Tag Archives: Brownies

It’s Crunch Time

Screen Shot 2018-01-05 at 4.05.11 PM

Andy and I are getting ready for a long-anticipated trip to Oaxaca, so for me it’s crunch time.  Actually, I’m thinking about nuts again (crunch) and seeds and New Mexico, more than I am about the lengthy instructions I need to write for our cat/dog/house sitter on dealing with our disfunctional animals while we’re on our Mexican holiday.  Andy’s got some nutty ideas too – and really, really delicious ones.

Screen Shot 2018-01-05 at 10.10.54 AM

A jicama about to go into my salad.  Crunch.

Ever since David wrote the last blog, New Mexico has been on my mind.  I love David’s New Mexican Calabacitas recipe.  I also love a jicama salad recipe that comes from one of my favorite old cookbooks, The Feast of Santa Fe.  Actually,  I just love any crunch this time of year, when garden-fresh veggies seem like a time long past.

Screen Shot 2018-01-05 at 10.26.14 AM

I’m trying to stick to my New Year’s resolution – at least for one blog.  That is, I’m going to loosen up and be adventurous and less recipe-focused in my cooking.  All of the following salad recipes encourage you to branch out and create!  Also, in accordance with my NY’s resolutions, I promise not to have my suitcase packed and sitting by the door 2 weeks prior to our departure for Mexico. Continue reading

Katharine Hepburn’s Brownies

Brownie_icecream

 

If you haven’t already discovered this recipe, let me introduce you to the simplest, tastiest, fastest brownies ever.  Remember how I said I miss Ladies Home Journal?  Well this recipe first appeared in that magazine – in 1975.  I’ve tweaked it just a touch.

Katharine Hepburn's Brownies

  • Servings: 16 squares
  • Print

Ingredients

  • 1 stick of butter
  • 2 squares of unsweetened chocolate
  • 1 c sugar
  • 2 eggs, slightly beaten
  • 1 tsp vanilla
  • ¼ c flour
  • ½ tsp kosher salt
  • 1 c walnuts, chopped (optional)

Directions

Preheat oven to 325 degrees.  Butter an 8″ square pan. Melt the butter and the chocolate in a small saucepan over low heat.  Stir in the sugar, then add the eggs and vanilla and mix thoroughly.  Stir in the flour and the salt and the walnuts, if you are using them.  Bake for 30-35 minutes.  Cool on a rack, then cut into 16 -20 squares.  The brownies will keep well-covered for several days and will freeze well.

Recipe provided by Big Little Meals and Andy and Ann

 

%d bloggers like this: