Bravetart Brownies

3 sticks butter

6 ounces finely chopped dark chocolate

2 1/4 cups sugar

1/4 cup brown sugar

1 3/4 t. kosher salt

6 eggs

1 T. vanilla

1 t. espresso powder

1 cup flour

1 1/3 cups cocoa

Heat the oven to 350.

Line 9 x 13 pan with foil and grease.

Sift flour and cocoa together.

Melt the butter over the stovetop in a medium heavy-bottomed pan over medium-low heat. Once it is melted, increase the heat to medium and allow to simmer, stirring frequently with a spatula. Cook until it stops hissing, scraping up any browned bits from the bottom of the pan. Remove from the heat and stir in the chocolate until fully melted and combined

Combine the sugars, salt, eggs, vanilla, and instant espresso powder into the bowl of a stand mixer fitted with the whisk attachment. Whip together on medium-high speed for 8 minutes, or until very thick and fluffy. Turn speed down to low and slowly pour in the chocolate-butter mixture. Once that is incorporated, add in the flour/cocoa mixture and mix until well combined. Fold the batter together with a rubber spatula to ensure that it is well mixed and that there are no pockets of flour hiding in it. 

Pour the batter into the prepared baking pan. Bake for 25 minutes, or until the brownies are glossy and just barely firm. Allow to cool completely in the pan.

Potatoes au Gratin

1 1/2 cups cream

2 minced garlic cloves

2 T. melted butter

2.5 lbs. potatoes

1 t. salt

1/4 t. pepper

2 1/2 cups gruyere cheese, grated

2 t. fresh thyme

Preheat oven to 350.

Mix butter, cream and garlic together until combined.

Peel and slice potatoes to 1/8" thick. Spread 1/3 potatoes in baking dish, pour over 1/3 cream mixture, scatter with 1/3 of the salt, pepper and thyme.  Sprinkle with 3/4 cups of the cheese. Add second and third layer but do not finish with cheese on the top layer.  Cover and bake with file for 1 hour and 30 minutes or until the potatoes in the middle are soft. Remove foil, top with remaining cheese and bake for 10-15 minutes longer until golden and bubbly.  Allow to rest for at least 5 minutes before serving.

Orange Ricotta Pound Cake

This is a Giada recipe that's GOLD.  Make this.

1 1/2 sticks softened butter

1 1/2 cups flour

2 1/2 t. baking powder

1 t. kosher salt

1 1/2 cups ricotta cheese

1 1/2 cups sugar

3 eggs

1 t. vanilla

1 orange, zested

2 T. amaretto or grand marnier

Powdered sugar to dust

Preheat oven to 350 and great a loaf pan really well.  

In a medium bowl combine the flour, baking powder and salt and stir to blend.

Cream butter, ricotta and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs one at a time, the vanilla, zest and amaretto until combined.  Add dry ingredients being careful not to mix too much.

Bake 45-60 minutes or until a toothpick comes out clean and the cake pulls away from the sides of the pan.  Don't fill the pan higher than 3/4 full.  Once cooled dust with powdered sugar.

Shortbread

2 sticks butter

1 cup powdered sugar

2 t. vanilla

1/4 t. almond extract

2 cups flour

Prick dough with a fork and top with sparkling sugar.

Bake at 300 for 1 hour in 9" round pan.  Invert and immediately cut into triangles.

Berry Fruit Cobbler

FRUIT

7 to 8 cups frozen triple berry blend (raspberries, blueberries, blackberries)

⅔ cup granulated sugar

3 tablespoons flour 

1 tablespoon fresh lemon juice

TOPPING

2 ⅔ cups all-purpose flour

½ cup granulated sugar

1 ½ tablespoons baking powder

¼ teaspoon table salt

1 ½ cups milk

½ cup melted butter

3 T. sparkling sugar for sprinkling\

Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside.

For the fruit filling, in a large bowl, toss the berries with the sugar, flour and lemon juice. Set aside.

For the topping, in a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a separate bowl or liquid measuring cup, stir together the milk and melted butter until small clumps of butter form.

Add the milk mixture to the dry ingredients and mix until just combined and no dry streaks remain.

To assemble, give the berry mixture a good stir to redistribute juices and spread evenly in the bottom of the prepared pan.

