Chocolate Fudge Brownies with Chocolate Buttercream Frosting {Joy the Baker Cookbook Spotlight and Cook-Off}

Hi there my lovelies! 

Today, and for the next few weeks, I'm participating in the Joy the Baker Cookbook Spotlight and Cook-Off hosted by Heather at Girlichef.



I am so stoked to be participating in this challenge, as I love Joy's blog. Can you say AH-MAZING and INSPIRING!? If only I could come within an ounce of her baking talents, I'd be a happy girl. That woman can bake her butt off.

Insert these brownies. You see, I'm used to brownies from a box mix, which I was never crazy about. Thanks to Joy, now I've seen the light and now know how brownies are really supposed to taste.

Rich, topped with a velvety frosting, and homemade!

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

from Joy the Baker Cookbook


*Makes one 8-inch pan

Chocolate Fudge Brownies

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 stick unsalted butter
• 3 oz unsweetened chocolate
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 1/2 cup semisweet chocolate chips

Place a rack in the upper third of the oven and preheat to 350 degrees. Grease and flour an 8-inch square baking dish and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Bring about 2 inches of water to a boil in a medium saucepan. In a medium heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk, and vanilla. Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips.

Pour batter into prepared pan and bake for 25-30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from the oven and cool completely before frosting.

Frost with half recipe of The Best Chocolate Buttercream Frosting (see below) when cooled. Brownies last, well wrapped, without the frosting, at room temperature for up to five days.

The Best Chocolate Buttercream Frosting

from Joy the Baker Cookbook

*Note: this is the full recipe, the  brownies only call for a 1/2 recipe 
*Makes enough to frost one 2-layer 8-inch or 9-inch cake or 24 cupcakes

• 3/4 cup (1.5 sticks) unsalted butter, at room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 2.5-3 cup powdered sugar, sifted
• 2 tbsp milk
• 1 tsp vanilla extract
• scant 1/2 cup heavy cream
• 1/3 cup Ovaltine

In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed.

Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2.5 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.

In a 1-cup measure, stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow steady stream until the frosting reaches your desired consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes (or brownies). 

*Note: Putting the frosting in the fridge for about 30 minutes makes it harden just a little and makes it easier to spread as a frosting.

Frosting will last well wrapped, in the refrigerator for up to 5 days. 

Printable Recipe

I didn't put the frosting in the fridge first before frosting. But I did refrigerate the brownies once they were frosted. You can heat them in the microwave if you like them warm, or let them sit out at room temp for a bit before serving or eating if you like them at room temperature.


I don't think I'll ever eat brownies without frosting again.

Our host Heather is doing an interview with the ever-so-talented author of this cookbook, Joy the Baker herself. I suggest you head on over there, cuz you can enter to win a copy of the cookbook yourself! Do it!!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*


Also linking up here and to Cookbook Sundays.

Peace, and bacon grease!

Restaurant Review: Boi Na Braza

I was extremely excited for this fine-dining Brazilian steakhouse in downtown Cincinnati called Boi Na Braza. I purchased a $50 halfpricecincy deal for the price of $25. The restaurant is located inside Carew Tower, right next to Morton's Steakhouse near fountain square. We entered and the decor inside was very nice and appealing to the eye.

{Source}

We went for Valentines Day for the $47.95/person deal (if you would call it that) which includes all you can eat salad/sides buffet bar + all you can eat meat. Buffets never feel fine-dining to me for one. So that was the first reluctance. I topped the mashed potatoes with marinated *shitake mushrooms and it was delicious, I'll admit. I will need to find a recipe similar to those marinated mushrooms.  The broccoli with cheese sauce was also good. We also were served some cheese straws of some sort, and bread as an appetizer, which were both nasty. We also were served some fried bananas at the beginning and we liked them. We asked our server to bring us more at the beginning of our meal, but he didn't bring them until the end of the meal. Um, thanks. 

{Source}

They have a green card/red card system - turn green over when you want them to bring meat, turn red over when you don't. Our green cards were turned over for quite awhile before anyone ever brought us meat. We had to keep getting like 2 or 3 plates of sides to hold us over before they finally brought us some meat. And I had to ask them to. I'm sorry, but if something claims to be all-you-can-eat, I shouldn't be waiting around for a ridiculous amount of time for my first helping. That seemed like part of the rip-off.... tell them it's all you can eat but don't actually bring them any meat until well into the meal.  

When they finally did bring the meat, we were so unimpressed. The meat was brought on swords by gauchos and sliced onto your plate. Just slices, not whole portions of meat. So if you only get a tiny slice, and then the gauchos are gone for 20 minutes, you are just screwed and without food unless you hit the salad bar back up.

This is what our gauchos looked like - kinda. {Source}

They serve 15 cuts of meat, such as sausages, parmesan crusted pork chops, filet mignon, top and bottom sirloin, beef ribs, lamb, and bacon-wrapped chicken. There was maybe one meat that was tasty out of everything, and I don't remember what it was. You guys know I'm a meat lover by all means. I don't discriminate. But what I don't love is flavorless, hard, tough, chewy meat. Especially when that is supposed to be the specialty. At a fine-dining establishment. Most of the steaks were tough and hard to chew, besides the filet which was just mush! And I love filet!!!! It is my favorite cut of steak. But not here. Maybe sauces would have made the meat better, not sure. And if you are waiting for a specific meat, you have to wait until that specific gaucho comes around, which could take forever. You may never even get to try all the different meats. We didn't get to try something called garlic steak I think.... I was waiting patiently for it with my green side showing, and I saw the gaucho look at my green card, and then keep on moving. Rude!

Oh, and there aren't free refills on lemonade or sodas.

Please, please don't waste almost $50/person on this crap food! This was one of our worst experiences ever! It put a bit of a damper on our Valentine's Day to be honest. The service was just bad - gauchos were rude, didn't smile or speak English very well, sounded like they were annoyed, (as I mentioned before) our waiter never brought us our fried bananas until the end of the meal, we had to wait forever for our "all-you-can-eat" meats to come out, and then on top of the bad service they had the nerve to add an 18% tip on my bill for only 2 people! Understandable for a party of 8 or more but not for 2. I used to work in the restaurant business and PJ currently does so we never scimp out on a tip unless it's justified, and this time was definitely justified, and we had discussed not leaving a high tip. But what do you know, we weren't given the option of how much we wanted to tip. We should have went to Morton's right next door. I'm telling everyone I know about my bad experience. I'm not sure if it's always this bad or because it was Valentine's Day. It wasn't like it was soooo crowded, so that's no excuse to me. I'm really surprised to read others' good reviews. We left wondering how they are still in business and how they continue to charge $50 a person and people keep going back. 

(And sorry about no pictures. Had to borrow some from the internet and their website, just to give you some visuals. When I got there with my camera I realized I didn't have my memory card in. Oh well, since it wasn't a nice experience anyway).

Never, never again!!!

*PJ once saw shitake mushrooms in a recipe, and called them shit-take. So that's what we always call them. Shit-take mushrooms :) Think of that next time you eat some, k?

Peace, and bacon grease! 

Menu Planning - Week of 2/13/12

Hey there! I took a little break from menu planning, but I'm back. Sad weekend, wasn't it? The legendary Whitney Houston passed away at the young age of 48. Don't even get me started! I've been listening to her songs and watching tributes for the past 2 days. Can't help but tear up sometimes... that voice and her music were a huge part of my childhood. May you rest in peace, Whitney.

Sunday me and my mama went to see The Grey, which I didn't know anything about except that Liam Neeson was in it and the mention of wolves... which completely turned me off. Um, loved it! It was suspenseful, and I thoroughly enjoyed it for not having known what to expect really. I just may make PJ go see it with me again.

Still need to see Chronicle, and Extremely Loud and Incredibly Close, though.

Besides that, I did some shopping and worked on my paper for class. Nothing too exciting.

Now on to this week's menu plan. 

Monday 2/13/12:  Chili-Lime Pork Tenderloin

Tuesday 2/14/12:  VALENTINE'S DAY - lunch with my love, then dinner at Boi Na Braza that evening!

Wednesday 2/15/12:  class, probably eat leftover Chinese from lunch

Thursday 2/16/12:  groupon to Mokka

Friday 2/17/12:  Tortellini Spinach Bake in Creamy Lemon Sauce

Saturday 2/18/12:  Bacon Cheeseburger Potato Pie

Sunday 2/19/12:  Buttermilk Cornbread Topped Chili

I hope you all have a love-filled Valentine's Day and a fantastic week!

Peace, and bacon grease!

*Side Note: If one more person says something negative about Whitney Houston's death, I just may shoot them. People can be so cruel, would they like people saying bad things about them when they die? Didn't think so. If you don't wanna watch the coverage, change the channel! No need to belittle someone's life. Ok thanks, glad I got that off my chest!

Strawberry Sweethearts Cocoa for Valentine's Day {Holiday Recipe Club}

Here's a delicious Valentine's Day treat for your sweetheart.

It's sweet, it's warm and comforting, and it's pink (though you can't totally tell from the picture).

At first we were suspicious... "Why melt the ice cream?!? Why add water?!" But boy was it worth it.

Don't question it.

