Sunday, August 22, 2010

York Peppermint Patty Brownies

I found this on a new recipe blog I ran across, so of course, I had to make them promptly as they seem to be the perfect dessert. They were really good, but definitely plan on a glass of milk and a small brownie. She recommends making 40 brownies from a 9x13 and that sounds about right.

1 C butter + 1T to coat the pan
8 -1 oz squares unsweetened chocolate
5 eggs
3 3/4 C sugar
2 t vanilla
1/2 t salt
1/2 t almond extract
1 2/3 C flour
1 C semi sweet chocolate chips
2 bags York Peppermint Patties (the generic brand has been known to make this recipe flop. I would advice buying the good stuff) (I bought 2 bags and had almost an entire bag left over, so you could probably go with just one)

1. Line the bottom of a 9x13 pan with tin foil and grease it with butter.
2. Microwave the unsweetened chocolate and butter for 30 seconds at a time, stirring after each cooking interval. Keep cooking and stirring until the chocolate and butter are melted. Set aside.
3. In a mixing bowl (or in your stand mixer) beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
4. Add the melted chocolate mixture and flour. Mix until incorporated.
5. Stir in the chocolate chips.
7. Spread half of the batter into the buttered pan.
8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
9. Cover the patties with the second half of the batter.
10. Bake at 400 for 30 minutes. This part is a little tricky. Stick a knife in the top layer of brownie and be sure that it comes out clean before you take them out of the oven.
11. Cool on a wire rack and then refrigerate at least 6 hours or overnight.

Thursday, August 19, 2010

Quinoa edamame salad

  • 1/2 cup dry quinoa (cooked according to package)
  • 1/2 chopped red pepper
  • 1/2 cup shelled edamame
  • 1/8 diced green onion
  • 1/4 cup craisins
  • 4 tbsp sunflower seeds, shelled

Red Wine Vinaigrette Dressing
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • Pinch sugar
  • Salt and pepper to taste

Lemon Zuchinni Bread

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

  • Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool.
After it has cooled slightly, pour the glaze over the top.

1/4 cup FRESH squeezed lemon juice
1/3 cup granulated sugar
1 cup powdered sugar

Mix together, it will be grainy, that's part of the charm.