Blueberry Lemon Bread Pudding

Hello, Foodies!

I have never had bread pudding until working in the commercial kitchen at my culinary school. I’ve always heard of bread pudding and it seemed to be something chefs on food network loved to make. And Oh how they made it look so dang delish! I knew it was something I wanted to taste but never had the opportunity and my fear of making custards scared me out of trying to make it all together. Something about bread and pudding threw me off a little, too. So you could imagine why I was too intimidated to make it. I’d rather taste it first so I knew what I was working with.

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Little did I know that making a bread pudding is probably one of the easiest things in the world to put together, well so are custards for that matter!

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Still being summer, I wanted to incorporate some flavors of the season and utilize what I already had in my refrigerator from my last shopping trip. I narrowed it down to blueberries, lemons, and peaches- all fruits that pair magically together! I’ve only ever had bread pudding in school and we typically made it with more of a brown sugary, rum, and caramelly flavor. Chef Rob really knew how to make a good one. It was one of my favorite desserts that we served.

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Bread pudding is pretty much a play on french toast. You can add almost anything to it for flavor and deliciousness and it can be served for breakfast, brunch, and dessert. The first time I tried making it at home, I had planned on using a loaf of french bread I had originally bought for spaghetti but of course, my luck would have it that it would go bad the day I was to use it. My mind was in a frenzy at that point because I had already made up the custard and my girls had their little hearts set on it. All I had left was a partially squished loaf of wheat bread (thanks, girls). Yea-um-no! This did not work as I had planned. The wheat bread was too tough and savory for my liking and didn’t really go well with lemon. Oddly enough, my girls loved and devoured it. I was not so impressed.

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Time for round two with a fresher french bread and a little more sugar and eggs added to the custard mix. I let it hang out longer in my fridge (yanno, so all the blueberries and lemons can get to know each other) and everything worked out perfect! I loved the tanginess of this dish and the way the warm blueberries burst in your mouth. That’s why I am uber excited to share this recipe with all of you. I hope that you don’t make the same mistake as I did and get discouraged from making it at home.

Blueberry Lemon Bread Pudding

INGREDIENTS:

  • 1 Loaf of french bread, cut into 1″ cubesIMG_0100 copy
  • 2 cups heavy cream
  • 2 cups of whole milk
  • 1 cup sugar
  • 1/2 stick butter, melted
  • 5 large eggs
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice from half of a lemon
  • 1 pint of blueberries

DIRECTIONS:

  1. Add bread cubes and blueberries to a large bowl.
  2. In a medium bowl, whisk together 1 1/2 cups of cream, the milk, sugar, vanilla, lemon zest and lemon juice. Add the cream mixture to the bread cubes and stir to combine.
  3. Wrap with plastic wrap and let sit in the refrigerator 1- 24 hours. (The longer it sits, the better).
  4. Preheat oven to 350° F.
  5. Spoon mixture into prepared baking dish or ramekins. Drizzle with remaining 1/2 cup of cream and sprinkle with sugar.
  6. Bake until the center is set- about 1 hour.
  7. Let cool for about 10 minutes and dust with powdered sugar.
  8. Dig in and Enjoy!

 

I hope you liked my recipe for bread pudding. It didn’t take much to win the hearts of the picky eaters I have running rabid in my home and it will be a recipe I make over and over!

Got a different variation of bread pudding that you like best? Share it with me. I would love to give it a try!

Don’t forget to give my blog a quick follow for new recipes and updates in my crazy life.  ❤

 

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Angry Orchard Cupcakes

Hello Foodies! I am so excited to tell you about these awesome cupcakes! If you like apples and you like hard cider you will love these Angry Orchard Cupcakes!

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Angry orchard Cupcakes with my Fireball Caramel Sauce

My husband and I don’t drink often, but when we do our go-to drink (next to my Moscato) is an ice, cold hard cider. We’ve tried a handful of ciders and we’ve narrowed our favorites down to Strongbow and Angry Orchard.

I made these cupcakes a little over a year ago for my classmates. They were a hit. I actually adapted the recipe from the blog, Brown Sugar but I wanted to see if I could come up with a recipe of my own.

To get these deliciously moist cupcakes, I simply found a basic cake recipe, combined Angry Orchard Hard Cider (Crisp Apple), Green Apples, and a few spices to top off this apple perfection. I find the hard cider enhances flavor of the apples so it’s imperative you do not leave the cider out. If you don’t like the idea of adding alcohol to your cupcakes, no worries, the alcohol actually cooks out leaving behind its crisp flavor!_MG_0543 copy

Top these bad boys off with a Caramel Buttercream frosting and a drizzle of my Fireball Caramel Sauce and they are sure to please!

Here’s how I make them:

Angry Orchard Cupcakes

INGREDIENTS:

  • 3 green apples, cored and peeledAngryOrchardCupcakes2
  • 2 Sticks of butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs, room temp.
  • 2 1/2 Cups all-purpose flour, sifted
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom
  • 1/4 tsp. allspice
  • 1 tsp. vanilla extract
  • 3/4 cup Angry Orchard Hard Cider, Crisp Apple+ 1/4 cup, set aside

 

DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare cupcake pan by lining them with your choice of paper cupcake liners.
  2. Start by cutting your peeled apples into small dices. Add them to a bowl and pour in 1/4 Cup of the hard cider. Set aside until the end of the mixing process.
  3. In a stand mixer, beat together softened butter, granulated sugar, and brown sugar; until light and fluffy. Scrap bowl down.
  4. Whisk the eggs in a small bowl. Working in thirds, add to butter mix. The mix may look separated but that’s ok.
  5. In a separate bowl mix in flour, baking powder, salt and spices until evenly distributed.
  6. With mixer on low, slowly add in dry ingredients. Careful not to over mix.
  7. When dry ingredients are incorporated, add vanilla; Add in the remaining Angry Orchard while still mixing.
  8. Remove mixing bowl from stand mixer. Fold in diced apples and the cider it has been marinating in.
  9. Using a portion (ice-cream) scoop,  fill the cupcake liners up about almost to the top (this is an airy batter so it will not do a lot of rising)
  10. Bake for 12-15 minutes, or until a toothpick comes out clean when inserted.
  11. Top with my Buttercream frosting and drizzle with my Fireball Caramel Sauce. Enjoy the awesomeness!
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Fireball Caramel sauce drizzled over my Angry orchard Cupcakes

I hope you enjoyed this recipe as much as I enjoyed creating it! If you like a super moist cake, these cupcakes are for you! I find that the more tart the apple, the better the bite!

Got a recipe you wanna share? Send them to me in the comments. I am always on the look out for new things to try.

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Homemade Caramel Sauce

The other day I gave you my recipe for Caramel Buttercream Frosting  (Along with my version of caramel buttercream, inside) for my Angry Orchard Cupcakes. Today I want to give you the recipe for my Homemade Caramel Sauce. After many trial and errors, I finally developed a recipe that I am sure you all will love as much as I do!

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I LOVE caramel!! I’ve never been able to turn down a soft, chewy piece of caramel candy or a warm drizzle of velvety caramel sauce over a cold scoop of vanilla ice-cream. In fact, when Mason (my hubby) and I make a random stop to Starbucks (these stops seem to be more frequent, lately), he always orders the Salted Caramel Cake Pops. That is, until they stopped selling them. Boo. (Insert Sad face…here).

This past Christmas, my husband asked me to make a cheesecake for his best friend and his wife (I still haven’t perfected my cheesecake recipe-boo! Sorry, Holly.). He told me that she, too, is a big fan of caramel and that’s about the only dessert she will eat. So, with that in mind, I decided I wanted to give the whole “make-your-own” caramel sauce a try. I love trying to go above and beyond when I get into baking. I guess that’s me trying to impress people, I don’t know, but being in culinary school I should be stepping up my game somewhere.

