Peanut Butter & Chocolate Drizzled Brownie

Brownies!

Below I posted my brownie recipe. It is a simple brownie recipe, if you have any problems or questions please contact me.


Set over to 350 degrees.


1 cup butter                       1cup flour
2 cup sugar                        4 1oz squares unsweetened cocoa, melted
2 t vanilla                               (don't have cocoa squares? I use 3TBS cocoa powder & 1 TBS of oil
4 eggs                                      for each square. 12TBS cocoa powder & 4 TBS oil)


Cream butter, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour.
Add 1 c of nuts at the stage if desired.
Bake in a well greased pan or fill paper baking cups half full. Bake for 20 minutes.


Bake until the edges start to visibly brown & pull away from the pan. Slide a knife or a flat edge table knife around the edges a few times to make sure nothing is sticking. I use a silicone baking sheet under my cakes & brownies. It really helps with the sticking.


I took photos showing how I remove a sheet of brownie carefully. I put the outside of a cookie sheet on top of the brownie then flip it upside down so the top of the brownie is now the bottom.

Give the bottom of the pan a few smacks & the brownie should pop right out. If not, go back over it a few times with the knife, lifting slightly to stop any sticking. 

Now that the bottom is the top & the top is the bottom. The fun begins! The topping is the best part of a brownie. I drizzled this with melted peanut butter in one direction then turned the brownie & drizzled chocolate the opposite way.

Slice into small pieces & serve with a scoop of ice cream. This is chocolate peanut butter swirl ice cream.


For a size comparison on my serving sizes I used an 8 inch plate. The brownie is 2 1/2 inches by 3 inches and the scoop of ice cream was 2 ounces or 1/4 cup of ice cream.

Turkey Primavera with Pasta

When you hear "primavera" in a dish, the chef means to focus on the fresh vegetables. 

I am looking forward to how this will come out. I am using a Caribbean blend of vegetables (Broccoli Whole Florets, Bias Cut Yellow Carrots, Whole Green Beans and Red Pepper Strips.) that I bought frozen from GFS.

You will need:
16 ounce box of noodles, any shape
2 TBS of oil 


1/2 stick of butter
1/2 cup of milk 
8 oz of sliced turkey
1 1/4 cups shredded cheese

I am using a different shape of pasta today. Spirals! Yay!  


I wanted something that looked different then the shells & I had a box of them in the pantry. (I bought a huge bulk bag of the shells, you'll see a lot of those in my pasta creations.)

I first set the water to boil, making sure to add the 2 TBS of oil to the water & a tsp of salt. Measure out the veggies you want to use & get then ready to add. 
I put them in with the boiling  noodles for 5 minutes. 
(Work smart, not hard. Don't boil the noodles in one pan & the veggies in another.) 
It saves time, water, electricity & you won't have to wash another pot tonight.

After draining the noodles and veggies let sit in the drainer while you melt the butter in the saucepan. 

Melt 1/2 stick of butter & 1/2 cup of milk in saucepan. 
Add the 1 1/4 cups shredded cheese & let melt. 
Add 8 oz of sliced turkey. I had turkey breast cut into thick slices then I cubed it. I have a meat slicer so I could do it myself. If you do not have a slicer go to your local deli counter & ask for thick sliced turkey breast. They just have to be bite size. 

When the cheese is melted & the turkey is stirred in, add the noodles & veggies from the drainer. Stir, heat & serve.

Did you just make a Turkey Primavera with a light cheese sauce?

Oh yes, you did.

I did the math on the calories, fat & fiber for the calorie conscious we all are:

330 calories 

7 fat 

3 fiber

per serving and this will make 8 one cup servings.