Quick & Easy Brownies with Coffee Infused Butter

I am still learning to bake quite a few things, as such, brownies have been the last boxed treat that I had to ditch. I’d long since stopped baking cakes and such from the box, but brownies remained a staple until recently. A warm piece of Duncan Hines’ brownie is really sinful. Partially because it’s from the box and *gasp* “YOU cook from THE BOX!?” and partially because, well, chocolate.

 

They serve a purpose. A middle-of-the-night, “you know what I could go for?” purpose. Then there are other times when not only do you need a hit of chocolate, but you also need the therapy that comes with following the steps of a recipe; the browning of the butter, the measuring and the stirring.

 

Today was one of those days. I needed to eat a brownie just as badly as I needed to create a brownie. This recipe has been adapted from a very basic recipe from King Arthur flour, it’s a bit less sweet and I steeped coffee in my browning butter before adding it to the mixture. (Listen….it’s an extra step but the flavor of the brownie?? NOM!)

 

Ingredients:

10 tbsp unsalted butter (1 stick +2 tbsp)

1 to 1 ¼ C white sugar

¾ C unsweetened cocoa powder

½ tsp salt

¼ tsp of baking powder

1/8 cup of ground coffee (or espresso)

2 large eggs

1 tsp of vanilla extract

2/3 C of AP flour

 

Cooking spray

Foil or parchment

 

  1. Preheat the oven to 350
  2. In a small sauce pan, melt the butter over medium-high heat. Allow the butter to cook, stirring frequently. After about 5 minutes add the coffee, again, stirring frequently. The butter will froth up but continue to stir. After about 10 minutes remove pan from the heat.brown1brown2
  3. In a medium-sized bowl, add sugar, cocoa powder, baking powder and salt. Grab a small bowl and using a fine mesh strainer, pour your butter-coffee mixture. Using a spatula, gently press the coffee mixture in order to get as much of the butter out as you can. (There will be fine coffee particles, don’t worry. This is OK.)brown3brown4
  4. Pour your coffee-butter into your bowl of dry ingredients. Using a silicon spatula, or wooden spoon, stir into all of the ingredients are well-combined.brown5brownie10brown6
  5. In a larger bowl, pour your flour. Into the flour, add your cocoa mixture. Add one egg and stir until combined, then add the final egg and your vanilla extract. Beat this mixture thoroughly until it is well combined, 30-45 seconds. You should not see any flour.brown8
  6. Line your cooking dish with foil or parchment paper, grease with butter or cooking spray.brown7
  7. Add your batter and smooth the top. Using a knife or the flat side of your spatula, create some light swirls.brown9Bake for 20-25 minutes, it should pass the tooth pick test.
  8. Allow the brownies to cool in the pan.
  9. Once cooled, remove lined brownies from the pan and cut into squares.brownier15brown13
  10. Store in an airtight container.

 

© 2016 by Alexa Mason. All Rights Reserved

Chewy Apricot Breakfast Bars

I still have a ton of dried fruit and I’m trying to figure out how to use it. I’ve been snacking on them straight out of the bag, I’ve made smoothies and I’ve made cinammon rolls. And I still have a bunch left. I’m not generally a fan of a huge breakfast, I like to nosh in the morning. These are very yummy and the apricot flavor comes right through. You can pick a few up and go.

 

 

1 cup all purpose flour

1 cup oats

½ to 1/3 cup of sugar

¼ tsp salt

¼ tsp baking soda

1 stick of unsalted butter, cold (cubed or shredded)

 

5 oz of dried apricot

½ cup of raw honey

1-2 tsp of water

*You can also use ¾ to 1 cup of apricot preserves

 

  1. Preheat oven to 350
  2. In a bowl, combine the flour, oats, sugar, salt and baking soda.bars
  3. Cut in butter (using fingers or pastry blender) until the mixture looks like crumbs, you will have chunks of butter.bars2
  4. You’ll want to work quickly but if the butter starts to melt, stick the mixture in the freezer for a few minutes
  5. Press half of the mixture into your greased pan, you want a small-ish pan.
  6. In a food processor, blend apricots and honey. If the mixture is thick add the water.bars5
  7. Spread the apricot mixture then sprink with the remaining oat mix
  8. Press down gently
  9. Bake for 30-45 minutes, or until golden brown.
  10. Cool on baking rack and then cut into squaresbars4
  11. Store in air-tight container

 

 

 

bars6

© 2016 by Alexa Mason. All Rights Reserved

Red Velvet Waffles

We received our first recipe donation! We created a poll on Twitter and you all wanted a breakfast/brunch recipe. Mason loves The Red Waffles and we make these pretty often. It’s definitely a decadent go-to!

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Yields 6

 

Waffles:

2 eggs

2 cups of all purpose flour

1 ¾ cups of buttermilk

½ cup of vegetable oil

¼ cup of sugar

4 tsp baking powder

½ tsp of salt

2 tsp of vanilla extract

½ tsp distilled white vinegar

2 tbsp red food coloring

1 tbsp cocoa powder

 

Glaze:

1-2 cups of confectioner’s sugar

1 tsp of vanilla extract

¼ – ½ cup of milk

(3-6 oz of cream cheese, optional)

 

For the glaze:

  1. Whisk together ingredients until smooth

 

For the waffles:

Preheat the waffle iron

 

  1. In a large bowl, whisk the flour, sugar, baking powder and cocoa powder together.waffle
  2. In a separate bowl, mix the buttermilk, oil, eggs, vanilla and vinegar together.
  3. Carefully stir in the red food coloring. Slowly add the buttermilk mixture to the dry ingredients, mix until smooth.

waffle2waffle3waffle4

  1. Spray the waffle iron with cooking spray.

 

  1. Using a ladle, carefully pour the mixture onto the iron, do not over fill.

 

  1. Close the iron and cook until the waffle is a deep red and crisp on the outside.

 

  1. Serve each waffle with the glaze.

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NOM!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved