I don’t know the origin of this recipe and I’ve tweaked it a little over the years. The original was a plain brownie, no chips or nuts. It’s one of those handed down by Grandma Mary to Mom to me. It’s probably another recipe that got clipped from a weekly newspaper’s food column or was found in a women’s magazine.
The brownies are moist and even better if made a day in advance. Don’t cut them into squares until they are completely cool (I mean cold) or they crumble.
Use an 8” x 8” x 2” square pan, lightly greased and you’ll end up with 16 brownies.
The nuts are optional and if you have a group that is divided over nuts, sprinkle some on half the top and all will be happy.
These triple-chocolate brownies are quick and easy to make and a real crowd pleaser. Don’t hesitate to serve with a scoop of ice cream on the side!
Watch the Triple-Chocolate Brownies Video here.
Brownies are an all-time favorite and these triple- chocolate brownies bring three times the flavor! Quick and easy to prepare.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 16 two-inch brownies
- Category: Dessert/Bars
- Method: Baking
- 1/2 cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup chopped walnuts, optional
- Preheat oven to 350 degrees F.
- Lightly grease an 8-inch by 8-inch by 2-inch baking pan.
- Place the butter and chocolate in a double boiler or microwave-safe bowl and melt over low heat, stirring occasionally. Once the butter is melted, take off heat to stir the chocolate to help it melt. Don’t let the mixture get too hot or the chocolate will seize.
- Stir in the sugar and vanilla extract, which helps cool the chocolate.
- Add eggs and vanilla and beat lightly. Beating too hard will incorporate air and create a less dense brownie.
- Stir in the flour mixing until all the flour has been incorporated.
- Stir in the chips and nuts, if using, until thoroughly blended.
- Spread mixture into the greased baking pan.
- Top the brownie batter with the walnuts, if desired.
- Bake in preheated oven for 25 minutes; the rownies are done when top looks cracked and the sides have pulled away slightly. A toothpick inserted in the middle should show a moist crumb.
- Cool and cut into squares.
I love beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas. Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Eat it by itself or toss into salads.
Spring vegetables are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome lightness and color to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.
Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb grows bigger and, fortunately, they are pretty frost resistant making them a year-round staple.
Candy Cane Beet
Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.
Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.
This recipe for beet salad includes peppery arugula, and chunks of warm goat cheese. Add some toasted nuts, such as pistachio or walnuts for a little texture.
Watch our Roasted Beet Salad Video Here
Roasted Beet Salad with Sherry Wine Vinaigrett
Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.
- Yield: 2/3 cup vinaigrette
- Category: Salad, Salad Dressing & Vinaigrettes
- 2 tablespoons olive oil
- 2 tablespoons walnut oil
- 2 tablespoons Sherry wine vinegar
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- pinch of salt
- a couple of cranks on the pepper mill
- 4 roasted beets cut into slices, cubes
- Combine the oils, vinegar, shallot, mustard, salt and pepper in a covered jar and shake or whisk in a bowl.
- Pour generously over beets and let marinate in the refrigerator at least 4 hours or overnight. Best served at room temperature.
Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.
Apple pie is a family favorite. Apple orchards are plentiful in Rochester, NY, my hometown and we always have a nice assortment of varieties on hand and drink lots of fresh-pressed apple cider. Deep Dish Apple Pie is just an excuse to use more apples!
I think most people are familiar with apple pie ala mode, but in our family, the pie was always served with sliced extra-sharp Cheddar cheese on the side. The cider mills we bought our apples and cider at also sold cheese. After all, cheese and apples are a natural pairing!
For a more interesting and complex pie, use at least three types of apples, such as Granny Smith, McIntosh and Rome. The sweet, tart and soft, firm textures blend nicely. Nuts, raisins and/or dried cranberries are a nice way to mix it up a little, the nuts provide texture and the dried fruit soaks up the apple juices.
Don’t forget to pierce the top of the pie dough several times. This allows the steam to escape and keeps your crust intact. The egg wash creates a shiny, golden brown crust – don’t skip it.
I’ve never seen a pie recipe butters the pie pan. I think the high fat content of the pie dough makes everyone think it won’t stick, but it does, and the bottom crust doesn’t easily release. So save those butter wrappers from the pastry dough and use them to butter the pie pan. You can thank me later!
This recipe calls for a double crust, add 2 tablespoons sugar to the recipe for a sweet crust.
The pie can be frozen uncooked and baked from the frozen state. Wrap tightly and store for only a month. Bake at 450 for 20 minutes, then lower the heat to 350 and bake another hour or until the apples are tender when pierced with a knife.
Deep Dish Apple Pie
For a more interesting and complex pie, use at least three types of apples, such as Granny Smith, McIntosh and Rome. The sweet, tart and soft, firm textures blend nicely. Nuts, raisins and/or dried cranberries are a nice way to mix it up a little, the nuts provide texture and the dried fruit soaks up the apple juices. Serve with extra-sharp Cheddar cheese on the side.
- Yield: 1 9-inch pie
- Category: Dessert
- One double-crust pie recipe with 2 tablespoons granulated sugar added
- 9 apples, peeled, cored and cut into eighths (~ 2.5 pounds)
- 1 teaspoon lemon zest
- juice of one lemon
- 1/4 cup coarsely chopped walnuts, optional
- 1/4 cup raisins, optional
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
- 2 tablespoons unsalted butter
- 1 egg lightly beaten
- Roll out the two pie crusts and line the bottom of a dish dish pie dish with one. See post on how to roll out a pie crust.
- Combine the apple slices, lemon zest, lemon juice, chopped walnuts, raisins, sugar, all-purpose flour, cinnamon and salt in a large mixing bowl.
- Pour mixture into a prepared bottom crust in a 10-inch deep dish pie pan and tuck in the fruit to fit tightly.
- Cover with the top crust, crimp, and cut steam wholes.
- Brush crust with the egg wash.
- Bake in preheated oven for one hour, or until apples are soft when pierced with a knife.
- Remove to a baker’s rack and cool.
The pie can be frozen uncooked and baked from the frozen state. Wrap tightly and store for only a month. Bake at 450 for 20 minutes, then lower the heat to 350 and bake another hour or until the apples tender when pierced with a knife.