I found this yummy looking brownie recipe at A Bountiful Kitchen.
⅓ cup Dutch processed cocoa (you can use regular cocoa)
½ cup plus 2 tablespoon boiling water
2 oz. unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla
2½ cups sugar
1¾ cups all purpose flour
¾ teaspoon salt
4-6 oz. bittersweet or semi sweet chocolate, cut into ½ inch pieces ( I often omit these and add ½ cup of chopped nuts)
Place rack on middle rack in oven. Preheat oven to 350.
Make a foil liner for a 9x 13 pan by turning the baking pan pan upside down. Tear a piece of foil the length of the pan, leaving extra (about 2 inches) hanging down on both ends. Form the foil over the outside of the pan, Then flip the pan over, and place the molded foil to the inside of the pan. Spray the foil with cooking spray.
Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point.
Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt and bittersweet chocolate all at once, taking care to not over mix.
Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1½ hours. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled.
About 1/2 can of pumpkin
Mashed bananas 2 or 3 (the combined bananas and pumpkin should equal 15 oz)
1/2 cup canola or vegetable oil
1/2 cup applesauce
1 cup sugar
2 1/2 cups flour
1 teaspoon pumpkin pie spice (add an additional teaspoon if you like more spice)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
-Heat oven to 400 degrees.
-Beat the eggs, oil, bananas, pumpkin, and applesauce together. Add the sugar and blend well.
-Add the flour, pumpkin pie spice, baking soda and powder, salt. Mix gently just until the flour disappears.
-Line a muffin pan with paper liners or grease with cooking spray.
-Scoop the batter (it will be thick) into each muffin cup until the cup is almost full (about 1/4 inch to the top) I use a 2 1/2 inch scoop filled. I get about 20 muffins total.
Bake at 400 for about 15-17 minutes or until toothpick inserted in center of muffin comes out with a few moist crumbs attached, or the muffin springs back when touched lightly.
Remove and let cool.
We just ate this delicious salad at Allyson’s. I loved it she found it at Simply Recipes. Here’s the link http://www.simplyrecipes.com/recipes/asian_zucchini_noodle_salad/
3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
1/3 cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes
1 Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”. Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
2 Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
3 Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Today I was looking for a yummy pasta salad to go with Lindsey’s Barbecue Chicken Sandwiches. I found this recipe at Chelsea’s Messy Apron– It is so yummy!
- 2 cups mini pasta (measured when dry, I used shells but it would be great with mini bow tie pasta)
- 1 cup frozen corn
- 1 cup black beans
- 3/4 cup assorted sweet bell peppers*
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, (optional)
- 1/4 cup packed cilantro (~1/3 a bunch), finely chopped
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 5 tablespoons squeezed fresh lime juice
- 1 teaspoon white sugar
- 1/4 teaspoon garlic powder
- 1 and 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
- Drain the pasta and rinse it with cold water.
- Darin and rinse the black beans. Chop the peppers, I used 1/2 of a green pepper and 1/2 of a red pepper because that is what I had. Halve the cherry tomatoes. I seeded and chopped up two tomatoes because we were out of cherry tomatoes.
- Finely chop up the red onion and cilantro.
- Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro.
- In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing – so add it slowly. I used about half and saved the rest because i know it will need to be freshened up tomorrow. Anyway, it would be good on a green salad, too).
- To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat.
I found this yummy and very easy recipe here- Say Yes
1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla
Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.
1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla
In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.