My Proudest Baking Moment - Brownies

My first baking experiment was when I was in high school. I tried to make brownies out of a box, and I mixed up the water and oil amounts.

Then, the tears came.

Fortunately, my mother came to the rescue. She dried my tears, and ran to the store to get another mix. The brownies were good the second time around, but that experience taught me to always check the quantities!

These brownies are a first for me. I have never even contemplated making brownies from scratch before. I'm not sure why it never even crossed my mind, because brownies are one of my favorite desserts. In a word, these are heavenly! I adapted this recipe from Beth Lipton's You Made That Dessert?

I omitted the espresso powder (none in the house), but I opted to add a half cup of semi-sweet chocolate chips. Heavenly. Did I mention that already?

This might be my proudest moment of baking. My mother should be so proud!

Fudge Brownies

Makes 24

4 Oz. Unsweetened Chocolate

4 Oz. Semisweet Chocolate

2 Sticks (16 tablespoons) unsalted butter, cut into pieces

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons instant espresso powder (I did not use)

1 tablespoon vanilla extract

4 large eggs, at room temperature

2 cups sugar

1 3/4 cups chopped walnuts (optional - I did not use)

** 1/2 cup semisweet chocolate chips (I added this to the batter.)

Preheat oven to 375 F

Line a 9 x 13 inch pan with foil, overlapping the sides. Mist with cooking spray.

Chop both chocolates, then combine with butter in a saucepan at lowest setting. Cook, stirring constantly with a flexible spatula. Once the chocolate is smooth and melted, remove from heat and pour into large bowl. Cool for 5 minutes.

In a small bowl, combine flour, baking powder and salt.

In a small cup, dissolve espresso powder into the vanilla extract. Stir into chocolate mixture (I only added the vanilla to the chocolate).

Wisk the eggs and sugar together, then beat them into the chocolate mixture until well combined.

Add the flour mixture, and stir until all components are incorporated. Mix in nuts (if using).

Pour mixture into baking pan, and bake for 30-35 minutes.

Let brownies cool on wire rack.

Use the foil overhang to lift brownies onto cutting board to slice and serve.

YUMMY!

Because Yellow is my Favorite

My son has an unnatural obsession with yellow. I realize each child has his or her own set of nuances, but this is almost out of control. I believe it started a few years ago (he’s almost 4) when he decided he wanted to be a school bus driver. And so the school bus craze began.

We have a motorized riding school bus, several school bus toys and even a conductor’s hat that we’ve deemed appropriate attire for his school bus driving ensemble. After all these toys were purchased, he all of the sudden decided that no, he did not want to be a school bus driver anymore.

He wanted to be yellow.

Huh?

Me: “Jack, what do you want to be when you grow up?”

Jack: “Yellow.”

Me: “You know yellow is a color, right? You can’t be YELLOW when you grow up.”

Jack: “But I want to. Yellow’s my favorite.”

Well, okay then. Yellow, it is.

I say all this because whenever I make a treat for him of any kind, I make it yellow.  He gets so excited, I just can't help myself.  It's the little things, isn't it?

This is a recipe I got from Culinary Concoctions by Peabody. If you've never been to her site, you will spend hours there - I promise! She consistently amazes me with all her creative treats, and her eye for food photography inspires me. Her stories are interesting, honest and thoughtful - and really funny.  Check her website out.  You will not be disappointed!

Magnolia Vanilla Cupcakes
Adapted from More from Magnolia by Allysa Torey, via Culinary Concoctions by Peabody


1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, at room temperature (VERY important!)

1 cup milk

1 teaspoon vanilla extract

ICING:

Vanilla Buttercream (recipe below)
Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, cream the butter until smooth with electric mixer on medium speed.. Gradually add the sugar and mix until fluffy, roughly 3 minutes. Add the eggs, one at a time.  Beat well after each addition. Add the dry ingredients gradually (in three parts), alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Make sure and scrape down the batter in the bowl to get all the ingredients blended. Spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely before icing.

Vanilla Buttercream Icing

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.  Beat until smooth and creamy, about 3-5 minutes, on medium speed with mixer. Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. Keep in mind, you may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.

PS - What is better than one of these?

TWO.

*** Side Note.  Please be aware that I'm not only new to blogging, baking and cooking, but I'm also new to taking food pictures.  I hope this blog will eventually show some improvement!!!