So .....proceed at your own will :) 

Okay, so I'm a little dramatic (I recieved this character trait from my mother and it is irreversable, sorry) So of course this brownie is not as deadly as I make it out to be. In fact it is your basic fudge brownie. However, the problem (at least for me) is to stop eating them after one.....two....three....Lord, help me! Ugh, I have no will power! 

Anything made up of butter and dark chocolate just has to be good, right? I could slather a coutnry ham with butter and dark chocolate and probably end up in the emergency room for eatin' the whole thing!

 So, my point is, if you make these irresistible squares of gooeyness keep in mind that you are only allowed to eat ONE every few hours...just kidding....maybe eat one and give the rest to friends or your neighbors :)

These are not your average "cake" like brownies. As soon as they have cooled put them in the FRIDGE! Do not cut them and eat them just yet. These are best after they have chiled in the fridge for at least an hour! Don't cheat now and eat one straight out of the oven...you'll be sorry and I will find out and pop you with my wooden spoon!

Decadent Dark Chocolate Fudge Brownes

(adapted from Gourmet)

• 2 sticks unsalted butter
• 8 ounces of fine quality dark chocolate (I recommend using 60% or more cocoa content)
• 2 cups of sugar (I used a little less, maybe 1 2/3)
• 1 tsp pure vanilla extract
• 5 large eggs
• 2/3 cup all purpose flour
• 1/3 cup unsweetened Dutch-process cocoa powder ( I like Green & Black)
• 1/2 tsp salt

Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely. If you can not control yourself you may have a taste, but I promise you these are so good cold....its like a dense flourless, deep, dark chocolate cake almost! Enjoy!

Anyhoo, when grocery money is a little tight I try to think of ways I can really maximise what I already have in the fridge and what I can buy at the store that will last us through the week. One of my favorite frugal meals is a store bought rotisserie chicken. It is amazing how many meals I can get out of one little chicken: chicken salad, stir-fry, chicken and rice casserole, chicken and pasta, and of course I never let those lovely bones go to waste...I make chicken stock, which will later be a base for soup. 

So, before I went to the store I looked in our fridge and found that I had some brussel sprouts and parsnips that desperately needed to be used so I got a $9 chicken at the store along with some beautiful young winter carrots and whipped up this meal in about 30 minutes. Not only is this meal frugal and delicious, it is healthy and so satisfying. You can incorporate any kind of veggies you like and if parsnips don't crank your tractor you can make a puree of carrots, cauliflower, or even sweet potatoes!

Parsnip Puree

(via Sunday Suppers)

• 8 parsnips peeled and cut into chunks
• 1 quart chicken stock (preferably homemade)
• 1/2 cup cream
• salt and pepper

Bring chicken stock to a boil and throw in the parsnips. Boil for 15 minutes or until parsnips are super soft. Drain in a bowl and SAVE the stock for a later use. Put soft parsnips in the food processor with cream, salt and pepper. Puree until smooth and silky.

Balsamic Carrots

• carrots peeled 
• balsamic vinegar
• olive oil

Place carrots on a baking sheet lined with foil. Drizzle olive oil and balsamic vinegar to coat the carrots and roll them around. Place in a 350 degree oven for about 25-30 minutes depending on the thickness of your carrots. Every 10 minutes or so take the pan out of the oven and roll carrots in the balsamic and feel free to pour more if needed. (I like to add a lot of BV to give it extra sweetness)

Roasted Brussel Sprouts

• a bunch of brussel sprouts, cleaned, ends trimmed 
• olive oil
• salt 

Toss brussel sprouts with a generous amount of olive oil. Place on a baking sheet lined with foil and sprinkle with salt (I use an herb salt). Place in a 375 degree oven for 30-45 minutes stirring occasionally to make sure non of the tops are burning. 

***In essence you can just roast the brussel sprouts and carrots together to save you oven space and a pan!

ENJOY!

These muffins are chock-full of natural sweetners such as carrots, apples, pinapple and coconut so you don't need a lot of sugar. I actually cut the sugar in half and found the muffins to be a tad sweet but packed full of flavor. Next time I make these I might even trying using honey!

Eat one for breakfast, an afternoon pick me up or a late night "I can't sleep" treat and enjoy! 

Morning Glory Muffins

• 1/2 cup seedless raisins
• 1/3 cup walnut halves
• 2 cups all purpose flour (I used 1 cup AP and 1 cup whole wheat)
• 1/2 cup granulated sugar (I only used 1/4 cup)
• 2 1/4 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 medium carrot, grated
• 1 Granny Smith apple, peeled and grated
• 3/4 cup chopped pineapple
• 3 eggs
• 1/4 cup canola oil
• 6 TBSP unsalted butter, melted
• 1 TBSP freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/2 cup shredded, unsweetened coconut

Preheat oven to 350F. Oil or butter your 12 cup muffin tin.

Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside.

Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.

Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.

In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined.

Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix. Scoop batter into oiled muffin tin, filling the cups to the top.

Bake on the center rack of the oven for 40-45 minutes. Let cool for 20 minutes, then slide a fork down the sides of each muffin and gently lift it from the pan.

Makes One Dozen.

Julie, a foodie of all foodies, is always inspiring me with her clever recipes and helpful tips so instead of re-typing what she so elequently wrote I encourage all of you to venture over to her blog The Golden Piglet and read her very in-depth write up of this fabulous and extremely easy bread recipe by Jim Lahey. If you have never made bread before this is the best recipe to kick off your affair with bread baking. Don't be intimidated or think you don't have the knack because even the most novice of bakers can whip this up in no time at all!

The combination of the woody, bitter walnuts and earthy, peppery truffle oil will blow your mind. The truffle flavor is not overpowering but it gives the bread the most wonderful aroma and allure that what you are eating is exotic in a way.

The key to this recipe is that you use little yeast (compared to most bread recipes) which actually makes for a better crust. Less yeast, however requires the dough to rise for several hours... 20-21 to be exact. But don't let that scare you. All the work you do only takes about 10 minutes. Then you just let the dough sit and do it's thaaang....

Your result is an extremely crisp, tangy crust and the softest crumb (the inside part of the bread). The texture is very similar to sourdough, and the taste will knock your socks off! The great thing about this recipe is you can add anything to it: rosemary, olives, onions, hazelnuts...etc. or you can just keep it simple and not add anything at all. (naked bread!)

If you want the recipe and detailed instructions click here. Below are a few notes that I would like to add:

* The recipe calls for you to use a 4-5 quart dutch oven. I only had a 5.5 quart so my boule of bread was more on the flatter side. Next time I will definetly use a 4 quart so the bread will rise better and not have excess room to spread out.

* The recipe calls for 30 minutes for the final browning (the part when you remove the dutch oven lid). I only did this for 20 minutes because my oven always cooks things faster than most and I could tell my bread was ready. Just keep your eye on it and remember that it will continue to cook even after it is out of the oven.

* Our house is set to be about 69 degrees so I put my dough in a room that tends to heat up to about 71 degrees so ensure that the dough will rise well.

* Make sure you follow the instructions about "fluffing" up the flour. Sure enough I had about 1/4 cup excess flour after I fluffed, scooped, and leveled.

*Here is a very helpful illustration of Jim's step by step instructions (click to page 7).

* Have fun with this! Bread making is so easy, frugal and rewarding!

Now these crackers don't exactly taste like regular 'ol graham crackers. They are more like crunchy, sugary, molassas cookies and they are just fabulous. I made them with whole wheat flour so I feel somewhat honest when I say these cookies are "healthier" :) 

When you first take a bite you get a blast of sweet molassas and honey, but as you chew the very last bit you get a subtle graham cracker flavor that takes you back to the milk and cookie days in elementary school. I like to call this a "grown up" graham cracker...  

And did I mention they pair perfectly with a glass of cold milk?

