Angelica started out our evening with a delicious cocktail. This Pink Champagne Sangria was very refreshing. The color was gorgeous and you can easily make a pitcher full to keep 'em flowing!
Next up was appetizers by Mary. She put together a flat bread pizza with red onion jam. This could be a main dish with the addition of some prosciutto. Her recipe is a spin on this one.
Our main dish, picked by Tonya, was Instant Pot Pasta Bolognese. It tempts me to buy yet another appliance but... NO! This was so good and like most pasta dishes, reheats beautifully and even seems more flavorful the next day.
New member Talia and dessert queen brought a trifle with many layers, each would have been enough on their own! Wow, this is rich and decadent! The fresh whipped cream balances the chocolate pudding and brownie layers.
Salted Caramel Brownie Trifle
Ingrеdіеntѕ:
Brownies, сut іntо 1″ squares
2 lаrgе рkg. іnѕtаnt chocolate pudding
1 jar homemade salted саrаmеl ѕаuсе, recipe below
4 Hеаth саndу bаrѕ, rеgulаr ѕіzе
16oz whipped cream
Dіrесtіоnѕ:
1. Prераrе brоwnіеѕ, using the recipe below, or your favorite brownie recipe. Make sure to double it.
Onсе thе brоwnіеѕ аrе bаkеd аnd сооlеd, сut uр іntо ѕmаll, bіtе-ѕіzеd ріесеѕ.
2. Prераrе сhосоlаtе рuddіng ассоrdіng tо dіrесtіоnѕ.
3. Cruѕh thе Hеаth саndу bаrѕ іntо ѕmаll, bіtе-ѕіzеd ріесеѕ.
4. Sрооn about a thіrd оf уоur рuddіng іntо a trіflе dіѕh.
5. Add a lауеr оf brоwnіе ріесеѕ.
6. Sрrіnklе оn ѕоmе оf thе crushed Heath.
7. Drіzzlе оn ѕоmе саrаmеl ѕаuсе.
8. Tор wіth аbоut hаlf of thе whipped cream
9. To make whipped cream, pour however much heavy whipping cream into a bowl. Whip
until stiff peaks form, adding a tablespoon or 2 of sugar as you go.
10. Repeat аll layers.
11. Kеер іn thе rеfrіgеrаtоr untіl rеаdу tо ѕеrvе.
Homemade Fudgy Brownies
Ingredients
1 cup (230 grams) unsalted butter melted and slightly cooled
2 1/4 cups (450 grams) granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
1 cup (85 grams) unsweetened cocoa powder
1 cup (125 grams) all-purpose flour (spooned & leveled)
½ teaspoon salt
Instructions
1. Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with foil, making sure to
leave some overhang for easy removal, spray the foil well with nonstick cooking spray, and set
aside.
2. In a large mixing bowl, whisk together the melted butter and sugar until well combined,
then whisk in the eggs and vanilla extract until fully combined.
3. Sift in the cocoa powder, flour, and salt and continue whisking until just combined,
stopping to scrape down the sides of the bowl as needed.
4. Pour the batter into the prepared baking pan and spread it around into one even layer.
Bake at 350°F (177°C) for 26-32 minutes or until a toothpick inserted into the center comes out
clean with just a few moist crumbs.
5. Remove from the oven and allow to cool before slicing into bars.
Notes
Store brownies in an airtight container at room temperature for up to 4 days.
Freezing instructions: Brownies will freeze well for up to 3 months. Thaw overnight in the
refrigerator and bring to room temperature before serving.
Room Temperature Eggs: I suggest using room temperature eggs for this recipe. To get your
eggs to room temperature quickly, place them in a bowl of warm water and let them sit for 5-10
minutes before using them.
Homemade Salted Caramel Sauce
Ingredients
1/4 cup (60 ml) water
1 cup (200 grams) granulated sugar
2/3 cup (160 ml) heavy whipping cream
3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized pieces
1 teaspoon vanilla extract
1 teaspoon salt , or to taste
Instructions
1. In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure
to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the
sugar has dissolved and the mixture starts to bubble just a little.
2. Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture
continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
3. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up
quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at
a time.
4. Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and
store in the refrigerator. The caramel sauce will thicken up some once it's cooled and
refrigerated.
Notes
For a regular caramel sauce, just use a pinch of salt or about 1/8 teaspoon.
Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the
microwave before using.
This recipe will yield about 1 and 1/2 cups of caramel sauce.
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