When a friend recently decided to have a crafting day at her house I seized the opportunity to get some baking in.  If I bake at home for the mr. and I we both end up eating way too much, so I love being able to “share the fat” so to speak.  I sent a quick email to be certain she didn’t mind and of course she was delighted.

The night before, when really I should have started something fabulous, I couldn’t think of a thing I wanted to bake.  Finally I decided that I would just wait until morning and make the Symphony Brownies because I know those are always well received. 

But as luck would have it, that morning on Twitter I saw a tweet that said simply “Back to Basics: Simple Chocolate-Chippy Brownies.”  OK, why not try a new recipe?

I loved reading her article about the brownies and she was right – I had all the ingredients in my pantry, including some Andes Mints.  They take no time at all to whip up, tasted FANTASTIC and just might be my go-to brownie for a while – they are that good.

Look at that chewy chocolaty goodness!  Really – try a pan of these and see what you think.  I can’t wait to try them with peanut butter chips, or really even just “plain” chocolate chips.

Favorite Chewy Brownies
recipe from MamaSteph

1 2/3 cups sugar
3/4 cup melted butter
2 tablespoons water
2 large eggs
2 teaspoon vanilla
1 1/3 cups flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped Andes Mint Chips, chocolate chips, etc.

Preheat oven to 350. Spray 13×9 pan with Pam and set aside.

Combine sugar, butter and water in a large mixing bowl, then stir in eggs and vanilla. Combine flour, cocoa powder, baking powder and salt in medium bowl. Stir into sugar mixture using a wooden spoon. Stir in Andes Mint Chips (or other additions). Spread into baking pan and bake for 18-25 minutes or until wooden toothpick comes out only slightly sticky. Cool in pan on wire rack.

** Linking to Tasty Tuesday, Your Recipe/My Kitchen

I’ll confess that stew in general has never been one of my favorite meals.  While I don’t really dislike it, it’s definitely not something that I spring forth with a cry of “I know – let’s have beef stew for dinner tonight” very often at all.  But when it’s cold outside it belongs on the short list of things that really do warm you up from the inside out.

I saw this recipe on the Sing For Your Supper blog and decided this was the next stew recipe to try.  I’ll be the first to admit that my bowl of stew doesn’t look nearly as thick and hearty, nor is my bowl as cute.  BUT…in the end the taste is what matters and this recipe is most definitely a winner!

The major change that I made is to leave out the red wine.  The few times we’ve cooked with red wine we are just not fond of the flavor, so I’ve given up on using it.  If you are a cook with red wine fan though I do encourage you to click over and use the original recipe.

This photo shows what it looks like prior to the final simmer.  It was at this point that I knew we were going to love it!  I served this stew with crescent rolls and we both agreed that this meal has found a permanent place in our dinner rotation. 

RUSTIC BEEF STEW
recipe adapted from Sing For Your Supper

1/4 cup flour
2 pounds beef stew meat, cubed
2 tablespoons olive oil
4 cups beef broth
1 teaspoon dried parsley
3 large potatoes, peeled and cut into large cubes
large handful of baby carrots
1 large white onion, roughly chopped
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoon ketchup
1 tablespoon A-1 steak sauce
salt and pepper

Toss the beef and flour in a bowl until the beef is coated.  Heat the olive oil in a large dutch oven over medium heat and brown the beef.  Remove the beef from the pan and set aside.

Add beef broth to the pan and scrape up any beef bits from the sides and bottom of the pan.  Add the beef, parsley, salt and pepper to the broth and bring to a boil.  Reduce heat and simmer, covered, for 1 hour.

Stir in potatoes, carrots, onion, Worcestershire, ketchup and steak sauce.  Cover and simmer for 1 more hour.

** Linking to Tasty Tuesday

I made these brownies to take to a December meeting at church and it truly is satisfying to watch people take a bite of something you make and, mid-sentence even, see their eyes close and a delighted moan escape their lips.  Such was the case with these brownies.

They come out very fudge-like and with just a hint of peppermint, nothing overwhelming.  The drizzle of frosting and crushed candy cane kisses complete the flavor and it really is a wonderful moment in time.

I will admit though that when my Beloved and I had a test brownie (really you have to do this if at all possible prior to taking a food item anywhere) I foolishly asked him what he thought of them.  He said they were fine, but he really prefers just a plain brownie.  Silly man….  

PEPPERMINT BROWNIES
recipe from Land O’Lakes and topping idea from My Baking Addiction

BROWNIE
1 1/4 cups butter
6 (1-ounce) squares unsweetened baking chocolate
3 cups sugar
4 eggs, slightly beaten
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt

GARNISH
1/4 cup chopped Hershey’s Candy Cane Kisses

Preheat oven to 350° and grease bottom only of 13×9 baking pan.

In a large bowl melt 1 1/4 cups butter and chocolate in the microwave, stopping to stir every minute, then every 30 seconds until melted.  Stir in sugar, then add eggs and 1/2 teaspoon peppermint extract and stir just until mixed.  Stir in flour and salt; mix just until ingredients are moistened and brownie mixture is smooth.

Spread batter into prepared pan.  Bake for 30-35 minutes or until brownie just begins to pull away from sides of pan (do not over bake!).  Cool completely.

Combine all frosting ingredients except milk in a small bowl and stir together.  Gradually add milk and beat with a mixer at low speed, scraping bowl often and adding milk as needed to reach the desired consistency.  Pour frosting into a sandwich bag and snip one corner.  Drizzle frosting over the top of the brownies, then sprinkle with chopped Candy Cane Kisses.

** Linking to Tempt My Tummy Tuesday, Home for the Holidays, Hearth and Soul, Tasty Tuesday

Some years we taste and decide that we don’t need to try this recipe again (!) and some years we have some real winners.  Fortunately this year we added several dishes to our “old faithful food” list. 

My sister-in-law, Aunt Shell, did some taste-tasting prior to the holidays and we got a little sneak peak because she posted photos and reviews to her Facebook.

This also was the only food that my 3 year old granddaughter wanted when we would pull out leftovers, so that should tell you just how good it was.

** I love that a dish that contains sour cream and butter can be considered a “vegetable.”  

CREAMED CORN CASSEROLE
from Aunt Shell

** Linking to Mouthwatering Mondays, Tasty Tuesday, Recipe Swap Thursday, Foodie Friday

One of my very favorite “grandma” foods was my grandma’s Pineapple Pie.  I’m certain my grandma had one of these pies made every time we made the trip to Arkansas to visit and not just on holidays.

This Thanksgiving was the first time I tried making it and we were all very pleased with how it turned out – instant memories all around!  Fortunately my mom was there to do the lattice top as she remembered it bubbling in the oven without some kind of cutout in the pastry dough.  This will always be on our menu going forward. 

PINEAPPLE PIE
my Grandmother’s Recipe

1 20 oz can crushed pineapple
1 cup sugar
1 tablespoon cornstarch
1 tablespoon flour
1/8 teaspoon salt
3/4 teaspoon minute tapioca

Combine ingredients and mix well. Pour into pie crust, dot with butter and top with lattice crust. Bake at 425 degrees for 30 minutes.

** Linking to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Hearth and Soul Hop, Recipe Swap Thursday, Foodie Friday, I’m Lovin’ It