Caramel-Filled Brownies

I've made these for our Superbowl party and for when Jamie, Shauna and the kids came over for dinner. They are heavenly....I don't think I'm the only one that can vouge for that!

Caramel-Filled Brownies

1 1/2 cups pecans, chopped and toasted
1 cup (2 sticks) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
14 ounces caramel candies, unwrapped
1/3 cup heavy whipping cream
1 cup semisweet chocolate chips

Line a 9x13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies will stick. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth. (Do not leave the chocolate mixture unattended for long or it may burn, and you'll have to start over.) Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1-2 minutes of vigorous mixing with a wire whisk. Whisk or stir in the flour and salt. Transfer half the batter (about 2 1/2 cups) to the baking pan and spread evenly. Bake for 20 minutes. Let the brownies cool about 20 minutes.

Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies (if you let it sit, it will get hard and difficult to spread). Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers). Sprinkle the chocolate chips and remaining pecans on top of the brownie layer. Bake for 20 minutes. Cool the brownies completely in the pan (for quicker cooling, set the pan in the freezer for 30 minutes).

Grab the foil edges and lift the brownies out of the pan. Cut them into squares. If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temp or for 1 month frozen.

Caramel-Filled Brownies

Mexican Chocolate Fudge-Pecan Cake

I made this 'Pastry Queen' cookbook recipe for dinner when Casey, Denver and Brady came over for dinner. It was like a molten chocolate cake with all that oozing, rich chocolate sauce, yum!

Mexican Chocolate Fudge-Pecan Cake
(1 bundt cake, 18 standard cupcakes, or 12 jumbo cupcakes)

Cake:

1 cup (2 sticks) unsalted butter
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 large eggs
1 cup buttermilk
2 Tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Chocolate-Pecan Glaze

1 cup pecans
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk
1/2 cup high-quality dark cocoa powder, such as Scharffen Berger
2 cups sifted powdered sugar (sifted then measured)
1 Tablespoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees. Grease a 10 - 12 cup bundt pan with butter, sprinkle lightly with flour and tap over the sink to remove any excess flour.

Melt the butter in a large saucepan over medium-low heat. Add the cocoa and whisk until smooth. Add the water and whisk until smooth. Be careful not to boil the mixture. Remove the saucepan from the heat. Add the sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture all at once; whisk until smooth. Add the flour, baking soda, cinnamon, and salt all at once; whisk until the dry ingredients are completely incorporated. Don't worry if there are some small lumps. Pour the batter into the pan. If using muffin pans, fill each cup two-thirds full.

Bake for 40-50 minutes; the cake is done when it has pulled away slightly from the sides of the pan and feels firm to the touch. For cupcakes, check for doneness after about 20 minutes.

Let the cake cool in the pan about 20 minutes. Cupcakes need only a total of 10 minutes cooling time.

Meanwhile, make the glaze: Arrange the pecans on a baking sheet in a single layer and toast them in the 350 degree oven for 7-9 minutes, until golden brown and aramatic. Chop the pecans.

Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla, salt and pecans.

Loosen the cake with a knife or spatula and overturn it onto a serving plate. Spoon the glaze over the cooled cake, covering it thorougly. Don't worry if some of the glaze pools inside and around the cake. For cupcakes, remove the from the pan, and peel off the paper liners. Invert each cupcake onto a small serving plate - this way they look like tiny cakes - and cover with glaze.

This cake will keep up to 3 days, covered, at room temp. Unglazed and well wrapped, it will keep frozen up to 3 weeks. When frozen, bring the cake to room temp and glaze just before serving.

Wild Rice Salad

I made this salad for the Superbowl party and it was a hit. The almonds give it the perfect crunch! I found this recipe in Paula Deen and Friends cookbook.

Wild Rice Salad (serves 8)

Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

1/2 teaspoon salt
1 cup wild rice (I couldn't find pure wild rice, I found a mixture of basmati and wild rice, it was perfect!)
One 6-ounce jar marinated artichoke hearts, drained and halved, marinade reserved
6 ounces frozen peas, thawed
1 bell pepper, coarsely chopped
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup slivered almonds, toasted

1. Combine all the dressing ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to use.

2. In a 1-quart pot with a lid, bring 2 cups water and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes. Drain any excess liquid from the rice.

3. In a large bowl, combine the rice, artichoke hearts, peas, bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.