Friday, May 28, 2010

Chewy, Fudgy Triple Chocolate Brownies

WOW...these brownies really live up to their name. I was searching for a brownie recipe and when I saw this one called for melted butter it was the winner. I usually don't plan ahead and don't like to take the time to cream softened butter. These are a must try for all you chocolate and brownie lovers out there!

From: Annie's Eats, originally from Baking Illustrated


5 ounces semisweet chocolate or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder

3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour


Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.

Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray foil with nonstick cooking spray.

In a double-boiler, or medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

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.

Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.

Cut into squares and serve. The original recipes calls for the brownies to be cut into 64 squares. I cut mine into 36 squares and cannot imagine them being any smaller than that. Store in an air-tight container.

I have had this double boiler for almost 4 years now and I finally got around to using it.

One year ago: Honey Vanilla Pound Cake

Thursday, May 27, 2010

Cheesecake Stuffed Strawberries

Is there anything better than cheesecake and fresh strawberries?? I didn't think so. These are easy and impressive, but take a little time to make.

Adapted from


1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
1 teaspoon vanilla extract
crushed graham crackers


Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom in a crisscross pattern.

Beat together the cream cheese, sugar and vanilla until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Garish with crushed graham crackers.

One year ago: Mediterranean Style Pasta Salad

Wednesday, May 19, 2010

Mediterranean Quinoa

I have been wanting to try quinoa for a while, but it was either hard to find or too expensive. Luckily a trip to the local farmer's market changed that. They bag theirs by weight and cut out the middle man. I decided to go with Mediterranean flavors since I wasn't sure what else to do. It came out great! I certainly plan on trying other flavor combinations. Any suggestions?


1 cup quinoa
2 cups water
1 cup of chopped cucumber
1/4 cup sundried tomatoes, cup up
1/4 kalamata olives, cup up
1/3 cup feta cheese, crumbled
2 tablespoons chopped basil
zest of one lemon
juice of one lemon
2 tablespoons of olive oil
1 tablespoon red wine vinegar


In a mesh strained rise quinoa. Add quinoa and water in a pan, bring to a boil, cover and cook on low for 20 minutes. Let quinoa sit and cool and allow any additional liquid to absorb.

To make your dressing combine lemon zest, juice, red wine vinegar, olive oil, salt and pepper. Mix thoroughly.

Add dressing to quinoa and mix in cucumber, sundried tomatoes, kalamata olives, feta and basil.

Can be served cold of room temperature.

One year ago: Melissa's Homemade Mac and Cheese

Tuesday, May 18, 2010

Roasted Asparagus and Tomato Salad

To celebrate my step-moms birthday I wanted to make a dish with asparagus because she loves it. But due to the timing of everything it had to be something that could be served cold or room temperature. Also, I do not even like asparagus so I talked with my mom to see if this idea would even work and she gave it the go-ahead. Everyone really did enjoy. I did try a piece of asparagus after roasting it and yeah, I still do not like it. I wanted to use cherry or grape tomatoes for this, but the store was out.


1 bundle asparagus, cleaned and trimmed
3 tomatoes seeded and chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon chopped basil


Preheat oven to 425 degrees. Coat the asparagus in olive oil and season with salt and pepper. Arrange asparagus on a baking sheet and bake for 10 minutes. Cool and cut in half on a diagonal. (I cooked mine a little longer because the people I was serving do not like the asparagus to have a bite to it.)

Combine balsamic vinegar, garlic and onion powder and set aside. Gently mix together asparagus and tomatoes and stir in vinegar mixture. Garnish with fresh basil. (I accidentally took my photo before adding the basil, oops!)

One year ago: Brownie Pudding

Tuesday, May 11, 2010

Creamy Taco Mac

If you thought making hamburger helper was easy, then try this and you will not be disappointed. It is tasty, quick and easy. And it doesn’t hurt that you get comfort food and know all the ingredients that are in it.

Adapted from Delish


12 ounces small pasta
1.25 pounds ground turkey
1 can tomato sauce
1 can diced tomatoes
8 ounces cream cheese
¼ cup taco seasoning
shredded cheese, sour cream and hot sauce (optional)


Boil pasta in salted water until done to your preference.

While the pasta is boiling brown turkey (drain fat if necessary). When the turkey is cooked add in tomato sauce, diced tomatoes, cream cheese and taco seasoning. Let simmer until the cream cheese is melted and it is warmed though, stir occasionally. Add pasta to sauce and mix well. Garnish with shredded cheese, sour cream or hot sauce.