Double Chocolate Chip Brownies Reciper

Healthy Recipes Double-Chocolate Brownies Recipe

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

 Ingredients

• cooking spray
• 1/4 cup(s) butter
• 2/3 cup(s) sugar, granulated
• 1/2 cup(s) water
• teaspoon vanilla extract
• 1 cup(s) flour, all-purpose
• 1/4 cup(s) cocoa powder, unsweetened
• 1 teaspoon baking powder
• 1/4 cup(s) chocolate chips, semisweet miniature
• 2 teaspoon sugar, powdered

Preparation

 1. Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking pan with nonstick cooking spray, being careful not to coat sides of pan.

 2. In a medium saucepan, melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

 3. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.


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Vinallia Custard

Vinilla Custard with Chocolate¹

Ingredients

• 2 cups milk
• 2 tablespoons cornstarch
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/4 cup chocolate, grated

Directions Have eggs ready in a small bowl.

Using a whisk, combine milk, sugar and cornstarch in a saucepan over medium heat.
Allow milk to heat to the point when tiny bubbles form around edges of pan. Whisk occasionally to prevent clumping.

Remove milk mixture from heat.

Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.

Return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.

Remove pan from heat and stir in vanilla.

Pour into serving cups and chill in fridge until ready to serve. Sprinkle with chocolate just before serving.

¹ http://www.thethaikitchen.org/recipes/vanilla-custard-and-chocolate-dessert.html

Saurian Brandy recipe

• 1/4 cup grated orange rind
• 1 pint100 proof vodka
• 1 cup sugar 2/3 cup grade A maple syrup

Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight. Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup. Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear. Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.

Boston Creamme Cupcakes

1 (3.4 oz) box Vanilla instant pudding

1 1/2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 cup milk

1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as 

a filling for a fruit tart or other pastry calling for cream filling such as 

cream puffs.)

1.Make cupcakes/cake according to directions on box. Use your 

favorite yellow cake, ours is Duncan Hines. Let cool.

2. Mix together pudding, cream, powdered sugar, milk, and sour cream. 

Beat on medium speed until stuff peaks form. For cupcakes, cut each 

cupcake in half and add a dollop of filling. Put top back on cupcake 

and frost with ganache. I am making it as a whole cake, so the entire 

filling is going over one layer and the second layer of cake will be 

covered in the ganache

Ganache:

1 cup heavy whipping cream

12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, 

pour over chocolate in a mixing bowl. Stir to mix together. Let cool 

slightly.

Keep in refrigerator until ready to serve.

RECIPE courtesy of www.siixsistersstuff.com — with Lisa Murphy 

Hill and Robin Owens DeLuca.

Grandma's Fudge

"Grandma's Fudge"

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Tools: Candy thermometer

Directions

Note: Making perfect fudge can be a bit tricky and sometimes fudge will crystalize or not set. This old fashioned recipe makes a fantastic fudge. It is best to have a candy thermometer on hand so you know you have reached the necessary temperature.

Butter an 8x8 inch square baking pan. Set aside.
Grease the sides of a medium sized sauce pan with butter.
In saucepan combine sugar, cocoa and milk.
Stir to blend, then bring to a boil, stirring constantly.
Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F (114 degrees C).
*If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter and vanilla extract.
Beat with a wooden spoon or hand mixer until the fudge loses its shine.
Pour into prepared pan and let cool and cut into small squares.

I got this off a facebook page,

Crusty Bread

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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s water

I In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 

hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 

minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot 

from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread 

from oven and place on a cooling rack to cool. 

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3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon Instant or Rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 

hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 

minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot 

from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread 

from oven and place on a cooling rack to cool. 

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hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 

minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot 

from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread 

from oven and place on a cooling rack to cool. 

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A Marine Corp Raisin Jack recipe

Here is a Raisin Jack recipe:

About This Recipe

"If you are in the Marines and being deployed, I just want to pass on the best darn recipe you'll ever see. First off tho you have to get in good graces with the ships cook cause you're going to need a few things from him. Actually "everything" except the water and sun. Some dude with a love for hooch made this during WWII and it's been pasted down through quite a few overseas trips. Just hang onto your cover when it's done."

Ingredients

• 1 (1 gallon) can white grapes
• 1 (1 gallon) can fruit cocktail
• 1 (1 gallon) can raisins
• 1 gallon fresh water

Directions

1. Place all of the ingredints in a Goverment issue 5-gallon water can.
2. Place on top of the canvas cover on a duece and a half or 5 ton truck.
3. Lash down tightly to avoid loosing.
4. Allow 3 days in the hot ocean sunlight and the motion of the sea waves to bring this recipe to a most delightful disaster.
5. Sip slowly when finished.
6. This may be shared with swabbies.

I am going to have to try this. I wonder if the white grapes should be crushed first? After all, the "grape goodness" is contained by the grape skin. When raisins swell up, the "raisin goodness" is contained by the raisin skins. The best you can say is this is fermented fruit cocktail with grapes and re-hydrated raisins floating in it.