Fudgy Butterscotch Brownies | Secret Recipe Club

Perhaps you have been on a long extended vacation and missed hearing about the Secret Recipe Club.  It is a group of talented food bloggers who once a month are assigned a fellow food blogger to peruse their blog to find a recipe that intrigues them .  In turn they recreate it and add their own spin or simply leave as it and post it.  The big reveal happens once a month and that is where the fun begins.  For more information, please check out the Secret Recipe Club.

This month I was assigned to the fun blog - Yumsilicious Bakes.  Right when you see the front page, you know you are in for a blog full of delicious baked treats.  Avanika is originally from Bombay India and is currently residing in the United Kingdom to complete her Masters in Marketing and Strategy.  Avanika selected the name of her site to reflect her definition of giving the highest possible rating to food and is the epitome of the best.  Her ultimate goal is to work in the corporate world for a while, then open a bakery back in her hometown of Bombay.  Best of luck with your aspirations!!

Recently my Dad took a fall and was in tremendous pain.  The result was a fractured hip which called for an immediate hip replacement.  Needless to say, this weekend was filled with many visits to the hospital for our family along with many prayers for a safe surgery and speedy recovery.  Times like this really make you think about what is important and family is number one.  The good news is that the surgery was at 8am yesterday and all went really well.  Now it is recovery time and spending time with the ones I love.

Time slipped away this weekend and my SRC post certainly did not make it up on time.  However, Debbie was kind enough to reach out to me and I explained the situation and she could not have been more understanding.  I had these Fudgy Brownies picked out already.  I rushed home after my work day to whip them up to share with all of you.  I always like to add my own spin to a recipe, so I thought to cut the chocolate chips in half and replace the other half with butterscotch chips.  The result was amazing – thus I named these – “Fudgy

Butterscotch Brownies”.  Enjoy!

Fudgy Butterscotch Brownies

10 oz semisweet chocolate
3 oz. unsweetened chocolate
3/4 cup butter
1 cup  granulated sugar
3 large eggs
1 tbsp vanilla extract
1/2 cup + 1 tbsp flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cups semisweet chocolate chips
¾ cups butterscotch chips
Preheat oven to 350 F. Grease and flour the 9x13 pan.

Melt the semisweet chocolate, unsweetened chocolate and butter in a double boiler, or microwave. Allow to cool to room temperature.In the meanwhile, combine together the eggs, sugar and vanilla. Do not overbeat! Once chocolate is cooled, add in the egg mixture. Stir to combine. I always use a wooden spoon/spatula to make brownies, rather than a mixer.

Sift together the flour, baking powder, and baking soda, and add to the chocolate mixture. Stir just well enough to combine, making sure you get right to the bottom of the pan. Stir in nuts, chocolate chips and butterscotch chips. Bake for 35 minutes, or until a toothpick inserted has crumbs sticking to it, rather than wet batter. The center will remain soft. Do not over bake! Cool completely in pan.Let cool completely until cutting into squares. Please try these brownies!

Marinated Mozzarella Balls

Where has the time gone? It has been one heck of a week. I can’t believe my last post was a week ago. Over the weekend I prepared a quick and simple appetizer that I am so excited to share with all of you.

Last week I was driving to one of my offices in the morning, listening to talk radio and getting caught up on the latest headlines when my mind began to drift. With peak commute traffic in full swing, my eyes were on the road along with practicing defensive driving. During commute hour in the Bay Area, the majority of the drivers are what my hubby and I call – “the professionals”. These are the folks who commute daily and are on a mission to get from point A to point B without delay. Typically the professionals drive safely but with a distinct purpose.

So with my mind drifting during my morning commute, it went to food. Where else would a foodies mind go? Smile. With our traditional Friday night wine and appetizer night approaching, I wanted to make something new and fun yet easy and flavorful. I wanted to lighten up our assortment of appetizers. The idea of marinating little mozzarella balls just popped in my head.

Next on the list was to create a combination of flavors along with adding some interest. Recently I had purchased pink peppercorns which are light as air yet have a delicate fruitiness quality. These spicy, dried berries have a deeper and more balanced pepperiness than the traditional black pepper. No need to use a spice grinder, simply crush with your fingers or use a mortar and pestle.

The pink peppercorns were the inspiration and added that pop of color. I am a bit obsessed with unique salts, so I thought I would continue with the color theme and add Hawaiian Red Salt. To brighten the flavors a bit of Thai basil and lemon zest completed the dish along with some wonderful extra virgin olive oil.

During our Friday night appetizer night, we had some friends over and this appetizer was among the first to be devoured. Enjoy!

