MY NEW FAVORITE BROWNIE RECIPE.

img_9825If you couldn’t tell yet, I’m a huge fan of traditions. Weekly rituals that provide stability and comfort to my family, and they mostly revolve around food. I remember these kinds of traditions growing up myself and I want my kids to have the same feelings when the look back on their own childhoods. 

In that vein – we’re starting a new tradition this year: Sunday Supper. We’re making a big cozy, shareable family meal like we always do on Sundays – think Shepherd’s Pie, Spaghetti, a big pot of soup with crusty bread – but inviting someone or several someones to come join us for an early dinner. It just seems like a really nice thing to start doing. We had our first Sunday Supper this past weekend, inviting over some friends that haven’t seen our new house yet. Mike made a gigantic batch of spaghetti, we joined forces to make a green salad, garlic bread, and I made the most amazing brownies for dessert. Our friends raved over them, texting later that they were still dreaming about the brownies. 

I much prefer to bake from scratch than from a box, but even I have to admit that boxed brownies are amazing. It gives me a sense of satisfaction to bake things from the ground up. These brownies are worth every speck of extra effort expended. I googled “best brownies”, and after reading about 10 of the some 9000 (!) rave reviews on AllRecipes, it was settled. These were the brownies I would be making for Sunday Supper. I adjusted a few things, and have reflected the changes in my recipe – such as doubling the whole recipe, and a few changes in the frosting. But if you would like the pure unadulterated original, just click here for Angie’s original, much smaller batch recipe. 

I know I’ll be making these again for Sunday Supper in the not too distant future, and I know that these are the brownies that my boys are going to remember that their mom made when they were growing up.   

Best Brownies
Adapted from this recipe. 

For the Brownies:
What you need: 

– 1 cup butter
– 2 cups white sugar
– 4 eggs, beaten
– 1 teaspoon vanilla extract
– 2/3 cup unsweetened cocoa powder
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder

For the Frosting
What you need:

– 3 tablespoons butter, softened
– 3 tablespoons unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1 cup confectioners’ sugar
– 2 tablespoons milk

What to do: 

+ Preheat oven to 350 degrees. 

+ Grease and flour a 9-inch square pan.

+ In a large saucepan, melt 1/2 cup butter. Remove from heat

+ Add sugar, eggs, and vanilla. 

+ Add cocoa, flour, salt, and baking powder until no dry bits are left. Mix with a wooden spoon so as to not overmix the batter. 

+ Spread batter into prepared pan.

+ Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:

+ Combine softened butter, cocoa, maple syrup, vanilla extract, confectioners’ sugar and milk. Stir until silky smooth.

+ Frost brownies while they are still warm.

Enjoy for the brief moments that they last before they’re all gobbled up!

THE VERY BEST GRANOLA RECIPE.

img_4633On school days, our morning are, in an understatement, hectic. As much as I try to prepare at night for the next day, there’s only so much you can do. Diaper changes, bottles, long snuggles, teeth brushing, throwing things into lunchboxes, turning on the crockpot, not to mention getting ready myself. These are the days though. I live for those morning snuggles before school, at the cost of eating breakfast myself. With the gift of forethought this weekend, I made my very favorite granola, cooking it low and slow this past Saturday in the oven while the boys took turns napping and pulling every toy off the shelves in the playroom. I’ve gotten in the habit of tucking a little jar of granola with yogurt into my lunchbox to eat when I get to school in that blissful half hour before students arrive at the library for my first class. 

Mornings are tinged at this time of year (in south florida!) with a cool breeze and it’s just the best time of year to make granola. I’m sure it’s an even better time for it in the cold and wintry north. Let’s be honest, who wants to leave their oven on for an hour during any other time of year? I’ve tried many recipes for granola over the years, and this is the one scrawled on an index card, but nearly memorized. It’s adapted from Alton Brown, and it’s just my favorite. This isn’t just any granola, but a hearty and satisfying mix that’s not too sweet (the failing of most granola), a little bit salty with a nice crunch that pairs perfectly with a bit of plain greek yogurt. It is, of course, highly adaptable. Choose your favorite dried fruit, variety of nut, extra mix ins. 

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Granola
adapted from Alton Brown

What you need:

– 3 cups oats
– 1 cup mixed nuts, chopped (this mix is my favorite from aldi)
– 3/4 cup shredded coconut, sweet or regular
– 1 tsp salt
– 1/4 cup plus 2 Tbsp brown sugar
– 1/4 cup plus 2 Tbsp maple syrup
– 1/4 cup neutral oil (I use canola)
– 1 cup dried fruit (this is my favorite)

What to do: 

+ Preheat oven to 250 degrees.

+ Mix oats, nuts, coconut, salt, and brown sugar in a large oven-safe dutch oven, or baking dish.

+ In a small bowl, stir together syrup and oil.

+ Pour oil and sugar over oat mixture and stir to combine.

+ Cook for 1 hour and 15 minutes, stirring every 15 minutes.

+ Let cool, then mix in dried fruit.

+ Store at room temperature in an airtight container for up to a week.

+ Enjoy over yogurt or milk!

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Do you eat breakfast? I’ve gone through phases this year of breakfasting and not, and I’m in a decidedly breakfasting phase.

TO BAKE: CHOCOLATE CHIP COOKIES.

img_2535Chocolate chip cookies are a little bit of a hobby of mine. I try recipes, decide they’re the best, then see another one I want to try, and decide its the best, and so on and so forth until eternity. I had some extra time yesterday while home with my sicky baby Ben, so of course, the urge for a cookie set in. I had, in times past, decided the recipe on the bag of chocolate chips was the best, but then I thought this was the best recipe, then I switched to this one for a little bit (lard! so good!), but yesterday, I cracked open my Betty Crocker and her Chocolate Chip cookie may be my new favorite. Soft! Crisp edges! Chewy! Crinkly! No extra steps! What’s not to love?img_2543Recipe from Betty Crocker

Ingredients: 

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)

Instructions: 

  1. Heat oven to 375 degrees.
  2. In a large bowl, beat sugars, butter, vanilla and egg in a mixer with the paddle attachment.
  3. Stir in flour, baking soda, and salt.
  4. Gently stir in chocolate chips with a wooden spoon.
  5. On ungreased cookie sheets, drop dough by rounded tablespoon about 2 inches apart.
  6. Bake for 8-10 minutes or until light brown. Cool for 1-2 minutes then move to cooling racks to cool completely.

Some notes:

  • I like to only bake a few for us to eat, and then I freeze the rest of the dough in rounded tablespoons on a cookie sheet and transfer to ziplock bag. Store in the freezer until ready to bake. Add on a minute or two of cooking time if cooking from frozen.
  • This is my favorite cookie sheet. 
  • I like to cool on foil. I think it keeps the cookies chewier than if cooled on a rack.

Do you have a favorite chocolate chip cookie? It’s almost time to look at Christmas cookies!!! I’ve already got my eye on a few that I want to try this year!

img_2560In other news – I’m still home with this sweet boy, but back to work tomorrow and Mike’s staying home with him. Soaking up these moments!