Hello again! - Salted Caramel Brownies

Needless to say, I haven't posted for quite a while. I'm happy to say that I did make it back safely from southeast Asia, but certain sad events made it difficult for me to return to blogging. That's not to say I haven't been baking - its just the opposite!! For me, baking has always been a great comfort and stress reliever. Plus, it creates an excuse (and an incentive!) to invite family and friends to enjoy what I've created!! These same family and friends have been an invaluable part of my healing process, and I am so happy to have them.

I'm also happy to have found this great brownie recipes online!!! The brownies are an Alton Brown (from the Food Network) recipe, and I got the salted caramel frosting from the famous Paula Deen. Salted caramel is one of my new favorite flavors of the season, and the addition of chocolate makes it irresistible!!

For the brownies you will need:


Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar
1 cup brown sugar
8 ounces melted butter
11/4 cups cocoa
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon kosher salt

For the salted caramel frosting you will need:

1/3 cup firmly packed dark brown sugar
6 tablespoons whole milk
1/4 cup butter
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 teaspoons sea salt


Directions:


Preheat the oven to 300 degrees, then butter and flour a 9in pan. With a hand mixer, stand mixer, or a whisk and some elbow grease, beat the eggs speed until fluffy and light yellow. Then add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into the pan and bake for 45 minutes.

While the brownies are in the oven, get started on the frosting. In a medium saucepan, combine the brown sugar, milk and butter. Bring to a simmer over medium heat for about 3 minutes. Turn off the stove and transfer to a large bowl. Gradually add the confectioners' sugar, beating with a whisk at (or medium speed mixer) until combined. Beat in the vanilla. If the brownies are not yet ready, stir occasionally to keep frosting from thickening.

If you have an electric oven (or if the smells coming from the oven are too good to resist) you might want to check the brownies with a toothpick at 35 minutes. When it's done, remove to a wire rack to cool. After 5 minutes, cut the brownies if you wish to create a marbled effect. Gently spread frosting over the brownies; it will thicken as it cools. Sprinkle with the sea salt, gently pressing to adhere. Cool completely and enjoy!

Stay warm friends!!

Easy Rotini a la Vodka

So the steamy summer-like days have finally regressed into the gloomy brisk Spring weather Pittsburgh is more used to. That definitely calls for a return to some yummy comfort food, like this easy Rotini a la Vodka with kielbasa sausage! It can easily be made vegetarian by omitting the sausage, but vodka sauce has cream in it so it's not exactly vegan friendly.
If there's one thing we ate a lot of at home when I was younger, it was pasta. My brother could eat pasta every single day of the week for a month, so my mom was always looking for ways to make different pasta dishes so the rest of us wouldn't get bored! When we first tried vodka sauce it was a really pleasant surprise; the sauce is a bit sweeter and lighter than its marinara counterpart. This recipe is something easy that I pulled together on a rainy day, and you can modify it using whatever veggies or cheese you have around the house!

Here's what you'll need:

1 or 2 cloves garlic, diced
2 or 3 green onions/scallions, chopped
1/2 a bell pepper, diced
1/2 cup polska kielbasa sausage, sliced
2 cups vodka pasta sauce (I used Trader Joe's brand)
About 4 cups of water to boil pasta
1/2 box pasta, any kind (I used rotini instead of penne, because it looks fun!)
olive oil
pepper & spices to taste
shredded parmesan

makes about 2 servings

Directions:

Whenever I make pasta I always boil the water first, since that always seem to take the longest. Fill a boiling pot with enough water to cover your pasta. Put on stove on high heat, drop in a teaspoon of olive oil, and allow to come to a boil.

When water comes to a rolling boil, add pasta and cook according to directions on the box. I boil mine for about 9-11 minutes for al dente (firm) pasta.

While we're waiting for the water to boil we can make the sauce! Slice and dice all of your veggies and the sausage. Take a small skillet and put on medium heat with about a tablespoon of olive oil. Once the skillet is heated add the garlic, sausage, and green onions. Allow the sausage to brown.

Add diced bell peppers and whatever other veggies you would like (suggestions: onions, cherry tomatoes, jalepeno peppers). Also add pepper and spices.

At this point you can add your sauce into the mix. Add sauce and stir occasionally for about 5 minutes, or until sauce starts to boil consistently. Turn off heat.

If the timing is right, your pasta should be done around this same time. Strain pasta and serve, top with sauce and some shredded parmesan, and enjoy!