Secret Recipe Club is back. Due to some technical difficulties, it can now be found here http://secret-recipe-club.blogspot.ca/. This of course, was a big, big hassle for our fearless leader Sarah, so we are all very thankful she put in loads of hard work to keep us up and running. I love my club. It is one of the highlights of every month. Not only making and eating the recipe, which of course, is wonderful. I also love opening my e-mail to find my new assignment. This month I got a great one. Cinnamon Freud. So after eyeballing many an option I found the winner Pecan Pie Brownies. Pecan Pie, one of my favorite desserts. Brownies, one of my favorite desserts. To combine them is just genius!http://secret-recipe-club.blogspot.com
- For the Brownies:
1/3 cup canola oil
4 tablespoons butter, melted
4 tablespoons cocoa powder
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup chocolate chips
- For the Pecan Pie Topping:
1 cup light brown sugar
1 cup brown Karo syrup
4 eggs, room temperature
2 tablespoons vanilla extract
1/2 cup butter, melted
2 tablespoons rum
4 cups pecan halves
1/2 cup chocolate chips
1. Line a 13 x 9 inch baking pan with foil. Grease the foil.
2. Beat together the oil, butter, and cocoa powder. Add eggs, one at a time. Beat in sugar, flour, salt and vanilla. Stir in chocolate chips. Spread in bottom of pan. You may think it’s not enough, fear not it is! Bake for 10 minutes at 350 degrees.
3. Beat together in brown sugar and corn syrup. Beat in eggs one at a time. Add vanilla and butter. Then stir in rum, pecans and chocolate chips. Pour over partially baked brownie. Return to oven for 35 minutes. Cool for 10 minutes, then place in fridge.
4. Remove foil and place on cutting board. Cut into squares when fully chilled.
5. Eat and enjoy!
Alright I broke my rule. I turned my oven on in the hot summer weather. It was all for a good cause though because you see it is The Secret Recipe Club time again and I was assigned Dessert Before Dinner. With a name like this a dessert was bound to be on the menu. So I started what could be called a baking run of epic proportions, you see the oven was on anyways, so I made a bunch of stuff. I chose the Shortbread from Desserts because I love shortbread, it was from a bakery cook book, and it made me feel like Christmas could possibly be close. You see I am longing for it. I know all you summer fiends are rolling your eyes, but I love it. This shortbread was a crumbly, melt in your mouth, heavenly delight. Shortbread isn’t just for Christmas anymore. Not in this house anyways.
- 1 cup + 2 Tbsp. unsalted butter
- 1/4 tsp. salt
- 1 3/4 cup = 2 Tbsp. flour
- 1/3 cup granulated sugar, plus extra for sprinkling
1. Soften butter. Add sat, flour and sugar and beat until it all comes together. It will start out crumbly, then turn more into a dough texture.
2. Pat into a greased 7×11 inch baking dish.
3. Bake for 30 minutes at 325 degrees. Immediately sprinkle with sugar and cut into finger.
4. Leave in pan to cool.
5. Eat and enjoy!
The Secret Recipe Club, comes and goes every month like clockwork. Yet, I still anxiously await that e-mail giving my new assignment. I love to spend a few hours scrolling through various recipes, reading others life stories, and sharing my time with the writer. This month I got to spend my time with Kate of Kate is Cooking. A lovely time was had. I enjoyed both her life musings and the many recipes that I could hardly wait to try. After many an hour deliberating on what the perfect pick of the month would be I settled on her Steak Sandwiches. I made just a few minor adjustments, but over all I kept it the same. It was delicious. The creamed onions were a very tasty add, and something that could go on all types of dinners. I was thinking that you could also do the same thing with mushrooms, and that would be a tasty treat as well. Thanks Kate, for all your sharing!
- 2 steaks , cooked to your desire, and sliced
- 1 Tbsp. Olive oil
- 2 Cups Onions
- 1/3 cup heavy cream
- 1 Tbsp. Dijon Mustard
- 2 cups Spinach – Kate used Arugula
- 4 rolls
- 4 Tbsp. Mayo- We added this
1. Cut onions into thin slices. Heat oil in skillet. Add onions and cook over medium heat until tender and just starting to brown. Add cream and mustard. Cook additional 5 minutes.
2. Spread each roll with 1 Tbsp. Mayo. Top with 1/2 cup spinach each. On other side of roll, divide steak evenly between rolls. Top with onion mixture.
3. Eat and enjoy!
Hello all. It is time for your monthly allotment of THE SECRET RECIPE CLUB. My favorite blog of the month. First of all, when I get me assignment I like to scroll through all the recipes. Yup, I go right to the end to that very first post. This month, I quite enjoyed Feast on the Cheap, a mother daughter duo, with the added bonus that they price everything out for you. I have a system when I am picking out the recipe. First I pick all the maybes out and pin them on my uber secret board on Pinterest. Then I eliminate all the ones that are similar to anything I have made for Secret recipe club before. Try to keep it exciting , you know. So this month the chosen one was, of course, the Spinach-Mango Salad Pizettes. It was a great choice as the whole family loved it. Plus it was easy, and I got to use up some pitas that were in my freezer for, lets just say, too long, shall we. We also got to try out Fontina cheese which was new to us, and we loved it.
- 6 whole wheat pitas
- 1/3 lb. fontina cheese
- 1 ripe mango
- 3 Tbsp. fresh cilantro, I used 3 tsp.dried
- 1 jalapeno pepper , minced
- 1/4 cup diced red onion
- 3 cups baby spinach
- 1 diced tomato
1. Divide cheese evenly between pitas. Broil until cheese is melted. Divide spinach evenly between pitas.
2. Toss together remaining ingredients and top.
3. Eat and enjoy!