Best Brownies

I have been using this recipe for several years and I frequently get asked for the recipe.  I found it on AllRecipes.com and like to make my own variations to the basic recipe - see my notes below - Enjoy! 

Photo courtesy of AllRecipes.com

INGREDIENTS:

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Notes: I have made these brownies using several variations and they have always turned out!  Here are some of them.  For double chocolate brownies add a cup of chocolate chips to the batter.  Replace half the flour with rice flour.  Or use whole grain flours (Wheat, Spelt, Kamut...) instead of white flour.  Golden Syrup may be used instead of honey in the frosting.  I like to use 1/2 cup white and 1/2 cup brown sugar.  Double the recipe and bake it in a 9" X 13" pan for 30-35 minutes do not over bake. 

Chocolate Cheesecake

Another recipe Jay got from a co-worker.

2 lbs. (4 packages) cream cheese, softened

16 oz. sour cream

12 oz. semi-sweet chocolate chips, melted

9 oz. chocolate cookies (Oreos, teddy grahams and graham crackers work well)

1 stick butter, melted

4 eggs

1 cup sugar

1 tbsp. vanilla or almond extract


Crush chocolate cookies until sand-consistency. Add melted butter and mix together. Press into bottom of 10-inch spring form pan to form crust.

Whip together cream cheese and sugar until blended. Mix in eggs, sour cream and extract until blended. Add in melted chocolate, then continue mixing until thoroughly blended.

Pour mixture onto crust into spring form pan. Bake at 300 degrees for 1 hour 25 minutes. Let cool for about 1 hour at room temperature, then move into refrigerator for another 3-4 hours.

Honey Chocolate Cake

Photo: Lois Stogdill


Visited my sister in Tucson today and the cousins were having so much fun playing that she suggested we make a cake. This is the one we made, it looks like a lot of work but it really takes no time to put this cake together.

Peanut filling:
2 cups frozen whipped topping thawed, Cool whip
1/2 cup honey roasted peanuts, Emerald
1/4 cup dry instant vanilla pudding and pie filling, Jello-O
2 tablespoons honey, Sue Bee

Combine all ingredients, stir until well mixed, cover with plastic wrap and chill until ready to use.

Honey Chocolate cake:
1 package (18.25 ounce) butter recipe chocolate cake mix, Betty Crocker
1 cup low fat chocolate milk, Nesquick
1 stick (1/2 cup) butter, softened
3 eggs
1/4 cup honey, Sue Bee

Preheat oven to 350 spray two 8 inch round cake pans. In a large bowl or mixer combine all ingredients on low speed for 30 seconds then beat for 2 minutes on medium speed. Pour batter into prepared cake pans. Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool cakes for 10 minutes.

Honey chocolate icing:
1 package (10 ounce) dark chocolate chips, Nestle Chocolatier
1 cup whipping cream
1/2 cup honey, Sue Bee
fresh mint sprig (optional)

Place chocolate chips in medium bowl and set aside. In a small saucepan combine whipping cream and honey, cook over medium heat just until boiling. Pour cream mixture over chocolate chips, stir with rubber spatula until completely smooth. Cool to room temperature.

Favorite Pumpkin Pie Recipe

This is a delicious pumpkin pie recipe. The spiced whipped cream is exquisite!

1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork (I use this recipe)
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs
3/4 cup chilled whipping cream
2 tablespoons sugar

Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

* Recipe found at Epicurious.

Blueberry Tart

Made this delectable tart today! Blueberries are in season and this was a fun recipe found on the Joy of Baking site. The tart was excellent with a dollop of real whipped cream, some real vanilla bean ice cream or both! I don't like the whipped cream that comes in a can or cool whip - I know very picky when it comes to food! Hey, you would be too if you grew up in a French owned country! ; )

Pastry:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoon granulated white sugar

1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1 large egg

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons ice water

Filling:

2 1/2 cups fresh blueberries

1/4 cup granulated white sugar

1 1/2 tablespoons all purpose flour

Garnish:

2 1/2 cups fresh blueberries

Confectioners (powdered or icing) sugar

Pastry: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched. Add water, if necessary. Do not process more than about 30 seconds.

Transfer the pastry to an 11 inch (28 cm) fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the blueberry topping.

Preheat the oven to 425 degree F (220 degree C).

In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh blueberries and toss to coat. Remove the chilled pastry from the refrigerator and evenly pour in the blueberries and sugar/flour mixture. Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and continue to bake until the pastry is golden brown (about 30 - 35 minutes). (Halfway through the baking time, stir the berries if there is any flour on them.) Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of blueberries (crown side up), pressing them gently into the hot blueberry jam. I like to make concentric circles with the blueberries, starting at the outside edge. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream or ice cream. Cover and store leftovers in the refrigerator.

Makes one - 11 inch (28 cm) tart.

Sources:

Longbotham, Lori. 'Luscious Berry Desserts'. Chronicle Books. San Francisco: 2006.

Lucia's Tres Leches Cake

This recipe is from a Mexican friend of Marti's - very yummy!

1 1/2 cup flour
1 1/2 tsp baking soda
5 eggs
1 cup sugar
1/4 cup milk
1 tsp vanilla
1 can evaporated milk
1/2 can condensed milk

Grease & flour either a 9x13 pr two round cake pans. If desired line with parchment paper.
Heat oven to 350 degrees.

Sift or whisk the flour and baking soda together set aside.

Beat eggs yolks with half of the sugar until double in volume. Add milk, vanilla & flour mixture.

In another bowl, beat egg whites with remaining sugar until soft peaks form. Gently fold into batter.

Pour batter into pan(s) and bake for 20-25 minutes or until a toothpick comes out clean.

Let cake(s) cool in pan. When cooled, poke the cake(s) all over with a fork or a knife. Mix together the evaporated and condensed milk. Pour about half the milk over the cake(s). After milk has soaked in, turn the cakes over in the pan and look for dry spots, pouring the remaining milks wherever it is needed. Store cake in the fridge until ready to serve.

NOTES: I love serving this cake topped with real whipped cream and fresh fruit especially berries! If you want a sweeter cake use the whole can of condensed milk.

Peanut Butter Bars by Jana L.

A wonderful family in Utah shared this family favorite with us! If you love the combination of peanut butter and chocolate - You will LOVE these bars!

1/2 c. margarine, softened (I use unsalted butter)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour (I use a mix of spelt, wheat & oat groat flours)
1/2 cup oats
1 tsp. baking soda
1/4 tsp salt
1 c. (6 oz) semi-sweet chocolate chips

Mix everything together, spread in a greased 9 x13 x 2 inch pan.
Bake at 350 degrees for 18-20 minutes or until lightly browned - do not over bake!

After it cools for 10 minutes, drizzle with frosting over bars. Cut into squares and serve.

Frosting
1/2 c. powdered sugar
2 Tbsp creamy peanut butter
2 Tbsp milk

NOTES: You may double this recipe and use a 12 x 17 inch cookie sheet.

Best Mint Brownies by Maile F.

1/2 C. butter (softened)
1 C. sugar
4 eggs
1 jar Dove Dark Choc. syrup
1 tsp. vanilla
1 C. flour
1/2 tsp. salt
GLAZE:
1 C. sugar
1/3 C. butter
1/3 C. milk
2/3 C. semi-sweet choc. chips
2/3 C. mini marshmallows
1 cap full of mint extract
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in Dove syrup & vanilla. Add the flour & salt until blended. Pour into a greased baking dish. Bake at 350 for 20-25 min. Meanwhile, in a small saucepan combine sugar, butter & milk. Bring to a boil; boil until sugar is dissolved. Remove from heat; stir in choc. chips, marshmallows & mint until melted. Pour over cooled brownies!

NOTES: The key ingredient to these decadent brownies is the Dove Dark Chocolate Syrup - do not use any substitutes - the brownies will not be the same, trust me on this one! If you don't like mint just omit the mint extract.

French Crepes

This is an old traditional French dish, which comes from the Bretagne region of France. Crêpes can be a complete meal, from an entrée-crêpe to a dessert-crêpe! France and Tahiti have restaurants called "Crêperies" which only serve crêpes; there are many kinds of delicious crêpes!

Enjoy this basic crêpe recipe with fruit preserves, Nutella chocolate spread, fruit, whip cream, ice cream, powdered sugar, deli meats, various cheeses, diced tomatoes, whatever you want!

1 cup flour

1 ½ cup milk

½ tsp salt

2 eggs

3 Tsp melted butter

Put all ingredients in a blender and blend until smooth.

Use right away or refrigerate batter for future use.

Lightly oil a crêpe pan or non-stick pan put over medium heat stove.

Pour batter onto pan and swirl to spread it thin.

Cook crêpes until lightly brown on both sides.

Slide on to a plate and cover with a clean kitchen towel to keep warm.

Leftover crêpes can be frozen in between wax paper or refrigerated up to a week.

Makes 1 ½ dozen crêpes.

Notes: Add cinnamon, lemon juice, powdered sugar, or vanilla for a sweeter dessert crepes. Add spices and herbs for dinner crepes.