Tuesday, December 25, 2007

Jessica's Eggnog


½ gallon whole milk
1 pint (2 cups) heavy cream
3/4 cups superfine sugar
2 cinnamon sticks
3 whole cloves
6 eggs, separated
1 cup bourbon
1/2 cup dark rum
1/2 cup kahlua
1 tsp vanilla
Freshly grated nutmeg


Place whole milk and 1 cup heavy cream in a large stock pot over medium heat. While it is heating whisk in sugar, cinnamon sticks, and whole cloves; continue whisking over medium heat 6-8 minutes, do not boil. In a separate bowl temper the six egg yolks with the cream mixture; then pour egg mixture into the stock pot and cook over medium heat 6-8 more minutes, until cream mixture begins to thicken. Chill (ice bath or place outside on a cool day). Strain mixture through a fine mesh sieve into a punch bowl; add bourbon, rum, and kahlua to chilled cream mixture

Just before serving, beat egg whites until stiff. Carefully fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.


Serves 12-15 people *Note: The eggnog base can be made one day in advance; beat in the stiff egg whites and whipped cream just before serving.



We enjoyed the brandy soaked fruit cakes as well!

http://johnstonesvinblanc.blogspot.com/2007/10/its-that-time-of-year.html

Monday, December 24, 2007

"Grandma's" German Chocolate Cake

My Grandma has been making this cake for almost 50 years and it is a family favorite! This is a must-have at birthday time!
GERMAN'S® Sweet Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup boiling water
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine
1-1/3 cups sugar
3 eggs, separated
3/4 tsp. vanilla
3/4 cup buttermilk

Coconut-Pecan Frosting (recipe below)

PREHEAT oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper. Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 35 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers, on top and sides of cake.


Coconut-Pecan Filling and Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans


BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Sunday, December 16, 2007

Favorite Holiday Snacks

Warm Spinach and Artichoke Dip*****

This was super creamy and rich, and only takes about 10 minutes to prep with a food processor. Some spinach dips can seem dry once baked, but this one really retained the moisture with the combination
of cream cheese and sour cream.
Olive Nut Spread*****

2 (8 oz) pkgs, reduced fat cream cheese
4 oz pimento stuffed green olives
2 oz walnuts, optional

Place all ingredients in a food processor and pulse 4-5 times. This spread can be served on bread as a sandwich spread, placed onto flour tortilla wraps as pinwheels, or with chips, pretzels, and chopped vegetables.

Finally, Andy's creative work in the bake shop - from making the dough to decorating (with very little coaching...besides the time I walked down the steps and he had EVERY ingredient in the mixing bowl ready to give it a spin - we pulled most of the flour back out and then I explained that step 1 is to read through the entire recipe first, which indicates to cream the butter and sugar before adding the additional ingredients :)

They turned out awesome, prefectly baked and sweet icing!

Tuesday, December 11, 2007

Simple Soups

Slow Cooker Brunswick Stew*****
Andy and I really enjoyed this! I also thought it was much better than the Kentucky Burgoo. I was very pleased to come home to this on a week night.
We served it with a dollop of sour cream.

1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 frozen or thawed chicken breasts
1 package frozen succotash or sliced okra or lima beans (10 ounces)
1 cup chopped onion
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried crumbled rosemary
1/2 teaspoon pepper
dash ground cloves
2 1/2 cups chicken broth

In slow cooker, combine undrained tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir.


Acorn Squash Bisque**
This was disappointing, it was a little bland and not very thick; not at all what I was expecting. I really liked the photo I took though.

Sunday, December 9, 2007


Ok, so I cheated Trader Joe’s has potato pancakes for the holiday season, so I heated a couple up along with the marinara sauce (but if you have leftover mashed potatoes this is the best use). All that was left to do was make an egg over easy and whola! an instant and delicious lunch.

Saturday, December 8, 2007

Mmmmm. This is served best hot from the oven; the cornbread is soft and tender with the addition of sourcream and the meat (which I swapped for ground chicken) is moist and flavorful with a hint of tomato. I suggest adding a teaspoon or two of chili powder.

The craving for buffalo wings satisfied. (I decided to make these into wraps and serve them in a whole wheat flour tortilla; I also prefered ranch dressing instead of the bleu cheese.)

