Quick Byte: Yuki Sushi

Dinner at Yuki Sushi in Willow Glen was AWESOME!

CA Roll, Spider Roll, Molakenia, NY Roll, Zero Fighter...needless to say I ate to much and my friend didn't pull her weight.

The Sushi chef was great- free salad and a roll because of the long Friday night wait!




- Posted using BlogPress from my iPhone

Hello, 2010 - Recipe: Coffee ‘N’ Cream Brownies

Well, hello 2010.

As I was visiting my blog today, I noticed my last posting was in mid-December.

Hmm…what exactly did I do for the two weeks I was off for Christmas? Obviously not writing.

Oh yes.

I remember.

Cookies, brownies, cakes and the Bailey’s….

Let’s just say I spent my time eating while vacationing on the East coast, then spent time at home munching on delicious holiday goodies.

Well the goodies certainly had an affect on me. I now have an expanded waistline and put on a few pounds. These past few days have been hard as I’ve tried to kick my cookie-breakfast, cookie-lunch and cookie-dinner habit.

As I reminisce about all the great food I ate, one dessert in particular comes to mind.

During the break, my friends, Tyler and Kat, made some awesome brownies. As you know, I am a true chocoholic and love anything and everything chocolate. These were rich, fluffy and had coffee that gave it a nice bite and unique texture.

This is one recipe that you’ll definitely want to try!

Coffee 'N' Cream Brownies

Bar:
1/2 cup butter, cubed
3 squares (1 ounce each) unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda

Filling:
1 tablespoon heavy whipping cream
1 teaspoon instant coffee granules
2 tablespoons butter, softened
1 cup confectioners' sugar

Glaze:
1 cup (6 ounces) semisweet chocolate chips
1/3 cup heavy whipping cream

In a microwave, melt the butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat eggs, sugar, and vanilla; stir in chocolate mixture.

Spread into a greased 8-in. square baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For filling, combine cream and coffee granules in a small bowl; stir until coffee is dissolved. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in coffee mixture; spread over brownies.

In a small saucepan, combine the chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling.

Let stand for 30 minutes or until the glaze is set. Cut into squares. Store in the refrigerator.

Recipe from the magazine, Taste of Home