Remember way back when I promised the fifth, final and most outrageous installment of the Lemon & Mocha brownie series just in time for Valentine’s Day? Ta-da! Here it is:  Red Velvet Oreo Truffle Chocolate Crunch Brownies. I am very sorry for keeping these from you for so long,  but aren’t they perfect for Valentine’s Day?

These brownies are the king of all brownies and they are utterly amazing. Lets go layer by layer to give you time to process the amazingness.

Layer one:  homemade red velvet brownies. Fudgey, moist and with just a hint of chocolate flavoring that red velvet is known for, this is the perfect base.

Next up, layer two:  Oreo truffle. If these layers were children the Oreo truffle layer would be that favorite child. Have you ever made Oreo truffle balls? This layer is the inside of those truffles. Crushed Oreos and cream cheese are whipped together to create the most perfect balance of sweet, creamy and chocolatey.

Finally, layer three:  chocolate crunch. Chocolate is melted over the top of the Oreo truffle layer to create a hardened chocolate topping, but oh no, even that is not enough. Before the chocolate has time to harden, mini chocolate chips are sprinkled allover to create chocolate chunks in the hunk of chocolate.

Yes, I promise you that this is real life and you can actually go make these brownies right now. They are an ultimate texture overload. Fudgey base, creamy Oreo middle and hard crunchy topping come together to make you eat a second, or a third, or a fourth, or a….

Red Velvet Oreo Truffle Chocolate Crunch Brownies

 

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Yield: 32 brownies

Ingredients

for the red velvet brownie layer

• 2 sticks unsalted butter (1 cup), room temperature
• 1½ cups sugar
• 1½ cups brown sugar
• 4 large eggs, room temperature
• 1-2 ounces red food coloring
• 4 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ½ teaspoons salt

for the Oreo truffle layer

• 1 package Oreos
• 8 ounces cream cheese, room temperature

for the chocolate crunch layer

• 1½ cups semisweet chocolate chips
• 2 teaspoons vegetable oil
• 1 cup mini chocolate chips

Directions

for the red velvet brownie layer

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside.
2. Beat the butter, sugar and brown sugar together with the paddle attachment of a stand mixer for 2 minutes, or until fluffy. Add the eggs, one at a time, mixing after each egg is added. Add the food coloring and vanilla extract until the color is completely incorporating and is the desired color.
3. In a separate medium bowl combine the flour, cocoa powder and salt. Carefully add the flour mixture to the wet ingredients being sure to incorporate completely while trying not to over-mix the batter. The batter will be very thick, but make sure the batter is a uniform color.
4. Pour the batter into the prepared baking pan and smooth the top. Bake for 35 minutes, or until crunchy on top and gooey underneath. Let cool completely. Once cool you can either leave in the pan or very carefully flip the brownies out onto a large clean surface. I flipped my over onto a clean cutting board that easily fits in my fridge so it would be easier for later refrigerating and cutting.

for the Oreo truffle layer

1. Turn the entire package of Oreos into crumbs using a food processor or crushing in a large plastic bag. Combine with the cream cheese until blended.
2. Dollop the Oreo mixture onto the cooled brownies then carefully use your hands and a rubber spatula to create a smooth even layer covering the brownies all the way to the edges. If you try to simply spread you might tear the brownies.

for the chocolate crunch layer

1. Melt the chocolate chips with the vegetable oil in the microwave. Microwave for 30 seconds, stir, then continue to microwave in 10 second intervals, stirring after each, until melted and smooth. Carefully pour over the Oreo truffle layer and smooth with a rubber spatula. Sprinkle with the mini chocolate chips then refrigerate until the chocolate crunch layer has hardened.

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Lauren Uncategorized 11 Comments

These next couple weeks are all about simple weeknight recipes. Sometimes when I plan the meals for the week I have such large ambitions and enthusiasm. It’s a Sunday morning, I’m feeling well rested, and Matt and I are ready to head to the grocery store with nothing but a lazy day in front of us.

Skip ahead to a regular weeknight. I was just at work for 9 hours, now I’m driving through traffic to pick Matt up at work and go home, we’re hungry, tired and that hour long multistep dish is so not happening. Sound familiar?

I absolutely love cooking, but most weeknights, dinner is just something I want to get done so I can get to work on my to-do list, read or just flop on the couch. Lately, one of my biggest dilemmas has been coming up with different, but still quick, ways to cook our veggies. Enter this asparagus with creamy orange sauce!

Greek yogurt, mayonnaise and orange zest are combined to provide a bright and tangy complement to steamed asparagus stalks. The sauce adds a little something extra to the asparagus while adding only a minute more of cooking time.

So keep it simple, but exciting, this weeknight and jazz up your veggies!

Asparagus with Creamy Orange Sauce

 

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Yield: 4 servings

Ingredients

• 1 pound asparagus spears
• 2 tablespoons plain nonfat Greek yogurt
• 2 tablespoons olive oil mayonnaise
• ½ teaspoon orange zest
• Pinch of paprika, ground cayenne pepper or chili powder depending on heat preference
• Slices of oranges for serving, optional

Directions

1. Snap off the woody stems of the asparagus and discard. Steam until crisp tender.
2. Combine the yogurt, mayonnaise, zest and ground spice in a small bowl. Spread over the cooked asparagus before serving. Serve with the sliced oranges if desired.

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Lauren Uncategorized 0 Comments

The holidays are officially upon us! I would normally say finally as there always seems to be so much build up, but this year flew by at record speed! I am really not sure how we have already arrived at Christmas week. If you are looking for some last minute Christmas recipes, or aren’t a crazy person like me that plans months in advance and is just decided your menu now, here are my favorite Lemon & Mocha recipes for the holidays. I hope it provides some inspiration or at least gives you something to drool over for a few minutes. Best wishes for happy holidays filled with love, health and happiness from the Lemon & Mocha family to your own!

Prosciutto & Gruyere Pinwheels. These tasty bites will go fast, but you can make them ahead and keep them in the freezer so you will be all set to heat up another batch.

Baked Crab Dip. A family recipe and my favorite holiday appetizer. Cheesy and gooey are always qualities of a great crowd pleaser.

New England Harvest Salad. Filled with vibrant winter flavors and superfoods, this salad will definitely impress your guests.

Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla Pecan Butter. More than looking like an ideal Christmas dish with the red and green colors, this side dish will be the star on your table.

Lemon, Garlic & Parmesan Roasted Cauliflower. A simple vegetable dish for even the pickiest of eaters!

Balsamic Roasted Mushrooms. I could eat 3 bowls of these bad boys. Make these now.

Dry Rubbed Roast Pork Tenderloin with Roasted Garlic & Balsamic Sauce. Fool-proof Christmas dinner and tasty to boot.

Greek Yogurt Cornbread. All holiday meals require the perfect roll or bread to be lathered in butter. If you only bring one to your table make it this outrageously moist cornbread.

Lemon Cheesecake with Cranberry Raspberry Compote. Beautiful and seconds-worthy.

Dark Chocolate Peppermint Brownies. How can you resist these festive fudgy brownies?

World’s Smoothest Chocolate Fudge. The original holiday favorite! Make my stepmom’s fudge recipe and you won’t even need to buy anyone presents. Yes, it is that good.

Chocolate Peppermint Fudge. A delightfully rich, yet refreshing twist on the original.

Egg Nog Ice Cream. This isn’t your grandma’s ice cream. Scoop responsibly.

Blueberry Sour Cream Pancakes with Blueberry Syrup. If you’re planning on having a big Christmas morning breakfast, these pancakes are amazing, but the blueberry syrup? Out of this world.

Nutella Stuffed French Toast with Vanilla Pecan Butter. It’s the holidays, go ahead and have dessert for breakfast.

10 Minute mini Breakfast Tacos. Perfect for those who want a quick and tasty breakfast before diving into the presents.

Lauren Uncategorized 0 Comments

Ever since I experimented with chocolate peppermint fudge last year, dark chocolate and peppermint has been added to my list of favorite dessert flavor combinations. Of course there is a list.

The decadent chocolate paired with the refreshing peppermint aftertaste is a nice break from all the rich desserts of the holiday season. Packing a triple peppermint punch, these fudgy brownies are for true peppermint lovers.

First, peppermint extract is baked into the brownies. Second, when the hot and gooey brownies come out of the oven, peppermint bark is layered on top to melt in a thin layer. Third, crushed candy canes are sprinkled on the top to add a nice crunch, to make them look festive and of course to add extra peppermint flavor.

Thankfully Matt is all pepperminted out this season so I have our batch of these all to myself, lucky me!

The best part of these brownies, other than their deliciousness, is how fancy they look, but how simple they actually are to bake. So bake some up this holiday season, and remember to keep some for yourself!

Dark Chocolate Peppermint Brownies

 

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Yield: 16 brownies

Ingredients

• 1 batch brownie batter
• 1 teaspoon peppermint extract
• 6-8 squares peppermint bark, broken into chunks
• 3 candy canes, crushed

Directions

1. Preheat the oven to 350 degrees F. Grease an 8x8” brownie pan and set aside. If you want thin brownies like mine then use a 9x13” pan instead with the same amount of brownie batter. This will give you 32 brownies instead of 16.
2. Add the peppermint extract to the prepared brownie batter then pour into the prepared pan. Bake according to the package instructions, being sure not to overbake as brownies will continue to cook once you remove them from the oven. I usually pull mine out 3-5 minutes before the package’s minimum baking time.
3. As soon as the brownies are out of the oven, run a knife around the edges then evenly top with the chunks of peppermint bark before covering the pan with tin foil so the chocolate can melt.
4. After a few minutes, remove the tin foil then carefully spread the melty peppermint bark with a spatula in an even layer on top of the brownies. Sprinkle the crushed candy canes over the top then refrigerate until the chocolate has hardened. Cut and serve.

Notes

I highly recommend using 1 package of Ghiradelli Triple Chocolate Brownie Mix to make these.

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Lauren Uncategorized 0 Comments

Mushrooms, oh mushrooms! They are an ultimate ingredient sent straight from the heavens. Mushrooms are amazing for a wide variety of reasons. One is their versatility- sauté them, bake them, roast them, grill them- you get the idea. Another reason for their amazingness is that they complement and enhance so many dishes and cuisines. French, Japanese, Northern Italian and Chinese cooking all would be lost without the heavenly mushroom. The final reason, at least in today’s list as I’m sure there are many, many reasons, mushrooms are just so amazing is one that you probably are aware of, but have never put a name to it. It is the mushroom’s umami quality.

Uma-whatnow? Umami has long been defined by the Japanese as the fifth taste (in addition to sweet, salty, sour and bitter), which is described as a delicious savory or meatiness. You know that indescribable rich taste you get from a mouthwatering cut of steak, an oyster, or a generous shaving of Parmesan cheese? That, my friends, is umami taking over your tastebuds.

In 1985 scientists determined that the umami taste was caused by foods high in glutamate. In the last 15 or so years, it has become a popular term among chefs, critics and foodies in the United States so you may have heard it before on Top Chef or the Food Network. To me, umami describes a bite that isn’t a sweet dessert, but makes you go “oh-my-this-is-melting-in-my-mouth-amazing-is-this-real-life-right-now???”, or, you know, something along those lines.

These balsamic roasted mushrooms will definitely make you experience that fifth taste. Chop up some mushrooms, toss them with balsamic and herbs, then bake until tender and this dish could not be any easier. Serve alongside some steak, tossed with a cream sauce pasta, on top of a spinach salad or just eat them by the forkful. Wait until you see how I serve them later this week!

Balsamic Roasted Mushrooms

 

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Yield: 4 servings

Ingredients

• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• ½ teaspoon Dijon mustard
• 2 teaspoons fresh parsley (or 1 teaspoon dried parsley)
• 16 ounces mushrooms, cleaned and quartered
• Salt and pepper

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or nonstick foil and set aside.
2. Whisk together the garlic, olive oil, vinegar, sugar, mustard and parsley in a medium bowl. Add the mushrooms and toss to coat. Season with salt and pepper then place on the prepared baking sheet.
3. Bake for 15-20 minutes or until the mushrooms are golden and tender, tossing once during cooking.

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Lauren Uncategorized 1 Comment