Classic Brownies

 

What day is it? I totally have lost track. Everyday seems like it is the same as before and they all run into each other nowadays. Haha.

We are just starting November and the weather has gotten colder and we are all inside hibernating once again. I have been trying out some new recipes, the fluffy muffins from last time for example, and now I have tried out another, classic brownies. These are the brownies that are similar to the ones from the box that we are all used to having in our childhood. They are fudgy on the inside and crackly crunchy on the top. Take a look and make a batch to have on a cozy day inside with a nice big glass of cold milk.

Classic Brownie Recipe

You will need…

1 ¼ cup of flour

¾ tsp. of baking powder

½ tsp. of salt

1 cup of semisweet chocolate chips

12 tbsp. of butter

2 cups of sugar

4 eggs

1tbsp. of vanilla

Butter a glass baking dish, 13x9 in size.

Preheat your oven to 325 degrees.

Whisk the flour, baking powder, and salt together.

Melt the chocolate and the butter together in a large glass measuring cup or bowl in the microwave, stirring often.

Whisk the sugar into the chocolate mix and then the eggs.

Then fold the flour mix in this mixture in three separate additions.

 

Give the batter a good stir and then spoon into the glass dish.

                                                               

Bake for 30-35 minutes.

Cool completely, about 2 hours and then cut and serve.

Zucchin Carrot Muffins

Today something from Nicole’s kitchen. She has been isolating at home with her family and tried out this recipe not too long ago so take a look and try it for one of your daily breakfasts or for a nice snack.

Zucchini Carrot Muffins

You will need...

2 cups of flour

¾ cups of packed dark brown sugar

½ cups of large flake oats

¼ cup of ground flaxseed

¼ cup of raw and unsalted pumpkin seeds

¼ cup of currents (optional; Nicole used Craisins)

2 tbsp. of natural wheat germ

2 tsp. of baking powder

2 tsp. of cinnamon

1 cup of skim milk

½ cup of canola oil

2 eggs

1 cup of finely grated zucchini

1 cup of finely grated carrot

½ cup of finely chopped apple with the skin on

How to...

Preheat the oven to 375 degrees and line a 12 cup muffin pan.

Whisk all of the dry ingredients in a large bowl.

Now in a medium bowl, whisk all the wet ingredients together.

Pour the wet ingredients into the dry and stir just to combine.

Use an ice cream scoop to divide the batter between the 12 muffin cups.

Bake for 25-30 minutes.

Allow to cool in the pan for at least 5 minutes; then cool on a rack before storing.

Nicole was busy with her brand new baby while she was baking these so we only have a finished product photo but the rest of the steps are pretty typical with any muffin recipe that you will make.

Double Chocolate Chip Cookies

Happy June!

Ok, so the kitchen is still being worked on. I swear it will take another month before I can get in there to bake again.

Today I have a recipe for you that I tried a little while back at the urging of my father who said it looked really good. It’s a different take on chocolate chip cookies. When you think of double chocolate you think of dark/milk and lots of it, but these cookies are double because they have both white chocolate and dark chocolate in them. If you are a white chocolate fan then these are a must try.

Double Chocolate Chip Cookies

You will need:

½ cup of butter or margarine

1 1/3 cup of white chocolate chips or chunks

4  eggs

1 ¼ cup of sugar

2 tsp. of vanilla

1 ½ cups of flour

½ tsp. of baking powder

¼ tsp. of salt

1 cup of semi sweet chocolate chips

In a glass bowl or measuring cup, melt your butter with the white chocolate. Stir up well.

Whip the eggs with the sugar and the vanilla in your mixer with the whisk attachment. Make sure it becomes pale and thick.

In a bowl, mix the flour, baking powder, and salt.

Now whisk the melted chocolate into the egg mixture.

Next, whisk the flour mix in and finally stir in the semi sweet chocolate chips.

Cover the batter and chill for at least 4 hours.

Once chilled, scoop and roll the dough into balls and place on a parchment lined cookie sheet.

Bake at 325 degrees for 18-20 minutes. They will look pale and cracked on the top but underneath 

will be nice and golden.

Cool and enjoy.