The Search For The Perfect ... Brownie

There are lots of different ways to make lots of different foods, so I thought I'd take it upon myself to try different variations of some of my favorite foods to try to find the PERFECT one. And what better place to start than with brownies?

Looking in my pantry today, my sweet tooth started itching and unfortunately there was nothing in there to scratch it. A box of unsweetened chocolate caught my eye and I immediately thought, oooooo brownies! So I turned to my trusty computer to find a recipe and was dismayed when 100 different variations popped up, all with different ingredients. Unsweetened chocolate, bittersweet chocolate, or cocoa powder? White or brown sugar? Walnuts or pecans? Mocha? Mint? Cheesecake? Ahhhhhhhhhh! So I thought I'd start with the most basic of basic recipes, the one on the back of my Baker's chocolate box. Here's what it said:

For the ingredients: Unsweetened chocolate, butter, sugar, eggs, flour and vanilla.

In a microwave safe dish heat the butter and chocolate on high for 2 minutes, or until the chocolate is melted. Remove from the microwave and stir until chocolate is melted. Let it cool a little bit. Yes, those are photos of a bowl of chocolate and butter. What else do you need in life?

Mix the sugar in with the chocolate, then add the eggs and vanilla. Be careful not to scramble the eggs if your chocolate is still warm. Add in the flour and stir. (I also added a pinch of salt because I used unsalted butter.) Pour the batter into a 9x13 inch pan lined with foil and sprayed with oil. An easy way to line your pan is to fit the foil on the bottom of the pan first before setting it in the inside. Bake at 350 degrees for about 30 minutes, or until a toothpick comes out with fudgy crumbs. Do not overbake!

Cool the brownies before slicing. To slice, pull the brownies out of the pan using the foil. Since these brownies are pretty moist I found the easiest way to cut them is with a pizza cutter. Cut the brownies in big or small pieces depending on how much you want to indulge in. :)

Mmmmm, nothing beats a warm brownie. Except maybe a warm brownie with a scoop of ice cream on top. Overall this was a pretty good recipe for a standard brownie. Nice and moist, chewy, with that light crust on top. And the ingredients are pretty basic, so as long as you have the chocolate they're a snap to make. (Pretty instant gratification as far as baking goes.) I like a deeper chocolate flavor though, so I guess the search will continue. But it was a delicious start!

Chocolate Brownies
recipe courtesy of Baker's Chocolate

4 ounces unsweetened chocolate
1 1/2 sticks of butter or margarine (3/4 cup)
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
(A pinch of salt if you use unsalted butter)

In a microwave heat chocolate and butter in a microwave safe bowl for 2 minutes on high or until butter is melted. Remove the bowl and stir until the chocolate is melted and mixture is smooth. Stir in sugar. Add eggs and vanilla, stir and be sure not to scramble the eggs. Stir in flour (and salt). Pour batter into a 9x13 pan lined with foil and greased. Bake at 350 degrees for about 30 minutes, or until just set and a toothpick comes out with fudgy crumbs. Cool and enjoy!

For the purposes of this search I will not be changing any of the recipes I try. But that doesn't mean you can't! Feel free to add in nuts or different flavorings.

The Definition of Comfort Food

I know a lot of people hate meatloaf. The thought of it brings up horrible childhood memories of mystery mush or dry hard-as-a-rock brown lumps. Not for me though. I love meatloaf! It's a great comfort food. Filling, hearty, delicious! And this is a great basic meatloaf for beginners just wanting to get their feet wet or traumatized individuals ready to give meatloaf another shot. Time to get over your fears people! Let's have meatloaf!

Here's what you'll need: ground beef (or you can use ground turkey or a combination of meats), breadcrumbs, onion, bell pepper, carrot, garlic, an egg, thyme, chili pepper and salt and pepper.

Combine the breadcrumbs with the thyme, chili pepper, salt and pepper. Add the ground beef. Chop the veggies into chunks and put them in a food processor. Process the veggies until minced but not mush. Learn from my experience and put the carrot in first near the blade. It'll be easier to get them chopped finely that way. Add the veggies to the meat and breadcrumbs along with the egg. Mix it up! (With your hands if you don't mind getting a little messy!)

Form your meat mixture into a 10-inch loaf and put on a cookie sheet lined with aluminum foil or parchment paper. I put my loaf on a rack so any fat drippings would drip off instead of pool around. This is a good option if you're using a high fat content ground meat.

I got this recipe from Alton Brown so he uses a thermometer probe to cook to a temperature instead of a time. If you have a probe, insert it at a 45 degree angle so the end is a little more than half way through. Be sure not to touch the cookie sheet. If you don't have a probe, no problem! Bake at 325 degrees to 155 degrees if you're using a probe, or for about 1 hour and 10-15 minutes if you're not.

