CARAMEL & PECAN TURTLE BROWNIES

Adapted from Ina’s Salted Caramel Brownies

Ingredients

• 1 cup (2 sticks) unsalted butter
• 14oz semisweet chocolate chips
• 3oz unsweetened chocolate, chopped
• 3 extra-large eggs
• 1 tablespoon vanilla extract
• 1 cup + 2 tbsp sugar
• ½ cup + 2 tbsp all-purpose flour, divided (I used Cup4cup flour to make these gluten free)
• 1 ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 5 to 6oz good caramel sauce -PAMPERED CHEF!!!
• 2 teaspoons flaked sea salt (such as Maldon)

Directions

Step 1
Preheat your oven to 350 degrees. Line a 9x13 baking pan with nonstick foil.
Step 2
In microwave, melt butter,  ONLY 8 ounces of the semisweet chocolate chips and chopped unsweetened chocolate in the bowl.  Stir smooth and set aside to cool for 15 minutes.
Step 3
In a large mixing bowl, stir together the eggs, sugar and vanilla. Pour the melted chocolate mixture into the egg mixture and stir to combine. Cool to room temperature.
Step 4
In a medium mixing bowl, combine ½ cup of the flour, baking powder and kosher salt. Stir with a spoon, then sift over the egg/chocolate mixture. Stir to combine.
Step 5
In a small bowl, toss the remaining 2 tbsp of all-purpose flour with the remaining 6 ounces of the semisweet chocolate chips. Stir into the brownie batter. Scrape the batter into the baking pan.
Step 6
Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the middle comes out clean. As soon as the brownies come out of the oven, heat the caramel sauce in a microwave-safe container just until warm enough to pour. Drizzle over the top of the brownies, then sprinkle with the sea salt flakes. Let cool to room temperature, then cut!  Sprinkle with pecans!

GUACAMOLE

4 HAAS AVOCADOS, SCOOPED OUT (RESERVE A FEW SLICES FOR TOPPING THE BOWL)
1 RED ONION, FINELY DICED
1 LEMON, SQUEEZED
1 TSP SALT
1 MINCED GARLIC CLOVE
FRESH PEPPER TO TASTE
5 DASHES HOT SAUCE
PLACE ALL IN A BOWL AND MASH TOGETHER UNTIL CONSISTENCY YOU LIKE.
TOP WITH:
2 SLICES CRISPY BACON, CHOPPED AND RESERVED AVOCADO SLICES
ADAPTED FROM INA

BACON & GUACAMOLE SALMON

THIS DINNER WAS AMAZING!!!!!! A TOP 10 IN MY HOUSE!
SERVES 2-DOUBLE FOR MORE PEOPLE
1.  COOK 4 SLICES OF BACON ON A NONSTICK FOIL SHEET IN A 400 DEGREE OVEN FOR ABOUT 20 MINS.  DRAIN ON PAPER TOWELS AND SET ASIDE.

2.  SCOOP 2 AVOCADO INTO A BOWL.  ADD JUICE OF 1 LEMON, 1 MINCED GARLIC CLOVE, SALT & PEPPER TO TASTE, 1 CHOPPED SCALLION AND MASH ALL TOGETHER.

3.  SEASON 2 SLICES SALMON WITH SALT, PEPPER AND 2 SMALL PATS OF BUTTER.  BROIL SALMON ON A NONSTICK FOIL LINED SHEET FOR ABOUT 12-14 MINS.

TO SERVE, PLACE A DOLLOP OF THE AVOCADO MIX ON THE SALMON AND LAY TWO SLICES OF BACON ON THE TOP!  SERVE EXTRA AVOCADO SAUCE ON THE SIDE!

PEANUT BUTTER & JELLY BARS!

THIS IS ONE OF MY FAVORITE RECIPES BY INA GARTEN! MY FAVORITE SANDWICH IN A COOKIE BAR FORM! TOUGH TO BEAT THESE COMFORT FOOD TREATS! USE ANY JELLY YOU CHOOSE! RASPBERRY & STRAWBERRY ARE MY FAVORITE CHOICES!

1/2 pound butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 eggs, at room temperature
2 cups SKIPPY creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups raspberry OR strawberry jam

Preheat oven to 350. Line 9x13 pan with nonstick foil.
In a mixer, cream butter, sugar, vanilla. Add eggs and peanut butter. On low, add all dry ingredients. Spread 2/3 in pan. Spread jam on top. Crumble the rest of dough all around the jelly. Bake 45 minutes.