Tomato, Basil, and Cheddar Soup

We got somewhere around 10 inches of snow yesterday.  Yep, 10 inches.  Another soup recipe seemed appropriate.

I have no idea why I decided to try this tomato soup.  I have never in my life liked tomato soup.  When we would eat grilled cheese sandwiches growing up, I would substitute ketchup for the tomato soup the rest of my family was enjoying.  I am SO glad I tried this soup though.  It was amazing and absolutely nothing like tomato soup from a can.

A word to the wise: If a recipe says it's ok to puree something with either an immersion blender or a food processor, DO NOT USE A FOOD PROCESSOR.  Get thee to a store and buy thyself an immersion blender.  For real.

I either lost my pictures of the soup, or I was so busy eating it that I forgot to take pictures...so here's a beautiful picture of tomatoes from http://rutgers-leslie.blogspot.com/2010/04/growing-perfect-tomato.html

Tomato, Basil, and Cheddar Soup

Ingredients:

2 28-ounce cans diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon olive oil

2 cups vegetable broth

1 cup plain Greek yogurt

1 cup cheddar cheese, grated

1/2 cup basil, chopped and loosely packed

2 teaspoons oregano

1 teaspoon sugar

salt and pepper, to taste

Directions:

1. Add the olive oil to a large pot over medium heat.  Add the chopped onion.  Cook and stir until tender, about three or four minutes.

2.  Add the garlic and cook for two more minutes.  Pour in the tomatoes, including the juice, and the vegetable stock.  Stir in the basil, oregano, sugar, salt, and pepper.

3.  Put the lid on the pot, reduce heat, and simmer for 10 minutes.  Stir in the Greek yogurt and cheddar cheese until blended. 

4.  Use an immersion blender to puree the soup, if desired.  Top individual servings with chopped basil and grated cheddar cheese. 

Source:  More Fruit Please

Chicken Bacon Wild Rice Soup

My life has been so BUSY lately.  Between my birthday, Thanksgiving, spending time with friends and family, and the end of the trimester at school, I was too busy to post even one recipe in November.  Whatever down time I had in November was clearly not spent blogging.  I did, however, make a lot of delicious food.

Most people prefer to be catered to on their birthdays.  I prefer to cook for other people.  I generally end up having my family over and cooking up some awesome food for them.  Bet you wish you were part of my family! 

I made Chicken Bacon Wild Rice Soup for this year's birthday party, and it was a success.  My brother said it was better than Panera's wild rice soup, and my sister-in-law said she'd like to swim in it.  I think that's a good thing.

Chicken Bacon Wild Rice Soup

Ingredients:

3 (10-3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup chopped green onions

1/2 cup butter

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half-and-half

1-1/2 cups cubed or shredded cooked chicken

8 slices bacon, cooked and crumbled

1 tablespoon chopped pimiento

2-3 tablespoons dry sherry, if desired

Directions:

1.  Combine chicken broth and water in a large saucepan.  Add wild rice and onions, and bring to a boil.  Reduce heat, cover, and simmer until rice is tender (30-45 minutes).  Do not drain additional broth once rice is cooked.

2.  In a separate saucepan, melt butter.  Stir in flour, salt, poultry seasoning, and pepper.  Cook and stir constantly for 1 minute or until smooth and bubbly.

3.  Slowly stir half-and-half into the flour mixture.  Cook and stir until slightly thickened.

4.  Add the half-and-half mixture into the rice and broth.  Add chicken, bacon, pimiento, and sherry.  Heat on low for at least 30 minutes (the more the better!).  Stir occasionally.  Soup will thicken the longer it heats.

Source:  Pinch of Yum

Apple Cider Sangria

My grandma loves my blog.  She also loves this Apple Cider Sangria that I made for Thanksgiving.  I love my grandma.

So, this post is for you, Grandma!  Enjoy!

Apple Cider Sangria

Ingredients:

1 bottle (standard size) pinot grigio

2-1/2 cups fresh apple cider

1 cup club soda

1/2 cup brandy

3 honey crisp apples, chopped

3 pears, chopped

Directions:

1.  Combine all ingredients in a LARGE pitcher.  Stir thoroughly.

2.  Refrigerate for at least an hour before serving.

Source:  How Sweet It Is

S'mores Dip

One of my favorite ways to spend time with friends is sitting around a campfire, roasting marshmallows, and chowing down on some good old-fashioned s'mores.  Unfortunately, the seasons in Minnesota seem to go from summer to winter in about 4.2 days.  Seriously, fall is way to short.  

