It's official. You are cutting into my free time, work, friends and causing a great deal of stress. As a result, I've been reduced to eating peanut butter and jelly, cheese quesadillas and bowls of cereal. I've even gone so far as to put away my new cooking magazines until I get projects finished. Basically, you are cutting into my hobbies like cooking and baking. I'm only putting up w
ith this disruptive behavior until March 1st. After that, we're through. I'm breaking up with you. I'll have what I need, which is an 8 1/2 x 11 piece of paper that says "Master" on it. And, I'll be making donations to the Georgia Student Finance for a while.
Sincerely,
Katie
Pulling out teeth....
Just a little thing I like to do for 50 hours a week, teaching....
I'm a firm believer in brownies from scratch. They are so easy and taste so much better. This time I tried a recipe from my Southern Living cookbook. I also got to use my candy thermometer, which comes in so handy. I also firmly believe in the use of oven thermometers, instant read meat thermometers and candy thermometers. Can I just describe the wonderful taste of a homemade caramel frosting? I'm not usually a caramel person, but this is delightfully mild and not too sweet. It's a perfect topping for the brownies, which have extra chocolate chips and pecans. I wish I would have taken the time to toast my pecans. But, raw will have to do this time.
That was my one baking binge this week...until my qualitative project is finished.
Yield: Makes 32 Brownies
Ingredients
- 2 (1-ounce) squares unsweetened chocolate
- 2 (1-ounce) squares semisweet chocolate
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chopped, toasted pecans
- 3/4 cup semisweet chocolate morsels
- 3/4 cup butter
- 2 cups sugar
- 1/2 cup buttermilk
- 12 large marshmallows
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
Preparation
Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.
Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.
Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.
[B "Note:"] Freeze brownies in an airtight container up to 1 month.
