"The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly."
Ruth Reichl
I decided to not share the cauliflower soup recipe I made the day before yesterday. I wasted an entire head of cauliflower, a few potatoes, and more. Lots of time out the window. Tasteless and I don't think any amount of additions could have done much to remedy it!
My daughter made homemade hash browns and they were so delicious! We ate plates of them for lunch...
She just grated some peeled potatoes and added eggs, flour and salt and then pan friend them on a butter greased cast iron skillet. Oh, yeah. She also added chopped onions!
Yesterday, we had four pizzas using crust from mixes bec/ we were in a big hurry. I made a pepperoni and one with a sun dried tomato sauce, mozzarella, extra sharp cheddar, green peppers, onions and garlic. Brandy made one with green peppers and then topped after it was cooling with fresh basil leaves. Lauren made a "peace pizza" rectangle a different sauce on each side and a peace symbol in the middle made up of chopped green peppers. It was cool and I might be able to get the picture from her cell phone somehow and share it.
Today, we had vegetarian spaghetti and I was surprised by how well loved it was by all ages. I made angel hair pasta and while it boiled .... I sauteed chopped vidalia onions in some olive oil and about a tablespoon of butter. I removed that from the skillet and added zucchini triangles and salted them. As soon as they were partially cooked, I added a few cloves of finely chopped garlic and let it saute for a few minutes before adding to the pot the pasta had been in. I added the onions and some commercial sauce along with a can of chopped portabello mushrooms. We ate with shredded extra sharp cheddar, garlic whole wheat bread (Lauren made) and iced tea (Brandy made) and I added several slices of lemon to mine.
Emily (4 year old grandgirl) went wild for a lemon slice and her 2-year old brother (grandboy:) asked over and over for an apple. . . that is what he called the lemon. Smile.
Braxton ended up wanting lemon in his lemonade so the kids should have a citrus splash of nutrition for the day:)
We flopped two pans of brownies (don't try adding caramel bits thinking they will melt ... they don't!) but savored some hot, fresh coffee while we talked and the children played.
Showing posts with label brownies. Show all posts
Showing posts with label brownies. Show all posts
Friday, July 16, 2010
Saturday, July 10, 2010
Moosewood Fudge (and Peanut Butter) Brownies
We have been baking so much lately!
Lots going on and we do this for serving in hospitality, to comfort others or ourselves, and just for the fragrance swirling through the house!
When Nana and the twins were here last, I wanted to make something sweet and special since we hadn't visited in a long while.
I also needed something quick, easy and not requiring a lot of ingredients.
The well used Moosewood Vegetarian Cookbook my mom gave me years ago came to the rescue!
We made one pan of Moosewood Fudge Brownies as directed on the box (except we used Ghiradelli dark chocolate squares instead of 3 (1 oz) unsweetened squares.
We made another pan and when it was ready to slide onto an oven shelf, I quickly swirled a large spoon of peanut butter in it and added a few "spears" of broken chocolate squares to the top. Both were adored but the second one was the favorite for many of us.
So much so --- that we made it again a couple of days later!
Here it is:
Moosewood Fudge Brownies
Preparation Time: 10 minutes
Total Time: 30 minutes
Servings: 16 brownies
1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 cup lightly packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup unbleached, white flour
Preheat the oven to 350.
Butter an 8 or 9 inch square baking pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients (if mixing by hand, beat the eggs with a fork in a separate bowl).
When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by and or with an electric mixer. Add the eggs *just crack them directly into the pot if using an electric mixer). Stir in the four, and mix until the batter is thoroughly blended and smooth.
Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan and are fudgey in the center. For more cakelike brownies, bake an additional 5 minutes.
Per 2-inch brownie: 153 calories
Note: Any leftover brownies can be crumbled for a sundae topping. These crumbs freeze very well and can be eaten without defrosting.
Lots going on and we do this for serving in hospitality, to comfort others or ourselves, and just for the fragrance swirling through the house!
When Nana and the twins were here last, I wanted to make something sweet and special since we hadn't visited in a long while.
I also needed something quick, easy and not requiring a lot of ingredients.
The well used Moosewood Vegetarian Cookbook my mom gave me years ago came to the rescue!
We made one pan of Moosewood Fudge Brownies as directed on the box (except we used Ghiradelli dark chocolate squares instead of 3 (1 oz) unsweetened squares.
We made another pan and when it was ready to slide onto an oven shelf, I quickly swirled a large spoon of peanut butter in it and added a few "spears" of broken chocolate squares to the top. Both were adored but the second one was the favorite for many of us.
So much so --- that we made it again a couple of days later!
Here it is:
Moosewood Fudge Brownies
Preparation Time: 10 minutes
Total Time: 30 minutes
Servings: 16 brownies
1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 cup lightly packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup unbleached, white flour
Preheat the oven to 350.
Butter an 8 or 9 inch square baking pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients (if mixing by hand, beat the eggs with a fork in a separate bowl).
