tipsyculinaryqueen

Brownies L'Orange a la Grand Marnier Whipped Creme

A very fancy name for a very simple delicacy. My fellow chocoholics, orange only makes it better! You can stir up the brownies from scratch or take a little help from Chef Duncan. Give these a try the next time you're in charge of dessert or when you're having one of those crazy cravings that only chocolate can satisfy!

Brownies L'Orange a al Grand Marnier Whipped Creme

1 Duncan Hines milk chocolate brownie mix (dark chocolate mix also works)
1/2 C. orange flavored chocolate wafers (the kind you use to melt and make candy)
1 small cool whip
1 Tbsp. plus 1 tsp. Grand Marnier or Gran Gala (less expensive and works great)
1 dark chocolate candy bar for garnishing

Directions For Brownies

Mix up brownies according to package directions. Place in 9 x 13" bowl.

Tempering chocolate on the stove is a complicated process that involves constant stirring and thermometers. This way is much easier and works perfectly. Place chocolate in a glass dish, cover and microwave at 50% power for 30 seconds. Remove and stir. Repeat until chocolate is completely melted. It should be shiny and smooth just like if it had been done on the stove. Let cool slightly. Drizzle over brownies before baking. Take a knife and rake through batter horizontally and vertically to create a swirl effect.

Bake according to box instructions.

Directions For Whipped Creme

Stir Grand Marnier into cool whip. You can add more or less of the liqueur for your taste. Chill until ready to serve. Cut the dark chocolate candy bar with a sharp knife into thin shavings. Set aside. Brownies may be served warm or room temperature. Place one square on plate. Top with a dollop of whipped creme and sprinkle with chocolate shavings. The moist chewy brownie with the refreshing cool whip and then that oh la la a la zing of orange hits your tongue!

My friend's four year old daughter tried to sneak a little taste of the laced cool whip. And when I caught her she said, "When I grow up I'm gonna have some of that." 

I said, "when you grow up I'll make you some."

She said, "What about when I'm 64?" (have no idea where that number came from?)

I said, "honey, when you're 64 you can definitely have some, however I don't know if it'll be me making it for you because when you are 64 I'll be.....anybody have a calculator? Never mind, we don't want to do that math.  They come up with the funniest things!

Do you accept some store bought help from Chef Duncan Hines and Queen Betty Crocker in your kitchen?

Peach Schnapps Peach Pie

Peach schnapps soaked peaches, nestled in a thick, creamy, sweet, custard, and topped with a light fluffy meringue, all enclosed in a flaky crust, this is a tantalizing way to enjoy summer peaches! I remember spending summers at my grandparents beach cottage, where peach pie was always a regular on the menu. We'd come in from a day of basking in the sun and the succulent scent of homemade pies would waft through the house. I've adapted the recipe a bit but thank you grandma for the inspiration!

            Peach Schnapps Peach Pie

1 C. sugar
1 stick butter (room temperature)
1 tsp. vanilla
3 rounded Tbsp. of all purpose flour
3 egg yolks (room temperature)
2 C. fresh peeled and sliced peaches
1/4 C. Peach Schnapps
1 frozen 8 inch pie crust (I like Marie Collanders) OR you can use a homemade one

Meringue Topping

3 egg whites
6 Tbsp. sugar
1/2 tsp. vanilla or peach schnapps

Directions For Pie

Place sliced peaches in a bowl. Pour schnapps over them. Gently stir. Let marinate for at least two hours. Poke bottom and sides of crust with a fork. Place in oven and bake at 350 for approximately 15 minutes or until only slightly brown.

Beat butter and sugar until light and fluffy. Add egg yolks, flour, and then vanilla. Mix well. Remove peaches from schnapps and drain well in a strainer. If the peaches are really juicy, you may have to place them on a paper towel so they do not add too much liquid to the pie. Add peaches to butter mixture. Gently fold in. Pour into pie crust and bake at 350 for 35 to 45 minutes or until pie is set and a knife inserted comes out clean.

Directions For Topping

Beat egg whites until stiff. Add sugar. Beat until stiff peaks form when you lift the beaters out. Add vanilla or schnapps. Beat only until mixed in. Spread meringue on pie immediately after removing from oven while pie is still hot. Bake at 400 until browned. This only takes two or three minutes so do not walk away from the oven. Meringue burns very quickly.

Save the left over peach schnapps marinade. It's wonderful over vanilla ice cream and served with ginger snap cookies! Peach and ginger are a terrific combination.

Recipes live on through generations. You share them with family and friends and create a continuous memory stream. What's your favorite grandma recipe? Do you prepare it exactly like she did or have you added your own unique flair?

 

Rum For The Cake And Cook

I'm not sure of the original source for this, but it's a take off on Julia Child, who I loved! She was so funny and entertaining. And she didn't launch into the crazy cooking world with her TV show and books until fifty...good for her! Do not try this at home boys and girls. It's just a little inebriated chef humor. Gotta have fun, or what's the point?

Caribbean Rum Cinnamon Pound Cake

It's buttery rich like a coffee cake. It even looks similar to a coffee cake but this is not your typical morning delight. Although, I must confess I've indulged in a slice with a cup of java before noon. What can I say, it was morning when I made it and the chef's gotta sample first, right? I start with my Grandma's pound cake and kick it up a few notches with a pecan, cinnamon, brown sugar topping and dark rum! You can see how it oozes down into the moist cake. The key is to let it sit (if you can resist) for two to three days to let it age and soak up the liquor.

Vino Spiked Spaghetti

Hmm...where do I start with the first post on my new blog? I figure I can't go wrong jumping in with a bottle (I mean a glass) of Cab and some Un-Italian spaghetti! It's not the traditional cook on the stove for 10 hours sauce that the Italians are famous for, but a delicious variation!

I use Cabernet Sauvignon because it's one of my favorite wines to drink and it supports a  robust meal like this one. You could mix in 1/4 pound of ground sausage or 1/2 pound of ground turkey or chicken with the beef, OR substitute with all turkey or chicken. With the last suggestion switch to a chardonnay if you prefer white to red wine. Play around with it, add your favorite vino before, during, and after. . .invite friends over and enjoy!