1 1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 T sugar (I like to use brown sugar)
1 large egg
1 1/2 m milk (lukewarm)
1/3 c melted butter or oil
Combine dry ingredients in a medium-sized bowl. Combine wet ingredients in a small bowl. Add wet ingredients to dry ingredients. Pour batter into a hot waffle iron.
Variations:
Add 1/2 mashed banana and 1/4 c chopped nuts
Add chocolate chips
Add 1/2 c blueberries
Add 1 tsp vanilla (I usually add vanilla to the recipe above because I like it)
Add 2 tsp cinnamon
Cook as pancakes
Wednesday, September 3, 2014
Mint Brownies
BROWNIES
1 c melted butter
1/2 c cocoa powder
2 c sugar
4 whole eggs beaten
1 tsp vanilla extract
1/2 tsp salt
1 1/2 c flour
MINT FROSTING
1/2 c butter, softened
2 T milk
2 c powdered sugar
1 tsp peppermint extract
5 drops green food coloring
GANACHE TOPPING
1/2 c butter
1 1/2 c semi-sweet chocolate chips
Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amount will yield a baker's half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.
For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix. Pour into a 9x13 pan sprayed by cooking spray. If making 1 1/2 recipe, pour into a baker's half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.
While brownies are in the freezer, make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.
Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won't look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.
1 c melted butter
1/2 c cocoa powder
2 c sugar
4 whole eggs beaten
1 tsp vanilla extract
1/2 tsp salt
1 1/2 c flour
MINT FROSTING
1/2 c butter, softened
2 T milk
2 c powdered sugar
1 tsp peppermint extract
5 drops green food coloring
GANACHE TOPPING
1/2 c butter
1 1/2 c semi-sweet chocolate chips
Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amount will yield a baker's half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.
For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix. Pour into a 9x13 pan sprayed by cooking spray. If making 1 1/2 recipe, pour into a baker's half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.
While brownies are in the freezer, make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.
Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won't look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.
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