4 (1 oz) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1/8 tsp. salt
1. Preheat oven to 350. Lightly grease 8-inch pan.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Pour mixture into prepared pan.
4. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). DEVOUR!
Fast Stir-in:
Toasted Coconut-Cashew Brownies: Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350 for 8 minutes or until lightly toasted, stirring every 2 minutes. Let cool 10 minutes. Stir toasted coconut; 1/2 cup cashews, chopped; and 2 Tbsp. finely chopped crystallized ginger into batter. Increase baking time to 44 to 46 minutes.
Easy Topping Upgrades:
Peanut Butter Streusel Brownies: Stir together 1/2 cup all-purpose flour, 2 Tbsp. light brown sugar, 2 Tbsp. granulated sugar, 1/3 cup chunky peanut butter, 2 Tbsp. melted butter, and 1/8 tsp salt until blended and crumbly. Sprinkle peanut butter mixture over batter. Increase bake time to 50 to 54 minutes.
Candy-and Pretzel Brownies: Sprinkle 1 cup pretzel sticks, broken into pieces, and 2(3.7 oz) king-size Snickers, coarsely chopped, over batter. Increase bake time to 52 to 54 minutes.
*I found this recipe in the 2009 Southern Living magazine. They say to bake the brownies in a foil lined pan, and then to use the foil to lift the brownies out of the pan and slice into servings. The first time I made them I followed this suggestion, and it took twice as long for the brownies to bake. The second time I made them I skipped the foil, and they were done baking at the listed time. There is enough batter to bake in a 9x13 pan. This will be my next experiment. In the 8-inch pan they are divine!
Monday, October 26, 2009
The Best Brownies...EVER
Wednesday, October 7, 2009
American Sandwich Bread
This is truly the most fail-proof bread recipe I have ever found. The dough comes together beautifully every time, the crust is a golden brown as well as soft and delicious.
**NOTE: Using warm milk and water (about 110 degrees) is KEY for proper rising time. If the water is too hot, it will kill the yeast, and if it is too cold, the dough will take much longer to rise.
1 cup whole milk, warm (I use whatever type I have on hand...usually 2%)
1/3 cup water, warm
4 Tbsp (1/2 stick) unsalted butter, melted and cooled
3 Tbsp honey
3 3/4 cups bread flour (Must use the bread flour...there is a BIG difference from regular flour)
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
2 tsp salt
1. Whisk the milk, water, 3 Tbsp of the butter, and the honey together in a large liquid measuring cup. Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 Tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom.)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Brush the loaf with the remaining 1 Tbsp butter. Set the loaf pan on the oven rack and bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
VARIATIONS
Wheat Sandwich Bread
Toast 1/4 cup wheat germ in a dry skillet until fragrant, about 5 minutes. Reduce the amount of bread flour to 2 cups and combine it with 1 1/2 cups whole-wheat flour and the toasted wheat germ. Use 3 1/2 cups of this flour mixture in step 1 and the remaining 1/4 cup as needed in step 2.
Oatmeal Sandwich Bread
Bring 1 cup water to a boil in a small saucepan over medium heat. Add 1 cup old-fashioned rolled oats and cook until softened, about 1 minute. Let cool until just warm. Omit the water and decrease the amount of bread flour to 3 cups. Add the cooked oats along with the dry ingredients in step 1.
Cinnamon Swirl Bread
Knead 1/4 cup raisins into the dough at the beginning of step 3. Toss 1/4 cup sugar and 2 tsp cinnamon together. Press the dough into an 8 x 18-inch rectangle in step 4, with the short side facing you. Brush the dough with 1 Tbsp melted unsalted butter and sprinkle evenly with the sugar mixture. Roll the rectangle into a tight cylinder.
**Because of the climate of where I live, I always end up having to use the extra flour in step 2. I know I have enough when it still kind of sticks to the bowl, but I can press my finger on the dough and it doesn't really stick to me.
**This recipe is from my America's Test Kitchen Family Cookbook
**NOTE: Using warm milk and water (about 110 degrees) is KEY for proper rising time. If the water is too hot, it will kill the yeast, and if it is too cold, the dough will take much longer to rise.
