Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Ingredients:

FUDGE BROWNIES:
  • 1 1/2 cup granulated sugar
  • 2/3 (11 Tablespoons) cup unsalted butter
  • 1/4 cup water
  • 1 (11.5 oz.) bag milk chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
CHOCOLATE FROSTING:
  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup cocoa powder
  • pinch of salt
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons milk

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil.
  3. Remove from heat. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Using an electric or stand mixer, beat in eggs, mixing after each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Let brownies cool before frosting and/or cutting into squares.
  8. Using an electric or stand mixer, mix together butter, cocoa powder, and salt for about 3-5 minutes.
  9. Add the powdered sugar, vanilla extract, and milk. Mix until frosting becomes light and fluffy.
  10. Frost the cooled brownies, and cut them into squares.

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Ingredients
  • 5½ pounds of plums
  • 4 cups of water
  • 7 cups of sugar
  • 1 package (1-3/4 ounces) powdered fruit pectin
Instructions
  1. Rinse and remove stems from plums.
  2. Cut plums in half and remove the pits. Discard the pits and add pitted plums in a bowl.
  3. Chop up pitted plums and add to a pot.
  4. Add 4 cups of water and bring to a boil. Boil for 30 minutes. Use a potato masher to help break up the mixture even more.
  5. Put a colander or strainer over a larger bowl and cover with several layers of cheese cloths.
  6. Pour plum mixture over cheese cloth and let the juice strain into the bowl. This can take up to a few hours.
  7. Pour 5½ cups of plum juice into a large pot. If you didn’t get 5½ cups of juice add in some water to make a total of 51/2 cups of liquid.
  8. Add in 1 box of pectin and stir well.
  9. Bring mixture to a boil.
  10. Add in 7 cups of sugar and bring to a rolling boil. Boil for 1 minute, stirring constantly.
  11. Remove from heat and skim off any foam.
  12. Ladle into hot sterilized jars making sure to leave ¼ inch head space. Add lids and rings and process in a hot water bath canner for 5-10 minutes.

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Ingredients
  • 4 cups fresh vegetables
  • 2 large chicken breasts
  • 1 batch of marinade
Instructions
  1. Wash and prepare vegetables by chopping into bite sized pieces. Blanch veggies in a pot of generously salted boiling water. Remove blanched veggies from water with a slotted spoon or fine strainer. Spread out veggies on parchment lined cookie sheets and let cool completely. Place in a freezer for 2-3 hours or until frozen solid. Remove from freezer and break up frozen veggies with hands. Place in a gallon sized freezer safe bag.
  2. Chop up chicken breasts into bit sized pieces. Place chicken, along with 3-4 tablespoons of marinade in a sandwich sized bag. Seal bag and place in gallon sized bag with the frozen veggies.
  3. Pour remaining marinade in a sandwich sized bag and place in gallon sized bag with chicken and veggies. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
  4. To cook: Remove frozen chicken and marinade and let thaw completely. Stirfry meat with a little oil in a wok or large skillet for a few minutes until cooked through. Add in frozen veggies and the marinade and cook on high, stirring frequently for 3-5 minutes or until all the veggies are heated through and meat is no longer pink in the center.
  5. Serve on its own or with a side of rice.

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Ingredients
  • 3 cups honey
  • 1 cup butter, melted
  • 10-11 cups rolled oats (not quick-cooking)
  • ½ cup flaxseed
  • ⅓ cup slivered almonds
  • 1 cup pecans, chopped
  • 1 bag flaked coconut
  • 1 teaspoon vanilla
  • Cinnamon, to taste
Instructions
  1. Preheat oven to 300 degrees F.
  2. Combine all ingredients together in a large bowl and mix with a wooden spoon until everything is evenly coated.
  3. Spread out in an even layer on a baking sheet. Bake, stirring after every 15 minutes until the granola is very light golden brown. It should take 20-30 minutes.
  4. If you like your granola crunchier with a toastier flavor, bake it a little longer, keeping a close eye on it – if it gets dark it will taste burnt.
  5. Will keep for two weeks in an airtight container.

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Ingredients:

Soft Pretzels:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour

Vegetable oil

  • 3 quarts water
  • 1/2 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese, grated

Instructions

  • For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  • Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  • Preheat the oven to 425 degrees F.
  • Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
  • Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
  • Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
  • To make the cheese sauce:
    Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Homemade Crepes

Homemade Crepes

Homemade Crepes

Ingredients
  • ½ cup all-purpose flour $0.08
  • ½ cup whole wheat flour $0.17
  • ¼ tsp salt $0.02
  • 2 large eggs $0.32
  • ¾ cup milk $0.033
  • ½ cup water $0.00
  • 3 Tbsp butter, melted $0.30
  • 1 tsp (or less) vegetable oil for cooking $0.02
 Instructions
  • In a medium bowl, mix together the all-purpose flour, whole wheat flour, and salt. In a separate large bowl, whisk together the eggs, milk, and water until smooth. Add the flour mixture and melted butter to the whisked milk and eggs, then whisk again until no lumps remain.
  • Cover the batter and refrigerate for 30 minutes or up to two days.
  • When you’re ready to make the crepes, lightly oil an 8″ to 10″ non-stick skillet. Pre-heat the skillet over medium flame. When the skillet is fully heated, scoop about ⅓ cup of the batter into the center of the skillet. Immediately lift the skillet and tilt it in a circular motion to allow the batter to run in a circular pattern and fill the bottom of the skillet. This is a quick motion and the batter should run and spread readily to a very thin layer on the surface of the skillet. If the batter is too thick to easily run and spread, whisk in a couple tablespoons of water and try again. If the skillet is too hot and the batter solidifies too fast, try lowering the heat a bit.
  • Once the batter has spread over the surface of the skillet, return the skillet to the burner and cook until golden brown on the bottom. Flip and cook until golden brown on the second side. Remove the cooked crepe to a plate and start on the next one. Continue until all the batter has been used (6 to 8 8″ crepes).

Homemade Turtles

Homemade Turtles

 

Homemade Turtles

Ingredients:

  • 8 ounces pecan halves (I used roasted, lightly salted)
    25 caramel squares, unwrapped (about 1 heaping cup)
    1/4 cup cream or half-and-half, divided
    about 16 ounces roughly chopped chocolate, melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe’s Pound Plus bars)
    sea salt, optional for sprinkling

See full instructions on: www.averiecooks.com