Yeah, that's a strong statement, but it's true. These brownies are by far the best I've ever tasted and a few of the companies have tried to snag my idea. I've been doing this for years.
The only thing extra you will need (other than your box of brownie mix and the ingredients to make it) is a bottle of Hershey's Syrup.
Basically, you're going to make your brownies as instructed on the back of your brownie mix box. I find that Duncan Hines is the best for this particular deviation.
In the bowl of raw brownie batter, start to put in your Hershey's Syrup. Give it a good healthy swirl. I usually squeeze three huge circles around in the batter. (Three times around the bowl)
Stir in until completely blended.
Give it another good healthy swirl. I usually go two times around the bowl. Stir until completely blended. By this time, the batter should start to be come thick and slightly stiff. That's perfectly ok.
Place in your greased brownie pan and bake according to the directions on the box.
Your results will be SUPER MEGA FUDGY BROWNIES OF DOOM. Goes best with a large glass of milk.
Friday, May 18, 2007
Thousand Layer Lasagna
I love to cook and this recipe looks amazing.
Thousand Layer Lasagna
1 pound fresh egg pasta sheets (or make some from scratch)butter to prep baking dish
3 tablespoons extra-virgin olive oil1 teaspoon fine grain sea salt1 teaspoon crushed red pepper flakes1 clove garlic, chopped1 28-ounce can crushed organic tomatoeszest of one lemon
3 4-ounce balls of fresh mozzarella, torn up into little piecesa handful of slivered basil (optional)freshly grated Parmesan (optional)
Preheat your oven to 375. Start by clearing off every flat space in your kitchen, you are going to need and use all of it.
Make your sauce: Place the olive oil, salt, pepper flakes, and garlic in a pan. Dial the heat up and saute for a minute or two. Add the tomatoes and slowly bring to a simmer as well. Remove from heat, stir in the lemon zest and taste for seasoning. Add more salt if needed. Set aside.
Fill your biggest pot full of water and bring to a boil.Lavishly butter a deep, square baking dish. The one I use is 9x9 and 2 1/2-inches deep.
Thin out your pasta using a pasta machine. Start by cutting the big sheets into 2-inch(ish) wide ribbons. This means making 2 cuts along the sheets. This should yield you about 12 2-foot strips. Run them through the pasta machine. I go to the 8 setting, one shy of the very thinnest setting. The sheets should almost be translucent. Cut the strips into manageable rectangles roughly 4-inches in length.
Pre-cook the pasta: Fill a large bowl with cold water and a few glugs of olive oil. Place a large flour sack or cotton dish towel across one of your counters. Salt your pot of boiling water generously. Ok, now you are ready to boil off your pasta. Believe it or not, you are on the home stretch. Place a handful of the pasta rectangles into the boiling water to cook (I've found I can get away with about 20 at a time), fish them out (I use a pasta claw) after just 15-20 seconds, don't over cook. Transfer them immediately to the cold olive-oil water for a quick swim and cool-off. Remove from the cold water bath and place flat and neat on the cotton towel. It is ok for them to overlap, I don't have a problem with the sheets sticking typically. Repeat until all your pasta is boiled.
Pull it all together. Ladle a bit of the sauce into the bottom of the prepared baking dish. Cover the bottom with a layer of pasta sheets. Now a thin layer of sauce, and a bit of cheese. Go for another layer of pasta, then sauce, then pasta again, then sauce and cheese. Keep going until you've used up all the sauce and pasta. You want to finish with a layer of pasta. Top with the last of the sauce and the very last of the cheese so you have a nice cheesy top.
Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving, so everything has a chance to set up a bit. Dust with parmesan and a bit of slivered basil.
Shamlessly snagged from: http://www.101cookbooks.com/
That place has a TON of great recipes, some of which I've used and everyone I've done has turned out FANTASTIC!
Thousand Layer Lasagna
1 pound fresh egg pasta sheets (or make some from scratch)butter to prep baking dish
3 tablespoons extra-virgin olive oil1 teaspoon fine grain sea salt1 teaspoon crushed red pepper flakes1 clove garlic, chopped1 28-ounce can crushed organic tomatoeszest of one lemon
3 4-ounce balls of fresh mozzarella, torn up into little piecesa handful of slivered basil (optional)freshly grated Parmesan (optional)
Preheat your oven to 375. Start by clearing off every flat space in your kitchen, you are going to need and use all of it.
Make your sauce: Place the olive oil, salt, pepper flakes, and garlic in a pan. Dial the heat up and saute for a minute or two. Add the tomatoes and slowly bring to a simmer as well. Remove from heat, stir in the lemon zest and taste for seasoning. Add more salt if needed. Set aside.
Fill your biggest pot full of water and bring to a boil.Lavishly butter a deep, square baking dish. The one I use is 9x9 and 2 1/2-inches deep.
Thin out your pasta using a pasta machine. Start by cutting the big sheets into 2-inch(ish) wide ribbons. This means making 2 cuts along the sheets. This should yield you about 12 2-foot strips. Run them through the pasta machine. I go to the 8 setting, one shy of the very thinnest setting. The sheets should almost be translucent. Cut the strips into manageable rectangles roughly 4-inches in length.
Pre-cook the pasta: Fill a large bowl with cold water and a few glugs of olive oil. Place a large flour sack or cotton dish towel across one of your counters. Salt your pot of boiling water generously. Ok, now you are ready to boil off your pasta. Believe it or not, you are on the home stretch. Place a handful of the pasta rectangles into the boiling water to cook (I've found I can get away with about 20 at a time), fish them out (I use a pasta claw) after just 15-20 seconds, don't over cook. Transfer them immediately to the cold olive-oil water for a quick swim and cool-off. Remove from the cold water bath and place flat and neat on the cotton towel. It is ok for them to overlap, I don't have a problem with the sheets sticking typically. Repeat until all your pasta is boiled.
Pull it all together. Ladle a bit of the sauce into the bottom of the prepared baking dish. Cover the bottom with a layer of pasta sheets. Now a thin layer of sauce, and a bit of cheese. Go for another layer of pasta, then sauce, then pasta again, then sauce and cheese. Keep going until you've used up all the sauce and pasta. You want to finish with a layer of pasta. Top with the last of the sauce and the very last of the cheese so you have a nice cheesy top.
Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving, so everything has a chance to set up a bit. Dust with parmesan and a bit of slivered basil.
Shamlessly snagged from: http://www.101cookbooks.com/
That place has a TON of great recipes, some of which I've used and everyone I've done has turned out FANTASTIC!
Thursday, April 5, 2007
So, welcome to my little corner of the net.
My little "niche" isn't going to follow any specific theme.
I'm 28 years old and I work for a staffing firm. I rant about that... a lot. I may occassionally curse so if you're offended by it, please move on.
I'm a video game junkie/geek/nerd...whatever you want to call me. I play console games as well as PC. I started on the Calecovision and I'm looking to get an XBox 360 soon. (For Halo...gods, do I love Halo.) My favorite games are the RPG ones.
On the PC, I started with Everquest 1 (EQLive for some of you new folk), migrated to EQ2, then transitioned to WoW. That is my current addiction for the moment. I started it about a month ago and haven't looked back to EQ2.
I also attend the NYRF (New York Renaissance Festival) every year and I'm looking to join the SCA sometime in the future.
I'm married, no children, and have a pet snake named Settra.
I'm an avid animal lover as well as a practicing Pagan with some Druid roots.
So anything you'll see here are either my musings, quips, rants, tidbits, and anything else I might find interesting.
And I figured, hey, might as well get paid for it too, you know? If you've laughed or have been entertained on anything that I'll be posting, feel free to click on a few links to show some appreciation. 'Cause I mean hey, who couldn't use a few extra bucks?
I'm 28 years old and I work for a staffing firm. I rant about that... a lot. I may occassionally curse so if you're offended by it, please move on.
I'm a video game junkie/geek/nerd...whatever you want to call me. I play console games as well as PC. I started on the Calecovision and I'm looking to get an XBox 360 soon. (For Halo...gods, do I love Halo.) My favorite games are the RPG ones.
On the PC, I started with Everquest 1 (EQLive for some of you new folk), migrated to EQ2, then transitioned to WoW. That is my current addiction for the moment. I started it about a month ago and haven't looked back to EQ2.
I also attend the NYRF (New York Renaissance Festival) every year and I'm looking to join the SCA sometime in the future.
I'm married, no children, and have a pet snake named Settra.
I'm an avid animal lover as well as a practicing Pagan with some Druid roots.
So anything you'll see here are either my musings, quips, rants, tidbits, and anything else I might find interesting.
And I figured, hey, might as well get paid for it too, you know? If you've laughed or have been entertained on anything that I'll be posting, feel free to click on a few links to show some appreciation. 'Cause I mean hey, who couldn't use a few extra bucks?
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