Showing posts from July, 2013

Double Chocolate Brownies

Double Chocolate Brownies

3/4 cup melted butter
3/4 cup AP flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3 eggs, large
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
zest from 1 lemon

Combine all the ingredients into a bowl, except for the chocolate chips, mix well.  Add the chocolate chips.  

Pour into a 9 x 9 greased pan, bake in a 350F oven for about 30 minutes.  I used different sized tins and adjusted the timing, it was about 25 minutes, depending on how truffley you prefer your brownies. 

Espresso Whipped Cream

Whipping Cream
Finely ground espresso beans
sugar (optional)

Whip the cream, add the sugar about 1/2 way through whipping (if using).  Stir in as little or as much ground espresso beans as desired.  I prefer not to use sugar, that's just me.

Serve with various different fruits, cherries, strawberries, blueberries.  All work well.



The heat and humidity here today are through the roof.  This is the first meal of the day, hunger just wasn't around for me today.  I would highly recommend this cold, refreshing soup on those days you just can't face turning on the stove or lighting up the BBQ (those are rare I know).  With an avocado relish to spoon on top, delicious!!!


1/2 cucumber, seeded and peeled, diced
1 pint orange or yellow tomatoes, roughly chopped
1 pint red tomatoes, roughly chopped
1 clove of garlic, minced
1/2 onion, roughly chopped
1 - 2 sweet red bell peppers, roughly chopped

Place all of the above in a food processor or blender and pulse until just slightly chunky.  I did mine in two batches, one I pureed, the other I left chunkier.  Place in a container in the fridge for at least 2 hours.  This soup is meant to be served cold.

Avocado Relish

1 lime, juiced
1 avocado, diced
1/2 sweet red bell pepper, diced
Italian parsley or cilantro, roughly chopped

Place all in a bowl and gently mix toge…