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Friday Foodie Funnies, ep. 3

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Bonus post!  Aren’t you excited?  And you thought Friday the 13th is bad luck!  Just saw this yesterday on the blog by Amy Blandes and just had to share.  This is my favorite time of year.  Check out this post from a couple of weeks ago which helps explain why.  It just makes me think of cozying up with friends and family with a lot of food and booze.  And it’s good to celebrate with your peeps!

I love pumpkin-flavored everything!
I love pumpkin-flavored everything!

But it’s not just the time for pumpkin this and pumpkin that.  There’s pumpkin-pie-spice-flavored everything, too.  Like those M&Ms that I’ve never seen before.  Oh well, Happy Friday!

And don’t forget to follow me on Facebook here and here!  Or don’t.  But it will make me sad if you don’t.

Friday Foodie Funnies, ep. 2

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Episode 2!!!  So exciting!!!  Now this is a dilemma that I always have.  Is it just me?

I think trial mix recipes should just be candy.
I think trial mix recipes should just be candy.

A friend of mine did just recently let me know that there is a such thing as Pumpkin Spice M&Ms.  Have not seen any around; I will still be hunting around for them.  Anyone else try them before?

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“The Scarecrow”: the chipotle ad that will make you feel all of the feelings…

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i’m not one for providing free advertising, but i saw this post and watched the commercial and loved it. and if you work for Chipotle, i’d like my free money now 🙂

Gradycarter's Blog

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This may be the best ad I’ve ever seen…

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Chocolate Caramel Bars

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I love these cookies.  Or bars.  Or whatever.  It’s not important what they are — I still love them.  These are one of the cookies that I like to make for parties, then someone always remarks that these are essentially fancy Twix bars.  I kinda get annoyed, until I taste one and remind myself that these really do taste like Twix, which isn’t a bad thing at all cuz Twix are awesome!  And these are even better (in my opinion); just give me the pan and a fork and I’ll be happy.

Caramel Bars 1

Now these are relatively simple to make.  There’s a shortbread base, a “caramel” filling, and a multi-chocolate topping.  Easy-Peezy!  Plus, this is easy to convert to a gluten-free recipe.  I have done a switch out with some coconut flour and everything tasted great!  Here’s what you need:

Caramel Bars 3

For the shortbread:

  • 2 1/4 c. all-purpose flour
  • 1/2 c. superfine sugar
  • 3/4 c. unsalted butter

1.  Preheat the oven to 350 degrees F.  Spray a 13×9 pan with cooking spray and line with parchment.

2.  In a large bowl, whisk together the flour and sugar to combine.  Using a pastry knife, cut in the butter until the mixture looks like fine sand.  Now work with your hands until the dough comes together.

3.  Press the dough into the pan and smooth it out with a spatula.  Dock the dough with a fork and bake for about 20 minutes, until lightly browned around the edges.

4.  Cool in the pan and set aside.

For the “caramel”:

  • 7 T. unsalted butter, diced
  • 1/2 c. brown sugar
  • 2 14-oz. cans sweetened condensed milk

1.  In a medium pan, place the butter, sugar, and condensed milk.  Heat on low until the sugar has dissolved.  Stirring constantly, bring the mixture to a boil.

2.  Reduce the heat to simmer, again stirring constantly for another 5-10 minutes.  The mixture is done when it has thickened and turned light brown in color.  Be careful not to burn.  Remove from heat and allow to cool slightly.

3.  Pour the caramel over the shortbread base and smooth out with a spatula.  Cool completely and set aside.

For the topping:

  • 3 oz. dark chocolate
  • 3 oz. milk chocolate
  • 3 oz. white chocolate

1.  Melt each chocolate in separate heat proof bowls.  You can do this in a microwave or over a double boiler.

2.  Spoon the chocolate in an alternating pattern.  Using a toothpick or a skewer, swirl the chocolate to create a marbled pattern.   Chill until set.

3.  Slice and serve!

Caramel Bars 2

Notes — As you can see from the pictures, I did not take time to temper the chocolate.  They still tasted fine. . . I have a tendency to add too much chocolate for these because I just can’t help myself.  You could thin out and soften the chocolates by melting in a little bit of butter or shortening.  In theory, that should help with keeping the sheen of the chocolate.

Friday Foodie Funnies, ep. 1

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It’s an exciting day here in the Kitchen!  Well, actually I’m in the dining room, but that’s beside the point.  It’s Friday and the start of the weekend (a long Labor Day Weekend mind you)!  And what’s a better way to start the weekend than with a little fun!  Of course, since this is Jereme’s Kitchen, why not focus on food?  Now I’ve done a couple of posts like this before (and I’ll probably show some of those again), but it was sporadic at best.  This time I’ll do my utmost to make this a regular feature.

 

These are just some things that I’ve found perusing the Interwebs or that have been sent to me because folks thought I could appreciate them.  So I thought that I’d share this goodness with my faithful readers.  Maybe you’ll find a bit of yourselves in these posts.  Enjoy!

Some insight on my reasoning. . .
Some insight on my reasoning. . .

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#AskJamieOliver turned into ,”Hey, Jamie…how am I supposed to eat like that when I’m poor?”

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#AskJamieOliver turned into ,”Hey, Jamie…how am I supposed to eat like that when I’m poor?”.

Just read this and it touches on the intersection of the issues of poverty and food / nutrition.  Will reading this solve the issue?  No, but I would like to think that this would help folks better understand the plight of poverty.  Please give it a read.  Maybe it will inspire some action.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

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Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.