Posts Tagged ‘quick’

One Pan Brownies

one-bowl-browniesMakes one 11 x 7-inch pan of brownies

Chocolately, dark, and cakey these brownies are super easy to prepare. And believe me, they are just as easy as made-from-a-mix brownies and taste even better. An alternative name could be 1/2 cup brownies. Look at all the 1/2 cup measurements in the ingredient list! The rich taste of the brown sugar compliments the cocoa. I’ve used both light and dark brown sugar – so take your pick.

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup unsweetened cocoa powder
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350°F. Spray an 11 x 7-inch baking pan with non-stick cooking spray. Measure flour, baking powder, and salt into a bowl. Whisk to blend and set aside.

Melt butter in a large saucepan over low heat. Remove pan from the heat and whisk in the cocoa powder, brown sugar, and granulated sugar until well combined. Let cool to the touch. Stir in the eggs and vanilla until well blended. Using a rubber spatula fold in the flour mixture, chocolate chips, and nuts. Spread the batter in the prepared pan. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Be sure not to overbake. Cool on a rack. Have one or two before they’re gone. These don’t last long at my house.


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Quick White Clam Sauce

I like to serve this quick and easy sauce over a long, thin pasta such as linguine or spaghetti. Fresh parsley, either curly or flat-leaf Italian, introduces beautiful color and a shot of fresh herb flavor. The finely chopped, or grated, carrots cook quickly while adding a hint of sweetness and more fresh color.

Serves 4

Two 6-ounce cans chopped clams

1/4 cup plus 2 tablespoons olive oil, divided

1/4 cup chopped green onion or shallot

4 carrots, peeled, and shredded or chopped fine

4 cloves garlic, minced

1/4 cup dry white wine

1/2 cup chopped fresh parsley

1/2 teaspoon red pepper flakes

Salt to taste

Freshly ground black pepper to taste

In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Add the chopped onion and the grated carrot. Cook stirring until soft about 5 minutes. Stir in the chopped garlic and cook for 2 more minutes until the garlic is fragrant and softened. Stir in the white wine, increase the heat to medium high and cook until the wine is reduced and slightly thickened about 2 minutes. Slowly whisk in 1/4 cup olive oil, and the clam juice. Bring to a boil and cook for about 2 more minutes to thicken.Stir in the chopped parsley, red pepper flakes and reserved clams. Heat through about 1 minute and season to taste with salt and fresh black pepper. Serve immediately over fresh, hot pasta.

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