Tampering

It has been a while since I have taken time to do this. But as you are all in the midst of the holiday season I am sure you understand. This year has been a fabulous cooking feat. I have had so much fun learning new recipes to add to my repertoire with some indescribable disasters of of cooking half asleep and making the worst birthday breakfast possible for my sweet hubby. With all that, I still managed to muster up the confidence to tackle the yearly candy day.
Candy day always starts off the same with buying more chocolate because I can never remember which size bar is required by the most incredible fudge recipe i have ever made. Up to this year it has been one of those sacred recipes that I have know that tampering with would surely lead to the demise of every good tradition in the book. Thus, I have been able to hold off switching, substituting, or making do with this recipe for six years, almost a record for me. Being me, and having read up all year on how to tame chocolate in to submission I went for it. Adding just a hint of ginger, a touch of cocoa powder, and fudging the chocolate by four oz. made fudge that must be kept in a lock box. so here is the recipe, and have you master lock ready and waiting, I am sure it will cool just fine under lock and key.
Fudge- Based on Valerie's incredibly lovely wonderful recipe.
Prep 13x9 in pan by lining with foil and leaving a good 6 in overhang on at least 2 of the four sides. Set pan aside
1 12oz pkg semi sweet chocolate chips
3 4 oz bars Hershey milk chocolate bars broken up
1 7 oz car marshmallow fluff ( name brand is fluffier wierd but true)
1 Tb butter
1 T good vanilla extract
1/4 t ground ginger
3 Tb dutched cocoa powder
Place bove ingredients in over sized bowl, and set aside.
In a large saucepan combine
4 1/2 cups white granulated sugar ( use it all this is chemistry, don't substitute trying to make fudge healthy, that's not he point)
1 12oz can evaporated milk
Turn heat to medium and stir about every other minute at least to keep from burning. Bring to a boil and star timer for 6 minutes one it has started boiling.
When the timer ruins your meditative state of making your shopping list, immediately remove from heat and pour into bowl with chocolate. Stir entire concoction until smooth, creamy, and no streaks of marshmallow are showing.
Pour into prepped pan and set out to cool at room temp,Cut in to 1x1 in pieces, put in air tight container and then transfer to lock box or fridge.
Nuts can be added to the chocolate mixture in the first bowl if your family likes that, but trust me when it tastes this good there is no need.
Smile but not too long cause you will miss your chance to try it in your reflective state.
Merry Christmas
Mrs. Brownie

A new Favorite

Okay, in all honesty I am not big on food trends I think they tend to get out of hand where a home cook ends up in the kitchen with a bunch of ingredients that no one really likes but they were cool on that TV show, or an article couldn't say enough about them. Living in the real world where a grocery budget doesn't leave much wiggle room for things like imported foie gras, I like recipes that most people might have the ingredients on hand. Thus, over the last week after being asked to create a menu for a themed Bethlehem party I decided to give the cool dip a go in my own food processor to help stay within budget. Man am I so glad that I did. I found out that Taihini is much cheaper made in your own home as well so here is how you do it.
Next time you are at the market go to the Asian section and buy some bulk sesame seeds for the tahini- ie. sesame seed paste. I know it may sound weird but it makes the hummus have a nutty flavor that is fabulous. Grab a bottle of sesame seed oil while you're there this is great stuff to make your Asian recipes taste more authentic and makes a fun twist on roasted veggies.
tahini is just
1/4 cup sesame seeds (toasted if you would like a nuttier flavor)
1 T of water
1 t sesame seed oil
1 pinch kosher salt
put all ingredients in food processor and let it run until it creates a smooth paste.
Remove paste to condiment container and store all but 1 Tablespoon in the fridge.
For hummus
Put reserved paste
1 15 oz can garbanzo beans drained and rinsed
2 T Lemon Juice
2 T Olive oil
1/2 t salt
1/4 t white pepper (optional)
2 cloves minced garlic
and any additional herbs that you have on hand fresh or dried are fine. Remember herbs like tarragon are very potent. I like a bit of mint or cilantro personally. 1t of anything you like should do the trick and up to 1 T fresh herbs minced.
Turn on blender and let run. Intermittently take spatula or spoon and scrape sides to get a well mixed dip and there you go. That $8 a tub dip is yours for pennies on the dollar and it tastes SO much better than the other stuff. Enjoy with anything you might typically dip in a savory sauce. Get creative, and just wait for the bowl to empty- it doesn't take long. Big plus is it is good for you, so less guilt during the holidays never hurt anyone.
Smile and savor
Ms Brownie

Le Sigh

What a wonderful week. Just looking back on the spectacular gift of a busy, lovely life filled with the scents of home cooked bread and cinnamon. Thanksgiving always brings vivid memories from every corner of my past. Days of standing beside those I have admired from my youngest years seem to be the most potent of them all. Years of learning, growing and striving to be that person my mother new existed inside. Everyone says that if you want to know me quickly look through my eyes and you may not know the details but you will get the gist of my story. Well, that story has been accompanied by a symphony of smiles, tears, giggles, and jibes. In tribute to a very nostalgic crazy week I give you a recipe still memorized after years of preparing it for friends and family. It too has deep secrets and hopes. Note I don't use alcohol for consumption ONLY cooking. We had a rule in our house that this cake never got tasted before it went in the oven. Hey, it is more than worth the wait.
Kahlua cake
Preheat oven to 350 F
Mix 3 eggs
1 16 oz real sour cream
1/2 cup oil
1/2 cup kahlua
1 dark chocolate cake mix
1 pkg chocolate pudding
6 oz semi sweet chocolate chips
Stir until not dry ingredients remain no longer. Butter a large bundt pan and then dust with cocoa powder or powdered sugar.
Place cake in prepared pan and bake for 45-55 min depending on on your oven. Check with a toothpick between the two edges of the pan. Make sure it is cooked through. Turn out of pan after 10 min. serve dusted or galzed with powdered sugar.
Smile and savor, cause this is a bit of every Holiday season I have every enjoyed.

Bread What?

Okay,those of you who know me personally know that I rarely if ever recommend going and making a special trip to buy something especially for a silly recipe but this might be worth the time. Or on your next shopping trip just grab a bag. Of what you may ask. BREAD FLOUR. I know that there are many brands s and such on the supermarket shelf find one you are comfortable paying for and put it in the basket. One may query why all the hooplah? My dear hubby just this morning commented on how wonderful my bread has been since I have switched over to even using half bread and half all purpose. So how does it work? Bread flour contains a higher percent of proteins that make longer strands of gluten during the kneading process. These longer chains help the bread through the rising and baking stages of production. Resulting in a bread loaf that can be put on a cookie sheet free form. Slash across the top a few times and no one will believe that you made it yourself. BTW yes I do make homemade bread often, but if you don't when you go to the effort might as well make your product have some sweet pizazz.( this advise not intended for rolls which often are desired to be light and flakey. On this matter experiment if you wish but be forewarned the texture will change.) On that note Slice and savor.
Ms Brownie

All rolled up

In our home there are just two people for most meals. Which is fine but I came from a family where there were six warm bodies with appetites to feed 8-10 people. As a result when i first got married we had leftovers every meal, not a bad thing when you are working a lot, but heavens sometimes individual portions are valuable without the microwavable plastic freezer meal. In response to to my hubby's love of lasagna I tried to create actual lasagna in portion sizes without stacking containers of the rest of the casserole. Thus, the roly poly was born. The big bonus is you can make these fast and in whatever portion size you want. My husband loves these cause he can easily eat and portion them out for however hungry he might be. So here goes:
Makes 4 well filled rolls.
1 jar pasta sauce or leftover marinara from any dish
1 cup ricotta cheese
1 egg
1 T fresh chopped herbs ie basil, thyme, or parsley. Or 1t dried
salt and pepper to taste
4 lasagna noodles
1/2 lb ground beef browned- in all honesty if you have leftover beef or sausage simple shred or chop it into 1/2 inch dice for a yummy change of pace.
For the health conscious cooked summer squash, spinach, or onion, can be added to the meat or ricotta mixture, follow what your family likes.

Bring large pot of water to boil add 1 t salt then add noodles and make sure they are submerged to cook through according to package directions. While the noodles cook, mix ricotta, egg, herbs, and salt and pepper until well blended. Add meat and chopped veggies if using to ricotta mixture and set aside. Drain the noodles and rinse with cold water. Taste the marinara sauce to make sure its the flavor you like if not doctor with a can of tomatoes, some balsamic vinegar, or herbs and garlic. Take one noodle at a time and lay flat on an appropriate work surface( one that can get messy.) Spread ricotta mixture across the entire noodle, then roll up from a short side. Place in greased loaf pan. Repeat procedure with remaining noodles. Spoon a generous amount of marinara over all the rolls and heat in 350 oven for 25 min until warmed through.
This recipe is especially accommodating to picky eaters as the filling can be individualized, simply mark different types of roly polys with cheese or a toothpick to ensure they get the right one. Thankfully, this recipe doubles beautifully and can be frozen, just cover with plastic then tin foil, label, and freeze prior to baking- it will take about an hour to cook if taken directly from the freezer. Making this a great dish for busy nights.
Smile and Savor
Ms Brownie
forgive the lack of posting this week it has been slightly crazy.

