Homemade Brownies

      I have been on such a homemade kick this fall, from these breadsticks to chocolate chip cookies to applesauce to potato chips. And I LOVE IT. Seriously, it has been so much fun and while yes, it does require some more time, it’s not as much as we like to think. I love knowing exactly what I am putting into my body and having so much control over it, unlike when you buy those packaged mixes. Plus, everyone has just been amazed and impressed with all the new goodies I have been whipping up. So I just knew I had to try to make brownies from scratch and let me tell you, you will not be disappointed! They were delicious. Enough of my rambling on onto the good stuff:

Ingredients:

• 1 stick Butter
• 1 1/2 cups Chocolate Chips
• 4 eggs
• 1/2 tsp Salt
• 2/3 cup Flour
• 1 cup Sugar
• 1 tsp Vanilla Extract

Directions:
1) Preheat oven to 350 degrees. Grease a pan. Melt butter in microwave, remove and stir in chocolate chips until melted.
2) Add eggs, one at a time and mix well. Then stir in sugar.
3) Add flour, salt and extract and beat until just combined.

4) Pour into greased pan and bake for 25 to 30 minutes. Use a toothpick to insert and if it comes out clean, then they are done!

And why yes, I do have the perfect brownie maker! An Easter gift last year from my mom, the resident Easter Bunny!

Martha Stewart Monday: Chocolate Chip Cookies

I feel like chocolate chip cookies are one of those essential recipes, like a good chicken roast or biscuits. These cookies were made with love to send to my boyfriend because yes, I can be that cheesy! Anyways, these cookies were pretty easy to make and pretty yummy too. I might have eaten a few before I shipped them off ( I had to taste test them, obviously).

Ingredients:

• 1 cup butter, softened (I zap it for 10 seconds
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (OPTIONAL unless you are me, who adds it to everything!)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Directions:

1) Preheat oven to 350 degrees and grease a cookie sheet (or two if you have them)

2)  Cream (which means mix with a stand or hand mixer) butter, and sugars. Then add one egg at a time. Then stir in the extracts. Next dissolve the baking soda in the hot water. Stir in and add the salt and flour. Lastly, add in the chocolate chips, and make sure the chips are distributed evenly.

3) Spoon the cookie dough onto the cookie sheet in medium sized globs. Bake for about 10 minutes or until edges are golden. 

What’s your favorite cookie recipe? Or are Chocolate Chip Cookies your favorite?

Martha Stewart Sunday: Strawberry Shortcake Cookies

 

      Well, I saw these fabulous cookies and wanted to try to make them after tearing out the recipe from Martha Stewart; however, I baked them late at night while a bit sleepy and didn't fully read the recipe. I just dumped everything in the bowl and mixed it instead of making the batter first then cutting in the strawberries. The good news is they still taste delicious!

 Here's the recipe:
Strawberry Shortcake Cookies
Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling
 

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. (Or you can just throw all the ingredients in one bowl and use an electric mixer for about one minute on medium)
   
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Strawberry-Shortcake Cookies - Martha Stewart Recipes

 

Have you ever not read the directions and still made the recipe work out fine?