Twix brownies

Yay for a rainy day! The boys are at daycare playing with their friends until 3:00, so I have seven hours of productivity that lie ahead. Ahhhh, that feels good.

We spent six nights in Iowa with family, which was nice. Really really nice. We have two nights at home before heading out for another little trip. I love this summer! I was reminiscing with a few family members over the past week about what a very bad place I was in one year ago. It makes my stomach turn thinking about it. I am grateful for where I am at and how good I feel. Last summer=no bueno.

I cannot speak of our family gathering without mentioning how much all of us love food. My gracious aunt prepares a ton of delicious food for the masses for breakfast, lunch and dinner every single day. I did my best to help out this year by providing a few edible treats. My pan of Twix Brownies didn't last long, which I took as a good sign. I found the recipe over at Jasey's Crazy Daisies, and knew I had to make it and share with my family.

Start by lining a 9x13 baking dish with parchment paper. Preheat your oven to 350 degrees F.

In the bowl of a food processor, place a 12.8-oz. package of Simply Sandies shortbread cookies.

Pulse until fine crumbs form.

Add 6 tablespoons of melted butter and pulse until crumbs are moist.

Press the crumbs into the bottom of the prepared dish.

In a large mixing bowl, prepare a family size (9x13) box of brownie mix according to the package instructions.

Add 1/4 cup of hot fudge ice cream topping.

Stir until combined.

Pour the batter over the crust. 

Bake as directed on brownie package (adjust the oven temp, if needed). Let cool.

In a medium saucepan, add:

14-oz. bag caramals, unwrapped

2 tablespoons heavy whipping cream

Cook, stirring constantly, over medium-low heat until the caramel is completely smooth.

Pour it evenly over the cooled brownies.

Place in the refrigerator until the caramel layer is firm, about 20 minutes.

In a small saucepan, add:

11.5-oz. bag milk chocolate chips

2 tablespoons butter

1/4 cup heavy whipping cream

Cook, stirring constantly, over medium-low heat until melted and creamy.

Spread evenly over cooled caramel layer. Place back in the refrigerator until the chocolate layer is cooled and firm.

Cut into squares and serve! You will love these! Thanks for the recipe, Jasey!

Printable recipe: Twix brownies

Apricot and basil shortbread tart

 

This is Week #34 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

The end of August, and the end of SUMMER, my dear beloved summer, is approaching, which means I am attempting to squeeze in as many summer-time recipes as I can. I love summer recipes. Salads, fresh fruits and vegetables, anything on the grill, ice cream, cold cold margaritas, I could go on and on..  

I was excited to make this apricot tart because I thought it would be a fresh, light end-of-the-summer (sniff) treat. It was totally scrumptious. I have to mention that the shortbread crust on this thing? OMG! Better than the best Christmas cookie I've ever tasted. LOVED IT TO PIECES.

First, make the pastry cream.

In a saucepan, combine:

3/4 cup whole milk

5 tablespoons sugar

1/4 cup packed fresh basil leaves

Bring to a simmer. Remove from the heat and let stand for 15 minutes. 

Remove the basil from the pan.

In a bowl, whisk together:

1/4 cup whole milk

2 large egg yolks

2 1/2 tablespoons cornstarch

Slowly whisk the yolk mixture into the warm milk in the saucepan. Bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. 

Remove from the heat and whisk in 2 tablespoons unsalted butter until melted. 

Scrape into a bowl and press plastic wrap directly onto the surface. Refrigerate until chilled, 2 hours.

Looks like lemon curd, doesn't it? Well it is a little bit shocking when it tastes nothing like lemon curd!

Now make the pastry (the yum yum delicious pastry that I'm madly in love with).

Preheat your oven to 375 degrees F. 

Spray a 14x4-1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. Or do like I did and use a 9-inch round tart pan without a removable bottom.

Add to a medium bowl:

1 large hard-boiled egg yolk

1 stick plus 6 tablespoons unsalted butter

1/2 cup confectioners' sugar

(Do you see a person in a coffin? Or perhaps a child sleeping?)

Beat with a hand mixer at medium speed until smooth, 2 minutes.

Add:

1 1/2 cups all-purpose flour

1/4 cup potato starch

1 1/4 teaspoons kosher salt

Beat at low speed until just combined.

Using lightly floured hands, press the dough evenly over the bottom and up the sides of the tart pan. Refrigerate the crust for about 30 minutes, or until chilled.

Bake the crust for about 25 minutes, until golden. Cool for 1 hour.

Now prepare the topping!

Increase the oven temperature to 450 degrees F.

Line a baking sheet with parchment paper. Arrange 6 apricots, halved, cut side up, on the paper and sprinkle all over with 3 tablespoons of granulated sugar.

Roast in the oven for about 20 minutes, or until the apricots are tender and lightly browned. Cool completely, about 30 minutes.

Unmold the crust onto a serving plate and spread the cream evenly in the crust. Arrange the apricots on the cream, cut side down, and brush all over with 1/3 cup melted apricot jam.

Cut tart crosswise into strips and serve.

You might notice that I left the tart in the tart pan and cut it like a pie. It worked just fine this way!

Decorate with basil leaves, if desired.

ENJOY!

Click here for a printable recipe!