Cooking
Cookbooks keep showing up on my doorstep; the latest, The Taste of Home's Holiday & Celebrations Cookbook 2005.
I've already marked thirty or more recipes to try, but I just had to give the Praline Brownie Pie first priority!
It's not to complicated, but I at the same time, I wasn't entirely satisfied with the recipe.
It's all done in stages: first, make the pastry dough, which chills an hour. Meanwhile, make a praline topping, then a caramel layer, and finally a chocolate filling.
When the dough's been properly chilled, roll it out and line a tart pan. Spread the chocolate filling onto the crust, then spread the caramel, followed by the praline and some extra chocolate chips.
Ok...the dough? Fine. The filling? Also fine. I took issue first with the praline topping.
I've made praline before; quite a few times, actually. But this method? Well, before the time was up, the praline had burned.
I thought I must have done something wrong, so I asked Matt to give it a go. His also charcoal-ed prematurely. Not so good.
Also, the caramel...while it was gorgeous...well, the recipe simply said to set it aside, until ready to use. When it was time to top the pie with it...well, it had hardened.
The recipe didn't exactly cover that...and I was supposed to 'spread' it over the chocolate filling. Then 'swirl' it.
Not gonna happen.
So...I warmed up the caramel a bit, and sort of 'plopped' it strategically around the pie.
As for the praline topping; I just sprinkled chopped pecans over the top, and sprinkled some brown sugar on that.
Haven't cut into it yet, but it sure looks good!
And as always; recipes available upon request.
(Just a note...my camera is almost officially dead. We've ordered a new one, but it may not arrive for close to a week!!! So, posts may be sparse, and most likely, without photos. Please be patient...)
And don't forget---Blog Party #2, Tiki Party, is just a few days away! Be sure to get your info in by next Thursday, 22 September. You can leave a link in the comments, or email me at thehappysorceress at gmail dot com...and I'm looking forward to seeing what you 'bring'!
- Hotel Chocolat Goody Bag Review
Let's talk chocolate. I promised you a review of Hotel Chocolat's Valentine's Day offerings. Hotel Chocolat is a British chocolate company that recently launched their treats in the US, available online. They are also hosting a contest for...
- Mondays With Maida - Sour Cream And Pecan Dreams
Page 229 in the old book / page 254 in the new book These cookies are formed like thumbprint cookies, with a smidgen of brown sugar, sour cream, pecan, and cinnamon filling. They are firm, but not quite chewy and have a hint of cinnamon from the filling....
- My Christmas Cookies - 2006
This year's Christmas cookies are all out of the house now, but here's my little round-up of what I made and what I thought of them. Usually there are three or more cookies that I repeat from year to year, but this year I decided to try all new...
- Daring Bakers: A Piece Of...
Pictures now; words later. I'm already behind schedule. Filbert Gateau with Praline Buttercream Be sure to see all the other wonderful cakes made by our Daring Bakers! Tagged with: Food and Drink + Baking + Cake + Daring Bakers + Hazelnuts...
- The Dad Cake
My original plan was to make a cake for both local dad's; Matt would have one here, and then we'd take one to my father-in-law. Then reality set in, and I decided to let them share... Another recipe from Cocolat; Marjolaine. Four layers of roasted...
Cooking
Almost Praline Brownie Pie
Cookbooks keep showing up on my doorstep; the latest, The Taste of Home's Holiday & Celebrations Cookbook 2005.
I've already marked thirty or more recipes to try, but I just had to give the Praline Brownie Pie first priority!
It's not to complicated, but I at the same time, I wasn't entirely satisfied with the recipe.
It's all done in stages: first, make the pastry dough, which chills an hour. Meanwhile, make a praline topping, then a caramel layer, and finally a chocolate filling.
When the dough's been properly chilled, roll it out and line a tart pan. Spread the chocolate filling onto the crust, then spread the caramel, followed by the praline and some extra chocolate chips.
Ok...the dough? Fine. The filling? Also fine. I took issue first with the praline topping.
I've made praline before; quite a few times, actually. But this method? Well, before the time was up, the praline had burned.
I thought I must have done something wrong, so I asked Matt to give it a go. His also charcoal-ed prematurely. Not so good.
Also, the caramel...while it was gorgeous...well, the recipe simply said to set it aside, until ready to use. When it was time to top the pie with it...well, it had hardened.
The recipe didn't exactly cover that...and I was supposed to 'spread' it over the chocolate filling. Then 'swirl' it.
Not gonna happen.
So...I warmed up the caramel a bit, and sort of 'plopped' it strategically around the pie.
As for the praline topping; I just sprinkled chopped pecans over the top, and sprinkled some brown sugar on that.
Haven't cut into it yet, but it sure looks good!
And as always; recipes available upon request.
(Just a note...my camera is almost officially dead. We've ordered a new one, but it may not arrive for close to a week!!! So, posts may be sparse, and most likely, without photos. Please be patient...)
And don't forget---Blog Party #2, Tiki Party, is just a few days away! Be sure to get your info in by next Thursday, 22 September. You can leave a link in the comments, or email me at thehappysorceress at gmail dot com...and I'm looking forward to seeing what you 'bring'!
- Hotel Chocolat Goody Bag Review
Let's talk chocolate. I promised you a review of Hotel Chocolat's Valentine's Day offerings. Hotel Chocolat is a British chocolate company that recently launched their treats in the US, available online. They are also hosting a contest for...
- Mondays With Maida - Sour Cream And Pecan Dreams
Page 229 in the old book / page 254 in the new book These cookies are formed like thumbprint cookies, with a smidgen of brown sugar, sour cream, pecan, and cinnamon filling. They are firm, but not quite chewy and have a hint of cinnamon from the filling....
- My Christmas Cookies - 2006
This year's Christmas cookies are all out of the house now, but here's my little round-up of what I made and what I thought of them. Usually there are three or more cookies that I repeat from year to year, but this year I decided to try all new...
- Daring Bakers: A Piece Of...
Pictures now; words later. I'm already behind schedule. Filbert Gateau with Praline Buttercream Be sure to see all the other wonderful cakes made by our Daring Bakers! Tagged with: Food and Drink + Baking + Cake + Daring Bakers + Hazelnuts...
- The Dad Cake
My original plan was to make a cake for both local dad's; Matt would have one here, and then we'd take one to my father-in-law. Then reality set in, and I decided to let them share... Another recipe from Cocolat; Marjolaine. Four layers of roasted...