You are here

OT - Forn Friday

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 08/31/2018 - 8:06am

'Forn' is 'food' and 'p0rn' combined. Food that makes you drool at the mere thought. You eat slooooooowly to savor the flavor. Could be sweet, could be salty, could be savory, could be umami. It's all about the food!

Who else is off Monday for 3-day weekend? We all know what that means... I'll have 4 days to do 5 days worth of work. A lot of people see Labor Day weekend as a farewell to Summer and go camping or have a big barbecue. We've been invited to two different barbecues this weekend, which means I'll be spending Labor Day weekend laboring in the kitchen. Here's of the recipes I'm making:

 

Brownie Bottom Cheesecake Bars

  • 1 package brownie mix for 13x9 pan
  • 4-8oz packages cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 3 eggs
  • 2 squares semi-sweet baking chocolate, melted
  1. Preheat oven to 350F. Grease 13x9 pan.
  2. Preapare brownies as directed on package and pour into prepared pan.
  3. Bake 15 minutes or until top of brownie is shiny and center is almost set.
  4. Meanwhile, beat cream cheese, sugar and vanilla in large bowl on medium speed until well blended.
  5. Add sour cream; mix well. Add eggs, one at a time, just until blended.
  6. Pour over paritally baked brownies.
  7. Bake 40 minutes until center is almost set. Run knife around rim of pan to loosen; cool.
  8. Refrigerate 4 hours or overnight.
  9. Let stand at room temperature 30 minutes before serving.
  10. Drizzle with chocolate.

 

Comments

ProbablyAlreadyInsane's picture

Submitted by ProbablyAlready... on Fri, 08/31/2018 - 8:43am

So since I'm alone all weekend... I think I need to make this... It looks so yummy!!!! So much for making all day Saturday about the gym... LMAO

beebeel's picture

Submitted by beebeel on Fri, 08/31/2018 - 9:21am

This weekend I'm turning the culinary wheel over to DH. There will be copious amounts of grilled meats.

I have been canning corn salsa and tomato sauce all week. I made braised halibut, spicey asparagus and parmesean risotto Wednesday for our anniversary and devils food chocolate cake with esspresso frosting. That meal was so effing good I'm off the hook for cooking for at least a week! Biggrin

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 08/31/2018 - 9:45am

DEVILS FOOD CAKE WITH ESPRESSO FROSTING?!?!?!?!

Beebeel, please, please, PLEASE share that frosting recipe!

beebeel's picture

Submitted by beebeel on Fri, 08/31/2018 - 9:55am

The frosting was more complicated than the cake!

Two eggs

Two sticks of butter

2 tbs. Esspresso + 1 tsp. Vanilla

1/2 cup confectioners sugar

Boiling water

Whisk eggs and espresso and vanilla in metal bowl held above boiling water until thin and frothy. (Don't touch the water with the bowl, or you'll cook the eggs).

Pour into a standing mixer and beat on medium high until eggs have soft peaks. Add sugar and butter and beat on high until smooth. If frosting looks a bit curdled, add more butter, a tbs or two at a time and beat til smooth.

Sooooo yummy!

Aniki-Moderator's picture

Submitted by Aniki-Moderator on Fri, 08/31/2018 - 9:36am

Portabello Burgers

  • 4 Portobello mushroom caps, stems and gills removed
  • 1 red bell pepper, stemmed, seeded, and quartered
  • 1 green bell pepper, stemmed, seeded, and quartered
  • 1/2 cup balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 Tbsp minced garlic
  • salt and pepper to taste
  • 4 Kaiser rolls
  • Honey mustard
  • Cheese, optional (asiago, provolone, mozzarella, goat cheese)
  1. Place the mushrooms and bell peppers in a large ziploc bag. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Place in the refrigerator for 30 minutes, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grill with oil. Place mushrooms and peppers on the grill, reserving marinade for basting. Grill mushrooms and peppers for 5-8 minutes on each side, or until tender. Brush with marinade frequently.
  4. Lightly toast the Kaiser rolls and spread on honey mustard. Place a mushroom cap on the bottom of a roll, top with 1 red bell pepper quarter and 1 green bell pepper quarter. Add cheese, if desired.
  5. Add the top roll, stop drooling and start eating!!!

Cover1W's picture

Submitted by Cover1W on Fri, 08/31/2018 - 1:13pm

I'm not doing too much this weekend - I need a break.

I'm going to pick up a roasted chicken, jo-jos and heat up frozen peas to go with dinner - washed down with a beer.  Just one - I'm finding that if I drink more than 2 glasses of any alcohol I have problems sleeping (getting older sucks!).

Tomorrow I'll bbq a pork tenderloin.

Sunday is our anniversary so he's taking me out!  And we have a hotel room!  Fun times.  I might not sleep well.

Diablo

Monday SD12 comes back prior to the first day of school so might just make meatloaf or something easy.

Oh, my favorite new chocolate is filled with bourbon caramel.  OMG - I've been eating 2 squares at a time, it's all I can handle.  It's a beautiful thing.

Cover1W's picture

Submitted by Cover1W on Fri, 08/31/2018 - 3:38pm

I'll have to let you know once I get home, it's one of those smaller chocolate houses and I can't find it online w/out the name!

hereiam's picture

Submitted by hereiam on Fri, 08/31/2018 - 6:36pm

Well, this is funny, I have been thinking about what I can do with a brownie mix, besides making plain 'ol brownies.

I did find a recipe on line for a popcorn, peanut, caramel sauce, peanut butter chip brownie thing, but cheesecake brownies are always a "yes" in my book. I might have to do both.