WBW Cookbook, Post Your Recipes Here!!!

Now, that is good thinking. Ty for the share. Syd.

Deep-Dish Chocolate Chip Cookie for One

Ingredients (1 serving):
1 Tbsp unsalted butter, at room temperature
1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
1/2 Tbsp packed light brown sugar
1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
tiny splash pure vanilla extract
2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
1/8 tsp baking soda
tiny pinch salt
heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

Double Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms topped with Blue Cheese:

Salty double smoked bacon wrapped fillet mignon seared perfectly medium-rare and served on a bed of caramelized onions and mushrooms with a garnish of tangy blue cheese.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1 tablespoon butter
1 onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon olive oil
salt and pepper to taste
2 strips double smoked bacon
2 (6 ounce) 1 1/2 inch thick filet mignon, room temperature
1/2 cup red wine
salt and pepper to taste
1 tablespoon butter
1 handful parsley, (optional)
1 tablespoon blue cheese, crumbled (optional)

Directions

Melt the butter in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the mushrooms and saute until they turn golden brown and caramelize, about 15-20 minutes.
Meanwhile heat the oil in an oven safe pan over medium high heat.
Season both sides of the filet mignon with salt and pepper and wrap the bacon around holding it together with a toothpick.
Sear both sides of the filet mignon in the pan until slightly caramelized, about 2 minutes per side.
Transfer the pan to a preheated 375F oven and cook for 4-6 minutes for medium rare., If your filets are 2 inches thick cook for a minute or two longer.
Set the filet mignon aside to rest for 5 minutes.
Add the wine to the pan that the filet mignon was cooked in and deglaze it.
Transfer the wine to the pan with the mushrooms and deglaze it.
Add the butter and simmer to reduce the sauce by half.
Season with salt and pepper, remove from heat and mix in the parsley.
Serve the filet mignon on the mushrooms and top it with the blue cheese.

Slutty Brownies

Ingredients

For the Brownie layer:
10 tbsp unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup AP flour

For the Oreo layer:
1 package of Oreo (regular stuffed or double stuffed)

For the Cookie Dough layer:
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 tsp vanilla extract
1 1/4 cups AP flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips

Instructions

For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

Assembly:
Pre-heat the oven to 350 degrees.
Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

OR you can do what I do and just buy pre-made chocolate chip cookie dough, press it out into a well greased pan, top it with oreo cookies, and then pour store bought brownie batter mix over top and bake a 350F until a toothpick comes out clean...about 25-30 minutes, depending on size of pan.

Could one do it in Danish ??

Quote:

Originally posted by katje

I noticed a lot you peeps cook up awesome food. Tell us your favorite fixings.
No secret recipe crap, give it up for WBW members.

It can be an appetizer, soup, sandwich, entree, desert comfort food, snack or whatever.
I'm on lunch break but I'll be back later.
Post a pic if you like.

@ELI love strawberry shortcake!

Brussel Sprout and Mushroom Hash:
Ever since I made the brussels sprout hash with sweet potato and bacon a couple of weeks ago I have been kind of obsessed with it making different versions every couple of days! Out of all of the different versions that I have been experimenting with this brussels sprout and mushroom hash is definitely one of my favourites and not just because of my love for mushrooms! Brussels sprouts and mushrooms are a fabulous combo and they go amazingly well together in a breakfast 'hash' along with a fried eggs with a runny yolks! This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them.

What a great way to enjoy your brussels sprouts for breakfast!


Serve with some toast to make sure that you get all of that runny egg yolk.

Some more gratuitous runny yolk shots!


Brussels Sprout and Mushroom Hash

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2

Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!

Ingredients
1 tablespoon oil
1 small onion, finely diced
8 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 pound brussels sprouts, trimmed and sliced
salt and pepper to taste
4 eggs

Directions
1.Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
2.Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
3.Season with salt and pepper to taste.
4.Create small wells in the hash, add the eggs and cook until the desired level of doneness.

Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

Nutrition Facts: Calories 343, Fat 17g (Saturated 3g, Trans 0), Cholesterol 372mg, Sodium 206mg, Carbs 28g (Fiber 10g, Sugars 9g), Protein 24g

Similar Recipes:
Brussels Sprout Hash with Sweet Potato and Bacon
Reuben Cauliflower Corned Beef Hash
Corned Beef Hash
Roasted Brussels Sprout Carbonara
Hot Cheesy Roasted Brussels Sprout Dip

Quote:

Originally posted by SydneySinbad

^^Now, that is different, and worth trying myself. Yes, you can't beat a Weber Grill. I have a vintage Weber, not like the modern ones, but it still does the trick. I treat it with respect, like even have a Weber cover to keep away the outside weather elements. Ty for your accidental recipe.

I sold my 3 burner Weber after 5 years of use and bought a 5 burner Napoleon with a side sear infrared burner. I find it a much more versatile grill to cook on.

That Brussels Sprout and Mushroom Hash looks great, thanks Syd

Quote:

Originally posted by Poida

That Brussels Sprout and Mushroom Hash looks great, thanks Syd

I agree that is going to be my next great breakfast/brunch!