Salted Caramel Brownies

Cheater, Cheater Pumpkin Eater. No one has to know how easy these brownies are, they look elegant and delicious and you can pretend you slaved over them all day. Best thing is they start with a brownie mix, I used Pillsbury Chocolate Fudge but please use the brownies of you choice.

Bake the brownies according to the directions and let cool.

Salted Caramel Topping

1/4 c butter

1/2 c brown sugar

1/2 regular whipping cream

1/2 t sea salt

Melt butter in a small sauce pan over medium heat. Whisk in sugar and cream.

Bring to a simmer and continue cooking over med. and whisking occasionally until it has thickened and turned a caramel color, about 5-7 minutes. Stir in 1/4 t sea salt.

Let carmel cool slightly, pour over brownies and cool or put in refrigerator until carmel has hardened. Sprinkle with remaining sea salt, cut and serve.

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Fresh Corn Salsa

As you may know I love to use ingredients that are in season, not only is it cheaper, it is delicious. This fresh corn salsa is versatile and yummy. Try it on a taco, tostada, or on top of black bean soup, would also taste great on a salad or by itself on chips and keeps much longer than a tomato or fruit based salsa so it’s great for a potluck too.

Fresh Corn Salsa

2 ears of corn, kernels removed from the cob ( about 2 cups)

1/4 cup red onion chopped

1/2 jalapeno chopped

2 T chopped fresh cilantro

1 t olive oil

juice of 1/2 lime (about 1-2 T)

Remove kernels from cob with a knife, make sure your corn is fresh since we are not cooking it.

Mix together all ingredients in a bowl and serve. We had ours on top of a chicken and black bean tostada.

Father’s Day, a reason to make breakfast: Pineapple Ginger Pancakes

As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.

Pineapple Ginger Topping

1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)

1 t chopped ginger

1/4 c orange juice

1 t corn starch

Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.

Pancakes

1 c flour

1 T sugar

2 t baking powder

1/4 t salt

1 egg beaten

1 c milk

2 T vegetable or canola oil

Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.

Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.

Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.

Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired