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Recipes

​Amélie's Signature Salted Caramel Brownies, Home Version

Yields 24 brownies

Ingredients

6 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter, cubed
2 cups granulated sugar
3 large eggs
1 cup unbleached all-purpose flour
1 3/4 cup salted caramel glaze (see below)

Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.

In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes

Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square

Salted Caramel Glaze
1/2 cup heavy cream
2 cups granulated sugar
1/2  cup water
1/4  cup unsalted butter, cubed
2 teaspoons fine sea salt
2 tablespoons powdered gelatin,

 

combined with 1/4  cup cold water

In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

Spinach Asparagus Leek Soup, Home Version

Yields Aproximately 15 Servings
 

Ingredients

3 large leeks, sliced into 1/4 inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, washed and diced
3 medium carrots, sliced into 1/4 inch pieces
1 teaspoon salt
2 1/2 quarts chicken broth
1/2 cup long grain rice
1 pound asparagus, sliced into 1 inch pieces
1/2 pound fresh spinach, rinsed
Pepper to taste (and then some!)
1 cup heavy cream

 


Directions


In a large pot, sautee leeks and onion in butter until tender. Add salt, broth and rice. Cover and boil for 10 minutes. Add the carrots and boil covered for an additional 10 minutes. Add the potatoes, cover and boil an additional 10 minutes. Add the asparagus, cover and boil for 5 minutes or until tender. Remove from heat. Add cream, spinach and pepper. Cover and allow spinach to wilt slightly.