Say NO to take out

Why does some chain pizza joint get to decide how you like your sauce? Around here most normal restaurants try to seduce one's senses using a sickeningly sweet tomato sauce on top of a flavorless cracker- like crust. YUCK. So instead of putting up with a stranger's definition good, wholesome, pizza I make my own. Because it is your pie, top your glorious creation with whatever sauce ( or use the Italian Gravy recipe) you want, canned or otherwise. Furthermore play with alfredo, bbq and topping combos like at the gourmet places hopefully you too can find a favorite fall back dinner recipe for an at home date night. To play with the texture one can add 2 Tablespoons of cornmeal to make a dryer crust, or up to 1/4 cup potato flakes to make the crust more tender. One last note, if you need the yeast to activate a bit faster ie. you have a room full of starving testy tasters add any acidic liquid in the first step. Yeast loves a slightly lower ph.
Pizza dough
Combine 1 cup luke warm water (105-120 degrees)
1 scant TBS or packet quick acting dry yeast
1 tsp sugar or 1 TBS juice
wet yeast granules and set to the side.
Combine 2 cups flour with cornmeal or potato flakes
or 2 1/2 cups plain flour.
1/2- 1 tsp salt
1 TBS olive oil
stir then make well in the middle of a medium bowl.
add the blooming yeast it should look foamy and smell like a bread store.
Mix with spatula or spoon until combined. Using 1/4- 3/4 cup flour- depending on the humidity etc. knead dough until it starts to be less tacky and smell like warmed yeast. Ideally cover in greased bowl adn let rise for 30 min to 1 hour your finger indentation will leave an imprint. or let rest 5- 10 min and shape into a pizza then top with favorite toppings.
Cook in preheated 400 degree oven for 12-14 minutes. Dough can be simply buttered and covered in kosher or seasoning salt of choice and baked for shorter time to make delicious bread sticks.
Smile and Savor it.
DON'T PLAN ON LEFTOVERS
Ms. Brownie

Oblique Comfort food

Comfort Curry
Granted, I had never thought, considered or desired to step foot in an Indian (think Sheba) until I met my now husband. It was one of those situations that we all get ourselves into when dating. Trying to seem adventurous by doing something off the charts, to show your date that you really are that interesting, and willing to experience things from his past. Brian, had returned the previous year from living in a community with heavy Indian influence and was still enamored by their food. Thus, he dragged his entire apartment with dates to the local Indian restaurant for a cultural experience. The best part of the evening was certainly a dish I still craved called mushroom matter. A close second came when the idiot roommate ordered the vindaloo in “hot” fashion and turned more than one shade of the rainbow as he too tried to impress his date. I must admit I have yet to recreate the mushroom dish but here is my version of a comforting Indian style curry similar to the one my husband orders.
Sear 4 room temperature chicken breasts sliced into ½ in chunks ( boneless skinless) lightly in a nonstick pan with enough oil to coat pan.
Cook an extra minute just to get the breasts mostly cooked- they will finish later in the sauce.
Remove from pan and set in a bowl.
In same pan put 1t-1T of oil or clarified butter and add 2 tsp curry powder and ½ t garam masala. If you like you can find a recipe for your own on the internet. More work but you know the freshness of the spices.
Roast spices until they start to smell toasty, not burnt.
Puree I medium onion and 2 cloves peeled garlic until pulpy.
Add to pan with roasted spices and cook for 3-5 min until onion just translucent.
Add any fresh or frozen veggie you want at this point. I love cauliflower, potatoes, spinach, canned mushrooms, okra, or flat green beans let you imagination run, just remember to wait o add frozen peas. You are going to want about 1- 1.5 cups veggies per serving if not using any meat. If you want to add meat, use cooked leftovers. The best part is that there are so many spices in this dish most preparations turn out fabulous.
Cook until just tender adding water or chicken stock as needed to keep from sticking.
Lastly add 1 8 oz can tomatoes sauce on top with peas if using, and stir turn the heat down to low. Then just cover the whole mess of it, and go set the table or fold some laundry. It will be done in about five-ten minutes, but the long you give the flavors the better. Dish over rice and you will be in heaven. Warm tortillas if you whish and forget the silverware for a night to make the experience a little more authentic.
PS Curry can get spicy so read the label on the spice mix, and have some plain yogurt or fresh cucumber on hand to cool any over-heated palates.
Smile and savor every bite.
Ms Brownie

Grandma's Punkin

My Grandma spent many hours baking with me all growing up. In fact, to this day the family doesn't get together without some kind of cooking being started or finished. These are my grandma's favorite cookies. She likes them so much that they are made any time of the year not just for a special fall holiday. Yeah for patient people in our lives who take the time to watch us become the people we are meant to be. They are those who helped to nurture us through the dry spells, without obligation to do so. Enjoy her recipe.
Pumpkin spice cookies with glaze
2 ½ c flour
1t baking soda
1t baking powder
½ t salt
1t cinnamon
½ t ground cloves
½ t ginger
½ t nutmeg
½ c butter
1 c white sugar
½ c brown sugar
1 egg
3 T molasses
1 ½ c canned pumpkin
1 t vanilla extract
2T lemon juice
Preheat oven to 350 degrees F. Grab 2 or more cookie sheets and line or grease according to personal preference. Combine dry ingredients in medium bowl and mix to distribute through.
Place butter and sugars in stand mixer and cream. Stop mixer ad molasses, egg and turn on for 1 min. add lemon juice and flour mixture and mix 30 seconds, then add pumpkin and mix until all is just incorporated. Scoop onto sheets leaving 2 inches in between. Cooke 10-12 min cool on wire rack. Glaze with 2 cups powdered sugar 1 Tablespoon lemon juice, 1 t cinnamon and enough water to make spreadable, or your favorite cream cheese frosting recipe. You can add nuts, or baking chips to this recipe. Grandma did unless it was for the kids. If you like and glaze is optional. Savor and smile with someone special.
Ms. Brownie.

I do like Spiders and Snakes

I am not crazy about things crawling on or around me. Nonetheless, I am not one of those people who can't handle disposing of an arachnid when called for. My favorite Halloween treat is certainly from a eclectic childhood, where crafts were done on a bare oak kitchen table. This heirloom had scars across the top, and the embedded wood grain was a picture of every wonderful Sunday family dinner, and crazy craft birthday party. Each Halloween my mother would comb the grocery stores to find string black licorice. With a short list of other ingredients Oreo spiders climbed from the woodwork of as we labored over frosting and red hots. The only caution is try not to eat all the goodies you may want to decorate the spiders with.
Creepy Crawlys
1 bag plain oreos
1 bag pull and peel licorice( I love black licorice)
1 small box red hots
1 tub frosting ( any flavor that sounds good)
Optional to bring some color to the spiders, fruit roll-ups, candy corn, m&m's etc. may be pasted on each spider with more frosting.
Twist open as many oreos as you desire spiders. Cut desired length of licorice plus 1/2 inch and place 6-8 around perimeter of cookie. Replace top of oreo, and decorate to hearts desire with eyes, stripes, and spots. Enjoy the time with the little ones, making a great mess. This is not meant to be an clean activity.
Smile bewore you end the life of each spider, or display on a great holiday plate
Ms. Brownie

Inside out

My Mother-in-law makes the best caramel brownies. They are thick, gooey, and to die for. This, is not that recipe. Brian, my dear hubby at times enjoys non-chocolate sweets. So in ode to both him and his fabulous mother, I inside-outed the recipe to create a blondie with a rich peanut butter chocolate filling. I know, it might be a little trendy to inside out, but when the result is this good, no cares if it happens to be trendy or not. Recipe note: warming the peanut butter mixture may help in reaching the desired pourable consistency. For those with a peanut allergy nuts can be omitted and caramels melts with evaporated milk may be substituted for peanut butter mixture.
RECIPE INGREDIENTS
For the Crust:
2 cups Pillsbury Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup molasses
1 1/4 cups margarine or butter, softened

For the Filling:
1 cup peanut butter
1/4 cup honey
One (6 oz.) pkg. (approximately 1 cup) semisweet chocolate chips

1/2 cup chopped nuts

DIRECTIONS
Heat oven to 350 degrees F. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes.
Meanwhile, in small bowl, combine peanut butter and honey; blend well to thick. pourable consistency add milk if needed.
Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with peanut butter mixture. Sprinkle with reserved crumb mixture, and lightly press in with fingers.
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.
Smile and savor to the last bite!
Ms. Brownie

Perishable

Perishable
The Problem with cooking is that all food has a shelf life. No product no matter how expensive or fine will keep forever. The freshness of a product can work for or against the cook at hand. Spoiled can only be thrown out, yet ingredients at their peak are unforgettable and need little to accentuate their natural beauty. For that matter, each dish made is gone in an instant whether it be the trash, the floor or someone's satisfied belly. This fact becomes problematic as at the end of the best cooking day all that is left is a sweet memory, a smell that will forever evoke the happenings of that instant of time. Well, that's life. The good must be savored and cherished, the bad thrown out with the knowledge of how to prevent waste in the future. Have a wonderful weekend, don't hesitate to take a taste of life and hold it for a moment longer than usual. Maybe it will come back in some far off year when a delicious memory will hold you over until reinforcements come along.
Spice of Life Gingerbread
Grease and flour 9 or 10 in. square baking pan
Combine in medium bowl and whisk together
2 cup baking mix,
½ t baking soda
½ t cinnamon
½ t Chinese five spice.
Make well in center and add below.
3 lg eggs beaten
2/3 c brown sugar
2 T canola oil
3 T molasses ( not black strap)
2/3 c. Buttermilk or soured milk
Then combine with a thorough but light hand.
Preheat 400 turn down oven to 350 just as closing oven door on cake. Bake 23-28 min frost if desired with cream cheese frosting or maple glaze.

Something Simple

There are times in life when you just don't feel fabulous. Its a fact. Neither good or bad, because how would you know when things are better than ever if there was nothing on the other side of the scale. So this evening with a draining nose, warn limbs and cloudy head I bring you the quick cheer bars. Yes, I know they are rice crispie goodies, yes I know that this is a microwave recipes, but if you are like me there are days when NO ONE CARES. We all just need something to give away to make another smile, in hopes that is pressing the start button on the microwave we will forget about the long week and enjoy a simple act of service. My friend Danielle was the inspiration for these treats. So thank you for reminding me that serivce is in the thought, not the technique.
Peanut butter Crispies
4 1/2 c crisp rice cereal
place in large bowl
1 10 oz bag marshmallows
4 T butter
3 T cocoa powder
place in medium microwave bowl and cook for 2 min stirring after one minute. If the marshmallows are somewhat melted, add 2/3 c commercial peanut butter and stir. Return bowl to microwave for remaining minute stirring halfway through. Dump peanut butter mixture over cereal and mix to coat. Place in greased 13x9 pan and let cool.
If you are more ambitious than this recipe add anything that sounds good. dried banana chips, or butterscotch chips might be excellent.
Have a great evening and keep smiling.
Ms. Brownie

Sawa Cornbread

I know this is the oddest title for a sweet, moist, decadent cornbread, but it is well deserved. Upon serving this to the missionaries ( we had them over for a simple bbq dinner) I certainly had to name it after the missionary who couldn't get enough so I sent the pan home with him. This is a cheater recipe inspired b how my mother makes cornbread muffins to knock your socks off. There is no oil or butter int he recipe, so that is not a typo. Hope you enjoy this one just like Elder Sawa.
Cornbread
Preheat oven to 400 F. Oil a 9 in square pan or a 11x7 cake pan whichever you have on hand.
1 18.5 oz yellow cake mix minus 1 cup mix- save for another use. You can use the reduced sugar type if you prefer.
1 c. yellow cornmeal
1 t baking powder
1/2 t salt
1/8 t white pepper (optional)
Whisk the above together in a medium bowl until all ingredients and well distributed.
3 eggs
6 oz non-fat plain yogurt
1 c buttermilk, or milk soured with lemon juice
Beat together the above until well combined
If you want more texture add 1 small can cream or canned corn according to preference (optional)
Stir wet into dry ingredients until just barely combined, scrape into pan and place in hot oven for 22-27 min depending on the pan material and how hot your oven runs.
Enjoy every last crumb. and remember its okay to modify these recipes according to your preferences.
Keep Smiling
Ms. Brownie

Versatile Meatballs

Once upon a time, in a far away place, there lived well.. me. Okay, so joking aside, growing up my mother had one of the best friends in the world. This sweet lady was my step in mother when my own happened to be out of town, sick, or just trying to deal with four overly-active children. Carol, at the time didn't have any young kids at home, and was simply an angel in the community. She had the mildest manner and was a great seamstress. This recipe was inspired by a simple act of kindness she performed for my family when my mom had just come home from having surgery.
Carol, came to the house about dinner time (remember, this would be before any of the kids were old enough to be self-sufficient in a kitchen) with a big tray full of meatballs. To my surprise there was not a bit of pasta or marinara sauce in sight. Carol dished up a plate for each of the kids before leaving us with a hug each. each plate contained a few meatballs, and brown gravy, mashed potatoes, and green peas. Trusting that Carol was a good cook we each took a courageous bite of the unknown combo, and smiled. The meatballs were lite and tasty, savory like hamburger steak for little kids' appetites. It was a delicious meal sent by someone who knew how to push the envelope, by using great flavors in a new preparation.
Now, that I am married I often have kept a bag of homemade frozen meatballs ready to go for any preparation from pizza to, mashed potatoes. The key to keeping these versatile is using simple seasonings that will go with any sauce that happens to be on the menu.
Simple Meatballs
Preheat oven to 400 Degrees F. Line bottom of a broiler pan, or baking sheet with foil. Spray top portion of broiler pan or cooling rack with cooking spray and place on top of other pan. This is a trick from Cook's Country, that keeps the meatballs from getting greasy and cooking in their own liquid.
1 lb ground beef, chicken or turkey
2 eggs
1/2 c instant or quick cooking oats mixed with 3/4 c warm milk
1/2 t pepper
1/2 t salt, or to taste
1/2 t. group thyme
1/2 t. granulated onion
Optional mix in's. 1/2 cup of thawed chopped spinach, 1/2 c complimentary cheese, 1/4 c. finely chopped cooked veggies or fresh herbs.
Mix all above together in a medium bowl with clean hands until mixture is well combined and uniform. The mixture should be soft and loose, not heavy and laden. Shape with a light hand into walnut sized balls, and place on prepared rack. The less you compress the meat the lighter and juicier the final product. Place in hot oven for 12-15 min. Cool and use in whatever you want. Freeze leftovers for a quick fix meal, on a busy evening.
Variation: This mixture can be formed around cubes of cheese, or bread stuffing ( use your imagination, just make sure item in the center of meat is not raw) for a meatball surprise that readily gets high acclaim.
Keep Smiling
Ms. Brownie

Lightened Sacher Cake

You may have heard of the elegant Sacher Torte, with its' dense chocolatey texture and intense flavor. This creation was born recently from an idea from my gorgeous little sister who lived in Italy for months at a time. This version is a little lighter much quicker, and a little more American. Nonetheless, it got some rave reviews.
So here goes.
Sacher Cake Rachel Style. (Quick)
Preheat oven 350 and spray 2 9 in cake pans with butter or cooking spray
2 1/2 cup baking mix
1 box chocolate pudding mix
1t baking powder
1/2 c baking cocoa
Combine the above into a medium bowl and stir with whisk to ensure there are no lumps
1 1/2 c white sugar
3 eggs beaten
1/3 c oil
1 t vanilla
3/4 c evaporated milk
1/2 c orange juice.
2 T molasses
Beat together with electric mixer, or whisk until well combined
Then add to dry mixture with whisk or electric mixer and beat until the batter is smooth and uniform.
Pour into prepared pans. Put in hot oven for 25-32 min depending on the finish of your bakeware.
Check with toothpick, the should not be wet, and top should spring back when touched. Remove from oven and cool ten min thaen remove from pans.
Mix together 1/4 c apricot jelly and 1/4 c orange juice heat in microwave for 1-2 min stirring every 30 seconds until mixture is melted together. Prick both cakes all over with skewer or sharp knife. brush apricot mixture over both cakes until it has seeped in.
To assemble combine 1/4 c apricot jelly with store bought or homemade cream cheese frosting for a 2 layer cake. Beat together, then fill and frost cake turning bottom layer upside down. Use as much or as little as you prefer for a typical cake frostin in your home. 2 cans of mixed store bought frosting or recipe using 8 oz cream cheese should provide enough to fill and frost cake. For garnish try shaving chocolate bars with a veggie peeler or simply dust with a little cocoa powder.

Okay, so it is a pretty involved recipe, but if you like hearing oohs' and ahh's as you walk in the room, this cake will get you there. Plus, it has a less caloric punch than the original while maintaining the wow factor.
Keep Smiling
Ms Brownie.

Enhanced Chocolate

Anyone who enjoys chocolate, is probably considering this title to be a misleading one. Rest assured, I am just going to go into some of the complimentary flavors, and little hip tricks that help to allow you to enjoy the full spectrum of tastes that chocolate can reveal.
First, anytime chocolate is warmed, cooked, heated or frozen it brings out the chocolatiness in full force. The heating is due mostly to carmelization, but as in the case of cocoa based desserts it is termed blooming the cocoa. This is done by simply heating up one of the liquids going into the recipe and pouring it over the cocoa prior to adding it to the whole recipe. Trust me it works, although i haven't figured out why. Doing this to processed chocolate is a little more tricky because burnt chocolate is simply offensive and is typically unsalvageable for much of anything. Third chocolate was not meant to be mixed initially with water, so if you are try to cut the calories from the cream, butter or other medium stated in the recipe DON'T. If you're going to enjoy a dessert you might as well have fun with it.
Flavors known for bring out the best in chocolate include;
Orange, coffee, lemon, berries, almond, peanuts, okay all nuts, vanilla, molasses, cinnamon, apricot, grapes, maple and mint.. I am sure the list exceeds this but these ar eth ones I am familiar with. Add some extract, essences, or the food/ fruit itself, can bring out dark to floral notes in the confection that were previously unimaginable. So next time you are cooking up a batch of brownies try adding one ingredient that may make that batch of baked goodness infamous in the mind of your tasting crew.
My favorite combo is Dark chocolate with orange extract, served with fresh berries. The sweet sour, bitter, combo is sublime. Have fun experimenting, after all cooking is just a bunch of written home chemistry projects, that go to for grading to an entirely subjective audience. So hope you have a great weekend.
Ms. Brownie

