MARBLED BROWNIES

MARBLED BROWNIES

If your reading this your have crossed over to the evil chocolate brownie side. Because once you've had these you'll never ever what store bought or boxed brownies again.  You'll become one of us. :)    Then you'll find your self making your own brownie sundae's.   

INGREDIENTS: 
For the Brownie bottom:
8oz plain chocolate.  Bakers Chocolate works well.
3 oz Butter. Cut into cubes. Please use butter that come in blocks rather than tub's.
4 Eggs    (4 Large Eggs)  (4 Medium Eggs) or (6 Small eggs)
10 1/2 oz Sugar
5 oz plain flour
1/2 salt  I tend to leave out the salt.
1 Teaspoon baking powder
2 Teaspoon vanilla extract (home made is killer)

For the Marbled top:
2 oz Butter room temp.
2 eggs
6 oz cream cheese
3 1/2 oz sugar
1 oz Plain flour
1 Teaspoon vanilla extract.

METHOD OF PREPARATION:

Have a 13 x 9 inch glass dish ready, do not spray.

FIRST:  MELTING THE CHOCOLATE
Note: Have ice cubes in a bigger bowl ready to cool the chocolate.
First of all make sure the pan you are using to put the chocolate in is completely free of water drops, if it is not the chocolate will be ruined. The water make the chocolate seize. So dry the pot really good.  Another thing to keep in mind is that chocolate does not like to be melted on direct heat, because it will burn the chocolate.   Put the cubed butter in the pot then add your baking chocolate to the dry pot, next fill another pot with water less than half way.  Turn the burner on high and very carefully put the other pot on top of the boiling water.  Now I do understand every one out their had different double boilers, but do the best job you can.   As soon as the water is boiling, turn the heat down to medium low.  Stir occasionally till both the chocolate and butter are completely melted.  Put the pot on top of the ice cubes and let cool.

SECOND:
Break the four eggs into a large mixing bowl and beat with a egg beater for 3 minutes until they are nice and fluffy.  Next slowly pour in the sugar and beat in and also beat in the flour, baking powder and vanilla extract.  Next when the chocolate mixture is some what cool add it to the egg mixture and beat in then pour into the glass dish, set aside.

THIRD: TOP Layer of brownie.
Break the two eggs in a bowl and beat with a egg beater for 2 to 3 minutes, slowly add sugar as your beating and vanilla and flour, set aside.  In a separate bowl  ( yeah I know a lot of bowls, but it so worth it)   Beat butter and cream cheese until creamed really good.  Now mix both the buttered cream cheese and egg mixture together.  Take this batter and pour it on top of the other batter and spread it out with a spatula.

FOURTH:  MARBLING
Take a very long tooth pick or skewer and holding it at a slight angle move it thought the batter lifting the chocolate from below, move in a loop de loop movement.  Stop when you think that you have enough marbling effect.

FIFTH: BAKING.
Set the oven to 350 and bake for 35 to 40 minutes.
When you stick in a skewer into the middle and it comes out clean, your brownies are done.
Let them cool for an hour to firm up.  

Warning: These Brownies will cause you to crave them.  Enjoy and share the fun.

HOT CHOCOLATE

It's so so cold here and what sound really good around this time of year is HOT CHOCOLATE.  mmmmmm Warm and cozy.   This recipe is very simple.    Oh I did I mention this is not a healthy version.

HOT CHOCOLATE:
1 cup of whole milk
1 cup of heavy whipping cream.
2  Tablespoons of good quality chocolate powder.
Tiny Marsh mellows.
3 Three Table spoons sugar.
1Teaspoon of cinnamon.
1/2  Teaspoon of Vanilla extract.  Home made is the best.
Add a peppermint stick for garnish.
Put the both milks into a pot on the stove on High. Add vanilla, chocolate powder, sugar and cinnamon.   Stir it with a whisk,  it will take some time.  Watch for little bubbles around the edges of the milk, when they start to foam and roll.  As soon as you start to see it boil a little turn it off.
Yummy
If their is left overs put in the refrigerator and cover. Then you'll have cold chocolate milk for late.   

HOT CHILI GARLIC SAUCE SALAD.

HOT CHILI GARLIC SAUCE SALAD.        My Hubbys Recipe. :) :)   

Very simple, very yummy.

INGREDIENTS:
1 Apple chopped into cubes.
1 Cucumber chopped into cubes.
1 Bell Pepper chopped.
1/2 teaspoon of Hot Garlic Chili sauce.

Mix all in a bowl add the Hot Garlic chili sauce.
Put all into a plastic container and let sit over night, to have the next day.

Yummy.  

Great for if you have to wake up early and go some where.  :)

PERSIMMON GARLIC CHICKEN STIR FRY.

PERSIMMON GARLIC CHICKEN STIR FRY

When you have lot's of persimmons you need to be creative. :)  So I came up with this one three night ago and it's very yummy.

