Gemma’s Chewy Brownies

 

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

3 oz of chocolate sliced into small pieces

Instructions

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or butter it.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Stir in the melted butter, eggs, and vanilla extract until well combined.

Stir in the chocolate slices into the batter

Spread the batter into the prepared baking pan, making sure it is evenly distributed.

Bake for 20-25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Remove the brownies from the oven and let them cool for at least 15 minutes before cutting and serving.

Gemma’s Chewy Brownies are rich, chocolatey, and perfectly chewy. These brownies are easy to make and perfect for satisfying a chocolate craving. The addition of chocolate slices give an extra chocolate boost to this already delicious recipe.

GARLIC PARMESAN ROASTED BRUSSEL SPROUTS

 

Ingredients

• 3 tablespoons olive oil (or melted butter)
• 1/2 teaspoon kosher salt and freshly cracked black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, or to taste
• 16 oz (450g) Brussels sprouts, trimmed, halved, and rinsed

Directions

To make the roasted parmesan Brussels sprouts: Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet (you can line it with parchment paper if you like).
Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.
Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

Transfer the roasted parmesan Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.

Enjoy!

POTATO BREAD

 

Ingredients

• 1 1/2 cups warm water (110-115°F)
• 1 package (2 1/4 tsp) active dry yeast
• 1 cup mashed potatoes (cooled)
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 2 tsp salt
• 6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.
Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.
Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.
Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.
Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.
Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.
Let the bread cool on a wire rack before you cut it and serve it.
Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Knead the dough well until it is smooth and elastic. This will make sure the bread is light and soft.
Let the dough rise in a warm place without drafts so it can rise right.

Tap the bottom of the loaf to see if it’s done. It’s ready when it sounds hollow

No-Bake Banana Cream Pie

 

INGREDIENTS

Store-bought graham cracker crust

1 (3.4 oz.) package banana cream instant pudding

1 cup whole milk

4 oz. cream cheese, room temperature

1/2 cup sweetened condensed milk

1 1/2 cups frozen whipped topping, thawed, plus more for topping

2-3 large bananas, sliced

PREPARATION

In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.

In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.

Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.

Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.

Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.

Place in refrigerator and let set.

Slice and serve topped with bananas. Enjoy!

Chocolate chip muffins

 

Ingredients 

• ½ cup butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
• 1 cup semi-sweet chocolate chips

Directions

1. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of the flour, mix with a hand mixer until just combined, then add in the milk, stirring to combine.

5. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
6. Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
7. Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
8. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center, comes out clean.

9. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
10. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Loaded Broccoli Potato Pan Recipe

 

INGREDIENTS

• 2 to 3lbs of Skinless Chicken Breast
• 2 bags of Raw Extra Large
• Shrimp(peeled and deveined)Found at Walmart
• 5 lb bag of red skin potatoes
• 2 bags of Broccoli Florets(Steamable Bags)
• 8 oz bags Cheddar Cheese Monterey Jack Cheese
• 3 sticks of butter
• Old Bay seasoning
• Parsley Flakes
• Minced Garlic

DIRECTIONS

Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper, and garlic powder. Cut into cubes after it’s done cooking.
Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.
After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to pan then add shrimp. Cook until shrimp are done.
Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice.
I like mine nice and buttery. More minced garlic can be added to the shrimp while cooking too if you like…While the Shrimp is cooking I spread the potatoes in a roasting pan along with a couple of sticks of butter cut up. Sprinkle potatoes with some of the old bay seasonings too.
Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.

Apple Cake

 

Ingredients

3 apples, sliced into wedges

For the batter:

150g (3/4 cup) sugar

220g butter

340g (1 cup) honey

180ml (3/4 cup) buttermilk

3 eggs

1 tsp vanilla extract

300g (2 1/2 cups) flour

2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

10g baking powder

For the caramel:

100g (1/2 cup) sugar

3 tbsp water

Directions

In the pan add sugar and water, cook on medium heat until turns into caramel, and top apples with prepared caramel.

In another pan cook butter for 6 minutes on medium heat, mix with honey, buttermilk, eggs, sugar, and vanilla extract, sift in the flour, baking powder, cinnamon, and nutmeg, and add in salt.

Pour onto the apples and caramel.

Bake at 170°C (340°F) for 1 hour. Let it cool for 15 minutes and serve.