Joy in Every Season

In past years, during my mother-in-training phase, I had the happy privilege of having a mom who appreciated the signs of the season. She grew up in a time and place where here family helped to gather and distribute fruit for farmers in her home town. Her education in the glories of the field resulted in her keen sense for ripe, succulent pieces of heaven in each season. I have never known a woman who would make friends with every grocery produce manager within a 2 mile radius of her home, so she could ask for cases of the best fruit available. In turn, I have learned to appreciate the feel, smell, texture, and taste of nature's decadence on many occasions. There is nothing ordinary in a day when you have had juice dripping down your chin, from eating the glories of the harvest.
I go into this because I have loved apple season this year, and am anxious for the cranberries to finally signal that fall hit in full force. This morning I had the happy time to simmer the last bag of frozen cranberries into a version of Cranberry Chutney. As the summer has passed, other types of berries no longer compliment these tart delights; but the sweet candy goodness of pears seemed to fit the bill just right for this morning's adventure.
Cranberry Chutney.
Beware when served to company with sandwiches or poultry YOU WILL RUN OUT
1 bag 12oz Cranberries fresh or frozen
1-2 cups cored chopped fruit ( leave berries whole but well washed)
1/3 cup orange or apple juice which every will compliment your other fruit selection better
1/4 up to 2/3 c sugar or splenda
1/2 t total cinnamon, ginger, clove, nutmeg or allspice, just for a little fun
Place all ingredients in medium sauce pan and cook over medium heat until cranberries have popped, sugar is dissolved, and the other fruit has reached its desired texture, ie. if you don't want it mushy then take it off the heat. Let cool, place in air tight container and enjoy on toast, sandwiched meat. or in place of applesauce for a fabulous afternoon snack.
It may be difficult but attempt to share this with others, even many who don't like cranberries love this fresh version.
Keep Smiling
Ms. Brownie

The Danger in Cookies

I love that everyone I have ever met has a very particular favorite cookie. I have a husband who hates the cake-like side of this confection, but would gobble down a plate full of any of chewy varieties that his mother made for them growing up. ( Note my mother-in=law is a FABULOUS cook and is very generous with her recipes). The other danger besides personal preference for texture of the cookie is simply that not everyone enjoys the different "add-ins" many recipes call for. At home no bones (nuts) or ants (small dried fruit pieces) are to be found in cookies made for home eating. The greatest risk I take in posting a cookie recipe is due to relative humidity. Everyone says baking is a science with very precise measures, to that fact I can't argue, but I don't know any home that can control the water content of the flour on every day of the year. Sooo, I am trusting you with this recipe, understanding that today these were awesome cookies, next week more or less flour, a little more creaming of the butter and sugars, or a little less baking time would be needed to achieve the same result.
Having said all that, these and chewy cookies with definite gorgability.
Peanut butter Oat Cookie (please use commercial brand Peanut butter, it does make a difference)
1/2 c. trans fat free margarine or shortening
1/2 c. Peanut Butter- creamy or crunchy according to preference
1c Brown sugar
1/2 c White sugar
2 lg eggs lightly beaten
1 1/2 t. vanilla extract
1/2 t ground ginger
1/4 t salt
1 t Baking powder
1 t Baking soda
1 1/2 c flour
1 1/2 c oatmeal not instant
Cream butter and sugars, add in eggs and vanilla. Combine dry ingredients pour over creamed mixture and let the mixer do the work until all ingredients are incorporated. Bake on greased or lined sheets ( I LOVE SILPATS) at 350 for 10-12 min turning pan around in oven for last minute or so to ensure even browning.
Let these cookies make you smile, but please don't burn your tongue.
Ms Brownie