1 cup whole milk, warm (I use whatever type I have on hand...usually 2%)
1/3 cup water, warm
4 Tbsp (1/2 stick) unsalted butter, melted and cooled
3 Tbsp honey
3 3/4 cups bread flour (Must use the bread flour...there is a BIG difference from regular flour)
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
2 tsp salt
1. Whisk the milk, water, 3 Tbsp of the butter, and the honey together in a large liquid measuring cup. Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 Tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom.)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Brush the loaf with the remaining 1 Tbsp butter. Set the loaf pan on the oven rack and bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
VARIATIONS
Wheat Sandwich Bread
Toast 1/4 cup wheat germ in a dry skillet until fragrant, about 5 minutes. Reduce the amount of bread flour to 2 cups and combine it with 1 1/2 cups whole-wheat flour and the toasted wheat germ. Use 3 1/2 cups of this flour mixture in step 1 and the remaining 1/4 cup as needed in step 2.
Oatmeal Sandwich Bread
Bring 1 cup water to a boil in a small saucepan over medium heat. Add 1 cup old-fashioned rolled oats and cook until softened, about 1 minute. Let cool until just warm. Omit the water and decrease the amount of bread flour to 3 cups. Add the cooked oats along with the dry ingredients in step 1.
Cinnamon Swirl Bread
Knead 1/4 cup raisins into the dough at the beginning of step 3. Toss 1/4 cup sugar and 2 tsp cinnamon together. Press the dough into an 8 x 18-inch rectangle in step 4, with the short side facing you. Brush the dough with 1 Tbsp melted unsalted butter and sprinkle evenly with the sugar mixture. Roll the rectangle into a tight cylinder.
**Because of the climate of where I live, I always end up having to use the extra flour in step 2. I know I have enough when it still kind of sticks to the bowl, but I can press my finger on the dough and it doesn't really stick to me.
**This recipe is from my America's Test Kitchen Family Cookbook
Saturday, December 6, 2008
Andes Peppermint Crunch Chunkies
Preheat oven to 300 degrees.
2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
1. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract.
3. On low speed, add baking soda, salt, and then flour. Mix completely.
4. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
5. Measure out 2 Tbsp. for large, or 1 Tbsp. for small cookies. Place round balls on cookie sheet about 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie.
6. Bake for 20 minutes for large cookies, or 12-15 minutes for small cookies. Do not over bake.
Yield approx: 30 - 3" or 60 - 1 1/2" cookies
2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
1. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract.
3. On low speed, add baking soda, salt, and then flour. Mix completely.
4. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
5. Measure out 2 Tbsp. for large, or 1 Tbsp. for small cookies. Place round balls on cookie sheet about 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie.
6. Bake for 20 minutes for large cookies, or 12-15 minutes for small cookies. Do not over bake.
Yield approx: 30 - 3" or 60 - 1 1/2" cookies
Molasses Cookies (from Amy Mills)
Preheat oven to 350
Bake 12-15 minutes
2 cups sugar
1 1/2 cups Crisco
2 eggs
1/2 cup molasses
Little bit of dried/fresh orange rind
**Cream together above ingredients
4 cups flour
4 tsp. baking soda
1/2 tsp. salt
2 tsp each: cloves, all-spice, cinnamon, ginger
**Sift and blend into molasses mixture. Bake 350 for 12-15 minutes.
Bake 12-15 minutes
2 cups sugar
1 1/2 cups Crisco
2 eggs
1/2 cup molasses
Little bit of dried/fresh orange rind
**Cream together above ingredients
4 cups flour
4 tsp. baking soda
1/2 tsp. salt
2 tsp each: cloves, all-spice, cinnamon, ginger
**Sift and blend into molasses mixture. Bake 350 for 12-15 minutes.
Roasted-Tomato Basil Soup
3 lbs. ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp. good olive oil
1 Tbsp. kosher salt
1 1/2 tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 Tbsp. unsalted butter
1/4 tsp. crushed red pepper flakes
28 oz canned plum tomatoes with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water
Preheat oven to 400 degrees.
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 Tbsp. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.
