Brownies
Chocolate Chip Cookies
Sugar Cookies with Royal Icing
Pecan Pie
Pumpkin Pie
Recipes and pictures to come!
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Thursday, November 26, 2009
Tuesday, August 18, 2009
Dessert of the Week: Brownies & Lemon Bars
We went to visit our friends Amber & J.R. Mills on Sunday. I bought them a Lime Zest platter from Crate and Barrel, and adorned it with my lemon bars.
I felt bad that the Mister didn't get any brownies the first time around this month, so I have 18 minutes left on them in the oven! I'm glad I'll have ample time to cool them this time, because cutting them fresh sucks.
I felt bad that the Mister didn't get any brownies the first time around this month, so I have 18 minutes left on them in the oven! I'm glad I'll have ample time to cool them this time, because cutting them fresh sucks.
Sunday, August 2, 2009
Dessert of the Week: Brownies
I baked these for the Crate & Barrel inventory potluck.
Ingredients
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Ingredients
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
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