Ghiradelli Chocolate Brownies

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Ooooh those chewy crisp edges

No matter WHAT pan you use, you will love the recipe. But boy, oh boy, if chewy crispy edges are your thing, have I got a PAN for you!

Bakers Edge pan, wedge + cover (sold separately)

Ghiradelli Chocolate Brownies

★★★★★

Baked goods, Desserts

Difficulty: Easy Servings: 8 Source: Ghiradelli Cookbook

INGREDIENTS

2 eggs

1 teaspoon vanilla

¾ cup Ghiradelli Sweet Ground Chocolate

½ cup melted butter

⅔ cup unsifted flour

¼ teaspoon salt

¼ teaspoon baking powder

½ cup chopped walnuts

¾ cup sugar

DIRECTIONS

Pre-heat oven to 350 degrees. Stir eggs, sugar and vanilla; add melted butter. Sift chocolate with flour, baking powder and salt. Stir into egg mixture, add nuts. Spread into greased baking dish. Bake 20-30 minutes.

Double the batch to fill this pan, or use the wedge & bake a single recipe’s worth

Pan sourced here: http://bakersedge.com/product_ebp.html

Sea Island’s Most Requested Recipe : Corn Muffins

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You’re in for a treat! These are Sea Island’s most requested recipe👩🏼‍🍳

Sea Island 🏝Corn Muffins

Makes 12 large muffins or 18 regular-size muffins.

1/2 Cup Butter, Melted
1/2 Cup Sugar
3 Eggs
16-Ounce Can Creamed Corn
1/4 Cup Whole Milk
1 Cup Bread Flour
3/4 Cup Cornmeal
2 Tablespoons Baking Powder
1 Tablespoon Salt
1/2 Cup Cheddar Cheese, Shredded
1/2 Cup Bacon, Diced and Rendered

Preheat oven to 350° and spray a large muffin pan.
In a standing mixer with a paddle attachment, mix the melted butter and sugar until smooth. Beat in eggs one at a time. Add creamed corn and milk; mix completely.
In a separate bowl, whisk together the dry ingredients. Add to butter and sugar mixture; mix until incorporated. Fold in cheddar cheese and bacon. Scoop into muffin pan, and bake for 18 minutes.

Glazed Lemon 🍋 Cake

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If heaven serves Bundt cakes THIS would be the recipe they’d use. 😇


Glazed Lemon Cake

Glazed Lemon Cake

Cook Time: 65 minutes Servings: 8

INGREDIENTS

2 sticks sweet butter, softened

2 cups sugar

3 eggs

3 cups unbleached all purpose flour, sifted

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 tablespooons tightly packed fresh grated lemon zest

2 tablespoons fresh lemon juice

Lemon icing:

1 pound confectioner’s sugar

8 tablespoons butter (1 stick) softened

3 tablespoons tightly packed grated lemon zest

½ cup fresh lemon juice

DIRECTIONS

Preheat oven to 325 degrees. Grease a 10 inch tube pan.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; blending well after each addition.

Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.

Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for one hour and 5 minutes, or until cake pulls away from sides of pan and a tester insterted in the center comes out clean.

Cool cake in the pan, set on a rack for 10 monutes. Remove cake from pan and spread icing on at once, while cake is still hot.

LEMON ICING:

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake

Bon Appétit

Strawberry Whipped Cream Cake 🍓

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It’s strawberry season and THIS is the dessert you need to make. You can substitute your own cake recipe, or even use a boxed cake mix. Just be certain to follow the baking directions for your choice.

Strawberry Whipped Cream Cake

Strawberry Cream Cake

★★★★★

Baked goods, Desserts

INGREDIENTS

1½ cups sugar

½ cup shortening

1 teaspoon vanilla

2 eggs

4 egg yolks

2¼ cups Soft as silk cake flour

2¼ teaspoons baking powder

1 teaspoon salt

1 cup milk

Sweetened Whipped cream *recipe follows

1 cup chopped strawberries

SWEETENED WHIPPED CREAM INGREDIENTS

2 cups whipping cream

¼ cup sugar

DIRECTIONS

Pre-heat oven to 350. Grease and flour 2 round pans 9 × 1 1/2”. Beat sugar and shortening until fluffy. Beat in vanilla, eggs and yolks one at a time. Mix flour, baking powder and salt. Mix in alternately with milk, beating after each addition just until blended, beginning and ending with flour mixture. Pour into pans. Bake 25 minutes or until toothpick comes out clean; cool 10 min. remove from pans; cool layers completely. Spread about 1/2 cup sweetened cream over bottom layer. Place chopped strawberries on cream; top with remaining cake layer. Frost side and top with cream. Garnish with addt’l berries. Serve immediately or refrigerate.SWEETENED CREAM: Beat 2 cups Whipping cream and 1/4 cup sugar in a chilled bowl on high speed until stiff

Love at first bite …❤️

Hard Rock Baked 🥔Potato Soup 🥣

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When I was first learning how to cook, making soup I’d WANT to eat was a goal. Glad to say I’ve accomplished a repertoire of same.

