Brownies a la Teri

 4 eggs

2 cups sugar

5 ounces unsweetened chocolate

1/3 cup butter

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla

1 ½ cups chopped walnuts

 

Melt chocolate and butter in the microwave.  Mix together the flour, baking powder, and salt.  In a mixing bowl beat the eggs, and sugar together.  Stir in the melted chocolate and butter.  Then stir in the flour mixture, just until flour is absorbed.  Fold in vanilla and nuts.  Pour batter into a buttered glass 9” x  13” baking pan and bake @ 325 for 25-28 minutes.

Glaze

 

2/3 cup semi-sweet chocolate chips

1/3 cup butter

1 teaspoon vanilla

pinch of salt

 

Melt chocolate chips and butter together, add vanilla and salt.  Pour over brownies.  You can pour this over brownies as soon as they come out of the oven or when they have cooled.  I usually double this glaze recipe.

 

** Sometimes I add 1 heavy cup of dark or bittersweet chocolate chips to the batter and 2 tablespoons unsweetened cocoa, and I don’t top them with the glaze.  Best served slightly warm!

T’s Espresso Brownies 2024

 ½ cup butter, melted

2 tablespoons refined coconut oil

1 cups sugar

1/3 cup brown sugar

⅔ cup unsweetened cocoa powder

2 large eggs at room temperature

3 teaspoons vanilla extract

1 tablespoon espresso powder

½ teaspoon salt

½ cup all-purpose flour, a little heavy

1 cup semi-sweet chocolate chips

1 - 1 1/2 cup chopped walnuts

 

Preheat oven to 350 degrees. Butter a brownie pan or a 9x9” baking dish. Combine melted butter, espresso powder, coconut oil, cocoa powder, and both sugars in a large bowl. Stir until smooth. Mix in the eggs, vanilla, and salt. Stir in the flour (batter should be thick) and gently fold in the chocolate chips, do not over-mix! Spread the batter into the prepared pan and bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1 inch from the edge. Let cool slightly before cutting.

Peter’s Star Bars

 2 ½ cups rolled oats

2 cups chopped mixed nuts (cashews, almonds, walnuts, pepitas)

1 cup dried fruit (blueberries, pomegranates, Craisins)

1 ½ cups milk or almond milk

1 cup fresh ground peanut butter

¼ cup honey

¼ cup maple syrup

A few pinches of salt

 

Preheat oven to 250 degrees

 

Combine oats, nuts, dried fruit, and salt into a large bowl, and set aside.

 

In a medium saucepan, heat the milk over low heat for 5 minutes; add in the peanut butter, honey, and syrup.  Stir until peanut butter is melted.  The mixture should be runny, if too thick add a little more milk. Pour the melted peanut butter mixture over the oat mixture and mix well.  Keep stirring until all the oat mixture is wet. Spread onto a quarter sheet or a 9x13” pan and press firmly to even out the bars.  Bake for 1 hour; remove and let sit for 15 minutes.  Cut into rectangles, it will make about 16 bars.

 

**Peter says you can use almost any nuts or dried fruit of your choice!

Lemon Curd Coconut Bars

 1 1/2 cups coconut

1 cup flour

1/2 cup sugar

1 stick butter, cold, cut into cubes

Preheat the oven to 350 degrees. Butter an 8" square glass baking dish and set it aside.  In a bowl mix coconut, flour, and sugar together.  Then add cold butter cubes and using a pastry blender cut into the mixture until it resembles coarse corn meal.  Press mixture into the bottom of your prepared baking dish. Bake crust for 15 minutes.

3 eggs, room temperature

1 cup sugar

1/3 cup fresh squeezed lemon juice

1 heaping tablespoon of lemon zest

1 tablespoon flour

1/8 teaspoon salt

While the crust is baking in a bowl beat eggs until they lighten up, add all other ingredients, and beat well.  Pour into the baking dish when the crust is done and bake the bars for 25 minutes.  When they have cooled a little sift powder sugar over the top.  Cut into squares and enjoy!

Crunch Bars

 

Ingredients:

3 cups crispy rice cereal

1 1/2 cups chocolate chips

1 cup peanut butter can substitute any nut or seed butter

1/2 cup maple syrup

1/4 cup coconut oil can sub for grass-fed butter

 

Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.

Add crispy rice cereal into a large mixing bowl and set aside. In a microwave-safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.

Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).

Remove and cut into bars.

TO STORE: Crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks.

TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months. 

Butterscotch Refrigerator Cookies (Ann Stewart)

Ingredients:

½ cup butter, softened

2 cups dark brown sugar

2 eggs, beaten

3 ½ cups flour

¼ teaspoon salt

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon vanilla

Directions:

Cream butter, sugar, eggs and vanilla until very light and fluffy.  Sift together all dry ingredients and gradually mix into butter mixture.  This dough is stiff!  Divide dough between 2 pieces waxed paper or plastic wrap and form dough into 2 logs and wrap tightly.  Chill for at least on hour. Heat oven to 375 degrees.  Take out one roll at a time and slice very thin. Place cookies on an ungreased baking sheet.  Bake cookies for about 9 minutes.  Remove cookies at once to cool and then store cookies in an air tight container.

White Chocolate Blondies

 Ingredients

1 cup butter

4 eggs

2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 Ghirardelli White Chocolate Bar, broken into pieces

1 cup white chocolate chips

INSTRUCTIONS

Melt butter and the pieces of the white chocolate bar in a microwave, checking every 15 seconds. Let cool.

Beat eggs, sugar and vanilla extract in a medium bowl. Mix in the cooled butter and chocolate mixture along with the flour and salt. Stir until combined. Pour the batter into a 9x13 greased baking pan; sprinkle with the remaining 1 cup white chocolate chips.  Or you can mix the chips into the batter!

Bake at 350 for 30-35 minutes, until a toothpick comes out clean. Allow to cool in pan for at least 10 minutes before cutting.

Dreamy Retreat Brownies

¾ cup butter

4 ounces unsweetened chocolate

1 teaspoon instant coffee

4 eggs

2 cups sugar

1 tablespoon vanilla

1 cup flour

¼ teaspoon salt

1 cup walnuts, chopped

Melt butter, chocolate, and coffee in the microwave set at about 80% power for 2 minutes and set aside.  In mixing bowl beat the eggs, sugar, and vanilla for 5 minutes.  Then beat in butter –chocolate mixture just until mixed blended.  Stir in the flour, salt, and walnuts.  Pour into a buttered 9X13” baking pan and bake in a 400-degree oven for 22-23 minutes- DO NOT OVER BAKE!!  Allow to cool in pan and then pour glaze over the top. 

Glaze

1 1/3 cups semi-sweet or bittersweet chocolate chips

2/3 cup butter

2 teaspoons vanilla

Pinch of salt

In small saucepan over low heat melt butter, salt, and chocolate chips together.  When the chips have melted turn off the burner and stir in the vanilla. Immediately pour the glaze over the cooled brownies.