Soul Scout Recipes

Steps:

• Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
• Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.

Steps:

• Make brownies:
• Pre-heat oven to 350°F.
• Melt chocolate and butter in double boiler. Set aside to cool.
• Beat eggs until light. Add sugars and beat until thick and smooth. Stir in rum. Stir in flour and salt just until mixed, add melted chocolate and stir. Spread into a 9-inch springform pan lined with parchment paper, bake about 30-35 minutes until a tester comes out clean. Cool.
• Make vanilla caramel:
• Combine all of the ingredients (except vanilla) in a sauce pan. Over a low heat, stir constantly until mixture reaches 250°F. or the soft ball stage. Add the vanilla and mix thoroughly.
• Pour over baked brownies. Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts. Cool completely. Stripe with melted semi-sweet chocolate.