Category Archives: Vegetarian

Fluffy Pancakes

Posted on by
Reply

I was invited to my friend’s place for dinner the other day. She doesn’t have kids. She had made enchiladas and I was looking forward to having a leisurely meal without having to worry about flying cutlery or airborne cheese. But I soon realized that certain meal time behaviors had been ingrained in me even though my little ones weren’t there.
I was the first one served, and milliseconds after the first enchilada hit my plate I wolfed the whole thing down, still standing, chewing just long enough so it wouldn’t get lodged in my throat as I quickly swallowed each bite. After a few seconds I looked up to see my friends staring at me in horror.  I wanted to explain to them that I am not this ravenous unmannered ingrate that can’t wait for everyone else to be served before I start eating. I was searching for the words to convey the feeling of never knowing when my one year old will start launching his cheerios off the high chair, or when my 3 year old will finish eating peanut butter with his fingers and then run straight for the white couch.  For these reasons I am often standing alert and ready while eating at the dining table waiting for the next food “attack”. But my friends are not yet parents and they would not understand. So instead, I took another helping and ate very very slowly to overcompensate for my previous gorging and hoped they noticed my flawless fork and knife technique.
I’m not saying every meal I have with my kids is crazy. But there have been enough episodes that have kept me on my toes. So if you are having one of those challenging days, I found the perfect pancake recipe that is really easy and quick to make. More importantly, it has the added bonus of stacking each piece on top of each other which gives the dish added height just in case you have to stand up and eat. 
Fluffy Pancakes


INGREDIENTS:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
PREPARATION:
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
(The batter will initially be separated and bubbly, just keep stirring. It will also be pretty thick. This is fine, do NOT add more milk or anything to thin it out.)

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Serve with syrup, fresh berries and whip cream, or a fresh fruit puree. 

Easy Broccoli and Spinach Quiche

Posted on by
6

There is a PQ near my son’s nursery and we often go there for lunch after I pick him up. We have our own little ritual. As we walk in, the negotiations immediately begin.  Rayan wants to eat either a chocolate tart or éclair for lunch. I then attempt to talk him down to something with a bit more nutritional value such as a croissant or blueberry muffin. We then come to a deadlock which is broken by Rayan screaming “Mommmmyyy Peepeeeeee” and then running through the café to the bathroom. Aadam also likes to chime in at this point with a little screech of his own.  

The good thing about the bathroom break is that it serves as a distraction, and I can sneak in my order of a healthier lunch option. Today I ordered the salmon and spinach quiche du jour, and quickly found some seats outside so the eating (flinging) of food could commence.  The quiche was light and fluffly and amazingly more ended up in my kids’ mouths than on the floor. We were soon finished and a small team of waiters was dispatched to clean our table and its surroundings. As waiter no. 1 was removing my plate she said, “Madame tomorrow we are starting our new kids menu.” Waiters nos. 2 and 3 quickly shot her a sharp glance and she knew she had said too much. The last thing they wanted was to give us any more incentive to frequent their restaurant. But luckily for everyone, I have a quiche recipe that is easy to make at home. My kids love it, so I foresee more quiche at home and less at PQ. Although I do love their lemon tart so I cannot stop going there altogether…
Easy Broccoli and Spinach Quiche


INGREDIENTS:
Puff pastry sheet ** OR make own quiche crust. Recipe below.
3 eggs
¾ cup heavy cream
¾ cup whole milk
Salt and pepper to taste
1 teaspoon oregano
1 large red onion
¾ cup grated emmental (or any cheese you prefer)
1 -2 cloves garlic
1 ½  cup cooked broccoli
½ cup cooked frozen spinach, thawed and drained

PREPARATION:
1.  Roll out puff pastry to line round 9” tin up about 1 ½ inches on sides.

2.  Pulse onion in food processor and add on puff pastry.

3. Pulse broccoli, spinach, and garlic in food processor. Add in oregano, generous amount of fresh pepper and salt to taste (about ¼ tsp salt). Mix well.

4. Layer vegetable mixture on top of onion.

5.  Layer ½ cup cheese on top of vegetable mixture.

6.  In separate bowl mix eggs, milk, cream, and some salt and pepper with electric mixer. Add on top of other items in pan.

7. Top with remaining ¼ cup cheese.

8. Bake in oven at 350F (180C) for 50 minutes. Let sit for 10-15 minutes before cutting.


**Just found a recipe here for a homemade quiche crust. See below:


Homemade Quiche Crust


Ingredients:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil or 1/4 cup canola oil
  • 1/4 cup ice water (I use refrigerated water)

  • Preparation:
  • 1. Mix flour and salt with fork.
  • 2. Beat oil and water with whisk or fork to thicken.
  • 3. Pour into flour and mix with fork.
  • 4. Press into 9″ pie crust.
  • 5. Fill with quiche mixture and bake at 400F until done.







    • Zucchini Bread

    Posted on by
    3
    It’s funny how easy it is to get difficult things done in Dubai, such as building 163 floors of the Burj Khalifa in only 5 years, yet it’s often difficult to get easy things done, such as ordering a zucchini. Here’s an excerpt from today’s order from my friendly neighborhood grocery store:


    Me: Hi, can I order a zucchini?

    Grocery man: No, don’t have. You want courgette?

    Me: Yes, that’s fine.

    Grocery man: No, don’t have. Have baby marrow.

    Me: Huh? What? (Then remember baby marrow is a local vegetable that is kind of zucchini-ish). Oh ok, I’ll try that.

    Grocery man: Wait, we have in yellow.

    Me: What? The baby marrow?

    Grocery Man: No, zucchini. You come look.

    Me: OK. I’m coming. (Do my fat lazy expat stroll to the store…)

    After arriving at the store, of course there are about 50 zucchinis on the shelf. I actually found the man I spoke to earlier and informed him, only to have him say:  Ohhh, you want Za-co-ni. Why you not say before?

    Normally I would have been amused at this whole exchange. Living here has taught me patience, an invaluable virtue to have, especially for raising two crazy boys. But today I was just not in the mood. In fact, this ordeal made me feel kind of homesick. So instead of making my farfalle with zucchini ribbons as initially planned, I decided to make some zucchini bread.  It’s delicious and something I haven’t seen anywhere but in the U.S. and reminded me a bit of home.

    Zucchini Bread


    Original Recipe found here, Yield 2 loaves

    INGREDIENTS:
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    3 teaspoons ground cinnamon
    3 eggs
    1 cup vegetable oil
    2 1/4 cups white sugar
    3 teaspoons vanilla extract
    2 cups grated zucchini
    1 cup chopped walnuts

    PREPARATION:
    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

    2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

    3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

    4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

    Aloo Tikki with Coriander and Mint Chutney

    Posted on by
    Reply

    My son’s current favorite bedtime story is the Gingerbread Man. He especially loves the part “Run, run as fast as you can, you can’t catch me I’m the Gingerbread Man!”  So when he asked if we could make our own gingerbread man I happily agreed. After quickly finding a recipe online and scanning the cupboard to make sure we had all the ingredients, we started. 

    As we were rolling out the dough I noticed one item I did not check I had: the gingerbread man cookie cutter. Not wanting to alarm my adoring spectator I decided to cut out the gingerbread men freestyle with a knife. This task was not as easy as it would seem. Each gingerbread man came out more deformed than the next, with lopsided or broken limbs or with heads growing out of arms. None of them seemed like they could run like the one from the story, or even limp for that matter. Nonetheless, after they were baked and decorated, my 3 year old loved them all. Whew!

    So after that ordeal, I needed something easy to make for dinner. I decided to make aloo tikkis since they are easy to shape (round!). Again I didn’t anticipate one small detail: everyone in my house likes to eat them differently.

    1. I prefer my tikki slightly warmed with a side of green chutney mixed with a splash of kechup.

    2. My husband makes a sandwich with a cheese bread roll, the bottom slice spread with green chutney and ketchup. He then adds a layer of crushed Nacho Cheese Doritos and then smashes the tikki on top. He covers the top slice spread with mayonnaise.

    3. My one year old likes aloo tikki in a bowl with yogurt and ketchup all mashed together.

    4. My three year old didn’t even eat one bite since he was so full with gingerbread men :).

    I love how the simplest dish can be enjoyed different ways. I am already imagining tomorrow’s chutney sandwiches I am going to be making with the leftovers….

    Aloo Tikki with Coriander and Mint Chutney



    INGREDIENTS for Aloo Tikki:

    3 large potatoes – boiled with skins on, then peeled
    1-2  teaspoon ground cumin
    1 tablespoon ground coriander
    1 chopped green chili (I leave this out when I make for kids)
    ½ teaspoon red chili powder
    Salt and pepper to taste
    1 bunch chopped fresh coriander
    1 bunch chopped green onion
    2 eggs, beaten
    Oil for frying
    **Note all spices can be adjusted to taste.

