The Best Chocolate Brownies

Chocolate Brownies

These brownies are the best… irresistibly rich, fudgy and moreish!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

200g/7 oz unsalted butter

200g/7 oz dark chocolate (70% cocoa) chopped

3 eggs

300g/10 ¼ oz granulated sugar

2 tsp vanilla extract

125g/4 ½ oz plain flour

Pinch of salt

Icinig sugar for dusting (optional)

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Melt the butter and chocolate in a bowl over a pan of simmering water.

3.  Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy.  Add the melted chocolate and stir through.  Finally stir in the flour and salt.

4.  Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm.  Place in the over for 25 minutes until the top starts to crack.

5.  Leave to cool in the tin for 20 minutes and then cut into squares.  Dust with icing sugar and enjoy!!

Cooks Tip

·         Make double chocolate brownies by adding 150g chopped milk or white chocolate chunks to the mixture before cooking.

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Quick Tomato Soup

You can have quick homemade tomato soup 

for lunch in 15 minutes.

 This recipe uses a 28-oz. can of crushed tomatoes.

 Serve topped with shredded Parmesan cheese.

Make yourself a grilled cheese sandwich and enjoy!

Quick Tomato Soup

1 T olive oil

2 cloves garlic, minced

1-28 oz. can crushed tomatoes

1 C chicken broth

1 T lemon juice

1/2 t salt

1/2 t sugar

1/4 t pepper

2 T chopped fresh basil 

       or parsley

2 T butter

(optional 1/2 C cream for creamy tomato soup)

shredded Parmesan cheese for topping

Heat oil in medium saucepan and stir in the garlic. 

Heat until fragrant, about 30 seconds.

Add the remaining 6 ingredients.
Simmer for 10 minutes. 

Stir in the butter and basil until melted. 

Add the optional cream if you want a creamy soup. 

Heat thoroughly. 

Serve sprinkled with Parmesan cheese.

Links: Designs By Gollum

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Grain/Dairy Free Lemon & Raspberry Pancakes W/Coconut Cream

{Chapter II}






I wanna fit in to the perfect space,
feel natural and safe in a volatile place.
And I wanna grow old without the pain,
give my body back to the earth and not complain.




~The Avett Brothers



I still have nightmares; It's amazing how pain has a way of haunting you, even after it's gone. Its imprint lingers like the scent of a strong perfume, clinging to every

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My gluten free kitchen at Celiacs in the House

I'm SO excited today!!

My tiny little kitchen is being featured as a guest post on Wendy's blog, "Celiacs in the House."

Need to figure out how to maximize storage space in a tiny area? Feel like your kitchen's messy... go visit my kitchen, it'll make you feel better! I promise! :-)

Wendy started this series several weeks ago as a way to learn about how other people cook, decorate, and store things in their gluten free kitchens.

If you're nosy as I am, you'll LOVE being able to peek into other people's kitchens through this series! Thank you SO much for featuring my kitchen Wendy!

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Spicy Cocoa Roasted Carrots

My kids say that chocolate goes with everything... chocolate and fruit, chocolate and cheese, chocolate and bacon (uhhhh...yes please!). So I decided to really put that theory to the test: Ok boys, how about....Chocolate and Carrots?



Take a little cocoa, some coriander powder (for depth), some cinnamon and a pinch of ancho chile powder (for a little extra kick)....and what do you

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Cranberry Orange Muffins

This is a nice winter muffin. 

Good during Christmas thru Valentine's Day.

I had a bag of cranberries in the freezer.

 You'll need 1 cup. Cut them in half.

 Ingredients.

 I use a  microplane to get 1 T of orange zest. 

Use your 20% off coupon at BBB and get one. 

They are great. 

 Dry ingredients in one  bowl, wet in another.

 Combine the two but don't over mix.

Stir in the cranberries.

 I'm using heart shaped silicone cupcake molds.

Use your 40% coupon for these at the crafts store.

 Spray with Pam before filling. 

 Not too full (see the line) or they will lose their 

heart shape after baking. I sprinkled some of the

tops with cinnamon sugar. The pink ones.

After baking, let cool 5 minutes. 

They pop right out of the silicone hearts.

 Wash the cups in soapy water or the dishwasher

 and use over and over.

I piled mine into a milk glass bowl as

part of my Valentine kitchen decor.

Then I will stack them and store 

in a glass container.

 The heart shapes were small so I had batter left 

to make two jumbo muffins in glass custard cups.

Store some in the freezer.

But be sure to have one still warm from the oven!

Cranberry Orange Muffins

2-1/2 C flour

1 C sugar

2 t baking soda

Combine in a medium bowl

___________

1/2 C butter (1 stick), melted

2 eggs

3/4 C orange juice

1 T grated orange zest

Whisk together.

Stir into dry ingredients and mix just until

combined. Do not over mix.

Stir in:

1 C cranberries, cut in half

Spoon batter into paper-lined muffin tins

Sprinkle the tops of some with:

cinnamon sugar

Bake @350 for 20-25 minutes.

Makes 12-15 muffins

Enjoy!

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Cannelloni

Cannelloni

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

1 onion, finely chopped

2 tbsp olive oil

500g/17oz minced beef

500g/17oz ricotta cheese

150g/5oz mascarpone cheese

100g/3oz freshly grated parmesan cheese

Pinch of grated nutmeg

Salt & freshly ground pepper

700g/24oz pasatta

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

1.  Preheat oven to 200°C/400°F/gas mark 6.

2.  Add the olive oil to a large frying pan and gently fry the onion until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  In a large bowl add the ricotta, mascarpone, parmesan, nutmeg and the cooled mince.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the pasatta so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining pasatta and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

Cooks Tips

v  You can use dried cannelloni tubes but adjust the cooking time as per cooking instructions.

v  If you have some leftover filling use this to make your own homemade ravioli, it works just as well.

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