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android-for-life · 4 years

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"Grillin’ it: Barbecue trends and family recipes"

This Fourth of July, the fairground fireworks and pool parties may be put on hold. But there’s one thing we don’t have to cancel: Firing up the grill and hanging out in the backyard. In fact, “4th of July grilling ideas” spiked more than 400 percent in the U.S. within the past week.

While many of us will head to our patios and yards, what we’re cooking up varies across the country. According to Google Trends, North Carolinians are searching for “bbq slaw” recipes. And in Oklahoma, they’re looking up “oven baked barbeque catfish.” In Colorado, searches for “bbq chicken recipes” are up. If you’re curious about what your own state is searching for, you can check out this map showing unique "How to grill..." searches in each state over the past week.

And if you head to Search and look up “Fourth of July”, you’ll find Cameos from chefs like Alice Randall and Mary Ann Esposito spilling their BBQ secrets and recipes. (During your search, you may find more than culinary advice; check out the homepage for a sparkling new Doodle and Search results...and perhaps some other surprises.)

Feeling inspired⁠—or hungry? We also asked Googlers to share their favorite grilling recipes.

“Texas Crutch” Smoked Brisket

Submitted by Ryan Ausanka-Crues, Engineering Manager on Android TV

My family is all from Texas so I grew up barbecuing with my grandfather. As such, I don't apologize for using the Texas Crutch (the method of cooking brisket in foil). Plus, it's fun to wait until after people try the brisket to tell them it was made by a vegetarian. Even though I’ve been vegetarian for 20 years, I still enjoy the art and technique of barbecuing with fire.

Dry-brine the meat (0.1 oz of salt per pound of beef) at least 24 hours before smoking.

Prepare the smoker, then apply big bad beef rub to the meat just before adding to the smoker.

Aim to keep smoker between 225 and 250 degrees Fahrenheit (275 degrees if you're using logs instead of charcoal) and add wood chunks to fire every 30 minutes for the first two hours.

When the meat hits "the stall," wrap tightly with heavy duty aluminum foil and return to the fire (also known as, the Texas Crutch).

Smoke until it reaches an internal temperature of 190 degrees Fahrenheit (about 12 hours).

Remove from heat and let sit, still wrapped, until temperature drops below 140 degrees Fahrenheit.

Steak and Tenderstem Broccoli

Submitted by Ken Graham, Financial Analyst

When I first started grilling, I wanted to perfect this popular method of getting the meat as close to the heat as possible.

Buy the best quality meat you can afford, about ¾-inch thick is best for this method. Good steak should stand up on it's own, no real sauce or spice needed. I like rib eye, but to each their own.

Take the steaks out of the fridge about an hour before you want to cook them, season with salt and then put them back in the fridge.

Pat the steaks dry when you take them out of the fridge; water will inhibit the browning of the meat.

You want your grill screaming hot, so whack it up to max on all burners. Before you turn it up, take the grates off, and then place one of the grates directly on the bars (if it's gas) or coals (if it's charcoal).

Grill your steaks on the grate flipping every minute. Three or four minutes should get you to medium rare, depending on the heat of the grill, but using a meat thermometer is best; you want to get it around 130-135 degrees Fahrenheit.

Serve with whatever sides you like, but I like Tenderstem broccoli, which I grill on the grates I used for the steak. They pick up some of the steak flavor and cook quickly but stay crunchy.

Wine Can Chicken

Submitted by Helynn Nelson, People Consultant and Nekosi Nelson, Staffing Lead

This recipe is one of the first experimental dishes my husband, Kosi, cooked 15 years ago when we were newlyweds and it gets better and better with time. He’s allowed me to co-opt his recipe a bit by introducing one of my favorite ingredients...wine! I run the Google wine club in our Austin office, so I also want to suggest a wine pairing: I’d enjoy this meal with a Viognier or an oaked Fume Blanc.

Gather your ingredients: 2 tablespoons Tony Chachere seasoning; 2 tablespoons Kosher salt; 2 tablespoons onion powder; 2 teaspoons dried thyme; 2 teaspoons dried oregano; 2 teaspoons black pepper; 2 teaspoons garlic powder. For the chicken (I usually choose one around four pounds), you’ll need: olive oil; a 12 oz can of dry white wine.

Mix all the dry ingredients together.

Marinate your chicken in the seasonings 24 hours before grilling. Remember to season the cavity (and wrap in plastic wrap).

