I think they are good either way. It's just a variation, like mix-ins, that gives it another layer (heh) of texture/taste.
I vote no frosting as well, unless you are doing some sort of dense chocolate brownie with a peanut butter frosting. Because duh.
I have a recipe for a chocolate brownie that includes butternut squash but I was going to make a pumpkin cream cheese frosting to go with it to really bump up the "autumn" theme. But in hindsight, it may be too much. The brownie is not overly sweet, it's made with dark chocolate and not very much sugar, but it's pretty dense.
Good god, I just lost feeling in my left arm reading that. But what's the fascination with squash lately? Throw the pumpkin into the brownie with extra sugar, possibly a couple tablespoons of extra flour to account for how mushy the pumpkin is. This way you get the proper consistency. If you have a pumpkin liquor or extract of some kind, throw a glug of that in as well to ramp up the pumpkin flavor. That should make a good pumpkin brownie. Or just follow this: http://allrecipes.com/recipe/pumpkin-brownies/ Now, I want a pumpkin brownie. Godspeed, people.
I roasted 6 pie pumpkins a couple days ago and now I have 20 cups of pumpkin puree. Half of that went into the pumpkin butter on the stove. I am kicking myself because I found out as I was roasting the pumpkins that you aren't supposed to home can pumpkin butter, so now I get to make space in the freezer for all this shit.
If you overcook your brownies and they're all dried out, frost them, because lube. If they're properly moist, no frosting... just a big glass of milk.
Chocolate chip pumpkin bread is maybe my favorite thing in the whole wide world. This may be a bit low-brow, but I've recently discovered the joy of the pre-made pie crust (the ones that come rolled-up in the fridge section) and have been making a bunch of pot pies now that the weather is cooler. Making pie crust just takes that extra little bit of forethought and commitment that I couldn't always muster, especially for big framily dinners. I made 3 tonight with butternut squash, dark greens, carrots, cauliflower, potatoes and leeks, and they were so yummy. Not to mention the fact that I fed 12 people for under $25.
Frosting is unnecessary on a good brownie. What you gotta do is put big chunks of chocolate in the brownies and keep them nice and moist. Pot pies could be one of the most satisfying, comforting dishes out there. I made one last night with the leg and thigh from a wild turkey, using this basic recipe: http://allrecipes.com/recipe/turkey-pot-pie/ The pie crust recipe is from my great grandma. Spoiler Now I just need to go get a deer so I can make the little pies like Bewildered did.
Hey Guys, I tried digging through here, but I was unable to find any chili recipes, would y'all mind sharing yours? I make an average chili and I need to step it up a notch. Thanks
The best green chili I have ever made playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html?m=1
What do you put in yours? The chili I made regularly is what I'd think of as an average homemade chili, but apparently nobody really cooks anymore and everybody who eats mine really loves it.
Anyone got a venision neck roast recipie? Seeing a bunch of crock pot ones from a quick search, wondering if there is a better way.
Personally, I like to braise it to keep it nice and moist. Whether it's in a crock pot or a dutch oven, I'll rub the outside with oil or butter, sear/char the outside in a hot cast iron pan or on the BBQ, and once it's got a nice charred crust put it into the crock pot or dutch oven. Throw in a bunch of V8 juice or garden cocktail and some water or wine (get it about 1/2 covered in liquid, some whole small onions (sometimes on the bottom and put the roast on top of them), salt and pepper, some Lee and Perrins, maybe a can of tomatoes, and some cloves of garlic. You can also add some thyme or whatever other savory spice you want. Then just slow cook it with low heat and let the connective tissues break down and stay moist. There's so little fat in venison that if you try and cook it dry (either bbq or dry roast), it'll be tough and come out like shoe leather. $0.02
This is my go-to no bean chili. It is spicy. It's great with cornbread. Copy pasta from another forum. This recipe has won several chili contests. - 5 lbs of chili ground beef or venison - 1 lb "Hot" breakfast sausage (Jimmy Dean kinda stuff) Brown meat and drain fat. - 2 16 oz cans of Tomato Sauce - 2 cans chicken broth - 2 cans of beef broth - 1 can "hot" rotel - 1 can diced Tomatoes ( add more if you like) - 6 oz chili powder (Red Meskin, Anaheim, or your favorite) - 2 Tbls garlic powder - 1 oz salt - 1/2 Tbls black pepper - 1 oz cumin - 1 tbsp cayenne pepper ( a little more if you want it hot) - 2 Tbls onion powder - 1 Tbls Sriracha chili sauce ( add more if your adventurous) - 1/3 cup of ketchup (don't laugh) Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer for about 2 hrs, stirring occasionally.
The most stupid simple recipe I have for a roast involves liberally coating it in Cavendar's Greek seasoning, dropping it in a crock pot, submerging in whatever beer you have on hand, then cooking it on low until the meat starts to fall apart. That's it. Shred it and put it on buns or whatever you want, and save some of that delicious au jus sauce from the pot for dipping too. This is pretty much how I've been doing venison roasts over the past couple of years, and I like using a dark beer or two (something like a rich brown ale or even a porter) to deglaze and boost the broth some too. I braise in bacon fat, deglaze with beer, and continue with adding the seasonings and additional stuff like onions, potatoes, carrots, and celery and cooking at low heat over time.