January 31, 2010

This is the only brownie recipe you will ever need.

These brownies taste exactly like the two-bite brownies you buy in the brown paper packaging. Even better, in the time it would take you to run down to 7-Eleven to satisfy a chocolate craving, you can whip up a batch. I have made them quite a few times to take to parties. When I have nothing planned, these are quick and I usually have the ingredients on hand. They are the perfect brownies – dense and chewy with a crusty top. Mmmmm. In fact, I think I might just whip up a batch for a get together with my girlfriends on Friday…


Adapted from Inside a Black Apple
Yield: 16-20 brownies

1/2 cup butter
1/2 cup brown sugar
1 cup sugar
2 eggs
1 tablespoon vanilla
3/4 cup flour
1/2 cup cocoa
pinch salt

Preheat the oven to 390F. Grease a 9 x 9-inch baking dish.

Melt the butter in the microwave or over the stove.

In a large bowl, mix together the butter and white and brown sugar. Once combined, add the eggs and whisk well to combine. Continue whisking as you add the vanilla, salt, flour and cocoa.

Pour the batter into the baking dish (it will be quite thick). Bake for 20 minutes. Let cool for 30 minutes before digging in.


Witch Finger Cookies

January 30, 2010

Better late than never…

This recipe is very seasonably inappropriate, so just remember it when October rolls around. I remember my mum making these cookies from Canadian Living when I was younger for Halloween. I think there may have also been punch with ice cubes made in rubber gloves to look like hands. So when our friends invited us over for a Halloween party, they seemed like the perfect snack to bring. Surprisingly, they are very tasty and were a big hit among the party goers – by the time The Shining was over so were the cookies.

Witch Finger Cookies

Adapted from Canadian Living
Yield: approx. 40 fingers

1 cup butter, softened
1 cup icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon  vanilla
2-3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 tablespoon jam

In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Roll heaping teaspoonful of dough into finger shape for each cookie.

Dip one side of the almond in the jam. Press almond firmly into 1 end for nail, making sure that the jam oozes out from underneath. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes.

Vegetable Chili

January 3, 2010

Weight loss always tops the list of the most popular new year’s resolutions. After a couple weeks of big dinners, drinking and lots and lots of Christmas baking, it is at the top of my list. I feel like I need a week’s worth of fruit and veggies to counteract all the sugar and alcohol. This chili is just the ticket. I first discovered it several years ago when I was on Weight Watchers and I still make it regularly. It is full of vegetables, filling and super tasty. As an added bonus, you can make a huge batch of it in the crockpot and it freezes well.


Vegetable Chili

Yield: 8 servings

1 onion, diced
2 cups mushrooms, chopped
1 green pepper, chopped
4 carrots, diced
1 28-oz can crushed tomatoes
2 19-oz cans kidney beans
1 14-ox can crushed pineapple
1 packet of chili seasoning

Crockpot Instructions:
Throw in all the ingredients into the crockpot and stir well.

Cook on high for 6 hours.

Stovetop Instructions:
In a large saucepan, sauté onion, green pepper and carrots until just soft.

Add the rest of the ingredients and let simmer for approximately 30 minutes.

Mustard Sauce

January 2, 2010

Hello again! It’s been awhile. I’ve still been cooking but between writing the bar exams and starting my articles at a large law firm, there hasn’t been much time for posting. So in the spirit of quickness, here is a quick little sauce that you can whip up to add a little pizazz to a boring weeknight meal. This mustard sauce is from my Auntie Yvonne. She says that it is one of her family favourites and that they will not have ham without it. I also like it on steamed broccoli. It would also be great on fish.


Mustard Sauce

Adapted from Auntie Yvonne

2 egg yolks
1/2 cup sugar
2 tablespoons dry mustard
1/3 cup white vinegar

Combine all ingredients in a saucepan and bring to a boil. Cook gently for a few minutes. Serve.

(Also stores well in the fridge for a few days)