Another Brownie Recipe

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I found this yummy looking brownie recipe at A Bountiful Kitchen.
Ingredients-
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)

Method-

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.

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Ruby Snap Chocolate Peppermint Cookies

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Ruby Snap is a fun and fabulous cookie place in Salt Lake- I found this recipe on ksl.com. I post a photo when I make them…

• 1/2 cup butter, softened

•3/4 cup sugar

•1/2 cup packed brown sugar

•1 large egg

•1/2 cup sour cream

•1 teaspoon vanilla extract

•1-3/4 cups all-purpose flour

•1/2 cup baking cocoa (less for a lighter cookie, more for a heavier cookie)

•1 teaspoon baking powder

•1/2 teaspoon baking soda

•1/4 teaspoon salt

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until set. Cool for 15-20 completely before frosting. Yield: about 3 dozen.

Buttercream Frosting Ingredients

•1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.

•3-4 cups confectioners (powdered) sugar, SIFTED

•1/4 teaspoon table salt

•1 tablespoon vanilla extract

•up to 4 tablespoons milk or heavy cream

•1 drop of peppermint oil (peppermint is strong)

Buttercream Frosting Directions

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, drop of peppermint oil, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Frost cooled cookies with peppermint frosting and top with your favorite mint or crushed candy canes.

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Pumpkin Banana Muffins

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3 eggs
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.

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Asian Zucchini Noodle Salad

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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/

Ingredients-

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)

Dressing-
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

METHOD
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.
Serve immediately.

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Southwest Pasta Salad

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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!

Ingredients-

  • 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
Dressing
  • 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

Method-

  1. Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
  2. Drain the pasta and rinse it with cold water.
  3. 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.
  4. Finely chop up the red onion and cilantro.
  5. Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro.
  6. 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).
  7. 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.
Posted in Lunch, Main Dishes, Pasta, Salads | Leave a comment

5 Minute Homemade Hot Fudge

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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.

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Chocolate Sauce

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Ingredients

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

Directions

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.

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Soft Pumpkin Gingersnap Cookies

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I found the recipe for these yummy cookies at Two Peas and Their Pod. They are so good!

Ingredients:

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pumpkin puree
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Method-

1. In the bowl of a mixer, beat the butter and sugar together until creamy. Add the pumpkin, molasses, egg, and vanilla extract, mix until combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate cookie dough for one hour. The dough can remain in the refrigerator for up to three days.

3. Preheat oven to 350° F. Line a baking sheet with parchment paper. Place about 1/3 cup sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet– 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a few minutes after removing them from the oven, then move them to a wire rack to cool completely.

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Cookie Monster’s Famous Sugar Cookie Dough Recipe

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Cookie Monster

When Ally and James were little we collected a series of Sesame Street books from the grocery store. There was a new one each week for several weeks. At the time I thought this was the best sugar cookie recipe ever! I always used to go and get Volume 1 off the shelf when I made them. Then suddenly we didn’t have the books anymore and I couldn’t remember what had happened to them. I didn’t have a copy of the recipe either because the book was always so handy.  It may have been in the box of toys we lost when we moved from Clayton to Houston in 1996. The one that Kristina’s Treehouse and all the vintage Barbies were in. Or we could have donated them somewhere, forgetting about the recipe.

Anyway, I did not have a copy of the recipe and every time I went to make sugar cookies I missed this recipe! I do love the the sugar cookie recipe Allyson shared from her aunt, Melinda Colton. So today I clicked on a link to a chocolate chip cookie recipe on The Kitchn website (Yep, that’s how they spell it) and when I got to the bottom of the recipe I was interested in I saw these words, “So You Know: Cookie Monster’s Famous Sugar Cookie Dough Recipe.” And I actually got a bit excited as I clicked on the link, thinking, “Could it really be THE recipe after all these years.” Sure enough, there is an actual image of the page from the book! It is the recipe! Here is the recipe including The Kitchn’s tips for baking since they weren’t included in the book.

Ingredients-

3/4 cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Equipment-

Medium-sized mixing bowl
Measuring cup and spoons
A fork

Instructions-

1. Put 3/4 cup of butter or margarine (that’s a stick and a half) into your mixing bowl. (I would make this in my Kitchen Aid)

2. Measure 1 cup of sugar.

3. Pour sugar over butter.

4. With fork, squash butter and sugar together until they are blended.

5. Crack shells of two eggs and pour eggs over mixture in bowl.

6. Measure 1 teaspoon vanilla and pour over mixture.

7. With fork, blend everything in the bowl together.

8. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl.

9. Measure 1 teaspoon baking powder and sprinkle over flour.

10. Measure 1 teaspoon of salt and sprinkle over flour and baking powder.

11. Mix everything together either with the fork or with your hands.

12. Put dough in icebox to chill (at least one hour)

There are no instructions for baking from this print, but a quick search for others’ experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees.

Posted in Comfort Food, Cookies, Uncategorized | Leave a comment

Genie Grandma’s Sugar Cookies

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So be warned…I have only made this recipe once and they turned out very dry, as in they were little Hockey Pucks! Now, that could be attributed to my poor cooking skills when I was in my twenties or it could be that they were never very good. I remember grandma telling me that the recipe was for drop cookies and she just added more flour.

I loved these cookies when I was young. Grandma made them only for Christmas and Easter and kept them until they were gone in a white Tupperware container.

Here is her recipe in her handwriting-

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Posted in Comfort Food, Cookies, Uncategorized | 1 Comment