brownies, brownies, everywhere!

Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet

Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut, pecan pieces, chocolate or peanut butter chips (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.


Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

...so my gorgeous, smart, talented, fun, unique daughter will be 6 on tuesday and i'm not wholly sure where the years went, it seems like yesterday we brought her home. The day they told me she was a girl was the happiest day, i was eccstatic i wanted a little girl soooo badly, and i got the best one ever! then we brought her home and i wanted to hold her forever, i still remember how she smelled, how warm and soft she was all cuddled up with her cheek on my neck, they way her little fingers felt wrapped around mine.
i know every baby is special, every baby has stars in thier eyes, and the world at their toes, but my baby girl she is the specialist, the starriest and the cutsey toes-yish of them all! (but that's just her mother's opinion)

Going Greek

I received 2 big beautiful cucumbers in my Full-Circle veg order this week and I know this is how I'm going to use them!

Ingredients

• 3/4 cup red bell pepper, chopped
• 3/4 cup chopped green bell pepper
• 1 cup cucumber - peeled, seeded and chopped
• 1 tomato, chopped
• 1/2 cup diced red or purple onion
• 4 large black olives, quartered
• 1/2 cup crumbled feta cheese (or lot more :)
• 1/4 cup olive oil
•  1/4 teaspoons white wine vinegar
• salt, pepper, and garlic to taste

Directions

1. In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, onion, and olives.
2. Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.               

...though when really lazy, cucumber, tomato, onion, olive oil, and feta is enough lol!

Dinner Tonight

Ingredients

•  3 large tomatoes, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon white sugar
• salt to taste
• ground black pepper to taste
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 2 cups milk or cream
• any other veg you have on hand can be added if you like
• 1/2 cup parmesan cheese

Directions

1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat.  Blend until smooth (if you like). Add cheese and serve hot.               

So if you have'nt gathered we will be having tomato soup and grilled cheese for dinner, hmm I'm hungry now! The farm fresh tomatoes this time of year are the best! between soup and sandwiches and just eating then up we can't keep enough in the house!

Did you know?

Eating tomatoes is the best way to avoid sunburn and wrinkles

Eating pizza topped with tomato paste can help prevent sunburn and premature wrinkles, new research suggests.
A study found that volunteers who ate helpings of ordinary tomato paste over a 12-week period developed skin that was less likely to burn in the sun.

Researchers at the University of Manchester found that the test subjects were 33 per cent more protected against sunlight than another group who were not given tomato paste.

The effect of eating tomatoes was equivalent to slapping on a factor 1.3 sunscreen. Changes were also seen within the skin of the volunteers that counteract the appearance of ageing.

Scientists think an antioxidant, lycopene, which gives tomatoes their colour, can neutralise harmful molecules produced in skin exposed to the sun's ultra-violet rays. Damage inflicted by the free radical molecules on skin structures and DNA can lead to premature ageing and skin cancer.

Previous research has shown that cooked tomatoes contain higher levels of lycopene than raw tomatoes. Tomato paste of the sort used to make pizza toppings is rich in lycopene. Skin levels of procollagen, which helps the skin stay supple and youthful, were also boosted by the tomato diet.

At the same time tests at the University of Newcastle showed that lycopene reduced sun damage to mitochondrial DNA in the skin – DNA in tiny powerplants in cells called mitochondria. Its disruption is also associated with skin ageing.

Professor Lesley Rhodes, at Manchester University, said: "The tomato diet boosted the level of procollagen in the skin significantly. These increasing levels suggest potential reversal of the skin ageing process."

Just an extra tidbit- finished a new pattern yesterday! Baby blanket. It's just a lovey size so I could test the pattern but i love how it came out and Iain is all attatched to it.

Zucchini Bread- yummy!

This was this morning's breakfast, with the gloomy summer we've been having at least I can use the oven without cooking our house!


Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (if you like, but not necessary)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).               

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.               

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. 

4. Add sifted ingredients to the creamed mixture, and beat well. (or the other way round- lol)

5.  Stir in zucchini and nuts until well combined.

6. Pour batter into prepared pans.

       

7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on  rack for 20 minutes. Remove bread from pan, and completely cool.               

Blackberry Cobbler

Ingredients

• 4 cups blackberries, adjustable to pan size
• 3 tablespoons cornstarch adjust to berry moisture
• 1 1/2 cups white sugar add more if you like sweet (i like mine a bit sour)
• 2 cups water
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 1 cup margarine
• 2/3 cup milk

Directions

1. Preheat an oven to 350 degrees F (220 degrees C). Grease a 9x13-inch baking dish, or use a cast iron pan or a pie stone as I did :).
2. Place the blackberries into a large saucepan; add the cornstarch and 1 1/2 cup of sugar. Pour in the water, and bring to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes. Just make sure the berries have a nice thickening about them adjust cornstarch to ensure the berries will set up. Pour into the prepared baking dish.
3. Whisk the flour, baking powder, salt, and 2/3 cup of sugar together in a mixing bowl. Cut in the margarine until it is the size of peas. Stir in the milk until a soft dough forms, (or cheat and use the food processor :), then drop by spoonfuls onto the hot blackberry topping.
4. Bake in the preheated oven until golden brown, 30 to 45 minutes.

 

This recipe is amazing! even though it was nearly 80 degrees the day i made it everyone wanted to eat it straight out of the oven and i must say it's soooo good hot! And since our summer has been sooo dreary the main pick me up has been the amazing berries we are getting from the farm!

These raspberries came from Terry's Berries on River Road in Puyallup and were huge, at least the size of Iain's thumb! They were more tham amazing and about 1/2 of them ended up in the triple berry pie recipe from yesterday!

                                        (This picture Robert took at 2am outside of Kaparuk)

 

On a different note my husband leaves for the north slope today, back to work for 2 weeks. His leaving always fills me with conflicting feelings. On one hand there are some how 1/2 as many dishes, 1/2 as much laundry, and 1/2 as much food eaten when he's gone. We have a fairly stable routine, and the kids pretty much, well they are deffinately calmer without daddy stirring them up-lol.

Then again I seem to be missing him so much more in the recent few months, especially at bed time he makes the bed so warm when I'm cold-which is very often. I also miss his yard maintenance he loves to mow and edge the lawn and I love to let him :) 

Now after writing all about it I wish he would hurry up and leave already! grrr...so he can come home that much sooner :)

triple berry pie!

Ingredients

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries, raspberries, marionberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
•  whipped cream or ice cream (but only if you want)                  

Directions

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a jar, shake together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.  Serve each slice of pie with a dollop of whipped cream or ice cream.               

So this was my very 1st blog post at the slight urging of a friend (whom i once babysat for- yes i'm old). This is all new but i'm sure i will get the hang of it-eventually.