Bengal Brownies and Tailgating Favorites!!

Who Dey!! 

 It's the beginning of 

football season in every corner of 

the USA.  

Here in my hometown...many of

 us root for the Bengals...

Today...I'm sharing with you a delicious brownie 

recipe that you can adapt

 to your own team colors...

or make for really any occasion.  

For today we are making the orange and dark

 chocolate (black) to match our team colors. 

These brownies are a delicious dark chocolate 

fudge-like brownie topped with a sweet cream cheese swirl.

Bengal Brownies

Dark Chocolate Brownies with a Cream Cheese Swirl

Karri Perry, Blue Ribbon Kitchen

½ cup brown sugar

1 cup granulated sugar

1 stick melted butter

2 large eggs

½ tsp salt

¼ tsp espresso powder

 1 tsp vanilla extract

1 ½ cups all purpose flour

½ cup Hershey’s Special Dark cocoa powder

½ tsp baking powder

***

1 brick, 8 ounces cream cheese-softened

1 egg

¼ cup granulated sugar

1 tsp vanilla extract

¼ cup sour cream

Orange food gel/coloring

In a medium bowl stir together the sugars, eggs, melted butter, salt, espresso powder and vanilla extract.  Sift together the flour, dark cocoa powder and baking powder.  Add the dry mixture to the wet ingredients.  Stir until combined.  Pour into a parchment lined 8x8 pan, RESERVING ¼ cup of the brownie batter for the topping.

Mix together the softened cream cheese, egg, vanilla, sugar and sour cream. Mix until smooth.  Add enough food coloring to get desired orange intensity.  Spread the cream cheese batter on top of the brownie batter.

Add dollops of the reserved brownie batter on top of the orange cream cheese mixture.  Using a toothpick, swirl the chocolate brownie batter into the orange cream cheese mixture.

Bake on the middle rack of a pre heated 350 degree oven for 40 minutes, or until the brownies are set and a toothpick inserted in the center comes out cleanly. Do not over bake.

Let cool completely before cutting. Lift brownies from pan using parchment paper for easy cutting.

Optional: Change cream cheese food coloring to match other team colors, or leave plain.

*** Yes, you can use a boxed brownie mix instead … I like Pillsbury Chocolate Fudge brand if I’m not baking from scratch…

Do you need something amazing 

to go with the brownies??

Try this beer cheese, served either

 warm or cold...perfect for apple slices and soft pretzels.

Served warm, I love it with Southern Style Pulled Pork Nachos!!

Enjoy!

Beer Cheese Sauce and Southern Style Pulled Pork Nachos

Karri Perry, Blue Ribbon Kitchen

2 TBS butter

2 TBS all purpose flour

½ tsp Dijon mustard

¼ tsp paprika

½ tsp Worcestershire sauce

½ tsp garlic powder

Salt and pepper – to taste

3/4 cup  whole milk

3 cups shredded mild cheddar cheese

1 cup shredded Monterey Jack

1 can or bottle of your favorite beer (mild beer-Pilsner type is best)-use enough to reach desired consistency

In a saucepan over medium heat melt the butter and add the flour, let cook for 1 minute, stirring constantly.  Add in the mustard, paprika, garlic and Worcestershire sauce, stir well.  Add the milk, stirring to combine.  Add the shredded cheese a handful at a time-allow to melt before adding more.  Once the cheese begins to melt slowly add the beer, starting with ½ cup… add more beer a little at a time to reach desired consistency.  Add salt and pepper to taste.

Keep beer cheese warm for serving, stirring occasionally.  If beer cheese becomes too thick, add more beer or milk to thin.

Serve with pretzels, apple slices or uses as a sauce for Southern Style Pulled Pork Nachos.

Southern Style Pulled Pork Nachos serves 4-6 adults

·         For a crowd increase the following amounts

Tortilla Chips 2 bags

Pre-made pulled pork –warmed  1 lb (I love to purchase from our favorite local bbq joint-they sell it by the pound-great time saving tip!!)

Bbq Baked Beans- use your favorite- warmed and saucy

Red onions sliced thin

Jalapenos sliced

Warm BBQ sauce- use your favorite

Creamy coleslaw- use your favorite or mine-see below

Warm beer cheese sauce

Sour cream

Warm tortilla chips, and add toppings.  Enjoy!

Karri Perry’s Crunchy Coleslaw

Ingredients:

4 cups shredded cabbage (green and purple) (Or use packaged coleslaw mix)

3/4  cup shredded carrot (1-2 carrots)

1-2 green onions chopped finely (About ½ cup) (use whites and greens)

Sauce:

½ cup of good mayo (I used Duke’s)

2 Tablespoons buttermilk

1 Tablespoon white wine vinegar

1 Tablespoon granulated sugar

½ tsp garlic salt

½ teaspoon black pepper

Combine the cabbage, carrots and the green onion, set aside or keep in a refrigerated zip-top bag until 20 minutes before serving time.

For the sauce, combine the mayo, buttermilk, vinegar, sugar, garlic salt and the pepper.  Mix well.

Pour the sauce over the prepared 

cabbage/carrot/onion mixture, toss to coat…let stand  20 minutes before serving.  Can be made ahead and refrigerated…but for a crunchier slaw, prepare just before serving.

Cheddar Cheese Bread and Blueberry Muffins

Hi friends!!

Here are the recipes from today's Fox19 segment.  I'll be back later today to share all the fun details about the 2018 fair season. ...with photos....   ;)

TIP: The best place to get Cracker Barrel Cheese...has been Wal-mart...for $1.99 - $2.98 per/ bar... that's pretty good...compared to the 5.98 I have paid at other stores.

See you later.

xo

Karri

First Place & Best of Show Cheddar Cheese Bread

Ohio State Fair 2018

Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 35-40 minutes
Yield: 2  loaves

 Ingredients:

·         2 bars of Cracker Barrel brand sharp cheddar cheese (cube one bar, grate one bar)

·         2 Tablespoons instant yeast

·         1 cup warm water (no hotter than 110 degrees) + 1 tsp sugar

·         ½ cup room temperature buttermilk  (may use 2% milk as a substitute)

·         2 ½ tsp salt

·         3 Tablespoons granulated sugar

·         1 tsp dry mustard

·         ¼ cup vegetable oil

·         2 large eggs-room temperature

·         2 Tbsp softened unsalted butter

·         5-6 cups all purpose flour

Topping:

·         ¼ teaspoon coarse sea salt, 2 Tbsp melted butter

Instructions:

·         In a large measuring cup, combine the warm water, yeast and 1 tsp sugar.  Stir together  and set aside for 10 minutes.

·         In a large stand mixer combine the flour, salt, sugar and dry mustard.

·         On low speed, add the buttermilk, eggs, oil, and yeast mixture.

·         Slowly add the flour, one cup at a time, until the dough comes away from the sides of the mixing bowl.

·         Once dough is pulling away from the sides of the bowl, add the softened butter. Mix only until the butter is incorporated.

·         Let dough rest, covered, in a warm place for 30-40 minutes, up to one hour.  The dough should be doubled in size.

·         For the cheese, grate 2 cups (1 bar)—set aside. Next, slice the second bar of cheese into ½ inch sized cubes—set aside. (The cheese will be split between each of the loaves)

·         Once dough has doubled in size, split the dough into two equal parts—for two loaves.

·         Roll out the first half of the dough into a large 12” x 1 5” rectangle, Sprinkle 1 cup of the shredded cheese onto the dough rectangle and roll up as you would a cinnamon roll, creating a dough/cheese spiral log.

·         Slice the cheese-filled dough log into 1 inch pieces and random shapes.

·         Fill a greased 9-inch bread pan with half of the cut dough spirals, adding a layer of cubed cheese to the middle and continue filling the bread pan with the remaining dough spirals.  Top the dough with a few pieces of additional cubed cheese.  Cover the filled bread pan and let rise 30-45 minutes.   The dough will fill in all the voids as it rises a second time.

·         Repeat this process, making a second loaf.