INGREDIENTS:
1 Flat of boneless chicken cut into little strips.
2 Tablespoon Olive oil
About three tablespoon of soy sauce.
1 scallion chopped
1 inch ginger finely grated
3 to 4 garlic cloves
A good hand full of cilantro
1 Firm Persimmons peeled and chopped into small cubes.
2 stalk celery chopped
About 3/4 cup finely chopped Broccoli
1 Tablespoon Hot chili garlic sauce (optional)
1 Poblano pepper finely diced.
2 Carrots diced.
A good handful of Snow Peas.
3 cups of cooked rice.
1/2 of Mexican zucchini. Cut in half, then chopped thinly.
1/2  of a yellow zucchini. Cut in half, then chopped thinly.

METHOD OF PREPARATION:

FIRST: 
Prepare the chicken on a separate cutting board for safety.  Put cut chicken into a large bowl. Set aside and wash knife, and cutting board and your hand very good.
Next, with a clean start. Now peel garlic, peel ginger, wash and dry cilantro.  Place all on a clean cutting board and roughly chop. Now keep chopping until it is very finely minced.  Chop chop chop. Add the minced mixture to raw chicken, also add the three tablespoons of soy sauce, 1 table spoon of Hot chili garlic sauce.  Next peel and dice Persimmon into little cubes also add this to the chicken.   Mix it all very well into the chicken and let it rest in the refrigerator for about 30 minutes to an hour.  Your choice.

SECOND: CHOPPING
Chop the carrots, celery, poblano, both zucchini's, broccoli, and scallion in to bite size piece.
But keep the zucchinis separate.

THIRD:  COOKING
THE CHICKEN: After the 30 minutes or hour is up. Take out a large pan and pour about 1 table spoon of Olive oil into it. Turn the burner to medium and let cook until all the pink is gone. As you stir it, keep looking it over to see if theirs any pink.  If all the pink is gone, turn the burner to low and put a lid on it.  It can cook like this until the veggies are done. But just to make sure pick out a big piece cut it in half and check for doneness.   If their is any pink put it back on low for two minutes.

THE VEGGIES:  In another pan add one tablespoon of olive oil and add the carrots, celery, poblano, broccoli and scallions. Turn the burner to high. About 1 mintues into the stir frying add  the zucchini. Taste the veggies often as you stir them. Keep them moving until they are done.
When the carrots are soft but not mussy, turn off the burner and mix in the snow peas, they will steam finished. Do not put the lid back on.  If you do the food will continue to over cook.

FOURTH:  RICE   ( I PUT BOTH RECIPES, SO Pick Which one you want)
HOW TO COOKE RICE OR AROMATIC RICE:
 If you just want to make regular white rice just don't add any extras, it's that simple. But if you do add away.  What I like to do after the aromatic rice is done cooking is add a little cheese to the top and add hot chili garlic sauce, mix it up and yummy.  And if you haven't noticed I like to be very exacting with my rice.

= means equal

1CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS


INGREDIENTS

1 1/4 CUP LONG GRAIN RICE

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

1/8 TEASPOON TURMERIC POWDER

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.

FIFTH: GET A BIG BOWL
Add rice, Add veggies and add chicken.  ENJOY.

PUMPKIN PIE

PUMPKIN PIE

This is a yummy addition to the fall table.  It's a little more work than the persimmon pie, but still so worth it.  Persimmon and Pumpkin pies are basically identical to each other. Except for one differents.  You have to steam the Pumpkin, but you don't have to steam the Persimmon.

NOTE: To really get the full flavor of this pie, use freshly grated or crushed spices.

INGREDIENTS:

DOUGH

2 Sticks of butter.  Cut into cubes and chilled in the freezer
3 to 5 Tablespoons of Ice water.
4 cups of flour.

FILLING:
1 3/4 Cup of Pumpkin You will need 1 pie pumpkin for this.  
3 Eggs 
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 Cup of Condensed Milk
5 Table spoons of flour
1 Teaspoon Cinnamon
1/2 Teaspoon ground fresh cloves
1/2 Teaspoon nutmeg freshly grated.
1/2 or more of freshly grated Ginger.

METHOD OF PREPARATION:

Have either a glass pie dish ready or a foil one, either will do fine.

FIRST: MAKING THE DOUGH.

Put the four cups of flour into a large glass dish and add the 2 cups of diced chilled butter.  Now with either a pastry knife or your fingers.  Work the butter into the flour until it look like a course bread meal and no big clumps of butter remain.  Next add 3 table spoons at a time of cold ice water and mix into the mixture until it starts to hold, if need be add 2 more tablespoons.  Do not get discouraged at this point.  Think of it as compacting a snow ball. Keep working the mixture into a dough ball and compacting it as you go.   After you have your ball, you do not need to kneed it.  Put it back into the glass dish and cover it with plastic wrap and rest it in the refrigerator for about 30 minutes.