Tuesday, December 4, 2007

Morphing Leftovers

Mexican Lasagna*****

I made my favorite meatloaf on Sunday and then used leftovers in for this. To see the leatloaf recipe I used click here: http://johnstonesvinblanc.blogspot.com/2007/05/memorial-day-weekend.html

1/2 of a leftover Meatloaf, cut into bite-size pieces
2 cups pasta sauce
1 jar of mild, salsa
1 package whole wheat tortillas
2 cups frozen corn, defrosted
1 can black beans, drained and rinsed
4 to 5 scallions, chopped
2 cups shredded Monterey Jack cheese


Preheat oven to 400ºF.


Mix in the pasta sauce and jar of salsa together. Spread a thin layer of the salsa mixture onto the bottom of a casserole dish. Layer 1/3 of the tortillas, 1/3 of the corn, 1/3 of the black beans, 1/3 of the scallions, 1/2 of the meat loaf, 1/3 of the salsa mixture and 1/3 of the cheese and repeat this process two more times until all of the ingredients are used. Finish with a layer of tortillas, more of the salsa mixture and a final topping of cheese.

Place the mexican lasagna in the oven until the cheese is bubbling and brown, about 10-15 minutes. Top with remaining scallions and serve.

Sunday, December 2, 2007

Seasonal Sweet Treat

Cranberry Date Bars

  • 1 bag fresh or frozen cranberries, thawed
  • 1 cup, pitted dates, chopped
  • 2 tab water
  • 1 tea vanilla extract
  • 2 cups whole wheat flour
  • 2 cups old fashioned oats
  • 3/4 cup packed brown sugar
  • 1/2 tea baking soda
  • 1/4 cup ground flax seeds, optional
  • 1/2 tea salt
  • 1/2 tea cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup canola oil
  1. In a covered saucepan over low heat, simmer cranberries, dates and water for 15 minutes, stirring occasionally until cranberries have popped. Removed from heat, stir in vanilla and set aside.
  2. In a large bowl, combine the flour, oats, brown sugar, baking soda, flax, cinnamon and salt. Stir in butter and oil until well blended. Pat half into an ungreased 13 x 9 inch baking pan. Bake at 350 for 8 minutes.
  3. Spoon cranberry mixture over crust. Sprinkle with the remaining oat mixture. Pat gently. Bake at 350 for 25-30 minutes or until browned.

Yield: 3 dozen

Saturday, December 1, 2007

Rating system implemented

I have decided to implement a rating system on the recipes that I post. This way it provides feedback on what's a must-try verses what was nice to try but I likely won't make again. Of course this is just my own opinion and feel free to leave yours.

I have gone back and noted my favorite recipes with 5 stars ***** and from here further I will rate all recipes using a 1-5 star rating. (This also allows me to flip back through the recipes and recall which ones were my favorites.)

Kentucky Burgoo

I lived in KY almost 20 years and I don't ever recall having burgoo. It seems like that is the way it always goes, whatever your state is famous for you've never eaten that particuar food or visited that place. Now that I am in NC, I felt it was high time to partake in this native KY dish. It seemed to be a mix of beef stew and vegetable soup, quite tasty!













1-2 Tbsp EVOO
1 lb stew meat
1 large yukon gold potato, diced
1 large onion, diced
1 garlic clove, minced
1 can diced tomatoes
1 can (6 ounces) tomato paste
1/2 c frozen okra, diced
1/2 c frozen lima beans
1/2 c frozen corn
1 bay leaf
1/2 teaspoon dried crumbled rosemary
3 cups chicken broth
s&p

Heat large stockpot over medium-high heat and add EVOO. Once heated brown stew meat, turning on all sides. Add chopped potato, onion and garlic. Season with s&p.













Saute 10 mintues. Stir in the rest of the ingedients. Bring to a boil, then reduce heat and simmer for 2 hours. Serve with crusty bread and enjoy!