Here’s a winter time favorite. It’s filling and exceedingly rich, but just the kind of comfort food one craves on a cold winter’s day ❄️

Hard Rock Baked Potato Soup

★★★★★

Soups & Stews

Servings: 6 servings Source: Keyingredient.com

INGREDIENTS

Hard Rock Cafe Baked Potato Soup

8 slices of Bacon fried crisp, retain drippings

1 c. diced yellow onion

⅔ c. flour

6 c. chicken broth

4 c. diced peeled baked potato

2 c. heavy cream

¼ c. chopped fresh parsley

1½ t. granulated garlic

1½ t. dried basil

1½ t. Tabasco

1½ t. coarse black pepper

1 c. grated cheddar cheese

¼ c. diced green onion

DIRECTIONS

Chop bacon. Set aside. Cook onions in drippings over medium high heat ’tiltransparent. Add flour stirring to prevent lumps. Cook 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk ’til thickened. Reduce heat to simmer & add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, & black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese & green onion. Stir ’til cheese melts. This can be made ahead up to the point of adding the cheese & onion. Reheat the soup very slowly & gently. Be careful that it does not boil. Then add the cheese & green onion. Of course if there is any leftover it reheats beautifully.

Knit Stars 4.0

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I just wanted to share with you the opportunity to expand your knitting horizons, globally, in a way that you never imagined. Knit Stars is master classes in your back pocket. Ones you own forever. Ones you can download and take at your own speed.

I have no affiliation with KS other than being an avid fan. It’s been a knitters dream come true for me.

Samples are available for viewing at their website.

If you should join, I’ll see you on their FB group (5k strong & counting) where members support our craft and nurture each other.

www.knitstars.com

The BEST way to cook fresh corn is also the EASIEST🌽

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We’ve got one more week to buy farm stand FRESH corn 🌽 and then it’s out of season until next year.

Here’s my favorite way to prepare it,

1) trim both ends

2) remove about half of the husk

3) store covered in the fridge (grocery sack it came in is okay…) until you’re ready to cook

4) microwave for 4 minutes (hard vegetable setting on my microwave)

5) CAREFULLY remove from microwave – it’s HOT

6) once cool enough to handle, the husks along with the silks, slide right off – practically in one piece?!!

Notes: can also be thrown on the grill

Banana 🍌 Bundt Cake

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Amazingly enough, this cake recipe was just one ingredient less, than the banana bread recipe that I loved from Martha Stewart.

𝕋𝕠𝕕𝕒𝕪 𝕔𝕒𝕝𝕝𝕖𝕕 𝕗𝕠𝕣 ℂ𝔸𝕂𝔼 …

                      

Banana Bundt Cake

★★★★★

Baked goods, Cakes

Cook Time: 50 minutesServings: 12 servings Source: Keyingredient.com

INGREDIENTS

⅓ cup butter or margarine, softened

1¼ cup sugar

2 eggs

1 teaspoon pure vanilla

3 medium ripe bananas, mashed

2 cups flour

1¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

¾ chopped walnuts (or pecans)

DIRECTIONS

In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time until well blended. Stir in vanilla and bananas.

In a seperate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.

Pour into a greased and floured 10” bundt pan. Bake in a preheated 350 degrees for 50 minutes or tests done with toothpick.

Cool, then dust with powdered sugar before serving.

Vegetable Stock (made in Pressure Cooker)

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It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.

This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).

Definitely a keeper!

Vegetable Stock (Pressure Cooker)

★★★★★

INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable

Source: Martha Stewart’s Pressure Cooker book

Servings: 3 quarts

INGREDIENTS

3 quarts water

1/2 pound cremini mushrooms, trimmed and sliced

1 leek (green parts only), rinsed well

2 large carrots, trimmed and halved

1 large turnip, peeled and quartered

1 large celery stalk, halved

1 medium onion, quartered

1 bunch fresh flat leaf parsely

4 thyme sprigs

3 dried bay leaves

1 tablespoon tomato paste

1 teaspoon black peppercorns

1 1/2 teaspoons coarse salt

DIRECTIONS

1) Place all ingredients in a 6 to 8 quart pressure cooker.

2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).