SECOND: STEAMING THE PUMPKIN.
Cut the pumpkin in half and scrap out the seeds really good. Now cut in half again.  Place face down and over lap the halves  in a steamer basket. Make sure the lid is flush with the top of the pot.  If you have a small steamer, steam the pumpkin in batches. Steam until you can stick a knife thought it real easily. When done the flesh should be nice and soft and easily scrapped off the skin. Measure what you need, and put the rest in a freezer container for a later pie.

THIRD: MAKING THE PIE FILLING 
  Break your eggs into a bowl and beat with a egg beater for about 2 minutes then add the sugar, keep beating. Then pour in the condensed milk, beat in, add the brown sugar, add all the freshly grated or crushed spices, beat in.  Now add the smashed pumpkin, beat in and last but not least add the 5 Table spoons of flour and beat in.  Cover and put in the refrigerator.

FOURTH: BLIND BAKING THE PIE DOUGH & COOKING

Remove the Pie Dough from the refrigerator. Sprinkle flour on your cutting board and place the dough ball on the cutting board.  Now start to roll the dough out, making sure that it does not stick to the cutting board.  Keep on rolling it out until it is thin and look about the size of your pie dish.  Now very carefully use your rolling pin to roll the dough on to and unroll it on to the pie dish to see if it fits.  If not roll it back on to the pin and roll it out more.  Note: Practice Makes Prefect, so don't give up on this part.  Once your pie dough is the right size, gently push in into shape of the pie dish.  When it come to this part I go for the rustic look, either way it's going to be yummy, but if you want to try some pretty shapes go for it.   This is your pie and your creation.   Next use a tooth pick to poke a lot of holes into the bottom of the pit dough, then put about a handful of dried beans on top of the dough.  (Don't throw the beans out, keep them for the next time you make another pie).  Turn the oven to 325 and put the pie dough into the oven for about 10 to 15 minutes.  But keep and eye on it.   It's ok if the pie dough turns light, light brown, but do not let it turn golden.  After it is done take it out and let it cool.
Next take the filling out of the refrigerator and pour it into the cooled pie crust.   Place into the oven and turn the oven to 400 and cook for 45 to 55 minutes.  Again keep an eye on it.   Your pie will be done when you can stick a tooth pick in the middle and it comes out clean.  And another thing, it is ok if the very middle of the pie is a tad liquidity, that fine.  As long as the whole pie has a nice Golden Brown Color to it.   Let the Pie rest for 1 hour.  Yeah I know that hard, but this allows the pie to settle and firm up.   It like when you take a cookie out of the oven, it soft at first then as it cool it get hard.

Additional notes: Letting the pie rest, let it firm up and you can make these pies up ahead of time and freeze them, and all you have to do is let them thaw for a hour. 

Get a big spoon full of whip Cream and dig in.     

PERSIMMON PIE

PERSIMMON PIE
If you love persimmons and you love pie, this is a keeper.   And also a nice change from pumpkin pie.   I adore pumpkin pie, but it's amazing how persimmons come pretty darn close to pumpkin, but you'll taste the subtle notes of the persimmons which is very  yummy.  I absolutely adore ginger, nutmeg, cinnamon and cloves in my pies. I have added them, but if you feel that you do not need to be added feel free to omit them.  This make a great addition to the ThanksGiving table or for any special occasions.

NOTE: To really get the full flavor of this pie, use freshly grated or crushed spices.

INGREDIENTS:

DOUGH

2 Sticks of butter.  Cut into cubes and chilled in the freezer
3 to 5 Tablespoons of Ice water.
4 cups of flour.

FILLING:
1 3/4 Cup of Very Ripe Persimmons    
3 Eggs 
3/4 Cup Sugar
1 Cup of Condensed Milk
5 Table spoons of flour
1 Teaspoon Cinnamon
1/2 Teaspoon ground fresh cloves
1/2 Teaspoon nutmeg freshly grated.
1/2 or more of freshly grated Ginger.

METHOD OF PREPARATION:

Have either a glass pie dish ready or a foil one, either will do fine.

FIRST: MAKING THE DOUGH.

Put the four cups of flour into a large glass dish and add the 2 cups of diced chilled butter.  Now with either a pastry knife or your fingers.  Work the butter into the flour until it look like a course bread meal and no big clumps of butter remain.  Next add 3 table spoons at a time of cold ice water and mix into the mixture until it starts to hold, if need be add 2 more tablespoons.  Do not get discouraged at this point.  Think of it as compacting a snow ball. Keep working the mixture into a dough ball and compacting it as you go.   After you have your ball, you do not need to kneed it.  Put it back into the glass dish and cover it with plastic wrap and rest it in the refrigerator for about 30 minutes.

SECOND:  MAKING THE PIE FILLING 
Get your Persimmons and with a vegetable peeler peel them and cut the tops off.   Cut them into small chunks and put them in a bowl, them smash them with a potato smasher.  It better to smash them then use your food processor, which will draw out more water. Smash them as good as you can, if their is big piece here and their that is fine.  Set this bowl aside.   Now break your eggs into another bowl and beat with a egg beater for about 2 minutes then add the sugar, keep beating. Then pour in the condensed milk, beat in. Add all the freshly grated or crushed spices, beat in.  Now add the smashed persimmon, beat in and last but not least add the 5 Table spoons of flour and beat in.  Cover and put in the refrigerator.

THIRD: BLIND BAKING THE PIE DOUGH & COOKING

Remove the Pie Dough from the refrigerator. Sprinkle flour on your cutting board and place the dough ball on the cutting board.  Now start to roll the dough out, making sure that it does not stick to the cutting board.  Keep on rolling it out until it is thin and look about the size of your pie dish.  Now very carefully use your rolling pin to roll the dough on to and unroll it on to the pie dish to see if it fits.  If not roll it back on to the pin and roll it out more.  Note: Practice Makes Prefect, so don't give up on this part.  Once your pie dough is the right size, gently push in into shape of the pie dish.  When it come to this part I go for the rustic look, either way it's going to be yummy, but if you want to try some pretty shapes go for it.   This is your pie and your creation.   Next use a tooth pick to poke a lot of holes into the bottom of the pit dough, then put about a handful of dried beans on top of the dough.  (Don't throw the beans out, keep them for the next time you make another pie).  Turn the oven to 325 and put the pie dough into the oven for about 10 to 15 minutes.  But keep and eye on it.   It's ok if the pie dough turns light, light brown, but do not let it turn golden.  After it is done take it out and let it cool.  
Next take the filling out of the refrigerator and pour it into the cooled pie crust.   Place into the oven and turn the oven to 400 and cook for 45 to 55 minutes.  Again keep an eye on it.   Your pie will be done when you can stick a tooth pick in the middle and it comes out clean.  And another thing, it is ok if the very middle of the pie is a tad liquidity, that fine.  As long as the whole pie has a nice Golden Brown Color to it.   Let the Pie rest for 1 hour.  Yeah I know that hard, but this allows the pie to settle and firm up.   It like when you take a cookie out of the oven, it soft at first then as it cool it get hard.

Additional notes: You can make these up ahead of time and freeze them, and all you have to do is let them thaw for a hour or a half.   

With a scoop of vanilla ice cream this is dreamy.  Enjoy.

PERSIMMON MUFFINS

PERSIMMON MUFFINS

What do you do with a bag full of persimmons?  You make Muffins and Pies.  :)    These go so well with a hot cup of coffee or tea on a cold winters night.

INGREDIENTS:

2 Large Persimmons
1 Cup of all purpose flour.
1 Cup of Corn Starch.
1 Egg
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 oz or 6 1/2 Tablespoons Brown Sugar
1/2 Teaspoon of Baking Soda.
1/2 Teaspoon of Baking Powder.
2 oz or 6 1/2 Table Spoons of Olive oil or Vegetable oil. 
Paper muffin cups (optional).    I don't really like using them, but that me. 

METHOD OF PREPARATION:

Note: You will need a muffin Tin. You can spray it or butter it.

FIRST:
Cut the tops off and peel the persimmons with a vegetable peeler.  Next dice up the persimmons and put in a glass bowl.   Then use a mash potato masher and mash it up really good and if there is some bigger chunks left that is totally okay.   Next break the egg into the mixture and add the cinnamon, nutmeg, brown sugar, baking soda and powder, and oil.   Mix all with a wooden spoon very well.
Combined the flour and corn starch together and add about a half of cup to the batter. Mix until all the flour is incorporated into the batter.  Add a half cup more and mix again until the second batch of flour is incorporated.  The batter should have a thick and moist look, but not dry.   It should not be runny.  Now take your strayed muffin tin and add spoon fulls of batter to each cup until all are full.  If they heap over that okay to.  But make sure their all sort of evenly filled.  If you have empty cups in the muffin tray. Place the Tin in the oven and take care to carefully fill all the empty cups with hot water. This is help the muffin tray not warp as it heat up.  
Now Set the oven at 325.  Have a tooth pick ready to check the muffins.   Remember the more batter the longer it will take, the less the shorter it will take to cook.
Note: Use the biggest muffin in the tray to help you judge them when their done.  When you stick the tooth pick into it, it should come out clean.  And the finished muffins should have a nice golden look to them.    After their done pull the muffin tin out and remove the muffins and put them on a wire rack to cool.  

A big tall glass of milk also is good with these muffins.  Enjoy.