    PREPARATION For Aloo Tikki:

    1. Mash potatoes in large bowl, when potatoes are still slightly warm. Add all spices and chopped coriander,  green onion and green chili if using. Mix well. Taste and adjust spices and salt if necessary.

    2. Shape the mixture into 3” flat rounds. Makes about 8-10 tikkis.

    3. Beat 2 eggs in bowl and keep aside.

    4. Lightly coat frying pan with cooking oil. Keep on medium high heat.

    5. Take one potato round, dip in egg, then put in hot frying pan. Fry 2-3 minutes per side. Repeat  with remaining rounds.

    6. Serve with coriander and mint chutney. Recipe below
    .
    INGREDIENTS for Coriander and Mint Chutney:

    1 ½ bunch coriander
    ½ cup mint leaves
    ¾  cup plain yogurt
    ½ teaspoon ground cumin
    1 green chili (optional)
    Red chili powder (to taste)
    Salt (to taste)

    PREPARATION for Coriander and Mint  Chutney:

    1. Put all items into a blender and blend into a fine liquid. Taste and adjust spices if necessary.

    Chocolate Macarons

    Posted on by
    3
    It is almost impossible to get some exercise in this town.  Even if you truly want to, there is always an enticing lazy solution lurking around the corner just begging you to take the easy way out .

    Just this morning I scanned my to do list for today:
    1. Buy groceries
    2. Pick up prescription
    3. Hem Pants
    4. Mani/Pedi
    5. Work Out

    The groceries and meds were delivered within half an hour of ordering them.  The tailor came over, took my measurements and promised to return my pants the next day. The salon sent the beautician to do my nails while my baby napped. At least I had to physically move and go to Studio Fitness to exercise.  But just then I checked my email to find an in-home personal trainer offer from Groupon. And you know which option I picked!

    My list was done and I felt I didn’t actually do any work. So, I decided to make some chocolate macarons.Even though they are pretty easy to make, with all the steps and fiddling they are rather labour intensive. So,  I  jumped at the opportunity since I figured this was the only workout I was going to get today!
    P.S. Since this is Dubai and there is always an easier option available,  rather than making these macarons yourself you can just catch me at Bakefest Dxb on November 26 at Wild Peeta and  eat them there!!


    MACARONS AU CHOCOLAT

    Recipe by: Lori Longbotham in Lucious Chocolate Desserts

    INGREDIENTS:

    For the cookies:
    1/2 cup blanched whole almonds
    1  3/4 cups confectioners’ sugar
    3 tablespoons unsweetened cocoa powder
    3 large egg whites
    Pinch of salt
    2 teaspoons granulated sugar
    For the filling:
    1/2 cup heavy (whipping) cream
    2 tablespoons unsweetened cocoa powder
    5 ounces bittersweet or semisweet chocolate, finely chopped
    1/2 cup unsalted butter, at room temperature

    PREPARATION:

    1. To make the cookies for the chocolate macaroons, position a rack in the middle of the oven and preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.

    2. Pulse the almonds with 1 cup of the confectioners’ sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.

    3. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.

    4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.

    5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)

    Make the filling:

    6. Bring the cream just to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then refrigerate covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.

    Assemble the macaroons:

    7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The macaroons can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

    Mixed Vegetable Sabzi

    Posted on by
    Reply

    I am always looking for cooking shortcuts. My hungry boys eat 6 times a day so if I don’t cut some corners I will never leave the kitchen. My latest creation is the “Arabic Pizza” for those days when I am really in a time crunch. I get some Arabic bread, and quickly warm it on the skillet.  I then add some ketchup and oregano and grate some cheddar or feta on top and blitz it for a few seconds in the microwave. The finishing touch is to cut it into pizza slices using the pizza cutter so it looks more “real”.  But I knew I had gone too far when we went out for pizza and my kids actually preferred mine! I was shattered that I had ruined their developing taste buds. At this rate we will never enjoy a true NYC slice together and I absolutely cannot have that.

