Brownie Battle: Are You Team Fudgy or Team Cakey?

Monday, September 5, 2011 0 comments

By GalTimer Arbine Villanueva-Hoapili

In the world of brownies, you're usually on one of two teams: Team Fudgy or Team Cakey. I am totally on Team Fudgy. There's just something so sinful yet satisfying about biting into a fudgy, ever-so-slightly under baked brownie.

Related: Best No Bake Brownies

This version is made with dark chocolate cocoa powder, but can definitely be made with whatever cocoa powder you prefer. And feel free to omit the cookies and chocolate chips. But if you think that adding more chocolate to fudgy brownies sounds like a good idea, I have just one thing to say. I like you.

Come to the Dark Side Fudgy Crunch Brownies

Ingredients

1 ½ cups granulated sugar

⅔ cup brown sugar

½ teaspoon salt                                                    

¾ cup dark chocolate cocoa powder (I used Hershey's Special Dark)

¾ cup all-purpose flour

3 eggs, lightly beaten

1 ½ teaspoons pure vanilla extract

¾ cup butter (1 ½ sticks), melted

10-12 crème filled chocolate cookies (such as Oreos), coarsely chopped

¼ cup mini chocolate chips (optional)

Related: All-Natural Chocolate Brownie Power Bars

Directions

  1. Preheat oven to 350⁰F.
  2. Spray a 13×9 inch pan with nonstick cooking spray or line with parchment paper.
  3. In a large bowl, combine sugars, salt, cocoa powder, and flour with a whisk.
  4. In a medium bowl, whisk together eggs, vanilla, and butter.
  5. Add wet ingredients to dry ingredients and gently mix. Be sure to not over mix.
  6. Fold in cookies and mini chocolate chips.
  7. Pour batter into the pan and bake for 30-35 minutes. 

Brown-Bag It: Leftover Lunch Delights

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Source: Brown-Bag: Leftover Lunch Delights

Whether or not you're on a tight budget, bringing your lunch to work is a great option. Instead of having to throw something together in a frenzy in the morning, these lunches can be made in advance and will stand up to the fridge overnight. These options are delicious dinners that are twice as good the next day. Brown-bag it up with these 10 recipes for make-ahead bliss.


Related Content:
Healthy Lunches: Skip This, Pack That
Tips For Packing the Perfect Lunch
10 Sandwiches to Jazz Up Your Lunchbox



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Quinoa Tabbouleh

Quinoa Tabbouleh

This fast and easy recipe for quinoa tabbouleh would be a perfect lunch. If you've got the time, top off with some grilled chicken.


Spinach and Fontina Lasagna

Spinach and pesto lasagna is one of my favorite dinners, and it's a great treat for lunch the next day.

Chicken and Cherry Salad

Chicken and Cherry Salad

Make sure to not toss in the goat cheese dressing for chicken and cherry salad until you're ready to chow down. Once cherry season is over, opt for some refreshing grapes in their place.

Lentil Chili

Lentil Chili

Lentil chili makes a great back-to-school supper for a cool Fall evening. A good soup always makes an awesome lunch at the office for the next day.


Chicken Caesar Wrap

Wraps are always a great make-ahead lunch. These chicken Caesar wraps are no exception to the rule!

Shrimp and Rice Noodles

Shrimp and Rice Noodles

The good days of leftover Chinese takeout are channeled into this yummy, and simple recipe for shrimp and rice noodles.

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Greek salad meets orzo for lunch in this recipe for Mediterranean pasta salad.

Bell Pepper and Cheddar Frittata

Bell Pepper and Cheddar Frittata

Frittatas are great morning, noon, or night. Enjoy this bell pepper and cheddar version for Sunday brunch and bring it in for a yummy Monday lunch.

Shrimp Tacos

Shrimp Tacos

Shrimp tacos may be a surprising lunch choice, but I promise they won't disappoint. Bring a container with the filling and grab a few tortillas on the go. You can construct your own taco once you're ready for lunch.

This BBQ sauce blew us away in a taste test

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Labor Day may signal the inevitable end of summer, but we've still got a few good months of grilling and cookouts left to go. We're here to make sure you don't waste them by slathering bad BBQ sauce on perfectly good meat. That's why we embarked on ablind taste test of eight different supermarket BBQ sauces to see which one is the most flavorful and deserving of your ribs, chicken, and pork. As it turns out, there was one sauce in particular that completely blew all the other competitors away.

More from The StirBest Low-Calorie BBQ Sauce Revealed!

Any idea which one it could be?

