Saturday, March 29, 2014

Red Velvet Oreo Brownies

I'm just going to jump right into how to make these decadent desserts because I don't feel like I need to give you guys an explanation of why I made them... (red velvet, chocolate, more chocolate) But here's how!


Ingredients:
  • 1 box of Red Velvet cake mix
  • 1 stick of butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • ~18 double stuf Oreos, broken up
  • 1 cup sweetened condensed milk
  • 1/4 cup Hershey's dark chocolate fudge
  • 1/2 cup milk chocolate chips
To make the brownie batter, I mixed the box of red velvet, butter, vanilla, and egg.



I pressed it down into a 9x13 pan. You could either grease the pan or use parchment paper like I did.


Then, I broke up the Oreo cookies and evenly layered them on the red velvet brownie mix.


To make the fudge layer, I mixed the sweetened condensed milk and fudge.


I slowly drizzled it over the Oreo cookies.


The final touch is a light sprinkling of chocolate chips! Because there wasn't enough chocolate before ;)


After chillin' in a 350 degree oven for 35 minutes, they were perfect! I let them cool in the pan and after about an hour, I just lifted the brownies out using the sides of the parchment paper. 

After they were completely cool, I cut them in about 2 in squares. I didn't get an after shot of the cut brownies, but believe me -- they were amazing!


Thursday, March 27, 2014

Pork Medallions with Balsamic-Honey Glaze

Pork loin medallions were on super sale at Jewel, so I bought a lot (And I mean A LOT). So, I found a few recipes for pork medallions that you'll see here soon... starting with this one!

I started by making the glaze for the pork. I mixed 4 cloves of minced garlic with 3/4 tbsp of dried rosemary. (If you were using fresh rosemary, use 1 tbsp.)


I then added 1/2 cup of balsamic vinegar.


Next, I threw in 2 tbsp olive oil, 3 tbsp honey, and 1 tbsp Dijon mustard. Lastly, I added salt and pepper to taste.


To prep the pork, I salt and peppered both sides. Then, I heated some coconut oil (canola or vegetable oil would work just fine) and seared each side of pork for 1 minute. 

I used just 4 pork medallions because I'm not feeding an army, but the glaze recipe can accommodate 1 3/4 to 2 pounds of pork tenderloin. (If you start with a whole tenderloin, cut them down to 1 inch slices)


I placed the pork in a shallow baking dish...


... and poured the amazing smelling glaze over them. I baked them in a 350 degree oven for 10 minutes, or until a thermometer inserted reaches 140 degrees F.


They were delicious! I served them over rice and poured extra glaze over the top. Will loved them, so they're husband approved :)


Saturday, March 8, 2014

Reese's Peanut Butter Cup Brownies

Yes, you read the title correctly. My mother-in-law found this recipe and I jumped at the chance to make them for a family party. Who doesn't love peanut butter and chocolate?




The ingredients include:

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups plus 2 tbsp granulated white sugar
  • 2/3 cup unsweetened cocoa
  • 4 eggs
  • 2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/3 cups miniature Reese's Peanut Butter cups, cut in half
  • 1/2 cup peanut butter, creamy
Preparation:
  • Melt butter in a medium saucepan
  • Add 2 cups sugar and cocoa, stir to blend
  • Remove from heat, add eggs and vanilla extract
  • In another bowl, stir together flour, salt, and baking soda
  • Add flour mixture to chocolate mix
  • Stir in 2/3 cup PB cups
  • Spread out in greased 9x13 pan
  • Combine PB and 2 tbsp sugar
  • Drop dollops of PB on brownie mix and swirl with a butter knife
  • Bake in 350 oven for 30 minutes
  • Cool for 45 minutes, then sprinkle 2/3 cup of PB cups and gently press them into the brownies
  • Let them cool and enjoy!

Original Recipe found here!