Thursday, November 29, 2007

Warming Soups

Slow Cooker Tex-Mex Chicken and Beans Stew*****
(modified from Everyday Food, November 2007)

This was delicious, quick to prep the night before, and
a great aroma to walk into after work!
2 cans pinto beans, drained
1 jar (11 oz) mild salsa
2 Tbsp chopped canned chipotles chiles in adabo sauce*
1 ½ lbs boneless, skinless chicken breast or tenderloins
s&p
1 medium onion, chopped
1 red bell pepper chopped
¼ cup reduced-fat sour cream, optional
¼ cup cilantro, chopped, optional
*(freeze leftover individual chiles in an ice cube tray topped with a tbsp of the sauce – once frozen place in freezer bag)

(The night before or early morning)
In a slow cooker, stir together beans, salsa, chiles, and 1 cup water. Season chicken with s&p; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. (If prepping the night before, cover slow cooker with plastic wrap, place lip on top and put in the refrigerator until ready to heat).

Cover and cook on low heat for 8 hours; do not open the lid and stir.

Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro.


I make this every year in autumn, it has become a classic for me that I begin craving when October arrives.

Thursday, November 22, 2007

Festive Thanksgiving Breakfast

Panettone French Toast

I have been saving this recipe just for Thanksgiving morning and yes, it was well worth it! I love this Italian holiday bread and French toast was a perfect use for it.
I served mine with real maple syrup instead of the cinnamon syrup the recipe calls for and put the cinnamon in the egg mixture. Either way, it’s killer!

Wednesday, November 21, 2007

Pumpkin Pancakes

Pumpkin Nut Pancakes
I added a few additional ingredients to an earlier post
(click here) to make more seasonal pancakes.
Add: 5-6 oz pumpkin puree
1 tsp cinnamon
Top with pumpkin seed granola and maple syrup


Sunday, November 18, 2007

Hanky Panky

(Stars *****) These are great to keep on hand for weekend breakfast with company
or take with you to the beach! (Thanks for the idea B.A.R.B.)
2 lbs. ground chicken
1 Tbsp. grill seasoning
2 tsp. poultry seasoning
¼ tsp. oregano
½ tsp. garlic salt
2 Tbsp. Worcestershire sauce
4 Tbsp. Extra virgin olive oil
4 Tbsp. flour
1 ½ - 2 c. milk
4 oz. sharp cheddar cheese, shredded
6 whole-wheat English muffins, split

In a large skillet brown the chicken; drain. While chicken is browning in a seperate medium saucepan add EVOO and heat over medium-high heat, whisk in flour and cook for 1 minute. Slowly whisk in milk and incorporate until there are no lumps. Add shredded cheese, stir. Take off heat and reserve. Add seasonings and Worcestershire sauce to browned chicken. Add cheese sauce to meat mixture. Evenly spread mixture onto each halved English muffin (or cocktail rye bread). Heat under broiler, enjoy.

FREEZE METHOD: Place uncooked english muffin with meat mixture on cookie sheet and freeze in a single layer. When frozen, put in plastic bag for freezer storage. To serve, put on cookie sheet and bake at 375 degrees for 15 minutes, then broil for 1-2 minutes.

Tuesday, November 13, 2007

Quick Game Night Dinner


I love heated sandwiches! You can put just about anything on it,
grill it and it becomes irresistible.
This is the perfect fall grilled sandwich, really good on
a game night in front of the TV.

Grilled Chicken Sausages
Red pepper relish, dijon mustard, and cheese prep
Place cheese on bun, top with grilled brat, and sauerkraut -
place top bun on and heat through

(It's hard to make a sandwich look good,

but this one tastes awesome).

Monday, November 12, 2007

Simple Pleasures


My twist: replace zuchhini with diced sweet potato, replace ricotta cheese with 4 oz light cream cheese and stir into pasta with the pesto. (Tip: pre-make basil pesto and freeze in ice cube tray or use store bought brand for quick dinner preparation.)


My sister and two nephews drove 8 hours for a surprise visit this past weekend. She brought with her sweet potatoes and cauliflower from my grandmother's garden!!! We served them up with pork tenderloin.

It was so nice having them over and sharing this special meal, it almost felt like a mini-Thanksgiving around the table.

Saturday, November 10, 2007

Crunchy Goodness

Nutty Granola*****

Andy made his jack-o-lantern recently and saved the pumpkin seeds for me. I roasted them at the time and saved them in an air-tight container for later use…I found my treasured use and a welcome partner for my lunchtime yogurt.
Cooking Spray
3 cups old-fashioned oats
1/2 cup chopped raw, unsalted walnuts
1/2 cup chopped unsalted almonds
1/2 cup chopped unsalted pecans (I used pumpkin seeds instead)
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup raisins, optional

Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.

