Perfect Homemade Brownies

when it comes to brownies i've always said "box is best!" and that was that. rarely have i come across a homemade brownie that i liked.

they're never up to snuff & i find myself longing for that liar, who SAYS her brownies are homemade but they're just so perfect that you just KNOW they came from the box, to come through with a pan of chocolate perfection.

until now. now i have stumbled across a homemade recipe that is so good that i DIN'T buy any boxed brownie mix this weekend. GASP! i am NEVER without a box of brownie mix in my cupboard- EVER!

but this recipe has given Betty Crocker a run for her money. yes indeed.

Perfect Homemade Brownies

You Need:

1 cup (2 sticks) butter

2 1/4 cup sugar

4 large eggs

1 1/4 cup cocoa powder

1 tsp salt

1 tsp baking powder

1 tsp instant coffee (or espresso powder)- optional

1 tblsp vanilla extract

1 1/2 cup all purpose flour

2 cups choc chip (i used semi & milk)

Directions: Pre-heat oven to 350° & butter a 9x13 baking dish

- In a small saucepan -over low heat- melt the butter. Stir in the sugar & cook for 1-2 minutes, stirring all the while. Don't let the mixture boil!

- Pour the butter/sugar mix into a large bowl (stand mixer bowl) and beat in the cocoa powder, salt, baking powder, coffee, vanilla & eggs. Mix well.

- Stir in the flour & chocolate chips until well combined.

- Spread the brownie mix into the prepared pan & bake 25-30 minutes (until the tester comes out all but clean) As with all brownies- the edges should be set & the middle should look loist- but not undercooked.

Cool the brownies on a wire rack (or test the laws of brownie baking & try to cut & remove hot brownies from a pan without making a chocolate mes of huge proportions. go ahead- try it.)

Once they've cooled (for AT LEAST 1 hour) go ahead & cut them up.

Put them on a plate with the intention of bringing them to work to share with your co-workers. But don't feel guilty if you eat 2, or 3 or even 4- because they're that good.

Your co-workers probably don't need brownies anyway.

Chocolate Chip Coffee Muffins

chocolate is good. coffee is good. muffins are good. carbs are good. wait...bad? no- GOOD!

so let's put them all together. because that's be good too.

(this is a double recipe- it made 32 muffins. simply 1/2 it for less)

Chocolate Chip Coffee Muffins

You Need:

4 cups flour

2/3 cup white sugar

2/3 cup brown sugar

4 tsp baking powder

1tsp salt

1 tsp cinnamon

2 tsp instant coffee

1 1/2 cup milk

1 cup butter (melted & cooled)

4 eggs

2 tsp vanilla extract (i used 1 tsp extract & 1 tsp vanilla bean paste)

3 cups semi sweet chocolate chips

Directions: Pre-heat oven to 400° & line muffin cups with paper liners.

In a large bowl- whisk together flour, sugar, baking powder, salt, cinnamon & coffee

Using a stand mixer- lightly beat eggs. then add the milk, butter & vanilla. Mix well.

Add the dry mixture to the wet mixture (all at once) and mix until well blended (but don't overmix)

Stir in the chocolate chips.

Spoon the batter into the muffin cups & bake 15 min (or until done)

Allow to cool for 5 min or so- then go ahead & tell yourself it's ok to eat 5 of them.

Enjoy!

Vanilla Bean Lemon Pound Cake

i had lemons. i wanted pound cake. so that = make lemon pound cake. of course.

i simply took the Elvis Presley's Favorite Pound Cake recipe & added lots of lemon.

add: the zest of 2 lemons & the juice of 1 lemon (i added this after beating in the eggs) substitute: 1 of the tsp of vanilla for vanilla bean paste (what can i say? i like black specs in my food)

and icing...

Vanilla Bean Lemon Icing

the juice of 1 lemon

powdered sugar (to taste/thickness)

1/2 tsp vanilla bean paste

mix all of the above together until you have the consistancy you like (i like it thick) spoon/drizzle/pour it over the cooled cake

let it set for at least 20 min

and then i ate a lot of it. a disgusting amount which had me feeling like i should go to confession...even though i'm not Catholic.

oy.