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the olive oil. Pour out 1/4 of the wine and sit the chicken on top of the wine can. Place the chicken in the center of the hot grill and cover. Cook the chicken for an hour to an hour and a half, or until an instant-read thermometer registers 165 degrees Fahrenheit. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Ancho Chile Skirt Steak Tacos

Submitted by Kayla Geier, Senior Communications Associate

My family's favorite activity is getting together and cooking–whether it's tamales for Christmas or tacos for the Fourth of July. Since my grandfather's passing I've taken the role of grilling, using some of his "secrets", along with tricks from a few cookbooks. I find that grilling helps me keep his memory alive.

Place steak (recipe calls for 2 lbs) in a large zip-top plastic freezer bag or covered bowl.

Stir together the juice of 2 limes, 1 tablespoon cumin, 1 tablespoon ancho chile powder, 1/4 tablespoon onion salt and 2 tablespoons garlic powder.

Whisk the above in 1/4 cup olive oil, and pour over flank steak.

Seal bag, and turn to coat. Chill 1-12 hours.

Grill to your liking–medium is always preferred.

Top with slices of cucumber (it'll cool down the heat), your favorite salsa (mine is Tapatio) and fresh guac with the spice of Serrano chiles on a flour tortilla.

Uncle Buck’s Ribs

Submitted by Susannah Callahan, Product Marketing Manager at Google Nest

Growing up in St. Louis, pork baby back ribs were always a favorite, especially around the Fourth of July. My Uncle Buck—not that one, but just as funny—has been perfecting his rib recipe for friends and family since the 1970s. The layers of marinade and sauces make these ribs extra juicy and tender, but also easy enough to tackle for grilling novices.

Around 24-48 hours before grill time, place 4-5 lbs (or two full racks) of pork baby back ribs (membrane removed), in the following marinade: 1 cup chicken broth; 1 cup soy sauce; 1 cup brown sugar; 5 tablespoons cider vinegar; 5 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon dehydrated onion; 1 tablespoon of paprika; 1 tablespoon of cornstarch; 3 tablespoons liquid smoke; salt and pepper .

30 minutes before grilling, glaze the ribs with Korean BBQ sauce (make sure it has apple and pear puree). This sweet sauce helps to caramelize the ribs when they hit the grill.

Heat the grill to 550-600 degrees Fahrenheit and baste each side of the ribs on the grill twice, for two to three minutes.

Then, turn the grill down to 300 degrees and repeat the basting process and timing above two more times with the leftover marinade.

Lastly, turn the temperature down to 200 degrees and baste each side with your choice of thick honey BBQ sauce three times for three minutes. Serve immediately.

Here’s to a happy, safe and delicious holiday!

Source : The Official Google Blog via Source information

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basketnovel50-blog · 5 years

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Ciao! Cielo Dessert Co., Mascot

Looking for a late night dessert bar? Or perhaps somewhere during the day too? The new Cielo Dessert Co. in Mascot has a range of pretty as they are delicious cakes, drinks and incredible gelato!

There's the smell of browned butter and cookie crumble in the air when you walk into Cielo. Located on Coward Street in Mascot as part of a residential development, pastry chef Tiffany Jones has opened up an all day and night time dessert cafe.

She and business partner Bill Frantzis (a former teacher who had a dream to open up a cafe) make a range of show stopping sweets, breakfasts and cakes with an emphasis on quality ingredients.

Take the gelato that is made in house. The vanilla has three layers of Heilala vanilla giving you a true hit of the sweet aroma. The rum and raisin (a retro favourite of mine) is made using Captain Morgan's spiced rum and week long soused raisins and is possibly going to spoil you forever of other rum and raisins.

And the strawberry white chocolate is the perfect balance of both the sweetness of Valrhona white chocolate and fruit and uses Valrhona's Fraise chocolate.

There is a cake display that changes with weekend specials as well as a breakfast menu and drinks menu. Many of the drinks have a Greek bent to them referencing Bill's heritage and the nearby Greek church.

Caffe con Panna $4

Viggo orders a Caffe con Panna which is an espresso poured over whipped cream while Louise orders a prana chai which is fantastic as it tastes exactly like an Indian masala chai (a opposed to the more Australianised Chai Latte).

