Tuesday, November 24, 2009
Thursday, November 19, 2009
With Love and Butter
Makes 12 huge squares or 24 small ones
You have your choice here of creamy or chunky peanut butter and I used chunky. When baking with peanut butter, you almost always want to use something like Jif or Skippy, not the all-natural kind.
2 cups brown sugar, firmly packed
1 cup peanut butter, at room temperature
1 cup (2 sticks) butter, melted
2 tbsp. molasses
2 tbsp. honey
2 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
2 cups semisweet chocolate chips
Preheat oven to 375°F and move the rack to the middle position. Butter a 9×13-inch pan.
Whip the eggs and brown sugar together with an electric mixer. Add the peanut butter, melted butter, molasses, honey, vanilla, salt, and flour. Mix. Stir in 1 cup of the chocolate chips by hand.
Spread the batter evenly in the pan. Strew the remaining 1 cup of chocolate chips over the surface. Bake 10 minutes, rotate the pan, and bake 15 minutes more or until the brownies turn golden and the center is set. Cool and cut into squares.
Friday, November 13, 2009
Thursday, November 5, 2009
After a two week long hiatus of the cake club I am back. Several weeks ago I decided to undertake the task of making a pumpkin pie from scratch, as in from a pumpkin. You are supposed to use a pie pumpkin which is a smaller, sweeter pumpkin, primarily if not solely used for making pumpkin pies. I chose to make my pie this week which as you know is the week after Halloween and despite it still be Autumn there are no pie pumpkins to be had. NONE. You would think people would still be enjoying pies the entire season and surely for Thanksgiving?! Do they take the pies away after Halloween and then bring them back again for Thanksgiving? I do not know, all I know is that I had to use a can of already cooked and pureed pumpkin. Fail. Although the rest of the pie is made form scratch, so it's not so much like cheating. I really wanted to make it from a pumpkin though. Oh well. Perhaps in a couple weeks?? Crazy grocery store.