    So, I decided to make something more  interesting, more spicy, and to incorporate vegetables. I came up with this mixed vegetable sabzi that uses ingredients I always have on hand and I can make in a flash. (Although not as fast as the Arabic Pizza!).
    MIXED VEGETABLE SABZI




    INGREDIENTS:

    1 large chopped onion (Indian red onion)
    1 peeled chopped potato (can microwave for couple minutes before if you prefer for faster cooking time in sabzi)
    2 cups frozen mixed vegetables
    1 chopped green chili
    1-2 tomatoes
    1 tsp salt (or to taste)
    ¾ tsp turmeric
    ½ tsp red chili powder (or to taste)
    1-2 teaspon coriander powder (you can roast whole coriander seeds and finely crush for a bolder flavor if you prefer)
    2-3 tsp cooking oil
    1 tbsp garlic, grated
    1 teaspon ginger, grated

    PREPARATION:

    1. Heat oil in pot. Add onion and cook until softened. Keep on medium high heat.

    2. Add in ginger and garlic and sauté for a couple minutes. 

    3.  Add potato and sauté for a few minutes. Add the vegetables and the tomatoes and green chili and sauté. Add salt and all spices and mix.

    4. Cover and put on medium heat. Cook for 15 minutes or until all veggies cooked and flavours incorporated.  Season to taste. Garnish with fresh coriander if preferred.

    Khana Mama at Bakefest DXB 2011 and Mini Cheesecakes with Jam

    Posted on by
    1
    I never liked eating cheesecakes, but I always liked making them. From traditional New York Cheesecakes to Coffee Chocolate Chip Cookie Dough ones, there was something about popping open that springform pan that somehow gave me joy.  But now I found a recipe (adapted from Grace Parisi) that is so  easy and so tasty that I actually like to eat these cheesecakes too. I hope everyone else enjoys these as much as I do since I will be making them for BAKEFEST DXB. Hope to see everyone on November 26!!
     
    Mini Cheesecakes with Jam
     
     
     
    INGREDIENTS:
     
    9  digestive biscuits such as McVities, broken
    3 tablespoons unsalted butter,melted
    8 oz.Philadelphia cream cheese, room temperature
    ¼ cup sugar
    2/3 cup crème fraiche, at room temperature
    2 large eggs
    2 teaspoons pure vanilla extract
    ¼ cup raspberry jam (or any you like)
     
    PREPARATION:
     
    1.  Preheat oven to 350 degrees F.  Line a standard 12 cup muffin tin with foil baking cups and spray with vegetable oil spray.
     
    2. In a food processor,  finely crush all the biscuits. Add butter and keep processing until mixed. Spoon the mixture into the 12 cups and press with the bottom of a glass to compact the crumbs. Bake for 5 minutes or until set. Leave oven on.
     
    3. In a medium bowl using a handheld mixer, beat the cream cheese with the sugar at medium speed until smooth. Beat in the crème fraiche, the eggs, and the vanilla.  Beat until smooth.
     
    4. Pour cheesecake batter into prepared muffin cups and fill about ¾ full. Bake 10-15 minutes or until centers are slightly jiggly. Remove from oven and cool. Transfer to fridge and chill.
     
    5. When ready to serve, remove foil paper and transfer to plate. Top with raspberry jam. 

    Broccoli and Tofu Stir Fry

    Posted on by
    3

    I was doing so well. These past months have been spent eating (relatively) healthily and exercising (Zumba!) pretty regularly. 

    But then it happened. The holiday season started. And with each holiday came one calorie filled delicacy after the next. First came Diwali. By the light of the little diyas, I happily ate one mitai after the next, only pausing for a savory chakli break, and then resuming on the gulab jamun.

    Then came Halloween. I actually tried not buying any candy this time. I even made Ry take a healthy dish of hummus and veggies for his school Halloween party. But despite my self control, the candy and chocolate flowed into my home from various parties and events and friends. And I am ashamed to admit, when the kids went to bed after trick or treating, I raided their candy bags to my heart’s content.

    Now it is almost Eid, and my dear hubby has already bought some chocolate and sweets to celebrate. With Thanksgiving and Christmas just around the corner, it is unlikely I can control the glutton within.

    So even though chocolate and cupcakes are on my mind, I am instead going to post a super healthy and tasty recipe I found on EatingWell to help me get back on track. I just started fitting into some of my old pre-pregnancy jeans and as comfortable as they were, I am not going back to the elastic waistbands of maternity wear!

