Raspberry Truffle Brownies

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Raspberry Truffle Brownies

I don’t know about you guys, but my local grocery store has been getting in some gorgeous berries the past couple weeks. It’s my idea of California Dreamin’ in these bleak winter months. What a wonderful state – right? To produce this kind of produce all year long? Seems like the cold has finally REALLY set in here, and I’m ready to pack my bags!

So, yeah – these brownies. They’re nothing short of amazing. I changed the original recipe up a bit by adding whole raspberries to the brownie batter, and also by adding some pureed berries in place of the raspberry jam in the topping. The result was a moist chocolate brownie, studded with tart raspberries – and topped with a not-to-sweet raspberry chocolate frosting. That’s important, because I was a bit concerned they’d be too sweet – but it really was just right.

These would be perfect for Valentine’s Day, but honestly I don’t think you’ll want to wait another month and a half to make these. If the berries in your store are looking good, pick some up and make them this weekend. You won’t regret it!

Raspberry Truffle Brownies

For the brownies:
1/2 cup unsalted butter (1 stick)
1 and 1/4 cups semisweet chocolate chips
2 eggs
3/4 cup light brown sugar
1 tsp instant coffee crystals
2 Tbsp water
1 tsp vanilla extract
1/2 tsp baking powder
3/4 cup all-purpose flour
1 cup fresh raspberries

For the filling:
1 cup semisweet chocolate chips
1 package (8 ounces) softened cream cheese
3/4 cup powdered sugar
1/2 cup fresh raspberries

For the chocolate drizzle:
1/4 cup semisweet chocolate chips
1 tsp shortening

Preheat the oven to 350 degrees. Grease an 8×8-inch baking pan and set aside.

In a heavy saucepan, melt the butter and chocolate chips over low heat. Cool slightly.

In a small bowl combine the flour and baking powder, whisk to combine. Set aside.

In stand mixer fitted with a paddle attachment, beat the eggs and brown sugar until combined. Add vanilla extract. Dissolve the coffee crystals in hot water and add to chocolate mixture. With mixer on low, slowly add the chocolate to the eggs and sugar. With mixer still on low, add the flour to the bowl and until just combined. Using a rubber spatula, gently fold in the raspberries.

Pour into prepared baking dish and place in oven to bake for 30-35 minutes. Until toothpick inserted into center comes out clean. Cool completely before frosting.

For the filling, melt the chocolate chips and let cool slightly. Puree raspberries using a food processor until smooth, them push through a fine mesh strainer to remove the seeds. Set pureed berries aside.

In a mixing bowl, beat the cream cheese until fluffy, with mixer on low add the powdered sugar, melted chocolate, and pureed raspberries. Mix until well combined. Spread the filling evenly over the cooled brownies. Refrigerate for a couple hours before slicing and serving.

For the drizzle, melt the chocolate chips and shortening – stirring well to combine. Drizzle glaze evenly over cooled brownies. Garnish with fresh raspberries.

Source: adapted from The Curvy Carrot via Cooking Classy

Beer-Candied Bacon

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Beer-Candied Bacon

I had my first taste of beer-candied bacon on a burger at my other favorite local brewpub, Evolution’s Public House. While I don’t really remember anything remarkable about the burger itself, that beer-candied bacon really resonated with me. And, I tucked it away in the “make sure to try at home” file.

So, when I went into bacon-hoarding overdrive during the Holidays – and had about three pound in the fridge after Christmas, I decided to give the beer-candied bacon thing a go to have for New Year’s Eve munching. Takes less than 1 minute to throw the glaze together, then some cooking time in the oven. Which, by the way, if you haven’t been cooking bacon in your oven you’re missing out. No grease splatter, no bacon sticking to the pan, no more uneven cooking. Just perfectly crisp bacon, every time. If you line a baking pan with aluminum foil, it’s super-easy cleanup too!

With the playoff games ahead of us, as well as Super Bowl, these sweet and salty little bites of heaven would “drop the bomb” on anyone who tried them.  I served them in my favorite pint glass (yes, that’s a honey badger) which I thought was cute. It was almost like a bouquet of bacon; there’s an idea for Valentine’s Day, ladies! I used a stout for the glaze, but I think that most beers (maybe aside from an IPA) would work for this application. It’s a quick and easy appetizer that’s so fun and different – a great start to the new year in my book!

Beer-Candied Bacon

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Source: adapted from Oskar Blues Brewery

baconstoutchocolatecheesecake-150x150

 

I made this beer-candied bacon to go in conjunction with a Bacon Stout Chocolate Cheesecake. If you’re into the idea of beer and bacon, make sure to check it out here!

