Brownies

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:

Brownies

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.

Notes:

• 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.

Strawberry Sorbet

This refreshing sorbet has just the right balance of strawberry tartness and syrupy sweetness. With its beautiful ruby color and icy texture, it makes the perfect finish to sweltering summer day.

My tiny ice cream maker only makes one quart of frozen deliciousness at a time, and the below recipe reflects this fact. If you have a larger ice cream maker, you should scale up the recipe to work with your machine. Also, this sorbet is best when it is made with in-season, slightly overripe strawberries. You want your strawberries to be small, red all the way through, and bursting with juiciness.

This recipe is adapted from the recipe for strawberry sorbet that was included in the manual of my ice cream maker:

Strawberry Sorbet

2/3 c water
1/2 c sugar
1 1/2 c pureed strawberries
1 tsp lemon juice

1. Place the water and sugar in a medium sauce pan. Place the pan over medium heat and cook the mixture, stirring often, until the sugar is completely dissolved. Take the pan off of the heat and allow the syrup to cool completely.

2. Add the pureed strawberries and the lemon juice to the syrup and stir to combine. Following the manufacturer’s instructions, use your ice cream machine to freeze the strawberry mixture.

Notes:

• If you keep it stored in an airtight container in the freezer, this sorbet will stay fresh for over a year.

Granola

Because this sweet and crunchy granola is so delicious and convenient, I find myself baking up a batch almost every week. A few handfuls of this granola and a glass of milk make quick and tasty breakfast, and I also take this granola with me when I need a handy, portable afternoon snack.

And the best part? The below recipe is completely customizable! I've divided the ingredients into different categories, and you can mix and match any items within a category! Feel free to experiment with different flavors and find the perfect granola for you!

This recipe is adapted from the Granola recipe found in the Better Homes and Gardens New Cook Book, 14th Edition:

Granola

2 c old fashioned oats
1 c nuts (coarsely chopped)
    (Pecans, almonds, walnuts, cashews, etc.)
1/2 c crunchy extras
    (Coconut, sunflower seeds, pumpkin seeds, etc.)
1/3 c to 1/2 c liquid sweetener
    (Maple syrup, honey, corn syrup, molasses, etc.)
2 tbsp liquid fat
    (Canola oil, peanut oil, coconut oil, melted butter, etc.)
1/2 tsp to 1 tsp spices (optional)
    (Cinnamon, ginger, vanilla bean paste, etc.)
1 c dried fruit (coarsely chop larger fruits)
    (Raisins, craisins, dried blueberries, prunes, etc.)

1. Preheat your oven to 300º.

2. Place the oats, nuts, and crunchy extras into a large bowl. Stir them to combine.

3. Add the sweetener and the fat to the oat mixture. Add the spices if using. Stir until the oats are coated with the sweetener and fat.

4. Dump the granola mixture onto an ungreased baking sheet and spread it around to form an even layer.

5. Bake the granola for 35 - 45 minutes or until it takes on a toasty golden brown color. During baking, carefully stir the granola every 15 minutes or so to help it bake evenly.

6. Place the baking sheet on a wire rack and allow it to cool completely. When the granola is cool, stir in the dried fruit.

Notes:

• If you keep it in an air-tight container, this granola will stay fresh for about a week at room temperature.