It’s not always easy!

It’s not always easy!

I hope you are enjoying my re-vamped website.  Love my new logo and slowly but surely I am adding new recipes and photos.

I am so fortunate to have great readers that don’t let me hang out there alone. I am re-sending the recipe for Grandmother’s Fudge Brownies and Basic Vinaigrette. There was an ingredient missing ingredient in the brownies and the link for the vinaigrette is not working properly. Thank you for keeping me on my toes.

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0 from 0 votes

Basic Vinaigrette

Everyone should have a good vinaigrette to make and build on. This one does the trick.
Course: Everything Else
Servings: 8

Ingredients

  • 1 cup vinegar any kind you want to use
  • 1 1/4 cups oil
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. dijon mustard

Instructions

  • Place all ingredients in a mason jar (or whatever closed container you have available) and shake like crazy.
  • This will keep in your refrigerator for about a month.

Notes

You can use vegetable oil or olive oil. Just remember that olive oil changes the flavor profile.

 

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5 from 1 vote

Grandmother's Fudgy Frosted Brownies part deux

No more box recipe. This recipe I create my own brownie recipe that stands up to the box mix my grandmother used.
Course: Endings
Cuisine: American

Ingredients

Brownies

  • 4 Lrg. Eggs
  • 1-1/2 Cups Dutch Process Cocoa
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 1 Tbs. Vanilla Extract
  • 1 Cup Unsalted Butter, room temperature
  • 2 Cups Granulated Sugar
  • 1-1/2 Cups All-purpose Flour
  • 1 Bag Chocolate Chips, semi-sweet or milk

Fudey Frosting

  • 1-1/2 Cups Granulated Sugar
  • 2/3 Cup Evaporated milk
  • pinch Kosher Salt
  • 1 Bag Chocolate Chips, semi-sweet or milk
  • 1 tsp. Vanilla Extract

Instructions

Brownies

  • Preheat oven to 350°.
    Spray a 9x13 pan with non-stick spray and then line with parchment paper. Lightly spray paper, too.
  • In the bowl of a stand-up mixer, beat 4 eggs, until frothy.
    Sift together cocoa, salt & baking powder; Blend into eggs, then add vanilla. Do not overwork, you do not want a tough brownie.
  • In a medium saucepan, over a medium heat, melt the butter and then stir in sugar. Stir until sugar is dissolved. You want a temperature of about 115°. Remove from heat and keep stirring if too hot.
  • With mixer running, on medium speed, slowly pour butter/sugar mix into egg and dry ingredients mixture. Stir until smooth.
    Add the flour and stir until just combined. Fold in chips and spoon into prepared pan.
  • Bake brownies for 25 to 35 minutes. A tester should come out with a few moist crumbs. It should still look moist but not raw in the center.
    Remove from oven and cool on rack.

Fudgy Frosting

  • Combine sugar, milk and butter in a heavy saucepan. Bring to a full boil, stirring constantly.
    Let boil for 4 minutes while stirring.
  • Remove from heat and add vanilla, salt and chocolate chips. Stir until chocolate is melted.
    Pour over brownies and let "set" for about 2 hours.
    Cut and serve.
  • Store in an airtight container in refrigerator for up to a week. LOL if they last that long.


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