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Double Fudge Brownies

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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Vanilla 1/2 Pound Cake

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There is nothing better than a “made-from-scratch” Sunday dessert. Pound cake is not only an easy recipe, but with slight ingredient varations, can be extremely versitle! Pound cake refers to how the cake was traditionally made. The recipe usually called for a pound of each of four ingredients: flour, butter, eggs, and sugar. Honestly, that’s a lot of cake —so I split the recipe in half. Here is my version on a vanilla 1/2 pound cake. Just as yummy on a much smaller scale. Enjoy!

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Ingredients

Baking Directions

Preheat oven to 350 degrees. Butter and flour a 8 1/2″ x 4 1/2″ loaf pan; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

Bake about 1 hour, until a toothpick inserted in center of cake comes out clean.  (tent loaf with aluminum foil if it’s browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

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Expert Serving Tip: Finish with freshly cut fruit ( I love strawberries) and a vanilla bean soy whipped topping.

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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Yummy Banana Cake with Cream Cheese Frosting

It’s been a while since I’ve shared one of my favorite recipes. This banana cake with cream cheese frosting recipes is one of my all-time favorites, but I must warn you, it’s definitely not light on the calories! Although, when you are enjoying such a decadent dessert, do calories really count? 🙂 Enjoy!

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Banana Cake with Cream Cheese Frosting

Ingredients:

½ cup (1 stick) butter, room temperature

1 ½ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup mashed ripe bananas (2 to 3 medium)

Frosting (see below)

Cream Cheese Frosting:

½ cup (1 stick) butter at room temperature

1 package (8 ounces) cream cheese, room temperature

2 teaspoons vanilla extract

3 ¾ cups powdered sugar (sift if desired)

Preparation:

Preheat oven to 350 degrees. Grease a 15-by-10-inch sheet pan/cake pan.

In a mixing bowl, cream butter and sugar, then add eggs, sour cream and vanilla extract. In a separate bowl, combine flour, baking soda and salt. Gradually add to creamed mixture. Hand stir in mashed bananas.

Spread into prepared pan. Bake in preheated oven 25 minutes or until a toothpick comes out clean. Let cake cool.

Prepare cream cheese frosting.

Spread on top of cake and store in refrigerator. Cake can be frozen.

Cream Cheese Frosting:

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency.

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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: Garlic Roasted Cherry Tomatoes

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 >>