The Realtor’s Red Velvet Brownies With White Chocolate Icing

 

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk

Directions:

1
Preheat oven to 350. Spray 8 x 8 pan with Baker’s Joy or lightly grease and flour it.
2
In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
3
With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
4
Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
5
Frosting:.
6
Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They’re so good you won’t want to share them.
7
I keep these in the frig because I think they taste best cold.

Caramelized Italian Pork Chops with Sweet Onion Jam

Ingredients
4 boneless pork loin chops
sliced about an inch thick
2 Sweet Yellow Onions (or any
onion, really)
Salt + Pepper
Onion Powder
Garlic Powder 
Italian Seasoning
Herbs de
Provence
Fat of Your Choice (I actually just use coconut oil)
Balsamic Vinegar

Directions

Heat a pan over medium high and add your choice of fat (I used coconut oil here). Liberally Season both sides of your chops with salt, pepper, onion powder, garlic powder, and Italian seasoning. Drop them in the pan.

Allow them to develop a nice brown crust (for about 5-7 minutes) then flip and repeat on the other side.  Don’t worry about them cooking all the way through, we are going for crispness and color here.
 
When they are dark and gorgeous, drop 1/8 cup of water in the center of the pan to do a little deglazing of all of those bits.  Then quickly cover and allow them to steam for 3-4 more minutes just until they are cooked through.  They will be crispy on the outside but still juicy on the inside.

For the Onion Jam:
 Peel onion, cut in half, then thinly slice and throw into a pan heated on medium with a fat of your choice.
Toss them around and let them get nice and golden.  Patience is a virtue here.
When they get a little color on them toss in some salt, pepper and Herbs de Provence
Once the onions begin to really caramelize (about 25-30 minutes in) drop in a
tablespoon or two of balsamic vinegar. No need to measure, you can’t screw this
part up.
Allow the vinegar to
reduce a bit (3-5 minutes) to make your onions nice and jammy. 

Top your chops with the jam and serve along your favorite vegetables.  Tons of delicious
flavors, beautiful presentation, weeknight simplicity.  

 
I stole ALL of this from Holly Would if She Could. Great healthy blog. She’s awesome. I literally pretty much copy/pasted this from her blog, so please visit and follow her blog for more great recipes.