Food Lush

Best of the Archives: A Way to Anyone's Heart is Through Caramel Brownies

Originally posted February 2010 (on Style Lush)

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By Elisabeth

Can't think of anything to get that special someone for Valentine's Day? Want to show a friend how much they mean to you? Do you need that go-to dessert, that staple to bring with you when you have to impress a hungry crowd?

Well, then these brownies have your name written all over them.

People request these over and over and over again. These globs of oooey gooey chocolate are the ones that new mothers want when I bring over dinner. These are the ones that I have been making with my mother since I was in the 4th grade.

Now, they're in your hands. Please be gentle.

• 1 (14 ounce) package individually wrapped KRAFT caramels, unwrapped (I will only use KRAFT.)
• 1/3 cup evaporated milk
• 1 (18.25 oz) package German chocolate cake mix
• 3/4 cup butter, melted
• 1/3 cup evaporated milk
• 3/4 cup to 1 cup of chopped pecans
• 1/2 bag of milk chocolate chocolate chips

Before you begin doing ANYTHING, unwrap every caramel in the bag. Do it in front of the tv, or have your four year old do it. Oh, and grease a 9x13-inch brownie pan/casserole dish. (I use olive oil cooking spray.)

Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. (I nuke mine in the microwave for 2-3 minutes, but do what you got to do.) 

In a large bowl, stir together the cake mix, melted butter, pecans and 1/3 cup of evaporated milk until dough holds together. Press half of the dough into the prepared pan, reserving the rest. 

Bake for 6 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven. 

Bake for an additional 18 to 20 minutes in the preheated oven. (I prefer 18 minutes, but I LOVE me some gooey brownies.)

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Now, I would recommend, if you have to take these anywhere -- a bake sale, a friend's house, OUT of the house -- make these the night before. They are WAY too hard to cut, box and serve same day. If you are just going to grab a spoon, start at the corner and dig your way out, then make them any time you like.

If you are REALLY bold, you can serve a small scoop of ice cream on the side, but believe me, these guys are PLENTY on their own, but the addition does look nice, no?

Now, once you have gone to heaven and back, you HAVE to come back and report your luscious findings.

Ok, people. Now get to it!

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I've personally made these myself and they are as good as Elisabeth writes. You can check out the rest of Elisabeth's best food finds and recipes here.

Organic Brown Rice Syrup, or Arsenic, for short

By Elisabeth

A recent report by Good Morning America stated that there have been low levels of arsenic found in some organic formulas, cereal/energy bars and high-energy foods.

To say I was concerned when I heard about these findings would be an understatement. My son has been drinking organic formula for 11 months now. Luckily, the brand we use, Earth's Best, does not have organic brown rice syrup amongst its ingredients. LUCKILY.

But, that did not stop me from going through my pantry to check the ingredients of other organics products. And what do you know? Clif Kid Z Bars and Cascadian Farm's chewy granola bars DO. PEACHY.

The report stated,

"Cereal bars and high-energy foods using organic brown rice syrup also had higher arsenic concentrations than those without the syrup, the study showed.

"The baby formula findings are concerning," Jackson said. Infants and people who eat gluten-free diets, which are largely rice-based, are most at risk for consuming too much arsenic via food, he explained, while "the risk for the occasional cereal bar eater is low."

Um, my 6 year old has a Clif Bar every day for a snack at school. AND, both the 6 and 3 yr old get Cascadian Farm's granola bars on our way to piano and sports practice. We are not OCCASIONAL.

So, I'm asking you this, dear reader. What do you take from this article? Does this send you in a tailspin like the one I might be having and never touch these products again? Or, is it just like anything else, moderation is key? Or, is this just a crock and we should all sit around drinking brown rice syrup till the cows come home?

Also, what other products out there could I substitute for snacks? (Besides the obvious fruit and cheese stick!)

{photo credit: me}

Building the Perfect Wedding Registry in your Kitchen: Part 3

By Elisabeth

Now, let's talk cookware and utensils. There are so many options out there, (like everything else) but when it comes to cookware, you'll probably hear or have heard reports about certain kinds of cookware (non-stick) emitting terrible things that will cause your left ear to fall off if the cookware is at all scratched when the wind blows in a Northeast direction. It can be MADDENING. And, it can also be expensive buying and re-buying the "right" kind. Do some research. Use your best judgement and wear earmuffs just to be safe.

First up, a stainless steel multi-cooker.

This one is a Crate and Barrell exclusive, but every main brand has their own version. It's great for many things, obviously, but currently I use mine mostly for steaming a large amount of veggies for baby food. It's got a smaller basket on top and the bigger one inside. It's perfect and I've used it for 10 years now.

Next, cookware set.

This baby is an all-clad, top of the tier, awesome cookware set. I have always had better luck in price on a set than buying the pieces individually, but sometimes you may get more than you need. Or, this might be too expensive for one person to purchase, so you could register for the entire set, plus some single pieces to meet the needs of your guests.

The one above included a 3-quart sauté pan which I think is the best thing ever invented. Now, back when I got married, I registered for and received an entire non-stick set. I still use both fry pans for eggs, but have discontinued using any piece that has been scratched. I ordered a stainless set and use both depending on what I need at the moment.

And now, the roasting pan.

You might be a roasting banshee or have never roasted anything in your life, but you'll need this on some occasion in your life. I especially like this one that comes with an insert. I've made a horribly salted corned beef brisket for my in-laws using this pan thinking I had purchased a regular brisket. BOY, was that a shocker when we sat down to eat. BUT, I would not have had any cookware to smoke overnight, then roast if it weren't for this type of pan.

Ok, so now that I have listed the definite basics, I'm going to show you some ideal items that can round out your kitchen starting with the reverse griddle.

I do not have one of these. I have a few items that put together would equal this. I want this. What a great space saver and plenty big to do bacon and pancakes at the same time. Flip it over and roast some veggies and burger simultaneously! (Adding to wish list now.)

What I would give to eat some cast iron skillet cornbread right now.

And these are items that I currently have in my kitchen that I can't live without. I happen to love and adore my Pyrex casserole dish set and measuring cup. My silpat baking mat works wonders for my cookies.

I am a huge fan of OXO Good Grips for all my cooking utensils. This 15-piece set looks like it has everything you need to round out your kitchen.

So, readers, what have I missed? This is quite a large arena of items, and I know you probably have some favorites yourself. Please do tell! 

{photo credits: crateandbarrel.com}

Building the Perfect Wedding Registry in your Kitchen: Part 2

By Elisabeth

Let's talk about one of my favorite parts of the kitchen registry: Small appliances!

Now, here is where you can go for it more than not. You should put appliances on your registry that you really want and most likely need. You do NOT skimp out here. I say this only because it may be the only chance you'll have to get any of your higher priced items anytime soon. If you are paying for your wedding, or any component of it, then you may not not have an extra $300 sitting around waiting to be spent on a bad ass mixer.

(Of course you do not want to have all items on your registry out of your guests' price range, but a lot of the time, several people do go in on a higher priced item, so don't leave them out!)

Let's start with the Queen Bee, the KitchenAid Mixer.

Now, this is something I did NOT register for 10 years ago. I just didn't know better or think I would need it. I was WRONG. I did registered and receive a Cuisinart hand-held mixer. It worked just fine (it just went South on me last year) and I would even recommend it as well, but in addition to a standing mixer, if at all possible.

Next up, a Food Processor.

This is the Cuisinart I have, only this one is a newer, hipper version. You can pretty much find any KitchenAid or Cuisinart and it'll shine. Based on how much you cook, or think you will down the line, you can go with a 9-cup here or the larger 11-cup. (I've never had any size issues with my 9-cup.)

And now, Blenders.

From the reviews I have read on this Cuisinart, this is a great blender. (I have one too.) There are plenty of them out there, but you want something that's got a lot of power if you plan on making smoothies, blending ice, etc. This one is quieter than most, so that's a super bonus. Bottom line, you need one, especially if you plan on making things like margaritas!

So, these are the three big kahunas. An ideal trio for any kitchen.

Another item that would be ideal is a toaster, for example. I have a toaster oven which works great for our family, (And yes, I've heard they catch on fire easily. I'm on the lookout.) but a 4-slice toaster big enough to toast bagels is perfect.

If you want dinner ready and on the table within minutes of walking through the door, a slow cooker would definitely be up your alley.

You definitely want one that is 5-quarts or larger to fit your needs now and down the road when more mouths to feed may be involved.

Now, here is where I need your help, readers. I am not a coffee drinker. I know. What in the hell is wrong with me? I am sure one day I'll wake up and think a cup is delicious, but it hasn't happened yet. So, what type and brand of coffee maker would you recommend to someone who is creating their registry? What would you have wanted and needed from the get-go?

Also, anything else you think I should add to our small appliances list? Waffle makers? Griddles? Juice makers? If you could go back, what else would you have put on yours?

There are many small appliances out there and if your kitchen is anything like mine, it's hard to find space to house them all. Sit down, take a look at what is available and make a priority list. And worse case? You get a few things you might be having second thoughts on. All you need to do is return them and purchase your true must-haves.