Galaxy Pyramid $16

We order a few desserts to share. The first is one of the weekend specials. Called the Galaxy Pyramid it in the shape of a pyramid coated in a galaxy shimmer powder finish. It is a Valrhona chocolate mousse, crunchy pop rocks base and a centre of liquid salted vanilla caramel that oozes out. It's a big hit at the table, even baby Henry could not get enough of it.

Bamboo $18

One of the most photographed desserts is the Bamboo, created for Chinese New Year and originally from Tiffany's days at Lotus. The bamboo is a Valrhona dark chocolate shell with a matcha mousse with cubes of poached apple, caramelaised apple gel, matcha sponge on a bed of crunchy toasted genmai rice. This one while visually striking is a bit difficult to eat. You are advised to take it out and tip it onto a plate. I think putting this directly onto the plate might be better. Also the mousse is quite soft for the chocolate shell.

PB and J Waffle $14

My favourite is the PB and J waffle and Tiffany explains that it, "stems from my love affair with anything peanut butter". There are actually three type of waffles on the menu, a signature waffle, one topped with poached rhubarb and red berries and the one I was always going to order with peanut butter and jelly. She explains that they make the waffle batter in house and slow prove it for maximum flavour. The waffle itself is spongey, light and crisp - absolute waffle perfection and in the crevices are pools of salted caramel a scoop of peanut butter gelato and a delightful strawberry compote and addictively crunchy peanut butter brittle.

Cassis Liquorice Twist $15

Another favourite of mine is the Cassis Liquorice Twist. You may know that I've been trying to become friends with liquorice and so far the relationship is progressing slowly but steadily. I'm not ready for straight liquorice, pastis or ouzo but I am liking more liquorice desserts. And this is ideal for those that don't want that big liquorice hit. There is a centre of burnt vanilla cheesecake with a filling of liquorice caramel, cassis glaze, fruity crunch base and vanilla gelato on the side. If you are a hardcore liquorice enthusiast like Danish Viggo (Scandis love hardcore liquorice), then this may not be as strong as you might want but I think for the Australian palate, it fits the bill. I like that all of the desserts have a crunchy element in them and they're all quite different from another.

For now the demand is for later opening hours as people look for something sweet late at night. There are also plans to get a small bar license so people can have a glass of champagne or a cocktail with their dessert. Sugared up, we go off in search of dinner as we're doing things backwards today!

So tell me Dear Reader, are you a liquorice lover? Which dessert did you like the look of the most? Do you ever have dessert before dinner?

This meal was independently paid for.

Shop 2/198 Coward St, Mascot NSW 2020 Monday closed Tuesday & Wednesday 7:30am–9pm Thursday & Friday 7:30am–10pm Saturday 8am–10pm Sunday 8am–5pm cielodessertco.com/

Source: https://www.notquitenigella.com/2019/02/26/cielo-dessert-bar-mascot/

#read more #see more #check it out #interesting #learn more

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keijay-blog · 6 years

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New Post has been published on https://cookingtipsandreviews.com/the-healthy-brownie-recipe-every-sweet-tooth-needs/

The Healthy Brownie Recipe Every Sweet Tooth Needs...

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Eating well doesn’t mean sacrificing all of your favorite foods. This healthy brownie recipe is here to satisfy your cravings while helping you stay on track.

Few desserts satisfy like a fudgy brownie. Chock full of rich chocolatey flavor, these decadent treats are often considered diet-busters. That’s why we searched high and low for a healthy brownie recipe that would satisfy our cravings while keeping our goals in mind. Here’s what we found.

Did you know you can make healthy pancakes, too? Learn how.

Can Brownies be Healthy?

Traditional brownies are by no means a health food. They often call for butter, sugar, flour, chocolate and other not-so-good-for-you ingredients. Though you’d be hard-pressed to find a brownie that’s as healthy as a bowl of fruit, there are substitutions that can make brownies healthier without sacrificing their classic taste.

In our recipe, we use black beans to give the treats moisture and an extra protein boost. We also cut back on the amount of oil and sugar traditionally found in brownies.

Try our healthy cookie recipes, too!

What You Need:

1 can (15 ounces) black beans, rinsed and drained

1/2 cup semisweet chocolate chips, divided

3 tablespoons canola oil

3 large eggs

2/3 cup packed brown sugar

1/2 cup baking cocoa

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/8 teaspoon salt

Step 1: Prep the Pan

Start by lining an 8-inch square baking pan with parchment paper, making sure the paper overhangs the edges of the pan by a few inches. This will make it easier to remove the baked brownies. Preheat the oven to 350°.

Editor’s Tip: Parchment paper is crucial for this recipe. Since the brownies don’t contain much fat, they’re more prone to sticking. The parchment acts as a buffer and makes the baked brownies easy to remove in one piece. (P.S. Leftover parchment? Here are some genius ways to use it.)

Step 2: Blend the Beans

Next, start making the brownie batter. Place the beans, 1/4 cup chocolate chips and oil in a food processor. Cover and process the mixture until blended.

Step 3: Add Remaining Ingredients

Then, add eggs, brown sugar, cocoa, vanilla, baking powder and salt to the food processor. Cover and process until smooth.

Step 4: Place and Bake

Transfer the batter to your prepared pan. Sprinkle with remaining chocolate chips and bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Use the edges of the parchment paper to lift the brownies out of the pan and cut into bars.

How Do You Make Avocado Brownies?

Black beans are an option for making healthy brownies, but they’re by no means the only one. The trick is to find a healthy substitute for the butter or oil your recipe calls for. You can use mashed avocado, applesauce, bananas, Greek yogurt, cooked beets—whatever you’d like!

If you’re cutting back on the sweet stuff, consider replacing some of the white or brown sugar with coconut sugar, honey, agave or maple syrup. These sweeteners are more natural and better for your waistline than processed sugars.

What is the Best Brownie Recipe?

If you’re looking to indulge for a special occasion, try our Ultimate Double Chocolate Brownies. These beauties are loaded with chocolate chunks, chopped pecans and fudgy flavor. They’re our best-ever brownies!

Find more yummy brownie recipes here.

Chocolate Mint Brownies

One of the best things about this recipe is that theses mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is no one can leave them alone for that long! —Helen Baines, Elkton, Maryland

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Ultimate Double Chocolate Brownies

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming

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Caramel Brownies

I love to cook. My family can’t possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota

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Fudge Nut Brownies

There’s no brownie recipe or mix I’ve ever tried that’s better than this! And it’s so easy—you can mix it in one bowl in just a few minutes. My husband’s grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio

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Frosted Fudge Brownies

A neighbor brought over a pan of these rich brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownies like that, and I’ve made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois

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Cappuccino Cake Brownies

If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They’re a quick and easy dessert or anytime snack at our house. —Mary Houchin Swansea, Illinois

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Chocolate Crunch Brownies

The first time I took these brownies to work, I knew I’d better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota

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Fudgy Oat Brownies

These cake-like brownies have a rich crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. —Diana Otterson, Canandaigua, New York

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Cinnamon Brownies

For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! —Gail Mehle, Rock Springs, Wyoming

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Fudge-Topped Brownies

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings…or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta

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Cookies & Cream Brownies

You won’t want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they’re already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon

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Cream Cheese Swirl Brownies

I’m a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can’t be beat. My family requests them often, and I’m happy to oblige. —Heidi Johnson, Worland, Wyoming

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Candy Bar Brownies

Two kinds of candy bars baked into these brownies make them an extra special treat. —Sharon Evans, Clear Lake, Iowa

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Peppermint Brownies

My grandmother encouraged me to enter these mint brownies in the county fair many years ago—and they earned top honors! They’re a chewy treat to serve during the holidays. —Marcy Greenblatt, Redding, California

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Berry-Patch Brownie Pizza

I just love the combination of fruit, almonds and chocolate that makes this brownie so unique. The fruit lightens the chocolate a bit and makes it feel as though you are eating something sinfully healthy. —Sue Kauffman, Columbia City, Indiana

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Candy Bar Cheesecake Brownies

I came up with these brownies as a way to use up my son’s leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. —Elisabeth Larsen, Pleasant Grv, Utah

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Fudge Brownie Pie

Here’s a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. —Johnnie McLeod, Bastrop, Louisiana

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Coffee ‘n’ Cream Brownies

A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta

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Cookie Dough Brownies

When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting “cookie dough” filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio

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Black Bean Brownies

You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island

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Broadway Brownie Bars

I named these dessert bars for Broadway because they’re a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York

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Double Chocolate Orange Brownies

I have to give my husband credit for this idea—since we love chocolate and orange together, he suggested I come up with this recipe. Now they’re not only his favorite, but also the whole family’s. I’m always asked to bake these brownies for family gatherings. —Elinor Townsend, North Grafton, Massachusetts

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Mini Brownie Treats

I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! —Pam Kokes, North Loup, Nebraska

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Double Chocolate Coconut Brownies

Thanks to a head start from a mix, it’s easy to bake up these crowd-pleasing treats. It’s hard to stop at just one brownie, but don’t worry—my recipe makes 30 servings! —Brenda Melancon, McComb, Mississippi

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Banana-Split Brownies

How’s this for a dish—all the joy of a banana split without the mess. Everything in my recipe fits into one pan of delectable brownie bars. —Connee Sheckler, Chestertown, Maryland

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Fudgy S’mores Brownies

I combined the perfect, simple summer snack with my favorite brownie recipe to get a treat that’s sure to wow at your next big party. —Judy Cunningham, Max, North Dakota

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Frosted Brownie Pizza

It’s impossible to eat just one piece of this dessert pizza with a chewy, chocolaty crust, creamy peanut butter frosting and mouthwatering sweet and crunchy toppings. It’s warmly received wherever I take it. —Paula Riehl, Boise, Idaho

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Chewy Cream Cheese Brownies

Brownies are a common dessert in our household – they’re just about the only form of chocolate my husband will eat! I love this version that makes a big batch and has a rich cream-cheese layer in the center.

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Frosted Turtle Brownies

Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they’ll remember these treats! —Sherry Miller, Columbia Heights, Minnesota

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keijay-blog · 6 years

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New Post has been published on https://cookingtipsandreviews.com/the-ultimate-pecan-pie-bar-recipe/

The Ultimate Pecan Pie Bar Recipe

Shortcut Coconut-Pecan Chocolate Tassies

You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin

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Caramel-Pecan Apple Pie

You’ll love the smell in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny’s table. —Jean Castro, Phoenix, Arizona

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Pecan Pie Bars

These pecan pie bars are rich and delicious – just like pecan pie! They’re perfect for taking to potlucks and other gatherings…I always come home with an empty pan. —Carolyn Custer, Clifton Park, New York

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Chocolate Pecan Pie Snack Mix

My crowd-pleasing party mix is buttery, chocolaty and nutty. The recipe yields a party-size portion, but I recommend keeping it covered so it doesn’t disappear before the event. —Annette Niemiec, Scottsdale, Arizona

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Pecan Pie Mini Muffins

While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don’t forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama

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Buttermilk Pie with Pecans

Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri

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Honey Pecan Cheesecake

Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine

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Pecan Butter Tarts

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio

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Cherry Chocolate Pecan Pie

I’m a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it’s an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California

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Caramel-Pecan Pumpkin Pull-Aparts

We love sticky buns made with my husband’s angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. —Carolyn Kumpe, El Dorado, California

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Ultimate Chocolate Chunk Pecan Pie

Our family hosts an annual barn party for our close friends, complete with a pie cook-off. A few years ago, this recipe won first prize! —Janice Schneider, Kansas City, Missouri

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Honey Pecan Triangles

I’ve been stirring up batches of these tasty bar cookies for many years, and they’re a big hit wherever I share them. The bars have all the goodness of pecan pie and are so easy to serve to a crowd. —Debbie Fogel, East Berne, New York

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Maple Pecan Pie

Our Vermont maple syrup can’t be beat, and this is one of my favorite pies. It’s also quick and easy to make.—Mildred Wescom, Belvidere, Vermont

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Chocolate Pecan Pie Bars

These yummy pecan bars start with a homemade pastry crust and pile on lots of semisweet chocolate. They’re perfect for a holiday bake sale or casual get-together.—Heather Biedler, Martinsburg, West Virginia

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Buttermilk Pecan Pie

This is the treasured “Golden Oldie” that my grandmother made so often whenever we’d come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we’d be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas

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Caramel Pecan Shortbread

My grandchildren look for Grandma’s “candy bar cookies” every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois

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Texas Pecan Pie

I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn’t really start cooking until after I retired. Now I enjoy spending my time in the kitchen.—Michelle Shockley, Wichita, Kansas

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Maple Pecan Tarts

I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. —Redawna Kalynchuk, Barrhead, Alberta

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Raisin Pecan Pie

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee

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Pumpkin Pie Tartlets with Maple Pecan Crust

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario

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Coconut Pecan Pie

We top this with sliced bananas, whipped cream and more sliced bananas. It’s based on a recipe my mom got from a pot holder she bought at the Patti’s 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

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Pecan Pie Bars for a Crowd

I love to cook large quantities and do most of the cooking for our church functions. People seem to enjoy these scrumptious bars even more than pecan pie. —Clara Honeyager, North Prairie, Wisconsin

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Caramel Pecan Pie

This is hands down the best pecan pie—it’s so good, it’s scary! I’m making it for Thanksgiving because there will be others around to share it with me. Here’s the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. —Larry Crowder, Grand Blanc, Michigan

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Pumpkin Pie Bars

These bars taste like a cross between pumpkin pie and pecan pie—yum! If you can’t find butter cake mix, yellow cake mix works. —Sue Draheim, Waterford, Wisconsin

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Honey Pecan Pie

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keijay-blog · 6 years

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We Tried the Pioneer Woman’s Famous Caramel Browni...

Taste of Home / Facebook/The Pioneer Woman – Ree Drummond

While browsing the Pioneer Woman’s recipes one day, I ran across her Knock You Naked Brownies. With a name like that, I had to know if they’d knock off more than my socks. These gooey, layered caramel brownies look absolutely divine and with 5 stars and 250+ reviews, they are clearly loved by many. As a self-proclaimed chocoholic, I couldn’t wait to try them for myself.

These are the 10 ingredients the Pioneer Woman can’t live without.

Ree Drummond’s Knock You Naked Brownies

Ingredients

1 stick butter, melted

1/3 plus 1/2 cup evaporated milk

One box German chocolate cake mix

1 cup finely chopped pecans

60 caramels

1/3 cup semisweet chocolate chips

Powdered sugar, for dusting

Initial Thoughts

Looking at the ingredients, I could tell these were 2.0 brownies. I love how she turned a box of cake mix into a gooey, decadent brownie filled with creamy layers of caramel and chocolate. You can’t go wrong with a classic brownie, but dressed-up ones are irresistible.

Getting Started

First things first, I greased and floured an 8×8 pan. Her recipe called for 9×9, but I didn’t have one. This worked fine; you may just need to increase the baking time a little bit. I mixed the cake mix, 1/3 cup evaporated milk, melted butter and pecans. The batter was thick, so splitting it in half was easy! Using my fingers, I pressed half of the batter into the pan. Then, into the oven it went for 8-10 minutes at 350°F.

While that baked, I started on the caramel sauce. I recommend starting this as soon as you put the brownies in the oven because the caramels take awhile to melt. Using a double boiler, melt the caramels and ½ cup evaporated milk, stirring occasionally. Make sure you don’t accidentally use sweetened condensed milk—there’s a difference!

Use up any evaporated milk still left in the can in these recipes.

When the caramel has melted into liquid gold, pour it over the first layer of brownies. Sprinkle chocolate chips on top. Ree suggested 1/3 cup, but I added a few more chocolate chips to cover it entirely.

Then comes the hard-ish part. Since you can’t spread the remaining dough on the caramel layer, you’ll need to make a free-form dough square on a sheet of wax paper and transfer it to the pan of brownies. I recommend forming the square right before you top the brownies, otherwise it may stick to the wax paper. This happened to me, but it wasn’t a huge problem. I simply moved it over piece by piece. That second layer of brownie looked like chocolate icebergs floating on a sea of caramel. Wowza!

The Big Reveal

After 25 minutes, the brownies came out of the oven looking spectacular and smelling amazing. They were a little jiggly, but a toothpick came out clean, so I knew they were done. I was not looking forward to waiting for them to come to room temperature and then chill for a few hours in the fridge until they were set. But wait I did…and I’m glad because these puppies were well worth the wait!

Cold brownie + gooey caramel = perfection. This is NOT for people who don’t have a sweet tooth. These are very sweet brownies, so be warned. I don’t know why Ree cut them into six extra-large pieces—I cut mine into 16, and friends said even those were a little too big. A little square is all you need to experience dessert bliss.

The Unexpected Twist

Not surprisingly, I LOVED Ree’s over-the-top brownies. But wait! I’ve had these before. Us Midwesterners call these Illinois Bars, so named because people bring them tailgating at U of I football games. On her cooking show, Ree mentions that she received some “killer brownies” from a friend of hers, and this was a re-creation of the recipe. I bet she received a big ol’ batch of Illini Bars!

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