Image

My Secret Brownie Recipe

My twist on a classic brownie recipe is to add some spice and switch butter for coconut oil.

I have an old McCall’s cookbook from my mother’s house. I go to it frequently to find a standard recipe for something that I have never made before. I like to start out doing things the way everyone else does them, and making something that someone, like my husband, will taste and it will be be just what they expected it to be. But it’s just not in my nature to keep doing something the same way as it has always been done. Thus, today, I am going to tell you about two brownie recipes.

My much loved and beaten classic recipe book.
The original brownie recipe that I built upon to create something a little different…

The first recipe is the standard brownie recipe that you see in this photograph of my cookbook. I have made brownies going exactly by this recipe and they taste like…. brownies! Perfect every time. When I bake, I always use raw sugar because I just think it has so much more flavor than white sugar. (I buy it ten pounds at a time at Costco.) I also use Happy Cow butter from G&G Retail at the South Carolina Farmers Market. I’m sure that the quality of my ingredients makes them more delicous.

Continue reading
Image

Special Ingredients

Chile powders from Chimayo, New Mexico.

My mother lives in Santa Fe, New Mexico. The last time we visited her she drove us to Chimayo. It is a sacred place that people come to from all over the world for the healing properties of the soil. We walked into the Potrero Trading Post while we were there and, probably like everyone else who steps inside, were overcome by the smell of the dried Chipotle.

I bought some of the powder for $4.95. Last week I ran out of it, and I couldn’t stand the thought. There is something just really special about the flavor of that chile powder. Heads up, I use half a teaspoon in my brownies…

Continue reading