Thursday, January 30, 2014

I would call it a Chocolate Almond Brownie!

   I would call this a chocolate almond brownie!  I used about 2 oz. of baker's unsweetened dark chocolate, 2 sticks of unsalted butter, 1 cup of dark brown sugar, 1/2 cup of white sugar, 1 tablespoon of pure vanilla, 3 eggs, 2 cups of a/p flour (mixed with 1/2 teaspoon salt and 1 tablespoon of baking powder, and about 1 cup of chopped almonds.

   In a microwave oven, I melted the butter in a 2-cup measuring cup and added the chocolate (chopped into very small pieces) to the hot butter.  I stirred all that to make sure the chocolate melted.  Then, I poured it into my mixing bowl, added the sugars, and started mixing to cool it down before adding the eggs.

     I added the eggs one at a time plus the vanilla and almonds to the mix.  While I let the mixer thoroughly combine all that, I placed the flour, salt, and baking powder in the baking dish I used (no special reason for that other than I didn't want to mess up another dish).   At about this time, I turn the oven on to 325 degrees.

     Slowly, spoon by spoon, I added the flour-salt-baking powder mixture.  Once incorporated into the chocolate mix, I turned the mixer on to a faster speed and let it mix for about a minute to get it all fluffy.

     After putting the mixture into the baking dish, I placed it in the oven and let it bake for about 45 minutes at 325 degrees.  I tasted a slice after letting it cool down for about an hour.  YUM!

Saturday, January 18, 2014

Refrigerator Oatmeal. I never thought of it before!

     The other day, my first piano teacher (#Eileen Carver-Marsh), posted an idea about "Refrigerator Oatmeal."  I decided to give it a try, and I'm glad that I did.  I've found that it can be delightful and so easily tweaked to suit flavor and consistency preferences.  

     The way I've done it is this.  I've used mason jars.  I've measured 1 part old fashioned oats plus two parts canned cream.  I've shaken all that up in jars.  After that I've added stuff like raisins, dried cranberries, pecans (you get the idea), capped the jars with lids, shooken the mixes all up again, and placed them in the refrigerator to set over night (six hours or so).  The next morning, I've found the mixtures to be soft, cool, and delicious!

     One day I thought, "I wonder what it would taste like with dairy whipped cream on top?"  After all, butter is made from that!  Oh my!  Oh my!  What delight it was!