Before you mix anything up you should first prepare your pan. Either a Pyrex or metal pan will work, just so long as it measures roughly 8″x8″. First spray the insides with non-stick spray or rub the insides with butter. Next take some flour and dust the inside, ensuring that all surfaces are coated and that the excess is removed by tapping the bottom and sides. If you want to add almonds, and it is a great option, you should dry toast them right after you prepare the pan. You should do this step in the oven at 375 until … Continue reading Chocolate Fudge Brownies
You can, and should, freeze measured balls of dough and only bake them as needed. When I make them I usually pack them up in sets of 4 and take them out when I want to have desert and maybe a few left over for the next day. Mix the dry ingredients together in a bowl and set aside. 3 cups all purpose flour1 cup pastry flour (or add another cup of all purpose flour)1 tsp. baking powder1 tsp. baking soda In a separate bowl (or a kitchen aid) mix butter, white and brown sugar. 3 sticks of butter (12 … Continue reading Chocolate Chip Cookies
I discovered Melissa Clark’s recipe for an ice cream base at the beginning of the summer. Sadly I didn’t own an ice cream machine. Yet. For my birthday David and his family got me a gift card to take into Williams Sonoma so I could live out my creamy dreams.