Baking Monday is on hiatus again until August, as the pool season has ended. The good news is, event season is upon us, and I'll have lots of showers, communions, graduations, birthdays, and national holidays to bake for in the months ahead, so stay tuned!
Easter cookies! Still having icing problems, am going to try switching to water instead of milk and see if that helps. I loved the colors on these. That carrot cutter is one of my favorites.
These cookies were for our Relay for Life team's bake sale fundraiser. Love these colors, too!
Our chapter of Mothers & More had a member appreciation party at a salon last night - I made these brownies for dessert. The bad news is that they are off the chart calorie-wise (if you're into keeping track of that kind of thing) but good news is that they are soooo rich that half of one makes for a fine chocolate fix. The recipe is from this cookbook, which I love because it has a lot of easy recipes for things you might not normally make from scratch, like brownies and dinner rolls. Plus, the little stories in between chapters makes it a pretty good read, too. (And apparently, can be purchased from Amazon right now for $1.42! Score!) These are super duper fudgy and, as the recipe says ... don't even think about adding nuts. (Thank you, recipe, you've won my heart!)
1.5 sticks butter
8 squares of baking chocolate (1 oz each)
2.5 cups sugar
1/2 cup light corn syrup
4 eggs, lightly beaten
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1.75 cups flour
• In a large pot over medium heat, melt butter and chocolate, stirring occasionally
• Remove pot from heat, and stir in remaining ingredients, in order, mixing well after each addition.
• Pour into greased 9x13 pan and bake at 350 for 30 minutes (they will be slightly underbaked)
• Let cool completely before cutting