Saturday, August 29, 2009

Brownies.... heavely brownies!

This is going to make a thick brownie in a square 9 x 9 pan or a thin brownie in a rectangular 9 x 13. Either way they are tasty so just use your preference.

1 cup flour, unbleached
1/3 tsp. salt
3/4 tsp. baking powder
4 oz. unsweetened chocolate
1 cube of butter
1 cup white sugar
3/4 c. brown sugar, tightly packed
3 eggs
1 tsp. vanilla

Preheat oven to 325 degrees. Line your pan with foil and spray with non-stick coating.
Melt chocolate (broken into bits) and butter in a microwave. Carefully watch, pulling it out before all the chocolate has dissolved and stirring to finish melting. Set aside. In a bowl combine the flour salt and baking soda, whisk to evenly combine. In a separate large bowl (preferable a mixer) whisk the eggs and sugar until the mixture lightens in color to a light, buttery, yellow. This will take a minute but it is a crucial step if you want to get the right crust on the brownies. Add the vanilla. Now take the whisked eggs/sugar and slowly pour in (while stirring) your cooled chocolate/butter mixture. Once the chocolate has been completely mixed in you can add your dry ingredients. Pour the brownie batter into your foil lined pan. Bake the square pan for 20 - 23 minutes or the rectangle for 18 - 20 minutes.
*Watch for the center of the brownies to rise up before they are done. Once the center rises up it should be about 3 or four more minutes. (This tip only works if your brownies have formed the crust I spoke of earlier.)

Oh to be cooked for......

A late night omelet with herbs and tomatoes straight from the garden,with a side of delightfully salty Halloumi cheese! All to be eaten while watching season one of Flight of the can that be beat? It cannot. We experimented with the herbs (my dear friend Reba's idea) putting basil in one third of the omelet, jalapeno and chives in one third, and rosemary in the remaining third. I liked the rosemary best, quite to my surprise, and Reba liked the basil - because it went so well with the tomatoes. I have never tried Halloumi cheese before so it was particularly special! Reba sliced it up and pan fried it without a drop of oil or any other accessory. It was salty, chewy, crisp on the outside and terribly addictive!

Tuesday, August 25, 2009

Delicious Banana Bran Muffins

3 c. Kelloggs All Bran cereal

2 c. hot milk
2 eggs
1/2 c. butter
1 c. brown sugar
4 overly ripe bananas, well mashed
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Place the cereal into a large mixing bowl and pour the hot milk over the top, moistening all of the cereal. Put aside and wait 10 minutes. Melt the butter and set it aside to cool. Once cooled, whisk in the 2 eggs and brown sugar into the butter. Stir in the mashed banana. If the cereal has soaked for at least 10 minutes you can mix the wet ingredients into the cereal. Sift together the flour, baking soda, baking powder and salt. Add to the cereal mixture and stir just until well combined. Fill muffin cups quite full and bake at 350 degrees for 21-23 minutes.