This is my ULTIMATE favourite brownie recipe. Every time I make it I am in awe again of just how good it is.
Often I find brownies to be overly rich and sweet. But, these have the perfect fudgy consistency with that great peanut butter/chocolate combo that everybody seems to love. And, for those chocoholics out there it will definitely satisfy your sweet tooth as it is packed full of chocolate chips.
The key to perfect brownies is to NOT OVER-BAKE them. Make sure to check early and wait for the toothpick to come out with fudgy (not wet) crumbs. If it comes out clean they will no longer be fudgy!
If you”ve got a favourite brownie recipe feel free to share. You can never have too many yummy brownie recipes in your repertoire. :)
First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.
I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)
I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)
For the rest of you, I have made cake.
Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?
I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.
The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.
P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!
I know that technically it”s still summer but it”s really beginning to feel a lot like fall here and I”m more then ready. Over the last week I have begun to feel a lot better and the cold crisp air is breathing new life into me. I”m ready for a new season and a new start in this pregnancy. Bring on the cravings! :)
Doughnuts are something that my family loves. My mother-in-law makes one mean glazed doughnut and I love it! My problem is finding time to make the dough, roll it out, cut it out and deep fry it. They”re definitely worth the effort but I”m hard pressed to find the time with an antsy two year old.
That”s why these jam filled fritters make me a happy woman. You simply whip up a tasty muffin batter, drop it into hot oil, pipe it full of strawberry jam and dust it in icing sugar. Bliss. I”m already thinking of different ways to fry up this spice infused batter. I think some chopped apples would turn these into some pretty fine apple fritters.
These would be a great way to end the first week of school. You can have the fritters all ready for when the kids come home, then they can help fill them with jam and dust them in icing sugar. I”m sure they won”t complain and few will probably disappear on their way to the serving tray.
Make batter: Mix together milk, vanilla, sugar, oil and eggs. Set aside. In a separate bowl sift together flour, baking powder, nutmeg, salt and cinnamon. Stir into milk mixture.
To Fry: Heat oil to 350ºF or until water spits when a small drop is added to the oil. Drop the batter by tablespoon amounts into the hot oil and fry until golden and cooked through, flipping halfway through cooking time. Remove from pot and drain on paper towels.
To Fill: Using a skewer or toothpick poke a hole in the side of a fritter and twirl it around inside to create some space in the centre. Place jam in an icing bag with a small round tip. Insert tip into hole and fill fritters with jam.
To serve: Toss fritters in icing sugar and serve immediately. Best served four hours after being made or re-heated from frozen.
Makes: 2.5-3 dozen fritters
*This makes quite a large batch so I froze them before dusting in icing sugar. That way when we”re in the mood for some doughnuts we just have to zap them in the microwave and toss them in icing sugar.
I have been obsessed with tea and cookies ever since I saw the recipe for this Chai Concentrate on Hilary”s blog: Let Her Bake Cake. James is in heaven because I make a new batch of cookies practically every week.
These Peanut Butter Oatmeal Chocolate Chip Cookies have been a long time fave and are one of the cookies I turn to most when I”m looking for something to dip in my tea. Don”t get me wrong, these are by no means just a side-kick to tea. These cookies stand alone in their awesomeness.
One thing that keeps me coming back for more peanut butter deliciousness is the fact that these cookies actually seem to get softer as the week goes on. I”m guessing this has to do with the peanut butter and oatmeal? Whatever the case, it takes a long time for these cookies to go stale, which means you can make a large batch and gorge on them all week long.
I was debating whether to call these muffins or cupcakes. But I think anyone that eats chocolate muffins for breakfast understands that, that distinction is always hard to make when your having chocolate for breakfast. The only real reason I’m calling these “muffins” is because I took my Blueberry Sour Cream Muffin recipe and altered it slightly to make itDouble Chocolate Raspberry. Can I get a whoop whoop?
My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?
Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.
What’s your favourite breakfast splurge?
Double Chocolate Raspberry Muffins
1 1/4 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup raspberries
1/2 cup chocolate chips
Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
Stir in sour cream until combined. Fold in raspberries and chocolate chips.
Pour batter into 12 paper-lined or greased, regular size muffin cups.
Top with additional chocolate chips and raspberries if desired.
Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.
Last week I was feeling good enough to break my six weeks of baking silence. Let me tell you, it felt wonderful! My poor hubby has been deprived of homemade goods for so long that he was almost giddy when he found out I was actually going to bake him a pie (and one of his favourites at that!). So giddy in fact, that he decided to capture the process on film. He did such a good job of capturing why I love to bake.
James and I love pie so much that we had it at our wedding instead of cake. Our mothers went through lot’s of work that summer making and freezing pies for the big day. Strawberry Rhubarb was definitely one that we requested be on the menu.
This recipe is a little bit different then your average Strawberry Rhubarb Pie. The obvious reason being that it has a crumble, which makes it that much more of a breeze if you have frozen pie shells in your freezer. The other reason is that the filling is infused with the flavours of cinnamon and ginger. They give such a warmth and richness to the pie. I think I may need to make another soon.
Toss rhubarb, strawberries, cornstarch, cinnamon, ginger and salt in a bowl until well combined. Pour into pie shell. Cover with crumble topping. Bake at 400ºF for 20 minutes then lower the heat to 350ºF and bake for an additional 40 minutes until crust and crumble is golden brown and filling is bubbly.
2/3 cup flour
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 cup butter, melted
Mix together all ingredients until crumbly. Sprinkle over pie.
* I used this recipe for the crust. It has been my go to for years. Except I make it with butter instead of shortening and I froze the other half for another day.