Marinated Mozzarella Balls

Mozzarella Balls, rinsed and dried
Olive oil
Zest of one medium lemon
Basil, chiffonade (I used Thai basil)
Hawaiian Red Salt
Pink Peppercorns

This is a very loose recipe. If you are serving multiple guests, calculate the number of mozzarella balls to be an average of 6 to 8 per person.

Rinse and dry the mozzarella balls. Place into a large bowl. Drizzle a generous amount of olive oil over the mozzarella balls. Sprinkle the lemon zest and basil over the mozzarella balls. Next add the Hawaiian red salt and crush using your fingertips the desired amount of pink peppercorns. Stir all together and let sit for at least 15 minutes in the refrigerator. Prior to serving, stir mixture and plate onto your favorite bowl or platter.

Funfetti Cake Batter Cookies

Yesterday was one of those days where I had a craving. Wasn’t quite sure at first – did I want salty or sweet? After a moment of contemplation, it was clear – something sweet was on the craving horizon. My next question to myself was, what sweet delight would I indulge in? Chocolate is great but not my “go to” ingredient to satisfy a sweet craving. I much prefer a caramel or sugar cookie. Simultaneously along the sweet craving was an urge to bake. Do you ever get a simple urge to bake something?

With the death of our refrigerator a couple weeks ago, we are still in the process of finalizing our selection. We spent a good portion of the day at the appliance store, which can be fun yet exhausting. We are close and should finalize this week. You don’t realize how much you appreciate the convenience of having a working refrigerator until it stops one day. Thank goodness, we have our trusty 20 year old refrigerator in the garage. Needless to say, it was a long day and coming back home to unwind and get ready for the work week ahead was foremost on my mind. Not to mention the baking bug bit me along with the sweet craving.

I knew the baking task needed to be simple yet something that would satisfy my craving. I must admit I enjoy eating the batter more than the finished product, so that part weighed into my decision of what type of baked delight I would make. Cookies seemed like the logical choice and something I could share with my hubby along with my co-workers on Monday morning.

I proceeded to gain some inspiration from my various Pinterest boards and quickly decided upon the Funfetti Cake Batter Cookies from here. I have always been drawn to a white cake with white frosting with colored sprinkles on top. With my favorite cake wrapped up into a cookie; that was my final decision and perfection in my book.

You just have to love a simple cookie that uses a cake mix with a couple ingredients added to the mix. They were not only simple yet incredibly tasty. Most importantly they completely satisfied my sweet craving. Not to mention, hubby was quite happy with the scent of fresh baked cookies in the air along with a few in his tummy.

Funfetti Cake Batter Cookies

Makes 30-32 cookies

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles by hand, not using the mixer. Use a small ice cream scooper that drops the cookie onto a cookie sheet or silpat. Sprinkle a few extra colored sprinkles on top of each cookie before baking. Bake for 9 to 10 minutes until light brown along the edges. Allow to cool for 5 minutes on cookie sheet before transferring to cooling rack. They will be very soft at first.

Napa Valley Jewel: Cindy's Backstreet Kitchen

Nestled behind the main street in downtown St. Helena is a Napa Valley jewel called Cindy’s Backstreet Kitchen. The outside of the restaurant is understated yet it is adorned with vibrant foliage and colorful flowers in the window boxes. Once you enter, you feel as though you are entering someone’s home and my assumption would be that is the purpose behind the décor, ambiance and restaurant name.

Cindy Pawlcyn the owner has planted many restaurant roots in Napa Valley along with the legendary Mustards Grill that flanks highway 29 along the entrance to the world famous wineries. Many well-know Bay Area dining establishments have been touched by Cindy’s magic including Fog City Diner, Bix, Roti, Betelnut and Tra Vinge. Her culinary chops began at the early age of thirteen by working at a local cooking school and assisting her mother in the kitchen. With an entrepreneurial spirit, she ran a catering business during her high school years.

She cooked in several states prior to landing in Napa Valley and earned the prestigious honor of being named as the opening chef at Meadowood. This eventually led her to launch in 1983, Mustards Grill which today still boasts crowds and waiting lists to eat the divine cuisine. She maintains a commitment to seasonal inspirations through the bounty of the garden along with the variety of ingredients provided in the area. She has been recognized on numerous occasions and has been highly decorated with the culinary best awards such as: “Who’s Who of Cooking in America" nominated twice for the James Beard Foundation award for Best Chef in California and is the recipient of the Robert Mondavi Award for Culinary Excellence.

Cindy’s Backstreet Kitchen has been on my restaurant bucket list for sometime. With it being my turn to choose the restaurant for our “Restaurant Club” excursion, it was an easy decision. Now I was able to place a check mark next to Cindy’s Backstreet Kitchen. We typically set our reservations for 11:30am to get ahead of the crowds and allow a leisurely dining experience. The day we went was fairly warm outside, so we elected to dine inside.

We had a fantastic waiter and please forgive me for not remembering his name. He was full of personality, knowledgeable and gave impeccable service. At one point, he noticed I was taking photos of each dish, so he brought over a copy of the lunch and dessert menu for me to take home. (Now that is service in my book.) We enjoy ordering a variety of items so we can taste numerous dishes and enhance the full menu experience.

We started with the Polenta Fries. Let me just say that we died and went to heaven with these deep fried nuggets of polenta joy. They were perfectly creamy with a crispy outside and a touch of salt – pure decadence. I enjoyed a glass of Ehlers 2009 Cabernet Sauvignon which was full bodied with ripe fruit, a hint of spice, toffee undertones and a smooth finish that was delightful.

For our first course, we enjoyed Cindy’s Curried Chicken Salad with mixed greens, Arugula, radishes, almonds and crispy bacon. This is a signature salad and after tasting it, the creamy curry dressing along with all of the ingredients, it was a perfect pairing of flavors. The Butter Lettuce salad with cucumbers, cherry tomatoes, celery leaves and buttermilk-dill dressing was well chilled and left me wanting to eat this every night. It was perfectly chilled, crisp and embodied a delicate balance of flavors.

I enjoyed the Pasta Del Giorno which was handmade pasta with Arugula pesto, Chinese broccoli and bright cherry tomatoes. Brenley opted for the Mighty meatloaf with horseradish barbeque sauce and garlic mashed potatoes. Lynette selected the fresh fish of the day which was sturgeon and adorned with a Charmoula sauce, beans and potatoes. I had never actually tasted Sturgeon and/or Charmoula sauce, but both were simply outstanding and the dish hit a homerun. Note to self – make charmoula sauce soon.

A restaurant club lunch would not be complete without tasting a few desserts. Despite having relatively full bellies, we ordered dessert. Can you tell our arms were being twisted? Smile. We selected the CP Railroad Avenue Parfait with house made ice cream, sorbet, sauces and a cookie. Our second selection was the Warm Plum & Blueberry Brown Butter Cake with house made vanilla ice cream and warm berry sauce. Both desserts were amazing.

Overall, we collectively ranked our dining experience high on our list. The food was brilliant. The setting was relaxing, inviting and comfortable. The service was perfect. Last but not least the company was sublime. I would highly recommend adding Cindy’s Backstreet Kitchen to your restaurant bucket list and making a reservation. You will not be disappointed.

Warm Citrus Olives with Rosemary and Garlic

Don’t weekends go way too fast? After a long week at work, I completely look forward to Friday night. It is the beginning of the weekend. In addition we have our Friday night tradition of wine and appetizers. Our Friday night this week was filled with friends and great cheeses.

Our dear friend brought a very special bottle of wine to celebrate Friday night. It was a bottle I have never had before and now has become a new favorite. Seven Stones Winery sits east of St. Helena. Ronald and Anita Wornick didn’t take long after they purchased 45 acres for their family estate, to take on the exceptional task of creating some of the best wine. They only produce 400 cases, and dedicate to a single varietal – Cabernet Sauvignon.

As quoted on their website – “Seven Stones is comprised of just under three acres of vines and a winery on the Wornick family estate in St. Helena. From small, meticulously cultivated vineyard parcels, we produce a limited amount of some of Napa Valley’s most sought after Cabernet Sauvignon.”

We enjoyed a 2006 Seven Stones Cabernet Sauvignon that was aromatic with a seamless integration of acidity, tannin, alcohol and wood. The color was a rich purple and had luxurious notes of crème de cassis along with hints of cedar, espresso and blueberries. Touches of herb, sage and mineral can be detected. It has a wonderful finish on the back of the palate. We decanted for about an hour prior to enjoying this elegant, sophisticated and balanced wine.

With today being Sunday, I thought that hubby and I can wind down the weekend where we began with a bit of wine and these warm citrus olives. I have some wonderful breadsticks from Panevino that are simply divine. Our favorite are the original sea salt, but the others flavors are equally as tasty. Cheers to a great week ahead!

Warm Citrus Olives with Rosemary and Garlic

2 C. Stuffed Queen Sevillano Olives
Peel of one orange, Julienne slices
Peel of one lemon, Julienne slices
Peel of one lime, Julienne slices
5 Sprigs of fresh rosemary, peeled off twig
Salt and pepper to taste
8 Garlic cloves, peeled and sliced
1/2 C. Olive oil

Drain the olives and place into a large skillet. Add the oil, orange and lemon peel, rosemary leaves and salt and pepper. Heat on medium heat for about 5 minutes - then add the garlic. Heat for an additional minute until warmed. Serve in a pretty bowl and enjoy!

