Chocolate Brownie Tart

INGREDIENTS  

• 6 T. unsalted butter
• 3¼ cups (20 oz.) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 T. instant coffee granules
• ½ t. pure vanilla extract
• ½ cup all-purpose flour
• ¼ t. baking powder
• ¼ t. kosher salt
• 1 cup chopped walnuts (optional)
• 2 to 3 T. heavy cream

DIRECTIONS  

1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch tart pan with removable sides. 
3. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
5. Melt the remaining ¼ cup of chocolate chips with the heavy cream and drizzle on the tart.

Recipe Author: Ina Garden

Shrimp and Cheesy Grits

INGREDIENTS   

• 3 cups chicken stock 
• ¾ cup quick grits
• 1 cup white cheddar cheese, shredded
• 3 T. unsalted butter
• Salt and freshly ground pepper
• 4 garlic cloves, minced
• 1 lb. shelled and de-veined large shrimp
• 2 T. chopped flat-leaf parsley 

DIRECTIONS  

1. In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.
2. In a large, deep skillet, add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper.
4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp. Serve right away.

Recipe Author: Bobby Flay

Cream Cheese Frosting

INGREDIENTS   

• 4 oz. unsalted butter, softened
• 4 oz. cream cheese, softened
• 2 cups powdered sugar
• 1 t. vanilla extract 

DIRECTIONS   

1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Recipe Author: Food Network

Mixed Green/Beet Salad

INGREDIENTS  

• 5 small beets - quartered
• 2 oz. of goat cheese – chopped
• 1 cup walnuts - chopped
• 2 T. of sugar
• ½ cup orange juice concentrate
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 garlic clove, minced
• Salt to taste
• Mix of baby spinach, kale and arugula

DIRECTIONS  

1. Mix orange juice, vinegar, olive oil and salt together and set aside.
2. Arrange salad mix on a plate and top with beets.
3. In a dry saucepan over medium high heat, add the chopped walnuts, constantly stirring.  Coat the walnuts with sugar and remove from heat.
4. Sprinkle walnuts over salad, and pour dressing over salad.

Recipe image: FlorenceFinds