Brenna Bowers is published...Thank you Sam's Club!

Marcia Ramsland, author of Simplify Your Holidays, thinks a great way to create a memorable ending to your holiday meals is to have a simple, decadent dessert for the whole family to enjoy. At Sam's Club, she shares one of her holiday favorites from her culinary friend, Brenna Bowers. It's love at first forkful once the chocolate oozes out of these little liquid chocolate lava cakes and the cinnamon topping adds the taste of the season!

 VISIT SAM'S CLUB AT http://www3.samsclub.com/meals/recipes/decadent-chocolate-lava-cake-cinnamon-topping-recipe TO SEE THE COMPLETE RECIPE!

By Brenna Bowers

By Brenna Bowers

By Brenna Bowers

Deviled Eggs for a Crowd...

In a hurry to make a homemade appetizer? Stop looking further--this recipe is just for YOU! Most importantly it is tasty and easy to make! Get cooking!

Brenna's Deviled Eggs

Deviled Eggs

Author: Brenna Bowers

Makes: 28 half eggs (14 whole eggs)

Ingredients:

14 whole eggs

6 Tablespoons mayo

1 Tablespoons cider vinegar

2 teaspoons Dijon mustard

½ teaspoons Worcestershire

Pinch of salt and white pepper

1 stalk of green onion, minced (garnish)

Dusting of paprika (garnish)

Directions:

Perfect Hard Boiled Eggs: Place a large pot of cold water on the stove.  Place whole eggs into the water and turn on heat. Once the water begins to boil (rapid bubbles form), turn off the heat, cover with a lid and set a timer for 8 minutes. Once the timer rings, remove the eggs from the hot water into a bowl of ice water.

Peel each egg and slice in half with a clean knife. Place the whites onto a fancy plate and the yolks into a large mixing bowl. To the yolks, add mayo, vinegar, mustard, Worcestershire, salt, pepper and whisk well.  Place mixture into a piping bag with large star tip (#7).

Pipe the egg mixture back into the egg whites.

To garnish: mince the green onion and sprinkle a little on each egg. Dust each egg with a light dusting of paprika for color.

Chill until ready to serve.

Roasted Tomato Focaccia with Chive Cream Cheese....

The flavors in this recipe are out of this world! The more fresh the ingredients you use, the better the taste! I enjoy getting my food from farmer's markets or local farmers to get what is in season and to learn more about the process of how the product is made or grown. Use garden fresh tomatoes for this recipe and you will wow your eaters!

Roasted Tomato Focaccia with Chive Cream Cheese

Focaccia dough as it is rising

Roasted Tomato Focaccia with Chive Cream Cheese

Author: Brenna Bowers

Serving: Four 6" rounds

Ingredients:

1 fresh yeast cube or 1 packet dry instant yeast (20-25g)

1 Tablespoon honey

1 1/3 cup warm water (300g)

4 Tablespoons olive oil (25 g), divided

3 ½ - 4 cups all purpose flour (500g)

1 1/2 teaspoon salt, divided

4 cloves of garlic, minced

3 medium Roma tomatoes, cut in ¼” slices

4 ounces Chive Cream Cheese

Dash ground pepper

Directions:

Mix yeast, honey and warm water in a small bowl and let activate about 10 minutes (you want to see bubbles). 

Place flour and 1 teaspoon salt in a large mixing bowl. Make a whole in your flour and pour in the wet mixture and add 2 Tablespoons olive oil. Mix little by little with a fork to form a ball and then begin to knead when it is too hard to stir with a fork. Knead for about 8-10 minutes adding flour only if sticking to your hands or the countertop. Once well mixed, place in a bowl that has been sprayed with oil and cover with a towel or loosely with saran wrap so that a crust does not form. Let rise for at least double in size (this time period depends on how warm your house is) (if it is cool, cover the bowl with plastic wrap and place in a less than 100 degree (F) oven) (best if you place the bowl covered with plastic wrap in the fridge overnight (8-12 hours) and use the next day). 

Preheat the oven to 500 degrees (F). Cover two baking sheets with parchment paper.  Cut the dough into 4 pieces and form each piece into a circular 6 inch disk. Place the dough on the sheet trays. Drizzle 1 Tablespoon of olive oil over the top of each round and sprinkle with the remaining salt and all of the crushed garlic. Cover lightly with saran wrap and allow it to rise and get to room temperature until about 1 ½-2 inches thick.

 Layer the slices of tomato (slightly overlapping) on top of the focaccia and sprinkle with black pepper. Place in a 500°F oven and bake for about 12-15 minutes or golden brown. Turn the oven to broil. Place small pieces of Chive Cream Cheese on top of the tomatoes and place under the broiler for 2 minutes (or until the cheese browns).

 Serve hot or cold.

 

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola...

This is a simple slider to make but not simple in flavor! You are bound to enjoy these burgers....just give them a try!

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Using a Grill Pan to grill the Turkey Burger Sliders.

Turn at a 90 degree angle to make perfect grill marks.

