Amazing Brownies (Sinner’s Brownies)

Sinner's Brownies

Sinner’s Brownies

Hi, everyone! I wanted to post a quick recipe for the most delicious brownies EVER! Well, at least in my opinion. I am not a cake like brownie person, and a lot of recipes I’ve used in the past have always disappointed (giving me a cake like rather than a fudgy brownie). I wanted a recipe that gave me decadent fudgy brownies. This recipe is it! Please note that these brownies are not for the faint of heart. This is not a healthy brownie recipe. This is the real deal. Yes, you can substitute with apple sauce, pumpkin, or splenda – but why?  These are the brownies you make when you want to be bad, really bad. These are sinner brownies…. oooh, I think I just named my brownies! So, go ahead and give into temptation, just this once. Make these bad boys as directed! You will thank me for it!

IMG_2625Ingredients:

1 cup butter melted
2  1/2 cup sugar (oh, boy – sugar!)
1 tablespoon vanilla extract
4 eggs (use large or extra large)
1  1/2 cup flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 cup chocolate chips
 

Preheat oven to 350. Lightly grease an 8×11 pan. This is the perfect size pan. It makes the brownies at just the right thickness.

Combine the melted butter, sugar, and vanilla into a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

In another bowl mix flour, cocoa powder, and salt. After dry ingredients are mixed slowly combine with egg mixture until blended.IMG_2629IMG_2631Spread the batter evenly into the prepared baking dish. Sprinkle with 1/2 cup of chocolate chips or chunks. Take spatula and begin to fold chips into batter. I do not mix right into the batter before I put into the pan because all the chocolate chips usually go right to the bottom. If you sprinkle on top and fold in, they distribute more evenly.IMG_2632Bake in preheated oven (350) for 35-40 minutes. Mine were perfect at 35 minutes. Keep in mind these are fudgy brownies. Don’t keep these in the oven longer than 40 minutes. Once removed from oven, let cool. Cut and serve. Extra yummy when served with vanilla ice cream on top! Enjoy!IMG_2641 IMG_2642

 
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Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

A few weeks ago I thought it would be fun to make shrimp tacos, instead of our usual traditional tacos. Don’t get me wrong, I still love me a traditional taco, but I am always one to try something new. Yes, I’ve had shrimp tacos at a restaurant, but to make them at home seemed more time consuming than slapping some ground beef in a skillet and browning it up.  But I have to say this was pretty fast, easy, and filled with amazing flavor! I even made my own sauce to put on the tacos! I know, I got pretty fancy!  Since I had decided to make my shrimp sweet and a little spicy (it’s not really that spicy for those who aren’t spicy fans), I made the sauce to compliment the shrimp. This sauce may not be something you will want to dip your finger in, or lick the bowl clean, and that’s because the mix of spices and lime give it a tart flavor (not too tart, but enough).  But when put on top of the tacos it brings everything together. It’s soooo good!  Hope you enjoy these tacos as much as me and my hubby did!

What you will need:

Shrimp (I purchased a bag of frozen salad shrimp)
Corn tortilla shells (the soft ones)
Red and Green cabbage (or just purchase a bag of cole slaw mix – That’s what I did, but prefer to buy fresh and chop it)
Shredded cheese of your choice (I used lite Mexican blend)
Chili Powder
Cumin
Paprika
Light brown sugar
Garlic clove
Coriander
Cayenne pepper
Honey
Cilantro
Mayo (I use light)
Avocado
Lime
To make the shrimp

In a baggie put the following ingredients: ( I halved the below ingredients because there are only 2 of us. The following measurements are for about a pound of shrimp, so adjust to your needs).

2 tablespoon light brown sugar
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika

Close and shake bag to mix ingredients – then add in shrimp and 2 tablespoons olive oil. Shake until coated, pouring into a skillet. Sauté until you see the marinade thicken and caramelize slightly.Sauted shrimp

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Garlic Shrimp Salad

Garlic Shrimp Salad

Garlic Shrimp Salad

Hi, loves! Hope everyone is having a lovely Sunday! Here in Los Angeles it’s been a picture perfect weekend. Summer is calling and as the days are warming up I tend to want more salads and fresh fruit.  During the winter months I am a sucker for soups and homemade mac & cheese. Mmmmm….but I am definitely paying for those choices now! Thank God one piece bathing suits are on trend this season, so I can hide my little tummy and break out my bikini later in the season once I’ve eaten enough salad to trim down!

I have always enjoyed finding new ways to make a salad go from “eh” to “amazing!”  And although this technically isn’t a recipe I still hope you enjoy my spin on an otherwise hum drum salad! The end result is a delicious salad with a kick. The dressing I use has a spicy and sweet flavor. I feel it brings all the ingredients together nicely.

What you need:

Spinach leaves
Baby lettuce mix
shrimp (whatever size you choose)
crumbled feta cheese
cucumber
grape tomatoes
kalamata olives
avocado
jalapeno slices
Texas Garlic Toast
balsamic parmesan asiago dressing (Kraft anything dressing)
 

Sauté shrimp with a little olive oil and sprinkle shrimp with garlic powder, basil, and a little salt.  Sauté about 5 minutes. Set aside to coolSaute shrimp

While you are sautéing your shrimp put garlic toast into preheated oven (set at 425). I use garlic toast as croutons. Hubby and I tend to enjoy the texture and flavor better than a box or bag of store bought croutons. Bake these until crunchy – about 7 minutes (oven times may very). Once baked pull out of oven and set aside to cool. (I use one piece of toast on my salad, and my hubby prefers two). Garlic toast

Prepare salad with remaining ingredients (add or take away as you want). Top with shrimp, salad dressing, and cut up garlic toast. Enjoy!

garlic shrimp salad
 

Raspberry Streusel Bars

IMG_1952

Raspberry Streusel Bars

Happy Friday, loves! Hope you have a great weekend planned! Me and the hubby will be off to the beach tomorrow, but before we take off for our day in the sun we will have a cup of coffee and a raspberry streusel bar! They are great for breakfast or a sweet treat after dinner. They are quick and easy to make, and they are delicious!

You can have fun changing the ingredients around, if you’d like. I used milk chocolate chips, but you can try semi chocolate chips, dark chocolate chips, white chocolate chips, or even mix two kinds. You could try dark brown sugar for a more intense flavor, or try a different type of fruit (or jam) like blueberries, blackberries, ect.   That’s the beauty of baking – make it your own!

Ingredients

1  1/4 cup quick oats (I only had rolled oats on hand, but a quick spin in the food processor and I had quick oats!)Raspberry Streusel Bars
1  1/4 cup flour (I prefer oat flour, but used all purpose this time)
1/2 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1 stick of butter softened or melted
1 cup raspberry jam, preserves, or frozen berries (I used frozen, so it wouldn’t be too sweet)
3/4 cup chocolate chips

Combine oats, flour, brown sugar, baking powder, and salt in a large mixing bowl. Stir in butter until mixture is crumbly.

Crumbled mixture

Crumbled mixture

Reserve 1 cup of mixture, set aside. Press remaining mixture into bottom of an 8 in square pan. Bake at 350 for 10 minutes. After removing pan from the oven spread raspberries evenly over crust to within 1/4 inch of the edge. Sprinkle with 1/2 of the chocolate chips. IMG_1935
Combine remaining crumb mixture and remaining chocolate chips, sprinkle on top of raspberries, pressing lightly into fruit. IMG_1936

                   Bake at 350 for 30-35 minutes or until top is golden brown.

All done!

Forgot to take them out right away, so the edges are slightly toasty, but thy are still delicious!

Enjoy!  These also freeze well, so feel free to make a double batch and freeze for future cravings!