Note: TV's Food Truck Race starts Sunday night at 10:00. Nate and I'll be watching. Three local guys from Westerville will be selling pizza from their truck. They had been in business for years in Westerville until their building burned down and they have been hoping to meet the public and share their pizza pies since that unfortunate experience. So we wish these older guys luck in a race that is arduous for them, but fun for us to watch. If they win they get to keep the new truck AND they get $50,000. The race starts in California, but I think the closest they get to Columbus is Cleveland. The race ends at a light house in Maine.
Carmel Brownies
Yield: 16 to 20
brownies
Prep
Time: 20 min
Cook
Time: 28 min
Ingredients:
50 to 60 caramels, unwrapped (or a jar of carmel sauce)
One box German Chocolate Cake Mix (I used 15.25 ounce box)
1 cup evaporated milk, divided
3/4 cup (1 1/2 sticks) salted butter, melted
One 12 ounce package semi-sweet chocolate chips
One box German Chocolate Cake Mix (I used 15.25 ounce box)
1 cup evaporated milk, divided
3/4 cup (1 1/2 sticks) salted butter, melted
One 12 ounce package semi-sweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour a 9x9-inch pan.
2. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth.
3. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined.
4. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely.
5. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up. (From recipe girl)
2. Melt caramels and 1/3 cup evaporated milk in a medium saucepan over medium-low heat. Stir until caramels have completely melted and the mixture is smooth.
3. In a large bowl, combine the dry cake mix, remaining 2/3 cup evaporated milk and butter. Mix by hand until batter is smooth and combined.
4. Pour a little over 1/2 of the batter into the prepared pan. Bake for 8 minutes only and then remove from the oven. Sprinkle chocolate chips evenly on top of the partially cooked brownie. Drizzle caramel on top of the chocolate chips. Drop spoonfuls of the remaining batter on top. You probably won't have enough to cover the caramel completely.
5. Return the pan to the oven and bake for an additional 18 to 20 minutes until the brownies feel fairly set on top and the edges are lightly browned and crisp. Let the brownies cool completely before cutting. The longer they have time to cool, the more they will firm up. (From recipe girl)
Double Berry Puff Pancake
Yield: 4 servings
Prep
Time: 10 min
Cook
Time: 20 min
Ingredients:
4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping
Directions:
1. Preheat the oven to 400 degrees F.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
Source: RecipeGirl.com (Adapted from Martha Stewart's Blueberry
Dutch Pancakes) Must give Martha a plug--don't want to make he mad!
Ahhh, Leon's in Paris, how I miss your moules-frites.
After a full day of antique shopping in Paris I would fall out the bus door right into Leon's for this wonderful dish that they perfected every day, followed by a small rum baba.
Ahhh, Leon's in Paris, how I miss your moules-frites.
After a full day of antique shopping in Paris I would fall out the bus door right into Leon's for this wonderful dish that they perfected every day, followed by a small rum baba.