Pissaladiere: Caramelized Onion Tart | Secret Recipe Club

It is amazing how quickly time passes us by. It is hard to believe that is has already been a month since the last Secret Recipe Club reveal. Have you heard of the Secret Recipe Club? If not, it is a group of talented food bloggers who are paired together once a month with another blogger. The catch is, neither food blogger knows who they are paired with until the secret reveal. If you are interested in learning more, please visit the Secret Recipe Club and learn what all the fun is all about.

This month I was paired with Jane from Jane’s Adventures in Dinner – further adventures in eating and parenting. Jane wears many hats from being a mom, wife, sister, daughter, teacher, reader, cook, enthusiastic environmentalist, recovering overspender and proud Canadian. Jane and I share a common love for Pinterest. She highlights weekly her “Pin’inspiration”. After browsing through her many lovely recipes, one stood out for me the post entitled – “A taste of France”.

It featured the Pissaladiere, which is something that has been on my recipe to make bucket list for sometime. The fancy word translates to Caramelized Onion Tart in my world. No time like the present to make this southern france delight. It is a pizza like dish made in Southern France, around Nice, Marseilles, Toulon and the Var District. This dish is also made in the Italian region of Liguria. The classic preparation is caramelized, almost pureed onions, olives, garlic and anchovies. In France it is made without cheese where in Italy it has mozzarella added. Today it is often served as an appetizer, back in the day it was traditionally cooked and sold early each morning.

It seems like yesterday that hubby and enjoyed our honeymoon almost 14 years ago; we took a two week vacation to six european countries with France as one on the list. We visited Nice along with Saint Paul de Vence. We especially adored Saint Paul de Vence which is a commune in the Alpes Maritimes department in the southeastern part of France. It is one of the oldest medieval towns and well known for its modern and contemporary art museums and galleries. I especially loved the authentic croque monsieur that was sold at various stops along the cobblestone streets. One store we visited had an open air window at the back of the store that looked down at the town of Nice – it was breathtaking.

With anchovies not being a favorite on my list, along with a desire to always put my own twist on a recipe, I have created my version of the Pissaladiere. The ease of frozen puff pastry along with salty kalamata olives and fresh figs adorn the caramelized onion base of my version. A light sprinkle of fresh thyme leaves finished the appetizer. I cut the puff pastry into six even portions but you could also divide into more portions and make bite sized appetizers. Dividing into six makes a perfect starter to a meal.

Thank you Jane for the inspiration and sparking beautiful memories of my honeymoon. I need to break out the photo album of our honeymoon, especially since we celebrate 14 years in September.

Pissaladiere: Caramelized Onion Tart

Makes 6 small tarts

2 Large white onions, thinly sliced
4 T. Butter
2 t. sugar
Salt
Pepper
1 sheet puff pastry
1 egg yolk
12 Kalamata olives, sliced thin
5 fresh figs, quartered
Fresh thyme

In a large skillet, melt the butter over medium. Add the thinly sliced onions and toss until all onions are covered with the butter. Add the sugar and mix. Season with salt and pepper. Cook over medium heat for 30 to 45 minutes, stirring frequently until fully caramelized and sweet. Let cool.

Lightly roll the defrosted puff pasty on a board that is lightly floured to prevent sticking. Cut into 6 even rectangles. Lightly run a sharp knife around each square of puff pastry about ½ inch inside the rectangle but don’t go all the way to the bottom. This will help to form the border for your tart.

Break the egg into a small bowl and beat until all pale yellow. Using a pastry brush, lightly coat each of the puff pastry rectangles all over.

Divide the onion mixture among the six rectangles and spread to the ½ inch mark that you cut previously. Add about a 2 of the slicedolives and 3 quarters of the fig to the top of the onion mixture. Sprinkle a bit of the fresh thyme leaves.

In a pre-heated oven at 400 degrees, cook the tarts for 15 to 20 minutes or until the sides are puffy and golden brown. Remove and sprinkle a bit of fresh thyme leaves for flavor and color.

Grilled Corn and Tomato Salad + Reflections

We are smack dab in the middle of summer in the Bay Area. The heat index has been relatively mild overall. This weekend’s heat directory is expected to rise, especially in particular parts of the Bay Area. In contrast to the majority of country, we are enjoying comfortable weather.