When it gets too chilly to sit outside around a campfire, bring the s'mores party inside with this delicious S'mores Dip.  

  

S'Mores Dip

Ingredients:

1 can (14 oz) sweetened condensed milk

1-1/2 cups chocolate chips

1/2 cup marshmallow cream

graham crackers, for serving

Directions:

1.  Melt the chocolate chips and sweetened condensed milk together in the microwave.  Stir every 30 seconds until the chips are melted.  Mix well.

2.  Pour into a 9-inch glass pie pan and spread evenly.  Drop marshmallow cream by the spoonful over the chocolate mixture.  Swirl the marshmallow through the chocolate mixture to create a marbled appearance.  

3.  Serve with graham crackers.

Source:  What Megan's Making

Zucchini Parmesan = Love

I love, love, love this dish.  Love it.  LOVE it.

So...did I mention that I love it?

Layered Zucchini Parmesan

Ingredients:

3 large zucchini, sliced

1 tablespoon olive oil

1/2 cup grated parmesan cheese, divided

1/4 cup Italian bread crumbs

salt and pepper

1 cup marinara sauce

1/2 cup grated mozzarella cheese

Directions:

1.  Preheat oven to 450 degrees.  Coat a large baking sheet with parchment paper or non-stick cooking spray.

2.  Remove excess moisture from zucchini by blotting with paper towels.  In a medium bowl, drizzle zucchini with olive oil and toss to coat.  In a separate bowl, combine half of the parmesan, bread crumbs, and salt and pepper.

3.  Dip each zucchini slice into the cheese mixture, pressing slightly to ensure the breading sticks.  Arrange zucchini in an even layer on baking sheet.  Bake for 25 minutes or until browned and crisp.

4.  Reduce oven temperature to 400 degrees.  Coat the bottom of a baking dish with 1/3 cup marinara.  Layer half of the zucchini over marinara.  Top with 1/3 cup marinara, 1/4 cup mozzarella, and 1/8 cup parmesan.  Repeat layers.

5.  Bake for 10-15 minutes or until cheese is melted and sauce is bubbling.

Source:  Handle the Heat

Pumpkin Bread

Leftover pumpkin buttercream frosting counts as a snack, right?

Pumpkin Bread with Pumpkin Buttercream Frosting

Bread - 

Ingredients: 

1-3/4 cups flour

1-1/2 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 eggs

3/4 cup packed brown sugar

1/3 cup sugar

1/2 cup canola oil

1-1/4 cups canned pure pumpkin puree

Directions:

1.  Preheat oven to 325 degrees.  Spray a 9" x 5" loaf pan with non-stick spray.  

2.  Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a bowl.  Whisk until combined.

3.  In the bowl of an electric mixer, beat eggs on medium-high speed for 2 minutes.  Add the brown sugar and mix for 2 minutes.  Add the sugar and mix for another minute.  

4.  Add the oil with beater on medium-low.  Add the pumpkin puree and mix on low speed until combined.

5.  Add the dry ingredients in two additions.  Blend until just incorporated.  

6.  Pour batter into prepared pan.  Bake for 60-65 minutes or until a toothpick comes out clean.  Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.

Frosting -

Ingredients:

1/4 cup unsalted butter, softened

2 tablespoons canned pure pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

3 cups powdered sugar

2 teaspoons half & half or milk

1/2 cup chopped pecans, toasted

Directions:

1.  Cream the butter, pumpkin, cinnamon, and vanilla using an electric mixer.  Add powdered sugar gradually, blending well after each addition.  Add half & half or milk and blend well.  Add additional half & half or milk to achieve a thinner consistency, if desired.

2.  Spread frosting on cooled pumpkin bread and sprinkle with chopped pecans.

Source: Nancy Creative

Pumpkin Pie French Toast

A long time ago, I mentioned that my dad was always the fajita maker in our household because he was so great at it.  Same goes for french toast.  I'm pretty sure my dad is the only one who ever made it, and it always turned out perfectly.

