We had friends over for the afternoon yesterday. Jeff smoked 10 pounds of meatballs! They were so good but of course he didn’t write anything down nor does he remember what he put in them. He made three types. Rosemary something, mint and something and one with molasses. One had maple syrup in it and one had garlic in it but I don’t know what went with what other than they were delicious. We also had sauteed green cabbage and sauteed red cabbage. That I made. The green cabbage had rice vinegar, sugar, ground ginger and red pepper flakes. The red had apple cider vinegar and brown sugar. No amounts, I just added as needed. Slice up the cabbage like you are making coleslaw and put it into a saute pan with heated olive oil. Let it saute down (it will shrink like spinach) stirring it now and then so it doesn’t stick. Add the seasonings or any that you would like. I bet caraway seeds would go well with either but I hate them. Jeff baked up some potatoes and our friends brought a great mixed salad. Halfway through the afternoon I realized that we had nothing planned for dessert. So I went online looking for a cool brownie recipe since they are easy to make. Food Network came through again! Jeff and I both like our brownies more fudgy than cakey. Too cakey and they just taste like chocolate cake. They were so good! You could definitely taste the peanut butter and sort of taste the hazelnuts. Next time I might try it just with the peanut butter or maybe just with the hazelnuts. Probably could add some nuts too to give it some texture. Hmmmmm….I may see a brownie baking adventure ahead of me. The recipe below is from Food Network with my tweaks. Enjoy!
( Not my picture – taken from Foodtv.com)
- 1 cup unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup all purpose flour
- 3/4 cup cocoa powder (non-alkalized)
- 1/2 teaspoon baking powder
- Dash salt
- 1/2 cup smooth peanut butter
- 1/2 cup hazelnut-chocolate spread
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch glass baking dish.
- Soften the butter and addthe sugar and vanilla. Cream the butter into the sugar until light and fluffy.
- Add the eggs 1 at a time, beating after each addition. Add flour, cocoa, baking powder and salt, and mix well.
- Mix the peanut butter and chocolate spread in a small saucepan over low heat. Stir until until it reaches a runny consistency.
- Stir the mixture into the batter; then pour it into the baking dish.
- Bake for 30 minutes. Allow to cool before cutting and serving.
One of the reviewers on the website said that instead of incorporating the peanut butter/hazelnut mixture into the batter you could pour the regular batter into the baking dish and then slowly drip the peanut butter/hazelnut mixture on top of the batter and using a knife, swirl it in. That might be a cool idea to try next time.