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
1 tablespoon vanilla
3/4 cup flour
1/2 cup cocoa
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.
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.
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
Throw in all the ingredients into the crockpot and stir well.
Cook on high for 6 hours.
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.
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.
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)