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Double Fudge Brownies

Brownie recipes are much like chocolate chip cookie recipes, everyone seems to have their own favorite recipe and thinks theirs is the best. I get it. There are so many variations and are a standard dessert go-to for many. I personally like my brownies chewy and dense. (Oh, and super chocolaty *duh*) After doing some “brownie research” for this post,  I concocted a Brownie recipe that is chocolaty, chewy and even had a secret ingredient to elevate the chocolate flavor —INSTANT COFFEE! I made a batch of these brownies this weekend. My boys were licking their plates to get every last crumb and morsel. A true sign of a recipe gone right!

P.S. The coffee is totally optional, but must say it does give it a great boost!

Prep time: 15 mins   Cook time: 30-40 mins
Total time: 55 mins  Servings: 16 brownies

Ingredients

1 cup butter (2 sticks)

3/4 cup brown sugar

3/4 cup white sugar

¼ tsp salt

1 tsp vanilla

1 tsp instant coffee diluted with 1 tsp of hot water (or 1 tsp of coffee extract)

3 eggs

1 yolk

1/2 cup cocoa powder

1/2 cup all-purpose flour

1 cup semi-sweet chocolate chips

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Instructions

  1. Preheat oven to 350°F. Lightly grease an 9 x 9 inch square pan. Set aside when done.

  2. Place the butter in a heat-proof bowl and microwave until butter is completely melted.

  3. Add the brown sugar, white sugar and salt while the butter is still warm. Mix to combine the butter and sugars together until you have a smooth consistancy.

  4. Add the vanilla, shot of  instant coffee (or coffee extract) , eggs and egg yolk to the butter and sugar mixture. Whisk in the eggs until they have been incorporated into the butter sugar mix. With a hand mixer, approx.  2 minutes until the mixture is well combined and is light in color.

  5. In a separate bowl, sift the flour and cocoa powder together.

  6. Add the dry mixture of flour and cocoa powder into the wet ingredients and mix it in until just combined. Add about ⅔ of the semi-sweet chocolate chips halfway through the mixing in of the flour. The goal is to make sure the batter is not over-mixed when the flour is being incorporated. Important: Do not over mix!

  7. Spoon the batter into the 9 x 9 pan. Spreading the batter evenly. Sprinkle the rest of the semi-sweet chocolate chips on top.

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  8. Bake for 30 – 40 minutes. If you like your brownies fudge-like, stick closer to 30 minutes. If you like you brownies a little more well done, 40 minutes.

  9. Remove from the oven and let it cool down to room temperature. Chill in the fridge for a couple of hours. Brownies that are chilled are easier to cut.

  10. Cut the brownies into squares with warm knife and serve.

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Fenway Serving Tip
: Drizzle with chocolate syrup, a dollop of whipped cream and lightly sprinkle with cocoa powered for an impressive presentation.

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Oatmeal Raisin Cookies

There is nothing more comforting than a fresh batch of oatmeal raisin cookies in the cookie jar. This simple recipe, brings back all the feelings of childhood.  The flavor, the texture and the faint scent of cinnamon.

Ingredients

1/2 cups firmly packed brown sugar

1 cup (2 sticks) softened butter

2 eggs

2 teaspoons water

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups uncooked quick-cooking oats

1 cup raisins

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How to make


STEP 1
Heat oven to 350°F.

STEP 2
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Incorporate eggs, water and vanilla; continue beating until well mixed. Add all remaining ingredients except oats and raisins; blend with hand mixer at low speed until completely mixed. Fold in oats and raisins.
STEP 3
Form tablespoon-sized rounded balls and place 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely and store in air tight container.

 

Have a sweet tooth?

I’m a dessert lover myself. Here are a couple other dessert recipes from my blog I recommend:

Double Fudge Brownies

Yummy Banana Cake with Cream Cheese Frosting

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Recipe: Roasted Pumpkin Seeds

With Halloween fast approaching, I thought it would be fun to rerun one of my first blog posts. My recipe for Roasted Pumpkin Seeds. It’s one of my family’s favorite recipes and a tradtion that we partake in every year. Enjoy! ~M

Original Run Date: October 30, 2016

It is Halloween weekend! Where did October go? One of our favorite family Halloween traditions is roasting pumpkin seeds. It’s the perfect treat after spending hours gutting, carving and crafting the perfect jack o lantern face.

