Sorry for the delay...

Sorry I haven't posted anything in so long! It's often been on my mind to update my blog, but I'm not really using recipes lately. I just buy all the produce I can from stores and stands, and try to create yummy meals from them. I also have been big into barbequeing this summer. As my Dad has always been the expert, the closest I'd come to grilling is bringing the uncooked food out on a platter to him. As I've ventured out this summer, I've come to really enjoy ANYTHING grilled! Corn, burgers, chicken, hot dogs, peaches, vegetables, bread. I would love to get cedar planks and try fish that way, but my budget doesn't allow splurges of that nature just yet. =) I also really want to try grilled pizza - maybe this week sometime?

So in order to have something new on here, I'm going to put up a few recipes that I have not tried yet, but look amazing and I will be making them soon. So I haven't made any changes to the recipes, and I have no advice or tips. But they looks so good I hope you'll want to try them too! Good luck! =)

**Oops, I just noticed they're all desserts.. and not very diet friendly! Well, all in moderation, right? Sorry swimsuit-ready bodies... =) And Steph, the Mocha Semifreddo is especially for you! Yum!

Mocha Semifreddo 

Serves 8

Nonstick cooking spray

1 c sugar

6 large egg yolks

1 T instant espresso powder

2 ½ c heavy cream

½ oz semisweet chocolate, shaved with a vegetable peeler

¼ c chocolate-covered espresso beans

 

On the bottom of a 9-inch springform pan, center a piece of waxed paper slightly larger than the bottom (so it sticks out a bit). Assemble pan, keeping paper in place. Spray side of pan with nonstick spray; line with one long strip of waxed paper. Set aside.

In a large heatproof bowl set over (not in) a saucepan of simmering water, combine ¾ c sugar with egg yolks and espresso powder. Whisking constantly, cook mixture until pale, thickened, and nearly doubled in volume, about 5 minutes. Remove from heat; set aside to cool, about 10 minutes.

In a large bowl, using an electric mixer, beat cream with remaining ¼ c sugar until stiff peaks form. Whisk 1/3 whipped cream into cooled egg-yolk mixture; with a rubber spatula, fold in remaining whipped cream. Transfer mixture to prepared springform pan. Freeze until firm, at least 3 hours and up to 1 week.

Using a thin metal spatula, loosen semifreddo from paper, and carefully slide from pan to a chilled serving platter. Return to freezer until ready to serve. Just before serving, garnish with chocolate shavings and espresso beans.

Rocky Road Brownies

Makes 16

½ c (1 stick) unsalted butter, cut into pieces, plus more for pan

1 bag (12 ounces) semisweet chocolate chips

½ c granulated sugar

½ c packed light-brown sugar

½ tsp salt

2 large eggs

¾ c all-purpose flour (spooned and leveled)

1 c miniature marshmallows

½ c chopped nuts, such as cashews, pecans, or walnuts

 

Preheat oven to 350. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 c chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhand, lift cake onto a work surface; cut into 16 squares. (To store, keep in an airtight container at room temperature, up to 3 days.)

Vanilla-Roasted Peaches with Raspberries

Serves 4

2 T unsalted butter, melted

2 T fresh lemon juice (from 1 lemon)

2 T sugar

1 vanilla bean, halved lengthwise and scraped, or 1 tsp pure vanilla extract (or 1 tsp vanilla extract)

4 firm, ripe peaches (1 to 1 ½ pounds total), halved and pitted

1 pint vanilla ice cream

1 package (5 to 6 ounces) raspberries

 

Preheat oven to 400. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.

Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or a t room temperature) with ice cream and raspberries, drizzle with cooking liquid.

 

**If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 T warm water.