Monday, March 10, 2014

Jennifer's Easy Enchilada Sauce

Jennifer's Easy Enchilada Sauce

This savory sauce has a lovely tomato flavor and a strong kick of spicy heat. It can be used in any recipe that calls for canned enchilada sauce, and I personally think this sauce tastes way better than its canned counterpart. And it's super quick and easy to make to boot!

This is an original recipe:
Jennifer's Easy Enchilada Sauce

4 tsp ancho powder
2 tsp cumin
2 tsp oregano
2 tsp garlic powder
1 tsp chipotle powder
1/4 tsp onion salt
1/4 tsp cayenne
2 tbsp all-purpose flour
2 tbsp oil
1 1/2 c chicken broth
15 oz can (unflavored) tomato sauce

1. In a small bowl, whisk together all of the spices. Set aside.

2. Pour the oil into a medium-sized sauce pan and heat up the oil until it shimmers. Sprinkle the flour evenly over the oil and, while whisking constantly, cook the oil and flour mixture over low heat until the flour becomes a nice golden-brown color.

3. While whisking constantly, slowly drizzle in the chicken stock into the flour mixture. After all the chicken stock has been added, add the tomato sauce and the spices. Whisk until everything is well combined.

4. Bring the mixture to a simmer, and simmer it for 3 - 5 minutes, stirring often. The sauce is done when it thickens slightly.

5. Use this sauce in any recipe that calls for enchilada sauce.
  • This recipe makes a really spicy sauce. If you want a milder version, omit the cayenne and replace the chipotle powder with smoked paprika.
  • This sauce freezes well.

Friday, November 8, 2013

Mapley Pumpkinish Muffins

Mapley Pumpkinish Muffins
These hardy, bread-like muffins have mellow pumpkin flavor that is partnered with a lovely cinnamon aroma and just a touch of maple sweetness. And while I wouldn't call these muffins "good for you" per se, they are definitely "less bad for you" than a lot of other muffins out there. I guess what I'm saying is that these muffins are balanced. They are rich enough to please the taste buds, but the whole wheat flour and pumpkin puree give them enough nutrition to power you through the day.

This is an original recipe, though I was inspired by Libby’s Pumpkin Muffins over at VeryBestBaking:
Mapley Pumpkinish Muffins

3/4 c (105 g) all-purpose flour
3/4 c (112 g) whole wheat flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c brown sugar
1/4 c maple syrup
1/4 c vegetable oil
1/4 c milk
1 c pumpkin puree

1. Preheat your oven to 350º.

2. Place the two flours, cinnamon, cloves, baking soda, and salt in a large bowl. Whisk them together until they are well combined.

3. Place the eggs and the brown sugar into a medium-sized bowl. Whisk them together until they are smooth. Add the maple syrup, oil, milk, and pumpkin and whisk until everything is well combined.

4. Pour the pumpkin mixture into the flour mixture and gently stir until the two combine.

5. Divide the finished batter evenly among the twelve cups of a well-greased, standard-sized muffin tin. Bake the muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Take the muffin tin out of the oven, and let the pan cool for ten minutes. Turn out the muffins onto a wire rack and let them cool completely.
  • You can use butternut squash puree or sweet potato puree instead of pumpkin puree. The muffins will taste a bit different, but they will still be tasty!
  • These muffins freeze well.

Monday, August 27, 2012


These brownies are just the way I like them: They're thin and richly chocolaty, and they have a fudgy interior that is crowned by a delightfully crackly crust. They're the kind of brownies that stand on their own, no frosting or mix-ins required.

This recipe is adapted from the brownie recipe found in Baked: New Frontiers in Baking:

1/2 c (70 g) all-purpose flour
1/2 tsp salt
1 tbsp cocoa powder
2 eggs (room temperature)
1/2 c sugar
3 tbsp brown sugar
1 tsp vanilla extract
5 oz semi-sweet chocolate
6 tbsp butter (cut into cubes)

1. Preheat your oven to 350°.

2. In a small bowl, whisk together the flour, salt, and cocoa powder until they are well combined. Set aside.

3. In a different small bowl, whisk together the eggs, sugar, brown sugar, and vanilla extract until they are well combined. Set aside.

4. Place the chocolate and the cubed butter into a medium sauce pan. Place the pan over the lowest heat that your stove can manage. Heat the mixture until the butter and chocolate are completely melted, stirring often. Chocolate burns really easily, so keep the heat low and keep a close eye on the stove!

5. Take the chocolate and butter mixture off of the heat and allow it to cool to room temperature.

6. Add the egg mixture to the chocolate mixture. Stir the two together until they are well combined. Add the flour mixture to the chocolate mixture and gently fold until the flour mixture is incorporated.

7. Spread the finished batter evenly along the bottom of a well-greased 9 x 9 inch cake pan. Place the pan in the oven for 20 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and allow the brownies to cool completely before cutting them into your preferred size.
  • These brownies freeze well. Just wrap them up tight and pop them in your freezer and they will stay fresh for several months. Also, I like eating these brownies while they are still frozen. The cold makes them super chewy.
  • If you need more brownies, you could easily double this recipe and bake the brownies in a 9 x 13 pan.