Gorgonzola Spread

Assembly ...a layer of Gorgonzola and Caramelized Balsamic Onions

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Author: Brenna Bowers

Serving: 6 mini sliders

Ingredients:

6 mini slider bun, Trader Joe's

1 pound lean ground turkey

dash salt and pepper

1 Tablespoon olive oil

1 yellow or white onion, sliced in ¼”

¼ cup balsamic vinegar

2 Tablespoons honey

8 oz. (1 cup) crumbled Gorgonzola Cheese (or Blue Cheese), divided

¼ cup Greek yogurt

Directions:

Preheat the grill to medium-high heat (or oven to 400 degrees F).

In a small bowl, mix ground turkey, salt and pepper with your hands. Once the ground turkey is evenly mixed, portion into 6 patties. Form the patties between your hands, applying pressure so it will not fall apart on the grill. Place the patties on an oiled, hot grill and cook on either side for about 3-5 minutes. Check that the internal temperature reaches 160 degrees (F). Set aside for assembly.

In a large sauté pan, add the oil and turn onto medium-low heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the balsamic vinegar once the onions begin to brown. Simmer the onions until the balsamic is evaporated and the liquid is gone. Stir in the honey and remove from the heat.

Microwave ½ cup of the Gorgonzola crumbles in a small bowl for 30 seconds and stir in Greek yogurt.

Slice the mini slider buns in half. Spread a light layer of the melted Gorgonzola mixture on each bun and top with caramelized balsamic onions, crumbled Gorgonzola, and a slider patty.

Serve hot and enjoy!!!!

Ahead of time:

Grill the patties ahead of time to “rare” and place into the freezer. Prepare the rest of the ingredients and place into the fridge (up to 3 days before the party). 

When ready to serve, bake the patties for about 7 minutes in a 350 degree (F) oven to heat them back up. Continue assembly as stated above.

Beef Sliders with Roasted Pepper and Smoked Paprika AoliBeef Sliders with Roasted Pepper and Smoked Paprika Aoli

This tiny burger is awesome! It is flavor packed causing a burst in your taste buds! Make this for your family or for a party appetizer-make a lot for they will go in a jiffy!

In this recipe I have used a product called Smoked Paprika found in any grocery store (in the baking isle near the spices). I love this product for it adds a smokey BBQ flavor without having to even cook on the grill. It has a wonderful aroma and gives this burger a unique flare.

Smoked Paprika gives the Aioli a robust flavor and is the perfect sauce for this juicy slider. Aioli resembles a mayo (in my case I took a shortcut and used mayo in this recipe) but is usually made in French cuisine by blending egg yolk, olive oil and lemon. Aioli has a wonderful creamy texture and makes for a great sauce or in this case a mayo substitute.

Beef Sliders with Roasted Pepper and Smoked Paprika Aoli

Slider patties on a hot, oiled grill pan.

Try to just flip the patties once to allow for nice grill marks.

Nice and juicy!

Smoked Paprika Aioli.

Assembly: Slider, Smoked Paprika Aioli, Roasted Red Pepper

Final Assembly

Ready to dig in!

Beef Sliders with Roasted Pepper and

Smoked Paprika Aioli

Author: Brenna Bowers

Serving: 6 sliders

Ingredients:

6 mini slider buns from Trader Joes

1 pound ground beef (lean, less than 90 percent fat)

dash of salt and pepper

3 Tablespoons Smoked Paprika, divided

¼ cup mayo

1 jar Roasted Red Pepper, drained (6 slices needed)

6 sliced Gruyère cheese

Directions:

Preheat the grill/grill pan to medium-high heat (or oven to 400 degrees F).

In a small bowl, mix ground beef, salt, pepper and 1 teaspoon Smoked Paprika with your hands. Once the ground beef is evenly mixed, portion into 6 patties. Form the patties between your hands, applying pressure so it will not fall apart on the grill. Place the patties on an oiled, hot grill and cook on either side for about 3-5 minutes. Check that the internal temperature reaches 130 degrees (F) for medium rare. Set aside for assembly.

To make the Smoked Paprika Aioli, in a small bowl, combine mayo and the rest of the 2 Tablespoons Smoked Paprika.

Slice mini slider buns in half. Spread a generous amount of Smoked Paprika Aioli on each bun and top with one slice of Roasted Red Pepper, one slice of Gruyere and a slider patty.

Serve hot and enjoy!!!!

Ahead of time:

Grill the patties ahead of time to “rare” and place into the freezer. Prepare the rest of the ingredients and place into the fridge (up to 3 days before the party).  

When ready to serve, bake the patties for about 7 minutes in a 350 degree (F) oven to heat them back up. Continue assembly as stated above.

Mini Caprese Pizza Bite Appetizer...

This is the perfect holiday appetizer to be made ahead of time for your guests. Simply prepare the Mini Caprese Pizza Bites ahead of your event and bake them off when your guest arrive. This makes having house guests enjoyable.

Caprese is the Italian word depicting a simple salad made with mozzarella, tomato and basil. 

A delicious popable appetizer, bet you can't just eat one!

It is as easy as it looks to assemble, give it a try!