    Broccoli and Tofu Stir Fry with Brown Basmati Rice



    INGREDIENTS:

    1/2 cup vegetable or chicken broth (I usually steam my frozen broccoli beforehand, so just reserve some of that water)
    1/4 cup dry sherry (see Note) or rice wine or few teaspoons of rice vinegar (non-alcoholic version)
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets (frozen ok too, just cook beforehand)
    3 tablespoons water
    ·          Tilda Brown Basmati rice , cooked

    PREPARATION:

    1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
    2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
    My tofu is somehow never crisp, but still a bit soggy, although it is hard enough to not break apart. Any tips on getting a nicer crust on my tofu would be much appreciated.
    3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger, few chili flakes; cook until fragrant, about 30 seconds. Add broccoli (and water  if fresh broccoli); cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
    4. Serve over brown basmati rice and a bit of Sriracha sauce.

    Broccoli Soup

    Posted on by
    Reply

    One of my pet peeves is after my son asks me for something to eat, I dutifully make it, and then he doesn’t want it. As I have no intention of making him another meal, it takes some creative maneuvering to rebrand my original dish and trick him into eating the same thing he previously rejected. 

    Today he wanted some “green soup”. I quickly had broccoli soup on the table, only to hear, “No mommy, I want red soup. Not green soup.”  Although my wrath was brewing inside, I put a fake smile on my face and swiftly took the soup back to the kitchen to come up with a plan. I transferred the soup to another bowl, grated some cheddar on top, and as it melted, put a red ketchup happy face over the cheese. (Ry is obsessed with happy faces and sad faces lately).  
    As I was walking over to him, I hear “No mommy, I want yellow soup.” My eye started twitching. Oh God please let him eat this. I really don’t want to order pizza right     now…  
    With the bowl in front of him, he looked it over, and was satisfied at the yellow of the cheese and the red of the ketchup, and ate the whole thing! Success!  
    But then he said, “Mommy, can I have more soup please? I want purple.” 

    Hmmm…another day, another battle!

    Easy Broccoli Soup





    INGREDIENTS:

    5 cups Broccoli florets (frozen OK)
    1 medium potato, peeled and cubed
    2 cloves garlic
    1/4 – 1/2 cup whole milk
    1 small onion, chopped
    olive oil
    salt and pepper to taste
    cheddar cheese, greek yoghurt, breadsticks for garnish if desired


    PREPARATION:

    1. Cook broccoli and potato. Put the potato and garlic in a saucepan, add enough water to just cover the potato, and boil until cooked.  Put the broccoli in the steamer on top so they cook at the same time. Drain and set aside, reserving 1 cup of cooking water. 

    2.  Finely chop onion and saute in olive oil until softened. Add back broccoli and potato with reserved water and milk. Simmer.

    3. Puree in food processor or with stick blender. Add more liquids for desired consistency. Season to taste.

    4. Garnish with cheddar and greek yoghurt. 

    The Best Chocolate Brownies

    Posted on by
    1

    It was sometime in my second trimester when my friend Lucy first served these brownies to me.  These brownies were so amazing that eating them was one of my favorite pregnancy moments, not too far behind feeling my baby kick inside me, or seeing my baby’s heartbeat for the first time.
    At first I thought it was just the hormones speaking. I mean, I did just have chocolate macarons and the Chili’s molten lava cake the day before. But I could not get them out of my head. So I immediately got the recipe from Lucy and raced home to make another batch. And yes, they were the best brownies EVER.
    I cannot take credit for the recipe, but I can say that I have made these for very diverse groups of people from all over the world and each one has agreed that these are the best brownies they have ever had. I guarantee it. I also recommend making them in the evening so there is a bigger chance of not devouring the whole batch immediately since you have to go to sleep. If you can manage to save some for the next day, they taste even better. Enjoy with a glass of milk and with some of your favorite people. J


    The BEST Brownies Ever
    INGREDIENTS:
    1 ½ cup all purpose flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    2/3 cup unsalted butter or margarine
    1 ½ cup granulated sugar
    ¼ cup water
    4 cups (24 oz.) semi sweet chocolate chips, divided
    2 teaspoons vanilla extract
    4 eggs
    PREPARATION:
    Preheat oven to 350° F (180° C). Spray 13×9 in. pan with nonstick spray.
    In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla.
    In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 2 cups chocolate chips. Spread batter in prepared pan.
    Bake 25-30 minutes or until toothpick inserted in center comes out almost clean. Cool completely before cutting. (Soo hard to wait!)
    Makes about 24 brownies.