Speaking of other parts of the country, I wanted to pause to pay my respects to the victims and their family and friends who were affected by the Colorado Movie Theatre tragedy. I can’t come close to understanding what these folks are feeling at this moment. What I can do is send positive thoughts and prayers to all who were affected and wish for peace to be in their hearts during this extremely difficult time. Time will begin to heal the emotional and physical wounds; until then we simply send many prayers and positive thoughts.

Events like this, stir various emotions for all of us. It reminds me how fragile life really is along with how we need to value each minute, hour, day, week, month and year we have on this earth. You hear the phrase – “Don’t sweat the small stuff” - how true is this statement? Now is the time to reflect on all of the gifts we have been given. Whether it is your family, friends, career or health – they are gifts.

Appreciate each.

Cherish each one.

Relish each one everyday.

I appreciate the simple things in life. My work week is often filled with a variety of meetings, leading people, managing processes, handling stress, ensuring profitability, problem solving, conflict resolution, coaching, mentoring, laughing, having fun at work and planning. I appreciate my career. When the workday is complete, I am fulfilled. I subscribe to the philosophy of living a balanced life.

Balance for me comes in the form of spending time with my hubby, family and friends. Many other activities bring balance for me including: exercising, cooking, blogging, traveling, dining out, watching my favorite television shows, reading, napping, learning and so much more. Simply reading a magazine and taking a nap in between or creating a simple new dish that is packed full of flavor are on my list of the simple delights in life. My Grilled Corn and Tomato Salad is one of my simple pleasures. Enjoy!

What are the simple things in life that make you happy?

Grilled Corn and Tomato Salad

6 Ears White Corn
2 C. Small tomatoes
1 C. Green peppers, sliced
1 C. Basil leaves, slightly packed then chiffonade
¼ C. Olive oil
2 T. Sherry vinegar
Salt
Pepper

Remove the husks and silks from the corn. Wash gently and brush slightly with olive oil. Add the grill and cook until each side has distinct grill marks. About 4 to 5 minutes. Let cool and then using a sharp knife, remove the kernels and place into a large bowl.

Add the tomatoes. Take each green pepper and cut into quarters along with removing the seeds. Slice thin and add to the corn. Chiffonade the basil leaves and add to the salad. Toss gently. Add the olive oil and sherry vinegar. Season with salt and pepper, then toss and taste for seasoning. Adjust by adding more salt, pepper, olive oil or sherry vinegar to your taste levels.

Farro, Date and Asparagus Salad with Mint Vinaigrette

The days of the simple iceberg salad are gone. Don’t hear me wrong, I still love an iceberg salad with handmade blue cheese dressing, tomatoes and crumbled bacon. I should clarify by saying that the evolution of salads is far more creative. From the bright caprese salad to quinoa to shaved vegetable salads – the variations today are imaginative, inspiring and flavorful.

A couple weeks ago my friend Helen and I ventured to the San Francisco Ferry Building on a Saturday to reap the rewards of the farmers market and then headed back on the bay bridge towards home. A detour was in order to Berkeley’s fourth street shopping mecca. Along with shopping, several wonderful restaurants adorn the streets. We had often passed Zut and never ventured in. Our stop was quite fruitful. We enjoyed their Farro salad that was adorned with dates, golden raisins, asparagus and walnuts.

It was such a tasty delight that I knew I needed to replicate at home. Here is my version of this lovely salad from Zut!....... Enjoy!!

Farro, Date and Asparagus Salad with Mint Vinaigrette

Makes 4 servings

1 ½ C. Farro
10 Madjool Dates, pitted and chopped
2/3 C. Raisins
16 Asparagus stalks, trimmed, grilled and cut into one inch pieces
1 C. Italian flat leaf parsley, rough chop leaves only
1 C. Walnuts, rough chop
2 T. Mint leaves, minced
1 T. Lemon zest

Heat 4 cups of water in a medium pot and add the farro to the water when boiling. Add a couple teaspoons of salt. Cook on medium  to medium high heat for about 10 minutes with the lid off until farro is tender. Drain in a colander. Set aside to cool.

Take the asparagus stalks and trim the bottom about an inch. Brush with a bit of olive oil and grill for about 2 to 3 minutes and remove from the heat. Let cool and cut into one inch pieces.

In a large bowl, add all of the above ingredients and toss. Add the vinaigrette and toss together. Taste for the addition of salt and pepper. Garnish with additional mint and lemon zest if desired. Serve.

Mint Vinaigrette

¾ C. Olive oil
3 T. Mint leaves, minced
3 T. Lemon juice
½ t. Salt
1 t. Pepper

Add all of the above ingredients to a mason jar and shake well. Let stand for 30 minutes for the flavors to develop.