Brownies that only need a little whipped cream are a pleasure to make and eat. This recipe brings the deep richness of bittersweet melted chocolate laced with cocoa powder for a double impact that practically demands toasted nuts. 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 … Continue reading Chocolate Fudge Brownies
Chocolate chip cookies evoke childhood memories involving just the right combination of sweet dough and chocolate. Some have nuts and others have oatmeal. Some are crisp and flat and others a soft chewy dome. These are my mother’s recipe for chocolate chip cookies, thick and chewy, heavy on the chocolate chips. These are made with oatmeal but you can also add in toasted nuts for a crunch. 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 … 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.