December 11, 2017

Dark Chocolate Brownies



These Dark Chocolate Brownies are one of my family's favorite.

The recipe makes an 8 x 8 pan, so it's perfect when you don't want a lot of dessert hanging around.


Using dark chocolate cocoa takes down the sweetness and makes for a delicious decadent treat.

You can just tell how moist these are. You can't see it because this is a center piece, but 
these bake up with that perfect crust around the outside edges.

And then, add some vanilla bean ice cream to start melting down over it.....Oh My! 

So good!

Dark Chocolate Brownies 

1/2 cup of butter, melted
1 cup of sugar
2 lg eggs
1/2 tablespoon vanilla
1/2 cup Special Dark 100% cacao (I use Hersheys)
1/2 cup flour
1/4 tsp baking powder
1/4 tsp salt

Heat oven to 350*

Lightly spray an 8 x 8 baking dish and line with parchment paper.

Whisk together cocoa, flour, baking powder and salt. Set aside.

Melt butter in a medium size bowl. Stir in sugar along with eggs (I like to use a fork and break mine up/sightly beat in a small bowl) and vanilla. 

Add flour mixture and stir until just combined. Don't over mix.

Bake for 20 - 22 minutes.




December 4, 2017

Chicken Stir-Fry


Making a stir-fry is a quick and easy way to get a delicious
warm meal when you don't have a lot of time.


The hardest thing about it is the prep work, and it doesn't take a lot of skill
to cut up some vegetables and throw a sauce together.

I also like the fact that you can use whatever vegetables you want.

I normally would have added broccoli to my mix, but didn't have any so used kale
instead (so good). Then for a little bit of crunch, I added some chopped peanuts on top.

It turned out wonderful and the family loved it.

Linked with Weekend Potluck & Foodie Friday.


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Chicken Stir-Fry
2 medium servings

1 4-6 oz chicken breast, boneless & skinless, cut into bite sized pieces
1 1/2 tsp low sodium soy sauce
1 tsp vegetable oil
1 tsp cornstarch
Small pinch of salt
Pepper

Vegetables
1 medium onion, chopped
2 cloves garlic, 1 if large
1 carrot, sliced on the diagonal
1/4 cup water chestnuts, chopped
1 cup kale, chopped
1-2 green onion, chopped
1 tbsp peanuts, chopped
Pinch of red pepper flakes, optional

Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 1/2 tsp sugar
1 tsp dry sherry
2 tbsp water
Fresh cracked black pepper

1 package of ramen noodles without the sauce packet.

Stir together the 1 1/2 tsp soy sauce, vegetable oil, cornstarch, salt/pepper. Cut chicken into
bite size pieces and add to soy mixture. Set aside.

Chop vegetables and mix together ingredients for the sauce.

Bring a small pot of water to boil. Add ramen noodles and cook until tender. Follow time on package. About a minute before they are done, add the chopped kale. Drain.

 Heat a wok or skillet over high heat. Add 1 tbsp of oil. Cook onion and red pepper flakes (if using) 1 minute.

Add chicken and garlic and cook 1 - 2 minutes or until chicken turns white.

Add carrots and chestnuts. Cook 1 minute.

Add noodle/kale mixture along with sauce and green onions (save a few onions for garnish). Toss until combined and noodles are heated through.

Serve with garnish of green onions and peanuts.

November 21, 2017

Cheddar Jalapeno Biscuits


These Cheddar Jalapeno Biscuits are a great addition to just about any meal.


Not only are they easy to make, but they're quick too.

Crusty on the outside, fluffy & tender on the inside. Perfection!

Linked with Weekend Potluck & Foodie Friday.


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Cheddar Jalapeno Biscuits
10-11 Biscuits

2 1/4 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold butter, cubed (I use salted)
1 cup extra sharp cheddar cheese, grated
1/4 - 1/3 cup finely diced pickled jalapenos (I use 1/3 cup)
1 cup cold milk
1 egg, beaten

Line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, baking soda and salt. Add cubed butter and use a pastry blender or your hands to blend until it resembles very course crumbs with some butter the size of small peas.

Gently fold in cheese and jalapenos. Gently stir in milk until a shaggy dough forms.

Turn dough out onto a lightly floured surface and gently knead until it comes together.

Pat dough out to 1/2 inch thick circle. Cut out biscuits with 3 inch cutter.

Place biscuits on the prepared baking sheet and freeze 30 minutes. (Can be frozen up to a week)

Heat oven to 375*.

Brush biscuits with beaten egg and bake in preheated oven until golden brown, 15-17 minutes.