Strawberry Sweethearts Cocoa

slightly adapted from Two Peas and Their Pod

• 4 tablespoons butter
• 1/2 cup sugar
• 1 pint strawberry ice cream
• 2 cups water
• Whipped cream
• 1/2 cup milk chocolate chips
• 1 tablespoon chocolate sprinkles

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted.  Whisk in the water, one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles.

*We only made two glasses, and only added in 2 cups of water vs. 4 cups. We used less chocolate chips for the rims since we were only having two glasses, also.

Printable Recipe

Your sweet is sure to think you're sweet if you make this for him or her. What says "I love you" more than chocolate-dipped rims and strawberry ice cream?

It's love in a glass.

I'm participating in Erin's Holiday Recipe Club. Check out all the tasty Valentine treats in the blog hop below. 

Peace, and bacon grease!

Chocolate Carrot Cake {Crazy Cooking Challenge}

Hey yall! 

I didn't participate in January's Crazy Cooking Challenge... chicken noodle soup just isn't my thing. And you know what? This month's pick - chocolate cake - isn't really my thing either. Never been much for chocolate cake. 

Or so I thought.

At first, I wasn't too excited about picking a chocolate cake recipe. Then I came across some with Bailey's and Kahlua and white chocolate and strawberries and butterfingers and all kinds of goodness. And I started to get more excited about this challenge. Then I saw it. Chocolate Carrot Cake. I absolutely love carrot cake, and so does PJ, so it was a no-brainer. Chocolate Carrot Cake was the golden one.

Oh, and this is my first homemade cake! Woot woot, go me. Not difficult at all when you've got a recipe to follow. Except when you don't follow it correctly. Leave it to me to read a recipe wrong. We only added 2 cups of carrots instead of 3 cups which the recipe called for. While the cake was delicious, it definitely needed the full 3 cups of carrots. It didn't taste carrot-y enough. (Um, what crazy person says that they want more carrots? Me, Me!). This only applies to carrot cake. This is not the norm for me to want more carrots. But for this carrot cake, it is a must.... use the 3 cups! 


And it was still so good. Though it lacked the full on carrot cake flavor, it was a delicious chocolate cake. Especially with the chocolate buttercream frosting filling and topping. I also liked the crunchy walnuts on top; they added a nice texture. Next time I may try toasting them a bit first, or experiment with other crunchy toppings.

Chocolate Carrot Cake

ever-so-slightly adapted from Burn Me Not

Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 4 eggs
• 1 and 1/4 cups canola oil
• 3 cups finely shredded carrots

Frosting:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 and 3/4 cups confectioners sugar
• 1/4 cup unsweetened cocoa
• 3 tsp vanilla extract
• chopped walnuts

Preheat oven to 350 degrees. Spray two 8-inch round baking pans with baking spray. 

In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Add eggs and oil and beat until combined. Mix in carrots. Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners sugar, cocoa, and vanilla until smooth.

Level cake layers with a serrated knife. Place one layer on a serving plate; top with half of the frosting. Place remaining cake layer on top of the other frosted layer, and then top with remaining frosting. Sprinkle with nuts.

*Note: I didn't line the baking pans with parchment paper. It just wasn't working right so I just baked the cakes directly in the greased pans. I carefully used a spatula to release the sides and bottom from the pan once cooled and removed to a cooling rack. I'm not sure if baking it in the parchment paper would make a difference, or how to even do it properly. I couldn't figure it out, that's why I baked it directly in the pan. You can line pans in parchment paper like the original recipe says, or bake directly in the pans like I did. Whatevs.

Printable Recipe

It's after midnight and I'm about to go have a slice, or two. Please tell me this is normal.


Check out the other chocolate cakes in the blog hop below... and maybe click on mine - the one with the most clicks wins the ultimate chocolate cake title.








Linking up here.


Peace, and bacon grease!

Super Bowl Recipe Roundup

Are you guys pumped for the Super Bowl?! Of course my football-lovin self is! Here's a recipe roundup of some tasty Super Bowl goodies that are sure to make the big day extra special.


Appetizers

1.  Hot Fiesta Dip

2.  Cream Cheese Bacon Crescents

3.  Jalapeno Poppers

4.  Loaded Baked Potato Dip

 

Mains

1.  White Chicken Chili

2.  Chili for Two

3.  Chicken Fingers with Spicy Avocado Sauce

4.  Sloppy Joe Squares

Desserts

1.  Caramel Apple Marshmallow Dip

2.  Chocolate Chip Pecan Blondies 

3.  No-Bake Cookies & Cream Treats 

4.  Rocky Road Fudge  

5.  Saltine Toffee - 2 Ways  

6.  Easy Peanut Butter Cups  

7.  Snickerdoodles  

**GO PATRIOTS! **

Peace, and bacon grease!