Connecticut Brownies

Connecticut Brownies

 

Ingredients:

½ cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper; set aside.
2. Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.
3. Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.
4. Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours)

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

 

 

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

• ⅔ cups Rolled Oats (gluten-free If Desired)
• 1 teaspoon Baking Soda
• 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
• ⅔ cups Dark Brown Sugar
• 2  Large Eggs
• 1-½ teaspoon Vanilla Extract
• ⅔ cups Chocolate Chips

Preheat oven to 350ºF.
In small bowl, mix together the oats and baking soda; set aside.
In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. .
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Makes 16-20 cookies.

You can reduce the sugar and chocolate chips to your taste.
Frome Tasty Kitchen

Vegetable Enchiladas

 

 

  Vegetable Enchiladas

Ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions:

Preheat the oven to 425 degrees F.  Oil a large shallow roasting pan or  cookie sheet.
Place poblanos,  peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle  oil and sprinkle the cumin and minced garlic over top. Add a  pinch or two of salt and black pepper, then  mix everything together.  Roast for 30-40 minutes  Remove pan from oven and reduce oven temperature to 350 degrees F.
 In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 Serves 4-5

adapted from The Roasted Vegetable by Andrea Chesman and Perry's plate