·         Before baking, brush the tops of the risen dough in both bread pans with melted butter and a light sprinkling of coarse salt. 

·         Bake on middle rack of a pre heated 350 degree oven for 35-40 minutes or until bread is baked to a golden brown. Use foil to cover for the last 10 minutes if over-browning occurs.

·         Use a paring knife around the inside edges of bread pan, loosen any cheese from the sides, gently remove bread from the pan and let cool on a wire rack.  Be sure to remove bread from the pan while the bread is still warm and the cheese is still soft.

A few How-To photos for EASY Cheese Bread Making:

  Add yeast... let it bubble.

Be gentle with the dough. Let rise covered until doubled. 

Punch down. Turn out onto floured surface. Roll dough into a rectangle.

Fill with cheese...

Roll like you would a cinnamon roll...slice and place in greased pan.

Let rise a second time... butter and bake.

For the Pumpkin-Shaped Bread: (above recipe will make two pumpkin-shaped loaves)

  

Roll up the dough as usual into a log filled with cheese, but instead of cutting the dough—simply connect the ends, creating a round shape.  

     Using 4 pieces of (12 -14 inch in length) butcher's twine.  Criss cross the twine on lightly floured parchment.  Place the dough in the center of the twine. Gather up the ends of the twine (lifting the pieces of twine around the dough) leaving a little slack. 

       Tie the strings together at the top of the dough round.  The twine should not be tight.  

      Lift the dough on the parchment paper into a round 9-inch cast iron skillet or Dutch oven.  Allow dough to rise for 30-45 minutes.  

      Brush dough and twine with melted butter.  Bake for 35 minutes or until golden and baked to an internal temperature 

     of 190 degrees.

First Place Blueberry Muffins

Ohio State Fair 2018

Recipe by: Karri Perry, Blue Ribbon Kitchen Blog

Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 24 muffins

 Ingredients:

·         1 stick (8 Tbsp) softened unsalted butter

·         1 cup granulated sugar

·         2 cups all purpose flour

·         2 tsp baking powder

·         ½ tsp salt

·         ½ cup buttermilk

·         ¼ cup pineapple juice

·         1  large egg

·         1 tsp vanilla

·         1 tsp fresh lemon zest

·         1 tsp lemon juice

·          2 cups fresh blueberries, picked over for stems and rinsed

Topping

·         ¼ cup granulated sugar-sprinkled, OR a crumb top: 4 Tbs softened butter, ¼ cup flour, ¼ cup sugar, mixed with fork until crumbly.

Instructions:

·         In a large bowl combine the flour, salt, baking powder.  Set aside.

·         In a mixer, on low speed, cream the butter and the sugar.  Add the egg, vanilla, pineapple juice, lemon juice and zest.

·         Slowly add the flour mixture to the wet ingredients, alternating with the buttermilk.

·         Fold the fresh blueberries into the batter.

·         Fill a muffin tin with cupcake liners; fill each liner half way with batter.  Be sure to use a scoop for uniform-sized  muffins that bake at the same rate.

·         Top each muffin with a sprinkling of ½ tsp of sugar or crumb topping.

·         Bake on middle rack of a pre heated 350 degree oven for 30 minutes, or until muffins are just beginning to brown and a toothpick comes out cleanly from the center of each muffin.

·         Allow muffins to rest 5 minutes in the pan. Remove muffins from the pan to cool on a wire rack.


Update:  A little bit about the 2018 Fair Season...
12 new blue ribbons were added and three best-of-show ribbons were won!

The Best-of-Shows: Pie, Yeast Breads, and Jam/Preserves

Cheese Bread (Ohio State Fair)
Banana Cream Pie (Butler County Fair)
Strawberry Jam (Butler County Fair)

First Places Ribbons included: Apple Pie: Ohio State Fair, Biscuits, Berry Pie, Cherry Pie, Lemon Meringue Pie, Yeast Coffee Cake, Cinnamon Rolls (Ohio State Fair), Blueberry Muffins (Ohio State Fair)!

And yes... all of the recipes are here on the blog.  Enjoy.