 

Mini Caprese Pizza Bites

A great appetizer for party guests

Author: Brenna Bowers

Servings: about 15-20 bite size appetizers

Ingredients:

1 sheet Puff pastry, thawed yet still chilled in the fridge

½ cup pizza sauce/pasta sauce

1 Tbs olive oil

3 leaves fresh basil, torn into pieces

1 small ball fresh mozzarella, cut into 1/2 inch chunks

Baking sheet lined with parchment paper (or a Silpat (Tip 1))

Directions:

1) Preheat the oven to 400 degrees F. 

2) Thaw the puff pastry sheet on the counter (about 2 hours) and using a rolling pin, roll the puff pastry to be slightly thinner (it should add about 1 inch all the way around the perimeter). With a circular cookie cutter, cut out small circles and place on a parchment paper lined baking sheet. Prick well with a fork (Tip 2)!

3)In a small bowl, combine pizza sauce, olive oil, and torn fresh basil. Spoon a small spoonful of sauce (making sure to leave the edges free of sauce, only saucing the middle of the circles, Tip 3). 

4) Cut mozzarella in chucks and place 2-3 pieces on each pizza circle (do not overdo the toppings for you do not want it to ooze everywhere).

5) Place the prepared Caprese Pizza Bites in the fridge until it is chilled then place it right into the hot oven (Tip 4).

6)Bake at 400 degrees F. for about 7-8 minutes. Serve hot.

To be made AHEAD:

Follow the directions above through step  4. Place them in a single layer into an airtight container and put in the fridge (if baking the day of) or into the freezer (if baking 2-10 days later). Follow the directions above for proper baking directions but if the product is coming from the freezer, bake 2-3  minutes longer.

Tip 1: Silpat is one of my favorite baking tools! If a recipe calls for you to grease your cookie sheet, don't bother doing so! No oil is needed, instead just put down the Silpat and carry on with your baking. Nothing will stick to it! 

Tip 2: Pricking the dough with a fork is an important step! If you do not puncture it well, small pockets of air will form causing it to bubble up during the baking process and cause uneven cooking.

Tip 3: Do not spread the sauce to the ends of the puff pastry. This causes them to look unappealing when they are baked and causes them to ooze and make a mess during the baking process.

Tip 4: Make sure your puff pastry is kept at refrigerator temperature. If it is not, it will not bake properly nor will it “puff” in the oven.

 

Margarita Lime Cupcakes...

The sunshine has recently sparks my appetite for a refreshing and tangy dessert. With this in mind, I was inspired to make something sweet for a Neighborhood Fiesta Block Party and came up with this very special mini cupcake that was quite a hit! This dessert  is the perfect union of a summery Margarita and a sweet cupcake. Go ahead, bake this masterpiece.

Brenna's Mini Margarita Lime Cupcakes!

One bite of perfection!

The Cupcake batter, notice the specks of lime zest.

Fill the pan 3/4 full with batter, bake until toothpick comes out clean.

Pull from the oven before they brown, you do not want to dry them out.

Place on a cookie sheet with foil to cool before the next special step...

Secret ingredient: a brushing of Tequila and Coconut Rum (for added moistness)

Perfect crumb, very moist and flavorful!

Key Limes. Packed full of flavor and tang.

Cream cheese Butter cream Frosting with Tequila and Coconut Rum

Margarita Lime Cupcake

Author: Brenna Bowers

Makes: 48 mini cupcakes

Ingredients:

Cake:

1 box White Cake Mix

½ cup flour

3 egg whites

1 can Frozen Bacardi Margarita Mix, thawed to room temperature (found in the frozen section at grocery stores near the other juice concentrates)

2 Tablespoons oil

1 Tablespoons lime juice (I used Key limes but any lime will work)

1 Tablespoon Coconut Rum

2 Tablespoons Tequila

Simple Syrup:

1 Tablespoon Coconut Rum

1 Tablespoon Tequila

Frosting:

4 ounces cream cheese

½ cup butter (1 stick)

1 box powdered sugar

1 Tablespoon lime juice

1 Tablespoon Coconut Rum

1 Tablespoon Tequila

2 Key Limes*

Garnish:

Key Limes, sliced in small wedges

Directions:

Preheat the oven to 375 degrees F.

In a large bowl, combine all the cake ingredients and stir on medium speed for 30 seconds. Spray a mini cupcake tin with oil spray (OR grease it lightly with butter and dust with flour). Fill each cupcake holder only three-quarters of the way full. Bake for 8 minutes (or until an inserted toothpick comes out clean).

Allow the cupcakes to cool fully.

In a very small bowl combine the 1 Tablespoon of Coconut Rum and 1 Tablespoon Tequila. Using a pastry brush, brush a little of the mixture onto each cooled cupcake (this will add another element of flavor and also moisten the cupcake more).

To prepare the frosting, place the cream cheese and butter in the mixer and whip on high for 1 minute. Add the powdered sugar and beat for another minute until light and fluffy. Add in the lime juice, Coconut Rum and Tequila and mix just until combined.

Place the frosting in a piping bag and pipe in a circular potion onto each mini cupcake. Garnish the cupcakes with sliced wedges of the Key Limes.

*Key Limes are a smaller breed of limes that have a thin rind and have a more tart and bitter flavor then other limes.