*From the barefoot contessa cookbook, shared with me by my cousin, Lianne
**I used an immersion blender, which worked fine for our family. Delicious with Grilled Cheese!!
1/4 cup plus 2 Tbsp. good olive oil
1 Tbsp. kosher salt
1 1/2 tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 Tbsp. unsalted butter
1/4 tsp. crushed red pepper flakes
28 oz canned plum tomatoes with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water
Preheat oven to 400 degrees.
Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 Tbsp. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.
*From the barefoot contessa cookbook, shared with me by my cousin, Lianne
**I used an immersion blender, which worked fine for our family. Delicious with Grilled Cheese!!
Friday, October 24, 2008
Curry Pumpkin Soup
This recipe can be prepared through Step 3, then refrigerated up to 3 days or frozen up to 3 months. To serve, thaw, reheat, and proceed with Step 4.
Prep: 20 min. Cook: 30 min.
1 recipe Orange-Cranberry Topper (see below)
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15 oz. cans pumpkin
2 14 oz. cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp ground black pepper
1. Prepare Orange-Cranberry Topper.
2. In 4-quart Dutch oven melt butter over medium heat. Add onion, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper. serves 8
Orange Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp finely shredded orange peel, and 2 Tbsp snipped fresh Italian (flat leaf) parsley.
*The cranberries make this recipe!!
**Recipe found in the October 2008 Better Homes & Gardens magazine
Prep: 20 min. Cook: 30 min.
1 recipe Orange-Cranberry Topper (see below)
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15 oz. cans pumpkin
2 14 oz. cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp ground black pepper
1. Prepare Orange-Cranberry Topper.
2. In 4-quart Dutch oven melt butter over medium heat. Add onion, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.
4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper. serves 8
Orange Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 Tbsp finely shredded orange peel, and 2 Tbsp snipped fresh Italian (flat leaf) parsley.
*The cranberries make this recipe!!
**Recipe found in the October 2008 Better Homes & Gardens magazine
Friday, September 26, 2008
Creamy Coconut Chicken with Black Bean and Corn Salad
Okay...so I know this won't be for everyone, but we loved it!
Creamy Coconut Chicken
1 lb. boneless chicken cutlets
1 tsp. adobo seasoning
1/8 tsp. pepper
2 Tbsp unsalted butter
1/2 tsp. minced garlic
1/2 tsp. ground cumin
1/2 cup sliced green onions
1 lime (for juice)
3/4 cup coconut milk
1/2 tsp. kosher salt
1. Preheat large saute pan on medium high 2-3 minutes. Season both sides of chicken with adobo and pepper.
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature measure 165. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.
Black Bean and Corn Salad (our favorite!)
12-16 sprigs fresh cilantro
2 (15.25 oz) cans black beans (drained)
1 (11 oz) can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup sliced green onions
3/4 cup red wine vinaigrette**
1/2 tsp. kosher salt
1/8 tsp. pepper
1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)
**I didn't have any vinaigrette on hand, and so I took 3/4 cup of red wine vinegar, and mixed in a little bit of sugar, Parmesan cheese, and Italian seasoning and it was great!
Creamy Coconut Chicken
1 lb. boneless chicken cutlets
1 tsp. adobo seasoning
1/8 tsp. pepper
2 Tbsp unsalted butter
1/2 tsp. minced garlic
1/2 tsp. ground cumin
1/2 cup sliced green onions
1 lime (for juice)
3/4 cup coconut milk
1/2 tsp. kosher salt
1. Preheat large saute pan on medium high 2-3 minutes. Season both sides of chicken with adobo and pepper.
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature measure 165. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.
Black Bean and Corn Salad (our favorite!)
12-16 sprigs fresh cilantro
2 (15.25 oz) cans black beans (drained)
1 (11 oz) can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup sliced green onions
3/4 cup red wine vinaigrette**
1/2 tsp. kosher salt
1/8 tsp. pepper
1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)
**I didn't have any vinaigrette on hand, and so I took 3/4 cup of red wine vinegar, and mixed in a little bit of sugar, Parmesan cheese, and Italian seasoning and it was great!
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