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Saturday, May 21, 2005 

California Sizzles...In More Ways Than One!

Posted by Hello It has been really, really hot here in the Los Angeles area this week. 90 degrees, generally. Today it is supposed to be in the 100's. So...I'm not going to be in the kitchen today.

Sizzles is one of my favorite cookbooks. It is, yes again, a Junior League Cookbook, this time from the fine lovely ladies of Pasadena. Forget what the Beach Boys sang....There's No little old ladies driving the freeways here! I am soon to be a "regular" member of this fine organization. I will be completing my first year (Provisional year) soon and I am hoping to be on the Cookbook Committee as a new cookbook is slated to be out next year. (Crossing my fingers I was picked!)

Anyway....step into a star-studded land of Hollywood glamour, sun drenched beaches and fragrant parade of roses. Taste the fresh flavors of trend-setting southern California with this wonderful and beautifully illustrated and colorful cookbook. It's imaginative collection of easy and distinctive recipes are sure to be a hit for any occassion. There are easy recipes for cooks on-the-go; fresh, easily available ingredients; carefully selected triple-tested recipes. Try the California tastes of Swordfish Baked in Spicy Peanut Mole, Sherry Tomato Bisque, Gruyere Cheese and Pesto Filled Chicken Breasts, Torrey Pines Turkey Tostadas, Thai Shrimp Satay and Double Frosted Kahlua Brownies. (hungry yet?) Third place winner of a 1993 Tabasco Community Cookbook Awards. Try it...you'll be Rose Bowl'd over!

Chocolate Caramel Brownie Heaven

14 oz. caramels
14 oz. sweetened condensed milk
1 cup shortening
2 cups sugar
3 eggs
2/3 cup cocoa
1/3 cup milk
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans, divided

Preheat oven to 350F

Place caramels and sweetened condensed milk in a double boiler and cook over low heat until caramels are melted. Stir often and blend well. As caramels are melting, place shortneing in another saucepan and melt over low heat. Remove from heat and cool.

Beat sugar and eggs until well combined. Add cocoa, milk, vanilla and cooled shortening. Sift flour, salt and baking powder and add to chocolate mixture, beating well. Stir in chocolate chips and 1/2 cup pecans.

Spread 2/3 of the batter into a greased 9x13 inch pan and bake 12 minutes. Remove brownies from the oven and pour melted caramels evenly over surface. If caramels mixture has stiffened, reheat briefly to liquify. Sprinkle remaining 1/2 cup pecans over caramels. Drop remaining 1/3 of chocolate batter by tablespoonful and spread over surface with knife or spatula as evenly as possible. Using a knife, cut through brownie batter to marbleize.

Return pan to oven and bake for an additional 25-30 minutes. Remove from oven and cover with foil for 1 hour. Refregerate foil covered pan for an addtional hour or until cooled.

Cut into 2x3 inch bars and store at room temperature.

Well...I'll be busy trying out some of the new recipes for the new book. I'll keep you posted on some real winners! And, of course, where to pick up the book when it comes out!


  • I'm SantaBarbarian
  • From Santa Barbara, California, United States
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