Losers!

Slow Cooker Brownie … a Disaster!

A few days ago I was watching the Rachael Ray show with Emeril Lagasse as her guest. He shared a recipe for a slow cooker/crockpot brownie. With a busy day coming up and the need for a birthday dessert, I decided to give it a shot.

I followed the instructions, shown below, to a ‘T’ and anxiously awaited the yummy results, enjoying the smell of chocolate in my home all afternoon.

After the allotted baking time of 3 1/2 hours, the brownies were still liquid in the middle. I have a fairly large crockpot so the brownies were probably thinner than in many smaller crockpots.  Time was running out, so what to do?  I tried baking a little while longer on low with no improvement.  Finally I resorted to turning the crockpot on ‘high’ and you can imagine the burned edges and still uncooked center.

I was NOT a happy camper and kicked myself for not making the recipe shown below but baking, old-style, in the oven.  I think this modification for traditionally baked brownies topped warm, with the chocolate hazelnut spread would be amazing. Skip the slow cooker method.

NOTE TO SELF:  Never try to ‘bake’ a cake or brownie in the crockpot EVER!

SLOW COOKER BROWNIES (NOT!)

1 box of brownie mix
1 cup chocolate chunks, a mix of milk and dark (and I used some white chocolate)
1/2 cup chocolate hazelnut spread

  • Line the bottom of the slow cooker with some aluminum foil and spray it with a little non-stick spray.
  • Prepare brownie mix according to package directions and add chocolate chunks.
  • Pour the batter into the slow cooker, set at a low temperature and cook for 3 hours.
  • Remove lid and cook for an extra 30 minutes to create a crunchy top. When cool, spread hazelnut spread on top and enjoy!

Recipe from Rachael Ray Show with Emeril Lagasse

Family Favorites · Gluten Free · Losers! · My Roots · New Favorite · New Traditions · Nicaragua · Skinny · Uncategorized · Vegan · Vegetarian

Happy 1st Birthday Fork-Lore.com!

HAPPY 1ST BIRTHDAY FORK-LORE.COM!

Fork-Lore 1st Birthday

One year ago I launched Fork-Lore.com as a way to share family traditions and new recipes.  Little did I know one year ago how much I would enjoy posting and sharing recipes, family stories and photos.

This past year, I learned and solidified my beliefs that:

  • It’s hard to remember to photograph food and cooking steps, especially when you’re really into the cooking process (also known as being easily distracted)
  • I need a new, fancy schmancy camera so my photographs are more appealing (and I get a new, much-wanted toy)
  • Older people CAN blog…come on baby-boomers, get out there!

On a more serious note:

  • I truly appreciate the modern conveniences in my kitchen and greatly admire the women that went before me, cooking amazing meals with very few tools.
  • Cooking and sharing a meal with those you love, isn’t just about loving to eat.  It’s about the joy of sharing the moment and the meal with those close to you.
  • Traditions are important.  Build upon the traditions in your family and create new ones.

Thank you to all that have followed me this past year and I hope that you will continue to follow and share on my blog.  I’d love to hear more about your traditions and memories.

Let us eat cake!

Losers!

Grape Jalapeno Jelly…Maybe, Maybe Not!

Grape Jalapeno Jelly may not be the best idea!  Each year I have a small harvest of concord grapes, if the birds and squirrels decide they want to share.

In the past, I have made grape biscuits (to be shared another year), but this year I wanted to try something different.  I like grape jelly and I like jalapeno jelly…why not try a combo?  Sounded like a good idea.

I searched the web and did not find ONE SINGLE recipe.  I adapted a blackberry jalapeno jelly but decided to cut back on the jalapeno so it wasn’t too hot.  Big mistake!  While the grape jelly is beautiful and tastes good, the slight jalapeno aftertaste is perplexing to my taste buds.

Grape Jalapeno Jelly

Not all of my great kitchen experiments are winners.  This is one of the losers.  I will not share the recipe but I’ll share photos. I’m hoping to salvage this disaster by using the jelly in a meatball sauce or perhaps mixing with a hot pepper jelly and serving over brie or cream cheese. I’ll keep you posted, but be aware…if a recipe isn’t posted anywhere on the internet, there may be a reason for it.

Lesson learned!