Even though I haven't lived at home in awhile, I never even thought to try making french toast.  It's my dad's job, you know?  But then I found a recipe for pumpkin pie french toast.  PUMPKIN PIE FRENCH TOAST?!?!  Yes, please.  And I made it.  And I maybe ended up with a couple of pieces that were overdone (I'm not as skilled as my dad).  It was delicious anyway.

Pumpkin Pie French Toast

Ingredients:

2 eggs

1/4 cup milk

1/4 cup pumpkin

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

2 tablespoons brown sugar

6-8 slices bread

Directions:

1.  Beat eggs and milk together.  Stir in pumpkin, brown sugar, and spices.  Make sure ingredients are well combined and no lumps of pumpkin remain.

2.  Spray griddle or skillet with non-stick spray.  Dip bread into egg mixture.  Allow excess egg mixture to drip back into bowl.  Cook over medium-low heat, about 2 minutes for each side.   

Source: Semi Homemade Mom

Honey Dijon Chicken

I absolutely love cooking for other people, and it's nice to use an easy recipe when I'm cooking for others.  It's especially nice to use a recipe that doesn't result in me making a giant mess in the kitchen.  I tend to do that.  A lot.

What's that saying?  If you didn't make a mess, you didn't cook?  Maybe I just made that up.  I'm going to go with it anyway.  Let's call it my cooking mantra.

P.S. - This is one dish that I did NOT create a mess with...so I made it twice.

Honey Dijon Chicken

Ingredients:

6 boneless, skinless chicken breasts

salt and pepper

1/2 cup honey

1/2 cup dijon mustard

1 teaspoon dried basil

1/2 teaspoon paprika

1/2 teaspoon dried parsley

Directions:

1.  Preheat oven to 350 degrees.

2.  Sprinkle chicken with salt and pepper.  Place in a 9" x 13" baking dish.

3.  Combine remaining ingredients in a small bowl.  Pour 1/2 of mixture over the chicken and brush to cover the chicken.

4.  Bake chicken for 30 minutes.  Flip chicken and brush with remaining sauce mixture.  Bake for an additional 10-15 minutes or until juices run clear.

Source: The Fresh Fridge

Coconut Curry

I do occasionally eat real food.  One wouldn't know it by looking at the past few postings on here, but it's not all breads, donuts, muffins, and brownies around here...although, that wouldn't be so bad.  Would it?  

When I do manage to cook some real food, I often make meatless dishes.  Why?  I have no idea.  It's probably because I love pasta and rice so much.  Or because meatless dishes are normally just so quick and easy to make.  This 5 Ingredient Coconut Curry was easy to make, delicious, and reheated well as leftovers.

5 Ingredient Coconut Curry

Ingredients:

1 can coconut milk (I used light coconut milk.)

2 tablespoons red curry paste

2 small heads of broccoli, broken into florets

1 can chickpeas, rinsed and drained

1/2 tablespoon cornstarch, dissolved in 2 tablespoons cold water

optional: minced garlic or onion (I used both.)

Directions:

1.  Saute broccoli (and garlic and onion) in oil over medium heat for a few minutes.  Add coconut milk.  Simmer for 5-8 minutes, until broccoli is tender-crisp.

2.  Add the curry paste to the pan.  Whisk until it combines with coconut milk.  Add the chickpeas.

3.  Bring to a boil and add the cornstarch mixture.  Boil for a minute.  Reduce heat and let cool slightly.  Sauce will thicken as it cools.

Source:  Pinch of Yum

Fall?

I was planning to save this recipe and post it once fall arrived, but I woke up this morning to what felt like fall.  It was cloudy and gray outside, and there was a gorgeous breeze coming in my open windows.  I had a difficult time dragging myself from the warmth of my bed to the coffee pot...but the coffee finally won me over.

This chai pumpkin loaf is perfect for fall or for days that feel like fall.  It will definitely be a hit.  I shared some with my mom's co-workers and a friend, and received comments like "How did it get so moist?" (I'm just talented) and "I LOVE PUMPKIN BREAD!!!" (Well, good).  

Chai Pumpkin Loaf

Ingredients:

2 eggs

1-3/4 cups flour

1-1/2 cups sugar

2/3 cup pumpkin puree

1/2 cup butter, melted

1/2 cup chai tea concentrate

1/4 cup buttermilk

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cloves

1/8 teaspoon ginger

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9" x 5" loaf pan.  

2.  Blend all ingredients in a large bowl using an electric mixer.

3.  Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.

