Three Dessert Sunday

Brandon posted these because he had made them, but it doesn't look like he posted commentary or ratings at all.  The salted caramel brownies were too much for me.  They were super rich, and I wasn't fond of the addition of the salt.  The rest of the family seemed to love them.  I'd give them a 3 or so, Brandon a 4.5.  He got the recipe from pioneer woman.  He did link it below.  (OK, he does have commentary below in between the recipes.)  I'm still leaving mine up here as intro.

The honey cheese bars were delicious.  They were a recipe from the healthy cooking magazine.  They were delicious.  Brandon says he rates them a 4, but they were gone before the caramel salted brownies.  I give them a 5.  They were great, but not overly sweet.

The chocolate ice cream is from the Ben and Jerry's ice cream book.  We love the ice creams out of this book.  However, if you are anti-using raw eggs, I wouldn't suggest it.  Or, you can just cook all of your ice cream recipes, then cool, then freeze.  They are delicious.  (Not healthy though.)

Salted Caramel Brownies

• 6 ounces unsweetened chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 2 cups granulatedsugar
• 3 large eggs
• 1 cup unbleached all-purpose flour
• 1 3/4 cup salted caramel glaze (see below; prepare glaze when brownies are cool)

Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.

In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes.

Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square.

Salted Caramel Glaze

• 1/2 cup heavy cream
• 2 cups granulated sugar
• 1/2  cup water
• 1/4  cup unsalted butter, cubed
• 2 teaspoons kosher salt
• 2 tablespoons powdered gelatin,
• combined with 1/4  cup cold water

In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

I used Kosher salt instead of fine sea salt.  This caused some of the Caramel to be a bit Salty, no problem in my book, but Kimberly did not like this.  I want to try the caramel by itself one time.  These brownies are extremely rich, and decadent.

Honey Cheese Bars

1 Cup A.P. flour

1/3 Cup Brown Sugar

1/2 cup of chopped pecans

1/4 Cup cold butter

Mix top three ingredients and cut butter in with two knifes.  Put into an 8x8 pan  Cook at 350 degrees F. for 10 mins

8 oz. Light Cream cheese

1/4 cup honey

2 Tbsp. Fat Free Milk

1 Tbsp. Lemon Juice

1 tsp. lemon rind

1 egg slightly beaten

1/2 tsp. vanilla extract

Mix the rest of the ingredients at high speed with hand mixer until smooth.  Pour into 8x8 pan and cook for an additional 20 to 25 minutes / toothpick comes out clean.  

Chocolate Ice Cream

• 2 oz. unsweetened chocolate, cut into pieces
• 1/4 cup butter

Heat ingredients in double boiler until smooth

Add

• 1/3 cup cocoa powder

Mix with melted chocolate, will be lumpy

Stir in

• 2 cups milk

Cook in double boiler until heated to a simmer, then let cool to room temp.

• 2 large eggs

Whip until light and fluffy

Add

• 1 cup sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Mix egg mixture with chocolate mixture above and cool in refrigerator for at least one hour.  Place in ice cream maker until done.  For the sake of my kids, only Kimberly and myself could have the ice cream.  I did not want to expose the kids to uncooked eggs.  

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