Fudge Frosted Brownies

This is the only thing I can remember my grandma making. I didn't know her well, or see her often, but when I did see her, she made these brownies. I begged her for the recipe for years, and finally she gave it to me.  This frosting is delicious on any brownie; you don't have to make this recipe. It's the frosting that makes it. I hope you enjoy this childhood memory of mine!

Makes an 8 x 8 pan

For the brownies:
3/4 cup sugar
1/2 cup unbleached A/P flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, melted
2 eggs
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish.

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, and sea salt.

In a separate bowl, combine the melted butter, eggs and vanilla extract. Stir into the dry ingredients. Mix well. Stir in the chocolate chips.

Pour into the prepared baking dish. Bake for about 20 minutes or until a knife or toothpick inserted in the center comes out clean. These brownies shouldn't be too gooey since the are topped with frosting. Set aside to cool completely.

For the frosting:
1/2 cup (1 stick) butter
1 1/2 cups sugar
1/3 cup milk
1/2 cup chocolate chips
1/2 teaspoon vanilla extract

In a heavy-bottomed pot, melt the butter over medium heat. Stir in the sugar. Add the milk, stirring occasionally, allowing the mixture to "boil" for 2 minutes. Remove the pot from the heat. Add the chocolate chips and vanilla extract and beat the frosting until smooth.

Immediately pour the frosting over the cooled brownies and allow the frosting to cool to room temperature as well. Don't cut the brownies until the frosting is firm!

Enjoy!

Rustic Tuscan Pasta

If you like capers and anchovies, you will love this pasta.

2 tablespoons olive oil
4 cloves garlic, chopped
4 anchovy fillets, roughly chopped
1 tablespoons capers
4 ripe tomatoes, roughly chopped
Handful of fresh basil leaves, torn
1 cup tomato sauce
1 teaspoon crushed red pepper flakes, or to taste
Sea salt, to taste
1 lb pasta, cooked and drained, pasta water saved
1/2 cup freshly grated Parmesan, for serving

Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil, garlic, anchovies, and capers. Sauté for about 1 minute. Add the fresh tomatoes and basil and sauté for another minute or so.  Add the tomato sauce, crushed red pepper flakes and sea salt to taste. Sauté, stirring occasionally, for about 5 minutes. Add the pasta, and a bit of the pasta water for consistency.  Adjust seasoning as desired.  Serve immediately. Top with the grated Parmesan.

Enjoy!

Caesar Dressing

This classic dressing is easy to make at home. If you don't like anchovies, just leave them out. The dressing is still delicious without them.

1 organic egg yolk
4 anchovy fillets
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Juice from 1 lemon
1 small shallot, chopped
1 clove of garlic
1/2 cup olive oil
1/2 cup fresh Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste

Blend all ingredients in a high-speed blender.  Toss with chopped Romaine, croutons, and more grated Parmesan for a classic salad.

Enjoy!

Mushroom and Spinach Fondue

This is so good, I could practically eat it straight out of a bowl! Serve this over any grain that you'd like, or if you prefer, over a grilled chicken breast or steak.

Serves 4-6

1 tablespoon butter
1 tablespoon olive oil
2 small shallots, diced
1 teaspoon thyme, fresh or dried
1 lb Cremini mushrooms, sliced
1/4 cup dry Vermouth
2 cups fresh spinach leaves
2 cups cream
1/2 lb extra-sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Heat a large, heavy-bottomed sauté pan over medium heat. Add the butter and olive oil to the pan. Add the shallots, thyme, sea salt and pepper and sauté for a few minutes. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, to allow their juices to release and evaporate. Add the Vermouth to deglaze the pan, and cook for another 5 minutes. Add the cream and turn the heat down to low. Stir in the cheese until smooth. Add the spinach leaves. Turn the heat off and allow the spinach to wilt. Add more sea salt and pepper to taste, if desired.

Serve over rice, millet, quinoa, or if you prefer, chicken or steak.

Enjoy!

Adult Milkshake

This tastes just like a chocolate milkshake, but there's no ice cream! Be careful with this "milkshake", it is absolutely delicious!

4 oz Dark Rum
2 oz Kahlua
2 oz Baileys
2 oz Amaretto
1 tablespoon vanilla extract

Pour all ingredients into a high-speed blender.  Add about 2 cups of ice. Blend until smooth.

Enjoy!

Lemon Cupcakes

Top these delicious cupcakes with coconut, lavender, or simply enjoy as is. These light, fluffy cupcakes are a burst of sunshine and are sure to brighten everyone's day!

Makes 12-14 regular cupcakes

For the cupcakes:
3 eggs, separated
1/2 cup sugar
Juice and zest from 1/2 a lemon (use the other 1/2 in the frosting)
3/4 cup + 1 tablespoon unbleached A/P flour
1/8 cup tapioca starch
1/8 cup butter, melted
1/4 cup half and half or milk

For the lemon frosting:
3 tablespoons butter
3 tablespoons cream cheese
Juice and zest from 1/2 a lemon
1 cup powdered sugar

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.

Making the cupcakes:
In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and beat again until stiff peaks form. Add the egg yolks, lemon juice and zest and mix to combine.

Sift together the flour and starch. Add this to the meringue, folding in gently with a rubber spatula.

Combine the milk and melted butter. Add this to the meringue batter, again folding in gently with a rubber spatula.

Pour the batter into the cupcake liners almost to the top.  Place in the oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.

To make the frosting, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the lemon juice and zest and the powdered sugar. Beat until well combined. Frost onto the cooled cupcakes.

Enjoy!

Rum Cake

This cake reminds me of my vacations to the Caribbean.  This is so moist and delicious, with no lack of rum! Be sure to use a good quality rum, such as Appleton.  

For the cake:
1 cup butter

2 cups brown sugar

4 eggs

1 cup buttermilk

2 teaspoons vanilla extract

3 cups unbleached A/P flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch sea salt

For the glaze:
1 teaspoon rum flavored extract

1 cup butter

1 cup brown sugar

1/2 cup dark Rum, plus additional as desired for brushing the cake

Preheat oven to 350 degrees. Grease and flour a bundt pan. 

In the bowl of a stand mixer with the paddle attachment, or in a larger mixing bowl, cream the butter and brown sugar together. Add eggs one at a time, mixing well after each one. Sift the flour, baking powder, baking soda, and sea salt together and add alternately with the buttermilk to the creamed mixture. Stir in the vanilla and rum extracts. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until a knife or toothpick inserted comes out clean. Meanwhile, prepare the glaze:

In a saucepan over low heat, melt the butter. Add the brown sugar and stir to dissolve a bit. Remove the pan from the heat and stir in the rum and rum extract. Set aside. 

Remove cake from oven and pour about 2/3 of the glaze over the still warm cake. Leave the cake in the pan for 2 hours before removing to a serving dish. Brush some extra rum on the cake, if desired, then drizzle the cooled cake with the remaining glaze.

Enjoy!