Fish Tacos and Other Recipes from our Delicious Dinner Parties
T.G.I.Friday’s Mudslide
recipe from food.com, courtesy of cookiedog
For 1 mudslide:
Ingredients:
1 1/2 ounces vodka
1 1/2 ounces Baileys Irish Cream
1 1/2 ounces Kahlua
8 ice cubes
1 1/2 ounces cream
1 scoop vanilla ice cream
2 scoops chocolate ice cream
Directions:
1. Crush ice cubes in blender.
2. Add remaining ingredients.
3. Blend on high for 45 seconds. Serve in Hurricane glass.
We added 1/2 cup of bittersweet baking chips into the batter before baking.
Espresso Brownies
Fun and Food Café
1 cups semisweet chocolate chips
1/4 cup bittersweet dark chocolate – chopped
1/2 cup butter (1-stick)
1 cup all purpose flour
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tbsp instant espresso
1 tbsp kahlua liqueur (optional)
1-1/4 cup sugar (or adjust to your taste)
2 eggs
2 tsp vanilla extract
confectioner’s sugar(optional)- for dusting
Preheat oven to 350°F. Grease a 11 x 7-inch (or 10″ square) non-stick baking pan and set aside.
Melt the chocolates and butter over a double boiler & stir until smooth to make a ganache. Then remove from heat and keep aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt and espresso. In another mixing bowl, beat sugar, egg and vanilla on medium high until light colored, about 2 minutes.
Beat in the chocolate until well combined. Add the flour mixture slowly into the egg mixture until well blended. Finally stir in the Kahlua liqueur. If you like your brownies a bit fudgy, leave it like this; but if you need a more cake-like texture, beat the mixture for another 1 min, to aerate it even further.
Pour the mixture into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted 2 inched from the side comes out clean.
Cool completely, then cut into 8-10 rectangles. To make clean cuts of the brownie, allow it to cool entirely (about 45-60 mins) once out of the oven. Then use a plastic knife to cut into even slices.
Variations: You can use amaretto instead of kahlua; use any flavored coffee instead of plain espresso if you like.
Dust the Espresso Brownies with a sprinkling of powdered (confectioner’s) sugar, and eat your way to heaven!
From Christine:
I adapted grandmas and combined it with this one: http://www.browneyedbaker.com/2009/12/09/nut-crescents/
Recipe:
INGREDIENTS:
1¼ cup walnuts, toasted
1½ cup flour
¼ teaspoon salt
1½ sticks unsalted butter, softened
½ cup powdered sugar *
1 teaspoon vanilla
*1 cup powdered sugar or granulated sugar for coating. (Traditionally uses granulated)
DIRECTIONS:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a food processor (I used the Ninja) combine ½ cup flour with walnuts, and pulse until the nuts are finely ground. Make sure there are very few chunks. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
3. Beat the butter and ½ cup powdered sugar until light and fluffy, about 2 minutes. Add vanilla (here’s where I would add the lemon). Slowly add the remaining flour/nut mixture in divided doses.
4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes (IMPORTANT)
5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. If rolling in powdered sugar, cool first. Granulated sugar can be sprinkled immediately.