While the meatloaf is baking mix up the glaze with ketchup, mustard, honey, worschetshire or however you spell it, and some cumin.

After the meatloaf has been baking for 10 minutes take it our and apply about half the glaze. Put it back in the oven. About 10 minutes before the loaf is ready take it out and apply the rest of the glaze. Continue baking.

Let the loaf rest a little bit before cutting. (If you can wait that is) Slice and serve!

I had my meatloaf with mashed topatoes and peas. Classic! Of course I gave myself the end piece, the best part! The glaze is browned and yummy, and the meatloaf is nice and moist.

The perfect bite! I can't wait for lunch tomorrow. Meatloaf sandwich anyone?


Classic Meatloaf
recipe slightly adapted from Alton Brown

4 ounces breadcrumbs
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion
1 carrot
4 whole cloves garlic
1/2 bell pepper (red or green)
36 ounces ground beef (I used 85/15 but could have used a little more fat. Feel free to try different meats like turkey too.)
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1 cup catsup
2 tablespoons mustard
2 teaspoons ground cumin
Dash Worcestershire sauce
2 tablespoon honey

Combine breadcrumbs and spices in a large bowl. Add in the meat. Combine the onion, carrot, garlic, and bell pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Add into bowl with meat and breadcrumbs. Add the egg and mix.

Pat meat mixture out to a 10-inch loaf on a cookie sheet lined with aluminum foil or parchment paper. Put on a rack if you'd like. If you are using a temperature probe insert at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Bake at 325 degrees to 155 degrees or for about 1 hour and 10-15 minutes.

Combine the ketchup, mustard, cumin, Worcestershire sauce, and honey. Brush half of the glaze onto the meatloaf after it has been cooking for about 10 minutes. Brush the rest of the glaze onto the meatloaf about 10 minutes before it is done.

Berry Licious Pie

I hope everyone had a great 4th of July holiday! I know I did. I floated around in the pool reading a book all day, couldn't ask for more! There was some good food involved as well of course, including this yummy Fresh Strawberry Pie. It's the perfect summer dessert to take advantage of all those plump and juicy strawberries from the grocery store. Here's how to make it!

You will need lots of strawberries of course! Also you will need sugar, lemon juice, cornstarch and a baked pie shell. Mash half of your strawberries (I used 3 quarts total so 1 1/2 quarts), and mix in a medium pan with sugar, cornstarch and lemon juice. Cook over low heat until the mixture has thickened and turned into a clear glaze. It kinda looks like strawberry jelly.

Chop the remaining strawberries into quarters or halves depending on their size and mix into the cooked strawberries. Pour into the your baked pie crust. (You can bake a frozen crust or make your own. Guess which one I did!) Refrigerate your pie for about 4 hours or overnight until it is set.

Slice your pie and enjoy with a dollop of cool whip! Mmmmmmm. Perfect for a hot summer day!


Fresh Strawberry Pie
Recipe Courtesy of Seed to Spoon

5-6 cups fresh strawberries
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons lemon juice

9-inch baked pie crust

Halve or quarter half the strawberries depending on their size. Mash the other half and mix with the cornstarch, sugar and lemon juice. Cook on low heat until the mixture thickens and the glaze turns clear, it took mine about half an hour I think. Cool slightly, then mix in the rest of the berries. Pour mixture into baked pie crust. Refrigerate 4 hours or overnight. Serve with whipped cream.

Back in Action

Hi Peeps! If you're reading this now, thanks for sticking around and checking in! I know I haven't blogged in a while but I have excuses! First I was out of town shooting a wedding in Puerto Rico. That was muy fun but muy tiring, which probably explains why as soon as I got back ... Wham! I got the flu. Sads, I know. And it's taken another week to get over that but I feel much better now! So look forward to next week when normal service will be resumed. I got some yummy recipes coming up, and maybe an update about my garden which is barely hanging in there in this awful heat. (Except for the cucumbers, RIP)

Not for the Lactose Intolerant!

Luckily my dad is not lactose intolerant so I made him this Tres Leches Cake for his birthday. And I definitely deserve the favorite daughter award because this cake was muy delicioso! (Technically I'm the only daughter but still.) This cake is sooo moist and flavorful it melts in your mouth. And it's a snap to make! Just remember to make it a day ahead because all those leches need time to soak into the cake. Here's how to make it!

You will need: cake flour, baking soda, salt, sugar, butter, eggs, vanilla, and I added a pinch of cinnamon at the last second. For the leches: evaporated milk, condensed milk and half and half. And then for the whipped topping: heavy cream, sugar and vanilla. Sooooo if you count the topping then technically this is a cuattro leches cake, right?

This is an Alton Brown recipe and he likes to weigh out his ingredients for cakes so if you have a scale, use it. Mix together the flour, baking soda, salt and cinnamon and set aside. Use a mixer to whip together the butter and sugar until nice and fluffy. Add the eggs one at a time, mixing in between each one. Add the vanilla and mix. Add the flour in 3 batches, mixing until just mix after each addition. Don't overmix or your cake will be tough. Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees for 20 minutes. When the cake is done take it out of the oven and poke holes all over it with a skewer or knife. Let the cake cool completely.

Time for the leches! Mix together the evaporated milk, condensed milk and half and half. Pour the milk mixture all over the cake. It might seem like there's way too much leches but don't worry, they will all get soaked in. This is one thirsty cake! Now here's the important part. Let the cake rest in your fridge overnight. Resist the temptation to eat it right away! This cake will just get better the more it sits.

My cat would like some leches please.

When you are ready to serve the cake put together the whipped topping. Whip the heavy cream and vanilla with an electric mixer. Slowly add in the sugar while it is whipping. Whisk until stiff peaks are formed. Dump all that yummy topping on the cake and spread it evenly.

Here's the birthday dad with his cake! Mmmmmm yummy. Can't wait to eat it!

Some sliced strawberries go great with this cake. My dad really enjoyed his cake. In fact he had seconds. But that's OK cause calories don't count on your birthday. :)

And because I love you, here are some more photos I took today with the macro lens on my camera. I just had to get up close so you can see all the moist yummy crumbs of cake and the fluffy whipped cream. Mmmm, I think I might have to go have another piece right now!

Tres Leches Cake
courtesy Food Network: Alton Brown

6 3/4 ounces cake flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
4 ounces butter (1 stick) room temperature
8 ounces sugar (about 1 cup)
5 eggs
1 1/2 teaspoons vanilla extract

12 ounce can evaporated milk
14 ounce can condensed milk
1 cup half and half

2 cups heavy cream
8 ounces sugar (I only used about 4 and that was plenty sweet for me!)
1 teaspoon vanilla extract

Mix together flour, baking powder, salt and cinnamon in a bowl. Set aside. Mix together butter and sugar in an electric mixer until light and fluffy. Add eggs one at a time and mix thoroughly. Add in vanilla and mix. Add the flour mixture in 3 batches, mixing until just mixed in between each batch. Do not overmix. Dump batter into a 9x13 inch pan that has been lightly greased and floured. Bake at 350 degrees for about 20 minutes, or until brown and the cake has set. Remove from oven and poke holes in the cake with a skewer or knife. Let the cake cool completely.

Mix together the evaporated milk, condensed milk and half and half. Pour the mixture over the cooled cake. Let the cake set in the refrigerator overnight to absorb all the milk.

Mix the heavy cream and vanilla and whip with an electric mixer. Gradually add in sugar. Whip until stiff peaks form. Spread the whipped cream evenly over the cake. Cut into squares and serve with sliced strawberries. (Which is optional but highly recommended!)

A Meatball You Can't Refuse

Have you noticed I like pasta? Well I especially love these Sicilian Style Meatballs. They're the perfect meatball, moist, flavorful, easy to make, and they freeze really well so you can make a bunch and save some for later! Or you know, just eat them all up right away!

Here's what you will need to make them yourselves. Ground meats (I used a combo of beef and turkey), onion, breadcrumbs, fresh basil, parmesan cheese, an egg and craisins. Yes craisins. It might sound weird but don't leave them out! Also I would normally put in some garlic but I forgot to buy it at the store. :(

In a large bowl soak the breadcrumbs in a little bit of milk. Then dump in the rest of the ingredients along with some salt and pepper and get to mixing! Don't be afraid to get in there with your hands. Roll out the meat mixture in 1 1/2 inch balls and put on a greased cookie sheet. I put down some aluminum foil first for easy clean up. Bake at 350 degrees for about 30 minutes.

In the meantime make some sauce for the meatballs. You can of course use store bought tomato sauce, but that's not the way I roll. I took a photo of ingredients for the sauce but had a major case of the brain farts and left out like half of the ingredients so I thought I'd just tell you about them. You will need an onion, olive oil, a splash of wine, crushed red pepper flakes, dried oregano, canned diced tomatoes, tomato paste, chicken broth, brown sugar and fresh basil. Once again I would also put in lots of garlic but like I said before, brain farts today. Saute chopped onions (I used white and red) until soft with a little bit of salt and pepper. Splash in some red wine, I used Marsala, and reduce. Sprinkle in the crushed red pepper and oregano. Dump in the diced tomatoes, tomato paste and chicken stock. Simmer on medium low to thicken the sauce.

When the meatballs have finished baking take them out of the oven and dump into the sauce along with the chopped basil. Stir the delicious goodness together and it's ready to go!

