Flourless Brownies – My Kitchen, My World

This month at My Kitchen, My World, the country, we are visiting is the United States which should be loads of fun.  There are many typical American recipes, hot dogs with mustard on a bun, mac and cheese, apple pie and Southern fried chicken, for starters.  I chose the brownie, one of the most popular snacks or desserts in the USA.  I think, chocolate chip cookies might beat them out but brownies are certainly popular enough to represent the good ole, USA.

I got this, most delicious dessert, from Nestle Meals.com.  They have some interesting recipes there.  I want to go back and look more carefully.

I, pretty much, followed this recipe.  I was not sure what to do with the ground pecans.  They were optional and the recipe called for one cup, again optionally.  I was trying to imagine the difference and finally resolved this by putting in half a cup. 

 Flourless Chocolate Brownies

 As you can see, I chose the flourless brownies.  I have learned to love these flourless recipes.

                                                                                                                                      Servings: 16 brownies

 Ingredients:

2 cups (12-oz. pkg.)  Semi-Sweet Chocolate Morsels, divided

 3/4 cup (1 1/2 sticks) butter, cut into pieces  (Yes, I did make a change.  I used one stick of margarine and 1/2 cup of oil.

 

2 tablespoons water

1/4 cup Unsweetened Baking Cocoa

 4  eggs  (Egg Beaters)

 1/3 cup granulated sugar

1 teaspoon pure  extract

 1 cup pecans, finely ground (optional) (1/2 cup)

 1/4 cup heavy whipping cream for the ganache

 Method:

Preheat oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

 Heat 1 1/2 cups morsels, margarine, oil and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. (I used the microwave)

 

Stir in cocoa until smooth.

 Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract.

Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan. 

 Bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight. 

Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

Spread ganache over chilled brownie. Refrigerate for 30 minutes.

 Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board.

  Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

 

Asian Noodle Salad with Cashew Dressing

This is from Barbara Bakes.  If you have visited there, you will remember it.  Barbara has the most interesting recipes.  One is more appealing than the other.  I always leave there with a few recipes.  By the way, Barbara cooks as well as bake.   This is one recipes she has made and I am glad that I did too.  This kind of recipe always jumps out at me.

Asian Noodle Salad with Cashew Dressing

Asian Noodle Salad with Cashew Dressing
Yield: 4 servings

Cashew Butter:
1 cup cashews

Cashew Dressing:
½ inch  slice of fresh ginger, chopped
8 cloves garlic, more or less to taste, chopped
½ cup cashew butter
¼ cup soy sauce
3 Tablespoons sugar
3 Tablespoons vinegar
3 Tablespoons toasted sesame oil
¼ cup plus 1 Tablespoon water
Hot sauce to taste (optional)

Noodle Salad:
1/2 pound linguine or thin rice noodles
1 tablespoon olive oil
2 large chicken breasts, grilled and diced
1 small zucchini, halved and sliced
1 small yellow squash, halved and slice
1/2 cup shredded carrots
1/4 cup sliced green onions
1 small cucumber, peeled, seeded, sliced
1 tablespoon chopped cashews (optional garnish)

Make cashew butter: Grind cashews in food processor for about 2 minutes until smooth. (*Or start with ½ cup prepared cashew butter.)

Prepare cashew dressing: Combine ginger, garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor or blender. Process/blend until smooth. Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, about the same thickness as cream. Adjust consistency – thinner or thicker — to your liking by adding more water or cashew butter. Taste and add your favorite hot sauce if desired. (If the cashew butter was unsalted, you may want to add salt to taste.) Makes about 1 ½ cups dressing. Store any leftover dressing in the refrigerator.

Prepare noodles according to package instructions in salted water. Rinse and drain noodles. Set aside.
Combine noodles, carrots,  onions, and chicken in a large bowl. Add about 1 cup  cashew dressing; toss gently to coat. Add more cashew dressing as desired, using as much or as little as you’d like. Sprinkle with chopped cashews if desired.

Linked to Menu Plan Monday