Tuesday, January 21, 2014

Nothing beats a brownie

Who doesn't crave an old fashioned brownie once in a while?
I am usually a cake or cookie girl, but sometimes I just want a brownie.
But, first, let me tell you a secret.
I love boxed brownies.
For some reason they taste soooo good to me. 
I might turn up my nose at store bought cookie dough- but not brownie mix.
The best kind- in the red box..
Dark chocolate fudge...
9x13 pan size.
And warm boxed brownies right from the oven with vanilla ice cream- swoon.
Total childhood throw back.
Between my dad and us three kids we could polish off a whole pan of brownies in one night.
My Dad did always have the biggest sweet tooth.  
There were no shortages of chocolate chip cookies and brownies in our house.

I have been trying to refine my brownie taste buds...
And trying to find a perfect brownie recipe.
One that is fudgey and dense....
And has the perfect crackle on top.

This recipe was shared with me by an IG friend.  
She loves to bake- I venture to say- even more than I do.
I wish we didn't live continents away- because I am dying to try her cinnamon rolls.
But, she did share her amazing brownie recipe with me...
And is allowing me to share it with you.  

These brownies are definitely fudgey and moist.  
And very rich.   Very Very rich.
I could only eat one. 
Next time- I plan on eating these right from the oven- with ice cream.  
In memory of my dad....
Give these lovelies a try and let me know if you like them.

Stay Warm- 

Selina's Brownies

1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups chocolate chips


Preheat oven to 350F.

Lightly grease a 9x13 pan.
In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. 
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add flour and chips. Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven
Cool completely before cutting and serving.

Sunday, January 12, 2014

This Cake..... Texas Sheeeet Cake

This Cake.
So Simple.
So Good.
I am not even a Texan.
I am an Ohioan.
But, if this is what cake tastes like in Texas.
I wanna live there.
This is actually an old recipe of my grandmother.
She was not from Texas either.
But, this cake was always my favorite.
Except when she made it for my cousin who shall remain nameless.
She would eat the whole pan herself. 
And I would cry.
Moral of the story- share!
Trust me- there is plenty to share.  

I have made this cake countless times.
There are many variations out there.
They all involve baking the cake in a jelly roll pan. 
And buttermilk is key.
Some recipes have nuts mixed in the icing.
I like mine with just chocolate.
And the cake must be moist.  Moist.  I cringed a little as I said it the second time.  

See that bite.
Perfect ratio of cake to icing.  

So- instead of starting a diet you are going to quit in 30 days...
Make some cake.
Enjoy a piece and bring the rest into work.
Or to your sister in law's...... I thinks she hates me now.  :)


Texas Sheet Cake
1 cup butter
1 cup water
1/3 cup cocoa powder
2 cups sugar
2 cups flour
1 tsp baking soda
½ tsp salt
½ cup buttermilk
2 slightly beaten eggs
1 ½ tsp vanilla
1 recipe chocolate and buttermilk frosting

In medium saucepan combine butter, water and cocoa.  Cook and stir until mixture comes to boil.   Removed from heat and set aside.    In a bowl, stir together flour, sugar, soda and salt.  Add buttermilk, eggs and vanilla.   Beat until smooth.  Stir batter into cocoa mixture and pour into floured and greased pan with side (15x10x1inch).   Bake for 20 minutes (or less) at 400 degrees.

4 Tbs butter
¼ cup cocoa powder
¼ cup buttermilk

Bring butter, cocoa and buttermilk to a boil.  Stir in 1 Tbs vanilla and 2 ¼ cup sifted powdered sugar.  Immediately pour over cake.  

** I double the frosting recipe, but I do it because  I like a thick layer of frosting on my cake.  

Wednesday, January 1, 2014


 The past few months have been a blur.
I have been so busy at times...
and so not busy at times.
I decided to take an unofficial "break" from blogging.
I was still baking some.
But, my heart just wasn't in the right place.
It felt good to take this break.
So good, in fact, I wonder if I should even continue this blog....
I still love this little space of mine...
But, I am conflicted. 
So, I plan on taking it day by day.
Who know what I will do.
Maybe I will blog three times a month...
and maybe I won't blog at all for a month.  

I hope everyone had a Merry Christmas and a very Happy New Year.  
I will keep you all posted on what happens with Suzy Social Worker.