Next week I'll be back with cookware and utensils to round out my series!

{photo credit: crateandbarrel.com}

Building the Perfect Wedding Registry in your Kitchen: Part 1

By Elisabeth

First off, creating a registry for your wedding can be DAUNTING, especially for the kitchen. Who's to say what items you'll be using years from now? Should you register for china? Crystal? Silver? What color scheme works for both of you now, but both of you 10, 15 years down the line?

I can say I registered for China/Crystal/Silver and got about 6 place settings total of everything. Not bad! Not bad if I actually used any of them. Not bad if they weren't still packed in the original boxes in my garage for the past TEN years. (Now this might not be the norm, but I never got the hutch I've always planned on having to display these items, plus with three young kids in the house now, it's still not the first thing on my list.)

I enjoy having the silver since it's the same pattern as my grandmother. The crystal is also the same pattern as the rest of my family and I love it. I truly can't wait to use them. The china is another story. I registered for a lovely pattern, but I don't think it's for me anymore. Yes, I need to actually open the box and take a look to make sure, but my advice would be this: Classic, simple patterns can last a lifetime.

There are millions of places to register, but you want to keep in mind the people on your invite list. If some people have a Williams-Sonoma, but not a Crate and Barrell nearby, you might want to register at both. Or, you may find everything you need at Target or your favorite department store may be your preference. People will order online, of course, but a lot of people like to go into a store and buy their gifts, especially people who are not computer-savvy.

Let's start with place settings, shall we?

Whether or not you choose to register for china, your everyday plates can still be your go-to plates.

These are the ones I have from Crate and Barrell for day-to-day use in my house. The thing you want to keep in mind, or hope rather, is the longevity of the pattern. Over the years, I have broken a couple of plates, and/or decided to add more to my collection. Having these still available to purchase 10 years later? AWESOME. Of course you can't predict this when picking out patterns, but go with something you think you'd like to stare at day in and day out while doing the dishes.

A flatware set like this is a great basic, yet classic choice when it comes to silverware. Pick a pattern that suites your taste, but is in a decent price range for you and your guests.

You can register for $5 glasses or find some great $1.50 ones like these to round out your daily ware. The ones I have are $1.50 a glass and if on the strange occurrence one does break, going back to Crate and Barrell to replace it and/or add a few more does not put me out.

Now, one to special stemware!

We registered for red and white wine glasses plus a set of 4 beer glasses. We currently only have the 3 beer glasses left. Everything else broke. On a whim, we purchased a set of 4 red wine glasses at a liquor store and have been extremely pleased with the durability. Point is this, if the glass itself is very thin, like the ones we had, they are way too fragile especially if you plan to clean them after having drank a glass or two.

Maybe this stemless wonder would have somewhat helped out in the clumsy department. I don't think these were in or hip 10 years ago, but I think I need to make a trip out to my local wine store and stock up!

Now, clearly this is just a start regarding the registry for the kitchen. Next week I'll be back discussing the must-have small appliances.

Stay tuned...

And please, if you have any advice to add to this series, feel free to comment! 

 

{photo credits: crateandbarrel.com}

Feed Me: Sweet Potato Fries

By Elisabeth

I am a super fan of sweet potatoes. My husband is not. Since starting his Paleo kick back in January, sweet potatoes continue to come up in recipes as an acceptable vegetable to use. Last time I tried just dicing and roasting them, but did not get a good enough sear on each side, so instead of crispy goodness, they were soft, (still delicious!) but not what the husband was hoping for.

This go around, I cut them into fry shapes and crisped the heck out of them. And what do you know, a WINNER. Here's an easy and quick recipe for two types of fries. One has a little kick and the other is on the sweet side. We went for the kick and will definitely be adding a little cayenne pepper next time to take it up a notch.

 

 Slice 2 medium sweet potatoes into thin, large strips. Toss them with 2 tbs vegetable or peanut oil, 1/4 tsp of salt, and 1/4 tsp of chili powder or cinnamon depending on what flavor you are going for. I added some pepper to the mix, but this is optional. Roast them on a cookie sheet at 425 degrees, turning every 10 minutes, until lightly browned (20-25 minutes total.)

Original Recipe: thescramble.com-cookbook

{photo credit: sugarlaws.com}

Feed Me: Blueberry Scones

By Elisabeth

Until not long ago, I had never attempted to make scones. I had tasted a few here and there. They just never did it for me. Too dry, not sweet enough, not sure what, but I knew they were no donuts. I found a recipe I thought I could master and made an attempt. What was so great about these scones, besides their flavor and texture, was their ability to be frozen. I made an entire batch of dough, cut them into rectangles, then froze half of them. I was certainly please recently to find the leftovers sitting in the freezer talking to me saying, “HELLO, LOVER.” One word: Delicious.

Bluebery Scones

Original Recipe: Smitten Kitchen

Makes 12 to 16

2 3/4 cup all-purpose flour
1/4 cup sugar (+ 1-2 tbs for more sweetness. I lean on the side of more.)
1 tbs baking powder
1 tsp baking soda
6 oz of butter, in 1/2-inch cubes
1 cup blueberries (or any other fruit you’d like to use.)
3/4 cup buttermilk

Turbinado or sanding sugar for sprinkling (optional, All I had was regular sugar.)

Preheat oven to 375°.

Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.

Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.

Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (or just pat it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with sugar here. (I took half my batch and froze it. Adding a few minutes of bake time when I finally did use it.)

Bake on an ungreased baking sheet or with parchment paper for 25 to 30 minutes, until lightly browned.

{photo credit: me}

Feed Me: Spicy Blackened Halibut

By Elisabeth

I have made this dish in the past and have thought very highly of it. Recently, I have made it again, but substituted the halibut with talapia, based on availability and price, and used olive oil instead of the butter. Trying to make meals more Paleo-friendly for my husband hasn't been too hard, but I am sure these babies would have been even more delicious dipped in some good 'ol fashion butter. Mmmmm.

Spicy Blackened Halibut

• 1 lb fillets
• 1/2 stick of butter
• 2 Tbs paprika
• 1 tsp each of cayenne pepper, black pepper, garlic powder and dried oregano
• 2 Tbs dried parsley
• 1 Tb olive oil

Rinse fillets under cold water and let drain.

In small bowl, combine paprika, cayenne and black pepper, garlic powder, oregano and parsley.

Melt butter. Dip fillets into melter butter and then into seasoning.

Preheat skillet with the oil.

Place fillets in hot skillet, cook 2-3 minutes on each side until fish blackens and flakes easily with a fork.

{photo credit: myrecipes.com, Becky Luigart-Stayner}

Paleo Guacamole

By Elisabeth

My husband decided to start the Paleo diet the first week of January. While I wasn't completely on board with the major change, I did decide to go "paleo" at dinnertime. Otherwise, my husband and I would be eating separate meals every night. I didn't want that to happen, so I jumped on board, a bit.

The basic concept behind this form of eating is to eat what the caveman did. Nothing processed, no dairy, legumes, added sugar, grains, potatoes, vegetable oils and soy. Sounds fun, huh? Some programs that are offered suggest no alcohol, others have it set up where you have 3 cheat meals a week.

I can say since starting this evening routine, I've had a lot of meat, or it seems like it. So, making this fresh guacamole was a great addition as a dipping sauce for our grilled chicken. The following day, he used it as a spread with his deli turkey and as a dip for his vegetables. The part that makes this guac better than other ones I've had, besides being SO FRESH, is the addition of the cayenne pepper. The perfect kick.

Holy Guacamole

• 3 small ripe avocados
• 1/3 red onion, diced (I used a yellow onion)
• Teaspoon of fresh cilantro
• Fresh lime juice, half a lime
• 3 plum tomatoes (diced & seeded)
• Cayenne pepper to taste
• Sea salt and pepper to taste

 

Have you heard of Paleo? What are your thoughts on the diet?

 

{photo credit: http://livingintheiceage.pjgh.co.uk}

Feeding a baby on the move

By Elisabeth

Over the holiday break, my family of five and I flew to Oklahoma to be with my side of the family. We usually take two flights each way with a layover in Vegas, Phoenix or Denver via Southwest.

We got fogged in out of the Sacramento airport upon departure and spent a good few hours wondering if we'd actually get out and make our connecting flight. Luckily, there are many flights to Vegas, so we were sent to the next flight out and made our connecting flight within minutes.

My point is this. I did not have a lot of relaxing downtime to feed the baby throughout all the chaos. (Plus, our bags didn't get to our destination until the following day!)

Luckily, I had made a trip to the grocery store the day before we left and purchased some Earth's Best baby food pouches (around $1.25 a pouch.)

Now, living off these puppies would put my bank account in the red, but for situations like this, they WERE THE BOMB.

I carried my 9 month old in an Ergo carrier the entire day and held him on both flights, so popping one of these in his mouth and let him go after it was the BEES' KNEES as far as any mess was concerned.

No more jars and spoon for this gal en route. Pouches all the way!

{photo credit: amazon.com}