Skip to main content

Birthday Brownies!!

IMG_2165, originally uploaded by All Things Mimi.

I decided instead of making a cake for my sister’s birthday, I’d make brownies. Unfortunately, I was also making the rest of the dinner, so from scratch brownies weren’t really possible (well they could have been- but it’s freakin’ hot in that kitchen!).

Just as I was wondering how to make a brownie mix more appealing, my Mom hands me a recipe for “Brownie Supreme.” Basically, this is a glorified brownie mix. Perfect! And it was pretty easy, although by the time I got finished doing the extra steps I probably could have made brownies from scratch….Oh well!

Brownie Supreme

Dump contents of brownie mix in a medium bowl and add ¾ c. of sifted all purpose flour. Put all liquid ingredients called for by the recipe in another bowl. Add 2 eggs and 1 teaspoon of vanilla to the wet ingredients.

In a double boiler, but one stick of butter and 2 squares (2 oz) of unsweetened chocolate. Melt it, then add 1 cup of sugar. Mix together.

Pour the wet ingredients into the dry, then add the chocolate mixture. Stir everything together- but don’t over stir.

Pour into a large pyrex dish and bake at 350 for about 40 minutes, or until set in the middle.

After they cooled in the pan, I stacked mine on a cake plate and stuck candles in them. In my opinion, this is way better than a cake! (Unless you make me a homemade red velvet cake with homemade cream cheese frosting.)


TayDenise said…
those were YUM.:):)kept us up all night haha...

I have a blogspot btw:)check it out sometime

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: