Monday, January 23, 2017

Classic Fudge Brownies






While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a "classic" brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfect brownie.





Classic Fudge Brownies


10 Tablespoons unsalted butter, cut into chunks
3 ounces unsweetened chocolate, chopped
11/2 cups granulated sugar
1/4 good quality cocoa powder, I use Valrhona Cocoa Powdersifted after measuring if lumpy
1/2 tsp salt
3 large eggs room temperature
2 Tablespoons water
3/4 cup all purpose flour

Preheat oven to 350 and position the rack in the center of the oven. Line an 8 inch baking pan with aluminum foil and spray with cooking spray.

In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together, stir at 30 second intervals, until the mixture is just melted.  Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.

Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth. Then add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended. Add the flour and stir until the batter is shiny. Pour into prepared pan and smooth the top.

Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little mouse and gooey.

Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut. Enjoy






These brownies are perfect! Moist, fudgy, chocolaty and fabulous. I think they would make a great addition to a party platter for the Superbowl.





Linking to:
A Stroll Thru Life

Wednesday, January 18, 2017

Irish Hot Chocolate


  • Winter to me means hot chocolate, for breakfast, lunch, snack and sometimes even dinner and dessert. It is the perfect beverage for taking along skating, sipping on a snow day or a weekend morning. 






  • A cup of hot chocolate brings back so many happy memories of my mom waiting for my siblings and I to trudge home after a day of sledding or even just 20 minutes out frolicking in the snow. She would be stirring a pot of her special cocoa on the stove ready to ladle it out. This scrumptious Irish hot chocolate is the perfect nightcap after a long winter day. 




  • Irish Hot Chocolate
Recipe from Bourbon and Honey

  • Ingredients

  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 oz semi sweet chocolate, chopped
  • Pinch fine sea salt
  • 1teaspoonVanilla Extract
  • 2 1/2 cups whole milk
  • 3 tablespoons Irish whiskey or Bourbon


In a medium saucepan, bring water to a boil over medium heat. Reduce heat to low and whisk in brown sugar, cocoa powder, chocolate, salt and vanilla, just until brown sugar is dissolved and chocolate is melted. Do not let the mixture simmer. 

Whisk in milk. Continue cooking until mixture is steamy and just beginning to simmer, about 3 to 4 minutes. Stir in whiskey. Serve in your Chocolate PotTop with marshmallows or whipped cream. Serve and enjoy!





If you have never made homemade marshmallows I highly recommend it, they are easy to make and delicious! I used this RECIPE,



Monday, January 9, 2017

Fudgy Chocolate Brownies






Fudgy Chocolate Brownies

1 cup cake flour or 3/4 all-purpose flour
1/4 cup all natural unsweetened cocoa powder 
1/4 teaspoon salt
3/4 teaspoon baking powder
11/2 tablespoons finely ground espresso coffee beans
3 ounces unsweetened chocolate, finely chopped
3/4 cup (11/2 sticks) unsalted butter at room temperature
11/2 cups granulated sugar
3 large eggs. beaten
1 teaspoon vanilla extract





Directions

Preheat over to 350 degrees. Line an 8" baking pan with tin foil and then spray with cooking spray, allow foil to overhang the edges so that you can life out the brownies later. 

In a small bowl  sift together the flour, cocoa, salt and baking powder. Stir in the ground coffee and set aside. 

Fill a medium saucepan one-third filled with water and bring to a simmer. Place the chocolate and butter in a large heatproof bowl that will fit snugly on the top of the pan without touching the water. Turn the heat to low and melt the chocolate and butter stirring frequently until completely melted and smooth. Remove the bowl from the heat and let cool a little, then stir in the sugar until combined. Whisk in the eggs and vanilla until fully incorporated. Then fold in the flour mixture until just combined, do not over-mix. 

Pour into prepared pan and bake for 30-35 minutes. A crust will form on the top and the center is still somewhat gooey. Cool completely on a wire rack, then refrigerate for 2 hours before serving. Cut into  squares and enjoy.