When I started, I kept in mind that the caramel is going to get its amber color and nutty flavor from the cooking down of the sugar (caramelization). I just didn’t know the best method to start with, so I tried it two ways. The first way, the very unsuccessful way, I added about 2 cups of sugar with a few tablespoons of water and cooked it in a large pot over medium heat. It started out great with very little color changes. After a few more minutes, it started crystallizing. Big nope. I tried adding a little more water to thin it and rid it of the crystals but it only worked for so long. I decided straight away that this wasn’t the approach I wanted to stick with so I remembered what Chef Rob told me about Gordon Ramsey’s method. For a simple caramel, Ramsey adds a layer of sugar in a pan over heat and lets the sugar melt down. He swirls the pan making sure the excess sugar gets melted as well. He adds butter and Viola! Caramel!

Sure enough, this way worked best for me! Ofcourse, I added a few more things to make it more of a silky-smooth sauce. This caramel has a deep amber color and is very rich in flavor that reminds me of Creme Brulee.

Here is how I make mine:

Homemade Rich, Velvety Caramel Sauce

INGREDIENTS:

  • 1 Cup Granulated Sugar
  • 3 Tbs. Butter
  • 1/2 Cup + 2 tbs. Heavy whipping cream

DIRECTIONS:

  1. Heat a large pot over medium to medium high heat.
  2. Add 1 cup of sugar to pot and swirl to make an even layer over the bottom.
  3. Wait for sugar to start melting then swirl pot occasionally to finish melting the rest of sugar in pot. (bring off heat every now and then if you think it’s cooking too fast).
  4. Once all the sugar is melted and has an amber color, remove from heat and whisk in butter.
  5. Once butter is incorporated, gradually whisk in the cream. Do this step slowly to keep the caramel from getting sugar clumps.
  6. If the caramel sauce seems like it is too thick in the bend of the pot, place it back on the heat and whisk constantly until it is easily incorporated back in. (As soon as you return it to the heat it will bubble up so be sure to whisk quickly).
  7. Remove from heat and allow to cool a few minutes before using diving into this velvety smooth, rich decadent sauce!

This recipe may be a little complicated at first, but with practice and patience it will come easily after you get the caramelization of the sugar down pat. If you would like to see how Gordon Ramsey does it click here.

I hope you give this recipe a try and let me know how it worked for you. What would you use this sauce on?

Got a recipe you wanna share? Send it to me and I will give it a try and even feature it on my blog. Wanna be Blogger-Buddies? Contact me and let’s chat! 🙂

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Melt-In-Ya-Mouth Cinnamon Rolls

Ah… snow days. With each falling snowflake, I feel all motivation to do anything productive slipping from my body. I was supposed to have class today but thanks to the 3 or more inches of snow coming to Eastern Kentucky and Rasputia- my ’93 Jeep Grand Cherokee Laredo (What? Don’t tell my you’ve never named your vehicle), I’m taking it easy at home with my ladyloves. On my way to school yesterday, she decided she was going to break down on me. As old as my jeep is, she’s been faithful to me for going on 5 years, so I can’t be too upset. Just glad I hadn’t made it too far into my destination. That could have been bad! 

What does a student and momma of two do on a snow day? Catch up on homework while my girls flip back and forth between these crazy Baby Alive and Suprise Egg youtube videos! How the crap my kids found these videos and why they’ve taken such a strong interest in them is beyond me, but they drive me CRAZY. 

I feel I must confess… I’m not really doing my homework. I’m supposed to be and I do have everything pulled up for Interpersonal Communications, but I just can’t bring myself to focus on anything other than Cinnamon rolls. Yea, I said it. I’m thinking of a piping hot, big, ol’fat, Melt-In-Ya-Mouth Cinnamon roll just oozing with a sticky glaze! _MG_0450 copy

I got that lazy girl status going on today and the only thing I want to do is whip up a batch of homemade cinnamon rolls, cuddle up with my ladies underneath no less than 3 layers of blankets and binge watch Harry Potter movies in honor of Professor Snape (so sad to learn on Alan Rickman’s passing).  Is that too much for a girl to ask? 

