Month: September 2014

One-Bowl Brownies

I have a hangover. A football hangover.

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I went back to Lincoln last weekend for an epic Saturday night brawl: Miami at Nebraska.

It had all the makings of a marquee match-up: an old rivalry reborn, decades of Nebraska playing on Miami’s turf, celebration of the momentous 1994 national title game, and the promise of the season ahead. Every Nebraska fan has a nostalgia for those 1990s teams, but it’s especially strong for those of us who came of age during the glory days.

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By the 7pm kickoff, Memorial Stadium was on her feet. We barely sat down all night. I lost my voice for four days.

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Photo from Husker Athletics

And I wish I were right back there again this week.

Anyway, whether you’re tailgating, watching a game at home, or you don’t give football a passing glance (I’ve heard such people exist!), you will love these easy, chocolatey brownies.

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Ditch the box; these are so much better.

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Easy One-Bowl Brownies
From smittenkitchen.com
Serves 16

3 ounces unsweetened chocolate, roughly chopped
1/2 cup (1 stick) unsalted butter (plus extra for pan)
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup flour

Heat oven to 350 degrees. Line an 8×8-inch square metal baking pan with foil or parchment, extending it up two sides. Lightly butter the foil, or coat with nonstick cooking spray.

In a medium microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring each time until smooth. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula. Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool. Carefully lift foil out of pan and place brownies on a flat surface. Cut into 16 squares, or as desired.

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One-Pot Pumpkin Pasta

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The pumpkins! They have arrived! They’re cropping up in front of the grocery stores, the pie-baking displays are up, and a certain coffee chain is selling its infamous seasonal spiced beverage.

A little pumpkin seemed just right for the kitchen this weekend, and this pasta recipe did not disappoint.

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One pot, a few pantry basics, some spices, and twenty minutes later, dinner is on the table.

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I accidentally used an entire 13 oz. package of pasta, which made the sauce super-thick. Next time, I will make sure to measure.

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One-Pot Pumpkin Pasta
Adapted slightly from kitchentreaty.com

8 ounces (uncooked) linguine (I used whole grain)
4 cups vegetable broth (I used reduced sodium)
1 cup pumpkin puree
1/2 cup dry white wine
2 tablespoons olive oil
1/2 cup petite diced yellow onion (about 1/4 of a large onion)
4 cloves garlic, minced
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
4 oz. goat cheese
Fresh parsley, chopped, if desired

In a large, heavy pot, combine all ingredients except goat cheese and parsley. Bring to a rolling boil over high heat. Cook for 9 minutes, stirring and tossing with tongs. As the mixture begins to thicken, stir constantly, scraping the bottom to prevent sticking (you may wish to switch from tongs to a wooden spatula or spoon). Test the pasta; cook an additional minute if needed.

Remove from heat. Crumble goat cheese into the pasta. Stir gently until combined. Let sit for 5 minutes. Stir and taste; season with additional salt and pepper if desired. Divide between bowls and sprinkle with parsley.

S’mores Dip for One

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Danger, Will Robinson!

S’mores in dip form? The thought had never occurred to me, but when someone posted it on my Facebook page I thought it sounded brilliant. This recipe has been bookmarked on my phone for awhile now, and I finally decided to make them this afternoon.

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Because I have no willpower, I adapted it to a single serving. This recipe is easily scaleable for a group, whether you keep it in single-serving dishes or make it in a larger pan. This would also be easy to make in a toaster oven, if you have one.

Don’t let it sit too long, or the marshmallows will fall in and crust over, which is tougher to dig out without breaking the crackers.

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S’mores Dip for One
Adapted from hungrybrownie.com

1/3 cup semisweet chocolate chips
3 marshmallows, cut in half
8 graham crackers (2 sheets)

Preheat oven to 450 degrees. Pour chocolate chips into an 1-cup ramekin. Arrange marshmallow halves on top. Place in the oven. Bake until marshmallows are golden-brown, about 6-7 minutes.

Remove from oven. Let cool slightly. Serve with graham crackers for dipping.