I don’t love to cook. I think the main reason is that I don’t know what to cook . I am terrible at planning out our meals, therefore when I want to make something I don’t have the right ingredients to do it. What I need is inspiration. And that’s where these guys come in handy:
I love cooking magazines and cooking shows.
One of my favorite magazines is Everyday with Rachel Ray. It is chock full of good ideas every month. There is even a section each month that plans out your meals for the week AND has a pre-made grocery list! Perfect for me!
So last night I made her Chicken and Orzo Soup with Arugula and Basil, followed by the most wonderful brownies in the world: Caramel Coconut Fudge Brownies.
And let me tell you – they were heavenly!
Caramel-Coconut Fudge Brownies
- 6 ounces semi-sweet chocolate, chopped (about 1 cup)
- 6 tablespoons unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup four
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chewy caramel candies (20 candies), unwrapped
- 1 teaspoon milk
- 1/2 cup sweetened shredded coconut, toasted
- Preheat oven to 350-degrees. Grease an 8-inch square baking pan and line with 14-inch long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2.5 minutes, then whisk until smooth. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.
- Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
- In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the cocnut, patting lightly.
- One last note: from my opwn experience, let the brownies set and cool for awhile before you cut them or they will be very ooey and gooey. Maybe an hour…
Have a Terrific Thursday!