Dulce de Leche Brownies

Wow I don't remember the last time I ate a brownie sooo delicious.     It is hard to believe something that tastes so good is so simple to make.  It was my turn to make dessert for our church volunteer group.  The main dish was Tacos so I decided some nice Dulce de Leche Brownies were in order.  Instead of making the Dulce de Leche and the brownie mix from scratch, I did a very semi homemade brownie.

I started by buying my favorite brownie mix - Duncan Hines Double Decadent Brownie Mix and a can of Dulce de Leche.  That is it.  Two main ingredients for  a  slightly chewy delicious brownie with the goodness of Dulce de Leche.

I prepared the brownie mix using the instructions for cake like brownies.  I spread half the batter in an 8x8-inch baking dish that was lined with foil that was lightly sprayed.   Next, I dropped spoonfuls of the Dulce de Leche on top of the batter and made swirly design patterns in the brownies  using a knife.  I then spread the remaining brownie batter over the swirled batter.  I then repeated the process with the Dulce de leche.

I baked the brownies according to package directions and let them cool.

Of course the family had to sample the brownies and all agreed they were delicious.

Dulce de Leche Brownies

Ingredients:

1 box of  Duncan Hines Double Decadent Brownie Mix or your favorite brownie mix
1 cup of Dulce de Leche
Ingredients on back of brownie box for cake like brownies

Directions:

1. Line an 8x8-inch baking dish with foil.  Spray lightly with cooking spray and set aside.
2. Prepare brownie mix according to package directions following instructions for cake like brownies.
3. Spread half of the brownie batter in the prepared pan.
4. Drop by spoonfuls half of the Dulce de leche on top of the brownie batter.   Using a knife make swirly patterns through the Dulce de leche and brownie batter.
5. Spread the remaining batter over the top of the first layer.  Repeat with the remaining Dulce de Leche.
6.  Bake according to package directions.  Remove from oven and cool.  Cut into 16 squares.

Makes 16 brownies

Roasted Cherry Chocolate Chip Scones

I  had a craving for scones.  I really enjoy them with a cup of tea or coffee.   So to satisfy this craving, I rummaged through my fridge to see if I had what I need to make some scones.  Success! I even found some cherries that I could roast.

Roasting brings out the flavor in fruits.  I pitted and cut the cleaned cherries into quarters.    I put them in a small oven-safe dish and roasted them with some sugar for about 15 minutes.  Once the cherries were done, I strained them and let them cool in the fridge.  Next, I started making the dough.  It is your basic scone dough using flour, baking powder, sugar, salt and butter.  To the flour mixture,  I added the cherries and the semisweet chocolate chips.  I tossed them gently until they were  nicely coated.  Next,  I added heavy cream with a little vanilla extract.  This dough comes together nicely.  Once the dough was formed into a ball, I turned out the dough on a very lightly floured surface.  I patted the dough into a 1 inch thick round - about 8- inches in diameter.   I then cut the dough into 8 wedges and placed them on a baking sheet lined with parchment paper.  I brushed the top lightly with the reserved cream and baked them in a 450 degrees oven for 20 minutes.

Ready For Roasting

The scones were a beautiful golden brown when I removed them from the oven.  I let them cool a bit  and served them warm.

Out-of-the-Oven

I loved the flavor and the creamy texture of these scones.  No flavor was overwhelming - they all blended together perfectly.



Roasted Cherry Chocolate Chip Scones

Ingredients:
1 1/4 cups washed and pitted Bing cherries cut into quarters

Doesn't This Look Delicious?

1/4 cup sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter - cold
1/2 cup semi sweet chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions:

1. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Set aside.
2. Place cherries in a small oven-proof bowl.  Toss with 1 tablespoon sugar and roast for 15 minutes.
3. Remove cherries from oven and strain capturing the juices in a small bowl.  Save the juices for another use.  Transfer cherries to a container and cool in the fridge.
4. Whisk together the flour, remaining 3 tablespoon sugar, baking powder, and salt.  Grate the cold butter into the flour mixture.  Gently  work the butter into the flour with the tips of your fingers until the mixture resembles corn flakes.  The flakes do not need to be uniform size.
5. Toss the chocolate chips and the cold cherries in the flour mixture.  Coat with the flour.  Set aside.
6. Stir the heavy cream and the vanilla extract together in a small bowl.
7. Add the cream mixture to the flour mixture and gently mix the dough together with your hands.  Form into a ball.
8. Place the ball onto a lightly floured surface.  With your hands pat into a circle 1" thick - it will be about 8-inches in diameter.
9.  Cut the circle into 8 wedges.  Place the wedges on the prepared baking sheet.  Brush the tops lightly with the remaining 2 tablespoons of the cream.
10. Bake for 15-20 minutes or until the scones are a  nice golden color .

Makes 8 scones

Arnold Palmer

With the temperatures in the "hot" range, I needed something cool and refreshing to drink as I was planting the garden.  I do love a nice glass of iced tea, but I wanted to add some zing to my tea. Soo,  I made a pitcher of Arnold Palmer - a delicious blend of tea and lemonade.

I like my Arnold Palmer sweet with a tad of tartness.  I start by brewing a strong tea and making a syrup using equal parts of water and sugar.  If you like your beverages less sweet, reduce the amount of sugar in making the simple syrup.    Place the tea and syrup in a large pitcher -  add lemon juice and water.  Stir, chill and serve over ice.

You have a nice cool beverage that will refresh you on long hot summer days.



Arnold Palmer
Ingredients:
6 cups water - divided
4 teabags
2 cups sugar - more or less depending on taste
1 cup freshly squeezed  lemon juice

Directions:

1. Bring to a boil 4 cups of water.   Pour 2 cups of water into a small pan and add the teabags.  Steep for 30 minutes.    Remove the teabags and pour the tea into a pitcher.
2.  In the remaining 2 cups of hot water pour in 2 cups of sugar and stir until dissolved.  Pour the syrup into the pitcher with the tea.
3.  Add the freshly squeezed lemon juice and the remaining 2 cups of water to the pitcher and stir.  Chill until ready to serve.
4. Serve over ice.

Makes about 2 quarts

Alaskan Cruise Cuisine

As many of you know, I have just returned from an Alaskan Cruise.  In a previous blog, I shared with you some of the beautiful scenery of Alaska.  If you missed it just click here.

Today, I am going to share with you pictures of just some of the delicious food we got to enjoy.

                                  Appetizers, Soups and Salads

Fried Brie with Cranberry Chutney

Tomato Tart With Goat Cheese

Cheddar Cheese Potato Soup

Crab Dip

Spicy Tomato Soup

                     

Main Entrees

Beef Tenderloin

Ravioli With Butternut Sauce

Turkey Dinner With All The Trimmings

Elk Tenderloin

Salmon

Baked Lobster

Desserts

Sweet Temptations

Bubble Gum Sundae

One of Our Menus

Alaska

I recently go back from a beautiful trip to Alaska.  I thought I would take  a break from my standard blogging and share some photos of this beautiful place with you.

Church in Sitka

Swan Lake in Sitka

Whales

Whale 

Whale Tail

Whale Tail

Iceberg

Tracy Arm

White Pass Railroad in Skagway

Panning For Gold

Skagway

Building in Skagway Front Covered in Driftwood

Becky Getting on a Float Plane

Getting off the Float Plane

Eagle With Dinner

On Last Photo of Ketchikan

Our Home Away From Home