscuit dough to create a top crust.
Bake at 400 - 425 35 to 45 minutes until crust is browned and juices are bubbling (although it may be hard to tell if this is the case if the crust is thick.....)
The secret to this is getting peaches that taste good enough to eat on their own. Otherwise, why bother?
brian1789 brought this to a BBQ on Labor Day and it went over well...White Peach Cobbler
4 lbs really ripe white flesh peaches, peeled, pitted and sliced
2 tablespoons Rose's Lime Juice
3/4 cup sugar
1/4 cup butter or margarine
4 1/2 c. Bisquick
1 1/3 c. milk
Preheat oven. The recipe I adapted this from says 425, but my oven runs hot so I used 400.
Mix together peaches, lime juice and sugar.
Mix Bisquick and milk together (this is basically a double recipe of Bisquick biscuits). If necessary, use a little more milk to make it easier to work with. Pat 1/2 to 2/3 of the biscuit dough along the sides and bottom of a souffle dish or casserole.
Place peaches on top of biscuit crust. Dot with the butter. Pat out the remaining biscuit dough to create a top crust.
Bake at 400 - 425 35 to 45 minutes until crust is browned and juices are bubbling (although it may be hard to tell if this is the case if the crust is thick.....)
The secret to this is getting peaches that taste good enough to eat on their own. Otherwise, why bother?
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