Turtle Time

I don’t know how chocolate turtles got their name or what — if anything — they have to do with the four-legged reptile with a shell, but I’ve been a fan since my first bite. That delicious combination of chocolate and caramel with a little salt thrown in for good measure is one of life’s little culinary wonders.

I decided to tackle making turtle brownies for our first official post on the new Table 1095 because one thing Rachel and I have noticed in the three years we’ve been blogging together: Our readers like desserts. (Oh, and so do we :) )

Anyway, these brownies are dangerous. Make them when your sweet tooth needs some serious loving. You won’t be sorry. Image

I’ll give you the recipe in a moment, but first we hope you like our new format and our new name. While we loved Life Told in Recipes, we wanted to branch out a bit in this blog. We also needed a different platform because, sorry Blogger, but WordPress is more versatile. So it made sense to do the switcheroo all at once.

As a way to thank you all for making the leap with us, we’re running a few contests. We’ll be announcing all the winners March 31 (when we’ll pick numbers out of a hat and all that important legal stuff).

First is following the blog obviously….and  you’ve taken the first step because you’re reading this now. But we’re hoping you’re going to want to be in on the latest dish. So click the Follow button at the bottom right, and enter your email address. You could win:

The Grand Prize, three must-have books:
Melissa Clark’s (NYT food columnist) book Cook This Now, from Hyperion
Jamie Oliver’s Meals in Minutes from Hyperion
Fast Breads by Elinor Klivans from Chronicle Books

But that’s not the only place to find us. Like our new Table1095 Facebook Page and share with your friends! (To Share, click the drop-down arrow directly below the bottom right-hand corner of our cover photo, choose Share, add your own message if you like, then hit the Share Page button.)

Prize: Our Tex-Mex Package

a copy of Mexican Cooking, More than Everyday Recipes by Cecilia Hae-Jin Lee from Chronicle Books AND The Homesick Texan Cookbook by the popular blogger Lisa Fain.

And don’t forget Twitter
Follow @Table1095 on Twitter! Hit the blue Follow button at the top right and you could win:

Prize: Our Quick Tips prize, How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes and Handy Techniques from the editors and contributors of Fine Cooking mag, Taunton Press.

And finally on Pinterest (because apparently everyone is heading there these days; and Rachel and I are no exception), if you follow us there (just click Follow All under our profile picture) you could win:

Prize:

Our Very Visual cookbook prize, They Draw & Cook: 107 Recipes Illustrated by Artists from Around the World from a popular blog by Nate Padavick & Salli Swindell.

Hope you’ll join us at the table!

Turtle Brownies

ingredients–for the batter

4 tablespoons (1/2 stick) unsalted butter

3 ounces unsweetened chocolate

1/2 cup flour

14 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1/4 cup half-and-half or milk

1 teaspoon vanilla

ingredients–for the topping

1 cup sugar

1/3 cup water

1/3 cup heavy cream

1 teaspoon vanilla

1/2 teaspoon salt

1 cup coarsely chopped toasted pecans

method

Heat the oven to 375. Spread the pecans out on a baking sheet and bake for about 10 minutes until they are toasty brown. Don’t over-brown.

In a saucepan melt the chocolate and butter, stirring occasionally.  Let cool

Line an 8X8 baking pan with parchment paper. This really makes getting these brownies out and cutting them much easier at the end.

In a mixing bowl mix the sugar and eggs until light and fluffy. I used a hand mixer. Add the slightly cooled chocolate mixture, half-and-half or milk and vanilla. Mix until combined. Add the flour, baking powder and salt. Mix until combined.

Pour batter into the pan and bake for 25-30 or until your folk or toothpick comes out clean. Let cool.

When the brownies are cool, make the topping by bringing the sugar and water to a boil. Stir until the sugar is dissolved. Then stop stirring and let cook, swirling the pan occasionally, until it is a golden color. Take it off the heat and add the cream, vanilla and salt. Stir until smooth and then add the pecans. Stir until the caramel begins to cool. Then pour over the brownies and refrigerate for about an hour.

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2 Comments on “Turtle Time”

  1. liaboyd says:

    Hooray for Turtle Brownies and Table1095! :)


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