Saturday, January 28, 2017

Super Chocolatey Frosted Brownies

Just a warning: you might go into a sugar coma if you make these, because they are VERY hard to stop eating, even though they are really rich!


1 cup plus 3 tbs. butter
3/4 cup cocoa powder
4 large eggs
2 cups sugar
1 & 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2/3 cup chocolate chips
8 tbs butter, softened
2 & 2/3 cup powdered sugar
1/2 cup cocoa powder
1 tsp vanilla extract
2 tbs to 1/4 cup milk
1/2 cup chocolate chips, melted

1. Heat oven to 350 F.  In a saucepan, melt butter.  Stir in sugar and cocoa, then remove from heat and allow to cool.  In separate bowl, combine flour, baking powder, and salt.  Once chocolate mixture has cooled a bit, crack eggs into chocolate mixture and quickly mix in with fork or whisk (don't let the eggs cook on the warm mixture!)
2. Add vanilla to chocolate mixture, then combine flour mixture with chocolate mixture.  Fold in chocolate chips and then pour into a GREASED 9x13 baking dish.  Bake 25-28 minutes until an inserted toothpick comes out with just a few crumbs.  Cool on a wire rack.
3. For frosting, cream butter, sugar, and 2 tbs. milk in a large bowl or mixer.  Melt chocolate in microwave and allow to cool slightly.  Beat in cocoa and vanilla.  Pour in melted chocolate and mix well.  If needed, add more milk to reach desired consistency.  Spread over cooled brownies.  Yields apporoximately 2 dozen squares.

Wednesday, January 11, 2017

Clam Chowder

I just went looking for a good clam chowder recipe because I was craving it, and I found this one that was really easy and yummy.  I added 2 ribs of chopped celery in at the same time as the onion, but that was the only change from the original recipe.  It was a big hit with the family!

Recipe from


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
  2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.