Irish Checkerboard Brownies

I just had to get something cute and Irish on here fast! Will be posting more soon!

Brownies were made in our Checkerboard Mold.

Happy Valentine's Day! ~ Make it Special!

Tip from a Customer - Kara Kaufman

I just received this email . . .

"I just had to share:

I tried making fondant for the first time tonight and was starting to get frustrated because it was sticking to everything and I didn't see how I would ever move it onto my cake. Then I remembered that the cake decoraters on Food Network always have their Silpats!!! I pulled mine out, rolled the fondant on that, flipped it over on the cake and pulled the Silpat right off--perfect!

Take care,
Kara"

Ganache

1/2 Cup Heavy Whipping Cream

1 Cup Semi-Sweet Chocolate Chips

Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce.

Great on and with everything!

Eggplant Moussaka

Adapted from a recipe seen in "Cuisine At Home" Issue No. 79 - Feb. 2010

For "Crust":

1/8 cup each Parmesan and Mozzarella

For Meat Mixture:

1 1/2 lb ground meat (beef, turkey, chicken, etc.)

1 1/2 - 2 lbs eggplant, cubed (8 cups)

2 cups shredded spinach

1 lb potatoes, diced (2 cups)

1 cup diced onion

2 Tbsp. minced garlic

1 tsp. dried oregano leaves

1/4 tsp. cinnamon

1/4 cup dry wine

1/4 cup dark vinegar

1 can crushed tomatoes (14 oz.)

Kosher salt and ground black pepper to taste

For the Béchamel:

1/2 cup stick unsalted butter

1/4 cup all-purpose flour

2 cups milk (or milk substitute such as soy, almond, etc.)

1/2 cup grated parmesan cheese

pinch of nutmeg

2 eggs

Preheat oven to 350 F. Set Flexipan Mold of Choice on Perforated Baking Sheet.

Cook meat in Demarle Difference Pan over medium heat until brown, about 4 minutes. Drain fat from meat; return meat to skillet. Add eggplant, spinach, potatoes, onions, garlic, oregano, and cinnamon; simmer 15 minutes. Stir in wine and cook uncovered until liquid evaporates, 1-2 minutes. Stir in tomatoes; simmer to reduce juices. Season with salt and pepper.

Melt butter for the béchamel in a Demare Difference Sauce Pan over medium heat. Whisk in flour; cook 1 minute. Add milk, bring to a boil and whisk until thickened. Remove pan from heat and add 1/2 cup parmesan and nutmeg.

Whisk eggs in a bowl and add some of the hot milk mixture to the eggs; whisk to combine. Whisk egg mixture into milk mixture in pan.

Spread "crust" of permesan and mozzarella in the bottom of the pan. Then layer meat mixture on top of that. Top with béchamel. Bake until top is just turning golden, approx. 40 min. Remove moussaka from over; allow it to cool on a cooling rack for 20 minutes before turning out into a serving dish.

HUGS FOR HAITI!

Hugs to Haiti Fundraiser Now through February 14th

Here is how you can send a HUG!

When you place an order directly with me (not through my website), I will donate 20% to Doctors without Borders to help those who have been affected by the earthquake in Haiti. All orders gathered will be placed as one order and shipped to me. I will then deliver your items to you.

Want to make an even bigger difference in Haiti? Schedule your own Demarle at Home gathering and invite a few friends over to see what's new in our line. In lieu of the free product you would normally receive, I will make a donation in your name to the non-profit organization of your choice.

With Gratitude,

Heather