Rocky road brownies

adapted from: Liz M. 1 c. melted butter 2 c. sugar 1/3 c. cocoa powder 1 1/2 c. all-purpose flour 2 tsp. vanilla         1 tsp. salt 4 eggs chopped walnuts or pecans, opt. 1 (10 oz.) bag mini marshmallows Icing: 1/2 c. butter, softened 1/4 c. cocoa powder 1/4 c. evaporated milk, more or less 1 tsp. vanilla 3 c. powdered sugar or 1 container store-bought milk chocolate frosting Preheat oven to 350 degrees.  Combine melted butter, sugar and cocoa powder.  Add flour, vanilla, salt, eggs and nuts.  Whisk together until completely smooth and well combined.  You can either use a hand mixer or a whisk for this.  Pour into a lightly greased 9x13 pan and bake for 25 minutes.  Remove from oven and top with the marshmallows.  Return to oven and bake for 5 minutes or until marshmallows are puffed up.  Allow to cool and then  spread homemade icing or store-bought frosting over the top.  To make the icing:  Using a hand mixer, beat butter until fluffy.  Add the cocoa powder and vanilla and mix until well combined.  Gradually add the powdered sugar and mix until smooth and creamy, adding evaporated milk as you go to reach desired consistency.       

Flourless, gluten free pizza

Flourless, Gluten-Free Pizza From Gluten Free Easily Flourless, Gluten-Free Pizza Crust 4 ounces cream cheese, softened 2 eggs ¼ cup Parmesan cheese 1/2 tsp pizza seasoning 8 ounces (2 cups) mozzarella cheese, shredded Topping 1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce) 4 ounces (1 cup) mozzarella cheese, shredded Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.) Directions Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice. Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating. Shirley Not just gf, but gfe!

Sticky sesame chicken wings

ingredients

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
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preparation

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.


Read More http://www.epicurious.com:80/recipes/food/views/Sticky-Sesame-Chicken-Wings-234650#ixzz1rKZybhDN

Caramelized chicken wings

Ingredients

1 cup water
1/2 cup white sugar
1/3 cup soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons wine vinegar
1 tablespoon minced garlic
12 large chicken wings, tips removed and wings cut in half at joint
1 teaspoon sesame seeds, or to taste (optional)
Directions

In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

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