Eshop product test

This is a test of creating a series of articles, and adding shop products and/or category lists using shop plugins. Here I am testing writing an article and inserting a specific product. This uses the shop category plugin. Perhaps these would be used as a blog-type listing

You should go to Extensions -> Plugins to filter "Eshop Product content plugin" and enable it.

Then go to edit the Joomla article and enter {eshopproduct 1} with 1 is the ID of the product that you want to insert to that article. Now, if you view the article on the front-end side, you will see the details of that product there.

Next line is Pure Salt (id#1)
 
Next line is Lemon Salt (id#7)
 
 
Now here comes a photo:

10up 2.5oz jars 1400

 

 

We were asked to share our sea salt making technique with the staff of Ina Garten's Barefoot Contessa for use in a sea salt salted caramel brownies segment. Had we known that the day for filming would be the coldest of the year, we would have suggested something hot instead! Although ice was forming in the top of our buckets of sea water, the thought of the delicious, chocolaty-briny-sweet flavored treats to come kept us going. We weren't disappointed and don't think you will be either!

Salted Caramel Brownies

Ingredients

  • 1/2 pound (2 sticks) unsalted butterBarefoot Contessa Salted Caramel Brownies
  • 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 3 extra-large eggs
  • 1 1/2 tablespoons instant coffee granules, such as Nescafe
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 to 6 ounces good caramel sauce, such as Fran's
  • 2 to 3 teaspoons Amagansett Sea Sallt

Directions

Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.