Bake on greased, or lin

Italian Gravy

Forgive the title but this is my version for Italian Gravy, or red sauce. I love the term gravy though cause I enjoy putting this sauce on veggies, pizza, bread, and, of course, pasta dishes. The term gravy is not my own, I stumbled upon the term during my perusal of " Last Bite" earlier in the year. Now every time my red pot comes out- yes I do have a designated enameled iron pot for just this dish- I can't help but imagine all the dishes it will contribute to until its' ultimate demise. Note that the recipe and amount change every time I cook, due to changes in my mood, my allergies, the weather, or the initial dish that it is being composed for. Just know, that to me cooking is a personal thing, and I think that if you like cocoa, honey, molasses, star anise, anchovy paste, fennel, or nutmeg in your gravy add it in. Bytheway, the above list has all ended up in the red pot at some point. If it sounds good try adding it, make every recipe yours by letting those bits of individual inspiration show through. Furthermore, don't hesitate to open up the spice cabinet, it is a great thing to use those miniature bottles of treasured leaf and root. Many of the most common of spices used in modern cooking have bee shown to have nutritional benefit beyond that of fruits and veggies. So never fear the unknown, just keep a tasting spoon nearby, while you concoct your own brew to entice, amaze and endure all those who enjoy the fruits of your labor. Sometimes, it is good to cast a spell.
Basic Italian gravy
Olive oil to coat heavy pot
1-2 cloves garlic
1 14.5 oz can petite diced tomatoes
salt and pepper to taste.
1/2 t onion powder
1 t dried basil- can use fresh finely chopped
1 t dried oregano- can use fresh
1 t honey
2 T tomato paste
1 24oz can Hunts or canned pasta sauce or equal amount of plain tomato sauce.
( fresh herbs roughly chopped should be at least 3x's the original dried herb amount to approximate flavor.)
Optional additions: 1 T cocoa powder, 2 T balsamic vinegar, fennel-seed or ground, nutmeg, thyme, paprika; white pepper ground, anchovy paste-use less salt, lemon juice, chopped tomatoes, grated carrot, star anise (remove), bay leaf (remove), dash of sugar, 1 T molasses; Just some ideas of what I alternate putting in according to what I have on hand and feel like doing. Taste as you go, and figure out what you like. (This is not a sweet sauce to make it so add sugar, ketchup, honey, or brown sugar until you have reached desired sweetness.)
Heat olive oil in pan when hot add garlic minced into pan and stir for 30 seconds, add can of diced tomatoes, and basic spices. Reduce liquid for 3-5 min stirring occasionally. Once reduced, add the rest of the basic ingredients, and those optional ingredients that suite your palate. simmer over low heat, stirring every once in a while until desires small, taste and consistency are achieved. This has ben anywhere from 5 min to 1.5 hours for me due to the need to get dinner on the table at times. Note the longer this simmers the more the flavors meld and congeal into pan of goodness. It it gets tooo thick thin with stock, veggie juice, or tomato sauce. One way or another this is an easy versatile , work horse to have in your repertoire. Trust me this is a recipe to Savor.
Ms. Brownie

Golden Sunshine Cake

Today the sun came out, and thank goodness. I still haven't gotten used to the fact that around here clouds can be dark for days without raining, or stormy from a blue sky. Being that today is Sunday, the perfect day to cook, it was time to bake something to make someone smile. (One never knows where or when, in an unpredictable day, a bit of oven goodness will be appreciated.) SO off I went, needing to use a few eggs, and some leftover orange juice a new recipe was born.
Sunny Citrus Cake
1 boxed yellow cake mix 18 oz.
3 eggs well beaten
1 t. vanilla
1 carton lemon yogurt 6 oz
1 1/4 c orange juice
1/2 t nutmeg ( I grated it on my micro-plane)
and if you have it on hand add some fresh citrus zest. If not, the cake still receives a 4 smile rating at the potluck we ended up attending in between church meetings.

1.Preheat the oven to 350 F and coat a 10 in bundt pan with cooking spray and flour.
2. Dump the cake mix in a medium bowl and whisk until most of the clumps are very small or non-existent. ( This allows minimal beating once you incorporate the wet ingredients, adn allows the quick bread method of mixing without hazard from the cake mix.)
3. Quickly beat all wet ingredients in a separate bowl and add nutmeg.
4. Pour wet ingredients into well in dry and mix with whisk or spatula just until there are no patches of dry mix. Don't beat, this was meant to be a quick easy recipe to turn heads not a show stopping centerpiece for your next dinner party.
5. Pour batter into prepared pan and place in oven for 45-50 min or until top springs back and toothpick comes out clean when pushed into the center.

PS. One crazy note from a mistake I made in the past. Don't try to put a bundt pan on a cookie sheet to facilitate removal from the oven. It negates the effect of the center surface and makes cooking time much longer with a over browned surface.

Remove from oven, cool for 10 min, then glaze ligthly with 1 1/2 cup powdered sugar 1T lemon juice, and enough water to give you a drizzling consistency.

This glaze gives just the right touch. For those watching your cholesterol I am sure eggs substitue would work great, and you don't have to worry about coming home with leftovers with this cake, even a crowd of full bellies ask for a slice for later to savor at home.
Keep Smiling,
Ms. Brownie