Here is a quick recipe to roast the perfect pumpkin seeds. My family likes them plainly salted but the seasoning choices are endless! Enjoy and have a safe and spooky Halloween! 🎃👻👹

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Directions

Preheat oven to 300 degrees F.
Rinse pumpkin seeds off in a colander

It’s okay to leave some strings and pulp on the seeds (it adds flavor) clean off any chunks.
Toss pumpkin seeds in a bowl with the 2 Tbs of melted butter, vegetable oil or olive oil.

Pour and spread the seeds in a single layer on a baking sheet.

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Sprinkle on the seasonings of your choice. Try: Salt, Garlic Salt, Pepper, Cayenne Pepper (for a little heat), Cajun Seasoning, or Seasoning Salt. (We prefer regular salt and oilve oil)
Bake for about 45 minutes, stirring occasionally, until golden brown.

Store leftover seeds in an air tight container.

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A Guide to the Best Baking Apples

It’s that time of year again — apple picking and fall baking! With so many apple varieties to choose from, it can be hard to decide which apple is the best to use when baking. The best baking apples offer a balance of sweet and tart flavors as well as firm flesh that doesn’t break down in the oven while baking.

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Here is a list to help when deciding what apples to use in your fall baking.

8 “go-to” apples for the perfect Fall apple dish:

Jonathans

A classic American variety, and widely regarded as one of the best flavored with a good sweet/sharp balance. You’ll recognize Jonathans apples by their deep red-stripe skin and classic apple shape. Grown in many Midwest states, Jonathans are a great apple for pies, juice and cider.

Honeycrisp

The name says it all! Honeycrisp apples are one of the sweetest apples around. They are distinctively crisp and firm, holding their shape while baking. Mix Honeycrisp apples with a tart apple like Granny Smith for a stellar pie packed full of flavor!

Granny Smith

These pretty green apples are tangy and tart with a firm flesh. One of the most popular apples for pie making, pair them with your favorite sweet apple for the perfect flavor combination.

Braeburn

This deep red beauty is spicy and sweet. It’s stores well with it’s firm texture and holds it’s shape well while baking. A great apple to eat raw. It makes the perfect portable snack!

Golden Delicious

This golden beauty is sweet with a thin skin. Golden Delicious apples require less sugar in recipes due to it’s innate sweet nature and breakdown quicker in the baking process. These are the perfect apple if you like your apple pie to have a softer texture. Great sliced in salads and to make apple butter.

Cortland

The cousin to the very popular Macintosh, Cortland’s are sweet with a tart aftertaste for a little kick. This  red, plump apple has a snow white flesh that is slow to brown after slicing.

Gala

This crisp apple has a sweet, mellow flavor. A beautifully marbled apple is ideal for applesauce and is the perfect apple to eat raw.

Macintosh

Sweet and juicy, Macintosh apples have a thick red skin with a soft, meaty flesh. Macintosh apples flesh is softer in consistency and will breakdown quickly while baking. Pair Macintosh apples with a firm, crisp apple like Granny Smith for the ultimate pie combo.

Ok, now that you are educated on all the apple facts, it’s time to make something yummy and I have just the recipe, Apple Crisp with Oatmeal Crumble.
Enjoy ~M

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Recipe: Garlic Roasted Cherry Tomatoes

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This time of year my vegetable garden is quickly winding down. Most of my veggies are done producing for the season with the exception of that darn cherry tomato bush. This plant just won’t quit! By the end of the season, I’m pulling my hair out trying to come up with creative ways to eat the over abundance of my harvest. Cherry tomatoes being #1 on my list.

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I found this easy and savory recipe to help me use up all those maters. It uses a handful of ingredients (which are usually found in your pantry) and it takes minutes to make. My favorite way to eat this dish is on a nest of fresh pasta. Yum…it makes my mouth water just thinking about it! Add a glass of red wine and enjoy!

INGREDIENTS:
  • 2 (10 oz) containers cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh cracked black pepper
DIRECTIONS:
  1. Preheat oven to 375°F.
  2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  3. Bake for 20-25 minutes, or until tomatoes are soft and tender (but not mushy).
  4. Eat immediately as a savory meal side or top on your favorite pasta, homemade pizza or grilled chicken!

Need a dessert for after dinner?
Check out my recipe for
Banana Cake with Cream Cheese Frosting >>