Before we reveal the winner, here's the list of sauces we sampled on grilled chicken (in random order):

  • Bull's-Eye Original BBQ
  • Hunt's Original BBQ
  • Jack Daniel's Original BBQ
  • KC Masterpiece Original
  • Kraft Original BBQ
  • Open Pit Original BBQ
  • Stubb's Original BBQ
  • Sweet Baby Ray's BBQ

Typically in our office taste tests, more than one brand comes out at the top; but in the BBQ sauce taste test, nearly everyone agreed on a clear winner.

More from The StirTaste Test: The Best Ketchup Isn't The One You'd Think!

And, now, here's what you've been waiting for ... the favorite, hands-down, in our BBQ sauce blind taste test was: Sweet Baby Ray's BBQ. Our tasters used the following phrases to describe it: "Sweet and spicy, "Great intense flavor," "Enjoyable smokiness, "I would totally use this as my everyday choice," "Great balance of smoke, sweetness, and spice," "Familiar and delicious," and "Has a good kick."

If for some reason, you can't find Sweet Baby Ray's, we should mention that Kraft Original BBQ was a (distant) second. Tasters described this one as: "Perfect mix of smoky, sweet, and sour," "Good tangy balance," "So good!" and "Tastes expensive!" In other words, we really liked this one, too -- just not as much as our No. 1 fave.

Which BBQ sauce are you cooking with this weekend?

Never Done That: Roasted Grapes

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Photo: Armstrong Pitts Studios

Photo: Armstrong Pitts Studios

By Lynn Andriani

You tuck them in your lunch box or stash them in the freezer (like O's creative director Adam Glassman), but there's another delicious way to enjoy grapes, aside from in a glass at the end of a long day: roast them.

RELATED: Sign Up for Oprah's Lifeclass!

A little sweet, a little sour, roasted grapes are an easy addition to many foods and dishes you're probably already making. Holly Smith, the chef at Cafe Juanita outside Seattle, folds them into risotto with hazelnuts and cheese.

RELATED: The Good-Mood Diet

Brad Farmerie, of the restaurant Public in New York, spreads creme fraiche on a toasted scone and drizzles it with roasted grapes for a sweet-savory breakfast. Farmerie also spoons the grapes over ice cream, uses them as a finish to grilled chicken or pork, or tosses them with baby spinach, olive oil and crispy pancetta.

RELATED: A Stress-Free Dinner Party: Your Mix-and-Match Menu

And the recipe could not be simpler...

Holly Smith's Recipe for Roasted Grapes


1 bag seedless red and/or green grapes from California
1/4 cup fennel seed
1/2 tsp chili flakes
1 Tbsp thyme
1 tsp salt
1/4 cup olive oil

Upgrade Your Kitchen

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Collapsible Funnel

Collapsible Funnel

"Most funnels won't even fit into my tiny drawers. This one does and looks good doing it too."—Gabriel Bell, Daily Details Editor

Collapsible Funnel by Boie Estermann, $25 at www.mossonline.com 

Apostrophe Orange Peeler

Apostrophe Orange Peeler

"Can an orange peeler be beautiful? This one proves the answer is yes."—Jesse Ashlock, Articles Editor

Apostrophe Orange Peeler by Alessi, $27 at www.alessi-shop.com

Hot-Pot Barbecue Grill

Hot-Pot Barbecue Grill

"This two-in-one lets me grow rosemary and grill up some Brussels sprouts from the tiny confines of my fire escape."—Amy Prince, Senior Editor

Hot-Pot Barbecue Grill by Black + Blum, $125 at www.aplusrstore.com

Johnnie Walker Blue

Johnnie Walker Blue

"I always have at least one bottle good scotch in the kitchen. It's the best appliance you could ask for."—Eugene Tong, Senior Style Editor

Johnnie Walker Blue, $180 at www.astorwines.com 

1710 Blender by Vitamix

1710 Blender by Vitamix

"Mention the name to any food professional and watch them go weak in the knees over the crushing and mixing power of this beast."—Paul Katz, Online Editor

1710 Blender by Vitamix, $600 at www.macys.com 


7 Amazingly Delicious Chocolate Chip Cookie Recipes

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Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Make these delicious brown butter chocolate chip cookies

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 2 1/2 cups unbleached flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 cups semi-sweet or bittersweet chocolate chips or chunks

Procedure

1. Melt butter in heavy saucepan over medium heat. Whisking frequently, heat until butter turns golden brown (about 5-8 minutes). Let cool to room temperature.

2. In separate bowl, add sugars. Pour in brown butter and whisk until smooth. Whisk in eggs and vanilla.

3. In separate bowl, combine flour, baking soda, and kosher salt.

4. Add dry ingredients to sugar mixture, and stir until just combined. Let mixture completely cool before adding chocolate chips (or they will melt). Fold in chocolate chips.

