The Fudgiest Chocolate Brownies

I found this recipe a few years ago.  These are quite possibly the best brownies ever to be created.  I only make them once or twice a year due to the fact that more often would likely kill me.  They are definitely not something that should be eaten often, but saved for special occasions. 

I'll post the recipe as it was when I found it. 

Chocolate Brownies

Gourmet | February 2000

The Farm of Beverly Hills, Beverly Hills, CA

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?"

These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Yield: Makes 20 brownies

Active Time: 20 min

Total Time: 3 hr

3 sticks unsalted butter, cut into pieces

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

6 large eggs

1 1/4 cups cake flour (not self-rising)

1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note:

· Brownies keep, layered between wax paper in an airtight container, 5 days.

Pumpkin Crockpot Oatmeal

I decided to try a little something different with the oatmeal today (or last night if you will).  I had a can of pumpkin left over from the holidays, and wondered if it would work in the breakfast.  Come to find out, the kids love it!  They say it's like pumpkin pie for breakfast.  

Pumpkin Crockpot Oatmeal

4 1/2 cups oats (not quick cooking kind)
10 cups water
1 cup brown sugar
1/2 tsp salt

1/2 tsp nutmeg and cloves

1 tsp cinnamon
1 tsp vanilla

1 - 29oz can of Pumpkin

Combine all ingredients in crockpot. Chunk up pumpkin and try to distribute chunks evenly. It will cook and separate on its own.  
Cover with lid.
Turn to warm for 8-10 hours. Mix well.  Serve.  

It's a full crockpot of oatmeal. ;)

English Toffee

My husband came across this recipe and we tailored it a bit to our liking.  We've made it several times.  It doesn't seem to last very long.  We've tried a few different chocolates.  It seems self explanatory, but spend a few extra dollars for the good chocolate.  It really does make a difference.  

English Toffee

1 pound unsalted butter 

1 cup white sugar

1 cup brown sugar

1 Tbsp. corn syrup

1 1/2 to 2 cups raw pecans, chopped finely or ground loosely

2 tsp. vanilla extract or 1 vanilla bean (scraped or split so the seeds will come out inside the toffee)

1 tsp. salt

2 cups chocolate chips or shaved chocolate

Directions

Spread chocolate on a large silpat sheet, greased cookie sheet, or greased marble slab. 

Melt butter in a heavy-bottomed pot on stove top. In separate bowl, mix together white sugar, brown sugar and corn syrup, add to melted butter. Add 1/4 cup water. Cook mixture on medium-high heat, stirring with a wooden spoon. Using a candy thermometer—most can clip onto the pot—cook until 260°, stirring hard and fast to make sure nothing is sticking to the pan and your toffee doesn't burn. At 260°, add the almonds, then lower the heat and finish cooking until your candy thermometer reads 300° and reaches the soft ball stage. It should take about 15 to 20 minutes total to reach the 300° mark. The mixture should be a beautiful, bubbly, golden brown color. At 300°, turn off heat immediately.

Add vanilla (if adding vanilla beans, you must fish them out when you pour the toffee before it cools) and add the salt. Stir quickly. 

Pour the mixture out over the top of the chocolate. Smooth out the toffee to 1/4-inch thickness. After about 5 to 10 minutes, you can score the toffee with a knife or pizza cutter in order to break it up later. Using hot water and wiping the knife clean after every slice can help in scoring the toffee. 

You may now let the mixture cool. When cool, you can sprinkle with a dash of fleur de sel (French sea salt), break them up and wrap them in cellophane or an airtight container to maintain the freshness.

Buttery Corn Bread Recipe

This has become my family's favorite homemade corn bread recipes.  We love Jiffy mix, but I would much rather make it from scratch.  I just never really know what's in the mixes.  I found this recipe online.  Sometimes I end up changing a few things to recipes.  This one needed no changes.  I included the link to where I found it. 

Buttery Corn Bread Recipe

Prep: 15 min. Bake: 25 min. Yield: 12-15 Servings

Ingredients

2/3 cup butter, softened

1 cup sugar

3 eggs

1-2/3 cups 2% milk

2-1/3 cups all-purpose flour

1 cup cornmeal

4-1/2 teaspoons baking powder

1 teaspoon salt

Directions

In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13-in. x 9-in. baking pan.  It will look a lot like cake batter. 

Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

http://www.tasteofhome.com/recipes/buttery-corn-bread

Marble Pound Cake

For Hannah's 12th birthday she wanted a marble cake.  I found a recipe online, and made a few changes after reading the reviews. 

Marble Pound Cake

Ingredients

2 cups white sugar

1 cup butter, softened

3 cups cake flour

1 cup milk

1 1/2 teaspoons baking powder

2 teaspoons vanilla extract

1/4 teaspoon salt

4 eggs (room temp)

1/4 cup unsweetened cocoa powder

1. Cream softened butter and sugar until light and fluffy. Add eggs one at a time.  Then add vanilla. 

2. Sift dry ingredients together.  

3.  Add dry ingredients and milk.  Alternating between dry and wet in 3 batches. 

4. Remove 2 1/2 cups batter and set aside.  

5.  Add 1/4 cup unsweetened cocoa powder to remaining mixture and mix well.  

6. Grease and flour bundt pan.  

7. Alternate white and chocolate mixture in layers into pan, 1 cup of each mix at a time.  

8. Using a butter knife, swirl to make marble effect. 

9. Bake 350° for 50-60 minutes until done.  

10.  Let sit 10 minutes then remove from pan into cooling rack.  Let cool completely.  

Homemade Chicken Noodles

Today is my daughter Hannah's 12th birthday.  My kids always request a meal for their special day.  Today, Hannah wanted chicken noodles.  

We started with a triple batch of noodles. 

So it's this recipe times three.  You can do it by hand, but I'm lazy, so I do it in the food processor in 3 batches. 

Noodles

1 2/3 cup flour

2Tb butter

1tsp salt

2 eggs

4Tb  1/2 & 1/2

Mix flour, butter, salt  in food processor.  Beat eggs & 1/2 & 1/2, then add to food processor. 

Setting 5 on noodle roller. 

Then we lay the noodles out on the table, cut into strips, and let dry. 

While that is drying, I have the chicken bone broth thawing, along with the chicken thighs that will be cooked in the chicken broth.  

Heat the broth with the thighs (or whatever pieces you want) and bring to a boil then simmer until fully cooked, about an hour. 

Remove chicken and cool.  Then remove meat, chop, and set aside.  

Bring liquid to boiling and add noodles.  Cook 15-20 minutes, until al dente.  If you want thickened, mix 1/4 cup softened butter with 1/4 flour.  Add to liquid and stir until liquid boils.  Add chicken and serve. 

Homemade Cranberry Sauce/Relish

Growing up, I had only had the canned jelly cranberry sauce.  As an adult, I found an interesting recipe in The Joy of Cooking cookbook.  Homemade cranberry relish.  Hmmmm.  That's interesting.  Using actual cranberries to make cranberry sauce/relish (I still call it sauce). I tried it, and it's been a huge hit. It's so easy, there's no reason for me to not make it.  I just do it the day before and chill it for our meal.  

I at least double it.  I like to buy 3 pound bags and make a huge batch and then can it.  My kids LOVE it on their pancakes throughout the year. 

Whole Cranberry Relish

The Joy of Cooking

 

Combine in a large skillet:

 

1 lb cranberries, picked over

2 c sugar (or 1 1/2 c honey)

1/2 c water

1/2 c orange juice

2 tsp gratedorange zest

 

Cook, uncovered, over medium heat until most of the cranberries pop open and the nixture is somewhat thickened, 7-10 minutes.

 

Let cool and serve, or refrigerate up to 1 day.

 

* makes about 3 cups