Homemade Graham Crackers

• 1 1/2 cups whole wheat flour
• 1 cup all purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1/3 cup chilled unsalted butter cut into cubes
• 1/4 cup honey
• 1/4 cup blackstrap molasses
• 1/3 cup sugar plus more for sprinkling
• 1/4 cup whole milk
• 1/2 tsp vanilla extract

In a bowl or a food processor, mix or pulse the whole-wheat flour, all-purpose flour, salt, and baking powder. Cut in the butter or, if using a food processor, add the butter and pulse until the dough is the consistency of coarse crumbs. Add the honey, molasses, and the ⅓ cup sugar, and combine. Then add the milk and vanilla, bringing it all together into a stiff dough. (mine was a bit too crumbly so I added a quick pour of milk)

Lightly oil or butter two baking sheets. On a floured work surface, cut the dough in half. Shape the first half into a rectangle. Using a floured rolling pin roll dough into a bigger rectangle. If the dough sticks to the counter keep sprinkling it with flour until it no longer sticks. The dough should be ¼-inch thick, and about 12 by 13 inches.

Lightly prick the dough all over with the tines of a fork. Sprinkle evenly with some sugar. Using a knife or a fluted pastry cutter (for cute wavy edges), trim the edges of the dough rectangle to yield neat crackers (or leave them uneven if you prefer). Cut into approximately 3-inch squares. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat the process with the second half of the dough and remaining scraps. ( I used a ruler to get straight edges)

Freeze the crackers for 15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake the chilled dough for 18 to 20 minutes, until just a little browned at the edges. Cool completely and enjoy.

These scones were so simple and I substituted organic, whole wheat flour rather than white bread flower. They turned out just how I hoped: firm and crumbly on the outside and moist and flaky on the inside. Don't let the orange zest scare you. The taste is so subtle yet it adds so much flavor!

 These are best straight out of the oven with a big glass of whole milk! 

Whole Wheat Citrus Oat Scones 

• 1 1/2 cups organic whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup rolled oats
• 2 TBSP freshly grated orange zest
• 1/3 cup granulated sugar
• 1 TBSP brown sugar
• 1 TBSP granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp numeg
• 1 stick of unsalted butter at room temperature
• 1 egg
• 1/3 cup buttermilk (I used heavy cream) plus extra to brush the top of scones

Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Sift flour, baking powder, baking soda, and salt into a bowl. Add 1/2 cup oats and the orange zest. Toss ingredients until thoroughly mixed. Set aside.

Combine 1/3 cup granulated sugar and butter in the bowl of a standing mixer. Using the paddle attachment, mix on medium speed for about 7 minutes to cream butter. The mixture will become smooth and pale in color and will increase slightly in volume. Scrape down the sides of the bowl with a rubber spatula. Add egg and continue mixing until egg is incorporated into butter.

Add dry ingredients and buttermilk (or heavy cream) to the bowl of creamed butter, alternating between the wet and dry. Mix until combined.

Using a spatula, scrape the dough from the bowl onto a floured work surface. Coat your hands with flour and pat the dough into a 4X8 rectangle about 1 inch thick. Using a floured bench scraper or knife, divide dough into 6 equal triangles. Place scones on the prepared baking sheet and brush with a little buttermilk or cream. 

Mix the remaining oats, sugars, cinnamon, and nutmeg together and sprinkle on the tops of the scones. Bake on center rack of oven for 20 to 25 minues or until scones are golden brown. Let scones cool on baking sheet for 10 minutes. 

Makes 6 scones.

Now life is a little bit sweeter.

And it's Friday.

Enjoy.

Olive Oil Citrus Cake with Grapefruit Glaze

adapted from Rustic Fruit Desserts

• 1 1/4 cups cake flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 3 eggs at room temperature
• 3/4 cup granulated sugar
• zest of 1 grapefruit
• zest of 1 orange
• zest of 1 lemon
• 1 1/2 tsp pure vanilla extract
• 1 cup extra virgin olive oil (it is SO important that you use a fruity olive oil not a spicy, nutty flavored one, the best kinds are those that are  not for cooking but rather for drizzling over fish, salad, or dipped in bread. I know it seems weird to put olive oil in a cake but if you choose the right one it will turn out so moist and delicious)
• 3/4 cup confectioners sugar
• 2 TBSP freshly squeezed grapefruit juice

Preheat the oven to 350° F. Using a paper towel, coat a 9-inch by 2-inch round baking pan (I used a bundt pan) with olive oil.