4.  Cool for 20 minutes before removing loaf from pan.  Refrigerate leftovers.

Source: Adventures in Cooking

The Mystery that is Buttermilk

I will never in my life understand buttermilk.  It smells so horrendous!  

Regular milk smells bad enough.  Funny story...I used to make my roommate in college check the milk to make sure it hadn't gone bad because I swear I wouldn't notice since milk smells terrible anyway (thanks, Dani!).  

Buttermilk smells even worse than regular milk!  How on earth does it make such delicious baked goods?  No, seriously...how does that happen?  'Cause these muffins are really darn yummy.  They're not an overly sweet muffin, but they have a gorgeous muffin-y shape and a perfectly soft middle.

Buttermilk Chocolate Chip Muffins

Ingredients:

1/2 cup sugar

1 cup buttermilk

1/3 cup canola oil

1 egg

1 teaspoon vanilla extract

1 cup whole-wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups semi-sweet chocolate chips

Directions:

1.  Preheat oven to 400 degrees and line a muffin tin with paper liners.

2.  Whisk together the sugar, buttermilk, canola oil, egg, and vanilla extract.

3.  In a separate bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

4.  Slowly add the wet ingredients to the dry ingredients.  Fold until just combined.  Fold in the chocolate chips.

5.  Fill muffin cups with batter and bake for 20-25 minutes, or until muffins are golden.

7.  Cool slightly in pan before removing to a wire rack.

Source: Munchin with Munchkin

Musings about summer

Being a teacher is awesome, and it's partly due to this spectacular thing called "summer vacation."  I am thoroughly enjoying my summer vacation.  Here are a few things I love about it:

1.  Making pancakes on a Monday morning just because I can.  Mmm...

2.  Watching endless hours of Criminal Minds (I'm completely paranoid now and am convinced serial killers are everywhere) and Parks and Recreation (I've never laughed so hard in my life).

3.  Naps.  Lots and lots of naps.

4.  Coffee.  Lots and lots of coffee.

5.  Asking myself or other people, "What day is it?," at least three times a day.  

6.  Winning my mom's co-workers over by bringing them baked goods four times in the last two weeks.  They love me.

7.  Having bananas around my place long enough to make banana bread out of them.

8.  Fresh fruit.

9.  Combining #7 and #8 to make this delicious bread.

Dark Chocolate Raspberry Oatmeal Banana Bread

Ingredients:

3 cups oatmeal

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 very ripe bananas, mashed

1/2 cup brown sugar

1 teaspoon vanilla extract

2 egg whites

1 cup raspberries, smashed

1/2 cup dark chocolate chips

Directions:

1.  Preheat oven to 350 degrees and grease a 9" x 5" loaf pan.

2.  Make oat flour by processing the oatmeal in a food processor or blender until it resembles flour.  Measure out 2 cups of the oat flour and whisk together with the baking powder, baking soda, and salt.

3.  In a separate bowl, beat the mashed bananas, brown sugar, vanilla extract, and eggs for 1-2 minutes, or until smooth and creamy.  Add in flour mixture and beat just until combined.

4.  Fold in the smashed raspberries and dark chocolate chips.  

5.  Pour batter into the loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.  Cool for 10-15 minutes before removing from the pan to cool completely on a wire rack.

Source:  Ambitious Kitchen

Pumpkin Spice Donuts

Happy August!  I thought I would start out the month with a pumpkin recipe.  Yeah, I know it's August 2nd, not October 2nd.  Yeah, I know pumpkin season doesn't start for at least another month.

  One of my biggest struggles has always been living in the moment.  I can't do it.  I'm always thinking ahead to what comes next.  I'm working on it though.

You can blame this instance of thinking too far ahead on my best friend.  A few weeks ago she started talking about drinking chai and baking with pumpkin and all things fall-y.  Then she sent me a picture of these donuts.  So, of course, I had to ask for the recipe.  And, clearly, I couldn't resist making them...in the middle of the summer.

Pumpkin Spice Donuts

Ingredients:

Donuts -

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1-1/2 teaspoons vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

Coating - 

1/2 cup butter, melted

2/3 cup sugar

1-2 tablespoons cinnamon

Directions:

1.  Preheat oven to 350 degrees and grease a donut pan.

2.  Combine flour, baking powder, salt, and spices.  Set aside.

3.  In a large bowl, whisk together the oil, brown sugar, egg, vanilla extract, pumpkin, and milk.  Add the dry ingredients and stir until just combined.

4.  Using a pastry bag (or just a plastic baggie), fill the donut cups with batter until they are fairly full.  Bake for 12-15 minutes, or until donuts spring back when touched.  Allow donuts to cool slightly on a wire rack.

5.  Combine cinnamon and sugar in one bowl, and melt butter in a separate bowl.  While donuts are still warm, dip them in the melted butter, and then coat them in the cinnamon-sugar mixture.

Source:  Blue-Eyed Bakers

4 Brownies, 4 Days: Day #4

I did it!  I managed to blog about all four brownie recipes in four days.  That's quite the accomplishment.  Go me.  I should bake brownies in celebration.

After Jill's baby shower, I made sure to take home one of each kind of brownie that I baked so that I could try all of them.  I saved this recipe for the last post because it was the last brownie I tasted out of the four. 

For some odd reason, I have incredible self control when it comes to sweets (it's possible I still have chocolate from last Christmas in my cupboard).  This particular brownie was still in my fridge a week after the shower.  Poor, lonely brownie.  Had I known how good it would be, I wouldn't have let it sit there that long.  Yum.

  

Raspberry Cream Cheese Brownies

Ingredients:

Cream Cheese Filling -

1 (8 ounce) package cream cheese, softened

1/4 cup sugar

1 egg yolk

3/4 teaspoon vanilla extract

Brownies -

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, cut into pieces

4 ounces bittersweet chocolate, chopped

1/2 cup raspberry jam, divided

1-1/4 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

Directions:

1.  Preheat oven to 350 degrees.  Butter an 8" x 8" baking pan.  Line pan with parchment paper and butter the parchment paper.

2.  Using a stand mixer with the paddle attachment, beat the cream cheese, sugar, egg yolk, and vanilla extract for about one minute or until combined.  Set aside.

3.  Whisk together the flour, baking powder, and salt in a small bowl.

4.  In a separate bowl, melt the butter and chocolate together.  Stir until smooth.  Whisk in 1/4 cup raspberry jam.  Allow to cool for 5 minutes.

5.  Add sugar, eggs, and vanilla extract to the chocolate mixture.  Stir until combined.

6.  Whisk in the flour mixture just until combined.

7.  Heat the remaining 1/4 cup raspberry jam in the microwave for about 30 seconds.  Stir until smooth.

8.  Spread half of the brownie batter into the pan.  Carefully spread cream cheese mixture over the brownie batter.  Drop spoonfuls of the jam over the cream cheese.  Use a knife to swirl the jam through the cream cheese filling.  Spread the remaining brownie batter over the filling.

9.  Bake for 50-60 minutes or until a toothpick comes out with a few dry crumbs attached.  Cool brownies on a wire rack.

Source:  Sweet Pea's Kitchen 

4 Brownies, 4 Days: Day #3

Remember how I said that me and peanut butter are tight?  Well, Jill and Nutella are the same way.  So, of course, I had to make her these yummy brownies.

Nutella Pretzel Brownies

Ingredients:

Crust - 

1-1/2 cups pretzels

1/3 cup brown sugar

3 tablespoons unsalted butter, melted

Brownies -

1/2 cup unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/3 cup Nutella hazelnut spread

1/4 teaspoon salt

1/4 teaspoon baking powder

Extra Nutella for frosting the brownies

Extra pretzels for garnish

Directions:

1.  Preheat oven to 350 degrees.  Spray an 8" x 8" baking dish with cooking spray or line with parchment paper.

2.  Place pretzels in food processor and pulse until broken into small pieces.  Add brown sugar and pulse to combine.  Add butter and pulse until combined again.

3.  Press the pretzel mixture into the pan.  Bake for 12 to 15 minutes or until the edges are golden and crust is firm.

4.  In a medium saucepan, melt the butter and then remove from the heat.  Whisk in the sugar.

5.  Add the eggs.  Whisk until combined after adding each egg.  Stir in the vanilla.

6.  Whisk in the dry ingredients.  Pour batter over crust.

7.  Bake for 35-40 minutes or until a toothpick comes out with only a few crumbs clinging to it.  Allow brownies to cool.

