Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Peanut Butter Swirl Brownies
I am baking for Father's day. The main dessert is going to be, I hope, a Chocolate Mousse Cake. I have the cake part finished and it has to be frozen. In the morning, I plan to make the mousse and ganache. Since a few of my kids and their kids are coming, I have been thinking about child-like desserts, eaten by all, but loved by children.
One must have brownies. I thought, it was time to try out the Family Baking Book, once again. I am happier with these than the last recipe, I made, from the book.
These are called Lunchbox Brownies and I chose a variation, making them Peanut Butter Swirl Brownies. I was concerned because they used plain peanut butter for the swirl. Other recipes, I have seen, mix the peanut butter with other ingredients such as cream cheese. This time, it did not need anything else. The strength of the flavor, standing alone, worked.
These were so yummy, I am thinking of making them in the morning with marshmallow creme as the swirl.
They do have a frosting which I thought about making but these are rich and I am going to skip it. Thought ...........
Actually, I think I should let the grandchildren make this decision. If they vote for it, I can throw it together in minutes and they can frost the cake. They can even decorate it. Frosting is sounding more and more like fun.
Peanut Butter Swirl Brownies
America's Test Kitchen
8 Tbsp. (1 stick) unsalted butter
3 oz. unsweetened chocolate, chopped coarse
2/3 cup all-purpose flour
1/2 tsp. baking powder
1/4 teaspoon salt
1 cup sugar 2 eggs
1 teaspoon pure vanilla extract
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line and 8 in. square pan with a foil sling and grease the foil. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly. (I don't like the slings because I can't get them to line up along the edges, carefully enough, not to have bumps and ridges. I did it and cut off a narrow piece from all four sides. Great snacking material....)
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined.
Stir in the flour mixture until just incorporated.
Scrape the batter into the prepared pan and smooth the top.
Take 1/3 cup peanut butter and drop dollops on top of the batter and gently swirl it into the batter, leaving a pretty pattern throughout the cake. (I used 1/2 cup of peanut butter.)
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached 22 to 27 minutes, rotating pan halfway through baking.
4. Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares and serve.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I