To make the cake, sift flour, baking powder, and salt together. Using a handheld mixer or stand mixer with the whisk attachment, beat the eggs, sugar, and zests on high speed for 5 minutes, until the eggs are thickened and lighter in color. Add the vanilla. Turn the mixer down to medium-low speed and drizzle the olive oil into the batter, pouring slowly along the edge of the bowl. Add the flour and mix on low speed until just incorporated. Pour the batter into the prepared pan.

Bake for 25 to 30 minutes, or until the cake is golden and domed slightly in the center. Cool to room temperature.

To make the glaze, sift the confectioners' sugar into a small bowl. Add the grapefruit juice and whisk to combine. Pour the glaze over the cooled cake.

To store wrap in plastic wrap and keep at room temperature for 2-3 days. 

These are extremely simple to assemble and you probably have all of the supplies already! You can buy bulk tissue paper for very cheap (if you live in Seattle get the tissue at Packaging Specialities, they have a small location set up in Pacific Place if you don't feel like going down to SODO)  

 All you need for this fun project:

1. Several sheets of colored tissue paper (the amount depends on how many pom poms you make)

2. Kitchen twine or some other kind of string

3. Clear fishing line to hang from ceiling

4. You will also need some scissors 

See how easy it is!!! I made these in one night while sippin' on hot cocoa and listening to old school Amy Grant Christmas albums. You just can't beat that :) So come on ladies, kick off your heals, settle in with some hot tea, crank up those holiday tunes (yes, it is time!) and get crafting! These will make an excellent addition to your Thanksgiving table!

*note: if you want to make different size pom poms keep cutting the paper (before you fold it into an accordion) until you have the desired width.

Good day to you all! It's Thanksgiving week....woo hoo! I am so thankful for my wonderful friends! As you know I was feeling very anxious and nervous about hosting turkey day and over the week I've received such great insight and morsels of wisdom from my friends. My beautiful gal pal, Julie, has been so encouraging and helpful. Check out her blog for some great tips for the big day! This is her ELEVENTH year of hosting Thanksgiving so she has it down to an art, literally, her prep work and everything she cooks is a work of art! So thanks to her and many other friends I feel ready to take on the task of hostess! My menu is set and ready to go and my turkey bird is in the fridge. I will keep you posted as things progress :)

How are your plans going? Anyone find a recipe they would like to share? 

Okay, so this little sweet treat is nothing fancy at all but it is so yummy and easy! I think anything smothered in rich, dark chocalate is a winner! Don't you?

Okay, gotta keep things short today! Lots of prep to do and errands to run! I hope you had a great weekend!

How are your plans going? Anyone find a recipe they would like to share? 

Okay, so this little sweet treat is nothing fancy at all but it is so yummy and easy! I think anything smothered in rich, dark chocalate is a winner! Don't you?

Okay, gotta keep things short today! Lots of prep to do and errands to run! I hope you had a great weekend!

Gingersnap & Hazelnut Bark

This dish is so easy! Buy a bag of gingersnaps, break them in half and lay them on parchment paper. Melt a few bars (or a bag of chips) of fine, dark chocolate (I like Green&Black) in a double broiler, or in a bowl resting in a sauce pan with few inches of water in it. If you do it this way make sure the water in the pan isn't touching the bowl. 

While the choclate is doin its thing, chop the hazelnuts (I gave them a whirl in my food processor). When the chocolate is ready carefully pour it over the gingersnap pieces and quickly sprinkle nuts on top. Place in the fridge for at least an hour and VOILA, you have yourself a tasty treat.

Go on, make these, it's just too easy!