The Best Brownies Ever!


I followed a link from Organizing Junkie and found THE BEST brownie recipe I’ve ever tried!  And, believe me when I say that I’ve tried A LOT of them over the years.  We love brownies that are not too thin and not to hard but have that slight crust on top after baking but they’re extremely moist and chewy on the inside.  These are perfect!  Not too sweet and not too bitter.  You can find the recipe itself here.  At the bottom of her page, she has a nice little recipe card that you can print out with the recipe on it.   Don’t forget to check out the rest of her site.  There are a lot more great recipes there. 


**FYI:  I used a 9 x9 pan to get thick brownies the way we like them.  To me, there did not seem to be enough batter to fill a 9 x 13 pan.  **


The Moistest Brownies E.V.E.R

Ingredients below are for a double batch

1 cup canola oil

2 cups sugar

2 tsp vanilla extract

4 eggs

1 cup flour (I used 1/2 cup all purpose & 1/2 cup whole wheat)

2/3 cup cocoa powder

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350 F. Grease a 13 x 9 x 2 Inch Baking Pan (30 x 20 x 3 cm Cake Pan) Combine oil, sugar and vanilla. Add eggs, mix until well combined. In a separate bowl add flour, cocoa powder, baking powder and salt. Add to egg and sugar mixture, and combine just until moistened. Pour into greased pan and bake for 25-35 minutes (I usually bake for about 30 minutes) or until brownies pull away from pan.


I hope you enjoy these as much as we have! 

This post is linked to:  Tempt My Tummy Tuesday

Pumpkin Chocolate Chip Muffins

I hope your family enjoys these as much as mine does.  I’ve got a couple that really don’t care for pumpkin, but they really like these!
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup plain pumpkin
1 cup chocolate chips
1/2 cup butter, melted

Heat oven to 350. Grease muffin cups. Thoroughly mix flour, sugar, cinnamon, ginger, cloves, baking soda, baking powder and salt in large bowl. Break 2 eggs into another bowl. Add pumpkin in and butter and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes.
These freeze very well, but we usually don’t have too many left to freeze.  My kids devour these!

This post is linked to:

Tempt My Tummy Tuesday 

Homemade Buttermilk Biscuits


There is nothing better than a melt-in-your mouth, mouth-watering, hot, fresh homemade buttermilk biscuit straight out of the oven!   I know a lot of people that are put off by making biscuits because they think that they are hard to make.  I’m here to tell you that they’re not!  They’re really quite easy. 

The statement I hear all the time is, “My biscuits always come out hard.”  My reply, “ You’re kneading them too much.”  If you knead biscuit dough too much, you will get hard biscuits.  If you very gently and, as little as possible, knead the dough, they will come out nice and fluffy and soft every time.   The recipe I use came from Frugal Families.  I’ve been using it for years and I can’t remember the last time that I had trouble with my biscuits.  Of course, I did make a few variations that worked much better.  I hope you’ll give it a try!


Easy Homemade Biscuits

2 cups self-rising flour, sifted
1/2 tsp baking powder
1/3 cup shortening
2/3 cup buttermilk (can use regular milk)
  1. Sift flour and baking powder.  Add salt if using all-purpose flour. 
  2. Pour the milk into the cup and then add the shortening till the cup reaches the 1 cup mark. (this will give you an easy way of getting the shortening out of the cup).
  3. Remove shortening from milk and add to flour mixture.  Cut into flour until mixture resembles very coarse corn meal.
  4. Pour milk into flour mixture and stir until a soft dough forms. (You may need to add a little more buttermilk, just add a very small amount at a time until you reach the right consistency.)
  5. Turn out onto a floured surface and knead about 6 to 7 times, just enough that dough starts to come together.
  6. Pat dough out to about 1/2’” thickness and cut out the biscuits with biscuit cutter (can with a hole punched in bottom and top taken off works really well.)
  7. Place on greased pan and bake @ 425 degrees for 15 to 17 minutes. Makes 10 -12 biscuit depending on how thick your dough is and how small or large you cut your biscuits.
  8. For softer biscuits, butter the tops as soon as you take them out of the oven. 


**If using all purpose flour (which is what I do), add the following per 1 cup of flour:

1 1/2 teaspoons baking powder
1/2 teaspoon salt

I usually just add a generous pinch of salt to my flour because I’m usually making a double batch and I don’t want 2 tsp of salt in my biscuits.  They do just fine. 


Note from me:  **Well, shoot!  I had pics to go with this but I can’t seem to find them.  I guess that means that I’ll have to make some more!  Check back soon to see pics added!**

This post is linked to:



URSGCC Recipe Swap 

Foodie Fridays
Friday Feasts 
Food On Fridays