Orange Creme Brownies

December 9th, 2012 by Sam Feldman

For the brownies:
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 (6-ounce) package semi-sweet chocolate chips
1/2 cup butter, cut in small pieces
1/3 cup sugar
3 TB orange juice
1 tsp grated orange zest
1 tsp vanilla extract
2 large eggs

For the Orange Creme:
1/2 cup butter, softened
2 cups powdered sugar
1 tsp grated orange zest
1 tsp milk
1 tsp vanilla extract

For the Chocolate Icing:
1 (6-ounce) package semi-sweet chocolate chips
1 tb butter
1 tb solid vegetable shortening

Pre-heat oven to 325 degrees F. Line a 9” square baking pan with foil, leaving foil hanging over edges. Butter or spray foil with Pam.

Combine flour, baking soda and salt; set aside.
Over very low heat, stir chocolate chips, butter, sugar and orange juice until smooth. Remove from heat and stir in orange zest and vanilla. Beat in eggs, one at a time with a wire whisk. Add the flour and beat until smooth. Spread in prepared pan.

Bake 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Spread with Orange Creme; refrigerate until firm, about 15 minutes. Spread warm Chocolate Icing over the Orange Creme. Using a knife, mark the chocolate icing layer in 36 1-1/2” squares. Refrigerate until chocolate icing is firm, about 25 minutes. Lift foil edges to remove from the baking pan. Place on a cutting board; cut into squares

To make Orange Creme:
Beat butter until creamy. Add sugar, beating until fluffy. Beat in orange zest, milk and vanilla until smooth. Makes 1-1/2 cups.

To make Chocolate Icing:
In a small saucepan combine chocolate morsels, butter and vegetable shortening. Stir over very low heat until melted. Makes about 1 cup.

Orange Creme Brownies with Butterfinger Chunk Cookies

Butterfinger Chunk Cookies

December 9th, 2012 by Sam Feldman

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 tsp vanilla extract
1-1/4 cups, plus 2 TB all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1-1/2 cups crushed Butterfingers (about 3 regular-sized bars)

Butterfinger Chunk Cookies with Orange Creme Brownies

Using electric mixer, beat butter and both sugars in large bowl until well-blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfingers (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using 1 rounded TB of dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. Can be prepared 4 days ahead. Store in airtight container.

Buttermilk Pie

March 26th, 2012 by Corey A. Edwards

1 (9-inch) pie shell, unbaked
1/4 cup butter
2 cups (scant) granulated sugar
3 (rounded) TBs all-purpose flour
3 eggs, slightly beaten
1 cup buttermilk
1 tsp vanilla
Nutmeg to garnish surface of pie

Preheat oven to 350 degrees. Let eggs and buttermilk come to room temperature.

Cream butter and sugar; add flour, then eggs. Stir in buttermilk and vanilla, beating until smooth. Pour into unbaked pie shell; sprinkle top of pie with nutmeg. Bake 45 to 50 minutes until pie tests done when the tip of a knife is inserted in center; knife should come out clean.

Cinnamon Chip Scones

March 26th, 2012 by Corey A. Edwards

Scones at Bridgeford House Bed and Breakfast

 

 

 

 

 

 

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TBS sugar, plus additional for dusting scones
1 stick butter
1 cup packaged cinnamon chips
1 egg, separated
1 tsp. vanilla extract
3/4 cup buttermilk

Preheat oven to 375 degrees F. In large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in butter until mixture resembles coarse meal. Stir in the cinnamon chips.

In another bowl, combine egg yolk, vanilla and buttermilk. Stir into the dry ingredients until just combined. Turn the dough onto a floured surface. Handling it as gently as possible – don’t use a rolling pin – pat into a 10-inch circle that is 1/2-inch thick and cut into wedges; or, cut with a 2-inch cookie cutter. Place scones on an ungreased baking sheet. Lightly beat the egg white. Brush tops with the egg white; dust with sugar.

Bake for 16 to 22 minutes, until golden brown. Remove from pan; cool on a wire rack. After 5 minutes, cover loosely with a dishtowel until completely cool. Makes 12 servings.

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