 It’s no secret, I’ve got a sweet tooth. What better way to calm it down than to make cinnamon rolls? When I was younger I wasn’t brave enough to try making them homemade. Anything with yeast intimidated me.  That all changed when I took an interest in bread making and our class went over the Yeast Bread section in our On Cooking textbook. The recipe we used was so simple with perfect results. Since then, I keep a jar of yeast on hand at all times and I try to bake bread any chance I get. _MG_0464 copy

Some time after making them in the test kitchens, I lost my recipe. A sad day that was when I finally realized it.  I looked everywhere. Eventually I gave up and tried a handful I found on Pinterest. Some were fails while others were good but they just didn’t hold up to the recipe we used. Sometime later I randomly found the one we used hiding in my old backpack. (Boy was I thrilled). This recipe gives Cinnabun a run for it’s money. 

I have no doubt that once you try this recipe you’ll never go back to store bought again. Here is how I make them…

 

Melt-In-Ya-Mouth Cinnamon Rolls

INGREDIENTS:

For the Rolls:_MG_0428 copy

  • 3 1/2 -4 C. All-Purpose Flour
  • 1/3 C. granulated sugar
  • 1 Tsp. salt
  • 4 1/2 Tsp. active dry yeast
  • 1 C. milk
  • 4 Tbs. butter
  • 1 egg

For the Filling:

  • 3/4 C. granulated sugar
  • 1 Tbs. ground cinnamon
  • 5 Tbs. butter melted
  • 1/3 C. finely chopped pecans, optional but encouraged 😉 

For the Glaze:

  • 1 C. powdered sugar, sifted to remove lumps
  • 2 Tbs. butter, room temperature
  • 1 Tsp. vanilla
  • 1-2 Tbs. milk

DIRECTIONS: 

For the rolls and filling:

  1. In a stand mixer with a dough hook attachment, combine 2 cups of the flour, sugar, salt and yeast. 
  2. In a quart sized sauce pan, heat milk over low heat until very warm or a thermometer reads 120-125ºF. Add the warm milk, butter and egg to flour mixture. 
  3. Beat on low speed for 1 minute, stopping frequently to scrap the sides and bottom of bowl with rubber spatula. Do this until flour mixture is moistened. 
  4. Crank mixer to medium speed and beat for an additional minute. Lower speed and add in remaining flour 1/2 cup at a time just until dough is soft, pulls away from the bowl and is easy enough to handle. ( You may not use all 4 cups of flour. Do not force it) Once flour is incorporated, crank speed to medium and let mix for 1 minute. 
  5. Lightly flour a clean work surface and turn the dough out. Knead for about 5 minutes until dough is smooth and springy. If dough starts to stick, sprinkle extra flour as needed but be careful not to incorporate too much as the dough will be be tough. 
  6. Spray a large bowl with cooking spray. Place dough in bowl, spray a little more cooking spray over top and cover loosely with plastic wrap; let rise in warm, draft free place for 1 hour or until dough has doubled in size. Preheat oven to 350ºF.
  7. In a small bowl, mix sugar and cinnamon; set aside. Grease  or add parchment paper to a sheet pan. When dough is ready, sprinkle work surface with flour. Punch dough down and turn out onto floured surface. With a rolling pin (or your hands) roll dough to about 15×10 inch rectangle. 
  8. Spread melted butter over dough to 1/2 inch from edges. Sprinkle evenly with cinnamon sugar mixture and nuts. 
  9. Beginning at the longest side, roll the dough tightly. Using a sharp/serrated knife, cut into 15- 1 inch slices (or 12- 1 1/2 inch slices for colossal sized rolls). Place slightly apart on prepared sheet pan; cover loosely with plastic wrap and let rise in warm place and addition 30 minutes or until rolls have doubled in size.
  10. Remove plastic wrap and brush rolls with melted butter. Bake in preheated over for 30-35 minutes or until golden brown. Cool for 5 minutes before adding glaze.

For the Glaze:

  1. In a small bowl, mix in all the glaze ingredients until smooth; adding enough milk so glaze is thing enough to drizzle. 

Notes

  • I know this seems like a lot of steps, but please don’t let that discourage you from trying it out. I promise- It’s worth the extra work!!! You really can’t mess this up unless you kill your yeast. 
  • It is very important that you do not scald your milk. Yeast are live organisms. When you add milk that is too hot, it will kill them. You need the yeast to get a good height and texture. I like to use a thermometer so if you do the same, keep the temperature between 110-125. A nice happy medium 🙂 
  • I must mention, the icing on the rolls in my pictures have a cream cheese icing. I like to flip flop between the two but they are equally delicious!

 

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I really hope you liked this recipe for Melt-In-Ya-Mouth Cinnamon Rolls as much as I do. Be warned that once you make them for friends or family, someone is going to start expecting them at every meeting. Take it from me- I can’t go to my mother in-laws house without bringing her a batch all to herself. 

If you give this recipe a try, let me know how it turned out. I’d love to hear all about it! 

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Early American Pumpkin Pie

Yesterday, I gave you my recipe for a Golden, Flaky Pie Dough, but what’s a pie dough without its filling? One thing my momma would always let me bake for our holiday dinners was a pumpkin pie. I’ve tried many pumpkin pie recipes in my day but none could hold up to the one I found in the “America’s Favorite Brand Name Baking” book. I’m oober happy to share this one with all of you, lovelies. It’s a keeper and one I plan to pass along to my little ladies.

I really love how this recipe has an old fashioned taste and brings back warm memories of family gatherings the moment this spiced, pumpkiny custard hits my mouth. It has all the flavors of fall in one, round dessert.

If you love pumpkin flavored desserts as much as I do, you must give this recipe for Pumpkin Pie a try. I’ve tweaked it up a little to my liking (like, um, adding a little vanilla… and I think I added a touch of maple syrup, once) and the flavor is amazing! Here’s how I make it:

 

Early American Pumpkin Pie

INGREDIENTS:

  • 1-9″ unbaked pie shell
  • 1 1/2 c. canned pumpkin
  • 1 c. milk
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    Please excuse the cell phone pic, this was all I had handy. I’ll post better soon 😉 

    1 c. sugar

  • 2 eggs, beaten
  • 1 tbs. butter, melted
  • 2 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice

DIRECTIONS:

  1. Preheat your oven to 425° F.
  2. Combine all ingredients except pie shell in a large bowl; blend well.
  3. Poor into pie shell.
  4. Bake 45-50 minutes or until knife inserted into filling comes out clean.
  5. Allow to cool completely before cutting into.
  6. Serve with a pumpkin spiced Creme Chantilly (whipped cream) and enjoy the wonderful flavors of fall! 🙂

I hope you liked this recipe for Early American Pumpkin Pie. I’m sure it will win favorite with your guests
. We love it here!

Oh, and because I love pumpkin so much, here are a few Fun Facts about Pumpkin Pie:

  • Pumpkin pie was not served at the first Thanksgiving, though pumpkins were used in other recipes at the time.
  • The American colonists used pumpkin in pie crusts, but not in the filling.
  • In 1929, Libby’s canned pumpkin was introduced to America. Libby’s is not actually pumpkin but another kind of squash called a Dickinson that also has orange flesh. (I feel like I’ve been living a lie when I found this one out!!)
  • The world’s largest pumpkin pie weighed over 350 pounds and was made with 80 pounds of pumpkin, 36 pounds of sugar, and 144 eggs
  • Pumpkins were once recommended for removing freckles and curing snake bites. (ok, it’s not about the pie but it is about the pumpkin)

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Pumpkin Spice Latte- The not-so-Starbucks way

_MG_0683 copy Hey Ya’ll wonderful foodies! So, if you are a follower of my blog, you may have noticed I haven’t been posting my blog posts as frequently as I started out. Truth is, I have been knee deep in homework since school started this past week. It has taken over my life! I’ve acquired 2 extra classes this semester so the extra work is taking some getting used to. I can’t believe I am in my senior year of Culinary! It feels so good to be back and working with some of the best classmates and instructors I’ve ever had the privilege of knowing!

All the long hours of working in the commercial kitchen, attending my general education classes, and then coming home hitting the books while trying to tackle the “Mom life” requires a little pick-me-up! Yesterday evening I was feeling coffee. Not the plain-Jane black coffee with a spoonful of sugar and a spot of milk. Bleh! That’s not for me. I’m convinced the only way I will drink coffee of any sort is if it’s loaded down with the sweet stuff or if it’s iced!

I guess that goes without saying that I am a big fan of Starbucks! I just hate the dent it puts in my wallet. My drink of choice from Starbucks has always been the white chocolate mocha iced or frappacino. I always heard rave reviews about their pumpkin spiced lattes, though I’ve never given it a chance. (I know, I’m awful). As I said, yesterday I was feeling the coffee, so I decided to create my own Pumpkin Spiced Latte! I’m not sure how it compares to the real deal (I’ll be trying it the next trip I make to my nearest Starbucks) but mine was pretty dang delish and super easy to make! This is perfect for a cool fall morning (or if you’re like me- perfect for any time of the day when you’re stuck doing homework)!

Here’s how I make it:

Pumpkin Spiced Latte (Sam’s way)

INGREDIENTS:

  • 1/2 cup  milk_MG_0687 copy
  • 2 tbs. unsweetened canned pumpkin puree
  • 3 tsp. packed light brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 2 tsp. vanilla extract
  • 2 cups (16 oz.) hot brewed, strong coffee
  • 4 tbs. Cold Stone Creamery, sweet cream creamer (french vanilla will work)
  • 2 teaspoon granulated white sugar, or more to taste
  • Pumpkin flavored whipped cream, optional
  • ground nutmeg or cinnamon

DIRECTIONS:

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spices and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Divide the pumpkin milk into 2 tall mugs or glasses. Add 1 cup of hot coffee to each glass.

3. Pour in the creamer. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

4. Optional, (but trust me when I say you won’t want to skip it)… add whipped cream on top and a sprinkle of nutmeg or cinnamon. Serve immediately!

5. Enjoy 😀


NOTES:

*If using a homemade whipped cream (I strongly suggest it, super yum), put it in a piping back with a star tip and swirl it on top of your latte. With the heat of the coffee, it won’t its shape long but it will add a nice touch. 

*To make the pumpkin whipped cream: add 1 tablespoon of pumpkin puree and 1 teaspoon of cinnamon to your cream as your whipping it. (You can always add more to your taste). 

*You can always lighten up this recipe by using nonfat milk and fat-free creamers. It  just won’t be as rich, but you can still get that yummy pumpkiny flavor. 

*Please keep in mind that I am not a barista. I made this recipe to my liking and it’s just what tasted good to me. I have not tried the Starbucks Pumpkin Spiced Lattes (yet) so I don’t really have much to compare to. 

Like this Pumpkin Spiced Latte recipe? Let me know in the comments. If you have a favorite copycat coffee recipe that you like to make, share it with me and I’ll give it a try!

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Chocolate brownies

_MG_0709 copyMmm… Chocolate! Who doesn’t love that wonderful confection!? Bittersweet, Milk, and even dark chocolate… I love them all! One of the best ways I take my chocolate is in brownie form! There’s nothing like pulling a hot pan of brownies out of your oven and dusting it with a thin layer of powdered sugar. I love scarfing down a (still warm) brownie and a tall glass of ice cold milk. It almost melts in your mouth as you savor that first bite!

I found this recipe a couple years ago when pilfering through my cookbooks. Since then, I always refer back to it and mix things up!

Here’s how I make them:

Chocolate Brownies

INGREDIENTS:

  • 1 cup (2 sticks) butter or margarine, melted
  • 2 cups sugar_MG_0719 copy
  • 2 tsp. vanilla extract
  • 4 eggs
  • 3/4 cups cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup chopped nuts (optional)

DIRECTIONS:

  1. Heat oven to 350ºF. Grease 13x9x2-inch baking pan.
  2. Add melted butter, sugar and vanilla in a large bowl. Stir together.
  3. Add eggs, one at a time, beating well with a spoon after each addition.
  4. Add cocoa; beat until well blended.
  5. Add flour, baking powder, and salt; beating well. Stir in nuts, if desired.
  6. Pour batter into prepared pan.
  7. Bake 30-35 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan on wire rack. Cut into bars.
  8. Dust with powdered sugar, grab a bar and a tall glass of milk, and enjoy!

 Did you like this recipe for my Chocolate brownies? Let me know your thoughts in the comments. After trying this recipe you will have no reason to use the old boxed brownies again.

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