More chocolate

More chocolate, why?? Because I'm a girl!! Here are two really amazing recipes to try:

Ultimate Chocolate Chip Cookies (Martha Stewart, thanks Sara!)

Ingredients

Makes 24.

• 3 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 teaspoons coarse salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semisweet chocolate, chopped

Directions

1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Supernatural Brownies (bakeorbreak.com)

16 tablespoons butter 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces 4 large eggs 1/2 teaspoon salt 1 cup sugar 1 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 1 cup all-purpose flour 2 cups chopped nuts (optional) Preheat oven to 350 degrees.Bring a saucepan of water to a boil. Turn off heat. Set a heatproof bowl over water, and put butter and chocolate in bowl. Melt, stirring occasionally.In a separate bowl, whisk eggs. Add salt, sugars, and vanilla. Stir in chocolate and butter mixture. Fold in flour and nuts.Pour batter into a 9″x13″ pan that has been buttered/sprayed. (The recipe also suggests lining the pan with buttered parchment or foil.) Spread batter evenly in pan.Bake for 40 to 45 minutes. The top will form a shiny crust and the batter will be moderately firm. Cool on a rack. Cut brownies into squares and enjoy!

Whole Wheat Banana Cinnamon Chip Muffins

Good morning internet world,
Behold a tasty treat to get you through a snowy, cloudy, rainy winter....well, those of you that are in the middle of a season known as winter.
As for myself and the 99,000 retirees in Las Cruces, we've been enjoying 60-70 degree days and sunshine. Our winter was a small dip in temperature between the week of Christmas Eve and New Year's Eve. A total of 7 days perhaps?

I indulged my inner hippie yesterday and had breakfast at the local-across-from-the-university coffee place, Milagro. Silly me, I left my Obama/NPR bumper sticker on my other car, and forgot to wear Chaco's or Birkenstock's. In my defense, I hadn't showered yet for the day. So I was partially in good company.

Those dirty hippies can make a mean non-fat latte and fresh bagels with sundried tomato spread though.

In order to feel cool and be a "locavore", I picked up a pound of their espresso roast beans to take home and this morning, was able to enjoy fresh ground coffee with these tasty banana muffins.

I've made a few modifications to the recipe...

• Used 2 whole eggs instead of 3 egg yolks (I didn't have a 3rd egg)
• Used 1/2 whole wheat pastry flour and half white flour
• Used only 2 cups of mashed bananas instead of 2 1/4 cup

Notes:

• I typically keep my overripe bananas in the freezer until I make something with bananas, but they are usually very "liquid-y", so this time I used paper towels to soak up the excess liquid before adding it to the batter. I noticed that it really made the muffins lighter and not so dense from the banana liquid.
• Cinnamon chips are next to chocolate chips at the grocery store.
  

Whole Wheat Banana Cinnamon Chip Muffins

1 1/4 C all-purpose flour

1 C whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 C ripe mashed banana
1/2 C granulated sugar
1/2 C sour cream (not low fat)
1/4 C vegetable oil
2 eggs (or, as original recipe calls, 3 eggs yolks)
1 tsp vanilla extract

1 C pecan or walnut pieces (I didn’t use)
3/4 C cinnamon chips

Preheat the oven to 400 degrees.

Mix together the flour, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.

Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir. Overstirring muffins makes them tough. Fold in the nuts and chips.

Fill the well-greased tins about 2/3 to 3/4 full. Makes about 18 muffins

Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.

Favorite snacks and an eclectic New Year's goal list

As I'm slaving away for the final 6 weeks of grad school, I've rediscovered a new love of snacks to keep me going.
Here are some of my favorites:

• Reduced Fat Wheat Thins + Red Pepper Hummus
• Mozzarella Cheese sticks
• Plain greek yogurt + 1 Tb. real maple syrup/honey + sliced fruit
• Frozen grapes
• Frozen chocolate covered banana bites
• Bagel Thins (the small bagel slices) + hummus + apple slices + a slice of cheese and broil until cheese melts, 5 mins
• Skinny Cow ice cream treats (everything is 100 calories)
• JIF's new "all natural" peanut butter + apples

And in honor of a new year, here are my fitness goals for 2011:

• February 12- Cupid's Chase 5k in Las Cruces
• March 27- Bataan Marathon (15 mile) at White Sands Missile Range

Other goals:

• Buy a bike and cross train more often
• Do more yoga

My other health goals are:

• Eat recommended daily servings of fruits/vegetables. I'm pretty sure that the rule..."the darker the color = the more nutrients" doesn't apply to chocolate.

