A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Jessica@A Kitchen Addiction
Big, fluffy pancakes that are filled with all of the flavors of an oatmeal raisin cookie!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
by Trinity on March 19, 2010 in Brownies and Bars, Desserts
Who knew from-scratch brownies could be so quick and easy?
Note: these brownies taste extra rich with Saco Premium Dutch Cocoa and—don’t knock it ’til you try it!—finely-ground oat flour (available at any health food store). Try these warm, with vanilla ice cream and hot fudge. I often make a double batch because they go so quickly.
You won’t need a mixer to make these brownies. A fork works just fine!
Preheat oven to 350°F.
Grease an 8-inch square baking pan.
Melt butter. Add cocoa; stir until well-combined.
Add sugar and stir until well-combined.
Add eggs and beat into the mixture.
Stir in vanilla (I like to use an extra teaspoon), flour, and salt; be careful not to overbeat.
Add nuts, chocolate chips, etc.—or leave as-is.
Spread in the pan, bake for approximately 20 minutes. You want an inserted toothpick to come out clean, but you want them nice and gooey.
Enjoy!
by Jackie (La Casa de Sweets) and filed in Brownies and Bars, Desserts
Oatmeal bars perfectly sweetened by strawberry and guava!
by Justine Sulia (Cooking and Beer) and filed in Brownies and Bars, Desserts
Why do we always forget about rhubarb and how delicious it is! These Brown Butter Rhubarb Cookie Bars highlight the best parts of using rhubarb!
by Liz @ Virtually Homemade and filed in Brownies and Bars, Desserts
Ooey, gooey brownies with bits of sweet and sour cherries, all in one bite!
by DessertForTwo and filed in Brownies and Bars, Desserts
Mini brownie bites topped with coffee ice cream and dunked in chocolate magic shell.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
lindafromgeorgia on 4.2.2010
A must try. Very moist and chocolaty you won’t be sorry you tried this easy recipe.
bluubird74 on 4.2.2010
These are wonderful! Very moist. Had to cook mine for almost a total of 30 minutes — could have been just my oven – but these are fabulous… Half the pan is already gone!
rachelcooks on 4.7.2010
Absolutely great! In the past, I’ve always been skeptical about from-scratch brownies. They always seemed to be more like cake than anything, or they would just be too mushy. My husband and I came to the sad conclusion that the box brownies were always going to be the best.
I made these tonight because I needed chocolate, I didn’t have any brownie mixes (and didn’t want to go to the store to buy one), and I already had all the ingredients. What a surprise that these actually had the crispy brownie top and were still nice and moist inside! My hubby and I are very happy to have finally found a from-scratch recipe that beats the box!
Thanks so much for sharing this!
hogfeeder on 4.23.2010
You’re my new best friend! I made these on my day off when I wanted chocolate, but it was stormy, and I didn’t want to get out to get it. This recipe did the trick!
hjcary on 5.3.2010
gooey and chewy just the way I love them! Thank you!
sarahba on 10.5.2010
I am American but I live in Australia, where a good brownie cannot be found. They’re like eating a piece of really bad chocolate cake. I used to import brownie mix, but it costs an arm and a leg to do that. After finding this recipe, I won’t be importing brownies again! These were just wonderful. I am incredibly picky about brownies, but these were just what I was after. I will be using this recipe from now on! Thanks so much!
lindafromgeorgia on 1.11.2011
I make these all the time I have also added 1/2 cup of pecans to the batter and after they bake for 16 min I pull them out sprinkle on top 1/2 cup of chocolate chips and 1 1/4 cup of mini marshmellows and bake them for another 5 minutes and call them “Rocky Road”. We love these brownies!!
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