Dollop the cobbler batter in large spoonfuls over the top of the berries and spread into a mostly even layer. Sprinkle with sparkling sugar. 

Bake for 70 minutes until the filling is hot and bubbling and the topping is golden. A toothpick inserted in the center should come out clean or with moist crumbs. Let cool for at least 15 minutes before serving (the filling will continue to thicken as it cools). Serve warm or at room temperature.

A Chewy Chocolate Chip Cookie (w/crispy edges)

• 2 and ¼ cups flour 
• ▢1 teaspoon baking soda
• ▢2 teaspoons cornstarch
• ▢1 teaspoon salt
• ▢1 cup melted butter 
• ▢1 cup firmly packed brown sugar
• ▢½ cup sugar
• ▢1 large egg + 1 large egg yolk 
• ▢1 and ½ teaspoons vanilla extract
• ▢1 and ½ cups milk chocolate chips

• 
  
• In a large bowl, toss together the flour, baking soda, cornstarch and salt. Set aside.
  In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.
• Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.
  1 and ½ cups milk chocolate chips/
• Place balls of dough onto a large baking sheet. Cover the dough balls and chill in the refrigerator for at least 2 hours and up to 3 days.
• Bake at 350 for 15 minutes.
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Yellow Cake with Chocolate Frosting

CAKE:

2 1/4 cups cake flour

2 1/2 t. baking powder

1/4 t. baking soda

1/2 t. salt

2 sticks butter (room temperature)

1 1/2 cups sugar

2 eggs (room temperature)

2 t. vanilla

1/2 cup sour cream (room temperature)

1 cup whole milk

FROSTING:

2 sticks butter

4 1/2 cups powdered sugar

3/4 cups cocoa

1/2 whole milk

1 T. corn syrup

1 1/2 t. vanilla

Preheat oven to 350.  Sift flour, baking powder, baking soda and salt together.  Set aside. Cream butter and sugar for at least 5 minutes.  Add eggs one at a time, the vanilla and sour cream.  Alternate the flour mixture and milk and just barely mix. Bake for 40 minutes or until cake tested comes out clean.

A Real Brooklyn Coffee Cake

STREUSEL

3 cups flour

2 cups light brown sugar

1 T. plus 1 1/2 t. cinnamon

1 t. kosher salt

2 sticks plus 2 T. butter, melted and slightly cooled

CAKE

2 1/2 cups sugar, divided

2 T. plus 3 3/4 cups flour, divided

1 T. cinnamon

1 1/2 sticks butter, melted and slightly cooled

3 eggs, room temperature

2/3 cup sour cream, room temperature

1 T. vanilla

1 1/3 cups whole milk, room temperature

1 T. baking powder

1/2 t. kosher salt

Preheat oven to 350.  Prepare 9 x 13 pan.  Mix 3 cups flour, 2 cups brown sugar, 1 T. plus 1 1/2 t. cinnamon and 1 t. kosher salt and combine.  Add 2 sticks plus 2 T. butter and mix until clumps form.  Set aside.

Whisk 1/2 cup sugar, 2 T. flour and 1 T. cinnamon together and set aside.

Whisk 1 1/2 sticks butter and 2 cups sugar together.  Add 3 eggs one at a time.  Add 2/3 cup sour cream and 1 T. vanilla.  Gradually pour in 1 1/3 cups milk and combine.  Sift remaining 3 3/4 cups flour, 1 T. baking powder and 1/2 t. kosher salt into bow and mix until a thick batter forms.

Put half of batter in 9 x 13 and spread an even layer.  Sprinkle reserved sugar mixture over batter.  Dollop leftover batter on top with a cookie scoop and spread an even layer carefully.  Sprinkle remaining streusel over and gently press down onto batter.

Bake 55-65 minutes.

Oatmeal Coconut Toffee Cookie

• 1 ½ cups (180g) all-purpose flour
• ▢3 cups (267g) old fashioned rolled oats
• ▢1 ½ tsp baking powder
• ▢1 ½ tsp baking soda
• ▢
• ▢½ tsp salt
• ▢1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢1 cup (213g) brown sugar
• ▢½ cup (99g) granulated sugar
• 3/4 cup coconut
• 1 package toffee bits
• ▢2 large eggs
• ▢1 1/2 tsp vanilla extract
• Preheat oven to 350.
• In a mixing bowl, combine the all purpose flour, oats, baking powder, baking soda and salt.
• In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on medium speed for 1-2 minutes.
• Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined. Add coconut and toffee bits.
• Use a large scoop and only put 4 cookies on a baking sheet, leaving room for them to spread.
• Bake for 15 minutes.
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A New Butter Cake

1 stick butter, room temp

1 1/2 cups flour

1 cup sugar

2 eggs

1/2 t. baking powder

1/2 t. baking soda

1/2 t. kosher salt

1/2 cup buttermilk

1 t. vanilla

Glaze

1 cup sugar

1 stick butter

2 t. vanilla

1 t. almond extract

350.  Butter 9" loaf pan.  Beat butter and sugar until light and fluffy, about 5 minutes.  

Add eggs one at a time, incorporating the first egg before ading the second one.

In bowl whisk flour, baking powder, baking soda and salt.  With mixer on low, add 1 large spoonful at a time,  alternating adding the dry mixture and the buttermilk.  After it is well combined add the vanilla and almond extracts briefly.

Bake cake 25 minutes.

random Christmas and snowy Boston afternoons...

I birthed this boy 22 years ago (today) on a snowy and gray Boston afternoon. I had that "I can do anything" adrenalin high I felt after every baby . . . and it was Christmas. My shopping was done and wrapped and my tree was waiting. I went home the next morning. Bliss. We didn't have much (understatement), but it might have been our best Christmas ever. I still remember what it felt like . . . a new baby and a warm home with a Christmas fridge (thank you, Caity). He says things to me like, "How were your visits tonight, Mom?" And, "Do you have things in the car I can help bring in?" Sometimes he helps me set up tables for Relief Society things and maybe even helps put tablecloths on them. He likes nice clothes like his mother and asks me questions about things like belts and shoes and what's supposed to match what. He never cuts into a cake without asking, "Is this for us?" And even though his bathroom doesn't pass inspection (the one in my head) and he forgets to wipe his feet sometimes, I love him to death. He is a tender-hearted soul who misses his siblings and isn't afraid to say it. Sweet to me. I have none of that name remorse you hear people talk about. Naming your baby is a daunting task, don't you think? After all, it's the first thing you really give your child. My entire life I wanted a "Patrick". Loved the name then and love the name now. And even when his friends sometimes call him "Patty", well, I love that just as much. I made him the thing he loves the most. He's happy. So today on this gray Las Vegas day I am remembering back to that day and the incredible feeling I had going home with a new baby just days before Christmas. Also, just for the record . . . cutest toddler ever. Today's agenda (after birthday cake) includes making candy. More about that tomorrow. Happy birthday, Patrick. "I'll love you forever, I'll like you for always, as long as I'm living my baby you'll be."

Chicken Tikka Masala (aka Indian Butter Chicken) with Naan

When something is this good you have to put it someplace you can always find it.  I wish I did that with that recipe for CONGO BARS, the one that's made with four (4) sticks of butter.  Sigh...

Trust.  This recipe is a keeper and can even be made ahead.  My house smells amazing.

1 T. Oil in Crueset over medium heat

Add:

1      T. peanut oil
1       Shallot, finely chopped
1       White onion, chopped

Saute until soft and translucent and then stir in:
            2 T. Butter
            2 t. lemon juice
            1 t. minced garlic
            1 t. garam masala
            1 t. chili powder
            1 t. ground cumin
            1 bay leaf
             grated ginger root (the more the better)

Stir for a minute and add:

1          cup tomato puree and cook for 2 minutes, stirring frequently. 

Add:

1/4        Cup Greek yogurt
1           Cup half and half

Reduce heat to low and simmer for 10 minutes, stirring frequently.  Season with a few pinches of salt and pepper and remove from heat and set aside.

Chop one pound of chicken breasts into bite size pieces.  Heat 1 T. oil in large heavy skillet over medium heat and cook chicken until lightly browned.  Reduce heat and season with 1 t. garam masala and 1 pinch cayenne pepper.  Stir in a few spoonfuls of sauce and simmer until liquid has reduced.  Stir cooked chicken into sauce.  Serve with rice and naan.

I made this a day ahead and served it with homemade naan - so good.  It's in the rotation.  Enjoy.