Homemade brownies are just the best. You get that yummy crunchy edge and soft and gooey center thanks to sticks of melted butter ……LOL
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
Preheat the oven to 350 and lightly grease a 9×13 pan.
In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Heat just until the mixture is hot, but don’t let it bubble. Watch for it to start looking shiny as you stir it.
As the butter is heating, n a large bowl beat the 4 eggs with the cocoa, salt, baking powder, and vanilla till smooth.
Add the hot butter & sugar mixture to the egg & cocoa mixture, stirring until smooth.
Add the flour and chocolate chips, again stirring until smooth.
Pour the batter into your prepared pan. Bake for about 30 minutes or until the edges of the brownies look set and a toothpick inserted in the center comes out mostly clean. It’s ok if a few crumbs stick to the toothpick…the middle should be very moist, but not unbaked!
Who doesn’t love a butter cookie rolled in powdered sugar? Duh, no one….. LOL
They’re easy to make and they’re so yummy!
Preheat the oven to 325 degrees
1 cup softened butter
1/2 c sugar
2 tsp vanilla
2 tsp water
2 c flour
1 c chopped pecans
1/2 c powdered sugar
Cream the butter and the sugar. Stir in the vanilla and water. Mix in the flour and pecans. Let chill for an hour.
Rolls out into small balls the size of a quarter. Bake for 15-18 minutes. Let sit on pan for 1-2 minutes and then roll them in the powdered sugar.
Enjoy, enjoy and enjoy.
I’m weird. Like tons of energy weird. Like if you’re going to bake you may as well bake 2-3 things LOL. The flour is out, the measuring cups and spoons are out – just do it.
Tonight was a chocolate buttermilk cafe bundt cake, banana bread (so we don’t waste the now brown extra mushy bananas) and a cherry crisp. Because the old lady in me loves a good crisp.
It started with the banana bread. Then I was in the fridge fetching eggs and noticed the buttermilk would expire soon and since I didn’t want to waste that either that turned into this chocolate cake everyone loves. Then the cherry crisp because I was staring at the bag of brown sugar.
Happy Monday evening peeps.
One of the most delicious – fluffy – whipped cream covered cakes on the planet – plus those cherries!!! Too die for, LOL.
Let’s get to it:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
Tres Leches Mixture:
1/4 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 pint heavy cream – for whipping
3 tablespoons sugar
Maraschino cherries, to decorate
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don’t worry about totally soaking the cake! That’s what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The colder the cake, the better it tastes!
Rest assured it’s coming. I am going to throw together this amazing cheese board. Why? because I can …..and I will. Who doesn’t love fresh cheese? Endive…..nuts….dried fruit….rainbow carrots with the tops still on….radishes….baby eggplants roasted with garlic …..fresh cut pepperoni….. grapes and blueberries….the things love are made of….
It’s the little things in life and after all what more could you ask for than this Mother of all Cheese Boards……
Who doesn’t love cherries? Not me LOL. And who doesn’t love a crunchy topping and freshly whipped cream.
Crisp me away my sweet cherry:
1 can of cherry pie filling
1/2 c flour
1/2 c rolled oats
2/3 c brown sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 c butter, melted
Empty the can of cherries into a 2 quart baking dish. Mix all of the dry ingredients then stir in the melted butter with a fork till it looks wet and crumbly. Sprinkle over the crisp and top with a handful of chopped pecans.
350 degrees and 30 minutes later – voila – bubbling cherries with a crunchy topping.
And if you love whipped cream as much as I do, whip away my friends, whip away.