Eat your coffee! These cappuccino brownies are rich, dark and flavorful. And don’t worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.
These cappuccino brownies are rich, dark and flavorful. And don't worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.
1/2 cup butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 teaspoon vanilla
3/4 cup dark chocolate chips
1 tablespoon instant espresso powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat your oven to 325° F. Lightly grease the bottom of a 9x9-inch square baking pan with butter or shortening. Set aside.
In a large saucepan, melt the unsweetened chocolate and butter over very low heat. Stir constantly until the chocolate and butter are completely melted. Remove the saucepan from the heat and whisk in the sugar, espresso powder and vanilla. Add the eggs after the mixture has slightly cooled.
In a medium bowl, whisk together the flour, cinnamon, nutmeg and salt. Add the flour mixture to the chocolate mixture. Stir until just combined and then fold in the dark chocolate chips.
Spread the batter in the prepared baking pan. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 cappuccino brownies.
Today’s marshmallow & honey banana bread recipe adventure is one for the dogs! Literally. When one of my pugs, Baxter, was diagnosed with severe food allergies, I started changing out his store-bought, grain-based treats with fresh fruits and vegetables. He loves bananas and I can easily cut one up for him and Bing, one of my other pugs. But they can only eat so many bananas before getting too much roughage in their diet, which causes a new set of digestive problems for Bing. And that means I sometimes have a bunch of bananas about to become “overly ripe.”
I faced that today and decided I wanted to try a new twist on banana bread. So I first found inspiration for a base banana bread recipe from my Better Homes & Gardens Cookbook, and then I dug into my cupboards to find what I could add for texture and flavor. I found some honey, which is a great substitute for granulated sugar in a quick bread recipe. And then I found some miniature marshmallows that I bought in December, either thinking I’d have them in my hot cocoa or I might have been planning a marshmallow baked treat for Christmas [this year I had many plans for baking, but only had time to execute about 3 of them]. I thought the gooey-ness of marshmallows, honey and smashed bananas would be a great experiment to try, while using up these waylaid ingredients.
Preheat your oven to 350° F. Grease the bottom and sides of two 7 1/2 X 3 1/2 X 2-inch loaf pans (or one 9 x 5 x 3-inch loaf pan), and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture, and set aside.
In a medium bowl, combine eggs, banana, oil and honey. Add wet mixture all at once to the flour mixture. Stir just until combined (batter will be lumpy). Fold in miniature marshmallows. Pour batter into prepared pans and spread evenly.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. [If using a 9 x 5 x 3-inch loaf pan, bake for about 55 minutes.] Watch carefully during the last 15 minutes of baking. If needed, cover loosely with foil during the last 15 minutes of baking to prevent over-browning.
Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely on rack. It's recommended to wrap in plastic or store in airtight container and store overnight before slicing. Makes about 16 slices.
These marbled pumpkin pecan brownies remind me of the holidays, so I like to stash away a can of pureed pumpkin in the pantry so I can break out a batch in the spring (or whenever spirits need a little lift).
Marbled Pumpkin Pecan Brownies
Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. Melt dark chocolate and butter in heatproof bowl, set over a pan of simmering water. Stir constantly until melted and smooth.
In large bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer with paddle attachment, mix sugar, eggs and vanilla. Beat until fluffy. Beat in the flour mixture.
Divide batter in half between two bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, nutmeg and pecans. Transfer half chocolate batter to the prepared baking pan. Then top with half the pumpkin batter. Repeat one more chocolate layer and one pumpkin layer. Using butter knife, gently swirl the two batters to create marbled effect.
Bake for 40 to 45 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 marbled pumpkin pecan brownies.
Brownie Points: Canned pumpkin contains only pureed pumpkin or squash with low salt. Use this rather than pumpkin pie filling which has added sugar and spices.
1/2 cup butter
6 ounces dark chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 tablespoon vanilla
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped
Happy National Eggnog Day! And a Merry Christmas Eve, too. Personally, I’ve never been a huge fan of eggnog. Too sweet for my tastes. But I love a good latte. This easy-to-make eggnog latte is the perfect balance of strong espresso and sweet, creamy eggnog. So if you ever shunned eggnog because of it’s too sweet taste alone, give this blend a try. You might be surprised how much you like it. I was.
Mix together the eggnog and milk. Heat up (either on a stove top or in microwave). Pour espresso into a mug and fill the mug with the hot eggnog mixture. Stir and sprinkle with ground nutmeg and ground cinnamon. And voila! You have eggnog latte.
1/2 cup eggnog
1/4 cup whole milk
1/4 cup espresso
pinch of ground nutmeg
pinch of ground cinnamon
The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.
No-Bowl-Needed Ginger Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.
Spread the ginger brownies batter in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves