Sunday, December 23, 2012
Thursday, September 13, 2012
Sunday, December 11, 2011
- 2 cups flour
- 2 tbs sugar
- 1 tsp baking powder
- pinch salt
- 1/4 cup butter
- 1/4 cup cream (1/2 & 1/2 or whole milk will suffice)
- 1 egg
- Dried fruit of choice
Pour dough ball onto sugared pastry board. You may also use counter top, if you're blessed with one that doesn't have grout. OR, lay out parchment paper, and do your kneading over the non-stick surface.
Bake in 400 degree oven for approximately 15 minutes. Don't go anywhere, though...you need to catch the scent of delightful "ready" scones... sometimes it's at 12, sometimes at 18 minutes...depending on how well heated your oven is.
Saturday, December 10, 2011
- 1 c. flour
- 1/2 c. milk (2% or skim is just fine)
- 2 TBSP. Peanut Butter
- 1/4 c. Parmesan cheese (grated)
- 1 egg white
- 1 TBSP. chicken broth or stock
- 1 tsp. baking powder
Monday, October 24, 2011
Wednesday, June 8, 2011
Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min
These brownies are a major treat for cookie dough lovers... figuring out what wine to pair this one with... for when MAMA REALLY NEEDS A TREAT!!!
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.