Serve on top of your favorite paste. My poison of choice tonight was linguine. My brother provided some lovely garlic toast to go with the pasta. His secret to yummy toast is lots of cheese! No complaints here. Mmmmmm, if I had a Sicilian grandmother I think she would be proud.

Here, you can have the first bite! Go on, the Sicilian grandmother side of me says you're too thin and you need to eat more! Mangia Mangia!

Sicilian Style Meatballs
adapted from Epicurious.com

2/3 c breadcrumbs
3 tablespoons milk
1/3 c Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 egg
1 minced garlic clove
1 lb ground beef, turkey, pork, or combination
2 tablespoons chopped craisins
1/2 tablespoon salt
1/4 teaspoon pepper

Soak the breadcrumbs in the milk for 5 minutes in a large bowl. Add in rest of the ingredients and mix well. Roll mixture into 1 1/2 inch balls and place on a greased baking sheet. Bake at 350 degrees for about 30 minutes, or until cooked through. While meatballs are cooking make sauce.

Tomato Sauce

1 chopped large onion
3-4 minced cloves garlic
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine
pinch crushed red pepper flakes
1 tablespoon dried oregano
32 oz can diced tomatoes
6 oz can tomato paste
1/2 cup chicken broth
2 tablespoons brown sugar
2 tablespoons julienned fresh basil

Saute onion and garlic in olive oil with salt and pepper until softened. Add red wine and simmer until reduced. Add pepper flakes and oregano. When wine is reduced to about half add tomatoes, tomato paste, chicken broth and brown sugar. Simmer on medium low heat until thickened.

When meatballs are ready remove from the oven and add to the sauce along with the basil. Stir and serve over pasta.

Gobbler Up Some Cobbler

Those of you that read my last post about my recipe system might have noticed the recipe I was making when I took those photos, Blueberry Peach Cobbler. And you might have thought, ooo that sounds good. And it was, yes indeed it was! It's the perfect summer dessert that you can make lovingly from scratch, or just as lovingly using store bought ingredients. I'm a sucker for made from scratch so here's what I did.

Ingredients you'll need: blueberries, peaches (frozen works too!), flour, butter, sugar, vanilla, nutmeg and a pie crust (either store bought or homemade)

Peel the peaches (I just used a vegetable peeler, much simpler than boiling to loosen the skin in my opinion), and slice. Mix peaches in a large bowl with blueberries, flour, sugar, vanilla, nutmeg and butter cut into little chunks. Dump mixture into a baking dish.

Roll out pie crust to just fit inside the baking dish. By no means does it have to be perfect and I like the "rustic" look of the uneven edges. (I'm much too lazy to be a perfectionist!) I roll out my doughs in two sheets of cling wrap for easy cleanup. Brush the top with an egg wash of one beaten egg mixed with 1 tablespoon water. Cut 3 slices on the top of the crust to help it vent. Bake at 400 for 45-50 minutes.

Oh my goodness, look how yummy and brown that crust looks! With the bubbly juices! Let it cool for a bit before dishing out so the juices can gel up a bit. If you can wait that is.

A dollop of whipped cream and this looks good enough to eat!


Blueberry Peach Cobbler
Courtesy Food Network: Sunny Anderson

2 lbs frozen peaches or 2 1/2 lbs fresh peaches
1 pint blueberries
2 tablespoons flour
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, cold and cut into cubes
1 egg beaten with 1 tablespoon water, for egg wash
1 pie crust, either frozen or homemade (1/2 the pie crust recipe below)

Preheat oven to 400. If peaches are frozen thaw and cut into chunks. If peaches are fresh peel and slices. Mix peaches together with blueberries, flour, sugar, nutmeg, vanilla and butter chunks. Dump into a baking dish. Roll out pie crust to fit snugly inside the dish. Transfer crust to top of the fruit. Brush with egg wash and cut 3 slices in crust to vent. Bake until golden brown and juices are bubbling, 45-50 minutes. Enjoy!

Pie Crust
Makes 2 9 inch crusts, 1 covered pie crust, or 2 10 inch tart crusts

2 1/2 cups flour
1 tsp sugar
1 tsp salt
1 cup vegetable shortening or 1/2 cup shortening and 1/2 cup cold unsalted butter
1/3 cup plus 1 tablespoon ice water

If using a food processor, add in dry ingredients and pulse a few times to mix. Add half of the shortening (and butter if using) in small chunks. Pulse until mixture resembles cornmeal. Add in rest of shortening (and butter) and pulse into mixture looks like coarse crumbs with pea sized pieces of fat. Drizzle in water and pulse until mixture comes together in a ball. If dough does not come together drizzle in a little more water. Empty bowl onto sheet of cling wrap and gather into a ball. Pat down into a disc and refrigerate until ready to use.

If mixing by hand follow same steps using knives or a pastry blender.