To finish my very eclectic laundry list of a blog post, I'll leave you with a home office I'd love to somehow incorporate into my very small abode:

http://www.unplggd.com/unplggd/home-tech-tours/rebeccas-loving-living-small-home-office-home-office-tour-125921

I need to hit up a World Market and Ikea to do that....(did someone say a Tuscon trip??)

And very lastly, here are some precious people that I got to see over Christmas break:

Yes, I do "outside" things...

I even have my own Camelbak...I'm legit

Salted Fudge Brownies

Welcome to my life these days, where the most exciting news is a 75% off pair of DKNY pajamas that I had been wanting since before Christmas and opening a Trader Joe's, Tuscon Moon Sangiovese.
Hey, what can I say, I like to live on the edge around here.
In all seriousness, I'm down to the last 8 weeks before my thesis. Balancing work and grad school is emotionally and physically draining, but God's grace is sufficient and I'm thankful for the time to work and get this finished.
Last night I made some homemade curry and Salted Fudge Brownies. Recently I've been craving anything with "salted" in the name...salted caramel hot chocolate, salted pecans on vanilla ice cream.

These take a while to cool, and they are most definitely a brownies, with a small hit of sea salt swirled on the top. It's a great contrast in brownies.

Salted Fudge Brownies from Bake or Break.com

• 1 & 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup + 2 tablespoons unsweetened cocoa
• 2 cups granulated sugar
• 3 large eggs
• 1 & 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon sea salt

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.

Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Brownies can be refrigerated for 3 days or frozen for a month.

Fast Chicken Fajitas from Martha Stewart

I made these last night for my dad and brother, they were a huge hit! So easy and so delicious!

Ingredients

Serves 4

• 1 1/2 pounds chicken cutlets (about 8)
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon chili powder
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
• 1/2 cup reduced-fat sour cream, for serving
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges

Outrageous Chocolate Cookies

Yes, these are truly outrageous. But is there ever enough chocolate? I think not. Note to anyone making these...the batter WILL BE RUNNY. I even watched the video on Martha Stewart.com, and it looked the same as mine. I refrigerated my cookie batter for a while to let things firm up, then baked.
They are truly chocolatey and worth eating for breakfast, as I did this morning.

Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Read more at Marthastewart.com: Outrageous Chocolate Cookies - Martha Stewart Recipes

EDU 790

Dear EDU 790,
It's official. You are cutting into my free time, work, friends and causing a great deal of stress. As a result, I've been reduced to eating peanut butter and jelly, cheese quesadillas and bowls of cereal. I've even gone so far as to put away my new cooking magazines until I get projects finished. Basically, you are cutting into my hobbies like cooking and baking. I'm only putting up w
ith this disruptive behavior until March 1st. After that, we're through. I'm breaking up with you. I'll have what I need, which is an 8 1/2 x 11 piece of paper that says "Master" on it. And, I'll be making donations to the Georgia Student Finance for a while.
Sincerely,
Katie

I've been doing alot of this.....

Pulling out teeth....

Just a little thing I like to do for 50 hours a week, teaching....

And trying not to laugh at these faces......

But, every once and while...I get to bake. Not a box mix. This is the real deal. I get to use my precious...


I'm a firm believer in brownies from scratch. They are so easy and taste so much better. This time I tried a recipe from my Southern Living cookbook. I also got to use my candy thermometer, which comes in so handy. I also firmly believe in the use of oven thermometers, instant read meat thermometers and candy thermometers.

Can I just describe the wonderful taste of a homemade caramel frosting? I'm not usually a caramel person, but this is delightfully mild and not too sweet. It's a perfect topping for the brownies, which have extra chocolate chips and pecans. I wish I would have taken the time to toast my pecans. But, raw will have to do this time.

That was my one baking binge this week...until my qualitative project is finished.

Yield: Makes 32 Brownies

Ingredients

• 2 (1-ounce) squares unsweetened chocolate
• 2 (1-ounce) squares semisweet chocolate
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped, toasted pecans
• 3/4 cup semisweet chocolate morsels
• 3/4 cup butter
• 2 cups sugar
• 1/2 cup buttermilk
• 12 large marshmallows
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda

Preparation

Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.

Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.

Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.

[B "Note:"] Freeze brownies in an airtight container up to 1 month.

Southern Living, OCTOBER 2004