Ok sometimes I’m not organized….my intentions are good, I start out wanting to plan my day and then , well life happens and messes eveything up. It’s not my fault *sigh*. Sometimes good things happen when you have an unorganized day. Like….you find really good recipes to make for the family dinner that’s 2 hours away that you haven’t baked for yet. To Read More, Click On The Recipe Title.
Yeah, three fantastic recipes found at the last minute, easy recipes that’ll knock your socks off. Recipes you could use during the holidays for unexpected guests, or a sudden holiday party that wasn’t on the schedule. We better get started before something happens and I don’t get to finish this post! Happy Thanksgiving my friends!!
I haven’t made brownies in forever, but when I saw these I couldn’t resist! I found these brownies on CookEatShare. They were posted by Nancy Miyasaki. WOW are these good! They’re dense, chewy, chocolaty, rich and delicious! Everything I want in a brownie. I made them for our family dinner and took some to work, it was unanimous, these are the best brownies EVA!!
Wanna print just the recipe, click here!
Rich Chocolate Brownies
* 2/3 c. butter
* 1 1/2 c. sugar
* 1/4 c. water
* 4 c. semisweet chocolate chips, divided
* 2 teaspoons vanilla extract
* 4 eggs
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
1. In a heavy saucepan, bring butter, sugar and water to a boil, stirring frequently. Remove from heat. Stir in 2 cups of chocolate chips until melted. Let cool a little. Beat in vanilla.
2. In a large mixing bowl, beat eggs. Gradually add chocolate mixture, mixing well. Combine the flour, baking soda and salt; gradually add to chocolate mixture. Stir in remaining chocolate chips.
3. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 F for 35-40 minutes, until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
During the summer I was on a shortbread kick, shortbread has few ingredients and always turns out fantastic. I bet you already have everything to make these! I could see these with a little lemon zest in them and some lemon extract instead of vanilla. Well they’re not kidding when the say they melt in your mouth!! WOW!! They were fantastic!
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Melting Moments Cookies
1 1/2 cups (195 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup (110 grams) powdered (confectioners or icing) sugar, sifted
Melting Moments: In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour
mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets
spacing about 1 inch apart. Bake for about 12 – 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies.
Oh my word these little guys were good! This was sooooo fast and easy to put together too. It made a 9 inch square pan full and it was delightful. Just what we needed for the end of our family meal. This was suppose to have coffee granules in it but I didn’t have any, didn’t matter. They were fantastic without it. The recipe called for baking 20 minutes but this was ready at 30, they reviews from other people about this recipe said the same. These are so light and delicious and take no time at all to put together! I obviously didn’t cut them into triangles the way the recipe called for…I just wanted an excuse to eat a whole one!!
Wanna print just the recipe, click here !.
Mocha Chocolate Shortbread
* 1 1/4 cups all-purpose flour
* 1/2 cup powdered sugar
* 2 teaspoons instant coffee granules
* 2/3 cup butter or margarine, softened
* 1/2 teaspoon vanilla extract
* 2 cups (12 ounces) semisweet chocolate morsels, divided
* Vanilla or coffee ice cream (optional)
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.