In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.

Cooking with Purees

As promised (a few weeks ago) I have begun making a few recipes from my new cookbook Deceptively Delicious. The two recipes I have tried so far have been a hit in our family. I made the Gingerbread Spice Cake (carrot and broccoli puree) and Turkey Chili (carrot and red pepper puree). I am enjoying this method of cooking with purees and feel like with some modfication I could implement this into my lifestyle.


Gingerbread Spice Cake

(serve with Applebutter)

Thursday, November 8, 2007

Safe Non-Toxic Microwave Popcorn

¼ cup regular popcorn
1 tbsp extra virgin olive oil
1 tsp salt, to taste

Pour popcorn kernels into a brown lunch bag. Drizzle with extra virgin olive oil, salt to taste or any other seasonings (optional), roll down the bag top a couple of times and shake. Microwave for 1-1/2 to 2 minutes or until a delay in the popcorn popping occurs.

*My favorite seasoning is to add a tablespoon of sugar and a teaspoon of salt onto the kernels before popping--it tastes like kettle corn.


Click on the following link to see this recipe posted on Ms. Mindbody’s Weekly Vegimental: “STAY STEADY THIS FALL - Simple Ways to Counteract the Stimulation of the Season” This was my response to her "STUFF I LOVE Homemade Cheese Popcorn." Don't forget to sign up to receive her weekly vegimental!

Saturday, November 3, 2007

Beach Make-Ahead #2

Try this in a few weeks with your leftovers, it's my favorite use.


I made a pre-Thanksgiving meal this weekend so that I would have leftovers to take with us next week to the beach...I am pre-making most of our foods so that relaxing can be at its maximum potential. I packed this in a disposable foil pan and it will be ready to pop in the oven on Thanksgiving Day! I also bought some pumpkin scones to bake off for dessert! Yummy!

store bought rotisserie chicken
White-Wine Gravy
Cream Cheese and Chive Mashed Potatoes

Thursday, November 1, 2007

Beach Make-Ahead

“Killer” Mediterranean Tuna-Noodle Casserole *****
from "Everyday Foods" (my favorite and highly recommended cooking magazine)


I know how "retro" tuna casserole may sound, but give this a try
it is so creamy, moist, and plain delicious!
I also made a second dish of this to freeze and take to the beach with us in a couple weeks. I have a few more dishes to make ahead and so anticipate more of these posts to come.

Tuesday, October 30, 2007

Make-Ahead Halloween Dinner

It has a Thai flare!
I have made several different pumpkin sauces over the last several autumns, and this one is by far our favorite. I have also tried this sauce with either ground turkey sausage, slices of chicken sausage links (as I did this time), or vegetarian. Great for Halloween leftovers too…when you’re too busy with ghoulish outfits and scary trick-or-treaters to cook.


1 pound spaghetti

Salt

5 tablespoons vegetable oil

3 cloves garlic, finely chopped

2 inches ginger root, minced or grated

1 red bell pepper, thinly sliced

1/2 teaspoon crushed red pepper flakes

1/4 cup creamy peanut butter

1/4 to 1/3 cup tamari dark soy sauce

1 (15-ounce) can cooked pumpkin

2 rounded tablespoonfuls mild or hot curry paste

3 tablespoons five-spice powder

12 jumbo shrimp, peeled and deveined

12 diver scallops, trimmed and patted dry

4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks


Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.


While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.


Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

Friday, October 19, 2007

Harvest Apple Bars

1/4 c. butter, softened
1/2 c. brown sugar
1 egg
1 tsp vanilla

1/2 c. whole wheat flour
1/2 c. white flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

1 c. apples, unpeeled and chopped
1/2 c. nuts


Preheat oven to 350 degrees and butter a 9x9 square pan.

Blend together butter, sugar, egg, and vanilla. Whisk in flours, baking powder, salt, cinnamon, and nutmeg; do not over mix. Gently stir in apples and nuts. Spread mixture into greased baking pan. Sprinkle with cinnamon sugar mixture (1 Tb sugar and 1/4 tsp cinnamon).

Bake for 30 minutes, do not over bake.

Wednesday, October 17, 2007

Not Yo Mamma's Chicken Soup

This was a surprisingly delicious and simple soup to make. I pre-cut the celery, onions, and carrots the night before and while they were sauteeing I mixed the chicken meatball mixture. Add the stock and bring to a boil, roll meatball mixture and drop into the pot, then just toss in gnocchi and frozen peas (I used a green veggie blend)! I REALLY enjoyed a healthy, but filling soup on a week night.

Tuesday, October 16, 2007

It's that time of year!!!

(5 stars)


I know my favorite time of year is upon us...when it is time to bake my fruit cakes! I was never a fan of fruit cake until I had my grandmothers back in high school, since then I have been a firm believer in a good, homemade fruit cake wrapped in cheese cloth and soaked in brandy. Several years ago I spent an afternoon getting a lesson from my grandmother on how to make them, and walked away with a treasured memory and a wonderful recipe.




Buff Chips

Game Night Food!
4 small baking potatoes, thinly sliced
4-6oz shredded cheese
Cajun or chilli powder seasoning
EVOO
s&p
bacon, cooked and crumbled (optional)

Preheat oven to 425 degrees. Toss potatoes with EVOO, seasoning, and s&p. Place them on baking sheet and bake for 30-35 minutes or until crisp on the edges. Sprinkle with cheese and place back into the oven until cheese is melted. Sprinkle with bacon, optional.

Purees!

Last week I heard about a great way to implement more vegetable into ones diets (this was focused on kids), but both Andy and I enjoy eating healthy, nutrient rich diets so I am looking forward to including more of these recipes into my diet.

Here’s the link to the book: (click here) I have ordered it but not yet received it.


I made the carrot and broccoli purees this past weekened. I froze them in 1/2 cup portions, and have them ready to use when the book arrives.
First, steam the vegetable for 5-10 minutes, or until fork tender. Second, process them in a food processor, adding a few tablesppons of water as needed, until smooth. Portion out and refrigerate or freeze until ready to use.
Now I just need the book for the yummy recipes! I heard there is a chickpea chocolate chip cookie, brownies made with beet puree, and chicken fingers with broccoli puree! I know from my experience adding vegetables into baked ggods make them super mosit and flavorful, so I am excited to give it a try! More to come!

Halloween Fun

Confectioner Sugar Iced Cookies

I love this recipe because you can immediately use the dough and it doesn't require any chill time in the fridge beforehand. It's great for impatient husbands!


“Tasty” Snake

(click above for recipe)



I made this a few years ago and came across the photo today. This was a big hit with my co-workers and both easy and fun to make. I used the above recipe when I made it for my nephews, but I altered the “guts” for a more adult pallet by mixing together softened cream cheese, fresh herbs, and parmesan cheese…scrumptious! Have fun with this one!

Thursday, October 11, 2007

Autumn Delish

(click above for the recipe)
This is the best "stuffed" mushroom I've come across, probably
beacuse it is stuffed with cheese and sauce. A few diced olives,
roasted red peppers, or artichokes would also be great stirred into
the sauce and then laddled onto the mushrooms.

Hominey Saute

2 cans white hominey, drained
4-5 green onions, chopped
1 container grape or cherry tomatoes
EVOO
s&p

Heat 1 tablespoon EVOO in skillet, once hot add hominey, scallions, s&p. Cook 2-3 minutes, then add cherry tomatoes and cook 4-5 minutes. Serve.

Thursday, October 4, 2007

Sweet Treats!!


I rarely make these kind of indulgences, because I love them sooo much...but we're having our good friends visiting with us for the weekend, so I'll have someone to share the guilt with!

An old, tried and true favorite of mine!

Chewy, Fudgy Triple Chocolate Brownies*****

not to worry, these WILL be served with vanilla ice cream



5 ounces semisweet chocolate or bittersweet chocolate, chopped
2 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick), cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour


1. Heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Line pan with foil or parchment paper, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray foil with nonstick cooking spray.

2. In medium heatproof bowl melt chocolates and butter in microwave for approx 2-3 minutes, checking and stirring in 1 minute intervals; until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.

4. Cool on wire rack to room temperature, about 2 hours, and then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)

Wednesday, October 3, 2007

It's been a while...

(click above for recipe)
My twist: added kalamata olives, marinara sauce, swapped baby spinach for the arugula, and baked on whole wheat pizza crust
Served with baked acorn squash filled with brown sugar, light butter, s&p