Thick & Chewy Better Than Box Brownies

from Lifemadesimplebakes

THICK & CHEWY BETTER THAN THE BOXED BROWNIES

 

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

 

Notes: My new favorite brownie! Easily doubles to fit in a 9x13

.INGREDIENTS

• ½ c. all-purpose flour*
• ¾ c. unsweetened cocoa powder
• 1¼ c. sugar
• 1 stick + 3 tbsp. (11 tbsp.) unsalted butter
• 2 eggs, cold
• ⅛ tsp. baking soda
• 1 tbsp. cornstarch*
• ¼ tsp. salt
• 1 tsp. vanilla extract
• ½ c. chocolate chips, milk or semi-sweet
• ¼ c. semi-sweet baking bar*, chopped

DIRECTIONS

1. Preheat oven to 325 degrees. Line a 8x8 inch pan with parchment or foil, set aside.
2. In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
3. In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.
4. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.
5. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

*1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.

Blueberry Cream Tart

Yummy. Almost like a no bake cheese cake but I think the nut crust is an improvement over a graham crust for that. Definitely want to try again with fresh blueberries this time. Peaches might be good as well.

Camie Christensen

Crust: Granny's no-roll nut crust
1 C flour
1/2 C butter/margarine, softened
1/4 C finely chopped walnuts
1/4 C powdered sugar

Mix all ingredients until soft and pliable. Press evenly against bottom and sides of pie pan. Prick bottom and sides with a fork. Bake at 350 for 12 minutes or until lightly browned. Cool completely before filling.

Filling:
8 oz cream cheese, softened
1/2 C sour cream
1/2 C powdered sugar

In mixer bowl, cream softened cream cheese, add sugar and sour cream and blend until smooth and fluffy. Pour onto cooled crust.

Berry Layer:
3 C fresh blueberries (tried frozen, okay, but fresh would be much better)
1 C sugar
1 C water

Put berries in a strainer over a pan. Simmer sugar and water in a small saucepan for 1 minute. Take off heat and pour over berries immediately. Toss berries slightly in strainer. Take syrup from the catch pan under the berries and pour over berries once more, with the saucepan as the catchpan. Drain berries completely and distribute over top of refrigerated filling. They will be sticky and will hold together. Refrigerate until served.

Baked Creamy Chicken Taquitos

from Walters who got it from Our Best Bites

1/3 C Cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp onion powder
1 tsp garlic minced
3 Tbsp chopped cilantro
5 green onions, chopped
2 C cooked, shredded chicken
1 C shredded pepper jack cheese
1 can black beans
1/2 red pepper, diced
Tortillas

Directions:
Heat cream cheese in microwave for 20-30 seconds until soft. Mix in green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine then add cilantro, green onions, chicken, cheese, black beans and red peppers. Fill tortillas with chicken mixture then roll and place in a greased baking pan. Once you have rolled all the taquitos, spray them with Pam or brush them with oil. Then bake at 425 for 20 minutes, or until crispy. Can garnish with sour cream, salsa, or guacamole.

Homemade Pita Bread

from: Cooking.nytimes.com

much easier than I thought. These turned out well. Could easily make a day ahead. Not  sure if it is always worth the effort, but they were good.

INGREDIENTS

• 2 teaspoons active dry yeast
• ½ teaspoon sugar
• 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
• 310 grams unbleached all-purposed flour (2 1/2 cups)
• 1 teaspoon kosher salt
• 2 tablespoons olive oil


1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
1. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
1. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
1. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
1. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
1. Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
1. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Cornmeal Waffles & Chili

I love Navajo tacos and so somehow this reminded me of those. Not sure if they are alike, but I enjoyed this. Liked having the chewiness of the waffle with the toppings. In our house, anything topped with lettuce, cheese, and tomatoes tends to get enjoyed!

waffle recipe: Author: A Sweet Pea Chef

Waffles w/ Chili recipe: The Country Cook

Serves: 6

INGREDIENTS

• 1¾ cups all purpose flour
• 1¼ cups yellow cornmeal
• 1 tbsp. baking powder
• 1 tbsp. brown sugar
• ½ tsp. kosher salt
• 2 cups 2% milk (can be almond milk, whole milk, etc. if you'd prefer but I prefer 2% for this recipe)
• 3 tbsp. vegetable oil
• 2 eggs, beaten
• 1½ tsp. vanilla extract

INSTRUCTIONS

1. Preheat the waffle maker.
2. In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, baking powder, brown sugar, and kosher salt) and mix well.
3. In another medium mixing bowl, whisk the milk, vegetable oil, eggs and vanilla (AKA the "wet ingredients").
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. There is no need to grease the waffle maker since there is already vegetable oil in the batter.
6. Pour ¾ cup - 1 cup (depending on the size of your waffle maker) into the center of the grid.
7. Cook the waffle according to your waffle maker directions. Bake until golden brown, approximately 3-4 minutes.