Sunday, March 27, 2016

Cadbury Creme Egg Brownies

I'll be completely honest with you, I am not in love with Cadbury creme eggs.  I am much more of a Cadbury mini-egg addict. But, since it's that time of year and this guy I live with seems to love those sugar bombs I decided to make a cream egg dessert.

Cadbury Creme Egg Brownies
Adapted from Love and Olive Oil

1 box brownie mix and ingredients to make them

1/4 cup light corn syrup
2 tbsp butter, softened
1/2 tsp vanilla
1/8 tsp salt
1 1/2 cup powdered sugar
yellow food coloring

3 oz semi-sweet chocolate
2 tbsp butter

1. Bake brownies according to box directions. Let cool completely.
2. With a stand mixer combine corn syrup, butter, salt, and vanilla.  Slowly mix in powdered sugar. Spread on to cooled brownies.  *This was a challenge for me as the cream was very sticky, I found using my fingers worked best.  Then I used a toothpick to streak the cream yellow. Let set in the fridge for an hour or so.

3. Melt butter and chocolate over a double boiler.  Spread on to brownies.  Allow to set up in the fridge before cutting.

These babies are a serious Easter treat! 

I hope the bunny brought you all something tasty this year!

Friday, March 25, 2016

Hoisin Shrimp

This recipe is super simple and comes together in a flash. Perfect for a weeknight; classy enough for company.

Let's get right to it!

Hoisin Shrimp
From Gimme Some Oven

1/4 cup hoisin sauce
1 tbsp rice wine vinegar, I just used cider
2 tsp soy sauce
1 lb shrimp, peeled and deveined
salt and pepper to taste
1 tbsp olive oil
sesame seeds
*I added about a cup or so of broccoli, steamed in the microwave, to make this a more complete meal
rice, for serving

1. Combine hoisin, vinegar, and soy sauce in a small bowl.
2. Heat oil in a large saute pan.  Season shrimp with salt and pepper.  Cook shrimp until they are pink, about 2-3 minutes on each side.
3. Pour sauce over shrimp (and add in vegetables if using).  Saute 1-2 minutes until everything is coated and sauce is heated through. Sprinkle with sesame seeds and serve over rice.

Soooo much better than take out! And possibly quicker too!

Thursday, March 3, 2016

Lace Cookies

These cookies are always the first to go from the random bakery box assortment.  Well, after that 1 rainbow cookie gets eaten. Since they are almost exclusively found in bakeries, they seem like this totally fancy and challenging recipe.

Surprise, they aren't!

These cookies require so few ingredients; they are just begging to be baked.

Lace Cookies
Adapted from Food Network Kitchens

1 stick unsalted butter
2/3 cup sugar
1 cup rolled oats, not instant
1/4 cup flour
1 tsp vanilla extract
1 tbsp beaten egg white (I know, this is an insane measurement.  Don't go crazy, try your best)
some chocolate you have on hand, perhaps some of that advent calendar chocolate that just doesn't taste great on it's own

1. Preheat oven to 350. Melt the butter and sugar in a small saucepan over low heat. Stir until sugar dissolves. Transfer to a large bowl. Mix in oats, flour, and vanilla.  Let cool for 10 minutes. Then mix in egg white.
2. Drop dough in mounded teaspoons, on a baking sheet. The cookies will spread like crazy so put them about 3-4 inches apart. Bake 5-7 minutes, until cookies are golden brown. Let the cookies cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.
3. When your done with all the cookie baking, melt up your chocolate. Drizzle it over your cookies and allow to harden before eating.

I was so impressed with myself for baking these cookies.  Don't tell anyone that I totally burned 2 trays because I tried to do other things in the few minutes these guys bake up.

LACE COOKIES! Like you would find in a bakery! WOOO!