 

 

Pomegranate Martinis

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Pomegranate Martinis

Today I’ve been busy in my kitchen preparing a New Year’s Eve feast for our little family tonight. But, I did want to take a quick minute to share a fun cocktail to celebrate with tonight!

We spend New Year’s Eve at home every year. We used to be big party people, but now in my mind there is nothing better than staying home with my boys, having a few cocktails, and waiting for the ball to drop.

Chances are you have most of what you need in your liquor cabinet already to make these, and they’re perfect for New Year’s Eve. I love the vivid hue, it’s just so festive! I hope that everyone has a happy & safe New Years Eve, full of fun and laughter. Here’s to a fabulous 2013!

Pomegranate Martinis

3 ounces pomegranate juice
2 ounces citrus-infused vodka
1 ounce Grand Marnier or Cointreau
lemon slices, for garnish
ice

Combine ice, as well as other ingredients in cocktail shaker. Shake for 30 seconds. Strain into chilled martini glass and garnish with lemon wedge.

Our Favorites in 2012

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Earlier this week I shared your favorite recipes here at Tide & Thyme in 2012. However, some of my absolute favorites weren’t on the list and I couldn’t let the end of the year go by without sharing those too! I know if you enjoy any one of these recipes, half as much as we do, it’s sure to be a winner in your home too!

Beatty's Chocolate CakeBeatty’s Chocolate Cake – this is the cake that my family always requests for birthdays. It’s moist, rich, and decadent. The addition of coffee to the cake batter and frosting sets it apart from any other chocolate cake I’ve had. It’s wonderful.

Shrimp EnchiladasShrimp Enchiladas – this dish has “wow”-ed everyone that I’ve served it to. In fact, it’s actually rendered a couple of people speechless. I never thought that a shrimp rendition would turn out to be my favorite enchilada, but it certainly has.

"Animal" Double-Double“Animal” Double-Doubles – I’d been craving In-N-Out Burger for a solid two years before I finally got the nerve to try to re-create them at home. These burgers are pretty damn close, and it’s definitely one of the recipes I’m so glad I added to my recipe box this year!

Buffalo Chicken PizzaBuffalo Chicken Pizza – My favorite pizza of the year, hands down. The buffalo pizza sauce is amazeballs, then to top it with sliced chicken and red onion that gets crunchy in the oven? Crazy good.

diymargaritamixDIY Margarita Mix – it was definitely the year of the margarita in our house. No matter what seasonal fruit I was whipping into a marg, this was always the base component. It’s great as a mixer for other things too, like lime daiquiris. We always have a bottle in the fridge!

Chicken MarsalaChicken Marsala – my signature dish. Well, one of them at least! I’ve made this time and time again, and we never get tired of it. The sauce is so silky and rich, and the chicken tender and flavorful. Kids, this is one for the books. Make it!

Raspberry CheesecakeRaspberry Cheesecake – the picture pretty much sums this one up. A thick, rich cheesecake topped with mounds of gorgeous sweet/tart berries? It doesn’t get any better than this.

Blackened Fish TacosBlackened Fish Tacos – while my love for fish tacos was born out of the beer-battered variety, these blackened fish tacos quickly became our favorite. They take a few minutes to throw together, are about a million times healthier, and have more flavor. The mango salsa on top is killer too!

Cinnamon-Raisin Swirl BreadCinnamon-Raisin Swirl Bread – We enjoy a loaf of this bread at least once a week. It’s perfect for an easy breakfast or snack, and everyone always loves it. Definitely one of recipes I’m most proud of for making myself home (instead of buying at the store) in 2012!

Pork Tenderloin with Madiera-Fig GravyPork Tenderloin with Madiera Fig Gravy – my favorite new recipe that I tried this year, and I totally didn’t see it coming. Prior to this year, I hadn’t been a fan of pork tenderloin. But, when seasoned and cooked properly – it’s a wonderful, lean cut of meat. I’m already looking forward to spring when our fig tree will produce again!

Chocolate Peanut Butter Cup CookiesChocolate Peanut Butter Cup Cookies – I entered these cookies in my small town’s fair this year, and they won Reserve Champion. They’re big, they’re rich,  and one is all you need. Our favorite cookie!

porcini and pumpkin ale mac and cheesePorcini and Pumpkin Ale Macaroni & Cheese – we eat a considerable amount of pasta dishes in a one-year time frame, but this one really sticks out with me. All the flavors just work so beautifully together to create a dish that’s so satisfyingly delicious. I need to make this one again soon!

So, there they are. It never ceases to amaze me – all the wonderful food that I’ve made at home as a result of doing this little food blog. It’s definitely forced me to go out on a limb more, and try recipes I wouldn’t normally try. I can’t wait to see all the wonderful things we whip up in 2013!