5. Preheat oven to 350 degrees. Scoop 1/8 cup portions of dough onto cookie sheet and flatten slightly. Bake 8-10 minutes, until tops are set and bottoms are just turning golden brown.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

The only thing better than a chocolate chip cookie is a chocolate chip cookie brownie!

Peanut Butter Chocolate Chip Truffles

Peanut Butter Chocolate Chip Truffles

Cookie dough lovers will go nuts for these peanut butter chocolate chip truffles

Tropical Chocolate Chip Cookies

Tropical Chocolate Chip Cookies

Dates, almonds, and coconut give these chocolate chip cookies a rich, sweet tropical flavor

Jacques Torres Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookies

These perfectly chewy, chocolatey, Jacques Torres style cookies have an AMAZING texture

Skinny Chocolate Chip Cookies

Skinny Chocolate Chip Cookies

Stay light and don't compromise on flavor with these skinny chocolate chip cookies

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Here's a fun spin on the classic chocolate chip cookie perfect for mint lovers!


Secrets to the best apple pie

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By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Apple pie is an iconic American dessert. It's pretty simple to make—put together a crust, throw in some apples, bake and wham! Apple pie. But if you want your pie to be memorable, true apple pie aficionados know a few secrets that can really elevate the apple pie experience. One of these pie aficionados is Stacy Fraser, our Test Kitchen manger. She was born a baker extraordinaire and her Deep-Dish Apple Pie (see recipe below) is second to none. On top of being delicious, it's healthier than the average pie. What do you think: Which is healthier: apple pie or pumpkin pie?

How did she do it? Here are some of her secrets:

Secret #1: Use a deep dish.
What's the best part of an apple pie? The apples, of course! Stacy ditched a regular pie pan, and opted for a deep-dish. Why? There's more room for more filling. You can squeeze in about 1 1/2 more cups of fruit into a deep-dish pie pan vs. a regular pie pan. (See how we do it in this Test Kitchen How-To: 6 Tips for Flawless Deep Dish Apple Pie Every Time.)

Secret #2: Keep your crust ingredients cold.
Follow the basic rules of great pastry: always use chilled butter and ice-cold water. Dough likes to be cold. If the butter melts into the flour, the crust will be tough. Try it yourself with these Step-by-Step Photos For Tender, Flakey Pie Crust.

Secret #3: Use two kinds of apples.
Some apples are better suited than others for baking. Stacy uses a mix of McIntosh and Granny Smith in her pie. The McIntosh add a bright flavor while the Granny Smith also contribute flavor and break down less when they cook so you get a filling with texture instead of mush.
Must-Read: The Best Apples for Cooking, Baking and Eating

Secret #4: Pre cook your apples.
Throwing them all in raw may be easy, but it isn't the best way to go. When you add the apples to the crust raw, they let off steam and shrink in size. That can leave you with a void between the crust and the filling. Precooking your apples just a little bit causes them to shrink less when they're in the crust.

Here's the recipe for Stacy's Deep-Dish Apple Pie (and if you're a true pie lover, don't miss this Oatmeal-Nut Crunch Apple Pie and More Fall Pie Recipes).

Deep-Dish Apple Pie

Active time: 1 1/4 hours | Total: 4 hours (including cooling time) | To make ahead: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: 9 1/2-inch deep-dish pie pan

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!

Crust
1 1/4 cups whole-wheat pastry flour (see Ingredient Note)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water

Filling
6 cups thinly sliced peeled McIntosh apples (about 2 pounds)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing

1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.
4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
5. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Makes 10 servings.
Per serving: 344 calories; 10 g fat (4 g sat, 3 g mono); 14 mg cholesterol; 62 g carbohydrate; 4 g protein; 5 g fiber; 143 mg sodium; 212 mg potassium.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

What are your tricks for baking an amazing apple pie?

Cooking Questions: Salads and Dressings

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Browse our collection of frequently asked cooking questions for advice on preparing salads and dressings.

    Related Recipe Collection

    • How can I prevent the fruit in my gelatin salad from sinking to the bottom of the mold?

    For best results, wait until the gelatin is semi-firm--about the consistency of cold egg whites--before pushing in the fruit and other ingredients like nuts and marshmallows. They will stay right where you put them.

    I want to take pasta or potato salad to a picnic. Is this safe?

    Any type of pasta salad or potato salad should be kept well chilled until you are ready to serve it, whether it's made with oil and vinegar dressings or the wrongly maligned mayonnaise. The true culprits in cases of food poisoning are the potatoes and pasta: they're the perfect warm, moist, neutral environments in which bacteria thrive. Since it's not a picnic without pasta or potato salad, pack them in a cooler and keep your salads safe to eat.

    What is the secret to making a good, homemade vinaigrette?

    Start with two parts oil for every one part vinegar. Taste, and adjust the proportions to satisfy your taste buds. Extra-virgin olive oil, toasted sesame oil, hazelnut oil, and walnut oil are all bold-flavored oils, and you can get by with using much less oil while still adding superior flavor if you choose a bold one. To add that all-important zing to the dressing, try cider vinegar, balsamic vinegar, white wine vinegar, red wine vinegar, raspberry vinegar, or even lime or lemon juice. Round out your dressing with salt and pepper, a teaspoon of sugar for balance, and perhaps a dash of red pepper flakes, a little bit of crushed garlic, a dab of mustard, or anything else you think will make your vinaigrette distinctive.

    Can I substitute another vinegar for sherry vinegar in my dressing?

    Yes. Vinegar in salad dressings adds a dash of brightness and enhances flavors. It should be fine to replace one with another. The best choices to substitute for sherry vinegar in a salad dressing are probably the wine vinegars (red, white, champagne) or balsamic and cider vinegars. Rice wine vinegar is a bit less acidic, more mild; so if you substitute with rice wine vinegar, add a bit more vinegar.

    What is arugula?
    Arugula is a slightly bitter, aromatic salad green with a peppery mustard flavor, long popular with Italians. Recently, American palates have been catching on to its assertive flavor. Also called rocket, roquette, rugula, and rucola, arugula (which resembles radish leaves) can be found in specialty produce markets and many supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold grit and must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.

    The Beach Body Workout

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    summer-body-workout

    You can do it

    By Su Reid-St. John
    From Health magazine

    Wouldn't it be terrific to peel off your beach cover-up this summer and feel slimmer, stronger, and more confident than ever? We've got just the person to whip you into that kind of amazing shape: personal trainer—and former top boxer!—Cara Castronuova, who's just finishing up her first season shaping bodies and minds on NBC's hit show The Biggest Loser.

    The key to getting a rocking body may come as a surprise, Castronuova says: "Above all, the secret is believing you have what it takes to be the best you can be." Once you believe you're capable of anything, she adds, you're on your way.




    side-ways-smile

    No more excuses

    The next step is finding the right workout—and here it is. "This high-tempo, no-equipment workout is designed to be done anywhere, anytime," Castronuova says. "It focuses on large-muscle groups, because the bigger the muscle, the more calories required to exercise it." Add some intense fat-blasting cardio, and together, she says, "the whole routine will help turn your body into a fat-burning furnace."

    To not just tone but also lose up to 12 pounds this month, follow her diet guidelines. Carve out tiny chunks of time daily to visualize the new you. "Picture yourself as healthy, fit, and strong, and itwill happen," Castronuova says.


    running-on-beach

    Here's the plan

    Do these strength circuits—designed exclusively forHealth readers by Castronuova—three times a week, every other day. "Keep the tempo up, and allow yourself minimal rest," she says. "Really challenge yourself!" In addition, do 30 to 60 minutes of moderate to intense cardio three times a week. 

    As the weeks progress, your intensity should increase: "Embrace that it will be slightly uncomfortable, then let that push you to work harder and take yourself to new levels."

    To warm up, walk briskly, jog, or do a cardio machine for 5 minutes. Then, go through each circuit 3 times, resting for 30 seconds after each exercise.


    squat-and-jump

    Circuit 1

    No. 1 Squat and jump: 

    Stand with feet shoulder-width apart. Squat down, keeping knees behind toes, and put your hands on the ground. Kick your feet back to come into push-up position with arms straight, then bend elbows to lower your chest toward the ground.

    Straighten your arms as you jump forward again into squat position, then push off your feet and leap as high as you can with arms reaching toward the sky. Land softly with knees slightly bent. Repeat sequence for 1 minute.




    moutain-climbers

    No. 2 Mountain climber

    Get into push-up position with arms straight and hands directly under shoulders. Walk feet forward, staggering them so your right knee is bent under your chest while your left foot is behind you with knee slightly bent. 

    Pushing powerfully into your legs, switch your foot positions, bringing the left knee in and extending the right leg. Continue alternating for 1 minute.







    toe-touch-kick

    No. 3 Toe-touch kick

    Stand with feet shoulder-width apart and hands reaching overhead; intertwine your fingers. Do a high forward kick with your right leg, bringing your hands down to meet your toes. Repeat with the left leg. Continue alternating for 1 minute.










    shadow-box

    No. 4 Shadowbox

    Stand with feet shoulder-width apart. Make fists and bend elbows to bring hands up into fighter position in front of your face, keeping elbows close to body. Alternating arms, punch straight out in front of you, then curve up, then hit low; next, try a hook punch, curving around to the side.

    Mix it up—and keep moving! Move your head and shoulders back and forth as if dodging punches. Keep your knees bent and shift your weight back and forth as you bounce on the bottoms of your feet. Continue for 1 minute.


     
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