Tag Archives: tea party

Classic Fudge Brownies (with a Peanut Butter twist)

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Here’s your pretty standard fudgy brownie recipe.  I added a little “me” twist by swirling in some yummy peanut butter – just to make them that much more awesome.

Fudge peanut butter Brownie

 

The Recipe

4 oz. unsweetened baking chocolate (I used semi-sweet chocolate chips since I had them on hand)

1/2 cup (1 stick) butter

1 1/2 teaspoons butter at room temperature

3 eggs

1  1/2 cup sugar

1 teaspoon vanilla (as per usual, I did 2 teaspoons)

1 cup all-purpose flour

1/4 cup melted peanut butter (optional)

1 cup chopped walnuts (optional)

 

The Process

1.  Preheat oven to 325 F

2.  Using a double boiler, melt the 1/2 cup butter and chocolate over low heat.  Stir occasionally.  Set aside to cool when completely melted.

3.  Butter the bottom and sides of a 9×12 baking dish.

4.  Break the eggs into the bowl of your mixer.  Add the sugar and vanilla and beat until light and fluffy (around 2 minutes).

5.  Add the cooled chocolate mixture and mix at low speed until incorporated into the sugar mixture.   Add half the flour and mix at low speed until mixed in.  Add the remaining flour (and optional walnuts) and mix until blended.

6.  Pour the batter into the buttered baking dish.  If using the peanut butter option, melt 1/4 cup of peanut butter in the microwave.  Place a dollop of peanut butter at each corner of the pan and 1 dollop in the center.   Using a knife, swirl the peanut butter in an “S” shape from top to bottom, and then side to side.  The tops of these brownies turn out a little light, so the pretty peanut butter swirls got a little lost unfortunately.  But they still tasted amazing!

7.  Place in oven and bake for approximately 25-30 minutes.

8.  If you can…allow the brownies to cool for 15 minutes before diving in.

Choco-holics unite! 

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Let’s just start with my favorite – for science, right?

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Let’s just start with my favorite – for science, right?

I can vividly remember making these Cinnamon Honey Scones in my grandmother’s kitchen when I was a kid.  The best part of the recipe to a 30-something year old – oops I mean 10 year old?  You get to squish the butter into the flour by hand.

Cinnamon Honey Scone

The Recipe:

1 -3/4 cups all-purpose flour

1- 1/2 teaspoons baking powder

1/4 teaspoon cinnamon (I usually do close to 1/2)

6 tablespoons butter (the recipe calls for the butter to be room temp. but I’ve found that cold butter makes for a fluffier, crispier end result)

1 tablespoon honey (I do closer to 2 for a little more added sweetness)

1/2 cup milk (or more as needed)

1 egg

The Process:

1.  Heat the oven to 400 F.

2.  Line a cookie sheet with parchment or a silpat.

3.  Stir the flour, baking powder, and cinnamon together in a bowl.

4.  Add the cold butter to the flour mixture and work with your hands (he he!)  until the butter somewhat crumbles.

5.  Add the honey, milk and egg. Stir until well incorporated.

6.  Using a spoon, drop the dough by spoonfuls onto the cookie sheet.  Leave a little room between the scones.

7.  Place in oven for 12-15 minutes or until slightly golden on top.

8.  Remove from oven (the book is good at reminding you to use your oven mitts, but we’re  all adults here, right?) and let stand a couple minutes before serving.

Serve warm with butter and lots of extra honey for smothering.  Tea party it up people!