Best Caramel Brownies

I wish I took a picture after I made these, but we ate them so fast.  Plus I made Dave take them to work the next day because I didn't want them around the house.  They were way too tempting.  They are super rich and decadent.  Delicious!  The recipe called for the use of walnuts, but I don't like nuts in my brownies, so I omitted those.  

Caramel Brownies

2 cups sugar

3/4 cup baking cocoa

1 cup canola oil

4 eggs

1/4 cup 2% milk

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup semi sweet chocolate chips

1 cup chopped walnuts, divided

1 package (14 oz) caramels

1 can (14 oz) sweetened condensed milk

1.  In a large bowl, beat the sugar, cocoa, oil, eggs and milk.  Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.  Fold in chocolate chips and 1/2 cup walnuts.

2.  Spoon two-thirds of the batter into a greased 13-inch x 9 inch baking pan.  Bake at 350 for 12 minutes.

3.  Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.  Pour over baked brownie layer.  Sprinkle with remaining walnuts.

4.  Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

5.  Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack.  

Fresh Peach Cake

Another delicious Ina Garten recipe.  

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

3 large, ripe peaches, peeled, pitted and sliced

1/2 cup chopped pecans (I don't use the nuts)

Preheat the oven to 350 degrees.  Grease a 9-inch square baking dish.  

Beat the butter and 1 cup of sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.  With mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt.  Slowly add the dry ingredients to the batter and mix just until combined.  

In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.  

Spread half of the batter evenly in the pan.  Top with half of the peaches (I put all the peaches in the middle), then sprinkle with two-thirds of the sugar mixture.  Spread the remaining batter on top, arrange the remaining peaches on top (like I said I only put them in the middle), and sprinkle with the remaining sugar mixture and the pecans.  

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature.  

It is delicious.

The first time I made it I put the peaches on top, but I like it better when I put all the peaches in the middle.  I thought it kept it moister.  

Warm French Lentils

I love to use Ina Garten, aka. Barefoot Contessa recipes.  They are always delicious.  I find that sometimes they are a little too salty, so I always cut the salt down quite a bit.  I also like to make changes to recipes and add additional ingredients or cut ingredients to make the recipes more simple.  

Here is her actual recipe:

2 tablespoons plus 1/4 cup good olive oil

1 leek, white and light green parts, sliced 1/4 inch (Trader Joes carries frozen already sliced leeks.  They are great to use in this recipe and soups)

2 carrots 1/2 inch diced (I use a lot more)

1 teaspoon minced garlic (I use about 2 teaspoons or a little more)

1 cup French green lentils

1 whole onion, peeled and stuck with 6 whole cloves (I did this one time and it was great when I made my own lentils, but when I buy pre-cooked lentils I just chop up the onion and use it as part of the stir fried vegetables)

1 white turnip, cut in half (I used this once, but I don't use it anymore)

1 teaspoon unsalted butter

4 teaspoons Dijon mustard (I use the stone ground kind)

2 tablespoons red wine vinegar

1 tablespoon kosher salt (this is WAY too much)

1 teaspoon freshly ground pepper

Heat the 2 tablespoons of olive oil and add the leek and carrots, cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.

Please the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil.  Lower the heat, add the leek and carrots and simmer uncovered for 20 minutes or until lentils are almost tender.  Remove and discard the onion and turnip and drain the lentils.  Place them in a medium bowl and add the butter.

Whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.

So that is Ina's recipe.  Here is how I simplified it:

Chop up celery, carrots, onion, leeks and use pre-minced garlic.

Whisk the oil, vinegar, mustard, a little salt and pepper and put to the side:

I use prepared lentils when I don't have time to cook my own.  Trader Joes carries a pre-cooked and refrigerated lentils.  All you do is cut open the package and dump into a bowl.

Saute the celery, onions, carrots and leeks in olive oil until warm and the carrots are tender but not super soft.  I like my vegetable to be a little crispy still.  Finally add the garlic and let cook for another minute or so:

Add the vegetables with a little butter to the lentils:

Mix the vegetables with the lentils and then add the dressing.  Mix everything up and you have a great side dish or meal.

It has tons of flavor and the longer it sits in the fridge the more the flavors blend together and it tastes delicious.