When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by and or with an electric mixer. Add the eggs *just crack them directly into the pot if using an electric mixer). Stir in the four, and mix until the batter is thoroughly blended and smooth.
Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan and are fudgey in the center. For more cakelike brownies, bake an additional 5 minutes.
Per 2-inch brownie: 153 calories
Note: Any leftover brownies can be crumbled for a sundae topping. These crumbs freeze very well and can be eaten without defrosting.
Tuesday, October 20, 2009
Monday Night Meal @ Michael's
Mark 8
1 In those days, when there was again a large crowd and they had nothing to eat, Jesus called His disciples and said to them, 2 "I feel compassion for the people because they have remained with Me now three days and have nothing to eat.
3 "If I send them away hungry to their homes, they will faint on the way; and some of them have come from a great distance."
4 And His disciples answered Him, "Where will anyone be able to find enough bread here in this desolate place to satisfy these people?"
5 And He was asking them, "How many loaves do you have?" And they said, "Seven."
6 And He directed the people to sit down on the ground; and taking the seven loaves, He gave thanks and broke them, and started giving them to His disciples to serve to them, and they served them to the people.
7 They also had a few small fish; and after He had blessed them, He ordered these to be served as well.
8 And they ate and were satisfied; and they picked up seven large baskets full of what was left over of the broken pieces.
9 About four thousand were there; and He sent them away.
God provides!
Grocery budgets are very low, pantries are found with more and more shelf space and time has been a huge issue in our kitchen. Even so, when we call on GOD for our supply, He answers.
Last night’s dinner proved this.
We had toasted turkey and cheese sandwiches (darling little toaster oven friend again) and served them with homemade brownies (not so great) and pickled okra. Some of us enjoyed pickled peppers with ours. ;)
We went to our oldest son’s house and shared some time watching “The Office” shows on demand and bouncing the little ones from one lap to another. It was a nice evening --- even if we did get back home late for a school night --- and everyone had plenty to eat.
We didn’t care for these brownies. They have very high ratings on allrecipes but I don’t plan on making them again.
There are three reasons I can guess at what could have made these be such a waste of ingredients:
1. I used half sucanat and half brown sugar in place of the white sugar because I was out. I do this all the time and rarely see a significant difference. Some of the reviewers did this anyway with white and brown sugar so I tried it. Could have contributed to a change in ingredient balance and made them dry.
2. I think an entire cup of cocoa powder for one pan of brownies is just too much. I love cocoa powder, love rich, rich chocolate desserts and this just seemed a little much.
3. I cooked them 35 minutes and think it could have made a difference to bake for 30 or maybe less.
Brooke's Best Bombshell Brownies
Ingredients:
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs 1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 10/20/2009
1 In those days, when there was again a large crowd and they had nothing to eat, Jesus called His disciples and said to them, 2 "I feel compassion for the people because they have remained with Me now three days and have nothing to eat.
3 "If I send them away hungry to their homes, they will faint on the way; and some of them have come from a great distance."
4 And His disciples answered Him, "Where will anyone be able to find enough bread here in this desolate place to satisfy these people?"
5 And He was asking them, "How many loaves do you have?" And they said, "Seven."
6 And He directed the people to sit down on the ground; and taking the seven loaves, He gave thanks and broke them, and started giving them to His disciples to serve to them, and they served them to the people.
7 They also had a few small fish; and after He had blessed them, He ordered these to be served as well.
8 And they ate and were satisfied; and they picked up seven large baskets full of what was left over of the broken pieces.
9 About four thousand were there; and He sent them away.
God provides!
Grocery budgets are very low, pantries are found with more and more shelf space and time has been a huge issue in our kitchen. Even so, when we call on GOD for our supply, He answers.
Last night’s dinner proved this.
We had toasted turkey and cheese sandwiches (darling little toaster oven friend again) and served them with homemade brownies (not so great) and pickled okra. Some of us enjoyed pickled peppers with ours. ;)
We went to our oldest son’s house and shared some time watching “The Office” shows on demand and bouncing the little ones from one lap to another. It was a nice evening --- even if we did get back home late for a school night --- and everyone had plenty to eat.
We didn’t care for these brownies. They have very high ratings on allrecipes but I don’t plan on making them again.
There are three reasons I can guess at what could have made these be such a waste of ingredients:
1. I used half sucanat and half brown sugar in place of the white sugar because I was out. I do this all the time and rarely see a significant difference. Some of the reviewers did this anyway with white and brown sugar so I tried it. Could have contributed to a change in ingredient balance and made them dry.
2. I think an entire cup of cocoa powder for one pan of brownies is just too much. I love cocoa powder, love rich, rich chocolate desserts and this just seemed a little much.
3. I cooked them 35 minutes and think it could have made a difference to bake for 30 or maybe less.
Brooke's Best Bombshell Brownies
Ingredients:
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs 1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 10/20/2009
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