8.  Frost brownies with extra Nutella and sprinkle with crushed pretzels.

Source: Bakingdom

4 Brownies, 4 Days: Day #2

Me and peanut butter, we're tight.  I eat peanut butter a lot, and I am appalled that Jill's boyfriend doesn't like it.  Appalled, I tell you.  He also doesn't like pumpkin, but that's a whole different issue...and I shouldn't get into it in this post...

Let's just hope my niece doesn't take after her daddy in terms of disliking classic American foods.

   

Peanut Butter Cheesecake Swirl Brownies

Ingredients:

Brownies -

14 tablespoons unsalted butter

6 ounces bittersweet chocolate, chopped

1 cup cocoa powder

2 cups sugar

6 eggs

6 ounces cream cheese, softened

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup flour

Peanut Butter Cheesecake Swirl -

8 ounces cream cheese, softened

2/3 cup creamy peanut butter

6 tablespoons sugar

1 egg

1 teaspoon vanilla

Directions:

1.  Preheat oven to 350 degrees.  Line a 9" x 13" pan with parchment paper or foil and spray with cooking spray.

2.  Combine butter and chocolate in a heatproof bowl set over simmering water.  Heat and stir until the mixture is smooth.  Remove the bowl from the heat.

3.  Whisk in the cocoa powder, sugar, eggs, and cream cheese until blended.  Stir in the vanilla and salt.  Whisk in flour until just combined.  Pour into the baking pan and smooth the top.

4.  Combine the cream cheese, peanut butter, and sugar for the peanut butter cheesecake swirl using an electric mixer.  Beat on medium-high speed for 2-3 minutes or until smooth.  Mix in the egg and vanilla until combined.

5.  Drop spoonfuls of the peanut butter cheesecake mixture over the brownie batter.  Use a knife to swirl the peanut butter cheesecake mixture into the brownie batter.

6.  Bake 30-35 minutes or until center is set.  Cool on a wire rack.  Refrigerate once brownies are cool.

Source:  Annie's Eats

4 Brownies, 4 Days: Day #1

As you may or may not know, my little sister is expecting a baby in just over a week.  Our good friends threw her a baby shower recently, and they asked me to make the desserts.  Jill's favorite dessert is brownies, so I made brownies...4 different kinds of brownies, actually.  I went all out.

Here we are in front of the dessert table.  Isn't she the cutest pregnant lady ever?! 

And here is the adorable dessert table, complete with "So Sweet" banner.

I know I have not been very good at posting recipes lately, so I am going to try my hardest to post these four brownie recipes in four days.  Think I can do it?  No?  Oh, well...ok.  We'll see.

I'm going to start with the coffee cream brownies.  They were my favorite.  Then again, anything with the word coffee in it is my favorite.  I'm obsessed with coffee; I'm not addicted to it.  I could totally go a day without coffee.  I just don't want to. 

Coffee Cream Brownies

Ingredients:

Brownies -

1/2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

2 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup all-purpose flour

1/4 teaspoon baking soda

Coffee Cream Filling -

1 tablespoon heavy whipping cream

1 teaspoon instant coffee granules

2 tablespoons butter, softened

1 cup powdered sugar

Chocolate Ganache Glaze -

1 cup (6 ounces) semi-sweet chocolate chips

1/3 cup heavy whipping cream

Directions:

1.  Preheat oven to 350 degrees.  Butter an 8" x 8" metal baking pan.  Line pan with parchment paper for easy brownie removal.  Butter the parchment paper.

2.  Melt butter and chocolate.  Stir until smooth, and set aside to cool.

3.  In a separate bowl, whisk the eggs, sugar, and vanilla extract.  Stir in the chocolate mixture.  Add the flour and baking soda.  Stir just until combined.

4.  Spread batter in prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.  Cool brownies.

5.  In a small bowl, stir the coffee granules into the cream until dissolved.  

6.  In a stand mixer, cream the butter and powdered sugar until fluffy.  Beat in coffee mixture.  Add a little extra whipping cream if necessary to achieve a spreadable texture.  Spread over brownies.

7.  Eat the leftover coffee cream filling from the bowl.

8.  In a small saucepan, combine chocolate and whipping cream over low heat. Stir until chocolate is melted and mixture has thickened.  Cool slightly before spreading over the coffee cream filling.  Let chocolate ganache set (in refrigerator, if necessary) before slicing brownies.  

Source:  Sweet Pea's Kitchen